100% Whole Wheat Challah

3 loaves

3 1/2 tsp dry yeast

2 1/4 c. lukewarm water
1/2 c. honey

35 oz. flour

3 tbsp ground flax seeds

3 eggs

1/4 c. light olive oil

2 tsp. salt

Mix yeast, water and honey in a bowl. Add 20 oz. flour and stir. Cover with a towel for 30 minutes until bubbly. Add remaining ingredients and mix on low for 5-10 minutes. Cover and let rest in warm place until double in size (about 1 hour.) Braid and cover again. Place on pre-heated oven until fully risen. 

Bake at 350 degrees for 25 minutes.

Coconut Nut Granola

1.5 c. old fashioned oats

2 tsp brown sugar

1/2 c. toasted slivered almonds

1/2 c. cashews (smash a little)

1/3 c. unsweetened shredded coconut

1/4 tsp. salt

2 T oil mixed with 2 T maple syrup + 1 tsp vanilla

Toss dry ingredients in a bowl. Add wet mixture. 

Spread out on baking pan in single layer.

Bake at 300 for about 45 minutes, stir every 15 min.

Once completely cooled, store in a glass jar.

Crustless Cheesecake

7" round cake

8 oz. full fat cream cheese

3 oz. full fat ricotta cheese

1.5 oz. sugar

1 tbsp. flour

1 tsp vanilla

2 eggs

2.5 oz. sour cream

2 T maple syrup

Cream the cheeses together. Add all other ingredients and fold in sour cream.

Bake at 325 for 45 minutes. Leave in oven for 15 more minutes.

PALEO Brownies

8x8 pan

1 c. dark chocolate chips or chunks
1/4 c. light olive oil
4 eggs
1 tbsp. vanilla
1/3 c. brown sugar
1/2 c. + 2 tbsp almond flour
2 tbsp. coconut flour
1/4 tsp. salt

Melt chocolate and oil together. Add vanilla and sugar. Whisk in eggs.
Mix dry ingredients and stir in. Bake at 350 degrees for 25 minutes

No Bake Peanut Butter Oat Bars

9x13 pan
1 c. peanut butter
1/4 1/4 c. honey
1/2 c. coconut oil or melted butter
2 c. old fashioned oats
1 c. unsweetened shredded coconut
1/2 c. toasted slivered almonds
1 c. dark chocolate chips
1 teaspoon vanilla extract
2 c. old fashioned oats
1 c. unsweetened shredded coconut
1/2 c. toasted slivered almonds
1 c. dark chocolate chips
1 teaspoon vanilla extract

Mix peanut butter, honey and oil in a bowl. Microwave for about 40 seconds. Toss in the chocolate and stir until melted. Add remaining ingredients, press into pan. Refrigerate until firm. Warning - these are addictive!

Creamy Celery Soup

1/4 cup butter or olive oil
1 small onion, finely chopped
2 cups very finely chopped celery
1 large clove minced garlic
1/3 c. white whole wheat flour
1.5 c. vegetable broth
1.5 c. whole milk (or whole fat coconut milk)
1 tsp salt
1/2 tsp sugar
1/8 tsp black pepper

Sauté onion in butter or oil until translucent. Add celery and sauté for another 5-10 minutes. Add flour, cook for one minute. Add milk and spices, bring to a boil and then simmer for 20 minutes. Use a hand blender right in the pot to make the soup creamy.

Fluffy Pancakes

3/4 c. white whole wheat flour
1/4 c. oat bran
2 tbsp. ground flax seed
1 tsp. baking powder
1/4 tsp. salt
1-1.5 c. whole milk (or whole fat coconut milk)
1-2 tbsp. maple syrup
1 tsp. vanilla
1 egg
1/4 c. ricotta cheese or plain whole fat yogurt
2 tbsp. melted butter or coconut oil

Mix the dry ingredients in a large bowl.
Add the wet ingredients to the dry and stir.
Toss in optional ingredients below for variety.
Ladle onto a buttered griddle at 300 degrees.
Makes 12 small pancakes

Flavor options:
1. Grate one granny smith apple and sprinkle cinnamon into batter
2. 1/4 c. blueberries
3. 1/4 c. mini dark chocolate chips