Almond Oatmeal Cookies

by | Feb 13, 2017 | COOKIES | 0 comments


Almond Oatmeal Cookies
Print Recipe
    Servings
    4 1/2 dozen
    Servings
    4 1/2 dozen
    Almond Oatmeal Cookies
    Print Recipe
      Servings
      4 1/2 dozen
      Servings
      4 1/2 dozen
      Ingredients
      Servings: dozen
      Instructions
      1. Preheat oven to 350℉. In a small bowl whisk together flour, baking soda and salt. Set aside.
      2. Beat together sugars and butter until soft and combined. Add almond butter and continue to beat for one minute. Add eggs, one at a time, beating well after each. Beat in almond extract. Mix in flour until just starting to come together, add oats and almonds. Mix until fully combined.
      3. Roll a generous tablespoon of dough (20 grams) into a ball and drop onto a parchment lined baking sheet, spacing 2" apart. Flatten dough ball slightly with the palm of your hand. Bake in the centre of preheated oven for 10 minutes. Remove from oven and allow to cool for a few minutes before moving to a cooling rack to cool completely.
      4. Melt semi sweet chocolate in a small sauce pan over low heat or in the microwave by 20 second intervals. Drizzle chocolate over cookies.
      Recipe Notes

      Recipe makes 4 1/2 dozen 2 1/2" cookies.

      Pumpkin Seed and Nut Muffins

      by | Jan 21, 2017 | BREAKFAST AND BRUNCH, QUICK BREADS | 0 comments

      Pumpkin Seed and Nut Muffins
      Print Recipe
        Servings Prep Time
        12 large muffins 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        12 large muffins 15 minutes
        Cook Time
        20 minutes
        Pumpkin Seed and Nut Muffins
        Print Recipe
          Servings Prep Time
          12 large muffins 15 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          12 large muffins 15 minutes
          Cook Time
          20 minutes
          Ingredients
          Pumpkin Seed & Nut Muffins
          Almond Topping
          Servings: large muffins
          Instructions
          Pumpkin Seed & Nut Muffins
          1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
          2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
          Almond Topping
          1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
          Recipe Notes

          Recipe Source:  Compelled To Cook

          My Favourite Granola

          by | Apr 28, 2016 | BREAKFAST AND BRUNCH, VEGAN | 0 comments

          My Favourite Granola
          Print Recipe
          Toasted and crunchy, with just the right amount of sweetness.
            Servings
            5 cups
            Servings
            5 cups
            My Favourite Granola
            Print Recipe
            Toasted and crunchy, with just the right amount of sweetness.
              Servings
              5 cups
              Servings
              5 cups
              Ingredients
              Servings: cups
              Instructions
              1. Preheat oven to 300℉. In a large bowl mix together the first 7 ingredients. In a small sauce pan warm the coconut oil and honey, stirring to combine. Drizzle over the dry ingredients and toss to combine. Spread out evenly onto a large baking sheet and bake for 40 minutes, stirring every ten minutes. Remove from oven and allow to cool completely. Toss together with the dried apricots and store in an airtight container. Will keep for up to one week.
              Recipe Notes

              You can use a variety of different nuts and dried fruit, go crazy!  This also freezes well.

              Recipe Source: Adapted from Epicurious Everyday Granola, June 2010