Rachel’s Morning Glory Muffins (loaded with seeds, nuts, fruits, and vegetables)

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!

morning glory muffins with seeds, fruit, and nuts.

  • 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
  1. In a large bowl, mix together all dry ingredients. Add in the shredded apple and carrots, the raisins, dates, walnuts, seeds, chocolate, and coconut.
  2. Using your hands, mix all of the ingredients together to ensure everything gets coated with the flour.
  3. In a separate bowl, beat the eggs and add the applesauce, maple syrup, molasses, melted coconut oil, almond and vanilla extracts.
  4. 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.
  5. Scoop batter into greased muffin tins.
  6. 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.
  7. Eat warm out of the oven with butter! Enjoy!
  8. Makes 12-18 regular size muffins or about 26 mini muffins
  9. NOTE:  We are working on a gluten-free / paleo conversion for this recipe as well.
*Use organic ingredients whenever possible.
**Taken from Rachel @ The Joyful Kitchens.

Whole Grain Cornbread

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!

whole grain cornbread

  •  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.


*Use organic ingredients whenever possible.
**Taken from 100 Days of Real Food.

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!!

Quiche, with Whole Wheat Crust

This is one of those rare dishes that I always have the ingredients for on-hand without actually planning for it. I love this recipe. I take zero credit for it, it’s Lisa Leake, from 100 Days of Real Food, again. Pie crust is one of the things I always bought rolled up in a package. But one of those things that I will not buy anymore. This pie crust is ridiculously easy to make. Its 4 ingredients, you dump them in your pie dish, mix with a fork and shape the dough into your dish. Done. The first time I made it, I just knew it wouldn’t taste good because of how easy it was – I was wrong. Now, it’s a go-to. And it freezes well*. Today I filled ours with farmers’ market bacon, sautéed spinach, and goat cheese.  After cooking the bacon, I poured out the majority of the grease and threw about 4 big handfuls of baby spinach in the same pan and sautéed it in the remaining bacon grease until wilted. I let that cool, crumbled the bacon tossed it and the spinach into the egg mixture and topped it off with a sprinkle of salt, pepper and parmesan. It was yummy.

(for the crust)
  • 1 1/2 cups whole-wheat flour (I like King Arthur’s organic white whole-wheat flour, but used Trader Joe’s whole wheat flour this time)
  • 1/2 cup melted butter
  • 1/2 teaspoon salt
  • 2 tablespoons whole milk
(for the Quiche filling)
  • 1.5 cups whole milk
  • 4 eggs, beaten
  • Salt and Pepper to taste
  • Optional: parmesan cheese to sprinkle on top
  • Quiche ingredients of your choice!  Our favorite add-ins are: farmer’s market bacon, goat cheese, cheddar cheese, garlic, sautéed spinach, sautéed mushrooms, roasted red peppers, grated zucchini or squash.
1.  Preheat oven to 375.
2.  In a pie dish, mix the flour and salt, then pour in the milk and butter and stir everything together with a fork.
3.  Once your ingredients are mixed, I find it easiest to make a ball of dough and just flatten it with your hands to fit the pie dish, working it gently up the sides of the dish and crimping the edges with your finger or a fork. Definitely the easiest way I have ever made a pie crust!
4.  Whisk together the milk, eggs, salt, pepper and then pour into crust. Add your favorite additional ingredients to the dish and top with extra salt and pepper and parmesan cheese.
5.  Bake for 30 – 40 minutes, or until filling is set.
*This is a great dish to freeze! Sometimes I will make two at a time, bake them both with the intention of freezing one and saving it for a busy night or a weekend breakfast. Once you’ve baked it though, make sure you let it cool completely before putting it in the freezer. It should be thawed before re-heating. Just pull it out of the freezer the night before you want to eat it, let it thaw in the fridge overnight and bake at 375 for 30-40 mins, you might want to put foil around the crust edges though to be sure they don’t burn.


*Use organic ingredients whenever possible.
**Adapted from 100 Days of Real Food.

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.

Whole Wheat Macaroni + Cheese (with cauliflower + bacon)

Macaroni and cheese is one of those foods that I can totally go overboard on. (Meaning: I have no self-control when it comes to macaroni and cheese.) My neighbor Kelly makes the yummiest homemade mac and cheese with jalapenos and bacon. I knew my kids wouldn’t touch it if it were spicy so I omitted the jalapenos and added cauliflower. Maybe cauliflower is a strange thing to add, but it’s white, it blends in, it’s delicious smothered in cheese – and I thought I could trick my kids into eating hidden veggies. Yep. That’s why.

It was delicious. If you’re a mac and cheese enthusiast like me, I strongly suggest you try it, too!

  • 1 package of whole-wheat shell noodles, boiled according to package instructions
  • 2 tablespoons butter
  • 2 cloves of garlic, minced
  • 2 tablespoons whole-wheat flour
  • 1 cup milk
  • 2 cups grated cheese (I use sharp white cheddar)
  • Salt and pepper to taste
  • Red pepper flakes to taste
  • 1 head of cauliflower cut into florets and steamed
  • 4 slices of bacon, chopped
  • Optional toppings: grated cheddar cheese and whole-wheat breadcrumbs
1.  Pre-heat oven to 350.
2.  Steam your cauliflower until tender, and set aside to cool. While cauliflower is steaming, cook your bacon slices. Once cooked, crumble bacon and set aside.
3.  Melt the butter in a sauté pan over medium heat add your garlic and cook until browned.
4.  Whisk in the flour and continue stirring for 1 – 2 minutes until the roux (which is equal parts flour and butter or oil) starts to darken. Be careful not to let the roux burn.
5.  Add the milk to the pan on low heat, stirring continuously. Turn the heat back up to medium and keep whisking until the mixture starts thickening and all lumps of flour are dissolved.
6.  Stir in the grated cheese until melted, then mix in the cooked noodles, steamed cauliflower and bacon. Season with salt, pepper, and red pepper flakes.
7.  Dump everything into an 8 x 10 baking dish, sprinkle with extra grated cheese and whole wheat breadcrumbs (optional) and bake until the top starts browning (about 30 minutes).
8.  Serve while nice and hot!


*Use organic ingredients whenever possible.
**Adapted from 100 Days of Real Food.

Huckleberry Pancakes

My husband grew up eating huckleberry pancakes at his Grandma’s house.  When we took our kids to her house this summer, they picked huckleberries in her beautiful garden with their Great Grandma… I am so amazingly thankful that my kids get to have a relationship with Ehren’s Grandma.  She is the most generous, kind, thoughtful woman on the earth and all 4 of us adore her.  So…. this weekend at the farmer’s market, when Jacquelyn saw some huckleberries for sale, I knew we needed to buy them.  And I knew Ehren would want to make them into pancakes for his kiddos.  Because he is a good daddy who loves his babies.  He kicked me out of the kitchen, and went to work on the whole wheat pancake recipe below.  When I asked him if I should list this recipe under “whole wheat pancakes” or “huckleberry pancakes” he was borderline offended and informed me that there is no other pancake other than huckleberry pancakes.  However, if you want to branch out and make chocolate chip, blueberry, or banana pancakes, just start with this base and add your own goodies.  Luckily for you, you don’t live with a man who objects to all other pancakes.

  • 2 eggs
  • 2 cups + 2 tablespoons milk
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons pure maple syrup
  • 2 cups whole wheat flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 4 1/2 teaspoons baking powder
1.  Mix eggs, milk, vanilla, and maple syrup in a bowl.
2.  In separate bowl, combine flour, salt, cinnamon, and baking powder.
3.  Add the wet ingredients to the dry, and stir to combine.
4.  Heat skillet over medium heat.  Coat with a thin layer of bacon grease, pour desired amount of batter onto skillet.  Cook about 1 minute, add your huckleberries (or other goodies), flip, and cook about 1 minute longer – or until golden brown and cooked throughout.


*Use organic ingredients whenever possible
**Adapted from Skinny Taste.

Whole Wheat Tortillas

We love a lot of quesadillas in our house! Some kids love grilled cheese, ours love quesadillas… We put cheddar, mozzarella or whatever cheese we have on hand, sliced turkey or chicken or salami… this is our go to on busy, hectic nights. We also love tortillas with our eggs, our homemade crock pot refried beans, and SO much more. I used to buy our stash of tortillas from the store, but that all changed when I saw the 50 or so ingredients listed on the back. Even the ones that are made in-house at our local market had a ton of oils and preservatives in them. So when I saw this recipe for these tortillas, I had to try them. They are a lot of work. But SO worth it. I haven’t even had such quality tortillas at a restaurant. We make ours in a double batch and we make the individual dough balls pretty small so I end up with at least 45 tortillas. We do this 2 Sundays a month! I told you I loved them.

I didn’t change a thing to this recipe, other than doubling it. Lisa Leake from 100 Days of Real Food gets all the praise for this beauty.

Also, our sweet, sweet friends Gerardo and Zoila Peña brought us a tortilla press back from their trip to Mexico. It is awesome!  And it makes these much easier and quicker to make. Ours is very much like this one.

  • 2 1/2 cups whole-wheat flour (I use King Arthur’s white whole-wheat flour)
  • 1/2 cup oil (I use olive oil, Erin uses coconut oil)
  • 1 teaspoon salt
  • 1 cup warm water
1.  Combine flour, oil, and salt in a mixer with the dough hook attached.  Beat until well crumbly.  This usually takes 3-5 minutes.
2.  Gradually add the warm water and continue to mix until the dough is smooth.  This usually takes about 3 minutes, and the dough forms a ball.
3.  Divide into equal sized pieces.  The original recipe specifies 12 tortillas, but I like to make them smaller than that.  It is up to you how big or small to make them!
4.  Roll each piece into a ball, cover with saran wrap or a dish towel, and allow the dough to rest for 20 or so minutes.
5.  Heat your skillet or griddle over medium heat.
6.  Flatten each tortilla using a tortilla press (see above), or a rolling-pin (if using a rolling-pin, it helps to roll dough between layers of parchment paper to prevent sticking).
7.  Grease the pan with a thin layer of oil (we like to use bacon grease, but coconut oil or ghee would work as well).
8.  Cook tortillas one at a time (about 30-45 seconds on each side), until light brown.
9.  Allow to cool, and then refrigerate or freeze.  They keep just fine in the refrigerator for over a week, or in the freezer for a couple of months.  To defrost, just move to the refrigerator a couple of hours before you want to use them!


*Use organic ingredients whenever possible.
**Recipe taken from 100 Days of Real Food.