Prune and Berry Muffins

Prune and Berry Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking powder 

1/2 tsp. Baking soda 

1/2 C. Oat bran 

1 C. Light cream 

2 Eggs 

1 C. Granulated sugar 

1 C. Dried prunes, chopped 

1 C. Frozen mixed berries, thawed 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan and set aside 

3. In a large mixing bowl whisk together cream, sugar and eggs until light and creamy 

4. Mix in prunes and berries and coat all ingredients well with egg mixture 

5. Add dry ingredients to wet mixture and whisk until all the flour has been absorbed and the batter is thick and coated evenly. 

6. Fill muffin cups 3/4 full and place in preheated oven for 20 minutes 

7. Remove from oven when lightly browned and wait 5 minutes before removing from pan 

8. Serve on a plate with a pat of butter for breakfast or brunch.  

Servings:  12 muffins 

Gluten Free Raisin Coconut and Sunflower Seed Cookies

Gluten Free Raisin Coconut and Sunflower Seed Cookies 

Ingredients:

2 C. Gluten free flour blend 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 tsp. Xanthan gum 

1/2 C. Butter 

1/2 C. Maple syrup 

2 Eggs 

1 C. Medium shredded coconut 

1 C. Thompson seedless raisins 

1/2 C. Sunflower seeds, roasted 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend flour, b. powder, b. soda and xanthan gum together in a small bowl. Set aside 

4. In a large mixing bowl combine butter and maple syrup and beat with an electric mixer on medium speed until blended together 

5. Add coconut, raisins and sunflower seeds to butter/syrup mixture and mix all ingredients together on medium speed with mixer until mixture comes together and comes away from the sides of the bowl. 

6. Stir in dry ingredients and mix until dough becomes less sticky and holds together well 

7. Take small amounts of dough and roll into a ball then place on parchment paper 2 inches apart 

8. Bake in preheated oven for 10 minutes or until lightly browned around the edges 

9. Remove from oven and place on wire rack to cool completely before storing away in container 

Servings:  20 cookies 

Oatmeal Raisin and Cranberry Sauce Cookies

Oatmeal Raisin and Cranberry Sauce  Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 C. Butter 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

2 Eggs 

1 C. Cranberry sauce 

1 C. Raisins 

1 C. Quick oats 

1/2 C. Walnuts, chopped 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend flour, b. powder and b. soda together in a small bowl and set aside 

4. Combine butter and sugars together and beat with an electric mixer on medium speed until butter dissolves into sugar mixture and forms a smooth paste 

5. Add eggs to butter/sugar mixture and beat until creamy and light 

6. Mix in oats, cranberry sauce, raisins and walnuts and blend all ingredients together well to form a soft and silky dough 

7.  With a teaspoon drop small amounts of dough 2 inches apart on parchment paper 

8. Bake in preheated oven for 10 minutes until lightly browned 

9. Remove from oven and  place on wire rack to cool completely before storing away in a canister.

Servings:  27 Cookies 

Chocolate Chip Pumpkin Flax Granola Cookies

Chocolate Chip Pumpkin Flax Granola Cookies 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 C. Butter 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

2 Eggs 

1 C. Chocolate chips 

1 C. Medium shredded coconut 

1 C. Pumpkin Flax granola 

1 tsp. Vanilla 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. In a large mixing bowl combine butter and sugars together and beat with an electric mixer on medium speed until both sugar and butter are creamed nicely 

4. Add eggs to butter/sugar mixture and beat well after each addition until all ingredients are combined well

5. Measure out flour, b. powder and b. soda into a small bowl and set aside 

6. Beat in pumpkin flax granola, vanilla, chocolate chips and coconut on medium speed of mixer and beat until all ingredients come together to form a smooth cookie dough 

7. Take small amounts of dough and roll into a ball then place 2 inches apart on parchment paper 

8. Bake in preheated oven for 10 minutes until nicely browned 

9. Remove from oven and place on wire rack to cool completely before storing in a container for a longer storage time.  

Servings:  21 Cookies 

Ginger Molasses Cookies

Ginger Molasses Cookies  

Ingredients: 

2 C. Gluten free flour blend 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 tsp. Xanthan gum 

2 Tbsp. Dry ginger 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs 

1/2 C. Molasses 

1 C. Medium shredded coconut 

1 C. Corn Flakes cereal, crushed 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend dry ingredients together in a small bowl and set aside 

4. Cream butter and sugars together with an electric mixer and beat until a fine paste is formed 

5. Add eggs to butter/sugar mixture and beat well after each addition until light and creamy 

6. Pour molasses in and beat on medium speed until molasses is distributed well in the mixture 

7. Mix in shredded coconut and crushed corn flakes cereal to make a dough that will be firm enough to roll into balls with your hands 

8. Place balls of dough 2 inches apart on parchment paper and bake for 10 minutes until nicely browned

9. Remove from oven and place on wire rack to cool completely before putting away in a storage container for longer storage time. 

Servings:  22 Cookies 

Chocolate Chip Tapioca Pudding Cookies ( gluten free )

Chocolate Chip Tapioca Pudding Cookies ( gluten free ) 

Ingredients: 

2 1/2 C. Gluten free blending flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 tsp. Xanthan gum 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs 

1 C. Chocolate chips 

1 C. Tapioca pudding, cooked 

1/4 C. Flax seeds 

1 Tbsp. Premium dry cocoa 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper. Set aside 

3. Blend flour, b. powder, b. soda and xanthan gum together in a small bowl and set aside. 

4. Mix butter and sugars in a large mixing bowl and cream together to form a smooth paste 

5. Add eggs to butter/sugar mixture and beat with an electric hand mixer until smooth and creamy 

6. Cook Tapioca according to package directions and allow to cool before adding to wet ingredients 

7. Mix dry cocoa with cooled tapioca pudding and stir until cocoa has dissolved into pudding mix

8. Add tapioca mixture and flax seeds to wet ingredients and mix until all ingredients are combined well together.

9. With a teaspoon take small amounts of cookie dough and place 2 inches apart on parchment paper 

10. Press cookie mounds with a fork to flatten them evenly round and bake for 10 minutes in preheated oven. 

11. Remove from oven and place on wire rack to cool completely before storing away in a container for longer storage period 

Servings:  24 Cookies 

Peanut Granola Chocolate Chip Cookies

Peanut Granola Chocolate Chip Cookies 

Ingredients:

1 C. All purpose flour 

1 C. Whole wheat pastry flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 C. Butter 

1/2 C. Brown sugar 

1/2 C. Granulated sugar 

2 Eggs 

1/2 C. Chocolate chips 

1 C. Nutty granola 

1/2 C. Peanut butter 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend flours, b. powder and baking soda together in a small  bowl. Set aside 

4. Mix butter and sugar in a large mixing bowl and cream together to make a smooth paste 

5. Add eggs to butter/sugar mixture and beat with an electric mixer until smooth and creamy 

6. Measure out chocolate chips, granola and peanut butter and add separately to wet ingredients beating well after each addition 

7. Roll dough into small round balls and place on cookie sheet  2 inches apart 

8. Press down and flatten with a fork to make nice round discs and bake in oven for 10 minutes

9. Remove from oven when lightly browned and place on wire rack to cool completely before storing in a container

Servings:  24 Cookies