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TYH Bran Muffins submitted by M. Smolinski

TYH Bran Muffins submitted by M. Smolinski
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Rating: 0
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Servings
18-24 muffins
Cook Time
15 minutes
Servings
18-24 muffins
Cook Time
15 minutes
TYH Bran Muffins submitted by M. Smolinski
Votes: 0
Rating: 0
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Rate this recipe!
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Servings
18-24 muffins
Cook Time
15 minutes
Servings
18-24 muffins
Cook Time
15 minutes
Ingredients
  • 2 cups Unprocessed bran flakes
  • 1 cup boiling water
  • 1 cup Dark muscovado sugar
  • 1/2 cup organic butter
  • 1 cup sprouted einkorn flour
  • 1 1/4 cup Sprouted white whole flour
  • 2 teaspoons aluminum-free baking soda
  • 1 teaspoon salt
  • 4 Farm fresh eggs
  • 2 cups organic buttermilk
Servings: muffins
Units:
Instructions
  1. Gather 5 bowls. Into one place 2 cups unprocessed bran flakes. Into another bowl place 1 cup boiling water and 1 cup unprocessed bran flakes and blend and set aside. Into another bowl blend 1 cup of dark muscovado sugar with 1/2 cup butter. Into another bowl mix together 1 cup sprouted einkorn flour, 1 1/4 cup sprouted white whole flour, 2 teaspoons baking soda, and 1 teaspoon salt. Into another bowl combine 4 farm fresh eggs beaten and 2 cups of butter milk. Now, combine the moist bran with the beaten egg mixture, then add the dry bran followed by the sugar/butter mixture and the flour mixture. Stir until well blended. To Bake: preheat oven to 400 degrees F, spoon into greased muffin trays and bake for 15 minutes. Eat up and enjoy! You may place in the refrigerator to bake later or bake at once. Keep in an airtight container for two to four weeks.
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Chocolate Apple Oaties

oaties1

 

I used to make it a point to spend one week each year taking classes at the John C. Campbell Folk School (folkschool.org) in Murphy, North Carolina. Nestled in a beautiful mountainside setting with the Appalachian Trail close by, the folk school offers a range of classes to satisfy every interest and hobby.

 

During one of my visits I enrolled in a story-telling class and had lots of great classmates; one of which had a serious allergy to anything chicken, including eggs. I thought about my old friend the other day when I found this recipe and adapted it to not only be egg-free, but gluten-free as well.

 

These cookies are not too sweet and are moist and crumbly instead of chewy. They’re really good, especially with the bit of chocolate added. I hope you enjoy making them as much as I do.

 

Chocolate Apple Oaties
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Chocolate Apple Oaties
Votes: 0
Rating: 0
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Ingredients
  • 1/2 cup organic butter, softened
  • 2/3 cup unsweetened organic applesauce
  • 2 tablespoons organic apple juice or apple cider
  • 1/2 cup coconut palm sugar
  • 1 teaspoon baking soda
  • 1 teaspoon almond extract
  • 1/4 cup boiling water
  • 1 1/3 cups sprouted gluten free rolled oats
  • 2 cups sprouted gluten-free sorghum or oat flour, or combination of both
  • 1/3 cup organic semisweet chocolate chips or chopped dark chocolate
Servings:
Units:
Instructions
  1. Preheat oven to 400°. Line a large cookie sheet with parchment paper.
  2. Blend the butter and sugar using a stand mixer until fluffy. Add the applesauce and apple juice. Blend well.
  3. In a small separate bowl, mix together the baking soda, almond extract, and boiling water. Add to the applesauce mixture and blend well.
  4. In another bowl, stir together the oats, flour, and salt. Gradually mix into the applesauce mixture and blend well. Stir in the chocolate chips.
  5. Place 12 rounded tablespoonfuls of mixture onto lined cookie sheet. Be sure to space well. Bake for 15 minutes or until cookies are golden brown. Repeat for second round.
  6. Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.
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German Chocolate Cake

German Chocolate Cake
Votes: 7
Rating: 4.71
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German Chocolate Cake
Votes: 7
Rating: 4.71
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Ingredients
Cake:
  • 4 ounces chopped or grated organic chocolate
  • 1/2 cup boiling water
  • 1 cup raw or organic butter, softened
  • 2 cups maple sugar
  • 4 pastured or organic eggs, yolks separated from whites
  • 1 teaspoon vanilla
  • 2 1/2 cups sprouted white wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup + 3 tablespoons whole organic buttermilk
Frosting (double this recipe to frost sides of cake):
  • 1 cup light organic or raw cream
  • 1 cup coconut sap sugar or muscavado
  • 3 pastured or organic egg yolks, beaten
  • 1/2 cup raw or organic butter
  • 1 teaspoon vanilla
  • 1 1/3 cups flaked organic coconut
  • 1 cup pecans, toasted and chopped
Servings:
Units:
Instructions
Cake:
  1. Preheat your oven to 350 degrees.
  2. Butter and flour 3 round cake pans.
  3. Line each with wax paper or natural parchment.
  4. Place chopped or grated chocolate in a small glass or ceramic bowl.
  5. Add boiling water and stir until melted. Set aside to cool.
  6. In a large bowl mix butter with sugar until fluffy. Slowly add egg yolks and blend well.
  7. Add melted chocolate and vanilla and blend well.
  8. In a separate bowl mix flour, baking soda and salt together.
  9. Alternate adding the flour mixture and buttermilk to your batter, beginning and ending with flour.
  10. Blend until batter is smooth.
  11. In a clean glass or ceramic bowl beat egg whites until stiff peaks form (about 5 minutes).
  12. Fold the egg whites slowly into your cake batter. Don't stir or beat them in.
  13. Divide your batter between your prepared cake pans.
  14. Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
  15. Cool layers 15 minutes before removing to cooling rack.
  16. Slowly remove the wax paper from each inverted layer.
Frosting:
  1. In a heavy saucepan on medium heat, combine cream, sugar, egg yolks, butter and vanilla.
  2. Stir until melted and continue stirring for 12 minutes.
  3. Stir in the coconut and toasted pecans.
  4. Remove frosting from heat and let cool until firm and easy to spread.
  5. Frost a layer and place another on top.
  6. Frost top of cake (and sides if frosting recipe doubled).
  7. You can refrigerate your iced cake for a couple of hours to hold the frosting in place, but it should be fine out of the refrigerator after that. Delicious!!
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Gluten–Free Banana Bread

Gluten–Free Banana Bread

Gluten–Free Banana Bread
Votes: 2
Rating: 5
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Gluten–Free Banana Bread
Votes: 2
Rating: 5
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Ingredients
  • 1 cup boiling water
  • 1/2 cup chopped dates
  • 4 large eggs
  • 2 cups mashed, over-ripe bananas (about 4)
  • 3/4 cup maple sugar (or sweetener of choice)
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 1/2 cups organic sprouted brown rice flour
  • 1/2 cup organic sprouted sorghum flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup melted butter
  • 1/2 cup chopped walnuts or pecans
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Pour boiling water over dates in a small bowl.
  3. Let stand 10 minutes. Drain and pat dry.
  4. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  5. Stir together sprouted brown rice flour and next 4 ingredients in a small bowl.
  6. Gently stir flour mixture into egg mixture, stirring just until blended.
  7. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5" loaf pan.
  8. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
  9. Cool in pan on wire rack 10 minutes.
  10. Remove from pan to wire rack and cool completely before slicing.
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Sprouted Gluten-Free Lemon Blueberry Bread

Sprouted Gluten-Free Lemon Blueberry Bread
Votes: 30
Rating: 2.67
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As seen in Gluten Free 2014 magazine. Small blueberries will stay suspended in batter best.
Sprouted Gluten-Free Lemon Blueberry Bread
Votes: 30
Rating: 2.67
You:
Rate this recipe!
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As seen in Gluten Free 2014 magazine. Small blueberries will stay suspended in batter best.
Ingredients
Dry Ingredients
  • 1 1/2 cups sprouted brown rice flour (or regular brown rice flour)
  • 1/2 cup arrowroot powder or tapioca flour
  • 3-4 tablespoons granulated sugar (coconut sugar, maple sugar, or organic cane)
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1-2 teaspoons finely grated lemon zest
  • 6 tablespoons organic palm shortening
  • 1 cup fresh or frozen blueberries
Wet Ingredients
  • 2 tablespoons ground chia seeds
  • 2 tablespoons boiling water
  • 2 tablespoons lemon juice
  • 1/2 cup milk (I use homemade coconut milk, but almond or cashew milk works too)
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees F.
  2. Line a large cookie sheet with parchment paper.
  3. In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest.
  4. Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
  5. Add the blueberries and gently toss together.
  6. Place the ground chia seeds and boiling water into a small bowl and whisk with a fork.
  7. Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth.
  8. Pour wet mixture into the dry and gently mix together using a fork.
  9. Form dough into a ball and place onto the parchment-lined baking sheet.
  10. Press dough down so it looks like a thick, flat round.
  11. Cut into 8 wedges.
  12. Gently move the wedges so they are all separated on the baking sheet.
  13. Brush with coconut milk and sprinkle with sugar if desired.
  14. Bake for about 25 minutes.
  15. Enjoy hot out of the oven or at room temp.
Recipe Notes

From: www.nurishingmeals.com by Ali and Tom of Whole Life Nutrition

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Gluten-Free Banana Bread

Gluten-Free Banana Bread
Votes: 16
Rating: 3.25
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Gluten-Free Banana Bread
Votes: 16
Rating: 3.25
You:
Rate this recipe!
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Ingredients
  • 1 cup boiling water
  • 1/2 cup chopped dates
  • 4 large eggs
  • 2 cups mashed, over-ripe bananas (about 4)
  • 3/4 cup maple sugar (or sweetener of choice)
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla
  • 1 1/2 cups organic sprouted brown rice flour
  • 1/2 cup organic sorghum flour
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/4 tsp ground nutmeg
  • 1/3 cup melted butter
  • 1/2 cup chopped walnuts or pecans
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Pour boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
  2. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  3. Stir together sprouted brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5” loaf pan.
  4. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack and cool completely before slicing.
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