Homemade Graham Crackers

6 cups flour
2/3 cup sucanat (or brown sugar)
2 Tbs cinnamon
3/4 tsp salt
1 stick butter
3 eggs
1/3 cup honey
1 cup buttermilk
1 Tbs vanilla
1 Tbs molasses

Whisk together the flour, sucanat, cinnamon, and salt. Mix in the remaining ingredients until combined. Divide the dough into 3 lumps. Wrap each lump in plastic wrap and chill in the fridge for a least 2 hours. Place the dough on a baking stone (or a parchment lined baking tray), and roll out to 1/8″ -1/4″ thickness. Cut into squares with a pizza cutter. Prick each piece with a fork. Bake at 325 for 20 minutes or until golden and starting to crisp on the edges (or desired crispness). Let cool on the trays (the crackers will harden as they cool). Enjoy!

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Ricotta Cheese Chocolate Chip Cookies

1/2 cup butter
1 cup ricotta cheese (full fat)
1/2 cup sucanat
1/2 cup honey
1 large egg
1 tsp vanilla extract
2 cups flour
1/4 tsp baking soda
1 tsp  baking powder
1 cup chocolate chips

Whip the butter, ricotta, sucanat, honey, egg, and vanilla until combined. In a separate bowl whisk the flour, baking soda, and baking powder. Mix the flour mixture in with the butter mixture until combined. Add the chocolate chips. Chill for at least 1 hour. Shape into balls and bake at 350 for 12 minutes or until beginning to set.

Recipe from Cake Wiz

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Cinnamon Sugar Cookies (Gluten-Free)

  • 2 cups almond flour
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup raw almond butter
  • 1/2 cup coconut oil
  • 1/4 cup honey granules (or sugar)
  • 1/4 cup honey
  • 2 eggs
  • 1 tsp pure vanilla extract

Whisk together the almond flour, baking soda, cinnamon, and salt. Add the remaining ingredients and mix until combined. (You may need to allow the dough to chill first for a little bit for the dough to be easier to work with). Shape into 3/4″balls and place on trays, flattening the dough till it’s about 1/4″ thick. Bake at 350 for 10 minutes, until set.Remove from trays. Eat fresh or cooled. These store well in the freezer for extra crunch.

Recipe adapted from Veggie Inspired

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Apple Crisp

Crumb Topping:

  • 1 cup flour
  • 1 cup old fashioned oats
  • 2/3 cup sucanat (or brown sugar)
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • sprinkles of salt
  • 2/3 C butter, softened
In a large bowl combine the dry ingredients. Cut in butter with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling.

Apple Filling:

  • 8 cups peeled and thinly sliced apples
  • 6 Tbsp butter, melted
  • 1/4 cup flour
  • 2 Tbsp lemon juice
  • 3-6 Tbsp milk
  • 1 tsp vanilla extract
  • 1/2 cup sucanat (or brown sugar)
  • 1 tsp ground cinnamon
  • 1/2 t ground nutmeg
  • sprinkles of salt
Peel, core, and slice the apples. Place in a large bowl.
In a small bowl stir together melted butter and flour until smooth. Add wet ingredients and stir. Add dry ingredients and stir.
Pour butter mixture over apples and toss to coat. Pour apple mixture into a 9×13″ baking dish; spread evenly. Sprinkle crumble topping evenly over the apples.
Bake at 375 degrees for 35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
Serve with vanilla ice cream and homemade caramel sauce, if desired.

Dutch Apple Pie variation: Pour the apple filling into 2 unbaked pie shells. Sprinkle crumb topping on the pies. Bake for about 45 minutes, until apples are tender. Cool for 2 hours before slicing and serving.

recipe adapted from Tastes Better from Scratch

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Banana Granola

Ingredients:

  • 6 C rolled oats
  • 1 C almonds, coarsely chopped
  • 1/2 C shredded coconut
  • 1/2 C sunflower seeds
  • 1/8 t salt
  • 4 ripe bananas, broken into smaller pieces
  • 6 T coconut oil, room temperature (or softened slightly if too hard)
  • 6 T maple syrup (or honey)
  • 1/2 t vanilla

Combine the oats, almonds, coconut, sunflower seeds, and salt in a large bowl. In a food processor, blend the bananas, coconut oil, maple syrup, and vanilla until completely smooth.  Add the banana mixture to the oat mixture. Spread the granola evenly on baking sheets. Bake at 400 degrees for about 20 minutes, stirring once in the middle. This granola will remain moist. Allow to cool completely. Store in an airtight container in the refrigerator.

Adapted from Green Kitchen Stories

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Paprika Chicken with Crispy Chickpeas & Tomatoes

  • 24 oz. tomatoes
  • 8 cloves garlic, smashed, in their skins
  • 2 15-oz cans chickpeas, rinsed
  • olive oil
  • salt and pepper
  • 3 pounds chicken breasts
  • 2 t paprika

Heat oven to 425 degrees. On parchment-lined jelly roll pans, toss tomatoes, garlic, and chickpeas with 4 T oil, 1/2 t salt, and 1/2 t pepper. Roast 10 minutes. Heat 2 T oil in large skillet on medium. Season chicken with paprika, 1 t salt, and 1 t pepper. Cook until golden brown on one side. Flip and cook 1 minute more. Transfer to baking sheet with tomatoes and chickpeas. Roast until cooked through, 6 minutes more. Before serving, discard garlic skins.

adapted from goodhousekeeping.com

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Grain-free Banana Pancakes

  • 2 eggs
  • 1 mashed banana
  • 1 tsp cinnamon
  • 1 tsp vanilla

Combine using a mixer, and cook on a griddle.

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Yankee Ginger Snaps (gluten-free)

  • 1 C fine rice flour (Arrowhead Mills)
  • 2/3 C chickpea flour
  • 1 C tapioca starch
  • 2 t ground ginger
  • 1 t ground cinnamon
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 1/2 C olive oil
  • 1 large egg
  • 1 C fine sugar (honey granules powdered in a NutriBullet)
  • 1/4 C molasses

In a bowl, blend the flour, starch, ginger, cinnamon, baking powder and soda, and salt. In a large bowl, use a hand mixer to combine the oil, egg, and sugar. Beat in the molasses. Stir in the dry ingredients until the dough is fully blended.

Form the dough into 1-inch balls. Place the balls about 2 inches apart on a baking stone.

Bake the cookies for 12 minutes, rotating the sheets halfway through. Allow them to cool for only 5 minutes. Use a metal spatula to transfer them to a cooling rack.

from Against the Grain by Nancy Cain (adapted by Faith)

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Feta Dressing

This recipe is for those of you who want to know exactly how much of everything I happen to dump into the jar. 🙂

  • 2 oz. feta cheese, chunked (2/3 cup)
  • 3/16 t. garlic powder
  • 3/16 t. parsley
  • 1/8 t. basil
  • a dash of salt, cumin, and ground mustard
  • 1 cup olive oil

Combine in a jar.

It’s best chilled, but let it sit at room temperature for a little while before serving.

–Amy

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Amy’s Spaghetti Sauce

  • 2 (15 oz.) cans diced tomatoes
  • 1 t each of basil, parsley, and garlic powder
  • 1/2 t each of salt, thyme, and onion powder
  • 4 (15 oz.) cans tomato sauce

In a stockpot, simmer diced tomatoes and spices until fragrant. Add tomato sauce, turn heat to low, and let it simmer until your patience runs out.

Makes 10+ cups

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