Healthy Stuff, BakingView Our Alphabetical Recipe Index for Healthy Stuff, Baking
Find a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.)
My recipe for Bakery Style Hamantashen, adapted by Claire Berman of http://www.thisglutenfreelife.org – a wonderful resource for gluten-free recipes anyone would love. Claire uses margarine in her version of my hamantashen. I prefer canola oil or unsalted butter (or a mixture of both). I guess you would say this is my recipe, adapted by Claire and re-adapted by me. Remember that although this is gluten-free, the flours used are not the most nutritious. For more on gluten-free baking, you can visit https://www.facebook.com/deliciouswithout or https://www.facebook.com/betterbattergf where you will find both gluten free baked products or some more inspired gluten-free flour mixes.
A gluten-free version of my most famous brownie. Somehow, and perhaps it is the gluten free flour mix that suits the recipe, these are even more fudgy and chewy than the original recipe. Like the original these brownies nice crackly tops and do not require icing. I use a bulk food stores ‘gluten free all-purpose flour’ that contains rice and bean flours among other gluten-free elements. You can make your own mix (that suits you) or find a gluten free mix that appeals to your taste and dietary requirements. Some taste and perform better than others. The batter of this recipe isn’t luscious but once baked up, the brownies are fantastic.
This is a gorgeous, lofty, moist whole-wheat bread to start your new year and keep some of those diet resolutions.
These are my go-to cookie when I need a hunger-zapper, a touch of sweet, and rustic goodness. I make these small and freeze some but more often than not, I double up the dough and freeze that, baking off a few cookies when I need them.
Have a shorter name to name these fabulous, crusty topped moist-interior muffins? Doesn't matter - these have the goodness of applesauce, buttermilk, wheat germ, oat bran, wheat bran, and also offer precious little fat and only one egg (and make it an Omega 3 Egg if you please). These muffins are incredibly tasty, rustic, and good for you. They are also real appetite zappers. You can replace half the whole-wheat flour with kamut or spelt if you prefer.
You can use any oatmeal recipe you like or mine Old Fashioned Irish Oatmeal to match up with this easy, oven-method of slow-roasting cranberries. A touch of coconut oil and maple syrup and the oven heat, and they turn out densely flavorful, deeply scarlet and are simply amazing, as a compote or unique topping on oatmeal (ice-cream or cakes).
I love pumpkin pie, sugar and spice and all things both nutritious and comforting. This bowl of hot cereal has it all. It reheats during the week for quick but staying breakfasts. If you have canned pumpkin on hand (maybe from making pumpkin muffins), it goes to a wonderful cause in this amazing oatmeal.
I think anytime is the right time for a soda bread, especially one with the goodness of pumpkin and spice. This recipe is easy and quick and you wind up with a gorgeous-hued giant rustic bread, fragrant with spice and bursting with plump raisins. Fresh or toasted, this is a soda bread that hits one out of the park.
A bit of prose from the village baker - my recipe for ailing spirits. From Love and Ordinary Things, Poems from the Wheat Field, Kitchen, Dance Floor and Heart.
| | | |
Skinny Cookie, Part Deux. These are egg free, spicy, carrot enhanced, wonderful cookies. They areâ€¦â€¦a meal.The fresh ginger (which you think you will hate) is the magic touch.