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French Toast Muffins {gluten free, dairy free, nut free}

French Toast Muffins {Gluten Free Dairy Free Nut Free} || Homemade Dutch Apple Pie

 I love breakfast! It’s my favorite meal of the day.  Savory or sweet. I like almost all breakfast foods. I’m ready to eat the moment I get out of bed.

That being said I don’t have a lot of time to make breakfast in the morning. So I stick to simple.

Yogurt, granola, muffins – they are all staples in our house. And I thoroughly enjoy them.

But one of my absolute favorite breakfasts is french toast. Growing up my mom made french toast almost every Saturday morning. It never got old.

Eggy and buttery goodness is how I think of french toast. Top it with maple syrup. Divine.

 I do make french toast once in a while now when we have breakfast for dinner. But not very often. Especially now with so many allergies. I don’t even have bread that my son can eat. So french toast usually isn’t even an option.

French Toast Muffins {Gluten Free Dairy Free Nut Free} || Homemade Dutch Apple Pie 3

So I created a new version of french toast – in muffin form!

French toast muffins capture the flavor of french toast without needing bread. Plus they don’t involve standing at the stove, and they are easier for kids to eat.

 These muffins also make a very easy weekday morning breakfast. Make a big batch. Freeze them. They can go straight from the freezer into the oven for a few minutes. Dip the muffins into syrup or honey and breakfast is ready.

If you’re in a rush you can grab a muffin for the car. There is syrup in the muffin so it still tastes great without anything on top.

Do you need something different for school lunches? A french toast muffin pairs well with a cup of soup for a nourishing lunch.

No matter when or how you serve them french toast muffins are great. Now you can have french toast even if you can’t have bread.

French Toast Muffins {Gluten Free Dairy Free Nut Free} || Homemade Dutch Apple Pie 2

French Toast Muffins {Gluten Free, Dairy Free}
Yields 18
French toast in the form of a muffin.
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Ingredients
  1. 1 cup white gluten free flour (white rice, tapioca)
  2. 1 cup whole grain gluten free flour (brown rice, amaranth, teff, sorghum)
  3. 1/3 cup organic cane sugar or coconut sugar
  4. 1 tsp. baking powder
  5. 1/2 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 4 eggs
  8. 1/2 cup melted coconut oil, palm shortening, lard or butter
  9. 1/2 cup honey and/or maple syrup
  10. 1 tsp. vanilla
Instructions
  1. Preheat oven to 350*F.
  2. Line a muffin pan with muffin cups or grease well.
  3. In a large bowl combine the dry ingredients.
  4. Add the eggs, syrup and vanilla. Mix.
  5. Add the melted fat. Mix until well combined.
  6. Pour the batter into the prepared muffin cups, filling 3/4 full.
  7. Bake for 25 minutes.
  8. Serve warm with honey or syrup.
  9. Store leftovers in a sealed container at room temperature.
Notes
  1. These muffins freeze well. When ready to serve simply thaw and warm in the oven for a few minutes.
  2. If you like french toast that is eggier, add one or two extra eggs to the batter.
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Double Raspberry Chocolate Chip Muffins {gluten free, dairy free, nut free}

Double raspberry chocolate chip muffins are gluten, dairy and nut free treats packed with fresh raspberries.Double Raspberry Chocolate Chip Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple PieWhen fall arrives everyone is thinking about apples, pears and pumpkins. But don’t forget the end of summer/early fall fruit that reappears – raspberries!  Yes, they come back.

This year we were able to go raspberry picking and enjoy a few raspberry treats with our last few days of warm weather.

I made raspberry ice cream, raspberry yogurt and raspberry pancake topping. Those are all great! But my favorite was the double raspberry chocolate chip muffins.

These muffins have the perfect amount of moisture from the raspberries and an extra hint of sweetness from the chocolate chips. You’ll never know they are gluten and dairy free.

Raspberry muffins make an easy breakfast. They also pair well with any kind of soup for a simple, nourishing lunch or dinner. So make a big batch, stash some in the freezer and you’re ready to go.

My kids devoured these muffins. My daughter even ate two with her meal!  Even though one recipe makes 18 muffins, none of them made it to our freezer. I should have made a double batch.

Take advantage of this late summer fruit and enjoy a special breakfast treat. Your whole family will love double raspberry chocolate chip muffins.

Double Raspberry Chocolate Chip Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple Pie

This post is linked to From the Archives Friday.

Double Raspberry Chocolate Chip Muffins (gluten free, dairy free, nut free)
Yields 18
A moist muffin filled with raspberry and chocolate.
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Ingredients
  1. 1 cup "white" gluten free flour (tapioca, white rice)
  2. 1 cup whole grain gluten free flour (teff, amaranth, sorghum, brown rice)
  3. 1 cup organic cane sugar or coconut sugar
  4. 1 tsp. aluminum free baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. unrefined sea salt
  7. 1 tsp. organic vanilla extract
  8. 2 Tbsp. honey
  9. 1/2 cup melted coconut oil or palm shortening (or butter)
  10. 3 eggs
  11. 1 cup + 1/2 cup raspberries
  12. 1/2 cup mini chocolate chips, nuts or dried fruit (optional)
Instructions
  1. Preheat oven to 375*F. Line a muffin pan with paper muffin cups, silicon cups or grease the pan.
  2. In a large bowl combine the flour, sugar, powder, soda and salt.
  3. Add the eggs, vanilla and honey. Beat until just combined.
  4. Add the melted fat. Beat until combined.
  5. Add 1 cup raspberries. Beat until well combined (raspberries will "puree" into the batter).
  6. Stir in chocolate chips, nuts and/or dried fruit if desired.
  7. Fill muffin cups 3/4 full with batter.
  8. Using the remaining 1/2 cup raspberries, place 1-3 raspberries on the top of each muffin.
  9. Bake for 25 minutes.
  10. Allow the muffins to cool for 5 minutes before serving.
  11. Store in an airtight container at room temperature or in the freezer for long term storage.
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Pancake Muffins {Gluten Free, Dairy Free, Nut Free}

Pancake Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple PieFall activities are in full swing. Everyone is busy. This is when it gets harder to keep healthy food on the table.

When time gets cut short breakfast is usually the first meal to suffer. You opt for whatever is easiest to grab in the morning.

Do you need a time saving breakfast that your kids will love? Don’t reach for a  box. Try pancake muffins!

You can make a big batch ahead of time and then just warm up as many as you need. There is no need to stand at the stove flipping pancakes, trying to keep them warm.

Are you preparing breakfast for the whole family or even for guests? With pancake muffins you can cook pancakes for a crowd and have them all ready at the same time.

Pancake muffins have just a hint of sweetness and you can add all of your favorite toppings – butter, syrup, honey, fruit, etc. Serve them alongside scrambled eggs, sausage, bacon or yogurt for a well balanced breakfast.

Do you want to spruce them up a bit? Add some fruit or chocolate chips for a special pancake treat.

Pancakes don’t have to be a weekend treat. You can have them any time by turning them into muffins.  You can even eat them on the go. Spread some butter, honey or jam in the middle and take them with you.

Do you like pancakes? Try a pancake muffin!

Pancake Muffins - Gluten Free Dairy Free Nut Free || Homemade Dutch Apple Pie

 

Pancake Muffins {Gluten Free, Dairy Free, Nut Free}
Yields 12
Pancakes in the form of a muffin for easy making and taking.
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Ingredients
  1. 2 cups any combination of gluten free flours (I used 1 cup tapioca, 1 cup amaranth)
  2. 1 1/2 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1/2 tsp. sea salt
  5. 2 Tbsp. cane sugar or coconut sugar
  6. 2 eggs
  7. 6 Tbsp. fat, melted (coconut oil, palm shortening, lard or butter)
  8. 1/2 cup milk or milk substitute
  9. 1 Tbsp. honey or maple syrup
  10. 1 tsp. vanilla
Optional add-ins
  1. 1/2 cup fresh fruit, chocolate chips or cooked sausage
Instructions
  1. Heat the oven to 350*F. Grease a muffin tin.
  2. In a large bowl combine the dry ingredients. Add the wet ingredients and mix well.
  3. Stir in any add-ins.
  4. Pour the batter into the prepared muffin pan.
  5. Bake 25 minutes, until golden brown.
  6. Serve with honey, maple syrup, jam and/or butter.
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Gluten Free Corn Muffin Mix

Gluten Free Corn Muffin Mix - Homemade Dutch Apple Pie

When it comes to getting dinner on the table I like simple. Using a mix for muffins definitely makes baking simple.

But there is no need to buy a mix at the store. You can make your own!

This corn muffin mix comes together in minutes. Then whenever you want corn muffins to serve for breakfast or to go with chili or soup all you have to do is add a few ingredients, stir and bake.

My kids LOVE having corn muffins with chili. We like to top them with butter, honey, maple syrup or jam. No matter how you serve them, corn muffins are good.

Do you eat corn muffins often? Triple the recipe so you can make some any time.

A homemade muffin mix also makes a great gift. Pair it with a jar of coconut oil and you have a nutritious and heartfelt present for family, friends or a new mom.

Prepare some corn muffin mix on the weekend or whenever you have time. Then bake up a fresh batch of muffins any night of the week. Your family will love it! 

Gluten Free Corn Muffin Mix - Homemade Dutch Apple Pie 2

Gluten Free Corn Muffin Mix
Yields 12
A simple corn muffin mix that is gluten and dairy free.
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Dry Mix
  1. 1 cup organic cornmeal
  2. 1 cup any combination of gluten free flour (a white flour for half of the mix works best)
  3. 2/3 cup organic cane sugar, sucanat or coconut sugar
  4. 1 tsp. sea salt
  5. 2 tsp. baking powder
  6. 1 tsp. baking soda
Corn Muffins
  1. Dry mix
  2. 1 egg
  3. 3/4 cup milk or milk substitute
  4. 1/3 cup coconut oil or butter, melted
Dry Mix
  1. In a medium bowl combine all of the dry ingredients.
  2. Pour the mix into a container for storage and sea (I like using glass jars).
  3. Store the mix in the cupboard, refrigerator or freezer (depending on how long you plan to store it).
Corn Muffins
  1. Heat the oven to 350*F. Line a muffin pan with muffin cups or grease well.
  2. Combine the dry mix with the wet ingredients. Mix well.
  3. Pour the batter into 12 muffins cups.
  4. Bake 20 - 25 minutes, until golden and baked completely.
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Gluten Free Cheese Biscuits

Cheesy, flaky and gluten free. These gluten free cheese biscuits are the perfect compliment to any soup or salad.

Gluten Free Cheese Biscuits || Homemade Dutch Apple Pie Whenever I make soup (which is quite often) I serve some kind of sweet bread with it. I just love salty and sweet together. So we eat lots of muffins, sweet breads, etc.

Recently I wanted something different. I went with savory for a change. I made cheese biscuits.

Cheese biscuits are very easy to make.  They bake up nicely with a slightly crispy crust and a soft inside.

You can serve cheese biscuits with your favorite soup, have them for breakfast or enjoy them as a snack any time of day.

These biscuits are gluten, egg and nut free. You can use any variety of cheese you like and add any seasoning. Some herbs would really boost the flavor.

As school starts and you are trying to get easy meals on the table, a crockpot full of soup with cheese biscuits on the side is perfect.

Gluten Free Cheese Biscuits || Homemade Dutch Apple Pie

Gluten Free Cheese Biscuits
Yields 6
A gluten free biscuit that is light and cheesy .
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Ingredients
  1. 1 cup any combination of gluten free flour (i.e. amaranth, rice, sorghum, tapioca)
  2. 1/4 cup cold butter
  3. 1/4 tsp. sea salt
  4. 1 tsp. baking powder
  5. 1/2 tsp. baking soda
  6. 1 tsp. ground flax seed
  7. 1/2 tsp. garlic powder or other seasoning/herb of choice (optional)
  8. 1 cup grated cheese
  9. 1/2 cup milk
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. In a large bowl combine the flour, salt, powder, soda, flax seed and seasoning.
  3. Cut in the butter until the mixture is crumbly.
  4. Add the cheese and mix.
  5. Add the milk and mix.
  6. Divide the dough into 6-8 parts.
  7. Shape each mound of dough into a ball. Place on the parchment paper and flatten slightly.
  8. Bake for 30 - 35 minutes, until golden and baked through.
  9. Allow to cool slightly before serving.
Notes
  1. If not serving fresh, reheat in the oven for 5-10 minutes to crisp.
  2. Using half "white" flour works best (white rice or tapioca)
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Zucchini Cake With Two Frostings (gluten free, dairy free)

Zucchini Cake With Two Frostings: gluten free dairy free || Homemade Dutch Apple PieSchool is starting. Fall is coming. But don’t think it’s too late for another zucchini treat!

We get quite a bit of zucchini from our garden every summer. So I’m always trying to find new ways to use it.

This year I created a gluten free dairy free zucchini cake. To make it extra special I came up with two kinds of frosting. One is a cream cheese icing. The other is a dairy free cinnamon sugar buttercream.

Both frostings are equally delicious. I like the tang and lightness of the cream cheese icing. My kids really liked the cinnamon sugar frosting.

One of the best parts about this cake is that it’s packed with two cups of zucchini. It’s also very allergen-friendly and refined sugar free.

Zucchini cake works well as a breakfast (like coffee cake) or as a dessert. We even ate some for dinner with soup. It’s good no matter how you serve it.

Kick off the school year with a special treat that is also very healthy.  Zucchini cake is the perfect fit.

Zucchini Cake With Two Frostings: gluten free dairy free || Homemade Dutch Apple Pie

Zucchini Cake With Two Frostings
Serves 12
A light zucchini cake that is gluten, dairy and nut free - with two frosting options.
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Cake
  1. 2 cups any combination gluten free flours (rice, tapioca, sorghum, amaranth, teff)
  2. 2 cups grated zucchini
  3. 1 cup cane sugar or coconut sugar
  4. 2 tsp. aluminum-free baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 tsp. cinnamon
  8. 1/2 cup butter, coconut, lard or palm shortening - soft/room temp
  9. 2 eggs
  10. 1 tsp. vanilla
Cream Cheese Frosting
  1. 1/2 cup whole milk yogurt or coconut milk yogurt
  2. 2 Tbsp. maple syrup
  3. 1/2 cup tapioca flour
  4. 1/2 tsp. vanilla
Dairy Free Cinnamon Sugar Frosting
  1. 1/2 cup organic palm shortening (can be replaced with butter if you tolerate dairy)
  2. 1/2 cup coconut sugar
  3. 3 Tbsp. maple syrup
  4. 1 tsp. vanilla
  5. 3/4 tsp. cinnamon
Zucchini Cake
  1. Heat the oven to 350*F. Grease an 8x11" baking pan.
  2. In a large bowl combine all of the cake ingredients. Mix well.
  3. Pour the batter into the prepared pan.
  4. Bake for 45 minutes. Allow to cool before frosting.
Cream Cheese Frosting
  1. Combine all of the frosting ingredients. Mix well.
  2. Let sit in the refrigerator at least 15 minutes before using.
Dairy Free Cinnamon Sugar Frosting
  1. Combine all of the frosting ingredients. Mix well.
  2. Use immediately or cover for use later.
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Gluten Free Dairy Free Blueberry Scones

Gluten Free Dairy Free Blueberry Scones || Homemade Dutch Apple Pie

If you haven’t noticed yet, I love scones! They are like a cross between a muffin and a cookie.

Scones are great for breakfast, brunch, a snack or even dessert. I enjoy serving them with soup. A sweet scone is a great contrast to salty soup.  Plus it helps fill you up and get a good balance of carbohydrates, protein and fat in your meal.

The nice thing about these blueberry scones is that they are gluten, dairy and nut free. They can also be made egg free.

My daughter raved about these scones. She said they are like blueberry cookies.

This is another great way to use up some of your fresh blueberries. Or you can make them in the winter with your frozen stash.

Don’t think you have time to make scones for breakfast? Prepare the dough the night before and chill it over night. In the morning simply put the scones in the oven. By the time you get yourself ready you’ll have fresh scones. You can even freeze the dough for later.

Another option is to bake the scones when you have time and then freeze them for later.  Scones from the freezer make an easy breakfast on a school morning.

Serve a batch of blueberry scones with scrambled eggs, bacon, soup or cheese (that’s what I usually do for breakfast). You really can’t go wrong.

Do you like scones? You’ll love these gluten and dairy free blueberry scones.

Gluten Free Dairy Free Blueberry Scones || Homemade Dutch Apple Pie

Gluten Free Dairy Free Blueberry Scones
Yields 10
A light and sweet scone filled with fresh blueberries.
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Ingredients
  1. 1 cup white gluten free flour (tapioca, white rice)
  2. 1 cup whole grain gluten free flour (amaranth, sorghum, brown rice, teff)
  3. 1/2 cup cane sugar or coconut sugar
  4. 1 tsp. baking powder
  5. 1/2 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 cup room temperature fat - palm shortening, lard or butter
  8. 1/4 cup milk or milk substitute
  9. 2 egg yolks OR 1 tsp. flax seed + 1 Tbsp. milk or water
  10. 1 tsp. organic vanilla
  11. 1/2 cup blueberries (fresh or frozen, thawed)
Instructions
  1. Heat oven to 375*F. Line a baking sheet with parchment paper.
  2. In a food processor combine the flour, sugar, powder, soda, salt and fat. Pulse until mixture is crumbly.
  3. Add the milk, eggs and vanilla. Mix until well combined/a dough forms.
  4. Transfer the dough to a bowl. Stir in the blueberries.
  5. Drop by large mounds onto the baking sheet.
  6. Bake immediately or cover and chill until ready to bake.
  7. Bake 35 minutes. Allow to cool for 15 minutes before serving.
  8. Store in an airtight container.
  9. Warm in a 350*F oven for 5-10 minutes to re-crisp if serving again.
Notes
  1. I used a combination of tapioca and sorghum flour.
  2. The scones will get soft in a container. Warm in the oven to re-crisp.
  3. The dough can be chilled or frozen if you are not baking the scones right away.
  4. Baked scones can be frozen for long term storage.
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Gluten Free Dairy Free Blueberry Zucchini Muffins

Gluten Free Dairy Free Blueberry Zucchini Muffins || Homemade Dutch Apple Pie

 When blueberries and zucchini are in season that means it’s time for muffins! This is a great breakfast packed with fruits and vegetables.

The best part…you can’t even tell there is zucchini in them.  Seriously. They are just like blueberry muffins. Plus they are gluten, dairy and nut free.

Make a big batch. Eat some now and freeze some for later. Paired with a little protein, these blueberry zucchini muffins make an excellent quick breakfast for school mornings.

Do you need a delicious breakfast that is allergen-friendly but tastes moist and delicious? Blueberry zucchini muffins are just the thing. The zucchini keeps them moist while the blueberries add a burst of flavor.

My kids love these. I feel good knowing they are starting their day with quality carbohydrates and even vegetables.

No more dense, crumbly gluten free muffins. Blueberry zucchini muffins are the perfect breakfast for the whole family.  They are easy to make and can be prepared in advance. Breakfast just got a lot tastier, healthier and easier. 

Gluten Free Dairy Free Blueberry Zucchini Muffins || Homemade Dutch Apple Pie

Gluten Free Dairy Free Blueberry Zucchini Muffins
Yields 16
An allergen-friendly muffin combining fresh summer produce.
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Ingredients
  1. 1 1/4 cups whole grain gluten free flour (amaranth, sorghum, teff, brown rice)
  2. 1 cup white gluten free flour (white rice, tapioca)
  3. 1 cup cane sugar or coconut sugar
  4. 1 tsp. baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. sea salt
  7. 1/2 tsp. cinnamon
  8. 1 cup grated zucchini
  9. 1/3 cup coconut oil or palm shortening, melted (butter can also be used if you are not dairy free)
  10. 2 Tbsp. water
  11. 2 eggs
  12. 1 cup fresh or frozen blueberries
Instructions
  1. Heat the oven to 375*F. Grease a muffin pan or line with muffin cups.
  2. In a large bowl combine all of the ingredients, except the blueberries. Beat until well mixed.
  3. Stir in the blueberries.
  4. Fill muffin cups 3/4 full.
  5. Bake 25 - 30 minutes, until golden brown and baked through.
  6. Allow to cool for at least 10 minutes before serving.
  7. Store at room temperature for a few days or in the freezer for long term storage.
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Blueberry Chocolate Bread Pudding (gluten free, dairy free)

Blueberry Chocolate Bread Pudding (gluten free, dairy free, nut free) || Homemade Dutch Apple PieI have been doing a lot of gluten free bread experimenting lately. So far I haven’t come up with a winning recipe. That leaves me with a lot of loaves of so-so gluten free bread.

That means one thing…bread pudding!! Since it’s blueberry season I made blueberry bread pudding.

I love bread pudding for so many reasons.  It’s very easy to make. It’s a great way to use up bread scraps or old bread. Plus it’s completely delicious!

Bread pudding makes a great breakfast or dessert. You can modify it to meet your allergen needs and your personal tastes.

This version combines gluten free bread with fresh blueberries and a few chocolate chips for a soft and sweet treat with a burst of flavor from the berries.

Any kind of milk will work for this recipe. I used oat milk since it’s what we have on hand. Coconut milk would add a great richness to the bread pudding.

Are you in need of something different for breakfast? Try blueberry chocolate bread pudding. The whole family will love it.

Blueberry Chocolate Bread Pudding (gluten free, dairy free, nut free) || Homemade Dutch Apple Pie

Blueberry Chocolate Bread Pudding (gluten free, dairy free)
A soft and sweet bread pudding with fresh blueberries.
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Ingredients
  1. 2 cup gluten free bread, cut/torn into chunks
  2. 1 cup milk or milk subsittute
  3. 2 Tbsp. coconut oil, melted (or butter)
  4. 1/2 cup cane sugar or coconut sugar
  5. 2 eggs
  6. 1/4 tsp. sea salt
  7. 1/2 tsp. cinnamon
  8. 1 cup blueberries
  9. 1/4 cup mini chocolate chips (optional)
Instructions
  1. Heat oven to 350*F.
  2. Grease a 1 1/2 qt. casserole dish or 9" square baking dish.
  3. Combine all of the ingredients in a large bowl. Mix until well combined.
  4. Let sit 5 minutes for bread to absorb some of the liquid.
  5. Pour the mixture into the prepared pan.
  6. Bake for 75 minutes.
  7. Allow to cool and set for 30 minutes before serving.
Notes
  1. The bread pudding can be served warm or cold.
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Gluten Free Dairy Free Chocolate Zucchini Scones

Gluten Free Dairy Free Chocolate Zucchini Scones || Homemade Dutch Apple Pie

 I am a sucker for scones. I just love them! They are great for breakfast, snacks or even dessert. I even serve them with soup quite often.

With zucchini abounding I decided to make zucchini scones.

My daughter does not always share my love of scones.  So she was not too excited when I told her what I was making.

With that in mind I changed my scone idea slightly and made chocolate zucchini scones. Everyone was very happy!

These scones are gluten, dairy, egg and nut free. They stay soft and moist. My daughter devoured hers. My son actually calls them brownies.  That’s how good they are.

If you have some extra zucchini try using it for scones. You’ll have a wonderful breakfast treat that is also filled with vegetables.

Chocolate zucchini scones freeze well. So make a big batch. Eat some now and save some for later.

Do you love scones? Even if you don’t you’ll love these. 

Gluten Free Dairy Free Chocolate Zucchini Scones || Homemade Dutch Apple Pie

Gluten Free Dairy Free Chocolate Zucchini Scones
Yields 12
A simple scone full of vegetables and free of most allergens.
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Ingredients
  1. 2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
  2. 1 cup grated zucchini
  3. 2 Tbsp. pureed squash, pumpkin or applesauce
  4. 1/3 cup organic cane sugar, sucanat or coconut sugar
  5. 1 tsp. baking powder
  6. 1/2 tsp. baking soda
  7. 1/2 tsp. sea salt
  8. 1 1/2 tsp. flax seed
  9. 1/4 tsp. cinnamon (optional)
  10. 1/4 cup organic cocoa powder or carob powder
  11. 1/2 cup organic palm shortening, butter or coconut oil, softened
  12. 3 Tbsp. honey or maple syrup
  13. 1/3 cup chocolate chips, nuts and/or dried fruit (optional)
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, flax seed and cocoa powder.
  3. Add the zucchini, squash, honey and fat. Mix well.
  4. Stir in the chips, nuts or fruit.
  5. Drop by mounds onto the prepared baking sheet.
  6. Bake for 35 - 40 minutes.
  7. Allow to cool completely before removing from pan.
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