Graham crackers

Ingredients

2 cups whole wheat pastry flour, plus more for work surface
1 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon sea salt, fine
5 1/3 tablespoons unsalted butter, cold and cut into smallish pieces
1/4 cup molasses, robust or dark
1/4 cup honey
1/3 cup granulated sugar
1/4 cup whole milk
1/2 teaspoon pure vanilla extractSpice Topping (Optional, but recommended):
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg

Directions

Place both flours, baking powder, and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse a few times, until you have little "pebbles". Add the molasses, honey, and sugar and pulse to combine. Finally, add milk and vanilla and pulse until everything comes together and cleans itself off the sides of the food processor bowl; dough will be slightly sticky.Line two baking sheets with parchment paper and set aside.Turn the dough out onto a very lightly floured surface.  Scatter just a little bit of flour across the top of the dough, and using a rolling pin, roll out to 1/4-inch thickness. Ours was thick. Will be crunchier thinner.Since the dough is sticky, you may need to add some more flour and parchment. Use a skewer to prick each piece of dough (with or without topping) a few times. Transfer the baking sheets to the freezer for 15 minutes.Preheat the oven to 350° F.Slide baking sheets into preheated oven and bake for 18 minutes, or until they turn very lightly golden around the edges and your whole kitchen smells of graham crackers!Let the crackers sit on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.The crackers can be stored in an airtight container at room tempeRead m

Banana bread

BANANA bread

3 ripe bananas
One cup unsweetened apple sauce
3 large eggs
1/4 cup unrefined coconut oil melted
2 cups almond flour
1 tsp baking powder
1/4 tsp salt
2 Tbsp flax seed meal
One tsp cinamon
2 cups rough chopped nuts (I used almonds, pecans, pistachios, walnuts, and hazelnuts.)
2 cups rough chopped dried fruits (I used apricots, figs, cranberries, dates, pineapple, and blueberries.)
INSTRUCTIONS

Set oven to 350F
Lightly spray a standard loaf pan. I like to line it with a sheet of parchment so I can lift the bread out for slicing.
Mash the two bananas really well. I actually did this in my small food processor to get a smooth result. Put them into a large mixing bowl and whisk in the eggs and coconut oil really well.
Stir in the flour, baking powder, and salt and blend well.
Fold in the fruits, nuts, and seeds and blend until everything is well distributed.
Turn into the loaf pan and spread out the dough evenly, and into the corners.
Bake for 40 minutes or until starting to turn golden and a toothpick inserted in the center comes out dry. This bread does not rise, so it will still be flat. The exact cooking time will depend somewhat on the exact dimensions of your loaf pan, as even 'standard' ones can vary.
Let the bread cool completely before slicing. I like to wrap it well and refrigerate overnight before slicing, but that's optional.
tips:

Remember all the fruits (except the banana) in this bread are dried, fresh won’t work in this recipe.  Others to try that are not listed here: raisins, peach, prune, mango, strawberries, cherries,  papaya.