gluten free

Buckwheat Ginger Molasses Granola Clusters

Makes about 5 cups

Ingredients:

  • 1 cup rolled oats
  • 1 ½ cups raw buckwheat groats
  • 1 cup raw pumpkin seeds
  • ½ cup raisins, currants, or other dried fruit
  • ¾ cup shredded unsweetened coconut
  • 1 tsp ground cinnamon
  • 1 tbsp ground cardamom
  • ¼ tsp pink Himalayan salt
  • ½ cup blackstrap molasses
  • ¼ cup maple syrup or honey
  • ½ cup coconut oil, melted
  • ¼ cup tahini
  • 1 tsp vanilla extract
  • 2 tsp grated fresh ginger

Directions:

Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.

In a large bowl, add the oats, buckwheat, pumpkin seeds, raisins, coconut, cinnamon, cardamom, and salt. Mix to combine.

In a medium bowl, combine the molasses, maple syrup or honey, coconut oil, tahini, vanilla, and ginger. Whisk until it all comes together into a uniform liquid.

Pour the wet ingredients into the dry ingredients and stir to until everything is mixed well together and evenly distributed. Bake in the oven for about 30-45 minutes, stirring every 15 minutes. Granola is done when buckwheat and pumpkin seeds are slightly toasted brown. Remove from oven and let cool completely. Once cooled, break the granola up into clusters and store in an airtight container. 

Recipe courtesy of Natalie Bickford.

Chewy Teff Ginger Molasses Cookies

Makes 32 small cookies.

Ingredients

  • 1 ½ cups teff flour
  • ½ cup buckwheat flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp mustard powder
  • ½ cup creamy unsalted almond butter
  • ¼ cup coconut oil, melted
  • 2 tsp tamari
  • ½ tsp vanilla extract
  • 1 tbsp fresh grated ginger
  • ½ cup maple syrup
  • ½ cup blackstrap molasses

Preheat the oven to 350F. Line a cookie sheet with parchment paper. Add the teff flour, buckwheat flour, baking soda, salt, cinnamon, cloves, and mustard powder to a large bowl and stir to combine. Add the butter, coconut oil, tamari, vanilla extract, ginger, maple syrup, and molasses to another bowl and stir to combine.  

Add the wet ingredients to the dry ingredients and stir until just combined. Try not to over mix. Using a tablespoon, scoop the batter and drop onto the parchment lined baking sheet. Bake in the oven for 10-12 minutes, or until brown on the bottom. Remove from oven and place onto a cooling rack. Enjoy!

Recipe adapted from Clean Food by Terry Walters. Photo and adaptation by Natalie Bickford.

Coconut Flour Zucchini Muffins

Ingredients

  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup grated zucchini
  • 4 eggs
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla
  • 6 tbsp maple syrup
  • 1/4 chopped pecans + 1/4 cup chocolate chips (optional...but necessary)

Instructions

Preheat oven to 375 F. Grease a muffin pan (this makes 12 small muffins).

Mix the coconut flour, baking powder, baking soda and cinnamon in a bowl.

Combine the zucchini, eggs, coconut oil, vanilla and maple syrup in a separate bowl and mix until uniform. Add the dry to the wet ingredients and mix to combine. Fold in the nuts and chocolate chips.

Place in the oven for about 20 minutes or until golden brown and cooked through.

Recipe by Natalie Bickford.