Apple Crisp

After our visit to the apple orchard last week, it took all of two hours for an Apple Crisp to be whipped up! It is for sure a family favourite.

A few ingredients and free of refined sugar, dairy and wheat. You can replace the Almond flour for Oat, Spelt or Wheat flour if you would prefer.

Apple Crisp

Slice and peal 4 medium size apples
place them in the bottom of a baking dish. Sprinkle with 1-2 tsp of cinnamon. Mix with hands until all the apples are covered. Spread apples evenly on the bottom of the dish.

Crumble:

In a medium size bowl, add:
- 2 cups of oats
- 1.5 cups almond flour
- 1 tsp cinnamon
- dash of sea salt

Mix dry ingredients and add:
- 1/4 cup avocado oil
- 1/2 cup apple sauce
- 1/3 cup maple syrup

Mix all ingredients and spread crumble evenly on top of your apples in the baking dish
Bake at 350 for approx 30 minutes

Enjoy!! Happy Fall Baking!

From my home to yours,

Kristin

Oatmeal Chocolate Chip Cookies

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Our little miss is very anxious to learn to bake – she wants to be a pastry chef when she grows up! She is watching baking shows and taking cake decorating books out from the library. She said her goal for this new (school) year was to bake on her own. So we started simple with a batch of our favourite cookies. She did everything from start to finish and was so proud! Her brothers called them “DELICIOUS!”

Oatmeal Chocolate Chip Cookies

1/2 cup apple sauce

1/4 cup avocado or coconut oil

1/3 cup coconut sugar

– mix

1 egg (or 2 flax eggs)

1/2 tsp baking powder

1 tsp baking soda

1 tsp vanilla

1/2 tsp cinnamon

sea salt

-mix

1 cup oats

2 + 3/4 cups oat flour – mix

1/2 cup chocolate chips or chunks (or both)

– mix – bake at 350 8-10 min

Enjoy!

From my home to yours,

Kristin

Chocolate Peanut Butter Bars

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Made these quick & easy peanut butter bars on my Instagram stories yesterday. After so many comments & so many of you already whipping up yourself a batch (yay!! & thankyou!) I had to add the recipe here on the blog!

Just a few simple ingredients & no bake – these bars are a winner FOR SURE! Hope you enjoy them as much as we do!

Chocolate Peanut Butter Bars

on your stove top, in a sauce pan melt:

1 cup peanut butter

1/3 cup maple syrup

2-3 tbs coconut oil

once melted & mixed add:

3/4 cup unsweetend shredded coconut

2 cups oats

1/4 cup ground flax seed

2 tbs chia seeds

2 tbs hemp hearts

mix & press into the bottom of a 9×13 pan

in same sauce pan melt 1 bar 85% chocolate or 3/4 of a bar + 1/4 cup semi sweet chocolate chips (for a sweeter version)
pour & spread onto of oats & peanut butter base. sprinkle with sea salt
refrigerate for 1-2 hrs – remove from fridge for 10 min before cutting.
store in fridge

Enjoy!!

From my home to yours,

Kristin

Strawberry Chocolate Chip Nicecream

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Summer and Strawberry season has arrived! Here is a perfect recipe that combines both those seasons!!

What started as me making my chocolate peanut butter Nicecream, shifted quickly to this creation thanks to being out of some key ingredients! And I can’t say I am mad about it! I snuck in a veggie cause, why not?! And because I have a three year old who is currently refusing all veggies except cucumbers, so I am sneaking in that veg everywhere I can!

Strawberry Chocolate Chip Nicecream

slice and freeze two bananas for a couple hoursonce frozen, add to your food processor with:

2 cups fresh or frozen strawberries

(optiona) 1 cup frozen cauliflower

Mix in your food processor, stopping to scrape the sides every couple minutes. I added a coupleTbs of almond milk – would not recommend if you using fresh strawberries, only frozen! But don’t add too much, as the bananas melt and break down you’ll start to see that thick, creamy texture.
Chop a couple squares of dark chocolate and pulse to mix.
Place in a pan lined with parchment paper and sprinkle top with another square or two of dark chocolate.
Place in freezer for an hour.

Serve and Enjoy!!

From my home to yours,

Kristin

Zucchini Banana Bread

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Zucchini season is right around the corner! Why not sneak it into everything?! This is one of our favorites – naturally sweetened, uses simple ingredients and the texture is perfect! If allergies are a concern, you can swap out almond flour for 3/4 cup more oat flour. Enjoy Friends!

Zucchini Banana Bread

wet ingredients:

mash 2 bananas

1/3 cup grated zucchini

1/2 cup apple sauce

1/4 cup almond milk

1 tbs apple cider vinegar .

dry ingredients:

1 cup almond flour

1 cup oat flour

1 cup oats

1/4 cup hemp hearts

1/4 cup ground flax seeds

3 tbs chia seeds

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

dash of sea salt

1/3 cup Enjoy Life mini chocolate chips (Optional, but sooo good!!)

mix wet & fry separate
fold the dry ingredients into the wet
optional: we added a couple tablespoons of chocolate chips on top
Fill prepared loaf pan
bake 350° 30-40min

Chocolate Granola

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most new creations come from my mood…I know – Kristin in the chocolate mood, what else is new?! but I also happened to be in the mood for granola! so I ran with the combo craving, using a very similar ingredient base as the Cinnamon Granola & it turned out perfect!

Chocolate Granola

wet ingredients:

1/2 cup apple sauce

1/4 cup maple syrup

2 tbs coconut oil (melted, room temp)

dry ingredients:

3 cups oats

3 tbs cocoa powder

1/4 cup ground flax seed

3 tbs chia seeds

3 tbs hemp hearts

1 tsp cinnamon

1/2 cup nuts and/or seeds of your choice (pumpkin seeds, dried cranberries, slices almonds, pecans etc)

pinch of sea salt

Mix dry ingredients in a bowl.
Add all of the dry ingredients and mix.
Pour all of the mixture on a pan lined with parchment paper and press flat with the back of the spoon.
Bake at 300 for 40 min. Pulling the pan out to flip and gently mix the granola every 10 min.
Remove from oven, allow to cool completely before touching it!
Store in an airtight container. I like to store mine in the fridge – Keeps its extra crunchy (because of the coconut oil!)

Chocolate Peanut Butter Nicecream

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The love for ice cream runs REAL deep! But unfortunately my tummy doesn’t always feel the love!! This is my go to when the ice cream craving strikes! Combining my love of ice cream & my love for the peanut butter/chocolate combo!!

Slice 3 peeled bananas. Lay flat on parchment paper and place in freezer until frozen – approx 2 hrs.
In a food processor add:
the 3 sliced frozen bananas & 1 tbs peanut butter
Mix, stripping to scrape the sides every minute or so. It will be choppy & thick! You’ll be tempted to add liquid, but don’t!! As the bananas melt they will start to get creamy!!
Once 95% smooth, add: 1-2 tbs cocoa powder
Continue to mix until smooth & mixed. Chop 1/4 of a 85% chocolate bar into chunks. Add & pulse to mix!
Scrape into a loaf pan lined with parchment. Sprinkle some dark chocolate chunks on top & place in freezer for an hour. Serve & enjoy!!!

* for a bit free version – Sun Butter is a great alternative

https://www.pinterest.ca/pin/843862048909668111/

Pizza Pockets

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Saturday nights are family movie night around here. It’s a little tradition that started a couple years ago with Christmas movies. The kids loved it so much we have just kept it going, we all look forward to it every week!

We normally do fun food for dinner – on the menu the past couple weeks has been homemade pizza pockets. It has been a huge hit!

Here are the steps using my Spelt Pizza Dough:

Follow Spelt Pizza Dough instructions. Roll thinly on a floured surface and cut into squares.

Place a heaping tablespoon of marinara sauce into the center of one square. Add a cheese of choice & fold in half.

Fold edges and pinch together to seal the pocket.

Place on a lines baking sheet. Bake at 375 for 12-15 minutes or until dough is slightly golden.

Allow to cool and Enjoy!

From my home to yours,

Kristin

Coffee Sugar Scrub

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If you know me, you know I love coffee! The taste, the smell, the everything! I have tried and loved coffee scrubs in the past, but find they can sometimes be pricey. My sister makes tons of her own beauty products – she inspired me to give this a whirl! And I was shocked and thrilled to find it SO simple!

Just a few ingredients and you have a body or facial scrub that will wake you up and leave your skin feeling smooth and nourished!

You can use fresh ground coffee OR even the leftover grounds from your morning cup! Allow the used grounds to dry out completely before using. I left mine on paper towel on the counter for 48 hours. *Note: the coffee smell is much stronger with fresh grounds!

1/2 cup ground coffee

1/2 cup coarse cane sugar

4-6 tbs oil of your choice. (I used 1/2 Olive and 1/2 Jojoba)

10-12 drop essential oil of your choice (I used Lavender*)

Mix all ingredients in a bowl. Store in an air tight container.
Use on damp skin 1-2 times per week.

*Lavender Oil is an antibacterial. I have acne prone skin so love to use this oil for that reason!

From my home to yours,

Kristin

Playdough

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The kids and I got in the kitchen to make some new playdough this week! Not sure if they had more fun making it, or playing with it!! It is a perfect rainy day or winter activity!

I have been using this recipe for years. Only a couple ingredients and lasts FOREVER! I buy and keep No Name flour, salt and oil on hand just for playdough and salt doughs! No need to use anything expensive of fancy.

Food colouring will do, but I highly recommend using Wilton gel colours. The colours are beautiful, bright and it is way easier to achieve desired shades. I also find the colours hold and last longer over time.

Hope you and the kids in your life enjoy it as much as we do!

Simple Homemade Playdough

2 cups flour

1/2 cup salt

2 tbs oil

2 tbs cream of tartar

1.5 cups boiling water

Wilton gel colours or food colouring

1. Mix first four ingredients in a medium size bowl

2. Add hot water slowly, continuously stiring.

3. Allow to cool enough to touch. Kneed vigorously for several minutes, until dough is no longer sticky. Keep at it till it’s a perfect consistency. Add tiny bits of flour if needed.

4. Divide into equal amounts. Add Wilton gel colours and continue to kneed until well blended.

5. Store in a airtight container. Ours lasts 9-12 months!

From my home to yours,

Kristin

Cinnamon Granola

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I love granola! I start to crave it this time of year, I often add it on top of a big smoothie bowl! Perfect when the sun starts shining and the temps warm up! I am a BIG fan of nut butter and always up for something sweet – Chocolate Peanut Butter Granola?! YUM!! But I was craving something light! That is where this recipe was born. Simple ingredients, one bowl and could be allergy (nut free) friendly if you omitted the pecans!

Cinnamon Granola

wet ingredients:

1/2 cup apple sauce

1/4 cup honey

2 tbs coconut oil (melted, room temp)

dry ingredients:

3 cups oats ( I used 1 cup steel cut, 2 cups quick)

1/4 cup ground flax seed

3 tbs chia seeds

3 tbs hemp hearts

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup nuts and/or seeds of your choice (I used pumpkin seeds & pecans)

pink of sea salt

Mix dry ingredients in a bowl.
Add all of the dry ingredients and mix.
Pour all of the mixture on a pan lined with parchment paper and press flat with the back of the spoon.
Bake at 300 for 40 min. Pulling the pan out to flip and gently mix the granola every 10 min.
Remove from oven, allow to cool completely before touching it!
Store in an airtight container. I like to store mine in the fridge – Keeps its extra crunchy (because of the coconut oil!)

Enjoy!

From my home to yours,

Kristin

Two Bite Brownies

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If I call these mini muffins instead of brownies, can I have them for breakfast?!

Cute little bite size treats, baked in a mini muffin pan! Made with Oat and Almond flour, dairy free with an egg free option. If nuts are an issue, you can use all Oat Flour, measurement details below!

Two Bite Brownies

Dry Ingredients:

3/4 cup Oat Flour*

3/4 cup Almond Flour*

1/3 Cup Cocoa

1/3 cup Coconut Sugar

1/2 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

Optional: 1/4 cup chocolate chips

sea salt

Wet Ingredients:

1/4 cup Apple Sauce

3 tbs Avocado Oil

3 tbs Almond Milk

1 egg or flax egg

1 tbs of Apple Cider Vinegar (if using a flax egg)

Mix all the dry ingredients in a medium size bowl.
Add all the wet ingredients to the dry and mix.
Fill a prepared mini muffins pan.
Bake at 350 for 12-15 min. I like mine slightly under baked!

*If using all Oat Flour: 1 1/2 Cups total

From my home to yours,

Kristin

Spelt Pizza Dough

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Saturday Pizza & Movie Night is a very loved family tradition and one we rarely miss! Sometimes we take the quick options, but we often make out own!

This simple dough recipe is the same one I grew up on – I just swap white flour for Spelt flour. I remember helping my mom make pizza for Hockey Night in Canada, growing up. So much fun passing on this tradition to our littles! Watching them get in there and enjoy the process as much as my sisters and I did!!

Pizza Dough

makes: 2 medium size crusts

2 tsp active dry yeast

1 cup warm water

mix with wooden spoon and set aside for 5-10 minutes.

In a large bowl mix:

3 cups Spelt Flour

dash of sea salt

2 tbs olive oil

add water/yeast mixture to the flour, salt and oil
mix & knead with hands – continue for 5-10 min – more kneading the better!
in the bowl, form the dough into a ball. Pour approximately 1 tbs olive oil on top, use fingers to spread over entire surface of the dough.
Cover with a tea towel & leave to rise on your counter for 1-2 hrs.
Remove the dough from the bowl. Knead & roll on a floured surface. Place on a pan layered with parchment paper.
Spread tomato paste all over the pizza. Sprinkle with Italian seasoning & (optional) Nutritional yeast.
Bake at 400 for 10-15 min. Remove & top with all your favourite toppings. Place back in oven on broil setting until golden. Enjoy!!

From my home to yours,

Kristin

Braided Ponytail Tutorial

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Quick step by step for a braided ponytail. Perfect for a busy morning or for a day you don’t have time to wash your hair. My original Dutch Braid video tutorial in saved in my Story Highlights on my Instagram! https://www.instagram.com/helpyourself.kp/

From my home to yours,

Kristin

Ginger Molasses Cookies

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I have been playing around with Date Sugar in a few recipes & I have to say, I’m a fan! As far as sugars go, this is a great option. It is ground, dried dates – the the processing is quite low! There are 12g of Sugar per 1/4 cup which is also quite amazing! It does not melt or dissolve the same as even coconut sugar does, so that does need to be taken into account. As far as taste goes, it gets a 10/10 from me!

I loved the taste and texture Date Sugar brought to these ginger molasses cookies. Just the right amount of sweet & kept them so soft and chewy. These are gluten, dairy & egg free! A similar taste to my Christmas Gingerbread, but these are definitely not roll-able! They are a much softer, chewier cookie. If you’re looking to roll & cut shapes, check out my Christmas Gingerbread Cookies https://helpyourself.blog/2018/12/19/gingerbread-cookies/
Hope you enjoy!

wet ingredients:

1/4 cup coconut oil (melted & room temp)

1/4 cup apple sauce

1/3 cup molasses

1 tbs apple cider vinegar

dry ingredients:

1/3 cup ground flax seed

1 3/4 cup Buckwheat + 1 3/4 cup Oat Flour

1/2 cup date sugar

1 tsp baking soda

1/2 tsp baking powder

1 tsp ginger

1 tsp cinnamon

1/2 tsp nutmeg

dash of sea salt

Mix wet & dry ingredients separate bowls.
add the wet to dry & combine with a fork or (I recommend) using your hands. they will keep the coconut oil warm for easy mixing & rolling
scoop approx 1 tbs amount into hand & roll into ball.
place on pan & press down, slightly
bake for 8-10 min at 350 degrees.
remove from oven & allow them to cool.
store in an airtight container. They do freeze well!

From my home to yours,

Kristin

Peanut Butter Cereal Squares {with a nut free option}

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using **Natures Path** Puffed Rice cereal

That peanut butter & chocolate combo never gets old! And something about these bars hits the spot every single time! Maybe its the cereal? – reminds me of all the Rice Krispie squares I grew up eating!

I have shared this recipe on Instagram a couple of times, it has probably been the most made recipe ever! So I figured it finally deserved a spot on the blog! Made with a handful of ingredients in only a few minutes with two cereal options, depending on your preference! If allergies are a concern, Sun Butter also makes a great nut free option in this recipe.

Peanut Butter Cereal Squares {with a nut free option}

for bottom layer – in sauce pan melt & mix:

2 tbs coconut oil

1/2 cup peanut butter*

1/2 cup maple syrup*

mix & add:

3 cup Natures Path Puffed Rice OR GoGo Quinoa Puffed Quinoa (my personal fave!)

-mix & press into a 9×13 pan

for chocolate layer -melt:

1/2 cup dark chocolate

1 tbs coconut oil in saucepan

-spread on top & refrigerate until hard – approx 1 hr.

* can sub for Almond Butter & Honey. Or Sun Butter for a nut free option!

From my home to yours,

Kristin