Dandelion Flower Quick Bread

This is an amazing recipe using the dandelions in our yards. It’s important to only collect dandelion flowers from places you are certain have not been treated with pesticides or herbicides. Note: to make this recipe dairy free, substitute the milk in the recipe for coconut milk. This bread is also especially delicious when made with the local honey that we have at the store.

Ingredients:

• 1 cup freshly-picked dandelion flowers

• 1 and 1/4 cups whole milk at room temperature

• 1/2 cup good honey

• 3 TBS neutral vegetable oil canola, avocado, or sunflower

• 1 large whole egg at room temperature

• 2 cups all-purpose flour

• 2 tsp baking powder

• 1/2 tsp sea salt

See the full recipe and directions at the Cook Gem recipe blog.

4 Ingredient, No-Knead Bran Bread (Vegan)

This fantastic, no-knead bread recipe is full of healthy fiber and is a great hearty bread to enjoy with a bowl of soup.

Ingredients:

• 4 1/2 cups all-purpose flour, divided

• 3/4 cup wheat bran

• 1/4 tsp quick-rise instant yeast

• 1 1/4 tsp salt
  

See the entire recipe and directions at the Chatelaine recipe blog.

Apple Cinnamon Oat Bread (Dairy Free with GF Option)

This recipe makes two loaves, since if you're going through the hassle of taking all the ingredients out, it's not much more work to make a second loaf for the freezer. This recipe is very adaptable and you can substitute the flour for whole grain or even almond flour with good results. I've also made it with reducing the sugar to 1/2 a cup per loaf and it still turns out delicious (once I accidentally even left the sugar out completely and we still ate it). This recipe can also be easily halved if you only want one loaf.

Ingredients for two loaves:

3 cups all-purpose flour (or flour of your choice)
1 cup old fashioned oats
2 teaspoons baking soda
4 teaspoons cinnamon
1/2 teaspoon salt
1 cup canola oil (or oil of your choice, coconut oil is nice in this recipe)
1 1/2 cup brown sugar (reduce to 1 cup if desired)
4 eggs, beaten
4 cups shredded apples*
1 cup raisins (optional)

*This recipe is great to use up apples that are getting a little past their prime. You can peel them, but I don't usually bother and the bread still turns out great. A food processor to shred the apples is really helpful here.

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans.

In a large bowl or mixer, combine all ingredients except flour, apples, and raisins (if using) and mix well. Stir in flour and mix until almost combined. Add apples and raisins and mix until combined, then pour batter evenly into two loaf pans.

Bake in preheated oven for about 65 minutes until nicely browned on top and a toothpick inserted into the center of the loaf comes out clean. Let bread cool in the pan for at least 10 minutes, then turn out onto a wire rack. It's best to let this bread cool completely before slicing (if you can wait).

Vegan Gingerbread Loaf (GF)

This is a wonderful, healthy bread that makes a nice breakfast or treat on a chilly December day! It’s gluten free, vegan, and low in sugar, so everyone can enjoy it!

Dry Ingredients:

2 1/2 cups (250 g) oats, blended into a fine flour*

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Wet Ingredients: 

2 flax “eggs” (2 tablespoons ground flax + 5 tablespoons water)

1/2 cup (80 g) + 2 tablespoons coconut sugar

1/2 cup (120 g) unsweetened applesauce

1/4 cup (85 g) molasses

1/4 cup (60 ml) avocado oil*

1 tablespoon apple cider vinegar or lemon juice

Toppings: (Optional):

2 tablespoons turbinado or raw cane sugar

Melted coconut butter or icing sugar, to drizzle on top

See the entire recipe and directions at From My Bowl.

River's Pumpkin Bread

My daughter River loves this bread, it’s a favorite fall treat! This is a lower-sugar version than most quick breads and is full of antioxidants from the pumpkin! It makes a great breakfast or snack, and it makes your home smell delicious while it’s baking!

INGREDIENTS:

• 1 can pumpkin

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup oil

• 1/2 cup brown sugar

• 2 eggs

• 1 teaspoon vanilla

• 2 teaspoon ground cinnamon

• 1/4 tsp each of clove, nutmeg, allspice, and ginger

• 2 cups all-purpose or whole wheat flour

DIRECTIONS:

1. Add all ingredients to a mixer except flour and mix well.

2. Add flour and mix until combined, try not to overmix.

3. Pour mixture into a greased loaf pan and bake at 350 degrees for 65-70 minutes.

4. You can also make these into regular-sized muffins, which cook at 350 degrees in about 20 minutes.

5. Wait until the loaves are cool before slicing.

6. Enjoy!

NOTES:

This recipe is extremely adaptable to be used with whatever you have in the house. I've made it with white flour, whole wheat flour, with bananas, with applesauce, and even rum or almond extract when I was out of vanilla.

You can also add raisins or chocolate chips, or increase the sugar if desired, but I prefer it plain since it has less sugar that way (I even once made this and forgot the sugar, and we still ate it!).

I usually double the recipe and then freeze them as individual slices which can then be heated up in the toaster.

Matcha Blender Muffins

These delicious muffins are from a great new gluten-free recipe blog I discovered- Erin Lives Whole. Matcha is a green tea powder full of antioxidants and gives baked goods a unique flavor.

INGREDIENTS:

1.5 cups rolled oats

2 tbsp matcha powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 eggs

2 large bananas

1/4 cup maple syrup

1 tsp vanilla

1/3 cup almond milk

1/2 cup sliced almonds

See the entire recipe and directions at Erin Lives Whole.

Quarantine Bread: A Quick Bread with Few Ingredients

This bread is simple to make and is perfect for if you have a bare pantry. I made this because we were running out of bread and I didn’t have any non-dairy milk. This bread is easily customized depending on what you have on hand, so and if you have them, feel free to add raisins, cinnamon, oats, or anything else, or to use different sweeteners. It’s especially nice since it’s a one-bowl recipe that doesn’t require kneading.

Ingredients:

1 cup all-purpose flour

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups water (minus 2 tablespoons)

2 tablespoons vinegar (I used apple cider vinegar)

2 Tablespoons oil

3 Tablespoons sugar  

Directions:

Preheat oven to 350 degrees. Lightly oil or spray the bottom of a loaf pan.

In a large bowl combine flour, sugar, baking soda, baking powder, and salt. Mix well.

Add all liquid ingredients to the dry and mix until combined, try not to overmix.

Pour into prepared baking pan.

Bake for 50-60 minutes. The top should look golden brown.

Cool slightly and remove from pan. Cool completely before slicing, slice with a serrated knife.

Flaxseed Quick Bread

This recipe is made entirely with flax meal, with no other flours, making it perfect for allergy-free diets. It tastes best toasted and makes a wonderful, healthy breakfast or snack!

Ingredients:

• 2 1/3 cups golden flaxseed meal*

• 3/4 cup + 2 Tbsp. water

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. apple cider vinegar

• 1/2 tsp. salt

See the entire recipe and directions at Nutrition Refined.

5 Minute Cassava Flour Tortillas

Cassava flour is made from the root of the yucca plant and has a mild taste and fine, light texture that makes it perfect for grain free and gluten free baking!

2 cups cassava flour

1 cup coconut milk

1/2 cup olive oil

1/2 cup water

1-2 teaspoons sea salt to taste

2 teaspoons garlic granules fresh cracked pepper to taste

1-1 1/2 teaspoons olive oil for cooking

See the entire recipe and directions at Paleo Gluten Free Eats.

Almond Flour Quick Bread (GF, Paleo)

This is a great, simple recipe for a grain free bread made with almond flour! It’s especially fabulous toasted with a bit of almond butter for a healthy breakfast!

Ingredients

• 2 tablespoons coconut oil, unsalted butter, or ghee

• 2 1/2 cups blanched almond flour

• 1/4 cup ground flaxseed meal

• 1 teaspoon baking soda

• 1 teaspoon cinnamon — optional

• 1/2 teaspoon kosher salt

• 4 large eggs

• 1 large egg white

• 2 tablespoons honey

• 1 tablespoon apple cider vinegar

See the entire recipe and directions at Well Plated.

Paleo & Keto Pumpkin Bread

This delicious pumpkin bread is fantastic for people who are watching their carbs, are on keto diets, or are gluten free!

INGREDIENTS

• Avocado oil spray for the pan

• 3 large eggs

• 1 (15oz can) pure pumpkin puree

• 1/4 cup honey, or 1/4 cup xylitol

• 1 tablespoon vanilla extract

• 1 tablespoon ground cinnamon

• 2 cups NOW Foods blanched almond flour

• 1/4 teaspoon coarse kosher salt (not fine salt)

• 1 teaspoon baking soda

See the entire recipe and directions at the Healthy Recipes Blog.

Healthy Keto Bread

This recipe makes a delicious keto approved bread perfect for low carb and grain free diets.

INGREDIENTS:

1½ cups almond flour

6 egg whites

¼ teaspoon cream of tartar

3–4 tablespoons butter, melted

¾ teaspoon baking soda

3 teaspoons apple cider vinegar

2 tablespoons coconut flour

See the entire recipe and directions at Dr. Axe’s recipe blog.

One Bowl Vegan Banana Bread (GF)

This delicious and healthy banana is quick to whip up and makes an amazing breakfast or snack!

1 batch flax egg* (1 flax egg = 1 Tbsp / 7g flaxseed meal + 2.5 Tbsp /37 ml water)

3 medium ripe bananas (3 bananas yield ~1.5 cups or 425 g)

1/4 heaping cup unsalted almond butter (or sub other nut or seed butter)

3 Tbsp avocado oil (or melted coconut oil)

1/2 cup coconut sugar (or sub organic brown sugar)

2-3 Tbsp maple syrup (or sub agave nectar or coconut nectar)

1/2 tsp sea salt

3/4 cup unsweetened almond milk (or other dairy-free milk, such as rice or hemp)

1 Tbsp baking powder

1 ¾ cup almond meal (ground from raw almonds)

1 ¼ cup gluten-free flour blend*

1 ⅓ cup gluten-free oats

1/2 cup chopped raw walnuts

See the entire recipe and directions at the Minimalist Baker.

Pumpkin Oat Bran Muffins

This is a fantastic, high fiber recipe that's perfect for fall! Oat fiber is good for the heart, and pumpkin is full of antioxidants!

INGREDIENTS:

1 1⁄2 cups unprocessed oat bran
1⁄2 cup firmly packed brown sugar
1⁄2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1⁄4 teaspoon salt
1 cup mashed pumpkin
1⁄2 cup milk or nondairy milk
2 egg whites, lightly beaten (or substitute for 1 egg, beaten)
2 tablespoons vegetable oil
vegetable oil cooking spray

See the entire recipe and directions at The Genius Kitchen.

Gooey Chocolate Coconut Banana Bread

This bread is fantastic for when you want something sweet while still keeping healthy!  It's great for a chocolaty snack too!

Ingredients:

1 2/3 cup overripe mashed banana  
2 1/2 tsp pure vanilla extract
1/2 tsp coconut extract (omit if desired)
1 tbsp white or apple cider vinegar
1/2 cup canned coconut milk (not coconut milk beverage)
3 1/2 tbsp coconut butter OR 2 tbsp milk of choice
2/3 cup pure maple syrup or honey or agave
1/8 tsp uncut stevia OR 1/4 cup sugar
1 3/4 cup spelt, white, or Bob’s GF Flour, loosely packed  
1/2 cup shredded coconut, optional
1 tsp baking soda
3/4 tsp salt
3/4 tsp baking powder
1/2 cup plus 2 tbsp cocoa powder
1/2 cup mini chocolate chips in the batter, plus regular chips for decoration, optional

Read the entire recipe and directions at Chocolate Covered Katie.

Seeded Whole Grain Quick Bread

This recipe makes a delicious, hearty breakfast or snack that compliments both sweet and savory flavors.

⅓ cup unsalted sunflower seeds
⅓ cup unsalted pumpkin seeds
3 tablespoons flaxseed
3 tablespoons sesame seeds
2 cups white whole-wheat flour
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon baking powder
3 large eggs
1½ cups buttermilk
1 cup rolled oats
½ cup avocado oil or extra-virgin olive oil
2 tablespoons honey or pure maple syrup
 

See the entire recipe and directions at Eating Well. 

Stevia Sweetened Apple Oatmeal Muffins

Ingredients:

1 cup old fashioned oats
1 cup whole wheat pastry flour
1/2 teaspoon salt
2 eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 tablespoon Sweetleaf Stevia powder (*see note)
1 cup applesauce, unsweetened
1 teaspoon vanilla extract
1/4 cup oil, melted butter or coconut oil
3/4 cup low-fat milk (or water or juice- see note)
1 apple peeled, cored and chopped
Optional: chopped nuts, granola

Note: I rarely have milk in my house, so while all baked goods recipes are better with milk (or non-dairy milk), apple juice or even water is completely acceptable, it just won't be as perfect as when made with milk.

This recipe is not very sweet, if you would like  a sweeter muffin, increase to a full tablespoon of stevia powder.

See the entire recipe and directions at Sugar Free Mom.

Wholegrain Sourdough Buckwheat Bread

This is such an interesting recipe, which uses natural fermentation rather than yeast to help the dough to rise.  With so few ingredients, it's definitely one to try!

2 cups hulled, whole buckwheat groats
1 cup filtered water, plus more for soaking
1/2 teaspoon kosher salt
1/3 cup sesame seeds (optional)

See the entire recipe and directions at Phickle.

Paleo Gingerbread Loaf

This is a great recipe for December, that's perfect for breakfast or a snack with a nice mug of tea. It's suitable for Paleo, gluten-free, and dairy-free diets.

INGREDIENTS:

⅔ cup molasses
4 eggs
¼ cup almond milk
1 tsp vanilla
⅓ cup coconut oil, melted
½ cup almond flour
½ cup coconut flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
optional: 1 tsp orange zest

Read the entire recipe and directions at the Primal Bites Blog.

Light and Fluffy Gluten Free Dinner Rolls

One frequent problem with gluten free baking is that gluten free breads don't usually rise as much as conventional wheat baked goods; these rolls are an exception- and they're exceptional!

 Ingredients:

2 tablespoons active dry yeast
2 cups warm water
1/3 cup oil
1/4 cup sugar
1 egg
1 teaspoon salt
2 tablespoons xanthan gum
1 1/4 cups white rice flour
1 cup brown rice flour
3/4 cup potato starch
1/3 cup tapioca starch

See the entire recipe and directions at Lynn's Kitchen Adventures.