The Krazy Kyles

3 large free-range eggs
1/2 cup extra virgin olive oil
3/4 cup sweet potato/yam puree
3/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1 tsp pumpkin pie spice (ginger, cloves, cinnamon, nutmeg)
1 cup cornmeal
1 cup GF flour mix*
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt

*There are many variations here, but this is a good basic flour mix:
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch/flour

Preheat the oven to 350 degrees F. Grease the bottom of an 8 inch cake pan. In a large bowl, whisk the eggs till frothy and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla, cinnamon and spices and whisk.

In a separate bowl whisk together the cornmeal, flour mix, baking powder and salt. Add the dry ingredients to the wet, stirring by hand just enough to make a smooth batter. Pour into the prepared cake pan.

Bake in the center of your oven for 45 minutes or so.

Mix the following ingredients in Kitchen Aid (w/dough hook) or Bosch and let stand until bubbly (to prove yeast virility)
1/4 t. Fruit Fresh (Ascorbic Acid)
3 cups Water, Warm (don't use tap water, if chlorinated the bread won't rise well)
2T active dry yeast
1/3 cup Brown Sugar
3 cups White Flour
1 cup Whole Wheat Flour

Now add:
3 T. Coconut Oil, Margarine or Butter
1/3 cup Brown Sugar
1 T Salt

Blend the following 2 ingredients in the blender and add to mixture:
3 T. Soy Lecithin
2 cups Whole Wheat Flour

Add whole wheat flour as necessary to cause dough to just start to clean bottom of the bowl (Kitchen Aid) or center post (Bosch). Suggested 1 cup.

Kneed at least 10 minutes using mixer.

Remove from mixer and cover. Set in a warm place for 30 minutes or until doubled.

Punch down dough ball, divide into loaves and place into greased bread tins. Cover and let rise in a warm oven 45 minutes.

Remove cover and heat oven to 350. Bake for 30 minutes.

Yield 3 medium to large loaves

1 pkg Fermipan Yeast
3 c. Flour
2 T. Sugar
1 t. Salt
4 T. Oil
2 eggs
2 c. Warm Water
Mix dry and wet ingredients together in seperate containers. Then combine. Add 1 additional cup of flour (possibily more) until dough cleans the sides of the bowl. Let rise for 1 hour in a warm spot, covered. Punch down. Form (roll or throw) into crust shape on greased pan. Bake @ 400 degrees for 15-20 min. Yields 2-4 crusts depending on desired thickness. Roll 'em pretty thin as they will puff in the oven.

1 cup Yellow Corn Meal
1 cup WW Flour
1/4 cup White Sugar
1/2 t. Salt
1T Baking Powder
1/3 cup Applesauce
1 cup Plain Silk Soymilk
1/4 cup Smart Balance Margarine
Bake in greased 8" square pan at 425 for 20-25 min.

2.5 c. Water
1 t. Salt
1/2 c. Cornmeal
1/2 c. Brown Sugar
1/2 c. Margarine
1 T. Yeast
1/4 c. Wheat Germ
4 - 5 c. White Flour

Cook 2 cups of the water with salt and cornmeal. Add sugar and margarine.

Fill glass measuring cup with 1/2 cup warm water (unchlorinated), add 1 t. Sugar and Yeast. Wait 5 minutes or until bubbly.

After cornmeal mixture is cooled (just warm to the touch) add yeast mixture. Add wheatgerm and flour.

Knead. Let rise for 1 hour. Punch down and form into rolls. Let rise on oiled pans 1 hour.
Bake 15-20 mintues at 400 degrees.