Healthy applesauce sunflower butter muffins

 My big girls are running cross country and they are already super skinny so I've been looking for some healthy snacks that will have a bit of protein.  The original recipe can be found HERE.  I used whole apples, de-seeded but with the peel still on.  I did not put oats on the top and I added a bit of extra sunflower butter and mini chocolate chips.  Ipureed the entire batch in my food processor so cleanup was a breeze.  They turned out super moist and yummy!

• 1 cup unsweetened apple sauce or non-dairy yogurt* (I used quartered apples with the peel on and pureed them before continuing with the recipe.
• 1/3 cup pure maple syrup
• 1 tablespoon vanilla extract
• 1/4 cup unsweetened vanilla almond milk (I just used whole cow's milk)
• 2 tablespoons coconut sugar (or organic brown sugar)
• 2 eggs
• 4 tablespoons almond butter (I used probably 6 Tbs sunflower butter)
• 2 and 1/2 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 2 apples, peeled and grated (approx. 1 cup) )I just used my pureed apples

Preheat the oven to 350°F and then grease or line a muffin tin for 12 muffins.

In a blender or a food processor, combine all of the ingredients starting with the wet ingredients first then blend for about 30 seconds, or until smooth. 

Pour the batter into the muffin tin, filling each about 3/4th of the way full. Bake in the oven for 20 minutes, until light golden brown.

Super Easy and Quick Dutch Baby Pancake

 Last week my girls were asking for pancakes but I just didn't have the time to stand in front of the griddle for a long time flipping them (5 girls go through a LOT of pancakes!). I vaguely remembered seeing a recipe for Dutch pancakes and decided to look them up.  IT was super easy to make and my girls and husband all over them! Here is where I found the original recipe: https://www.allrecipes.com/recipe/23898/dutch-babies-ii/

Ingredients

• 2 large eggs eggs
• ½ cup milk
• ½ cup sifted all-purpose flour
• 1 pinch ground nutmeg
• 1 pinch salt
• 2 tablespoons butter
• 2 tablespoons confectioners' sugar for dusting
  

  Directions

  Instructions Checklist

  • Step 1

    Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).

  • Step 2

    In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.

  • Step 3

    Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.

  • Step 4

    Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

Sweet potato Sausage Hash

 With my husband's current allergy issues, he can no longer eat a lot of his favorite breakfasts.  My friend, Jenn, made this delicious recipe for us when I had a baby and simply replaced the pork sausage with turkey sausage.  We were amazed at how delicious this different combination of ingredients tasted!  We added a bit of maple syrup on top as well.

Ingredients:

1 lb pastured sausage

1 medium onion, chopped

2 medium-sized sweet potatoes

coconut oil

salt and pepper, to taste

rosemary, to taste

4 eggs

maple syrup to taste

Directions: Brown sausage. Transfer to a plate.

Reduce heat to medium-high, add 1 Tbsp coconut oil to cast iron skillet and saute onions until translucent. Transfer to the plate with the sausage.

Heat 1 Tbsp coconut oil over medium-high heat, add chopped sweet potatoes and cook, stirring occasionally, until tender (about 10 minutes). Sprinkle some rosemary over sweet potatoes. Cover skillet with a lid while cooking.  Add sausage and onions to the cast iron skillet and stir everything.

Crack four eggs over sweet potato hash. Place cast iron skillet in a preheated 425 degrees oven and cook for about 10-15 minutes until eggs are set.

Simple Protein-Filled Cottage Cheese Pancakes

 My girls thought these pancakes were fun and I loved that they contained a lot of protein.  You can find the original recipe here.

• 1 cup cottage cheese
• 1/3 cup all-purpose flour
• 2 Tbsp canola oil
• 3 large eggs, lightly beaten

1. Pulse the cottage cheese in a food processor.

2. In a large bowl, combine the cottage cheese, flour, oil and eggs until fully incorporated.

3. Heat a large skillet over medium heat and spray with cooking spray. Scoop 1/4 cup of batter for each pancake, and flip when bubbles are covering the surface of the pancake. Cook the other side until it is golden.

Gigi's Overnight Brunch Casserole

This is always a favorite and I make it for Sunday mornings a lot because I do all the work on Saturday and let it chill til the morning.  I think sausage is the best meat to use but any of them work nicely.

Ingredients:
1 pound sausage or bacon or ham
1/2 pound grated sharp cheddar cheese
8 slices of bread
3-4 eggs
2 cups milk
1/2 tsp. salt
1 tsp. dry mustard
dash of pepper

Directions: Use a greased 9x13 casserole casserole dish.  Place bread as liner in bottom of dish.  Layer cheese, then meat. Sprinkle these evenly over the bread.  Mix together eggs, milk, salt, mustard, and pepper.  Pour over casserole.  Chill over night.  Bake at 350 for 30-35 minutes.

Mark's favorite Sausage Gravy

My husband orders sausage gravy almost every time he eats breakfast at a restaurant.  I used to think that something like that would be too difficult to make correctly but I finally got up the nerve to try it.  And guess what?  This recipe is super easy!!  It has never failed me.  I usually double the recipe and then freeze part of it for later and it always heats up nicely.  If I have time, I will make biscuits, but I most often serve it over sourdough toast and my husband loves it just the same.

Ingredients:
1 pound bulk sausage
3 cups milk
1/3 cup flour
pepper to taste

Directions: Brown sausage in skillet.  Stir in flour til dissolved.  Add milk.  Cook until it begins to bubble, stirring regularly.  Reduce heat and allow to simmer, stirring until thickened, about 2 minutes.  Season with pepper as  desired.

Papa Eric's Waffles

The girls love Papa Eric's waffles more than any other so I finally remembered to ask him for the recipe.  I didn't try to make it healthier by soaking the batter because I was afraid I would ruin the recipe, but I did use half whole grain flour and half unbleached all purpose flour, and I also substituted my sucanat for white sugar and used half butter and half coconut oil for the oil.  (I tripled the recipe and didn't want to use up my stash of either oil at once.)  My girls agreed that they were the best waffles we had made and I freezed half of them for easy breakfasts on school mornings.

Ingredients:
1 3/4 cups flour
2 tsp. baking powder
3 tsp. sugar
1/2 tsp. salt
3 egg yolks beaten
1/3 cup vegetable oil
1 1/2 cups milk
3 egg whites beaten stiff

Directions: Measure dry ingredients into mixing bowl. Blend.  Combine egg yolks and milk.  Stir into dry ingredients.  Stir in cooking oil. Carefully fold in egg whites.  Do not over-mix. Pour approximately 2/3 cup batter onto preheated grid.  Close and bake

Soaked crepes

My girls love crepes.  I love them because they contain lots of eggs to fill my girls with protein.  Most of my girls put cream cheese in the middle and pour syrup over top.  If we have fresh berries, we add those as well.  I use this recipe with my freshly milled spelt flour by soaking the flour overnight in the milk with a bit of apple cider vinegar added to make it healthier.  I usually triple this batch to have some to freeze for busy school mornings.

• 3 eggs
• 1⅓ cup milk
• 1 cup flour
• ¼ teaspoon salt
• 3 tablespoon melted butter, cooled
• 1 tablespoon vanilla
• 1 tablespoon sugar
• *sugar for sprinkling

In a large mixing bowl combine the eggs, milk, flour, salt and slightly cooled melted butter. Add in the sugar and vanilla if making a sweet crepe. If making a savory crepe, leave the sugar and vanilla out.

Mix well with a wire whisk until well combined. Keep the whisk in the bowl and continue to mix the batter occasionally as you make the crepes.

Heat a 8" non-stick skillet to medium heat.

Use a paper towel to lightly grease the pan with butter.

Pour ½ cup of crepe batter into the pan and tilt pan so the batter covers the pan in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done.

Sprinkle about a ½ teaspoon of sugar over the crepe and roll them up, or fold them into fourths.

Keep them covered with tinfoil to keep them warm until they’re ready to serve.

Serve with fresh berries, powdered sugar, whipped cream or nutella!

Mini quiche muffins

Karis has really gotten into cooking lately and one of her favorite meals is mini ham and cheese quiche muffins.  She even makes her own crust.  She got her crust recipe from Genius Kitchen and her filling recipe from here.

Crust:

• 1cup flour
• 1⁄2teaspoon salt
• 1⁄4cup olive oil or 1⁄4 cupcanola oil
• 1⁄4cup ice water (I use refrigerated water)

1. Mix flour and salt with fork.
2. Beat oil and water with whisk or fork to thicken.
3. Pour into flour and mix with fork.
4. Press into 9" pie crust.
5. Fill with quiche mixture and bake at 400F until done.
6. NOTES: I've never made this with canola oil.
7. You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
8. This recipe is not suitable for baked pie crust shells.
9. It makes a nice, flaky crust that's suitable for everyday use.

Filling:

• ½ lb. ham, cubed
• 1 cup fresh milk
• 5 eggs, beaten
• 1 cup shredded sharp cheddar cheese
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

1. Preheat the oven to 350F.
2. Arrange the pastry dough on a round baking dish.Blind bake for 12 to 15 minutes.
3. Meanwhile, combine the beaten egg, salt, pepper, milk, and cheese. Mix well.
4. Add the cubed ham to the egg mixture and stir.
5. Remove the baking dish from the oven. Pour the entire mixture in the baking dish.
6. Place it back in the oven. Bake for 35 to 40 minutes at 350F.
7. Remove from the oven.
8. Serve. Share and enjoy!

Soaked Flour Muffins

I love the versatility of this recipe!  Thanks to Eat Nourishing for a great recipe!

2 cups of whole grain flour, preferably freshly ground (I used whole wheat)

3/4 cup sour dairy, such as buttermilk, yogurt, kefir, or clabber (could also use water + 2 TBS lemon juice, whey, or apple cider vinegar)

1/2 cup melted butter/ghee or coconut oil (lard or tallow might be ok too)

I cup pureed pumpkin, squash, carrot or sweet potato (could also use mashed banana or apple/pearsauce)

2/3 cup sucanat/rapadura or granulated palm/maple sugar

2 eggs, pastured or free-range organic

1/4 tsp baking powder

1 1/2 tsp baking soda

3/4 tsp sea salt

1/4 tsp cloves

1/2 tsp cinnamon

1/4 tsp nutmeg

Optional add-ins: 1/2 cup dark chocolate chips, raisons, dried cranberries, chopped dates, coconut flakes, or crispy nuts

Recipe Instructions:

In a glass bowl, combine the flour, sour dairy, and melted fat together. Cover with a clean dish towel or plate and allow this mixture to soak at least 8 hours, or even better, 24. The longer it soaks, the greater the reduction of phytic acid. It is also important that you place this mixture somewhere warm. A good place is your oven with just the light on, or a dehydrator set on low. A cold counter top in the winter is not going to reduce any phytates. You need warmth. 

Once the batter has had a good soak, add in the rest of the ingredients. You will have to give it all a very good stir. Forget what you have learned about making muffins in the past. It’s not going to work here… but it doesn’t matter, they’re still going to turn out fine! I think I may have even used my electric mixer to get everything incorporated really well, that’s ok! Fold in your add-ins at the end, if using. 

Pour into greased muffin tins (preferably not aluminum or non-stick — stoneware is good). Bake in a 325 degree oven for about 30-35 minutes. A toothpick inserted into the center should come out clean and your house smelling wonderful. That’s how I know something is ready, it smells done! This recipe makes about 16 regular sized muffins. 

Allow to cool for a few minutes and be sure to serve with plenty of raw pastured butter. Cream cheese would be good too… Add a tall glass of cold raw milk and you’ve got yourself a decent breakfast or afternoon snack!

Soaked Cinnamon Honey Spelt Biscuits

This is another great healthy breakfast option!  Thanks to gnowlfglins for the recipe

• 
  
• 2-1/4 cups sprouted spelt flour (cannot be warm from grinding or will melt the coconut oil)
• 1-1/2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon sea salt
• 6 generous tablespoons coconut oil, solid
• 1 tablespoon raw apple cider vinegar, kefir, kombucha, yogurt, OR whey
• 1/2 cup + 2 tablespoons raw milk, coconut milk, nut milk, OR water
• 2 tablespoons raw honey
• 1/3 cup raisins (about a handful)

Preheat oven to 450 degrees Fahrenheit. In a medium size mixing bowl, combine dry ingredients. Then add coconut oil and cut into the mixture with a pastry cutter or fork until coconut oil is the size of peas or smaller.

Add acid of choice, milk, and honey in a measuring cup. Whisk to combine. Add liquids to dry ingredients and mix until just combined. Finally, gently work in raisins.

Transfer dough to clean, floured surface. Roll into a rectangle about 1/2-inch thick. Cut into 2-inch squares using a knife or pizza cutter.

Transfer squares to a coconut-oiled cookie sheet, leaving space between. Put sheet in oven. Bake for 8 to 10 minutes, until golden brown. Transfer to cooling rack. Enjoy! You can also turn them into yummy scones!

Soaked Grain Cinnamon Rolls

I've been looking for a healthy cinnamon roll recipe and this one has worked well.  

4 cups freshly ground hard white winter wheat (I use Prairie Gold)
1 1/4 cups buttermilk (homemade or storebought, just make sure the store bought has live cultures/bacteria in it)
3/4 cup extra virgin coconut oil, melted
¼ cup warm water
1 Tablespoon dry instant yeast
2 Tablespoons Sorghum  (Blackstrap Molasses, or honey could be used)
1 tsp. Salt
½ tsp. Baking soda
1 (may need a bit more or less) cup unbleached organic white flour

Toppings!

1 to 2 sticks of butter (softened to room temp, spreadable texture)

1/4 to 1/2 cup organic extra virgin coconut oil (also softened)

Cinnamon and yet more Cinnamon

Rapadura, Cane Sugar or anything that you can justify as being healthier than white sugar

Raw Honey

Directions for Assembly:

Warm butter-milk and coconut oil and mix in with Whole Wheat flour.  Save the white flour for later.

Dough should not be super sticky but since this is for cinnamon rolls and not loaf bread. Form a ball and place in the bowl, cover with cheesecloth and leave in a warm place overnight (12-24 hours).

In the morning, combine water, Sorghum, salt and baking soda in a measuring cup and mix well. Add instant yeast and cup of white flour directly to the dough and pour wet ingredients over top. Mix until it is smooth and the “elastic bands” as some call it are visible as the gluten activates. Form a nice ball and again place your dough back into the bowl and cover with cheesecloth. Allow it to rise until it had doubled in size. Pummel dough down, knead it for just about a minute. Lightly sprinkle your “rolling” area with white flour, use a bit more if the dough is still a bit sticky to make sure it doesn’t superglue itself to the surface.  

 Roll roll and roll some more. Once it is all rolled out nice and thin (not pie crust thin but just barely thicker. Keep in mind this will puff up considerably in size and the flavor is better the less dough/bread there is and the more toppings so don’t be afraid of thin!)

Slap dab and smear the butter and coconut oil all over your huge spread of dough.Once a generous layer of fatty goodness has been successfully applied you can move onto the sprinkle and plop phase.

Add Cinnamon.

Follow the cinnamon up with sweetener. Now is the time to roll everything up into one big log of dough. Here is something else that is easy to have go wrong. Make sure you keep even “tension” as you roll and don’t allow loose or floppy areas to get rolled up. Once it is all rolled up a long piece of unflavored floss or double up a piece of heavy duty, good quality sewing thread.

Plop in a pre-greased baking dish of your preference. Spread some softened butter over the tops of my rolls before sliding them into the oven and the butter keeps the tops nice and soft while the middles are baking.Allow to rise to roughly double and slide into the oven to bake for roughly 30 minutes at 350.

Biscuits and Gravy

I've been looking for a good biscuits and gravy recipe because my husband loves it.  He is quite picky but actually approved of this recipe!  Thanks to Little Lovey Doves for the recipe!

Sausage Gravy:
1 pound bulk sausage (like Jimmy Dean)    3 cups milk
1/3 cup flour                                                pepper to taste

Crumble and cook sausage in a large skillet over medium-high heat until browned. Stir in flour until dissolved and add milk. Cook until it just starts to bubble. Then reduce heat and let simmer, stirring occasionally until thickened, about 2 minutes. Season to taste with pepper.

Buttermilk Biscuits:
3 1/4 cups Complete Southern Biscuit Mix
1 1/4 cup buttermilk, or substitute***


Preheat oven to 450 degrees.
Gently mix together dry mix and buttermilk until just combined. Turn out onto lightly floured surface and pat or roll dough to a 1/2 thickness. Cut into equal portions (or use cookie cutter), and place on a greased or parchment-lined baking sheet. Bake for 10-12 minutes. If desired, you may also pull biscuits out of the oven a few minutes early, drizzle with melted butter, then return to the oven to finish baking and are golden brown. Serve hot with sausage gravy.

***Buttermilk Substitute:
1 1/4 milk
1 heaping tablespoon white vinegar

Mix together milk and vinegar. Let sit for at least 5 minutes, until the milk is lumpy and curdled. Use as directed for buttermilk

Soaked Breakfast Bar

My girls enjoy these for breakfast or snacks.  We like them with either chocolate chips or apple butter inside.  Thanks to Just take a Bite for a great recipe!

Soaked Breakfast Bar

2 cups whole wheat flour
1 cup kefir, yogurt or buttermilk
1/2 cup coconut oil or butter, melted (I used coconut oil)
1/2 cup rapadura/cane sugar
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbsp. honey

1/3 – 1/2 cup jelly, jam or fruit butter

Mix flour, cultured dairy and oil.  Cover and let soak 7 – 24 hours.

Mix in remaining dough ingredients until well combined.  Spread half of the dough into the bottom of a greased 9×13 pan.  Bake at 350 for 10 minutes.

Remove from oven.  Spread an even layer of jam on top of dough.  Spread remaining dough on top.  Bake at 350 for another 25 minutes.

Cut into bars.  Place bars on a separate baking sheet, with space in between bars.  Bake another 5-10 minutes, until dough is baked through.  Allow to cool.

Soaked Pumpkin Pancakes

I found this recipe when looking for a healthy pumpkin pancake recipe.  Many thanks to Nourishing Gourmet for this great recipe!

• 2½ cups whole wheat flour
• 2 cups whole milk, coconut milk, kefir, or buttermilk - if using a non-fermented liquid such as coconut milk, add in 2 tablespoons of raw apple cider vinegar, water kefir, or other live culture liquid (I used raw whole milk)
• 3 tablespoons butter, melted
• 1 cup pumpkin puree
• 2 eggs
• 2 tablespoons coconut sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoons baking powder
• ½ teaspoons baking soda
• ½ teaspoons salt
• Apple Cider Syrup (optional)
• Butter (optional)

INSTRUCTIONS

1. In a large glass bowl, mix your flour, melted butter and milk. Cover with a towel and leave on the counter for 12- 24 hours. (I usually do this the night before.)
2. In the morning in a medium-sized bowl whip the pumpkin puree, eggs, coconut sugar, pumpkin pie spice, baking powder, baking soda and salt together.
3. Pour the mixture into the flour that was soaked over night. Stir until the batter is smooth.
4. Heat a skillet (I prefer cast iron) over medium heat. You will know it is ready if you sprinkle a couple droplets of water on the pan and they sizzle.
5. Pour batter onto the skillet to create the size pancakes you desire. I prefer about 4 inches in circumference, ¼ of an inch thick.
6. Cook until bubbles start to appear. Flip over and cook for another 30 seconds to 1 minute.
7. Serve fresh off the skillet or place in a baking dish in a warm oven.
8. Top with butter and apple cider syrup.

Dad's unbeatable Buttermilk Pancakes

These are truly the best pancakes in the world an a very simple recipe!  My girls talk him into putting sprinkles and chocolate chips on them but I much prefer them with just a bunch of butter and syrup :)  I have to triple this recipe for our large family!

1 Cup A/P Flour
1 Tbs Sugar
1 tsp  Baking Soda
1 tsp  Baking Powder

1 Egg
1 Cup Buttermilk
2 Tbs Oil  (30ml) (1/8 Cup)

Mix the dry separate from the liquid. Don't put in the oil until everything else is mixed together.  Fry on a hot griddle.