Recipes

Olaya’s Morning Cookies (naturally gluten free!)

Ingredients

• 6 tablespoons unsalted butter

• ¼ cup granulated sugar

• ¼ cup light brown sugar, lightly packed

• 1 large egg

• ½ teaspoon salt

• ½ teaspoon vanilla extract

• ¾ cup oat flour

• ½ teaspoon baking soda

• ¼ teaspoon ground cinnamon

• 1¼ cups extra-thick rolled oats (or substitute old-fashioned oats)

• ¼ cup golden flaxseed meal

• ½ cup dried cranberries

• ½ cup chopped walnuts

• Other add-ins of your choice

Add-Ins

• Raisins

• Pecans

• Slivered almonds

• Golden raisins

• Dried cherries

• Dried blueberries or other dried fruit

• Chocolate chips

• Sweetened dried coconut

Directions

1. Preheat oven to 350°F.

2. Prepare 2 baking sheets by lining with parchment.

3. Cream butter and both sugars together in a large bowl.

4. Mix in the egg, salt, and vanilla.

5. Stir in the flour, baking soda, and cinnamon until combined.

6. Add the oats, flaxseed meal, cranberries, and walnuts (or other add-ins). Stir until just combined.

7. Using a spoon, form cookie dough into small to medium-sized balls. Place on the baking sheets. Press down slightly to flatten.

8. Bake for 12–15 minutes.

9. These cookies keep for 2 or 3 days in an airtight container.’

Blueberry Cornmeal Cake

Ingredients

• 1½ cups all-purpose flour or gluten-free flour

• ½ cup medium-grind yellow cornmeal

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• Zest from 2 lemons

• ⅔ cup buttermilk

• 1½ cups fresh blueberries

Directions

1. Preheat oven to 350°F. Butter or grease an 8-inch springform pan. You can also cut a parchment round to fit the bottom of the pan.

2. Stir together flour, cornmeal, baking powder, baking soda, and salt. Set aside.

3. Cream sugar and butter using stand mixer or hand held mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon zest.

4. Add dry ingredients to butter mixture, alternating with buttermilk. End with flour mixture.

5. Pour batter into prepared cake pan. Sprinkle fresh blueberries on top.

6. Bake at 350° degrees for 40–50 minutes. The cake should start to pull away from the sides of the pan and spring back when lightly pressed in the center with a fingertip.

7. Cool in pan for 10 minutes. Remove cake from springform pan; serve warm or at room temperature.

Lavender Tea Bread

Ingredients

• ¾ cup milk

• 3 tablespoons finely chopped fresh lavender

• 6 tablespoons butter, softened

• 1 cup white sugar

• 2 eggs

• 2 cups all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

Directions

1. Preheat the oven to 325°F. Grease and flour a 9-inch x 5-inch loaf pan.

2. Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.

3. In a medium bowl, cream together butter and sugar. Beat in the eggs until the mixture is light and fluffy.

4. Combine the flour, baking powder, and salt.

5. Stir the flour mixture into the creamed mixture, alternately with the milk and lavender, until just blended. Pour into the prepared pan.

6. Bake for 50 minutes at 350° or until a wooden pick inserted into the loaf comes out clean.

7. Cool before serving.