Directions
Cranberry orange almond bread: 2 cups bob's red mill whole wheat pastry flour, 1 cup sugar, 1 tsp baking powder, 1/4 tsp baking soda, 1 tsp salt, 6 tbsp butter, melted, 1 egg, 2/3 cup buttermilk, zest of 1 large orange, 1/3 cup fresh orange juice, 1/2 cup almonds, chopped and toasted 1 cup dried cranberries. Preheat oven to 375 degrees F. Grease a 9 into 5-inch loaf pan. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together butter, egg, buttermilk, orange zest and orange juice. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in almonds and cranberries. Pour batter into prepared pan. Bake for 45-55 minutes, until golden brown and a toothpick inserted comes out clean. Cool in pan for 10 minutes. Move to wire rack to cool completely. Oregon blackberry pie crust: 2 1/2 cups bob's red mill whole wheat pastry flour, 1/2 tsp salt, 1 cup butter, chilled and cubed, 2/3-3/4 cup ice water, 2 tbsp milk, 1 tbsp sugar, filling: 4 cups fresh blackberries, 1/2 cup sugar, 1/4 cup whole wheat pastry flour, 2 tsp lemon zest, 1 tbsp fresh lemon juice. For crust, in a large bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in water, 1 tablespoon at a time, until dough forms. Divide dough and form each piece into a disk. Wrap each in plastic and refrigerate for 1 hour. For filling, combine berries, sugar, flour, lemon zest and juice. Preheat oven to 425 degrees F. On a floured surface, roll first disk into a 12-inch circle. Press the dough into pie plate. Pour in berry mixture. Roll out second disk into a 12-inch circle and place over filling. Trim dough edges, leaving 1/2-inch overhang. Fold under overhanging dough and crimp edges to seal. Cut four slits in top crust. Brush top crust with milk and sprinkle with remaining sugar. Bake on middle rack for 25 minutes. Reduce temperature to 375 degrees F and bake for 30 minutes or until crust is golden brown and juices are bubbling. Remove from oven and cool at least 1 hour. Carrot cupcakes: 1 1/2 cups grated carrot (1-2 carrots), 8 oz can crushed pineapple, 1/2 cup chopped walnuts, 1/2 cup oil, 2 eggs, 1 tsp vanilla extract, 1 1/2 cups bob's red mill whole wheat pastry flour, 1 1/4 cups organic coconut sugar, 1 tsp baking powder, 3/4 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger. Preheat oven to 350 degrees F and line a 12-cup muffin tin with paper liners. In a large bowl, mix together carrot, pineapple, walnuts, oil, eggs and vanilla extract. In a separate smaller bowl, combine flour, sugar, baking powder, baking soda, salt and spices. Add the dry mixture to the wet mixture and combine with a rubber spatula until smooth. Evenly portion batter into the prepared muffin tin. Bake until a tester inserted into the center cupcake comes out clean, 25-28 minutes. Let cool thoroughly (about 1 hour) before frosting. Makes 12 cupcakes.
Store in a cool dry place. Keeps best refrigerated or frozen after opening.
Best by 26 Feb 2025.
