Baked Goods

A gluten-free cookie that’s not too sweet for those days when you want a little home-baked treat.

A soft and easy dough that’s fun to make. You can also substitute in part whole wheat flour.

A springy gluten-free recipe that is also nice for people who want a change from regular wheat muffins. Starting the batter the night before makes them more digestible.

The original recipe calls for honey, but we’ve adapted it to use local maple syrup. The result is a delicious granola that’s not too sweet, keeps well, and is healthy and filling. One batch should last you for weeks. All the major ingredients can be sourced locally, with the exception of coconut (which even an entrepreneurial young farmer is unlikely to figure out how to grow any time soon!).

This recipe was one of the top four entries in our 2011 We ♥ Local Food dessert recipe competition!

Congratulations to Jamie Seiffer, the lucky fellow who won a year's supply of organic maple syrup from Hillsboro Sugarworks in Bristol, Vermont by submitting this winning recipe in our 2011 We ♥ Local Food dessert recipe competition! This is a maple masterpiece of a recipe and we're so glad to add it to our collection!

This recipe was one of the top four entries in our 2011 We ♥ Local Food dessert recipe competition!

Usually rolled oats are a bit chewy when you put them in muffins or cookies because they don’t soften as much as when they are cooked in water for porridge. This recipe deals with that by adding 1/2 cup of hot water to the oats at the start of the recipe.

This cornbread is a blend of Southern and Northern cornbread styles. The hot, greased skillet makes a crusty cornbread!

A lot of pizza dough is fussy, crumbly, and tricky to roll out. Not so good for making with kids. This one is soft and stretchy and can be made in a fairly short amount of time.