Baked Goods

Banana Muffins

12 muffins

1 ¼ cups rice flour
¼ teaspoon salt
1½ teaspoons baking powder
¼ cup walnuts, toasted and chopped
2 sticks unsalted butter, softened
S cup honey
1½ cups mashed bananas
2 eggs, whipped

1. Preheat the oven to 350°F. Place walnuts in a single layer on a baking sheet and cook in oven for 10 minutes. Remove from oven, set aside to cool. When cool enough to handle, chop.

2. In a medium bowl, combine the flour, salt, baking powder, and walnuts.

 

3. In a small bowl, combine the butter and honey until creamed. Add the bananas and whipped eggs.

 

4. Add the butter and banana mixture to the flour mixture and gently mix. Spoon into oiled muffin tins.

 

5. Bake for 35–40 minutes.

 

Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams) Mixed 270 18 26 3

Blueberry Walnut Muffins

Makes 22 muffins

2 cups spelt flour
2 cups oatmeal
½ cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
11 tablespoons butter
1 cup blueberries (frozen or fresh)
1 cup walnuts (soaked overnight and dehydrated), chopped 1½ cups apple butter

1. Preheat oven to 375°F.

2. Mix dry ingredients, sift. Use your hands to cut in the butter, by rubbing flour and butter together until very small rice-like pieces are formed. Fold in blueberries and walnuts, then add the apple butter and mix well.

3. Pour into lightly oiled muffin tins. Bake for 15–20 minutes.

 

Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams) Mixed 201 10 28 2

Flourless Almond Torte

8 servings

1 ½ cups raw almonds
¼ cup maple syrup
3 eggs
1 teaspoon almond extract

½ teaspoon vanilla extract
¼ teaspoon sea salt
1 tablespoon lemon zest
2 tablespoons unsweetened coconut flakes, toasted 2 tablespoons almonds, toasted and chopped

1. Preheat the oven to 375°F. Line an 8-inch pan with parchment paper; cut to fit the bottom.

2. Place almonds in a food processor and grind until the consistency of the almonds is like flour, about 4 minutes. It the mixture starts sticking to the sides, run a spatula around to loosen.

3. In a small bowl add the syrup, eggs, extracts and salt. Mix well to fully incorporate the eggs. With the food processor running, pour the egg mixture through the feed tube and continue to process until smooth. Add the lemon zest and coconut and pulse to combine.

4. Pour the batter into the pan and bake for 25–30 minutes. When the top is lightly golden brown and the center is just set, the torte is ready. If the top browns too quickly, tent with foil.

5. Remove from oven and allow to cool. Garnish with toasted almonds.

 

Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams) Mixed 303 23 18 10

Sesame Biscuits

8 biscuits

2 ½ cups whole wheat pastry flour
3 tablespoons sesame seeds
1 tablespoon baking powder
1 teaspoon sea salt
6 tablespoons butter
3 tablespoons honey
2 tablespoons coconut oil
1 cup milk

1. Preheat oven to 400°F. Lightly oil a baking sheet.

 

2. In a large bowl combine the flour, sesame seeds, baking powder, and salt. Cut in the butter.

3. In a small bowl combine the honey, oil and milk. Add to the flour mixture. Gently fold ingredients together to just barely combine.

4. Remove dough from bowl and place on a floured cutting board. Knead about 8 times.

5. Roll the dough out to about T inches thick. Cut out using a biscuit cutter, or round cookie cutter. Place on the baking sheet, biscuits should be touching. Bake for 10–15 minutes.

Recipe Type Calories Total Fat (grams) Carbs (grams) Protein (grams) Mixed 322 16 40 7