Gluten free, dairy free, refined sugar free and bursting with late summer blackberries. These are not your usual flour filled, sugar laden muffins. More dense, less cakey and equally as satisfying.
Is it a cookie? Is it a muffin? Maybe its a cooffin? One might describe them as a cookie crossed with a muffin top, and let’s all agree that’s the best part of a muffin anyhow. Whatever you want to call them they are D-licious! A hint of cinnamon, mashed squash, three scoops of oats and the most decadent dark chocolate chunks boulders make these cookies an excellent choice for a quick grab and go breakfast (yes cookies for breakfast!) or an afternoon snack.
Our maple tree has officially been stripped naked of it’s leaves and more water has fallen from the sky than I ever thought was possible. We are definitely in the middle of fall! Cabbage has been making it’s way into nearly every meal along with all of it’s seasonal companions. At this time of year this is my go to hash… the sweetness from the apples compliments the bitterness of the cabbage and it’s all cooked up with tender potatoes and sautéed onions. The perfect fall dish that can be eaten for any meal!
This vegan zucchini banana bread has been my go to snack these past few weeks. A great way to use up zucchini, this recipe makes two delicious loaves. Eat one right away, slice and freeze the other (I separate the slices with parchment paper). With a hint of cinnamon and crunchy walnuts, my favourite way to eat this is topped with a generous amount of tahini (or peanut butter) and fresh blackberries!
Whether you’re looking for something delicious to eat for breakfast, or the perfect gift to give away for the holidays, this maple matcha granola is for you. Put it in a nice glass jar, throw a bow on it, and give it to all of your nearest and dearest. The best gifts are the ones you can eat!
Our first autumn on the east coast has welcomed us with all sorts of vivid shades of oranges, reds and yellows. And as the cool fall weather is setting there is nothing more comforting than a warm breakfast. The first time I had dutch baby was a little over six years ago, when my partner and I took a trip to the Kootenays to visit some of his family. Adrian and talked of dutch baby stating that it was one of his favourite breakfasts, but I didn’t quite understand what all of the fuss was about. What is a dutch baby anyways? Adrian’s step-mom, Jill, whipped one up on our first morning with them and I have been hooked ever since. The crispy edges, puffy and eggy texture makes the dutch baby somewhere between a waffle and a pancake. Simple to make, requiring only a cast iron pan and a blender, means that dutch baby the perfect dish for weekend brunch.
Somewhere between a cookie and a muffin, these nutritious treats are sure to keep you full and give you energy to start your day. Subtle hints of spices are enough to make these cookies interesting, and I suppose the dried blueberries and chocolate chips may also be factor. Make them the night before, for a quick easy grab and go breakfast for those busy weekdays mornings.