The Land of Loaves recipe library
50 Organic Baking Recipes
Organic ingredients wherever possible. 24 recipes are 100% plant-based, and every other recipe has a "Make It Plant-Based" swap.
Country Sourdough Boule
A crackly, blistered crust and a tender, tangy crumb from nothing but organic flour, water, salt, and a lively starter. A loaf worth building a weekly baking rhythm around.
No-Knead Dutch Oven Bread
The easiest artisan loaf there is: stir it together the night before, let time do the work, and bake a bakery-worthy crust in your Dutch oven.
Honey Oat Sandwich Loaf
Soft, slightly sweet, and perfect for toast and school lunches. Rolled oats keep it moist for days.
Whole Wheat Sourdough Sandwich Loaf
A soft, sliceable whole-grain sandwich bread leavened entirely with sourdough. Maple and olive oil keep it tender without dairy.
Seeded Rye Sourdough
Earthy organic rye, toasted sunflower and flax seeds, and a whisper of caraway. Dense in the best Nordic way and excellent with soup.
Minnesota Wild Rice Bread
A Minnesota classic: nutty hand-harvested wild rice folded into a soft honey-wheat dough. Wonderful toasted with butter or alongside wild rice soup.
Rustic Rosemary Olive Loaf
Briny Kalamata olives and fresh rosemary in a crackly round. Slice it for a cheese board or tear it warm at the table.
Braided Challah
A glossy, golden six-strand braid with a soft, rich, gently sweet crumb. Leftovers make the best French toast.
Cinnamon Raisin Swirl Bread
A soft milk bread rolled up around a cinnamon-sugar swirl and plump organic raisins. Toast it and the kitchen smells like Saturday morning.
Classic Cinnamon Rolls with Cream Cheese Icing
Pillowy, gooey bakery-style rolls with a brown-sugar cinnamon filling and a tangy cream cheese icing. The ultimate weekend treat.
Vegan Maple Cinnamon Rolls
Every bit as soft and gooey as the classic, made with oat milk, coconut oil, and a sticky maple glaze. Nobody will guess they're plant-based.
Soft Butter Dinner Rolls
Tender, pull-apart rolls brushed with melted butter and a sprinkle of flaky salt, made for holiday tables and Sunday suppers.
Sourdough English Muffins
Griddle-cooked muffins full of nooks and crannies, with a gentle sourdough tang. Fork-split and toast them for the best texture.
Swedish Cardamom Knots
A nod to Minnesota's Scandinavian roots: buttery twisted buns perfumed with freshly ground cardamom and finished with pearl sugar.
Blueberry Sweet Rolls with Lemon Glaze
Soft plant-based rolls swirled with a jammy wild blueberry filling and topped with a zingy lemon glaze. Summer on a plate.
Flaky Buttermilk Biscuits
Tall, flaky, layered biscuits made with grated frozen butter and a simple fold-and-stack technique.
Cranberry Orange Scones
Tender, craggy scones studded with tart cranberries and bright orange zest, finished with a simple orange glaze.
Overnight Sticky Pecan Buns
Make-ahead buns baked on a bed of caramel and toasted pecans, then flipped out warm and glistening. Built for holiday mornings.
One-Bowl Vegan Banana Bread
Moist, deeply banana-y, and made in a single bowl with maple, coconut sugar, and a touch of cinnamon. The best use for spotty bananas.
Blueberry Oat Muffins
Hearty, fluffy, naturally sweetened muffins bursting with blueberries, with oats for staying power. A grab-and-go favorite.
Garden Zucchini Bread
A tender, warmly spiced loaf that turns a garden glut of zucchini into something everyone fights over.
Pumpkin Spice Loaf
A cozy, plant-based autumn loaf with organic pumpkin and warm spice, finished with a crunchy pepita-sugar top.
Morning Glory Muffins
Packed with carrot, apple, coconut, raisins, and nuts: wholesome, moist muffins that keep you going until lunch.
Lemon Poppy Seed Loaf
A bright, buttery loaf soaked with lemon syrup and crowned with a tart glaze.
Skillet Honey Cornbread
Crisp-edged, tender cornbread baked in a hot cast-iron skillet with a drizzle of honey. Perfect with chili.
Apple Cinnamon Crumb Muffins
Fluffy plant-based muffins loaded with tender apple chunks under a buttery-tasting oat crumble.
Chewy Brown Butter Chocolate Chip Cookies
Crisp edges, chewy centers, pools of dark chocolate, and the toffee depth of brown butter. A cookie-jar classic.
Vegan Oatmeal Raisin Cookies
Soft, chewy, cinnamon-kissed oat cookies sweetened with coconut sugar and studded with plump raisins. Simple ingredients, big comfort.
Five-Ingredient Peanut Butter Cookies
Rich, tender, fork-pressed classics with just a handful of pantry ingredients and no butter or eggs.
Snickerdoodles
Soft, pillowy cookies with a crackly cinnamon-sugar coat and that classic tangy bite from cream of tartar.
Fudgy One-Bowl Brownies
Dense, fudgy, crackle-topped brownies with deep cocoa flavor, made in one bowl.
Bright Lemon Bars
A crisp shortbread crust under a silky, puckery lemon curd layer, dusted with powdered sugar.
Maple Pecan Shortbread
Melt-in-your-mouth shortbread with toasted pecans and a maple glaze. A cookie-tin staple for Minnesota winters.
Oat & Date Breakfast Bars
A jammy date filling sandwiched between layers of chewy oat crumble. Naturally sweetened and lunchbox-friendly.
One-Bowl Vegan Chocolate Cake
A moist, tender, deeply chocolatey cake that needs no eggs or dairy, topped with a silky whipped chocolate ganache frosting.
Carrot Cake with Cream Cheese Frosting
Super-moist spiced carrot cake with pineapple, walnuts, and a thick layer of tangy cream cheese frosting.
Rustic Apple Galette
A free-form, flaky butter crust folded around cinnamon apples. Less fuss than pie, all of the charm.
Blueberry Lemon Crumb Coffee Cake
A tender sour cream cake bursting with blueberries and lemon, under a thick cinnamon crumb.
Olive Oil Orange Cake
A fragrant, plush everyday cake made with good olive oil and fresh orange, completely plant-based. Lovely with tea.
Strawberry Rhubarb Crisp
A Minnesota garden classic: sweet-tart strawberry and rhubarb bubbling under a crunchy oat-pecan topping.
Classic Pumpkin Pie
Silky spiced custard in a flaky all-butter crust. The holiday pie every table needs.
Lemon Blueberry Bundt Cake
A tall, tender Bundt marbled with blueberries and glazed with a bright lemon icing. Made for potlucks and church suppers.
Rosemary Sea Salt Focaccia
Golden, crisp-bottomed, airy focaccia dimpled with plenty of organic olive oil, fresh rosemary, and flaky salt. Nearly hands-off.
Garden Vegetable Focaccia
Our classic focaccia turned into edible art with cherry tomatoes, peppers, red onion, olives, and fresh herbs from the garden.
Soft Bavarian-Style Pretzels
Chewy, mahogany-crusted pretzels with that unmistakable flavor from a quick baking-soda bath. Great with whole-grain mustard.
Garlic Herb Skillet Naan
Pillowy, blistered flatbreads cooked in a hot skillet and brushed with garlic-herb butter. Ready for curries, dips, or wraps.
Whole Wheat Pizza Dough
A flavorful, easy-to-stretch half-whole-wheat dough for Friday pizza nights. Make it the day before for the best crust.
Cheddar Chive Scones
Savory, flaky scones loaded with sharp cheddar and fresh chives. Perfect with soup or an egg breakfast.
Homemade Pita Pockets
Soft pitas that puff dramatically in a hot oven to create perfect pockets for stuffing.
Seeded Crispbread Crackers
Crunchy Scandinavian-style crispbread made from organic seeds and oats held together with nothing but water. Gluten-friendly and addictive.
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