4 Healthy Baking Recipes from Bob's Red Mill

On a cold autumn day, nothing's better than coming inside to a warm kitchen and these delicious recipes from Bob's Red Mill sure do provide some inspiration. Try them today and enjoy some better-for-you baked goods...

MINI LEMON ROSEMARY CORNMEAL LOAVES (above)

Ingredients

• 1 cup unsalted butter (room temperature)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 Tbsp finely chopped fresh rosemary
• 1 Tbsp freshly grated lemon zest
• 1 tsp vanilla extract
• 3 eggs (room temperature)
• 1 cup Bob’s Red Mill Corn Grits/Polenta
• 2/3 cup Bob’s Red Mill Unbleached White All-Purpose Flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/3 cup pine nuts, lightly toasted

Instructions

1. Preheat the oven to 350°F and prepare the pans by greasing them with oil. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar and brown sugar. Mix on medium-high speed until light and fluffy, about 2-3 minutes. Use a spatula to scrape the bowl.
3. Add the rosemary, lemon zest and vanilla extract. Mix on low speed to combine. Add the eggs one at a time, mixing thoroughly with each addition.
4. Add the corn grits, flour, baking powder and salt. Mix on low speed until just combined. Remove the bowl from the mixer and fold in the pine nuts.
5. Divide the dough equally among the three mini loaf pans. Place in the oven and bake for 28-33 minutes, or until a cake tester inserted in the center comes out clean. Let sit in the pans for 5 minutes, then remove the loaves and place on a baking rack to cool completely.

GERMAN APPLE CAKE

Ingredients

• 2 cups Bob’s Red Mill unbleached white all-purpose flour
• 2 cups sugar
• 2 tsp ground cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 2 eggs
• 4 cups apple, chopped
• 1 cup chopped walnuts
• 1/2 cup oil
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350ºF. Grease a 9x13-inch pan.
2. Blend together flour, sugar, cinnamon, salt, and baking soda.
3. Combine eggs, apple, walnuts, oil, and vanilla. Add wet ingredients to dry and mix well. The batter will be very thick and sticky.
4. Spread batter into the prepared pan, smooth top, and bake for 40 - 45 minutes. Let cool before slicing.

PALEO BROWNIES

Ingredients

• 1 1/2 cups honey
• 6 oz unsweetened chocolate, chopped
• 1/2 cup coconut oil
• 1 tsp vanilla extract
• 5 eggs
• 1/2 cup Bob’s Red Mill Paleo Baking Flour
• 1/4 cup Cocoa Powder
• 1/4 tsp Salt

Instructions

1. Preheat oven to 325°F. Line a 9 x 13-inch pan with parchment paper.
2. In a small pot, melt honey, unsweetened chocolate and coconut oil over low heat. Whisk frequently to combine and prevent burning. Remove from heat, add vanilla extract, and set aside.
3. In a small bowl, sift together Paleo Baking Flour, cocoa powder and salt. Set aside.
4. Whip eggs until light and fluffy, about 5 minutes. Add chocolate mixture to eggs and mix well. Fold in dry ingredients.
5. Transfer batter to prepared pan and bake until a toothpick inserted into the center comes

PEAR STREUSEL TART

Ingredients

• 3 cups Bob’s Red Mill Unbleached White All-Purpose Flour
• 2 tsp baking powder
• ½ tsp kosher salt
• 1 Tbsp Chinese Five Spice
• ⅔ cup + 2 Tbsp granulated sugar, divided
• 1 cup unsalted butter, chilled and cubed
• 1 tsp vanilla or almond extract
• 1 egg
• 1 egg yolk
• 5 Bartlett pears
• powdered sugar for topping (optional)

Instructions

1. Preheat oven to 375°F and spray or butter an 8-inch springform pan.
2. In a large bowl, whisk together flour, baking powder, salt, spice and ⅔ cup sugar.
3. Add cubed butter and gently mix to coat with flour. Add extract, whole egg and egg yolk. Either by hand or with a pastry cutter, cut butter into the dough until a crumbly dough is formed. Set aside ⅓ of the dough to use as the streusel topping.
4. Knead the remaining ⅔ of dough until it just comes together. Press the dough into the prepared pan, coming up the sides ¾-inch to create the crust. Chill for 15 minutes while you prepare the fruit.
5. Wash, core and slice pears into ½-inch slices. Gently toss with 2 tablespoons sugar then layer over the chilled crust. Evenly sprinkle the remaining ⅓ of the crumbly dough over the top to create the streusel.
6. Place the springform pan atop a baking sheet to catch any juices that may seep from the pan. Bake for 65-70 minutes until the streusel is golden brown on top.
7. Cool in the pan for 20 minutes before removing the ring. Top with powdered sugar, slice and serve warm.