Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Makes: 12 muffins

Ingredients:

1/4 cup coconut oil, or sub olive or vegetable oil

1 cup unsweetened almond milk, or any other plant based milk

1 tbsp apple cider vinegar (ensure gluten-free if necessary)

12 tbsp maple syrup (or sub any other sweetener)

1 tsp vanilla extract

pinch salt

1 1/4 cup ground almonds, (almond meal)

1 1/4 cup gluten-free flour blend, (or sub plain flour if not gluten-free)

2 heaped tsp baking powder (ensure gluten-free if necessary)

1/4 tsp baking soda

1/2 cup cocoa powder

1.8 oz. (50g) dark chocolate chips (ensure vegan/gluten-free if necessary)

Instructions:

1. Preheat oven to 350°F.
2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water (skip this step if using any other oil).
3. Once melted, add the milk to the sam bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds.
4. Sift in the flour, baking powder, baking soda, and cocoa powder.
5. Mix well, adding a tiny splash more milk if its looking too dry.
6. Stir in the chocolate chips.
7. Transfer mixture between muffin cases in a muffin tin.
8. Bake in the oven for around 20 mins, until risen and a skewer inserted into the center comes out clean.
9. Best when fresh, but keep well cover in the fridge for up to a few days.

Prep time: 15 mins | Bake Time: 20-24 mins | Total Time: 45 mins | Yield: 10 muffins

Ingredients:

1 cup (96g) King Arthur Almond Flour

3 tbsp (24g) coconut flour

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp table salt

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp xanthan gum

4 tbsp (57g) butter, softened

2 oz. (57g) cream cheese, softened

3 large eggs

1/4 cup milk (57g) milk

1/4 cup (16g) chives, freshly chopped

1/4 cup (28g) Parmesan cheese, shredded

Instructions:

1. Preheat oven to 375°F. Grease 10 wells of a standard muffin pan, or line them with papers and grease the papers.
2. Combine the almond and coconut flours, baking powder, baking soda, salt, garlic and onion powders, and xanthan gum in a small bowl. Set aside.
3. In a mixing bowl, or the bowl of your stand mixer, beat together the softened butter and cream cheese until smooth. Add 1/3 of the dry ingredients, beating until incorporated. Beat in the first egg until the batter is light and fluffy, about 30 seconds at medium speed. Repeat, adding 1/3 of the dry ingredients followed by 1 egg, until you’ve added the lsat egg.
4. Add the milk, mixing until incorporated, then beating for about 30 seconds. Finally, fold in the chives and Parmesan.
5. Scoop the batter into the prepared muffin cups, filling them each about 3/4 full — a scone and muffin scoop works well here.
6. Bake the muffins for 20-24 mins, until lightly golden on top and a toothpick inserted into the center of one comes out clean.
7. Remove the muffins from the oven, let them cool in the pan for about 5 mins, then transfer them to a plate for serving or a rack to cool completely.
8. Stor muffins in the refrigerator for 5 days, or in the freezer for 1 month. Reheat leftover muffins in a 300°F oven for 10-15 mins.

Prep time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 12 medium muffins

Ingredients:

1 1/4 cup all-purpose flour

3/4 cup white sugar

1/2 cup cocoa power

2 tsp baking powder

1 tsp instant espresso powder (optional)

1/2 tsp salt

1 cup plant-based milk (such as almond or oat)

1/2 cup light oil (such as vegetable or light-tasting avocado)

1 tbsp apple cider vinegar

1 cup vegan chocolate chips or chunks

Instructions:

1. Preheat your oven to 400°F. For medium sized muffins, line 12 wells of a muffin pan with paper liners or lightly spray with non-stick cooking spray. For larger-sized muffins, line or grease only 9 wells of a muffin pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, instant espresso and salt.
3. Then add the “milk”, oil and apple cider vinegar and stir until combined. Don’t over mix! Now gently fold in the chocolate chips.
4. Divided the batter evenly among the 12 or 9 wells of the prepared muffin pan.
5. Bake 20-26 mins or until the muffins have cracks on top and a toothpick inserted into the the center comes out clean. *Test several spots with the toothpick as you may have hit a melted chocolate chip which would mislead you into thinking that they aren’t cooked.*
6. If making 12 muffins, the timing will be on the lower side, and if making 9 muffins, it will be on the higher side. Let the muffins cool in the pan before removing.

Ingredients

Biscuits:

2 cups all-purpose flour

1 tbsp granulated sugar

1 tablespoon baking powder

2 teaspoons garlic powder

¾ teaspoons salt

1 cup buttermilk

½ cup unsalted butter , melted

2 cups shredded cheddar cheese

Garlic Butter Topping:

3 tablespoons unsalted butter , melted

1/2 teaspoon garlic powder

1 tablespoon fresh chopped parsley, optional

Instructions

1. Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
2. In a large mixing bowl, combine the ingredients in the “Biscuits” section of the ingredients list (minus the butter, cheese and buttermilk).
3. Whisk together the melted ½ cup unsalted butter, and 1 cup buttermilk. In a bowl or large measuring cup.
4. Combine the buttermilk mixture with the flour mixture and stir until fully incorporated. It will make a thick dough. Fold in 2 cups shredded cheddar cheese.
5. Measure out each biscuit using a greased ¼ cup measuring cup and place them on the prepared baking sheet, leaving at least 2 inches between all of them.
6. Bake for 10-12 minutes, until the tops of the biscuits are a light golden brown.
7. Combine the ingredients in the “Garlic butter topping” section of the ingredients list and brush onto each biscuit while they are still hot.

Makes: 12

Ingredients

Biscuit:
2 cups gluten-free all-purpose flour*

1/2 teaspoon xanthan gum leave out if your flour already contains it

1 tablespoon gluten-free baking powder

1 tsp salt

2 tbsp granulated sugar

1 cup buttermilk, if dairy-free use almond, cashew, or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold

6 tbsp unsalted butter if dairy-free use shortening, Smart Balance or Earth Balance butter

1 egg room temperature if egg-free use Bob’s Red Mill Egg Replacer

1 tablespoon gluten-free all-purpose flour*

1/4 cup brown sugar, packed

1 tbsp ground cinnamon

Glaze:
1 cup powdered sugar

1 tsp pure vanilla extract

2 tsp milk, dairy-free use almond, cashew, or coconut milk.

Instructions

1. Preheat oven to 450° F.
2. Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
3. In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
4. Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
5. Add in the buttermilk and the whisked egg and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky. Please do not roll out the dough!
6. Add one tablespoon of flour to a large piece of parchment paper
7. Place the dough on top of the floured parchment paper.
8. With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits.
9. In a small bowl add the brown sugar and cinnamon and stir to combine. Sprinkle 2 tablespoons of the cinnamon sugar mixture all over the top of the dough round.
10. Gently fold dough over on itself. Sprinkle another 2 tablespoons of the cinnamon sugar mixture over the dough.  You do this by folding the dough in half on top of itself.
11. Gently fold dough over on itself again. (you will have folded the dough 2 times by now) With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. Sprinkle the rest of the cinnamon and sugar mixture over the dough round.
12. Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well.
13. Reform the dough scraps into a dough round. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake.
14. Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
15. In a small bowl stir together the glaze ingredients until smooth.  Spread the glaze over the cinnamon biscuits. Serve warm and enjoy!
16. The biscuits can be stored in an airtight container. They are best enjoyed warm.

Notes

• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• I test baked with the Bob’s Red Mill Cup for Cup, Great Value Gluten-Free Flour and Pillsbury Gluten-Free flour. The Bob’s Red Mill flour and the Great Value Flour has sorghum flour in it, which is different from the Pillsbury gluten-free flour. The biscuits made with Bob’s Red Mill and Great Value Brand were not as fluffy and the dough was wetter with the Bob’s Red Mill.
• For dairy-free option: use shortening and almond, cashew or coconut milk.
• For egg-free use Bob’s Red Mill Egg Replacer
• If Vegan use egg replacer, shortening/Smart Balance butter, and dairy-free milk.
• Pro Tip:If you do not have buttermilk, you can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
• The key is to not over mix the dough because over-mixing causes the dough to yield tough biscuits. There is nothing worse than a flat, tough biscuit! Please do not roll out the dough.
• I have the K&S Artisan Complete Pastry Cutter Set
• Mama says, “Check all of your labels!”

Makes 4-5 dozen

Ingredients

5 cups flour

1/2 cup sugar

3 tsp baking soda

1 tsp salt

1 cup shortening

1 pkg dry yeast (2 1/4 tsp)

2 tbsp warm water

2 cups buttermilk*

Instructions

1. Preheat oven to 400°F. Sift together dry ingredients. Stir in shortening. Dissolve yeast in water. Add with buttermilk to flour mixture and mix well. Turn out onto floured surface. Roll about 1/4″ thick. Cut. Bake for 15 minutes.

*For dairy-free alternative, substitute 2 cups coconut milk and 1 tbsp lemon juice or white vinegar. Stir and let stand 5 minutes before using.

Prep Time: 10 min | Bake: 45 min. | Yield: 1 loaf (12 slices)

Ingredients

1/2 cup butter, softened

1 cup sugar

2 eggs

2 tbsp lemon juice (or orange juice)

1 tbsp grated lemon peel (or orange marmalade)

1 1/2 cups all-purpose flour1 tsp baking powder

1/8 tsp salt

1/2 cup 2% milk

Glaze:

1/2 cup confectioners’ sugar

2 tbsp lemon juice (or orange juice)

Instructions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
2. Pour into a greased 8×4″ loaf pan. Bake at 350°F for 45 minutes or until a toothpick inserted near the center comes out clean.
3. Combine glaze ingredients. remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm.

Ingredients

4 tbsp butter

2 cups milk

1/2 cup water

1/4 cup honey

1 1/2 cup oats

4 1/2 tsp yeast

1 tbsp salt

6 cups bread flour (1.5 cups sprouted flour and 4 1/2 bread flour)

Instructions

1. In a small saucepan over low heat, melt butter in milk and water, then stir in honey. When lukewarm and melted, pour into mixer with oats. Add yeast and stir. Leave for five minutes to allow yeast to proof. Add salt and stir Now mix in bread flour — one cup at a time. Turn out the dough onto floured surface and knead until smooth. Place in oiled bowl and cover with a towel to rise for 45 minutes. Punch down dough, then divide in half. Pat or roll each half into a loaf and place in greased bread pans. Cover with towel and let rise 45 minutes while oven preheats to 350°F. Bake for 40-45 minutes until golden brown. Let cool in pans 15 minutes before turning out.

Makes 8 large muffins

Ingredients

Dry:

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

Wet:

12 drops pure lemon oil

2 tbsp maple syrup or honey

2 eggs or ¼ cup flax eggs

1¼ cup plain yogurt

½ stick melted butter or ½ cup coconut oil

1 tbsp grated lemon zest (peel from 1 lemon)

¼ cup sugar

For the drizzle:

⅓ cup lemon juice, from 1 fresh lemon

6 drops organic pure lemon oil

⅓ cup sugar crystals

3 tbsp water

Instructions

1. Preheat oven to 375°F. Coat muffin pans with spray oil or line with muffin cups.
2. In a small bowl, combine and stir all dry ingredients. In a separate larger bowl, mix all wet ingredients (including lemon zest and lemon essential oil). Fold the dry ingredients into the wet ingredients and mix. Fill muffin cups about two-thirds full. Bake at 375°F for 25 minutes or until center is cooked.
3. While the muffins are baking, make the lemon drizzle. In a small saucepan, combine all ingredients and heat to boiling. Allow the mixture to boil for one minute, then set aside.
4. When the muffins are done, remove them from the oven and place on a serving dish. Prick each muffin top with a fork several times. Drizzle about two teaspoons of syrup over top of each muffin, allowing the syrup to soak into the middle of the muffin through the fork holes. Pour the remaining syrup over the muffins.
5. If you didn’t succumb to the temptation to eat all the muffins at once, store them in a sealed container in the refrigerator. They also freeze well!

Makes 1 dozen

Ingredients

1 1/4 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 cup sugar (or more)

1/8 tsp soda

3 tbsp shortening

1/2 cup or so mashed sweet potato

2 tbsp butter

1/4 cup buttermilk

Instructions

1. Sift dry ingredients, cut in shortening.
2. Mix in food processor sweet potatoes, butter and buttermilk. Add to dry ingredients — Roll out and cut.