• 1 1/2 cups all-purpose flour
• 3/4 cup cornmeal
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 teaspoons finely grated orange zest
• 1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops
• 2 large eggs, separated
• 2 tablespoons unsalted butter, melted
• 1 1/2 cups blueberries (about 1/2 pound), picked over and rinsed

Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using.

In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined.

Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin.

2 1/2 cups cooked quinoa
5 large eggs, lightly beaten
1/2 tsp. salt
1/3 cup finely chopped fresh chives
1/3 cup finely chopped fresh dill
1 cup finely chopped kale
1 yellow or white onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon (toasted) cumin
1 teaspoons baking powder
1 cup bread crumbs, plus more if needed
water or a bit of flour, if needed
1/3 cup crumbled feta

Preheat oven to 400F / 200C.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.

Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.

Gently stir in the feta.

At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. If you’re still having trouble getting the mixture to hold – mix in flour, a couple tablespoons at a time.

Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for ~20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.

Enjoy hot, or allow to cool to room temperature on a cooling rack.

2 1/2 cups / 12 oz /340 g cooked quinoa, at room temperature*
5 large eggs, lightly beaten
1/2 teaspoon fine-grain sea salt

1/3 cup/ .5 oz /15 g finely chopped fresh chives
1/3 cup /.5 oz /15 g finely chopped fresh dill
1 cup / 1.5 oz /45 g finely chopped kale
1 yellow or white onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon (toasted) cumin
1 teaspoons baking powder

1 cup / 3.5 oz /100 g whole grain bread crumbs, plus more if needed
water or a bit of flour, if needed

1/3 cup / .5 oz / 15 g crumbled feta

1 tablespoon extra-virgin olive oil or clarified butter

• 1 1/4 cup quick oats
• 1 1/4 cup all-purpose flour (1 cup flour, 1/4 cup quinoa flour)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup melted coconut oil
• 3/4 cup dark brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup shredded coconut (sweetened is fine)
• 3.5 oz semi-sweet chocolate chips
• 2 teaspoons milk

1. Preheat oven to 350 degrees F.
2. In large bowl whisk together flour, oats, baking soda, and salt; set aside.
3. In bowl of an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, milk and vanilla; beat again for 2 minutes or until smooth.
4. Add in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly add in coconut and chocolate chunks.
5. Drop dough with cookie scoop or by large rounded tablespoons onto ungreased cookie sheet. Bake 9-11 minutes or until edges just being to turn a golden brown. Remove from oven and let cool a few minutes on baking sheet. Transfer to wire rack to finish cooling. Makes 2 dozen.

• 4 – 4.5 cups fresh pumpkin puree
• 1/4 cup sweet apple cider or apple juice, more if needed
• 1 cup brown sugar, unpacked
• 3-4 tbsp. pure maple syrup
• 1 tbsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tsp fresh lemon juice
• 1 tsp. pure vanilla extract
• pinch of fine grain sea salt

  1. Add the brown sugar, maple syrup, cinnamon and nutmeg to the pumpkin puree.
  2. Spoon mixture into a medium-sized pot. Cover with lid and prop lid ajar with a wooden spoon. Over medium-high heat, bring mixture to a low boil. Reduce heat to low-medium and cook for about 10 minutes, or until it’s as thick as you want it.
  3.Remove from heat and stir in vanilla.
  4.Cool completely, stir in lemon juice and a pinch of salt, and then store in a sealed jar in the fridge. Should keep for 2-4 weeks.

Makes 3 dozen.

1/2 cup sweetened shredded coconut
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup plus 1 tsp sugar minus 2 tbsp.
3/4 tsp coarse kosher salt
1/2 tsp vanilla extract
1 1/3 cups all purpose flour

Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind until coarse.

Beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies.

Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely.