AMAZING OATMEAL & APPLE SAUCE CAKE

 I picked a lot of apples in the fall thinking I could store them in the cold cellar for enjoying all winter. I discovered that I don't actually eat that many fresh apples, so I've had to get creative and cook and bake with apples. This cake is my latest experiment. It's so good, I've made 3 so far!! 

OATMEAL & APPLE SAUCE CAKE

1 1/4 cups organic apple sauce

1 cup organic rolled oats

1/2 cup organic unsalted butter, softened

1 cup organic coconut sugar

1 tsp real vanilla

2 organic eggs

1 cup organic unbleached flour

1/2 cup organic whole wheat flour

1 tsp baking soda

1/2 tsp organic cinnamon

1/2 tsp organic nutmeg

1/4 tsp sea salt

TOPPING:

3/4 cup organic unsweetened coconut flakes

1/2 cup organic coconut sugar

1/2 cup chopped organic walnuts

1/4 cup unsalted organic butter

3 Tbsp milk of choice

Method: Preheat oven to 350*. Heat applesauce. Remove from heat and stir in oats. Let stand 20 minutes. Grease and line a large loaf pan with parchment. Cream butter and sugar. Add eggs and vanilla. Combine dry ingredients and add to mix in two portions. Stir in oat mixture. Bake 40-50 minutes.

Combine all the topping ingredients. Spread over warm cake and broil for 1-2 minutes. Let cool in pan, then remove and enjoy!

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WINTER RITUALS

     Growing up in Canada means long, cold and snowy winters. Ice skating and sledding. And hot chocolate. Just the mere thought of a hot cup of cocoa makes me nostalgic. Good memories of mom showing us how to make it from scratch, our cheeks red and rosy from all that fresh winter air. It's so simple to make your own hot chocolate, I have a hard time understanding why there's even a market for instant. The best part too is that you can use ingredients that make this chocolatey treat a little bit healthier than usual.

HOT CHOCOLATE

1 1/2 cups milk (almond, coconut or cow)

1 Tbsp cocoa powder

1 Tbsp raw honey

optional: cinnamon, Dandies brand marshmallows, whipped cream

Method: Heat the milk in a small saucepan until hot. Meanwhile, put the cocoa powder and honey in your mug. Add a bit of warm milk and stir into a moistened paste. Pour in hot milk and stir. Top with optional ingredients and enjoy!

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     Now, I limit the amount of refined sugar the kids eat, but ever since a non-GMO marshmallow hit the market they are hooked, and it's hard to say no to s'mores on the campfire and ooey gooey melted marshmallows in their hot chocolate. A rare, but fun treat for sure.

     Every Friday my youngest son and I are home alone while my eldest is at school. This winter I've decided that Fridays will be a special baking day for the two of us. Today we baked up some yummy (and addictive) Chewy Chocolate Chip & Oatmeal Cookies. Tasty little tidbits I can't seem to stop eating.

CHEWY CHOCOLATE CHIP & OATMEAL COOKIES

(Gluten-Free/Dairy-Free/Egg Free)

1 1/2 cups rolled oats

6 Tbsp nut butter of choice (I used almond)

1/3 cup maple syrup

1/3 cup mini chocolate chips (I use Enjoy-Life brand because they are non-GMO)

pinch of sea salt

2 tsp ground cinnamon

Method: Preheat oven to 350*F. Combine all ingredients in a bowl, and then drop by the spoonful onto a parchment lined baking sheet. Bake for about 10 minutes.

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DATE SQUARES

I had an urge to launch a Pop Up Bakery the other day, so I did. Basically I put the word out that I was offering Sourdough Bagels and Date Squares for sale in a few days and would meet people at the local farmer's market to deliver. So today was baking day. And here are the awesome Date Squares I made.

DATE SQUARES

This recipe makes one 3 L (13 X 9 X 2") rectangular baking dish of very thick date squares, or you can do what I usually do and make one large 3 L pan of them and a smaller 2 L (8 X 8 X 2") pan of thinner ones. Just be sure to make a bit more filling if you are making 2 pans.

1 1/2 cups organic flour 

(sprouted if you have it - I usually use a mix of whole grain and unbleached)

1 tsp baking soda

1 tsp sea salt

2 cups organic unsalted butter

2 cups organic coconut sugar

5 1/2 cups organic rolled oats

1 pound dates (more if making two pans)

water to cover

Method: Preheat oven to 325*. Put the dates in a saucepan with enough water to cover about half of the dates. Bring to a boil, then reduce and simmer the dates until water evaporates and dates can be stirred into a jam like consistency.

Combine the flour, baking soda, sea salt, sugar, and oats in a large bowl. Stir well to combine. Cut in the butter, and using both hands rub the butter into the flour mixture until very well combined. Press half of this mixture into the bottom of your pan(s). Spread with the date puree. Top with the rest of the oat mix and press gently. Bake in the oven for about 30 minutes. Let cool completely and then cut into squares.

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GOING AGAINST THE GRAIN?

     It seems I am long overdue on having the discussion.  No, I don't mean the birds and the bees, I mean lets talk about grains.  It seems like grains have moved right on up there with vaccinations, politics, and veganism on the controvery scale. 

     As it currently stands, I personally feel better when I avoid grains, but I do still serve baked goods, breads, and other grain based foods to my family.  My husband and kids love their bread, and to be totally honest, grains make the groceries stretch a lot further which is good news for my growing family (and I can do without struggles at meal times!)

     That being said, I make it a priority to only serve my family grains that have been fermented, soaked, or sprouted.  This is because grains, beans, nuts and seeds contain anti-nutrients called phytates that are extremely difficult to digest unless prepared in these ways.  Phytic acid binds important minerals which prevent your body from absorbing them.  Consumption of high levels of phytates contributes to poor bone health and tooth decay, lowered metabolism, and is a contributor to anemia.   Traditional cultures around the world knew the benefits of properly preparing grains, and it's time we start following in their wise footsteps.

Did you know?

Sourdough Bread:

- before the 1950's most bakeries ran two shifts of workers because the dough was fermented throughout the night with a long, slow natural fermentation process.  Corporate bakers today increase profits by producing fast loaves (3 hours from start to finish) using yeast

- now basic sourdough bread is only found in home kitchens and artisan bread bakeries

- poorly prepared and improperly digested wheat is the chief contributor to the current plague of "gluten-intolerance", obesity, diabetes, candida, and many allergenic conditions

- only when wheat gluten is fermented is it healthy for human consumption
- whole grain sourdough breads contain 18 amino acids, complex carbohydrates, B vitamins, iron, zinc, selenium, magnesium, and maltase

- fermentation breaks down the bran and releases nutrients and neutralizes physic acid by 90%

- sourdough bread rates 68 on the glycemic index as opposed to 100 by other breads

Sprouted Grains:

- sprouting results in increased digestibility because the starches are transformed into simple sugars 

- enzyme inhibitors are neutralized so your body more readily absorbs minerals like calcium, magnesium, iron, copper, and zinc

- anti-oxidants and vitamins are increased when grains are sprouted

Soaking Grains:

- soaking grains or flours in an acidic medium at room temperature also activates phytase with helps to release important vitamins, as well as making grains, seeds, and beans more digestible.  Phytic acid is reduced by soaking as well.

  Last night I put a bowl of rolled oats out to soak in some water with a splash of apple cider vinegar.  My son loves oatmeal, so every now and then I make it for him for breakfast.  When I do, I always make a bit extra so I can make these delicious Porridge Muffins.  My husband likes them too because they are a very transportable breakfast for early mornings before work.  Not only are they made with soaked oats, but I also use sprouted spelt flour.

TODAY'S TWEETABLE: "And I can do without hassles at mealtimes!" @KeepingItRealNL

PORRIDGE MUFFINS

2 cups leftover organic oatmeal porridge

2 organic eggs

2 Tbsp organic butter or coconut oil, melted

1 cup organic milk

10 Tbsp organic coconut sugar

4 Tbsp baking powder (GMO and aluminum free)

3 cups organic sprouted spelt flour

1 cup extras (blueberries, chocolate chips, nuts, cranberries)

pinch of sea salt

Method:  Preheat oven to 400*F.  Grease a muffin tin with coconut oil.  Combine the porridge, eggs, oil, sugar, and milk in a large bowl.  Stir until well combined.  Sift in the flour, salt,  and baking powder.  Fold in the extras.  Fill muffin tins to overflowing, then bake for 20 minutes.  Allow to rest in pan for 10 minutes before turning out.

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How To Soak Whole Grain Flour

1.  If soaking flour for recipes like Pancakes, Muffins, or Quick Breads, add the liquids (water, oils, sweetener) and flour together in a bowl with 1 Tbsp of acidic medium (lemon juice, buttermilk, kefir, apple cider vinegar, lemon, whey) for every 1 cup of liquid used.

2.  Cover and allow to soak overnight.

3.  Proceed with the recipe in the morning by adding remaining ingredients (eggs, milk, etc) and cook as directed.

4.  If soaking flour for Yeasted Breads, add flour and water together while reserving 1/2 cup of the water for dissolving yeast, and add 1 Tbsp of vinegar or kefir for every 1 cup of water added, as well as any sweeteners and oils.  Cover and allow to soak for 8-12 hours.  After soaking add the reserved water to the yeast with a tsp of honey and proceed with recipe.

How to Soak Whole Grains

1. Place the grains into a glass bowl or measuring cup and cover completely with warm water.  For every 1 cup of liquid add 1 Tbsp of acidic medium (lemon juice, buttermilk, kefir, apple cider vinegar, lemon, whey).  All grains with the exception of brown rice, buckwheat, and millet need to be soaked for 12-24 hours.  Buckwheat, brown rice, and millet have low levels of physic acid and only need to be soaked for 7 hours.

2.  Place the bowl on the counter and allow to sit in a warm place for required time.

3.  Drain the grains and rinse - proceed with recipe.  Please note that many soaked grains will take less time to cook that un-soaked grains.

Soaking Legumes

1. Take 2 cups of beans and put them in large bowl and cover with water.  Stir in 2 Tbsp of apple cider vinegar, whey, or lemon juice and allow to sit on your counter for 12-24 hours.

2.  After soaking, drain and rinse the beans.  Fill a large pot with beans and water and bring to a boil, skimming away foam that forms.  

3.  Lower the heat and simmer and cook until beans are soft.

Soaking Nuts and Seeds

1.  Place 4 cups of nuts or seeds in a large bowl and cover with water.  Add 1 Tbsp of sea salt and stir.

2.  Place on a counter and allow to soak overnight or for 7hours.

3.  Deyhydrate for 12-24 hours until crispy.

Interested in sourdough?  Why not try making your own Sourdough Culture & Bread
or Bagels
or Pain au Levain

ULTIMATE CARROT CAKE

Carrot cake is definitely one of my all time favorite cakes.  I like it so much I even made it for my wedding.  So, as you can imagine, I was pretty glad my son chose it as the cake he wanted for his fourth birthday this year.  Scott was disappointed when the chocolate cake initially chosen was suddenly changed to carrot.  No, I did not coerce or bribe him to pick it (although Scott thinks I did.)  Don't worry Scott, I promise to make you chocolate cake for your birthday!  

I thought I would do things a little differently to my awesome carrot cake recipe in an attempt to make it even more awesome.  The night before baking day, I mixed the buttermilk and spelt flour so the enzymes in the milk could begin to predigest the grain, making it healthier and easier for us to digest.  Now I have to admit, I was apprehensive because I wasn't sure how it would turn out and I didn't want to have to make it twice.  Now I know you are all sitting on the edge of your seats, wondering how it went.  Well, it was fantastic!  I mean, really good.  Like, I ate 4 pieces good.

ULTIMATE CARROT CAKE

1 cup organic light spelt flour

1 1/2 cups organic whole spelt flour

1 cup organic buttermilk

1/2 Tbsp baking soda

1/2 tsp sea salt

3 organic eggs

1/2 cup organic sunflower oil

1/2 cup local maple syrup

2 tsp organic pure vanilla extract

3/4 cup organic crushed pineapple, drained really well

2 cups shredded organic carrot

3/4 cup organic unsweetened shredded coconut

1 cup chopped organic walnuts (optional)

Method:  Combine the flour and buttermilk in a bowl and stir to combine well.  Cover with a lid and let sit at room temperature overnight or for at least 12 hours.

     The next day, preheat oven to 350* and butter 2 round baking pans or one rectangular one and then line with parchment paper.  In a bowl, whisk to combine the eggs, oil, maple syrup, vanilla, baking soda, cinnamon and sea salt.  Pour into the bowl of the soaked flour and using the paddle attachment on your mixer, stir until well incorporated.  Then by hand, stir in the carrot, coconut, pineapple and walnuts.  Pour the batter into the pans and bake for about an hour or until a tester inserted in the centre comes out clean.  Let cool in pans for 10 minutes, then remove and allow to cool.  Frost and serve.

MAPLE CREAM CHEESE ICING

1/2 cup unsalted butter, room temperature

250 g organic cream cheese, room temperature

1/4 cup local maple syrup

1 tsp pure organic vanilla extract

Method:  Cream the butter and cream cheese together.  Then add the maple syrup and vanilla, beat until creamy.  Ice on a cooled cake.

RAINY DAY WELSH CAKES

What better way to spend a rainy day than baking with my kids?  I propped up the wee babe on the counter in his chair (which I know you're not supposed to do, but it seems safe) and the kid on the step ladder and we began to bake.  Actually I started off with Jude in the Mei Tai on my back but he wasn't happy there for very long, so onto the counter he went.  He happily gurgled at us as we began to measure and stir. 

 Every time I bake bread or make cookies, Faegan eats more raw dough than cooked.  

Anyway, today's treat was one of my favorites, Welsh Cakes.  They aren't the prettiest cookie, but they are delicious.  Most recipes call for sprinkling them with sugar before you cook them, but you should all know by now that I don't do that.  I like the subtle sweetness of them so leave out the extra sugar.  The original recipe calls for white sugar, but of course, I tried it once with coconut sugar and was really happy with the results so now I always use it instead.  I even tried making them with honey once but they were a little too moist.  But what exactly are Welsh Cakes?  Well let's see what Wikipedia has to say about that....

Welsh cakes (Welsh: picau ar y maen, pice bach, cacen gri or teisen radell) are traditional Welsh snacks.

The cakes are also known as bakestones within Wales because they are traditionally cooked on a bakestone (Welsh: maen), a cast iron griddle about 1.5 cm or more thick which is placed on the fire or cooker; on rare ocassions, people may refer to them as griddle scones.

Welsh cakes are made from flour, sultanas, raisins, and/or currants, and may also include such spices as cinnamon and nutmeg. They are roughly circular, a couple of inches (4–6 cm) in diameter and about half an inch (1–1.5 cm) thick.

Welsh cakes are served hot or cold dusted with caster sugar. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered. They are often eaten accompanied by a pot of tea.

WELSH CAKES

100 g organic unbleached flour

125 g organic whole wheat flour

75 organic coconut sugar

1/2 tsp aluminum and GMO free baking powder 

pinch sea salt

pinch of organic nutmeg and cinnamon

125 organic unsalted butter

75 g organic currants or raisins

1 organic egg, beaten slightly

about 3 oz organic milk

Method:  Heat a large cast iron skillet over medium low heat.  In a medium mixing bowl, combine the flours, sugar, baking powder, salt and spices.  Rub the butter into the flour until it resembles coarse meal.  Add the raisins and stir.  Combine the egg and milk in a bowl and stir it into the flour until it forms a ball.  If the dough is too wet, add more flour until it is dry enough to roll out on the counter.  Lightly flour the counter and roll the dough out until it is about 1" thick.  Using a circular biscuit cutter, cut the dough into rounds and place in the skillet.  Cook until lightly golden on each side.

After we gorged on Welsh Cakes, I excitedly brushed my teeth with my new plastic free toothbrush that arrived in the mail today.  This is my second attempt at an alternative toothbrush, and I've got to say, I like this one way better than the bone and boar bristle one I have, and the recycled plastic jobbie that makes me gag every time I put it in my mouth.  The whole family got new brushes today!  How exciting.

MORNING GLORY MUFFINS

My husband and I are sharing a New Year's Resolution that involves making sure he eats out less when he's in town working.  So, for the past week he has been munching his way through a batch of my oatmeal scones for breakfast.  To keep things from going stale, I made him some morning glory muffins today for his morning snacks that are always in his truck on the way into town.  I like this recipe because it sneaks  carrots, apples, nuts and dried fruits into us, and our taste buds are happy about it.  If I know him, he will probably drench these little babies in molasses just like he does the scones........

MORNING GLORY MUFFINS

(makes about 8 jumbo muffins or 16 small muffins)

3 cups organic whole wheat flour

2 tsp GMO and aluminum free baking powder

1 tsp baking soda

2 tsp organic cinnamon, ground

1/2 tsp sea salt

2 organic eggs

3/4 cup local honey

2/3 cup organic whole milk yogurt

1/2 cup organic vegetable oil

2 cups organic carrots (or zucchini or both), shredded

1 cup organic apples, peeled and grated

1/2 cup organic raisins, cranberries, goji berries, or dried cherries

1/2 cup organic nuts or seeds

1/2 cup organic unsweetened shredded coconut 

Method:  Grease or line muffin cups with paper.  Preheat oven to 350*.  In a large bowl, sift together the flour, baking powder, baking soda, and sea salt.  In another bowl, whisk together the eggs, honey, yogurt and oil.  Add wet ingredients to dry ingredients.  Stir in the carrot, apple, dried fruit, coconut and nuts.  Mix until a thick batter forms.  Spoon into prepared muffins cups and bake about 20-25 minutes.

NEW YEAR'S EVE FONDUE PARTY

     We've started a new family tradition in our house, and it began last night with the most delicious and fun fondue party.  I was so sure I already owned a fondue pot, but after looking everywhere in our cluttered basement, it was nowhere to be found.  Luckily without too much hassle a pretty decent pot was purchased, along with a smaller ceramic dessert fondue pot, and we were ready to roll!  I've only had fondue twice in my life, one year my mother made cheese fondue, and the other time our neighbour made the kind with hot oil.  Both times were very yummy, so I was excited to try it out for myself.  Fondue parties don't have to be too much work, but as you can probably see from this blog, I love to feed people and entertain so I made many of the accompaniments from scratch because it's fun for me.  The cheese fondue is made from Gruyere and Emmenthal cheeses melted with some white wine and thickened with cornstarch and lemon juice.  You can dip all kinds of things into this gooey and stringy delight, including the spread we had last night of crusty homemade bread, steamed broccoli and cauliflower, fingerling potatoes, cherry tomatoes, and strips of red and yellow peppers.  I was happy to have an opportunity to open up and share a jar of my homemade dill pickles to eat with the fondue, along with some mammoth garlic stuffed olives.  

     For dessert I baked a few yummies to dip into the chocolate fondue.  My favorite Maple Shortbread, Maple Almond Biscotti and the star of the night, mini Orange Vanilla Cakes.  We also feasted on a selection of dippable fruits including bananas, pears, clementine segments, and pineapple.  It was a real treat to buy these precious imported fruits for this special occasion.  This meal was so much fun I can't wait until next year to do it again (if I can wait that long!)

CHEESE FONDUE

Serves 4 adults as a main course

9 cups grated Gruyere and Emmentaler cheeses, organic if available (about 1 1/2 pounds)

1 1/2 cups dry local, organic white wine

1 organic clove garlic, sliced in half

2 Tbsp organic cornstarch

2 Tbsp organic lemon juice, fresh squeezed

1/4 tsp organic nutmeg, grated fresh

freshly ground black or white pepper

Optional accompaniments:  cubed bread, breadsticks, steamed small potatoe wedges, bell pepper strips, blanched broccoli and cauliflower, seared scallops, steamed shrimp, whole cherry tomatoes, olives, pickles, apple slices, pear slices

Method:  Rub the inside of the fondue pot with the garlic, then discard the cloves.  In a saucepan over medium-low heat, bring the wine to a bubble and then begin whisking in the cheese by the handful, until melted and combined.

     In a separate bowl, whisk the lemon juice with cornstarch until the starch is dissolved.  Stir this into the cheese, whisking until it is smooth and bubbling.  Season with pepper and nutmeg.  Transfer to the fondue pot and set over the flame.  Serve immediately.

CHOCOLATE FONDUE

Serves 5-6 as dessert

3/4  pound organic chocolate chips

1 cup organic whipping cream

Optional accompaniments:  strawberries, banana, pineapple, dried fruit, shortbread, cake, biscotti, orange segments, homemade marshmallows, cherries, mango, melon, apple, pear, candied ginger

Method:  Set a bowl over lightly simmering water.  Stir in the chocolate and cream, stirring occasionally until chocolate is melted and the mixture is smooth.  Transfer to the fondue pot set over a flame.  

MINI ORANGE VANILLA CAKES

Makes 5 mini loafs (2 1/2 cups batter)

3/4 cup organic whole wheat pastry flour

3/4 cup organic unbleached white pastry flour

3/4 Tbsp aluminum and GMO free baking powder

1/4 tsp sea salt

1/4 cup organic vegetable oil (sunflower, safflower)

1/4 cup local maple syrup

1/4 cup organic brown rice syrup (or more maple)

3/4 cup organic whole milk

1 tsp pure organic vanilla extract

1Tbsp organic fresh orange juice

zest of 1 organic orange

Method:  Preheat oven to 350*.  Grease the pans with vegetable oil.  In a large bowl, sift in, then combine the dry ingredients, including the zest.  In a smaller bowl, whisk the wet ingredients together.  Add the wet to the dry, whisk gently until smooth.  Pour into the pans and bake for 15-20 minutes, or until lightly golden.  Transfer pans to a rack and allow to cool before removing from pans.

WHOLE WHEAT MAPLE SHORTBREAD 

 Makes about 12-15 cookies

1/2 cup organic whole wheat flour
1/2 cup organic unbleached flour
1/3 cup organic brown rice flour
1/4 cup local maple sugar
1/2 cup organic unsalted butter


Method:  Preheat oven to 350*.  Sift all dry ingredients into a bowl and rub in the butter. Roll into small balls, pressing down on them with your palm to flatten them a bit, placing on a parchment lined baking sheet.  Bake at 350*for about 15 minutes or until just slightly golden.

MAPLE ALMOND BISCOTTI

1  cup organic whole wheat pastry flour

1/2 cup organic unbleached white pastry flour

1/2 Tbsp aluminum and GMO free baking powder

1/4 tsp sea salt

1/2 cup organic almond slivers

1/4 cup organic vegetable oil

1/3 cup local maple syrup

1/2 tsp pure organic vanilla extract

1/2 tsp pure organic almond extract

Method:  Preheat oven to 350*.  Line a baking sheet with parchment paper.  Sift and mix together the dry ingredients, then stir in the almonds.  In a separate bowl, whisk together the wet ingredients.  Stir the wet into the dry and then form into two logs, 2 1/2" in diameter.  Bake until golden around the edges, about 30 minutes.  Allow to cool and then slice into thin diagonal 3/4" slices.  Bake for another 15 minutes.

MY GINGERBREAD MAN

It began last night.  After a long and full week, I wondered what my son and I were going to do all day today.  Another rainy, overcast day.  Me, a baby full belly and little desire to be mobile.  The only solution was to go for a walk to get the mail, rainy day or no rainy day.  Am I ever glad I did go for a walk.  Five minutes into being outside, my mood immediately changed and I found myself marveling at the beauty of nature.  As my son threw rocks into the ocean, I noticed how lovely and magical the perfect circles that formed on the surface of the water were each time a rock went in.  

     When we got back home, I decided to visit the supermarket to load up on some bulk decorating candy so we could make gingerbread houses!  I purposely chose the supermarket over Bulk Barn, because as you know,  Bulk Barn won't allow me to bring in paper bags to package my goods, but Superstore does.  So yay!  Superstore, you get my business!  I am really hoping I succeed in convincing my son that the candy is solely for decorating, and not food meant for human consumption (what? it isn't!).  I'll let you know how it goes.  I have hopefully enlisted the (willing) assistance of my talented husband to construct the gingerbread houses.  He is a builder after all, so I think he will do an excellent job.  It will be fun to make them altogether as a family anyway.  Until then, Faegan and I spent the morning baking gingerbread men, which taste divine warm from the oven.

GINGERBREAD MEN 

(if I had a gingerbread woman cookie cutter I would have made them too)

I multiplied this recipe by four to make enough men and the house.

1/4 cup organic butter, room temperature

1/2 cup organic coconut sugar (or organic brown sugar which can be as simple as 1/2 cup organic sugar mixed with 1 Tbsp organic molasses)

1/2 cup organic molasses

1 organic egg

1 cup organic whole wheat flour

1 1/2 cups organic unbleached flour

1 tsp baking soda

1/2 tsp organic ground cloves

1 tsp organic ground cardamom

1 tsp organic ground cinnamon

1 tsp organic ground ginger

1/2 tsp sea salt

Method:  Cream the butter and sugar until light and fluffy.  (If your butter is cold, simply beat it in the mixer bowl while you blow a hot hair dryer on it for a few seconds, it will be warm in no time.)  Add the molasses and egg and combine.  

     In a separate bowl, sift the dry ingredients.  Then add the flour mixture to the wet ingredients and mix until smooth.  Cover the bowl with a lid and refrigerate dough for at least one hour.  Roll dough out on a floured countertop to desired thickness.  Use cookie cutters to make shapes.  Transfer to greased or parchment lined sheets and bake at 350* for 8-10 minutes.  

BUTTERNUT SQUASH SCONES with White Cheddar Cheese

     I found a sneaky way to get some squash into my toddler with these delicious scones.  He definitely ate more of these than the carrot studded bowl of oatmeal I tried to squeeze into him the other morning.  They were the perfect accompaniment to a big bowl of lentil soup and a visit with some lovely friends.

BUTTERNUT SQUASH SCONES with White Cheddar 

1 cup organic unbleached wheat or spelt flour

1 /3 cup organic whole wheat or whole spelt flour

4 tsp baking powder

1 tsp sea salt

1/3 cup organic unsalted butter

1 cup organic roasted butternut squash puree (or pumpkin)

2/3 cup organic buttermilk

1/2 cup organic medium or old cheddar cheese, grated

Method:  Preheat oven to 350*.  Peel and cube the squash, and roast in a greased pan for 20-30 minutes. Puree and allow to cool.

Preheat oven to 400*.  Sift the flours, baking powder, and salt.  Using a pastry cutter, cut in butter until it is sandy in texture.  In a separate bowl, combine the squash, milk and cheese.  Mix this into the flour.  Turn the mixture out onto a floured counter.  Roll into a ball and flatten into a long cylinder.  Cut with a pastry paddle into triangles.  Place on a parchment lined sheet and bake for 18 minutes.

APPLE CAKE with Walnuts and Honey

There were so many things to do last night, but all I wanted (and was craving ) was to make a dessert.  Even though it took about an hour before I could indulge, this delicious cake was definitely worth the wait.  The best part about this cake is that it's wheat-free, and sweetened with fruit, honey and just a wee bit of maple sugar.

APPLE CAKE with Walnuts and Honey

1/4 cup organic unsalted butter or organic palm oil at room temperature

1/4 cup (generous) local honey

1/4 cup flax slurry or 1 organic egg

1 tsp organic vanilla

1 cup organic applesauce

1 cup organic oat flour (or spelt or wheat flour)

1/2 cup organic brown rice flour (or spelt or wheat flour)

1 tsp organic cinnamon powder

1/4 tsp allspice

1/2 tsp gmo and aluminum free baking powder

1/2 tsp baking soda

1/4 tsp sea salt

2 organic apples, peeled and chopped

1/2 cup organic raw walnuts, chopped

Topping: 1/4 cup local maple sugar or coconut sugar

1/8 cup organic butter at room temperature

2 Tbsp organic oat flour

1/2 cup organic raw walnuts, chopped

1 tsp organic cinnamon powder

Method:  Preheat oven to 350*.  Oil a 9 X 9" cake pan, or line it with parchment paper.  Cream the butter and honey together until light and fluffy.  To make the flax slurry, blend 1/8 cup organic flax seeds with 1/2 cup water until frothy.  Stir the slurry in, along with the vanilla and applesauce.

     Mix together the dry ingredients in another bowl.  Add the dry mix to the wet and stir.  Fold in the apples and nuts and spread into the cake pan.

     Combine the ingredients for the topping in a separate bowl.  Sprinkle on top of the cake and bake in the oven for 40 minutes.  Cool and cut.

MAPLE OATMEAL SCONES

     I had a request from my husband Scott to make some more oatmeal scones.  Is it because they are so amazingly delicious, or just so handy to grab on the way out the door when he leaves so early in the morning?  Both.  We've been enjoying these scones for many years now.  What I love about them is that they're just like eating a nice bowl of oatmeal smothered in real maple syrup.  They freeze really well, sometimes I eat them frozen when I am too impatient to pop them in the toaster oven.  Last week before I started my modified cleanse I ate two in a row, warmed up and smothered with honey.......

     My father in law likes to pick wild cranberries each fall.  One day I am going to go out with him, but until then I just enjoy the bounty he provides.  To switch things up a bit, I decided to add some to the mix, along with some ground almonds and almond extract....delicious!  Feel free to experiment with other additions like blueberries, walnuts, hemp nuts, raisins, currants, cinnamon........

MAPLE OATMEAL SCONES

2 cups organic whole wheat or spelt flour (please note spelt makes a crumblier scone)

1 1/2 cups organic quick oats

1 1/2 tsp aluminum and GMO free baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup organic unsalted butter

1/2 cup organic whole milk

1/2 cup pure maple syrup or brown rice syrup or honey

1 organic free range egg

(optional - nuts, dried or fresh fruit, spices)

Method:  Preheat oven to 375*.  Mix dry ingredients together in a bowl until combined.  Cut in butter and mix with a fork or your fingers until butter is mixed in with the flour and marble sized.

     Combine milk, maple syrup, and egg.  Add to the dry ingredients and mix until dough comes together.  

     Flour your work surface liberally and pat dough out about 2 inches thick in a log shape.  Use more flour if necessary to dust the surface.  Using a knife or pastry scraper, cut the log into triangles.

     Place on a greased cookie sheet in a 375* oven and bake until light brown, about 15-20 minutes.  Remove from oven and let cool on a rack.

PUMPKIN MUFFINS for Wee Little Pumpkins

Today my son and I attended a Pumpkin Fun Playgroup with a group of moms and wee ones who gather together every week as part of a Waldorf Initiative.  Everyone brought along pumpkins to carve and I thought it would be very tasty to bake some Pumpkin Muffins.  I try to avoid feeding my family refined sugar, and so chose to make a batch of not too sweet muffins using brown rice syrup.  Simple, delicious, vegan, and the best part is there is a load of pumpkin puree in each one!

PUMPKIN MUFFINS

(from "Cooking the Whole Foods Way" by C. Pirello)

1 cup organic pumpkin or squash puree (simply roast a pumpkin, cut in half in the oven for abou 20 minutes until soft, scoop out flesh and puree)

2 cups organic whole wheat pastry flour

2 tsp baking powder

1/4 tsp sea salt

1/2 tsp organic ground ginger

1/4 tsp ground organic cloves

1/4 tsp ground organic cinnamon

1/3 cup soy, rice or whole organic milk

1/4 cup organic vegetable oil

1/2 cup organic brown rice syrup

1/2 cup coarsely chopped organic walnuts (we omitted because of nut allergies in the group)

Method:  Preheat oven to 350*.  Lightly oil one muffin tray.  Sift together the flour, baking powder, salt and spices into a bowl.  Combine cooked pumpkin with milk, oil and rice syrup.  Stir pumpkin mixture into dry ingredients, mixing just until well blended to make a thick, spoonable batter.  Spoon into prepared muffin holes.

     Bake about 20 minutes or until the muffins start to brown slightly and they spring back to the touch.  Cool and serve!

GARLIC CHIVE AND CHEESE SCONES

My big pot of pea soup was bubbling away on the stove when I started to make these scones for supper.  

GARLIC CHIVE AND CHEESE SCONES

1/2 cup organic unbleached white bread flour

3/4 - 1 cup organic whole wheat bread flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1/2 tsp dry mustard powder

1/4 cup organic unsalted butter

5-6 Tbsp organic whole milk

1/4 cup organic cheese

3 Tbsp organic garlic chives, minced

Method: Sift flour, baking powder, baking soda and salt into a bowl. Rub in butter until it resembles coarse meal. Stir in mustard powder, cheese and chives. Mix in milk to make a soft but not sticky dough. Turn out onto a floured counter and knead very lightly. Form into a 3" wide log and cut into triangles with a knife. Bake at 425* for about 12-14 minutes.

BEST BISCUITS EVER!

So Scott's dad

 was coming into town the other morning.  As a courtesy, Scott decided to make his father a cup of tea and set in on the table for when he arrived.  He placed his own breakfast of nicely warmed biscuits and molasses down as well and when his father arrived he let him know that his tea was on the table.  Greatly appreciative, Glen sat down to a meal of Scott's breakfast and washed it down with tea!  Poor Scott, he had to eat cold biscuits and molasses.  Faegan really likes them too...

TEA BISCUITS

2 cups organic whole wheat flour

2 1/4 tsp baking powder (non aluminum variety and gluten free

 will mean no GMO cornstarch)

2 tsp sugar (optional)

1/2 tsp baking soda

1/2 tsp salt

1/2 cup organic palm oil

4 tbsp cold unsalted organic butter

2/3 cup organic milk

Method: Preheat oven to 450*.  Combine flour, baking powder, sugar, baking soda and salt.  Cut in the palm oil and butter.  Stir in the milk.  Knead 4-5 X.  Pat out dough 1/2 " thick.  Using a long sharp knife, cut dough into squares or rectangles.  Bake on ungreased cookie sheet until golden, about 10-12 mins.