Cranberry Orange Brunch Bread
Use Organic:
• 2 cups all-purpose gluten-free flour
• 1 cup coconut palm sugar
• 4 Tablespoons cold Garden of Life Coconut Oil
• 4 Tablespoons cold grass-fed butter (or another 4 Tablespoons
of Coconut Oil)
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon cinnamon
• 1 Tablespoon orange zest*
• ¾ cup fresh squeezed orange juice
• 1 cup chopped orange segments
• 1 cup dried cranberries
• 1 egg
• 2 Tablespoons honey
Preparation:
Preheat oven to 350 degrees and grease (using coconut oil)
and lightly flour loaf pan. Place first 7 ingredients into the food
processor using the “s” blade and pulse until you get a texture
that resembles finely grated cheese. Next, add the orange
juice, zest, honey and egg and pulse again until the mixture is
combined. Remove batter from food processor and place in a
bowl so you can stir in the dried cranberries and chopped orange.
Spread batter into loaf pan and bake for 75 minutes. Remove
bread from oven and let cool at least 20 minutes before taking
out of loaf pan. Garnish with fresh orange slices. Bread lasts 5
days refrigerated or one month in freezer. *To make enough zest,
orange juice and orange segments, have 3 large navel oranges on
hand. Makes: 1 9x5 inch Loaf
Fudgy Elderberry Swirl Brownies
Use Organic:
• ½ cup Garden of Life Extra Virgin Coconut Oil
• 2 cups dairy-free dark chocolate chips
• 3 eggs, at room temperature
• 2/3 cup organic cane sugar
• 1 teaspoon vanilla extract
• ½ cup gluten-free baking flour
• ¼ teaspoon salt
• 1/8 teaspoon baking soda
• ½ teaspoon baking powder
Preparation:
Elderberry Sauce:
• 1 cup fresh raspberries
• ¼ cup organic cane sugar
• 1 Tablespoon of mykind
Organics Elderberry Syrup
• 1 Tablespoon of water
Line an 8-inch square baking pan with parchment paper. Preheat
oven to 350 degrees. In a saucepan, combine raspberries, sugar,
water and elderberry syrup. Mash the raspberries with a spoon
and stir until combined. Bring the sauce to a simmer for a few
minutes on medium heat and then turn the heat off. Set aside.
In a larger saucepan, melt coconut oil and chocolate chips over
low heat, stirring until completely smooth. Place in fridge for 5
minutes. In a separate bowl, whisk eggs, sugar and vanilla. Slowly
pour wet ingredients into cooled chocolate mixture, alternating
between pouring and stirring. Add the flour, salt, baking powder
and baking soda until combined. Pour the batter into prepared
baking pan. Using a spoon, drop dollops of raspberry sauce over
the top and swirl with a knife in a zig-zag direction. Bake for 30
minutes. Serves: 12
Broccoli Autumn Salad
Use Organic:
• ½ cup vegan plain cream cheese (such as KiteHill)
• ¼ cup unsweetened almond milk
• 2 Tablespoons olive oil
• 2 Tablespoons honey (or maple syrup)
• 1 Tablespoon lemon juice
• 1 ½ teaspoon poppy seeds
• ½ teaspoon black pepper
Salad – Use Organic
• 4 cups broccoli florets
chopped into bite sized
pieces
• 1 cup dried cranberries
Preparation:
• ½ cup sliced almonds
• ½ cup blueberries
• ¼ cup pomegranate seeds
Whisk together all dressing ingredients and set aside. In a large bowl,
place all salad ingredients then pour in dressing and toss. Serve
immediately or store in refrigerator for up to 3 days. Note: If dressing
is too thick, add an additional tablespoon or two of almond milk.
Serves: 12
Extraordinary Health ™ • Vol 39 7