Johnny Appleseed Bread

Johnny appleseed cake

During the last few minutes of baking, this bread may puff up in the middle of the pan.  Don’t fret!  It will sink right back down when it cools.  Using a Fuji or Gala apple is important, as Granny Smith won’t have enough juice.  

2 cups crunchy pumpkin seeds
2 Medjool dates. pitted
2 cups roughly chopped Gala or Fuji apple (approx 1 large apple)
3/4 tsp ground fennel
3/4 tsp sea salt
1 x-large egg
2 tsp ghee, plus more for the pan

johnny appleseed bread

Preheat oven to 350˚.  Locate an 8×8 glass pan and grease with ghee.

In the bowl of a food processor, add pumpkin seeds and process until finely ground.  Pour into a small bowl and set aside.

In the same bowl of the food processor, add dates and process until finely chopped, scraping down the sides of the bowl, as necessary.  Add apples, process until finely chopped.  Add back the ground pumpkin seeds, fennel, sea salt, egg and ghee.  Process until combined.

Spread into the prepared pan, and bake for 30-35 minutes, until sides are lightly browned and center passes a toothpick test.  Cool slightly before service.  Johnny Appleseed Bread is even better the 2nd day!

johnny appleseed bread

Sweet Jalapeno Cornbread – Gluten Free

I’ve tried this bread with every combination of baking powder and baking soda, and I find just 1/2 tsp of baking soda to bring the most “yums!”  However if you find the mixture too moist for your liking, 1 tsp baking powder and 1/2 tsp baking soda results in a more cake-like cornbread, which is also nice in some applications.  Enjoy!

2 cups frozen corn
12 pastured eggs
6 tbsp raw honey
1½ cups coconut flour
1½ tsp sea salt
1/2 tsp baking soda
1 cup melted butter, plus more to butter the pan
1½ cup homemade almond milk *
1/4 cup minced jalapeno

Locate a glass 9 x 13 baking pan. Use butter to grease the pan.

In the bowl of a food processor, add frozen corn.  (See Note.) Turn on the food processor and allow the corn to process for 30 seconds.  The corn will be grainy with some larger kernels still intact.

Use a spatula to scrap mixture into a large bowl.  Set aside.

Without rinsing, add eggs, coconut flour, honey and sea salt to the bowl of the food processor.

Turn on the food processor for about 20 seconds, until mixture is fully combined.  Scrap down the sides and re-mix, if necessary.  Add baking soda to the bowl.  Process for 5 more seconds, until just combined.

Add egg mixture to bowl with corn, along with melted butter, almond milk and jalapeno.

Fold mixture together until fully combined.  Spread evenly into prepared pan.  Bake at 350˚ for 50 minutes.  Cool for 10 minutes and serve.  Cornbread is even better the next day!

* To make homemade almond milk, combine 1 cup soaked almonds and 3 cup filtered water in a high-speed blender.  Process on high for 2-minutes.  Strain through a chinois or fine-mesh strainer lined with cheesecloth.  Unsweetened store-bought almond milk may be substituted.

Note – If using fresh corn, add 1 ½ cups corn to the bowl of the food processor.  Process until pureed.  Add remaining ½ cup.  Pulse 5 times to remain chunky.

Coconut Banana Muffins – gluten free

Gluten-Free Coconut-Banana Muffins
Makes 12 muffins

Try these delicious muffins spread with softened butter or coconut oil.  They only improve with age, making them a great muffin to make on Sundays for quick weekday breakfasts.  They also freeze nicely.

butter, softened for greasing pan
6 pastured eggs
1/3 cup coconut milk
2 tbsp raw honey
1 tsp sea salt
¼ tsp coconut extract (optional)
¼ cup butter, melted
¾ cup coconut flour
2 tsp baking powder
1 tsp baking soda
1 cup mashed ripe bananas (approx 3 bananas)
1/2 cup chopped soaked walnuts (optional)
unsweetened shredded coconut, for garnish

Preheat oven to 400˚.  Locate a 12-cup muffin pan, and use a paper towel and softened butter to grease the cups.  In a large bowl, combine egg, coconut milk, honey, sea salt and coconut extract.  Whisk to combine.  Once whisked, add melted butter.  Whisk to combine and set aside.

Set a fine mesh strainer over-top a medium bowl.  Add coconut flour, baking powder and baking soda to the strainer.  Tap the sides to allow the dry ingredients to sift into the medium bowl.  If clumps of coconut flour will not sift through the holes, use clean fingers to break apart the clumps.  Once sifted, add dry ingredients to wet.  Whisk vigorously until no lumps remain.

Using a spatula, fold in banana and walnuts until well combined.  Using a large ice cream scoop, add one level scoop to each cup of the cupcake holder.  Sprinkle each muffin with a pinch of shredded coconut.  Bake for 18 minutes (stoneware muffin pans may require an additional 2 – 4 minutes); shredded coconut will be lightly brown and muffin will spring back when gently pressed.  Once baked, cool for 10 minutes, and after cooling, run a knife along the edge of the muffin before removing from the pan.  Muffins are even better the second day!

Those Pumpkin Muffins – gluten free

Makes 11 muffins

Dry Ingredients:

1 1/2 cups almond flour
1/2 cup brown rice flour
1 tsp sea salt
1 Tbsp baking powder
1 tsp baking soda
3/4 tsp xanthum gum
2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1/2 teaspoons ground ginger

Wet Ingredients:
1/2 cup raw honey
1 cup fresh baked sugar baby pumpkin, well packed*
2 large eggs
2 Tbsp melted coconut oil

Preheat oven to 350˚. Line muffin pan with paper liners; you’ll only need 11. In a blender, combine raw honey, pumpkin, eggs and melted coconut oil. Blend thoroughly until combined and set aside.

In a large bowl, combine dry ingredients. Whisk until thoroughly mixed. Add wet ingredients to dry and whisk until just combined, but do not over-whisk.

Scoop 1/3 cup of batter into each muffin tin. The batter will be rather thick. Bake for 18-22 minutes until tops are browned and toothpick comes out clean. Allow to cool for 10 minutes before carefully removing from the pan.

* Sugar baby is an heirloom variety of pumpkin, but any small baking pumpkin will do. To bake a pumpkin, preheat the oven to 400˚. Cut the pumpkin in half, scoop out the seeds and set it cut side down on a roasting rack of a small roasting pan or on a cookie cooling rack set within a sheet pan. Fill the bottom of the chosen pan with 3/4″ of water. Carefully place in the oven. Bake for 45 minutes – 1 hour until a fork easily pierces the flesh. Remove from the pan, allow to cool on a cutting board and then scoop out the flesh. Cooked pumpkin flesh can be refrigerated for several days until you are ready to bake the muffins!

Homemade Sourdough Breadcrumbs

Yield: 3 cups

When approaching this recipe, do not expect the result to be similar to the granular texture of store-bought breadcrumbs, which typically contain loads of additives. These homemade crumbs will be bready, like small snowflakes. There will be small crumbs, too, but the texture will not be uniformly sandy. Also, expect the bread to still be soft after the 10-minute bake. The purpose of the bake is to dry out the bread, resulting in a “stale” texture that will harden up a bit while cooling. However, the cooled cubes will maintain a slight give when squeezed.

10 cups 1/2″ cubed sourdough bread, lightly packed (approx 1 lb loaf)
1/2 tsp + 1/2 tsp sea salt, divided
1/4 tsp + 1/4 tsp fresh cracked pepper, divided

Preheat oven to 300˚. Spread cubed bread on a cookie sheet. Bake for 10 minutes without turning. Remove and set aside to cool for 10 minutes. In a food processor, combine 1/2 the toasted & cooled bread, 1/2 tsp sea salt and 1/4 tsp pepper. Process for 1-minute; the result will be breadcrumbs that lack uniformity and maintain a bread-like texture that will stick together when squeezed. If any awkward large chunks remain, continue to process in 15-second increments. Pour into a large bowl. Repeat with the second batch of toasted bread. Combine with the first batch and toss to combine.

Store any leftover breadcrumbs in an airtight container in the refrigerator for up to a week or the freezer for several months.