Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes
Prep Time
25 minutes
Number of Servings
12
Ingredients
  • 8 oz dark chocolate* (at least 60% cocoa content), roughly chopped
  • 1 cup all-purpose flour
  • [q:1/2] cup whole-wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • [q:1/2] tsp ground cinnamon*
  • [q:1/4] tsp salt
  • [q:1/2] cup sugar*
  • 2 eggs
  • [q:3/4] cup coconut oil*, softened
  • 1 cup finely grated zucchini
  • Confectioner’s sugar, optional
Directions
  1. Preheat oven to 350°. Line 12 cupcake tins with paper or foil. In a double boiler over barely simmering water, melt the chocolate. Stir and keep warm.
  2. In a large bowl, combine flours, baking powder, baking soda, cinnamon, salt, and sugar.
  3. In a medium bowl, whisk together the eggs and coconut oil.
  4. Pour mixture into the dry ingredients and mix well. Stir in the melted chocolate. Fold in the grated zucchini until evenly distributed.
  5. Spoon into prepared baking cups. Bake 20 minutes or until a toothpick inserted in the cupcake’s center comes out clean. Let cool in cupcake tins 10 minutes; remove and cool completely on a wire rack.
  6. Dust with confectioner’s sugar if desired.
Nutrition Info
334 Calories, 4 g Protein, 27 mg Cholesterol, 29 g Carbohydrates, 13 g Total sugars (13 g Added sugars), 3 g Fiber, 22 g Total fat (16 g sat), 174 mg Sodium, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Folate, Iron, Magnesium

Holiday Stollen

Holiday Stollen
Prep Time
1 hour and 25 minutes, plus 25 minutes cook time
Number of Servings
12
Ingredients

Dough

  • 5 Tbsp EDEN Mirin
  • 1 cup organic golden seedless raisins
  • [q:1 1/4] cups EDENSOY Original
    • or EDENSOY Vanilla
  • [q:1/2] cup EDEN Safflower Oil
  • [q:1/4] cup EDEN Barley Malt Syrup
  • [q:1/4] cup organic maple syrup
  • 2 cups organic unbleached white flour
  • [q:1 1/2] tsp dry yeast
  • 1 tsp ground cinnamon
  • [q:1/4] tsp ground nutmeg
  • [q:2/3] cup organic almonds, blanched, remove skins, chopped
  • 2 cups organic whole wheat pastry flour

Glaze

Directions
  1. Combine mirin and raisins. Set aside to soak.
  2. Warm the EDENSOY, oil and sweeteners together in a sauce pan.
  3. In a food processor, combine warmed liquid with 2 cups unbleached white flour, nutmeg, cinnamon and yeast. Place in a mixing bowl.
  4. Drain the raisins. Place the soaked raisins, almonds and pastry flour in the mixing bowl and fold in.
  5. Knead until well combined.
  6. Allow to rise, covered with a damp towel, in a warm spot for 1 hour.
  7. Divide dough into 2 balls, shape into crescents and place on an oiled baking sheet.
  8. Let rise an hour or so, until doubled in size.
  9. Preheat the oven to 375°. Bake for 20 to 25 minutes.
  10. Make the glaze. Heat orange juice with soaked agar agar flakes, stirring constantly until the agar is completely dissolved.
  11. Add barley malt and mirin.
  12. Allow to cool slightly before pouring over the stollen.
Nutrition Info
313 calories, 15g fat (39% calories from fat), 6g protein, 44g carbohydrate, 4g fiber, 0mg cholesterol, 80mg sodium

Blueberry Crisp

Blueberry Crisp
Prep Time
55 minutes
Number of Servings
Serves 6
Ingredients
  • 2 pt blueberries 
  • [q:1 1/2] cups almond flour 
  • 1 cup chopped pecans 
  • [q:1/4] tsp sea salt
  • [q:1/4] cup liquid coconut oil 
  • [q:1/4] cup coconut nectar, honey, or Grade B maple syrup
Directions
  1. Preheat oven to 350°. 
  2. Grease a 9x11-inch baking pan. 
  3. Place blueberries in baking pan. 
  4. In a large bowl, combine almond flour, pecans, salt, coconut oil, and coconut nectar until crumbly. Scatter mixture across blueberries. 
  5. Bake crumble for 45 to 50 minutes or until fruit is bubbling and topping is golden brown. If topping browns too quickly, cover loosely with an oven-safe lid.
Nutrition Info
Made with honey: 458 Calories, 9 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 23 g Total sugars (12 g Added sugars), 7 g Fiber, 35 g Total fat (10 g sat), 81 mg Sodium, [nut:2] Phosphorus, [nut:1] Vitamin B1 (thiamine), Vitamin C, Vitamin K

Matcha Cookie Bites

Matcha Cookie Bites
Prep Time
20 minutes, plus 20 minutes cook time
Number of Servings
72
Ingredients

Cookies

Filling

Directions
  1. Preheat oven to 350°. Mix all dry ingredients together. Mix all wet ingredients together. Combine dry and wet ingredients, and mix thoroughly.
  2. Lightly oil two large baking sheets. Scoop out about [q:1 1/2] to 2 teaspoons cookie dough for each cookie, roll into 1-inch balls, and place in rows on the cookie sheet about 2-inches apart. You should have approximately 7 rows of cookies with 10 or so cookies in each row. Press the center of each ball of cookie dough down with your thump to form an indentation.
  3. Fill approximately 10 cookies in each row with one of the following fillings: 2 dried cherries, 1 almond, 2 pistachios pressing them down slightly. Fill one more row of cookies with [q:1/4] teaspoon grated chocolate and [q:1/4] teaspoon coconut in each indentation, and one row with [q:1/2] teaspoon shredded coconut. Do not fill the last remaining row cookies with grape butter until after baking. You should now have 7 rows of cookies with approximately 10 cookies each, with one row unfilled.
  4. Bake 18 to 20 minutes. Remove immediately and allow to cool. Fill the remaining unfilled cookies with about [q:1/4] to [q:1/2] teaspoon grape butter.
  5. Arrange all cookies on a serving platter.
Nutrition Info
52 calories, 2g fat (40% calories from fat), 1g protein, 7g carbohydrate, 1g fiber, 0mg cholesterol, 38mg sodium

Pineapple Ginger Muffins

Pineapple Ginger Muffins
Prep Time
10 minutes, plus 20 minutes cook time
Number of Servings
12
Ingredients
Directions
  1. Preheat oven to 375°.
  2. Mix all wet ingredients together.
  3. Mix dry ingredients together.
  4. Combine wet and dry ingredients.
  5. Fold in pineapple and grated ginger.
  6. Oil muffin tins and fill.
  7. Bake for 18 to 20 minutes.
Nutrition Info
93 calories, 4g fat (35% calories from fat), 1g protein, 15g carbohydrate, 0g fiber, 0mg cholesterol, 142mg sodium

Apple Cranberry Walnut Lattice Pie

Apple Cranberry Walnut Lattice Pie
with Magpie Dough for Flaky Piecrust
Prep Time
75 minutes prep, 8 hour chill time for crust
Number of Servings
1 (9 inch) pie, serves 10
Ingredients
  • 1 recipe Magpie Dough for Flaky Piecrust, chilled overnight
  • 2 lb sweet-tart apples (such as Honeycrisp or Gala), peeled, cored, and sliced [q:1/4]-inch thick
  • 4 oz fresh cranberries
  • 2 tsp freshly grated orange zest
  • 1 Tbsp freshly squeezed orange juice
  • [q:3/4] cup granulated sugar
  • 2 Tbsp cornstarch
  • [q:1/2] tsp ground cinnamon
  • [q:1/8] tsp fine salt
  • [q:1/2] cup walnut pieces, toasted and finely chopped
  • 1 large egg yolk
Directions
  1. Roll and pan dough for bot­tom crust as directed in the pie crust recipe. Roll and cut six 2-inch-wide lattice strips for lattice top from second disk of dough and place strips on a baking sheet. Trans­fer pan with crust and baking sheet with strips to refrigerator and chill dough while you make filling.
  2. Preheat oven to 400° with a rack in the center. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, toss apples and cranberries with orange zest and orange juice. In a small bowl, whisk together sugar, cornstarch, cinnamon, salt, and walnuts. Sprinkle sugar mixture over fruit and toss to coat fruit and moisten sugar and cornstarch so that no dry white streaks remain.
  4. Retrieve prepared bottom crust from refrigerator, set pan on parchment-lined baking sheet and evenly layer apples into pie shell with your hands, keeping top of filling flat and level (not peaked). Moisten the top edge of shell with any fruit juices remaining in the bowl.
  5. Fetch dough strips from fridge to weave lattice top for pie:
    1. Begin by laying 3 strips vertically across filling. Fold back two outer strips halfway and add dough strip horizontally across center of pie so that it crosses flat strip.
    2. Swap folded and unfolded vertical strips and add a second horizontal strip across flat strips. Repeat once more with remaining strip to complete lattice.
    3. Pinch two edges of dough together, roll outward and under to form a ledge, and tuck edge inside lip of pie pan. Crimp edge all the way around.
    4. Whisk egg yolk with 1 tablespoon water. Lightly brush lattice with egg wash.
  6. Transfer baking sheet to oven and bake pie 25 minutes at 400°. Lower oven temperature to 350°, rotate bak­ing sheet, and bake 25 to 30 minutes more, or until lattice is golden and fruit is tender (tip of a small knife can easily be inserted into fruit through spaces in lattice) and juices are bubbling up through lattice. Tent top with foil if crust starts to over-brown.
  7. Transfer baking sheet to a wire rack and let pie cool and set uncov­ered, at room temperature, overnight (or up to 3 days) before slicing and serving. Serve at room temperature, or rewarmed in a 425° oven
Nutrition Info
259 Calories, 2 g Protein, 41 g Carbohydrates, 4 g Fiber, 10 g Total fat (3 g sat, 1 g mono, 3 g poly), 124 mg Sodium, [nutrition:2] Vitamin C, Copper, [nutrition:1] Vitamin B6, Manganese

Magpie Dough for Flaky Piecrust

Magpie Dough for Flaky Piecrust
Prep Time
35 minutes prep, 8 hours chill
Ingredients
  • [q:2 1/2] cup all-purpose flour
  • 2 Tbsp granulated sugar
  • 1 tsp fine salt
  • [q:3/4] cup cold unsalted butter, cut into [q:1/4] inch cubes and frozen
  • [q:1/4] cup vegetable shortening, preferably in baking stick form, frozen, cut into [q:1/4] inch pieces, and put back in freezer
  • [q:1/2] cup plus 1 Tbsp ice-cold water
Directions
  1. Combine flour, sugar, and salt in the bowl of a food processor and pulse machine 3 times to blend. Scatter frozen butter cubes over flour mixture. Pulse machine 5 to 7 times, holding each pulse for 5 full seconds, to cut all of butter into pea-size pieces. Scatter pieces of frozen shortening over flour-and-butter mixture. Pulse machine 4 more 1-second pulses to blend shortening with flour. Mix­ture will resemble coarse cornmeal, but will be a bit more floury and rid­dled with pale butter bits (no pure-white shortening should be visible).
  2. Turn mixture out into a large mixing bowl, and make a small well in center. If you find a few butter clumps that are closer to marble size than pea size (about [q:1/4] inch in diameter), carefully pick them out and give them a quick smoosh with your fingers. Pour cold water into well. Use a curved bowl scraper to lightly scoop flour mixture up and over water, covering water to help get absorption started. Continue mixing by scraping flour up from sides and bottom of bowl into center, rotating bowl as you mix, and occa­sionally pausing to clean off scraper with your finger or side of bowl, until mixture begins to gather into clumps but is still very crum­bly. (If you are working in very dry conditions and ingredients remain very floury and refuse to clump together at this stage, add another tablespoon of ice-cold water.)
  3. Lightly gather clumps with your fingers and use your palm to fold over and press dough a few times. Don’t knead! Just give dough a few quick squishes until it just begins to come together into a single large mass. It will be a raggedy wad (moist but not damp) that barely holds together; this is exactly as it should be—all it needs is a good night’s rest in the fridge.
  4. Divide dough into 2 equal portions (one for the pie shell and the other for the lattice top). Gently shape each portion into a flat disk [q:1 1/2] to 2 inches thick, and wrap each tightly with plastic wrap. At this stage, the wrapped dough can be put in a freezer bag and frozen for up to 2 months. Defrost overnight in the refrigerator before rolling.
  5. To roll out crust, lightly flour work surface and rolling pin. Remove chilled disk of dough from fridge, unwrap it and set it on floured work surface. Roll dough out to a 13-inch circle with an even thickness of [q:1/4] inch.
  6. Transfer dough to pie pan. If desired, flute edges of dough. Transfer crust to fridge to chill while you make pie filling. Follow instructions in pie recipe for making lattice top. Alternatively, at this point crust can be covered tightly in plastic wrap and refrigerated for up to 3 days or double-wrapped and frozen for up to 2 months (defrost overnight in fridge before filling and baking, or at room temperature for 30 minutes).

Cornbread with Dried Fruit

Cornbread with Dried Fruit
Prep Time
35 minutes, plus 30 minutes cool time
Number of Servings
Makes one 9-inch square pan (Serves 8)
Ingredients
  • 1 cup finely ground yellow gluten-free cornmeal
  • [q:2/3] cup brown rice flour
  • [q:1/4] cup potato starch
  • 3 Tbsp tapioca flour
  • 2 Tbsp granulated sugar
  • [q:1 1/2] tsp gluten-free baking powder
  • 1 tsp agar powder or unflavored gelatin
  • 1 tsp xanthan gum
  • [q:1/2] tsp baking soda
  • [q:1/4] tsp ground cinnamon
  • [q:1/4] tsp freshly grated nutmeg
  • [q:1/4] tsp fine salt
  • 2 large eggs, at room temperature
  • [q:3/4] cup buttermilk, shaken
  • [q:1/2] cup creamed corn
  • 2 Tbsp honey
  • 5 Tbsp unsalted butter, melted and cooled
  • [q:1/3] cup dried cranberries
  • [q:1/3] cup finely chopped dried apricots
Directions
  1. Preheat oven to 425°. Grease a 9 by 9-inch baking pan with vegetable oil spray.
  2. Combine cornmeal, rice flour, potato starch, tapioca flour, sugar, baking powder, agar powder, xanthan gum, baking soda, cinnamon, nutmeg, and salt in a deep mixing bowl and whisk well.
  3. Whisk together eggs, buttermilk, creamed corn, honey, and melted butter in a small bowl. Add buttermilk mixture to dry ingredients and stir well. Stir in dried cranberries and dried apricots. Scrape batter into prepared pan.
  4. Bake cornbread in middle of oven for 15 minutes, or until top is golden brown and sides begin to pull away from edges of pan. Place pan on a cooling rack and let cool for 30 minutes. Turn bread out of pan and serve.
Nutrition Info
283 Calories, 5 g Protein, 46 g Carbohydrates, 3 g Fiber, 10 g Total fat (5 g sat, 3 g mono, 1 g poly), 389 mg Sodium, [nutrition:3] Manganese, Phosphorus, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Biotin, Folate, Pantothenic acid, Calcium, Copper, Iron, Magnesium, Zinc

Apple Pie Apples

Apple Pie Apples
Number of Servings
Serves 6
Ingredients

Apple Pie Filling

  • 6 Granny Smith apples
  • 4 tsp cinnamon
  • [q:3/4] cup sugar
  • 2 Tbsp brown sugar

Pie Crust

  • [q:1 1/4] cup all-purpose flour
  • [q:1/4] tsp salt
  • [q:1/2] cup butter, chilled and diced
  • [q:1/4] cup ice water
Directions
  1. Prepare the pie crust: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. (I used a fork and finished with my hands.) Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap dough ball in plastic and refrigerate while you are excavating the apple.
  2. Mix cinnamon, sugar, and brown sugar together in a bowl
  3. Cut the top off each apple and scoop out the insides. Leave about [q:1/2] inch of the apple on the peel. (I found a small melon baller to work best.)  Save the cut out apple parts
  4. Dice the cut out apple pieces into uniform size pieces. 
  5. Roll apple in the cinnamon and sugar mixture
  6. Retrieve dough from refrigerator. On a floured surface, roll dough out to [q:1/8] to [q:1/4] inch thick. Using pizza cutter, slice dough into [q:1/2] inch strips
  7. Fill apple bowls with prepared apples.
  8. Weave pie crust strips over the top of each apple. 
  9. Sprinkle tops with sugar.
  10. Add water to the bottom of a 12 by 8 pan – just enough to barely cover the bottom. Place apples in pan and cover with foil.
  11. Bake at 350 for 20 minutes, covered.
  12. Remove foil and bake another 15 minutes or until crust is golden brown.
Nutrition Info
445 Calories, 4 g Protein, 41 mg Cholesterol, 73 g Carbohydrates, 45 g Total sugars (28 g Added sugars), 7 g Fiber, 16 g Total fat (10 g sat), 103 mg Sodium, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Folate

Berry Cherry Granola Squares

Berry Cherry Granola Squares
Prep Time
Prep Time 20 minutes
Number of Servings
30
Ingredients

Crust & Topping

Directions
  1. Place the three types dried fruit in a large saucepan with the apple juice, sea salt, cherry juice concentrate and maple syrup. Bring to a boil, reduce the flame to low and simmer for 10 minutes.
  2. In a small bowl or measuring cup, combine the kuzu and cold water. Stir until completely dissolved. Add dissolved kuzu, a little at a time, to the cooked fruit while stirring constantly. Cook 1 minute until thick. Turn off flame and allow to cool while making the crust. Preheat the oven to 350°.
  3. To prepare the crust and topping, roast oats in a dry skillet until slightly browned and they release a nutty aroma. Remove and place in a medium mixing bowl.
  4. Dry roast the sunflower seeds, stirring constantly, until slightly browned. Place in a food processor or blender, and pulse just until a coarse consistency. Combine with oats. Add flours and sea salt, and mix.
  5. Add vanilla, olive oil apple juice and maple syrup, and mix again.
  6. Lightly oil a [q:11 1/2]" x [q:16 1/2]" baking sheet.
  7. Sprinkle [q: 3/4] of the crust mixture over the baking sheet.
  8. With a spatula or rolling pin press the crust mixture down until flat and evenly covering the bottom of the sheet.
  9. Spread cooked fruit evenly over the crust with a spoon.
  10. Take the remaining crust mixture and sprinkle it on top of the fruit. Bake for 25 to 30 minutes.
  11. Remove and allow to cool for 20 minutes or so before cutting into squares.
Nutrition Info
Per serving: 183 calories, 6g fat (27% calories from fat), 2g protein, 32g carbohydrate, 3g fiber, 0mg cholesterol, 101mg sodium
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