Bev's Recipe Collection

4 cups freshly milled flour
8 tsp baking powder
1 t baking soda
4 tsp sugar (or honey granules)
1 tsp salt
1 tsp cream of tartar
2 sticks butter
1 1/3 cup buttermilk

Mix flour, baking powder, sugar, salt, and cream of tartar.  Cut in the butter. Make a well in the center, and pour in the buttermilk. Stir until combined, adding additional flour if the dough still sticks to the bowl. Roll out the dough to about 1/2″ on a  lightly floured surface. Cut with cookie cutters and place on baking stones or trays. Bake at 450 for 10-12 minutes.

makes about 32 biscuits

Better Homes and Garden’s New Cook Book (1980)

1 1/2 cups milk
2/3 cup olive oil
1/4 cup honey
2 eggs
4 cups flour
1/2 cup sucanat (or sugar)
2 Tbs baking powder
2 tsp salt
2 cups blueberries (frozen or fresh)

Whisk together the milk, olive oil, honey, and eggs. In a separate bowl, stir together the dry ingredients. Add the dry ingredients to the wet ingredients, and whisk until combined. Stir in the blueberries. line 2 muffin trays with paper liners (or grease the muffin cups). Spoon into muffin cups. Bake at 400 for 20 minutes or until golden and set. Serve warm or cooled. (Makes 24 muffins)

From Washburn Recipes

A delicious muffin complete with blueberries, streusel, and a hint of coconut.

Topping:

1/4 cup shredded unsweetened coconut
2 Tbs flour
2 Tbs sucanat (or brown sugar)
2 Tbs walnuts, chopped
1 Tbs olive oil

Combine coconut, flour, sucanat, and walnuts in a small bowl. Drizzle with olive oil; stir to combine. Set aside.

Muffin:

1 3/4 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
2 large eggs
3/4 cup buttermilk
3 Tbs olive oil
1/2 tsp coconut extract (or vanilla)
1 cup frozen or fresh blueberries (or fruit of your choice)

Whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk the eggs, buttermilk, olive oil, and coconut extract. Add the flour mixture to the wet mixture and whisk until combined; stir in the blueberries. Line a 12 cup muffin pan with muffin liners and fill each cup 3/4 full with batter. Sprinkle with reserved topping. Bake at 400 for 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.  Let cool in the pan for 10 minutes, then remove from the the pan and let cool on a wire rack.

makes 1 dozen

adapted from EatingWell.com

• 2 large ripe bananas
• 1/3 cup peanut butter
• 2/3 cup applesauce
• 1 teaspoon vanilla
• 1 1/2 cups oats
• 1/2 nuts, raisins, coconut, and/or chocolate chips

Mash bananas and peanut butter together in a bowl. Stir in applesauce and vanilla, then remaining ingredients. Let sit 10 minutes before dropping cookies on a baking stone. Bake at 325 degrees for 20 minutes, or until firm. Leave cookies on stone for 5 minutes before transferring them to a cooling rack. Enjoy at any temperature.

Makes 32 cookies

Thank you, Nancy, for sharing this recipe!

This is a family staple!

16 cups rolled oats
1/2 cup cocoa powder
2 sticks butter
1/3 cup coconut oil
2/3 cup sucanat
1/2 c. honey

Combine oats and cocoa in a large bowl. Melt the butter in a pan. Add the remaining ingredients and stir over medium heat until combined. Pour over oats and mix.  Spread out on dehydrator sheets. Dehydrate at 155 degrees for at least 6 hours (it can be dehydrated longer for crisper granola). Transfer to an airtight  container.

Oven-baked version: Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola evenly on the two tray. Bake at 300 degrees for 20-25 minutes, stirring every several minutes to prevent burning.

Adapted from allrecipes.com

8 cups rolled oats
1 cup shredded coconut
1/2 cup chopped almonds
1/2 cup sucanat
1/4 tsp salt
3/4 cup coconut oil, melted
1/2 cup honey
1 Tbs vanilla extract
1/4 tsp coconut extract
1/2 tsp cinnamon
1/4 tsp nutmeg

Combine the oats, coconut, almonds, sucanat, and salt. In a separate bowl, combine  the coconut oil, maple syrup, vanilla extract, and coconut extract, and pour over the oat mixture; stir until combined. Dehydrate for 3 hours at 155 degrees in a dehydrator.

-Oven-Baked Version-

Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola out evenly on the pans and press the granola together. Bake at 300 for 45 minutes or until golden brown, stirring every 15 minutes.  After cooling, store in an airtight container.

• 14 C Rolled Oats
• 2 C wheat germ
• 1 1/3 C chopped walnuts
• 3/4 C flaked coconut
• 1 C maple syrup
• 1 1/3 C brown sugar (or sucanat)
• 3/4 C coconut oil

In a very large bowl, mix the dry ingredients.  In a saucepan, mix the wet ingredients and heat on medium for one or two minutes (until sugar is dissolved).  Add to the dry ingredients and mix thoroughly.  Dehydrate for 2 hours at 155 degrees.

These vegan Double Chocolate Muffins–spiced with vanilla, coconut, and banana–are moist and delicious! They’re slightly sweet and great for a light snack or breakfast.  I’ve also  given options for richer dessert muffins. Either way, they’re good, it just depends on your preference!

Ingredients:

• 1 1/4 cup whole wheat flour
• 1/3 cup cocoa powder
• 1 heaping Tbsp of ground flaxseed (or more flour)
• 1 Tbsp baking powder
• 3/4 tsp salt
• 1 large ripe banana (or 1 1/2 small bananas)
• 1/2 cup coconut oil, melted
• 1/2 cup vanilla almond milk
• 1/2 cup sucanat (or 3/4 cup for dessert muffins)
• 2 tsp vanilla (increase  to 1 Tbsp if using regular almond milk)
• 1/3 cup semi-sweet mini chocolate chips (or 1/2 cup for dessert muffins)

Directions:

Whisk together the flour, cocoa, flaxseed, baking powder, and salt. In a separate bowl, puree the banana with a mixer. In a small saucepan melt the coconut oil over medium-low heat. Once the oil is melted, stir in the sucanat, almond milk, and vanilla. Heat until warm (not hot). Pour into the bowl with the mashed banana and mix until combined. Blend in the flour mixture until combined. Stir in the chocolate chips. Line a 12 cup muffin tin with muffin liners. Pour the batter evenly into the cups. Bake at 375 for 15-17 minutes or until the tops are set (they should feel springy but not gooey). Cool a few minutes in the pan before removing the muffins from the tin and placing them on a wire rack to cool. Serve warm or cooled.

makes 1 dozen

From Blog of Joy

These vegan muffins are super moist and delicious. We love them!

Ingredients:

1 3/4 cups whole wheat flour
1 heaping Tbs ground flax seed
1 Tbs baking powder
3/4 tsp salt
1 large ripe banana, mashed
2 Tbs lemon juice
1/2 tsp lemon extract (or 1 tsp lemon zest)
1/4 tsp vanilla extract
3 Tbs unsweetened flaked coconut
1/2 cup coconut oil, melted
1/2 cup vanilla almond milk
1/2 cup sucanat (or brown sugar)
1 cup blueberries (fresh or frozen)

Sprinkle on top:
ground flax seed
unsweetened flaked coconut
sucanat

Directions:

Whisk together the flour, flaxseed, baking powder, and salt. In a separate bowl, blend the mashed banana, lemon juice, lemon extract, vanilla, and coconut. In a saucepan, stir together the melted coconut oil, almond milk, and sucanat and heat until warm (not hot). Add the coconut oil liquids to the banana mixture and blend. Mix in the flour mixture. Stir in the blueberries. Line 12 muffin cups with muffin liners. Divide the batter evenly into the muffins cups. Sprinkle the tops with ground flaxseed, coconut, and sucanat if desired. Bake at 375 degrees for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Serve warm or cooled.

Makes 12 muffins

Adapted from Healthy.Happy.Life.

• 6 Tbs butter
• 1 cup peanut butter
• 3/4 cup sucanat (brown sugar)
• 7 cups rolled oats

Melt butter, peanut butter, and sucanat in a saucepan over medium heat. Pour over oats and mix. Dehydrate at 155 degrees for 2 hours.

Oven baked alteration:

Spread onto a large lightly greased cookie sheet and bake at 350 degrees for 18-20 minutes, stirring once or twice during heating if desired. Cook until granola is lightly toasted and golden (but not burnt).  When cool, store in canisters.

from tammysrecipes.com