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!

Graham Crackers

Every time I am tempted to buy graham crackers I read the ingredients and always put the box back on the shelf. There is so much garbage in those crackers that taste so good. I have looked for recipes for them in the past, but they all seemed a little labor intensive or too long of an ingredient list, until now. Weelicious has done it again! Thanks Catherine : ) These crackers are fun and easy to make, taste good and keep well.

Homemade Graham Crackers
Recipe from www.weelicious.com
1 Cup Whole Wheat Flour
1 1/2 Cups All Purpose Flour
1/2 Cup Dark Brown Sugar, packed
1/2 Tsp Salt
1 Tsp Cinnamon
1 Tsp Baking Soda
1/2 Cup Butter, chilled & cubed
1/4 Cup Honey
1/4 Cup Water

1. Preheat oven to 350 degrees.
2. In a food processor or mixer combine the first 6 ingredients.
3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
4. Add honey and water and continue to mix until it all combines.
5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
6. Roll dough out until 1/4 inch thick. Cut into crackers or shapes with cookie cutters.*
7. Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.
8. Cool and serve.
*To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8.
** If you have no Whole Wheat, you can use 1 Cup Oat Bran to 2 Cups AP Flour instead of what the recipe calls for and it works perfect!

Chewy Oatmeal Cookies

These are yummy! Soft and chewy, and they stay that way for several days! I was going to make chocolate chip cookies again, since they were soo good and I gave most of them away for Father's day, but I decided I should add oats and make my next batch a little bit healthier : ) Fortunately I gave a lot of these away to my Mom for watching Owen, and my friend who just had a baby, so I can't eat them all! (Because I really could!)

Oatmeal Cookies

Recipe from Canyon Ranch, Nourish cookbook
4 Tb. (1/2 stick) butter
⅓ C low fat cream cheese
1 C brown sugar
1 egg yolks
¾ tsp vanilla extract
¾ C all-purpose flour
1½ C rolled oats
¾ tsp aluminum free baking powder
¾ tsp cinnamon
½ tsp sea salt
½ C raisins and or dried cranberries (I used a little of both)

1/4 C chocolate chips (optional)

Directions
Preheat oven to 350. Lightly coat baking sheet with canola oil spray or line with parchment paper.

In a large bowl, cream butter, cream cheese and brown sugar. Add egg yolk and vanilla extract and mix briefly. Combine remaining ingredients in a large bowl. Add to creamed mixture and mix until all dry ingredients are moistened. Portion heaping teaspoonfuls of dough, about ¼ ounce, onto baking sheet about 1½ inches apart. Bake for 7 minutes. Lightly flatten with finger. Rotate baking sheet and bake for another 4 minutes.

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.

Fresh Lentil Tabbouleh

This is one of those dishes that lasts forever, is healthy and complete as a meal, or a great side dish. It packs in a lot of fiber, protein, vitamins and minerals, including iron, which I am happy to eat since our family does not eat red meat, and little animal protein in general.

Lentil Tabbouleh
Recipe by www.peanutbutterandjargon.com
2 cups cooked bulgur wheat (from about 1 cup dry)
2 – 2 1/2 cups cooked brown or green lentils (from about 1 cup dry)
2 cups chopped English cucumber
1 cup chopped seeded tomato
1 cup chopped green onions (green and light green parts)
1 cup chopped flat leaf parsley
1/3 cup fresh lemon juice
3 T extra virgin olive oil
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper

In a large bowl, gently toss together bulgur through parsley. In a small bowl whisk together the lemon juice, oil, cumin, salt and pepper. Pour the dressing over the salad and gently toss to coat. Check for seasonings, cover and refrigerate for at least 20 minutes (can be made a day in advance, which improves the flavor).

Eggplant "Fries"

I bought two eggplants the other day with no idea what I was going to do with them. I searched for some quick recipe ideas with what I had in my fridge already and eggplant "fries" was the winner!


Eggplant "Fries"
1 eggplant, peeled and cut into sticks.
1/4 cup seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
2 TB olive oil

Preheat oven to 400.
In a large bowl, combine Parmesan cheese and bread crumbs until mixed. Peel the eggplant, and slice into 1/2 inch sticks. Toss eggplant with olive oil. Place them in the bread crumb mixture bowl until coated and place on parchment paper on a baking sheet. Bake for 20-30 minutes until golden brown. Serve with a side of marinara for dipping, or just eat plain.

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.‬

Pumpkin Crunch

I saw this recipe in my current favorite cookbook, Canyon Ranch, Nourish, and had to make it. It sounded good, somewhat healthy and looked easy. Turns out, it is delicious and would also be a fantastic snack in the fall or winter with all the spices used.

Pumpkin Crunch
Recipe adapted from Canyon Ranch, Nourish
1 cup pumpkin seeds
1/2 tsp. canola oil
2 Tb. pure maple syrup
1/4 cup rolled oats
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/2 tsp. sea salt
1 1/4 cup dried cranberries

Preheat oven to 300. lightly spray a baking sheet with canola oil

Toss the pumpkin seeds with the canola oil in a small bowl. Spread the seeds evenly on the baking sheet. Roast for 20 minutes or until almost dry. (the recipe originally called for 1 1/2 tsp. of oil, but I found that it was too much and took way too long to dry in the oven.)

Place the pumpkin seeds in a medium bowl and stir in the maple syrup and oats until coated.

Combine the spices in a small bowl and add the spice mixture to the seeds. Stir to combine.

Return the pumpkin seeds to the baking sheet and roast for 15 minutes, or until dry, stirring occasional. Turn the pan several times to ensure even roasting, checking frequently- seeds burn easily. Set aside until completely cool, about 30 minutes.

Combine the seeds and dried cranberries in a large bowl and store in a tightly sealed container.

*Omit the oats or add gluten free oats to make this entirely gluten free.

Southwest Corn Muffins

I hope Catherine McCord from www.weelicious.com is flattered and not annoyed that I always post her recipes, but I use them a lot and they are so good! I want to put them on my blog so I remember my favorites and can share with friends what we have tried, tested and approved!

Muffins are so easy to make and even easier to grab for a snack on the go. I made a few adjustments to this recipe to include a little less fat (cheese) and more protein, (black beans) but still plenty of flavor. They are super moist, slightly salty and delicious!

Southwest Corn Muffins
Recipe adapted by www.weelicious.com
1 Cup All Purpose Flour
1 Cup Yellow Cornmeal
2 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Buttermilk
1 Egg
5 Tbsp Butter, melted and cooled
2 Tbsp honey or agave nectar
3/4 Cup Cheddar Cheese, grated
1/2 Cup Frozen Corn Kernels, thawed (I used frozen roasted corn kernels)

1/4 Cup Black Beans, drained and rinsed.
2 oz Diced Pimentos or mild green chilies, drained (about 2 tbsp)

1. Preheat oven to 375 degrees.
2. Sift the flour, cornmeal, baking powder and salt into a large bowl.
3. In a separate bowl, combine the buttermilk and egg and whisk to combine.
4. Add the butter and agave to the buttermilk and egg mixture and whisk thoroughly.
5. Slowly add the dry ingredients to the liquid ingredients incorporating a little at a time until thoroughly combined (make sure not to over-mix the batter).
6. Stir in the cheddar cheese, corn kernels, beans and pimentos or chilies.
7. Pour into greased or lined muffin cups and bake for 20 minutes.
8. Cool on a rack and serve. Owen couldn't wait to get his hot little hands on these as soon as they came out of the oven!

Hummus

One of Owen's all time favorite foods is hummus. He often asks for it at restaurants, and we usually get a chuckle from the wait staff, as most 2 year olds are asking for chicken fingers and french fries.

What's great about hummus is that it is full of protein and fiber and it makes a nice snack to refuel my non-stop action child! This is something that literally takes minutes to prepare and is much cheaper and fresher to make at home than buying it at the store. It's so versatile as well. I have made this recipe many different ways. Some of my favorite things to add to the puree is either a few kalamata olives, or 1/2 a roasted red pepper, 2 Tb. sun dried tomatoes, or 3 Tb. of chopped cilantro or basil.

Jamie Oliver is one of my favorite chefs. The man knows how to create good food. Most of his recipes are simple (which is right up my ally) and full of flavor. I discovered that his recipe for hummus (or as his cute English way of writing it "humous") is simply the best I have found yet. It comes out perfect every time. So, after years of making this, I am sharing his recipe with you!

Humous
Recipe adapted from: Jamie Oliver, The Naked Chef

1 12oz. can of chickpeas
1 small dried red chili (since I make this for Owen I omit this part or add very little cayenne)
1/2 tsp. ground cumin
salt and pepper to taste
1 clove of garlic, peeled
1 1/2 Tb. tahini (sesame seed paste, sold everywhere)
4 Tb. extra virgin olive oil
lemon juice to taste (approx. 2 Tb)
1 Tb. fresh parsley, basil or thyme

Rinse and drain the beans. In a food processor, finely chop the garlic, then add the chickpeas, chili, cumin and tahini and pulse until smooth. Add the salt, pepper, oil, lemon juice and fresh herbs to taste. Add a bit of water if you like yours a little thinner. Chill for at least 1 hour and serve. Have fun with the recipe and let me know if you come up with another delicious twist to add to yours!
Serve as a spread on a sandwich, or with crudites, pita triangles, or crackers, and enjoy!

Almond Butter Chocolate Chunk Cookies

This is one of the easiest gluten free cookie recipes I have ever come across. I was recently introduced to a magazine called Clean Eating. I LOVE it. I found this recipe on the last page of this months' issue and thought, only SIX ingredients, this is too easy not to try. Sure enough, easy shmeezy, delicious soft chewy cookies that don't ever get dry and hard! A must make cookie! Oh and the best part....it only takes 20 minutes from start to finish! Since there is no flour, you just need one bowl, so even the clean up is a cinch!

Almond Butter Chocolate Chunk Cookies
Clean Eating Magazine, March/April 2010 (Makes 20 Cookies)

1 cup unsalted almond butter, stirred well
3/4 cup Sucanat (I used rapadura sugar from the bulk bins at my co-op. It is the least processed of all sugars. It is the raw sugar cane ground up to a brown powder. You can get it at any health food store, or whole foods)
1 large egg
1/2 tsp baking soda
1/4 tsp sea salt
3 oz dark chocolate (70% cocoa or greater), broken into small pieces

Preheat oven to 350 degrees F.
In a medium bowl. stir together the first 5 ingredients until blended. Stir in chocolate. Drop the dough by rounded tablespoonfuls onto parchment paper-lined baking sheets. Bake for 10-12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

*Sorry no pictures, they were eaten faster than they should have been!

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.

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.

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.