Good Morning Muffins, Gluten Free, Sugar Free and Dairy Free

These are a few of my favourite things…
flaxseed and eggs,
apples and almonds,
oats and carrots,
nuts,
dried fruit
and coconut.
If I could pack anymore goodness into these muffins I would.

Good Morning Muffins
These muffins are just sweet enough, the sweetness comes from the carrots, apples and dried fruit.
This recipe makes 9 - 10 muffins.

Ingredients
3 tsp ground flaxseed
3 large eggs
1/4 cup coconut oil, melted and slightly cooled
1/3 cup unsweetened apple sauce
1 tsp vanilla extract
2 cups almond flour
1/2 cup old-fashioned oats, and a handful more for the top of the muffins
1 1/2 tsp baking soda
Pinch of salt
1 cup shredded apple (about 1 large apple), packed
1/2 cup grated carrots, packed
1/3 cup unsweetened cranberries or your favourite dried fruit or any combination
1/3 cup walnuts or pecans, chopped
1/4 cup unsweetened shredded coconut

Directions
1. Preheat oven to 350ºF.
2. Line a muffin tin with paper liners.
3. In a large bowl whisk together ground flaxseed, eggs, coconut oil, apple sauce and vanilla extract.
4. Add in the almond flour, oats, baking soda, salt and mix until well combined
5. Fold in the grated apple, carrots, dried fruit, nuts and shredded coconut.
6. Fill muffin liners and bake for 20 - 25 minutes.

Cooks Notes
Look for unsweetened apple sauce in the snack pack size, one container is about a 1/3 of a cup.
I like to use unsweetened or fruit juice sweetened dried fruit, you can usually find this at the health food store.

Orange Carrot Muffins, Gluten-free, dairy-free and refined sugar-free & How to make your own Oat Flour

You may need to wear your sunglasses when eating these muffins.
They are bright, light and just sweet enough.
This muffin is packed with your daily does of vitamin C, fibre, carrots, oranges, flax and oatmeal.
Sounds like the prefect breakfast to me.

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Orange Carrot Muffins
This recipe makes 8 or 9 muffins.
Gluten-free, dairy-free and refined sugar-free.

Ingredients

1 1/2 cup oat flour, (see how to make your own below)
1 cup almond flour
1 tbsp ground flax seed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 cup coconut oil, melted
2 tbsp maple syrup or honey
1/2 cup unsweetened applesauce
1/4 cup orange juice (freshly squeezed is best)
zest of 1 large orange
1 tsp vanilla
2 eggs
1 cup shredded carrots

Directions

1. Preheat the oven to 350°F and line muffin tin with muffin liners.
2. In a small mixing bowl, stir together your dry ingredients; oat and almond flour, flax, baking powder, baking soda, salt, cinnamon and ginger.
3. In a large bowl, whisk coconut oil, maple syrup, applesauce, orange juice, zest, vanilla and eggs.
4. Pour the dry ingredients into the wet ingredients and stir until everything is well incorporated.
5. Then fold in the shredded carrots and mix until just combined.
6. Pour batter into the prepared muffin tin, filling each about 3/4 way full. 
7. Bake in the preheated oven for 17 - 20 minutes, or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes then remove to a cooling rack.

HOW TO MAKE OAT FLOUR
You can make your own in just a few minutes

1. Place oats in the bowl of a high-speed blender, or a food processor.
2. Process for 1 to 2 minutes until the oats are ground into a fine, flour consistency.
3. Store in an airtight container for up to a month at room temperature or up to 3 months in the freezer.

What kind of oats to buy?
I like to use old-fashioned oats, but quick cooking oats work too, your can buy certified gluten-free if necessary.
I have not tried to make oat flour from steal-cut oats but I am sure it would work; you may need to process a bit longer.

Cooks Notes
All ingredients should be room temperature.
These muffins are best stored in a fridge and will last about a week.
Go ahead and add some nuts, seeds or dried fruit to these muffins.

Vegan Pumpkin Muffins, Gluten-Free and Sugar-Free

What makes a good muffin?
A crispy top.
Texture.
Moist on the inside.
Naturally sweetened.
Lots of inclusions.

If this is your list too, then make these muffins.

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Vegan Pumpkin Muffins, Gluten Free and Sugar Free

Ingredients
These muffins are vegan, gluten free.
This recipe makes 10 muffins

2 tbsp ground flax mixed into 3 tbsp water, this is your ‘flax egg’
1/3 cup almond milk mixed with 1 tsp apple cider vinegar
1 1/2 cups oat flour
1 cup almond flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup pumpkin puree, unsweetened
1/4 cup pure maple syrup
2 tsp vanilla extract
2 tbsp tahini
1/2 - 1 cup - of mix in’s: like chocolate chips, dried cranberries, fresh or frozen fruit, nuts or any dried fruit you like, (I used frozen cranberries for this batch).
handful of pumpkin seeds for garnish

Directions

1. Preheat the oven to 350°F and line muffin tin with muffin liners.
2. In a small bowl, combine ground flax and water. Stir and let sit for 10 minutes to "gel."
3. In a measuring cup, combine the almond milk and apple cider vinegar then set aside.
4. In a medium mixing bowl, add the oat flour, almond flour, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg and salt; stir together
5. In another mixing bowl, combine the pumpkin puree, maple syrup, vanilla and almond milk, tahini and flax egg mix until well combined and batter has a smooth consistency.
6. Add the dry ingredients to the wet ingredients and fold everything together until just combined. Stir in the cranberries or your choice of mix-in’s.
7. Portion the batter out into the prepared muffin tin and top with a sprinkle of pumpkin seeds. Bake for 30 - 35 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
8. Let cool in pan for 5 minutes before transferring to a cooling rack. Let cool an additional 10 minutes before enjoying.

Cooks Notes
If you don’t have tahini you could use any nut butter or melted coconut oil.

Lemon Poppyseed Muffins, Sugar-Free, Gluten Free and Paleo

A vintage recipe with a modern twist.
Nothing adds more pop to your day then a lemon poppyseed muffin and this song…

Provided to YouTube by Universal Music Group Sunshine, Lollipops And Rainbows · Lesley Gore Lesley Gore Sings Of Mixed-Up Hearts ℗ 1963 The Island Def Jam Mu...

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Lemon Poppyseed Muffins
Not too sweet, a bit tart and super moist.
This recipe makes 9 muffins.

Ingredients

Wet Ingredients
2 tbsp lemon zest (from about 2 lemons)
2 tbsp fresh lemon juice (about 1 lemon)
1/3 cup plant based milk (I use unsweetened almond milk)
1/4 cup maple syrup or honey
1/4 cup coconut oil, melted and cooled
3 eggs
1 tsp vanilla extract

Dry Ingredients
2 1/2 cups almond flour
1/2 cup tapioca or arrowroot starch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp poppy seeds

Directions

1. Preheat the oven to 350 degrees F.
2. Line muffin pan with paper liners.
3. In a large bowl, combine the wet ingredients and whisk until smooth.
4. Then add the dry ingredients to the wet ingredients. Stir until just combined.
5. Spoon batter into prepared muffin pan.
6. Bake muffins at 350 degrees F. for 14 to 16 minutes or until slightly golden and a toothpick inserted in the centre comes out clean.
7. Let muffins to cool for a few minutes before transferring to a cooling rack.

Grain Free Chocolate Chip Cookies - Sugar-Free, Dairy-Free and made with Sunflower Seed Butter

I am personally declaring sunflower seed butter the new almond butter - I am adding it to my yogourt, smoothies and spreading it on my toast. You can bake with it too.

I first tasted these cookies when Yale baked up a batch. Made with almond flour, sweetened with maple syrup and held together with a big scoop of sunflower seed butter. Sunflower seed butter is packed with protein, healthy fats, vitamin E and magnesium. It is also a great alternative for someone who has a tree nut allergy.*

I can’t keep these cookies in the cookie jar for too long - I keep finding my personal in-house taste-tester in the kitchen with his hand in the cookie jar! Only 2 1/2 cookies left!

The recipe comes from Yale’s friend, home baker and Holistic Nutritionist, Nicole. You can find the original recipe and more on her blog: Nutritiously Nicole.

And how sweet it is when your daughter bakes and brings you cookies! Thanks Yale, you can bake for me anytime and thanks Nicole for sharing your recipe. xox

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Grain Free Chocolate Chip Cookies
This recipe makes about 16 cookies.
You can find the original recipe at: Nutritiously Nicole

Ingredients:

1 cup sunflower seed butter
1 cup almond flour
1 tsp baking soda
1/4 tsp salt
1/2 cup maple syrup
1 tsp vanilla
1 egg
1/2 cup dark chocolate chips, I used the I use Kresda or Lilly’s brand
Optional:  2 scoops unflavoured collagen powder

 Directions:

1. Preheat oven to 350 F
2. Line a baking sheet with parchment paper.
3. In a medium bowl mix together the sunflower seed butter, almond flour, baking soda, salt and collagen powder (if using).
4. Then add in the maple syrup, vanilla, egg and chocolate chips. Mix well.
5. Using a cookie scooper or your hands, form into a ball and then flatten slightly.
6. Bake for 12- 13 minutes.
7. Cool on rack.
8. Store cookies in an air-tight container.

Cooks Notes
When you bake with sunflower seed butter and baking soda, your cookies can come out green.
*If you have any tree nut allergies, check with your doctor if you can eat sunflower seeds.

Paleo Double Chocolate Banana Muffins, grain-free, gluten-free, dairy-free

My most requested muffin recipe is here.
These fudgy paleo muffins are super rich and decadent.
They have chocolate.
They have banana.
They require one bowl to make

To quote my in-house taste-tester.. “You would never know they are healthy”.

Next time I will be doubling up the batch!

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Paleo Double Chocolate Banana Muffins
Grain-free, gluten-free, dairy-free and sweetened with honey.
This recipe makes 9 muffins.

Ingredients

2 medium sized ripe bananas, the more brown spots on your bananas the better
1/4 cup honey
2 tsp vanilla extract
2 eggs, room temperature
1/4 cup coconut oil, melted and slightly cooled
2 cups almond flour
3 tbsp coconut flour
1/3 cup cacao powder
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips, I use Kresda or Lilly’s

Directions

1. Preheat the oven to 350°F and line a muffin tin with 9 muffin liners.
2. In a large bowl, mash the bananas, then add the honey and vanilla and stir.
3. Add in the eggs and coconut oil and mix until well combined.
4. To the same bowl add in the almond flour, coconut flour, cocoa powder, baking soda and salt.
5 Stir just until combined and then fold in the chocolate chips.
6. Bake for 18 minutes or until a toothpick inserted in the centre comes out clean.
7. Let the muffins cool before removing from pan.

Cooks Notes

I keep these muffins in the fridge or you can freeze them.
Cold eggs can be warmed in minutes by putting them in a bowl of warm water.
You could substitute maple syrup in place of the honey.

Blueberry Oatmeal Sugar-Free Muffins

I am always on the search for a good muffin and to me that means a big fat muffin like the ones you see in all the coffee shops that you just know are loaded with enough calories, fat and sugar to bomb your day. These Blueberry Oatmeal Muffins deliver; they are gluten-free, dairy-free, sugar-free, homemade and just big enough to make your eyes pop. I like to think of these muffins as a bowl of oatmeal to go, so pack one in your purse, (or fanny-pack) then you always have a healthy snack, that’s what I do.

The secret to this super moist muffin is to start by putting the oats in a bowl, add the milk, give it a quick stir and let the oats soak for about 20 to 30 minutes or until the liquid is absorbed. This method helps to make the muffins moist, so do not skip this step!

And now that my in-house taste tester is looking in the fridge for healthy snacks I am being asked… can I eat this? I can say proudly say YES. So what did he think? He said ‘the muffins are delicious and even took one to snack on while at the coffice and asked me ‘what are we testing next week’…‘oat and pea milk,’ I answered, stay tuned!

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Blueberry Oatmeal Sugar-Free Muffins
This recipe makes 10 to 12 muffins
These muffins are perfect for a grab and go breakfast or snack.

Ingredients

1 cup almond milk, or any milk you like
1 cup old-fashioned whole rolled oats
1 1/4 cups gluten free flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup coconut oil, melted and slightly cooled
1/2 cup honey or maple syrup
1 egg, large
1 tsp vanilla extract
1 cup fresh or frozen blueberries, if using frozen do not thaw

Directions

1. Preheat oven to 425°F. Line a muffin time with liners or spray lightly with oil, I like to use liners then I don’t have to worry about my muffins getting stuck in my old and favourite muffin tin.
2. Soak the oats in milk for about 20 to 30 minutes or until the oats soak up all the liquid.
3. In a large bowl add the flour, baking powder, baking soda, cinnamon, and salt and mix until well combined.
4. In small bowl mix the melted coconut oil, honey, egg, and vanilla.
5. Add the wet ingredients to the dry along with the soaked oats and blueberries. Fold everything together gently just until combined.
6. Spoon the batter into the muffins tin, filling almost to the top. Sprinkle each muffin with some oats. Bake for 5 minutes at 425, then reduce the oven temperature to 350°F. Bake for an additional 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool fin the pan before removing.

Cooks Notes

Soaking the oats in the milk helps to make the muffins moist and tender, so don't skip that step.
I like to keep my muffins in the fridge but they will stay fresh in an airtight container for about a week or you can store in the freezer.

Low-Carb Keto Zucchini Loaf. Eat Your Veggies!

I love using vegetables in my baking and zucchini is always my first choice, it adds lots of moisture but not a lot of flavour and it works well in both sweet and savoury recipes. Best of all its a great way to sneak in a few extra veggies for those who crinkle their nose when you say zucchini .

Looking for more easy Keto baking and recipes sweetened without sugar, then try my everyday Keto Bread. And if you are a chocolate lover then try Chocolate Zucchini Loaf that is sweetened with a touch of honey.

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Low-carb and Keto Zucchini Loaf
This recipe makes 1 loaf, about 12 slices 

Ingredients

1 cup almond flour
1/2 cup coconut flour
3/4 cup erythritol or xylitol
1/4 tsp salt
2 tsp cinnamon
1 1/2 tsp baking powder
5 eggs, large
1/2 cup avocado oil or coconut oil, melted and cooled
2 tsp vanilla extract
1 cup shredded zucchini, squeezed of excess water
hemp hearts, for sprinkling on top, optional

Directions

1. Preheat the oven to 350 degrees. Grease a loaf pan and line the bottom with parchment paper.
2. In a medium bowl with mix together the almond and coconut flour, erythritol, salt, cinnamon and baking powder.
3. Add in the eggs, oil, vanilla, and stir to combine. Add in the zucchini and mix again.
4. Transfer to the loaf pan and top with hemp hearts. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
5. Allow to cool before removing from the pan.

Cooks Notes

Once you have shredded the zucchini, you simply squeeze the zucchini in your hands or use a clean dish cloth before adding it to the rest of the ingredients.
You could add in a 1/3 cup raisins, walnuts or pecans, white or dark chocolate chips or a combination.
This loaf freezes well.

Pumpkin Loaf, Gluten Free, Dairy Free and Sugar Free - Made with almond and coconut flour. All In One Bowl!

I love this time of year.
Fall and
falling leaves,
orange
and red.
Cozy sweaters,
cinnamon sticks
and pumpkins.

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Pumpkin Loaf
This recipe makes one loaf.
Soft and moist with a deep pumpkin flavour and best of all you only need one bowl.

Ingredients

3/4 cup pumpkin, I used organic canned pumpkin
1/4 cup maple syrup
1/4 cup melted coconut oil, let cool a bit
3 eggs
1 cup almond flour
1/4 cup coconut flour
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
handful of pumpkin seeds, (optional)

Directions

1. Preheat oven to 325 F.
2. Combine all wet ingredients in a bowl and mix.
3. Add the dry ingredients to the wet ingredients. Stir until well-combined.
4. Pour the mixture into a greased loaf pan.
5. Sprinkle with a handful of pumpkin seeds on top.
6. Bake for 45–60 minutes.

Cooks Notes
Feel free to add in a handful of your favourite chocolate chips.

Peach and Blueberry Muffins, Sugar Free and Gluten Free

Life is a peach.
With a few blueberries tossed in.

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Peach Blueberry Muffins
You will love these naturally sweetened muffins
Recipes make 9 muffins

Ingredients

1 cup brown rice flour
1/2 cup oats
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
2 eggs
1/4 cup almond milk
1/4 cup maple syrup
2 tsp pure vanilla extract
1/2 cup melted coconut oil, slightly cooled
3/4 cup blueberries
3 peaches, finely chopped

Directions

1. Preheat oven to 350 degrees. Grease a muffin tin with coconut oil or line with paper muffin cups. (I like to use paper cups).
2. In a large bowl combine flour, oats, baking powder, cinnamon and salt.
3. In a separate bowl, combine eggs, almond milk, maple syrup and vanilla. Stir in the coconut oil to the wet mixture. Then add the dry mixture to the wet and mix.
4. Fold in the blueberries and chopped peaches.
5. Measure into muffin tins. They do not rise a lot, so you can fill the batter up to the top. Bake for 30-35 minutes. 

Cooks Notes

I use regular oats, not quick cooking.

Banana Almond Flour Muffins

I am dreaming of muffins...

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Banana Almond Flour Muffins
Delicious, healthy, quick, and easy.
This recipe make 8 muffins

Ingredients

2 cups almond flour
1 tsp ground flax seed
1 tsp chia seeds
1/2 tsp baking soda
1 tsp cinnamon
4 eggs
2 tbsp honey
1 tsp apple cider vinegar
1 tsp vanilla
1 ripe banana, mashed

Directions

1. Preheat oven to 350 degrees F.
2. Line muffin cups with paper liners.
3. Mix almond four, flax seed, chia seeds, baking soda and cinnamon together in a small bowl.
4. Whisk eggs, honey, apple cider vinegar and vanilla together in a separate bowl.
5. Stir almond meal mixture into egg mixture until batter is just mixed. Add the mashed banana into batter.
6. Divide the batter into the prepared muffin cups.
7. Bake in the preheated oven until slightly browned, about 20 -25 minutes. Cool muffins in pan for at least 20 minutes before removing from pan.

Cooks Notes:

These muffins freeze well.

Banana Bread made with Almond Flour, sweetened with maple syrup & a surprise - Golden Berries

This just might be the best banana bread! It’s really easy to make, naturally sweetened and I added some golden berries - just for something unexpected. 

These little orange golden berries are sweet like a raisin and tart like cranberries.  They are called gooseberries when they're fresh and golden berries when dried.  They are rich in vitamins, minerals, and antioxidants.  They have fibre, protein, and phosphorus.  I am adding them to oatmeal at breakfast and salads at lunch. 

This loaf is moist and a bit sweet and has a tangy kick from the golden berries.

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Banana Bread made with Almond Flour and Golden berries
This recipe makes 1 loaf

Ingredients

3 large ripe bananas
2 eggs
1 tsp vanilla extract
3 tbsp pure maple syrup
2 cups almond flour
1 tbsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup golden berries
handful of hemp hearts for sprinkling on top, (optional)

Directions

1. Preheat the oven to 350 degrees F and lightly oil a loaf pan. (I used melted coconut oil).
2. In a food processor add the bananas and process until they are mashed.
3. Add the eggs, vanilla, maple syrup, baking powder, salt, cinnamon and nutmeg to the processor and blend until well combined.
4. Add the almond flour and give a few quick pulses, just until the flour is combined.
5. Add in the golden berries and again give a few quick pulses.
6. Pour banana bread mixture into the prepared loaf pan and with a spatula spread the batter evenly.
7. Sprinkle with a handful of hemp hearts and a few more golden berries.
8. Bake for 40 to 50 minutes.
9. Allow bread to cool for 30 minutes before removing from loaf pan.

Cooks Notes

This loaf keeps well in the fridge for a week.
You can also slice and store in the freezer.
If you don't have golden berries you could use cranberries or any other dried fruit you like. 

Vanilla Cupcakes with Raspberry Pink Frosting

Sometimes you just have to have cupcakes, and of course you need a cupcake recipe and if you can find a really cute 9 year old to be your sous chef then these are the perfect cupcakes to bake together. What I love about this recipe is that it hardly has any sugar, just a 1/4 cup for 10 big cupcakes and the icing is sweetened with maple syrup and made a pretty shade of pink with fresh raspberries. Thank you Presley for your mixing, sifting, spreading and your big beautiful smile. xo

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Vanilla Cupcakes with Pink Frosting

This recipe make about 8 to 10 cupcakes, depending on the size of your muffin tin.
These are the perfect cupcake treat for kids when you don't want them to have too much sugar.

Ingredients for the Cupcakes

1/4 cup butter, softened at room temperature
1/4 cup sugar
1/4 cup sour cream or plain greek yogourt
1/4 cup plus 2 tablespoons milk (or substitute almond or rice milk)
1 tsp vanilla
2 large eggs
1 1/4 tsp baking powder
1/4 tsp salt
1 cup cake flour or unbleached all-purpose flour

Ingredients for the Frosting

1/2 cup raspberries
1 8-ounce package cream cheese, softened at room temperature,(do not use low-fat)
1/4 cup sour cream or plain greek yogourt
2-3 tbsp maple syrup
1 tsp vanilla
12 raspberries to decorate the cupcakes, optional
Red sprinkles, not optional!

Directions for the Cupcakes

1.  Preheat the oven to 350 F and line a muffin tin with paper liners.
2. Cream the butter and the sugar with a handheld mixer or a mix master until light and fluffy, about 30 seconds. Add in the sour cream or yogourt, milk, vanilla, and eggs and beat to until well combined.
3. Add in the baking powder, salt, and flour, and mix until just combined. Stir with a spatula to make sure all of the dry ingredients are mixed in.
4. Spoon into a muffin tin that has been lined with paper liners, filling each one about three quarters of the way.
5. Bake for 18-20 minutes or until just golden brown and a cake tester comes out clean. Remove from pan and let cool completely on a wire rack before frosting.

Directions for the Frosting
1.  To make the frosting mash the raspberries in a small bowl with a fork. Spoon the mashed raspberries into a fine mesh colander and press through the wire to release the juices into a small bowl. Discard the seeds. You should have about 1/4 cup smooth raspberry puree. Set aside.
2.  Beat the cream cheese, sour cream, and maple syrup with a mixer until light and fluffy. Beat in raspberry puree.  Taste and if you like it a bit sweeter and a bit more maple syrup. Spread or pipe icing, (I use a plastic bag with one corner cut off) onto cupcakes. Garnish with a raspberry on top and red sprinkles, like Presley did.

Cooks Notes

You could use strawberries in place of the raspberries.
I used cake flour for my cupcakes, but if you only have all-purpose flour that works too.
Don't forget to buy some sprinkles and save a few berries for decorating.

NUT AND SEED BREAD MADE WITH ALMOND AND COCONUT FLOUR

LIfe was simple growing up, I could always count on a soft white fluffy loaf of Wonder Bread on the counter, Friday a freshly baked challah from Health Bread on the table, on Saturday nights, (if company was coming), a french stick magically became garlic bread, (which BTW my mother is still famous for) -  and Sunday mornings my dad bought poppy seed twisters from Bagel World that we smothered in salted butter. These days I can pass on the Wonder Bread but I still love challah, garlic bread and bagels, who doesn't?

But times have changed as more of us are trying to cut out bread, I do find it hard to stop myself from buying a crunchy baguette, a fresh Harbord Bakery challah, or a salty Bagel World bagel.  I may never give it all up so to make myself feel good and not so guilty I eat this healthy nut and seed bread.  Every ingredient is good for you and tastes delicious --  toast it, top it and eat it. 

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Nut and Seed Bread

This bread is so good, it tastes a bit like a light rye bread.  Nutty and crunchy with a great texture.

Ingredients:

1½ cup almond meal
1/2 cup sunflower seeds, raw
1/2 cup pumpkin seeds, raw
4 tbsp chia seeds
3 tbsp flax seeds
1/3 cup almonds, raw
2 tbsp coconut flour
1 tsp baking soda
3 eggs
¾ cup almond milk
⅓ cup olive oil or coconut oil
1 tbsp honey
1 tbsp apple cider vinegar
½ teaspoon sea salt

Directions:

1.  Preheat the oven to 350°F.
2.  Line the bottom of a loaf pan with parchment paper, then brush the bottom and side of the loaf pan with a bit of oil.
3.  Mix the pumpkin, sunflower, flax and chia seeds in a bowl, set aside 3 tablespoons in a small dish.
4.  Place the almonds in a food processor and pulse a few times.
5.  Add the remaining seeds and pulse until coarsely ground.
6.  Add the almond meal, coconut flour and baking soda and pulse until well combined.
7.  Then add the eggs, almond milk, oil, honey, vinegar and salt and process until well combined.
8.  Pour the mixture into the prepared loaf pan, then sprinkle with the 3 Tbsp of reserved mixed seeds.
9.  Bake for 45 to 50 minutes, or until the bread is golden-brown and a metal skewer or knife inserted in the centre comes out clean. (I covered the loaf or the last 10 minutes as the mixed seeds on top were starting to get dark).
10. Remove loaf from the oven and let cool completely before removing from loaf pan.
11. Wrap the cooled bread in foil or wax paper, or place it in a plastic bag and store in refrigerator for up to 5 days.

Cooks Notes:

I love this bread toasted.
For the recipe I have only tested it using a glass loaf pan.

PUMPKIN LOAF, SUGAR FREE

Today I am heading to a coffee shop on Queen Street, not to meet a friend, just me and my computer.  I am not alone, the place is packed with lots of flannel, beards and toques; but it seems quiet except for the indie music playing Anderson Paak. Everyone is engaged, not with each other but in their own head space, headphones and computers open.  I am tucked into a corner table, perfect for people watching.  I am drinking a very large almond milk latte extra hot that is a bit too strong, the music is a bit too loud and the carrot muffin too big.  At home I listen to Jazz FM, drink herbal tea and eat carrot sticks. But after an hour or so you can get use to anything and this coffee shop is starting to feel like home.  But after awhile I have had enough. I need to talk, so I am heading home to drink my own tea, eat my own treats and talk to Gordy.

This pumpkin loaf will fill your home with the warm aroma of spices and sweet smell of honey and is healthier then the muffin I ate this morning.

There is no place like home.

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Pumpkin Loaf

This recipe makes 1 loaf. 

Ingredients:

½ cup coconut flour
½ cup almond flour
½ cup ripe banana, mashed
½ cup pure pumpkin puree
½ cup almond butter or any nut butter you like
1 tsp baking soda
¼ cup honey
4 large eggs
½ tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
½ tsp ground ginger
½ tsp salt
¾ cup pecans, chopped, (optional, or your favourtite nut)

Directions:

1. Preheat oven to 350 F.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, salt and the rest of the spices.
3. In a separate bowl combine the eggs, almond butter, honey, banana, pumpkin puree, and vanilla extract. Mix everything together until you get a very smooth texture. (You could also use the food processor for this).
4. Pour the liquid ingredients into the dry ingredients and stir with a spoon until blended. 
5. Add the chopped pecans.
6. Pour the batter into a greased loaf pan, (I used coconut oil), and bake in the oven for about 45 minutes, or until done, test with a cake tester or toothpick.
7. Let cool before removing from loaf pan.

Buckwheat Zucchini Muffins

These muffins are made with buckwheat flour which has a very earthy flavour. Yale said these muffins remind her of shopping at Courage My Love in Kensington Market. If you have ever shopped at Courage My Love then you know the smell, incense mixed with vintage clothing = earthy.  

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Buckwheat Zucchini Muffins
Makes 9 to 12 muffins
This muffin is naturally sweetened with maple syrup.

Ingredients:

• 1 2/3 cups buckwheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 egg
• 1/2 cup maple syrup
• 1/2 cup milk (almond milk, 2% milk, or whatever you prefer)
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 cups grated zucchini

 

Directions:

1. Heat oven to 350°F.  Prepare a 12-cup muffin pan by either greasing or using paper liners. 
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined.  Set aside.
3. In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined.  Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. Stir in the zucchini until just combined.
4. Spoon into muffin tin. Bake for 18-20 minutes, or until a toothpick inserted in the centre of the muffin comes out clean.  Let muffins cool before removing from pan.

Cooks Notes:

• These muffins freeze well.
• Add any kind of nuts of chocolate chips if you like.

Oatmeal Breakfast Muffins with Pecans

I grew up when muffins were very popular.  It was a treat that self-conscious teenage girls could eat without feeling guilty, we were just eating a muffin after all.  Well what we were really eating was a lot of white flour, sugar and oil baked into an oversized ginormous muffin. I might as well had been eating cake.

I still love muffins, but now I like to bake my own. These muffins are filled with oats, flax, dates, pecans, some very aromatic spices and sweetened with a bit of maple syrup. 

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Oatmeal Breakfast Muffins

This recipe will make 8 - 9 muffin or if you want them ginormous over-fill the muffin tin.

Ingredients:

• 2 1/2 cups oat flour, (make your own oat flour by grinding oat flakes in the processor until finely ground)

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup almond milk

• 1 tablespoon ground flax seeds mixed with 3 tablespoons water

• 1/4 cup unsweetened applesauce

• 1/4 cup maple syrup

• 1 tablespoon coconut oil 

• 1 teaspoon cinnamon

• 1/4 teaspoon turmeric

• 1/4 teaspoon cardamom

• 1/2 cup dates chopped

• 1/2 cup pecans chopped

Instructions:

1. Line a muffin tin with paper liners

2. Start by mixing the ground flaxseeds with the water, set aside for 10 minutes

3. Whisk together the dry ingredients

4. Stir in the liquid ingredients and mix well with a big spoon

5. Evenly divide the mix, I usually get between 8 and 9 muffins

6. Bake for 25 minutes at 350F

Apple Pumpkin Muffins

What I like about fall…

macintosh apples

pumpkins

hiking

fall colours

sweaters

and these muffins.

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Apple Pumpkin Muffins

Makes 12 muffins

Ingredients:

• 1 cup spelt flour
• 1/2 cup buckwheat flour
• 1/3 cup oats 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon and a bit more to sprinkle on the apples
• 3/4 cup pumpkin puree
• 1 cup almond milk
• 1/3 to 1/2 maple syrup (I used 1/3 cup but if you like sweeter muffins then go for 1/2 cup)
• 2 Tbsp coconut oil plus 1 Tbsp for sautéing the apples
• 1 Tbsp ground flax seed mixed with 3 Tbsp water
• 1 tsp vanilla extract
• 2 medium apples, diced ( I leave the skin on)

Directions:

1. Preheat oven to 375 degrees.
2. Line muffin tin with paper liners.
3. In a small bowl make the flax egg by adding 3 tablespoons of water to 1 tablespoon of ground flax seeds, let sit for about 10 minutes or until it thickens.
4. Sauté apples in a medium pan with coconut oil and a sprinkle of cinnamon until apples are soft, this should take about 10 minutes, set aside.
5. In a large bowl add the pumpkin puree, almond milk, maple syrup, coconut oil, vanilla and the flax egg. Then add the flour, oats, baking powder, baking soda, salt and cinnamon to the wet ingredients and mix until just until blended.
6. Fold in the apples.
7. Spoon the mixture into the muffin tin.
8. Sprinkle a handful of oats on top. 
9. Bake for 18-22 minutes or until a toothpick comes out clean. 

Quinoa Oat Quick Bread

This little loaf of bread has become a weekly staple for me.  I just have to have it in the fridge ready for any meal.  My favourite way to eat this bread is toasted with almond butter, sliced bananas and currants for sweetness or with mashed avocado and tomatoes, (Yale's fav) or sliced eggs, mayo and sprouts, my lunch. I am not sure Gordy will give up his ACE Granary bread for my mine but maybe one day.

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Quinoa Oat Quick Bread

This recipe makes one loaf. Best eaten toasted!

Ingredients:

Wet Ingredients:

• 1 cup of quinoa, soaked in 2 cups of water soaked overnight or for at least 6 hours
• 3/4 cup of almond milk and 1 teaspoon of vinegar to sour the milk
• 2 large eggs
• 1 Tbsp honey

Dry Ingredients:

• 1/2 tsp salt
• 2 cups rolled oats, I like to use large flakes
• 1/2 cup ground flax seeds
• 1/2 tsp baking soda
• 1 1/4 tsp baking powder

Directions:

1. Preheat oven to 350 degrees F.
2. Wash quinoa well and place in a large glass measuring cup with 2 cups of water.  Cover and refrigerate overnight or for at least 6 hours.
3. Combine the almond milk and vinegar in a small bowl and let stand for 5 minutes.
4. Drain quinoa well, I like too drain in a small mesh strainer for at least 15 minutes.
5. Place all the wet ingredients in a small mixing bowl.
6. Place all the dry ingredients in a medium mixing bowl.
7. Add the wet ingredients to the dry and mix well.
8. Bake in a well oiled 8x3 or 8x4 loaf pan for about 40-50 minutes.

Cooks Notes:

• This loaf is best stored in the fridge.
• I love to eat this loaf toasted.
• Can be frozen, I like to cut into slices first, and then warp individually.

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 Some nutritional facts about quinoa from Karen Gilman at Nutrilicious.

While quinoa is considered a whole grain, it is actually a seed, but can be prepared like a grain. It is very easy and fast to cook. Quinoa is gluten free, cholesterol free and is usually organic. Some of the nutrients in quinoa include:

• All 9 essential amino acids that are required by the body as building blocks for muscles making it a complete protein.
• Magnesium which helps relax your muscles and blood vessels and effects blood pressure. 
• Fiber which eases elimination.
• Compared to other grains, quinoa is higher in calcium, phosphorus,magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.

Maple Pecan Zucchini Loaf (Vegan and Sugar-Free)

Growing up in Toronto most cakes and cookies in our house came from the bakery, Health Bread, Woman's Bakery or Open Window.  My mother would bring home chocolate cupcakes, yeast donuts with chocolate glaze, blueberry buns in summer, rye bread with kimmel and challah on Friday's.  When I was lucky enough to accompany my mother I never had to wait till I came home for a treat - the ladies behind the counter always had a cookie for me and it was a thrill watching how they tied up the cake boxes so quickly from string hanging in multiple rolls from the ceiling.  I can assure you that nothing in those bakeries were baked with zucchini, spelt flour or maple syrup.  Well times have changed and those bakeries are sadly gone.

 I am trying really hard to cut back on sugar; this loaf may just hit that sweet spot.

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Maple Pecan Zucchini Loaf

Grated zucchini bring moisture and texture to this loaf.

Makes one loaf in a 9x5 or 8x4 glass loaf pan

Ingredients:

• 2 Tbsp flax seeds, ground soaked in 1/4 cup of water
• ½ cup coconut oil, melted and cooled slightly
• 1 ½ Tbsp apple cider vinegar
• ½ cup maple syrup
• 1 ½ cup zucchini, grated, patted dry with a paper towel and well packed when measured. 
• 1 tsp vanilla
• 1 ½ cup spelt flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ground ginger
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• ½ cup pecans, toasted and chopped and a few extra for the top

Directions:

1. Preheat your oven to 350° F. Grease a loaf pan with coconut oil and set aside.
2. Mix flax seeds and water in a small bowl, let sit or 10 minutes until the mixture  become thick and gel-like.
3. Combine the coconut oil, vinegar, maple syrup, zucchini and vanilla in a bowl.
4. In a medium size mixing bowl, combine the flour, spices, baking soda and powder, salt and pecans.
5. Mix the flax seed mixture in with the wet ingredients, and then mix your wet ingredients into your dry ingredients and mix well.
6. Pour into the greased loaf pan and top with some pecans.
7. Bake for 35 to 40 minutes, or until a cake tester comes out clean.
8. Cool before slicing.

Cooks Notes:

• The coconut oil and maple syrup should be at room temperature.
• Let zucchini
• This loaf is great with some almond or peanut butter.
• I have made this recipe using parsnip in place of the zucchini and it was delicious.
• Zach and Yale gave this loaf a happy face.