Place eggs in a large bowl and lightly beat. Add sugar and blend. Add olive oil and blend. Add buttermilk and flavor variation of choice and blend well.
Add remaining ingredients and blend well with a large spoon or spatula.
Line muffin pans and scoop batter evenly into liners with an ice cream scoop. Bake for 30 minutes. Cool in pans on wire racks for 5-10 minutes. Remove muffins to wire racks and cool completely before packaging.
Orange Cranberry Variation
4 whole oranges pureed in a food processor (Puree the oranges, rind and all. Cut off ends, quarter, and de-seed. Don’t use Naval oranges as they have too much pith.), 2 cups organic dried cranberries. Optional – 1 teaspoon orange flavoring.
4 ripe organic bananas mashed with 1 cup of pureed organic prunes and ½ cup chopped walnuts. Optional – 1 teaspoon banana flavoring.
Preheat oven to 325 degrees. Cream butter. Gradually add sugars, beating well until creamy. Add egg and beat well. Add oil and vanilla, mixing well.
Combine flour, soda, and salt. Add to creamed mixture mixing well. Stir in oats and remaining ingredients.
Shape dough into 1-inch balls (makes about 10 dozen!). Place on parchment-lined cookie sheets about 2 inches apart and flatten slightly using a fork. Bake for about 15 minutes. Cool slightly on pan then remove to wire rack to cool completely.
2 1/2cupsorganic sprouted flour of choice(Kamut works very well)
3tablespoonsorganic sugar, divided
1cupfinely grated sharp Cheddar cheese
1cupvery cold organic butter, cut into 1/2-inch cubes
3tablespoonsvery cold organic heavy cream
4-5tablespoonsice-cold filtered water
3 1/5poundsorganic or pesticide-free Bartlett pears, peeled and sliced
1/3cupfirmly packed organic light-brown sugar
2tablespoons fresh organic lemon juice
1 1/2teaspoons vanilla extract
1 teaspoon chopped fresh resemary
1large organic or pastured egg, lightly beaten
Preheat oven to 400 degrees. Pulse first 2 ingredients and 2 tablespoons sugar in a food processor 3-4 times or until combined. Add cheese and butter. Pulse 10-12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture. Pulse 4-5 times or just until moist clumps form. Divide dough in half and flatten into disks. Wrap disks in plastic wrap and chill 30-60 minutes.
In a large bowl stir together pears, next 6 ingredients, and remaining 1 tablespoon sugar.
Roll 1 dough disk into a 12 ½-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate. Fold edges under and crimp. Spoon pear mixture into crust.
Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface and cut into 6 2 ½-inch strips. Arrange strips in a lattice design over filling. Press ends of strips into crust sealing to bottom crust and crimp. (Note: if you don’t want to be bothered with making a lattice top, follow instructions for bottom crust and prick holes in top before baking.)
Whisk egg and 2 tablespoons of water. Brush top crust with mixture.
Bake for 55-60 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let cool on a wire rack 1 hour before serving.
1 1/2sticks cold unsalted organic butter, cut into 1/2" dice
1 1/2cupsorganic sprouted flour of choice
1/2teaspoonflaky sea salt
Walnut Caramel Ingredients:
1 1/2sticksunsalted butter, softened
1/2cuporganic light brown sugar(can substitute coconut sap sugar)
1/4cuporganic dark brown sugar
1teaspoonflaky sea salt
1teaspoon vanilla extract
1/2cup organic heavy cream
1cupwalnut halves plus 1 cup coarsely chopped walnuts
Preheat oven to 350 degree. Line a 9x13” glass or ceramic pan with parchment paper, allowing 1” of overhang on the long sides.
For shortbread - In the bowl of a stand mixer fitted with paddle, mix the cold butter with flour, sugar, and salt at medium speed until a crumbly dough forms (about 6 minutes). Press the dough into the bottom of the prepared pan in an even layer. Refrigerate for 20-30 minutes.
Bake the shortbread for 25 minutes until golden brown. Rotate the pan from front to back halfway through baking. Transfer to wire rack and let cool completely.
For walnut caramel – In a medium saucepan melt the butter over moderate heat. Whisk in the honey, both sugars and salts and the vanilla. Cook stirring occasionally, until the caramel reaches 220 degrees on a candy thermometer (2-3 minutes). Carefully add the cream and cook until the mixture reaches 238 degrees (3-4 minutes). Stir in all the walnuts and cook until fragrant and toasty and slightly thickened (about 3 minutes).
Pour the walnut caramel over the shortbread and let cool completely. Using the parchment paper, lift onto a cutting board. Cut into bars and serve.
1cuporganic sprouted white wheat flour(can substitute g-f sprouted flour*)
3/4cuporganic sprouted red wheat flour(can substitute g-f sprouted flour*)
3tablespoons organic sugar or sweetener of choice
2teaspoonsaluminum-free baking powder
1/4teaspoon sea salt
6tablespoonsvery cold unsalted organic butter,cut into small pieces
1cuporganic whole buttermilkplus more for brushing
2teaspoons coarse sugar for sprinkling
Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
Combine peaches, brown sugar, 3 tablespoons flour, and pinch of salt in a large bowl. Transfer to the baking dish. Drizzle with bourbon or vanilla. Tightly cover with foil and bake until the fruit is steaming. About 20-30 minutes.
Meanwhile, whisk the other flours, sugar, baking powder and soda, and salt in a large bowl. Add butter and rub with your fingers or use a pastry cutter until the pieces are smaller in size, but visible.
When the peaches are steaming, add buttermilk over the flour mixture and stir with a fork until just combined. Dollop the topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.
Bake until golden brown, 35-40 minutes. Let cool about 15 minutes before serving. Great with vanilla ice cream!
*Baker’s note: I recommend sprouted sorghum flour for a gluten-free version to get the same taste profile as sprouted wheat flour.
Preheat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt.
In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
Spoon batter evenly into the prepared muffin cups. Bake for 15-18 minutes until a toothpick inserted in center comes out clean. Let the muffins cool in the pan for 10 minutes before turning out onto a wire rack to cool further.
In a small bowl, whisk mascarpone with the honey and a pinch of salt. Serve with muffins.