Rosemary Olive Oil Bread
Ingredients
- 2 1/2 cups sprouted white wheat flour
- 3/4 cup cup organic sugar (this bread presents better using a lighter colored sugar source)
- 1/2 cup chopped walnuts
- 2 teaspoons aluminum-free baking powder
- 2 teaspoons dried rosemary (I chop it slightly in a coffee grinder)
- 1/4 teaspoon sea salt
- Grated zest of 1 lemon
- 2 large organic or pastured eggs, lightly beaten
- 3/4 cup sweet white wine (can substitute apple juice)
- 1/2 cup extra virgin olive oil
Servings:
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Instructions
- Preheat oven to 350°.
- Lightly coat a 9.5" x 5" loaf pan with butter.
- In a large bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest.
- In another medium bowl, blend the eggs, wine, and olive oil.
- Stir into the dry ingredients.
- Transfer the batter into loaf pan and smooth the surface.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on wire rack 15-20 minutes before removing from pan.
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Zucchini Cake
Ingredients
- 3 eggs, pastured or organic
- 1 cup coconut oil
- 2 teaspoons vanilla
- 2 cups organic sugar
- 2 cups grated zucchini
- 3 cups sprouted whole grain red or white wheat flour Can substitute TYH Gluten-Free Baking Mix
- 2 teaspoons aluminum-free baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
- 1 cup organic non-sweetened applesauce
- 1 cup chopped walnuts
Servings:
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Instructions
- Beat eggs well in a large bowl with an electric mixer and then add the next 4 ingredients.
- In another large bowl sift together: • 3 cups sprouted whole grain sprouted wheat flour • 2 teaspoons baking powder • 2 teaspoons cinnamon • 1 tsp. sea salt
- Mix the dry ingredients with the wet ingredients. Then add and blend well: • 1 cup organic non-sweetened applesauce • 1 cup chopped walnuts
- Bake in 2 greased loaf pans for 1 hour at 350 degrees or until done.
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