Paleo Blueberry Muffins

                                               

These are delicious!  They are very moist and very filling.

2 cups organic almond flour (or meal)
1/4 teaspoon baking soda
pinch of salt
4 tablespoons honey
1 cup coconut milk, full fat (from the can)
4 tablespoons coconut oil, melted
2 eggs
1/2 cup fresh blueberries

Preheat the oven at 350 degrees.  In a large bowl mix the dry ingredients (almond flour, baking soda, salt).  In a separate bowl mix the wet ingredients (coconut milk, egg, hone and coconut oil).  Pour into the almond flour mixture and mix to form a batter.  Fold in the blueberries.  Pour batter into paper lined muffin pan cups.  Bake for 20 minutes.  Wait until they are completely cool before removing them from the baking pan.  Enjoy!

Gluten-Free Sandwich Bread

This is the best gluten-free sandwich bread recipe I have come across. It has a great flavor and texture. This recipe calls for both potato starch and tapioca starch. I am not a big fan of potato starch or tapioca starch. They are refined and removed from there "whole food". However, in small amounts these two starches help make a gluten-free bread turn out most like "real bread". I keep a small jar of both starches in our pantry and we use them sparingly. If you are on a gluten-free diet you would thoroughly enjoy this sandwich bread and it is simple to make too!

If you don't have to eat gluten-free (our family does not have to eat gluten-free) then why make gluten-free bread? It is always good to switch up the whole grains you include in your diet. This bread is high in protein (2 whole eggs and 2 egg whites) and healthy fats (flax seeds and safflower oil). It is always nice to balance out complex carbohydrates with fat and protein when baking bread.


1 cup warm water
2 teaspoons yeast
2 tablespoons organic raw cane sugar
1 1/4 cup organic brown rice flour
1/2 cup organic ground flax seeds
1/2 cup organic potato starch
1/4 cup organic tapioca starch
2 teaspoons xanthan gum
1 1/4 teaspoon salt
2 teaspoons organic apple cider vinegar
3 tablespoons organic safflower oil
2 organic eggs
2 organic egg whites

Combine warm water, yeast and sugar in mixing bowl. Let sit 5 minutes. Add all other ingredients into the mixer. Mix dough for 8 minutes at lowest speed. Scrape bottom and sides of bowl with rubber spatula. Spoon into prepared bread pan. Let rise, uncovered, in a warm, draft-free place for 1 hour. Bake in preheated oven at 350 degrees for 35 minutes. Remove bread from oven and let it sit 5 minutes. Remove from bread pan and allow the bread to cool on cooling rack. Or slice the loaf while it is still warm and eat it with Earth Balance (or butter) melted on top! Enjoy!

Ultimate Breakfast Biscuit

These will get gobbled up. They are packed with protein, healthy fats and very little sweetener.

1 cup whole grain spelt flour
1 cup almond flour (I ground up 1 cup of almonds in a food processor)
1/2 teaspoon sea salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup organic dark chocolate chips
4 tablespoons organic agave sweetener or honey
6 tablespoons apple sauce
1/4 cup virgin coconut oil, melted
4 tablespoons unsweetened almond milk (or milk of your choose)
1 teaspoon pure vanilla extract
1 cup berries

Preheat oven to 375 degrees. Combine dry ingredients, including chocolate chips in a bowl and stir well. Combine wet ingredients in a separate bowl and combine well. Add the wet ingredients to the dry ingredients and stir just until combined. Spoon a rounded 1/4 cup of batter onto baking sheet and press berries into the top (I will add more next time, two on top were not enough). You'll need to leave about 2 inches in between each biscuit. Bake for 15-18 minutes. Allow to coll for a few minutes then place on a wire rack to cool further. These are best eaten fresh, otherwise store in air tight container and chill. Warm gently in oven to refresh. Enjoy!

Spelt Scones

Complements: www.care2.com

2 1/4 cups whole grain spelt flour
1/2 cup raw organic cane sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter
1 egg
1/2 cup organic buttermilk (or organic unsweetened soy milk works great!)
1 teaspoon pure vanilla extract
1/2 cup chocolate chips or berries

Preheat oven to 400 degrees. Combine the flour, sugar, baking powder, baking soda and salt in large bowl. Add the butter and with a pastry blender or two knives cut the butter in until it is well combined or resembles course crumbs. In a sperate bowl stir together the egg, buttermilk and vanilla. Add to the flour mixture and gently combine. Form the dough into 8 balls (I shaped mine into triangle shapes) and place on baking sheet at least 2 inches apart (they expand!). Bake until golden brown about 15 minutes. Enjoy!

Brown Rice "Saltine" Crackers

These are a marvelous (gluten-free) addition to any soup or salad! Simply addictive.

Complements: You Wont's Believe It's Gluten-Free, by Roben Ryberg

8 ounces cheddar cheese, shredded fine
8 tablespoons butter, softened (or earth balance)
1 1/3 cup brown rice flour
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
8 tablespoons milk (of your choice)

Topping: Salt, dried herbs or spices as desired (optional)

Preheat the oven to 400 degrees. Combine all the ingredients, except the milk, in a medium-size bowl. Mix until the mixture resembles a fine crumb. Add the milk and mix well. On a lightly floured surface, pat or roll the dough to 1/8 inch thickness (this is important to roll it thin). Cut into 3/4 inch squares or other small shape that you like. You can also cut the dough into larger round or square cracker shapes, if desired. Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping. Bake on baking sheet until golden brown and crisp, 9 to 10 minutes. The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color. Enjoy!

Cinnamon Raisin Swirl Bread

Try this bread warm from the oven topped with real butter (ok just as fantastic with Earth Balance spread too)! I know why the recipe makes 4 loaves, because this bread won't last long around your house.

Adapted from Artisan: Bread in Five Minutes a Day

Makes four 1-pound loaves.

1 3/4 cup lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons salt
4 large eggs, lightly beaten
1/2 cup honey
1/2 cup butter, melted
3 1/2 cups whole wheat flour
3 1/2 cups unbleached white flour
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins (optional)
Egg wash (1 egg beaten with 1 tablespoon of water)
1-2 tablespoons raw cane sugar

Mix together the melted butter, warm water, eggs and honey. Add the yeast and allow to sit 5 minutes. Knead in the flour. Knead the dough for 8-10 minutes on low with standing electric mixer or by hand for 10 minutes. The dough will be slightly sticky. Add a little more flour if needed, but don't over do it. Cover (I cover my dough with a plastic bag and then a tea towel) and allow to rest at room temperature until dough rises and doubles in size (about 1 - 1 1/2 hours). Dust the surface of the dough with flour and cut off a 1-pound piece. (Or divide your dough into 4 equal balls if you don't have a scale) On a lightly floured surface, form the dough into a loaf shape. Using a rolling pin (or your hands) roll dough into a 1/4 thick rectangle. Use just enough flour to prevent it from sticking. Mix together the brown sugar and cinnamon. Sprinkle the brown sugar-cinnamon mixture evenly all over the top of the rectangle, leaving a 1-inch border all around. (You made need to make more brown sugar/cinnamon mixture to complete all four loaves) Top with the raisins. Roll up the dough, jellyroll-style. Allow the bread to rest and rise, covered, in a buttered loaf pan for 1 hour. About 10 minutes before baking, preheat the oven to 350 degrees. Brush the loaf with egg wash and sprinkle with the raw sugar. Bake near the center of the oven for about 25 minutes. I baked 2 loaves (I cut the recipe in half) at the same time and it took 30 minutes. Remove the loaf from the oven. Let rest, covered with a tea towel for 10 minutes. Remove the loaves from the pans and cover again with a tea towel. Allow to rest 5-10 more minutes and then dig in while still warm. Enjoy!

Honey Wheat Sandwich Buns

1 1/4 cup milk, warmed
2 1/4 teaspoon yeast
2 cups unbleached white flour
1 cup whole wheat bread flour
1/2 cup whole spelt flour (or more whole wheat)
1 /2 teaspoon salt
1 egg, at room temperature
1/4 cup honey

Add the yeast to the warm milk and stir to dissolve. In the bowl of a stand mixer fitted with the paddle attachment, combine the flours and salt. Mix on low speed to combine. Add the yeast-milk mixture, egg and honey. Knead on low speed for 8-10 minutes. You may need to add a few more tablespoons of flour until the dough clears the sides of the bowl and you have the desired consistency (smooth and tacky, but not sticky). Cover with a clean kitchen towel and let rise until nearly doubled, about 1 - 1 1/2 hours. Once the dough has risen, transfer the ball to a lightly floured work surface and gently deflate the dough. Divide the dough into 9-10 equal sized pieces. Form each piece of dough into a flattened round, 3.5 to 4 inches in diameter. Transfer the shaped rounds to a baking sheet. Cover with a clean kitchen towel and let rise until nearly doubled, about 1 - 1 1/2 hours. Preheat the oven to 350 degrees. If you want you can combine 2 tablespoons of butter with 1 tablespoon honey and lightly brush the tops of the rolls. Bake for 14-15 minutes. I like to brush the rolls with a little more butter when they come out of the oven and then cover them with a clean tea towel until they have cooled. Enjoy!

Bob's Red Mill "Outrageous Muffins"

These muffins are loaded with healthy fats, protein and a variety of grains. They are low in sugar and have a very "hardy" taste to them.

Complements: Bob's Red Mill

1/3 cup whole soy flour
1/3 cup cornmeal
1 cup whole wheat pastry flour
1/4 cup wheat germ
3/4 teaspoon salt
1/2 cup brown sugar
1 cup ground almonds (I ground them in my magic bullet)
1 teaspoon baking soda
2 large eggs, beaten
1 cup yogurt, plain
1 teaspoon vanilla
1/3 cup vegetable oil
grated peel of 1 large orange (no white pith) (optional)
1/2 cup raisins
1/2 cup dried apples, diced

Preheat oven to 350 degrees. Prepare muffin tins, set aside. Mix dry ingredients and dried fruit together in a large bowl. Combine wet ingredients and stir into dry ingredients just until moistened. Batter should be lumpy. Fill prepared muffin tins 2/3 full. Bake 25 minutes. Allow muffins to cool for 5 minutes before serving. Makes 12 regular sized muffins or 24 mini muffins. Enjoy!

Gluten Free Honey Whole Grain Bread

If you are use to baking gluten free you will most likely have many of these "not so traditional" ingredients on hand. If you don't eat gluten free very often I encourage you to! Give your bodies what they crave...... a wide variety of whole grains. I will do my darnedest to post the best of the best recipes when it comes to gluten free breads, because believe me there are not too many great ones out there. This one tops my list. My husband, kids and I all agree it is a keeper!

Though the list of ingredients may seem daunting, making this recipe isn't - Complements: The Whole Life Nutrition Cookbook

1 1/2 cups warm water (100-110 degrees)
1 teaspoon whole cane sugar
2 1/4 teaspoons active dry yeast
1/4 cup honey
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1/2 cup arrowroot powder
1/2 cup tapioca flour
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup teff flour
1/4 cup buckwheat flour
1/4 cup amaranth flour
1 1/4 teaspoon sea salt
1/2 teaspoon baking soda

Preheat oven to 200 degrees and oil a 9x5 inch loaf pan. Place the warm water and teaspoon of sugar into a small bowl. Make sure the water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5-10 minutes. It should become bubble, if not start over with fresh yeas and water. Then add the honey, oil, and apple cider vinegar. Stir well with a fork or wire whisk. In a large bowl, add the arrowroot powder, tapioca flour, brown rice flour, sorghum flour, teff flour, buckwheat flour, amaranth flour, xanthan gum, sea salt, and baking soda. Combine the flours with a wire whisk. Pour the wet ingredients into the dry and whisk them together as you are pouring to avoid lumps. Continue to whisk for another 30 to 60 seconds or so, or until the batter thickens and becomes smooth. Transfer batter to an oiled loaf pan and gently spread out with the back of a spoon. Place pan, uncovered, into the 200 degree oven. Let rise for 35 minutes with the oven door cracked OPEN. After it has risen, close the oven door and turn the oven temperature up to 375 degrees. Bake for 30 minutes. Brush loaf with a little butter and cover with a dish cloth. Let sit about 20 minutes. Remove from loaf pan and let rest on a wire rack and allow to cool completely. Enjoy!

Butter Horn Rolls

The eggs and butter in these rolls help bring up their protein and fat content. I always encourage a bread product with good sources of protein and fat to balance out the carbohydrates. You can make the dough in the morning and then have fresh rolls for dinner! Or you can make the dough in the evening and then make them into sweet rolls in the morning (see note below directions).

2 1/2 teaspoons yeast
1 cup warm water
3 eggs, well beaten
1/2 cup melted butter
1 teaspoon salt
1/3 cup cane sugar
1/2 cup barley flour
1/2 cup whole spelt flour
1/2 cup whole wheat flour
2 1/2 cup unbleached all-propose flour

Dissolve yeast in water and add remaining ingredients in order, stirring well. I placed the ingredients in my mixer and mix for about 1 minute. The dough will be sticky. DON'T add any additional flour. Cover with plastic wrap and a towel and refrigerate overnight or during the day. I only let the dough sit for four hours in the refrigerator (I didn't plan ahead too well) and they still turned out great. Turn the cold dough onto a floured board (the butter in the dough has hardened and the dough is no longer sticky, but you'll need to flour your working space well). Roll into a large circle 1/3-1/2 inch think. Butter dough, cut in about 40 narrow, pie shaped wedges and roll from wide end to the point. Place on a greased baking sheet, turning pieces into slight crescent shapes and let rise until light (20 - 30 minutes is fine). Bake at 400 degrees for 12 minutes (or until lightly browned). Enjoy!

Note: For a delicious sweet roll: After buttering circle, sprinkle lightly with cane sugar and dot with raisins (or Cinnamon). Roll and bake as directed above. You could even frost with powdered sugar frosting ;).

Squash Corn Muffins (Stevia sweetened)

We have yellow squash growing like crazy in our garden. These muffins were super and no sugar added. They had a lot of flavor (although you could not taste or see the purred squash) and the muffin stayed together wonderfully (not a crumbly cornbread). What a creative way to use squash (and stevia). I will be canning or freezing pured squash so we can enjoy these all fall/winter long.

Complements: Baking with Stevia by Rita DePuydt

1/2 cup safflower or olive oil
2 eggs
3/4 teaspoon stevia extract (white powder form)
1 cup organic buttermilk (or unsweetened soymilk)
1/2 cup organic cows milk (or unsweetened soymilk)
1 cup pured squash (packed) (yellow, butternut or delicata squash all work well)
1 cup whole wheat pastry flour
1 cup unbleached white flour
2 cups corn flour
4 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees. Oil muffin pans. Yields 18 muffins. Whip together the oil, eggs, and stevia. Add the milk and beat. Fold in the pured squash, just lightly mixing. Sift together the flours, baking powder, and salt. Fold the dry ingredients into the wet without over-mixing. Spoon into muffin pans. Bake for 20-25 minutes.

Limburger Miner's Bread

Complements: "Old World Breads"

2 1/4 teaspoon yeast
2 cups warm milk
3 cups whole wheat flour
3 cups unbleached all purpose flour
1 tablespoon safflower oil
1 tablespoon honey
3 eggs, room temperature, lightly beaten
1 teaspoon salt

In a 6 quart mixing bowl, dissolve the yeast in 1 cup of milk. Add 1 cup of the flour. Mix well. Let this ferment for 3 1/2 hours in a warm place. Then add the rest of the yeast and the milk. Mix well. Add the remaining ingredients, and work into a dough. Turn the dough out onto a lightly floured surface and knead it for 6 to 7 minutes. Return the dough to the mixing bowl and cover it with a towel. Let the dough rise in a warm place for 1 hour, or until doubled in bulk. Divide the dough into 2 equal halves and shape each piece into a round loaf. Set the loaves on a lightly greased baking sheet. Cover with a towel and let rise again for 50 minutes. Bake in a preheated 359 degree oven for 45 minutes. Remove the loaves from the baking sheet at once and cool on a wire rack. Enjoy!

Pretzel Rolls

These were fun to make. They taste like a pretzel on the outside (a nice mix between crunchy and chewy crust) and a roll on the inside. I doubled the recipe and ended up with 16 rolls.

Complements of: www.amanda.fakeginger.com

3/4 cup whole wheat flour
2 cups unbleached all-purpose flour
2 1/4 teaspoons yeast
1 teaspoon salt
1 teaspoon sugar
1 cup plus 2 tablespoons warm water

Cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar

1 egg white, beaten to blend glaze
coarse sea salt

Combine flour, yeast, salt, sugar and water into large bowl and stir until dough comes together in a ball. Put on floured surface and knead for about 5 minutes or until the dough is elastic and smooth. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 1 hour or so.

Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into a ball. Place dough balls on prepared sheet, flattening each slightly. Using a serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 25 minutes.

Preheat oven 375 degrees. Grease another baking sheet and sprinkle with cornmeal. bring 8 cups water to boil in large pan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls X side up and cook 30 seconds before flipping over and cooking for another 30 seconds. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up.

Repeat with remaining rolls.

Brush rolls with egg whit glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 20 minutes. Transfer to racks and cool 10 minutes. Enjoy!

Hamburger Buns

These are wonderful. If you try them you may never go back to store bought hamburger buns again!

1 1/4 cup warm water
1/4 cup + 2 tablespoons organic powdered milk
1/3 cup safflower oil
2 tablespoons sugar
3/4 teaspoon salt
1 cup whole grain spelt flour (or whole wheat, but give your body a change and try spelt :))
2 3/4 cup unbleached white flour
2 1/4 teaspoon yeast

Place water, powdered milk, oil, sugar and salt into a mixing bowl. Add the flours and yeast. Knead the dough for 8 minutes with an electric mixer on low speed. (Go ahead and add more flour if you need to to get a good dough consistancy, but I don't usually need to with this recipe) Cover the dough with a tea towel and place in a warm place. Let the dough double in size (about 1 - 1 1/2 hours). You can also place all the ingredients into a bread machine and use the "dough" setting. When dough is done rising pat it out into a rectangle and it should be about 1 inch thick. Cut out rounds (I use the mouth of a glass to cut out my circles). I make 8 to 9 buns with this recipe. Let the buns rise another 1/2 to 1 hour or until they have doubled in size. Place in a preheated 350 degree oven. Bake 15 minutes. Remove from oven. Brush with butter and cover with a tea towel. Let them cool. Enjoy!

Herbed Oatmeal Bread

Compliments of: realmomkitchen.com

2 cups of water
1 cup of oats (I like to use extra thick rolled oats)
3 tablespoons butter
4- 4 1/2 cups of unbleached flour
1/4 cup sugar
2 teaspoon salt
4 teaspoons of yeast
1 egg
1 tablespoon grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
3 tablespoons melted butter

Bring water to a boil. Remove from heat and add oatmeal and 3 tablespoons of butter. Cover and let cool to about 130 degrees (warm to touch). Place cooled oatmeal mixture, 2 cups of the flour, sugar, salt, yeast and egg into a mixer. Use a dough hook. Knead on low speed for 3 minutes. Add the remaining 2 cups of flour (you made need up to 1/2 cup more until you have formed a stiff dough, or until all the dough is formed into a ball and not sticking to the sides of the mixer). Knead on low speed for another 5 minutes. Cover with a towel and let sit 15 minutes. Butter a 9x13 inch baking pan. Press the dough into the greased pan. Using a sharp knife cut diagonal lines 1 1/2 inch a part, cutting completely through the dough. Repeat in opposite direction creating diamond pattern. Let rise until doubled (about 45 minutes). Preheat oven to 375 degrees. Melt 2 tablespoons of butter and brush over bread. Place in oven and cook
for 15 minutes. Remove from oven and brush with remaining 1 tablespoon of butter and sprinkle with Parmesan cheese, basil, oregano and garlic powder. Place bake in oven and bake 15 - 20 minutes more. Remove from oven and cover with a towel for about 15 minutes. Enjoy!

Applesauce Spice Muffins

I am sorry the picture is out of focus, but I had to post these muffins. They are very, very good. A bit high in sugar, but I suggest using raw sugar (it makes me feel a little better when indulging in a recipe like this one ;)).

2 eggs
1 cup raw sugar
3/4 cup safflower oil (or your choice of cooking oil)
3/4 cup applesauce
3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
1/2 tablespoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup of raisins or walnuts (or half and half) (optional)

Beat together eggs, sugar, oil and applesauce. Add all dry ingredients and mix just until blended. Stir in raisins and/or nuts. Fill muffin tins. If you like you can sprinkle 1 teaspoon of brown sugar on top of each muffin. Bake at 375 degrees for 15 - 20 minutes. Enjoy!

Honey Whole Grain Bread

2 1/4 teaspoons yeast
2 cups warm water
1/4 cup butter, melted
1/8 cup molasses
1/4 cup honey
1 teaspoon salt
3 cups whole grain spelt flour (or whole wheat)
1/4 cup barley flour
1/4 cup brown rice flour
1 1/2 cups unbleached white wheat flour

Place yeast in warm water and let sit 3 minutes. Blend in the remaining ingredients. Knead the dough for 8-12 minutes (until smooth and elastic). Place in a warm place for 1 hour (or until the dough doubles). Punch down dough and form into loaf. (I like to use stoneware bread pans). Let the dough double in size again (about 30 minutes). Bake at 350 degrees for 35-40 minutes. Remove from oven. Rub the loaf with butter and cover with tea towel. Let sit 15 minutes. Uncover and let cool completely. Enjoy!

Banana Bread II

Gluten-free and a wonderful change from wheat.

1 cup mashed bananas (about 3)
2 eggs
1/3 cup melted butter
2 tablespoons milk (organic cows milk or unsweetened soy)
1/3 cup brown sugar
1/3 cup agava sweetener (or honey)
1 cup buckwheat flour
1 cup brown rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda

Beat together mashed bananas and eggs. Add butter, milk and sugars. Mix until well blended. Mix dry ingredients together and gently fold dry ingredients into the wet ingredients. Do not over mix. They work great as mini muffins. Bake at 350 degrees for 12 -15 minutes if doing muffins. Otherwise, bake for 30-35 minutes if using an average bread pan.

French Bread with Spelt flour

I add whole grain spelt flour to my french bread recipe.

2 cups unbleached white wheat flour
1 1/2 cups whole grain spelt flour
1 1/4 cups warm water
2 tablespoons sugar
2 1/4 teaspoon yeast
2 1/2 teaspoon salts (garlic, onion, celery or sea salt)

Place yeast and warm water into a bowl. Allow to sit for 10 minutes. Add sugar, flour and salts. Knead bread for 10 - 12 minutes (8 minutes if you are using a bread hook and a mixer). Let rise until doubled (about 1 1/2 hours). Punch down and form into loaf or place in a bread pan. Let double again (about 1 1/2 to 2 hours). Bake at 350 degrees for 25 -30 minutes. When you remove the loaf from the oven, rub the to with butter and cover with a towel. Let sit 5 minutes. Uncover and let cool before slicing. Enjoy!

Whole Wheat Honey Sweetened Blueberry Muffins

Compliments of: Hopkins Healthy Home Cooking

2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 cup honey
1 beaten egg
1 cup buttermilk (or unsweetened soymilk)
3 tablespoons butter (or safflower oil)
1 cup blueberries

Mix dry ingredients in a bowl. Make a hole in the center of dry ingredients and add egg, buttermilk and butter. Add fruit. Stir until moistened only. Do not over stir. Fill muffin tins. Bake at 375 degrees for 15 minutes. Enjoy!