Chocolate Chip Chunk Bars

It is always a winner to make chocolate chip bars. They are faster than cookies and taste great. I had fun adding chia to these for added protein. Great snack for anytime of the day. Could be a great breakfast too. 

Ingredients

3/4 C coconut oil

3/4 C honey

2 eggs

1/3 C chia *Optional

1 tsp vanilla

2 C oatmeal

1 C whole grain flour ( I used kamut)

3/4 tsp baking soda

1/4 tsp salt

1 C chocolate chips

Directions

1. In a bowl Beat together oil and honey. The beat in each egg one at a time. 

2. Stir in the chia and vanilla.

3. Stir in oatmeal, flour, baking soda and salt. Fold in chocolate chips. 

4. Scoop into a 9x9 pan. Spread until all smooth. 

5. Place in heated oven and bake about 25-30 min. 

6. Take out of oven and cool and cut into squares. 

Peanut Butter Chocolate Chip Whole Grain Muffins

It sounded like a fun idea to make chocolate and peanut butter muffins. It is a yummy combination, so why not make it into a muffin. I made 2 kinds one with cocoa one without. You can decide which one sounds best.  They are made from whole grains so they are great to eat anytime of the day.

Ingredients

1/4 C natural peanut butter
1/2 C honey
2/3 C coconut oil
1/2 C almond milk
2 eggs
2 tsp vanilla
1/3 C cooked quinoa (I used leftovers from cooked cereal)
1 1/3 C old fashioned oatmeal
1 1/3 C whole grain (I used Kamut flour)
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
2 T cocoa * (for chocolate version)
1/2 C dark chocolate chips

Directions  Makes 1 dozen muffins heat oven to 350

1. In a bowl beat together peanut butter, honey, oil. Beat until nice and creamy. While Beating add the milk, eggs and vanilla.
2. Stir in the quinoa, oats, flour, salt, soda, baking powder, and *cocoa. Stir until all blended.
3. Fold in the chips.
4. Scoop into greased muffin cups and place in hot oven. Bake 12-15 min or until done. Don't let them over bake.
5. Cool on cooling rack.
6. Enjoy!

Whole Grain Honey Rolls

We had a delicious day yesterday. I love to go to church. We had my Mom over for dinner along with some of our children. The Summer weather was beautiful. We enjoyed eating outside. One of our favorite parts of Summer. Is eating out in our gazebo together. These rolls were the best part of the meal. They were light and yummy. 

Ingredients:
2 1/2 T Yeast
2 C Warm Water
1 1/2 C Almond milk (You could use another kind of milk)*
1/3 C +1 T. Honey
1/3 Coconut Oil Or oil of your choice
1 egg
3/4 T Salt
5 C Kamut flour
5 C Spelt  flour (add more if needed)

Directions:

1. Pour warm water into a bowl with yeast and 1 T honey. Let sit till bubbles. 10-15 min. (If it doesn't bubble your yeast is not good. I don't even stir the yeast in. Just pour it on top of the water. No need to stir.)

2. Then add to the water the milk*, honey, oil, egg, salt, mix together in bread mixer.

3. Then add the flour one cup at a time. While kneading in bread mixer.  and knead for 3-4 min. Don't over knead. You want the dough to be sticky to the touch. Rub oil all over the dough.

5. Place in bowl cover and let rise until double about an hour.

6. Grease cookie sheets. Put oil on hands, and from the dough into rolls. Place on cookie sheet.

7. Let rise until about double.

8. Bake 350 15-18 minutes . Watch them they should be golden on top. Rub some butter on them when you take them out. They taste great with honey on them. =) Made 24 large rolls. (could be more)

They taste delicious with home made honey butter. Beat softened butter and honey together. Yum!

* If you use regular milk heat until it starts to steam, just prior to boiling. Cool off before you pour into yeast mixture.

Easter Brunch Carrot Cake Muffins

 These carrot cake muffins are wonderful to eat anytime of day. It would be a lot of fun to eat them for an Easter breakfast or brunch. It would also be a fun way to welcome in Spring. :) They are loaded with healthy ingredients. I loved how mosit they tasted yum.


Ingredients
1 1/2 C kamut flour (or your choice of whole grain flour)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 C grape seed oil
1/3 C raisins *optional
1 C grated carrots
1/3 C honey
1/2 C pineapple tidbits, drained, and dried off

Directions
1. Mix together flour, baking soda, salt, cinnamon, and nutmeg.
2. In a separate larger bowl, mix together wet ingredients. Gently stir in dry ingredients.
3. Pour in greased muffin tins.
4. Bake at 350 for about 20 min or until done.

Oatmeal Kamut Waffles (Dairy Free)

 So this was a great way to start my morning. It is loaded with lot of great grains. It will fill you up fast and give you a boost of energy for your day. Having a nice healthy breakfast is an essential to help your over all energy level to stay high for the day.

Ingredients
1 C old fashioned oatmeal
2 T ground flax
2 T ground chia * optional
 2 1/4 C almond milk 
1 1/3 C kamut flour or other whole grain flour
1 T baking powder
1 tsp cinnamon
1/4 tsp ground or fresh nutmeg *optional
1/8 tsp salt
2 T honey (more if you want it sweeter)
3 T Oil grape seed or coconut oil
Toppings:
fresh fruit
fresh jam or frozen jam
buttermilk syrup 

Directions: make about 3 waffles

1. Heat waffle iron.
2. In a medium bowl pour in oatmeal, flax, chia* and milk.Let set about 5 min. While you gather the other ingredients.
3. Then pour in the flour, baking powder, cinnamon, nutmeg*, salt, honey and oil. Stir until just combined.  Let sit another 5 min so the batter can have a chance to expand.
4. Grease waffle iron. Pour on the batter and let cook according to manufactures instructions. Serve hot. With your favorite topping.  You can freeze leftovers in the freezer and cook in the toaster to thaw.

Great Job Britney!

Our Book!!!

The book is in stores and available online. We are so excited!

 

Britney did a great segment on Studio 5 today. You can see it here!  

Whole Grain Buttermilk Waffles

Beautiful world!

Yummy waffles

I hope that you like me are getting to enjoy the colors this time of year. I am amazed each year how pretty they are. These are some trees I saw this weekend. I loved the color of them. I was out on errands yesterday and there were so many pretty colors all around it was wonderful. :) We live in a beautiful world.

We found another great waffle recipe. I loved how they turned out crispy and not soggy. This picture turned out to be a fun one. We captured the powdered sugar falling on the the waffle. I love it! It was nice to have them whole grain and very tasty. They are easy to make too.   

Ingredients:

1 3/4 C buttermilk (I used milk and added 1 3/4 T vinegar)

2 eggs separated

1 pinch of cream of tarter

4 T oil (I used grape seed oil)

3 T maple syrup or honey  

2 C whole grain flour ( I used 1 C kamut and 1 C spelt)

toppings of choice

non stick spray

Directions: Heat waffle iron
1. Beat milk and egg yolks, oil and syrup together. In another bowl beat eggs whites with a wire whisk or hand beater. Beat in the cream of tarter. They should get nice and foamy in a couple minutes.

2. Stir in the flour to the egg yolk mixture. Then fold in the egg whites until all combined.

3. Grease waffle iron. Pour batter into iron. Cook according to your iron directions.

4. Serve while they are nice and hot. .

Enjoy!

Chocolate Cherry Oatmeal Cookies

These were an effort to make a granola-bar-like cookie. They are healthy and a treat! They would make a great addition to a school or work lunch--a touch of sweetness without the guilt.

Ingredients

1 1/3 C coconut oil
3/4 C honey
1 tsp vanilla
1 tsp almond extract
2 eggs
1/4 C almond butter
4 C whole wheat flour (I used kamut flour.)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 C rolled oats
1 C dried fruit (I used dried cherries. You could also use raisins.)
1 C shredded unsweetened coconut
1/2 C chocolate chips (optional)


Directions

1. Melt together honey and coconut oil until it's creamy. Combine with all other ingredients in a large bowl.

2. Form into 1-inch balls and place on cookie sheet. Flatten gently.

3. Bake for 10 minutes at 250 degrees Fahrenheit.

WholeGrain Almond and Fruit Yogurt Muffins

I made these yesterday for my family for breakfast. They were fast and easy to make and I like that. It was fun to put the homemade yogurt into them that I made over the weekend. Store bought will work too. You can switch them up by adding whatever fruit you have on hand. I used some dried blueberries that I had. :) I loved the almond flavoring in them too. It a great way to give your family some nutrition for their day.

Ingredients: 
3 C whole grain flour (I ground up kamut, spelt, oats and brown rice)
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp allspice
6 T coconut oil
2 large eggs
2/3 honey or 3/4 if you want it sweeter
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 C plain yogurt
1/4 C finely ground almonds
3/4 C dried fruit or fresh (I used dried blueberries)


Directions: Heat oven to 350 make 12 large muffins or lots of mini
1. In a bowl measure and stir together the flour, baking powder, salt, cinnamon, and allspice. Set it aside.

2. In a mixing bowl beat together the oil, eggs and honey add the vanilla and almond extract. Then mix in the yogurt. Stir in the dry ingredients. and fold in the fruit and nuts.

3. Grease muffin pans and scoop in the batter. Place in oven. Bake for about 20-25 min for large and 10 to 15 for minis.

Whole Grain Fruit Bars

 We  had a wonderful time going to California. That is where I was raised, so a part of me is still there.We also have our son and his wife who recently moved there, and two siblings living there, so it feels good to visit. We have had a mild winter, but, getting off the plane and feeling the sun shine down on us was amazing. :) I love the sunshine. (I feel like a cat sometimes enjoying the sunshine coming through the windows.) It fills me up and energizes me.  I also love the water that is in San Diego. The family time was the best part. That is what life is all about.   It was a very nice visit. 

I made these bars and we enjoyed them. They have a nice mixture of grains in them. They could be used for breakfast or a snack. Hope you enjoy them. Have a wonderful Day!    



Ingredients:
For the crust and topping

2 1/2 C whole Grain flour  *(spelt, kamut, quinoa, brown rice and amaranth) 
3/4  C honey or 1 C sugar
2 1/4 C oatmeal (Old fashioned style)
1 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1  1/2 tsp cinnamon
1 tsp nutmeg
1 C coconut oil 


For the Fruit Filling
1/4 C honey or 1/3 C brown sugar
1 T lemon zest
1/2 tsp cinnamon
2 T whole grain flour or 1/2 T ultra gel
1 1/2 C berries of your choice I used boysenberries
1 tsp lemon juice
1/2 C water
2 T butter 


Parchment paper




Directions: 

1. Heat oven to 350. Grease a 13x9 " pan  and line with parchment paper that extends up the sides of the pan.  (For easy removal after it bakes.) 


2. In a medium size bowl pour in all the ingredients. With a pastry blender or a fork and knife cut in the honey and oil until it is all crumbly. Reserve 2 C of the mixture for the topping. Press the remaining ingredients into the pan lined with parchment paper. Make sure it touches all the way to the sides. ( I love the way stoneware cooks whole grains.) Bake until lightly golden about 15 min or a little less.       
  
3. Place on cooling rack to cool. While it is baking Pour all the ingredients for the filling into a medium saucepan and cook till it thickens. Should take about 5 to 10 min. Then pour on to the crust. 

4. Crumble remaining flour mixture on top of the filling . Bake another 30 min. Approx or till lightly golden.   

5. Cool and  serve! 

* Flour mixture approx. 1 C spelt, 1 C kamut, 1/2 C quinoa, 1/2 C brown rice, 1/2 C amaranth. I had left overs.   

 

Whole Grain Blender Waffles with Berries

Blender waffles with Berries

This is a fun idea for a fast and yummy breakfast or snack. I loved being able to used the mixed grains in them as well. They had a great consistency and flavor. I served them at a class I taught and they really liked them. That is always a good thing. :) I hope you enjoy them as well.   

Ingredients:

1 ½ c. grains wheat or I used 3/4 C Spelt and 3/4 C Kamut

2 ¼ c. warm water & ¼ c. dry powdered milk (or 2 ¼ c. milk)

3 eggs

1 t. salt

1 T. honey

1/4 C ground flax* optional 

1 T baking powder

1 tsp baking soda

1/3 C oil

1/2 C Whole Grain flour (I used a Spelt mixture pf spelt, quinoa, brown rice and amaranth)

1 tsp cinnamon *optional

1/4 to 1/2 C Water to make it the right consistency
Berries for on top

Directions:

1. Pour grains, water and powdered milk into the blender. Let it blend 4 min or until smooth. Then just add the reaming ingredients (Except for the additional water).  Blend for about 2 more minutes till smooth.

2. Let the mixture sit for about 5-10 min to let it rest. Add additional water 1/4 C at a time to get to the right consistency. Blend in blender till all combined. 

3. Pour on to greased waffle iron or skillet and cook until they are done. 

4. Serve with berries. Yum! :)   

Pumpkin Breakfast Cake

This could be made the night before for a quick breakfast. I think the flavors taste even better over night. Just about anything made with pumpkin is a winner. :)

Ingredients:

2 C whole grain flour ( I used 1 1/4 C Kamut and 3/4 C Spelt)
1 C Old fashioned oatmeal
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 /2 tsp fresh grated nutmeg or 1/2 tsp nutmeg powder
1/2 tsp allspice
1/4 tsp cardamom
1/2 tsp ground cloves
1/2 C grape seed oil or oil of your choice
1 1/4 C honey
3 eggs
1 1/2 tsp vanilla
2 C cooked pumpkin
1/2 C walnuts
1/2 of raisins and 1/2 C dried cranberries

topping optional:
1/4 C brown sugar
1/4 C coconut oil or butter
1/4 C whole grain flour
1/4 C oatmeal
1 tsp cinnamon

Directions: Bake in 9x13 greased pan

1. Heat oven to 350

2. Whisk all the dried ingredients together in a bowl.

3. In another bowl beat together the oil, honey, eggs and vanilla. Fold into dry ingredients with a spatula.

4. Stir in the pumpkin and fold in nuts and fruit.

5. Pour into greased pan. (I love stoneware for whole grains)

6.* Optional Blend together topping if desired. 1. You can just sprinkle it on top.
2. divide it in half. Sprinkle half on top and then swirl a knife through it to get it to go down into the batter and then pour the remaining on top. 3. Double the topping amounts. pour half the batter into the pan. Sprinkle half the topping on to the batter. pour in the remaining batter and then sprinkle on the remaining topping.

7. Bake for about 60 min. or until toothpick comes out clean. Put the pan on top of cooling rack to cool. Cover for storage to keep moist.

Moist Mixed Grain Pancakes with Buttermilk Syrup

This week I am going to feature breakfast foods since breakfast is the most important meal of the day. I sometimes have a hard time convincing my daughter of that so, I have to work very hard to get foods she will eat.

The combinations of flour worked great! (Tapioca, Spelt, Kamut, Oatmeal, and Quinoa). The tapioca flour added a nice texture to the pancake. They were nice and moist too. You can buy tapioca flour out of the bulk bins if you want to try it out. The pancakes were light like white flour pancakes, but much healthier. There was only one pancake left over when the meal was over so that is a good sign :) I had fun making some giant pancakes like the ones you get at the restaurant.

Ingredients:
2 C whole grain (I used 1 C spelt and 1 C Kamut)
1/2 C quinoa flour
1/2 C Oat flour (You can grind oatmeal in the blender)
1/4 C tapioca flour
1 tsp salt
1 1/2 T baking powder
1/4 C coconut oil or oil of your choice
1/4 C honey
2 3/4 C water
2 eggs
1 T apple cider vinegar
Topping Buttermilk syrup* optional (I used almond milk this time worked great!)
Directions:

1. Measure dry ingredients together into medium size bowl and whisk together so they are all combined.
2. Cut the oil and then the honey into the dry mixture with whisk.
3. Whisk in the water, eggs and vinegar. Stir until just combined. Let it sit for a few minutes till it rises and starts to bubble.
4. Heat up skillet pour or spray on some oil. Pour on the batter. Cook on one side till bubbles start to form. Then cook on the other side.
5. Serve with buttermilk syrup or your favorite topping.

Mixed Grain Crackers

This is what the ball of dough looked like as it was resting.
Homemade crackers any one?


This is what the ball of dough looked like.

I am always trying to find a healthy cracker. Some are more on the healthy side but can be expensive. This is an alternative way to eat some healthy crackers. They are more filling so you won't go through them as fast. :) It was fun to be able to incorporate a lot of grains into them as well. You could just use wheat flour instead of the mixed grains.
Ingredients:
1 1/4 C old fashioned oatmeal
3/4 C spelt flour
3/4 C kamut
1/2 C ground nuts I used almonds
1/4 C rice flour
1/4 C buckwheat flour
1/2 tsp sea salt
2 T ground flax
1 to 2 T honey depending on desired sweetness.
2/3 C plain yogurt, kefir or butter milk or water
* optional 1 tsp cinnamon and 1/4 tsp grated nutmeg or ? herbs would be great!

Directions:
1. Whisk together all the dry ingredients in a bowl. Then slowly fold in yogurt &, honey. Knead with your hands or spatula.

2. Rub with oil all over it. Cover with plastic and let rest for an hour or up to 24 hours.

3. I rubbed oil on it again, and rolled out on pressed it thin on a cookie sheet. Then I scored it in the sizes I wanted it. I did about a 3" square, and then into a triangle.

4. Bake in a preheated oven set at 350. Till desired texture. About 18 min. (Then they broke apart into triangles.) Take off of cookie sheet and cool on wire rack. They will continue to cook if you leave on the pan.

5. Store in an airtight container.

* You can either make these on the sweeter side or add some herbs and make them less sweet.

*Great with Hummus! Yum! I like the nuts in them too.

Make your own Almond Milk and Almond Kamut Pancakes

Almonds have a nice amount of absorbable calcium. A 1/4 C of almonds has 92 mg of calcium. Almond milk can help to mildly alkalinize your body, and strengthen bones, reproduction system and nerves. Almond Milk also offers essential fatty acids, protein ,and nutrients iron, vitamin B, potassium, vitamin E and phosphorus.
I think it is nice to be able to make it almond milk at home. It is an easy process.

This is the remaining almond meat that was left over. Don't throw it out. Store in the fridge in air tight container till ready to use. Use it in your baking. When you are making breads, pancakes, cookies etc..

This is what the finished amount that I ended up with. It is good to shake it up when you get it out of the fridge to make sure it is all mixed up. I doubled the recipe. If you double it divide the nuts in half (after the soaking process) and blend them separately. Then you can combine when you drain. My blender can't hold a double recipe. I found these lids for the jars, at Walmart they come in very handy.

Almond Milk:
Ingredients:
1 C almonds
enough water to cover the almonds over night
3 C water (It could be more or less depending on the consistency that you want.
1/2 tsp vanilla optional
1/8 tsp salt optional
honey to sweeten optional

Directions:
1. Place the almonds in a bowl and cover with water. I placed plastic over it. Let sit at room temperature.
2. Drain out the water off the almonds the next morning.
3. Pour the almonds into blender. Add one cup of water, blend till creamy.
4. Then add remaining water to your desired consistency. Then put a wire strainer or cheese cloth over a bowl and drain. I pushed the almond meat with a spoon to make sure all of the milk got out.
5. You can then add vanilla, salt, or sweetener if desired. Store in the fridge. Tastes great on oatmeal. :)

Almond Kamut Pancakes
I used the almond meat for these pancakes. I whisk the dry ingredients with the nut meat. Then added the oil and liquid.
We ended up with a healthy pancake.

Almond Kamut Pancakes:
Ingredients:
1/2 nuts (I used the leftover almond meat)
3/4 C kamut or other whole grain flour
3/4 C rice flour
1 tsp cream of tarter
1 tsp baking soda
3/4 tsp sea salt with iodine
1 1/4 C almond milk, kefir or milk
1/2 C water Or till it reached desired consistency
1 T coconut oil
1 tsp cinnamon *optional
1/4 tsp fresh grated nutmeg *optional
1/4 tsp cardamom *optional
*Optional Cut up fruit mixed into batter bananas, berries or apples.

Directions:
1. Blend all the dried ingredients together using a whisk. If desired add the spices too.

2. Then blend in the oil and the liquid with the wire whisk until reaches desired consistency. Don't over mix. Let sit 5 to 10 min. (It gives it a chance for the ingredients to work together)

3. Then heat up griddle. Pour or spray on oil. Then drop pancakes batter on to griddle. Bake evenly on both sides. Then serve with your favorite toppings.

Oatmeal Kamut Pancakes

I can not believe school is starting again. Summer always goes way to fast. I have had a great week. My husband and I went and picked up my daughter in Nauvoo IL. She had been serving a mission for the LDS Church for the last 18 months. It felt so good to hug her again. We have loved just spending time with her and the rest of our family. Family times are the best! It is a sweet time.

When we got back from our short trip, it was so nice to be back to my own healthy foods. :) My daughter that just got back wanted healthy pancakes. This is what I came up with. I love when pancakes are made with whole grains. They are so much more filling. The grain combination worked well.

It is a great recipe for those school morning breakfasts ahead. It is a nice healthy breakfast that will help you start your day on the right foot. Enjoy a new school year. :)

Ingredients: 2 C Kamut flour or whole grain flour
1 C Old fashioned oatmeal
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3 T honey
3 eggs
5 T coconut oil or oil of your choice
3 C Buttermilk or 3 C almond milk 3T vinegar

Directions: 1. Measure all the dry ingredients and pour them into a bowl. Stir them around.

2. Beat the eggs and milk in a separate bowl. Then combine, honey, eggs, oil and milk with the dry ingredients.

3. Let the mixture sit about 5 to 10 min. It helps to soften the oatmeal. Then heat up your griddle. Pour on some oil. Spoon on the batter. Let cook until it bubbles and then turn over and cook on the other side.

4. Serve with fresh fruit, Jam or honey almond buttermilk syrup. Enjoy!

Healthy Oatmeal Cashew Chocolate Chip Cookies (Vegan)

Well I went to get my teeth cleaned yesterday, by my one of my sweet daughters who is a dental hygienist. Getting my teeth cleaned is Not one of my favorite things to do, so I really appreciate a daughter who makes it a better experience, with her concern and the extra effort she puts into it. She is a sweetie. :) We have made it a tradition to go out to eat, after she cleans my teeth. We to to the Herb Shop. I Love their bread (It was even warm this time :) they serve with their turkey sandwich and their cookies are so good too. It helps me to soften my concerns about my teeth.
Well I looked at the ingredients in their cookies, and came up with my own variation today. They have a lot of healthy ingredients. I would not feel bad eating them for breakfast. You could add some other ingredients instead of chips too. Like dried fruit, nuts etc... Yum!

Ingredients:
1/2 almond milk or soy milk or...
2 T cider vinegar
3 C whole grain flour ( I did about 2 C kamut flour, 3/4 C spelt flour and 1/4 C teff flour)
2 tsp baking soda
1/2 tsp salt
3/4 C cashew powder (1/2 cashews ground into powder in the blender)
1/2 C coconut oil
1 1/4 to 1 1/2 C honey (depending on your sweetness preference) or 2 C sugar for vegan recipe
1 T vanilla
6 C old fashioned oatmeal
1 C chocolate chips or dried fruits or nuts

Directions: Heat oven to 350 Bake 8 to 10 min.
1. In a small bowl pour in milk and vinegar. Set aside for about 10 min. So milk can curdle.

2. Measure and pour the flour, salt and soda in a separate bowl.

3. In a mixing bowl, beat oil, honey and cashew powder till nice and creamy. Then beat in the vanilla. Then beat in the milk mixture.

4. Then alternate adding the flour and the oatmeal. Fold in the Chips.

5. Scoop on the cookie dough on to cookie sheet. (I used parchment paper.)

6. Don't over bake just cook till light golden. Cool on cooling rack.

The cashew powder added a creaminess to the cookie.

* You could flatten them before baking if you want a flatter cookie.

* Cider vinegar can be used in baking to work as a binding and leavening agent. Very Cool! :)

Strawberry Yogurt Kamut Cake (Low Gluten)

It was my Dads official 80Th b-day. We had celebrated it earlier at a family reunion. We had another low key party at the park. It was a beautiful night. I love this time of year. :) I thought this cake would be fun to make for the occasion. I made this cake out of Kamut flour. I was very pleased how moist it turned out. It would be wonderful breakfast or snack. I also used no butter only coconut oil and it worked great. I will be making this again. :)

Ingredients:
3/4 C coconut oil
1 C honey
3 eggs
3 T fresh lemon juice
1 tsp lemon zest * optional
2 1/2 C Kamut flour Or another whole grain flour
1/2 baking soda
1/2 tsp salt
1 C plain yogurt or greek yogurt
1 1/2 C frozen strawberries
powdered sugar to sift on for a garnish

Directions:

1. Preheat oven to 325 Grease and flour pan bundt pan.

2. Sift together into a bowl, 2 1/4 C flour, baking soda, and salt. Stir in the zest. Put bowl aside.

3. Beat in a bowl, oil, honey until nice and light and creamy a couple min. Beat in the eggs one at a time. Then stir in the lemon juice. Then you alternate the yogurt and the flour into the oil mixture. Mix until it is all combined. Don't over mix.

4.Put the frozen berries in the blender and chopped them in small pieces. Then add 1/4 of remaining flour into the berries. (In the blender.) Fold into batter.

5. Pour the cake batter into the bundt pan. Bake in oven for 30-40 min., or when the toothpick comes clean, when you put it in the center of the cake. It should be a nice golden color. Don't over bake.

6. Place pan on wire cooling rack and cool 10 min in the pan. Then turn out on to the cooling rack. Let cool. Place on cake platter and sift powdered sugar on top. Enjoy!

Moist Old Fashioned Oatmeal Bars for Breakast

I have fond memories of making oatmeal cake when I was younger. It was fun to make and tasted so good. So I saw this recipe and got excited. I changed it to make healthier a lot less sugar, and another healthier thing was leaving off the frosting. :) I didn't even miss it. Oatmeal is such a wonderful grain. I think It is my favorite, and it is so good for you. :)

I had the thought this is like a bowl of oatmeal, It has all the great things that a bowl of oatmeal has in it. Just add some fruit, and a drink of milk, or a handful of nuts, and you have a complete meal. I actually added apples to it, so you get some fruit inside as well. It would make a healthy snack, or be in place of dessert. You could make it the night before, and it would be all ready to go. My daughter and grandson came over, and loved it. It is fun to have taste testers. It is very moist.

Ingredients:

1 C Oatmeal
1 1/2 C boiling water
1/3 C coconut oil
2/3 C honey
2 eggs
1 1/2 C whole grain flour
1/4 tsp salt
1 tsp vanilla
1 tsp baking soda
1 tsp cinnamon
1/4 C shredded coconut
1 small apple grated

Directions: Serves 12 or more

1. In a sauce pan boil water. Take off the heat pour in the oatmeal and let it sit for 15 min.

2. Cream oil, honey, and egg. Then add the oatmeal,flour, soda, cinnamon, salt, coconut and apple. Don't over mix.

3. Pour into a greased 9x13 pan. Bake at 325 for 20 to 25 min., or till done.

(You could add nuts, or another kind of fruit in there too.) Enjoy today, it will never be here again. :)

* Try these yummy Chocolate Oatmeal Bars
*Try these yummy Chocolate Peanut Butter Oatmeal Refrigerator Cookies
*Try these Moist Oatmeal Fruit Bars
*Try these Chewy Almond Butter Quinoa Bars

Multigrain Strawberry Banana Muffins

It was fun to get some glimpses of the royal wedding today. She looked beautiful! The elegant dress looked gorgeous on her. I love to be a part of romance. I think everyone enjoys it to different degrees. It brought back memories of watching Princess Diana get married. I remember enjoying watching that as well. At the time I wasn't married, but was looking forward to it in the next couple years. Now watching this wedding many years later, I am married, and enjoy the wedding with new insights. I love being married! It is wonderful to find someone that fills my life with so much happiness and joy. Watching this wedding, and others makes me think about my own marriage, and the day I got married. It also makes me think of ways I could be a better wife. Love is such an important part of each of our lives. It was a fun morning. The words keep coming to my mind, "Every girl is a princess" and I believe it! :)

Yesterday it was fun to try, yet another muffin. I was pleased with the result. I think I liked them even better this morning. It was fun to mix 5 different grains into them as well. It is nice when it can be healthy and taste good at the same time. I also read some good reminders on how to make better muffins.

Tips to improve your muffins:

1. Don't ever beat them with a mixer.
2. Fold the ingredients together. Stir around 20 times. The batter will till be lumpy.
3. Beat the wet ingredients separately in a separate bowl.
4. Using a cookie scoop works great for scooping the batter into the muffin pans. It helps to keep me from over stirring.
5. Avoid over baking them.
6. Remove them from the pan quickly after taking them out of the oven. Leaving them in the pan, they will continue to cook and dry the muffins out.
7. If you are adding frozen berries to your muffins, do not thaw them before adding them. They will be mushy.
8. Mixing the berries into the flour, before adding the wet ingredients helps to keep them from sinking to the bottom of the pan, and keeps them separated nicely.

Ingredients:

1/2 C coconut oil
1/2 C plain yogurt
2/3 C honey
2 tsp vanilla
3 large eggs
4 over ripe bananas mashed
1/4 C banana liquid
2 C strawberries fresh or frozen in small pieces or perserves
4 1/2 C whole grain flour or  mixed whole grains*
3 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Directions: made 46 small muffins Bake at 350

1. Place peeled bananas in a glass bowl. Cover it with plastic, and microwave for 5 min. Strain out liquid (which should be about 1/2 C). Pour the liquid into a saucepan. Boil the liquid until it equals 1/4 C. Set aside to cool.

2. In a medium sized bowl, beat with a wire whisk, eggs, honey, oil, vanilla, mashed bananas and liquid from bananas. Set aside.

3. Whisk in a separate bowl flour, baking powder, soda, salt, and cinnamon. Then gently fold in the strawberries until they are completely covered with flour.

4. Then fold in wet ingredients. Stir around 20 turns. The batter will be lumpy.

5. Scoop with cookie scoop into greased pan.

6. Bake 10 to 12 min if they are small muffins. Just till barely golden.


* (I ground 2 C spelt, 1 C kamut, 1/4 C buckwheat, 1/4 C amaranth, 1/4 C brown rice I had a small amount left over.)