Banana Pancakes

Ingredients:
3 ripe organic bananas, mashed
2 tablespoon(s) sweet organic butter, melted
4 tablespoon(s) low-fat organic buttermilk
1 tablespoon(s) organic buckwheat honey
2 organic free-range eggs
1 cup(s) organic oat flour
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) ground organic cinnamon
1/4 teaspoon(s) ground nutmeg


Directions

Stir together the bananas, melted butter, buttermilk, and honey. Add eggs one at a time.

Stir together dry ingredients in another bowl and make a well in the center. Pour in wet ingredients and gently combine in as few strokes as possible.

Spoon batter 1/4 cup at a time on a preheated skillet or griddle greased with a dab of butter or a few drops of canola oil. Cook for 3-4 minutes on the first side until you can see many bubbles forming on the edges. Flip them over and cook for another minute, or until lightly browned.

http://www.delish.com/recipefinder/banana-pancakes?click=recipe_sr

Whole Wheat Sandwich Bread

Ingredients:
2 1/4 teaspoon(s) granulated yeast
1 1/2 cup(s) warm water
1 tablespoon(s) organic buckwheat honey
4 tablespoon(s) olive oil
2 tablespoon(s) organic orange juice
2 1/2 cup(s) organic whole wheat flour
1 teaspoon(s) kosher salt
1 tablespoon(s) freshly ground flax meal
1 tablespoon(s) organic sweet butter, melted



Directions

Place the yeast, warm water, and honey in the bowl of a mixer. Stir together and let sit until foamy, about 10 minutes.

To the yeast mixture, add the olive oil and orange juice, and combine using the paddle attachment. Add the dry ingredients and mix until all the flour is absorbed.

Switch to the dough hook and knead for 4 minutes on medium speed until the dough is very stiff, silky, and dry.

First Rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.

Second Rise: Flatten out the dough on a lightly floured surface to break up air bubbles. Roll out the dough with a rolling pin to a 12- by 24-inch rectangle. Fold it in thirds, like a business envelope. Repeat this process one more time. Then flatten the dough and place in a buttered 9 1/4-inch by 5 1/4-inch by 2 3/4-inch baking pan and brush the surface with melted butter.

Let rise until 1 inch short of the top of the pan, about 1 1/2 hours. Bake for 1 hour. Carefully unmold onto a rack and cool completely.

http://www.delish.com/recipefinder/whole-wheat-bread-recipe?click=recipe_sr

Roasted Potato Trio

Ingredients:
1/2 pound(s) organic red new potatoes
1/2 pound(s) organic purple new potatoes
1 large organic sweet potato
4 tablespoon(s) extra virgin olive oil
Kosher salt and freshly ground black pepper



Directions

Preheat the oven to 350 degrees.

Thinly slice the red and purple potatoes (1/4-inch slices) and arrange in rows.

Thinly slice the sweet potato and arrange in a separate baking pan. Drizzle the potatoes with the olive oil and sprinkle with salt and pepper.

Place the pans in a preheated oven and bake until crispy and browned, about one hour for red and purple potatoes and about 1 hour and 20 minutes for the sweet potatoes.

Gently toss the potatoes together before serving.

http://www.delish.com/recipefinder/roasted-potato-trio-side-dish-recipe?click=recipe_sr

Blueberry Muffins

Ingredients:
1 1/2 cup(s) organic whole wheat flour
1 cup(s) organic oat flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 teaspoon(s) kosher salt
1/2 stick(s) organic sweet butter
1 cup(s) organic date sugar
2 large organic free range eggs
1 teaspoon(s) organic vanilla extract
1 cup(s) organic low-fat sour cream
1 1/2 cup(s) organic blueberries
Organic ground cinnamon and organic evaporated cane juice crystals, for dusting


Directions

Lightly grease muffin tins and preheat oven to 400 degrees F.

Whisk together the whole wheat flour, oat flour, baking powder, baking soda, and salt in a medium bowl.

Cream together the butter with the sugar and beat until light and fluffy. Scrape down the bowl and add the eggs, one at a time, blending well after each addition. Add vanilla and sour cream and mix until just combined. Stir in blueberries.

Add the dry ingredients to the wet ingredients, 1/3 at a time, just until the batter is combined. Chill for 1 hour, or even better, overnight.

Scoop batter by 1/4-cup-full into prepared baking tins. Dust the tops with the ground cinnamon and cane juice crystals. Bake muffins for 22 to 26 minutes, until the tops are nice and brown.

Remove to a cooling rack for 5 minutes, then remove from tins.

http://www.delish.com/recipefinder/blueberry-muffins?click=recipe_sr

Green Goddess Ranch

Ingredients:
4 scallions, trimmed and cut into 8 pieces
1 bunch(es) organic Italian parsley leaves
1 tablespoon(s) organic cider vinegar
1/4 teaspoon(s) kosher salt
Freshly ground black pepper
1/4 teaspoon(s) organic celery seed
1/2 cup(s) low-fat Greek-style yogurt
1/2 cup(s) low-fat sour cream
1/2 cup(s) organic low-fat buttermilk
3 tablespoon(s) extra virgin olive oil


Directions

Place the scallion and parsley in a food processor and pulse until chopped fine.

Add the remaining ingredients and pulse the mixture to combine.

Add salt and pepper to taste.

http://www.delish.com/recipefinder/green-goddess-ranch-dressing-recipe?click=recipe_sr