Coconut Flour Zucchini Muffins

Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 1/2 C Shredded Zucchini

• 3/4 C Chopped Walnuts

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in zucchini, walnuts and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Coconut Flour Morning Glory Muffins

 Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 C Grated Carrot

• 1/2 C Grated Apple
• 3/4 C Chopped Pecans
• 1/2 C Shredded Unsweetened Coconut

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in carrot, apple, pecans, coconut and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Pea Protein Bread

Ingredients:

1 C Pea Protein Powder
3/4 C Almond Flour
6 Tbs Flax Meal
1/2 tsp Salt
1/2 tsp Baking Soda
8 Eggs
Everything Bagel Seasoning

Directions:

Preheat oven to 350 degrees F.

Line a loaf pan with parchment paper.

In a large bowl, whisk together protein powder, almond flour, flax meal, salt and baking soda.

Pulse eggs in a blender until slightly foamy/bubbly (or hand-mix until this point).

Stir eggs into dry ingredients until just combined.

Scoop dough into prepared loaf pan. Sprinkle top with seasoning.

Bake for 45 minutes.

Remove from oven. Remove from pan. Allow to cool 5-10 minutes before slicing thinly into about 20 slices.

* Adapted from http://insidekellyskitchen.com/recipe/perfect-protein-bread

Sugar-Free Pumpkin Spice Chocolate Bread

Ingredients:
1 C Organic Pumpkin Puree
1/2 C Organic Coconut flour
5 Free-Range Eggs
1/4 C Melted Organic Coconut Oil
1 T Pumpkin Pie Spice
1/3 C Coconut Cream (from a can, mix contents together before measuring)
1 t Vanilla Extract
1 t Baking Powder
1/4 t Organic Stevia (where stevia is the only ingredient, not a blend)
1/2 C Sugar-Free 100% Cacao Baking Dark Chocolate Chips
Pinch of Sea Salt

Directions:

Preheat oven to 400 degrees.

In a large bowl, mix together all ingredients.

Spoon into greased (with coconut oil) 8x8 pan. Bake for 25 minutes or until set.

Enjoy warm, room temperature or chilled! Would be good with vegan butter melted on top or some kind of whipped topping.

Almond Flour “Dinner Rolls”

Ingredients:

1/2 C Extra-Virgin Olive Oil
2 C Almond Flour
8 Eggs
1 t Baking Powder
1/2 t Salt

Directions:

Preheat oven to 375 degrees F.

Grease or line a standard muffin tin.

In a medium bowl, thoroughly mix together all ingredients.

Divide batter evenly into prepared muffin pan.

Bake for about 12 minutes or until done.

Remove from oven and carefully remove muffins to cooling rack.

Enjoy at room temperature or refrigerate or freeze for later!

Gluten-Free Yellow Squash Lemon Poppyseed Bread

Ingredients:

2 C Pamela's Gluten Free Bread Mix (or other GF flour blend)

1 t Salt

2 t Baking Soda

1/4 t Baking Powder
2 Large Eggs, room temperature

1/4 C Coconut Oil, melted

3/4 C White Sugar

1/2 t Almond Extract

1/4 t Vanilla Extract
1/2 T Poppyseeds
2 T Lemon Juice (fresh squeezed or bottled)
1 T Fresh Lemon Zest (or 1/2 t Lemon Extract)

1 1/2 C Grated Yellow Squash, squeezed and drained if needed

Directions:

Preheat oven to 350 degrees. 

Grease a standard size loaf pan. 

In a large bowl, whisk together flour, salt, baking soda, baking powder and poppyseeds.

In another large bowl, thoroughly mix together eggs, oil, sugar, almond extract, vanilla extract and lemon juice.

Stir wet ingredients into dry ingredients until just combined. 

Fold in lemon zest and yellow squash. 

Spoon batter into prepared pan. 

Bake for 50-60 minutes or until done.

Remove from oven and allow to rest in pan five minutes before removing to cooling rack.

Allow cool completely before slicing and serving.

Yield: 1 Loaf

* For muffins: Preheat oven to 375 degrees F. Grease a standard muffin tin. Bake for about 15 minutes. Remove to cooling rack.

* Adapted from http://thewanderlustkitchen.com/summer-squash-bread/

Cheesy Herb & Summer Squash Bread

Ingredients:

2 C All-Purpose Flour
2 t Baking Powder
1/2 t Baking Soda
1 t Fine Sea Salt
1/4 t Ground Black Pepper
2 T Fresh Herbs, chopped or 2 t Dried Herbs (like rosemary and oregano or parsley and dill)
2 T Sliced Green Onions or 1 t Dried Chives
1 C Shredded Cheddar Cheese (or other cheese like low-moisture mozzarrella or gruyere)
2 Eggs, beaten
1/4 C Olive Oil
1/2 C Whole Milk
1 C Yellow Squash or Zucchini, shredded

Directions:

In a large mixing bowl, combine flour, baking powder, baking soda, salt, pepper, herbs, green onions and cheese.  Mix well.

In a medium mixing bowl, whisk together eggs, olive oil and milk.

Sqeeze any excess moisture out of squash and stir into wet ingredients.

Add wet ingredients to dry ingredients and stir until just combined.

Spoon into a greased standard-size loaf pan and bake at 350 degrees F for 40-45 minutes or until tester inserted in center comes out clean.

Remove from loaf pan and allow to cool on wire rack before slicing and enjoying with butter!

* Adapted from https://www.gracefullittlehoneybee.com/herb-and-cheddar-squash-bread/

Gluten-Free Rosemary Focaccia

Ingredients:

3 1/2 C Pamela's Gluten Free Bread Mix
2 1/4 t Yeast
1 t Sugar
1 3/4 C Warm (105 degree F) Water
1/4 C Extra-Virgin Olive Oil (plus more for the pan and top)
2-3 Sprigs Fresh Rosemary, chopped

Directions:

In a stand mixer using the whisk attachment, combine yeast, sugar and 1/4 C of the warm water. Let stand and foam for 5 minutes.

Add remaining 1 1/2 C warm water, bread mix and rosemary. Mix on medium for three minutes.

Grease a 9x13-inch pan (or for extra thick slices use an 8x8-inch pan) generously.

Scoop dough into pan. Drizzle more olive oil on top and on hands and press down and into a smooth surface.

Allow to rise in a warm place or in oven on "proof" setting for 1 hour.

Bake at 400 degrees F for 20 minutes.

Allow to cool slightly before slicing and serving with butter!

Yield: 12 Servings

* Adapted from http://www.pamelasproducts.com/focaccia/

Kefir Fermented Bread

Ingredients:

4 C Flour (Whole Wheat, All-Purpose, Bread Flour, Spelt Flour, Rye Flour or a combination)
1/2 T Fine Sea Salt
2 T Honey
2 C Homemade Full-Fat Milk Kefir

Directions:

In a large bowl, mix together flour and salt.

Pour in honey and 1 1/2 C of milk kefir. Add flour. Stir together using a sturdy wooden spoon until dough is sticky but pulls away from the sides of the bowl. Add more milk kefir as needed.

On a well-floured work surface, knead dough 5-10 minutes or until soft and smooth, adding more flour as necessary.

Transfer to an oiled bowl. Cover tightly with plastic wrap and leave on counter to ferment 12-24 hours.

Punch down dough. Spray a standard-size loaf pan with non-stick spray. Place dough in greased loaf pan.

Allow to rise in a warm place (or use "proof" setting on oven) until center of dough reaches the top of the loaf pan.

Prehead oven to 350 degrees F. Bake for 45-50 minutes or until done.

Remove immediately from loaf pan and allow to cool completely on cooling rack before slicing.

* Adapted from https://www.culturesforhealth.com/learn/recipe/milk-kefir-recipes/simple-milk-kefir-yeast-bread/

German Dark Rye Bread

Ingredients:

3 C Organic All-Purpose White Flour

1/4 C Unsweetened Cocoa Powder

4 1/2 t Active Dry Yeast (or 2 1/4 oz Packets)

1 T Caraway Seeds

1 T Salt

1/3 C Molasses

2 T Butter

1 T Sugar

Up to 3 1/2 C Organic Rye Flour

2 T Light Tasting Olive Oil, plus extra

2 C Water

Directions:

In the bowl of a stand mixer, combine white flour, cocoa, yeast, caraway seeds and salt. 

In a medium saucepan, heat together molasses, butter, sugar and 2 T oil to 110-115 degrees F. 

Add wet ingredients to dry. Mix on low speed for 30 seconds. Scrape down sides. Mix on medium-high speed 3 minutes. 

Switch to dough hook attachment. 

Add rye flour 1/2 C at a time and knead with dough hook on low until a soft dough is formed. 

Cover and let rest for 20 minutes. 

Punch down and divide into two round loaves. Move loaves to a greased or parchment covered baking sheet. Rub loaves with a little olive oil. Cut 4-5 slits in the top of each loaf. 

Cover and let rise another 45-60 minutes or until doubled. 

Bake at 400 degrees F for 25-30 minutes. Remove to wire cooling rack. 

Can be sliced and served when slightly warm or cool completely. 

Yield: 2 Medium Loaves

* Adapted from http://www.geniuskitchen.com/recipe/german-dark-rye-bread-43285?ref=amp&ftab=tweaks

Black Currant Scones

Ingredients:

2 1/2 C All-Purpose Flour

1 T Baking Powder

1/2 t Salt

1/2 C Sugar 

1 1/2 C Dried Black Currants (or other dried fruit)

1 C Heavy Cream (or Plain Milk Kefir)

3 T Unsalted Butter, melted, optional 

Extra sugar for dusting, optional

Directions:

Preheat oven to 375 degrees F. 

Pour dried currants into heavy cream and let soak while mixing dry ingredients. 

In a large mixing bowl, sift or or whisk together flour, baking powder, salt and sugar. 

Stir in currant and milk mixture and mix until combined. 

Roll out dough to 1 in thickness and cut into circles or triangles or scoop into spoonfuls. Place desired shapes onto parchment-lined baking sheet.

Paint scones with butter then sprinkle with sugar, if desired.

Bake in center of oven until golden, about 15 min. 

Remove from oven and allow to cool before serving. 

Top with lemon curd and clotted cream and serve with black tea!

Yield: About 2 dozen small scones or 18 larger scones 

* Adapted from my friend Sarah's recipe

Whole Grain Spelt and Rye Bread

Ingredients:

9.3 oz Spelt Flour

9.3 oz Rye Flour

0.2 oz Dry Active Yeast

1 T Sea Salt

12.7 fl oz Warm (105 degree F) Water

Pumpkin Seeds

Directions:

Combine spelt, rye, yeast, salt and most of the water in a large bowl. 

Stir until it forms a sticky dough. Add the rest of water slowly while stirring if needed. 

Cover the bowl with a damp dishcloth and allow to rise for two hours. 

Preheat oven to 430 degrees F. 

Grease a standard loaf pan. 

Pour/scoop the dough into the prepared pan. Slash the top of the loaf five times with a sharp knife. 

Sprinkle on pumpkin seeds and press in gently with a spoon. 

Bake for 20 minutes at 430 degrees F and then reduce temperature to 350 degrees F for an additional 25-30 minutes or until done. 

Remove from oven and allow to cool in loaf pan for 5-10 minutes before removing to cooling rack. Cool completely before serving. 

Yield: 1 Loaf

* Adapted from http://simpleveganblog.com/easy-rye-and-spelt-bread/

Gluten-Free Double Chocolate Zucchini Bread (or Muffins)

Ingredients:

1 1/2 C Shredded Zucchini
1 C Pamela's Gluten-Free Bread Mix (or other GF Flour Blend)
1/2 C Cocoa Powder
1 t Baking Soda
1/4 t Baking Powder
1/4 t Salt
1/2 t Cinnamon
1/4 C Light Flavored Olive Oil
1/4 C Applesauce
1/2 C Turbinado Sugar (or Pure Cane Sugar)
1/4 C Brown Sugar
2 Eggs
1 t Vanilla Extract
1/2 C Chocolate Chips

Directions:

Preheat oven to 350 degrees.

Grease a standard loaf pan or muffin pan.

Squeeze excess moisture out of zucchini.

In a large bowl, mix oil, applesauce, sugars and vanilla.

Stir in eggs and zucchini.

In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and cinnamon.

Add dry ingredients to wet ingredients and stir until just combined.

Fold in chocolate chips.

Pour batter into prepared pan.

Bake 45-50 minutes for loaf or 15-20 minutes for muffins.

Remove from oven and cool in pan for 10 minutes before removing to cool completely on cooling rack.

Yield: 1 Loaf or 12 Muffins

Note: Hot chocolate mix can be used instead of cocoa powder. Use 1/2 C hot chocolate mix but reduce sugar by half.

* Adapted from http://www.gracefullittlehoneybee.com/double-chocolate-zucchini-bread/

Grain Free Zucchini Bread

Ingredients:

1 C Almond Flour
1/2 C Coconut Flour
1/2 t Salt
2 t Baking Soda
1/2 t Xanthan Gum
1/2 t Baking Powder
1 1/2 t Ground Cinnamon
5 Eggs
1/2 C Melted Coconut Oil
1/4 C Applesauce
3/4 Turbinado Sugar (or Pure Cane Sugar)
1 1/2 t Vanilla Extract
1 C Shredded Zucchini
1/2 C Raisins or Chopped Nuts, optional

Directions:

Grease a standard-size loaf pan.

Preheat oven to 325 degrees.

In a medium bowl, mix together almond flour, coconut flour, salt, baking soda, xanthan gum, baking powder and cinnamon.

In a large bowl, mix together eggs, oil, applesauce, sugar and vanilla extract.

Stir in flour mixture until combined.

Mix in zucchini and raisins or nuts, if using.

Pour into prepared pan and bake for 50-60 minutes.

Remove from oven and allow to cool for 15 minutes in pan before removing to wire cooling rack.

Cool completely before slicing.

Yield: 1 Loaf

* Adapted from https://lowcarbyum.com/zucchini-bread/

Whole Wheat Zucchini Applesauce Cinnamon Bread

Ingredients:

2 C Whole Wheat Flour
1 1/2 t Baking Soda
3/4 t Baking Powder
1 t Kosher Salt
3 t Ground Cinnamon
3 Large Eggs
1/2 C Light Tasting Olive Oil
1/2 C Applesauce
3/4 C Turbinado Sugar (or Pure Cane Sugar)
2 C Grated Zucchini
2 t Vanilla Extract
1/2 C Raisins, optional

Directions:

Preheat oven to 350 degrees.

Grease a standard size loaf pan.

In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.

In a separate bowl, stir together eggs, oil, applesauce, sugar, zucchini and vanilla.

Pour wet ingredients into dry and mix until just combined. Fold in raisins, if using.

Pour into loaf pan and bake for about 60 minutes or until tester inserted in center comes out clean.

Remove from oven and allow to cool 10 minutes in pan before removing to wire cooling rack.

Cool completely before slicing and serving.

Yield: 1 Loaf

* Adapted from https://www.babble.com/best-recipes/whole-wheat-zucchini-applesauce-bread/

Gluten-Free Cinnamon Raisin Bread

Ingredients:

3 1/2 C Pamela's Gluten-Free Bread Mix

1 T Active Yeast

1/2 C Brown Sugar

2 t Ground Cinnamon

2 Large Eggs, room temperature

1 t Vanilla Extract

1/3 C Light Tasting Olive Oil

Warm Water (about 110 degrees)

1 C Raisins

Directions:

Grease two standard-size loaf pans. 

In a large mixing bowl in a stand mixer, add flour, yeast, brown sugar, cinnamon and vanilla. 

In a 2 cup measuring cup measure oil. Crack in eggs. Fill rest of measuring cup with warm water for a total of 2 cups of liquid. Add 2 T additional water. 

Pour wet ingredients into dry and mix on medium/high speed for about three minutes. 

Add raisins and mix on low just until distributed. 

Pour into prepared loaf pans. All dough to rest for 60-90 minutes. 

Preheat oven to 350 degrees. Bake for 25-35 minutes. Remove from oven. 

Let sit for 10 minutes before removing from pan onto cooling rack. 

Slice and enjoy with butter, peanut butter and/or honey!

Yield: 2 Small Loaves

Easy Whole Wheat Breadsticks

Ingredients:

2 1/4 t Active Dry Yeast

1 t Sugar

3/4 C 115 degree Water

1 3/4 C Whole Wheat Flour

1/2 t Salt

2 T Butter

2 t Garlic, minced

Directions:

In a large bowl, combine yeast, sugar, and water. Stir a few moments. Let rest 5 minutes. 

Preheat oven to 500 degrees. Grease or cover a baking sheet with parchment paper. 

Add flour and salt. Mix and then knead. 

Roll out with a rolling pin to desired thickness. Breadsticks will rise about 30%. 

Use a pizza cutter to cut into slices (or you can roll into sticks, if desired). 

Place on baking sheet. 

Melt butter and mix with garlic. Brush onto breadsticks. You may also add a little grated Parmesan, dried parsley or basil.

Bake for 8-10 minutes. 

Yield: 6 Servings

* Adapted from http://www.blissfulanddomestic.com/2013/02/whole-wheat-breadsticks.html

Gluten Free Cranberry Orange Bread with Grand Marnier Glaze

Ingredients:

1 1/2 C Butter, softened

1 1/2 C Sugar

4 Eggs

1 C Orange Juice

1 C Sour Cream

2 T Freshly Grated Orange Zest

2 t Vanilla Extract

4 C Pamela's Gluten-Free Bread Mix (or other GF flour mix)

1 T Baking Powder

1/2 t Salt

1 1/2 C Dried Cranberries

2 C Powdered Sugar

7-8 T Grand Marnier (or other orange liqueur)

Directions:

Preheat oven to 325 degrees. Grease or butter two standard-size loaf pans. 

In a large mixing bowl, cream together butter and sugar on medium speed until pale and fluffy, about three minutes. Add eggs one at a time, mixing well after each addition. 

Add orange juice, sour cream, orange zest and vanilla. Mix until blended.

In a separate mixing bowl, whisk together flour, baking powder and salt. 

Add flour mixture and cranberries to wet ingredients and mix until just combined. 

Pour batter into loaf pans. Bake for about 90 minutes or until tester inserted in center comes out clean. 

Meanwhile, in a small bowl, whisk together powdered sugar and 7 tablespoons of Grand Marnier. Glaze should have consistency of thick maple syrup. If too thick, thin with an additional tablespoon of liqueur. 

Let loaves cool for 10 minutes in the pans before removing to a cooling rack set over a baking sheet pan. 

Poke holes in top of bread with a thin, long skewer. Drizzle with Grand Marnier glaze so that it coats the top of the loaves and runs down into the holes and down the sides. 

Let loaves cool completely before cutting and serving or freezing. 

Yield: 2 Large loaves

* Adapted from http://heartnsoulcooking.blogspot.com/2009/11/orange-cranberry-bread-with.html

Gluten Free Norwegian Christmas Bread (Julekake)

Ingredients:

3 1/2 C Pamela's Gluten-Free Bread Mix

1 T Active Yeast

1/2 C Sugar

1 t Ground Cardamom

2 Large Eggs, room temperature

1/3 C Light Tasting Olive Oil

Warm Water (about 110 degrees)

1/2 C Raisins

1/2 C Mixed Candied Fruit

Directions:

Grease two standard-size loaf pans. 

In a large mixing bowl in a stand mixer, add flour, yeast, sugar and cardamom. 

In a 2 cup measuring cup measure oil. Crack in eggs. Fill rest of measuring cup with warm water for a total of 2 cups of liquid. Add 2 T additional water. 

Pour wet ingredients into dry and mix on medium/high speed for about three minutes. 

Add raisins and dried fruit and mix on low just until distributed. 

Pour into prepared loaf pans. All dough to rest for 60-90 minutes. 

Preheat oven to 350 degrees. Bake for 25-35 minutes. Remove from oven. 

Let sit for 10 minutes before removing from pan onto cooling rack. 

Slice and enjoy with a generous amount of butter!

Yield: 2 Small Loaves

Whole Wheat Zucchini Raisin Bread

Ingredients:

1/2 C Light Tasting Olive Oil

1/2 C Honey

2 Eggs, beaten

1 t Vanilla Extract

1 1/2 C Shredded Zucchini

1 1/2 C Whole Wheat Flour

1/2 t Baking Powder

1/2 t Baking Soda

1/2 t Salt

1 1/2 t Ground Cinnamon

1/2 t Ground Nutmeg

1/2 C Raisins

Directions:

Preheat oven to 350 degrees. Grease a standard-size loaf pan. 

In a large mixing bowl, thoroughly mix together oil and honey. Mix in eggs, vanilla and zucchini. 

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. 

Pour dry ingredients into wet and stir until just combined. Fold in raisins. 

Spoon into prepared pan and bake 45-60 minutes or until tester inserted in center comes out clean. 

Remove from oven and allow to rest in pan a few minutes before removing from pan and let cool completely on cooling rack before slicing. 

* Adapted from http://www.food.com/recipe/whole-wheat-zucchini-or-carrot-bread-325250?photo=289912