Orange Chia Muffins

I have been in the mood for cooking big time these last few days!  Maybe it's because it's Spring?!  I am loving my DoTERRA oils and using them in my cooking.  Wild Orange is an inexpensive oil and adds a ton of flavor to shakes, juices, syrups, muffins, cookies, etc!  These muffins were created by me today!  Usually I modify existing recipes but this one was all me.  I was thrilled at how they turned out.  I hope you try them and let me know what you think :)  I wish I could have you all over for brunch, because to me the best part is watching people enjoy something healthy, made by me.  It brings me lots of JOY!

Orange Chia Muffins

3/4 cup fresh orange juice

1 1/2 tablespoons chia seeds

1 1/2 cups spelt flour

1 cup rolled oats

1/2 teaspoon salt

1/2 teaspoon soda

2 teaspoons baking powder

1/3 cup honey or agave

1/4 cup coconut oil

5 drops wild orange essential oil

Crumb Topping (optional)

1/4 cup spelt flour

1/4 cup oats

1/4 cup organic sugar

grated rind of one orange

1/4 cup coconut oil

Preheat oven to 400.  Combine the orange juice and chia seeds and set aside for about 15 minutes. In a large bowl combine spelt flour, rolled oats, salt, soda and baking powder.  Mix well.  Add honey/agave, coconut oil, wild orange oil and orange juice chia mixture.  Quickly mix well.  Do not over mix!  If using crumb topping prepare by mixing all ingredients together until crumbly.  Spoon muffin batter into a stainless steel muffin tins that have been sprayed with nonstick spray.  Sprinkle the crumb topping on top and bake muffins for 15-20 minutes or until tops are a little crispy and muffins are slightly browning. Remove from oven and let cool slightly.  Enjoy!!

Yield: 12 large muffins

Gluten Free Blender Pancakes

This recipe is so easy and I make it almost every day.  My almost 3 year old eats them all day long.  The best part is they are made with alkaline grains and therefore are pretty darn guilt free!  They could easily be saved and put in the toaster to heat up and/or used for sandwiches at lunch time.  It is a wonderful treat for those who have to avoid gluten and miss bread.  I love the simplicity of it in that I don't have to use all of the special gluten free flours required to make gluten free bread.  I hope you enjoy!

Gluten Free Blender Pancakes

1/2 cup millet (whole grain)

1/2 cup buckwheat (whole grain)

1 cup almond milk or water

*Blend for at least a minute or two.

Add:

1 Tablespoon ground Flax (optional)

1 Tablespoon oil

1 Tablespoon honey/agave

1/4 teaspoon salt

3 teaspoons aluminum free baking powder

Blend only until combined.  Do not over blend!  Let the batter rise for a minute before cooking.

*If you are using a high speed blender like the Vitamix, you will need to blend on a lower speed and for a shorter duration, or the texture of your pancakes may be more flat.  I like using a regular blender...the texture and taste is so much better.

*Another note...I have a friend who is allergic to buckwheat...if for any reason you cannot use the grains listed above, try another.  I have used all millet before, my pancakes do tend to be more crumbly, but it still works.  Quinoa flour is very bitter and I do not use it.  Brown rice works as well, but again, it can be more crumbly.  If you can find a gluten free oat, then that would work very well too.  I really like the buckwheat and millet combination.  The flavor and texture of the pancake is the best!  

 Wait for the bubbles to pop before flipping.

 Buckwheat

 Below: Millet (I always confuse it with Quinoa, they look similar)

 I love coconut oil and mashed banana with honey drizzled on top!

Pumpkin Waffles With Apple Cinnamon Syrup

Today is Dan's 40th birthday!  I wanted to make something extra special and decided to try a new recipe, Pumpkin Waffles.  This recipe belongs to Isa Moskowitz from Post Punk Kitchen.  Her website is found on the right hand side of my blog.  I have tried a few of her recipes and LOVE them!  I made a few slight modifications.  As for the syrup, I got this recipe off of Pinterest as something I wanted to modify Vegan style.  It worked wonderfully!!!!  We scarfed these this morning!  They were so amazing!  I hope you make them soon and leave me a comment as to how you liked them.  They were Christmas morning to me and perfect for Fall.  Enjoy!!!

Pumpkin Waffles With Apple Cinnamon Syrup

Adapted from Isa Moskowitz

2 1/2 cups whole wheat flour

1 tablespoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice (optional, add more cinnamon)

1 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon cloves

2 cups almond milk

1/2 cup water

1 15-ounce can pureed pumpkin

1/4 cup oil

1/3 cup brown sugar

2 teaspoons vanilla extract

For Syrup

1/2 cup organic sugar
1/2 cup brown sugar

1 cup fresh apple juice

1/4 cup lemon juice

1 1/2 teaspoons cinnamon

2 tablespoons coconut oil

1 tablespoon cornstarch

In a medium saucepan, combine all ingredients for the syrup and whisk until well combined, then turn to medium heat and bring to a boil.  Turn off and leave on burner.  

In a large mixing bowl, combine all dry ingredients for the waffles. Mix well.  In the center, create a well and mix wet ingredients.  Mix all together quickly, then let sit for 5 minutes.  Do not over mix!

These waffles do take several minutes to cook in your waffle iron.  They taste good well done with crispy edges!

Easy Granola

I don't know about you but getting away from boxed cereal can be difficult.  We eat lots of different hot cereal, most of which I will post over time...things like oatmeal, mighty tasty, 9 grain, and quinoa.  However, sometimes, as a Mom, you just want something quick!  I make this up about once a week and it usually lasts.    I encourage my kids to take 1/4 cup dry granola and add fruit, raisins, flax and almond milk.  It fills them up! If your kids are used to eating 1 cup of cereal, beware of eating 1  cup of granola!  It expands in your stomach and is just too much!  Start small and have more if hungry!  Hope you enjoy this simple recipe my sister-in-law gave to me years ago.

Easy Granola

12 cups rolled oats

1 teaspoon salt (optional)

1 cup honey or agave

1 cup canola or coconut oil

1 cup warm water

Heat your oven to 300 degrees.  In a very large bowl, combine oats and salt.  Mix very well.  In a quart jar or measuring cup, combine the honey or agave, oil and water; mix well.  Pour over the oat/salt mixture and using a large spoon, keep mixing until all the oats are wet.  Take two large cookie sheets and line them with parchment (a must, less sticking!).   Split the mixture between the two and spread to edges.  Make sure you oven racks are not too low.  Place both cookie sheets in the oven.  Bake for 30 minutes, switch the pans, mixing each cookie sheet a little.  Bake another 30 minutes.  Remove from oven and let cool.  Stores well for a few weeks!