Cereal Bar Cookies (Whole Grain Oats + Natural Fruit Spread, gluten free)

I don’t know about your kids, but mine used to love packaged, processed snacks.  When we made the change to real food and away from processed foods 16 months ago, snacks were the first thing I tried to make at home… These remind me of a Nutrigrain Bar, only they are in cookie form.  They are a bit crumbly, and messy for 2 and 3 year olds with the jam that spills out… but, the recipe is simple and the ingredients are clean, so to me, a little mess is worth it.

cereal bar cookies (made with whole grain oats and natural fruit spread, gluten free)

  1. Combine ground oat flour and sea salt and stir to combine.  You can either buy oat flour, or you can just throw your oatmeal in the food processor and grind it yourself.  Either way is just fine.  
  2. In a saucepan over low heat, melt butter.  Add syrup and vanilla.  Stir to combine.
  3. Pour wet ingredients into dry ingredients and stir until combined.
  4. Split dough in half.
  5. Using half of the dough, press into silicone muffin pan liners.  You should have enough for 12 full size muffins.  Press dough down into the bottom, and press up the sides, making a cup in the muffin liner.
  6. Scoop approximately 1 teaspoon of jam into each dough cup.  Careful not to overfill.
  7. Using the other 1/2 of the dough, form 12 equal sized balls.  Then press on each ball to flatten, forming a disc.
  8. Place the discs on top of the muffin cups filled with jam, pinching at the sides to create a seal.  If you don’t do this, jam will spill out the sides… which isn’t terrible, but they won’t look as pretty and will be messier.
  9. Bake in 350F oven for 20-25 minutes, or until golden brown.
  10. This is the MOST IMPORTANT step:  remove from oven, and DO NOT TOUCH for 30 minutes or more until cooled.  I feel like these hold together soooo much better when cool. If you try to remove them from liners while they are still hot, you will end up with a crumbly oat and jam mess.  So have a little patience.
*Use organic ingredients whenever possible.
**Adapted from Once A Month Mom.
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Bulletproof Coffee

I really am not sure why this particular drink is called “bulletproof coffee” but it sounds kinda cool at least… Been hearing about this drink and seeing it popping up on my Pinterest, and thought I would give it a try.  There is a good chance I will never drink my coffee any other way.  For starters, it is seriously delicious.  It is creamy and rich tasting, and gets this amazing foam layer on the top, which never happens when I just pour milk into my coffee.  Second, because of the coconut oil, it is full of healthy fat.  I know, I know.  Some of you still don’t think fat is good.  The right kind of fat is.  I promise.  Read more about it here…. Coconut oil improves heart health, supports your immune system, promotes weight loss, boosts thyroid production, protects the liver from toxins, and is incredibly filling.  I know it also seems weird to put butter in your coffee, but again…. the right kind of butter is good!  We use organic butter, from grass-fed cows.  It is an anti-cancer agent, muscle-builder, high in antioxidants, and an immunity-booster.  Because I truly believe in the amazing things coconut oil can do for your health, I try to incorporate a few tablespoons of it each day into the diet of my family.  Whether I fry veggies or meat in it, use it in baked goods, mix it into kids eggs, put it in a smoothie, or put it in my coffee I am always grabbing it and using it in something.  I love starting my day knowing I am getting a good amount of this amazing, beneficial fat in my system.  Without further ado, go make some bulletproof!  Oh, and PS.  Most Paleo circles will approve the use of a high-quality butter, even though technically it is dairy.

bulletproof coffee, with coconut oil and butter

  • 1 cup coffee
  • 1-3 tablespoons organic, unrefined coconut oil (I use 3, feel free to start with less and work your way up…)
  • 1 teaspoon unsalted Kerrygold butter
  • Optional:  Some pure vanilla extract or honey would be super yummy if you are looking for something a little sweeter.  I don’t add anything as it is rich and creamy as is, but you can experiment!  
1.  Combine all ingredients in food processor with metal blade attachment (blender would probably work, too).
2.  Turn it on and let it go for about 20 seconds, or until butter and coconut oil thicken and coffee becomes light brown in color.
3.  Pour it back into mug.  Drink.  So good.  And so energizing.


*Use organic ingredients whenever possible.

Cinnamon Honey Graham Crackers (with whole wheat flour)

I unfortunately have no idea where I found this recipe. I found it probably a year ago and copied/pasted to my desktop and just stumbled upon it the other day and am so glad I did. These crackers are so simple and the perfect afternoon snack. The recipe made it sound like the dough would be the right amount for just one cookie sheet, my crackers were pretty thick – so next time I will divide the dough between 2 cookie sheets to create a thinner cracker, and also shorten the baking time. I’m also going to throw in 1/3 cup of cocoa powder to make them chocolatey and even more delicious! Goes perfectly with a cup of milk for the kids or a cup of coffee for mom and dad. Enjoy, and I challenge you to not eat them all in one setting when they are warm out of the oven… you’ve been warned. But in case you have leftovers, they keep great in an airtight container.

cinnamon honey graham crackers (made with whole wheat flour)

  • 2 cups whole wheat flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, melted
  • 1/2 cup honey
1. Pre-heat oven to 400 degrees.
2. Mix together flour, cinnamon, baking powder, and baking soda.
3. Mix the butter and honey together in a separate bowl, and then add into the dry ingredients.
4. Mix well (I used my mixer, but you can mix by hand easily) and drop onto a greased, parchment-lined baking sheet.
5. Roll or press with your hands, out to the corners with a rolling-pin.  (You could also roll out and cut with cookie cutters).
6. Bake for 8-10 minutes at 400 degrees. Watch carefully to avoid burning them.
7. Cut quickly when they come out of the oven. I used a pastry cutter on mine, but they would be so cute cut out with cookie cutters!


*Use organic ingredients whenever possible.

Whole Wheat Biscuits

These biscuits were a great addition to our Thanksgiving table this year. I’ve made these biscuits a couple of times now, and I’ve rolled them out to different thicknesses.  When I roll it out thicker, they are light, airy, and flaky biscuits (pictured).  When I roll it out thinner, it yields a more dinner roll like biscuit, rather than the flaky biscuit. I rolled them thin for Thanksgiving since husband requested “rolls” and not biscuits.  Everyone was happy and I got way more biscuits than anticipated by rolling the dough out thin and doubling the recipe. I also brushed them with melted butter before putting them in the oven. These freeze beautifully and go great with eggs and bacon for breakfast! This was a fun one to make with kids, Jonah loves cutting out the biscuits for me!

whole wheat biscuits

1. Preheat oven to 450.
2. In a medium-sized bowl mix together your dry ingredients.
3. Cut the cold butter into little pea sized pieces and mix the pieces into the flour mixture. I used my hands to mash the butter pieces as I mixed it with the flour until it resembled coarse crumbs.
4. Pour in the milk and stir to combine.
5. Knead the dough with your hands (or you could also do this with the dough hook attachment on your mixer) and then turn out onto a counter or cutting board. Roll it out flat with your hands or a rolling-pin until the dough is ¾-inch thickness (I had to sprinkle with a little flour to make my dough less sticky).
6. Now you’re ready to cut out biscuit rounds. You can turn a glass or a mason jar upside down to get round biscuit shapes, or your favorite cookie cutters. My 5 year-old did most of the biscuit cutting. He’s the best helper.
7. Put the biscuits on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
Yield: 8 – 10 biscuits (depending on the size that you cut them and how thin you roll the dough)
*Use organic ingredients whenever possible.
**Adapted from 100 Days of Real Food.
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Whole Wheat Cinnamon Raisin Bread (without a bread maker)

My family and I just got to spend a long Thanksgiving weekend with my husband’s family.  It was amazing to have a few days off all together, and the kids LOVED spending time with Nana, Papa, and Uncle Joe. They went on hiking adventures, helped cook delicious food, read books, and snuggled.  Super cute kids.  And super thankful for our family.  While we were there, I had some homemade cinnamon swirl bread, made by Ehren’s Great Aunt. She makes it all by hand, and it was so yummy.  It inspired this recipe.  I adapted Evan’s sandwich bread, and it turned out perfectly.  I am thinking about making one loaf of this bread every week, and one plain loaf as well.  That way we will have one for our morning toast, and one for sandwiches.  Hope you have as much success with it as I did!  PS, how on the earth did something that pretty come out of my kitchen?  And without a bread machine?  Trust me, if I can do this, you can too!   PSS, my house smelled AMAZING while this was baking.  Like, ah-mazing.

1.  First, add yeast to the warm water (think lukewarm, not hot) while that’s dissolving, throw the flour, salt, cinnamon, and raisins in the mixer. Once the yeast has dissolved, dump in the melted butter and the honey into yeast and then pour all of it into the mixer. Let the mixer do it’s work with the bread hook attached, it takes about 3-5 minutes until the dough forms into a ball. So fast and so easy!  NOTE:  If kneading by hand (making without a mixer), try using only 4 cups of flour for best results.
2.  After that, knead the ball of dough a couple of times and put it in a greased bowl, cover it with a dish towel and let it rise for an hour.
3.  Knead again a couple of times, put it in a greased bread pan and let it rise again for at least 45 minutes.
4.  Bake at 350 for 30 minutes and immediately remove from the pan and let cool on a cooling rack.
NOTE:  This recipe makes one loaf.
*Use organic ingredients whenever possible.
**Adapted from Honey Whole Wheat Sandwich Bread.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!

Fig Bars

Perhaps one of my most favorite things about avoiding processed food is the opportunity to be creative in the kitchen homemaking various goods.  Today, we saw a kid eating a Fig Newton at the Farmer’s Market.  My 3-year-old was asking what he was eating, and I told her it was like a cookie with fig jam inside….. She instantly suggested going home and making it ourselves, only better!  I love that my kids are growing up thinking about what they eat, really enjoying creating things in the kitchen with me, and thinking that everything can be homemade.  Sure, it takes work.  And time.  But I’m thankful to be able to do both – so tonight we made our own fig bars.  With whole wheat flour and honey.  And organic dried, unsweetened figs.  And they taste amazing.  I adapted this recipe from my amazing friend Nicole.  I CrossFit with her, and she is strong and lovely.

  • 1 cup roughly chopped (stems removed) dried, unsweetened figs
  • 1/3 cup + 1 tablespoon pure honey
  • 6 tablespoons unsalted butter, softened
  • 1 large egg
  • 1 teaspoon 100% vanilla extract
  • 1 1/2 cup whole wheat flour
1.  Preheat oven to 350.
2.  Places the figs in a small bowl, cover with hot water, and soak for 10 minutes.
3.  Remove the figs from the water with a slotted spoon and place in food processor.  Add 1 tablespoon honey, and about 1 tablespoon of the soaking liquid.  Puree until smooth and spreadable.
4.  Using your mixer, or by hand, whisk together 1/3 cup honey, egg, vanilla, and butter until well incorporated.
5.  Add the flour and mix until a dough forms.
6.  Roll dough between two pieces of parchment paper, creating a large rectangle.  It may help to flour your parchment paper so that the dough doesn’t stick.
7.  Spread the fix mixture evenly on 1/2 of the rectangle.  Leave a 1/4 inch border at the edge.
8.  Fold the dough over on top of itself and gently press the dough together at the edges.
9.  Cut the rectangle into even squares (makes 20-25 bars depending on how large you cut your squares).
10.  Place on parchment lined baking sheet, and bake 15-20 minutes, or until golden brown.


*Use organic ingredients whenever possible.