Thyme Goat Cheese Bread

From Kristi's Kitchen

Ingredients:

1/4 tsp. pepper

1/2 tsp. garlic powder

1 tsp. thyme

1 tbsp. palm crystals

4 oz. goat cheese

1 tbsp. organic honey

1/2 c. grape seed oil

2 1/2 c. fresh milled whole wheat or spelt flour

1 tsp. aluminum-free baking powder

1 tsp. baking soda

1 ½ tsp. sea salt

2 organic eggs, beaten

1 c. organic whole fat yogurt

¼ c. organic half-n-half

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Stir wet into dry and mix until well combined

-Pour dough batter into oiled 9x5 loaf pan OR 3 mini loaf pans

-Bake in preheated oven for 45 minutes OR 25 minutes for minis

-Cool for 10 minutes in the pan

-Turn out on cooling rack and cool completely

Moist & Tender Banana Nut Bread

From Kristi's Kitchen

(adapted from my Mama's recipe originally from The Hungry Potter)

Ingredients:

2 sticks organic unsalted butter

2 c. coconut palm crystals

6 frozen ripe bananas, slightly thawed

4 organic eggs

2 1/4 c. soft whole wheat pastry flour

2 tsp. sea salt

1 tsp. baking soda

1 1/4 tsp. ground cinnamon

1 tsp. ground allspice

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 c. chopped pecans OR walnuts (optional)

Grape Seed Oil or more organic butter for coating the loaf pans

Directions:

-Preheat oven to 350 degrees

-Combine dry ingredients in a separate bowl

-Cream butter and coconut palm crystals together in mixer

-Add bananas and continue mixing

-Crack in one egg at a time and continue mixing

-Slowly incorporate dry into the wet while mixing

-Fold in nuts

-Pour batter, evenly, into 2- 4x8 oiled loaf pans

-Bake in preheated oven for 45 minutes, cover with parchment and bake 15 more minutes - testing with toothpick for doneness

-Cool in the pan for 20 minutes

-Turn out onto cooling rack and cool completely before storing

A perfect make one/freeze one recipe!

* Add 1 1/2 c. fresh or frozen blueberries for fun

Rustic Italian Bread

From Kristi's Kitchen

Ingredients:

3 c. soft whole wheat flour OR spelt flour

2 tsp. aluminum-free baking powder

1 3/4 tsp. sea salt

2 1/2 tsp. Italian Seasoning

1/2 tsp. garlic powder

3 tbsp. honey

2 organic eggs, beaten

1 1/2 c. water

1/4 c. olive oil

Directions:

-Preheat oven 375 degrees

-Stir all ingredients together

-Pour into oiled 4x8 loaf pan or 3 mini loaf pans

-Bake in preheated oven for 55-60 minutes for 4x8 pan or 25-30 minutes for mini pans; covering with parchment for the last 25 minutes for 4x8 so as not to burn the top of the bread

-Cool in pan for 10 minutes before turning out onto a cooling rack to cool completely

-Store in an air tight container

Homemade Apple Pie...WOW!

From Kristi's Kitchen

Ingredients:

Pastry for 2 crusts (recipe below)

8 c. sliced, peeled assorted baking apples - about 3 lbs. 

2 tbsp. lemon juice

1 c. + 2 tbsp. coconut palm crystals

1/4 c. soft whole wheat pastry flour

1 1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg, rounded

1/2 tsp. sea salt

2 tbsp. organic butter

1 organic egg yolk

1 tbsp. organic half-n-half

Directions:

-Preheat oven to 425 degrees

-Combine all ingredients -except egg yolk and half-n-half -  in mixing bowl

-Spoon into prepared pie plate

-Top with second crust

-Brush crust with yolk and half-n-half wash

-Cut slits into the crust for venting

-Bake in preheated oven for 15 minutes

-Reduce heat to 350 degrees and continue baking for 40-45 minutes; until golden and bubbly

Pie Crust:

Ingredients:

2 1/2 c. soft white whole wheat flour

1 tsp. coconut palm crystals

2 tsp. sea salt

2 sticks cold unsalted organic butter, cubed

1/4 c. cold coconut oil

1/2 c. + 1 tsp. water

Directions:

-Combine flour, crystals and salt in food processor

-Add butter and oil to the processor and pulse until pea sized

-Mix in water and continue to pulse until a dough ball forms

-Pour out onto floured surface

-Cut into two pieces

-Wrap the pieces individually in clear wrap and place in the refrigerator for 30 minutes

-Remove each piece one at a time; sprinkle flour out onto rolling surface

-Roll each piece into 9" pie plate size

-Transfer one crust to pie plate; fill with apples and top with second crust

-Brust with egg wash and an extra sprinkle of palm crystals and cinnamon

-Cut steam slits and bake

This was the best apple pie I have ever tasted and so simple to put together! I shocked myself...not being an apple pie fan and pretty much a novice...this one was made especially for my sister-in-law as a celebration of her new job and it was amazing! I couldn't be more pleased, so pleased in fact I'm ready to make another!

Happy Eating!

Amaretto Pecan Pie Bars

From Kristi's Kitchen

Ingredients:

For crust:

2 sticks unsalted organic butter, softened

2/3 c. coconut palm crystals

2 2/3 c. soft whole wheat flour

1 teaspoon sea salt

For topping:

1 stick (½ cup) unsalted organic butter

1 c.coconut palm crystals

1/3 c. coconut nectar

2 tablespoons organic half-n-half

3/8 tsp. sea salt

2 c. chopped pecans

3/4 tsp. pure vanilla extract

1 tsp. almond extract

2 organic eggs, beaten

Directions:

-Preheat the oven to 350ºF and line a 9x13-inch pan with parchment paper creating a 2 in. lip all the way around the pan

-Process crust ingredients in food processor until crumbly.

-Press the crust into the lined pan and bake for 20 minutes until golden brown.

-While the crust bakes, prepare the filling by combining the 1st 5 topping ingredients in a saucepan and stir over medium heat. Simmer the mixture for 1 minute, then stir in the vanilla, almond extract.

-Temper the eggs with a small amount of the topping mixture and then combine them into the whole mixture

-Fold in pecans

-Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

-Return the pan to the oven and bake an additional 20-23 minutes.

-Remove the pan and allow the bars to fully cool in the pan.

Use the parchment overhang to lift out the bars and transfer them to a cutting board. Peel off the parchment, slice into bars and serve.

The Bomb Brownies

From Kristi's Kitchen

Ingredients:

1/4 c. grapeseed oil

3/4 c. + 2 tbsp. coconut palm crystals

1 tbsp. date sugar

1 tsp. pure vanilla extract

1 c. soft whole wheat pastry flour

1/4 c. unsweetened cocoa powder

3/4 tsp. baking soda

1 tsp. sea salt

1 c. grated zucchini, processed in food processor

1/4 c. chopped walnuts

1/4 c. almond milk (optional - depending on the moisture level in your zucchini - use enough to accomplish batter consistency)

Directions:

-Pre-heat the oven to 350 degrees

-Lightly oil a 8x8 baking dish

-Mix together wet ingredients and dry ingredients separately

-Fold in walnuts

-Spread the mixture evenly into the baking dish

-Bake for 22-25 minutes until the brownies are slightly springy to the touch

Remove from the oven and cool completely before icing

Enjoy!

Fluffy Chocolate Frosting:

Ingredients:

3 tbsp. unsweetened cocoa powder

2 tbsp. organic unsalted butter, melted

3/4 c. +2 tbsp. coconut palm crystals

1/4 c. date sugar

1/4 c. raw whole fat milk OR almond milk

1/2 tsp. vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl

-Using a hand mixer, beat the ingredients until well combined, thick and fluffy

-Spread over cooled brownies and cut into squares

Apple Date Pecan Cinnamon Bread

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

3 c. soft whole wheat flour (also called whole wheat pastry or white wheat) OR spelt flour

2 tsp. aluminum-free baking powder

1 1/2 tsp. sea salt

1 3/4 tsp. ground cinnamon

3 tbsp. coconut palm crystals

1/2 c. diced organic apple

1/2 c. chopped dates

1/3 c. chopped pecans

2 organic eggs, beaten

1 1/2 c. Beyond Organic plain flavored AMASAI (kefir)

1/4 c. grape seed oil OR unsalted organic butter, melted

1 tsp. pure vanilla extract

1/4 c. coconut nectar

Directions:

-Preheat oven 375 degrees

-Stir all ingredients together

-Pour into oiled 4x8 loaf pan

-Bake in preheated oven for 55-60 minutes; covering with parchment for the last 25 minutes so as not to burn the top of the bread

-Cool in pan for 10 minutes before turning out onto a cooling rack to cool completely

-Store in an air tight container

Quick Cinnamon Raisin Bread

From Kristi's Kitchen

Ingredients:

3 c. soft whole wheat flour (also called whole wheat pastry or white wheat) OR spelt flour

4 tsp. aluminum-free baking powder

1 3/4 tsp. sea salt

1 3/4 tsp. ground cinnamon

1 organic egg, beaten

1 1/2 c. filtered water OR kefir

1/4 c. grapeseed oil

1 tsp. pure vanilla extract

2 tbsp. coconut nectar

1/3 c. organic raisins (optional)

Directions:

-Preheat oven 400 degrees

-Stir all ingredients together

-Pour into oiled 4x8 loaf pan

-Bake in preheated oven for 35 minutes

-Cool in pan for 10 minutes before turning out onto a cooling rack to cool completely

-Store in an air tight container

Banana Bread Scones

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 c. mashed really ripe banana, frozen and thawed but still a bit icey
¾ c. plain flavored Beyond Organic Amasai (kefir)
1 tsp. pure vanilla extract
2 ½ c. whole wheat pastry flour
4 tbsp. coconut palm crystals
1 tsp. aluminum-free baking powder
1 tsp. baking soda
1tsp. sea salt
1 ½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground cloves
4 tbsp. organic unsalted butter

Directions:

-Preheat oven to 400 degrees
-Combine flour, salt, baking powder, baking soda, palm crystals and spices
-Using a pastry cutter, cut in the butter until its pea sized
-Stir together the banana, Amasai and vanilla and pour into flour mixture
-Combine until sticky dough forms
-Turn out on well-floured surface –incorporate a bit more flour until slightly firm
-Pat out dough to 1 inch thickness
-Using a 2 inch cutter, cut out scone rounds
-Place each round on a parchment lined baking sheet
-Bake in preheated oven for 16-18 minutes, until golden

Creamy Chicken Pasta Bake

From Kristi's Kitchen

Ingredients:

1/2 stick organic unsalted butter

1 c. soft whole wheat flour

1/2 tsp. sea salt

1/2 c. diced organic celery

1 tbsp. grated organic carrot

1/2 tsp. poultry seasoning

2 quarts homemade organic chicken stock (seasoned to taste with sea salt & garlic powder)

2 c. cooked, shredded organic chicken

3/4 tsp. sea salt (a bit more to taste if needed)

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. black pepper

1/8 tsp. cayenne

2 tsp. dried parsley

16 oz. brown rice spiral pasta, cooked until almost al dente (be sure to salt your pasta water)

3 -2" homemade biscuits (see Spelt Flour posts for recipe), crumbled in a food processor with 3 tbsp. organic butter

Directions:

-Preheat oven to 350 degrees

-Melt butter in stock pot

-Add veggies and cook until translucent

-Stir flour into butter and cook, stirring constantly until mixture is blonde in color

-Pour chicken stock into pot and stir until mixture begins to thicken

-Season with remaining seasonings and fold in shredded chicken

-Taste and adjust seasoning as needed

-Stir pasta into mixture and pour into a 13x9 casserole dish

-Top with biscuit crumble and a sprinkling of garlic powder, dried parsley and paprika

-Bake in preheated oven for 20 minutes, until crumble is crisp and golden

Serve with sauteed snow peas and Homemade Cranberry Relish(see below)

"Comfort Food" at it's finest...plate-licking good! Insert leftover turkey and here's what you do with your leftover holiday bird...I know that's a bit early but, file it away and use the chicken for supper tomorrow night! Everyone asked for more! Happy Eating!

Homemade Cranberry Relish

From Kristi's Kitchen

Ingredients:

1 c. fresh cranberries

1/3 c. filtered water

8 tbsp. coconut palm crystals

1/4 tsp. organic orange or lemon zest

1/16 tsp. ground cinnamon

Directions:

-Place in a small sauce pot

-Bring to a boil

-Simmer until fruit pops and cooks down slightly