This is my standard all around bread recipe now. Sliced in half and toasted makes a perfect crunchy ‘cracker’. –Artscotnet

These have tons of flavor with chunks of gooey bananas. The secret ingredient is the cashew sour cream. Do not leave it out!

These versatile muffins were submitted by Kait of Kait’s Inside Dish.

This delicious dessert bread is moist and has a distinct peanut butter, banana flavor.–kaitsinsidedish

A gluten-free pizza crust that’s super simple to make and is absolutely delicious! –jarafel

2 C whole wheat flour
2 C all-purpose flour, plus more for dusting…

1 C whole wheat flour
1 C yellow corn meal*…

1 cup plus 4 tbsp. water
1 tbsp. vital wheat gluten…

2 cups whole wheat flour
3/4 cup water…

1/3 cup low-fat soy milk
1 tsp vinegar
2 Tbs flax meal…

These muffins are moist and delicious! The flax and walnuts provide omega-3s, while folate, beta-carotene, vitamin A and fiber are provided by the vegetables. Submitted by Katherine Lawrence (www.plantbasedhealth.com), cooking instructor for The Cancer Project.

This is a slightly modernized version of an old Kentucky recipe for plain corn bread. Eat it as a hot bread, or leave it for a few days and use it for the stuffing.

Adapted from a very delicious recipe that was originally posted to www.fatfree.com.

Bake about 20 minutes. Watch carefully as they tend to burn easily.

Preheat the oven to 400 degrees. Sift the first 5 ingredients together, and then add all the wet ones. Mix just until moistened. Fold in the blueberries and then fill muffin cups (paper-lined or sprayed) full. Bake 20 minutes.