- 2 ¾ cups of blanched almond flour

- ¼ teaspoon of celtic sea salt

- 1 ½ teaspoon baking soda

- ½ cup of raisins (optional)

- 2 eggs

- 2 Tablespoons honey

- 2 Tablespoons apple cider vinegar or lemon juice

- 1 Tablespoon caraway seeds

- 1 Tablespoon cinnamon (optional)

- 1 teaspoon nutmeg (optional)


1. In a large bowl combine almond flour salt, baking soda, spices and raisins

2. In a smaller bowl combine eggs, honey and apple cider vinegar

3. Mix wet ingredients into dry

4. Place dough on a piece of parchment paper and form dough into a large, flat circle that is about 8 inches across and 1 ½ inches tall

5. Score top of dough into a shape of the cross on top

6. Transfer dough and parchment paper onto a baking sheet

7. Bake at 350 degrees F for 20 minutes, then turn off oven and leave bread in for 10 more minutes

8. Cool bread for ½ hour then slice and serve with butter and jam


- 3/4 organic coconut oil, warmed to liquid consistency
- 3 organic eggs, beaten
- 2 cups grated zucchini
- 1 cup raw honey (I tend to use less)
- 1 teaspoon vanilla extract
- 3 cups gluten free oats flour ( oats put into food processor)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt


1. Preheat oven to 350°f
2. Mix together wet ingredients, including zucchini.

3. Gradually add dry ingredients, mixing thoroughly. 

4. Pour batter into a greased 9x4x3 in loaf pan.
5. Bake for 1 hour or until a knife inserted into a center comes out clean.



- ½ cup quinoa, rinsed and drained

- 1 cup water

- ½ cup oats or quinoa flakes

- ½ cup chopped peaches

- 2 tbs blackstrap molasses

- ¼ cup walnuts, chopped (optional)

- ¼ cup dates, raisins or currents, chopped


1. Place Quinoa in a saucepan with water and bring to a boil. Reduce the heat and simmer until done, about 10 minutes.

2. Add in the oats or quinoa flakes, peaches, molasses, chopped nuts and dates and simmer for 10-15 minutes, or until light and fluffy.

3. Serve hot. You can add in different seeds or fresh berries. Experiment. Variety is the spice of life!

Prep time: 30 minutes

Serves 4


- 3 cups gluten free rolled oats

- ½ cup sesame seeds

- ½ cup sunflower seeds

- ½ cup pumpkin seeds

- ½ cup chopped almonds or walnuts or both

- 1 cup gluten free pastry flour (Bob’s Red Mill or Pamela’s work well)

- ½ teaspoon cinnamon

- Pinch of Salt

- 1/3 cup cold pressed vegetable oil

- 1/3 cup brown rice syrup or maple syrup or honey

- ¼ cup apple or orange juice

- 1 teaspoon vanilla

- ¼ teaspoon almond extract


1. Preheat oven to 300 F.

2. In a large bowl, combine oats, seeds, almonds, flour, cinnamon and salt; mix well.

3. In a separate bowl, combine oil, syrup, juice, and extracts.

4. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet.

5. Spread on a cookie sheet or in a shallow pan and bake. Turn granola 15 or 20 minutes so that it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in airtight jar.

Makes 8 cups

From “Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and their Parents” by Cynthia Lair








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