Soaked Flour Muffins

Adapted frorm: http://eatnourishing.com/recipe/soaked-flour-muffins/
Experiment with additional eggs, egg powder.

4 cups of whole grain flour, preferably freshly ground (I used whole wheat) + additional raw nuts/nut flour

1 1/2 cup sour dairy, such as buttermilk, yogurt, kefir, or clabber (could also use water + 4 TBS lemon juice, whey, or apple cider vinegar)

1 cup melted butter/ghee or coconut oil (lard or tallow might be ok too)

2 cup pureed pumpkin, squash, carrot or sweet potato (could also use mashed banana or apple/pearsauce) lessen with honey

1 1/3 cup sucanat/rapadura or granulated palm/maple sugar  {replace with 2/3 c. honey

4 eggs, pastured or free-range organic

1/2 tsp baking powder

3 tsp baking soda

1 1/2 tsp sea salt

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp nutmeg

Optional add-ins: 1 cup dark chocolate chips, raisons, dried cranberries, chopped dates, coconut flakes, or crispy nuts

In a glass bowl, combine the flour, sour dairy, and melted fat together. Cover with a clean dish towel or plate and allow this mixture to soak at least 8 hours, or even better, 24.  ...You need warmth.

Once the batter has had a good soak, add in the rest of the ingredients. Fold in your add-ins at the end, if using.

Pour into greased muffin tins (preferably not aluminum or non-stick — stoneware is good). Bake in a 325 degree oven for about 30-35 minutes. A toothpick inserted into the center should come out clean 

32 muffins.

Soaked Flour {Sweet} Biscuits

https://www.kitchenstewardship.com/recipes/homemade-biscuits/

Using this for hot cross buns

2 c. flour (can use ½ whole wheat flour) (used half King A. GF flour)
3 tsp. baking powder
½ tsp salt
¼ c. butter , cold
• ¾–1 c. milk or buttermilk or yogurt [3/4, if adding 1/3 c. honey/poppyseed paste after soaking]

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Instructions

425 degrees, (parchment paper works great)

* Mix dry ingredients. Cut fat into mixture. Fork in the milk. Only stir enough to get the dough uniform! Roll out and cut (or you can make rounds by hand), about 1 inch thick.

Bake for 13-15 minutes.

* Soaked: Cut fat into flour and mix with cultured buttermilk or yogurt. Leave on counter overnight, then sprinkle the baking powder and salt over the top and fold in as thoroughly as possible yet with as few strokes as possible.

make ? Honey glaze, just add enough cornstarch to make white.

scant ,1/2 c. blended sugar, bit of starch, 1 1/2 t. water

For shortcut Resurrection Hot Cross buns:

Sweetly delicious hollow rolls make a fabulous addition to breakfast or dinner table. They also are a creative and interactive way to explain the Easter Story to children.

Author: A Pinch of Joy by Charlene Vance

Recipe type: Bread

Cuisine: American

Serves: 8 servings

INGREDIENTS

• 1 package refrigerated crescent rolls, preferably Pillsbury
• 8 large marshmallows
• 3 Tablespoons melted butter or margarine
• ¼ cup granulated sugar
• ½ tsp cinnamon

INSTRUCTIONS

1. Mix cinnamon and sugar together ahead of time.
2. Melt butter in microwave ahead of time.
3. Preheat oven to 375. (Turn oven on just before beginning to assemble rolls.)
4. Separate crescent rolls and lay individual triangle on workspace.
5. Dip marshmallow in butter and roll to thoroughly coat.
6. Roll buttered marshmallow in cinnamon sugar mixture.
7. Place marshmallow on narrow tip of crescent dough and roll toward the large end.
8. Pinch dough together firmly at edges and any thin spots.
9. Place on ungreased baking sheet.
10. Bake 10-15 minutes until golden brown.

Ice when cool:

• 1/4cup powdered sugar
• 1to 2 teaspoons milk

Torta de Santiago - Almond Cake

Easter specialty of Galicia. 

Serves 10

1. • 1/2 pound (1 3/4 cups) blanched whole almonds [used 1 1/2 cups  almond flour] 4 1/2
2. • >1/4 t. salt  [3/4
   • 6 large eggs, separated [Commenters recommended not separating, but adding one at a time for authentic density.] 18
3. • 1/2 tsp Cream of tartar [skip] 
   • 1 1/4 cups superfine sugar [used regular, 3/4 c] 3/4 c. honey
   • Grated zest of 1 orange 
   • Grated zest of 1 lemon
   • 4 drops almond extract - CINNAMON/berry juice? see below [12
   • Confectioners' sugar for dusting - 

Preparation

1. 1. Grease an 11-inch springform pan, with butter and flour. Finely grind the almonds. 350 degrees.
   2. , beat the egg whites  Fold them into the egg and almond mixture  - below.
2. 1.  beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
   2. Pour in the cake batter. Bake for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
   3. Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. 

Mass Baking:
9x13, one inch filled; Glass pan: 20 min.
cupcakes 8 minutes, slightly sunken
Variations

•Add 1 teaspoon cinnamon to the egg mixture.
Honey, reduce to 325 degrees.
•Majorca has a similar almond cake called gató d'Ametla, which is flavored with the grated zest of 1 lemon, 1 teaspoon cinnamon, and sometimes a few drops of vanilla extract.
•In Navarre, the cake is covered with apricot jam.

adapted from: https://www.epicurious.com/recipes/food/views/almond-cake-366229

• Extra-Customizable Quick Bread for Any Occasion

•  4 eggs
• 3 cups milk/yogurt w/ water (or 1 cup milk plus 2 cup pumpkin purée, applesauce, mashed bananas; or 2 cup milk and 1 cup strong coffee or citrus juice)
•   2/3 cup fat
• 1 t vanilla
• 1 to 2 cup sweetener
•   4t baking powder
• 1/4 t salt
• zests or spices,
•   6 cups all-purpose flour (sub in up to 1 ½ cups alt flour—or up to ⅓ cup cocoa powder)
• 1 to 2  cup oats, coconut flakes, chopped nuts, seeds, chocolate chips, and/or dried fruit (optional; mix and match up to a cup’s worth in total)

Preheat the oven to 350° F and grease, wax paper, a 9x9 pan.

Combine the eggs, milk, oil, vanilla extract, sweetener, baking powder, and salt, stirring until completely incorporated.zests......  stir in the flour, etc.

Pour batter into the prepared pan, and sprinkle something—coconut, sunflower, sugar—over the top. Bake, turning once halfway through, for 35 to 50 minutes. Toothpick tests clean.

Let cool in the pan until cool enough to handle, tip the loaf out.  let it cool completely before slicing.

https://www.myrecipes.com/recipe/a-customizable-quick-bread-for-people-who-cant-be-bothered-to-bake  

Pancake Mix Banana Bread

6 eggs
6 small brown bananas
2/3 cup oil
1 tsp  vanilla
2 cup sugar (sub. 1 c. honey)
4 2/3 cup pancake mix (sub. 2/3 c. almond fl.)
1 cup walnuts (sub. almond flour)

Heat your oven to 350 degrees and grease pans. Combine all of the ingredients above and mix thoroughly. Add the batter to your loaf pan and cook for 50-60 minutes (until golden brown and it passes the toothpick test).

ATK Brussel Sprouts, Roasted

from: apnews.com/40e380d619ac4fd691f3b42c9b44ff91 
 Servings: 6-8
2 1/4 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 tablespoon water
Salt and pepper

 1. Adjust oven rack to upper-middle 500 degrees. Toss sprouts, oil, water, 3/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl until sprouts.

sprouts to baking sheet and arrange so cut sides are facing down.
10 Minutes covered by another baking pan. 10-12 minutes uncovered.

America's Test Kitchen Ultimate Banana Bread

Bring to boil: 2 stick melted and cooled slightly6 large very ripe bananas (about 2¼ pounds), peeled (see note)
¾ c. honey
4 large eggs
2 tsp vanilla extract
1 tsp table salt
1 cup walnuts, toasted and coarsely chopped (optional)
2 3/4 cups flour (used GF substitute)
1/4 c br. rice flour
1/4 arrowroot "
1/4 coconut  "
2 tsp baking soda

1. Set oven to 350 degrees. Spray a loaf pan and a 8x13 in. pan.
2. Mix ingredients in order given.

6. Bake until toothpick inserted in center of loaf comes out clean, 45 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan.

Adapted: http://www.madeinmykitchen.com/2013/07/americas-test-kitchen-ultimate-banana.html

Cookie Dough Desserts

Honey Nut Oat Cookies

2.5 cups Rolled Oats

1/3 cup Natural Peanut Butter (listed ingredients, only peanuts, best with salt too)

5 tbsp Honey

2 tb cocoa

opt.: 1/4 cup Dark Chocolate Chips

Mix and press into muffin tins. Allow to harden for an hour.

Paleo Cookie dough balls

Roll into truffles if desired...

from : http://friskylemon.com/2012/08/28/brace-yourself-again-new-and-improved-cookie-dough-truffles/

For GAPS, omit chocolate chips because of sugar.

Mix:

2 1/2 cups almond flour

3 Tbsp coconut flour/quick oats (see below)

8 Tbsp butter, softened

3 T nut butter

1/3 cup maple syrup or raw honey

1 Tbsp vanilla (I omit)

1/4 tsp sea salt

1 to 2 cups mini chocolate chips 

plus more chocolate for dipping (optional)

1. Combine the butter, sweetener, and vanilla. Cream these ingredients together with either a hand mixer or manually with a spoon.
2. Once the butter mix is smooth, stir in the almond flour one cup at a time. Then, add the coconut flour one tablespoon at  a time: the batter should be firm enough for you to form into balls, but not so dry that the balls fall apart. You may have to play around with the amount of coconut flour, so just add it one tablespoon at a time, mix and reevaluate.
3. Add the salt and mini chocolate chips and stir.
4. Line a baking sheet with parchment paper. Form the dough into balls about 1 Tbsp big and set them on the tray to chill in the fridge for at least 30 minutes.
5. Dip in chocolate if you like, OR you can just eat them plain…they’re pretty good either way.

MAKE AHEAD FRENCH TOAST CASSEROLE

adapted: http://www.foodtasticmom.com/make-ahead-french-toast-casserole/


for the base
1 loaf (16 oz.) Supermarket French or Italian Bread, torn into 1" pieces (used whole grain)
1 T. butter, softened (+8, see topping)
8 large eggs (next time, use more eggs)
5 c. milk ((3 1/2 if bread not dried) or [2 1/2 c. whole milk
1 1/2 c. heavy cream (substituted milk; one reviewer liked half & half)]
1 T. sugar
2 t. vanilla extract
½ t. cinnamon
½ t. nutmeg

for the topping
8 T. unsalted butter, softened
1 1/3 c. light brown sugar (substituted 2/3 c. honey)
2 T. pancake syrup (skipped)
2 c. pecans, chopped coarse (substituted with almonds)

Adjust 2 oven racks to upper middle and lower middle positions and heat oven to 325 degrees. 

Spread bread out over 2 baking sheets and bake until dry and light golden brown, about 25 minutes, switching and rotating baking sheets halfway through baking time. 

Coat a 13 x 9 inch baking dish with the tablespoon of butter and pack dried bread into dish. Whisk eggs in large bowl and then whisk in milk, cream and sugar, vanilla, cinnamon and nutmeg. Pour egg mixture evenly over bread and press on bread lightly to submerge.

For the topping: Stir butter, brown sugar, and pancake syrup together until smooth, then stir in pecans.

To store: Transfer topping to airtight container and wrap dish tightly with plastic wrap. Refrigerate topping and casserole separately for at least 8 hours or up to 24 hours.

To serve: Adjust oven rack to middle position; 350 degrees. Unwrap casserole and sprinkle topping evenly over top, breaking apart any large pieces with your fingers. Place casserole on rimmed baking sheet and bake until puffed and golden, about 1 hour.

Double portions:
2 lb. Supermarket French or Italian Bread, torn into 1" pieces
2 T. butter, softened (+ more, see topping)
16 large eggs (used two dozen)

10 c. milk (7 c. if bread not dried)
1 T. honey
4 t. vanilla extract
1 t. cinnamon
1 t. nutmeg

for the topping
16 T. butter, softened
1 1/3 c.  honey
4 T. syrup (skipped)
3 c. nuts

French Toast Biscuit Bake

• 16 biscuits 
• 10 eggs
• 3 Tbsp honey (roughly)
• 2 Tbsp cinnamon (roughly)
• 1 cup milk or cream
• 16 small pats of butter
• maple syrup for topping, optional
• powdered sugar for dusting, optional

Preparation:

• Grease two casserole pans (wax paper?). 
• While the biscuits are baking, beat the eggs, 1 Tbsp brown sugar, a few sprinkles of cinnamon, and milk or cream.
• Place biscuits on pan, and pour egg mixture. Be sure that the egg is coating all sides.
• Drizzle the tops of the biscuits evenly with honey and cinnamon.
• Place one pat of butter on top of each biscuit.
• Bake at 350F for 20 minutes, or until the egg is cooked through.
• Let this rest for about 10 minutes

 Adapted from https://longlivethenoms.com/2015/01/01/french-toast-biscuit-bake/