My Recipes

Gluten free pie crust:

4 cups 7-4 Peace All Purpose Flour
1 teaspoon salt
1 1/2 cup butter
3/4 cup ice water

With a food processor, pulse flour, salt and butter until coarse and crumbly. Drizzle ice water over mixture and pulse some more until dough comes together. Transfer to a work surface and divide into 3 disks. Use 1 for pie and freeze the other 2 for future! YUM!


Dana's Pumpkin Pie

After making the crust. Preheat oven to 425. Place dough onto lightly floured surface and roll out to
12" circle. Transfer to 9" pie pan. Press all around and roll extra at top under itself to create a high edge. Prick the bottom a few times with a fork. Bake 10 min, let cool on rack and reduce oven temp to 375.

3 eggs
3/4 cup brown sugar
1/2 t cinnamon
1/2 t ground ginger
1/4 t allspice
1/2 t salt
1 can organic pumpkin purée
1 1/2 cup half &half

In large bowl whisk eggs. Add sugar through half &half until well blended. Pour into partially cooked pie shell. Bake for 35-40 minutes until filling is set and crust is golden. Let cool and serve with homemade whipped cream!


Dana’s Zucchini Bread

½ cup sugar

1 ½-2 cups shredded zucchini (squeeze excess water out)

1/3 cup veg. oil

2 eggs

2 cups 7-4 Peace All Purpose Flour

½-1 cup chocolate chips

1 t baking soda

2 t vanilla

1/2  t baking powder

½ t salt



1. Preheat oven to 325.

2. Spray non-stick PAM on muffin tins (any size) or loaf pan(s) or Bundt pan.

3. Mix sugar, zucchini, oil and eggs in a large bowl.

4. Stir in remaining ingredients.

5. Pour into desired pans (muffin, loaf or Bundt).

6. Bake about 60 -70 minutes for a loaf or Bundt.

Bake 25 minutes for muffins.

7. Let cool completely before slicing. Enjoy!


Carrot Cake Cupcakes



4 organic eggs

3 organic carrots shredded

1 1/2 c. organic sugar

2 t. organic vanilla bean “crush” extract

2 c. 7-4 Peace All Purpose Flour

2 t. baking soda

2 t. baking powder

1/2 t. salt

2 t. Vietnamese cinnamon

1/3 c. organic golden raisins


8 oz. organic cream cheese

1 t. organic vanilla bean extract

3 1/2 c. powdered sugar

Topping - toasted organic unsweetened coconut flakes


 Preheat oven to 350. Beat ingredients eggs through vanilla extract. Add dry ingredients

and mix well. Add raisins and mix together. Pour mixture into cupcakes lined pans. Bake

for 20-23 minutes or golden on the top.

Let cool. While they are cooling mix cream cheese and vanilla until light and fluffy.

Slowly add powdered sugar 1/2 cup at a time. Frost cupcakes and top each one with

toasted coconut flakes. Enjoy!


Chocolate Chip Pancakes

Makes about 12-14 4 inch pancakes


1 1/4 cups 7-4 Peace All Purpose Flour

2 Tablespoons Organic Sugar

2 teaspoons Baking Powder

3/4 teaspoons salt

1 1/3 cups Organic Milk

1 Organic Egg (beaten)

3 Tablespoons Coconut oil


In bowl mix flour , sugar, baking powder and salt together. Add milk, egg and oil.  Stir until well blended. Heat griddle over medium heat . Check heat by dropping a few water droplets on griddle- when they sizzle it's hot enough. Quickly spread some organic butter on griddle and then pour 4 pancakes at a time. Add chocolate chips on top. Turn pancakes when bubbles form and sides look dry.


Banana Chocolate Bread


3 Bananas mashed

1/2 cup Organic sugar

1/3 cup Coconut oil

2 Organic eggs

2 cups 7-4 Peace All Purpose Flour

1 teaspoon Baking soda

2 teaspoons Vanilla extract

1/2 teaspoon Baking powder

1/2 teaspoon Salt

1/2 cup Chocolate chips


Heat oven to 325 degrees. Spray bread pan with non-stick spray. Mix bananas, oil and eggs in a large bowl. Stir in remaining ingredients until well blended. Pour into bread pan.

Bake for 40-45 minutes- longer if not cooked through.


Pumpkin Chocolate Chip Muffins

15 oz. Organic Pumpkin puree

3 1/2 cups 7-4 Peace All Purpose Flour

1/2 cup Brown sugar

1/2 cup Organic sugar

1/2 cup coconut oil

2/3 cup Organic milk

2 teaspoons Baking soda

1 teaspoon Salt

1 teaspoon Nutmeg

1 1/2 teaspoon Cinnamon

2 teaspoons Vanilla extract

1 cup Chocolate chips


Preheat oven to 350 degrees. Spray non stick spray into muffin tins. Mix all ingredients in large bowl. Stirring well to blend all together. Pour into mini-muffin tins or one Bundt pan. Bake mini-muffins for 17-20 minutes or Bundt for 40-45 minutes, until toothpick comes out clean.

Bomb-Diggity Chocolate Chip Cookies

 *makes 36 cookies



1 ¾ cup 7-4 Peace All Purpose Flour

½ tsp. baking soda

½ tsp. pink Himalayan salt

14  Tbs. organic butter

½ cup organic Sugar

¾ cup brown sugar

2 tsp. organic Vanilla extract

1 organic egg

1 organic egg yolk

1 cup organic chocolate chips




1. Preheat oven to 375 degrees

2. In a bowl- whisk flour, baking salt, chocolate chips and salt together; set aside

3. Heat butter in a small skillet over medium heat. After melting, whisk butter constantly for 3 minutes until butter browns.

      4. Remove skillet from heat and pour butter into a heatproof glass bowl.

      5.  Add both sugars and vanilla to bowl with butter. Whisk until smooth. Add egg and egg yolk and whisk until fully incorporated.

      6. Using spatula, stir in flour mixture until well combined.

      7. Drop dough by tablespoonful onto baking sheet lined with parchment paper 3 inches apart.

      8. Bake cookies for 8-10 minutes.

      9. Transfer to wire racks to cool completely.

      10.                 ENJOY!

Angel Food Cake



1 1/2 cup powdered sugar

1 cup 7-4Peace All Purpose Flour

1/2 t pink Himalayan salt

12 organic egg whites (at room temperature)

1 t cream of tartar

1 1/2 t organic vanilla extract 

zest of 1 small orange (finely grated)



1. Preheat oven to 325 degrees

2. In small bowl whisk together 1/2 cup powdered sugar with flour and salt.

3. In bowl of mixer, whip eggs whites until they are foamy. Sprinkle with cream of tartar, and beat until soft peaks form. Add in vanilla and orange zest. Add remaining powdered sugar, a tablespoon at a time. Continue to beat until peaks are stiff, but not dry. Using spatula, fold flour mixture into the batter. Do not overmix!

4. Scrape  batter into UNgreased 10 inch tube pan. Bake for 50-55 minutes until cake springs back.

5. Let cool in pan, about 30 minutes, then invert onto serving platter. Serve with homemade organic whipped cream and berries! 


Blueberry Lemon Poppyseed Bread



1 1/4 cup 7-4Peace All Purpose Flour

1/2 cup almond flour

1 teaspoon baking powder

1/4 teaspoon pink Himalayan salt

3/4 organic sugar

2 tablespoons maple syrup

1/4 milk (almond milk for dairy free)

5 tablespoons melted coconut oil

4 large eggs- room temperature

1 1/2 tablespoons lemon juice

zest of lemon

1 tablespoon vanilla extract

1 tablespoon poppy seeds

1 cup blueberries



1. Preheat oven to 350

2. In mixing bowl combine all ingredients except blueberries. 

3. Pour 1/3 batter into loaf pan that has been sprayed with non-stick spray. Sprinkle a bunch of blueberries on top. 

4. Repeat layering process ending with batter. Cover pan with foil.

5. Bake loaf for 40 minutes. Remove foil and bake another 10-15 minutes.  Top should be golden brown and toothpick comes out clean.

6. Cool and drizzle with glaze (powdered sugar and water)

7. ENJOY!!


Skillet Cornbread



1 egg

1/3 cup melted coconut oil

1 cup milk

1 cup 7-4 Peace All purpose Flour

1 cup corn meal

2/3 cup sugar

1 teaspoon salt

3 1/2 teaspoons baking powder



1. Preheat oven to 400 degrees. 

2. Put 1/2 tablespoon butter in cast iron skillet and set in oven while it preheats.

3. In bowl combine egg, melted coconut oil and milk and whisk together.

4. Add dry ingredients to the egg mixture until combined.

5. Carefully remove skillet from oven and pour mixture into skillet.

6. Bake for 20-25 minutes or until toothpick comes out clean.


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