Jessica’s
Recipes

Serves 1

• ½ cup yogurt
• ½ cup your favorite fruit (e.g. sliced bananas, blueberries, raspberries, strawberries, etc.)
• ¼ cup Jessica’s granola, any flavor

1. Place ¼ cup of yogurt in a clear glass.
2. Top with ¼ cup of fruit and 2 tablespoons of granola.
3. Repeat layers and serve.

Serves 6

• 7 cups of frozen berries*
• ¼ cup sugar
• ½ teaspoon ground cinnamon
• 1/8 teaspoon sea salt
• 2 tablespoons cornstarch
• 1 tablespoon butter or dairy substitute
• 1-11oz bag of Jessica’s Vanilla Maple granola

1. Preheat oven to 375 degrees F (175 degrees C.)
2. In a large bowl, mix berries, sugar, cinnamon, salt and cornstarch until fruit is coated.
3. Pour into an ungreased (8-inch) glass baking dish. Dot the top with butter.
4. Bake for 60-70 minutes, stirring once after 30 minutes. Bake until fruit is bubbling.
5. Remove from oven and sprinkle granola evenly over top. Bake for an additional 3-4 minutes.
6. Delicious with unsweetened Greek yogurt for breakfast or with ice cream for dessert.

* Also delicious with a combination of berries, cherries, apples and peaches. If using fresh fruit, reduce the bake time.
** Can also make fun individual crisps.  Bake at 350°F for 40-60 minutes, stirring once after 30 minutes.  Sprinkle with granola and bake an additional 3-4 minutes.

Recipe contributed by Misty.

1 apple
Peanut butter (or favorite nut or sunflower butter)
Jessica’s Granola, any flavor
4-6 blueberries (optional)
Dash cinnamon (optional)

1. Cut apple into round slices.
2. Top with favorite nut butter, Jessica’s granola, blueberries and cinnamon.

Enjoy!

Recipe contributed by Kari.

1 cup unsweetened almond milk
1/2 frozen pear
1/2 cup Jessica’s Butterscotch Chip granola
2 tbsp peanut butter powder
2 scoops vanilla protein powder

1. Combine all in blender and enjoy!

Serves 2-4

• 2 baking apples (e.g. Gala, Fuji)
• Approximately 1/2 cup Jessica’s Granola, Vanilla Maple or Almond Cherry
• 2 teaspoons lemon juice
• 2 tablespoons butter
• cinnamon, for sprinkling
• 2 tablespoons honey
• 2 tablespoons water
• Aluminum foil
• Yogurt, heavy cream, whipped cream, ice cream (optional)

1. Wash and dry apples.Cut apples in half and remove core.
2. Combine water and honey in shallow baking dish.
3. Place apple halves in baking dish.
4. Drizzle the apple cavities with lemon juice.
5. Fill the center of each apple with granola.
6. Top each apple half with 1/2 tablespoon of butter and sprinkle with cinnamon.
7. Lightly cover with aluminum foil.
8. Bake at 350 degrees for 30-40 minutes, until apples are soft. Carefully remove foil, steam will be extremely hot.
9. Transfer to a plate and top with sauce from baking dish. If desired, top with yogurt, cream, whipped cream or ice cream.

Variation:

Orange Baked Apple

• Omit the water and lemon juice. Use 1/4 cup orange juice instead.
• Bake as indicated above.

Recipe contributed by Tammy B. (Riverdale, NJ)

• 1 bag Jessica’s granola, Pecan Almond*
• 2 tablespoons butter (or butter substitute)

1. Blend Pecan Almond granola in food processor until finely ground.
2. Add 2 tablespoons butter and blend until combined.
3. Press onto the bottom of a pie shell and fill with your favorite filling.

* Jessica’s Vanilla Maple, Chocolate Chip and Chocolate Hazelnut granola makes a great pie crust too!

16 servings, adapted from Kraft Cheesecake recipe

• 1 recipe for Granola Crust (see recipe above)
• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 2 cups sliced strawberries

1. Preheat oven to 350°F.
2. Make Granola Crust recipe and press onto the bottom of a 9-inch springform pan.
3. Combine cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed until incorporated. Pour over granola crust.
4. Place a baking sheet underneath the springform to catch any oil that is released during baking. Bake at 350°F for 55-60 minutes or until center is almost set. Cool completely and remove rim of pan. (It’s normal for the top of the cheesecake to crack during cooling, it gets covered by strawberries.)
5. Refrigerate 4 hours or overnight. Top with strawberries.

Recipe contributed by Chef Chrissie Erwin (Chicago, IL)

• 1 apple
• 2 tablespoons almond butter (or favorite nut butter)
• 2-3 tablespoons Jessica’s granola, any flavor

1. Cut apples into wedges.
2. Drizzle almond butter on top of apples.
3. Sprinkle with Jessica’s Granola.

2 cups vanilla Greek yogurt (or any flavor)
1/3 cup chopped strawberries
1/3 cup blueberries
1/3 cup Jessica’s granola (any flavor)

1.  Foil line a sheet pan or baking dish.
2. Spread Greek yogurt on pan and sprinkle fruit and granola on top.
3. Freeze for 2-4 hours, until firm.
4. Cut into pieces and enjoy frozen.

This delicious recipe was created in collaboration with Celiac Specialties.

Serves 6

• 2 pounds (approximately 4) Granny Smith apples – peeled, cored and thinly sliced
• ¾ cup fresh cranberries
• ¼ cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1-12oz bag of Jessica’s Vanilla Maple granola
• 4 tablespoons salted butter
• 1/2 cup lightly packed brown sugar

1. Preheat oven to 350 degrees F (175 degrees C.) Butter an 8-inch square baking dish.
2. In a large bowl, mix together apples, cranberries, white sugar, cinnamon, nutmeg and cornstarch. Place evenly into baking dish.
3. Cover the dish tightly with foil. Bake for 30-40 minutes, until fruit is soft.
4. While fruit is baking, place butter and brown sugar in food processor and pulse until mixed. Add granola and pulse until well combined and crumbly.
5. Remove apples from oven and sprinkle granola mixture evenly over top. Bake, uncovered, for about 5 minutes watching carefully to ensure granola does not burn.
6. Serve warm with vanilla ice cream or whipped cream, if desired.

Variations :

Maple Apple Crisp

• Substitute ¼ cup pure maple syrup for white sugar. Use dried cranberries or cherries instead of fresh cranberries.
• Bake as indicated above.

Fruit Crisp

• Substitute 6 cups of your favorite fruit (e.g. pears, cherries, berries, peaches, apricots) for the apples.
• Bake as indicated above.

Serves 8

• 1 gluten-free pie crust (unbaked)
• 1/2 cup salted butter, melted
• 1/2 cup lightly packed brown sugar
• 3/4 cup gluten-free brown rice syrup
• 1 teaspoon gluten-free vanilla extract
• 3 large eggs
• 1 cup of Jessica’s Vanilla Maple granola
• 1/3 cup chocolate chips
• 1/2 cup pecan pieces
• Whipped cream (optional)

1. Preheat oven to 350°F.
2. Combine melted butter with brown sugar and brown rice syrup. Beat in vanilla and eggs.
3. Stir Jessica’s granola, chocolate chips and pecans into brown sugar mixture. Pour into pie crust.
4. Bake 40 to 50 minutes or until filling looks set. The top of the pie will become very dark brown.
5. Allow to cool at least 30 minutes before serving. Serve with whipped cream, if desired.
6. Store in refrigerator.

Serves 2

• 1/2 banana
• 1/2 cup frozen strawberries
• 1 cup milk (Regular or Non-Dairy)
• 1/2 cup Jessica’s granola, Vanilla Maple

1. Put all ingredients in a blender
2. Pour into glass and Enjoy

Get creative and use any combination of your favorite fruits!

Recipe contributed by Lindsay F.
Makes about 10 pieces

• 2/3 cup Jessica’s Chocolate Hazelnut Granola
• 6 ounces white chocolate (about 1 cup)

1. Melt white chocolate carefully in microwave or double broiler.  Stir while melting.
2. Once melted, pour into a square Tupperware or pan covered with parchment paper – chocolate should be about 1/4 inch thick.
3. Once set, take the granola and gently press it within the melted chocolate and also sprinkle some evenly on top.
4. Place in fridge for 3-4 hours or until it has hardened.  Break into pieces.

Variation:  This bark is delicious with any type of chocolate (white, milk, dark) and any flavor of Jessica’s Granola!

Recipe contributed by Kosher by Gloria.

YIELD: 6 cups

• 1/4 cup vegetable oil
• 1 large onion peeled, cored and chopped
• 2 large stalks celery washed, trimmed and coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon coarse black pepper
• 12 ounces cherry & berry granola
• 3 cups gluten free bread cubes dried out or toasted
• 1/2 teaspoon ground Allspice
• 1/2 teaspoon ground cinnamon
• 1/2 cup low salt vegetable broth optional
• 1/2 cup chopped Italian parsley

1. Heat oil in skillet over medium flame. Add onion and celery. Sprinkle with salt and pepper.
2. Sauté until vegetables have softened and onions are translucent.
3. Add granola and bread cubes. Sprinkle them with allspice and cinnamon.
4. Stir well until all the ingredients are thoroughly combined.
5. Add vegetable broth if you prefer a moister stuffing. Stir in parsley.
6. Stuff chicken, fish or peppers or serve it on the side!

• 2 cups gluten-free pancake mix + ingredients needed for pancake mix
• 3/4 cup Jessica’s granola, any flavor
• 1/2 cup fruit (e.g. mashed bananas, blueberries) – Optional

1. Make gluten-free pancake batter according to package instructions.
2. If necessary, break up any large clumps of Jessica’s granola into smaller pieces. Add granola to pancake batter. If using, add fruit to pancake batter.
3. Cook pancakes according to package instructions.
4. Top with Jessica’s syrup, yogurt, fresh fruit or your favorite topping.

Original recipe from Mrs. Wiemken, adapted by her granddaughter Ann (Oswego, IL).

Crumble :

• 1 1/2 cups Jessica’s granola, Vanilla Maple
• 1/2 cup brown sugar, packed
• 1/2 cup butter, softened to room temperature

Rubarb :

• 4 cups frozen rhubarb, defrost in bag
• 2 cups sugar
• 2 tablespoons cornstarch
• 2 teaspoons gluten-free vanilla extract

1. Turn crock pot to high. Combine granola, brown sugar and softened butter.
2. Press half of the mixture into the bottom of the crockpot.
3. In rhubarb bag, combine rhubarb, sugar, cornstarch and vanilla. Pour on top of granola mixture.
4. Cover and cook for 2 hours, until thick and bubbly.
5. Turn crock pot to low. Top with remaining granola mixture, leaving lid slighly cracked.
6. Cook for approximately 1 hour, until topping is crisp.
7. Serve warm with ice cream or whipped cream.

Recipe contributed by Kelly R. (Columbus, OH)

Serves 2

• 3 Ripe Bananas, Frozen
• 1/2 cup Milk (Regular or Non-Dairy)
• Jessica’s Granola, any flavor

1. Blend the ingredients together until it creates an ice cream or custard texture. Serve in an ice cream dish or coffee mug.
2. Top with Jessica’s granola.
3. Get creative and top with Jessica’s syrup, cinnamon, or any delicious topping.

Serves 2

• 1 frozen banana (or use fresh but you’ll want to add a little ice)
• 1 cup milk (Regular or Non-Dairy)
• 1/2 cup Jessica’s granola, Chocolate Chip

1. Put all ingredients in a blender
2. Pour into glass and Enjoy

Recipe contributed by Cheryl T. (Milwaukee, WI)

• 1 gluten-free wrap
• 1-2 TBSP peanut butter or any nut butter
• 2 TBSP Jessica’s Granola, Pecan Almond or Vanilla Maple
• 1/4 banana cut lengthwise
• 1 TBSP Jam (e.g. Strawberry/Blueberry) or a drizzle of honey

1. Spread peanut butter on gluten-free wrap, add jam (or honey), sprinkle with granola add banana.
2. Rollup tightly, use toothpicks to secure or cut into bite-size pinwheels and enjoy!

Variations :

Get creative and try different combinations – e.g. Try replacing the banana with sliced apples or replace the jam with fresh strawberries!

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Serves 3-4

• 2 tablespoons lemons, fresh juice
• 1/4 cup plus 2 tablespoons vegetable oil, sunflower, or olive oil (a mixture of both oils is delicious!)
• 1/4 tsp sea salt
• Black pepper, freshly cracked
• 1 tsp honey or your favorite sweetener
• 4 cups kale, chopped and washed (remove stem before chopping)
• 1/4 cup pecans, toasted
• 1/4 cup Jessica’s Cherry Berry Granola or your favorite
• 1/4 cup dried cranberries, optional
• 1/4 cup fresh berries, optional

1. To make vinaigrette add lemon juice to bowl and gradually whisk in oil a little at a time.
2. Next add salt, pepper, and add honey whisk together.
3. In a bowl toss kale, pecans, cranberries, fresh berries, and enough vinaigrette to coated.
4. Then sprinkle with Jessica’s granola!

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Serves 4-6

• 3 medium, sweet potatoes, baked until tender
• 2 tablespoons unsalted butter or coconut oil
• 1/2 cup milk or nut milk
• 1/4 teaspoon sea salt
• 2 tablespoons maple syrup
• 1 cup of Jessica’s Pecan Almond or Vanilla Maple granola

1. Preheat oven to 350°F.
2. Grease individual ramekins.
3. Place cooked and peeled sweet potatoes in a bowl.
4. Beat together with butter, maple syrup, vanilla and salt until mixture is smooth.
5. Slowly mix in milk and spoon mixture into ramekins.
6. Sprinkle mixture with granola and bake for 15 to 20 minutes.

Serves 4

• 1 pint (2 cups) vanilla ice cream
• 1 cup Jessica’s granola, any flavor
• Jessica’s Strawberry Syrup
• Whipped cream
• Cinnamon (optional)

1. Place granola in a food processor and pulse to break up large chunks.
2. Scoop ice cream into four ½ cup balls.
3. Roll ice cream balls in Jessica’s granola.
4. Drizzle with Jessica’s syrup.
5. Top with whipped cream. If desired, sprinkle with cinnamon.

Recipe contributed by Tammy B. (Riverdale, NJ)

• 1/2 cup gluten free oats
• 1/2 cup Jessica’s Chocolate Chip granola
• Two ripe bananas

1. Preheat oven to 350°F.
2. Place the oats and Jessica’s granola put in a food processor and grind to fine texture.
3. Add the bananas to the food processor and mix until smooth.
4. Scoop onto a greased baking sheet and sprinkle with a additional granola if desired.
5. Bake for 15 minutes.

Recipe contributed by Bob M.
Makes 3 servings

• 2 cups chopped kale, frozen
• 1 cup bananas, frozen
• 3 tablespoons ground flaxseed
• 4 scoops vanilla whey protein powder
• 2 teaspoons peanut butter, smooth
• 3 tablespoons Jessica’s Natural Foods chocolate hazelnut granola
• 1 cup chopped ice
• 2 cups water (or more as needed)

1. Put all in blender until smooth.  Makes 3 servings of 16 oz smoothies.

1 ½ cups Jessica’s All Purpose flour
1 cup white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup milk (dairy or non-dairy)
1/3 cup vegetable oil
1 tsp vanilla extract
2 large eggs

1. Preheat oven to 325 degrees and grease a 9” cake pan.
2. In a large bowl, add Jessica’s flour, sugar, baking powder, baking soda and sea salt.
3. Add wet ingredients (milk, oil, vanilla and eggs) and mix until thoroughly combined.  Pour into cake pan.
4. Bake at 325 degrees for approximately 30-35 minutes.  It’s ready once a toothpick comes out clean.
5. Add your favorite frosting when cake has cooled.

Note: If you want to make a double layer cake, double the recipe and bake in two 9” cake pans.

1 cup Jessica’s Gluten-Free flour (spooned and leveled)
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground ginger
3/4 stick (6 tbsp) butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 large egg
1/2 tsp vanilla extract (optional)
1/2 can pumpkin puree (1/2 of a 15oz can)

1. Preheat oven to 325°F. Grease one standard loaf pan with butter.
2. In a small bowl, combine Jessica’s flour, salt, baking soda, baking powder, cloves, cinnamon, and ginger.
3. In a large bowl, beat butter, white sugar, and brown sugar on medium speed with a mixer until blended. Add the egg and continue beating until light and fluffy, about 2 minutes. Add the pumpkin and vanilla. The mixture will look grainy.
4. Add flour mixture and mix until combined.
5. Pour batter into loaf pan and bake for 45-60 minutes or until a toothpick inserted into center comes out clean. Let cool completely.

1 package Jessica’s muffin mix
½ cup pumpkin puree
½ cup oil
¼ cup milk
2 eggs
1 tbsp vanilla
2 tsp pumpkin spice
1 cup dried cranberries
½ cup chopped pecans, save as topping

1. Preheat oven to 400 degrees. Grease or line standard 12-muffin pan with paper baking cups.
2. Pour mix into a medium-sized bowl. Add the pumpkin puree, oil, milk, eggs, vanilla and pumpkin spice. Stir until combined.
3. Gently mix in dried fruit.
4. Pour batter evenly into muffin cups.  Sprinkle chopped pecans on top.
5. Bake for 15-20 minutes until lightly brown or a toothpick inserted comes out clean.
6. Cool completely and enjoy! Best stored uncovered or lightly covered.

Pumpkin Pecan Muffins: Omit dried cranberries
Pumpkin Chocolate Chip Pecan Muffins:  Replace the 1 cup dried cranberries with 1 cup chocolate chips.
Simple Pumpkin Muffins:  Omit dried cranberries and pecans
Tart Cranberry Pecan Muffins:  Swap the dried cranberries with fresh cranberries.

1 package Jessica’s Chocolate Chip Cookie Mix
1 stick (1/2 cup) salted butter
1 egg
2 tsp. vanilla

1. Preheat oven to 325 degrees.  Grease an 8×8 pan.
2. Pour one bag of Jessica’s Chocolate Chip Cookie mix into medium bowl. Per bag instructions, add butter, egg and vanilla and beat with mixer until combined.
3. Spread cookie mix in greased 8×8 pan.
4. Bake for approximately 30 minutes or until golden brown.
5. Cool completely.

Blondie Ingredients:
1 package Jessica’s Chocolate Chip Cookie Mix
1 stick (1/2 cup) salted butter
1 egg
2 tsp. vanilla

Toppings:
½ cup chocolate chips
1-1/3 cups mini marshmallows

1. Preheat oven to 325 degrees.
2. Pour one bag of Jessica’s Chocolate Chip Cookie mix into medium bowl. Per bag instructions, add butter, egg and vanilla and beat with mixer until combined.
3. In a greased 8×8 pan, add the cookie mix.
4. Bake for approximately 25 minutes.  Remove from oven and sprinkle chocolate chips on top of the bars.  Sprinkle marshmallows on top of chocolate chips.
5. Place back in the oven and bake for 5 mins.  If desired, increase oven temp and broil, watching carefully to ensure it doesn’t burn so that the marshmallows become golden brown.
6. Cool completely.

 Recipe contributed by Andrea B. 

1 ¾ cups (217 grams) Jessica’s All-Purpose Flour
¼ cup cornstarch
1 tbsp + ¼ tsp baking powder
¼ tsp baking soda
½ tsp salt (e.g. sea salt, Kosher Salt) *
2 tsp granulated sugar
8 tbsp unsalted cold or frozen butter, grated, like cheese
1 cup buttermilk **
2 tbsp melted butter, unsalted
* Omit salt if using salted butter
** If you don’t have buttermilk, you can measure 1 tbsp vinegar in a measuring cup.  Add milk and fill to 1 cup.

1. Preheat oven to 425 degrees.
2. Combine Jessica’s flour, cornstarch, baking powder, baking soda, salt and sugar in a bowl.
3. Mix in shredded butter (this is important for the texture).
4. Add buttermilk to the center of mixture and fold the flour into it.
5. Stop mixing as soon as the dry pieces are gone, don’t over mix (this is important for the nooks and crannies).
6. Measure 2-1/2 tablespoons of mixture or use an ice cream scoop to drop in ball shapes onto a parchment lined baking sheet.
7. Bake for 10 minutes. After 10 minutes remove from oven, brush with melted butter and bake an additional 5 minutes.
8. Makes about 16 biscuits depending on preferred size of biscuit.

Jessica’s tip:  Whenever possible, I prefer to weigh the all-purpose flour because it’s more accurate than using measuring cups.  It provides more consistent results.

 Recipe contributed by Andrea B.  – Makes one pie crust

1 ½ cups (186 grams) Jessica’s Natural Foods All-Purpose Flour
¼ tsp baking powder
½ tsp salt (e.g. sea salt or kosher salt, coarse ground) *
6 tbsp chilled unsalted butter
½ cup sour cream, cold
1 tbsp ice water
Parchment paper
* If using salted butter, omit salt

1. Blend together flour, baking powder and salt.
2. Dice butter into ½ inch cubes and lightly press between your forefinger and thumb to soften.
3. Stir butter into the dry ingredients until coated.
4. Stir in sour cream until it is incorporated and coated in flour.
5. With your hands, knead the dough in the bowl until it is formed, add 1tbsp of ice-cold water.
6. On parchment paper dusted with flour, form dough into a square and also dust the top with flour.
7. Fold the parchment around the dough and chill for 20 mins.
8. Once chilled, roll out the dough one inch wider than your pie plate and about ¼ inch thick. I use a pizza cutter to cut off the scraps 1” beyond the plate – save them for your top!
9. Flip the dough into your plate and if it is not centered trim the edges with kitchen shears.
10. Proceed with your pie per your favorite recipe’s instructions.

Jessica’s tip:  Whenever possible, I prefer to weigh the all-purpose flour because it’s more accurate than using measuring cups.  It provides more consistent results.

Cake:
1 package of Jessica’s Natural Foods Muffin Mix
1/4 cup oil
½ cup milk
3 eggs
1 tbsp vanilla extract
½ cup sour cream

Topping:
½ cup brown sugar
2/3 cup pecans, diced small
2 teaspoons cinnamon

1. Preheat oven to 350 degrees and grease an “8×8” pan.
2. Combine topping ingredients in a small bowl.
3. Combine Jessica’s Muffin mix, oil, milk, eggs, vanilla and sour cream until well combined.
4. Pour mixture into pan.  Sprinkle the topping mix on top.
5. Bake for 40-45 minutes.  Cool completely.

Ingredients:
¾ cup sugar
½ cup salted butter (1 stick), at room temperature
1 cup Jessica’s gluten-free all-purpose flour blend
1 teaspoon baking powder
2 eggs
1 tsp vanilla extract

Topping:
4 peaches, each cut into 8 equal slices, skin on
2 tbsp sugar
½ teaspoon cinnamon

Instructions:

• Preheat oven to 350 degrees. Grease an 8”, 9” or 10” square or round cake/pie pan.
• Combine butter and sugar in a bowl. Using a mixer, beat on medium speed for 1-2 minutes.
• Next add Jessica’s flour, baking powder, eggs and vanilla. Mix to combine.
• Pour batter into greased pan. Lay peach slices on top.
• Combine 2 tbsp sugar and cinnamon in a small bowl. Sprinkle cinnamon sugar mixture on top of peaches.
• Bake for 40 minutes, checking on the cake periodically. If it’s starting to get too brown around the edges, cover lightly with foil. Baking an additional 10-20 minutes until a toothpick inserted in the center comes out clean.
• Allow to cool until slightly warm or room temperature. Delicious served with ice cream or whipped cream.

Recipe contributed by Andrea B.

Pasta dough:
2 cups Jessica’s All Purpose Flour
3 large eggs
1 tsp fine sea salt
1 tbsp olive oil

Filling:
1/2 cup shredded mozzarella
1/4 cup butternut squash purée
2 tbsp shredded Parmesan
1 tbsp olive oil
Salt and Pepper to taste

Sauce:
4 tbsp unsalted butter
4 fresh sage leaves
1 minced clove of garlic

Instructions:
1. Combine the pasta dough ingredients using a Kitchen Aid mixer with dough hook. Remove dough from bowl, dust surface with Jessica’s All-purpose flour. Knead for 5 mins. Brush extra Virgin oil olive on the outside of the dough ball and let sit in plastic wrap for 30 mins.

2. While the dough is resting, prepare the filling. Make butternut squash puree by defrosting and blending frozen butternut squash in a food processor. Combine filling ingredients and set aside.

3. Roll out ravioli dough into 2 separate sheets. Add teaspoons of filling mixture on top of dough, one inch apart. Cover the filling with the second sheet of pasta. Press firmly around the filling to seal and cut into individual ravioli with a knife. Pinch edges closed.

4. Make sauce by melting butter over medium heat, add sage and garlic continue to reduce until brown.

4. Add ravioli to boiling water and cook until they float to the top. Drain well and add sauce.

Recipe contributed by Erika B.  Adapted from  Genius Kitchen 

• 1 bag Jessica’s Natural Foods Chocolate Cake Mix
• 1/2 cup butter (preferably salted), room temperature
• 1/4 cup light brown sugar
• 1/3 cup water
• 2 eggs
• 1 tsp vanilla extract
• 3/4 cup chocolate chunks (or chips)
• 3/4 cup chopped walnuts
• Chocolate frosting, optional

1. Preheat oven to 375 degrees.  Grease a 9×13″ baking pan.
2. Pour cake mix into a large bowl.  Add butter, brown sugar, water, eggs and vanilla and mix until combined (electric mixer recommended).
3. Mix in chocolate chunks and walnuts.
4. Spread batter evenly into pan.
5. Bake for 25-30 minutes until a toothpick comes out clean.  Do not overbake.
6. Once cool, frost if desired.

1 package Jessica’s Chocolate Cake Mix
3 large eggs
2/3 cup oil
1/4 cup water
1 cup chocolate chips

1. Preheat oven to 350 degrees.  Lightly grease a 9×13″ pan.
2. Combine all the ingredients and pour into pan.  Bake for 30-35 minutes.

1 pkg. Jessica’s Chocolate Cake Mix
2 large eggs
1 tsp vanilla
6 oz nonfat Greek yogurt (e.g. Fage)
1 cup boiling water

1. Preheat oven to 325 degrees.  Grease two 8” or 9” cake pans or 9×13” pan or line standard muffin pan with 20 paper baking cups.
2. Pour flour blend into medium-sized bowl.  Add the eggs, yogurt and vanilla.  Mix until combined.
3. Add boiling water.  Carefully beat batter for 60 seconds on medium-high speed.
4. Pour batter evenly into cake pans or baking cups.
5. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Cool completely and enjoy!

Recipe contributed by Mary B.

Cake:
1 pkg. Jessica’s Chocolate Cake Mix
¾ cup milk
¼ cup + 2 tbsp oil
2 large eggs
1 tsp. vanilla
¾ cup boiling water

Topping:
1 can condensed milk
6 oz. jar salted caramel topping
1 large toffee candy bar
1/2 large chocolate bar
Whipped cream (optional)

Instructions:

1. Prepare cake per instructions on the back of the bag.  Bake in an 8”x12” dish.
2. While baking, prepare the sauce.  Heat condensed milk and caramel topping in saucepan until completely mixed.
3. Take candy bars and crush them into small pieces.
4. Once the cake comes out of the oven, score the top of the cake and let cool 5 minutes.   Pour the caramel mixture on top and sprinkle with the crushed candy and chocolate.   Cover and cool in refrigerator for 3 hours.
5. If desired, serve with whipped cream.

Recipe contributed by Crackers & Cabernet
Makes 12 servings

Brownies

• 1 (20.2 oz) Jessica’s Natural Gluten-Free Chocolate Cake Mix
• 1/2 cup unsalted butter at room temperature
• 1/3 cup coconut palm sugar (or regular sugar would work too)
• 1/3 cup water
• 2 large eggs
• 1 Tbsp vanilla
• 1/2 tsp salt plus additional for garnish (if using salted butter, use 1/4 tsp salt)
• 1/4 cup dark chocolate chips

Salted Caramel Sauce

• 1 cup caramel baking pieces (e.g Kraft)
• 1/4 cup heavy whipping cream
• 1/4 tsp salt

1. Preheat oven to 350 degrees Fahrenheit. Line a 8 x 8 baking pan with parchment paper.
2. In a large bowl, beat all of the brownie ingredients until smooth. Batter will be thick.
3. Spread half of the batter in the prepared baking pan. (Cover the remaining batter.) Bake for 18 minutes.
4. Make the caramel sauce while it bakes: In a microwave safe container, combine caramels and whipping cream. Microwave, stirring every 30 seconds, until mixture is melted, about 1 – 2 minutes. Stir in salt.
5. Remove brownies from the oven and top with the salted caramel sauce. Spoon remaining brownie batter on top of salted caramel. Be patient as the batter is thick. It’s ok if a little caramel peeks through. Sprinkle with chocolate chips.
6. Bake for an additional 20 – 25 minutes (when Jessica’s made it, ours took about 50 mins to bake), or until a toothpick inserted in the middle comes out clean. Be careful not to over bake.
7. Let brownies cool completely. Sprinkle with additional kosher salt, if desired. Lift from the pan using the parchment paper as handles and cut into squares. Store tightly wrapped at room temperature.

Recipe contributed by Marilouise.

Ingredients:

• 1 1/2 cups boiling water
• 1 cup pitted dates, chopped
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 cup sugar (I use 1/2 to 3/4 for less sweetness)
• 1 egg beaten (fork beaten is fine)
• 1 teaspoon vanilla extract
• 1 1/2 cups Jessica’s All Purpose Flour *
• 1/2 cups walnuts chopped

Method:

1. Heat oven to 350 degrees.
2. Remove boiling water from the stove. Add dates, baking soda and butter. Mix then let cool.
3. Add sugar, beaten egg, vanilla, nuts and flours.
4. Bake in a greased and floured  9 x 9 pan (size and vary slight) for 25 – 30 minutes.  Check at 20 min. y.
5. Do not overbake.
6. Sprinkle with powdered sugar if desired. For a sweeter cake ice with a lemon frosting.

* Grandma Agnone made this with wheat flour.

If you find the cake less moist then you’d like you can increase water. We like it as a tea accompaniment.

Recipe contributed by Andrea B.

Cake:

• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1/2 cup whipped cream cheese
• 1/2 cup sunflower or vegetable oil
• 2 tbsp lemon extract
• 1 1/2 cups Jessica’s Natural Foods Gluten Free all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Glaze:

• 1 cup confectioners’ sugar
• 3 tbsp lime juice
• Optional:  add a little yellow food coloring to cake and/or glaze to make it feel more lemony

1. Preheat oven to 350 degrees F.
2. Butter and flour a bundt pan to avoid sticking. (Can also be made in a simple loaf pan.)
3. In a large bowl, mix eggs, sugar, sour cream and cream cheese until smooth.
4. While whisking, add the oil and lemon extract.
5. Finally, add the flour, baking powder and salt and stir till completely mixed.
6. Pour into buttered and floured bundt pan.   Bake for 50-55 +minutes.
7. Once cool, transfer Bundt pan to plate by turning upside down and removing cake from pan and prepare glaze.   Combine the lime juice and sugar together in a small bowl until dissolved.  Pour over the cake.

• 1 package of Jessica’s Muffin Mix
• 1 cup of shredded carrots
• ½ cup of raisins or chocolate chips

1. Make muffins according to package instructions. Mix in additional ingredients listed above. Bake as instructed.

• 1 package of Jessica’s Muffin Mix
• 1 cup of shredded carrots
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/8 teaspoon allspice

1. Make muffins according to package instructions. Mix in additional ingredients listed above. Bake as instructed.

Contributed by Chef Rachel

• 1 package of Jessica’s Chocolate Chip Cookie mix, slightly overbaked, not burnt; cooled
• 4 tbsp melted butter, cooled

1. Put the prepared cookies in a food processor and pulse until finely ground.
2. While food processor is running, slowly add melted butter.
3. Press the mixture into a 9-inch pie plate to form the pie crust.

Contributed by Chef Rachel

Crust Ingredients:

• 1 package of Jessica’s Chocolate Chip Cookie mix, slightly over baked, not burnt; cooled
• 4 tbsp melted butter, cooled

Filling Ingredients:

• 1 package cream cheese, softened
• 1 stick of butter, softened
• 7 ounces (2/3 cup) raspberry fruit spread (no sugar added)
• ½ cup powdered sugar
• 1 teaspoon vanilla
• 2 cups heavy whipping cream (cold)
• Fresh berries (optional)

1. Prepare cookie crust: Put the baked cookies in a food processor and pulse until finely ground.
2. While food processor is running, slowly add 4 tbsp melted butter.
3. Press the mixture into a 9-inch pie plate to form the pie crust.
4. Prepare the filling: With a mixer, combine the package of cream cheese and stick of butter until smooth.
5. Mix in the raspberry preserves, powdered sugar and vanilla.
6. Lastly add the cold heavy whipping cream and beat until thick/stiff (e.g. texture of thick whipped cream).* Pour into prepared crust.
7. Refrigerate until ready to serve. Serve with fresh berries on the side.

* If mixture is too warm to beat, place in fridge for about a half hour and then beat until stiff.

Contributed by Chef Rachel
Makes two 9 x 9″ cakes

• 1 package of Jessica’s Natural Foods Chocolate Cake Mix
• 3 quarts of your favorite gluten-free ice cream – 1 1/2 quarts per cake
• 2 jars of room temp gluten-free hot fudge – 1 jar per cake

1. Make cakes in two 9 x 9″ cake pans as directed on package. Let cool.
2. Use a rubber spatula to cover each cake with 1 jar of room temperature hot fudge.
3. Spread 1 1/2 quarts of slightly melted ice cream over each cake and smooth top.
4. Freeze until ready to serve.

Contributed by Chef Rachel
Crust Ingredients:

• 1 package of Jessica’s Chocolate Chip Cookie mix, slightly over baked, not burnt; cooled
• 4 tbsp melted butter, cooled

Filling ingredients:

• 3 cups heavy whipping cream
• 10 oz. semi-sweet chocolate chips
• 1 package 8 oz. cream cheese, softened
• 4 tbsp salted butter, softened
• ¾ cup dark brown sugar
• Whipped cream (optional)
• Fresh berries (optional)

1. Preheat oven to 350 ° F.
2. Prepare cookie crust: Put the baked cookies in a food processor and pulse until finely ground.
3. While food processor is running, slowly add 4 tbsp melted butter.
4. Press the mixture into a 9-inch pie plate to form the pie crust.
5. Prepare filling: Combine heavy whipping cream and chocolate chips in a saucepan. Over low heat, melt chocolate until mixture is smooth, stirring constantly.
6. In a separate bowl whisk together cream cheese, butter and brown sugar.
7. Pour chocolate mixture into cream cheese and butter mixture.
8. Pour into pie crust and bake for about 1 hour and 30 minutes.*
9. Let the pie cool to room temperature. Place in fridge overnight for a firm pie.
10. Serve with whipped cream.

* Crust will burn slightly during baking.  It adds a nice flavor but if you prefer, you can lightly cover the edges with foil after about an hour of baking.

Recipe contributed by Lindsay F.
Makes 16 balls

• 1 package Jessica’s Natural Foods Chocolate Cake mix
• 3 oz. of cream cheese, softened to room temperature
• 6 oz. white chocolate (about 1 cup)
• Sprinkles or other toppings (optional)

1. Makes Jessica’s Natural Foods Chocolate Cake mix according to instructions.
2. Crumble the cake into tiny pieces into a bowl, and mix in cream cheese.
3. Roll into small balls.  Place the balls in refrigerator for about one hour to firm up.
4. Melt white chocolate carefully in microwave or double boiler.  Dip balls into white chocolate and roll in sprinkles or other toppings.
5. Place back in refrigerator for another hour to harden (they’re best stored in the fridge). Enjoy!

• Jessica’s Gluten Free Muffin Mix
• 2 tbsp lemon juice
• 2 tbsp poppy seeds
• Zest of one large lemon

1. Prepare muffin mix according to package instructions.
2. Add lemon juice, lemon zest and poppy seeds.
3. Bake as instructed.

Recipe contributed by Audrey

• 1 (0.25 oz) package active dry yeast
• 1 cup warm water (about 110-115 degrees)
• 1 tsp sugar
• 2 1/2 cups Jessica’s Gluten-Free All Purpose Flour
• 1 tsp salt
• 2 tbsp olive oil
• 1 tsp dried basil (optional)
• 1 tsp dried oregano (optional)

1. Preheat oven to 450 degrees.
2. Dissolve the yeast in warm water with sugar.  Let stand for about 10 minutes until it starts to foam.
3. In a separate bowl, combine Jessica’s flour, salt, basil and oregano.
4. Add yeast water mixture and olive oil to flour, mix to combine.  Allow to sit for 5 minutes.
5. Kneed dough adding extra flour if needed.  Flatten into pizza crust shape.  Add add sauce and toppings.  Bake for 10-15 minutes or until golden brown.

Recipe contributed by Cara N. (Grosse Pointe Shores, Michigan)

• 2 cups Jessica’s GF flour
• 1/2 cup coconut sugar (or white sugar)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup butter or vegan butter
• 3/4 cup fresh squeezed orange juice (about 2-3 oranges)
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries defrosted, coarsely chopped or 1/2 cup dried cranberries
• 1/2 tablespoon orange zest
• 1 teaspoon turbinado/raw sugar (optional)

1. Preheat oven to 350° F.
2. Whisk all dry ingredients together in a large bowl. Cut in butter until mixture resembles coarse crumbs. (With a butter knife, pastry cutter or the paddle attachment on a stand mixer).
3. In a separate bowl, combine fresh squeezed orange juice, orange zest, vanilla and egg.
4. Pour wet mixture into dry ingredients, mixing just enough to combine. Carefully fold in cranberries.
5. Use a spatula to pour and scrape mixture into a standard loaf pan lined with parchment paper.  Sprinkle with turbinado sugar.
6. Bake for about 45 minutes or until a toothpick comes out clean. Let cool or slice it warm and serve!

Variation:  Substitute blueberries or chopped strawberries for the cranberries.

Recipe contributed by Moore Ways to Wellness

• 2 cups Jessica’s Gluten Free All-Purpose Flour
• ¼ tsp salt
• ⅔ cup Life & Sweet (Can substitute with granulated sugar)
• 1 cup unsalted butter, cold and diced
• ¼ tsp almond extract
• ¼ cup low sugar strawberry preserves

1. In the bowl of an electric stand mixer (using the paddle attachment) cream together butter and sugar until combined.  You may need to stop the mixer and scrape down the sides a few times during the process.
2. Mix in ½ teaspoon almond extract and slowly start to add the flour.  Continuing mixing until the dough comes together.
3. Remove the dough from the bowl and form into a small round ball.  Flatten dough and wrap in plastic wrap.
4. Refrigerate for 2 hours. (Don’t skip this step)
5. Once dough is chilled, preheat oven to 350 degrees.
6. Shape dough into 1½ inch balls, and place about 2 inches apart on ungreased cookie sheets.
7. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with ¼ tsp of the preserves.
8. Bake for 12 -15 minutes or until lightly browned.
9. Allow cookies to cool for about 5 minutes on the cookie sheet before transferring to a wire baking rack.  Can be stored for up to 5 days in the refrigerator. Enjoy.

Contributed by Chef Rachel
Serves 8

Peach filling:

• 20 oz of frozen peaches, thawed
• 2 tsp vanilla
• 1 tbsp dark brown sugar
• 1 tbsp brandy (optional)

Crumble Topping:

• 1 package of Jessica’s Muffin Mix (16.1 oz)
• 2 tsp cinnamon
• 1 1/2 sticks melted salted butter, slightly cooled

1. Preheat oven to 375°F.
2. Mix peach filling ingredients in a 9×9 casserole dish.
3. Mix crumble topping in a separate bowl. It should look like wet sand.
4. Sprinkle the crumble over the peaches.  Bake for 30min.
5. Cover loosely with aluminum foil and bake an additional 10-20min.

Serves 2-3

3 Jessica’s Natural Foods muffins (leftover muffins work great!)
¼ cup milk
¼ cup heavy cream
2 eggs
½ teaspoon vanilla extract
1/3 cup blueberries

1. Preheat oven to 350 degrees.  In a small oven-proof baking dish, crumble 3 Jessica’s Natural Foods muffins.
2. In a separate small bowl combine the milk, cream, eggs and vanilla.  Pour over crumbled muffins.
3. Sprinkle blueberries on top.
4. Bake for about 40-45 minutes or until lightly brown and custard has set.

Recipe contributed by Chef Rachel

Flour

• ¼ cup Jessica’s All Purpose Flour
• 2-4 cracks of pepper
• 1/8 tsp salt

Batter

• 1/3 cup mayonnaise
• 2/3 cup Jessica’s All Purpose Flour
• 1/3 cup whole milk
• 1/8 tsp onion granules
• 1/8 tsp garlic granules
• 1/2 tsp salt

Chicken

• 5 lbs of boneless chicken breast (butterflied and then separated leaving two thinner pieces for each breast.)

1. Combine flour ingredients in a bowl.
2. Dredge the chicken in flour mixture.
3. Separately, mix batter ingredients together.
4. In a frying pan heat ¼ cup oil over medium heat. Using a rubber spatula spread batter over chicken covering all sides.
5. Place in hot oil. Fry 4-8 min per side depending on thickness.

Recipe contributed by Follow our Passion

• 1 package of Jessica’s Gluten Free Chocolate Cake Mix
• 3/4 cup of unsweetened whole milk kefir
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/4 cup of applesauce
• 2 tablespoons of oil
• 3/4 cups of boiling water
• 1 can frosting
• 2-3 cups of fresh organic blueberries
• 2 tablespoons of orange zest

1. Preheat oven to 325 degrees. Grease two 8-inch cake pans.
2. In a large bowl, add the eggs, milk, oil, applesauce and vanilla extract. Mix until everything is incorporated. Then add the cake mix. Mix until combined.
3. Add the boiling water, and carefully mix the batter for 60 seconds. No worries, the batter will be thin. It’s all good 🙂
4. Bake for 25-30 minutes. One was ready in 25 and the other in 28. Place a toothpick and if it comes out clean you’re set.
5. Set aside to cool.
6. Add the orange zest to the frosting and mix until well combined.
7. Then when the cakes are cooled, frost them and top with blueberries until every inch is covered.  Enjoy!

Recipe contributed by The Sunshine Foodie

• 1 bag Jessica’s Natural Foods Chocolate Chip Cookie mix
• ¼ cup pumpkin puree
• ½ cup vegan butter, softened (e.g. earth balance)*
• 2 tsp vanilla extract
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon

1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper (or leave ungreased if no parchment paper).
2. Combine cookie mix, pumpkin, vegan butter, spices, and vanilla in a large mixing bowl and mix until combined (either by hand or using an electric mixer).
3. Drop round, tablespoon sized cookie dough onto baking sheet about 1-2 inches apart.
4. Bake for 8-10 minutes, or until golden on the edges and soft in the middle.

*If you eat dairy, you can make the pumpkin cookies with softened butter.

Recipe contributed by Kimble

• 1 20-ounce bag Jessica’s Natural Foods Chocolate Cake Mix
• 3/4 non-dairy milk (she used Ripple brand vegan milk)
• 1/4 cup + 2 tbsp flax seed oil (or vegetable oil)
• 1 tsp vanilla
• 3/4 cup boiling coffee
• 1/2 banana
• 1 tsp baking soda with 1 tablespoon white vinegar

1. Prepare according to package instructions.
2. For the frosting, she substituted Earth Balance for the butter and Ripple non-dairy beverage for the milk.

Recipe contributed by Janet M.  Adapted from mamaknowsglutenfree.com

• 1 1/2 cups warm milk or non-dairy milk (e.g. unsweetened almond milk) – heated to approximately 110-115 degrees
• 1/4 cup melted butter or non-dairy substitute or coconut oil
• 2 eggs
• 1 teaspoon apple cider vinegar
• 2 tablespoons honey
• 3 cups Jessica’s All-Purpose flour
• 1 teaspoon salt
• 1 3/4 teaspoons instant yeast

1. In a large bowl, combine the warm milk and melted butter.
2. Stir in the honey.  Add the eggs and apple cider vinegar and stir to combine.
3. Add Jessica’s flour and the salt.
4. Make a hole in the center and pour in the yeast.
5. Turn on the bread maker and select the gluten-free option.
6. Cool before slicing.

Variation:  Without a bread maker

1. In a bowl, combine the warm milk, honey and yeast.  Let it sit for about 10 minutes until it starts to foam.
2. In a separate bowl combine Jessica’s flour and salt.
3. Once milk/honey/yeast mixture is ready add it to the flour mixture.  Add the butter, eggs and apple cider vinegar and stir to combine.
4. Grease a standard loaf pan.  Pour the mixture in a loaf pan and lightly cover.   Let sit for about 45 minutes.
5. Bake at 350 degrees for about 40-50 minutes.

Recipe contributed by Eat Like No One Else

• 4 cups Jessica’s Gluten Free Flour
• 3 tbsp pure cane sugar
• 1 tsp baking soda
• 1 1/2 tsp kosher salt
• 4 tbsp cold butter cubed
• 1 3/4 cups buttermilk cold
• 1 large egg

1. Cube the butter and place in the freezer for a few minutes to keep cold.
2. Preheat your oven to 400 degrees. Put a dusting of flour into your dutch oven and shake with the lid on.
3. In a large mixing bowl, combine all the dry ingredients.
4. Remove the butter from the freezer. With your fingers work the butter into the flour until it resembled a coarse cornmeal.
5. Make a well in the center and add the buttermilk. Fold the dough until the buttermilk is fully Incorporated. Dough will be sticky.
6. Turn the dough onto a floured work surface. Fold the dough instead of kneading until you can form it into a round loaf.
7. With a knife or pair of kitchen shears, make an “X” shape in the top of the dough. Don’t go down too deep.
8. Place the dough into your Dutch oven. Put the lid on and into the oven for 40-45 minutes. The loaf should sound hallow when you tap on it.
9. Allow to cool with the lid off before removing to a cooling rack. Serve warm.

Recipe Notes:

The best way to preserve leftover bread is to wrap it in foil and place in the freezer until you are ready to eat. I wouldn’t recommend leaving the bread out at room temperature as it will dry out fast.