Tag Archives: raisins

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!

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Ingredients

  • 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

Instructions

  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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Ingredients

  • 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

Procedure

  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

Variations

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

Kale & Collard Salad

Don’t let the name of this salad fool you. Fresh pears, crunchy walnuts, chewy raisins and soft crumbled feta are tossed between hearty leafs of kale and collard. Served with a homemade dressing, this salad can make a satisfying lunch or a great side for supper. This recipe made two servings of salad served on a large dinner plate (pictured below)

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Ingredients:

Salad

  • 1 pear, chopped
  • 1/4 cup raisins
  • 1/4 cup walnuts
  • 1/2 cup feta, crumbled
  • 2-4 leafs of collard
  • 6-8 leafs of kale

Dressing

  • 1/8 cup apple cider vinegar
  • 1/8 cup olive oil
  • 1 tsp honey
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • 1/2 tsp oregano

Instructions

  1. Combine salad dressing and toss with kale & collard
  2. Add remaining ingredients and enjoy

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