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Cornmeal Patties with Sauce


1 1/4 cups ground blue cornmeal
3/4 cup fine corn or oat flour
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
2/3 cup honey
2 tbsp vegetable oil
2 eggs, lightly beaten
1 green chili, finely chopped and/or 1 tsp Chili powder

Combine first cornmeal, flour, baking powder, and salt in a large bowl.
Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Heat nonstick skillet over medium heat.
Coat lightly with oil and dollop 1/4 cup batter for each cake.
Warm remaining honey in a saucepan and add chili powder. Drizzle over cakes.

or make a creamy cheese sauce:
2 tablespoons butter
2 tablespoons cornstarch
1 1/2 cups milk
2 cups grated cheddar cheese

Melt the butter in a heavy saucepan. Stir in the flour to make a paste.
While on low heat, add a little of the milk and stir until combined.
Add the rest of the milk a little at a time, stirring constantly.
Continue heating, stirring regularly, until the sauce starts to bubble. Drizzle over cakes.

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.


This is my everything free pizza crust: gluten, dairy, egg, soy free, (and vegan if you do yeast), but has a yeast free option too!


3/4 c each of:
corn flour (or fine corn meal), potato starch, sorghum, and sweet rice flour (or white rice flour)
1 cup warm water
2 1/2 t or 1 packet of dry yeast*
1 T sugar (you can replace this with all natural sweeteners like honey, agave, maple syrup)
2 T olive oil
3/4 t salt
3 T. ground flax + 2 T. warm water AND 2 T. arrowroot + 1 T. warm water (or 2 whole eggs)

Set yeast, water, and sugar in a small container and cover with plastic wrap -- leave it to proof for 10 minutes.
Whisk flax and water until 'gooey'.
Whisk arrowroot and water until 'goopy' -- they should remind you of glue.
Sift flours and salt.
Once yeast has proofed add yeast to sifted flours then alternately add flax mixture, arrowroot mixture, and oil. (If using eggs just whisk and incorporate them.)
Mix well.
Cover mixture with plastic wrap and let rise for at least 10 minutes.
Scoop onto a well oiled cookie sheet with a lip (jelly roll pan) and bake at 350° F for 20 minutes.
At this point you can freeze the crust and save it for later use or top it.
After topping bake at 350° F for an additional 20 minutes or until the toppings are melted and lightly browned.
Do not use a pizza stone for the first baking, it can make it dry out, you can use it for the second baking.
You can store uncooked dough for a couple of days in the refrigerator.

*no yeast?
replace sugar and yeast with 2 t of baking soda and 2 t of baking powder plus 1 T of buttermilk (non dairy with alternative milk and lemon juice or apple cider vinegar ok too -- or even sour cream)

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.


Homemade Pasta

Great for making use of that pasta maker attachment still in the box or that rolling pin gathering dust in your drawer!


3 1/2 cups of GF all purpose flour or
equal parts potato starch, fine corn flour, fine white rice flour or quinoa flour
4 large eggs
1/2 T olive oil

optional: add flavor like garlic, basil, or even replace olive oil with pesto!


Make a mound of the flour in the center of a large working surface covered in parchment, tape down edges for ease of use.
Make a well in the middle and add the eggs and olive oil.
Use a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
Keep pulling flour up from the base of the well as you move along.
The dough will come together when half of the flour is incorporated.
At this point, oil your hands and begin kneading the dough with both hands, using the palms of your hands.
Once it is a consistent dough - smooth, elastic, and a little sticky -- wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Then roll or shape for use.
Break about 1/6th of the dough ball off, rewrap the rest to prevent it drying out.
Re-cover work space with parchment and tape down edges for ease of use.
If you find you need to flour the surface try using some fine corn flour.
Roll thinly and then slice into strips -- using pasta maker or pizza wheel.
Lift strips with spatula and rest on damp towel until ready to boil. Or dry on pasta drying rack, (even your laundry rack would work -- but if your dough is sticky, lay parchment strips under while it dries.)

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.


Strawberries and Balsamic

One of my favorite summer soiree desserts -- great with early strawberries or those strawberries that just aren't as pretty anymore -- enjoy!

1 pound strawberries; washed, hulled
2 T of aged balsamic vinegar
1/4 cup honey; (agave or granulated sugar would be fine - maple syrup would be too strong)
dash of fresh ground pepper (I like white but black would be fine)

Marinated Way:
Slice strawberries.
Drizzle and coat with honey.
Sprinkle balsamic over fruit and lightly toss to mix.
Let sit for at least 4 hours.
Just before serving crush a dash of pepper on top.

Quick Way:
Shake vinegar and honey in a glass jar with the lid on until the mixture is frothy.
Slice strawberries, (or if they are not so 'fine', dice them small).
Pour vinegar mix over strawberries.
Crush a dash of pepper on top.

Either way serve on their own or:
over bitter greens
fresh vanilla ice cream

If your strawberries are too soft, mix all the ingredients together and make a dressing!


Too Dry Baked Goods?! Try These Tips!

In no particular order here are some tips for more benevolent baked goods!

check your oven temp with an oven thermometer

lower the oven temp by 25-50 degrees (if your product is too crumbly do not lower the temp)

when using glass and dark colored pans -- lower the oven temp and follow manufacturers' directions -- as these pan direct heat back into the baked goods

silicone pans tend to leave products a bit dry - follow manufacturers directions and do not put silicone pan on a cookie sheet

try using shiny pans which reflect heat away from baked goods

make sure you are using the middle baking rack

add a cookie sheet filled with water on the rack below the one with your baked goods

make sure you didn't add to much flour

make sure you didn't add too much baking soda

make sure you didn't add too much salt

make sure you used enough fat

did you use coconut flour? you needed to add extra liquid, did you?

change to a solid fat like butter versus margarine or liquid oil -- or use a high heat oil

cool baked goods with good air flow around the pan -- do not cool on the stove top or directly on the counter

don't over fill pans -- for most recipes this means between 1/2 and 3/4 full

Make sure you are creaming the butter and sugar enough -- about 3 to 4 minutes

Don't over bake! Testing pick should come out with wet crumb/batter not dry

Store your baked good in an air-tight container

do not use water instead of milk

try adding unflavored, unsweetened gelatin, agar, or carrageenan

add more liquid and/or binding agents (e.g. eggs)

increase fat used -- butter, milk, etc.

measure dry goods by spooning them into measuring cups and knifing off the tops OR by weight

Have more? Share them with us!


Muffins! (share them with a moose)

awesome children's book --
make it a book and cook event!

3 eggs
2 T butter, melted
2 T coconut milk or whole milk
3 T honey
1/4 t salt
1/4 t vanilla
1/4 cup coconut flour, sifted
1/4 t baking powder

Grease or use muffin cups in a six muffin pan.
Mix eggs, butter, coconut milk, honey, salt, and vanilla.
Whisk coconut flour with baking powder.
Blend mix into batter until smooth.
Pour, with small ice-cream scoop for more equal measuring, batter into muffin cups.
Bake at 400 degrees F for 15-20 minutes.

replace eggs with 3 T finely ground flax seeds = 3 T hot water
add 3 T of arrowroot flour
replace butter with coconut oil or fruit puree
replace honey with agave or brown sugar

exchange vanilla for lemon or almond extract
add 1/2 cup of nuts or dried fruit
add 1/2 cup fresh or still frozen fruit after muffins had been baking for about 5 minutes


Banana Bread

1 1/4 cup sugar
1/2 cup butter, softened
2 eggs, separated
3-4 bananas, overripe (7+), mashed
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gluten Free all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Pre-heat oven to 350°F. Grease bottoms only or line with pan liner two 8" or one 9" loaf pan(s).
Mix sugar and butter in large bowl.
Stir in egg yolks until well blended.
Add bananas, buttermilk and vanilla.
Beat until smooth.
Sift in flour, baking soda and salt.
Lightly whip egg whites, Fold them into mixture.
Pour into pans.
Bake 8" pans ~1 hour, 9" pan ~1 1/4 hours, or until toothpick inserted in center comes out clean. Cool in pans for at least 15 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
Let sit about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Wrap in wax paper or parchment paper and place in a zip top bag to freeze for up to a month.

add 1 cup total of one or more of the following:
chopped nuts, chocolate chips, butterscotch chips, dried fruit, fresh berries, cut fruit, frozen fruit, or even nut/seed butter.

Replace buttermilk with plain yogurt.

Replace butter with margarine or coconut oil or try using a fruit puree for more dense result.

Replace the vanilla with another extract flavor -- chocolate? :)

Images are for illustration only.
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Quinoa, Onions, Asparagus, Bell Peppers, Tomatoes

  • Quinoa are the seeds of a grain-like plant known for its high protein content. Not only does it contain calcium and magnesium, but it's a great complex carbohydrate alternative to brown rice. It's high in lysine, an immune-supporting amino acid and vitamin B6, a likely mood booster.
  • Onions are packed with anti-inflammatory, anti-cancer properties. They're best for you in the raw form, but cooked onions are great, too.
  • Asparagus is high in nutrients and vitamins such as vitamin K, which helps the body absorb calcium.
  • Green Bell Peppers help cleanse the liver and may help lower high blood pressure. They contain lots of vitamin A and C as well as potassium.
  • Tomatoes are high in lycopene, a cancer-fighting antioxidant.