Apple Streusel Bread

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Summer is a favorite time of mine, as a reader, in the blogging world.  Regardless of what the blog focus is, at some point, writers tend to share some sort of piece of their summer family vacation and I positively love it.  It helps me get to know the writer and feel like a little part of their world-its so fun to get a glimpse into their personal lives beyond their everyday writing. Continue reading

Blackberry Oat Breakfast Bars

SONY DSC These are a result of a kitchen accident.  A while back I set out to create a recipe for a crumble or cobbler topping.  Now, you know me and baking.  It takes a good handful of tries for me to achieve greatness on that end.  Baking + healthful doesn’t always make the best couple.  Textures have to be played with and ratios have to be changed and changed as I go.  It’s not like adding this or adding that to make them taste better…its science.  And people, I am no scientist.  Continue reading

Nourished Banana Bread

This is the good stuff, right here, friends. Our very favorite banana bread recipe. Now, I must warn you.  This recipe contains no refined sugar.  No gluten or crazy “healthy flour blend” that you need to go buy.  And chances are, if you utilize any of my “baking” recipes you already have all of these ingredients sitting right in your freezer or pantry-they are my baking “staples”.

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My kids beg for more. My friends are shocked that a sweet treat that’s typically packed full of unhealthful ingredients can actually be transformed into something they can feel good feeding their kiddos for breakfast.  This, right here friends, is why I love to cook.  Because it really is possible to turn traditional favorite recipes into more nourishing versions…and this banana bread recipe is the perfect display of just that. I hope your family enjoys this one as much as we do!

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Nourished Banana Bread

*note: you can purchase pre made oat flour, but it’s a piece of cake to make your own:  just place  rolled or old fashioned oats (gluten free for a GF version) in a food processor or blender and process until it becomes a fine, flour-like texture.

Ingredients

1 1/4 Cups Gluten Free Oat Flour

1/4 Cup Flax Meal

1/4 Cup Almond Meal

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

3 VERY Ripe Bananas, mashed *about 1 1/2 cups

6 Tablespoons Unsalted Butter, melted and slightly cooled +more for greasing the pan

1/4 Cup Honey, Pure Maple Syrup or Agave Nectar

2 Eggs, lightly beaten

1 Teaspoon Pure Vanilla Extract

1/2 Cup Chopped Walnuts, optional

Directions

Preheat oven to 350 and grease a 9×5 inch loaf pan with butter.  Place the oat flour, flax meal, almond meal, baking soda and salt in a medium bowl and whisk to combine.

In a large bowl whisk the bananas, honey/maple/agave, butter, eggs and vanilla together until well-combined.  Pour the dry ingredients into the banana mixture and stir gently until all ingredients are just incorporated.  Fold in walnuts. Pour into prepared baking pan (and sprinkle the top with whole oats, if desired) and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.  Let cool before removing from the pan.

Favorite Blueberry Muffins

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Guys.  I am not one to push advice on others.  Your toes I will never try to step on.  But do me a favor this weekend.  Sleep until your kids or your dog wake you up.  Stay in your jammies until you absolutely need to get ready for the day.  Watch cartoons or your favorite mindless BRAVO show.  Chill out and try your best to relax (and please include cuddles).  And most definitely….absolutely…positively make these muffins (they pair very well with all of the coziness listed above). Continue reading

Pumpkin Mookies

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I did it all for the mookie, cmon, the mookie, cmon, so you can take that cookie…and stick it up your….  Annnnnnd I will be blaming that one on sleep deprivation and a teething child. I apologize in advance for that song sticking in your head for the next 24-48 hours.  Georgia has even been singing it…all day.  Proper, I know.  But listen.  You come up with a better name for a muffin/cookie hybrid and I will change the name of this sweet treat in a heartbeat. Continue reading

Berry Streusel Muffins

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I have a VERY large proclamation to make.  These are THE best gluten free muffins I have ever had.  Ever.  It was a fun saturday experiment for Georgia and I.  Jude was napping and Nick was over at the pond playing boot hockey so we played around in the kitchen for a bit….attempting to concoct a late morning snack.  After lots of measuring and scooping and spilling and getting our hands messy (I say this as if I was partaking in all of these things when, in all actuality it was mostly just G…I was the person in the background whispering to myself “Miss, she’s only two…be patient…its good for her brain…you can clean up later…no, you can’t have a glass of wine at 10:30 AM”) we had the batter ready and popped them in the oven.  We tasted them immediately…all warm, sweet and crumbly with that oh so crunchy topping…we gave ourselves two thumbs up for sure.  And then Nick came home and polished off the entire rest of the pan in approximately 7 minutes.  Catch my drift?  You’ll love them.

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Berry Streusel Muffins

Notes:  If you do not have or prefer to use coconut sugar you can use half brown sugar and half white granulated sugar instead.  I prefer the taste of coconut sugar along with the fact that it is a more nutritious option.  Whole wheat flour can be substituted for the buckwheat flour as well…although it would not be wheat free. Also, it is extremely simple to make oat flour yourself instead of buying it already packaged:  just place old fashioned or rolled oats in a food processor and process until it becomes the texture of a flour…it will look like this…

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Ingredients

For the Streusel Topping

1/4 Cup Gluten Free Oats

1/4 Cup Coconut Sugar

3 Tablespoons Gluten Free Oat Flour

3 Tablespoons Coconut Oil or Butter, melted

1/2 Teaspoon Ground Cinnamon

Pinch of Salt

For the Muffins

1 Cup Gluten Free Oat Flour

3/4 Cup Buckwheat Flour

1/2 Cup Almond Meal

2 Tablespoons Flax Meal (optional)

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

2 Eggs

1/4 Cup Coconut Sugar

1 Cup Milk (preferably 2% or whole)

1/3 Cup Honey

2 Teaspoons Pure Vanilla Extract

1/2 Cup Butter or Coconut Oil, melted

1 1/4 Cup Berries (fresh or frozen-I prefer a mix of blueberries, blackberries and raspberries but any will do)

Directions

For the Streusel Topping

Mix all ingredients together with your hands until a crumble is formed.  Set aside.

For the Muffins

Preheat oven to 350 and grease or line 12 muffin cups.  In a medium bowl whisk together oat flour, buckwheat flour, almond meal, flax meal, baking powder, baking soda and salt.  In a separate bowl whisk together eggs, coconut sugar, milk, honey, vanilla and coconut sugar or butter.  Pour the dry ingredients into the wet ingredients and stir well until just combined.  Stir in berries.  Fill the muffin cups up about 2/3 of the way full and sprinkle the streusel topping evenly among the tops of the muffins.  Bake for 25 minutes or until a toothpick comes out clean when inserted into the middle of the muffin.  Makes 12 muffins.

Pumpkin Oat Muffins

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My daughter, she leads an exhausting life; sometimes I wonder how she does it.  Here is what her day has looked like thus far:

7:45   wakes and begins the day with some lounging in bed, discussing her quests for the morning with her good pal froggie

8:15  breakfast.  poached eggs…served to her on a beautiful turquoise plastic plate with a side of berries and milk

9:00  leave for school.  puppets, songs, stories, slides, playhouses…basically Christmas in one room

11:00  return home for playtime and books…and a quick Facetime date with Sittie (her grandma)

12:00  lunch.  leftover macaroni and cheese with spinach served with green beans and milk. and an orange for dessert

12:45 nap

3:30  wake up.  eat these muffins.  these delicious, warm, sweet pumpkiney muffins

Can somebody please explain to me why human beings are unable to remember our early years?  Because let me tell you…that is one pretty life that girl lives.  She eats, she sleeps, she’s bathed and changed and cuddled and loved and tickled and smooched to pieces…it seems very wrong to not remember how all of those things felt.  Life is backwards…and good, all at the same time.

I can honestly say these are some wonderful muffins; unbeatable hot out of the oven.  They are perfectly sweet and spiceful and have many nutrients including Vitamins K, A and fiber.  A great breakfast, snack or dessert; you pick.  If you asked my daughter she’d tell you it gave her just enough energy to get right back into her busy, stressful day 😉

ps I know, there is a muffin missing in the photo.   I have NO clue who ate it…and then suddenly after the photos were taken the cut one on the bottom right went missing.  Weird.  If you have this same problem, let me know..

Pumpkin Oat Muffins

*Note: be sure to use gluten free oats if you would like to make these GF

Ingredients

1 3/4 Cup Oats

1 1/2 Teaspoon Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Ginger

1 Teaspoon Cinnamon

1 Cup Pumpkin Puree

1/3 Cup Butter or Coconut Oil, melted

2 Eggs, beaten

1/4 Cup Agave Nectar or Honey

1/2 Cup Pure Maple Syrup

1/2 Cup Walnuts, chopped

Oats for topping, optional

Directions

Preheat oven to 350 and grease a 12 count muffin pan.  Place oats in a food processor and run the motor until it becomes a flour; it will look like this

ImageCombine oat flour, baking powder, salt, nutmeg, ginger and cinnamon in a medium bowl.  In a separate large bowl whisk together pumpkin, butter or coconut oil, eggs, agave or honey and maple syrup.  Stir dry ingredients into wet and mix with a spoon until combined.  Stir in walnuts and distribute batter amongst the muffin pan cups and sprinkle the top of the muffins with oats. Bake until toothpick comes out clean, 20-25 minutes.

Berry Oat Bread

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It is a constant challenge for me to come up with healthful breakfasts and snacks for my toddler.  This bread is a great option for both and is packed with fiber and antioxidants. *please don’t yell at me if you are changing extra poopy diapers because of it…its a good thing, I promise 🙂 It does not contain refined sugar and is packed with gluten-free grains which we can all feel good about.  And trust me, its not just for wee ones…my husband and I love it just as much as our little. Its an awesome sweet treat…and its the perfect breakfast paired with a little greek yogurt on the side.  This bread is a double wammie…tastes great and leaves your house smelling amazing!

Berry Oat Bread

It is equally as tasty with raspberries or a combination of raspberries and blueberries.  Feel free to omit the coconut oil and use all butter or visa versa.

Ingredients:

1 1/4 Cup Oat Flour (Gluten free or regular) *see note below if you do not have oat flour

1/4 Cup Flaxseed Meal

1/4 Cup Almond Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Ginger

1 Teaspoon Cinnamon

1 Cup Unsweetened Applesauce

1/2 Cup Agave Nectar or Honey

1/4 Cup Coconut Oil, melted

2 Tablespoons Butter, melted

2 Eggs, beaten

3/4 Cup Frozen Blueberries

Directions:

Preheat oven to 350 and grease a 9×5 inch loaf pan.  If you do not have oat flour its very simple to create a flour from old fashioned oats.  Simply place the 1 1/4 cups of oats in the food processor and process until they become a flour-like texture.

Combine the oat flour, flaxseed meal, almond flour, baking soda, salt, nutmeg, ginger and cinnamon in a medium sized bowl.  In a separate bowl combine the applesauce, agave or honey, coconut oil, butter and eggs.  Whisk the wet ingredients well and pour into the dry ingredients; stir until just combined.  Once combined stir in the blueberries.  Pour into your greased loaf pan and bake for 50 minutes or until a toothpick comes out clean.