Baked Goods Recipes
I tend to like to bake with a range of whole-grain flours. There is a world of flavor and personality beyond the realm of all-purpose white flour - rye flour, quinoa flour, buckwheat flour, teff flour, corn flour, and on and on. Have fun exploring!
See my recommended Baking Cookbooks
A remarkable healthy cookie recipe - banana-batter, shredded coconut, dark chocolate chunks, and oats. Butter-less, flour-less, egg-less, and potentially sugar-less cookies make great after school or after work treats.
Chocolate stuffed sandwich cookie recipe made with a poppy-flecked brown sugar dough.
A favorite zucchini bread recipe - green-lined strands of shredded zucchini, lemon zest, poppy seeds, and fragrant notes of coriander, cumin, and clove make this a very special zucchini bread recipe.
Not your typical peanut butter cookie recipe - but just as good. Tastes pretty darn close to the classic bu without all that butter, and with maple syrup in place of the white sugar. Vegan, egg-free, and easily made wheat-free if you like.
A rustic, cherry cobbler recipe made from fresh cherries - though you can certainly try this recipe with other types of summer fruit and berries.
A riff on one of my favorite chocolate chip cookie recipes. This version features banana chips, chocolate chips, toasted walnuts, toasted wheat germ, and whole wheat pastry flour.
Alice Medrich's twist on a traditional butter cookie recipe from her latest book, Pure Dessert. She uses a knock-out blend of all-purpose and buckwheat flours.
This quirky, yet amazing black bean brownie recipe delivers deliciously dense, bite-sized squares of melt-in-your-mouth fudge-textured brownies.
Anzacs are made from oats, coconut, and flour coming together in a butter-kissed dough. You end up with a hearty, sturdy cookie, that isn't overly sweet, with little fuss.
This cracker recipe makes thin, snappy, rustic crackers - sturdy enough to stand up to a hearty dip. The technique is simple and straightforward (utilizing just a few ingredients) and the dough is a welcoming canvas to all manner of seeds, salts, cheeses, spices, or flavored oils that you might want to use as accents.