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.

       

      Spinach and Artichoke Gnocchi Gratin

      Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
      Spinach and Artichoke Gnocchi Gratin
      Print Recipe
        Servings Prep Time
        4 people 75 minutes
        Cook Time Passive Time
        27-33 minutes 5 minutes
        Servings Prep Time
        4 people 75 minutes
        Cook Time Passive Time
        27-33 minutes 5 minutes
        Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
        Spinach and Artichoke Gnocchi Gratin
        Print Recipe
          Servings Prep Time
          4 people 75 minutes
          Cook Time Passive Time
          27-33 minutes 5 minutes
          Servings Prep Time
          4 people 75 minutes
          Cook Time Passive Time
          27-33 minutes 5 minutes
          Ingredients
          Gnocchi
          Servings: people
          Instructions
          Gnocchi
          1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
          2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
          3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
          4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
          Sauce
          1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
          2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
          3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
          4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
          5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
          6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
          Recipe Notes

          A single casserole dish can be used instead of individual cocotte dishes if desired.

          It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.

           

          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.

                  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.