Tag Archives: cinnamon

Cinnamon Honey Graham Crackers (with whole wheat flour)

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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)

INGREDIENTS:
  • 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
METHOD:
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!
Optional add-in: TRY 1/3 C OF COCOA TO MAKE THEM CHOCOLATEY…

 

*Use organic ingredients whenever possible.
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Blackberry Bars (grain / gluten / dairy free, paleo)

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5 days in to our no grain challenge and we are going strong.  Happy to have dabbled in grain-free cooking and baking over the past year, or this would have been really hard. However, it has been fun and easy.  I’ve had ingredients stocked in my pantry (well, sad excuse for a pantry… more like shoved into my cupboard), and have been easily able to serve up 3 meals a day (plus a lunch to send with husband to work) and have literally avoided all grains.  Too early to report any changes, but so far we feel great.  These bars can be easily made Paleo if you sub the milk for coconut milk or almond milk.  On to the berry bars.

I froze a bunch or organic berries from the farmer’s market this summer.  And boy, am I glad I did.  Those blackberries were perfect in these bars.  Although, you could use another berry, fresh or frozen.  Or a combo of berries.  Easy, super yummy, and grain-free. Even if you eat grains, give this one a try.  Coconut flour is really healthy for you, and you might be surprised how you feel after a protein filled breakfast instead of a carb filled one. Give em a try!

grain free black berry bars

INGREDIENTS:
  • 1 cup Coconut Flour
  • 1/2 cup Shredded, Unsweetened Coconut
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup raw honey
  • 2 bananas, smashed
  • 2 eggs
  • 2 tablespoons Coconut Oil, melted
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 1 cup blackberries (or other berry of your choice)
METHOD:
1.  Preheat oven to 350F.  Grease 8×8 baking pan with coconut oil, set aside.
2.  In a large bowl, or the bowl of your stand mixer, combine dry ingredients (coconut flour, shredded coconut, cinnamon, baking powder, baking soda, salt).  Stir (or mix on low speed) to combine.
3.  Add in wet ingredients (honey, smashed bananas, coconut oil, eggs, vanilla, milk).  Stir (or mix on medium speed) until thoroughly combined.
4.  Fold in berries, and scoop into greased baking pan.  This batter is similar in texture to cookie dough, so it won’t pour.  And once you scoop or spoon it in, press down a bit with your spatula so that it is evenly distributed.
5.  Bake for 35-40 minutes, until crust is golden.  Wait until completely cool to cut.  Serve with pastured butter, honey, or jam.  Enjoy!
*Use organic ingredients whenever possible.
**Adapted from What Runs Lori.
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Whole Wheat Cinnamon Raisin Bread (without a bread maker)

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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.

INGREDIENTS:
METHOD:
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!!