Breads

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Banana Muffins
Oat Biscuits
Pumpkin Muffins


Banana Muffins

1/3 cup unsalted butter, softened
Just under 1/3 cup honey
2 eggs
1 tsp vanilla
3-4 ripe bananas
1/3 cup buttermilk
12-15 dried dates
1 cup whole wheat pastry flour (from soft wheat)
2/3 cup whole oat flour
1 tsp baking soda
¼ tsp baking powder
½ tsp salt
1 tsp cardamom

Blend butter and honey until smooth. Add eggs and vanilla. In a blender, combine bananas, buttermilk and dates until nearly smooth. Add to butter & egg mixture. Combine remaining ingredients in a separate bowl and add to wet ingredients just until incorporated. Bake in muffin tins at 350 for 20 minutes. Makes 12 large muffins.


Oat Biscuits

slightly modified from 100 Days of Real Food

2 cups oat flour
4 tsp baking powder
1/2 tsp salt
1/4 cup butter
1 cup milk — any you like

Combine dry ingredients in bowl. Cut butter into small pieces and work into dry ingredients with hands. Most of the butter will still be in pieces, just smaller, flatter and flour coated. Stir in milk until combined. Turn dough out onto floured surface and flatten with hands to about 3/4″ thickness. We like to use cookie cutters for fun shapes, but the open end of a glass works as well. Bake on unprepared baking sheet at 450 for 10 minutes. This biscuit is a bit more tender, moist and crumbly than the wheat version. Very delicious.


Pumpkin Muffins

Slightly modified from Pinch My Salt

1 1/2 cups whole wheat pastry flour
1 cup oat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ginger
1 cup pumpkin puree (I use canned)
2 tbsp coconut oil, melted
3/4 cup maple syrup
2 eggs
2/3 cup buttermilk
1 tsp vanilla
1/2 cup raisins
1/2 cup pumpkin seeds

In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices; set aside. In a separate bowl, whisk together pumpkin, oil (cooled but still liquid), maple syrup, eggs, buttermilk and vanilla. Pour wet ingredients into dry ingredients and stir together until just combined. Fold in the raisins and pumpkin seeds. Pour batter into 12 standard sized muffin cups buttered or lined with paper cups (makes pretty large muffins). Bake at 375 for 20-23 minutes. Muffins are done when they spring back lightly to the touch or when a toothpick inserted in the center comes out clean.


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