Flaxy Pumpkin Muffins

Yield: about 12 large or 24 mini muffins
Sweet and creamy pumpkin puree is used in these healthy muffins to increase nutrition and decrease the amount of oil used for moistening. These lightly sweetened treats make a good breakfast or snack when something warm and comforting is called for on a cold winter day.
Rounded 1/2 cup [...]

Raw Sprouted Zucchini-Raisin Bread

Makes 4 small loaves
Making your own raw, dehydrated bread is easy, and doesn’t take much time on your part. Grains, on the other hand, need about 2 days for soaking and sprouting (instructions below) and dehydration can take up to 12 hours. Plan two days ahead, and utilize overnight soaking, sprouting and dehydrating. If you’re [...]

Cornbread with Dates and Honey

FROM GF (DL)
Yield: 9-12 servings
Although not technically a dessert, honey and dates make this bread a sweeter treat in comparison to traditional cornbreads. Sprinkled on top during baking, the dates give this bread a pretty “quilted” look.
1 1/4 cups corn meal
3/4 cups GF Baking Mix (see sidebar)
2 teaspoons guar or xanthan gum
2 teaspoons baking powder
1/2 [...]

Grilled Naan

FROM INDIAN (DL)
Yield: 4-6 servings
This staple flatbread can be grilled right over a charcoal, gas or stovetop grill. For flavor and flair, top the bread with sesame seeds, green onions, or sautéed shallots and garlic.
3/4 cup very warm water
2 tablespoons unrefined sugar
1 (1/4-ounce) packet active dry yeast
3 cups unbleached all-purpose flour
1 cup whole wheat pastry [...]

Grilled Pizza Crust

Yield: 1 pizza crust
1 uncooked pizza crust
Preheat the grill (charcoal, gas or stovetop) to medium heat. Brush the grill with olive oil.
Place the uncooked crust on the rack and grill for 5 minutes, until the dough begins to puff up and starts to turn golden. Flip the crust with tongs or a heat-proof spatula. Brush [...]

3-In-1 Homemade Pizza Crust

Yield: 3 thin crusts, 2 New York-style crusts, or 1 deep dish crust
What kind of pizza do you and the kids want for dinner tonight? Anything goes with this easy and versitile recipe – divide the dough into thirds for three thin, European crusts or in half for two New York-style crusts. You can [...]