Gluten-Free, Chocolate, Zucchini Bread or Muffins

Servings: 12
Preparation Time: 20–60 minutes

Ingredients:

• 1/2 cup honey
• 2 eggs
• 1/2 cup coconut oil, melted
• 2 1/2 cups almond flour*
• 2 cups grated zucchini
• 1/3 cup raw cacao or cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F. Grease and/or line a loaf pan, 8 x 8-inch cake pan, or muffin cups with extra coconut oil and parchment paper.

Mix honey, eggs, and coconut oil with electric mixer. Add remaining ingredients. Combine well.

Bake in preheated oven. See below for variations and cooking times for each.

Muffins: Makes 12–14; Bake 12–15 minutes (1/4 cup batter for each muffin).
Bread: Bake 40–50 minutes or until toothpick comes out clean.
Cake: Bake 20 minutes in 8 x 8-inch pan.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

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Grain-Free, Coconut, Lemon, Blueberry Pound Cake/Bread

Servings: 3 mini loaves, 6 servings per loaf
Preparation Time: 15 minutes

Ingredients:

• 2/3 cup sifted coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon Himalayan Salt
• 1/2 cup shredded unsweetened coconut
• 8 eggs
• 1/2 cup raw honey
• 1/2 cup fresh lemon juice (1 lemon)
• 1 teaspoon lemon extract
• 1/2 cup melted butter (or 1/4 cup butter and 1/4 cup coconut oil, melted)
• 1 heaping cup fresh blueberries or frozen right out of freezer

Directions:

Preheat oven to 350 degrees F. Thoroughly grease 3 mini bread pans (5 1/2 X 3 1/2 inches) with coconut oil.

Mix dry ingredients and set aside. In large bowl beat eggs, and then add honey, lemon juice, lemon extract, and melted butter. Mix thoroughly. Add dry ingredients and whisk or beat until well combined. Fold in blueberries. Pour batter into mini loaf pans.

Bake in preheated oven for 40–45 minutes. Toothpick should come out clean.

Cool pans on rack for 10 minutes, and then remove bread. Store in refrigerator after cooled. Freezes well.

Recipe and photo submitted by Ela, Detroit, MI.

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Pumpkin, Cranberry, Pecan, Cider Bread

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 1 cup apple cider
• 1 cup pumpkin puree
• 2 eggs, (large)
• 1/4 cup Virgin Coconut Oil, melted
• 1/3 cup dark maple syrup
• 2 tablespoons freshly grated orange zest
• 1 teaspoon real vanilla extract
• 1 1/2 cups whole wheat pastry flour
• 1/2 cup ground flax seeds
• 2 teaspoons aluminum-free baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 cup fresh or frozen cranberries
• 1/2 cup chopped pecans

Directions:

In a saucepan, boil the cider until it is reduced to about 1/4 cup and let cool. Note: this step can be done ahead of time and the reduced cider refrigerated or frozen until you need it.

Preheat oven to 350 degrees. Grease 8 1/2 x 4 1/2-inch loaf pan with coconut oil and set aside.

In a large bowl, whisk together the pumpkin puree, eggs, coconut oil, maple syrup, orange zest, vanilla, and reduced cider.

Add the flour, flax, baking powder, salt, baking soda, and spices. Mix well and add the pecans and cranberries until just combined.

Transfer batter into greased loaf pan and baked in the middle of the oven for one hour or until tester comes out clean. Let the bread cool in the pan, and then slice.

Recipe and photo submitted by Kristen, Mattapoisett, MA.

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