Tag Archives: baking

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.

Quinoa Oat Granola Bars

After a few attempts at homemade granola bars, this will definitely be my staple. Aside from being quick (neither the oats nor the quinoa have to be pre-cooked), the great thing about this recipe is that you can play with flavours. I’ve included some suggestions below but I encourage you to experiment with your favourite dried fruit and nut combinations.

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  • 1 cup quinoa, uncooked
  • 1 cup large flake oats, uncooked
  • 1/2 cup natural peanut butter
  • 3/4 cup honey
  • 3 tbsp brown sugar
  • 1 tbsp coconut oil
  • 1/2 cup shredded coconut
  • 1 cup dried fruit/nut combination


  1. Grease a square dish with butter & preheat oven to 350 degrees
  2. Combine oats and quinoa and place in dish
  3. Toast in oven for 8-10 minutes
  4. Meanwhile, in a small saucepan, combine peanut butter, honey, oil and sugar over low heat
  5. Stir and bring to a boil, stir and remove from heat
  6. Next, toss coconut and dried fruit/nut combination, as well as the toasted quinoa and oats into the saucepan to combine all ingredients
  7. Transfer to baking dish and bake for 15-20 minutes
  8. Place on a wire rack to cool before cutting


You can also melt 1/2 cup chocolate chips/peanut butter chips with 1 tbsp coconut oil in the microwave at 30 second intervals, stirring in between until completely melted. Dip granola or spread on top of granola bar, place on parchment paper and allow to cool

Try changing the peanut butter to almond butter or sunflower seed oil to compliment your flavours.

  • 1 cup diced dried figs (feature picture)
  • 1/2 cup dried cranberries & 1/2 cup dark chocolate chips
  • 1/2 cup peanuts & 1/2 cup peanut butter chips
  • 1/2 cup pecans & 1/2 cup raisins
  • 1/2 cup sliced almonds & 1/2 dried apricots
  • 1/4 cup sliced almonds, 1/4 cup pecans, 1/4 cup sunflower seeds & 1/4 cup pumpkin seeds
  • 1/2 cup dates, 1/4 cup chia seeds & 1/4 cup sliced almonds

Creamy Sea-Salted Fudge

This fudge is a delicious treat for the holidays, garnished with crushed candy canes. It’s also a great little holiday workout for your biceps as you’ll be vigorously stirring for up to 18 minutes. Makes for guilt-free indulgence!



  • 14 ounces of condensed milk
  • 1/4 cup unsalted butter
  • 150 grams light brown sugar
  • 3 tsp vanilla extract
  • 1/2 tsp of sea salt

To decorate/flavour

  • Crushed candy canes
  • Coarse decorating sugar
  • Freeze-dried fruit of choice
  • Sprinkles


  1. Line an 8×8 baking dish with parchment paper
  2. Combine all ingredients except the sea salt in a small sauce pan
  3. Mix ingredients with a wooden spoon over medium heat until the sugar has completely dissolved and the butter has melted
  4. Now turn up the stove to high and bring to a boil. You’ll need to reduce to heat slightly to avoid splatter while you stir the fudge constantly for 10 minutes
  5. Remove from heat and add sea salt and let stand for 2 minutes
  6. Now, stir vigorously for 5-8 minutes until the batter firms
  7. Transfer to baking dish and sprinkle topping of choice.
  8. Use a spatula to push the toppings into the fudge slightly
  9. Allow to cool at room temperature for 2-3 hours before cutting

Sweet Corn Muffins

There’s nothing better than farm fresh vegetables, pulled from the garden and sold that day. Another reason to love Lester’s Farm is that they provide free recipes along with all the fresh produce they sell. These turned out so yummy I couldn’t resist sharing them with you!


Makes: 12 muffins          Prep Time: 15 minutes          Ready In: 40 minutes


  • 1 1/4 cup flour
  • 3/4 cup cornmeal
  • 3 tsp baking soda
  • 1 tsp sea salt
  • 1 1/4 cup milk
  • 2 eggs
  • 3 tbsp honey
  • 1 1/2 cups sweet corn (3 ears)
  • 1/2 cup cheddar cheese
  • 1 tbsp canola oil


  1. Preheat oven to 350 degrees and grease a muffin pan
  2. Cut kernels off corn
  3. In a small bowl, sift dry ingredients
  4. In a large bowl, combine wet ingredients
  5. Slowly incorporate dry into wet, adding cheese and corn until just combined
  6. Bake 20-25 minutes, or until an inserted toothpick comes out clean
  7. Serve with butter and honey

Green Onion, Cracked Pepper & Sea Salt Biscuits

Baked biscuits from the oven are one of my favourite things to bake. A great side to soup, a wonderful addition to breakfast, and a meal in itself, paired with cheese, veggies or fruit. I had lots of green onion on the window sill and got inspired with this.

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Makes: 7 biscuits          Prep Time: 10 minutes          Ready In: 30 minutes


  • 1 cup of flour
  • 1/4 cup corn meal
  • 1 1/2 tsp baking powder
  • 1 1/2 tbsp sugar
  • 1/2  milk
  • 1 tbsp lemon
  • 1/4 cup chopped green onion
  • 1/4 tsp cracked pepper
  • 1/4 cup butter
  • 1 tbsp melted butter
  • sea salt


  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper
  2. In a one cup measuring cup, add lemon juice to milk and place in refrigerator
  3. Sift flour, corn meal, baking powder and sugar in a small bowl
  4. Cut butter into small chunks and add to flour mixture
  5. Chop green onion
  6. Melt remaining tablespoon of butter in microwave
  7. Prepare your workspace: lightly spreading flour over a countertop and having a roller, and a cookie cutter on hand
  8. Using your hands, crumble the butter into the flour mixture
  9. Next, pour buttermilk (you may not need it all) and form a ball
  10. Place the dough on floured surface, kneading as little as possible to flatten the dough
  11. Roll to 1/2 inch thickness and cut with a 2 inch cookie cutter or glass
  12. Place biscuits on baking sheet and top with melted butter and sea salt
  13. Bake on middle rack for 20 minutes

Zucchini Coconut Bread

Aaaahhh fall. My favourite season for so many reasons! From the crisp fall air to the colourful leafs crunching under your feet to the abundant farm flavours of zucchini, corn, apples and sugar pumpkins. Here’s another great recipe from Two Peas & Their Pod. I omitted the white sugar and upped the cinnamon (see below), and used unsweetened coconut and it turned out delicious!



Makes: 1 loaf          Prep Time: 15 minutes          Ready In: 70 minutes


  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 1/2 cup plain Greek yogurt
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded unsweetened coconut


1. Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan and set aside.

2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In a separate large bowl, combine shredded zucchini, sugar, coconut oil, yogurt, egg, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until just moistened. Stir in the shredded coconut.

5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan on a wire rack for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

Chocolate Drizzled Oatcakes

One of my all-time favourite treats is getting an oatcake from local coffee shop. This recipe makes a delicious 300 calorie snack, breakfast alternative or mid-afternoon energy boost to get you through to supper. Oats are full of fiber, a good source of iron and are one of those foods that leave you feeling full for a while.

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Serves: 4 large oatcakes          Prep Time: 10 minutes          Ready In: 45 minutes


  • 1/2 cup oats
  • 1/4 cup coconut flour (or 1 cup regular flour & omit egg white)
  • 1 egg white
  • 1/4 cup oat bran
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup almond milk (or milk of your choice)
  • 1/4 cup butter
  • 1/4 cup chocolate chips
  • 1 tsp coconut oil


  1. Preheat oven to 350 degrees and
  2. Combine all dry ingredients in a medium size bowl and stir
  3. Add egg white & milk and stir until combined
  4. Cut butter into small cubes and integrate into mixture using your fingers
  5. The batter shouldn’t be wet, but it should hold together in a firm ball. If not, add more milk
  6. Scoop up about 1/4-1/3 cup of the batter, roll into a ball, place on a cookie sheet and pat to 3/4″ thickness
  7. Bake for 15-20 minutes, until golden brown
  8. Meanwhile, place chocolate chips and coconut oil in a microwave safe dish and microwave for 30 seconds. Stir, and repeat until the mixture is smooth
  9. When the oatcakes come out of the oven, transfer to a cookie rack
  10. Using a smooth, drizzle chocolate over oatcakes and allow chocolate to firm at room temperature (15 minutes)

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