GF Raspberry Thyme Loaf

I met this incredibly inspiring mama of three young boys last year while working the Farmer’s Markets here in town.  She created a line of Gluten Free products, called Josie’s Best, out of dietary needs.  I’ve been able to watch along as her products have grown leaps and bounds. It’s so impressive to watch her success, and be able to include her wonderful product in my own pantry.

This raspberry thyme loaf was influenced by my garden taking root again; being able to harvest fresh thyme and ogling over what is to become of my raspberry brambles that will soon produce fruit. Having used Josie’s Muffins & More mix, the loaf contains a subtle sweetness from the raspberries, a touch of savory thyme & lemon zest, and is also contains a great source of fatty acids from the flax meal.  After cooling, I packaged this up in a tight container, and it remained moist for a good 5 days.  I’d definitely recommend her line if you have GF friends/family, or are sensitive yourself.

My photo shows Josie’s former packaging, and to see her new packaging is quite a delight. Please check out her IG @ josiesbestgf or




1 3/4 cup GF Muffin & More Mix

2/3 cup coconut sugar

1 1/2 tsp. fresh thyme

1 1/4 tsp. b. powder

1/2 tsp. sea salt

1/2 tsp. b.soda

1 Tbsp. flax meal

zest of one lemon

1cup mashed bananas

1/3 cup sunflower oil

1/4 cup + 2 Tbsp. of almond milk

1 tsp. vanilla

1 cup fresh raspberries


Preheat oven to 350 degrees. Mix all dry ingredients into a bowl: flour, salt, baking soda, baking powder, flax meal, lemon zest, coconut sugar, and thyme.  Whisk well. Set aside. In a separate bowl at the wet ingredients: banana, sunflower oil, almond milk, and vanilla. Mash bananas, and whisk together.  Combine the wet to the dry and whisk.  Fold in raspberries but be careful to not over mix.  Place in a parchment lined bread pan, and bake for 20 minutes, rotate, and bake for 20 more, or until toothpick/knife comes out clean.  Allow to cool before slicing.







Gluten Free Apple Spice Loaf

I created this recipe today for my darling Margeux.  Poor thing has such a sensitivity to gluten. I got lazy over the last month, and was not as careful or restrictive with her flour and she has been experiencing more issues lately. So, back on the wagon I go.


1 cup all-purpose GF flour

3/4 cup white rice flour GF

1 1/4 tsp. baking powder

1/2 tsp. sea salt

1/2 tsp. baking soda

2/3 cup organic cane sugar

1/3 cup safflower oil

2 Tbsp. ground flax meal

1/4 cup water

1/3 cup walnuts (optional)

1 cup apples, peeled and diced small

1 tsp + 1/4 tsp. ground cinnamon

1/8 tsp. ginger

1 tsp. vanilla extract

1/4 cup coconut milk


1/4 cup organic powdered sugar

1 Tbsp. lemon juice

2 tsp. coconut milk


oven to 350 degrees.  In a bowl, combine the flax meal with the water. Whisk and set aside. In a mixing bowl, combine all-purpose flour, white rice flour, baking powder, sea salt, baking soda, sugar, cinnamon, & ginger.  Whisk well.  In a separate bowl, combine oil, vanilla, coconut milk. Add flax meal mixture to wet, and whisk well.  Combine wet ingredients to dry ingredients, and then fold in apples and walnuts. Bake at 350 degrees for 35 minutes or until a toothpick comes out clean from center of loaf.  Allow to cool for 15 minutes before glazing.

For the glaze, combine all three ingredients in a small bowl and whisk.  When apple loaf has had 15 minutes to cool, drizzle on lemon glaze.

Allow apple loaf to cool thoroughly before cutting.  Cooling overnight in a refrigerator will bind the loaf better.




Zucchini-Raisin-Walnut Bread

I enjoy cooking. I really do. But, I LOVE to bake.  So here is another yummy recipe, this time using fresh zucchini from my mom’s garden.  If you hate zucchini, try this regardless. I think I’ll make a lover out of you.


1 3/4 finely ground spelt flour

1 1/4 tsp. baking powder

1/2 tsp. sea salt

1 Tbsp. flax meal

1/4 tsp. ground nutmeg

1/2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp baking soda

2/3 cup maple syrup or cane sugar

1/3 cup safflower oil

1/4 cup almond milk

1  cup freshly grated zucchini

1/2 cup organic raisins

1/4 cup walnuts (optional)


1. Preheat oven to 350. Stir together flour, baking soda, sea salt, flax meal, nutmeg, ginger, cinnamon, and baking soda.  Whisk until blended.

2. In a separate bowl, whisk together maple syrup  (or sugar) safflower oil, and almond milk. Mix wet into dry.

3. Grate 1 cup of zucchini and gather 1/2 cup raisins + walnuts (optional). Fold in to wet/dry combo.

4.  Bake at 350 for 30-40 minutes or until toothpick comes out clean.

5. Allow to cool before slicing.






Lemon-Thyme & Blackberry Muffins

My family and I have been gorging ourselves on fresh peaches and blackberries. There is such an abundant supply that we can’t keep up.  These lemon-thyme & blackberry muffins were one of the more recent experiments I concocted.  yield: 12 muffins.


2 1/2 cups unbleached all purpose flour

1 cup organic cane sugar

4 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla extract (Edwin & Lesha)

1/2 cup earth balance, melted

13 oz. blackberries

1 heaping Tbsp. of flax meal

1/2 cup plain coconut yogurt

1/2 cup almond milk + 1 Tbsp lemon juice (buttermilk)

2 Tbsp. of lemon juice

zest of 1 lemon

1 1/2 tsp. of dried thyme


6 Tbsp. unbleached all purpose flour

3 Tbsp. earth balance, melted

4 Tbsp. organic brown sugar

2 Tbsp. rolled oats


1/2 cup powdered sugar

1/2 Tbsp. lemon juice

1 Tbsp. almond milk.


1. Preheat oven to 350. Wash berries and set aside. In a bowl, use 1/4 cup of flour and pour gently over blackberries to coat.

2. With remaining flour, add sugar, baking powder and salt. Set aside. In a separate bowl, whisk together flax meal, melted earth balance, and vanilla. Add buttermilk (almond milk and lemon juice), along with coconut yogurt.  Add fresh squeezed lemon juice, and zest.

3. Slowly pour wet ingredients into dry ingredients. Do not over mix. Fold in blackberries last.

4. Grease a muffin pan. Prepare your crumble topping by combining melted butter with all dry ingredients. With a fork or pastry cutter, make sure no large chunks remain.

5. Fill your muffin tin all the way to the top and place 1 Tbsp. of crumble on each muffin.

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

7. Allow muffins to cool completely before adding glaze.  For the glaze, combine powdered sugar, lemon juice, and almond milk and whisk until smooth.  Drizzle over cooled muffins.


***** For my gluten free readers, use the Bob’s Red Meal GLUTEN FREE all purpose flour instead the unbleached all purpose


Maple Sweetened Pecan Pumpkin Bread with Cranberries

I know this is not in season, but I was craving this light fluffy pumpkin bread all day today. So, I threw caution to the wind, and went for it.  For my gluten free visitors, just substitute the barley flour for Bob’s Red Mill Gluten Free All Purpose Flour. It turns out just as delicious.


(yield: 12)


1 3/4 cup barley flour

1 1/4 tsp. baking powder

1/2 tsp. baking powder

1/2 tsp. sea salt

1/2 Tbsp. of pumpkin pie spice

2/3 cup maple syrup

1/3 cup safflower oil

1 cup organic pumpkin puree

1/4 cup coconut milk

1 heaping Tbsp. of flax seeds

1 Tbsp. vanilla extract

1/4 cup dried cranberries

1/4 cup pecans

1/4 cup dried coconut flakes (optional)


1. Preheat oven to 350 degrees.  In one bowl combine: barley flour, baking soda, baking powder, pumpkin pie spice and sea salt.  In a separate bowl, combine maple syrup, safflower oil, pumpkin puree, coconut milk, flax seeds, and vanilla extract.  Mix wet into dry, and then fold in cranberries, pecans, and coconut flakes (optional)

2. Bake for 25 minutes or until toothpick comes out clean.





Maple Sweetened Chocolate Chip-Pecan Banana Loaf

I love banana’s, but I only like to eat them with the skin yellow; no blemishes.  With that said, the best banana bread is made from the most spotted peels. If I’m not able to get to making banana bread right away, I will remove the peel and freeze them, or refrigerate them for a few days.  For years, I have used this recipe as thank you’s for kind gestures or help with kids. It’s best alongside a chilled glass of almond milk or with a cup of hot tea.  When my kids aren’t looking, I’ll sneak in shaved coconut for some extra flavor.



Yield: 12 medium muffins or 1 loaf pan



1 3/4 cup barley flour, sifted or unbleached all purpose

1 1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 tsp. vanilla extract

2/3 cups organic maple syrup (none of that fake stuff)

1/3 cup safflower oil

1 Tbsp. flax seeds

1 cup of mashed ripened bananas

1/4 cup almond milk

1/4 cup chocolate chips

1/4 cup pecans

*1/8 cup coconut flakes

** If you want to make this gluten free, the recipe is sound.  Just alter the flour with Bob’s Red Mill All Purpose GF flour.  It turns out great.



1. Preheat oven to 350 degrees

2. Line a loaf pan with parchment paper. If you’re making muffins, you don’t need to do this.

3. Two bowls: One for wet mix. One for dry.  In the wet mix: combine maple syrup, oil, vanilla, flax seeds, and almond milk.  Whisk wet mix  until emulsified.  Add banana and mash it up with a potato masher or fork.  Either works fine.  In the dry mix: combine flour, baking powder, baking soda, and sea salt. Whisk dry mix.

4. Make a well in the dry mix and place the wet into the well.  Then fold in the dry to the wet.  When it is almost combined throughly, fold in the nuts, and chocolate chips. Coconut is optional.

5. Bake at 350 degrees for 30-35 minutes or until golden brown; if you have a loaf. If you are making muffins, then 20 minutes.  To check to make sure the middle is done baking, place a toothpick into the center and make sure not mix comes onto it when pulling it from the warm loaf.  Allow to cool for 10 minutes before slicing.