Tag Archives: apple

Morning Glory Muffins

Here’s a delicious muffin recipe that you can play with. Substitute fruit, nuts and dried fruit for your favourite flavours. These muffins freeze excellently….if they last that long!



  • 2/3 cup raisins
  • 2 cups flour of choice (I used 1 cup whole wheat, 1 cup oat)
  • 1 cup brown sugar
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 2 cups grated carrots 
  • 1 large apple, grated (with or without skin)
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 2/3 cup chopped nuts (I used 1/4 sunflower seed & 1/4 pumpkin to keep them nut-free for school)
  • 1/3 cup wheat germ
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/3 cup greek yogurt
  • 2 tsp vanilla extract
  • 1/4 cup orange juice


  1. Preheat the oven to 375°F and grease a muffin pan
  2. In a small bowl, cover the raisins with hot water and set them aside
  3. In a large bowl, sift the flour, brown sugar, baking soda, cinnamon, ginger and salt.
  4. Stir in the carrots, apple, coconut, nuts, and wheat germ.
  5. In an extra large bowl, whisk the eggs, oil, vanilla, and orange juice.
  6. Slowly incorporate the flour mixture into the wet mixture with a wooden spoon, being careful not to over mix
  7. Drain the raisins, squeezing out any excess water with your hands, and stir them in.
  8. Transfer batter to your muffin pan
  9. Bake for 25 to 28 minutes, until a toothpick inserted comes out clean
  10. Place muffin pan on a rack to cool for about 5 minutes.
  11. Turn the muffins out onto the rack to cool completely.

Apple Pie from Scratch

There’s nothing better than a homemade apple pie, heated up and topped with vanilla ice cream. Having long ago made the switch from white bread, I decided to experiment to create a more wholesome tasting pie crust.

photo 4-1 photo 2-1


Pie Crust

  • 1 1/2 cups of flour
  • 1 cup multi-grain flour
  • 1 tsp salt
  • 1 cup butter
  • 6 tbsp ice water
  • 1 egg white
  • 1 tbsp water
  • sugar and cinnamon to sprinkle

Apple Pie Filling

  • 8 cups of diced apple
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg


Pie Crust

  1. In a large bowl, combine flours and salt
  2. Remove butter from fridge, and cut into roughly 1 inch cubes
  3. Place 3 or 4 ice cubes in a measuring cup and fill with cold water
  4. Using your hands, crumble butter and flour mixture together until the mixture contains butter no larger than peas
  5. Now, add 6 tbsp of the iced water to the mixture
  6. Using a fork, combine until the dough holds together. You may need to add another tbsp or two of water if the mixture is still crumbly
  7. Remove the ball of dough from the bowl and separate into two smaller balls.
  8. Wrap in saran wrap and refrigerate for 30 minutes
  9. Now, prep the pie filling

Pie Filling

  1. Peel and slice apples
  2. Combine apples with remaining ingredients in a large bowl


  1. Preheat oven to 450 degrees celsius
  2. Lightly flour your work space and place one of the dough balls in the centre
  3. Using a roller, gently spread the dough to  a diameter of 12-13 inches, working from the centre outwards
  4. If the dough cracks, let the dough warm up a little before continuing. If the roller is sticking, sprinkle additional four on top of the dough and on your roller
  5. Transfer the dough to a 9 inch pie pan, trimming any excess dough from the edges
  6. Now, add the pie filling
  7. Repeat steps 1-3 and transfer the top crust to the top of the pie
  8. Press the edges together and fold the excess up and over, creating a thick pie crust
  9. Using a fork, crimp the edges
  10. Combine egg white and water in a small bowl
  11. Brush the pie crust, and create a couple of vents into the crust using a sharp knife and a fork
  12. Sprinkle with a light dusting of sugar, cinnamon or both, if desired
  13. Place pie on bottom rack and bake for 20 minutes
  14. Reduce heat to 350, move pie to middle rack and bake for an additional 30-40 minutes, until the top is a golden brown
  15. Place pie on wire racks and allow to cool for 4 hours

Leftover Turkey-Apple Sandwich

Mmmmm turkey dinner! But there’s nothing I love more than the day after when you get to toss the leftovers together for a delicious lunch. I just picked up some fresh focaccia bread from one of my favourite local bakeries in town, The Rocket Bakery & Fresh Food (http://rocketfood.ca/) and put this satisfying sandwich together for a light supper.


Serves: 1          Prep Time: 10 minutes          Ready In: 15 minutes


  • bread of your choice (focaccia or ciabatta might work best)
  • goat cheese
  • left over turkey
  • left over dressing
  • left over cranberry sauce
  • 4 slices of apple


  1. Pre-heat oven to 350 and place bread on bottom rack
  2. Meanwhile, heat oil in a cast iron fry pan
  3. Add enough turkey for your sandwich, a couple tbsp of dressing and cranberry sauce*
  4. Saute until re-heated, then add apple slices and cook on both sides for approximately 1 minute each
  5. Remove bread, turn over, add goat cheese and place back in the oven for another 3-5 minutes
  6. Assemble sandwich and enjoy

*if you want to add some greens, throw a handful of spinach in the fry pan while re-heating turkey

Cran-Apple Oatmeal Cups

Cranberries and apples collide with ginger and cinnamon to create a fall favourite recipe of mine. These baked oatmeal cups make an excellent breakfast-on-the run, a perfect mid-morning snack, and freeze well for future cravings!

Serves: 6          Prep Time: 5 minutes          Ready In: 40 minutes


  • 2 cups of rolled oats (I prefer large flakes)
  • 1/2 cup chopped walnuts or pecans
  • 2 tsp of cinnamon
  • 1 tsp of ground ginger
  • 1/2 cup of frozen cranberries
  • 1 small apple, cored and chopped
  • 1/2 cup of apple sauce
  • 1/3 cup of honey
  • 2 tbsp coconut oil
  • 1 tsp vanilla
  • 2 tbsp of unsweetened almond milk (or milk of your choice)
  • 2 tbsp of plain greek yogurt


1. Preheat oven to 350 degrees

2. Mix the oats, nuts and spices in a small bowl

3. In a large bowl, combine wet ingredients.

4. Incorporate dry ingredients, and stir until well combined.

5. Spoon batter into 6 greased muffin pans

6. Bake for 15-20 minutes

7. Remove from oven and place the muffin pan on a wire rack. Allow the baked oatmeal to cool for at least 20 minutes before removing from the pan.

8. Serve with a dollop of yogurt or enjoy it on its own.


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