Cup For Cup Gluten-Flour Mix


If your experience with gluten-free treats has left little to be desired, we hear you! Spongy, crumbly, chalky. These words are often used to describe the texture of treats made without gluten. Our bakery has worked really hard to perfect their gluten-free flour mix and they’re sharing the recipe with you! This recipe uses weights to measure the perfect amounts of each ingredients, since baking is so scientific and since gluten-free flours are much pricier, we want you to get it right! Once all of the ingredients are mixed well, you can substitute this mix, cup-for-cup, with your tried and true recipes. It would also make a really nice holiday gift for anyone who is getting into gluten-free baking.

To make the flour mix you will need:
1.584 pounds white rice flour
.748 pounds tapioca starch
.704 brown rice flour
.528 pounds nonfat dry milk
.176 potato starch
.088 xanthan gum

Makes 5.1 pounds of flour mix.

Monster Cupcakes


Halloween is just a few days away and if you’re looking for treats to make with your little ghouls and goblins, take note from our bakery! They used our regular cupcake recipe, frosted them with orange and purple frosting (green would great too) and then made little monster faces on top. Using Dandies vegan marshmallows, Clif Kid fruit and veggie ropes and chocolate chips they were able to make eyeballs, antennae, teeth and other creepy features.


This makes a great activity for a Halloween party! Pre-cut the marshmallows and the fruit ropes and set out a bowl of chocolate chips. Let the kiddos frost their own cupcake and create a monster of their own. If you’re looking for an easy cupcake recipe, try our One Bowl Vanilla Cupcakes.


Molasses Crinkles


While we offer our made-from-scratch Molasses Crinkles year-round, we think they’re particularly special this time of year. With a crispier edge and soft middle, these little spicy treats will warm you from the inside out. The recipe is easy to make and pairs so nicely with our Pumpkin Spice lattes, which are on special for Co-op owners for a week! Think about adding these to your cookie exchange this year- your friends will be clamoring for the recipe!


To make these cookies you will need:
1/4 pound (1 stick) unsalted butter
1/4 cup molasses
1 cup sugar
1 teaspoon baking soda
1 egg
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice

Preheat oven to 325 degrees. With either a hand mixer or stand mixer, cream the butter, molasses, sugar and baking soda until light and fluffy, about 3 minutes. Add egg to mixture and cream for another 2-3 minutes. In a medium bowl whisk together the dry ingredient. Add dry ingredients to wet ingredients and mix on low for 1-2 minutes, until the dry ingredients are well incorporated. Place parchment paper on a cookie sheet and scoop spoonfuls of batter a couple inches apart. We recommend using a small ice cream scoop for uniform cookies. Sprinkle sugar on top of dough. Bake for 10-12 minutes or until the middles are set. Makes about 20-24 small cookies.


Let’s Toast: Ghostly Milkshakes


Halloween is right around the corner and if you’re not into food that looks like amputated body parts, but still want a festive treat, these milkshakes are for you! These milkshakes can be made in a number of ways depending on the kind of celebration you’re having. Want something for the grown-ups? Add a bit of rum. Looking for a vegan option? Use coconut milk ice cream and soy whipped cream. Want to please the little ones? Anything without booze will do! The key to making these ghostly drinks is the chocolate faces painted on the inside of the jars.

To make these Halloween treats you will need:
2-4 tablespoons dark chocolate chips
a paint brush or wooden skewer
your favorite milkshake recipe

Either on the stove or the microwave, slowly melt your chocolate chips. If using a stove, use the lowest setting or a double boiler to melt the chips. If using a microwave, heat chocolate in 30 second increments, stirring well in between. Using either a small paintbrush or a wooden skewer paint ghostly faces on the inside of your glasses or jars and fill with milkshakes. Top with whipped cream and straw.

Vegan Pumpkin Bread

VeganPumpkinBreadThis new bread, made from scratch by our bakers is spicy, flavorful and contains no animal products. That’s right vegan friends of ours- this bread was made with you in mind. Pumpkin offers a ton of moistness on its own and with a bit of oil, you won’t even miss the eggs and butter used in traditional sweet bread recipes. You can easily double the recipe and freeze one for later, but odds are you’ll just want to have two loaves on hand because it’s so tasty.

To make this pumpkin bread you will need:
1 cup all-purpose flour
3/4 cup whole wheat flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1 cup pumpkin puree
1/2 cup safflower oil
2 tablespoons maple syrup
3 tablespoons water
1/2 cup pepitas (pumpkin seeds)

Preheat oven to 350 degrees. Grease and flour a loaf pan. In a large bowl whisk together the flours, sugar, baking soda, baking powder and spices. In a separate bowl whisk together the pumpkin, oil, maple syrup and water. Add the wet ingredients to bowl of dry ingredients and stir to combine. Stir in pepitas until well incorporated. Pour batter into prepared loaf pan. Sprinkle some more pepitas on top. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool for about 15 minutes before removing bread from the pan. Let it finish cooling on a cooling rack.

Traditional Pumpkin Pie Recipe


You’ve crunched through the leaves, picked out your Jack-O-Lanterns and turned on your heat for the first time in months. Those are all signs that it’s probably time to start your fall baking! Our traditional pumpkin pie recipe is creamy and spicy with a crust that’ll melt in your mouth. You can simplify the process with canned pumpkin, or you can take your baking to the next level and make your own puree (no judgement either way).

To make our traditional pumpkin pie you will need:
For the crust:
1 1/4 cups all purpose flour
1/2 cup butter, chilled and cut into cubes
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 cup ice water

For the pie filling you will need:
1 cup pumpkin puree
2 eggs
2/3 cup brown sugar
2 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
2/3 cup half and half


For the crust:
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, either with a pastry cutter or two knives. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

For the filling:
Preheat oven to 350 degrees. In a large bowl or in the bowl of a stand mixer, mix the pumpkin, eggs, brown sugar, maple syrup and spices together until well combined. Pour in the half and half and stir until incorporated. Pour filling into unbaked pie shell and baked for 40-45 minutes or until a toothpick inserted comes out clean. Let cool before slicing and serving.

Let’s Toast: Vegan Pumpkin Spice Creamer


If you’re not part of the pumpkin spice craze yet, then gather ’round. This vegan coffee creamer recipe is sure to make you a follower. Unlike other commercial coffee creamers, this one is made with almond milk, maple syrup, real pumpkin (imagine that!) and variety of fall-friendly spices. Whip up a batch and keep it  in the fridge all winter long. You can even make your own pumpkin puree from scratch with our recipe here. Feel free to adjust the sweetness and spice levels to your own tastes, but this is the version we found to be the most flavorful.

2 cups unsweetened almond milk
3 tablespoons pumpkin puree
3 tablespoons maple syrup (the real stuff)
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon vanilla

Put all the ingredients in a pan over medium heat and whisk until incorporated. Let cool slightly and pour into a jar. Before adding to coffee give it a good shake!


How To: Make Your Own Pumpkin Puree


Pumpkin pie, pumpkin muffins, pumpkin soup, pumpkin scones… is your head spinning yet? Now that it’s October, it’s officially pumpkin season! If you have a list of seasonal recipes you’re just dying to dive into, why not try your hand at making your own pumpkin puree. The canned stuff is fine, but the flavor from freshly roasted and pureed pumpkin is out of this world. And it’s so easy to make. BONUS: We have a ton of local squash and pumpkins from Mendenhall Farm right here in Moscow.

Now, let’s be clear- not all pumpkins are created equal. While you can roast and puree any old pumpkin, you want to make sure that for cooking and baking you use sugar pumpkins. They’re smaller and have a sweeter and more flavorful flesh. To make your own pumpkin puree you will need:
2 pie pumpkins

Preheat oven to 350 degrees. Slice pumpkins in half and scoop out the seeds. Save them for later if you like roasted pumpkin seeds! Place pumpkins skin side down on a baking sheet and place in oven for about 45 minutes or until fork tender. Remove from oven and let cool. Scoop flesh out of skin and blend in a food processor until smooth. You can preserve pumpkin puree by processing a water bath or refrigerate for up 3 days or freeze for up to six months.

RoastedPumpkin4 RoastedPumpkin3

Cold Relief Tea


The leaves are changing, the days are getting shorter and the sniffles are imminent. This steamy drink is full of goodies that’ll help knock those cold symptoms out- pow! It’s made with fresh ginger, fresh lemon juice, cayenne pepper and honey. Ginger is antiviral, anti-inflammatory and aids in digestion. Lemon is a great source of vitamin C, is antiseptic and is a great source of calcium. Honey is antibacterial, antioxidant and antiviral. And cayenne pepper is anti-inflammatory and aids in nutrient absorption.

To make this tea, boil 1 cup of water, 1/4 teaspoon fresh grated ginger, 1 tablespoon honey, the juice from a half a lemon and 1/2 teaspoon cayenne pepper in a small pot over high heat. Bring to boil and heat for five minutes. Strain mixture through a fine sieve and drink while piping hot. Put on your comfiest socks and jammies and get to healing!


Product Spotlight: Veriditas Essential Oils

We’re so proud to now carry Veriditas Botanicals essential oils- a company dedicated to organics and small farming. Their line of oils is pure and unadulterated and is revolutionizing the distilling of organic plants for their essential oils. They’re a natural fit for our co-op because of the pride they take in organic land management, their involvement in and understanding of cooperatives and the standards they uphold in the oils they produce. This is the only pharmaceutical-grade line of essential oils in the store, making some of them ideal for internal consumption, as well as external (They are not all edible, so be sure to ask our Wellness Department which ones are safe).  Did you know that it takes 500 pounds of lavender to make just 32 ounces of lavender essential oil? That’s a lot of land mass, so by supporting Veriditas you are, in turn, supporting organic farming methods on a large scale.

We’ll be bringing you a DIY guide to make your own oil blends that are good for healing a whole host of ailments, but for now, here’s some ideas for how to use the Veriditas Essential Oils for cooking and baking.


Add a drop of peppermint oil to your mocha or hot chocolate for a nice winter treat.


Add 10 drops of lavender oil to a jar of honey and make your own “miel de lavande”. It’s especially delicious in tea or drizzled over goat cheese.


Add a drop of cinnamon bark oil to your cookies to had just a hint of spice.

It’s always best to start with a small amount of oil and add more to taste. Always add essential oil to the end of cooking to ensure that the molecular structure remains in tact and you’re receiving the best flavor possible.

To learn more about Veriditas Botanicals essential oils click here.