Recipes

Croutons
Cut bread [Flying Apron House Bread, or other hearty non-gluten, flax-y type bread] into 1" cubes.
Toss them onto a large sheet pan. Heat oven to 325.
In a small bowl combine with whisk:

• 1/4 c of olive oil
• 3 tbl honey
• sea salt, black pepper, garlic powder, dried oregano [each to taste, a tsp?] and a dash of cayenne.

pour this mixture over the bread cubes and toss them around with your hands until they absorb the oil and are equally coated. Give the bread cubes some room to breathe so they toast evenly and put them in the oven for at least 20 minutes. My croutons took 30 minutes to get toasty, it's going to depend on what bread you use and how dry it already is. I tossed them around a bit halfway through.
When they were cool they were crispier than when they were hot from the oven.
The magic of the honey and the salt, and the toasty goodness, give this hearty bread some soul

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Candided Pecans:

Boil 1 c of pecans in some water for about 3 minutes. Drain the water and then roll the nuts around on a paper towel to dry them. While they are still warm put them in a large bowl and toss them around until they are coated with : 1/4 c powdered sugar, a little sea salt, a dash of cayenne pepper. Lay in a single layer [they need room] on a parchment-lined baking sheet and bake for about 15 minutes in a 325 degree oven. Stir them around 1/2-way through the cooking time. Let the nuts cool and the the sugar will crisp & dry out. They will be chewy while they're warm. Store in a bag for a few days if you can resist eating them up for this long! I like to make at least a double or triple batch if I have enough pecans/walnuts in the pantry.

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Buckwheat Coconut Muffins:

In a small bowl combine the following wet ingredients:

• 1/4 c canola oil
• 1/2 c agave
• 3/4 c applesauce
• 1/2 tsp vanilla
• 1/4 c sweet potato puree

In a larger bowl, combine the following dry ingredients with a whisk:

• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 tsp ginger
• 1.5 c buckwheat flour
• 1/4 c flaxmeal
• 1/2 tsp xanthan
• 3/4 tsp b soda
• 1/4 tsp salt
• 1/2 c unsweeted coconut

Mix the wet ingredients into the dry ingredients until well incorporated. It will be thick, but really moist. Line 6 muffin cups with paper liners and fill them, lightly tamping the batter down, until they are heaping mounds. These will not rise, so you want to shape them into "muffin" shapes before they bake. There will be plenty of batter to do this. Maybe even a little too much. Bake at 350 for 25 minutes. Let them cool in the pan for a few before removing.