The Honest Crumb logo

#healthybreakfast

Summer at the Market

by Leave a Comment

Hello! I’m still here :).  I know I have not made a new post in a while…but for good reason, I promise!  I was blessed with the opportunity to be a vendor at the Fishers Farmers Market this summer.  I have been selling my baked goods the 1st and 3rd Saturday of the month since May and LOVING it!  It has been amazing to get out into the community and meet market go”ers” as well as other vendors who are passionate about their products/talent. The best part, hands down, is having the opportunity to meet members of the community and share my passion for baking with them.

Seeing others enjoy something I make for them fills me on the inside more than I can say.   As I have said in previous posts, it is like a way of taking care of someone, and I just love it so much.  I have met the kindest, most wonderful people this summer and feel so blessed by my experience.

It has been so rewarding to provide those with dietary restrictions a baked good/treat they can enjoy, or be the reason someone looks forward to coming to the market.  I have met a lot of bikers/runners/yogi’s etc who come for their healthy post-workout snack, kids with food allergies, someone trying to “be good” 🙂 in their food choices, and many just looking for granola or a breakfast treat.  It just fills my heart so much to be the one who can provide this for them.

I have learned so much from my first market experience. It has made me stronger and more prepared to take on my next challenge…whatever that may be :). I have made lots of mistakes…lots…but that is OK because that means I’ve also found a lot of ways to be better!

I want to thank everyone who has come out to the market thus far to support me and my passion.  I am incredibly lucky and feel so much love from you all!

I’ve shared a few fun pictures from the market below :).  There is also a recipe idea at the bottom for a weekend breakfast/brunch!

 

Blueberry Muffins

My Happy Place Chocolate Cake 🙂

Pistachio Raspberry Rose Breakfast Cake

Granola

Strawberry Banana Granola Muffin

Iced Oatmeal Cookies

Beauty Balls, Pistachio Chip Balls, Chewy Bars

 

My Favorite Customers! And cutest!

Blueberry, Pumpkin and Chocolate Hazelnut Muffins

 

I love making brunch for my fiance and I.  It serves as a way for us to slow down and connect after a busy week.  I work 8 am-8 pm Monday-Wednesday, therefore hardly see him for half the week.  I then often leave for Indy to prep for the market Wednesday evening or Thursday morning.  I then do not come back until Saturday evening :(.  I have had a lot of guilt leaving him for this long, but he has been incredibly supportive.  I could not ask for a better partner!  With that said, I truly cherish the times we have together at home…because it is not a lot…and do my best to always  make the best of it.

We have started something called “coffee times” on Sunday mornings, and Saturday if I am not at the market, to connect and just be together.  I know the name is a little corny…but we have fun with it :).  It is my absolute favorite way to spend time together.  We put our phones out of sight and talk about life, love, God, family, what we are grateful for, our goals/dreams and how to become better.  It’s become such a powerful time for us, and something I look forward to every week.

I hope this recipe inspires you to have “coffee times” 🙂 with someone special in your life, whether it be a friend, parent, child, etc.  Maybe this can become a new routine for you too!

Gluten Free Blueberry
Lemon Protein Pancakes

Blueberry Lemon Protein Pancakes (GF/DF)

Wet Ingredients

1 container plain Chobani low sugar dairy free yogurt
1 tsp lemon juice or apple cider vinegar
1 tsp pure vanilla extract
1/4 cup coconut sugar
3 T avocado oil (or oil of choice)
1/2 ripe banana mashed
zest of 1 lemon
1 egg yolk
2 egg whites beaten to soft peaks

Dry Ingredients

1/2 cup almond meal
1/4 cup gluten free all-purpose flour(or flour of choice)
1 standard scoop protein powder
1/2 tsp cardamom
1 tsp baking powder
1 tsp baking soda
1/2 cup blueberries

Combine yogurt, lemon juice (or ACV) and vanilla together in liquid measuring cup and set aside.  In a small bowl whip 2 egg whites to soft peaks and set aside.

In a large bowl whisk coconut sugar, avocado oil, banana, lemon zest and yolk, set aside.  In a small/medium bowl combine almond meal, flour, protein powder, cardamom, baking powder and baking soda.

Whisk yogurt mixture into bowl of wet ingredients.

Fold dry ingredients into large bowl of wet ingredients via spatula until just combined.

Lastly, fold whipped egg whites into batter until just combined.  Be gentle :)! This helps the pancakes stay fluffy.

Heat a non-stick skillet or griddle over medium heat. Coat with 1 tsp of avocado oil or coconut oil.  Ghee also works great!  Once warm and bubbly add 1/4 cup of batter per pancake to skillet.  Drop as many blueberries as you’d like over batter before it sets.  Cook about 4 minutes or until browned on one side and flip.  I like to then poke a few slits in the pancake with a knife to create holes to allow air to come through/escape.  I then also cover with a lid to finish cooking.  This is absolutely optional, but I think they cook more evenly this way. It also keeps them extra soft!

Once cooked through, transfer to a 300 degree oven to keep warm until ready to serve.

Garnish with your favorite items and enjoy!  These are a wonderful Sunday morning breakfast with a latte!

I love to boil down fresh or frozen blueberries (~ 1/2 cup) with a little lemon juice (~ 1 tsp), water (~ 1-2 T) and splash of maple syrup (1-2 tsp depending on how tart/sweet berries are).  This creates a great syrup to drizzle over your pancakes.  Other great toppings are hemp seeds, fresh fruit, yogurt, coconut flakes, maple syrup, drippy almond butter…or my absolute FAVORITE – warmed coconut butter.  I truly go through a whole jar of coconut butter every 1-2 weeks!  It is awesome drizzled over muffins and granola, or my go to method – by the spoonful :).  It is an excellent source of healthy fat, boots immunity and metabolism, and contains lauric acid which aids in destroying harmful bacteria, fungi and viruses.

 

 

Blueberry Banana Matcha Muffins

by Leave a Comment

Happy Smonday (late Sunday when you are starting to think about Monday) :).  I am usually in meal prep/planning mode this time of the week.  Meals and snacks I can make in advance are big in our house due to my long work days (12 hour shifts), and Taylor’s busy work week. We often, as many of you, do not have much time to make meals, or even prep the next days meals, when we get home from work.  When we attempt to make each day’s meals the day of we find we have very little down time, have to skip our evening workout, or end up eating very late at night.

I will admit I have a mild type A personality when it comes to planning…I’d technically say I’m a A- because I am not a severe type A, but not quite carefree enough to be placed into the B category :).   I do know I feel better when I start my week organized, and I definitely eat better.  Even little things such as washing and chopping veggies in advance for a salad or stir-fry can help increase the likelihood we’ll have a fast/nutritious meal versus reaching for other things we shouldn’t.

Breakfast meal prep usually involves some type of muffin.  They are a go-to breakfast for Taylor and I.  He LOVES muffins…I even mention this in my “about me” page and say my muffins are one of the reasons he stuck around :).   We love to vary it up with oatmeal cup muffins, egg muffins, banana spinach muffins, etc.

I made a fresh batch this past Sunday to bribe Taylor into sitting down to do some wedding planning with me.  It worked…for about 20 minutes :)…I’m kidding…he really has been great with it all.  I will say these muffins and an almond milk latte helped power me through a few hours of Pinterest and bridal magazines!  They are soft, fluffy, moist, just a tad sweet and satisfying…everything a muffin should be!  I love the extra health boost you get from the matcha powder as well.  I hope these help you through your work week, a morning workout, or any other breakfast/snack needs that come your way!

Prep Time 20 minutes
Cook Time 20-25 minutes
Total Time 40-45 minutes
Servings 10 muffins

Ingredients

• 1 cup spelt flour
• 3/4 cup oat flour*
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2 teaspoons matcha powder
• 2 eggs, at room temperature
• 1/4 cup coconut sugar
• 1/4 cup honey
• 2 tablespoons coconut oil, melted
• 1/3 cup sheep’s milk yogurt (or other low sugar non-dairy yogurt) at room temperature
• 1 ripe banana mashed (~ 1/3 cup)
• 1 teaspoon vanilla extract
• 1/4 cup non-dairy milk (I used unsweetened almond milk) at room temperature
• 1 cup organic blueberries, washed and dried well

Instructions

1. Preheat oven to 350 degrees.
2. Spray a muffin pan with cooking spray or rub with paper towel coated in oil.  You may also use paper liners, I simply prefer muffins without them.
3. In a medium bowl combine spelt and oat flour.  Take 1 tablespoon of flour out of mixing bowl and place in another small bowl (this is for the blueberries).  Add baking powder, baking soda, salt and matcha powder to flour mixture. Whisk to combine and set aside.
4. In a large bowl combine eggs, coconut sugar, honey, coconut oil and yogurt. Whisk well to combine. Add banana, vanilla and milk and whisk again.
5. Next, slowly add dry ingredients to wet. Combine by mixing and folding via spatula, scraping down sides of bowl as you go to ensure ingredients combine well.
6. Sprinkle half of the 1 tablespoon worth of flour over the batter, then spread blueberries over top, followed by the other half of the 1 tablespoon of flour. Fold in with spatula.  This helps ensure blueberries do not sink to the bottom.
7. Scoop batter into prepared muffin tin with a cookie scoop.  Fill 3/4 way full.
8. Bake muffins for 20-25 minutes until toothpick comes out clean or with only a few crumbs.
9. Allow to cool in pan for 5 minutes, then transfer muffins from baking tin to a cooling rack.
10. Serve warm with butter!  These muffins will stay fresh covered at room temperature for 2-3 days. Store in fridge on days 3-5.

Recipe Notes

• I have also tried 2% greek yogurt in replace of sheep’s milk and this works very well.   Sheep’s milk yogurt is naturally thicker like a greek yogurt and have not tried thinner yogurts such as almond or coconut milk yogurt.

• You may buy oat flour at the store pre-ground, or you can grind it yourself in the food processor on high for 1-2 minutes.
• You can replace the spelt flour with whole wheat pastry flour or gluten-free all-purpose flour.  WWPF will bring a lightness to the muffins, while the GF all-purpose is a heavier flour.  Make sure you properly measure this flour (spoon into cup to avoid over-packing).
• I have not tried these with frozen blueberries, but if using frozen I would add the blueberries when they are frozen.  I would not thaw them.  Thawed berries tend to bleed and make the batter purple.  This is especially true with the smaller wild blueberries.  When berries are cold they tend to adhere to batter better and not sink to the bottom.

Pumpkin Muffins with Caramelized Cinnamon Apples (Gluten-Free)

by 1 Comment

Warm pumpkin apple muffins out of the oven = pure bliss!  My kitchen smells amazing right now.  There is something so satisfying about pulling a warm batch of muffins from your oven.  I love experimenting with the flavors of the season when I bake.  I picked up some large, juicy organic honey crisp apples for my horse friend next door :), but figured I should at least enjoy a few for myself.  My boyfriend went to grab an apple yesterday and I immediately stopped him because they were “Jackson’s apples”.   Thankfully he laughed and saw the humor in the situation, but I instantly realized how ridiculous I sounded.  I felt horrible for essentially putting Jackson’s needs before his :(.  I know all the animal lovers out there can relate!   Anyways, I thought I’d make it up to him with a batch of these.  Thankfully he loved them….as you can see he is reaching for one above :).

Pumpkin adds great moisture to baked goods, allowing for less fat within the recipe.  I do use butter in recipes, but preferably the brand I linked below.  Feel free to check out my baking products page to learn more benefits of butter from grass-fed cows.  I hope you guys enjoy these and fit in all the fall baking you can these next few weeks!  It’s going to be peppermint and gingerbread before we know it :)!

Prep Time 25 minutes
Cook Time 20-22 minutes
Total Time 45 minutes

Ingredients

• 1 large organic honey crisp apple, peeled and diced
• 2 tablespoons butter, unsalted (I use this)
• 1 teaspoon cinnamon
• 2 cups gluten-free all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 cup coconut oil, melted and cooled
• 1/3 cup molasses
• 1/3 cup coconut sugar or granulated sugar
• 1/3 cup brown sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened non-dairy milk*
• 1 cup organic pumpkin puree

Instructions

1. Melt 2 tablespoons of butter in a skillet over medium-high heat.  Cook for approximately 2 minutes until it starts to just brown.  While the butter is browning peel and dice apple.  Add cinnamon and diced apple to the browned butter.  Cook for approximately 8 minutes, stirring occasionally with wooden spoon, until apples are softened and butter is a medium to dark brown color.  Set aside to cool.
2. Preheat oven to 375 degrees. Spray the top of a muffin pan with non-stick spray and fill with paper liners.  If choose to forgo liners ensure the top and cavities are well sprayed. Set pan aside.
3. Scoop approximately 4 tablespoons of solid coconut oil from jar.  Melt the solid oil in a microwave safe dish, or in a saucepan over stove top on medium low.  Once liquefied, set aside to cool.
4. Mix flour, baking soda, cinnamon, pumpkin pie spice and salt in a medium size bowl and set aside.
5. Place melted and cooled coconut oil, molasses, coconut sugar and brown sugar in a large bowl.  Whisk together until well combined.
6. Add eggs one at a time, scraping down the sides of bowl with a spatula after each addition.
7. Add vanilla extract and milk. Whisk well to combine.
8. Next add dry ingredients to wet in three additions. I prefer to fold dry ingredients in via a spatula, but you are welcome to use a hand mixer on medium-low speed if preferred. Mix each addition until flour is just combined.  After adding the 3rd addition of flour, fold in cooled caramelized cinnamon apples with a spatula.
9. Lastly, fold in pumpkin puree. If using a hand mixer do not use it here; you must use a spatula to avoid harming the apples.
10. Use a large ice cream or cookie scoop to transfer batter into muffin tray. Fill each muffin cavity approximately 3/4 full. Bake for 20-22 minutes until tops begin to crack and a tooth pick comes out clean.  Baking time could vary by a few minutes depending on your oven.
11. Allow to cool in muffin tray for 5 minutes, then transfer to wire rack to cool completely.

Recipe Notes

• I used unsweetened almond milk.  Unsweetened oat, coconut or cashew milk should also work well.
• I use grass-fed Irish butter for baking and cooking due to it’s excellent buttery flavor and health benefits.  I explain the health benefits further on my baking products page.
• You can reduce the brown sugar to and/or coconut sugar to 1/4 cup if prefer a lower sugar muffin.
•If unable to find an all-purpose GF flour blend, I prefer Bobs Red Mill 1 to 1 blend, you could use a combination of other gluten-free flours.  To replace the 2 cups I have used 1 cup gluten free oat flour, 3/4 cup brown rice flour and 1/4 cup tapioca starch.  Lastly, you can use whole wheat pastry flour, or 1 cup whole wheat flour and 1 cup all-purpose flour.

 

No Bake Blueberry Pistachio Granola Bars (gluten-free)

by Leave a Comment

Granola bars are my favorite go to snack mid-morning or late afternoon.  They are great for pre/post workout fuel, or when you do not have time to make breakfast.  I know the grocery has an entire wall of granola bars, but I prefer to make my own when time allows.  When I prepare items in my own kitchen I can control the amount of fat and sugar, as well as assure there are no added chemicals and/or preservatives. It also allows me to change up the flavor based on the season, or whatever sounds good that week!

This recipe is very versatile, so have fun playing around with your favorite flavors.  You can change around the nuts, dried fruit, sweetener and nut/coconut butter if you’d like.  For example, you may easily use walnuts, cranberries, coconut oil and almond butter.  The options are endless!  If you change around your ingredients just make sure to use a liquid sweetener and not brown or white sugar.  These would also be great drizzled with chocolate… :).

I know the holidays are coming up, and granola bars make great food gifts!  Bonus your family member or friend will appreciate a good-for-you gift, versus one full of added sugar and unhealthy fats.  Kids will love these too :)!

Prep Time 20 Minutes
Chill Time 2-3 Hours
Total Time 2.5-3.5 Hours
Servings 14 bars

INGREDIENTS

• 2 cups gluten-free old-fashioned oats, **toasted
• 1 cup rice krispie cereal
• 3/4 cup coconut flakes, unsweetened
• 1/3 cup roughly chopped pistachios
• 1 tablespoon chia seeds
• 2 tablespoons hemp seeds
• 2 tablespoons cacao nibs
• 1/3 cup dried blueberries
• 1/2 teaspoon salt
• 1/2 cup coconut butter** or tahini
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, melted and cooled
• 1 tablespoon butter, unsalted

INSTRUCTIONS

1. First toast your oats.  In a large skillet melt 1 tablespoon of butter over medium heat.  Add 2 cups of oats and toast for 5-7 minutes until they appear golden brown with a nutty aroma.  Watch them because they can burn quickly!

2. Take off heat and set aside to cool.

3. Line a 9×13 baking pan with parchment.  I make my strip almost as wide as the pan (~7 inches), and long enough allow a couple inches for overhang on each side.  This makes for a nice handle to lift the bars out of pan after chilling.

4. Combine rice krispies, coconut flakes, pistachios, chia seeds, hemp seeds, cacao nibs, blueberries and salt in a large bowl. Set aside.

5. Place melted coconut butter (see notes below on how to melt) or tahini, maple syrup and oil in a medium sauce pan over medium-low heat.  Let mixture warm through for 3-4 minutes, stirring occasionally, until mixture is cohesive and runny. Take off heat and stir in vanilla extract. Set aside.

6. Mix the toasted oats you set aside into bowl of dry ingredients.

7. Next, add wet ingredients to dry by continuously folding mixture together with spatula. Mix until well combined.

8. Transfer granola bar mixture to your prepared 9×13 baking pan.  Spread granola evenly over pan and begin to press mixture down into pan with oiled hands.  To finish, I like to take a piece of parchment and lay it over the bars, then press down firmly across the entire surface to make sure bars are nicely compact.  This step is important considering you do not bake these.

9. Place pan into fridge and chill for 2-3 hours.

10. Remove pan from fridge. Lift bar mixture out of pan via parchment handles and lay on flat surface.  Spray a large knife with cooking spray and make one long cut horizontally, diving your mixture into two long rectangles.  I then cut each long rectangle vertically 6 times to create 7 bars.  If measuring, this is close to 2 inches per bar, 1.8 to be exact :).

11. I wrap each bar in wax paper and store in refrigerator in air-tight container.  These bars will soften some if kept out at room temperature for extended periods.

I hope you enjoy these as much as I do! P.S…..my boyfriend just told me these are his favorite thing I ever made!  I’m quietly beaming 🙂

Recipe Notes**

• Feel free to use old-fashioned oats if you do not need to eat gluten-free.  Also, you do not have to toast your oats.  I simply love the flavor and smell of toasted oats.
• You can sub maple syrup for honey, agave, brown rice syrup, etc.  Just make sure it is a liquid sweetener.
• Any nut butter will work in place of tahini or coconut butter.  I did not use these because they tend to have a strong flavor and I wanted the blueberry, pistachio and coconut flavors to pull through.
• Coconut butter will be very firm in the jar.  To melt, I find it easiest to place a saucepan filled with a few cups of water on low over your stove top.  You do not want to boil the water, rather warm it. Remove any plastic labels from the coconut butter jar and place it in the pan with water.  I usually put in enough water to reach half way up the jar.  Allow the jar to rest in warm water for a few minutes.  You will be able to stir the mixture shortly after it heats through.  It will have a consistency similar to tahini.  Now you can measure and carry on baking!

 

Soft, Slow-Baked Autumn Granola

by 1 Comment

I love yogurt and granola…I could probably live off it if, plus peanut butter, if I had to.  We have a brunch spot in Indianapolis called Cafe Patachou.  Their granola is soo good!  I have tried to re-create it on my own a few times, but been unhappy with the outcome.  You can order their granola, but it does not provide the ingredients aside from oats, cherries and raisins.  Based on taste I feel it likely includes maple syrup, but again am really unsure.  I was out of granola the end of this week and became inspired to give it another try.  I am happy to say this granola got me a little excited :).  The foundation of this recipe is just what I wanted, and can swap flavors in and out depending on the season.  I baked the granola low and slow, and am so glad I did.  This baking method results in a soft granola, and allows the sugars to really caramelize on the oats…drool.  I have burnt more batches of granola than I can count when cooking at higher temperatures, but this method is more forgiving.  I strongly prefer the soft texture to this granola, versus oats baked at higher temperatures.

Prep Time 15 Minutes
Cook Time 45-50 Minutes
Total Time 65 Minutes
Servings 4-5 Cups

INGREDIENTS

Granola

• 2 1/2 cups oats, gluten free if needed
• 2/3 cup chopped unsalted nuts (I used walnuts and pecans)
• 1 teaspoon pumpkin pie spice
• 1/4 cup shredded coconut, unsweetened
• 1/4 teaspoon salt
• 1 tablespoon chia seeds
• 2 tablespoons hemp seeds
• 1/3 cup coconut oil (melted and cooled)
• 2 tablespoons tahini
• 1/3 cup maple syrup
• 3 tablespoons coconut sugar
• 1 teaspoon vanilla
• 1 egg white, beaten

INSTRUCTIONS

Granola

1. Preheat oven to 275 degrees.  Line a baking sheet with parchment paper. Set aside.
3. Melt 1/3 cup coconut oil in a microwave safe bowl or in saucepan on stove. Set aside to cool.
2. Combine oats, nuts, pumpkin spice, coconut flakes, salt, chia seeds and hemp seeds in a large bowl.
4. In a medium size mixing bowl combine coconut oil, tahini, maple syrup, coconut sugar and vanilla. Whisk until evenly combined.
5. Add wet ingredients to dry.  Combine by folding ingredients together with a spatula.
6. Next separate one egg and discard the yolk.  Whisk with a fork until frothy.  Add egg white to granola mixture and combine with wooden spoon or fold well with spatula.
7. Spread mixture onto parchment lined baking sheet.  It will appear slightly on the wet side, but this is okay, it is suppose to.
8. Place granola into preheated 275 oven and bake for approximately 45-50 minutes, stirring every 15-20 minutes.
9. When done the granola will begin to feel a little firm, but still soft.  The wetness will be gone. The granola will continue to firm up a bit while cooling on baking tray.
10. Allow granola to cool completely on baking sheet.  Add any dried fruit you desire.  Enjoy immediately over yogurt (I did :)).

Recipe Notes

• You may use regular or gluten free oats, depending on your dietary needs.
• You may add dried fruit to this granola, just do so once it is cooled.  If you add it before you break the dried fruit becomes rock hard.
• You can replace the coconut with any oil you would like…or melted butter :).

Lightened up Gluten-Free & Dairy-Free Banana Crunch Muffins

by Leave a Comment

No banana muffin beats Ina Garten’s Banana Crunch muffins.  I owe all my inspiration for these to her!  I wanted to create a muffin full of whole grain carbohydrates, fiber and decrease the sugar content to prevent a mid-morning crash.  Many of us stay rather busy throughout the morning, and benefit from a breakfast we trust to carry us through to lunch.  These are just the muffin!  I like to top my muffins with nut butter for an extra serving of healthy fat and protein.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients

• 1 cup gluten-free all purpose flour
• 1/2 cup almond meal/flour
• 1/3 cup coconut sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/3 cup coconut oil, melted and cooled
• 1/4 cup honey
• 1 egg
• 1/4 cup yogurt (I used So Delicious coconut yogurt in plain)
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk
• 1 very ripe banana mashed
• 1/2 banana, diced
• 1/2 cup shredded coconut, unsweetened
• chopped walnuts for topping

Instructions

1. Preheat oven to 350 degrees.  Spray top of muffin pan with cooking spray, or rub with coconut oil via a paper towel. This prevents muffin edges from sticking to the pan if they rise over.  Line with parchment baking cups, or liner of choice.
2. Melt 1/3 cup coconut oil and set aside to cool. Whisk egg in small bowl and set aside.
3. Add flour, almond meal/flour, coconut sugar, baking soda and cinnamon to a medium bowl. Set aside.
4. In a large bowl whisk oil, honey, egg, yogurt, vanilla, milk and mashed banana.
5. Next, fold in dry ingredients with a spatula until just combined.
6. Add chopped banana and coconut. Fold in with spatula
7. Scoop batter into prepared muffin pan. Fill approximately 3/4 full.
8. Top with chopped walnuts, or nut of choice
9. Bake for approximately 22-25 minutes until edges are just golden and tooth pick comes out clean, or with a few moist crumbs, when inserted into center.
10. Allow to cool in pan for 5-10 minutes.  I find it best to run an offset spatula along edges to ensure the muffins did not stick anywhere.
11. Remove from pan and allow to cool on cooling rack.  I use my offset spatula to help me lift the muffins out of the pan.

Recipe Notes

• You may replace gluten-free all purpose flour with 1 cup all purpose flour, of 1/2 cup all purpose flour and 1/2 cup whole wheat pastry flour
• I use plain coconut yogurt.  I posted the type I use in my baking page.
• You may replace the almond milk with any milk of choice.
• I prefer my chopped banana to not be as ripe as my mashed banana.  I tend to use a banana just starting to brown.
• You may replace coconut sugar with white sugar.

Honey Lavender Granola

by 1 Comment

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If I have not said it before…I love lavender!  It takes this granola up a notch, and makes you feel you are eating something a little extra special :).   Lavender not only tastes wonderful, but helps remind me to relax and slow down.  It makes me want to throw on a big comfy robe, brew a cup of tea, put on a face mask and read a good cookbook!

If you are not a huge fan of lavender no worries!  I recommend replacing the lavender teaspoon for teaspoon with cinnamon.  The first time I made this I put in too much, but since have cut the amount in half and feel its just right!

Prep Time 15 Minutes
Cook Time 15 Minutes
Total Time 30 Minutes
Servings 2.5 Cups

INGREDIENTS

Granola

• 2 cups old fashioned oats, gluten free
• 1/3 cup finely chopped almonds or walnuts (unsalted)
• 1/4 cup coconut flakes, unsweetened
• 2 tablespoons coconut sugar
• 1/4 teaspoon salt
• 1/4 cup honey
• 1/3 cup coconut oil, melted and cooled
• 1 egg white, beaten
• 1 teaspoon vanilla
• 1 1/2 teaspoon minced lavender

INSTRUCTIONS

Granola

1. Preheat oven to 275 degrees.  Line a baking sheet with parchment paper. Set aside.
3. Melt 1/4 cup coconut oil in a microwave safe bowl or in saucepan on stove. Set aside to cool.
2. Combine oats, nuts, coconut flakes, coconut sugar, lavender and salt in a large bowl.
4. In a medium size mixing bowl combine coconut oil, honey and vanilla. Whisk until evenly combined.
5. Add wet ingredients to dry.  Combine by folding ingredients together with a spatula.
6. Next separate one egg and discard the yolk.  Whisk with a fork until frothy.  Add to granola mixture and combine with wooden spoon or fold well with spatula.
7. Spread mixture onto parchment lined baking sheet.  This granola will clump a little, therefore I like to spread mine out fairly thin, but also keeping the mixture somewhat touching.
8. Place granola into preheated 275 oven and bake for ~45-50 minutes, stirring every 15-20 minutes. When done the granola will loose its wet appearance, begin to feel firm, but still be slightly soft.  This granola is not meant to fully crisp on the oven.  When you reach this point remove tray from oven.
9. Allow granola to cool completely on baking sheet.  Store in large mason jars or airtight container

Recipe Notes

• You may use only old fashioned regular or gluten free oats, depending on your dietary needs.
• You may add dried fruit to this granola, just do so once it is cooled.  If you add it before you break the dried fruit becomes rock hard.
• You can replace the coconut oil with any oil you would like…or melted butter :).

Gluten-Free & Dairy-Free Morning Glory Muffins (with Crispy Tops)

by Leave a Comment

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you want to guarantee yourself a great morning, bake up a batch of these morning glory muffins! These muffins are full of zucchini, apples and carrots, which offer moisture and natural sugar.  This helps keep the added sugar and fat content low.   They are incredibly soft, fluffy and just sweet enough. The best part of these are their crisp top with soft and moist center. I actually discovered how to make the crisp top by accident. I was packing a cooler of goodies for my boyfriend before he went to southern Indiana on a hunting trip. I baked half the batch of muffins right away, but covered the rest and placed the batter in the fridge overnight. I only did this because it was late and I did not want to keep him up by banging around in the kitchen. The next morning I decided to make myself a few muffins and finish off the batter. I was actually skeptical of how these would turn out, considering the recipe has baking soda as the leavening agent. I talk about this more in my science of baking page, but when a recipe with baking soda sits for too long it can loose it’s rise. I will say I was pleasantly surprised with the outcome. The overnight sitting/chilling caused these muffins to develop a crisp top and edges, while the inside stayed the same as it has always been – incredibly soft and moist. If you prefer a soft top simply throw these muffins in the oven after mixing. If you feel the crisp top is worth the wait, and I feel it is, plan ahead and make these the night before. Mine only chilled for about 4-5 hours and worked great.

Servings 10-12 Muffins
Prep Time 30 Minutes
Cook Time 15 Minutes
Total Time 45 Minutes
Chill Time (if choose)  4-6 hours

Ingredients

• 1/2 cup gluten-free all purpose flour
• 1/2 cup oat flour
• 1/3 cup buckwheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon table salt
• 1/2 cup coconut
• 1/2 cup grated carrot, peeled
• 1/2 cup grated zucchini, skin on
• 1/3 cup grated apple, peeled
• 2 eggs, at room temperature
• 1/2 cup coconut sugar
• 1/3 cup coconut oil, melted & cooled
• 1 1/2 teaspoons vanilla
• 3 tablespoons milk (I used unsweetened almond milk)
• 1/4 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees.  Grease a 12 cup non-stick muffin tin with softened butter or coconut oil, or line with parchment baking cups. Set pan aside.
2. Peel carrot and grate on box grater until you have half a cup. Set aside in a small bowl.  Next grate 1/2 cup of zucchini and place in a fine mesh strainer.  Lastly, grate apple, skin on, until have 1/3 cup and place in strainer with zucchini.  Set aside and allow carrot and zucchini to sit for 30 minutes.
3. Melt 1/3 cup coconut oil in a microwave safe bowl or in saucepan on stove. Set aside to cool.
4. In a medium size mixing bowl combine 3 flours, baking soda, cinnamon and salt. Set aside.
5. In a large mixing bowl lightly whisk 2 eggs.  Add coconut sugar, cooled coconut oil, shredded coconut, vanilla and milk. Whisk to combine.
6. Go back to the mesh strainer with zucchini and apple and push the mixture against the bottom and sides to release excess liquid.  DO NOT put in a dish towel and ring out liquid.  You still want some moisture in them. Add the carrot, zucchini and apple wet ingredients. Stir to combine.
7. Add dry ingredients to wet ingredients.  Fold mixture together with spatula until combined. This batter will feel thick and look like mostly shredded carrot, zucchini and apple, but its ok! You’re doing it right. Fold in nuts.  May also add 1/3 cup dried fruit if desire, I usually pick raisins.
8. Use a large cookie scoop to transfer batter into muffin cups. Fill cups 3/4 full as they will rise some.
9. Place into preheated 350 oven and bake for approximately 22-25 minutes.  Baking time may vary with different ovens.  I always check my baked goods a few minutes earlier than baking time to ensure they do not over bake. Cook until toothpick comes out clean or with a few moist crumbs.  Allow to cool in muffin tins for 10 minutes.
10. Time to enjoy! Now you can start your day off right.

Recipe Notes

• You may use only gluten-free all purpose flour versus the variation above.  The buckwheat flour provides a nice lightness to baked goods.  If you do not need to be gluten free replace all flours above with standard all purpose flour, or half all purpose flour and half whole wheat pastry flour.
• You may use any nut of choice.  Feel free to add a small handful of dried fruit also.
• I used unsweetened vanilla almond milk, but any dairy free milk will do.
• I have used all sorts of apple varieties.  My favorite is Granny Smith or Honey Crisp.

Blueberry Poppyseed Muffin

by Leave a Comment

My boyfriend loves blueberry muffins.  I will say I feel my blueberry muffins helped him love me…jk…kind of :).  I have a few different blueberry muffins, but he prefers these.  These are soft, fluffy and incredibly moist. You can sub any fruit you would like depending on time of year and your taste preference.  I’m thinking brown butter pears or apples with cinnamon would be a great fall swap.   These are a great on the go snack, post workout snack or light breakfast!

Prep Time 15 minutes
Cook Time 15-18 minutes
Total Time 30-35 minutes
Servings 10 muffins

Ingredients

• 1/4 cup coconut oil, melted and cooled
• 1 egg, lightly whisked
• 1/4 cup honey
• 1/4 cup coconut sugar
• 1/2 cup yogurt of choice**
• 1 teaspoon vanilla extract
• 1 1/2 cup + 1 tablespoon, gluten free all purpose flour,
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 tsp nutmeg
• 1/4 teaspoon table salt
• 1 tablespoon + 1 1/2 teaspoons poppy seeds
• 1 cup organic blueberries, washed and dried well

Instructions

1. Preheat oven to 375 degrees.
2. Spray top of a muffin pan with cooking spray and line with paper liners.  You may also forgo the liners if you spray well or rub with soft coconut oil.
3. In a medium bowl combine flour minus 1 tablespoon (1 1/2 cup), baking powder, baking soda, cinnamon, nutmeg, salt and poppy seeds. Whisk to combine and set aside.
4. In a large bowl combine oil, egg, honey, coconut sugar, yogurt, and vanilla. Whisk to combine.
5. Next, slowly add dry ingredients to wet. Combine via spatula, scraping down sides of bowl to ensure ingredients combine well.
6. Sprinkle blueberries over top of batter, followed by 1 tablespoon of flour. Fold in with spatula.  This helps ensure blueberries do not sink to the bottom.
7. Scoop batter into prepared muffin tin with a cookie scoop.  Fill 3/4 way full.
8. Bake muffins for 15-18 minutes until toothpick comes out clean or with only a few crumbs.
9. Allow to cool in pan for 5 minutes, then transfer muffins from muffin tin to a cooling rack.
10. Serve warm with butter!  These muffins will stay fresh covered at room temperature for 2-3 days. Store in fridge days 3-5.

Recipe Notes

• I used So Delicious plain coconut yogurt.  You may use any runny yogurt of choice.  I cannot vouch for how a thick 2% greek yogurt would turn out, but likely be just fine. If anything I would add 1-2 tablespoons of milk to thin it out to resemble a thinner yogurt.
• You can replace gluten free flour for all-purpose or whole wheat pastry flour.
• I have not tried these with frozen blueberries, but if using frozen I would add the blueberries when they are frozen.  I would not thaw them.  Thawed berries tend to bleed and make the batter purple.  This is especially true with the smaller wild blueberries.  I have used frozen berries in oatmeal cookies and they turn out great.  When cold they tend to adhere to batter better and not sink to the bottom.

Social Share Buttons and Icons powered by Ultimatelysocial