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.