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.

Blueberry whoopee pie

the Whoopie Pies:
2 1/2 cups all purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened (2 sticks)
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
1 pint fresh blueberries, divided
For the Lemon Filling:
8 ounces cream cheese, softened
1 lemon, zested and juiced
4+ cups powdered sugar

Directions:

Preheat the oven to 350 degrees and line several baking sheets with parchment paper. Set out the butter and cream cheese to soften.
For the Whoopie Pies: Using an electric mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes on high speed. Meanwhile mix the first four dry ingredients in a separate bowl. Scrape the mixing bowl, then turn the mixer on low and add the eggs and vanilla extract. Slowly mix in the flour mixture and the milk. Turn off the mixer once fully combined. Add 1 1/4 cup fresh blueberries to the batter and mix by hand to incorporate.
Use a 1 1/2 - 2 tablespoon cookie scoop to portion the batter out on the prepared baking sheets, at least 2 1/2 inches apart.  There should be about 32 mounds. Add additional blueberries to the batter mounds that are lacking on top. Bake for 12 minutes, until puffy and just slightly golden around the edges. Rotate the baking sheets once in the middle. Cool on the baking sheets and repeat if needed.
Meanwhile, prepare the lemon filling. Using a clean mixing bowl, beat the cream cheese and butter together until completely smooth. Turn the mixer on low and add in the zest of one lemon and 1 tablespoon lemon juice. Slowly add in the powdered sugar. Scrape the bowl and beat until smooth. Add additional powdered sugar if the filling seems loose.
Once the whoopie pie cakes are completely cool, flip half of them over. Scoop the lemon filling into a large piping bag with a large tip. Pipe approximately 2 tablespoons of filling on the cakes that are bottom-side-up. Then gently top them with another cake. Eat immediately or wrap them

Eng muffin

Ingredients made with flax meal 8/30/17 2 1/2 cups whole wheat pastry flour
2 cups white flour
11/4 teaspoons salt
1 Tablespoon sugar or honey
1 teaspoon baking soda
2 teaspoons instant yeast
1 3/4 cups milk (I used 1%)
3 tablespoons salted butter
1 large egg, beaten cornmeal for dusting Instructions
Whisk together the flour, salt, sugar, baking soda and yeast.
Set aside. In a small saucepan, heat the milk and butter over medium heat until the butter has just melted.
In a stand mixer, combine the milk and butter with the egg and dry ingredients and mix until the dough comes together.
I used bread machine

Turn the dough out onto a lightly floured surface and roll out to 1 inch thickness. Use a biscuit cutter or a glass abour 3

inches across to cut the english muffins. Place the cut dough on a baking sheet dusted with cornmeal.
Cover the baking sheet with a towel and let it rise for 20 minutes.
Preheat the oven to 325 degrees F. Use a nonstick skillet on low heat to cook the muffins for 4-5 minutes per side, until crispy and brown.

Finish cooking the muffins in the oven for 15 minutes. These will keep for up to 2 weeks in an airtight container at room temperature or you could freeze them in a freezer safe ziploc bag.

Brownies
Ingredients
1/2 cup kidney beans.
1/2 cup pitted dates
1/3 cup peeled, precooked, and cooled yellow or red potato
2 tablespoons tahini or nut butter
  2 tablespoons coconut butter
1/4 cup pure maple syrup
3 tablespoons nondairy milk
1/2 cup plus
2 tablespoons cocoa powder
1/2 cup coconut sugar
2 tablespoons cornstartch
1 1/2 teaspoons pure vanilla extract 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoons nondairy chocolate chips

Directions Preheat oven to 350°F. Grease n 8" × 8" brownie pan with cocunut oil. Using a small or mini food processor, puree the beans, dates, potato, tahini, and coconut butter until smooth, and then add the maple syrup and milk and puree again. Add the cocoa powder, sugar, cornstartch, vanilla bean powder, baking powder, baking soda, and sea salt to the processor and puree until combined.i used blender
Stir in the chocolate chips. Transfer the mixture to the brownie pan, and spread evenly with a spatula. Bake for 22–24 minutes

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