Banana Applesauce Bread(makes 1 loaf)1 1/2 cups Flour ( I use a mix of equal parts Organic Whole Wheat Flour and Organic All Purpose Flour)1 teaspoon baking powder 1 teaspoon baking soda1/2 teaspoon ground cinnamon1/2 cup sugar2 tablespoons butter, melted3 medium ripe bananas, mashed1/2 cup applesauce1 egg, slightly beatencooking spray to coat a 9x5 loaf pan
Preheat oven to 350 degreesCombine flour, baking powder, baking soda and cinnamon in one bowl.In another bowl combine sugar, melted butter, mashed bananas, applesauce and egg.Add banana mixture into the flour mixture. Stir together just until the dry ingredients are moistened.Pour batter into the coated 9x5 loaf pan. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.Cool in pan for about 10 minutes if you can last that long. Remove from pan and serve warm or place on wire rack and cool for later. I like to double this recipe so I can enjoy one loaf now and cool one for later.

What a delicious way to start the day. God's word, a good cup of coffee and a slice of banana bread.

Peachy Good Scones1/2 cup coconut shortening
1 cup organic whole wheat flour
1 cup organic unbleached all purpose flour
1/2 cup organic oats
1 tablespoon baking powder (aluminum free)
1/4 teaspoon natural unbleached sea salt
1 teaspoon organic cinnamon
1/3 cup organic turbinado sugar
1 cup organic fresh or frozen peaches, cut into 1/2 in. cubes
1/3 cup organic half-n-half or whole milk
1 teaspoon organic vanilla extract
Preheat oven to 400 degrees.
Put your coconut shortening in the freezer for about 20 minutes. So it gets the consistency of a stick of butter. Don't remove from freezer until you are ready to use it.
Line baking sheet with parchment paper or spray with cooking spray.

In food processor combine dry ingredients: both flours, oats,  baking powder, salt, cinnamon, and sugar. Pulse 3 to 4 times.
  Take shortening out of freezer and cut into 1/2 in. cubes.
Take of the lid to the processor and place the shortening around the processor. Put lid back on and pulse until the shortening becomes pea sized. You may have to use a spatula to scrape the sides down.

      Add in your fruit and pulse about 3 times. Do not over mix.
        Pour in your milk and pulse until dough form

  Turn out onto floured surface and roll into about 1/2 thick. 
  Sprinkle some turbinado sugar on top and cut as if you were cutting a pizza.
Place triangles on lined baking sheet and bake in 400 degree oven for 12 to 15 minutes.

 Good For You Pumpkin Bread:
1 1/3 cups Coconut Shortening (you can use softened butter or margarine)
2 cups Turbinado Sugar
3 organic brown eggs (room temperature)
1 tablespoon organic vanilla
3 cups organic all-purpose wheat flour
1 tablespoon aluminum free baking powder
1 1/2 teaspoons baking soda
1 tablespoon pumpkin pie spice
1 can solid pack organic pumpkin (15 to 16oz)

Pre-heat oven to 350 degrees.
In a large mixing bowl combine sugar and shortening until it looks like and has the consistency of thick oatmeal.
Add in vanilla  and incorporate. Add in eggs one at a time and mix well after each.
In another bowl combine your dry ingredients (flour, baking powder, baking soda and pumpkin pie spice). I use a wire whisk. I find it incorporates the dry ingredients better than just a fork.
Add the dry mixture to the wet mixture.  1/3 of the dry at a time, incorporating the dry fully into the wet after each. Last but not least add in the star ingredient which is the pumpkin. Mix it in fully. The consistency of the batter will resemble that of brownie batter.
Pour even amounts of batter into 2 greased (I used a canola oil cooking spray) 9in x 5in x 3in loaf pans. Bake for 45 to 50 minutes or until a toothpick stuck in center comes out clean.
I like to serve my pumpkin bread warm and since it is a healthier version a little butter on it won't hurt, right?

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