Gluten-Free Oatmeal, Yogurt, Flax, Egg Bread

This recipe is the result of my ideas, and many changes made to a couple recipes I found online. First, preheat your oven to 350° and butter a glass loaf pan. 

Whisk all this together in a large glass bowl:
145g - 1½c Oats*

*pulse in blender until consistency of flour

1/2T baking powder

1/3c ground flax seeds
1T Everything Bagel Seasoning

Whisk these together in a smaller glass bowl:
2 lg. pasture raised eggs

3+T - 45g EVOO

1T apple cider vinegar
1T raw, unfiltered honey
1c - 240g whole milk plain Greek yogurt

Combine and stir well, in the large bowl. Pour into the loaf pan. Sprinkle the top with some seeds or Everything Bagel Seasoning if you'd like and bake for about 35 minutes until nicely browned and a toothpick inserted comes out clean. Cool completely before slicing.

This bread is healthy, gluten free and full of fiber. . .Lin

Cranberry-Orange Healthy Nut Muffins

If you don't like overly sweet muffins, this recipe might be what you're looking for.

1c organic rye flour

2c unbleached all-purpose flour

1T pumpkin pie spice

2T each: ground flax, chi seeds

1/2c each chopped: pecans, walnuts

1t each: salt, baking soda, baking powder

1T pure vanilla

1c coconut sugar

3 pasture raised eggs

3/4c each: single source EVOO

3/4c plain whole milk Greek Yogurt

2 whole Cutie mandarins - chopped

2c chopped fresh or frozen cranberries

Preheat your oven to 350°

Whisk the first group of dry ingredients together in the big glass bowl, then do the same with the next group in the other bowl. Pour the wet ingredients into the dry bowl. Mix well but quickly, only until all the flour is incorporated. Spoon into muffin cups and/or greased loaf pans. Bake the muffins about 20 minutes. The loaf pan will take an additional 5-10 minutes.

This made 24 muffins and a muffin loaf. Good for breakfast or a healthy snack. . .Lin