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Pumpkin Honey Wheat Muffin

Yield: 24

1 cup raisins
3 cups whole wheat flour or spelt grain flour
1 cup packed brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 large eggs
1 1/2 cups canned pumpkin puree
2 very ripe bananas
1/2 cup honey or 1/4 cup honey and 1/4 cup organic brown rice syrup
1/2 organic molasses
1 cup chopped walnuts

Preheat the oven to 350 degrees F (175 degrees C). Grease a 24 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.

In a large bowl or Kitchen Aid mixer, stir together the whole wheat flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Place in eggs, pumpkin, bananas, honey, and molasses. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 1/8″ from the top.

Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

The combo of the banana, pumpkin, molasses and honey will make this a very rich, moist, hearty and healthy muffin. The pumpkin, molasses, and raisins add a combo of vitamins like Vitamin A, B3, B4. B6 and iron, plus the walnuts add Omega-3s and protein.

1 cup warm water
4 Tbsp sugar
1 pkg dry bakers yeast (or 2.5 teaspoons)
1 Tbsp salt
2 Tbsp vegetable oil
1 Tbsp honey
2 cups spent grain from beer brewing process
3 to 3 1/2 cups bread flour

Using the bowl of a Kitchen Aid Mixer, combine sugar and yeast with warm water and allow to sit for 3-5 minutes. Add salt, oil, honey, spent grain, and 1 cup of the flour. Using the dough hook, mix on low. Add remaining flour to make a stiff dough, slightly sticky.

Continuing to use the dough hook, knead well, cover with plastic wrap, and let rise for several hours (until doubled). Punch down and place in a large greased bread pan. Cover with plastic wrap and let rise again for about an hour or until at desired height.

Bake at 425 for 20 minutes. Reduce heat to 375 and bake for 10 more minutes or until nicely browned. Remove from oven and brush top with butter. Allow to cool completely on wire rack before slicing.

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SERVES 8
ACTIVE TIME: 40 MIN
START TO FINISH: 6 HR (INCLUDES MAKING DOUGH AND COOLING PIE)

Any kind of mild honey will work beautifully here. It will cook into a rich caramel, which coats the peaches and deepens their sweetness.

3 lb ripe peaches
2 tablespoons cornstarch
1 1/2 tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup plus 1 tablespoon sugar, divided
1/4 cup mild honey
2 tablespoons water
3 tablespoons unsalted butter
All-butter pastry dough
1 tablespoon whole milk

  1. Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges.
  2. Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.
  3. Put a foil-lined large baking sheet in lower third of oven and preheat oven to 425°F.
  4. Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2- to 2-qt heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.
  5. Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).
  6. Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough.
  7. Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.
  8. Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining Tbsp sugar. Cut 3 steam vents in top crust with a paring knife.
  9. Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours.