Tag Archives | baking

Turmeric Breakfast Muffins

 

 

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The other day I was cruising through Instagram, while nursing, and found this amazing recipe, that I had to share.  I’m always looking for that perfect, healthy, muffin recipe. Here is what I have come to understand, about 1 in every 5 healthy recipes, that I try, turn out to be keepers. So, after trying this one, we all agreed it was a good one!

I found it on the amazing IG account, @gkstories. If you’d like different alternatives for some of the ingredients, he does list them on his site.

Here is the recipe I followed…

Turmeric & Blueberry Breakfast Muffins with a Granola Topping
Makes 12 large or 15 smaller

This makes a rather large batch for our small family, so we usually freeze half of them.

Dry ingredients
100 g / 1 cup walnuts
85 g /1 cup rolled oats, use gluten free if intolerant
90 g / 2/3 cup buckwheat flour + 2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp turmeric (use a little less if you are not used to the flavor)
1 tsp freshly ground cardamom
½ tsp sea salt
a pinch black pepper

Wet ingredients
160 ml / 2/3 cup buttermilk or plant yogurt
80 ml / 1/3 cup olive oil or butter
2 ripe bananas, mashed
5 fresh dates, mashed
3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)

A large handful blueberries, frozen or fresh

Granola topping
1/3 cup rolled oats
2 tbsp olive oil/coconut oil
1 tbsp runny honey

Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with oil or butter. Add walnuts and rolled oats to a food processor or blender (or mortle) and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients. Add buttermilk, oil, bananas and dates to the food processor or blender and mix until smooth, then transfer to the mixing bowl with the dry ingredients. Crack the eggs in a separate bowl and beat them for about a minute before adding them as well. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit. Mix together the granola crumble in a small bowl and add it on top of the muffins. Bake for about 18-20 minutes. Best enjoyed still warm from the oven.

Recipe is adapted from here.

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Filed under: Favorites, Food

Gingerbread cookies + essential oils

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We have finally been getting into the groove of Christmas around here. I know, it’s not even Thanksgiving yet, but we like to start early. Who doesn’t?!

We’ve been trying to engage Eleanor in the kitchen a little more.  She loves the refrigerator, and she loves to get out all of the pots and pans, but, we’re trying to engage her in the cooking aspect of it all. She’s still a little young, but it’s the thought that counts, right?

The other morning I had a huge craving for gingerbread cookies, and of course, if you know me, you know that they had to be healthy. I remember a while back looking on the internet and coming across a somewhat healthy, and a very easy recipe, via My New Roots.

Here is the recipe I followed…

Healthy Holiday Gingerbread
Makes at least 2 dozen medium-sized cookies

Ingredients:
2 ½ / 350g whole spelt flour
¼ tsp. fine grain sea salt
½ tsp. baking powder
1 Tbsp. ground ginger (or less if you prefer more mild gingerbread)
1 ½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
5 Tbsp. coconut oil, melted
½ cup / 70g coconut sugar
½ cup / 125ml unsulfured blackstrap molasses
3 Tbsp. unsweetened applesauce
1 tsp. vanilla extract

Directions:
1. Sift the dry ingredients together.
2. In a small saucepan, melt the coconut oil, then whisk in the molasses, applesauce, and vanilla.
3. Pour the wet ingredients over the dry, and fold to combine – you may need to use your hands to mix this, but don’t overwork the dough. Fold just until the ingredients come together evenly. Turn dough out onto a piece of plastic wrap, make a ball, then flatten into a large disc. Wrap and place in the fridge for at least 1 hour.
4. Preheat oven to 350°F / 175°C. Remove dough from the fridge, unwrap and cut in half. Wrap one half and return it to the fridge. Place the other half of the dough between two pieces of baking paper and roll out (if it is very stiff, you may need to let it warm up just slightly). Remove top half of the paper and cut out desired shapes with a cookie cutter or a knife. Slide a knife or thin egg lifter under each shape and place on a lined baking sheet. Ball up the scraps of dough, roll it out between the parchment and start again. Once the dough becomes too warm, return it to the fridge and repeat the entire process with the other half of the chilled dough.
5. Place cookie sheet in the oven and bake for 7-10 minutes (7 minutes produces a softer, chewier cookie, while 10 minutes produces a crispier one). Remove from oven and let cool on pan.

For the frosting, that I drizzled lightly across each cookie, I used a recipe adapted from here.  I really wanted to incorporate essential oil some way. We used orange for this recipe, and it was divine!

Enjoy!

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Filed under: Holiday, Home, Recipes

health // coconut banana bread

 

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One of my favorite things I like to do, now that I stay home with Eleanor, is bake.  Although, when I cut out all refined sugar in December, my baking subsided.  I have been researching nonstop since then for healthy, yet still delicious, breads and sweets to make. I’ve mentioned before that this site is one of my favorites! Not only does Ashley have a way to make healthy living look enjoyable, but she also has a lot of great recipes.

I’m the type of person that when I bake, it seems to disappear pretty quickly. Ha! So, I really need to be conscious of what I’m baking.  I decided to make Ashley’s coconut banana bread, and it was amazing! I hope you love it as much as I did.

Coconut Banana Bread

Preheat oven to 350 degrees.

Mix together with a hand mixer or counter mixer, the first 4 ingredients.  Then, add in the next 7 ingredients. Pour into a lined 9×3 loaf pan. If you don’t have parchment paper, you can spray the loaf pan with coconut spray. Sprinkle walnuts over the top, before placing in oven. Bake for 55-60 minutes.  Insert toothpick in the center, when it comes out clean, it’s done!

So easy and so yummy!  Enjoy!

Here is another healthy banana bread recipe I posted a while back. Also yummy!

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Filed under: Food, Health

baking Christmas cookies

cc4

We baked Christmas cookies over the weekend.  I love doing this little tradition every year.  My mom and I baked all day. A good friend joined us later for a little frosting action.  We have lots of cookies now, I already feel sick from eating so many.  Ha!  I handed a lot of them out, but also kept plenty, of course.

It’s good to have family in town.  We have been busy doing lots of Christmas shopping, baking, and eating.

Cheers to everyone that you have a wonderful Christmas!

cc7^^^sugar cookies are one of my favorite^^^

cc9^^^Love this girl^^^

cc5^^^Made with cornflakes. I love that they look like little wreaths, kind of.^^^

cc1^^^My beautiful mama.^^^

cc^^^Um, if you like peanut butter, you would love these.^^^

cc2^^^Cheesy baking shot.^^^

cc6^^^This isn’t all of them, but you get the idea.^^^

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Filed under: Family, Friends, Holiday

cake

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I had high hopes of going to the beach this weekend.  The sun didn’t want to come out until later in the day, when I already was in the mood to do something else.  So, I decided to bake a cake, and I wanted to try something different, other than your ordinary cake.  I found this recipe here.  I have to say, we really enjoyed it.  It wasn’t too sweet, yet you could still taste a mild sweetness.

For some reason I felt it was somewhat healthy too, but probably not.  I maybe thought that because there wasn’t any frosting on it.  Ha!

Olive oil cake with bittersweet chocolate and rosmary

3/4 cup spelt flour

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt

3 eggs

1 cup olive oil (I used half olive oil and half walnut oil)

3/4 cup whole milk

1 1/2 tablespoons fresh rosemary, finely chopped

5 ounces bittersweet chocolate, chopped into 1/2-inch pieces

Preheat oven to 350 degrees.  Rub a 9 1/2 inch pan with olive oil.

Whisk the dry ingredients into a large bowl and set aside.

In another large bowl, whisk the eggs thoroughly.  Add the olive oil, milk, and rosemary and whisk again.  Using a spatula, fold the wet ingredients into the dry, gently mixing just until combined.  Stir in the chocolate.  Pour the batter into the pan, spreading it evenly and smoothing the top.

Bake for about 40 minutes, or until the top is golden brown, and a toothpick in the center comes out clean.  The cake can be eaten warm or cool.

Enjoy!

rosmary

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Filed under: Food, Life