Good morning! I have a super special treat to share with you guys. Today I am introducing you to these most amazing muffins. These babies are packed full of good-for-you ingredients to start your day off just right or to give you an energy packed treat as an afternoon pick-me-up. But there is more as to why these guys are so special… If you live in Seattle and haven’t attended a class taught by The Joyful Kitchens, you need to. The Joyful Kitchens is made up of three lovely Seattle ladies who are like the quadruple threat in the kitchen, if such a thing exists. They teach, they cook from scratch, they cater, they photograph – and most importantly they are wonderful, sweet, hospitable, and beautiful women. I have taken three of their classes in the past year and have learned so many fun new recipes and tricks that range from cocktail parties and holiday treats, to most recently fun brunch food. These muffins came from that class. I asked Rachel if she would let me share this recipe with you guys, because I know that you will love them just as much as we have. They will be a staple in our home for sure. They are great as a quick breakfast and perfect for a snack. I’ve been sticking them in Jonah’s lunchbox everyday too, to get him through the rest of his afternoon at school.
So run out to your favorite bulk bin location and stock up! We love to hear from you, so let us know how you liked them and I will be sure to pass all compliments along to Rachel!
1 1/2 cups whole spelt flour
1/4 cup natural raw wheat germ (this was the only item I forgot when I went bulk bin shopping for these muffins so I used an additional 1/4 cup almond flour)
1/4 cup almond flour
2 teaspoons baking soda
1/2 teaspoon fresh ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups shredded carrots (would be great with shredded zucchini, too)
1 tart apple peeled, cored, and shredded
1/2 cup raisins
1/2 cup chopped and pitted dates
1/2 cup chopped raw walnuts
1/2 cup raw sunflower seeds
1/4 cup raw pepitas (pumpkin seeds)
1 teaspoon toasted flax seeds
1/2 cup chopped super dark chocolate or dark chocolate chips
1/2 cup shredded, unsweetened coconut
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
1 tablespoon molasses
3 large eggs
1/2 cup melted coconut oil
1/2 cup unsweetened applesauce
1/2 teaspoon course sea salt
3/4 cup pure maple syrup
In a large bowl, mix together all dry ingredients. Add in the shredded apple and carrots, the raisins, dates, walnuts, seeds, chocolate, and coconut.
Using your hands, mix all of the ingredients together to ensure everything gets coated with the flour.
In a separate bowl, beat the eggs and add the applesauce, maple syrup, molasses, melted coconut oil, almond and vanilla extracts.
Add the wet ingredients to the dry ingredients and stir until just incorporated and moist. If your mixture is too dry, add just a touch more applesauce.
Scoop batter into greased muffin tins.
Bake for 20-35 minutes at 350 or until the middle is set if using regular muffin tins. If using mini muffin tins, bake for 15 minutes.
Eat warm out of the oven with butter! Enjoy!
Makes 12-18 regular size muffins or about 26 mini muffins
NOTE: We are working on a gluten-free / paleo conversion for this recipe as well.
This is another one of those duh posts, but seriously people – if you eat bacon (which you should), then this is the best way to prepare it. I’ve tried all kinds of bacon cooking methods, and for the last year or so, this is the only way I cook it. I used to get so annoyed at the messy bacon splatter all over my cooktop, and this way is completely mess free… Anyways, hope this simple little method helps you guys out – I like to make a whole pack and then stick whatever we don’t eat in the fridge…. Just about 20 seconds in a fry pan on the stove over medium heat and it is hot and ready to go for the next time. Clean up is so easy. Throw away parchment paper, and put cookie sheet back in cupboard. And lastly, this post is for my super awesome brother, whom I adore, but who has asked me no less than 100 times how to cook bacon in the oven. Here you go, bro!
Approx 10-12 slices of organic, pastured bacon
Preheat oven to 360F.
Line a cookie sheet with parchment paper.
Spread out bacon on cookie sheet, taking care that none of the pieces overlap.
Cook for 15-20 minutes, or until desired crispness is achieved. Bacon preference is a very personal thing, you know.
Take out of the oven, pour off grease into mason jar to be kept in refrigerator for later use (See Fats + Oils for reasons why we cook with bacon fat on a regular basis).
These are for sure one of our favorite new snack items. All four of us love them. They are grain-free, gluten-free, salty and sweet, and couldn’t be easier to make. They are crunchy and chewy at the same time, too… which really is the way a granola bar should be. These are almost vegan…. replace honey with maple syrup if you need a yummy vegan snack!
1/2 cup almonds
1/2 cup macadamia nuts
1/2 cup cashews
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup dried apricots, chopped
2 tablespoons cocoa nibs
1/4 cup shredded coconut
1/2 cup coconut oil
2/3 cup almond butter
2/3 cup honey
2 teaspoons 100% pure vanilla extract
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup mini chocolate chips (I like “Enjoy Life” brand)
Combine nuts and seeds in food processor, and pulse until roughly chopped. You can use any combination of nuts and seeds you want, as long as it totals 2 1/2 cups.
Pour nut/seed mixture into a large bowl.
Add shredded coconut and cocoa nibs and stir to combine.
Add dried fruit, and stir again. You can use any type of dried fruit as well, as long as it totals 1 cup.
In a medium saucepan over low heat melt coconut oil, almond butter, honey, vanilla, and spices. Simmer for 3-5 minutes once combined, until thick and bubbly.
Pour mixture into nuts / seeds and stir until everything is evenly coated.
Pour into 8×8 baking dish, lined with parchment paper and press down firmly.
Sprinkle mini chocolate chips on top, and press into bars. If you mix these in, they will melt and creat a gooey mess. Trust me, I’ve tried. So just save them for the last step and press them on top.
Put in freezer for 1-2 hours to harden.
Cut into desired size bars, store in refrigerator.
Erin brought these delicious cakes to my house for dinner over the summer and I believe I have made them three times since. They are so yummy and so beautiful. The first time I made them we just ate them by themselves with the yogurt sauce drizzled over the top. The second and third times, we have placed the cakes on a bed of mixed greens, topped with a fried egg and then drizzled the yogurt sauce on top… our favorite way to eat them, for sure.
The recipe is from Sprouted Kitchen – if you haven’t checked out her blog yet, we strongly recommend it. Her new cookbook is a beautiful piece of art, too. She cooks mostly vegetarian, whole, real foods and the photos of her food are breathtaking. I followed this recipe of hers step-by-step, so she gets all the praise for this one!
I doubled the recipe so we could have leftovers through the week and it made about 20 smallish cakes. The ingredients below need to be doubled if you wish to do the same.
INGREDIENTS: (sweet potato cakes)
1 3/4 lbs sweet potatoes (I baked mine, then peeled them and set aside to cool)
2 teaspoons butter or coconut oil, plus more for cooking
1 leek, halved and thinly sliced
2 teaspoons tamari
1 clove garlic, minced
3/4 teaspoon salt
Pinch of red pepper flakes
1/2 cup oat flour (gluten-free oat flour if you need it to be GF)
1 egg, whisked
METHOD: (sweet potato cakes)
Either bake or boil your sweet potatoes until softened and set aside to cool.
While your potatoes are cooking/cooling, in a large pan melt your coconut oil or butter and cook the chopped leeks over medium heat until softened, about 4 or 5 minutes. Once they are ready, set them aside and let them cool.
In a large bowl, add the sweet potatoes, tamari, garlic, red pepper flakes, whisked egg, and flour and mix together with the cooled leeks until combined.
Over medium to medium high heat in a large pan, melt enough coconut oil/ butter to completely coat the pan. Form your patties from 2 tablespoons of the sweet potato-leek mixture and flatten a bit with a spoon once in the pan. If your patties are too wet/sticky to work with, add a bit more flour until they are only “tacky” feeling and not wet. You don’t want them to fall apart in the pan.
Keep an eye on the oil in your pan, if it gets too dry your patties will stick to the pan and most likely scorch – but they’ll be beautifully crisped if you keep up with the oil/butter. Let each patty cook for about 7-8 minutes or until they look nice and browned.
Place cooked cakes on a paper towel lined plate to blot off excess oil while you finish cooking the rest. Serve the cakes warm with the yogurt sauce drizzled on top or on the side. These are amazing on a bed of lettuce with a fried egg! But they are just as yummy on their own! Enjoy.
INGREDIENTS: (yogurt sauce)
1/2 cup greek yogurt, or plain whole milk yogurt
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
3 tablespoons chopped cilantro or basil
2 tablespoons shallot, minced
Pinch of salt and pepper
METHOD: (yogurt sauce)
Add the yogurt, oil, lemon juice, salt and pepper to a food processor or blender and pulse a few times until combined.
Add the herbs and chopped shallot to the yogurt mixture and pulse until the mixed.
Can be stored in a sealed container in the fridge!
Oh gosh. I have found a winner. I don’t know about you all, but one of my all-time favorite go-tos for a snack or even a dessert is sliced apple drizzled with peanut butter and honey. In fact, if we don’t have something on hand for dessert, chances are quite good that I will make myself my apple “treat.”
This recipe is perfect for breakfast, lunch (I am currently eating it for lunch as I type), breakfast-for-dinner or post-dinner snack! It’s super quick and easy, too. And… a huge hit with the kiddos. Score!
I topped mine off with a whole banana sliced up. Perfection. I think cinnamon will be added next time… because you all know how much I love my cinnamon. If you have all of these ingredients in your kitchen, which you probably do, go make it! And let us know what you think.
1/2 cup of quinoa, rinsed
1 cup of water (to cook quinoa in)
2 heaping tablespoons of peanut butter or more if you want it more peanut-buttery! (I used 3 tablespoons of natural crunchy peanut butter)
1 tablespoon of raw honey
1 apple diced
1 banana for topping (optional)
1. Give your quinoa a quick rinse in a mesh strainer and cook in a medium pot according to the package instructions.
2. After quinoa has cooked, remove from heat. Stir in the diced apple, peanut butter and honey and stir until everything is combined thoroughly and you don’t have anymore globs of peanut butter left.
3. Serve warm. Top with sliced banana if you choose. Enjoy!
So two nights ago husband asked me to make 24 muffins for him to bring to work the next day. Which normally is no problem. But this time, he asked at 9pm, just after I got the kitchen all cleaned up and was headed toward bed. I wasn’t about to go to the store, so I had to think quick and whip up something with ingredients on hand. As I was scrolling through my muffin recipes, I remembered these gems. And miraculously had all the ingredients. I’ve probably made these 15 times in the past, and am not sure why I haven’t posted them yet. They are one of my very favorite, if not my absolute favorite grain-free baked item. Actually, that’s a lie. This chocolate lava cake surpasses all, but these carrot guys are a distant close second. They are slightly time-consuming. Not difficult, but just lots of steps. I think it will be worth your efforts however – they are delicious. Allegedly, husband’s coworkers scarfed those muffins down and had no idea they didn’t contain flour, sugar, or vegetable oil. Gross. PS, if you are wondering why we use the ingredients we do, read here. And lastly, I think I’ve finally found the best white frosting recipe on the earth without using powdered sugar or dairy. So while you are at it, make this (dairy-free, processed sugar-free, vegan) frosting too and spread it on your muffins! Enjoy!
1 1/2 cup blanched almond flour
1/2 cup coconut sugar
1/2 teaspoon sea salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 teaspoon baking soda
2 tablespoons coconut oil
1 1/2 cups shredded carrots
1/2 cup pureed dates (if your dates are too dry to puree on their own, let them soak in hot water for 10 minutes, drain off water, and then puree in food processor)
1 cup chopped pecans
1. Preheat oven to 325F.
2. Get all your ingredients ready – shred carrots (in food processor or with a cheese grater), puree dates, and chop pecans.
3. Combine dry ingredients (almond flour, coconut sugar, salt, baking soda and spices) in a large bowl and set aside.
4. In a smaller bowl, whisk together eggs and melted coconut oil.
5. Add wet ingredients to dry, and stir to combine.
6. Mix in pureed dates and carrots.
7. Fold in pecans.
8. Divide evenly among 12 muffin liners, and bake for 20-25 minutes, or until toothpick inserted into middle of muffin comes out clean.
As promised with the Jambalaya post, this is the whole grain cornbread that accompanied that delicious dish. It was the perfect match. This cornbread also goes amazingly well with the Chipotle Black Bean Chili or any kind of chili for that matter.
I don’t use a lot of corn meal normally, so I just bought what the recipe called for from the bulk bins, that way I didn’t have a bunch leftover just hanging out in my cabinet getting stale. Make sure to get organic, whole grain corn meal to get the maximum nutrients, as well as to avoid genetically modified corn.
This recipe has just the right amount of sweetness that you’re used to with cornbread, but is naturally sweetened with just a bit of 100% pure maple syrup. I also love the whole corn kernels and the cheddar cheese. Yum. Deliciousness. Hope you like it!
2/3 cup + 1 tablespoon whole-wheat flour
1/2 cup whole grain corn meal, preferably organic (I used Bob’s Red Mill)
1 tablespoon baking powder
1/8 teaspoon salt
4 tablespoons butter
3/4 cup frozen corn kernels
1/2 cup heavy cream
1 tablespoon 100% pure maple syrup
2 eggs, beaten
1/2 cup full fat sour cream (see our take on fats here)
1/2 cup freshly grated sharp cheddar cheese
1. Preheat oven to 350F. 2. Whisk your dry ingredients together. 3. Over medium heat, melt your butter and whisk in 1 tablespoon of the flour until it begins to brown, make sure it doesn’t get too brown or burn, though. Add the frozen corn kernels and let them thaw about a minute. Add the heavy cream and whisk the mixture until it begins to get thick and creamy, this should take a few minutes. Stir in the maple syrup and remove pan from heat. 4. Add the already beaten eggs, sour cream and grated cheese to the creamed corn mixture and add all of this to the dry ingredients. Mix together without over-mixing. 5. Pour your batter into a greased baking dish (I used a non-stick jelly-roll pan the first time and a square glass Pyrex dish the second time and I liked the glass dish better, but that’s just my preference.) 6. Bake for 25 minutes or until toothpick comes out clean.