Zucchini Bread (Whole Wheat)

2 cups coconut brown sugar

3 C whole wheat flour, Einkorn or spelt (3 cups for hard red wheat)

1 tsp Real Salt

1 tsp cinnamon

1 tsp baking soda

¼ tsp baking powder, a little less for elevation

2 eggs

1 C cooking oil, olive, avocado or coconut

2 tsp vanilla

2 C shredded raw zucchini, unpeeled

1 C pecans or walnuts, chopped

1. In large mixing bowl, stir together all dry ingredients.

2. Add all liquids & zucchini.

3. Mix well.

4. Add nuts and blend again.

5. Divide into 2 greased & lightly floured 4 ½ x 8 ½” loaf pans.

Bake for 60+ minutes at 350. (325 if using glass or dark pans)

For muffins, bake for 20-25 minutes in paper lined muffin cups.

Six-Week Bran Muffins

This is a work in progress.
NOTE!!! As Einkorn (and spelt) wheat absorbs moisture at a slower rate, store this batter in the refrigerator for at least a day before baking when using either of these two wheats.

INGREDIENTS:

2 cups water

2 cups Nature’s Path “Smart Bran” cereal

1 cup coconut oil, melted

1 cup raw local honey

1 cup coconut palm sugar (it is brown)

1/2 cup molasses

4 eggs

5 cups whole Einkorn or spelt flour

1 cup almond flour

1Tablespoon chia seed

5 tsp baking soda

1 tsp salt

1 quart buttermilk, or equal parts milk & sour cream

2 1/2 cups Kellogg’s All Bran cereal (look for more healthy alternative)

INSTRUCTIONS:

Preheat oven to 400 degrees.

1) Boil water in small to medium size sauce pan.

2) Add “Smart Bran” cereal. Stir and soak until needed later.

3) In very large bowl, mix melted coconut oil, sugar and honey.

4) Add eggs and stir.

5) Add soaked bran and stir.

6) In another large bowl, stir together flours, baking soda and salt.

7) Alternately add flour mixture and buttermilk to very large bowl, stirring after each addition.

8) Fold in All Bran cereal until moistened.

9) Bake in well-greased or paper-lined muffin tin @ 400 degrees for 15 or more minutes.

Nuts, dates, dried fruit, 1/2 c unsweetened applesauce, banana or even grated carrot may be added if desired.

This batter may be kept in the refrigerator for up to 6 weeks.

Sour Cream Cornbread

1 C.      whole Einkorn or spelt flour
3/4 C.    yellow cornmeal
3 TBsp   honey or coconut palm sugar (try 2 Tbsp)
2 tsp.     baking powder (minus 1/8-1/4 tsp for higher elevation)
1/2 tsp.   baking soda
3/4 tsp.   salt
1 C.       whole fat sour cream (try whole milk yogurt)
1/4 C.     almond milk or whole milk

2 TBsp   avocado or coconut oil (avocado is easier as it is already liquid)
1           egg, beaten

1. Preheat oven to 425 degrees.
2. In a medium size bowl, mix together flour, corn meal, sweetener (if using a dry sweetener), baking powder, baking soda, and salt.
3. Set aside.
4. In a 2 or 4 cup measuring cup, blend together milk, sour cream (or yogurt), oil, honey (if this is your choice of sweetener) & egg.
5. Stir wet ingredients into dry ingredients just enough to blend well.
6. Pour into a greased 8" x 8" pan.
7. Bake about 20 minutes or until done.

This also works in a 7 x 11” pan, and baked in a convection oven. I preheated the oven to 415 F, then immediately turned it down to 400 F. Again, this was in a convection oven.