Today’s Recipe: Wild Bread Cinnamon Rolls

Even though my latest book, Wild Bread, is already on the shelves, we are continuing to add on to it. Lately, we’ve been dreaming of luscious, ooey-gooey, soft cinnamon rolls. As a result, over the last few weeks, we’ve been on a quest to create a sumptuous cinnamon roll. Along the way, we discovered that dates make a wonderful filling that stays put while the cinnamon rolls are baking.

Check out our cinnamon-roll recipe on my Wild Bread chatroom here.

While you’re there, join in on our conversation about everything Wild Bread!

If you haven’t picked up a copy of my latest book, you can find it here.

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Today’s Recipe: Baked Zucchini Chips

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BAKED ZUCCHINI CHIPS

PREP TIME: 15 MINUTES
COOK TIME: 1 HOUR, 45 MINUTES
MAKES: ABOUT 1 CUP

1    zucchini, cut into 1/16” thick slices
1    T coconut oil, melted
2    T bread crumbs
1/8  t curry powder
1/8  t dry mustard
1/8  t salt

1. Preheat oven to 225°F. Line 2 cookie sheets with parchment paper.
2. In a medium bowl, combine zucchini and coconut oil.
3. In a small bowl, combine bread crumbs, curry, dry mustard, and salt. Add mixture to zucchini and stir to combine.
4. Arrange zucchini slices on cookie sheets in a single layer.
5. Bake for 1 hour and 45 minutes, switching the cookie sheets between oven racks about every 30 minutes. Cool for 5 minutes and enjoy!

Gather ingredients.

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Preheat oven to 225°F and line 2 cookie sheets with parchment paper. Then, in a medium bowl, combine 1 zucchini, sliced into 1/16” slices.

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Add 1 T melted coconut oil.

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In a small bowl, combine 2 T bread crumbs, 1/8 t curry, 1/8 t dry mustard, and 1/8 t salt.

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Add mixture to the zucchini. Stir to combine.

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Arrange zucchini slices on cookie sheets in a single layer.
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Bake for 1 hour and 45 minutes, switching the cookie sheets between oven racks about every 30 minutes. Cool for 5 minutes and enjoy!

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