Baked Goods

Scroll down for:
Banana Bread
Blueberry Orange Cake
Cinnamon Coffee Cake and Muffins
Crackers
Cranberry Cake
Mock Cornbread
Mock Whole Wheat Bread
Peanut Butter Brownies or Cake
Pumpkin "cookies" or muffin tops
Quinoa Bread
Scones

Banana Bread
3 cups almond flour
1 tsp baking soda
4 large eggs
4 ripe mashed bananas
3 tsp vanilla
1 cup sucanat
Preheat oven to 350. Mix all ingredients and stir until well blended. Pour batter into greased pan (we grease with sunflower or coconut oil).Bake 25-30 minutes until a toothpick comes out clean.

Blueberry Orange Cake
2 TBSP coconut oil, softened
1/4 cup honey
1/4 cup applesauce (no additives or sweeteners)
2 eggs, beaten
1/2 cup freshly squeezed orange juice
2 tsp orange rind, freshly grated
1/2 tsp baking soda
1/4 tsp salt
2 3/4 cups almond flour
1 tsp apple cider vinegar
3/4 cup fresh or frozen blueberries
Stir all ingredients together. Pour into a glass 8 x 8 inch pan lined with parchment paper. Bake in preheated oven at 350 degrees for 50 minutes, or until a knife can be inserted and removed cleanly. You can make muffins with these too.

Cinnamon Coffee Cake and Muffins
3 TBSP coconut oil, softened
1/4 cup honey
1/2 cup applesauce (with no additives or sweeteners)
2 eggs, beaten
2 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped pecans or walnuts
1/2 cup raisins or currants (optional)
1 tsp cider vinegar
Topping:
1 TBSP cinnamon
3/4 cup honey
1/4 cup sliced almonds
CAKE: Mix coconut oil, honey, applesauce and eggs. Stir in almond flour, baking soda, salt, nuts and raisins/currants. Stir in vinegar. Spread batter into a glass 8 x 8 inch glass pan covered with parchment paper. In a small bowl, mix together cinnamon and honey for topping. Drizzle topping over cake batter and sprinkle almonds over topping. Bake at 350 for 50 minutes, or until a knife can be inserted and removed cleanly.
MUFFINS: You can make muffins in a similar manner. We use flexible silicon muffin pans on top of cookie pans.


Crackers
1 1/2 cups almond flour
2 eggs
1 tsp salt
1/2 tsp thyme
1 tsp oregano
1 tsp basil
olive or peanut oil
Mix almond flour, eggs, salt and spices to make 8 large crackers. Line 2 cookie sheets with parchment paper, and make 4 puddles of oil on each sheet (about 2 tbsp per puddle). Plop down a cookie sized dollop in each puddle. Dip fingers in the oil and pat out the dough with fingers to make a thin cracker 4-5 inches in diameter (you'll need a lot of oil on your fingers - this stuff is sticky!). Then bake at 350 for 15 minutes or until lightly brown. You can then store them in the fridge or freezer. Break them up to make smaller crackers.For saltier crackers, sprinkle additional salt on top before baking.
Variations:
Add 1/2 tsp salt, 1 tblsp rosemary and 1 clove of crushed garlic, omitting thyme, oregano and basil. Use olive oil.
Add 1 tbsp cinnamon, tbsp honey, omit thyme, oregano and basil. Use peanut o
il.

Cranberry Cake
2 TBSP coconut oil, softened
1/4 cup honey
1/4 cup applesauce (no additives or sweeteners)
2 eggs, beaten
1/2 cup freshly squeezed orange juice1 tbsp orange rind, freshly grated
1/2 tsp baking soda
1/4 tsp salt
2 3/4 cups almond flour
1 tsp apple cider vinegar
3/4 cup fresh or frozen cranberries
1/2 cup nuts (pecans or walnut pieces work well)
Stir all ingredients together. Pour into a glass 8 x 8 inch pan lined with parchment paper. Bake in preheated oven at 350 degrees for 50 minutes, or until a knife can be inserted and removed cleanly.

Mock Cornbread
Awesome with honey, great with salad, wonderful with chili. I need to add also that as a breakfast, this is unsurpassed - slice, fry in coconut oil, sprinkle with cinnamon and drizzle on honey - french toast!
6 eggs
½ cup honey
½ cup homemade mayo or peanut oil
1 cup water
½ tsp baking soda
pinch of salt
5 cups almond flour
Preheat oven to 350. Grease a pan with oil or line with parchment paper. Separate eggs. Beat egg whites until full and fluffy. Beat egg yolks in a separate bowl. Add remaining ingredients and fold egg whites into mixture (Make sure you add the almond flour last – otherwise it does not mix well). Pour into baking pan (The batter should look like cake batter). Bake until a knife can be inserted cleanly (40 minutes or so).

Mock Whole Wheat Bread
This is pretty darn good when you need a roll or something like that. We even tried this as hot dog buns. It worked, but the bread is very dense - like a very heavy moist whole grain bread. My daughter adores this as small buns in turkey sandwich form! I like it baked in loaf form.
4 1/2 c almond flour
1 1/3 c natural peanut butter
1/2 c water
7 eggs
1 tsp baking soda
1 tsp salt
Mix everything together. Form into balls or a loaf using wet hands (and I mean dripping – keep a cup of water nearby to dip your fingers in). Bake at 350 for approximately 45 to 50 minutes.

Peanut Butter Brownies or Cake
1 cup peanut butter (natural - only peanuts and salt)
1/2 cup pure honey
1/2 tsp baking soda
2 eggs
Beat together honey, soda and eggs. Add peanut butter. Pour into an 8 x8 inch pan lined with parchment paper or into 1 cake pan. Bake at 325 for 20-25 minutes (This overcooks easily - different ovens cook this in different times - it also depends on what kind of pan and whether you use parchment paper. You'll soon figure out what works for you.)You can also make muffins or make a double batch for 2 round cakes and frost with a mix of peanut butter and honey for a real 2 layer cake - yum! However, this hurts my stomach a bit if I eat too much, so do take it easy if you make the cake - that is a lot of peanut butter to eat in one sitting if you have more than one piece!

Pumpkin "cookies" or muffin tops
3 cups almond flour
1 cup mashed, cooked and drained fresh or frozen pumpkin
½ cup non-refined coconut oil
1 egg
¾ cup honey
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon
¼ tsp ground cloves
1 tsp gluten free vanilla
1 cup raisins
Mix dry ingredients and raisins, set aside. Mix egg, coconut oil, honey and vanilla in blender. Add squash or pumpkin to egg mixture and blend. Add wet ingredients to the dry mixture. Drop rounded teaspoonfuls 2 inches apart on a cookie sheet covered with parchment paper. Bake 15 minutes at 375 until lightly browned.

Quinoa Bread 
2 cups whole quinoa
2 cups almond flour
3 cups water
1 1/2 tsp baking soda
3 tbsp apple cider vinegar or lemon juice
2 eggs

Preheat oven to 350 and grease loaf pan with sunflower oil. Place quinoa and 2 cups water in food processor and blend for 5 minutes. Place 1 cup almond flour, 1 cup water, and 2 eggs in food processor and blend. In a separate bowl, mix baking soda with 1 cup almond flour. Add wet mixture to the dry and stir well. It should be a thick batter - if not, add more almond flour. When well combined, add vinegar/lemon juice and gently fold into mixture. Bread will start to rise, so be careful not to overmix. Quickly pour into greased bread pan. Bake 1 hour. Let cool 5 minutes, then remove from pan and cool on a rack. Bread is sliceable after 2 hours.

Scones
5 cups almond flour
6 eggs
1 cup plus 3 Tbsp sucanat
cranberries, chocolate chips, etc (optional)
Mix eggs, almond flour, and 1 cup of sucanat. Mix in any extras (we use a special chocolate chip with no dairy or gluten plus cranberries.) Form into scones (thick circles - maybe 1 inch thick and 3 inches diameter) with wet hands. Re-dip hands into water as needed. With a wet knife, make a slice across the center of each scone. Sprinkle with sucanat. Bake at 350 for 30-40 minutes.

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