Baked Berry and Coconut Oatmeal

A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
Baked Berry and Coconut Oatmeal
Print Recipe
    Servings Prep Time
    12 servings 20-25 minutes
    Cook Time Passive Time
    28-30 minutes 20 minutes
    Servings Prep Time
    12 servings 20-25 minutes
    Cook Time Passive Time
    28-30 minutes 20 minutes
    A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
    Baked Berry and Coconut Oatmeal
    Print Recipe
      Servings Prep Time
      12 servings 20-25 minutes
      Cook Time Passive Time
      28-30 minutes 20 minutes
      Servings Prep Time
      12 servings 20-25 minutes
      Cook Time Passive Time
      28-30 minutes 20 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 350°F.
      2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
      3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
      4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
      5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
      6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
      Recipe Notes

      -Use almond milk or other milk substitutes in place of the 2% milk if desired.

      -Add a scoop of vanilla protein powder if you want more protein.

      -The individual brownie pan is perfect for meal prep baked oatmeal squares.

      -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

      -Allow frozen squares to thaw before warming gently in the microwave.

       

      Apple Galette with Almond Pastry

      Apple Galette with Almond Pastry
      Print Recipe
        Servings Prep Time
        8 slices 50-60 minutes
        Cook Time Passive Time
        40 minutes 1+ hours
        Servings Prep Time
        8 slices 50-60 minutes
        Cook Time Passive Time
        40 minutes 1+ hours
        Apple Galette with Almond Pastry
        Print Recipe
          Servings Prep Time
          8 slices 50-60 minutes
          Cook Time Passive Time
          40 minutes 1+ hours
          Servings Prep Time
          8 slices 50-60 minutes
          Cook Time Passive Time
          40 minutes 1+ hours
          Ingredients
          Pastry
          Filling
          Servings: slices
          Instructions
          Pastry
          1. In a large bowl combine flour, almond flour, sugar and salt. Cut butter cubes into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
          2. Drizzle water and vinegar over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
          3. Roll dough into a ball and then flatten into an approximate 6" disk. Cover with plastic wrap and chill for at least one hour.
          Apple Filling
          1. Peel and core apples and then cut them into thin slices. Drizzle slices with the lemon juice as you slice to prevent oxidization.
          2. To the apples add the sugar, flour, cinnamon and nutmeg. Toss to combine.
          3. In a small bowl whisk together egg and milk.
          4. Preheat oven to 375°F.
          5. On a lightly floured surface roll dough to an approximate 13" circle adding a sprinkle of flour to the top and bottom as you go to prevent it sticking.
          6. Trim dough to a neat 12" circle by using a plate or pie plate as a guide (see note). Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
          7. Pile filling in the centre and spread out towards the edge leaving a 1 1/2" border of plain dough.
          8. Fold the dough edge up and over the filling, crimping slightly as you go around. Sprinkle the apples with dots of butter. Brush the pastry with egg wash and sprinkle with coarse sugar if desired. Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
          9. Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
          Recipe Notes

          -The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12"-13" in diameter and 1/8" thick.

          -If you like a neater look you can also arrange the apple slices in a concentric circle.  I'm partial to piling the apples in as they fall.

          Whole Wheat Peach Streusel Muffins

          Peach Streusel Muffins
          Whole Wheat Peach Streusel Muffins
          Print Recipe
            Servings Prep Time
            12 muffins 30 minutes
            Cook Time
            18-22 minutes
            Servings Prep Time
            12 muffins 30 minutes
            Cook Time
            18-22 minutes
            Peach Streusel Muffins
            Whole Wheat Peach Streusel Muffins
            Print Recipe
              Servings Prep Time
              12 muffins 30 minutes
              Cook Time
              18-22 minutes
              Servings Prep Time
              12 muffins 30 minutes
              Cook Time
              18-22 minutes
              Ingredients
              Streusel Topping
              Muffins
              Servings: muffins
              Instructions
              Streusel Topping
              1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
              Muffins
              1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
              2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
              3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
              4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
              5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
              6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
              7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
              8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

              Cinnamon Raisin Challah

              Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
              Cinnamon Raisin Challah
              Print Recipe
                Servings
                1 large loaf
                Servings
                1 large loaf
                Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
                Cinnamon Raisin Challah
                Print Recipe
                  Servings
                  1 large loaf
                  Servings
                  1 large loaf
                  Ingredients
                  Servings: large loaf
                  Instructions
                  1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
                  2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
                  3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
                  4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
                  5. Line a large baking tray with parchment.
                  6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
                  7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
                  8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
                  9. Remove from oven to a cooling rack and allow to cool prior to slicing.
                  Recipe Notes

                  For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

                  This bread is wonderful toasted with a little apricot jam.

                  It toasts quickly because of the sugar content.

                  Coconut Oatmeal Cookies

                  Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
                  Coconut Oatmeal Cookies
                  Print Recipe
                    Servings Prep Time
                    54 cookies 20 minutes
                    Cook Time
                    10-12 minutes
                    Servings Prep Time
                    54 cookies 20 minutes
                    Cook Time
                    10-12 minutes
                    Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
                    Coconut Oatmeal Cookies
                    Print Recipe
                      Servings Prep Time
                      54 cookies 20 minutes
                      Cook Time
                      10-12 minutes
                      Servings Prep Time
                      54 cookies 20 minutes
                      Cook Time
                      10-12 minutes
                      Ingredients
                      Servings: cookies
                      Instructions
                      1. Preheat oven to 350℉.
                      2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
                      3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
                      4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
                      5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
                      6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
                      7. Bake one tray at a time on the middle rack for 10-12 minutes.
                      8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.