1. Preheat oven to 350°. Grease an [q:8 1/2] by [q:4 1/2] inch loaf pan with vegetable oil spray.
2. Place walnuts on a baking sheet and toast them for 5 to 7 minutes, or until browned. Set aside.
3. Cover squash with salted water in a saucepan and bring to a boil over high heat. Lower heat to medium and boil squash, uncovered, for 10 to 15 minutes, or until very tender. Drain squash, shaking it in a colander to rid it of as much water as possible. Puree it in a food processor fitted with the steel blade or in a blender. Measure out [q:1/2] cup of puree and reserve remainder for another use.
4. Combine tapioca flour, cornstarch, garbanzo bean flour, sorghum flour, baking powder, gelatin, cinnamon, ginger, baking soda, xanthan gum, and salt in a large, deep bowl and whisk well.
5. Combine butter and brown sugar in the bowl of a stand mixer. Beat at low speed to combine. Raise speed to high and beat for 3 to 5 minutes, or until light and fluffy. Scrape down sides of bowl as necessary. Add egg, cottage cheese, and squash. Beat at medium speed until smooth. Add dry ingredients at low speed and beat for 2 minutes. Stir in walnuts.
6. Scrape dough into prepared pan and smooth top with a rubber spatula dipped in water. Bake bread for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Check bread after 30 minutes and cover it loosely with aluminum foil if it’s getting too brown. Place pan on a cooling rack and let cool for 30 minutes. Turn bread out of pan and serve.**

1. Place bread in a food processor and pulse on and off until the crumbs reach the desired consistency.

1. Preheat oven to 350 degrees.
2. In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top.
3. Stir in honey and salt until dissolved.
4. Beat the 3 eggs and add to the mixture.
5. Mix in the flour, a cupful at a time, until the dough is sticky.
6. Knead until smooth - use a little extra flour as dough should be sticky.
7. Form the dough ball, and place in an oiled bowl.
8. Turn the dough over several times in the bowl to oil the surface of the dough.
9. Cover the bowl with a damp cloth, and let rise until doubled in size, 45 minutes to 1 hour.
10. Punch down the dough, and cut it into 3 equal-sized pieces.
11. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Make sure they are fatter in the middle and thinner at the ends.
12. Pinch 3 ropes together at the top and braid them.
13. Once braided pinch the ends of the loaf under the bread
14. Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk.
15. Bake until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes.
16. Cool on a wire rack before slicing.

Sourdough Sprout Bread Growth: Stage 1

Sourdough sprout bread connects us to the nourishing life-processes of growth.

Making Sourdough Starter

• A week before baking, mix a tablespoon of flour and of water, adding more each day. Keep at room temperature.
• Add a spoonful of buttermilk or fresh lemon juice to encourage fermentation.
• Two days before baking: soak einkorn grains overnight. Rinse daily.

Making the Sourdough Sprout Bread Dough: Stage 2

• Blend together equal units of sourdough and sprouted grains, leaving the grains partially whole.
• Mix together in a bowl with 2 units of einkorn flour and sea salt to taste. Adjust amount of flour so dough holds together well. Knead lightly.
• Add raisins, nuts or maple syrup for a festive sweet bread, or grated carrots, etc. (Add more sprouts for a Bavarian-type bread. More flour for sandwich bread.)

Forming the Sourdough Sprout Bread Loaf: Stage 3

• Brush olive oil and sprinkle flour in a bread pan.
• Flatten and roll or fold dough several times to form a loaf. Place in pan.
• Slow-ferment in refrigerator overnight.
• Take out next day, let warm to room temperature, dust top with flour and bake.

1. Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
3. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.
4. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries.
5. Spoon batter into prepared loaf pans.
6. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
7. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Making the Pizza Dough

1. Dissolve the yeast in the water and let rest for five minutes. Once the yeast mixture is bubbling, add the salt, sugar, oil and mix together. Gradually add the flour until the dough is pliable and easy to work with. Knead for 5 to 10 minutes. Place the dough ball in a greased container and cover with plastic wrap. Let the dough rise for 1 to 2 hours until double in size and the indent from your finger remains.
2. Punch down the dough and divide into three balls. Working with one ball at a time, pat into a disc and begin stretching out. If necessary, use a rolling pin to roll the dough into an 8 to 12-inch round pizza crust.

Making a Pizza

1. Place the crust on a wooden pizza wheel or directly on the baking pan. Cover with pizza sauce, cheese and other toppings. Remember that less is more with pizza toppings for this style of pizza.
2. Bake the pizza on a pre-heated pizza stone in the BBQ or in the oven at the highest heat.

1. Choose a large, shallow baking dish or a paella pan for this recipe; don’t use a deep-sided dish. Your pan needs to hold 3 to 4 quarts.
2. Preheat oven to 425°. Put butter in casserole dish and place in hot oven to melt.
3. Beat eggs at high speed in a medium bowl. Reduce speed and slowly add milk, then flour and cinnamon. Beat until thoroughly mixed.
4. Remove pan from oven and pour in batter. Bake for about 20 minutes or until puffed and golden brown. Cut in wedges and serve immediately on warmed plates with toppings of your choice. (Guests will enjoy choosing from a variety of toppings.)