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.

Prep Time: 10 mins | Total Time: 10 mins

Ingredients

9 cups all-purpose flour

1 cup nonfat dry milk powder

5 tbsp baking powder

1/4 cup white sugar

1 tbsp salt

1 cup vegetable shortening

Instructions

1. Whisk flour, dry milk powder, baking powder, sugar and salt in a large bowl until thoroughly combined. Cut hortening in to dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.

Ingredients

3/4 cup (195g) milk, warmed

1/2 cup (118g) water, warmed

2 tbsp sugar

2 tbsp butter, melted

1 tbsp olive oil

1 1/2 tsp dry active yeast

4 cups (480g) Jovial all-purpose Einkorn flour, plus more for dusting

1 1/4 tsp sea salt

Instructions

1. In a large bowl combine the milk, water, sugar, butter, oil and yeast.
2. Add flour and sprinkle the salt on top.
3. Mix until the flour is absorbed by the liquid. The dough will be very wet and very sticky, but do not add flour. Cover the bowl with plastic wrap and let rise for 45 minutes.
4. Dust your work surface and the dough with a few tbsp flour. Shape the loaf and place in buttered 8 1/2″ x 4 1/2″ loaf pan. Cover the pan with buttered plastic wrap and let rise for 30 minutes.
5. Preheat the oven to 400°F. Remove the plastic wrap and place the loaf in the oven. Reduce the oven temperature to 375°F and bake for 40 minutes until browned on top.
6. Allow the loaf to cool in the pan for 15 minutes then place the loaf on a cooling rack to cool completely before slicing.

Notes

If you cannot eat dairy, you can easily exchange a grain beverage like rice milk for the milk and vegetable spread or oil for the butter and the results will be pretty close.

Makes 1 large pizza crust or 8 calzone shells

Ingredients

2 1/2 cups flour

1 cup hot water (120-130°)

1 tbsp sugar

2 tbsp oil

1 tbsp yeast

1/2 tsp salt

Instructions

1. Mix flour, sugar, yeast and salt. Add in water and oil. Mix well. Knead 5 minutes. Roll out to fit pizza pan. Bake at 400°F for 10-12 minutes.

Makes 1 dozen

Ingredients

1 recipe Orange Crumble Topping (recipe follows)

2 cups all-purpose flour

1 cup sugar

2 tsp baking powder

1/4 tsp salt

1 cup fresh or frozen cranberries

2 large eggs

1/2 cup butter, melted and cooled

1/2 cup milk

1/2 cup sour cream

Instructions

1. Preheat oven to 400°F. Grease and sugar a 12-cup muffin pan, set aside.
2. Prepare Orange Crumble Topping; set aside.
3. In a medium bowl, combine flour, sugar, baking powder, and salt. Add cranberries, stirring to combine.
4. In a separate bowl, whisk together eggs, butter, milk and sour cream. Add egg mixture to flour mixture, stirring just until ddry ingredients are moistened. (batter will be lumpy, do not over mix). Evenly divide batter among muffin cups (cups will be almost full). Evenly divide orange crumble topping over top of batter. Bake for 18-20 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes.

Orange Crumble Topping

Makes 1 dozen

Ingredients

1/4 cup sugar

1/2 cup all-purpose flour

1 1/2 tsp grated orange zest

1/4 tsp ground cinnamon

1 tbsp butter, melted

Instructions

1. In a small bowl, combine sugar, flour, orange zest and cinnamon. Add melted butter, stirring until crumbly.

Course: Breakfast | Cook Time: 20 mins | Total time: 35 mins | Servings 12 muffins

Ingredients

6 tbsp coconut oil

2/3 cup granulated sugar

1 egg

3/4 teaspoon vanilla extract

1/2 tsp almod extract

2/3 cup milk

1 1/4 cups all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon* optional

3/4 cup toasted slivered almonds

1/2 cup sweetened shredded coconut

Instructions

1. Preheat oven to 350°F. Line muffin tin with paper liners and set aside.
2. In a large bowl, stir coconut oil and sugar together to combine, Add in egg, vanilla and almond extracts. Scrape bowl and stir again briefly.
3. Add in all dry ingredients to bowl. Start to mix slowly while streaming in milk. Scrape sides and mix again until batter is smooth, 20-30 seconds.
4. Reserve 1-2 tbsp of toasted almonds.
5. Stir in remaining almonds and coconut to batter. Spoon into prepared muffin tins. Top with reserved almonds. Bake 20 minutes or until toothpick comes out clean or with a few moist crumbs when inserted. Cool 5-10 minutes before serving.

Notes

* I think the original muffin recipe I tried in New Orleans had a hint of cinnamon in it, but I didn’t add any to this recipe. BUT, feel free to add a little into these. A little spice would be divine!

Ingredients

1 cup dark brown sugar

2 1/2 cups flour

1 1/2 tsp. baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp salt

1/4 tsp nutmeg

1 egg

1/2 cup molasses

1 cup buttermilk

1/2 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F and spray/line muffin tins.
2. Combine sugar, flour, soda salt and spices in a bowl mix the egg, molasses, milk and butter. Add the wet ingredients to the ry and stir until just blended.
3. Add to muffin tins (about 3/4 full, these muffins don’t rise too much so you don’t have to worry about them overflowing) and bake for 15 minutes. If making normal-sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick inserted into the center comes out clean.