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breads & muffins yields 16 flatbreads yields 1 loaf or 8 rolls ie sheets and bake for 15 minutes. minced onions. en egg and sprinkle with the sesame seeds, poppy seeds, and/or out the dough into a rectangle 1/8 inch thick. Brush with the beat- milk substitute or apple juice. and onion powder. In another bowl, whisk the egg, oil, honey, and minutes. place the rolls on the prepared cookie sheet. Let rise for 15 minutes. minutes. For rolls, divide the dough into 8 parts to form roll
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Zucchini Bread is
delicious with a
steaming cup of
yields 2 loaves coffee as a healthier EGG-FREE KAMUT MUFFINS yields 24 muffins
or 18 muffins alternative to WITH HONEY GLAZE
cake. A wonderful
addition to any If you don’t have any kamut flour on hand, any whole-grain
ZUCCHINI BREAD breakfast buffet. combination can be used to suit your individual needs.
1¼ cups honey
1½ cups whole wheat or
whole spelt flour ¾ cup oil
½ cup bran 2 cups apple cider, water, or juice
1¼ teaspoons baking soda 4 cups kamut flour
1 teaspoon cinnamon 1 teaspoon baking soda
¼ teaspoon sea salt 1 cup blueberries, chocolate chips,
½ cup applesauce or cubed apple
½ cup olive or coconut oil
2 eggs, beaten HONEY GLAZE
2 cups grated zucchini, unpeeled 1/3 cup oil
1/3 cup juice or water
¼ cup honey
1 teaspoon pure vanilla extract 4 tablespoons honey
1 tablespoon arrowroot starch
1. In a large mixing bowl, combine
the flour, bran, baking soda, cin-
namon, and salt by hand. Add the 1. In a large mixing bowl, combine the honey, oil, and cider, water, or juice.
applesauce, oil, eggs, zucchini, 2. Add the flour, baking soda, and blueberries, chocolate chips, or apple. Mix well. Let stand for 45 minutes.
honey, and vanilla and mix well. 3. Preheat the oven to 350˚ F. Line 24 muffin cups with cupcake liners.
Let stand for 1 hour. 4. Fill the muffin cups three-quarters full. Bake for 30–35 minutes. Let cool.
2. Preheat the oven to 350˚ F. Pour 5. To prepare the glaze, blend all the glaze ingredients in a blender for 5 full minutes until the mixture thickens, or cook
the batter into 2 small loaf pans in a saucepan over low heat. Spread the glaze over the cooled muffins with the back of a spoon.
or 18 muffin cups.
3. Bake the loaves for 1 hour, or
the muffins for 30 minutes, until
lightly browned.

VARIATION If desired, add
½ cup sunflower seeds to add
crunch and ½ cup dried cran-
berries to add flavor.

62 HEALTHY EVER AFTER 71