Persimmon-Pecan-Cranberry Muffins

'Tis the season to pick delicious things up off the ground.So far this fall I've picked up about 35 pounds of pecans (pre-shelled weight unfortunately), and enough persimmons to make 10 cups of persimmon puree.Today I looked at them and decided they looked like muffins.I adapted a few of … Continue reading

Amazing Kamut Blueberry Muffins

Any muffin with this amount of blueberries in it is bound to be at least good. Add tender, sweet, freshly milled kamut flour, vanilla and almond extract, freshly laid eggs, coconut oil, and a sprinkle of organic cane sugar, and well, you've got the picture.Here's the lineup:Combine the … Continue reading

Clean Cornbread

I grew up eating cornbread at least once a week.That would be six times a week fewer than my grandmother made cornbread for my father's family. The drill back then was biscuits for breakfast and cornbread for lunch, every day. With plenty of pinto beans, turnip greens, and cold buttermilk to go … Continue reading

Feel Good Biscuits

In an effort to feed my family a better "everyday" biscuit, I adapted a traditional drop biscuit recipe.With oat flour, whole wheat, flaxseed and coconut oil, I think I have a winner.They're a little bit crumblier than your usual biscuit, but they still hold together quite well considering … Continue reading