Bev's Recipe Collection

• 3 C oat flour (I mill 3 C oats in my Nutribullet.)
• 8 t baking powder
• 1 t salt
• 2 eggs
• 3 T olive oil
• 1/4 C honey
• 1 C milk (or buttermilk or kefir)

Combine dry ingredients. Add wet ingredients and wisk until combined. (Don’t over beat.) Grease a 9×13″ baking dish. Pour in the batter and smooth out. Bake at 350 for 20 minutes.

Great for strawberry shortcake!

from the Bread Beckers Recipe Collection

• 2 cups quick oats
• 2 cups buttermilk
• 1/2 cup butter (1 stick), softened
• 1/2 cup coconut oil
• 1 cup sucanat (or packed brown sugar)
• 2 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups blueberries (frozen or fresh)

Moist, dairy-free, oatmeal raisin muffins topped with cinnamon sugar and finely chopped walnuts.

Ingredients:

• 1 cup quick cooking oats (or a heaping cup of rolled oats chopped a bit in a food processor)
• 3/4 cup whole wheat flour (could try almond flour)
• 1/4 cup ground flaxseed
• 1 Tbs baking powder
• 1/2 tsp salt
• 1/2 cup coconut oil
• 1/2 cup almond milk
• 1/4 cup sucanat (or brown sugar)
• 1/4 cup honey
• 1/2 cup applesauce
• 1/2 cup raisins
• 1/4 cup finely chopped walnuts
• 2 Tbs sucanat (or brown sugar)
• 1 tsp cinnamon

Directions:

1. Stir together the oats, flour, flaxseed, baking powder, and salt.
2. In a saucepan melt the coconut oil, add the almond milk, 1/4 cup sucanat, and honey; stir until combined. (The mixture should be warm to the touch but not hot.)
3. In a separate bowl combine the coconut oil mixture and applesauce.
4. Mix in the flour mixture; stir in the raisins.
5. Line a 12 cup muffin tin with paper liners. Pour the batter evenly into the cups.
6. Combine the chopped walnuts, 2 Tbs sucanat, and cinnamon in a small bowl.
7. Sprinkle over the tops of muffins. Press the topping gently into the muffins.
8. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

From Blog of Joy

• 1 C oats
• 1 C buttermilk
• 1 egg
• 1/2 C molasses sucanat or brown sugar
• 1/4 C butter, melted
• 1 C flour
• 1 T baking powder
• 1/2 t baking soda
• 1 C raisins
• 1 C pecans, chopped

Soak oats in buttermilk for 1 hour in refrigerator.  Beat egg and add to oats.  Stir in sucanat and melted butter.  Mix flour, baking powder, and baking soda and stir into mixture.  Fold in raisins and pecans.  Spoon into 18 muffin liners and bake at 375 degrees for 15 minutes.  Serve hot with butter or cream cheese.

by Patricia Norred of Roanoke, VA

Moist, orange flavored muffins–dairy-free and delicious!

Muffins:

• 1 3/4 cup whole wheat flour
• 1 heaping Tbs ground flax seed
• 1 Tbs baking powder
• 1/2 tsp salt
• 1/2 cup coconut oil
• 1/2 cup vanilla almond milk
• 1/4 cup sucanat (or brown sugar)
• 1/4 cup honey
• 1/2 cup applesauce
• 1 Tbs orange zest
• 1/4 tsp vanilla extract (increase to 1/2 tsp if using regular milk)

Whisk together the flour, flax seed, baking powder, and salt. In a saucepan, heat the coconut oil until melted. Stir in the almond milk, sucanat, and honey. Stir until combined. The mixture should be warm to touch (not hot). In a large bowl, combine the heated coconut mixture with the applesauce, orange zest, and vanilla. Mix until combined. Mix in the dry ingredients. Line a 12 cup muffin tin with muffin liners. Divide the batter evenly in the muffin cups. Now make the topping:

Topping:

• 1/3 cup chopped pecans
• 2 Tbs flaked coconut
• 2 Tbs sucanat (or brown sugar)
• 1 Tbs melted coconut oil
• 1 Tbs orange zest

Combine the topping ingredients and sprinkle on top of the muffins. Lightly press the topping into the batter. Bake at 375 degrees for 18 minutes, or until golden. Serve warm or cooled.

Makes 1 dozen muffins

From Blog of Joy

Muffins:

• 1 stick butter, softened
• 1/2 cup applesauce
• 1/2 cup buttermilk
• 3/4 cup honey granules (or sugar)
• 1 Tbs vanilla
• 2 eggs
• 2 1/2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• pinch of nutmeg

Cream the butter, applesauce, buttermilk, honey granules, vanilla and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Line 16 muffins cups with paper liners. Pour the batter evenly into the cups.

Streusel:

• 3/4 cup chopped pecans
• 1 Tbs whole wheat flour
• 2 Tbs sucanat (or brown sugar)
• 1 Tbs cinnamon
• 1 Tbs butter, melted

Stir together the streusel ingredients. Top the muffins with the streusel and press it gently into the batter. Bake at 400 degrees for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean and edges are golden. Let cool for a few minutes before removing the muffins from the muffin tins. Serve warm (slathered with butter), or cooled. Either way they’re delicious!

Makes 16 muffins

From Blog of Joy

A quick and easy, slightly sweet, moist and delicious rice flatbread.

• 2 1/4 cup rice flour (I grind my own in a high-power blender)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup softened butter (or olive oil)
• 1/2 cup water
• 3 Tbs honey
• 4 eggs

1. Preheat oven to 350, and line two 9″ by 13″ pans with parchment paper.
2. Whisk together the rice flour, baking powder, and salt.
3. Add the butter, water, honey, and eggs, and whisk till combined.
4. Pour batter into the prepared pans and smooth the batter out evenly.
5. Bake for 12-14 minutes, or until it feels set to the touch.
6. Cut the bread into squares and serve. This bread is delicious fresh out of the oven, room temperature, or chilled. Thaws quickly from the freezer for sandwiches. Tastes great plain or with butter too.

by Joy Williams

Note: Add cinnamon and raisins for a yummy twist. Wipe the parchment papers and reuse them.

Here is our version of this delectable Israeli pastry:

Dough:

2 sticks (1 cup) cold butter
8 oz. cream cheese
1/4 cup sour cream
2 cups whole wheat flour (I milled soft white wheat berries.)
1/4 tsp salt
2 tbsp honey granules (or sugar)

Filling:

1 1/2 cups chopped walnuts or pecans
1 1/4 cups semi-sweet chocolate chips
1/2 cup berry preserves (raspberry, strawberry, or blackberry)
1/4 cup sucanat or brown sugar

Topping:
1 egg
1 tsp water
2 T cup honey granules or sugar
3/4 tsp cinnamon

Directions:

• Chop cold butter and cream cheese into smaller pieces. Put pieces into your food processor along with sour cream, flour, salt, and sugar. Pulse until a crumbly dough forms and begins to fall away from the sides of the processor. Don’t over-process; the dough should look crumbly, like cottage cheese.
• Divide the dough into four equal balls. Wrap each ball with plastic and place in the refrigerator for 1 1/2 to 48 hours.
• In a skillet, toast the chopped nuts over medium heat until fragrant. Pour the toasted nuts into a food processor along with the chocolate chips, berry preserves, and brown sugar. Pulse together until a thick, coarse paste forms. Reserve.
• Combine the cinnamon and sugar in a small bowl; reserve. Whisk the egg and water; reserve.
• Preheat oven to 375 degrees. Lightly flour your rolling surface and rolling pin. Take one portion of the dough out the refrigerator. Roll out the dough to about 1/8 inch thickness, spreading with your hands if necessary. (You may need to use the rolling pin to pound out the dough a bit at the beginning; the dough will be very firm and cold, but will become more pliable as it starts to warm.)
• Lift the dough gently from the rolling surface and re-flour your surface beneath the dough. Replace the dough onto the re-floured surface. Use a round 9″ plate or cake pan as a guide to make an imprint in the dough. Cut the dough into a circle. Form the trimmed excess dough into a small ball. Wrap it in plastic and reserve in the refrigerator, adding to the ball with each batch that is made.
• Take 1/4 of the filling and place it in the center of the circle. Spread it across the surface of the dough, leaving 1/2 inch margin. You can use your hands to make the spreading easier.
• Cut the circle into 8 or 12 equal triangles.
• Roll up each triangle, starting from the wide flat end and rolling towards the narrow point. Press the end point into the cookie to secure it. With the end point down, place the rolled cookies onto a parchment lined cookie sheet.
• Brush the cookies with egg wash, and sprinkle them with cinnamon sugar. Bake for about 15 minutes, or until golden brown.
• Serve at any temperature. They’ll keep for a few days in a tightly sealed container.

Makes about 50 rugelach

Adapted from The Shiksah

• 1 1/2 C flour
• 2 t baking powder
• 2 t garlic powder
• 1/2 t baking soda
• 1/2 t salt
• 6 T butter, melted
• 1 egg
• 1 C milk
• 1/2 C frozen chopped spinach – thawed, drained and squeezed dry
• 1 C shredded cheddar cheese

Mix the first five ingredients.  Mix the last five ingredients in a separate bowl until evenly blended.  Slowly stir in the flour mixture to form a batter.  Spoon into 12 muffin cups.  Bake at 350 degrees for 35 minutes.

from allrecipes.com

Moist, wheat-free strawberry muffins with a hint of coconut.

Ingredients:

• 4½ cups oat flour (see notes below)
• 2 Tbs baking powder
• 1 tsp salt
• ½ cup coconut oil
• ¼ cup sucanat (or brown sugar)
• ⅔ cup honey
• 1 cup buttermilk
• 2 eggs
• 2 tsp vanilla
• ½ tsp coconut extract
• ⅓ cup flaked coconut
• 2 cups chopped frozen strawberries.

makes 18 muffins

from Blog of Joy