Autumn Spice Oatmeal Apple Cake (Gluten Free)

 I hope that you are having a delightful Fall like we have. The colors are changing on the mountain. This yummy cake will be a delight to you and your family. We ate it warm and were in absolute in heaven. The cake could be eaten for a yummy breakfast as well. It could be enjoyed any season. 

Ingredients:
1 Cup Oatmeal
1 1/2 Cup boiling water
1/3 Cup  avocado oil or coconut oil 
3/4 Cup honey
2 eggs
1 1/2 Cup  almond flour or whole grain flour
1/4 tsp salt
1 tsp vanilla
1 tsp baking soda
1 1/2 tsp cinnamon

1/2 tsp nutmeg 

1/2 tsp cardamom *optional 
1/4 Cup shredded coconut
1 medium apple grated

Unsweetened applesauce 

Can of Real Whipped Cream 

Directions: Serves 12 or more

1. In a saucepan 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, nutmeg, cardamom, salt, coconut and apple. Don't over mix.

3. Pour into a greased 9x13 pan or 8x8 Bake at 325 for 20 to 25 min., or till done. Longer cooking time for 8x8 pan. 

4. Cut into squares. Add topping with apple sauce and a squirt of whip cream. Prepare for an amazing treat. Love this!!! 

(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

Healthy Chocolate Zucchini with added Veggies (Sweet potatoes and Avocado) Gluten free

 

 Happy August! This summer goes by way too fast for me such a beautiful time of year. If you would like me, I’m always trying to find more ways to incorporate vegetables into my diet. These little muffins fit the bill. I think the avocado added to it nice dimension of moistness to the muffin. You could throw in some chocolate chips for extra chocolate flavor. I especially liked them the second day after they had been stored in the fridge. The flavor was amazing. I like true muffins a little less sweet, but you may prefer a sweeter muffin and add a whole cup of honey. 

I hope you enjoy them like I have. 😉

2 Cups zucchini shredded

2 Cups sweet potatoes shredded

4 eggs

1 avocado mashed

2 Tablespoon lemon juice

2 teaspoons vanilla  

2/3 Cup honey or 1 cup for more sweetness

2 teaspoons cinnamon 

2 teaspoon baking soda

1/2 teaspoon salt

3 c oat flour or flour of choice

1/4 C cocoa powder 

* Optional 1/2 Cup mini dark chocolate chips

Preheat oven to 350. Makes 24 small muffins

Mix the wet ingredients together with a large spoon. (First 7 ingredients) Then stir in the dry ingredients just until completely moistened. Stir in chocolate chips if desired. Pour

prepared muffin cups. Place pan and preheated oven. 

Bake 12 to 15 minutes depending on your oven. 

Healthy Sweet Potato Muffins and health benefits of sweet potatoes (gluten free)

 

Sweet potato and oatmeal is such a classic, comforting combination. There is something uniquely cozy about the way cinnamon and roasted sweet potato fill a kitchen—it’s essentially "autumn in a tin," no matter what time of year it is.

Leaving the oats whole adds to the texture.  It transforms the muffin from a standard cake-like texture into something more substantial and "toasty," which pairs perfectly with the natural creaminess of the sweet potato.

Why this combination works so well:

• The Texture Balance: Sweet potatoes provide incredible moisture without needing excessive oil or butter. When you fold in whole rolled oats, they soak up just enough of that moisture to soften while still providing a satisfying, chewy bite.

• The Aroma: When sweet potato muffins bake, the natural sugars in the potato undergo a slight caramelization. When that hits the heat alongside spices like cinnamon, nutmeg, or ginger, it creates that rich, "warm" scent you mentioned.

• A "Slow-Burn" Snack: Since sweet potatoes are packed with complex carbohydrates and oats are high in fiber, these muffins offer a much steadier energy release than a typical flour-heavy blueberry or chocolate chip muffin.

A Quick Tip for the Best "Whole-Oat" Texture

If you find that your muffins ever get too moist (which can happen with very large sweet potatoes), you can lightly toast your whole oats in a dry pan for 3–5 minutes before adding them to the batter. This deepens the nutty flavor and ensures the oats stay distinct and textured rather than getting too soft.

Enjoy!

Ingredients

• 1 cup mashed sweet potatoes
• 1/4 cup olive oil or coconut oil
• 1/4 cup plain yogurt (you can use Greek)
• 2 Tablespoons almond milk
• 1 teaspoon vanilla 
• 1/3 cup maple syrup or 1/2 cup if you want sweeter or honey^
• 2 eggs
• 2 cups old fashioned oatmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 big teaspoon cinnamon
• 1/4 teaspoon of nutmeg *optional

1. Heat oven to 350 and prepare muffin tins with paper cups or spray with nonstick spray.

      2. In a large bowl stir together potatoes, oil, milk, vanilla, syrup and eggs. Stir until all combined.

      3.In a small bowl stir together, oatmeal, baking powder, baking soda, salt, cinnamon and nutmeg               until all combined.

 

      4. Stir in dry ingredients to wet ingredients until all combined. I sometimes like to let the mixture                sit for 5 to 10 minutes to let the flavors meld together. 

      5. Pour into prepared muffin tins bake about 15 minutes. 

      6. Take out of oven to cool and enjoy!

      7. Store in an airtight container in fridge or in freezer. 

           Health Benefits of Sweet potatoes

• Rich in vitamins A and C, promoting healthy vision and immune function.
• High in dietary fiber, aiding digestion and promoting gut health.
• Contains antioxidants that help combat oxidative stress and inflammation.
• Low glycemic index, making them a good option for blood sugar control.
• Packed with potassium, supporting heart health and regulating blood pressure.
• Versatile and easy to incorporate into various dishes for balanced nutrition.

Is this help

Nutty Collagen Bites

 I have enjoyed making these for the last month or so with different variations. Sometimes chocolate flavored or unflavored Vital protein. Both have been great. I just store them in the freezer in a glass covered freezer container or ziplock bag. Then I grab one or two out when I want a protein snack between meals. Goes great with an apple. 

You could use this brand of collagen or a brand you like better. I have done it with both flavors and has worked well with both. This brand has a good source of protein too

Recipe 

Ingredients 

1 cup of nut butter of your choosing 

2 Tbsp honey

8 Tablespoons of collagen powder or protein powder 

2 tablespoons chia *optional 

Directions 

1. Put all ingredients in a small bowl. Stir until all mixed together. I sometimes knead together with my hands. (If needed add more collagen to get desired consistency.)

2. Roll into small balls. Place in freezer air tight container or ziplock. Place in freezer. 

3. Take out and eat when you need a nice protein snack. 

Enjoy!

Pumpkin Chocolate Chip Bunt-let (Gluten free)

Happy Fall! It is a wonderful time of year to enjoy pumpkin. I called my daughter yesterday and she was making pumpkin bread. It was a rainy day. It was on my mind too. What can I make with pumpkin. I must admit. I enjoy pumpkin all year. It isn't just for Fall in my eyes. I was telling my daughter- in-law she should make pumpkin chocolate chip cookies today.  I have gotten smarter through the years to buy a supply of pumpkin when it goes on sale. :)  I learned from my experience of going to the store and having them out of pumpkin during the Fall season. That was sad. :(

My family our fans of these cute little bunt-lets. They are so fun to make. I found an awesome pan here . It is so easy to use and they come out so easily. I opted to make these today with just a light sprinkle of powdered sugar. They were so delicious. Full of flavor and they tasted so good warm. The recipe could be made into muffins or a small 8X8 cake. I made it gluten free you could also make it with regular flour.  Happy baking.

Ingredients: Heat oven to 350  Makes 6 buntlets

1/2 Cup Canned Pumpkin

1 Tablespoon Vinegar

1/4 Cup Water

3 Tablespoons Oil (Grape seed Or oil of choice)

1 egg

1 teaspoon Vanilla extract

1 Cup Almond Flour

1/2 Cup BobRed Mill gluten free flour or regular flour

1/2 Cup coconut sugar or Sugar of choice

1 Tablespoon Pumpkin Spice seasoning

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 mini chocolate chips (Optional)

powdered sugar for topping

1. In a small bowl pour in first 6 ingredients. Whisk for a couple minutes and let sit. 

2. In another small bowl pour in flours, sugar, pumpkin spice, baking soda, baking powder and salt. Whisk until all combined.

3. Pour liquid into dry ingredients. Mix until just combined. Don't over stir. Fold in the chocolate chips. 

4. Spray non stick cooking spray on pan of choice. 

5. Pour batter into pan. (Bunt-let, muffin or 8X8 Square)

6. Bake approximately 20 min.  

7. Tip over pan on to cooling rack. 

8. Dust with powdered sugar and Enjoy every bite. 

9. Store leftovers in airtight container. They can be frozen.