No-Bake Energy Balls Monday, Jul 15 2013 

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I am preparing for the arrival of our third baby soon, and wanted to make some no-bake energy balls in the freezer for the labour, or post-partum. My husband and boys LOVE these as well, so hopefully there will be a few left for the midwives and I by the time the baby arrives!!

There are easy to make, and don’t heat up the house on these hot summer days. They are wonderful to bring on a car ride, picnic, play date at the beach or park, or anywhere else you go.

The recipe is a slight adaptation from here.

No-Bake Energy Balls

1 cup oatmeal (I use large flakes so they take longer to digest, keeping one feeling full longer)
1/2 cup natural peanut butter
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed/chia seeds/psyllium husks/hemp hearts
1/4 cup mini chocolate chips (or use cranberries, etc!)
1 tsp vanilla
Mix all ingredients together, and put the mixture in the fridge for at least 20 minutes (to make it easier to handle). Shape into balls, and freeze on a cookie sheet. Once frozen, transfer them to a container or ziploc bag and either store in fridge or freezer – if they last that long!

Rhubarb Muffins Thursday, Jun 13 2013 

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I was excited to get some rhubarb again this year, and decided to try this new recipe from Simply in Season. They turned out wonderful! So moist, and perfect combinaison of sweet and sour from the rhubarb. It’s definitely a recipe I’ll turn to time and again in rhubarb season!

Rhubarb Muffins

1 cup buttermilk, sour milk, or plain yogurt*
3/4 cup brown sugar
1/2 cup oil
1 egg
2 tsp vanilla
2 cups wheat flour
1/2 cup white flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups rhubarb, diced
1/2 cup nuts, optional

Mix together buttermilk, brown sugar, oil, egg, and vanilla. Stir in flour, baking soda, baking powder and salt until just moistened.Stir in rhubarb and nuts. Pour in greased/lined muffin tins.

Topping:
1/4 cup sugar
1 Tbsp butter, melted
1 tsp cinnamon
1 tsp flour

Combine topping ingredients and sprinkle on top of batter. Bake at 375F approximately 20 minutes, until toothpick in center comes out clean.

*I make my own buttermilk by adding 1 Tbsp vinegar to my milk and letting is sit a couple minutes.

Strawberry Muffins Tuesday, Jun 11 2013 

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This is a recipe slightly modified from Simply in Season. It’s so simple to put together, and deliciously moist! It’s definitely a recipe I’ll be making again and again!

Strawberry Muffins

1 1/4 cup strawberries, mashed*
3/4 cup sugar
2/3 cup oil
2 eggs
1 cup wheat flour
1/2 cup white flour
2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Mix together sugar, oil, and eggs. Stir in strawberries. Add in dry ingredients, only stirring until combined. Pour into greased/lined muffin tins and bake at 375F for approximately 20 minutes, until toothpick inserted in center comes out clean.

* I used thawed frozen strawberries.

Sunshine Muffins Friday, May 3 2013 

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Last year, I was given an old recipe box, with lots of old newspaper clippings, with recipes. This recipe is from one of those clippings, so I don’t know where to give the credit! Of course, I did my own variations anyways. 🙂  We all loved this recipe, and so did our neighbour kids! The 3.5 dozen (double recipe) didn’t last 2 days! Very moist, fresh, and delicious! Definitely will be making it again.

It’s a versatile recipe, feel free to change the add-ins to sunflower seeds, poppy seeds, grated apples instead of the grated carrots, dried fruit, etc.

Sunshine Muffins

2 cups flour (I did 1/2 cup white, 1 1/2 cup spelt)
2 tsp baking soda
3/4 cup sugar
1 Tbsp cinnamon
2 Tbsp ground flax
2 Tbsp hemp hearts
1 Tbsp sesame seeds
1/3 cup sunflower seeds/poppy seeds, etc (optional)
1/3 cup coconut
1/3 cup chocolate chips
2 cups grated carrots
1 banana, mashed
3 eggs
1 cup oil
2 tsp vanilla

Combine flour, baking soda, sugar, and cinnamon together. Stir in sesame seeds, coconut, chocolate chips, carrots and banana.

Beat together eggs, oil, and vanilla. Stir into flour mixture until just moistened. Spoon into greased/lined muffin cups and bake at 375F for 15-20 minutes.

Makes 1.5 dozen.

Granola Bars Thursday, May 2 2013 

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A friend gave me this recipe a few years ago, and I remember really liking them. I finally got around to making it again, and yes, still just as delicious! These are pretty sweet, more like a dessert to me, but hold together really well.

 

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Granola Bars

3 cups oatmeal
2/3 cup slivered almonds
1 cup brown sugar
3/4 cup butter
3/4 tsp vanilla
1/4 tsp maple extract
1/4 cup maple syrup

Mix thoroughly, by hand. Press it on a greased cookie sheet. Bake at 375F for 10-15 minutes, or until it bubbles in the middle and is just a bit brown. Cut when warm, and leave in the pan until completely cooled.

Flax-laden Banana Chocolate Chip Muffins Thursday, Apr 4 2013 

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I’ve been trying to add more fiber into our diet these days. This recipe I caught my eye since they contain so much ground flax, which is so high in fiber content! I thought they would be dense, but they worked beautifully, and my whole family is eating them up! One would never know there is so much ground flax in them. 🙂

Flax-laden Banana Chocolate Chip Muffins

3/4 cup butter/margarine
3 tsp vanilla
4 eggs
3/4 cup sugar
2 cups mashed banana (approx 4 bananas)
1/4 cup lemon juice
3 cups whole grain flour
1 cup white flour
3/4 cup ground flax*
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 to 1 1/2 cups chocolate chips

Beat together butter, vanilla, eggs, sugar, bananas, and lemon juice. Add in dry ingredients and mix until mixed in. Fold in chocolate chips. Bake at 350F for 20-25 minutes.

* You can easily grind flax seeds in a coffee grinder!

Lemon Crinkle Cookies Monday, Mar 11 2013 

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There’s a recipe that I’ve seen going around Pinterest for a while, Lemon Crinkle Cookies, and while they look so good, they are so full of sugar that I could never bring myself to make them!! I decided to try a healthier version of them, and it worked! We all love them, and it’s such a nice variety to the typical oatmeal-chocolate-chip cookies that are popular around here. 🙂

So, I reduced the sugar significantly, and used whole grain spelt flour (wheat would work too), and my husband still thought they were really sweet. 🙂  We all loved them for sure.

 

Lemon Crinkle Cookies

½ cup butter, softened
1/2 cup sugar
½ tsp vanilla
1 egg
1 tsp lemon zest
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 cup wheat/spelt flour
1/3 cup powdered sugar

In a bowl, cream butter and sugar together until light and fluffy. Add in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients, except powdered sugar, slowly until just combined. Scrape sides of bowl and mix again briefly.

Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. I then shook each ball briefly in my fingers to shake off extra powdered sugar. Place on greased baking sheet and repeat with remaining dough.

Bake for 9-11 minutes, or until bottoms begin to barely brown. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Basic Biscuits Sunday, Mar 3 2013 

IMG_1376I really like my other biscuit recipes, but I’ve been trying a few new recipes from the “More with Less” cookbook, as I’m thinking it’s one of the only two cookbooks I’ll be bringing with me to Africa. I LOVED this biscuit recipe! I am most definitely going to keep doing this one instead of my other ones now. 🙂

One day, my oldest wanted a hot dog in a hot dog bun for lunch. Since I don’t usually have hot dog buns on hand, and I was out of regular bread (which we fold to make a hot dog “bun”), him and I made this biscuit recipe together and shaped the dough into logs. Then, after they were cooked, we cut a “U” shape on the top and created a quick hot dog bun. Worked for him! 🙂

Basic Biscuits

2 cups flour*
3 tsp baking powder
1/2 tsp salt
1/4 cup shortening
3/4 cup milk/kefir

Mix flour, baking powder and salt. Cut in shortening. Mix in milk/kefir until soft ball forms. Knead gently 20-25 times. Roll or pat dough to 1/2″ thick and cut. Place on ungreased cookie sheets and at 425F for 10 minutes.

Cheese biscuits: Add in 1 cup grated cheese into flour mixture, before cutting in shortening. Increase milk to 1 cup.

* I do 1 1/2 cups whole grain (wheat/spelt), and 1/2 cup white. Or half white, half spelt.

Squash Bars Friday, Mar 1 2013 

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I had 1/2 a spaghetti squash leftover the other day, and didn’t know what to do with it. I found this recipe in the cookbook “Simply in Season” and decided to give it a try. It turned out delicious! My husband and boys couldn’t stop eating it. I’ll definitely be repeating this easy and yummy recipe.

Squash Bars

2 cups winter squash or pumpkin (cooked and puréed)
1 cup sugar
3/4 cup oil
4 eggs
1 tsp vanilla
1/2 tsp salt
1 cup wheat flour
1 cup white flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon

Beat together squash, sugar, oil, eggs, vanilla and salt. Mix in dry ingredients. Pour into greased 11×17″ pan. Bake at 350F for 25-30 minutes.

Pineapple Biscuits Monday, Feb 11 2013 

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Spelt Pineapple Biscuits

2 cups flour (I used 1 1/2 cup spelt, 1/2 cup white)
3 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/4 cup butter/margarine
1 egg
1 cup crushed pineapple, undrained

Mix together dry ingredients.
Cream sugar and butter together. Add the egg. Beat well, and stir in the pineapple. Add dry ingredients to the creamed mixture and stir just enough to moisten flour. Drop by heaped Tablespoon fulls on greased cookie sheet. Bake at 400F for 10-12 minutes until the bottom is lightly browned. Serve with butter, honey, or maple syrup!

Recipe is an adaptation from a recipe from More with Less cookbook.

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