Healthy Stuff, BakingView Our Alphabetical Recipe Index for Healthy Stuff, Baking
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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.
These are delicious, healthy and soul-and-body satisfying cookies. They whip up in seconds and have all you need in the way of complex carbs. The recipe includes interesting ancient grains, the benefits of raw almonds, brainy pumpkin seeds, heart healthy coconut oil and hemp. For yet more health and taste, there's a shot of Greek yogurt and the perk of some dried fruit as well as fresh cranberries. This is the sort of cookie to pack in the car so that when hunger strikes, you reach for these good carbs. Did I tell you these are simply delicious?
I love this tall, moist, nutrient-packed black bread. Baker's caramel (gravy browning such as Kitchen Bouquet) give its noble, dark hue but the beautiful onslaught of grains: sprouted wheat flour whole-wheat flour and some goodies like flax seed make this irresistible. Shown here with toasted quinoa on top, I more often top it with pumpkin and sesame seeds. This slices like a dream and freezes well too.
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.
Naturally gluten-free and oh-so-perfect for Passover or as a dipping cookie with espresso or champagne. This three-ingredient cookie is a delectable wonder of a confection.
This flavorful and nutritious bun is perfect with vegetarian or regular beef or turkey burgers. It showcases the burger but it’s no slouch itself. Far more than a ‘holder’ for other food, this bun can stand on its own.
This beautiful, old-fashioned whole-wheat loaf is the sort of bread that craves sprouts, grainy mustard, hot house tomatoes, Swiss or slices of Havarti cheese and then some vegetarian fillings or smoked turkey. It makes superb toast.
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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.