Peppery Cheese Bread

•  2 1/2 c flour (GF 1-1 worked well)
• 1 T sugar
• 2 t cracked black pepper
• 1 t baking powder
• 3/4 t salt
• 1/2 t baking soda
• 2 eggs
• 8 oz plain low-fat yogurt
• 1/2 c cooking oil
• 1/4 c milk
• 1 T brown mustard
• 1 c shredded cheddar cheese

1. Grease three 2x4 inch loaf pans. 

2. Mix dry ingredients (first six), wet ingredients (next 5), then combine. Add cheese.  

3. Spoon into prepared pans and bake at 350 degrees for 30-35 minutes. Cool in pan for 10 minutes then room and cool on wire rack. Store leftovers in fridge for up to 3 days or in freezer. 

Baked Cranberry-apple pancake

Makes enough for 2-4 people

• 2 T butter
• 1/4 c cranberries (frozen)
• 1 small apple, cored and chopped
• 1/8 c brown sugar (or coconut sugar also worked)
• 1/4 c orange juice
• 1 t orange zest
• 3/4 c flour (gf works)
• 1 t granulated sugar
• 1/2 t baking powder
• 1/2 t baking soda
• 1/8 t salt
• 1 egg
• 1/2 c buttermilk (regular milk is ok)
• 4 t cooking oil

1. Place butter in 9 inch pie plate or 9x9 pan. Preheat in oven. Remove pan when butter is just melted, add cranberries and apples pieces to pan. 

2. Meanwhile cook brown sugar and orange juice in a small pan, boil on medium for 5 minutes. Pour over fruit in pie plate. 

3. Stir together remaining ingredients and pour over fruit mixture in pan. 

4. Bake uncovered at 350 for 15 minutes. Cut in wedges and serve.