Category: Recipes

Two Bite Brownies

Leave a comment

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)

  1. Mix all the dry ingredients in a medium size bowl.
  2. Add all the wet ingredients to the dry and mix.
  3. Fill a prepared mini muffins pan.
  4. 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

Leave a comment

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 

  1. add water/yeast mixture to the flour, salt and oil
  2. mix & knead with hands – continue for 5-10 min – more kneading the better! 
  3. 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. 
  4. Cover with a tea towel & leave to rise on your counter for 1-2 hrs. 
  5. Remove the dough from the bowl. Knead & roll on a floured surface. Place on a pan layered with parchment paper.
  6. Spread tomato paste all over the pizza. Sprinkle with Italian seasoning & (optional) Nutritional yeast.
  7. 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

Banana Quinoa Muffins

Leave a comment

We LOVE muffins. Most weeks there is a fresh batch being made, often one waiting for us in the freezer! They make a perfect grab and go breakfast or snack! Or a perfect addition to a picnic in the Summer!

These muffins are a favourite in our house. Sweet enough my kids think they are a treat! But full of protein, fiber and ingredients I can feel good about. They are great on their own, but chocolate chips are always a nice addition!!

Banana Quinoa Muffins

makes approximately 1 dozen

Dry ingredients:

1 cup quinoa flakes

1 cup of quinoa flour

1/2 cup ground flax seed

1/4 cup hemp hearts

3 tbs chia seeds

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

sea sat

wet ingredients: 

2 mashed bananas

1/2 cup apple sauce

1/2 cup dairy free milk

1/4 cup maple syrup

1 tbs apple cider vinegar

1/3 cup Enjoy Life Dark Chocolate Chips (optional)

  1. mix wet & dry in separate bowls
  2. add wet to dry & fold until dry completely disappears, don’t over stir
  3. pour into prepared muffin pan
  4. bake at 375 for 18-20 min

From my home to yours,

Kristin

Ginger Molasses Cookies

Leave a comment

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

  1. Mix wet & dry ingredients separate bowls.
  2. 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
  3. scoop approx 1 tbs amount into hand & roll into ball.
  4. place on pan & press down, slightly
  5. bake for 8-10 min at 350 degrees.
  6. remove from oven & allow them to cool.
  7. store in an airtight container. They do freeze well!

From my home to yours,

Kristin 

Peanut Butter Cereal Squares {with a nut free option}

2 Comments
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!

using GoGo Quinoa Puffed Quinoa

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

Pumkin Muffins

Leave a comment

acs_0154.jpeg

pumpkin is toooo good to only enjoy a couple months of the year….pumpkin season is every season over here!!! anyone agree?! made a batch of pumpkin muffins, they were gobbled up in only a couple days! topped with Central Roast pumpkin seeds & Enjoy Life dark chocolate chips, so good!! perfect for a quick breakfast or snack this week!

Dry Ingredients:

2 + 1/3 cup oat flour

1 cup oats

1/4 cup hemp hearts (optional)

2 tsp baking soda

1 tsp baking powder

1 tsp pumpkin pie spice

1/2 tsp cinnamon

sea salt

Wet Ingredients:

3 flax eggs (or 2 eggs)

1.5 cup pumpkin puree

1 cup apple sauce

1/3 cup maple syrup

2 tbs avocado oil

  1.  mix wet ingredients in small bowl
  2. mix dry ingredients in medium bowl
  3. add dry to wet & fold -be sure not to over mix.
  4. scoop into prepared muffin pan
  5. Bake at 375 for 18-20min.
From my home to yours,
Kristin

Power Bites

1 Comment

There are a couple snacks my crew cant get enough of, these are one of them! I can’t help it, I laugh a little when my 3 yr old shrieks excitedly “Mom, you made Power Bites?!?!” Dude, you’re three! I didn’t know what a power bite was till my late 20’s! But you’re not going to hear any complaining from me! I’ll make them as often as they’ll eat them!

powerbite.jpg

Power Bites

Ingredients:

1/2 cup almond butter or peanut butter*

1/3 cup maple syrup (or honey, but we prefer the taste of MS)

1 cup oats

1/2 cup unsweetend coconut

1/3 cup ground flax

1/4 cup hemp hearts

1/4 cup chia seeds

3 Tbs-1/4 cup chocolate chips

  1. mix all ingredients in one bowl
  2. roll approx 1 tbs amounts into balls
  3. refrigerate for 1hr
  4. store in air tight container in fridge or freezer

*For a nut free version, Sunbutter or Pumpkin Seed butter make a great alternative!

IMG_20180208_140518_094

From my home to yours,

Kristin

Scones

Leave a comment

My mom always made Scottish Scones when we were growing up. These are a gluten & dairy free version, inspired by hers! My kids love them & they are my nieces favourite,  safe to say they are kid approved! They go perfect with chia jam but are delicious on their own.

scone

Scones

Ingredients:

3/4 cup almond flour

2 cups oats

1/4 cup coconut oil (cold)

1/4 cup apple sauce

1 egg or 2 flax eggs

1 tsp cinnamon

3-4 tbs dairy free milk

(optional) 1/4 cup mini chocolate chips chips or dried cranberries or raisins

*if you prefer a sweeter scone, you can add 2 tbs coconut sugar

sea salt

  1. Mix oats & almond flour
  2. cut (with a fork) cold coconut oil & apple sauce until it is crumbly
  3. add egg or flax eggs, milk, cinnamon & sea salt. mix well
  4. add dried fruit or chocolate chips
  5. mix and roll on counter into a large rectangle, approximately 1/2-1 inch thick
  6. cut into triangles & place on a prepared baking sheet
  7. bake at 375° for 15-20 minutes
From my home to yours,
Kristin

Peanut Butter Cookie Bars

1 Comment

Today is National Peanut Butter Day! So there bars seemed very appropriate! I am PB obsessed & have one major sweet tooth, these hit the spot every time!!

cookiebar

Peanut Butter Cookie Bars

  • 2 flax eggs
  • 1 cup Oat Flour
  • 1/2 cup peanut butter
  • 1 tbs apple sauce
  • 2 tbs maple syrup
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 tbs chia seeds (optional)
  • 1/4 cup chocolate chips &/or chunks (I use Enjoy Life)

 

  1. mix 2 tbs of ground flax seed with 8 tbs of water, set aside for 5 min
  2. in a bowl add remaining of ingredients except chocolate, adding flax egg last
  3. add chocolate chips minus 1 tbs
  4. mix & press into an 8×8 pan
  5. sprinkle top with 1 tbs chocolate chips & a course sea salt
  6. bake at 350 for 12 minutes
  7. allow to cool & cut into bars. Enjoy warm or cool!

 

From my home to yours,
Kristin

 

Quinoa Oat Bake

1 Comment

quinoa oat bake 3

Baked oats are a breakfast favourite! We are always switching up the ingredients and flavours, giving us something new to enjoy every time! One morning we had some left over quinoa in our fridge so decided to toss it in, cause why not! Turned out perfect, love the added protein and gave the bake a great new texture. Hope you enjoy!

Quinoa Oat Bake

dry ingredients:

1 cup cooked quinoa

2 cups oats

1/4 cup ground flax seed

1/4 cup hemp hearts

3 tbs chia seeds

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

wet ingredients: 

3/4 cup apple sauce

1/4 cup maple syrup

1/4 cup almond milk (milk or other dairy free milk)

3 tbs oil (I used avocado)

  1. Mix dry ingredients in a medium size mixing bowl
  2. Add all wet ingredients to dry and mix
  3. Pour into a 9×13 pan
  4. Bake at 350 for approximately 25 min
  5. Allow to cool before cutting into bars
  6. Serve as is or top with a nut or seed butter, chia jam, berries etc.

quinoa oat bake 1quinoa oat bake 2

From my home to yours,

Kristin