Carrot Raisin Muffins

2 C whole wheat flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
2 eggs
1 C honey
1 C plain yogurt
½ C canola oil
2 tsp lemon juice
2 tsp vanilla
1 ½ C shredded carrots
½ C raisins
½ C chopped walnuts or pecans (opt)

Combine dry. Combine wet. Stir wet into dry.

Fold in carrots, raisins, and nuts.

Fill greased or paper-lined muffin cups 2/3 full.

Bake at 350 for 20-25 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing to wire racks. 1 ½ dozen.

from Sarah E. Bybee

Wheat Rolls

5 ½ C warm water
2/3 C oil
¾ C honey
2 Tbls gluten flour
2 Tbls lecithin granules, optional
4 Tbsp Saf instant yeast
about 10 C whole wheat flour
5 tsp salt

Melt honey and oil in warm water. Add yeast, mix slightly, and let sit for about 10 minutes until it is bubbly. Add wheat flour until it is pudding-like in consistency; add lecithin, gluten flour, and salt. Add rest of flour, knead 3-5 minutes until dough springs back when touched. Form into rolls on a greased cookie sheet, cover loosely with saran wrap, and let rise until double. Bake at 375 for 20-25 minutes.

from Sarah E. Bybee

Gluten Flour is also called Vital Wheat Gluten.

Wheat Pancakes

2 1/2 C wheat flour
2-3 Tbsp sugar
1 tsp salt
1 ½ Tbsp baking powder
3 Tbsp oil
½ C milk
4 eggs
1 C applesauce
1 C buttermilk
1 scoop golden flax seed (Costco), optional
1 tsp apple pie spice*

Mix dry and add wet. Makes about 25 regular size pancakes. I freeze a bunch and then eat them for breakfast all week.

*To make your own apple pie spice, mix 4 parts cinnamon and 1 part nutmeg.

from Sarah E. Bybee

Sarah E. Bybee's Wheat Bread

2 ½ C warm water
½ C brown sugar (or 1/3 C honey)
1/3 C butter
1 ¾ Tbsp Saf Instant Yeast
½ C nonfat dry milk powder
1 Tbsp salt
2 heaping Tbsp gluten flour
4 C wheat flour
3-4 C white flour

Melt sugar and butter and a little flour in warm water. Add yeast, mix slightly, and let sit for about 10 minutes until it is bubbly. Add wheat flour so it is pudding-like in consistency; add milk powder, gluten flour, and salt. Add rest of flour and knead. Let rise one or two times as desired. Bake at 350 for about 30 minutes. Makes 2 loaves.

This recipe also works well with a 2/3 to ¾ wheat to white ratio. For and extra special loaf, glaze honey butter on the top and serve that day or roll out dough, sprinkle with cinnamon sugar, and roll up again for a cinnamon swirl loaf.

Helen Cookies

1 cup butter
3/4 cup white sugar
3/4 cup brown sugar

1 Tbsp milk
1 ½ tsp vanilla

2 eggs

1 cup crumbled corn flakes or bran flakes
3 cups oatmeal
3/4 cup whole wheat flour
3/4 cup white flour

1 1/4 tsp baking soda
½ tsp salt

½ tsp mace
1/4 tsp nutmeg
1/8 tsp cloves
2 tsp cinnamon

4 oz. coconut
milk chocolate chips
chopped pecans

Bake at 350 for ten minutes