Vegan Hazelnut Muffins

If you have seen my post on nut milk, you will now know what to do with the left over pulp.   Don't let the word "vegan" scare you off please, these are just as good if not better than the conventional muffin.  These muffins are so incredibly moist, not to dense and packed with protein and fiber. There are plenty of variations with them too. I used hazelnuts as I had made hazelnut milk. However, any nut should work just fine I am sure. Try it and let me know how it is!

Hazelnut Muffins
Recipe adapted by www.onegreenplanet.org

Ingredients

• 1 1/2 cups hazelnut milk pulp
• 1 cup hazelnut milk (or any milk will do)
• 1/4 cup  walnut oil
• 2 teaspoons pure vanilla extract
• 2/3 cup Sucanat or light brown sugar, not packed
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 cup  semisweet chocolate chips or raisins (optional)
• 1 1/2 cups  whole wheat pastry flour
• 1 tablespoon  baking powder

Preparation

1. Preheat oven to 375°F. Line a standard muffin tin with paper liners.
2. Combine pulp, milk, oil, vanilla, Sucanat or sugar, salt, and cinnamon in a blender. Blend until smooth.
3. Combine raisins or chips, flour, and baking powder in a large bowl.
4. Fold wet ingredients into dry, being careful not to over mix.
5. Divide batter into prepared muffin tin.
6. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
7. Let cool on a wire rack for a few minutes before transferring muffins directly onto rack.
8. Store leftovers in an airtight container in the fridge, for up to 3 days.

Banana Nutella Bran Muffins

OK, these are the BEST bran muffins you will ever have. Ever. I first discovered Nutella in Ireland while visiting one of my best friends, Suzanne, who was going to grad school in Dublin. Once I had my first bite of Nutella on toast, I died and went to heaven. I don't buy it often because I could sit down and eat a whole jar in a sitting. I haven't actually done this...but I know I could, and that would NOT be good for the waist line. So, when I do buy it, I savor it.

OK, enough about the best stuff that has ever come out of a jar...on to the recipe. As soon as I saw this recipe on line I knew I had to make it.

Banana Nutella Bran Muffins
Recipe by www.bakingbites.com
1 1/2 cups all purpose flour
1 cup oat bran or quick-cooking oatmeal
1 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup mashed banana (about 2 med.)
6 tbsp Nutella
1 cup buttermilk
additional Nutella for topping

Preheat oven to 375F. Line 16 muffin cups with paper liners.
In a large bowl, whisk together flour, bran (or oatmeal), cocoa powder, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, Nutella and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir just until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top. If desired, add 1-2 tsp Nutella to each muffin cup and swirl in with a toothpick.
Bake for 13-15 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack before serving. Store in an airtight container when cool.
Serve with additional Nutella.

PB & J Muffins

I saw this in a new cookbook that Adam got for me this Christmas, and I had to make them for Owen (and myself of course!). They were easy and fun for Owen to help. They have a healthy amount of protein and whole wheat so I don't feel as bad giving them to him to start his day. I am certain these will be a favorite of his while growing up

Peanut Butter and Jelly Muffins

Recipe adapted from Cooking Light's Way to Cook Vegetarian

1 Cup AP flour

3/4 Cup whole wheat flour

1/4 cup rapadura sugar (or any granulated sugar would work)

1/4 cup packed dark brown sugar

1 Tb. baking powder

1/2 tsp. salt

1 1/4 Cup milk

1/3 Cup creamy peanut butter (I used chunky, but either is fine)

1 egg

2 Tb butter, melted

1 tsp. vanilla extract

1/4 cup fruit preserves (or banana slices would be pretty yummy too, since bananas and PB is one of our favorite household snacks).

Preheat oven to 400

Combine dry ingredients in a large bowl and stir with a whisk. Make a well in the center of mixture. Combine the wet ingredients and pour into the well and stir just until moist.

Spoon batter into muffin cups, filling each cup half way full. Spoon one teaspoon of jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400 for 20 minutes or until muffins spring back when lightly touched in center. Let cool in pan 5 mins. Remove from pan and cool on a wire rack.

makes 1 dozen

Zucchini Bread

I have been looking for a good zucchini bread recipe that was somewhat healthy and still tasted good. So many of them are either too oily, or not very flavorful. This one will be my new go to recipe for zucchini bread. It's moist, sweet and better for you than the conventional recipe. I had it warm out of the oven and later when it was cool. I will admit I liked it better cold. I hope you enjoy this recipe as much as I did!

Zucchini Bread
Recipe by www.food.com "I Like to Eat"
1 1/2 cups whole wheat flour
3/4 cup sugar
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
2 eggs
2 1/4 cups zucchini (about 2 medium)
1/4 cup canola or grapeseed oil
1 1/2 teaspoons vanilla
1/4 cup walnuts or pecans

1 Preheat oven to 350.
2 Mix dry ingredients.
3 Mix wet ingredients.
4 Combine, don't over mix. Fold in walnuts or pecans
5 Add to greased bread pan.
6 Bake for 40-45 minutes or until knife comes out clean. Enjoy!

Fruit and Seed Bars

Now that Owen is in preschool and I have to pack his lunch, I need to find things that are healthy, easy to pack, easy to make, and most of all delicious! I found this recipe on Weelicious and love it! It's easy to crumble over plain yogurt and add fresh fruit for a nutritious breakfast, lunch or snack. They are good on their own as well. It's a favorite in our house and I wanted to share it. If your child has a nut allergy or goes to a nut free school, these are perfect for them! Enjoy.

Fruit and Seed Bars (Makes 20 Bars)

Recipe from www.weelicious.com

1 Cup Old Fashioned Oats
1/2 Cup Raw Pumpkin Seeds (also known as Pepitas)
1/2 Cup Raw Sunflower Seeds
2 Tbsp Flax Seeds (I also added 1 TB of Chia seeds)
1 Cup Dried Fruit (blueberries, raisins, currants, cranberries and/or cherries)
1/2 Cup Unsweetened Coconut Flakes
1/3 Cup Honey
1/2 Cup Sunflower Butter (or any nut butter if there is no allergy)

1. Preheat oven to 325 degrees.
2. In a food processor, pulse the first 6 ingredients until finely chopped (it’s OK if there are few coarsely chopped pieces).
3. Add the honey and sunflower and pulse until starting to combine.
4. Pour the mixture into a 9 x 9 inch pan, lined with parchment and press down into the pan until completely even.
4. Bake for 25 minutes.
5. Let the bars completely cool before cutting with a serrated knife into bars.
6. Serve.

*Cool, place in Ziploc bags, label and freeze. Defrost to room temperature and enjoy!

Multigrain Pancakes with Ricotta Sauce

Alright, so I make whole grain pancakes fairly often, and have started quite a range of pancake recipes on this blog already. Well, this is the best multigrain pancake yet! They are thick, hearty, good for you and best of all, yummy! The ricotta sauce really made love them even more! I haven't forgotten you Maple Syrup, just loving your new companions, protein packed yogurt, ricotta and cinnamon!

Multigrain Pancakes with Ricotta Sauce
Recipe from Clean Eating Magazine Sept/Oct 2010

1 1/4 whole wheat flour
1/3 cup spelt flour
1/4 cup wheat germ
1/2 cup rolled oats, ground
1 tsp. sucanant (I used rapadura, but any sugar will do)
1/8 tsp. sea salt
1/4 tsp. baking soda
1 tsp. baking powder
1 egg
1 egg white
1 cup low fat buttermilk
1 cup unsweetened rice, almond or soy milk
cooking spray
1 cup berries (I used strawberries)

RICOTTA SAUCE
1/2 cup nonfat plain Greek-style yogurt
1/2 cup low-fat ricotta cheese
2 Tb. pure maple syrup
1/8 tsp. cinnamon, ground

1. To prepare pancakes: Mix all the dry ingredients in a medium bowl. In a smaller bowl, whisk together eggs, buttermilk, rice milk and mix until foamy. Pour wet ingredients into dry and mix until well blended; let sit for 5 minutes so flours have time to absorb liquid (mixture will thicken)

2. *Prepare ricotta sauce: Combine all ingredients with a whisk until smooth and creamy.

3. Heat griddle or large skillet over medium high heat (about 350 F) and coat with cooking spray. Pour pancake batter onto griddle until they are about 4 inches in diameter. Cook until bubbles form around edges, about 3 minutes. Flip and cook for another 2-3 minutes.

4. Serve by stacking pancakes and drizzle with ricotta sauce and top with fresh berries. Enjoy!

*If you would like a thinner sauce, simply add water, 1 Tb. at a time.

Breakfast Quinoa

This morning I thought quinoa would be a new alternative to oatmeal. I went to Santa Barbara's Backyard Bowls for breakfast the other day and had a hard time making a decision off their amazing menu. So, I ordered something else and wrote down the ingredients to this yummy sounding meal. It turned out to be one of my new healthy favorites! Quinoa is a complete protein that contains lots of amino acids, so it's a great way to start your day. It's not just for dinner anymore in this house : )

Breakfast Quinoa
1/2 cup Quinoa
1 cup almond, rice or any milk you like
1 tsp. cinnamon
1/4 cup raisins
1/8 cup almonds (slivered or whole)
2 Tb. sunflower seeds
fresh strawberries, blueberries, bananas or any fruit you desire.
1 Tb. flax seeds and or wheat germ for sprinkling
honey to taste

1. Bring almond milk, cinnamon and quinoa to a boil. Cover and reduce to a simmer. Cook for 12-15 minutes, until the germ separates from the seed.
2. Let stand for about 3 minutes to become fully fluffy.
3. Add raisins, nuts, and seeds, stir to combine.
4. Top with fruit, flax seeds/ wheat germ and honey to taste.

Lemon-Blueberry Buttermilk Pancakes

I have been on a pancake kick lately. I used to make eggs all the time, but other than the awesome breakfast burritos I made yesterday (looking for something spicy to induce labor), eggs just haven't done it for me. In fact, the thought of them just makes me a little nauseous. I had some fresh lemons and berries I got yesterday from a great farm just north of here in Avila Beach, so lemon-blueberry pancakes won this morning. They turned out really good and everyone had seconds, I will be making these again. It was a good way to start the sunny warm day we woke up to!

Lemon-Blueberry Buttermilk Pancakes
Recipe from www.deestroyer.blogspot.com

1 cup whole wheat flour
1 cup all purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 T. sugar
1 large egg, lightly beaten
1/4 cup egg substitute (I used 2 egg whites)
2 cups buttermilk
2 T. canola oil
3 T. light pancake syrup
1 t. vanilla extract
1 T. grated lemon zest
1 1/2 cups small blueberries

1. In a medium bowl, place the flours, baking powder, baking soda, salt and sugar. Blend with a whisk.
2. In a mixing bowl, place the egg, egg substitute, buttermilk, oil, syrup, vanilla and lemon zest. whisk until smooth.
3. Add flour mixture and mix until combined. Do not over mix. Let batter rest for 10 minutes.
4. Preheat nonstick skillet or griddle over medium heat until a drop of water skittles across it.
5. Pour the batter by 1/4 cupfuls onto the hot griddle. Sprinkle blueberries on top of each pancake. Cook over medium heat until bubbles form on pancakes. Turn over with spatula and cook until the pancakes are golden brown. Serve with syrup if desired.

Recipe serves 6.

Cranberry Banana Oat Bread

I am always looking for the perfect banana bread recipe that is easy and doesn't call for too much sugar. I had three spotted over ripe bananas looking at me today and they were begging to be used in a new recipe. Well, I think I finally found one worth putting on the blog. I found this one on the Whole Foods website and it turned out perfect! It was moist, and hearty enough to have for breakfast without being too sweet. It's a winner!

Cranberry Banana Oat Bread
Recipe adapted from www.Wholefoodsmarket.com

1 1/4 cups all-purpose flour
3/4 cup quick oats
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups ripe mashed banana pulp (about 3 bananas)
2 large eggs
1/3 cup canola oil
1/2 cup granulated sugar (I used evaporated cane juice which is less processed)
1/2 cup dried cranberries (I think this fall/ winter I will use fresh cranberries)
1/2 cup chopped pecans (optional)
1/4 teaspoon freshly squeezed lemon juice
zest from 1 lemon or orange
1 Tb. wheat germ for sprinkling on top

Method
Preheat oven to 350°F. Lightly grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with a small amount of margarine.

Whisk together flour, oats, baking powder, salt, cranberries and nuts in a large bowl. Set aside. Whisk bananas, eggs and oil together in a separate bowl. Add sugar, cranberries, lemon juice, and zest; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter.

Pour the batter into the prepared loaf pan. Evenly sprinkle the top with wheat germ and bake until lightly browned, 45 to 50 minutes. Allow the bread to cool completely in the pan, about 1 hour. Turn the bread out onto a cutting board and, using a serrated bread knife, slice the bread into 3/4-inch thick pieces. Arrange on a platter and serve.

Strawberry Muffins

We went to breakfast last week at Max's and had some amazing homemade strawberry muffins fresh out of the oven. Since strawberries are in season right now and the farmer's markets are over flowing with them, I couldn't wait to go home and make my own! Ironically I got an email from, you guessed it, weelicious.com for strawberry muffins with no white sugar the same day! I made them minutes after seeing her blog post.

Lately my muffins have been on the dense side and have tossed them after a few days when even Owen won't eat more than 2 bites of them (I don't post those recipes : ). But THESE muffins were absolutely perfect! Light, airy, sweet, but not overly sweet and FULL of fresh strawberries. I made 1 dozen and they were all gone the next day! Please do yourself and your family a favor and make these muffins!

Strawberry Muffins (Makes 12 Muffins)
Recipe from www.weelicious.com
2 Cups All Purpose Flour
3 Tsp Baking Powder
1/2 Tsp Salt
1 Large Egg
3/4 Cup Milk (low fat or whole cow’s milk, almond, rice or soy milk will work)
1/4 Cup Vegetable or Canola Oil
1/2 Cup Honey or Agave Nectar (I used a 1/4 cup of each)
1 Tsp Vanilla Extract
1 Tsp Lemon Zest
1 1/2 Cups Strawberries, chopped (I added 1/2 cup more and did not regret it)

1. Preheat oven to 375 degrees.
2. In a bowl, combine the first 3 ingredients.‬
3. In a separate bowl, whisk egg and add milk, oil, honey, vanilla, and lemon zest and stir.‬
4. Using a standing mixer or hand mixer, slowly combine the dry ingredients with the wet until incorporated (try not to over mix the batter).‬
5. Add the strawberries to the batter and slowly combine.‬
6. Line or grease muffin tins and fill 2/3 of the way with batter.‬
7. Bake for 25 minutes or until toothpick tester comes out clean.‬
8. Cool and serve.‬

Cream Cheese-Stuffed French Toast

French toast is always good, but STUFFED French toast is even better! I had some sprouted whole grain bread in the fridge that needed to be used, and this is my favorite way of using it up. Once again, my Nourish cookbook didn't disappoint! The beauty of this recipe is there are so many different variations of this dish. I've got lots of ideas in my head of what I am going to do next. I am thinking coconut milk batter for the bread, and some banana and pineapple filling possibly? Or maybe peanut butter and banana filling. Hmmmmm.

Cream Cheese-Stuffed French Toast
Recipe adapted from Canyon Ranch Nourish Cookbook
1/4 cup low fat cream cheese
6 slices multi grain bread
1 cup fresh berries (or thawed frozen berries if you don't have fresh on hand)
1/2 banana sliced thinly
1/2 cup non fat milk
2 large eggs
1/4 tsp. cinnamon
1/2 tsp. vanilla extract
canola oil spray
Maple syrup to taste

With a handheld mixer, beat the cream cheese in a small bowl until softened. Evenly spread 1 Tb. of cream cheese on 1 slice of bread. Top the cream cheese with 1/4 cup of berries and a few slices of banana to cover. Top with the second slice of bread to form a sandwich. Repeat with remaining ingredients. (I actually used a bit more cream cheese than the recipe suggests. I put some on each piece of the bread)

Beat together the milk, eggs, cinnamon, and vanilla in a wide, shallow bowl. Dip each sandwich into the egg mixture, coating both sides.

Heat a large saute pan over medium heat and lightly coat with canola oil spray. Cook each sandwich until golden on both sides.

Serve with maple syrup.

Serves 3

Spinach-Dill Pie

Lets start off with saying that Adam isn't the largest spinach fan in the world. He will eat it if it is in front of him, but he would hardly choose it if he had a choice. I, on the other hand, Love it and always have. It's one of my favorite ingredients for a quiche as well. We went to farmers market this morning and got tons of veggies for the week. Dill, parsley and fresh eggs were at the top of my list so I could make this dish for dinner tonight. I served this along with roasted rosemary new potatoes, and a salad. By the end of our meal, I counted that we had over 9 different veggies in just one meal! (I usually make a pretty colorful salad with the works).

I used two overlapping whole wheat tortillas in the bottom of my pie dish for the crust, instead of the called for phyllo dough. This saved on fat, calories, time, and it tasted great. I am planning on doing this more often for my quiches that require a crust. It was easy to put together, super flavorful and delicious! Adam had two helpings if that gives you a sense of how tasty this turned out : )
Picture taken from Martha Stewart's Living. (My picture could not compete!)
Spinach-Dill Pie
Recipe Adapted by Martha Stewart's Living, April 2001

10 ounces spinach, well washed, tough stems removed (I used frozen, thawed and drained)
1 tablespoon unsalted butter
1 onion, diced into 1/4-inch pieces
2 cloves garlic, minced
1 cup low-fat ricotta cheese
2 large whole eggs
2 large egg whites
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
1 cup grated Parmesan cheese (about 2 ounces)
1/4 teaspoon cumin
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 whole wheat tortillas (*to make this gluten free, try replacing with corn tortillas, a gluten free pie crust, or omit the crust completely).

Directions
1. Preheat oven to 375 degrees.

Roughly chop spinach leaves; set aside. Heat butter in a nonstick skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Add spinach; cook until wilted and bright green, about 2 minutes. Transfer mixture to a colander to cool and drain. When mixture is cool enough to handle, press lightly with paper towels to remove excess moisture; set aside to cool.

2. In a medium bowl, combine ricotta, eggs and egg whites, parsley, dill, Parmesan, cumin, salt, and pepper. Stir in cooled spinach mixture; set aside.

3. Place the tortillas in the bottom of a pie dish so they are overlapping and you have a 'crust' around the edges.

4. Spoon filling into the dish, spreading it evenly. Bake until golden brown and filling is set, about 1 hour. Cool for at least 15 minutes before cutting into wedges.

Mamma's Island Oatmeal

I was never a big fan of oatmeal growing up. I learned to love it as I got older, and we have it several times a week for breakfast now. It's a great way to start your day and I love that you can make it so many different ways. Recently I made rice pudding with coconut milk and cardamom and really liked it. So, this morning I thought, why not try that with oats? So glad I did! It's warm creamy and delicious! Everyone in the family loved it! : ) Here is my recipe.

Mamma's Island Oatmeal
1 Cup old fashioned rolled oats
1 Cup water
3/4 Cup light coconut milk
1/4 tsp. ground cardamom
1/4 tsp. cinnamon
1/4 Cup raisins
1/8 Cup sliced almonds
1/2 cup bananas and or mangoes, diced in large chunks (optional)
honey or agave nectar to taste (optional)

In a medium sauce pan, place oats, water, coconut milk, spices and raisins. Put on medium heat and stir occasionally until it's at your desired consistency, about 5 minutes or so. When done, serve in individual bowls and top with almonds, fresh fruit and honey or agave nectar and enjoy!

Carrot Oat Bars

One of Owen's favorite things in the whole world is carrot juice. He usually makes this at his Nanna's house after picking carrots in her garden, scrubbing them in the sink and helping her put them in the juicer. I make it too, but hate the clean up from the juicer, so I don't make it as often as I should. I just planted a ton of carrots in our garden, so I am sure in the next few months I will be doing a lot more juicing!

This morning he was begging for carrot juice, so I pulled out my monster juicer (dusted it off) and filled his sippy cup with the golden liquid. He was happy, and now I had a lot of carrot pulp that was asking to be used instead of tossed. I had recently marked a recipe from the Whole Foods website that I wanted to make that called for grated carrots, so that's what I made. Carrot Oat Cake. (I changed the name from "cake" to "bars" because it's not very cake like, and more like a hearty moist granola bar)

It turned out really yummy! Even better, is that it is filling, full of nutrients, fiber and no processed sugar! It makes the perfect snack, breakfast or dessert, and I don't feel bad giving any of this to Owen because of all the good stuff in it. He absolutely LOVED it! This is a keeper.

Carrot Oat Bars
Recipe adapted from Whole Foods Market

Natural cooking spray
1 cup rolled or quick cooking oats
1 cup chopped walnuts
1 cup whole wheat pastry flour (I used regular whole wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots (I used the carrot pulp from my juicer and added a touch of pineapple/coconut juice to add back some of the liquid that was lost when it was juiced)
1 cup pure maple syrup (I used a little bit less than what it called for and it was still very sweet)
1 cup dried currants (I used 1/2 cup raisins and 1/2 cup dried cranberries)
1/2 cup unsweetened finely shredded coconut
1 1/2 teaspoons vanilla extract

Method
Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside.

Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, currants, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares.

Mamma's Frittata

Quiche is one of our favorite dishes, but it's loaded with fat and calories from the crust. With a frittata, you get all the good stuff a quiche has without the cream and fattening crust, and in half the time. This breakfast is a great way to start your day. It's fairly quick to make, tastes great, and it's full of veggies and protein. Feel free to use whatever vegetables or cheese you have around that need using.

Mamma's Frittata
8 eggs
1 Tb. butter
1/2 cup milk
1/2 tsp. salt
1/4 tsp. ground black or white pepper
1-2 leeks, sliced (or you can use 1 small shallot, diced small)
5-6 small new potatoes, sliced thin
1 red bell pepper, diced
8-10 asparagus spears diced
1 package of frozen spinach, thawed and drained well (or use fresh if you can)
1 tsp. dried or fresh thyme
1 cup Swiss cheese, grated

Preheat oven to broil.
Melt butter in a large cast iron (or oven proof) skillet on medium heat.
Add potatoes, red peppers and shallots or leeks and saute for 3-5 minutes.
Place a lid on the skillet for 7-10 minutes, stirring occasionally, until potatoes are firm but tender.
Meanwhile, mix the eggs and milk with seasonings and set aside. I put all of my ingredients and mixed it in the blender for a few seconds.
When the potatoes are done, add garlic to the skillet and saute for 1 minute.
Add the spinach and asparagus and saute for another few minutes.
Pour egg mixture over the vegetables and stir.
Sprinkle the cheese evenly over the top and cook for about 4 more minutes until the eggs start
to set.
Place in the broiler for 3-4 minutes until lightly brown and fluffy.
Let it rest for a few minutes, slice and serve.

Slow Cooked Apple Sauce

We go through a lot of apple sauce at home. I use it as a topping for waffles or pancakes, add it oatmeal or yogurt, or just eat it plain as a healthy snack. I was going to make baked apples for dessert last week, but ended up using pears instead, sooo those baking apples ended up in my crock pot a few days later and they turned into a delicious apple sauce.

Slow Cooked Apple Sauce

6-7 apples (I used tart granny smith from our local farmers market that were slightly damaged), peeled, cored and cubed.
2 cinnamon sticks
1/4 cup water

Place all ingredients in crockpot. Turn on low for 4-6 hours. Remove cinnamon sticks and mash with a masher or a fork. Cool and enjoy!

Note: You can add a pinch of ground cinnamon to your liking.

Homemade Granola

This recipe was so easy, and by far the best granola I have ever had! I have been reading about this amazing bakery in Red Hook, Brooklyn called "Baked" for a while now. I decided to get their cookbook at the local library and I think I may just have to buy this one. I love cooking, but I have really taken to baking lately. Just in the past 2 days I have made macaroons (with egg whites), lemon bars (with the egg yolks), and this granola. I am tempted to make peanut butter chocolate chip cookies before the night is over as well. Keep your eyes peeled for more!

Easy Homemade Granola

Recipe adapted from, Baked, New Frontiers in Baking

2 cups roled oats

1/4 cup flax seeds

1 tsp. cinnamon

1/2 tsp. salt

3 Tb vegetable oil (I used grapeseed oil)

1/4 cup honey

1/4 cup packed light brown sugar

1 tsp. pure vanilla extract

1/3 cup whole almonds (I used sliced)

1/3 cup raw cashews (or any nut you like)

1/3 cup raisins

1/3 cup dried cherries

1/3 cup dried apricots (chopped)

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

In a large bowl, toss the oats and flax seeds with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar and vanilla. Wisk until combined.

Pour the honey mixture over the oats mixture and use your hands (A spoon was fine for me) to combine them until all the oats are coated with the honey mixture.

Pour the mixture onto the baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

Bake for 10 minutes, then remove from the oven and flip the granola over with a metal spatula. Sprinkle the almonds over the granola and return to the oven for 5 more minutes.

Remove from the oven and flip over again and sprinkle the cashews over the granola and return the baking sheet to the oven.

Bake for 10 minutes, then reomve from the oven. Let cool completely. Sprinkle with dried fruit and store it in an airtight container. It will keep for one week.

Serve with milk or yogurt and fresh fruit if you like.

Easy Crepes

From the first time I ever had a crepe, I was in love. They are so versatile, so easy and oh so good! I have never actually made them myself until last week. I saw a recipe that looked easy and I gave it a shot. I am SO glad I did! I didn't need a fancy crepe pan or anything else, just my day to day non stick skillet and a spatula.

You are on your own for the fillings, as the options are limitless, but here are a few ideas I have tried in the past:
Savory:
1) Sauteed Spinach and Swiss cheese, or Havarti.
2) Sauteed leeks and shredded Brussels sprouts
3) Sauteed mushrooms, with scrambled eggs and cheese
Sweet:
1) Sliced bananas, peanut butter, and a few chocolate chips thrown in (heaven).
2) Fresh lemon juice with a dusting of powdered sugar
3) Warm berries and whipped cream
4) Nutella and any fruit (strawberries and bananas are pretty awesome though)

Easy Crepes
Recipe taken from parentclick.com (Jennifer from Santa Barbara)
1 cup of flour
1 cup of milk
2 tablespoons of butter
3 eggs
1 tablespoon of vanilla
a pinch of salt

In medium bowl, beat eggs slightly.

Add remaining ingredients and beat until smooth.

Heat crepe pan or 7-8 inch skillet over medium heat. (NOTE: A few drops of water will bounce when heat is just right.)

Grease pan lightly.

Pour about 3 tablespoons batter into pan, tilting pan to spread evenly.

When crepe is light brown and set, turn over in pan.

Repeat with remaining batter to make about 14 crepes, stack cooked crepes.

Sprinkle crepes with powdered sugar and/or Jam. Or fill crepes with desired filling. Enjoy!!

NOTE: Batter may be covered and refrigerated up to 2 hours or cooked immediately. Cooked Crepes can be wrap and refrigerate up to 2 days.

Pumpkin Waffles with Pumpkin Butter

We love waffles in this house. They are easy to freeze to always have on hand. Since these waffles have a fair amount of fiber and vitamin packed pumpkin, I don't feel as bad starting the day with white flour. To give you a heads up, this recipe made a LOT of waffles! I served my waffles with a yummy homemade pumpkin butter (recipe below) that was quick and easy to make.

Pumpkin Waffles
Adapted from Weelicious.com
2 1/2 Cups Flour
1/3 Cup Light Brown Sugar
2 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Ground Cinnamon
1 Tsp Ground Ginger
4 Eggs
1 Cup Milk (I used rice milk)
1 Cup Buttermilk (I used low fat)
1 Cup Pumpkin Puree
6 Tbsp Butter, melted

1. Preheat waffle iron.
2. Sift first 7 ingredients into a bowl.
3. In a separate bowl whisk the remaining ingredients.
4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
6. Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.


Pumpkin Butter (Makes 1 Cup)
Recipe by Weelicious.com
1 Cup Pureed Pumpkin (I used canned)
1/2 Tsp Cinnamon
1/8 Tsp Nutmeg
1/8 Cup Honey
1 Tbsp Agave Nectar
1/2 Tbsp Lemon Juice

1. Place all of the ingredients in a saucepan and cook over low heat for 5 minutes stirring occasionally.
2. Cool and serve.

Pineapple Carrot Muffins

These muffins are delicious! They are moist, have no refined sugar, still sweet and full of good stuff! Owen helped me put all the ingredients in (except the eggs) and we "mix, mix, mixed." 20 minutes later, Voila, we had yummy muffins fresh out of the oven. Adam packed them up as part of Owen's snack at the zoo today. They were a hit! Enjoy!

Pineapple Carrot Muffins (Makes 18 Muffins)

Recipe by www.weelicious.com

1 1/4 Cup All Purpose Flour
3/4 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Butter, melted
1/2 Cup Agave Nectar
2 Eggs
1 Tsp Vanilla Extract
1/2 Cup Pineapple, chopped fine and drained well OR 1 8 oz Can Crushed Pineapple, drained well
1 Cup Shredded Carrot (about 2 Large Carrots) I put mine in the food processor.
1/2 Cup Walnuts, optional

1. Preheat oven to 350 degrees,
2. In a large bowl combine the flours, baking powder, baking soda and salt.
3. In a separate bowl combine the butter and agave using a whisk or an electric beater to combine.
4. Add the eggs and whisk to combine.
5. Add the vanilla, pineapple, carrots and walnuts (if using) to the butter mixture.
6. Stir in the dry ingredients, making sure not to over mix.
7. Pour the batter into regular size, paper lined muffin cups.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Cool and serve.