Allergen free cooking

 2 pkg yeast 1 TBSP Honey (opitonal) 4 1/2 c flour (all purpose, wheat, barley, rye, or other) 2 tsp salt 1/4 tsp baking soda 2 1/4 c warm milk (plant milk for vegan) In a large mixing bowl, prep yeast, honey and water. Mix and set aside until foamy. In another large mixing bowl, stir together the flour, salt, and baking soda. Warm the milk.  Add the warmed milk to the yeast mixture. Add the wet mixture flour mixture and stir until blended.  Prep 2 loaf pans with cooking spray or butter/oil.  Pour the batter into the pans. Proof them in a warm place (85) for 30-45 minutes. Bake once they rise to about the top of the pan and no higher or they will overflow. Use a cookie sheet underneath if you fear the overflow. Bake 30-35 minutes or until golden at 350. Remove form the pans and cool on racks when done.  Slice after completely cool. Slice, toast, and enjoy!

1 cup flour 1 cup whole wheat flour 1 1/2 cups organic cane sugar 2 tsp salt 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp allspice 1/2 tsp nutmeg 1/4 tsp ginger 1 1/2 tsp baking powder (aluminum free) 1 tsp baking soda 1 can 15 oz. pumpkin purée 1 cup unsweetened applesauce 1/4 cup melted soy margarine (butter if no milk allergy) 1 c chopped peeled Granny Smith apple 1 tsp vanilla 1/2 tsp maple extract (optional) 1 1/2 c quick cooking oats Preheat oven to 375. Mix all dry ingredients except for oats. Make a well in the center, add all wet ingredients. Stir until all is moistened. Add apples and oats. Mix gently until moist. Spoon into muffin pans with liners or sprayed with cooking spray. Bake 25-30 minutes. Note: you can add raisins, craisins, or other items as you would like. Craisins are a personal favorite of mine!!!