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Healthy Spelt Flour Pancakes

· 1 Comment

Spelt Flour Pancakes are a super tasty and healthy way to start the day! Made with simple, wholesome ingredients, these pancakes are a delicious way to incorporate spelt flour in your recipe repertoire (so are my Chocolate Chunk Spelt Cookies!). I love how fluffy and tender they are. Scroll down on this blog post for tips on how to get the fluffiest pancakes.

I’ve been making a lot of healthy pancakes for my family lately because I’ve been swapping back and forth between testing this recipe and testing my recipe for Oat Flour Pancakes. My breakfast food loving boys have been thrilled. They’ll take pancakes for breakfast, lunch or dinner.

Do you need your weekday breakfast to be fast and mess-free? Try making several batches of these pancakes ahead of time. Freeze them in freezer-safe bags after they’ve totally cooled. For breakfast, pop them in the toaster to warm them up and you have a delicious, satisfying, healthy breakfast all week long.

For this recipe you’ll need: whole spelt flour, buttermilk, eggs, butter, maple syrup, cinnamon, salt, baking powder, and baking soda.

Frequently Asked Questions About Spelt Flour

Why is spelt flour better for you?

Spelt is an ancient grain. It hasn’t undergone the level of hybridization of modern wheat. Spelt contains higher amounts of protein and fibre and provides significant amounts of important nutrients like manganese, niacin, copper and phosphorus.  Some individuals who struggle to digest common wheat find spelt to be highly digestible. One reason for that could be that the gluten in spelt is water-soluble whereas the gluten in common wheat is not.

Is spelt flour gluten free?

No, spelt is not a gluten-free flour. It is not suitable for individuals with Celiac disease. It may be tolerated by individuals with mild gluten intolerance because it contains less gluten than modern wheat. Spelt is considered to be easier to digest than modern wheat for most people.

How to Make Healthy Spelt Flour Pancakes

In a medium-sized bowl, whisk together all the dry ingredients until thoroughly combined.

In a separate medium-sized bowl, whisk together the buttermilk, egg yolks (reserve egg whites in another bowl), melted and cooled butter and maple syrup.

Stir dry ingredients into the wet ingredients until just combined. Don’t overmix.

In a medium-sized bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the pancake batter.

Note: I have made this recipe by doing this folded-in egg white trick and also just adding eggs normally. Both ways are delicious. The egg white trick just makes for fluffier pancakes.

Preheat the oven to 200 degrees F. Use the oven as a warmer for the cooked pancakes.

Warm 1 tbsp. of butter or oil in a pan on medium heat and wait until the pan preheats. Using a ⅓ cup measure, pour pancake batter into the pan. Flip when you see little bubbles form on the top of the pancake and the outside edges are starting to set. Flip the pancakes and cook for about a minute on the other side.

Once cooked, place the pancakes on a sheet tray in your preheated oven to keep them warm. Continue the process until all the batter has been used. Enjoy!

4 Tips for Making Incredibly Fluffy Pancakes

  • Using fresh baking powder is very important if you want fluffy pancakes. My recommendation is to buy a small container of baking powder and use it within 3-6 months. If your baking powder or baking soda has been in your cupboard for longer than 6 months, it's lost most of its effectiveness.
  • Don’t over mix the batter. Overmixing can cause gluten development which will make pancakes dense and chewy.
  • In this recipe you have the option of separating egg whites from the yolks and whipping them into soft peaks to fold into the pancake batter. This creates incredibly light and fluffy pancakes! It’s similar to the technique used to make soufflés.
  • Ideally, only flip the pancakes once. You can knock the air out of them by flipping them multiple times.

Delicious Pancake Toppings:

  • Fresh or frozen berries
  • Peanut butter, almond butter or Nutella 
  • Whipped cream 
  • Bananas
  • Chopped nuts 
  • Jam– raspberry, blueberry, strawberry
  • Apple Butter
  • Maple Cream Cheese syrup (click to see recipe)
  • Cinnamon Apple Topping (see recipe below)

More Recipes to Enjoy Around the Table

Spelt Chocolate Chunk Cookies on cutting board.

Spelt Flour Chocolate Chunk Cookies

This is one of my favourite spelt chocolate chunk cookie recipes! They are chewy and delightfully chocolatey. These cookies taste delicious and feel indulgent all while being made with healthier ingredients like coconut sugar and spelt flour. I know you’re going to love them!

Healthy Cinnamon Buns in a dutch oven before being put into the oven.

Healthy Spelt Flour Cinnamon Buns

These healthy spelt cinnamon buns are unique with the hint of orange in the filling and the icing. They are satisfying but not overly sweet and you still feel great after eating them.

Double Chocolate Banana Bread stacked on it's side on a cutting board.

Spelt Flour Double Chocolate Banana Bread

I present to you a banana bread recipe for the chocolate lover. Satisfy those chocolate cravings and enjoy all the comfort that banana bread is famous for with Double Chocolate Banana Bread.

Healthy Spelt Flour Pancakes

spelt flour pancakes with apple cinnamon topping and maple syrup sitting on a plate

Healthy Spelt Flour Pancakes

Christy Faber
Spelt Flour Pancakes are a tasty and healthy way to start the day! Made with simple, wholesome ingredients, these pancakes are a delicious way to incorporate spelt flour in your recipe repertoire. I love how fluffy and tender they are.
5 from 2 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 10 pancakes
Calories 124 kcal

Ingredients
  

Dry Ingredients

  • 1 ¼ cup whole spelt flour
  • 3 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ tsp ground cinnamon

Wet Ingredients

  • 1 cup buttermilk
  • 2 large eggs egg whites separated from the yolks and whipped
  • 2 tbsp melted butter
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract optional

For The Cinnamon Apple Topping

  • 1 medium-sized apple skin left on
  • ¼ tsp ground cinnamon
  • pinch ground nutmeg
  • 2 tbsp pure maple syrup

Instructions
 

For The Pancakes:

  • In a medium-sized bowl, whisk together all the dry ingredients until thoroughly combined.
  • In a separate medium sized bowl, whisk together the buttermilk, egg yolks (reserve egg whites in another bowl), melted and cooled butter and maple syrup.
  • Stir dry ingredients into the wet ingredients until just combined. Don’t overmix.
  • In a medium-sized bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the pancake batter.
  • Note: I have made this recipe by doing this folded in egg white trick and also just adding eggs normally. Both ways are delicious. The egg white trick just makes for fluffier pancakes.
  • Preheat the oven to 200 degrees F. Use the oven as a warmer for the cooked pancakes.
  • Warm 1 tbsp. of butter or oil in a pan on medium heat and wait until the pan preheats. Using a ⅓ cup measure, pour pancake batter into the pan. Flip when you see little bubbles form on the top of the pancake and the outside edges are starting to set. Flip the pancakes and cook for about a minute on the other side.
  • Once cooked, place the pancakes on a sheet tray in your preheated oven to keep them warm. Continue the process until all the batter has been used. Enjoy!

For The Cinnamon Apple Topping

  • Leaving the skin on, chop an apple into small pieces. Stir in cinnamon and nutmeg and maple syrup until the apples are evenly coated.
  • Melt 2 tablespoon of butter in a skillet. Add the apples and cook until softened and lightly caramelized.

Notes

  • If you don’t have buttermilk in your fridge you can make your own buttermilk easily at home. You just need regular milk and either lemon juice or vinegar. Check out this post for instructions.
  • Make sure your pan is properly preheated before you pour your first pancake into it.
 

Nutrition

Calories: 124kcal
Tried this recipe?Let us know how it was!

If you make these Spelt Flour Pancakes please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Buying Farm Fresh Eggs; A City Girl's Guide

· 2 Comments

Guest writer: Meg Lowrie

My first experience eating farm fresh eggs was when I received a dozen of them from a dinner guest—a thoughtful gesture as he had collected the eggs from the nests of his family’s chickens that afternoon. He told me they didn’t need to be refrigerated which was fascinating and as a visual person, I delighted in the varying shades and speckles of each egg.

 A seed was planted in my easily romanced heart that farm fresh eggs was a charming lifestyle ideal.

Learning that farm fresh eggs have more of the good stuff—such as omega-3’s and Vitamins A, D, and E in their richer yellow yolk— made this desire to change our family’s egg source deepen.

Sometimes seeds take a while to grow—so it’s about 7 years later now that my husband and I together decided, this is the year we follow through on our desire to change out our store-bought eggs for farm fresh. Here are some answers to questions that I also had:

Frequently Asked Questions About Farm Fresh Eggs

How long do farm fresh eggs last?

You can keep farm fresh eggs in the fridge for 3-5 weeks. And farm fresh eggs can last up to one year in your freezer. To maintain their quality, keep them away from the door of the fridge. 

How long are farm fresh eggs good for?

Farm fresh eggs are best consumed in the first few days but are good for up to 5 weeks if you store them in the fridge. Because farm fresh eggs are quite similar to store-bought eggs, you can treat them similarly.

Do farm fresh eggs need to be refrigerated?

After two weeks. Unlike store bought eggs, farm-fresh eggs can last up to 2 weeks before they need to be refrigerated. To last the longest, they must be unwashed with their bloom intact.

How do you wash farm fresh eggs?

Wash farm fresh eggs with warm water, at least 90 degrees Fahrenheit. Don’t soak them as this can encourage contamination. If you do wash farm fresh eggs, you must dry them immediately and store them in the fridge so bacteria doesn't have a chance to grow.

What are common farm fresh eggs prices?

I found around $5 dollars for a dozen to be common, but always cash! Make sure to keep some cash in your car so you’re ready for a roadside egg stand.

Three-Step Process for starting a new farm-fresh egg purchasing habit:

First: I inquired on my local Facebook neighbour page.

A simple, “hello, where do you purchase your farm fresh eggs? Thanks for the tips!” (along with a photo as I find that helps increase visibility) I received MANY helpful responses. 

I got 18 different options within 42+ comments on my post. 

Some of the responses that stood out for me were: 

  1. “____has the best eggs I’ve ever had. Her chickens are so loved and cared for.” And then the tagged egg friend replied, "I can tell you the name of the chicken that laid each and every egg.”  I find that charming!
  2. Receiving confirmation that my local farmers' market has a stand that carries farm fresh eggs was so helpful to me.  Further lifestyle goals for this city girl include local honey, free range meat, organic veggies—oh my!
  3. One of the posters let me know that they sell eggs from their front yard, at $5.00 a dozen (a great price I’m finding!) And it’s right close to where my in laws live in town which means less friction as I develop my new habit since I'm already driving that way.
  4. “Our little ones run the (farm fresh eggs) business.” This is giving me lemonade stand vibes, and I’m delighted.

Some other responses were just encouraging me with how great it was to support local and others were joining me in my interest in taking this step or learning about the benefits of farm fresh eggs for the first time. It was a really positive experience. Farm fresh egg people are just good people. Joining their ranks! 

Second: You generally need another habit to make farm fresh eggs regularly happen —getting money out from the bank! I am making sure to keep $5-10 in my vehicle so that when I see a road sign that is advertising eggs I can stop and feel prepared! I’m finding that $5-7 per dozen is what you should expect to pay with $5 being most common. Most egg purchasing opportunities have a trust system where you take the eggs and leave money in a jar. 

Third: You need to believe that this change is worthwhile to make it a priority. If it's important to you, make small new habits to support and guide your new way of purchasing eggs.  Thoughtfully purchased food helps foster your intention to slow down around the table.

I would love to know--do you and your loved ones regularly enjoy farm fresh eggs? If not, what draws you to consider making this change? I would love to hear from you!

Recipes to try that are full of eggs!

Healthy Oat Flour Banana Pancakes

· 2 Comments

These Oat Flour Banana Pancakes are a super tasty and healthy way to start the day! Oat Flour Pancakes are made with simple wholesome ingredients. They contain no white sugar but are naturally sweetened with ripe bananas.

All the ingredients are mixed up in a blender making these pancakes quick and easy to make. I can do it with three children in my care at 7 a.m. so that’s always a great indicator of how easy a recipe is! You can add my chocolate cream cheese topping or explore the other ideas I list in that post to make these pancakes extra special!

Do you need breakfast to be fast and mess-free for your busy lifestyle? Try making several batches of these pancakes ahead of time. Freeze them in freezer-safe bags after they’ve totally cooled. For breakfast, pop them in the toaster to warm them up and you have a delicious, satisfying, healthy breakfast all week long.

For this recipe you’ll need: large flake oats, bananas, eggs, milk (dairy-free if desired), baking powder, cinnamon, salt.

I grew up having peanut butter on my pancakes. My mom thought it was a good idea to serve pancakes with a thick spread of all-natural peanut butter when we were growing up just to up the protein content of our breakfast and keep us full for longer. I’ve known no other way. I love peanut butter on my pancakes. If you’ve never tried it, you should! Here are some more delicious topping ideas.

Delicious Pancake Toppings

  • Fresh or frozen berries
  • Peanut butter, almond butter or Nutella 
  • Whipped cream 
  • Bananas
  • Chopped nuts 
  • Jam-- raspberry, blueberry, strawberry
  • Apple Butter
  • Maple Cream Cheese syrup (see recipe)

Frequently Asked Questions About Oat Flour Pancakes

Is Oat Flour The Same as Ground Oats?

Yes, it is! Oat flour is super finely ground oats. It’s easy to make oat flour at home!

How Do I Make Oat Flour At Home?

To make oat flour, simply measure out the amount of oats you’d like to use and blitz them up finely in a blender. Continue to pulse the oats until you have a fine flour.  It’s very simple and a great way to save some money. You can make oat flour in small batches at home or you can turn a whole bag of oats into oat flour to have ready for future baking.

What Else Can I Make with Oat Flour?

  1. Oat Flour and Buckwheat Chocolate Muffins
  2. Oat Flour Peppermint Crinkle Cookies
  3. Oat Flour Matcha Crinkle Cookies
  4. Oat Flour Brownies
  5. 44 Oat Flour Recipes
  6. Oat Flour Pancakes

Are Oat Flour Pancakes Healthy?

Oat flour pancakes can be healthier than a lot of other recipes. Here are some reasons that these oat flour pancakes are healthy. 

-This recipe is sweetened with only bananas and doesn’t contain any white sugar.

-This recipe contains 3 eggs providing lots of protein. 

- This recipe is completely flourless and instead uses ground-up oats. Oats have no naturally occurring gluten and are rich in B vitamins. 

- Eating these pancakes is like starting your day with a bowl of oatmeal but in a different format. A fun way to mix it up!

How to Make Oat Flour Banana Pancakes

  • Put all ingredients in a blender and blend together until very smooth. The batter will be thick.
  • Preheat the oven to 200 degrees F. Use the oven as a warmer for the cooked pancakes.
  • Warm 1 tbsp. of butter or oil in a pan on medium heat and wait until the pan preheats. Using a ⅓ cup measure, pour pancake batter into the pan. Flip when you see little bubbles form on the top of the pancake and the outside edges are starting to set. Flip the pancakes and cook for about a minute on the other side.
  • Once cooked, place the pancakes on a sheet tray in your preheated oven to keep them warm. Continue the process until all the batter has been used.
  •  It may be necessary to add more milk to the batter as you go because the batter thickens up as it sits. This recipe makes 8-10 pancakes depending on their size. Enjoy! 

Tips for Making Oat Flour Pancakes

  • If you are eating gluten free, check that the oats you’re using are certified gluten free. Some oats are processed in a facility that also processes products containing gluten.
  • I made a batch of maple cream cheese syrup to pour over these pancakes and it's so delicious. You should try it!
  • The milk can be swapped for any non-dairy option.  I choose to use goat milk.
  • Wash everything right away because when oat flour batter dries up it sticks to everything like cement.

More Recipes to Enjoy Around the Table

Peanut Butter Energy Balls

These no-bake Peanut Butter Oatmeal Energy Balls are the perfect yummy treat. Nourishing and energizing, they provide fuel for a busy person.  Oats, unsweetened shredded coconut and ground flaxseed are held together with sticky natural peanut butter and coconut oil.

Gluten-Free Buckwheat Flour Brownies

These gluten-free buckwheat flour brownies are fudgy and chocolatey. They really call for a tall glass of ice-cold milk.

Chocolate Cream Cheese Crepe Filling and banana on chocolate buckwheat crepes.
Chocolate Cream Cheese Crepe Filling is great with bananas on buckwheat chocolate crepes!

Chocolate Buckwheat Crepes

Introducing… the perfect gluten-free chocolate dessert crepe! These chocolate buckwheat crepes are so easy to make. 

Oat Flour Banana Pancakes

a close up shot of oat flour banana pancakes with a drizzle of maple cream cheese syrup and topped with bananas and pecans

Oat Flour Banana Pancakes

Christy Faber
These Oat Flour Banana Pancakes are a super tasty and healthy way to start the day! Oat Flour Pancakes are made with simple wholesome ingredients. All the ingredients are mixed up in a blender making these pancakes quick and easy to make.
5 from 2 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 pancakes
Calories 212 kcal

Equipment

  • 1 Blender

Ingredients
  

  • 2 ¼ cup oats
  • 1 cup mashed banana overripe
  • 3 large eggs
  • ½ cup whole milk or non-dairy milk of choice
  • 2 ½ tsp baking powder
  • ¾ tsp ground cinnamon
  • ¼ tsp salt
  • 2 tbsp melted butter
  • 1 tsp pure vanilla extract optional

For Maple Cream Cheese Syrup

  • 4 oz cream cheese softened
  • ½ cup pure maple syrup

Instructions
 

  • Put all ingredients in a blender and blend together until very smooth. The batter will be thick.
  • Preheat the oven to 200 degrees F. Use the oven as a warmer for the cooked pancakes.
  • Warm 1 tbsp. of butter or oil in a pan on medium heat and wait until the pan preheats. Using a ⅓ cup measure, pour pancake batter into the pan. Flip when you see little bubbles form on the top of the pancake and the outside edges are starting to set. Flip the pancakes and cook for about a minute on the other side.
  • Once cooked, place the pancakes on a sheet tray in your preheated oven to keep them warm. Continue the process until all the batter has been used.
  •  It may be necessary to add more milk to the batter as you go because the batter thickens up as it sits. This recipe makes 8-10 pancakes depending on their size. Enjoy! 

To Make The Maple Cream Cheese Syrup

  • Whisk together softened cream cheese and maple syrup until smooth and creamy.
  • Put the syrup in an oven safe vessel and warm in the oven along with the pancakes. If your mixture has lumps in it, heat it in a small saucepan over low heat on the stove to melt the cream cheese. Whisk until smooth.

Nutrition

Calories: 212kcal
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Matcha Protein Shake

· 3 Comments

This Matcha Protein Shake recipe is thick and creamy, providing lots of protein and an abundance of nutrients to keep you full and satisfied. This recipe has a great balance of matcha flavour with the creamy consistency of a milk shake.

Matcha Protein Shake is quick to make for a healthy breakfast, midday pick-me-up, or after-workout drink. If you want to try more after-workout drinks, you can try my Strawberry Cottage Cheese Smoothie. The caffeine content in matcha makes this a great option anytime you need some extra energy. If you want to try another matcha recipe, try my Matcha Tea Crinkle Cookies.

Matcha has increased in popularity in North America both for its health benefits and for its delicious taste. Matcha is known for providing a steadier energy release than coffee which prevents you from experiencing caffeine jitters. Matcha has an abundance of phytonutrients, antioxidants and polyphenols and is an excellent source of the amino acid l-theanine. L-theanine is known for increasing mental focus, promoting relaxation and easing stress. I also have a recipe on my blog for Gluten Free Matcha Crinkle Cookies. If you are a true matcha lover, you should try them.  

For this recipe, you’ll need ice cubes, a scoop of vanilla protein powder of your choice, any kind of milk, half a banana and matcha powder with an option to add spinach and/or maple syrup if you wish. I hope you love it! 

Some Healthy Smoothie Add Ins:

  • Open up a probiotics capsule and pour contents into the smoothie before blending.
  • Add a drop of vitamin D to your smoothie.
  • Sneak more greens into your smoothie like kale or chard.
  • Add some ground flaxseed, chia, hemp or avocado to your smoothie for some extra healthy fats.
  • Add sunflower lecithin for its health benefits and also to thicken your smoothie
  • Swap out milk for yogurt, kefir or greek yogurt for increased digestibility. It will make your smoothie more tart tasting but some prefer that!
  • Another digestion booster is aloe vera juice. I purchase the debittered kind that truly tastes just like water. Adding a splash to your smoothie is a great way to remember to take it.

How to Make Matcha Tea Protein Smoothie

Add ice cubes, vanilla protein powder, matcha tea powder, milk, banana, spinach and maple syrup to a blender and blitz until smooth. Enjoy!

Tips for Making Matcha Protein Smoothie

  • Buy extra bananas when you go grocery shopping for the purpose of freezing for smoothies
  • Use ceremonial grade matcha if you can. It’s the highest quality of matcha you can buy.

More Recipes to Enjoy Around the Table

Tahini Hot Chocolate

Tahini Hot Chocolate is almost as quick to make as hot chocolate from a mix.  Simply warm your milk of choice in a sauce pan and add in unsweetened cocoa powder, maple syrup, a pinch of sea salt and tahini. Warm it all together and enjoy.

Chana Masala

You need this easy Chana Masala recipe in your life! Chana Masala is a flavour-packed, delicious and nutritious meal. Chana Masala is actually my favourite inexpensive, convenient and easy weekday dinner recipe to make.

Sugar Free Granola

This High Protein Granola recipe is completely sugar-free, held together with whipped egg whites and deliciously spiced with ginger and cinnamon.

Matcha Protein Shake

a glass of matcha protein shake on table with a dark background

Matcha Protein Shake

Christy Faber
This Matcha Protein Shake recipe is thick and creamy and provides lots of protein and an abundance of nutrients to keep you full and satisfied. It has a great balance of matcha flavour and has the creamy consistency of a milk shake.
This recipe is quick to make for a healthy breakfast, midday pick-me-up or after workout drink. The caffeine content in matcha makes this a great option for anytime you need some extra energy. If you want to try another matcha recipe, try Matcha Tea Crinkle Cookies. 
5 from 3 votes
Print Recipe Pin Recipe Save
Prep Time 5 minutes
Course Breakfast, Snack
Cuisine American
Servings 1 smoothie
Calories 251 kcal

Equipment

  • 1 Blender

Ingredients
  

  • 5 regular ice cubes
  • 1 scoop vanilla protein powder whey protein or vegan protein of your choice
  • ½ cup whole milk dairy free if desired
  • half a banana
  • 1 ½ tsp matcha tea powder
  • small handful of spinach Optional, gives a lovely green colour
  • 1 tsp maple syrup Optional, if you like it a little sweeter

Instructions
 

  • Add icecubes, vanilla protein powder, matcha tea powder, milk, banana, spinach and maple syrup to a blender and blitz until smooth. Enjoy!

Nutrition

Calories: 251kcal
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘til next time,

Christy

Sunflower Seed Butter Cookies

· Leave a Comment

These Sunflower Seed Butter Cookies are packed with nutritious ingredients like rolled oats, raw sunflower seeds, shredded coconut, ground flaxseed and of course, the star ingredient- sunflower seed butter. These soft and chewy cookies are a great allergy-friendly option making them a perfect choice to bring along to peanut-free locations or to send with your kids to school.

Enhance your weekend breakfast by enjoying one of these nutritious cookies alongside a delicious stovetop moka pot latte, a comforting mugful of tahini hot chocolate, or a protein-packed custard drink.

If you want another sunflower seed recipe, you'll love my recipe for Chili lime Sunflower Seed Dip it's subtly sweet from the hidden carrots and tangy and delicious!

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Why You'll Love These Cookies

  • They're packed with nutritious ingredients
  • Nut allergy friendly
  • Can be customized to add in your favorite cookie mix-ins
  • Great for school lunches!
  • Naturally sweetened with coconut sugar
  • Options to use either all-purpose flour or spelt flour
  • Freezer friendly
  • No wait time -- this dough doesn't require chilling

Ingredients

  • Flour - all purpose flour or spelt flour can be chosen for this recipe
  • Oats - rolled oats (also called old fashioned oats) are best
  • Ground flaxseed - brown or golden flax are both great options
  • Shredded coconut - be sure to choose unsweetened shredded coconut
  • Sunflower seeds - you can swap the sunflower seeds for of your favorite cookie mix ins like chopped dates or walnuts for example
  • Cinnamon - I recommend Ceylon cinnamon
  • Baking soda - sometimes a reaction can occur between sunbutter and baking soda to turn the cookies green but I have never had that happen to me with this recipe
  • Sea salt
  • Butter - softened
  • Coconut sugar - or swap for maple sugar or brown sugar if you prefer
  • Eggs
  • Sunflower seed butter - choose a smooth and unsweetened one or make your own at home!
  • Chocolate chips - choose dairy free chocolate chips or sugar free chips if desired

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

  • Swap the coconut sugar for brown sugar if you prefer
  • You can swap the sunbutter for any nut and seed butter such as peanut butter, almond butter, cashew butter or tahini.
  • You can swap the ⅓ cup of sunflower seeds for any other mix ins of your choice such as chopped dates, dried fruit, chopped walnuts or pecans or pumpkin seeds.
  • Omit the chocolate chips and replace with raisins for an oatmeal raisin cookie.
  • You can also swap the semi sweet chocolate chips for chopped dark chocolate or sugar free chips that are sweetened with either dates or stevia.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Sunbutter Cookies

Here are the step-by-step instructions to make this recipe.

Step 1: Preheat the oven and mix dry ingredients.

Preheat the oven to 350 degrees F and prepare two cookie sheets with parchment paper.

In a large mixing bowl combine the flour, oats, flaxseed, shredded coconut, sunflower seeds, baking soda, cinnamon and sea salt. Whisk together thoroughly.

Step 2: Cream butter and sugar and add the remaining wet ingredients.

In a separate medium sized bowl, cream together the softened butter and sugar for several minutes until the butter is light and fluffy.

Whisk in room temperature eggs one at a time and then stir in the sunflower seed butter.

Step 3: Combine wet and dry ingredients.

Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips.

Step 4: Roll cookie dough balls.

Roll 2 tablespoon of cookie dough into balls and place on the baking sheet. Flatten the dough balls with the palm of your hand. If desired, top with a few extra chocolate chips and a sprinkle of raw sunflower seeds.

Step 5: Bake the cookies.

Bake for 7-10 minutes. (Bake for around 7 minutes for softer cookies.) Allow the cookies to cool slightly and enjoy!

Expert Tips

  • When you purchase sunflower seed butter, check the ingredients to make sure you buy a jar that has no added sugar.
  • Cream the butter and sugar thoroughly for a more tender cookie.
  • Do not overmix the dough: Once the wet and dry ingredients are combined, mix the dough until just combined.
  • Gently flatten the dough balls with the palm of your hand before baking. This helps the cookies spread and bake evenly.
  • If you like soft cookies, then pull them out of the oven right at or just before the 8 minute mark. They will be crisp and set on the edges but still soft in the center.
  • If you want to swap the sunflower seed butter for another nut or seed butter you can. Try cashew butter, almond butter, or tahini!
  • This is a great recipe for children to help with because there are so many dry ingredients that need to be measured and poured and mixed. My children also love flattening out the cookie dough balls before baking and adding a few chocolate chips to the top of each cookie.

Recipe FAQs

Can I make sunflower seed butter at home?

Absolutely! If you have a high-powered blender or food processor at home it’s easy to make your own. The blog Chelsea Joy Eats has a helpful post on making your own at home.

Where can I buy sunflower seed butter?

In my local grocery store, sunflower seed butter can be found in the health food section among the other nut and seed butters. It’s not in the peanut butter, honey, jam section, but only in the health food area.

If sunflower seed butter okay for peanut allergies?

Sunflower seed butter can be a good alternative for those with peanut allergies. Just ensure that the sunflower seed butter you purchase is certified peanut-free.

Storage

Room Temperature

Store cooled cookies in an airtight container at room temperature for 3-4 days.

Freezer

For longer-term storage, place the fully cooled cookies in a freezer-safe container and freeze for up to 3 months. These make a great grab n go snack.

Did you make this recipe? Let me know!
Leave a review or comment below!

Recipe

Sunflower Seed Butter Cookies

Christy Faber
Sunflower Seed Butter Oatmeal Cookies are soft, chewy and satisfying. These cookies are packed with nutritious ingredients like rolled oats, raw sunflower seeds, shredded coconut, ground flaxseed and sunflower seed butter.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Snack
Cuisine American
Servings 24 cookies
Calories 245 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose or spelt flour
  • 2 cups rolled oats
  • 3 tbsp ground flaxseed
  • ½ cup unsweetened shredded coconut
  • ⅓ cup raw hulled sunflower seeds
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ¾ tsp sea salt

Wet Ingredients

  • 1 cup softened butter
  • 1 cup coconut sugar or brown sugar
  • 2 large eggs room temperature
  • ½ cup smooth sunflower seed butter unsweeteened
  • 1 cup chocolate chips

To Top The Cookies

  • sprinkle of sunflower seeds
  • a few extra chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees F and prepare two cookie sheets with parchment paper.
  • In a large mixing bowl combine the flour, oats, flaxseed, shredded coconut, sunflower seeds, baking soda, cinnamon and sea salt. Whisk together thoroughly.
  • In a separate medium sized bowl, cream together the softened butter and sugar for several minutes until the butter is light and fluffy.
  • Whisk in room temperature eggs one at a time and then stir in the sunflower seed butter.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips.
  • Roll 2 tablespoon of cookie dough into balls and place on the baking sheet. Flatten the dough balls with the palm of your hand. If desired, top with a few extra chocolate chips and a sprinkle of raw sunflower seeds.
  • Bake for 8-10 minutes. (Bake for around 7 minutes for softer cookies.) Allow the cookies to cool slightly and enjoy!

Notes

  • The cookies in the photos were made with spelt flour and coconut sugar. Bake for a minute or two less if making with spelt flour and coconut sugar for soft cookies. 
    • When you purchase sunflower seed butter, check the ingredients to make sure you buy a jar that has no added sugar.
    • Cream the butter and sugar thoroughly for a more tender cookie.
    • Do not overmix the dough: Once the wet and dry ingredients are combined, mix the dough until just combined.
    • Gently flatten the dough balls with the palm of your hand before baking. This helps the cookies spread and bake evenly.
    • If you like soft cookies, then pull them out of the oven right at or just before the 8 minute mark. They will be crisp and set on the edges but still soft in the center.
    • If you want to swap the sunflower seed butter for another nut or seed butter you can. Try cashew butter, almond butter, or tahini!

Nutrition

Calories: 245kcal
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Chili Lime Sunflower Seed Dip

· 3 Comments

Chili Lime Sunflower Seed Dip is creamy, tangy, fresh and flavorful. Sunflower Seed dip is made from wholesome ingredients including raw sunflower seeds, a whole large carrot, olive oil and fresh citrus juice. 

Close up of Chili Lime Sunflower Seed Dip showing the texture and suggested garnish of olive oil, chili powder and sunflower seeds.

This dip is rich in protein. The sunflower seeds alone contribute more than 20 grams of protein and the addition of a whole carrot is a great way to sneak more vegetables into both your and your children's diet. Kids will have no idea you have added a secret vegetable into their dip.  (Speaking of sneaking vegetables check out these recipes for  Spinach Chocolate Muffins and Carrot Cake Energy Balls.)

I find sunflower seed dip is a great alternative to hummus. Sometimes you just want to switch it up. Sunflower seed dip is much creamier than homemade hummus and is much easier to get the flavor balance just right. 

If you omit the chili powder and maple syrup, you will have a great base recipe for getting creative and experimenting with your own dip flavors! The options are endless.

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Why You'll Love This Recipe

  • Hidden veggies!
  • A great alternative to hummus
  • Inexpensive
  • Dairy-free
  • Customizable -- adjust the seasoning to your preference or include completely different spices
  • A perfect make ahead crowd pleaser!

Ingredients

The 7 ingredients to make chili lime sunflower seed dip in bowls on a countertop.
  • Sunflower seeds -raw hulled sunflower seeds are used in this recipe.
  • Carrot - carrots add a sweetness and beautiful orange color to the dip.
  • Olive Oil
  • Water - the addition of some extra liquid helps to achieve the desired consistency of the dip.
  • Chili powder
  • Sea salt
  • Maple syrup - a touch of syrup adds some extra sweetness to the dip but you can omit it if you prefer!
  • Lime juice - swap for lemon juice if you prefer!

See the recipe card below for a full list of ingredients and measurements.

What To Serve With Sunflower Seed Dip

  • Tortilla chips 
  • Pita bread or Naan bread 
  • Veggie Tray – cucumbers, carrot, celery, radishes, broccoli, cauliflower, mushrooms, peppers, cherry tomatoes, snap peas, zucchini 
  • A spread for savory toast or crostini 
  • A delicious spread to pair with your avocado toast
  • Apple slices
  • Veggie Straws
  • Crackers or Pita Chips
  • Pretzel sticks
  • Great topping for quinoa salad or rice and beans
  • A protein rich pasta sauce

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Chili Lime Sunflower Seed "Hummus"

Here are the step-by-step instructions to make this recipe.

Step 1: Soak the sunflower seeds and boil the carrot.

Several hours before making the dip, place the sunflower seeds in a small bowl, cover with water and leave to soak.

Bring a small pot of water to a boil on the stove. Peel and chop up the carrot into 1 inch pieces. Boil until fork tender and then drain.

Sunflower seeds soaking in water in a bowl on a staged countertop.

Step 2: Combine all ingredients in a blender.

In a food processor or blender, combine the drained and rinsed sunflower seeds, olive oil, water, chili powder, lime or lemon juice, sea salt, maple syrup and boiled carrot.

Ingredients in a blender about to be mixed together.

Step 3: Blend and taste and adjust for seasoning.

Blend until totally smooth. Taste the dip and adjust for seasonings as necessary. Add more lemon juice, maple syrup or salt if necessary until the dip is tangy and delicious. Enjoy!

Blended ingredients, still in a blender showing smooth texture.

Expert Tips

  • For the creamiest texture, soak the raw hulled sunflower seeds for several hours or overnight. (I have made this dip without presoaking the sunflower seeds which does work in a pinch.)
  • If you want a creamy dip, use a blender and if you want a dip with more texture, use a food processor.
  • Taste the dip to adjust for seasonings. This is an important step in every recipe but especially for dips. The size of the carrot may change from batch to batch so this is why adjusting seasoning is so necessary.
  • Allow the dip to chill in the refrigerator for an hour or two before serving.
  • When serving, consider garnishing the dip with a drizzle of olive oil, a sprinkle of chili powder, or a few lime zest curls.

Recipe FAQs

How much protein is found in 100g of sunflower seeds?

According to Healthline, there are 21 grams of protein in 100 grams of sunflower seeds.

What are the health benefits of sunflower seeds?

Sunflower seeds are a significant source of copper as well as magnesium and iron. They are also especially good sources of Vitamin E and selenium. Selenium is a trace mineral that is great for the thyroid and immune system. If you eat a vegetarian diet, it can be especially difficult to get sufficient amounts of selenium.

Are sunflower seeds safe to eat if you have a nut allergy?

Yes, sunflower seeds are generally considered safe for most people with nut allergies. Sunflower seeds are not tree nuts, they are botanically classified as seeds.

Someone dipping pita bread into sunflower seed dip.

Storage

Fridge

Store the dip in an airtight container in the refrigerator. It can be kept for 3-4 days.

Did you make this recipe? Let me know!
Leave a review or comment below!

Recipe

Chili Lime Sunflower Seed Dip

Christy Faber
Chili Lime Sunflower Seed Dip is creamy, tangy, fresh and flavourful. Sunflower Seed dip is made from wholesome ingredients including raw sunflower seeds, a whole large carrot, olive oil and fresh citrus juice.
5 from 3 votes
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Prep Time 25 minutes
Soak time 2 hours
Total Time 2 hours 25 minutes
Course Snack
Cuisine Mexican
Servings 4 people
Calories 152 kcal

Ingredients
  

  • ¾ cup raw hulled sunflower seeds pre soaked
  • 1 large carrot boiled
  • 3 tbsp olive oil
  • 2 tablespoon water more if needed
  • 1 ½ tsp chili powder
  • 1 teaspoon sea salt
  • 1 tsp maple syrup
  • 3 tablespoon lime juice (or lemon) more if needed

Instructions
 

  • Several hours before making the dip, place the sunflower seeds in a small bowl, cover with water and leave to soak.
  • Bring a small pot of water to a boil on the stove. Peel and chop up the carrot into 1 inch pieces. Boil until fork tender and then drain.
  • In a food processor or blender, combine the drained and rinsed sunflower seeds, olive oil, water, chili powder, lime or lemon juice, sea salt, maple syrup and boiled carrot. Blend until totally smooth.
  • Taste the dip and adjust for seasonings as necessary. Add more lemon juice, maple syrup or salt if necessary until the dip is tangy and delicious. Enjoy!

Notes

  • In the photos I had doubled the recipe.
    • For the creamiest texture, soak the raw hulled sunflower seeds for several hours or overnight. (I have made this dip without presoaking the sunflower seeds which does work in a pinch.)
    • If you want a creamy dip, use a blender and if you want a dip with more texture, use a food processor. To get the dip really smooth, just keep blending and blending. 
    • Taste the dip to adjust for seasonings. This is an important step in every recipe but especially for dips. The size of the carrot may change from batch to batch so this is why adjusting seasoning is so necessary.
    • Allow the dip to chill in the refrigerator for an hour or two before serving.
    • When serving, consider garnishing the dip with a drizzle of olive oil, a sprinkle of chili powder, or a few lime zest curls.

Nutrition

Serving: 19.69gCalories: 152kcalCarbohydrates: 7gProtein: 2.2gFat: 15.1gSaturated Fat: 1.9gSodium: 492mgPotassium: 161mgFiber: 1.6gSugar: 2.6gCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Black Cherry Jello Salad with Cream Cheese

· 5 Comments

Are Jello salads coming back? Can it be? I think so!  Black Cherry Jello Salad with Cream Cheese and Pecans is an elegant side dish or dessert with a deep fruity flavour that is so refreshing. Little bites of cream cheese and crunchy pecans throughout black cherry jello add an interesting textural component. 

This is an heirloom family recipe from my Great Aunt Helen’s table. This jello dessert has really gone down in my family’s history as a beloved favourite. Unfortunately, I don't remember eating this salad as a child but my parents have shared their fond memories. My mom recalls the first time she saw it on Aunt Helen's table. Mom was struck by how beautiful and “jewel-like” it looked.

Jello desserts, Jello molds and Jello salads were all the rage in the 1960s and into the 1970s. Jello molds would be artistically presented, often the showpiece of a table. Looking at vintage cookbooks and old recipes of Jello salads is honestly hilarious. There were some crazy Jello recipes! Gelatin-based desserts are becoming more popular again. Now that people are more aware of the health benefits of gelatin and collagen, they are looking for creative ways to incorporate them into their diets.

My young children are Jello obsessed but I was honestly surprised that my four-year-old son enjoyed several bowls of this treat. I thought the addition of pecans and cream cheese would be too sophisticated for his palette but he loved it and asked me to make it again. 

Frequently Asked Questions About Black Cherry Jello Salad

How Do you Make Sure Jello is Properly Set?

After you pour in the boiling water, it's important to stir the Jello until all the granules are completely dissolved. Also, refrigerate the Jello for a minimum of 2 hours, preferably longer.

How Long Does It Take for Jello To Set?

It typically takes only 2-3 hours for Jello to set.

How Long Does Jello Last In The Fridge?

Jello keeps well in a covered container in the fridge. Enjoy it within 10 days.

Does Jello have Gluten?

Nope! Jello is naturally gluten-free.

How to Make Black Cherry Jello with Cream Cheese and Pecans

  1. Drain the can of cherries, reserving the juice into a measuring cup. Add cold water to the juice to make a total of 1 ¼ cups liquid and place in the fridge to chill.
  2. Dissolve Jello in 1 cup of boiling water in an attractive serving bowl. Stir until totally dissolved and there are no visual Jello granules remaining.
  3. Stir the cold cherry juice/water combination into the warm Jello thoroughly.
  4. Refrigerate until partially set. In the meantime, check if the cherries are pitted. Cut the cherries in half if you prefer smaller bites of cherry. (I use half of the cherries but all of the juice in the can). Cut the cream cheese into small cubes.
  5. Roughly chop the pecans and measure out ¼ cup. Add cherries, cream cheese and roughly chopped pecans to partially set Jello. Refrigerate for at least 2 hours.

Tips for Making Black Cherry Jello Salad

  • Stir until all the Jello granules are dissolved in the boiling water. This is an important step to make sure the Jello will set properly.
  • Look over the cherries to make sure there are no pits.
  • It may be difficult to find Black Cherry Jello or Wild Cherry Jello in stores but it is sold on Amazon. If you can't locate it, you can use regular cherry Jello just as well. In fact, I used regular cherry Jello for the salad in these photos.
  • For the cherries I purchased a can of "M'Lord Pitted in Syrup Bing Cherries" but you can pick up whatever your grocery store has that's similar.

More Recipes to Enjoy Around the Table

Chocolate Orange Pudding Cake

Chocolate Orange Pudding Cake is delicious and so simple to mix together, making it an easy weeknight dessert. The flavour combination of orange and chocolate is a match made in heaven. I love the combination of textures with the spongy chocolate cake and creamy molten chocolate sauce.  Fudgy Chocolate Orange Pudding Cake is the most foolproof way to make a dessert reminiscent of lava cake but that several people can enjoy together.

Matcha Green Tea Crinkle Cookies

In this recipe, gluten-free Matcha Green Tea Crinkle Cookies are soft, chewy and delicious. When you eat these delightful little cookies, expect a balanced matcha taste with no bitterness and the classic pairing of matcha and white chocolate flavours with every bite. 

Pumpkin Pie Pecan Bars

Pumpkin Pie Pecan Bars are our family’s new favourite treat for fall!  They taste exactly like pumpkin pie but with a delicious streusel topping and the satisfying crunch of crushed pecans. Pumpkin Pie Pecan bars are so easy to make.

Save Black Cherry Jello Dessert to Pinterest

Black Cherry Jello Salad Recipe

a decorative crystal bowl with black cherry jello salad topped with cream cheese and pecans

Black Cherry Jello Salad with Cream Cheese and Pecans

Christy Faber
Black Cherry Jello Salad with Cream Cheese and Pecans is an elegant side dish or dessert with a deep fruity flavour that is so refreshing.
5 from 3 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes
chilling time 2 hours
Course Dessert
Cuisine American
Servings 4 people
Calories 447 kcal

Ingredients
  

  • 1 package black cherry jello or wild cherry or plain cherry
  • 1 cup boiling water
  • 1 15 oz can Bing cherries using all the juice and half of the cherries
  • 2 oz cream cheese
  • ¼ cup raw pecans roughly chopped

Instructions
 

  • Drain the can of cherries, reserving the juice into a measuring cup. Add cold water to the juice to make a total of 1 ¼ cups liquid and place in the fridge to chill.
  • Dissolve Jello in 1 cup of boiling water in an attractive serving bowl. Stir until totally dissolved and there are no visual Jello granules remaining.
  • Stir the cold cherry juice/water combination into the warm Jello thoroughly.
  • Refrigerate until partially set. In the meantime, check if the cherries are pitted. Cut the cherries in half if you prefer smaller bites of cherry. (I use half of the cherries but all of the juice in the can). Cut the cream cheese into small cubes.
  • Roughly chop the pecans and measure out ¼ cup. Add cherries, cream cheese and roughly chopped pecans to partially set Jello. Refrigerate for at least 2 hours.

Notes

  •  Add the cherries, cream cheese, and pecans after the Jello has begun to set in the fridge. You want to add these in before it becomes solid.  I typically wait only 20 minutes. 
  • I cut the cubes of cream cheese quite small. They're about ¼ inch by ¼ inch. 
  • My Aunt Helen's original recipe called for all the cherries in the can, 3 oz of cream cheese and ½ cup of roughly chopped pecans.  I preferred to adjust the ratios to have a little more Jello relative to the add ins.
  • My children and I enjoy eating the left over cherries. 
  • Or you could use the whole can of cherries to double the recipe for a larger crowd.  You could make one large bowl or two smaller bowls for either end of the table. 
 
 

Nutrition

Calories: 447kcal
Tried this recipe?Let us know how it was!

If you make this Black Cherry Jello Salad, please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Buckwheat Flour Chocolate Banana Muffins

· 6 Comments

Buckwheat Flour Chocolate Banana Muffins are nutritious, naturally gluten-free and made with wholesome ingredients (like buckwheat flour) all while being incredibly chocolatey and delicious.

While developing this muffin recipe, my goal was to replace white all-purpose flour found in most muffin recipes with a blend of oat flour and buckwheat flour. You won’t miss white all-purpose flour in these muffins at all!

Buckwheat flour lends a nutty flavour that compliments these double chocolate banana muffins so well and oat flour adds a lightness, making the muffins more tender. These muffins are perfect for breakfast or a snack! Enjoy!

Use Truly Overripe Bananas For the Best Flavour 

Using overripe bananas is so important for a delicious tasting banana muffin or banana loaf. As a banana ripens, it develops more and more sweetness. Don’t underestimate when a banana is at the perfect level of being ripe enough for baking. (Below is an example of a banana that I would consider to be at the perfect stage for baking.)

When I go to the grocery store, I buy bunches and bunches of bananas, more than we could possibly eat. I let them ripen on the counter and when they’re overripe, I peel and freeze them in freezer safe bags to have around for baking or smoothies. It's so convenient!

Example of overripe banana for making the best banana bread.

More Gluten Free Recipes:

Frequently Asked Questions

What Are The Health Benefits of Buckwheat Flour?

Buckwheat flour is very nutritious! Buckwheat is higher in protein and fibre than all-purpose flour or even oat flour. 1 cup of buckwheat flour contains 15 grams of protein and 12 grams of fibre according to (Nutritional Value). It contains good amounts of potassium, magnesium and B vitamins. It’s naturally gluten-free and typically easier for most individuals to digest.

Is Buckwheat Flour Gluten Free?

Yes, buckwheat flour is gluten-free. Surprisingly, buckwheat is closely related to the rhubarb plant. Buckwheat is not a grain at all!

Is Oat Flour Gluten Free?

Oat flour is naturally gluten free. If you have a gluten allergy, it’s important to read labels and make sure the oat flour was manufactured in a certified gluten free facility that doesn’t also process products containing gluten. Most oat flour is certified gluten free.

Can I Make Oat Flour At Home?

Yes, if you don’t have any oat flour at home but you have oats, then you’re in luck! It’s super easy to make oat flour. Just blend dry oats in a blender until you have created a very fine flour. I run the blender several times, making sure to scrape down the sides and the bottom. Then I blend again to make sure the oats have all been incorporated into flour.

How to Make Chocolate Banana Buckwheat Flour Muffins

  • Begin by preheating the oven to 350 degrees F. Prepare a muffin tin with muffin liners. (I used extra large size muffin liners)
  • Blitz oats in a blender into oat flour. Carefully measure out one cup of oat flour and add it to a medium-sized mixing bowl. (Or use one cup of purchased oat flour.)
Homemade oat flour on a plate.
Peanut Butter and Chocolate Black Bean Brownies are fudgy and delicious. This recipe is gluten-free, sweetened with only maple syrup and can be vegan or dairy-free.
  • Combine all dry ingredients together with the oat flour and whisk together well.
  • In a separate medium-sized bowl, whisk together the sugar and melted coconut oil.
  •  Add in room temperature eggs one at a time. Whisk in milk and mashed banana.
  • Stir together dry ingredients and wet ingredients until just combined. Stir in chocolate chips.
  • Distribute the batter evenly between the muffin tins. Top each muffin with a few pieces of chopped chocolate. Bake for approximately 20 minutes or until a cake tester comes out clean.

More Recipes to Enjoy

Recipe

Chocolate Banana Buckwheat Flour Muffins

Christy Faber
These Buckwheat Flour Chocolate Banana Muffins are nutritious, naturally gluten-free, made with wholesome ingredients (like buckwheat flour) AND they are incredibly chocolatey and delicious.
5 from 3 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American, british
Servings 12 muffins
Calories 260 kcal

Ingredients
  

Dry Ingredients

  • ½ cup buckwheat flour
  • 1 cup oat flour
  • ⅓ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ tsp espresso powder optional

Wet Ingredients

  • ½ cup brown sugar packed
  • ½ cup coconut oil melted
  • 2 large eggs room temperature
  • ¾ cup whole milk dairy free milk if desired
  • 1 cup mashed banana overripe
  • ½ cup chocolate chips

To Top The Muffins

  • 3 oz bakers chocolate chopped

Instructions
 

  • Begin by preheating the oven to 350 degrees F. Prepare a muffin tin with muffin liners. (I used extra large size muffin liners)
  • Blitz oats in a blender into oat flour. Carefully measure out one cup of oat flour and add it to a medium-sized mixing bowl. (Or use one cup of purchased oat flour.)
  • Combine all dry ingredients together with the oat flour and whisk together well.
  • In a separate medium-sized bowl, whisk together the sugar and melted coconut oil.
  •  Add in room temperature eggs one at a time. Whisk in milk and mashed banana.
  • Stir together dry ingredients and wet ingredients until just combined. Stir in chocolate chips.
  • Distribute the batter evenly between the muffin tins. Top each muffin with a few pieces of chopped chocolate. Bake for approximately 20 minutes or until a cake tester comes out clean.

Nutrition

Calories: 260kcal
Tried this recipe?Let us know how it was!

If you make these Chocolate Banana Buckwheat Flour Muffins, please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Chai Tea Ice Cream Sweetened with Honey {Bengal Spice Tea}

· 1 Comment

This Chai Tea Ice Cream is made with my absolute favourite tea: Bengal Spice Tea by Celestial Seasonings and is sweetened with honey. Bengal Spice is completely delicious and has been a favourite of mine for a decade.

Rich with the flavours of cinnamon, ginger, nutmeg, cardamom, cloves, black pepper and vanilla, Bengal Spice tea is caffeine-free and lightly sweetened with carob.

In my opinion, this is the most perfect fall tea and I drink it faithfully in the colder months. Bengal Spice is warming, spicy, full-bodied and slightly sweet.

I wanted to capture the essence of this cozy drink in a bite of healthy homemade ice cream. You can’t go wrong blending the worlds of tea and ice cream. 

I found a Cuisinart ice cream maker at a garage sale (still in the box!) around 5 years ago for only $5 and that started my journey of making homemade ice cream.

I have tried many flavours. Some of my favourites have been Strawberry Cheesecake Ice Cream, Apple Crisp Ice Cream (I steep cinnamon sticks in the cream and drop real bits of leftover crisp into the ice cream as it churns) and Coffee Ice Cream (of course!).

Making homemade ice cream is so satisfying and feels like a real achievement. I also love knowing every single ingredient that went into my ice cream. Store-bought ice cream can have a lot of stabilizers, preservatives and other questionable additives.

Frequently Asked Questions About Bengal Spice Tea

What Makes Bengal Spice Tea Sweet? 

Bengal Spice Tea is lightly sweetened with roasted carob. The level of sweetness is very subtle.

What is Carob?

Carob comes from pods from the carob tree. It is naturally sweet, caffeine-free, and used as a healthy substitute for chocolate. Some people substitute carob chips for chocolate chips in their baked goods. Could be worth a try!

Is Bengal Spice Tea Caffeine Free?

Yes, Bengal Spice tea is caffeine-free. It’s Celestial Seasonings caffeine-free interpretation of Chai tea.

Learn How to Make Chai Tea Homemade Ice Cream

  1. Using a heavy bottomed saucepan such as a Dutch oven, gently warm the milk, cream and honey over medium-low heat.
  2. Stir until honey is all melted. Add 3 tea bags of Bengal Spice Tea or your favourite brand of Chai tea. Remove from heat and allow the tea bags to steep in the cream mixture. Taste occasionally and remove the tea bags when your base has reached the desired level of flavour.
  3. Whisk the egg yolks separately in a small bowl. Very gradually, begin to whisk ½ cup of the warm (not hot) milk and cream mixture into the egg yolks to bring them up to temperature. (It’s important to do this step very slowly to ensure you don’t accidentally cook the egg yolks.)
  4. Pour the tempered yolk mixture into the saucepan and cook over medium-low heat, stirring continually for about 5-10 minutes until the mixture thickens enough that it coats the back of a spoon.
  5. Pour the custard through a fine wire-mesh strainer into a bowl to remove any lumps.
  6. Place the bowl in the fridge to cool for several hours or place the bowl over an ice bath and stir until the custard is cold. You want to ensure the custard is cold before pouring it into the ice cream machine.
  7. Pour the cold custard into the ice cream maker and churn the ice cream for 10-20 minutes until it resembles soft serve ice cream.
  8. Transfer the ice cream into a freezer safe container and freeze for a minimum of 4 hours.

Tips for Making Chai Tea Ice Cream

  • Purchase heavy cream that contains simple ingredients like cream and milk. Some store bought creams have unnecessary extra ingredients like stabilizers or thickeners.
  • Ensure the freezer drum component of your ice cream maker has been in the freezer for a minimum of 24 hours. This step is crucial for a silky ice cream consistency. Ice cream will be icy if not properly churned.  
  • As you steep the tea bags in the mixture of cream, milk and honey be sure to taste occasionally so you know when your base has reached your desired level of flavour. I find this takes between 5-10 minutes.
  • I love sweetening ice cream with honey not only for its nutritional benefits over white sugar, but also because honey provides a creamier texture to the ice cream and pairs beautifully with chai flavours. I recommend a good quality local honey.
  • You will need to separate the egg yolks from egg whites for this recipe. If you don’t want those egg whites to go to waste you should try my Sugar Free Granola Recipe. It uses egg whites to bind the ingredients together.
  • In my opinion, the most difficult step of making ice cream is tempering the egg yolks before incorporating them into the warm cream mixture. Do this step really slowly to guarantee success.
  • I recommend straining the custard before pouring it into the ice cream machine. This step filters out any bits of cooked egg yolk that may disrupt the texture of the creamy ice cream.
  • How do I know I’ve churned my ice cream for long enough? It will look like soft serve ice cream and this takes about 15 minutes.
  • Take your ice cream out of the freezer 10 minutes before serving to make scooping easier.

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Tahini Hot Chocolate

Tahini Hot Chocolate is a thick, comforting hot drink with a truly underrated flavour combination: tahini and chocolate. Tahini is a unique flavour that’s often used like peanut butter and has a bitter taste similar to chocolate so it works well in balance with the sweet ingredients.

Sugar Free Granola Recipe

This High Protein Granola recipe is completely sugar-free, held together with whipped egg whites and deliciously spiced with ginger and cinnamon. 

Coconut Flour Oatmeal Cookies

These Coconut Flour Oatmeal Cookies are soft and chewy with a great melt-in-your-mouth texture from the coconut flour. They are gluten-free and naturally sweetened with only maple syrup and chocolate chips!

Save Chai Tea Ice Cream to Pinterest

Chai Tea Ice Cream {Bengal Spice Tea} Recipe

Bengal Spice Tea Ice Cream

Christy Faber
Enjoy rich flavours of cinnamon, ginger, nutmeg, cardamom, cloves, black pepper and vanilla in this healthy homemade chai tea ice cream.
5 from 2 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 209 kcal

Ingredients
  

  • 2 ¼ cups whole milk
  • ¾ cup heavy cream, 36%
  • ⅓ cup raw honey
  • 5 large egg yolks
  • 3 tea bags Bengal Spice Tea or your favourite brand of chai tea
  • small pinch of salt

Instructions
 

  • Ensure the freezer drum component of your ice cream maker has been in the freezer for a minimum of 24 hours.
  • Using a heavy bottomed saucepan such as a Dutch oven, gently warm the milk, cream and honey over medium-low heat.
  • Stir until honey is all melted. Add 3 tea bags of Bengal Spice Tea or your favourite brand of Chai tea. Remove from heat and allow the tea bags to steep in the cream mixture. Taste occasionally and remove the tea bags when your base has reached the desired level of flavour.
  • Whisk the egg yolks separately in a small bowl. Very gradually, begin to whisk ½ cup of the warm (not hot) milk and cream mixture into the egg yolks to bring them up to temperature. (It’s important to do this step very slowly to ensure you don’t accidentally cook the egg yolks.)
  • Pour the tempered yolk mixture into the saucepan and cook over medium-low heat, stirring continually for about 5-10 minutes until the mixture thickens enough that it coats the back of a spoon.
  • Pour the custard through a fine wire-mesh strainer into a bowl to remove any lumps.
  • Place the bowl in the fridge to cool for several hours or place the bowl over an ice bath and stir until the custard is cold. You want to ensure the custard is cold before pouring it into the ice cream machine.
  • Pour the cold custard into the ice cream maker and churn the ice cream for 10-20 minutes until it resembles soft serve ice cream.
  • Transfer the ice cream into a freezer safe container and freeze for a minimum of 4 hours.
  • When ready to serve, take the ice cream out of the freezer 10 minutes prior to serving to make scooping easier. Enjoy!

Notes

In my opinion, the most difficult step of making ice cream is tempering the egg yolks before incorporating them into the warm cream mixture. Do this step really slowly to guarantee success.

Nutrition

Calories: 209kcal
Tried this recipe?Let us know how it was!

If you make this ice cream recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Pineapple Cinnamon Chili Recipe

· 3 Comments

It’s time to mix up your go-to chili recipe and try putting cinnamon in chili! Introducing: Pineapple Cinnamon Chili.  Expect traditional chili flavours with the addition of the sweet acidity of pineapple and the spicy comforting flavour of cinnamon. This is Hawaiian-style chili with cinnamon.

This recipe is inspired by the chili recipe my mother-in-law makes. She always adds crushed pineapple to her chili which I thought was so unique.

When Geoff and I were first dating, I remember Thursdays were always chili night at his parent's house. “Chili Thursdays” was what we affectionately called it. It was nice knowing that whatever time you popped into the house, there was hot chili in the crockpot for you.

Fast forward to when Geoff and I had been married 5 years and had bought our first house. We had a whole group of friends together to help us move and Geoff’s mom brought her Pineapple Chili to feed the crowd. She was cornered afterwards as everyone asked her for the recipe. My friend Kathryn still says it’s the best chili she’s ever had! The addition of cinnamon was my idea and that’s how this version of the recipe was born. 

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Why You'll Love This Recipe

  • Family-friendly! Kids love this recipe.
  • A balanced meal with protein, veggies and carbs.
  • This recipe makes a big pot of soup to feed a crowd!
  • Great for Meal Prep: Tastes even better the next day and freezes well for future meals.
  • One-Pot Recipe: Fewer dishes to clean, making it ideal for busy weeknights.

What to Serve with Pineapple Cinnamon Chili

  • Cornbread – I don’t actually have a cornbread recipe that I’ve tried but I would trust Fareisle’s cornbread recipe. It looks delicious!
  • Molly Baz’ Sour Cream and Onion Biscuits. - I’ve made these biscuits several times and they are incredibly delicious. They would pair really well with a bowl of chili.
  • Sourdough Focaccia – You could make Sourdough focaccia if you’re a sourdough fan or you could use a recipe that requires yeast. For a yeasted version I recommend Samin Nosrat’s Recipe. 
  • We also like to serve chili with a side of tortilla chips. Our kids especially love that.

Great Chili Toppings

  • Sour cream or full-fat yogurt, or some coconut milk (the kind from a can)
  • Grated cheese
  • Sprinkle of fresh parsley
  • Croutons
  • Fresh avocado or guacamole
  • A lime wedge
  • A drizzle of honey (don't knock it till you try it)
  • I topped the Chili in the pictures with a dollop of full fat yogurt, a mix of chopped avocado, pineapple and fresh parsley along with a wedge of fresh lime.

Expert Tips

  • I recommend Ceylon cinnamon rather than cassia cinnamon. If you enjoy a lot of cinnamon in your oatmeal or baked goods it’s a good idea to invest in Ceylon cinnamon which is known as “true cinnamon”.
  • Did you know that canned beans that contain the ingredient “Kombu” (a type of seaweed) are actually easier to digest? They’re hard to find but the brand “Eden” does sell beans that have been soaked with kombu. Kombu contains enzymes that help break down the difficult to digest parts of the beans.
  • Chili freezes well and makes a great make ahead meal. It’s so handy to have several containers of chili in the freezer for a busy day.
  • Keep this recipe in mind as a great dairy free meal option. You never know when you may be hosting someone who prefers a dairy free diet. Chili is an easy and delicious option.
  • We love topping chili with yogurt. It's similar to topping chili with sour cream but yogurt really aids in the digestion of the whole meal and is just as delicious in my opinion.

Recipe FAQs

Can I cook this in a slow cooker?

Yes, this recipe works well in a slow cooker. Brown the ground beef and sauté the onions and garlic first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Can I add more vegetables to this chili?

Definitely! Diced bell peppers, zucchini, or mushrooms would be great additions. You can also toss in a handful of spinach or kale near the end for added nutrition.

Can I add a smoky flavor to this chili?

Yes! Add a teaspoon of smoked paprika or a chipotle pepper in adobo sauce for a smoky kick.

If you tried this Pineapple Cinnamon Chili or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Pineapple Cinnamon Chili

Christy Faber
It’s time to mix up your go-to chili recipe! Introducing: Pineapple Cinnamon Chili.  Expect traditional chili flavours with the addition of the sweet acidity of pineapple and the spicy comforting flavour of cinnamon. 
5 from 4 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine hawaiin, Mexican
Servings 10 people
Calories 581 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 2 lbs ground beef lean or extra lean
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 large carrot peeled and grated
  • 1 15 oz can red kidney beans drained
  • 1 15 oz can white kidney beans drained
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can of your favourite pasta sauce
  • ¾ cup crushed pineapple canned or fresh
  • ¼ cup chili powder
  • 2 tsp garam masala
  • 2 tsp ground cinnamon
  • sea salt and pepper

Instructions
 

  • Begin by preparing all the ingredients. Chop the veggies and drain the cans of beans. Assemble the remaining ingredients.
  • Cook the ground beef in a large soup pot until nicely browned. Pour off any excess fat.
  • Add 1 tablespoon of oil if necessary and add diced onion and minced garlic. Cook for a few more minutes.
  • Add grated carrot, drained beans, crushed tomatoes, tomato sauce, crushed pineapple and stir thoroughly.
  • Add chili powder, garam masala, ground cinnamon, salt and pepper and stir well again.
  •  Bring the chili to a boil and then simmer on low heat for at least an hour.
  • Taste the chili before serving. Take your time to adjust for seasoning, adding salt and pepper to suit your taste. Serve hot with desired toppings and enjoy!

Nutrition

Calories: 581kcal
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Homemade Tahini Hot Chocolate

· 3 Comments

Tahini Hot Chocolate is a thick, comforting hot drink with a truly underrated flavour combination: tahini and chocolate. Tahini is a unique flavour that’s often used like peanut butter and has a bitter taste similar to chocolate so it works well in balance with the sweet ingredients.  I love tahini in everything from hummus to tahini balsamic dressing or tahini stuffed dates. 

Tahini Hot Chocolate is almost as quick to make as hot chocolate from a mix.  Simply warm your milk of choice in a sauce pan and add in unsweetened cocoa powder, maple syrup, a pinch of sea salt and tahini. Warm it all together and enjoy.

I love making homemade hot chocolate because I can control the amount of sugar. I also love knowing every single ingredient that goes into making my drink. If you prefer, make this recipe dairy free by swapping out whole milk for coconut milk.

I love to drink Tahini Hot Chocolate in the evening. Geoff often brews coffee at insane times in the evening, 9:00 p.m. or even later. When I hear the coffee grinder going late into the evening, I will hear Geoff say, “You want some coffee?”, with a wink. He knows my cut off time for serious caffeine intake is no later than 5:00 p.m. But If I want to enjoy a hot drink while Geoff drinks his evening coffee, I will make a homemade hot chocolate.

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Why You'll Love This Recipe

  • Simple to make: Just a few ingredients and a quick whisk in a saucepan.
  • Naturally sweetened: Maple syrup provides a subtle, natural sweetness without refined sugar.
  • Dairy-free option: Easily adaptable with your choice of non-dairy milk.
  • Perfectly cozy: Ideal for chilly days or as a comforting treat.

Expert Tips

  • Use high-quality cocoa powder: Choose unsweetened, Dutch-processed or natural cocoa powder for the best flavor.
  • Adjust the sweetness: Start with 2 ½ teaspoons of maple syrup, then taste and add more if desired.
  • Experiment with toppings: Try a dollop of whipped cream, a sprinkle of cocoa nibs, or a dash of cinnamon.
  • I recommend straining homemade chocolate before serving to make sure your drink is really smooth and there’s no clumps of cocoa powder. 
  • I recommend adding the tahini at the end just to ensure you don’t overheat it
  • Adding a sprinkle of cinnamon on the top of your drink is optional but delicious.

Recipe FAQs

What is tahini?

Tahini is made from grinding sesame seeds into a smooth butter. Tahini is a key ingredient in making delicious, creamy, satisfying hummus but don’t limit tahini to just hummus. Tahini is delicious in salad dressings, cookies, banana bread, lattes or as a spread on toast.

Can I use a different sweetener instead of maple syrup?

Yes! Honey would be a great substitute or coconut sugar or brown sugar. Adjust the amount to suit your taste.

More Drink Recipes You'll Love

If you tried this Homemade Tahini Hot Chocolate or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Tahini Hot Chocolate

Christy Faber
Tahini Hot Chocolate is a thick, comforting, hot drink with a truly underrated flavour combination: tahini and chocolate. Tahini is a unique flavour that’s often used like peanut butter and has a bitter taste similar to chocolate so it works well in balance with the sweet ingredients.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Course Drinks
Cuisine American
Servings 1 drink
Calories 292 kcal

Ingredients
  

  • 1 cup whole milk or non-dairy milk of choice
  • 1 tbsp unsweetened cocoa powder
  • 2 ½ tsp maple syrup
  • pinch of sea salt
  • 1 tbsp tahini well stirred

Instructions
 

  • Warm a cup of milk in a saucepan over medium low heat.
  • Whisk in unsweetened cocoa powder, maple syrup, and a pinch of sea salt.
  • Once all the ingredients are thoroughly combined and the milk is the perfect drinking temperature, add tahini and stir for another 30 seconds.
  • Strain the drink as you pour it into your favourite mug.
  • Optional: Add a sprinkle of cinnamon and enjoy!

Notes

  • Use high-quality cocoa powder: Choose unsweetened, Dutch-processed or natural cocoa powder for the best flavor.
  • Adjust the sweetness: Start with 2 ½ teaspoons of maple syrup, then taste and add more if desired.
  • Experiment with toppings: Try a dollop of whipped cream, a sprinkle of cocoa nibs, or a dash of cinnamon.
  • I recommend straining homemade chocolate before serving to make sure your drink is really smooth and there’s no clumps of cocoa powder. 
  • I recommend adding the tahini at the end just to ensure you don’t overheat it
  • Adding a sprinkle of cinnamon on the top of your drink is optional but delicious.

Nutrition

Calories: 292kcal
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Matcha Tea Crinkle Cookies

· Leave a Comment

In this recipe, gluten-free Matcha Green Tea Crinkle Cookies are soft, chewy and delicious. When you eat these delightful little cookies, expect a balanced matcha taste with no bitterness and the classic pairing of matcha and white chocolate flavours with every bite. 

Do you have matcha tea that’s been just sitting in your cupboard because you’re not sure how to properly brew a smooth cup of matcha? Don’t worry! These crinkle cookies are a more delicious and easier way to use that matcha anyway or try this Matcha Protein Smoothie.

Matcha Crinkle Cookies are the perfect January cookie. They are wintery but they also fulfill that need for healthier snacks after all the holiday goodies of December.

However, I also think you could call these Grinch cookies and serve them at Christmas time.   

I made some substitutions in this recipe to make it more nutritious. I swapped all-purpose flour for oat flour and swapped butter for coconut oil.  I decreased the overall amount of sugar as well.  These Matcha Green Tea Crinkle Cookies are gluten-free and delicious! You’d never know these swaps were made!

Let’s face it. You’re basically eating baked oatmeal rather than cookies so this recipe is great for guests requiring a gluten-free treat.  Just ensure you’re using gluten-free oats. If you want this recipe to be dairy-free as well, be sure to omit the white chocolate chips.

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Why You'll Love This Recipe

  • Gluten free cookie!
  • A great way to use up matcha powder
  • Call them "grinch cookies" and make for a grinch movie watch party
  • Beautiful crackle finish

How To Make Matcha Crinkle Cookies

Here are the step-by-step instructions to make this recipe.

Step 1: Stir together dry ingredients.

If you aren’t using purchased oat flour, begin by blitzing rolled oats in a blender into oat flour. Carefully measure out one cup of oat flour and pour into a medium-sized bowl.

Stir together oat flour, matcha powder, baking powder and salt.

Step 2: Mix wet and dry ingredients together and chill the dough.

In a separate small bowl, mix together sugar and melted coconut oil. Add room temperature eggs one at a time until fully incorporated.

Pour wet ingredients into the dry ingredients and mix until fully incorporated. Stir in half a cup of white chocolate chips. Set the dough in the fridge to chill for 30 to 45 minutes.

Step 3: Roll cookie dough balls in icing sugar and bake.

When you’re ready to bake the cookies, preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.

Roll small cookie dough balls, approximately 1½ tablespoons of dough. (I have found that the smaller the cookie the better the crackles look in the finished product).

Roll each cookie dough ball in powdered icing sugar, covering generously.  Place on the cookie sheet, 6 cookies to a sheet. Bake for 8-10 minutes. Allow the cookies to fully cool and enjoy!

Expert Tips

  • If you forgot to take your eggs out of the fridge ahead of time, I have a trick to bring them up to room temperature quickly. Fill a bowl or cup with very warm water and place the eggs in the glass for 5 minutes. This will take the chill off.
  • If you are making your own oat flour, measure carefully. This recipe calls for 1 cup of oat flour after blending,  not one cup of oats before blitzing up. This small distinction can make a big difference.
  • This is a great recipe to make a day ahead because the dough does need to chill in the fridge for a minimum of half an hour before baking.
  • You can dab the baked cookies in more icing sugar if they’ve lost a bit of the crackle look
  • If it is important for these cookies to be completely gluten free, be sure to buy certified gluten free oats.

Recipe FAQs

How to store these cookies?

Store these cookies in an airtight container on the counter.  Eat the cookies within 3-4 days although I fully expect they will all be devoured by the next day!

Can I freeze these cookies?

Yes, these cookies freeze well! A great cookie to have prepared in your freezer for guests that stop by.

several matcha tea crinkle cookies on a cooling rack with a warm glowing light at the back of the photo

If you tried these Matcha Tea Crinkle Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Gluten Free Matcha Crinkle Cookies

Christy Faber
Gluten-free Matcha Green Tea Crinkle Cookies are soft, chewy and delicious. When you eat these delightful little cookies, expect a balanced matcha taste with no bitterness and the classic pairing of matcha and white chocolate flavours with every bite.
5 from 1 vote
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 8 minutes
Chill Time 30 minutes
Total Time 53 minutes
Course Snack
Cuisine American
Servings 14 cookies
Calories 173 kcal

Ingredients
  

  • 1 ¾ cup oat flour
  • 3 tsp matcha powder
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup coconut oil melted
  • ½ cup sugar
  • 2 large eggs room temperature
  • ½ cup white chocolate chips optional
  • ⅓ cup powdered icing sugar for coating the cookies

Instructions
 

  • If you aren’t using purchased oat flour, begin by blitzing rolled oats in a blender into oat flour. Carefully measure out one cup of oat flour and pour into a medium-sized bowl.
  • Stir together oat flour, matcha powder, baking powder and salt.
  • In a separate small bowl, mix together sugar and melted coconut oil. Add room temperature eggs one at a time until fully incorporated.
  • Pour wet ingredients into the dry ingredients and mix until fully incorporated. Stir in half a cup of white chocolate chips. Set the dough in the fridge to chill for 30 to 45 minutes.
  • When you’re ready to bake the cookies, preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.
  • Roll small cookie dough balls, approximately 1½ tablespoons of dough. (I have found that the smaller the cookie the better the crackles look in the finished product).
  • Roll each cookie dough ball in powdered icing sugar, covering generously.  Place on the cookie sheet, 6 cookies to a sheet. Bake for 8-10 minutes. Allow the cookies to fully cool and enjoy!

Notes

  • If you are making your own oat flour, measure carefully. This recipe calls for 1 cup of oat flour after blending,  not one cup of oats before blitzing up. This small distinction can make a big difference.
  • You can dab the baked cookies in more icing sugar if they’ve lost a bit of the crackle look
 

Nutrition

Calories: 173kcal
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Fudgy Chocolate Orange Pudding Cake

· 12 Comments

Chocolate Orange Pudding Cake is delicious and so simple to mix together, making it an easy weeknight dessert. The flavour combination of orange and chocolate is a match made in heaven. My brother-in-law says it reminds him of Terry’s Chocolate Oranges. You can’t beat that!

I love the combination of textures with the spongy chocolate cake and creamy molten chocolate sauce.  Fudgy Chocolate Orange Pudding Cake is the most foolproof way to make a dessert reminiscent of lava cake but that several people can enjoy together.

It is ideal for the holidays. The chocolate and orange flavour combination is so classically Christmas. I love serving it for dessert after a bowl of my Cranberry Wild Rice Soup. I recommend serving pudding cake warm with either a dollop of whipped cream or a scoop of vanilla ice cream.

I’m excited to share this recipe from my mother-in-law’s kitchen. I’d never had a dessert like this before having dinners with Geoff’s family.  His mom, Rita, makes this pudding cake frequently in the colder months for a quick dessert after a weeknight dinner.  Rita pops this dessert in the oven right as the family sits down to eat so it’s done at the perfect time to enjoy a warm chocolatey after-dinner treat.

Geoff’s family calls it “Mhairi’s Dessert”.   Mhairi is the name of the acquaintance that first served it to them.  I considered titling this blog post “Mhairi’s Dessert” but I realized no one would know what I'm talking about!  I kept going back and forth between calling it a baked fudge dessert or a pudding cake. In the end, I decided to call this recipe a pudding cake and I do think that's the best description!

This dessert would also make a  beautiful canvas for many different flavour combinations. Instead of orange zest, you could pair chocolate with a variety of different options.  Here is a list to spark your creativity.

  • Coffee/espresso
  • Peppermint Extract
  • Seedless raspberry or strawberry jam
  • Peanut butter
  • Add in some nuts such as hazelnuts or almonds
  • Add in a splash of Rum or Grand Marnier or Amaretto

I'm looking forward to experimenting with various flavour combinations in the future!

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Why You'll Love This Recipe

  • Two Textures in One: Enjoy a fluffy, spongy chocolate cake paired with a creamy, molten chocolate sauce.
  • Crowd-Friendly: It’s like a lava cake but sized to serve multiple people—ideal for sharing!
  • Easy to Make: This dessert comes together quickly with simple ingredients, making it perfect for weeknight baking.
  • Kid-Approved!

How To Make Chocolate Orange Pudding Cake

Here are the step-by-step instructions to make this recipe.

Step 1: Prep and stir together dry ingredients.

Preheat the oven to 350 degrees F.   Fill the kettle with at least 2 cups of water and turn it on now so your water is boiled when you need it.   Butter an 8 x 11 casserole style, oven safe dish. 

Directly in the casserole dish, stir together flour, sugar, cocoa powder, baking powder, espresso powder, salt and stir together thoroughly.

Step 2: Create batter.

Pour 2 tablespoon of melted butter, milk and vanilla extract over the dry ingredients and stir well.   This  will make a thick, paste-like batter.

Step 3: Create chocolate sauce and pour over the batter.

In a separate small bowl or Pyrex measuring cup, mix together the brown sugar, cocoa powder, orange zest, orange juice and boiling water.  Stir until all the sugar dissolves.  Pour this hot mixture over the dough in the casserole dish.  Do not stir at all! 

(note: I do not have a photo of the hot water mixture being poured over the dough)

Step 4 & 5: Bake and serve.

Place the dish immediately in the oven and bake for 25-30 minutes. Sprinkle on some icing sugar for a pretty finish.

Serve immediately with a dollop of whipped cream sweetened with maple syrup or vanilla ice cream. Enjoy!

Expert Tips

  • Use Fresh Juice: Fresh orange zest and juice provide the best flavor.
  • For best results, serve this dessert immediately.
  • When using the zest of an orange or lemon for a recipe, I recommend choosing organic produce.
  • Butter the baking dish before stirring the dry ingredients in.
  • This is a great week night dessert option. You can put the pudding cake in the oven just as you sit down to eat dinner with your family and the dessert with be perfectly baked and ready to serve hot as soon as you're done your first course.
  • Add a Touch of Liqueur (Optional) For a grown-up twist, replace 1-2 tablespoons of orange juice with 1-2 tablespoons of orange liqueur (like Grand Marnier or Cointreau) to the sauce mixture.

Recipe FAQs

What can I use instead of espresso powder?

Espresso powder is optional, but it enhances the chocolate flavor. If you don’t have it, you can skip it or add additional vanilla.

Can I double the recipe?

Absolutely! Use a larger baking dish (such as a 9x13-inch pan) and increase the baking time slightly, checking for doneness after 30 minutes

Why don’t I stir the chocolate sauce into the batter?

Pouring the sauce on top creates the pudding-like layer at the bottom during baking, which is the magic of this dessert!

If you tried this Chocolate Orange Pudding Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Chocolate Orange Pudding Cake

Christy Faber
Chocolate Orange Pudding Cake is delicious and so simple to mix together, making it an easy weeknight dessert. The flavour combination of orange and chocolate is a match made in heaven.  It'll remind you of Terry’s Chocolate Oranges. You can’t beat that!
5 from 4 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine british, United Kingdom
Servings 6
Calories 252 kcal

Ingredients
  

Cake Portion

  • 1 cup all-purpose flour
  • ½ cup sugar
  • 3 tbsp unsweetened cocoa powder
  • 1 tsp espresso powder optional
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup milk
  • 2 tbsp butter melted
  • 1 tsp pure vanilla extract

Chocolate Sauce

  • ½ cup brown sugar lightly packed
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp orange zest
  • ½ cup orange juice
  • 1 cup hot water

Instructions
 

  • Preheat the oven to 350 degrees F.   Fill the kettle with at least 2 cups of water and turn it on now so your water is boiled when you need it.   Butter an 8 x 11 casserole style, oven safe dish. 
  • Directly in the casserole dish, stir together flour, sugar, cocoa powder, baking powder, espresso powder, salt and stir together thoroughly.
    1 cup all-purpose flour, ½ cup sugar, 3 tablespoon unsweetened cocoa powder, 1 teaspoon espresso powder, 2 teaspoon baking powder, ½ teaspoon salt
  • Pour 2 tablespoon of melted butter, milk and vanilla extract over the dry ingredients and stir well.   This  will make a thick, paste-like batter.
    ½ cup milk, 2 tablespoon butter, 1 teaspoon pure vanilla extract
  • In a separate small bowl or pyrex measuring cup,  mix together the brown sugar, cocoa powder, orange zest, orange juice and boiling water.  Stir until all the sugar dissolves.  Pour this hot mixture over the dough in the casserole dish.  Do not stir at all! 
    ½ cup brown sugar, 3 tablespoon unsweetened cocoa powder, 2 tablespoon orange zest, ½ cup orange juice, 1 cup hot water
  • Place the dish immediately in the oven and bake for 25-30 minutes. Sprinkle on some icing sugar for a pretty finish.
  • Serve immediately with a dollop of whipped cream sweetened with maple syrup or vanilla ice cream. Enjoy!

Notes

  • Use Fresh Juice: Fresh orange zest and juice provide the best flavor.
  • For best results, serve this dessert immediately.
  • When using the zest of an orange or lemon for a recipe, I recommend choosing organic produce.
  • Butter the baking dish before stirring the dry ingredients in.
  • This is a great week night dessert option. You can put the pudding cake in the oven just as you sit down to eat dinner with your family and the dessert with be perfectly baked and ready to serve hot as soon as you're done your first course.
  • Add a Touch of Liqueur (Optional) For a grown-up twist, replace 1-2 tablespoons of orange juice with 1-2 tablespoons of orange liqueur (like Grand Marnier or Cointreau) to the sauce mixture.

Nutrition

Calories: 252kcal
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

White Chocolate Candy Cane Thumbprint Cookies

· 1 Comment


White Chocolate Candy Cane Thumbprints! Peppermint white chocolate centers in the heart of a petite chocolate cookie and topped with a sprinkling of crushed candy cane, come together in a cookie that's so wintery and Christmasy. These delightful two-bite cookies are a perfect addition to your Christmas cookie boxes. (Plus they freeze well so you can make them ahead of schedule!)

Three white chocolate thumbprint cookies piled on a staged countertop with candy cane sprinkled on top.

I highly recommend doubling the recipe for these irresistible cookies so you can share the joy with friends and family.

For more festive recipes check out my recipes for Raspberry Chocolate Thumbprint Cookies, Gingerbread Bundt Cake, Pumpkin Pie Pecan Bars and Date and Walnut Scones.

I love peppermint-flavoured baked goods and ice cream in the winter months. Growing up, our Christmas Eve tradition was to eat a bowl of candy cane ice cream while watching Bing Crosby’s White Christmas. These Candy Cane Thumbprint Cookies remind me of that tradition.

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Why You'll Love This Recipe

  • Perfectly sized two-bite cookies
  • Ideal for Christmas Boxes: These cookies add a festive touch to your holiday cookie boxes! They pair great with Chocolate Haystack Cookies.
  • A great recipe to have on hand during the Christmas season. Double or Triple the recipe and freeze the extras to have on hand for bringing to parties or giving as gifts.
  • No chill time is required
  • These cookies freeze really well
  • Kids can help! My boys love to help do the final sprinkle of candy cane dust

Ingredients

Ingredients to make candy cane thumbprint cookies in mixing bowls and pinch bowls.
  • White Chocolate- I have used both white baker's chocolate and white chocolate chips successfully for this recipe.
  • Cream - I use heavy cream (35%).
  • Peppermint Extract - use a baking extract, not a peppermint essential oil.
  • Candy Canes - you can buy crushed candy canes or buy whole candy canes and crush your own!

See the recipe card below for a full list of ingredients and measurements.

How To Make White Chocolate Candy Cane Thumbprints

Here are the step-by-step instructions to make this recipe.

Step 1: Preheat the oven and mix the dry ingredients.

Preheat the oven to 350 degrees F.  Prepare two cookie sheets with parchment paper.

In a medium sized bowl, mix flour together with cocoa powder and salt until well combined.

Flour and coca powder in a mixing bowl before being combined.

Step 2: Cream together the wet ingredients.

In a separate medium-sized bowl, cream together butter, brown sugar, one egg and peppermint extract.

Butter, brown sugar and an egg in a medium sized mixing bowl before being creamed together.

Step 3: Combine the wet and dry ingredients.

Mix the wet and dry ingredients until just combined.

Dry ingredients poured over creamed wet ingredients in a large mixing bowl.

Step 4: Roll the dough into balls.

Roll the dough into small 2 teaspoon sized balls and arrange on a prepared cookie sheet. Place about 12 cookies per sheet.
The dough may seem to be on the dry side: this helps the cookies hold their shape in the oven.

Combined cookie dough in a large ball inside a mixing bowl.

Step 5: Make a "thumbprint" in the center of each cookie.

Make a small imprint in the center of the cookies with your thumb, back of a teaspoon or with the rounded end of a wooden spoon. Bake for 7-8 minutes.

4 Rolled thumbprint cookie dough balls on a baking sheet with thumb imprints in the centers.

Step 6: Make the white chocolate ganache.

When you have the last tray of cookies in the oven, begin to warm heavy cream over low heat in a small saucepan and then add the white chocolate. Once the chocolate is melted, stir in peppermint extract.

Once the cookies have cooled slightly, add a small dollop of the white chocolate ganache to the center indentation made in the thumbprint cookies.

Overhead view of someone pouring white chocolate ganache into baked thumbprint cookies on a cooling rack.

Step 7: Add a sprinkle of crushed candy cane.

Sprinkle with a few pieces of crushed candy cane. Allow the ganache to cool and set in the cookie. Enjoy!

6 finished thumbprint cookies with on a cooling rack with crushed peppermint candy cane sprinkled on top.

Expert Tips

  • Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
  • Be sure to use baking peppermint extract, not peppermint essential oil.
  • When the cookies come out of the oven, sometimes a few of the cookies lose their defined indentation in the center. I just press the center gently with the end of a wooden spoon or similar kitchen tool to reinforce the indentation of the cookies while they’re still warm. Press carefully to prevent splitting the side of the cookie.
  • I begin to make the ganache when the last tray of cookies are in the oven because you want to distribute the ganache between the cookies while it’s still slightly warm. Don’t allow it to set and cool in the saucepan.
  • I discovered you can buy crushed candy canes at bulk stores much cheaper than whole candy canes.
  • For a less sweet cookie try swapping the white chocolate with dark or semi sweet chocolate.

Recipe FAQs

How can I make these cookies less sweet?

Swap the white chocolate with dark chocolate for a richer and less sweet alternative.

My white chocolate ganache "broke". What can I do?

The white chocolate ganache can seize up if you add cold cream to the already warm and melted chocolate. I've had this happen to me before and I discovered I could resolve the problem by adding boiling water 1 teaspoon at a time and stirring until the chocolate became smooth again.

Why do thumbprint cookies spread?

Thumbprint cookies may spread if the recipe doesn’t have enough flour in it or in some cases if the dough hasn't been chilled long enough.

Why do thumbprint cookies crack?

White Chocolate Candy Cane Thumbprint cookies can crack as you press to indent them when the dough has dried out a bit or has begun to stiffen. To prevent this, I recommend making the indentation immediately after rolling each ball of dough. Press very gently. If it cracks slightly, I just reroll that ball. As it softens and warms up in my hands, I find it solves the problem. 

How should I store these cookies?

Store the cookies in an airtight container at room temperature. Separate layers with parchment paper to prevent sticking.

Can I freeze these cookies?

Yes! These cookies freeze really well. Arrange the baked and cooled cookies in a single layer on a baking sheet. Freeze until solid, then transfer them to an airtight container or freezer bag, placing parchment paper between layers.

Finished candy cane thumbprint cookies on a Christmas themed, staged counter top.

If you tried these Candy Cane Thumbprints or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

White Chocolate Candy Cane Thumbprint Cookies

Christy Faber
White Chocolate Candy Cane Thumbprints! Peppermint white chocolate centers in the heart of a petite chocolate cookie and topped with a sprinkling of crushed candy cane, come together in a cookie that's so wintery and Christmasy. These delightful two-bite cookies are a perfect addition to your Christmas cookie boxes.
5 from 2 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Snack
Cuisine American
Servings 48 cookies
Calories 88 kcal

Ingredients
  

Dry Ingredients

  • 2 ⅓ cups all-purpose flour
  • ⅓ cup cocoa powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter softened
  • ⅔ cup brown sugar tightly packed
  • 1 egg room temperature
  • 1 teaspoon peppermint extract

White Chocolate Ganache

  • ¼ cup heavy cream
  • 6 oz white chocolate chips or baker's chocolate
  • ½ teaspoon peppermint extract

To Top The Cookies

  • 4-5 mini candy canes crushed

Instructions
 

  • Preheat the oven to 350 degrees F.  Prepare two cookie sheets with parchment paper.
    In a medium sized bowl, mix flour together with cocoa powder and salt until well combined.
    2 ⅓ cups all-purpose flour, ⅓ cup cocoa powder, ½ teaspoon salt
  • In a separate medium sized bowl, cream together butter, brown sugar, one egg and peppermint extract.
    1 cup unsalted butter, ⅔ cup brown sugar, 1 egg room temperature, 1 teaspoon peppermint extract
  • Combine wet and dry ingredients.
  • Roll the dough into small 2 teaspoon sized balls and arrange on a prepared cookie sheet. Place about 12 cookies per sheet.
  • Make a small imprint in the centre of the cookies with your thumb, back of a teaspoon or with the rounded end of a wooden spoon. Bake for 7-8 minutes.
  • When you have the last tray of cookies in the oven, begin to warm the heavy cream over low heat in a small saucepan and then add the white chocolate. Once melted, stir in peppermint extract.
    ¼ cup heavy cream, 6 oz white chocolate chips or baker's chocolate, ½ teaspoon peppermint extract
  • Once the cookies have cooled slightly, add a small dollop of the white chocolate ganache to the centre indentation made in the thumbprint cookies and sprinkle with a few pieces of crushed candy cane. Allow the ganache to cool and set in the cookie. Enjoy!
    4-5 mini candy canes

Notes

  • Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
  • Be sure to use baking peppermint extract, not peppermint essential oil.
  • When the cookies come out of the oven, sometimes a few of the cookies lose their defined indentation in the center. I just press the center gently with the end of a wooden spoon or similar kitchen tool to reinforce the indentation of the cookies while they’re still warm. Press carefully to prevent splitting the side of the cookie.
  • I begin to make the ganache when the last tray of cookies are in the oven because you want to distribute the ganache between the cookies while it’s still slightly warm. Don’t allow it to set and cool in the saucepan.
  • I discovered you can buy crushed candy canes at bulk stores much cheaper than whole candy canes.
  • For a less sweet cookie try swapping the white chocolate with dark or semi sweet chocolate.

Nutrition

Serving: 17gCalories: 88kcalCarbohydrates: 14.4gProtein: 1.6gFat: 6.7gSaturated Fat: 3.7gCholesterol: 16mgSodium: 430mgPotassium: 67mgFiber: 0.4gSugar: 10.3gCalcium: 30mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Winter and Christmas Poems for Children

· 2 Comments

"Books make great gifts because they have whole worlds inside of them.”

Neil Gaiman

To make your life a bit easier in the busy holiday season, I have curated a few of our favourite winter and Christmas poems that I read to my young children. My personal favourite from this list is “December Leaves”.  Please share in the comments what your favourite winter poem to read with your children is or which poem from the list is your favourite. Follow me on Instagram @lifearoundthetable.ca where I share poems for children on my stories.

The Snowflake

Before I melt, 

Come, look at me!

This lovely icy filigree! 

Of a great forest 

In one night

I make a wilderness of white: 

By skyey cold

Of crystals made, 

All softly, on 

Your Finger laid, 

I pause, that you

My beauty see: 

Breathe, and I vanish 

Instantly! 

-Walter de la Mare- 

A Heavy Snowfall

Now all the world is white,

But where is one to find a spot 

To view the lovely sight?

-Riu-

Snowball

I made myself a snowball
As perfect as could be.
I thought I'd keep it as a pet
And let it sleep with me.
I made it some pajamas
And a pillow for its head.
Then last night it ran away,
But first it wet the bed.

-Shel Silverstein-

Winter Morning Poem

Winter is the king of showmen,
Turning tree stumps into snow men
And houses into birthday cakes
And spreading sugar over lakes.
Smooth and clean and frosty white,
The world looks good enough to bite.
That's the season to be young,
Catching snowflakes on your tongue!
Snow is snowy when it's snowing.
I'm sorry it's slushy when it's going.

-Ogden Nash-

December Leaves

The fallen leaves are cornflakes
That fill the lawn’s wide dish,
And night and noon
The wind’s a spoon
That stirs them with a swish.
The sky’s a silver sifter,
A-sifting white and slow,
That gently shakes
On crisp brown flakes
The sugar known as snow

-Kaye Starbird-

Fog

The fog comes
on little cat feet.

It sits looking
over harbor and city
on silent haunches
and then moves on.

-Carl Sandburg-

Something Told The Wild Geese

Something told the wild geese
It was time to go,
Though the fields lay golden
Something whispered, "snow."

Leaves were green and stirring,
Berries, luster-glossed,
But beneath warm feathers
Something cautioned, "frost."

All the sagging orchards
Steamed with amber spice,
But each wild breast stiffened
At remembered ice.

Something told the wild geese
It was time to fly,
Summer sun was on their wings,
Winter in their cry.

-Rachel Field-

Velvet Shoes


Let us walk in the white snow

          In a soundless space;

With footsteps quiet and slow,

          At a tranquil pace,

          Under veils of white lace.

I shall go shod in silk,

          And you in wool,

White as white cow's milk,

          More beautiful

          Than the breast of a gull.

We shall walk through the still town

          In a windless peace;

We shall step upon white down,

          Upon silver fleece,

          Upon softer than these.

We shall walk in velvet shoes:

          Wherever we go

Silence will fall like dews

          On white silence below.

          We shall walk in the snow.

-Elinor Wylie-

The Present

There's a present under the Christmas tree,

And I'm excited to see it's addressed to me.

I imagine all the great things it might be,

But I have to wait until Christmas morning to see.

-Kelly Roper-

I Heard a Bird Sing

I heard a bird sing

In the dark of December.

A magical thing

And sweet to remember.

"We are nearer to Spring 

Than we were in September,” 

I heard a bird sing 

In the dark of December.

-Oliver Herford-

Skiing

I'm very good at skiing.

I have a kind of knack

For I can do it frontways

And also on my back.

And when I reach the bottom

I give a sudden flop

And dig myself in sideways

And that's how I stop.

-Marchette Chute-

Christmas Bells

I heard the bells on Christmas Day

Their old, familiar carols play,

And wild and sweet

The words repeat

Of peace on earth, good-will to men!

-Henry Wadsworth Longfellow- 

The House of Christmas

To an open house in the evening

Home shall men come,

To an older place than Eden

And a taller town than Rome.

To the end of the way of the wandering star,

To the things that cannot be and that are,

To the place where God was homeless

And all men are at home.

-G.K. Chesterton-

A Christmas Carol

The Christ-child lay on Mary’s lap,

His hair was like a light.

(O weary, weary were the world,

But here is all aright.)

The Christ-child lay on Mary’s breast,

His hair was like a star.

(O stern and cunning are the kings,

But here the true hearts are.)

The Christ-child lay on Mary’s heart,

His hair was like a fire,

(O weary, weary is the world,

But here the world’s desire.)

The Christ-child stood at Mary’s knee,

His hair was like a crown,

And all the flowers looked up at Him,

And all the stars looked down.

-G.K. Chesterton-

Love Came Down At Christmas

Love came down at Christmas, 

   Love all lovely, Love Divine; 

Love was born at Christmas, 

   Star and angels gave the sign.

-Christina Rossetti-

Please share in the comments what your favourite winter poem is to read with your children or which poem from the list is your favourite.

More Picture Books

Poetry Posts

Cozy Autumn Wild Rice Soup

· 18 Comments

Cozy Autumn Wild Rice Soup is like a warm hug in a bowl. It’s deliciously creamy, herby, and hearty.  It’s made with lots of vegetables, whole milk and cream but the special ingredient is small bites of sweet and tart dried cranberries.  It’s also the perfect way to use leftover turkey after Thanksgiving or Christmas.

Bowl of wide rice soup with dried cranberry garnish on a staged table.

I love the festive look of this soup from the flecks of green herbs and red bites of dried cranberry.  Autumn Wild Rice Soup is the perfect easy recipe for any holiday event, especially if you follow the meal with Chocolate Orange Pudding Cake.


This nourishing soup delivers a comforting, flavorful, and heartwarming meal that's perfect for sharing with anyone.

For more cozy recipes to warm your heart in the cold months visit my recipes for Creamy Carrot and Parsnip Soup, Vegetarian Stroganoff, Spicy Sausage Pasta and Lemon Chicken Orzo Soup.

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Why You'll Love This Recipe

  • This soup contains all the flavors you associate with autumn, Thanksgiving or even Christmas dinner. It's the ultimate comfort food!
  • Ideal for using up leftover turkey from Thanksgiving or Christmas.
  • The addition of dried cranberries adds delightful bursts of sweet and tart flavor in every bite.
  • Nutritious and filling!
  • Freezer-friendly.

Ingredients

All ingredients required to make wild rice soup in mixing bowls and mason jars on a marble countertop.
  • Broth - I used a bouillon soup cube and dissolved it in 4 cups of water for this recipe. But homemade broth or store bought liquid broth would work wonderfully! The more flavorful the broth, the more flavorful the soup.
  • Wild rice - I have used various types of rice blends over the years for this recipe. Choose your favorite rice blend and just taste test grains of rice to ensure they are tender before proceeding to adding the dairy.
  • Carrots and Celery - finely dice these vegetables for a more enjoyable texture in the final soup.
  • Milk and Cream - purchase dairy products that contain simple ingredients. Many store bought creams contain unnecessary stabilizers and additives.
  • Celery seed - In my opinion, celery seed is one of the most crucial soup ingredients. I love the flavor it imparts!

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

  • Wild Rice: If you don't have wild rice on hand, you can use brown rice or barley or even swap for orzo. (Note the cook time on the packages so you can know approximately how long each grain would take to cook in the soup.)
  • Chicken: Feel free to substitute the chicken with turkey or store bought rotisserie chicken for a big time saver!
  • Top the soup with homemade sugar free granola for a delicious garnish that adds a satisfying crunch to each spoonful.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Cozy Autumn Wild Rice Soup

Here are the step-by-step instructions to make this recipe.

Step 1: Chop vegetables and prep ingredients.

Before beginning, chop all your vegetables and set out all the ingredients.

chopped onion on a wooden cutting board.

Step 2: Cook the chicken.

Cook the cubed chicken in a large soup pot or Dutch oven until lightly browned and fully cooked. Set aside.

Cubed chicken, browned, resting in a Dutch oven on a marble countertop.

Step 3: Soften the onions.

In the same pot, melt 2 tablespoon of butter. Add the chopped onions and cook for several minutes until softened.

Cooked, chopped. onion in the bottom of a Dutch oven.

Step 4: Cook the carrots and celery.

Add the finely diced carrots and celery and cook for several more minutes, stirring occasionally.

Diced carrot and celery mixed with cooked onion in the bottom of a Dutch oven.

Step 5: Add the broth, wild rice and bay leaves.

Add the chicken broth, wild rice and bay leaves.  Bring to a boil and reduce to a simmer. Cook for 20 minutes or until the carrots and rice grains are tender.

Broth filling a Dutch oven of diced carrot and celery, cooked onion with wild rice and bay leaves floating on top.

Step 6: Add spices, cranberries and dairy.

Reduce the heat, remove the bay leaves and add the remaining spices, dried cranberries (snip each cranberry two or three times with kitchen scissors for smaller bites), milk and cream.

Cream, dried cranberries and spices floating on top of soup mixture in a Dutch oven.

Step 7: Add chicken and adjust for seasoning.

Stir in the cooked chicken and taste the soup. Take your time to carefully adjust for seasoning, adding more salt and pepper as needed.

Cooked chicken sitting on top of wild rice soup inside of a Dutch oven with a wooden spoon laying in the pot, partially submerged.

Step 8: Thicken the soup (optional) and garnish and serve.

If the broth requires thickening, make a slurry by melting ¼ cup of butter in a separate small saucepan and whisking  ¼ cup of flour into it.  Stir for several minutes. Add the slurry to the soup to thicken. Bring the soup back to temperature, stirring constantly.

Taste again for seasoning. Serve the soup with a garnish of fresh herbs (such as parsley or thyme) and a sprinkle of snipped dried cranberries.

Round ladle full of wild rice soup coming up from a pot of soup.

Expert Tips

  • Prepare all ingredients before beginning. This makes for a more enjoyable and stress free cooking experience.
  • For smaller bites of cranberry throughout, I snip the cranberries two to three times with kitchen scissors. 
  • I provide the option to thicken the soup.  Depending on the brand of wild rice sometimes the rice itself lends enough starch to thicken the broth but if you find the broth too thin, you can add a slurry of butter and flour to thicken. Instructions below in the recipe card. 
  • Before you add the milk and cream, check that the carrots and rice grains are cooked and tender. 
  • Once you’ve added the milk and cream ensure to not let the soup reach a boil again. If the dairy gets too hot it will separate. 
  • For a beautiful presentation when serving, sprinkle fresh herbs and a few dried cranberries on each soup bowl.

Recipe FAQs

Can I freeze this soup?

Yes, you can make this soup ahead of time and freeze it. I recommend putting in all the ingredients except the milk and cream. Freeze the soup without the dairy and add it on the day you are going to serve it.

Can I make this soup ahead of time?

Definitely. This is a great soup to make the day before. The flavors will only get better if allowed to sit for 24 hours in the fridge. When you bring the soup back up to temperature for serving, be careful not to let the temperature reach a boiling point as this will cause the milk to separate.

Can I use precooked rice?

Absolutely! If using precooked rice, you can add it towards the end of the cooking process to prevent it from becoming overly soft. Adjust the cooking time accordingly.

How long does this soup keep in the fridge?

Enjoy within 3-4 days.

How do I prevent the dairy from separating?

To prevent curdling when adding dairy to the soup, make sure gradually incorporate them into the soup while stirring constantly. Avoid bringing the soup to a rolling boil after adding dairy.

Can I use a Rotisserie chicken in place of the chicken in this recipe?

Absolutely! Using pre-cooked rotisserie chicken is a super convenient shortcut. Simply shred or cut up the chicken into bite sized pieces and add it to the soup during the final stages of cooking.

What Should I Serve with Cranberry Wild Rice Soup?

Dutch oven full of wild rice soup on a staged marble countertop.

If you tried this Cozy Autumn Wild Rice Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Cozy Autumn Wild Rice Soup

Christy Faber
Cozy Autumn Wild Rice Soup is like a warm hug in a bowl. It’s deliciously creamy, herby, and hearty.  It’s made with lots of vegetables, whole milk and cream but the special ingredient is small bites of sweet and tart dried cranberries.  It’s also the perfect way to use leftover turkey after Thanksgiving or Christmas.
5 from 17 votes
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine French
Servings 6 people
Calories 448 kcal

Ingredients
  

  • 2 tablespoon butter
  • 2 cups carrot diced
  • 1 cup celery diced
  • 2 cups onion diced
  • salt and pepper to taste
  • ½ cup wild rice (wild rice and brown rice blend is what I used)
  • 4 cups chicken broth
  • 1 tsp rosemary dried
  • 1 tsp ground sage dried
  • 1 tsp celery seed
  • 2 bay leaves optional
  • 1 lb chicken cubed
  • ⅓ cup dried cranberries
  • 1 cup whole milk
  • 2 cups half n half cream

To Thicken The Soup (optional step)

  • ½ cup butter
  • ½ cup flour

Instructions
 

  • Before beginning, chop all your vegetables and set out all the ingredients. Cook the cubed chicken in a large soup pot or Dutch oven until lightly browned and fully cooked. Set aside.
  • In the same large soup pot, and melt 2 tablespoon of butter. Add the chopped onions and cook for several minutes until softened.
  • Add the diced carrots and celery and cook for several more minutes, stirring occasionally.
  • Add the chicken broth, wild rice blend and bay leaves.  Bring to a boil and reduce to a simmer. Cook for 20 minutes or until the carrots and rice grains are tender.
  • Reduce the heat, remove the bay leaves and add the remaining spices, dried cranberries (snip each cranberry two or three times with kitchen scissors for smaller bites), milk and cream.
  • Stir in the cooked chicken and taste the soup. Take your time to carefully adjust for seasoning, adding more salt and pepper as needed.
  • Optional Step: If the broth requires thickening, make a slurry by melting ¼ cup of butter in a separate small saucepan and whisking  ¼ cup of flour into it.  Stir for several minutes. Add the slurry to the soup to thicken. Bring the soup back to temperature, stirring constantly. Taste again for seasoning.
  • Serve the soup with a garnish of fresh herbs (like parsley or thyme) and a sprinkle of snipped dried cranberries.

Notes

  • Prepare all ingredients before beginning. This makes for a more enjoyable and stress free cooking experience.
  • For smaller bites of cranberry throughout, I snip the cranberries two to three times with kitchen scissors. 
  • I provide the option to thicken the soup.  Depending on the brand of wild rice sometimes the rice itself lends enough starch to thicken the broth but if you find the broth too thin, you can add a slurry of butter and flour to thicken. Instructions found above in the recipe card. 
  • Before you add the milk and cream, check that the carrots and rice grains are cooked and tender. 
  • Once you’ve added the milk and cream ensure to not let the soup reach a boil again. If the dairy gets too hot it will separate. 
  • For a beautiful presentation when serving, sprinkle fresh herbs and a few dried cranberries on each soup bowl.
 

Nutrition

Serving: 58.06gCalories: 448kcalCarbohydrates: 26.1gProtein: 30.7gFat: 24.1gSaturated Fat: 13.8gCholesterol: 125mgSodium: 673mgPotassium: 686mgFiber: 2.5gSugar: 6.6gCalcium: 179mgIron: 2mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Chocolate Peppermint Crinkle Cookies

· 12 Comments

Celebrate the holiday season to the full with these delightful oat flour cookies!  Gluten-free Chocolate Peppermint Crinkle Cookies are soft, fudgy and festive. Expect rich chocolate and strong peppermint flavours with every bite. (Just like in my Chocolate Peppermint Fudge!)

Three chocolate peppermint cookies stacked on top of each other on a small dessert plate.

These cookies are the perfect addition to a holiday cookie box. They’re so wintery, with a hint of peppermint and a dusting of icing sugar to remind you of snow.

When I put the first batch of these in the oven, I flicked the oven light on, put a couple of pillows on my kitchen floor, sat, and watched the crinkles slowly appear as these beauties baked.

I made some substitutions in this recipe to make it healthier.   I swapped all-purpose flour for oat flour and swapped butter for coconut oil.  I decreased the overall amount of sugar in this recipe as well.  You also have the option of using coconut sugar instead of brown sugar. For a similar recipe check out these Matcha Tea Crinkle Cookies.

This recipe is great for guests requiring dairy free and gluten-free treats. (My Coconut Flour Oatmeal Cookies are great for dietary restrictions as well!) Just ensure you’re using gluten-free oats and dairy-free chocolate chips if necessary.  Enjoy!

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Why You'll Love This Recipe

  • Soft and fudgy!
  • Festive and wintery recipe (Just like my Gingerbread Bundt Cake!)
  • Great addition to Christmas cookie boxes
  • Healthier option with oat flour, coconut oil and decreased sugar content
  • Gluten free (as long as you purchase certified gluten free oats)
  • Dairy free (as long as you purchase dairy free chocolate chips!)
  • Freezer friendly!

Ingredients

Ingredients for chocolate peppermint crinkle cookies in bowls and pinch bowls on a marble countertop.
  • Coconut sugar - use either coconut sugar or brown sugar in this recipe! Both have been tested with success.
  • Chocolate chips - choose dairy free chips if necessary for you.
  • Peppermint extract - choose an extract specifically for baking not peppermint essential oil.
  • Oat flour - if making your own oat flour at home be sure to keep blending it until it's a really fine texture. I have also tested this recipe with all-purpose flour with success!

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

  • Chocolate chips: swap semi sweet chocolate chips for dark chocolate, white chocolate or mint chips!
  • Icing sugar: if you're trying to avoid refined sugar you can omit the icing sugar all together and you'll still have a fudgy and chocolatey cookie.
  • Chopped nuts: add a little crunch to your cookies by mixing in ¼ cup of chopped nuts like walnuts or pecans to the dough.
  • Coconut oil - if you don't have coconut oil on hand you can swap for unsalted butter.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Peppermint Crinkle Cookies

Here are the step-by-step instructions to make this recipe.

Step 1: Blend oats into oat flour and mix dry ingredients.

If you aren’t using purchased oat flour, begin by blitzing rolled oats in a blender into oat flour. Carefully measure out one cup of oat flour and pour into a medium-sized bowl.

Stir together oat flour, unsweetened cocoa powder, baking powder and salt.

Dry ingredients in a ceramic mixing bowl before they are combined, with a whisk laying beside.

Step 2: In a separate bowl mix together the wet ingredients.

In a separate small bowl, mix together sugar and melted coconut oil. Add room temperature eggs and stir until fully incorporated. Stir in 1 teaspoon peppermint extract.

A whisk sitting in the combined wet ingredients in a glass mixing bowl.

Step 3: Mix wet and dry ingredients together.

Pour wet ingredients into the dry ingredients and mix until fully incorporated. 

Wet and dry ingredients mixed together in a ceramic mixing bowl with a spatula in it.

Step 4: Stir in chocolate chips and chill dough.

Stir in half a cup of chocolate chips and set the dough in the fridge to chill for half an hour to 45 minutes.

Combined ingredients for chocolate Peppermint Crinkle Cookies in a ceramic bowl with chocolate chips sitting on top.

Step 5: Preheat the oven and roll small cookie dough balls and coat in icing sugar.

When you’re ready to bake the cookies, preheat the oven to 350 degrees and prepare two baking sheets with parchment paper.

Roll small cookie dough balls, approximately 1½ tablespoons of dough. (I have found that the smaller the cookie the better the crackles look in the finished product. If you want to be precise you can weigh each ball of dough to be 30 grams)

Roll each cookie dough ball in powdered icing sugar, covering generously.  

Rolled ball of dough in powered sugar on a dessert plate on parchment paper.

Step 6: Bake cookies and enjoy!

 Place on the cookie sheet, 6 cookies to a sheet. Bake for 8-10 minutes. Allow the cookies to fully cool and enjoy!

Six balls of Chocolate Peppermint Crinkle Cookie dough on a parchment paper lined baking tray.

Expert Tips

  • If you are making your own oat flour be sure to blend thoroughly. Keep blending until it's very fine.
  • If you are making your own oat flour, measure carefully. This recipe calls for 1 cup of oat flour after blending,  not one cup of oats before blitzing up. This small distinction can make a big difference.
  • Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
  • This recipe calls for baking peppermint extract.  Just a note that I don’t mean peppermint essential oil.
  • This is a great recipe to make a day ahead because the dough does need to chill in the fridge for a minimum of half an hour before baking. (Just like my Einkorn Flour Chocolate Chip Cookies!)
  • For uniform cookies in shape and size you can weigh the cookie dough balls to be 30 grams each.
  • Coat generously in icing sugar to achieve a crinkle effect.

Recipe FAQs

How do I store these crinkle cookies?

Store crinkle cookies in an airtight container on the counter and eat the cookies within 3-4 days although I fully expect they will all be eaten by the next day!

Can you freeze crinkle cookies?

Yes, these cookies freeze well! A great cookie to have prepared in your freezer for holiday guests that stop by.

Coconut sugar vs. white sugar

Coconut sugar is rich in nutrients such as B vitamins, iron and zinc whereas refined white sugar is stripped of nutrients. Keep in mind, although coconut sugar is a superior choice, it is still sugar and should be used in moderation.

Three stacked Chocolate Peppermint Crinkle Cookies on a small dessert plate with a bite out of the top cookie.

If you tried this Peppermint Crinkle Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Chocolate Peppermint Crinkle Cookies

Christy Faber
Gluten-free Chocolate Peppermint Crinkle Cookies are soft, fudgy and festive. Expect rich chocolate and strong peppermint flavours with every bite. These cookies are the perfect addition to a holiday cookie box!
5 from 4 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 53 minutes
Course Snack
Cuisine American
Servings 14 cookies
Calories 145 kcal

Ingredients
  

Dry Ingredients

  • 1 cup oat flour (or all-purpose flour)
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp fine sea salt

Wet Ingredients

  • ½ cup melted coconut oil
  • ½ cup coconut sugar (or brown sugar)
  • 2 large eggs
  • 1 tsp peppermint extract (for baking)
  • ½ cup semi sweet chocolate chips

For Rolling the Cookies

  • ⅓ cup icing sugar (otherwise known as powdered sugar)

Instructions
 

  • If you aren’t using purchased oat flour, begin by blitzing rolled oats in a blender into oat flour. Carefully measure out one cup of oat flour and pour into a medium-sized bowl.
    1 cup oat flour
  • Stir together oat flour, unsweetened cocoa powder, baking powder and salt.
    ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon fine sea salt
  • In a separate small bowl, mix together sugar and melted coconut oil. Add room temperature eggs and stir until fully incorporated. Stir in 1 teaspoon peppermint extract.
    ½ cup melted coconut oil, ½ cup coconut sugar, 2 large eggs, 1 teaspoon peppermint extract
  • Pour wet ingredients into the dry ingredients and mix until fully incorporated.
  • Stir in half a cup of chocolate chips and set the dough in the fridge to chill for half an hour to 45 minutes.
    ½ cup semi sweet chocolate chips
  • When you’re ready to bake the cookies, preheat the oven to 350 degrees Fahrenheit and prepare two baking sheets with parchment paper.
  • Roll small cookie dough balls, approximately 1½ tablespoons of dough.
    (I have found that the smaller the cookie the better the crackles look in the finished product. If you want to be precise you can weigh each ball of dough to be 30 grams)
  • Roll each cookie dough ball in powdered icing sugar, covering generously. 
    ⅓ cup icing sugar
  • Place on the cookie sheet, 6 cookies to a sheet. Bake for 8-10 minutes. Allow the cookies to fully cool and enjoy! (This recipe makes approximately 18 cookies)

Notes

  • If you are making your own oat flour be sure to blend thoroughly. Keep blending until it's very fine.
  • If you are making your own oat flour, measure carefully. This recipe calls for 1 cup of oat flour after blending,  not one cup of oats before blitzing up. This small distinction can make a big difference.
  • Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
  • This recipe calls for baking peppermint extract.  Just a note that I don’t mean peppermint essential oil.
  • This is a great recipe to make a day ahead because the dough does need to chill in the fridge for a minimum of half an hour before baking. 
  • For uniform cookies in shape and size you can weigh the cookie dough balls to be 30 grams each.
  • Coat generously in icing sugar to achieve a crinkle effect.

Nutrition

Serving: 35gCalories: 145kcalCarbohydrates: 12.74gProtein: 2.93gFat: 10.24gSaturated Fat: 7.461gPolyunsaturated Fat: 0.523gMonounsaturated Fat: 1.452gTrans Fat: 0.014gCholesterol: 88mgSodium: 190mgPotassium: 127mgFiber: 1.4gSugar: 6.01gVitamin A: 69IUCalcium: 14mgIron: 1.17mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

How to Make Easy Chana Masala Recipe

· 6 Comments

You need this easy Chana Masala recipe in your life! Chana Masala is a flavour-packed, delicious and nutritious meal. Chana Masala is actually my favourite inexpensive, convenient and easy weekday dinner recipe to make.

What is Chana Masala? Chana means “chickpea” and masala describes the blend of spices used commonly in Indian cuisine. Chana Masala is essentially onion, garlic, and ginger, chickpeas and diced tomatoes with a blend of delicious and warming spices like turmeric, garam masala, coriander and cumin.

I’ve made this recipe upwards of 30 times and no one in my circle is tired of it! The recipe I’m sharing today is my version of the Oh She Glows Chana Masala by Angela Liddon.  I’ve never made the Oh She Glows version exactly as written because I wanted to tone down the spice so that my children will enjoy it. Check out her recipe if you enjoy more of a kick!

This is an easy meal to make in a pinch. I always have chickpeas, diced tomatoes and spices in my house. When I don’t know what to make for dinner, Chana Masala is my go-to. I also freeze multiple batches for nights when I don’t feel like cooking. It is a real lifesaver!

Other Easy Weeknight Dinners:

The flavours in Chana Masala get better and better the longer it sits so the flavours can meld together. If you plan to eat this dish the same day you make it, I recommend making it earlier in the day.  It’ll be so delicious by dinner time. 

Why Chana Masala is the best weeknight dinner

  • Chana Masala is inexpensive to make especially if you purchase your chickpeas and diced tomatoes when they’re on sale.
  • This recipe freezes beautifully so I recommend freezing leftovers for another meal. I often double this recipe when I make it so I can stock my freezer.
  • Chana Masala is dairy free, gluten free, vegetarian and vegan. It’s the perfect go-to dinner if you’re having guests over with dietary restrictions.
  • Chana masala is so flavourful and warming. It’s a delicious warm meal for a chilly night. -Chana Masala is fast to make. It involves minimal prep and just simmers on the stove.

Changes I made from the Oh She Glows version of Chana Masala

  • I added a grated sweet potato to my recipe to give this meal more body. You could also add other vegetables. Spinach or kale would be a lovely addition. 
  • I’ve always done ground cumin rather than the cumin seeds in the original recipe.  I could never find cumin seeds in my local grocery store. 
  • I increased the amount of diced tomatoes and decreased the amount of chickpeas in my recipe because I found the original recipe had too many chickpeas. 
  • I always top my Chana Masala with yogurt! 
  • I omitted both the serrano chile and the cayenne pepper because my children are extremely sensitive to spice. If I omit those spicy elements they will happily eat this meal. 

How to Make Easy Chana Masala


Prepare your vegetables before starting to cook. Dice your onions, mince the garlic and ginger, and grate the sweet potato. Open the cans of diced tomatoes and chickpeas. Drain and rinse the chickpeas.  

In a large heavy-bottomed pot or dutch oven, warm 2 tablespoon of coconut oil over medium-low heat. Cook onions for several minutes until the onions are softened and translucent.

Add the grated sweet potato, garlic and ginger and cook for a few more minutes. Add the cumin, garam masala, turmeric and coriander. Cook the spices for 30 seconds while stirring.

Pour in the two cans of diced tomato and scrape the bottom of the pot to lift up all the spice and flavour.

Pour in the drained chickpeas and add salt and pepper. Simmer on low heat for a minimum of half an hour. Take the time to taste the Chana Masala at this stage and carefully adjust for seasonings, adding more salt and pepper as needed.  

Tips for Making Chana Masala

  • Chana Masala is best when you make it earlier in the day or the day before to allow all the flavours to meld together for several hours after cooking.
  • I typically top Chana Masala with a spoonful of yogurt but when I was photographing this recipe we had just run out so I topped it with a crumble of feta.
  • Always add a splash of lemon or lime juice when serving
  • Serve Chana Masala on a bed of basmati rice.
  • Leftovers can be served for lunch.  I enjoy it lightly mashed on toast.

More Recipes to Enjoy Around the Table

Broccoli Goat Cheese Quiche Recipe

I love this quiche recipe and I’m so excited to share it with you! The custard filling is deliciously herby with a seriously comforting flavour. The addition of goat cheese and broccoli makes this quiche really special. Truly one of my favourite flavour combinations!  BUT the sliced tomato topping is the real MVP of this recipe.

Spoon stirring the ingredients of Creamy Mushroom Penne with Sausage and Red Pepper
You will simmer ingredients until the sauce is reduced and coats the back of a spoon. Taste the sauce at this stage and adjust the seasoning if necessary.

Creamy Mushroom Penne

This creamy pasta dish is a great choice when you’re entertaining, enjoying a date night at home or any time you want some comfort food. Every bite of creamy pasta provides a hint of dijon, rosemary and thyme flavours. If you’re looking for a new recipe to add to your repertoire, this is it! Delicious!

Apple Cider Butternut Squash Soup

Butternut Squash Soup made with Apple Cider will fill your home with the aromas of fall. The combination of apple cider and butternut squash with the addition of warming spices makes this soup the definition of fall flavours. Butternut Squash Soup made with Apple Cider is very quick to make!

Save Chana Masala to Pinterest

Easy Chana Masala Recipe

Easy Chana Masala

Christy Faber
You need this recipe in your life!  Chana Masala is a flavour packed, delicious and nutritious meal. Chana Masala is actually my favourite inexpensive, convenient and easy weekday dinner to make. What is Chana Masala? Chana means “chickpea” and masala describes the blend of spices used commonly in Indian cuisine. Chana Masala is essentially onion, garlic, and ginger, chickpeas and diced tomatoes with a blend of delicious and warming spices like turmeric, garam masala, coriander and cumin.
5 from 4 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 778 kcal

Ingredients
  

  • 2 tablespoon coconut oil
  • 2 medium onions diced
  • 2 tablespoon fresh ginger peeled and minced
  • 1 tbsp fresh garlic minced
  • 1 small sweet potato shredded
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 3 teaspoon garam masala
  • 1 tsp ground turmeric
  • 1 tsp salt
  • ½ tsp pepper
  • 2 28 oz cans of diced tomatoes
  • 1 19 oz can of chickpeas drained and rinsed

To Serve

  • lemon
  • yogurt
  • basmati rice

Instructions
 

  • Prepare your vegetables before starting to cook. Dice your onions, mince the garlic and ginger, and grate the sweet potato. Open the cans of diced tomatoes and chickpeas. Drain and rinse the chickpeas.
  • In a large heavy bottomed pot or dutch oven, warm 2 tablespoon of coconut oil over medium- low heat. Cook onions several minutes until the onions are softened and translucent.
  • Add the grated sweet potato, garlic and ginger and cook for a few more minutes. Add the cumin, garam masala, turmeric and coriander. Cook the spices for 30 seconds while stirring.
  • Pour in the two cans of diced tomato and scrape the bottom of the pot to lift up all the spice and flavour. Pour in the drained chickpeas and add salt and pepper.
  • Simmer on low heat for a minimum of half an hour. Take the time to taste the Chana Masala at this stage and carefully adjust for seasonings, adding more salt and pepper as needed.  

Notes

  • Chana Masala is best when you make it earlier in the day or the day before to allow all the flavours to meld together for several hours after cooking.
  • I typically top Chana Masala with a spoonful of yogurt but when I was photographing this recipe we had just run out so I topped it with a crumble of feta.
  • Always add a splash of lemon or lime juice when serving
  • Serve Chana Masala on a bed of basmati rice.
  • Leftovers can be served for lunch.  I enjoy it lightly mashed on toast. 

Nutrition

Calories: 778kcal
Tried this recipe?Let us know how it was!

If you make this easy Chana Masala recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Einkorn Flour Banana Bread

· 3 Comments

This banana bread recipe is made with nutritious and delicious Einkorn flour. This is an incredibly tender and moist banana bread recipe and Einkorn flour lends a wonderful nutty flavour.  I’ve been baking with Einkorn Flour a lot lately between this recipe and Einkorn Flour Chocolate Chip Cookies and I’m loving it.

Banana bread is a perfect canvas for expressing your culinary creativity. I’ve seen banana bread recipes with cinnamon sugar swirl or almond butter topping. I’ve seen banana bread recipes with added shredded coconut and various nuts. I’ve seen it with a surprise cream cheese swirl in the centre. You can exercise your creativity and create your own custom banana bread creation.

I chose to top this Einkorn banana bread recipe with a buttery, cinnamon streusel topping. The topping is optional but I think it brings this recipe up to another level. This banana bread received rave reviews from my family so I hope you love it too! Enjoy!

The most important tip when making banana bread is to use SERIOUSLY overripe bananas. A lot of home bakers use bananas that are just barely ripe when baking banana bread and it will lack that delicious banana flavour.

If you want to be prepared to make banana bread whenever you’re craving it, I recommend picking up 2-3 extra bunches of bananas next time you go to the store and allow them to fully ripen on your counter and even get a bit overripe.

When they are the perfect ripeness for baking, simply peel the bananas and place them in large freezer-safe plastic bags to freeze for another day. I almost always have several large bags of bananas in my freezer for banana bread, baking or for making super thick delicious smoothies. 

Example of overripe banana for making the best banana bread.
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Why You'll Love This Recipe

  • This recipe is ultra flavorful and moist!
  • Made with healthier ingredients
  • Ripe bananas add a natural sweetness to this loaf
  • This recipe is versatile and you can experiment with a variety of add-ins to make it to your preferences
  • Make ahead and freezer friendly

How To Make Einkorn Flour Banana Bread

Here are the step-by-step instructions to make this recipe.

Step 1: Preheat the oven and mix the dry ingredients.

Preheat the oven to 350 degrees F. Lightly grease a 9x5 loaf pan with butter or line with parchment paper.

Combine the einkorn flour, salt and baking soda well in a small bowl.

Step 2: Beat together the butter and brown sugar.

Beat together the softened butter and brown sugar together for several minutes. You will see the butter and sugar mixture get light and fluffy and lighten in colour.

Step 3: Add the remaining ingredients to the batter.

Beat in room temperature eggs one at a time and then stir in mashed banana and vanilla and stir in chocolate chips.

Step 4: Pour the batter in a pan and top with the streusel topping.

Make the Streusel: In a small bowl combine flour, brown sugar, oats, cinnamon and salt and whisk together. Add softened butter and mash the ingredients with a fork until the butter is mostly incorporated.

Pour the banana bread batter into a greased pan and crumble the streusel topping over the top of your banana bread batter. Don’t overload the centre of the loaf because you don’t want to prevent the loaf from rising evenly.

Step 5: Bake.

Bake for 60-65 minutes or until a toothpick inserted comes out clean. I recommend checking the banana bread for 50 minutes to avoid over-baking. In my oven this recipe takes upwards of an hour but every oven is different. Allow to cool in the pan for at least 1 hour before cutting into the loaf.

Expert Tips

  • Always be prepared to make banana bread: Next time you go to the grocery store, buy several extra bunches of bananas and let them get really ripe on your counter. When they’re the perfect ripeness for banana bread, simply peel them and freeze them in a freezer-safe container and then you are ready for delicious banana bread at any time.
  • Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
  • Mix the dry ingredients and wet ingredients until just combined. Overmixing can give you tough banana bread. 
  • Try setting aside 100-150 grams of banana to mash more gently so your loaf has more texture and bits of banana. 

Recipe FAQs

Is Einkorn flour the same as spelt?

Einkorn flour and spelt flour are different varieties of wheat but are both ancient grains meaning that they have not undergone the level of hybridization that modern wheat has.  Einkorn flour and spelt flour have slightly different nutritional profiles but both are more nutrient dense and more digestible than modern wheat.

What does Einkorn flour taste like?

Einkorn flour is delicious! Einkorn tastes very similar to regular whole wheat flour but it has a deeper nuttier flavour profile. It isn’t gritty or heavy and it makes a delicious addition to baked goods. 

Can you freeze this banana bread recipe?

Absolutely! Banana bread freezes really well. It’s always a good idea to double the recipe and cook two loaves so you can freeze one for another day. Allow the loaf to fully cool on the counter and then wrap it well in plastic wrap and freeze.

How can I ripen bananas quickly for banana bread?

Place the bananas in a paper bag. Close the bag and leave it at room temperature for about 24 hours. The bananas release ethylene gas, and the enclosed space will help trap the gas, ripening the bananas faster.

If you tried this Einkorn Flour Banana Bread or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Einkorn Flour Banana Bread

Christy Faber
This banana bread recipe is made with nutritious and delicious Einkorn flour. This is an incredibly tender and moist banana bread recipe and Einkorn flour lends a wonderful nutty flavour. This banana bread received rave reviews from my family so I hope you love it too! Enjoy!
5 from 3 votes
Print Recipe Pin Recipe Save
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 slices
Calories 342 kcal

Ingredients
  

Dry Ingredients

  • 1 ¾ cup einkorn flour
  • 1 teaspoon baking soda
  • ½ tsp salt

Wet Ingredients

  • ½ cup butter room temperature
  • ¾ cup brown sugar lightly packed
  • 2 large eggs room temperature
  • 1 ½ cups mashed banana (overripe bananas)
  • 1 tsp pure vanilla extract
  • 1 cup chocolate chips

Streusel Topping

  • 3 tbsp flour
  • 2 tablespoon brown sugar
  • 2 tbsp rolled oats
  • ¼ tsp ground cinnamon
  • pinch of salt
  • 2 tbsp butter softened

Instructions
 

  • Preheat the oven to 350 degrees F. Lightly grease a 9x5 loaf pan with butter or line with parchment paper.
  • Combine the einkorn flour, salt and baking soda well in a small bowl.
  • Beat together the softened butter and brown sugar together for several minutes. You will see the butter and sugar mixture get light and fluffy and lighten in colour.
  • Beat in room temperature eggs one at a time and then stir in mashed banana and vanilla.
  • Pour into a greased pan and top with  the streusel topping mixture. 
  • Bake for 60-65 minutes or until a toothpick inserted comes out clean. I recommend checking the banana bread for 50 minutes to avoid over-baking. In my oven this recipe takes upwards of an hour but every oven is different. Allow to cool in the pan for at least 1 hour before cutting into the loaf.

Instructions for Streusel topping:

  • In a small bowl combine flour, brown sugar, oats, cinnamon and salt and whisk together. Add softened butter and mash the ingredients with a fork until the butter is mostly incorporated.
  • Crumble the streusel topping over the top of your banana bread batter once it’s in the pan. Don’t overload the centre of the loaf because you don’t want to prevent the loaf from rising evenly.

Notes

  • Always be prepared to make banana bread: Next time you go to the grocery store, buy several extra bunches of bananas and let them get really ripe on your counter. When they’re the perfect ripeness for banana bread, simply peel them and freeze them in a freezer-safe container and then you are ready for delicious banana bread at any time.
  • Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
  • Mix the dry ingredients and wet ingredients until just combined. Overmixing can give you tough banana bread. 
  • Try setting aside 100-150 grams of banana to mash more gently so your loaf has more texture and bits of banana. 

Nutrition

Calories: 342kcal
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Einkorn Flour Chocolate Chip Cookies

· 11 Comments

These Einkorn Chocolate Chip Cookies are delicate cookies with crisp edges and soft centres. They are incredibly flavourful and have a sophisticated deep flavour from the espresso powder and coconut sugar. These cookies taste delicious and feel indulgent all while being made with nutritious ingredients like Einkorn flour.

Have you heard of Einkorn flour before? It has become more popular in the last few years. I’ve seen more and more recipe developers use it for both its great taste and its nutritional benefits.

Cookie sheet full of chocolate chip cookies, showing finishing salt and melting chocolate chunks on top.

If you’re not familiar with Einkorn flour, it is an ancient grain that is known for its high nutritional content, easy digestibility and lower gluten content compared to modern wheat. (Health information sourced from einkorn.com)

I've been baking with it a lot lately between this recipe and Einkorn Flour Banana Bread and I'm loving it.

If you love baking with Einkorn flour you may also love spelt flour, try out my Spelt Cinnamon Buns, Spelt Pie Crust, Spelt Banana Bread and Spelt Flour Pancakes.

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Why You'll Love This Recipe

  • Rich flavour from the espresso powder.
  • Einkorn lends a nutty and complex flavor to cookies making them extra delicious!
  • Makes 18-20 cookies, just enough for a small gathering.
  • Make the cookie dough ahead of time and freeze the dough balls so you can have freshly baked cookies anytime!
  • Naturally sweetened with coconut sugar instead of refined white sugar.
  • Can be made ahead of time. The dough requires at least 2-3 hours of chilling before baking.
  • Semi sweet baker's chocolate and optional flaky salt make these cookies feel like bakery quality!

Ingredients

Ingredients for cookies in bowls, plates and pinch bowls around a bowl of einkorn flour.
  • Einkorn flour - I used whole grain Einkorn flour.
  • Unrefined sea salt - my favorite brand is Maison Orphee.
  • Coconut sugar - or swap for brown sugar if you prefer.
  • Eggs - choose large size! Use the left over egg whites in my sugar free granola recipe.
  • Vanilla extract - pick the real stuff if you can!
  • Semi-sweet baker's chocolate - or pick your favorite dark chocolate bar.

See the recipe card below for a full list of ingredients and measurements.

How To Make Einkorn Flour Cookies

Here are the step-by-step instructions to make this recipe.

Step 1 & 2: Whisk together dry ingredients and cream together butter and sugar.

Combine flour, baking soda, espresso powder and salt in a small bowl and whisk well.

In a medium-sized bowl, cream together softened butter and coconut sugar (or brown sugar) with a handheld mixer for several minutes until the butter and sugar mixture has turned lighter in colour and is smooth and fluffy looking.

Step 3: Add eggs and vanilla to wet ingredients.

Incorporate one room temperature egg, one egg yolk and vanilla extract.

Step 4: Add dry ingredients to wet ingredients.

Add the dry ingredients to the wet ingredients and stir until just combined.

 

Step 5: Add chopped chocolate and chill the dough.

Roughly chop 5 oz of semi sweet bakers chocolate. Set aside approximately 1 oz of the chocolate to use to top the cookie dough balls. Stir in 4 oz of the baker's chocolate to the dough and set the dough in the fridge for a minimum of 2 hours or till next day.

Step 6: Roll the cookie dough balls and bake.

When you’re ready to bake, preheat the oven to 375 degrees F.  Prepare two cookie sheets with parchment.

Roll cookie dough into balls using approximately 2 tablespoon of dough (I weighed each cookie dough ball to 25 grams). Top the dough with 3-4 small pieces of your reserved chopped chocolate.

Bake for 10 minutes. When the cookies look almost set in the middle, remove them from the oven. Sprinkle with flaky salt if desired.

Expert Tips

  • Prepare the dough in advance and refrigerate it until it's ready to be rolled into balls, as it needs time to chill before baking.
  • If you don’t typically purchase espresso powder and you’re not sure what brand to buy, I purchased Nescafe Gold Espresso Original.
  • Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
  • If you're using salted butter instead of unsalted butter then decrease the amount of added salt to the dough.
  • Use high-quality chocolate and pure vanilla extract. It makes a big difference in flavor!
  • Take note that the oven temperature for this recipe is 375 degrees F.
  • For a beautiful presentation of the cookies: tap the baking sheet a few times when the cookies first come out of the oven to deflate them and top with flaky salt.
  • For perfectly round cookies: place a round cookie cutter (or large drinking glass) that is slightly bigger than the cookies over each individual cookie while they're still warm and move the cookie around in a circular motion until the sides of the cookie are perfectly rounded.

Recipe FAQs

What is Einkorn flour?

Einkorn flour is an ancient grain that hasn’t undergone the hybridization that modern wheat has. Einkorn flour is difficult to grow and as a result, is expensive but it is very nutrient-dense, highly digestible and has a moderate gluten content. Einkorn flour is increasing in popularity and because of that more and more farmers are venturing to grow it. Einkorn flour has a delicious nutty taste that compliments baked goods beautifully.  It has a higher protein content than white flour and doesn’t affect blood sugar as much as modern wheat varieties. (Health information sourced from einkorn.com)

Where can I buy Einkorn flour?

You can purchase Einkorn flour online on Amazon and it should also be available in most health food stores. If you can’t find it in your local health food store you could ask them if they are able to place a special order. Where I live in Canada, Einkorn is really picking up in popularity and is available at most specialty health stores. I purchase the brand “Anita” but “Jovial” also sells Einkorn flour.

Is Einkorn flour gluten free?

Einkorn flour is not gluten-free. However, Einkorn has a very low gluten content compared to regular flour. Some individuals with minor gluten sensitivities find that they can tolerate Einkorn flour.

If you tried these Einkorn Flour Chocolate Chip Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Einkorn Flour Chocolate Chip Cookies

Christy Faber
These Einkorn Chocolate Chip cookies are delicate cookies with crisp edges and soft centres. They are incredibly flavourful and have a sophisticated deep flavour from the espresso powder and brown sugar. These cookies are made with nutrient dense einkorn flour.
5 from 4 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 10 minutes
Chill cookies 1 hour
Total Time 1 hour 25 minutes
Course Snack
Cuisine American
Servings 14 cookies
Calories 200 kcal

Ingredients
  

Dry Ingredients

  • 1 ⅓ cup einkorn flour
  • ½ tsp baking soda
  • ½ teaspoon unrefined sea salt
  • 1 tsp espresso powder

Wet Ingredients

  • ¾ cup coconut sugar or brown sugar
  • ½ cup unsalted butter softened
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 5 oz chopped semi sweet chocolate or 1 cup chocolate chips

To Top The Cookies

  • sprinkle of flaky salt to top

Instructions
 

  • Combine flour, baking soda, espresso powder and salt in a small bowl and whisk well.
  • In a medium-sized bowl, cream together softened butter and brown sugar with a handheld mixer for several minutes until the butter and sugar mixture has turned lighter in colour and is smooth and fluffy looking.
  • Incorporate one room temperature egg, one egg yolk and vanilla extract.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
  •  Roughly chop 5 oz of semi sweet bakers chocolate. Set aside approximately 1 oz of the chocolate to use to top the cookie dough balls. Stir in 4 oz of the baker's chocolate to the dough and set the dough in the fridge for a minimum of 1 hour or till next day.
  • When you’re ready to bake, preheat the oven to 375 degrees F.  Prepare two cookie sheets with parchment.
  • Roll cookie dough into balls using approximately 1 ½ tablespoon of dough. Top the dough with 3-4 small pieces of your reserved chopped chocolate.
  • Bake for 8-10 minutes.  (If you rolled your cookies into slightly larger balls, they will need to bake 10-12 minutes). When the cookies look almost set in the middle,  remove them from the oven. Sprinkle with flaky salt if desired.

Notes

  • Prepare the dough in advance and refrigerate it until it's ready to be rolled into balls, as it needs time to chill before baking.
  • If you don’t typically purchase espresso powder and you’re not sure what brand to buy, I purchased Nescafe Gold Espresso Original.
  • Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
  • If you're using salted butter instead of unsalted butter then decrease the amount of added salt to the dough.
  • Use high-quality chocolate and pure vanilla extract. It makes a big difference in flavor!
  • Take note that the oven temperature for this recipe is 375 degrees F.
  • For a beautiful presentation of the cookies: tap the baking sheet a few times when the cookies first come out of the oven to deflate them and top with flaky salt.
  • For perfectly round cookies: place a round cookie cutter (or large drinking glass) that is slightly bigger than the cookies over each individual cookie while they're still warm and move the cookie around in a circular motion until the sides of the cookie are perfectly rounded.

Nutrition

Calories: 200kcal
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Poems to Read to Kids That Young Children Will Love

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"Poetry is language at its most distilled and most powerful."

Rita Dove

Most parents have heard that reading poetry to young children is important but many parents struggle with incorporating poetry into daily life. Choosing which poems to read is another challenge.

To make your life a bit easier, I have curated a few of our favourite poems that I read regularly to my young children. My personal favourite from this list is “Animal Crackers”.  Please share in the comments what your favourite poem is to read with your children or which poem from the list is your favourite. Follow me on Instagram @lifearoundthetable.ca where I share poems for children on my stories.

What Is Black?

Black is the night
When there isn’t a star
And you can’t tell by looking
Where you are. Black is a pail of paving tar. 
Black is jet
And things you’d like to forget. 
Black is a smokestack 
Black is a cat, 
A leopard, a raven, 
A high silk hat. 
The sound of black is
“Boom! Boom! Boom!” 
Echoing in an empty room. 

Black is kind--
It covers up
The run-down street,
The broken cup.
Black is charcoal
And patio grill, 
The soot spots on
The window sill. 
Black is a feeling 
Hard to explain
Like suffering but 
Without the pain. 
Black is licorice 
And patent leather shoes 
Black is the print 
In the news. 
Black is beauty 
In its deepest form, 
The darkest cloud 
In a thunderstorm. 
Think of what starlight 
And lamplight would lack 
Diamonds and fireflies 
If they couldn’t lean against 
Black….

-Mary O'Neill - 

The Noise of Nothing

The noise of nothing 
is less than a pin 
petering down
a deep apple bin,
 
less than a bubble, 
blown round and ripe, 
sliding up 
off the brim of a pipe, 

less than the ring 
of a rain-drop gone 
from the pool it tingled 
and circled on, 

less than a penny 
put down in plush, 
less than a web 
where moth-wings hush, 

less than a dew 
the size of a drop, 
Drying by noon 
On a petal’s lip, 

Less than the hiss 
If starlight fell 
Down the abyss 
Of a bottomless well,
 
Less than something, 
Least of the small: 
The noise of nothing’s 
No sound at all. 

Has anyone heard it
Breathe or blow? 
Ripple or stir? 
No one I know.

-Norma Farber-

Animal Crackers

Animal crackers and cocoa to drink,
That is the finest of suppers I think;
When I'm grown up and can have what I please
I think I shall always insist upon these.
What do YOU choose when you're offered a treat?
When Mother says, "What would you like best to eat?"
Is it waffles and syrup, or cinnamon toast?
It's cocoa and animals that I love most!
The kitchen's the cosiest place that I know;
The kettle is singing, the stove is aglow,
And there in the twilight, how jolly to see
The cocoa and animals waiting for me.

-Christopher Morley-

You Never Hear the Garden Grow

Row on row,
you never hear the garden
grow.

Seeds split.
Roots shove and reach.
Earth heaves.

Leaves unfurl.
Stems pierce the
ground.

Pea pods fatten.
Vines
stretch and curl.

Such growing
going on
without a sound!

-Lillian Moore-

The Black Pebble

There went three children down to the shore
Down to the shore and back;
There was skipping Susan and bright-eyed Sam
And little scowling Jack.

Susan found a white cockle-shell,
The prettiest ever seen,
And Sam picked up a piece of glass
Rounded and smooth and green.

But Jack found only a plain black pebble
That lay by the rolling sea,
And that was all that ever he found;
So back they went all three.

The cockle-shell they put on the table,
The green glass on the shelf,
But the little black pebble that Jack had found
He kept it for himself.

-James Reeves-

A Good Play

We built a ship upon the stairs
All made of the back-bedroom chairs,
And filled it full of sofa pillows
To go a-sailing on the billows.

We took a saw and and several nails,
And water in the nursery pails;
And Tom said, ‘Let us also take
An apple and a slice of cake’;
Which was enough for Tom and me
To go a-sailing on, till tea.

We sailed along for days and days,
And had the very best of plays;
But Tom fell out and hurt his knee,
So there was no one left but me.

-Robert Louis Stevenson-

Block City

What are you able to build with your blocks?
Castles and palaces, temples and docks.
Rain may keep raining, and others go roam,
But I can be happy and building at home.
Let the sofa be mountains, the carpet be sea,
There I'll establish a city for me:
A kirk and a mill and a palace beside,
And a harbor as well where my vessels may ride.
Great is the palace with pillar and wall,
A sort of a tower on top of it all,
And steps coming down in an orderly way
To where my toy vessels lie safe in the bay.
This one is sailing and that one is moored:
Hark to the song of the sailors on board!
And see on the steps of my palace, the kings
Coming and going with presents and things!

-Robert Louis Stevenson-

Rain Sizes

Rain comes in various sizes.
Some rain is as small as a mist.
It tickles your face with surprises,
And tingles as if you'd been kissed.

Some rain is the size of a sprinkle
And doesn't put out all the sun.
You can see the drops sparkle and twinkle,
And a rainbow comes out when it's done.

Some rain is as big as a nickel
And comes with a crush and a hiss.
It come down too heavy to tickle.
It's more like a splash than a kiss.

When it rains that right size and you're wrapped in
Your rainclothes, it's fun out of doors.
But run home before you get trapped in
The big rain that rattles and roars.

-John Ciardi-

My oldest son loves this poem so much he giggles the whole time! It's definitely one of the funniest poems we've added to our collection.

My Tooth Ith Loothe

My tooth ith loothe! My tooth ith loothe!
I can't go to thcool, that'th my excuthe.
I wath fine tatht night when I went to bed, |
But today it'th hanging by a thread!

My tooth ith looth! My tooth ith loothe!
I'm telling you the honetht truth.
It maketh me want to jump and thout!
My tooth ith loothe.....Oopth! Now it'th out!

-George Ulrich-

Please share in the comments what your favourite poem is to read with your children or which poem from the list is your favourite.

More Picture Books

Poetry Posts

C.S. Lewis Quotes on Prayer

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C S. Lewis is one of my all time favourite authors. His books have made such an impact on my life that I even named my first born son after him. No, don't worry. I didn't name my son Clive Staples. But my son's first initials are C.S. and his second middle name is Lewis. My very own C.S. Lewis Faber. I have two full bookshelves in my home library that are designated for C.S. Lewis books so I had to make at least one blog post compiling some of his words. In this blog post I've compiled all the C.S. Lewis quotes on prayer that I could find. Hope this collection of quotes is helpful and inspiring.

Quotes about Prayer

I pray because I can't help myself. I pray because I'm helpless. I pray because the need flows out of me all the time, waking and sleeping. It doesn't change God. It changes me.

-
C.S. Lewis


(Also see this post for my favourite meal time prayers and blessings for around the dinner table.)

We must lay before him what is in us; not what ought to be in us.

-
C.S. Lewis

A concentrated mind and a sitting body make for better prayer than a kneeling body and a mind half asleep.

-
C.S. Lewis

A clergyman once said to me that a railway compartment, if one has it to oneself, is an extremely good place to pray in “because there is just the right amount of distraction.” When I asked him to explain, he said that perfect silence and solitude left one more open to the distractions which come from within, and that moderate amount of external distraction was easier to cope with.

-
C.S. Lewis, Letters to Malcolm: Chiefly on Prayer

A man can’t be always defending the truth; there must be a time to feed on it.

-
C.S. Lewis, Reflections on the Psalms

We have long since agreed that if our prayers are granted at all they are granted from the foundation of the world. God and His acts are not in time. Intercourse between God and man occurs at particular moments for the man, but not for God.

-
C.S. Lewis

He has infinite attention to spare for each one of us. He does not have to deal with us in the mass. You are as much alone with Him as if you were the only being He had ever created.

-
C.S. Lewis, Mere Christianity

Almost certainly God is not in Time. His life does not consist of moments following one another. If a million people are praying to Him at ten-thirty tonight, He need not listen to them all in that one little snippet which we call ten-thirty. Ten-thirty --and every other moment from the beginning of the world-- is always the Present for Him. If you like to put it that way, He has all eternity in which to listen to the split second of prayer put up by a pilot as his plane crashed in flames.

-
C.S. Lewis

What I mean is this. An ordinary simple Christian kneels down to say his prayers. He is trying to get into touch with God. But if he is a Christian he knows that what is prompting him to pray is also God: God, so to speak, inside him. But he also knows that all his real knowledge of God comes through Christ, the Man who was God – that Christ is standing beside him, helping him to pray, praying for him. You see what is happening. God is the thing to which he is praying – the goal he is trying to reach. God is also the thing inside him which is pushing him on – the motive power. God is also the road or bridge along which he is being pushed to that goal. So that the whole threefold life of the three-personal Being is actually going on in that ordinary little bedroom where an ordinary man is saying his prayers.

-

C.S. Lewis, Mere Christianity

Meantime, however, we want to know not how we should pray if we were perfect but how we should pray being as we now are. And if my idea of prayer as “unveiling” is accepted, we have already answered this. It is no use to ask God with factitious earnestness for A when our whole mind is in reality filled with the desire for B. We must lay before Him what is in us, not what ought to be in us.

-

C.S. Lewis, Letters to Malcolm: Chiefly on Prayer

We say that we believe God to be omniscient; yet a great deal of prayer seems to consist of giving him information.

-

C.S. Lewis, Letters to Malcolm: Chiefly on Prayer

And, perhaps, as those who do not turn to God in petty trials will have no habit or such resort to help them when the great trials come, so those who have not learned to ask Him for childish things will have less readiness to ask Him for great ones. We must not be too high-minded. I fancy we may sometimes be deterred from small prayers by a sense of our own dignity rather than of God’s.

-
C.S. Lewis, Letters to Malcolm: Chiefly on Prayer

Forgive us …. As we forgive…. To forgive for the moment is not difficult. But to go on forgiving, to forgive the same offence again every time it recurs to the memory---there’s the real tussle.

-
C.S. Lewis

Relying on God has to begin all over again every day as if nothing had yet been done.

-
C.S. Lewis, Letters to Malcolm: Chiefly on Prayer

As if we said, “In my ignorance I have asked for A, B, and C. But don’t give me them if you foresee that they would in reality be to me either snares or sorrows.”… If God had granted all the silly prayers I’ve made in my life, where should I be now?

-
 C.S. Lewis, Letters to Malcolm: Chiefly on Prayer

I sometimes pray not for self-knowledge in general but for just so much self-knowledge at the moment as I can bear and use at the moment; the little daily dose.

-
C.S. Lewis, Letters to Malcolm: Chiefly on Prayer

Find an experience fully God-centered, asking of God no gift more urgently than His presence, the gift of Himself, joyous to the highest degree, and unmistakably real.

-

C.S. Lewis, Reflections on the Psalms

You must picture me alone in that room in Magdalen, night after night, feeling, whenever my mind lifted even for a second from my work, the steady, unrelenting approach of Him whom I so earnestly desired not to meet. That which I greatly feared had at last come upon me. In the Trinity Term of 1929 I gave in, and admitted that God was God, and knelt and prayed: perhaps, that night, the most dejected and reluctant convert in all England.

-
C.S. Lewis

“Well, I do think someone might have arranged about our meals,” “I'm sure Aslan would have, if you'd asked him,” said [the horse]. “Wouldn't he know without being asked?” [asked the girl]. “I've no doubt he would,” said the Horse (still with his mouth full). “But I've a sort of idea he likes to be asked.”

-
C.S. Lewis, The Magician's Nephew

Thank you for reading through these quotes! I hope they encourage you or give you some new insight into the power of prayer. What quote did you like the most? I'd love to know!

Pumpkin Pie Pecan Bars

· 5 Comments

Skip the hassle of making pie dough and enjoy the flavors of pumpkin pie in these naturally sweetened Pumpkin Pie Pecan Bars! These bars are so easy to make and delicious with a buttery oat base, creamy maple pumpkin pie filling, and topped with a crunchy pecan streusel.

As these bars bake they will have your house smelling like fall (just like my Apple Cider Butternut Squash soup)!

Cut pumpkin pecan bars on a counter top, focused on one topped with maple whipped cream.

My favourite way to enjoy these bars is chilled and topped with lightly sweetened maple whipped cream paired with a hot cup of Pour Over Coffee.  This recipe uses canned pumpkin but if you’re feeling ambitious you can roast your own pumpkin. The bars will be even better for your effort!

More delicious recipes to enjoy this autumn: Carrot Cake Energy Bites, Sugar Free Cinnamon Spiced Granola and Spelt Chocolate Chunk Cookies.

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Why You'll Love This Recipe

  • Naturally sweetened
  • A great make ahead dessert
  • No pie crust worries
  • Simple ingredients
  • Options for using spelt flour or all-purpose flour
  • Not overly sweet

Ingredients

Ingredients to make pumpkin pecan bars in bowls and pinch bowls on a marble countertop.
  • Pumpkin Puree - be sure to choose canned pumpkin puree and not pumpkin pie filling.
  • Oats - choose large flake oats or "old fashioned" oats.
  • Sugar - I've tested this recipe using both brown sugar and coconut sugar, and the results are equally great!
  • Pecans - this recipe calls for raw pecans.

See the recipe card below for a full list of ingredients and measurements.

How To Make Pumpkin Pie Pecan Bars

Here are the step-by-step instructions to make this recipe.

Step 1: Preheat and prep.

Preheat the oven to 350 degrees F.   Prepare an 8 inch square baking dish with parchment paper or grease the baking dish with butter and lightly dust with flour.

An overhead view of an 8-inch baking dish lined with parchment paper.

Step 2: Mix the dry ingredients together.

In a medium-sized bowl, combine the flour, oats, sugar, cinnamon and salt and whisk well to thoroughly mix.

Dry ingredients dropped into a ceramic mixing bowl, before being mixed together.

Step 3: Add the cold butter.

Cut the butter into the dry ingredients until the butter pieces are the size of peas.

Christy cuts butter into the dry ingredients.

Step 4: Whisk together the wet ingredients.

In another medium sized bowl, whisk the eggs well.  Add pumpkin puree, maple syrup, pumpkin pie spice and cinnamon and salt.  Whisk till thoroughly combined and set aside.

Wet ingredients, after being whisked together.

Step 5: Create the crust with half of the streusel mixture.

Take approximately half of the streusel mixture and press it firmly into the bottom of the baking pan to form the crust.

Pressing half the streusel mixture into the bottom of an 8-inch baking pan.

Step 6: Add the pumpkin custard layer.

Pour the pumpkin puree custard on top of the base.

Overhead view of pumpkin custard on top of streusel base.

Step 7: Add the remaining streusel and crushed pecans.

Take the remaining streusel and crumble it evenly over the top.

Sprinkle the crushed pecans over the top of the streusel and if desired, add an extra sprinkle of coconut sugar.

Crumbling streusel topping over pumpkin pecan bar mix.

Step 8: Bake

Bake in a 350 degree F. oven for 50-60 minutes until the custard is set and the streusel topping is golden brown.

Overhead view of pumpkin pecan bars in a baking pan, fresh out of the oven.

Step 9: Chill bars and cut and enjoy!

Let cool and then chill in the fridge for at least an hour before cutting. These bars are delicious topped with a dollop of maple whipped cream. Enjoy!

Cut pumpkin pecan bars on parchment paper focused on one turned sideways showing the layers of the bar.

Expert Tips

  • Line the baking dish with parchment paper. This makes it easier to lift the bars out for clean cutting.
  • Ensure you purchase canned pureed pumpkin and not pumpkin pie filling.
  • I recommend Ceylon cinnamon over cassia cinnamon. If you enjoy a lot of cinnamon in your baked goods, I recommend investing in Ceylon cinnamon which is known as “true cinnamon”.
  • If the streusel begins to brown too quickly, tent the bars with aluminum foil to prevent over-browning while the custard sets.
  • Allow to fully cool and chill in the fridge for ease of cutting and the best flavour.
  • Try serving these bars with a maple whipped cream or a scoop of ice cream, or a caramel drizzle, or a dusting of powdered sugar.

Recipe FAQs

Can you use fresh pumpkin puree rather than canned?

Absolutely! That would be delicious. Freshly roasted pumpkin puree often has a noticeable depth of flavour compared to canned pumpkin.

How should I store these bars?

Once cooled, store these bars in an airtight container in the refrigerator for up to a week. For longer storage, they can be frozen, tightly wrapped, for up to three months.

How should I store pecans?

Store pecans in the fridge or freezer in an airtight container to keep them fresh longer.  If you don’t have room in your fridge, storing pecans in a dark cupboard also helps protect them from oxidation.

Can I make these bars gluten free?

Yes, substitute the spelt flour with a gluten-free flour blend for a gluten-free version. Ensure oats are certified gluten-free as well.

Can I make these bars ahead of time?

Yes, these bars are perfect for making ahead. Bake, cool, and store them in the refrigerator. Cut into bars just before serving for a convenient dessert option!

Two pumpkin pecan bars stacked on top of each other with other bars and nuts around.

If you tried these Pumpkin Pie Pecan Bars or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Pumpkin Pie Pecan Bars

Christy Faber
Skip the hassle of making pie dough and enjoy the flavors of pumpkin pie in these naturally sweetened Pumpkin Pie Pecan Bars! These bars are so easy to make and delicious with a buttery oat base, creamy maple pumpkin pie filling, and topped with a crunchy pecan streusel.
5 from 3 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American
Servings 16 bars
Calories 195 kcal

Ingredients
  

Base and Topping

  • 1 cup spelt flour or all-purpose
  • 1 ¾ cups rolled oats
  • ⅓ cup coconut sugar or brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup butter cold

Pumpkin Pie Filling

  • 4 large eggs
  • 2 cups pureed pumpkin
  • ½ cup pure maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 tsp cinnamon
  • ½ teaspoon salt

To Top

  • ⅓ cup crushed pecans
  • generous sprinkle of coconut sugar or brown sugar

Instructions
 

  • Preheat the oven to 350 degrees F.   Prepare an 8 inch square baking dish with parchment paper or grease the baking dish with butter and lightly dust with flour.
  • In a medium-sized bowl, combine the flour, oats, sugar, cinnamon and salt and whisk well to thoroughly mix.
    1 cup spelt flour, 1 ¾ cups rolled oats, ⅓ cup coconut sugar, 1 teaspoon ground cinnamon, ½ teaspoon salt
  • Cut the butter into the dry ingredients until the butter pieces are the size of peas.
    1 cup butter
  • In another medium sized bowl, whisk the eggs well.  Add pumpkin puree, maple syrup, pumpkin pie spice and cinnamon and salt.  Whisk till thoroughly combined and set aside.
    4 large eggs, 2 cups pureed pumpkin, ½ cup pure maple syrup, 1 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, ½ teaspoon salt
  • Take approximately half of the streusel mixture and press it firmly into the bottom of the baking pan to form the crust.
  • Pour the pumpkin puree custard on top of the base and then take the remaining streusel and crumble it evenly over the top.
  • Sprinkle the crushed pecans over the top of the streusel and if desired, add an extra sprinkle of coconut sugar.
    ⅓ cup crushed pecans, generous sprinkle of coconut sugar or brown sugar
  • Bake for 50-60 minutes until the custard is set and the streusel topping is golden brown.
  • Let cool and then chill in the fridge for at least an hour before cutting. These bars are delicious topped with a dollop of maple whipped cream. Enjoy!

Notes

  • Line the baking dish with parchment paper. This makes it easier to lift the bars out for clean cutting.
  • Ensure you purchase canned pureed pumpkin and not pumpkin pie filling.
  • If the streusel begins to brown too quickly, tent the bars with aluminum foil to prevent over-browning while the custard sets.
  • Allow to fully cool and chill in the fridge for ease of cutting and the best flavour.
  • Try serving these bars with a maple whipped cream or a scoop of ice cream, or a caramel drizzle, or a dusting of powdered sugar.

Nutrition

Serving: 25.2gCalories: 195kcalCarbohydrates: 22.9gProtein: 5.9gFat: 10gSaturated Fat: 4.3gCholesterol: 106mgSodium: 1287mgPotassium: 152mgFiber: 5.2gSugar: 4.8gCalcium: 93mgIron: 2mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Homemade Egg White Granola

· 8 Comments

This high protein Egg White Granola recipe is completely sugar-free, held together with whipped egg whites and deliciously spiced with ginger and cinnamon. It is so easy to make with only 20 minutes of active prep time. After 60 minutes in the oven on low heat, you’ll have delicious granola to enjoy all week.

Enjoy this sugar-free granola on a pureed soup like my Apple Cider Butternut Squash soup or enjoy on yogurt or to top a smoothie bowl.

Egg white granola in a glass jar on a staged countertop with granola sprinkled around.

I first looked up a sugar-free granola recipe many years ago and I was so excited when, after quite a bit of searching, I found one that was held together by whipped egg whites. I thought that was a brilliant idea! I wanted a sugar-free granola recipe because I enjoy granola on top of plain yogurt that I sweeten with maple syrup. I wanted to be able to control the amount of sweetness I added to my yogurt but also enjoy the satisfying crunch of granola.

Egg white granola was the perfect solution. The added benefit is that by adding the egg whites from three large eggs you’re adding a lot of protein to your granola. Three egg whites from large eggs contain approximately 11 grams of protein. Store-bought granola can be expensive but it’s so much more affordable to make yourself. 

It's really easy to make in your own kitchen!

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Why You'll Love This Recipe

  • Sugar free!
  • Whipped egg whites add protein!
  • Cost effective -- store bought granola is so expensive!
  • Great for meal prep
  • Customizable sweetness: if you want this recipe to be lightly sweetened you can add some maple syrup
  • Versatile: enjoy granola served with milk or on yogurt, mixed into your favourite trail mix or even on pureed soups for an added crunch.
  • Gluten free (if you purchase certified gluten free oats)

Ingredients

Ingredients to make egg white granola in mixing bowls and pinch bowls.
  • Oats - Choose large flake oats (otherwise known as old fashioned oats.)
  • Salt - enhances the overall flavor of the granola.
  • Butter - if you use salted butter then decrease the amount of salt you add to the dry ingredients.
  • Cashews, Pecans and Pumpkin Seeds - Choose raw and unsalted nuts and seeds.

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

  • Maple syrup: you can swap the (optional) maple syrup for honey.
  • Nuts and seeds: Feel free to customize the nut and seed mix based on your preferences.
  • Dried Fruits: If you like dried fruits in your granola, add them after baking to prevent them from becoming too chewy. Chopped dates would be delicious in this!
  • Savory Granola: Skip the spices and sweeteners and add herbs like rosemary, thyme, and a touch of sea salt for a savory granola option. This is a great option if you're making this granola as a soup topper!
  • This recipe has the versatility to allow you to add other sweeteners of your choice as well. If you prefer stevia, you can add a few drops to the butter before pouring it on the dry ingredients.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Sugar Free Egg White Granola

Here are the step-by-step instructions to make this recipe.

Step 1: Prep and mix together dry ingredients.

Begin by preheating the oven to 225 degrees Fahrenheit and prepping a cookie sheet with parchment.

Combine all the dry ingredients into a bowl and stir together really well.

All dry ingredients for egg white granola in a glass mixing bowl before being mixed.

Step 2: Add melted butter and mix.

Pour melted and cooled butter over the dry mixture and stir well (if choosing to sweeten with maple syrup add this now as well).

Granola ingredients in a glass mixing bowl with a wooden spoon mixing it inside.

Step 3: Beat egg whites until soft peaks.

Separate the egg whites from the yolks. (Save the yolks to use in my Strawberry Ice Cream recipe.)

In a medium-sized bowl, beat the egg whites until soft peaks form.

How to beat egg whites to soft peaks: beat the egg whites with a hand mixer until they start to foam and turn white. The easiest way to know you’ve reached soft peak stage is if you take the beaters out of the egg white and turn them upside down you’ll see the egg whites hold a peak shape. This takes just a few minutes of beating.

Egg whites on a wire whip showing properly forming peaks in a kitchen aid mixer.

Step 4: Fold in the egg whites.

Gently fold the egg whites into the dry ingredients.

Whipped egg whites on top of granola ingredients in a glass bowl ready to be mixed together.

Step 5: Bake the granola

Spread the granola mixture out evenly on a cookie sheet prepared with parchment paper and bake for 60 minutes. I choose not to stir the granola at all so that big clusters will form. (note: if adding maple syrup allow the granola to cook for 15-20 minutes longer.)

Allow to fully cool.  Store in an airtight container on the counter for 1-2 weeks.

All ingredients for granola covered with egg whites on a parchment paper lined baking sheet, ready for the oven.

Expert Tips

  • You can save the egg yolks that you don’t use in this recipe and use them to make cookies or ice cream or many other recipes that call for only egg yolks. For example, my Spelt Chocolate Chunk Cookie recipe calls for 2 egg yolks.
  • If you can purchase your granola ingredients from a bulk section, you can choose exactly the amount you need for your recipe. This can make it a more affordable snack to make because you don’t have to purchase large amounts of expensive ingredients, just the amount you need. 
  • How to beat egg whites to soft peaks: beat the egg whites with a hand mixer until they start to foam and turn white. The easiest way to know you’ve reached soft peak stage is if you take the beaters out of the egg white and turn them upside down you’ll see the egg whites hold a peak shape. This takes just a few minutes of beating.
  • Spread the granola mixture evenly on the baking sheet and resist the urge to stir the granola during baking so larger clusters can form.
  • Let the granola cool completely on the baking sheet before transferring it to a container. This helps the granola firm up and retain its crunch.

Recipe FAQs

How do I store granola?

Store granola on the counter in a sealed container and enjoy it within a week.  I choose to store mine in a large mason jar.

What can you eat with high protein granola?

This granola is versatile and can be enjoyed on its own, with yogurt or whipped cottage cheese, as a mix in with your favourite trail mix, as a topping for smoothie bowls, or even sprinkled over salads or pureed soups for added crunch and flavor.

Is this granola gluten free?

If you use certified gluten-free oats, this granola can be made gluten-free.

A bowl of yogurt with maple syrup and egg white granola on top with a spoon inside.

If you tried this Egg White Granola or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Egg white granola in a jar, on a staged table top.

Egg White Granola

Christy Faber
This high protein Egg White Granola recipe is completely sugar free, held together with whipped egg whites and deliciously spiced with ginger and cinnamon. It is so easy to make with only 20 minutes of active prep time. After 60 minutes in the oven on low heat, you’ll have delicious granola to enjoy all week.
5 from 4 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 6
Calories 493 kcal

Equipment

  • Cookie sheet
  • Hand Mixer

Ingredients
  

  • 2 cup large flake oats
  • ½ cup cashews raw and unsalted
  • ½ cup crushed pecans raw and unsalted
  • ½ cup pumpkin seeds raw and unsalted
  • 1 tablespoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup butter unsalted
  • 3 egg whites large eggs

Optional

  • ⅓ cup pure maple syrup (optional) (if you prefer lightly sweetened granola)

Instructions
 

  • Begin by preheating the oven to 225 degrees F.
  • Combine all the dry ingredients into a bowl and stir together really well.
    2 cup large flake oats, ½ cup cashews, ½ cup crushed pecans, ½ cup pumpkin seeds, 1 tablespoon ground cinnamon, ½ teaspoon pumpkin pie spice, ¼ teaspoon ground ginger, ½ teaspoon salt
  • Pour melted and cooled butter over the dry mixture and stir well (if choosing to sweeten with maple syrup add this as well).
    ½ cup butter, ⅓ cup pure maple syrup (optional)
  • Separate the egg whites from the yolks.
    In a medium-sized bowl, beat the egg whites until soft peaks form.
    (The easiest way to know you’ve reached soft peak stage is if you take the beaters out of the egg white and turn them upside down you’ll see the egg whites hold a peak shape.)
    3 egg whites
  • Gently fold the egg whites into the dry ingredients.
  • Spread the granola mixture out evenly on a cookie sheet prepared with parchment paper and bake for 60 minutes. I choose not to stir the granola at all so that big clusters will form. (note: if adding maple syrup allow the granola to cook for 15-20 minutes longer.)
  • Allow to fully cool.  Store in an airtight container on the counter for 1-2 weeks.

Notes

  • You can save the egg yolks that you don’t use in this recipe and use them to make cookies or ice cream or many other recipes that call for only egg yolks. 
  • If you can purchase your granola ingredients from a bulk section, you can choose exactly the amount you need for your recipe. This can make it a more affordable snack to make because you don’t have to purchase large amounts of expensive ingredients, just the amount you need. 
  • How to beat egg whites to soft peaks: beat the egg whites with a hand mixer until they start to foam and turn white. The easiest way to know you’ve reached soft peak stage is if you take the beaters out of the egg white and turn them upside down you’ll see the egg whites hold a peak shape. This takes just a few minutes of beating.
  • Spread the granola mixture evenly on the baking sheet and resist the urge to stir the granola during baking so larger clusters can form.
  • Let the granola cool completely on the baking sheet before transferring it to a container. This helps the granola firm up and retain its crunch.

Nutrition

Serving: 63.89gCalories: 493kcalCarbohydrates: 50.5gProtein: 16.5gFat: 41.42gSaturated Fat: 14.254gPolyunsaturated Fat: 7.086gMonounsaturated Fat: 16.405gTrans Fat: 0.624gCholesterol: 350mgSodium: 395mgPotassium: 503mgFiber: 15.4gSugar: 2.4gVitamin A: 718IUVitamin C: 0.4mgCalcium: 77mgIron: 5.46mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Apple Cider Butternut Squash Soup

· 20 Comments

Butternut Squash Soup made with Apple Cider will fill your home with the aromas of fall. The combination of apple cider and butternut squash with the addition of warming spices makes this soup the definition of fall flavours. Butternut Squash Soup made with Apple Cider is very quick to make!

Simply chop the onion and peel and cut up the butternut squash.  (It’s not necessary to roast the butternut squash.)  Pour in the broth, apple cider and spices and allow the soup to simmer before blending it up to be smooth and creamy. Couldn’t be easier! I love topping this soup with an extra swirl of cream and a handful of hearty Cinnamon Spiced Granola.

While developing this recipe, I was reminiscing about the first time I made a pureed Butternut Squash soup. Geoff and I were living in our first apartment and since he had graduated from university, times weren’t as tight financially. I decided to experiment with meals that I had previously felt were too expensive to make. I browsed through a few cookbooks and I chose to make roasted butternut squash and bartlett pear soup seasoned with rosemary.

For some reason, after looking over the recipe, I felt like I might need a friend to metaphorically hold my hand through the experience. So, I invited my friend Luke over to help me make my first ever pureed soup. It was a good thing he came because he really taught me a lot. I sat in front of the oven door while the brown sugar-crusted slices of Bartlett pear softened and caramelized. I opened the oven door anxiously every 5 minutes to make sure they weren’t burning. Everything turned out fine despite my worry and unsurprisingly, the soup was incredibly delicious. Above is a photo of Geoff at the table from that evening.

We purchased wine (a very rare treat at the time) and some beautiful store-bought rustic loaves. We invited Geoff’s brothers over and really enjoyed this soup. Of course, I took many pictures of my creation. I felt so happy and proud of my accomplishment.  Since that day I’ve made butternut squash soup dozens of times. I love to make double batches and freeze containers of it to have for lunch or for a quick supper.

What to serve with Apple Cider Butternut Squash soup:

  • Pair with a side salad like Half Baked Harvest’s Fall Harvest Honey Crisp Apple and Kale Salad
  • Simply purchase a beautiful loaf of sourdough bread from a local shop or market and slice some cheese and apples. Serve with hummus or herbed butters to make a simple charcuterie style meal
  • Apple Cider Butternut Squash soup can be served as  a starter for Thanksgiving dinner - Or serve as an appetizer before the main course of any meal. Apple Cider Butternut Squash Soup would be a delicious first course before serving Ina Garten’s Lemon and Garlic Roast Chicken

Frequently Asked Questions About Butternut Squash Soup made with Apple Cider Recipe

Can you freeze butternut squash soup?

Absolutely! It freezes well. I personally make double batches and freeze half for another dinner. I freeze this soup in washed plastic yogurt containers.  I leave the cream out and add it later when I’m prepared to serve the soup. 

Is butternut squash soup gluten-free?

Yes, it is!  If you’re serving this soup for a person who has a gluten sensitivity you could pair butternut squash soup with a side of cornbread.

Can I use frozen butternut squash to make soup?

Yes!  Using frozen cut-up butternut squash will make this soup even easier to prepare and if you can pick it up on a sale-- even better!  Purchasing frozen cut-up butternut squash can be a good option when butternut squash isn’t in season.  It is typically frozen during the peak of squash season.

How to Make Butternut Squash Soup made with Apple Cider Recipe

Begin by peeling and seeding the butternut squash. Roughly cut into 3-inch chunks. In a heavy-bottomed soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat and cook onion until translucent.

Add butternut squash and chicken broth, apple cider, sage, cinnamon, and pumpkin pie spice. Turn the heat up to medium-high and simmer the soup until the butternut squash is very soft and pierced easily with a fork.

Take the soup off the heat and allow it to cool enough that it’s safe to blend. With a blender, blend the soup in three batches until it’s totally smooth and creamy. (If you don’t have a blender you can use a handheld immersion blender although I have found they don’t get soups quite as smooth.)  Return the pureed soup to the Dutch oven.

Add cream and rewarm the soup over low heat. Taste the soup now and take the time to adjust the seasonings.  Add more salt and pepper to taste.  Top the soup with croutons, or Cinnamon Spiced Granola and/or a drizzle of cream or goat cheese. Enjoy! 

Tip for Making Butternut Squash Soup made with Apple Cider Recipe

If you have a blender, I highly recommend blending the soup in batches instead of using an immersion blender. I find that an immersion blender doesn’t get the soup quite as creamy and smooth. 

More Recipes to Enjoy Around the Table

Cauliflower Mushroom Soup Recipe with Sausage

Cauliflower Mushroom soup is all the best of a creamy cauliflower soup plus the depth of flavour from a mushroom soup combined. A perfect soup for fall on a cold day when you want a bowl of pure comfort with flavours of sage, thyme and mushrooms. And don’t forget the combination of cheese and cauliflower–a match made in heaven.

Broccoli Goat Cheese Quiche

In this easy broccoli goat cheese quiche, the tomatoes cook and meld with the custard filling, they provide a tart, acidic flavour to every bite, balancing out the richness of the quiche. The tomato topping is my favourite part! Quiche is a classic brunch recipe but I often serve it for dinner as well. Quiche is so versatile; a great recipe for your repertoire. Enjoy!

Plate of Creamy Mushroom Penne With Sausage and Red Peppers
Every bite of Creamy Mushroom Penne With Sausage and Red Peppers provides a hint of dijon, rosemary and thyme flavours. If you’re looking for a new recipe to add to your repertoire, this is it! Delicious!

Creamy Mushroom Penne with Sausage and Red Pepper

This creamy pasta dish is a great choice when you’re entertaining, enjoying a date night at home or any time you want some comfort food. Every bite of creamy pasta provides a hint of dijon, rosemary and thyme flavours. If you’re looking for a new recipe to add to your repertoire, this is it!  Delicious!

Save Butternut Squash Soup made with Apple Cider for later

Apple Cider Butternut Squash Soup Recipe

Butternut Squash Soup made with Apple Cider

Christy Faber
Apple Cider Butternut Squash Soup will fill your home with the aromas of fall. The combination of apple cider and butternut squash with the addition of warming spices makes this soup the definition of fall flavours. Apple Cider Butternut Squash soup is very quick to make! It’s not necessary to roast the butternut squash, simply chop the onion and peel and cut up the butternut squash and pour in the broth, apple cider and spices and allow the soup to simmer before blending it up to be smooth and creamy. Couldn’t be easier!
5 from 14 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 8 people
Calories 156 kcal

Equipment

  • blender (or immersion blender)
  • Heavy bottomed soup pot

Ingredients
  

  • 2 tablespoon butter
  • 2 medium yellow onions 
  • 1 butternut squash approx 3.5lbs peeled, seeded and cut into 2-3 inch chunks
  • 3 cups chicken broth
  • 2 cups unsweetened apple cider
  • 1 teaspoon ground dried sage
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup half n half cream or heavy cream
  • Salt and freshly ground pepper

Instructions
 

  • Begin by peeling and seeding the butternut squash. Roughly cut into 3-inch chunks. In a heavy bottomed soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat and cook onion until translucent.
  • Add butternut squash and chicken broth, apple cider, sage, cinnamon, and pumpkin pie spice. Turn the heat up to medium-high and simmer the soup until the butternut squash is very soft and pierced easily with a fork.
  • Take the soup off the heat and allow it to cool enough that it’s safe to blend.  With a blender, blend the soup in three batches until it’s totally smooth and creamy. (If you don’t have a blender you can use a hand held immersion blender although I have found they don’t get soups quite as smooth.)
  •  Return the pureed soup to the Dutch oven. Add cream and rewarm the soup over low heat. Taste the soup now and take the time to adjust the seasonings.
  • Carefully add more salt and pepper to taste. Top the soup with croutons, or Cinnamon Spiced Granola and/or a drizzle of cream or goat cheese. Enjoy!

Nutrition

Calories: 156kcal
Tried this recipe?Let us know how it was!

If you make this Apple Cider Butternut Squash soup please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Bon Appetit Chicken Pot Pie Recipe Review

· 2 Comments

Trying something new today and reviewing someone else’s recipe!  Making chicken pot pie has been on my recipe bucket list for a long time and this is my first time ever making it!  I love the stuff!  But I had never ventured to make it myself. Years ago, when I was less experienced in the kitchen, chicken pot pie would have felt too complicated. I would have thought: it’s simply too many steps to make pie dough from scratch (scary in itself!) and then chop and assemble all the ingredients to pre-cook in a frying pan and then have to bake it all together in the oven.

When we were first married I rarely made anything but stir-fries (read: rice and beans) and chana masala to ladle over rice. I was easily intimidated by complicated recipes, it's true, but another reason I didn’t make chicken pot pie was just affordability. When we first got married Geoff still had a year and a half of university left to complete and we really had to watch our grocery bills. While Geoff was a student we purchased meat very rarely and you would never spy dairy or expensive vegetables in my grocery cart. There was no opportunity to practice making meals like chicken pot pie on a student budget. 

The first time I ever remember having chicken pot pie was when I was 18. I had a live-in nanny job for a family with 5 children. The mother, Kim, was an incredible cook. Kim had the best recipes and I am still kicking myself that I didn’t copy down every recipe from her book when I had the chance. Her style of cooking was very classic American comfort food: lots of chicken pot pie, buttery and crispy chicken, salty chicken and dumpling soup and soft white homemade sandwich bread.

I loved it all. I would compliment her cooking often and she always seemed surprised that I thought it was something special but her food was some of the best I’ve ever had even still. Part of why I was so nervous to attempt making chicken pot pie is because I still have hers in the back of my mind. Is it worth all the effort if it’s not as good as Kim’s? 

So there you have it: Summer of 2021 will go down in history as my first homemade chicken pot pie. I chose it as my meal to contribute on our annual family cottage trip and I made Bon Appetit’s Rotisserie Chicken Pot Pie. It was delicious and I highly recommend it!  It got rave reviews from everyone at the cottage, even the kids!  I made a few adjustments from the original recipe which I’ll explain later. I looked at many recipes online before choosing this one and I chose it for a few reasons: 

Why I Chose this Recipe: 

  • It calls for a rotisserie pre-cooked grocery store chicken. This seems to really simplify the process and I loved the idea. I often find that the rotisserie chickens are stickered 50% off at the end of the day when I’m grocery shopping so now I have the perfect recipe to use them in. 
  • I love that this recipe calls for turnips! (unfortunately, they were nowhere to be found when I went grocery shopping for this recipe so I had to settle for parsnips but next time I’ll try it with the turnips.) 
  • This recipe was developed by Molly Baz from Bon Appetit and I LOVE Molly. I have also made her Sour Cream and Onion Biscuits several times and was so pleased with how those turned out. Molly hasn’t steered me wrong yet!
  • Instead of using store bought puffed pastry I planned to use Ina Garten’s Perfect Pie Crust which I’ve lately had a lot of practice making.

Changes I made:

  • I swapped turnip for parsnip and carrots  because the grocery store I went to up north in Ontario didn’t have any turnip. 
  • I swapped the frozen peas for spinach because I was making this supper for my parents to enjoy and my mom isn’t a big fan of peas. 
  • I used Ina Garten’s Perfect Pie Crust Recipe rather than using purchased puffed pastry because, being at the cottage,I had lots of time on my hands and I was hoping to use half the dough for making a savoury galette later in the cottage stay. 
  • I did less garlic because I’ve been a little garlic wary ever since my first pregnancy when I had a real garlic aversion 
  • Lastly, since my mom had packed a whole bundle of fresh herbs from her home garden, I also snuck in some fresh rosemary just for good measure.

Molly Baz’ Rotisserie Chicken Pot Pie

(with a few of my changes, view the original recipe on the Bon Appetit Website)

Make Ina Garten’s Perfect Pie Crust Recipe following her instructions and set in the fridge to keep it cool until it’s time to roll it out. Her recipe makes enough dough for two 9-10 inch pie plates so this chicken pot pie recipe will require half of her recipe. I always make the full recipe and then save the other half in the freezer for another time.

Preheat the oven to 400 degrees F. 

Shred the meat from the rotisserie chicken and set aside. 

Prepare and chop the vegetables. Dice the onions, carrots and parsnips and mince the garlic.

Melt butter in a saucepan, add onions and cook until softened. Add the parsnips and carrots and season with salt and pepper, thyme and rosemary. Cook until softened.

Sprinkle 3 tablespoon of flour over the pan and cook for 30 seconds. Add 1 cup of white wine to deglaze the pan.  Cook for a minute to cook off the alcohol. Add cream, shredded chicken, spinach, salt and pepper. Simmer for a few minutes so the sauce can thicken and the flavours meld. Taste carefully at this stage and adjust for seasoning. 

Place a 10-inch pie plate on a baking sheet and transfer filling into it. Roll out the pie crust to cover the pie plate with a bit of overhang. Trim pastry and roll under itself so that you can crimp the edges with a fork or a classic thumb and finger crimp. Cut several slits near the centre of the pie with a sharp knife to let steam escape. Using a pastry brush, brush some cream along the top of the pie crust to allow for even browning. Bake the pie at 400 degrees F for 20-22 minutes and then reduce the oven temperature to 350 degrees F.  Finish baking the pie for a final 25-35 minutes. Let it sit for 10 minutes before serving. Enjoy!

 See the link for the original recipe and more detailed instructions if desired. 

More Recipes to Enjoy Around The Table

Overhead photo of plate with Creamy Mushroom Penne With Sausage and Red Peppers
Every bite of Creamy Mushroom Penne With Sausage and Red Peppers provides a hint of dijon, rosemary and thyme flavours. If you’re looking for a new recipe to add to your repertoire, this is it! Delicious!

Creamy Mushroom Penne With Sausage and Red Peppers

This creamy pasta dish is a great choice when you’re entertaining, enjoying a date night at home or any time you want some comfort food. Every bite of creamy pasta provides a hint of dijon, rosemary and thyme flavours. If you’re looking for a new recipe to add to your repertoire, this is it!  Delicious!

Every bite of Creamy Mushroom Penne With Sausage and Red Peppers provides a hint of dijon, rosemary and thyme flavours. If you’re looking for a new recipe to add to your repertoire, this is it! Delicious!

Broccoli Goat Cheese Quiche with Tomato Toppings

In this easy broccoli goat cheese quiche, the tomatoes cook and meld with the custard filling, they provide a tart, acidic flavour to every bite, balancing out the richness of the quiche. The tomato topping is my favourite part! Quiche is a classic brunch recipe but I often serve it for dinner as well. Quiche is so versatile; a great recipe for your repertoire. Enjoy!

Every bite of Creamy Mushroom Penne With Sausage and Red Peppers provides a hint of dijon, rosemary and thyme flavours. If you’re looking for a new recipe to add to your repertoire, this is it! Delicious!

Best Cauliflower Mushroom Soup Recipe with Sausage

Cauliflower Mushroom soup is all the best of a creamy cauliflower soup plus the depth of flavour from a mushroom soup combined. A perfect soup for fall on a cold day when you want a bowl of pure comfort with flavours of sage, thyme and mushrooms. And don’t forget the combination of cheese and cauliflower–a match made in heaven.

Bon Appetit's Rotisserie Chicken Pot Pie

Christy Faber
This Chicken Pot Pie is loaded with great vegetables like, turnip, peas, carrots and is easier to make because it uses a rotisserie chicken!
Trying something new today and reviewing someone else’s recipe! Making chicken pot pie has been on my recipe bucket list for a long time and this is my first time ever making it!
5 from 2 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Calories 748 kcal

Ingredients
  

  • 2-3 lbs rotisserie chicken
  • 2 medium onions
  • 1 lb parsnip and carrots
  • 3 cloves garlic
  • 1 tablespoon thyme leaves
  • 2 teaspoon fresh rosemary
  • 3 tablespoon unsalted butter
  • 2 ½ teaspoon kosher salt
  • 1 ½ teaspoon freshly ground black pepper
  • 3 tablespoon all-purpose flour, plus more for surface
  • 1 cup dry white wine
  • 2 cups heavy cream divided
  • 2-3 cups spinach

Instructions
 

  • Make Ina Garten’s Perfect Pie Crust Recipe following her instructions and set in the fridge to keep it cool until it’s time to roll it out. Her recipe makes enough dough for two 9-10 inch pie plates so this chicken pot pie recipe will require half of her recipe. I always make the full recipe and then save the other half in the freezer for another time.
  • Preheat the oven to 400 degrees F.
  • Shred the meat from the rotisserie chicken and set aside.
  • Prepare and chop the vegetables. Dice the onions, carrots and parsnips and mince the garlic.
  • Melt butter in a saucepan, add onions and cook until softened. Add the parsnips and carrots and season with salt and pepper, thyme and rosemary. Cook until softened.
  • Sprinkle 3 tablespoon of flour over the pan and cook for 30 seconds. Add 1 cup of white wine to deglaze the pan.  Cook for a minute to cook off the alcohol. Add cream, shredded chicken, peas (or spinach) and additional salt and pepper. Simmer for a few minutes so the sauce can thicken and the flavours meld. Taste carefully at this stage and adjust for seasoning.
  • Place a 10 inch pie plate on a baking sheet and transfer filling into it. Roll out the pie crust to cover the pie plate with a bit of overhang. Trim pastry and roll under itself so that you can crimp the edges with a fork or a classic thumb and finger crimp. Cut several slits near the centre of the pie with a sharp knife to let steam escape.
  • Using a pastry brush, brush some cream along the top of the pie crust to allow for even browning. Bake the pie at 400 degrees F for 20-22 minutes and then reduce the oven temperature to 350 degrees F.  Finish baking the pie for a final 25-35 minutes. Let it sit for 10 minutes before serving. Enjoy!

Nutrition

Calories: 748kcal
Tried this recipe?Let us know how it was!

If you make Bon Appetit's Rotisserie Chicken Pot Pie please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Healthy Coconut Flour Oatmeal Cookies

· 7 Comments

These Coconut Flour Oatmeal Cookies are soft and chewy with a great melt-in-your-mouth texture from the coconut flour. They are gluten-free, dairy-free and naturally sweetened with only maple syrup and chocolate chips!

Coconut Flour Cookies stacked 5 high on a cooling rack with a potted plant in the background.

These cookies are dairy free because they call for coconut oil rather than butter. I debated calling them “Triple Coconut Cookies” because they have coconut flour, shredded coconut and coconut oil in them -- a delicious trio! If you love coconut as much as I do you may also love these Healthy Chocolate Coconut Haystacks.

What are the benefits of coconut flour?

  • very rich in fiber (45 grams of fiber per 100g)
  • gluten-free!
  • lower on the glycemic index than typical wheat flour
  • good protein content (18 grams of protein per 100g) 
  • less expensive than almond flour or other similar grain-free flours

There’s something about the texture and flavor of coconut flour cookies that I love so much. If you’ve never tried them, I hope you do. I’m so excited to hear what you think. Enjoy!

For some more naturally sweet recipes visit my posts for Carrot Cake Energy Balls, Cottage Cheese Ice Cream, Date Paste and Green Smoothie Muffins.

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Why You'll Love This Recipe

  • These cookies make a great lower carb snack since coconut flour has a very low net carb count compared to wheat flour.
  • No wait time! The cookie dough doesn’t need to be chilled in the fridge before baking.
  • Coconut flour is inexpensive compared to other wheat-free flours such as almond flour.
  • Dairy free & gluten free!
  • Nutritious ingredients: Coconut flour, oats, and shredded coconut are all nutritious ingredients that can provide fiber, healthy fats, and other beneficial nutrients.
  • Lower sugar: These cookies are naturally sweetened with only ⅓ cup + 1 tablespoon of maple syrup making them a lower sugar option compared to many traditional cookie recipes.

Ingredients

Ingredients to make coconut flour cookies in bowls and measuring cups on a marble counter top.
  • Coconut Flour - it's best to store your coconut flour in the fridge if you can!
  • Rolled Oats - also sometimes called large flake oats or old fashioned oats.
  • Shredded Coconut - choose unsweetened!
  • Baking Soda
  • Sea Salt
  • Pure Maple Syrup - or swap for honey!
  • Coconut Oil
  • Pure Vanilla Extract
  • Eggs
  • Chocolate Chips - choose dairy-free or sugar-free chocolate chips if desired!

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

  • Add nuts - Chopped nuts such as almonds, walnuts or pecans could be added to the cookie dough for extra crunch and flavor.
  • Add spices - Cinnamon, nutmeg, or ginger could be added to the dry ingredients for a warm and cozy flavor.
  • Add dried fruit - Dried cranberries, raisins, or chopped apricots could be added to the dough for pops of sweetness.
  • If you want to enhance the coconut flavour of these cookies even more, you can add a few drops of coconut extract to the wet ingredients.
  • You can replace some of the coconut oil with peanut butter for a peanut butter version.
  • Swap the chocolate chips for chunks of chopped dark chocolate.

    I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Coconut Flour Cookies

Here are the step-by-step instructions to make this recipe.

Step 1: Prep and Combine Dry Ingredients
Preheat the oven to 350 degrees. Prepare two cookie sheets with parchment paper. In a medium-sized bowl, combine coconut flour, oats, shredded unsweetened coconut, baking soda, and salt. Whisk the dry ingredients together thoroughly.

Dry ingredients in a mixing bowl.

Step 2: Melt Coconut Oil and Combine Wet Ingredients

In a small saucepan, melt ½ cup + 1 tablespoon of coconut oil on low heat until melted. Set aside to cool slightly. In a separate small bowl, combine maple syrup, vanilla, cooled coconut oil and eggs. Whisk the wet ingredients together.

Wet ingredients in a small mixing bowl with a whisk inside.

Step 3: Combine Wet and Dry Ingredients.

Add the wet ingredients to the dry ingredients and stir together. The batter will seem too wet at first, but coconut flour begins to soak up excess moisture quickly.

Wet ingredients poured into dry ingredient mixing bowl with a wooden spoon inside.

Step 4: Add Chocolate Chips

Add the chocolate chips and stir again.

Chocolate chips added to coconut flour cookie dough.

Step 5: Roll Dough and Flatten the Cookies

Roll the dough into balls of approximately 2 tbsp. Place 6 balls at a time on the prepared cookie sheet. Flatten each cookie gently with a fork.

Two unbaked cookies on a cookie sheet with a bowl of cookie dough in the background.

Step 6: Bake

Bake at 350 degrees F for approximately 10 minutes. Allow to cool for a minimum of 15 minutes and enjoy!

Close-up of a coconut flour cookie on a cooling rack amongst other cookies.

Expert Tips

  • Make sure to measure your ingredients accurately. Coconut flour can be tricky to work with and measuring incorrectly can throw off the entire recipe. The best way to measure coconut flour is to scoop it into the measuring cup with a spoon and then level off the cup with the back of a knife.
  • Coconut flour is a very thirsty flour and really relies on the eggs for this recipe to work. I don't recommend vegan egg replacements in this recipe.
  • If the dough seems too sticky and the balls aren't holding together, place the dough in the fridge for 10 minutes before rolling.
  • These cookies won't spread so pat the cookie dough balls down with a fork before baking.
  • Don't overbake the cookies. They will continue to firm up as they cool on the cookie sheet.
  • Allow the cookies to cool for 10-15 minutes because they'll be fragile when they first come out of the oven.
  • If you need these cookies to be 100% dairy-free,  just ensure the chocolate chips you use are certified dairy-free.
  • If you are serving these cookies to someone with a gluten allergy, ensure that the oats you’ve purchased are certified gluten-free.

Recipe FAQs

How do you store coconut flour?

Ideally, coconut flour should be stored in the fridge or in a dark cupboard in order to protect the flour from the light which can cause oxidation. If you keep your coconut flour in the fridge you can prolong its shelf life by 3-6 months. If you store it in the freezer you will prolong its shelf life by 12-24 months.

How many carbs in ¾ cup of coconut flour?

In ¾ cup of coconut flour (or approximately 90 grams) there are 54 grams of carbohydrates and 30 grams of fibre. Therefore the net carb amount in ¾ cup of coconut flour is only 24 grams, according to healthline.

Is coconut flour gluten-free?

Yes, coconut flour is grain and gluten-free. It is nutritious and very versatile and can be used to make many different baked goods like pancakes, muffins, cookies, etc.

Are these cookies gluten-free?

Yes, these cookies are gluten-free as long as you ensure that you purchased certified gluten-free oats and gluten-free chocolate chips.

Can I swap the coconut flour in this recipe for all-purpose flour?

Coconut flour and all-purpose flour are not interchangeable on a one-to-one basis. Coconut flour is extremely “thirsty”.  It absorbs a lot of liquid.  If you’re using coconut flour, I recommend looking up recipes specifically designed for it.

Coconut flour cookie split open to show soft texture inside.

Storage

Room Temperature

Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days.

Freezer

After the cookies have fully cooled transfer them to a freezer-safe container or zip-top bag and store in the freezer for up to 3 months.

Did you make this recipe? Let me know!
Leave a review or comment below!

Recipe

Coconut Flour Oatmeal Cookies

Christy Faber
These soft and chewy Coconut Flour Oatmeal Cookies have a great melt-in-your-mouth texture from the coconut flour. They are gluten free and naturally sweetened with only maple syrup and chocolate chips!
5 from 2 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American
Servings 14 Cookies
Calories 171 kcal

Equipment

  • Cookie sheet

Ingredients
  

Dry Ingredients

  • ¾ cup coconut flour
  • ½ cup rolled oats
  • ¼ cup shredded unsweetened coconut
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt

Wet Ingredients

  • ⅓ cup  maple syrup + 1 tbsp
  • ½ cup coconut oil + 1 tablespoon (melted)
  • 1 teaspoon vanilla
  • 2 eggs
  • ½ cup chocolate chips (dairy-free if necessary)

Instructions
 

  • Preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper.
  • In a medium-sized bowl, combine the coconut flour, oats, shredded unsweetened coconut, baking soda and salt. Whisk together thoroughly.
  • In a small saucepan melt ½ cup + 1 tbsp of coconut oil on low heat until melted. Set aside to cool slightly.
  • In a separate small bowl, combine the ⅓ cup + 1 tablespoon maple syrup, vanilla and eggs and whisk together.
  • Pour in the melted coconut oil (after it has cooled) to the wet ingredients and whisk together thoroughly.  Add the wet ingredients to the dry ingredients and stir together. Add the chocolate chips and stir again.
  • The batter may seem wet at first but coconut flour begins to soak up excess moisture quickly.  Roll the dough into balls of approximately 2 tbsp.  Place 6 dough balls at a time on each cookie sheet. (If the dough seems too sticky and the balls aren’t holding together, place the dough in the fridge for 10 minutes before rolling).  
  • Flatten each cookie gently with a fork. Bake at 350 degrees F for approximately 10 minutes.

Notes

    • Make sure to measure your ingredients accurately. Coconut flour can be tricky to work with and measuring incorrectly can throw off the entire recipe.
    • Take care not to overbake the cookies. They will continue to firm up as they cool on the cookie sheet.
    • If the dough seems too sticky and the balls aren't holding together, place the dough in the fridge for 10 minutes before rolling.
    • If you need these cookies to be 100% dairy-free,  just ensure the chocolate chips you use are certified dairy-free.
    • If you are serving these cookies to someone with a gluten allergy, ensure that the oats you’ve purchased are certified gluten-free.

Nutrition

Calories: 171kcalCarbohydrates: 15.2gProtein: 2.5gFat: 11.5gSaturated Fat: 9.1gCholesterol: 25mgSodium: 94mgPotassium: 62mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Cauliflower Sausage Soup

· 8 Comments

Cauliflower Sausage Soup is a hearty, creamy, and cheesy soup that brings together the best of cauliflower, sausage, and mushrooms. This heartwarming soup, inspired by my mom's classic recipe, is perfect for warming up on a cold day. Try topping it with croutons, fresh parsley, and extra cheese for extra deliciousness -- ideal for cozy nights in. Try serving it with my Apple Cheddar Scones.

Cauliflower sausage soup in an ornate bowl with a piece of baguette sitting on the bowls edge.

And don’t forget the beauty of the classic combination of cheese and cauliflower--a match made in heaven. Cauliflower is my favourite vegetable and cauliflower soup has been a favourite dinner of mine for as long as I can remember. This recipe is inspired by my mom’s cauliflower soup recipe although I made a few changes such as adding the mushrooms.

I appreciated cauliflower soup all the more because growing up we only had it once or twice a year. My mom decided to make it our Hallowe’en dinner tradition so we had something nutritious before eating our candy. The perfect cozy meal for the end of October.

For more delicious dinner recipes I recommend my Lemon Orzo Soup, Pineapple Chili and Spicy Sausage Pasta recipes.

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Why You'll Love This Recipe

  • A cozy fall comfort food recipe (Just like my Cozy Autumn Wild Rice Soup)
  • Hearty and satisfying
  • Kid friendly! (Just like my Lasagna Soup!)
  • Straight forward to prepare
  • Made in a single pot!
  • Creamy and cheesy!
  • Mix it up with fun toppings like croutons, fresh parsley, crumbled bacon, crispy mushrooms, etc.

Ingredients

All ingredients for cauliflower sausage soup in bowls and pinch bowls around a plate of frozen sausages.
  • Italian -- I used mild, but you could choose hot Italian sausages for some heat or honey sausages for a touch of sweetness.
  • Celery seed - this is one of my favourite additions to soups! It's not optional, in my opinion!
  • Broth - I used broth cubes that I added water to but you could used boxed broth or ideally homemade broth.
  • Flour - used to thicken the soup.

See the recipe card below for a full list of ingredients and measurements.

How To Make Cauliflower Sausage Soup

Here are the step-by-step instructions to make this recipe.

Step 1 & 2: Cook the sausages and saute the aromatics.

Prepare and chop the vegetables.

In a heavy bottomed soup pot or Dutch oven, cook mild Italian sausages according to package directions.  Remove the sausages to a plate and set aside to cool.

Melt butter (or olive oil) in the same pot and saute celery and onion until tender and translucent. This will also deglaze your pan. 

Two pictures showing cooking sausages and then sautéing the aromatics in the same dutch oven.

Step 3: Add the rest of the veggies and broth, and spices.

Stir in cauliflower and mushroom, and add chicken broth. Add some salt and pepper and the herbs.

Two pictures showing adding cauliflower to the dutch oven, and then pouring broth over it.

Step 4 & 5: Bring to a boil, simmer, and whisk together the flour with some milk.

Bring to a boil. Cover, reduce heat, and simmer for approximately 15 minutes or until the cauliflower is tender. Meanwhile, slice your sausages.

In a small bowl, whisk flour into the milk until smooth.

Two pictures showing first, the soup simmering and the second whisking flour into milk.

Step 6 & 7: Thicken the soup and add the sausage.

Add the flour and milk mixture to the pot. Cook and stir over medium heat for several minutes until the soup thickens.

Add in the sausage and heat through.

Two pictures, the first showing adding the milk and flour mixture to the soup, and the second showing adding the cooked sausage.

Step 8 & 9: Add cheese and taste soup to adjust for seasoning.

Remove from the heat and add cheese. Stir until the cheese is melted and everything is thoroughly combined.

Take your time now to taste the soup and adjust for seasoning until it tastes perfectly salty.

Two pictures, the first showing and grated cheese to the soup, and the second showing a ladle in the finished soup on a staged tabletop.

Expert Tips

  • Brown the sausage thoroughly to develop a deeper flavor. This caramelization adds a rich, savory depth to the soup.
  • Cook the sausage in your soup pot so you don’t lose any of the flavour on the bottom of the pan.
  • Be careful not to allow the temperature of the soup to get too high once the cheese is added as this may cause the soup to look curdled. 
  • Take time to taste the soup before serving and adjust the seasoning.
  • Offer toppings when you serve the Cauliflower Mushroom Soup such as extra cheddar cheese or croutons.

Recipe FAQs

Can you freeze Cauliflower Mushroom Soup?

Soups with milk and cheese typically don’t freeze well. I recommend preparing the soup up to the point when you add the milk and cheese and freeze it at that stage. That way, all you need to do when you’re ready to serve the soup is thaw it, bring it up to temperature and add the milk and cheese before serving.

How can I thicken Cauliflower Mushroom Soup?

If you’d like the soup thicker, add another ¼ cup of flour into ¼-½  cup milk.  Whisk together well and stir into the pot. Always remember to taste the soup again and adjust for seasoning after adding more milk and flour.

What can I serve with Cauliflower Mushroom Soup?

We typically have cauliflower soup with cheese biscuits on the side. Or try this recipe from Bon Appetit for Sour Cream and Onion Biscuits. I’ve made them several times and they’re delicious!

Can I omit the sausage and make this soup vegetarian?

Yes, if you want to make this soup vegetarian friendly you can omit the sausage and swap the chicken broth for vegetable broth. It’ll be a delicious thick and creamy vegetable soup.

A ladle full of soup coming out of a Dutch oven full of soup showing cauliflower and other ingredients.

If you tried this Cauliflower Sausage Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Cauliflower Mushroom Soup with Sausage

Christy Faber
Cauliflower Sausage Soup is a hearty, creamy, and cheesy soup that brings together the best of cauliflower, sausage, and mushrooms. This heartwarming soup, inspired by my mom's classic recipe, is perfect for warming up on a cold day. Try topping it with croutons, fresh parsley, and extra cheese for extra deliciousness -- ideal for cozy nights in.
5 from 4 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 723 kcal

Equipment

  • Heavy bottomed soup pot

Ingredients
  

  • 500 grams mild italian sausage (or honey sausage)
  • 2 tablespoon butter or olive oil
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 4 cups cauliflower chopped
  • 227 grams white mushroom sliced
  • 4 cups chicken broth
  • salt and pepper to taste 
  • ½ teaspoon celery seed 
  • 1 teaspoon dried ground sage 
  • 1 teaspoon dried thyme
  • 2 teaspoon dried parsley
  • ½ cup flour
  • 3 cups whole milk
  • 1 ½ cups old cheddar cheese shredded

Instructions
 

  • Prepare and chop the vegetables.
  • In a heavy bottomed soup pot or Dutch oven, cook mild Italian sausages according to package directions.  Remove the sausages to a plate and set aside to cool.
    500 grams mild italian sausage
  • Melt butter (or olive oil) in the same pot and saute celery and onion until tender and translucent. This will also deglaze your pan.
    2 tablespoon butter or olive oil, 1 medium onion, 2 stalks celery
  • Stir in cauliflower and mushroom and add chicken broth. Add some salt and pepper and the herbs.
    4 cups cauliflower, 227 grams white mushroom, 4 cups chicken broth, salt and pepper, ½ teaspoon celery seed , 1 teaspoon dried ground sage , 1 teaspoon dried thyme, 2 teaspoon dried parsley
  • Bring to a boil. Cover and reduce heat and simmer for approximately 15 minutes or until the cauliflower is tender. Meanwhile, slice your sausages.
  • In a small bowl, whisk flour into the milk until smooth. Add to the pot. Cook and stir over medium heat for several minutes until the soup thickens. 
    ½ cup flour, 3 cups whole milk
  • Add in the sausage and heat through.
  • Remove from the heat and add cheese. Stir until the cheese is melted and everything is thoroughly combined. Take your time now to taste the soup and adjust for seasoning until it tastes perfectly salty.
    1 ½ cups old cheddar cheese

Notes

  • Brown the sausage thoroughly to develop a deeper flavor. This caramelization adds a rich, savory depth to the soup.
  • Cook the sausage in your soup pot so you don’t lose any of the flavour on the bottom of the pan.
  • Be careful not to allow the temperature of the soup to get too high once the cheese is added as this may cause the soup to look curdled. 
  • Take time to taste the soup before serving and adjust the seasoning.
  • Offer toppings when you serve the Cauliflower Mushroom Soup such as extra cheddar cheese or croutons.

Nutrition

Serving: 525gCalories: 723kcalCarbohydrates: 37.2gProtein: 58.84gFat: 37.07gSaturated Fat: 12.759gPolyunsaturated Fat: 7.233gMonounsaturated Fat: 11.543gTrans Fat: 0.257gCholesterol: 235mgSodium: 1647mgPotassium: 1039mgFiber: 3gSugar: 21gVitamin A: 825IUVitamin C: 38.7mgCalcium: 383mgIron: 4.5mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

25 Quotes About Hospitality

· 1 Comment

I started this blog to pursue the art of hospitality and encourage you to practice hospitality more often as well! I hope these quotes provide inspiration to you. Opening our homes to others and sitting together around the table can make such a difference. Save the quotes that speak to you the most. Use them in captions, cherish them in a journal, display them on your walls or share them with friends.

Quotes about Hospitality

This is how the world changes - little by little, table by table, meal by meal, hour by hour. This is how we chip away at isolation, loneliness, fear. This is how we connect, in big and small ways - we do it around the table.

-
Shauna Niequist

I am thankful for the mess to clean after a party because it means I have been surrounded by friends.

-
Nancie J. Carmody

There is no hospitality like understanding

-
Vanna Bonta

But entertaining isn't a sport or a competition. It's an act of love, if you let it be. You can twist it and turn it into anything you want—a way to show off your house, a way to compete with your friends, a way to earn love and approval. Or you can decide that every time you open your door, it's an act of love, not performance or competition or striving. You can decide that every time people gather around your table, your goal is nourishment, not neurotic proving. You can decide.

-
Shauna Niequist

“All people need a place where their roots can grow deep and they always feel like they belong and have a loving refuge. And all people need a place that gives wings to their dreams, nurturing possibilities of who they might become.”

-
Sally Clarkson

There is a communion of more than our bodies when bread is broken and wine drunk.

-
M. F. K. Fisher

A good time occurs precisely when we lose track of what time it is

-
Robert Farrar Capon

Hospitality is not to change people, but to offer them space where change can take place. It is not to bring men and women over to our side, but to offer freedom not disturbed by dividing lines

-
Henri J. M. Nouwen

Food is not about impressing people. It's about making them feel comfortable.

-
Ina Garten

Hospitality is the key to new ideas, new friends, new possibilities. What we take into our lives changes us. Without new people and new ideas, we are imprisoned inside ourselves.

-

Joan D Chittister

Listening is a form of spiritual hospitality by which you invite strangers to become friends, to get to know their inner selves more fully, and even to dare to be silent with you.

-

Henri J.M. Nouwen

I think careful cooking is love, don't you?

-
Julia Child

There is nothing that makes me happier than sitting around the dinner table and talking until the candles are burned down.

-
Madeleine L’Engle

In its essence, a meal is a creative act that has its genesis in the mind of someone who cares enough to plan it, gather ingredients and labour over its creation.

-
Andi Ashworth

If the home is a body, the table is the heart, the beating center, the sustainer of life and health.

-
 Shauna Niequist

If you start a conversation with the assumption that you are right or that you must win, obviously it is difficult to talk.

-
Wendell Berry

The finest art of communication is not learning how to express your thoughts. It is learning how to draw out the thoughts of another.

-
Tedd Tripp

Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around.

-
Leo Buscaglia

Let others see their own greatness when looking in your eyes.

-
Mollie Marti

The most important things in your home are people.

-
Barbara Johnson

True hospitality is marked by an open response to the dignity of each and every person.

-
Kathleen Norris

May your home always be too small to hold all your friends.

-
Irish Blessing

“Hospitality shares what there is; that’s all. It’s not entertainment. It’s not supposed to be.”

-
Rosaria Butterfield

“Hospitality is not a house inspection, it’s friendship.”

-
Rosaria Butterfield

Thank you for reading through these quotes! I hope they encourage you as you open your home and pursue hospitality. What quote did you like the most? How do these inspire you? I'd love to know!

No-Bake Carrot Cake Energy Balls

· 2 Comments

Home » Recipes


No-bake Carrot Cake Energy Balls are very quick to make and an excellent way to eat more carrots apart from eating a salad. This recipe includes warming spices like cinnamon, nutmeg and ginger and it will definitely remind you of carrot cake. Carrot Cake Energy Balls are perfect for an Easter time treat just when you’re in the mood for carrot cake. Or enjoy them as a snack in the fall with a spiced latte in hand for those cozy fall days.

Carrot energy ball in a mini cupcake paper cup.

Carrot Cake Energy Balls are gluten-free and sweetened naturally with maple syrup. They keep well in the fridge and freezer.  And good news! You don’t need a food processor to make these healthy treats.  Just use a box grater.

I developed this recipe with Geoff in mind so he could have an easy mid-workday snack. I love a snack that includes nutritious foods like oats, chia seeds, sunflower seeds, warming spices and of course carrots. I feel a great sense of accomplishment when I manage to sneak veggies into snacks for my family. I hope you enjoy these small nutritious bites of carrot cake goodness!

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Why You'll Love This Recipe

  • Packed with wholesome ingredients
  • No bake!
  • An easy and delicious way to eat more vegetables
  • Make ahead and freezer friendly!
  • Perfect for on-the-go snacking
  • Naturally sweetened

Ingredients

The 12 ingredients necessary to make carrot cake energy balls in pinch bowls, measuring cups and mixing bowls on a countertop.
  • Carrots
  • Oats -rolled oats or also known as old-fashioned oats
  • Sunflower seeds
  • Chia seeds
  • Sunflower seed butter - or swap for tahini
  • Maple syrup
  • Coconut oil - melted and cooled
  • Cinnamon, ginger, nutmeg, sea salt
  • Unsweetened shredded coconut - for coating the balls

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

  • Sunflower Seeds: Swap sunflower seeds with chopped almonds, walnuts, pecans, pumpkin seeds, or a mix of your favorite nuts and seeds.
  • Chia Seeds: Chia seeds can be substituted with flax seeds or hemp seeds, which also offer a nutritional boost.
  • Sunflower Seed Butter: If you don't have sunflower seed butter, almond butter, cashew butter, or tahini (sesame seed butter) can be great alternatives.
  • Unsweetened Shredded Coconut: If you're not a fan of shredded coconut, roll the energy balls in chopped nuts instead!
  • For added sweetness and chewiness, mix in some raisins, dried cranberries, apricots, or chopped dates.
  • Add some freshly grated lemon zest to add a bright citrusy flavor into the energy balls.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Carrot Cake Energy Balls

Here are the step-by-step instructions to make this recipe.

Step 1: Grate carrots.

Begin by finely grating carrots (using the fine side of a cheese grater) into a large bowl.

Grated carrot in a bowl.

Step 2: Melt coconut oil.

Meanwhile, melt 2 tablespoon of coconut oil in a small saucepan on the stovetop.

Melting coconut oil in a metal measuring cup.

Step 3: Combine ingredients (except coconut).

Combine the remaining ingredients (except the shredded coconut) to the grated carrot and add the coconut oil when it has melted and cooled slightly.

All ingredients in a mixing bowl, ready to be mixed together.

Step 4: Form balls and roll in coconut.

Mix really well and begin to form small 1½ tbsp-sized balls.

Spread about ½ cup of unsweetened shredded coconut onto a plate.   Roll the balls gently in the shredded coconut to coat.

Three formed carrot cake balls on a plate with shredded coconut, one of which is already rolled in shredded coconut.

Step 5: Chill.

Place the balls on a sheet tray so that they are not touching each other. Chill in the fridge for one to two hours and enjoy!

Completed carrot cake energy balls covered in shredded coconut in a small bowl on a countertop.

Expert Tips

  • Store your chia seeds and sunflower seeds in the fridge to prolong the shelf life and protect the healthy fats contained in these foods from oxidation. 
  • Use an organic lemon for the zest.
  • Stir your sunflower seed butter or tahini really well.  Tahini especially can be too runny if not well stirred.  
  • I recommend Ceylon cinnamon rather than cassia cinnamon. If you enjoy a lot of cinnamon in your oats or baked goods it’s a good idea to invest in ceylon cinnamon which is known as “true cinnamon”. Cassia cinnamon is cheaper and can contain high amounts of a compound called coumarin which has been known to cause liver damage.
  • To grate the carrots, I recommend using the fine side of a box grater.
  • No need to ring any moisture out of the carrots for this recipe.

Recipe FAQs

What are the health benefits of chia seeds?

-high in fiber (1 oz contains 11 grams of fiber)
-rich source of Omega-3
-source of protein (1 oz contains 4 grams of protein) 
-high in antioxidants

How do you store chia seeds?

It is best to store chia seeds in the fridge in a light-proof container to maintain freshness. This prevents the healthy fats in chia seeds from oxidizing. You can also store chia seeds in the freezer if you use them infrequently.

Are chia seeds gluten free?

Yes! Chia seeds are gluten-free. Nuts and seeds are naturally gluten-free but if you have a severe gluten allergy it’s a good idea to research to ensure the product was produced in a gluten-free facility.

Are sunflower seeds nuts?

Sunflower seeds are not nuts. If you have a nut allergy you may still be able to enjoy sunflower seeds. They are considered to be the fruit that sunflowers produce.

Are sunflower seeds gluten free?

Yes, sunflower seeds are gluten-free. Nuts and seeds are naturally gluten-free but if you have a severe gluten allergy it’s a good idea to research to ensure the product was produced in a gluten-free facility.

Two stacked carrot cake balls, one with a bite out of it, on a staged table with energy balls all around.

Storage

Fridge

To store these carrot cake energy balls, place them in an airtight container and keep them refrigerated for up to one week.

Freezer

To store these carrot cake energy balls in the freezer, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen balls to an airtight container or freezer bag, and they can be stored for up to three months.

Did you make this recipe? Let me know!
Leave a review or comment below!

Recipe

No-Bake Carrot Cake Energy Balls

Christy Faber
No-bake Carrot Cake Energy Balls are very quick to make and an excellent way to eat more carrots! This recipe includes warming spices like cinnamon, nutmeg and ginger and it will definitely remind you of carrot cake.
5 from 2 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Course Snack
Cuisine American
Servings 24 Energy Balls
Calories 93 kcal

Equipment

  • Box grater

Ingredients
  

  • 2 carrots medium  (approximately 230g) 
  • 1 cup rolled oats
  • ½ cup sunflower seeds
  • ¼ cup chia seeds
  • ½ cup sunflower seed butter well stirred, can replace with tahini
  • ⅓ cup pure maple syrup 
  • 2 tablespoon melted coconut oil 
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon sea salt
  • ¾ cup unsweetened shredded coconut for rolling use more if needed

Instructions
 

  • Begin by finely grating carrots into a large bowl.
  • Meanwhile, melt 2 tablespoon of coconut oil in a small saucepan on the stovetop.
  • Combine the remaining ingredients (except the shredded coconut) to the grated carrot and add the coconut oil when it has melted and cooled slightly.
  • Mix really well and begin to form small 1½ tbsp-sized balls.
  • Spread about ½ cup of unsweetened shredded coconut onto a plate.   Roll the balls gently in the shredded coconut to coat.
  • Place the balls on a sheet tray so that they are not touching each other. Chill in the fridge for one to two hours and enjoy!

Notes

 
  • Stir your sunflower seed butter or tahini really well.  Tahini especially can be too runny if not well stirred.
  • I recommend Ceylon cinnamon rather than cassia cinnamon. If you enjoy a lot of cinnamon in your oats or baked goods it’s a good idea to invest in Ceylon cinnamon which is known as “true cinnamon”. Cassia cinnamon is cheaper and can contain high amounts of a compound called coumarin which has been known to cause liver damage.
  • To grate the carrots, I recommend using the fine side of a box grater 
  • No need to ring any moisture out of the carrots for this recipe

Nutrition

Calories: 93kcalCarbohydrates: 8.8gProtein: 2.2gFat: 6gSaturated Fat: 2.2gSodium: 33mgPotassium: 67mgFiber: 1.6gSugar: 3.1gCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

25 Quotes About Home from Wendell Berry and 14 Others

· 2 Comments

In this article, read 25 quotes about home from Wendell Berry and 14 others to inspire your love of hospitality and making your house a home. Collecting quotes is a hobby of mine! I love gathering inspiration from the words of others and I have many notebooks scattered around my life of quotes I've jotted down over time.

Quotes about Home

It is by the place we've got, and our love for it and our keeping of it, that this world is joined to heaven.

-
Wendell Berry

And the world cannot be discovered by a journey of miles, no matter how long, but only by a spiritual journey, a journey of one inch, very arduous and humbling and joyful, by which we arrive at the ground at our own feet, and learn to be at home.

-
Wendell Berry

If you want to change the world, go home and love your family.

-
Mother Teresa

How we need more “homemakers” so that all who live in this transient, contemporary world might have a place to belong, to feel loved and valued, to serve and be served, to give and receive and celebrate all that is good.

-
Sally Clarkson

Each of us longs for a place to belong, a connection that gives roots to our wandering lives. Our hearts hunger for a community where we are intimate members, a sense of belonging to people who love us. Our souls crave a purpose bigger than our jobs, a connection to a sense of meaning. We yearn to know that our own stories have significance in the grander scheme of God’s megastory. All of these may be found in a home-- a place to belong, a people to be a part of, and a purpose where God’s righteousness and design are celebrated and cherished in community every day.

-
Sally Clarkson (The Lifegiving Home)

“All people need a place where their roots can grow deep and they always feel like they belong and have a loving refuge. And all people need a place that gives wings to their dreams, nurturing possibilities of who they might become.”

-
Sally Clarkson

To craft a truly welcoming, truly lifegiving home is a deeply satisfying work, one of the great glories of any life.

-
Sally Clarkson (The Lifegiving Home)

The ache for home lives in all of us, the safe place where we can go as we are and not be questioned. 

-
Maya Angelou

Home is where the heart sings.

-
Scarlett Deva Antaloczy

We shape our dwellings, and afterwards, our dwellings shape us.

-
Winston Churchill

There is no place in God’s world where there are no people who will come and share a home as long as it is a real home.

-
Francis A. Schaeffer

Home is the nicest word there is.

-
Laura Ingalls Wilder

All of us create a home culture of some kind.

-
Sally Clarkson

There is nothing like staying at home for real comfort.

-
Jane Austen

To be happy at home is the ultimate result of all ambition.

-
Samual Johnson

Love begins by taking care of the closest ones--the ones at home.

-
Mother Teresa

Home is where one starts from.

-
T.S. Elliot

A man travels the world over in search of what he needs and returns home to find it.

-
George Moore

The most important things in your home are people.

-
Barbara Johnson

Home interprets heaven. Home is heaven for beginners.

-
Charles Henry Parkhurst

May your home always be too small to hold all your friends.

-
Irish Blessing

A home is a kingdom of its own in the midst of the world, a stronghold amid life’s storms and stresses, a refuge, even a sanctuary.

-
Dietrich Bonhoeffer

The power of finding beauty in the humblest things makes home happy and life lovely.

-
Louisa May Alcott

I find it fascinating that in all our exploring of the world's nooks and crannies, my three kids most loved the times we settled down and stayed somewhere awhile.

-
Tsh Oxenreider

Thank you for sharing my love of quotes! It feels good to get these organized in one place and I hope they inspire your love of hospitality! Which quote about home resonated with you the most?

Broccoli Goat Cheese Quiche

· 15 Comments

I love this quiche recipe and I’m so excited to share it with you! The custard filling is deliciously herby with a seriously comforting flavour. The addition of goat cheese and broccoli makes this quiche really special. Truly one of my favourite flavour combinations!  BUT the sliced tomato topping is the real MVP of this recipe.

As the tomatoes cook and meld with the custard filling, they provide a tart, acidic flavour to every bite, balancing out the richness of the quiche. The tomato topping is my favourite part.  Quiche is a classic brunch recipe but I often serve it for dinner as well. Quiche is so versatile; a great recipe for your repertoire. You may also enjoy the Sun-dried Tomato and Pesto Quiche or Cottage Cheese Quiche recipes I have on the blog. Enjoy!

My quiche recipe is heavily inspired by my mom’s quiche recipe. Quiche is tied to some very special memories in my family.

Growing up, our Christmas tradition was to have a big special breakfast instead of a big fancy dinner. We have a notoriously slow Christmas day. I mean really slow. As kids, we weren’t up before the sun (although my parents were). We were barely beginning to open gifts by noon. My mom’s firm belief is that anticipation is a large part of the enjoyment of Christmas.

Our day had a very specific set of traditions we followed to a T. We began with photos on the staircase in our Christmas jammies.  Afterwards, we rushed into the living room to see the presents under the tree and our hand-knit, personalized stockings bursting with goodies.

We would open our stockings right away, item by item and pausing to ooh and ahh. During all this, we’d snack on Cranberry Orange loaf. Then we’d all take a long break while my mom would get breakfast on the table. After our leisurely breakfast, we would sing a few Christmas carols (my dad on guitar and myself on piano) and read the Christmas story from the book of Luke.  And finally, the presents!

Our Christmas morning breakfast consisted of:

  • two beautiful large quiches in royal blue spongeware pottery topped with delicious slices of tomato that became  caramelized in the oven.  One quiche was made  with cheddar cheese and broccoli  and the other one with cheddar cheese and cubes of ham.
  • a big fruit salad including grapefruit, oranges, strawberries, raspberries, kiwi, grapes, bananas and made ice cold with the peaches my mom had cut and frozen herself back at the end of August. 
  • huge cinnamon buns fresh out of the oven slathered in cream cheese icing 
  • cranberry orange loaf (my dad’s favourite) 
  • I would sneak a few lindor chocolate from my stocking to round out the meal

We would continue to eat cold slices of leftover quiche throughout the day and even the next morning. Christmas festivities would continue for the rest of the day in a slow, relaxed, drawn-out way. We enjoyed many Christmas traditions but the food is, of course, my personal favourite.

My mom only made quiche for Christmas day which made it feel extra special. I looked forward to it all year. But I was thrilled to test this recipe many times and enjoy eating quiche on a regular basis, even if it wasn’t Christmas!  I’m delighted to share this recipe with you. Enjoy!

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Why You'll Love This Recipe

  • Perfect for Any Meal: Ideal for brunch, but just as satisfying for lunch or dinner.
  • Great holiday recipe! Perfect for Christmas morning.
  • Super easy to prepare (especially if you use a store bought pie crust!)
  • Customizable: Swap out the veggies, cheeses, or herbs to make it your own.

How To Make Broccoli Goat Cheese Quiche

Here are the step-by-step instructions to make this recipe.

Step 1 & 2: Make pie crust and prepare add-ins.

Make your favourite pie crust recipe. (I used Ina Garten's)  Roll out the pastry and line your pie plate with pastry. Crimp the edges.  This recipe makes enough filling to fill one 9 or 10 inch pie plate. Place the pie plate on a small tray to catch any overflow as you transfer the quiche into the oven.

Prepare add-ins: Finely chop the onion and broccoli. You want the broccoli pieces to be fairly small. Add 1 tablespoon butter or olive oil to a frying pan and cook until the onion is translucent and the broccoli has softened. Set aside while you prepare the quiche filling.

Step 3 & 4: Create a thickening slurry and whisk up quiche filling.

Meanwhile, in a small bowl, whisk together ¼ cup of heavy cream with 2 tablespoon of flour until totally smooth and no lumps of flour remain.

In a 4 cup Pyrex measure or in a medium sized mixing bowl beat 4 eggs. To the beaten eggs add whole milk, the flour and cream slurry you just made, shredded cheddar cheese, salt , pepper and herbs and stir together well. Mix in the cooked broccoli and onion

Step 5: Pour mixture into prepared pie crust.

Pour the quiche mixture into your prepared pie plate slowly, being careful not to overfill the dish. (Sometimes there is extra filling if you added extra cheese or extra broccoli.)

Step 6: Top with tomato slices and bake.

Crumble 1 oz of goat cheese over the top of the quiche. Slice 1 tomato and arrange the slices over the top of the quiche. Sprinkle the top with some more fresh thyme and cheddar cheese.

Bake in a 375 degree oven for 50-60 minutes or until the quiche is clearly set in the middle and a knife inserted near the centre comes out clean. Let stand at least 10 minutes before cutting. Serve hot or cold.

Expert Tips

  • If you don’t have access to fresh herbs you can use dried.
  • I recommend placing the pie plate on a cookie sheet to protect your oven from potential spills.
  • Take care to not overfill the pie plate with the filling. There may be extra filling if you added extra cheese or extra broccoli.
  • Use your favourite pie crust recipe. Or try my Spelt Flour Pie Crust recipe for a healthier version. I have also purchased several store bought pie crusts lately and they have been a real time saver.

Recipe FAQs

Can quiche be frozen?

Yes!  Quiche is a great meal to make ahead of time. Cook the quiche fully and allow it to cool completely. Wrap the quiche really well in plastic wrap to avoid freezer burn. To reheat the quiche from frozen, set the quiche out to thaw out for an hour or two. Preheat the oven to 350 degrees F and tent the quiche with aluminum foil.  Heat until the middle is warmed through, approximately 45 minutes.

Can quiche be reheated?

Yes, to reheat quiche from the fridge, preheat the oven to 300 degrees and tent with aluminum foil. Heat until the middle is warmed through, approximately 20-25 minutes.

Can quiche be eaten cold? 

Quiche can definitely be eaten cold! Many people serve cold quiche as a side for brunch. It’s just as delicious that way.

If you tried this Broccoli Quiche recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Broccoli Goat Cheese Quiche

Christy Faber
In this easy broccoli goat cheese quiche, the tomatoes cook and meld with the custard filling, they provide a tart, acidic flavour to every bite, balancing out the richness of the quiche. The tomato topping is my favourite part! Quiche is a classic brunch recipe but I often serve it for dinner as well. Quiche is so versatile; a great recipe for your repertoire. Enjoy!
5 from 6 votes
Print Recipe Pin Recipe Save
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Breakfast, Main Course
Cuisine French
Servings 8 Slices
Calories 146 kcal

Equipment

  • 1 9 or 10 inch pie plate

Ingredients
  

Your Favourite Pie Crust Recipe (to make a crust for a 9 or 10 inch pie plate)

Quiche filling

  • 1 tbsp butter
  • ½ cup onion chopped
  • 1 cup broccoli chopped
  • 4 large eggs beaten
  • ¾ cup whole milk
  • ¼ cup heavy cream or whole milk
  • 2 tbsp all-purpose flour
  • 1 cup cheddar cheese shredded
  • ½ teaspoon unrefined sea salt
  • ¼ tsp ground pepper
  • 1 tsp of each fresh thyme, basil, sage and rosemary
  • 1 oz goat cheese

To Top the Quiche

  • 1 tomato sliced
  • sprinke of fresh thyme leaves

Instructions
 

  • Make your favourite pie crust recipe. (I used Ina Garten's)  Roll out the pastry and line your pie plate with pastry. Crimp the edges.  This recipe makes enough filling to fill one 9 or 10 inch pie plate. Place the pie plate on a small tray to catch any overflow as you transfer the quiche into the oven.
  • Prepare add-ins: Finely chop the onion and broccoli. You want the broccoli pieces to be fairly small. Add 1 tablespoon butter or olive oil to a frying pan and cook until the onion is translucent and the broccoli has softened. Set aside while you prepare the quiche filling.
  • Meanwhile, in a small bowl, whisk together ¼ cup of heavy cream with 2 tablespoon of flour until totally smooth and no lumps of flour remain.
  • In a 4 cup pyrex measure or in a medium sized mixing bowl beat 4 eggs. To the beaten eggs add whole milk, the flour and cream slurry you just made, shredded cheddar cheese, salt , pepper and herbs and stir together well. Mix in the cooked broccoli and onion
  • Pour the quiche mixture into your prepared pie plate slowly, being careful not to overfill the dish. (Sometimes there is extra filling if you added extra cheese or extra broccoli.)
  • Crumble 1 oz of goat cheese over the top of the quiche. Slice 1 tomato and arrange the slices over the top of the quiche. Sprinkle the top with some more fresh thyme and cheddar cheese.
  • Bake in a 375 degree oven for 50-60 minutes or until the quiche is clearly set in the middle and a knife inserted near the centre comes out clean. Let stand at least 10 minutes before cutting. Serve hot or cold.

Notes

If you don’t have access to fresh herbs you can use dried.  Use a half teaspoon of each.  

I recommend placing the pie plate on a cookie sheet to protect your oven from potential spills. 
Take care to not overfill the pie plate with the filling. There may be extra filling if you added extra cheese or extra broccoli.
I recommend doubling this recipe.  You can always store the second quiche in the freezer for another day.

Nutrition

Calories: 146kcal
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

How to Use a Stovetop Moka Pot to Make a Latté

· 10 Comments

Guest writer: Geoff Faber

Read on my curious coffee drinker; you're about to learn how to use a stovetop Moka pot. Learn my favourite Moka pot café latte recipe, learn the history of Italy's home espresso maker and get answers to your most burning Moka pot questions. But first, two important questions must be answered...

How do you use a stovetop Moka pot coffee maker?

Simply add boiling water to the lower chamber. Put the filter, gently packed with coffee grounds, into the lower chamber and screw on the upper "collection" chamber. Place on the stovetop on high heat until the upper collection chamber fills with coffee and you no longer see coffee spitting out of the spout. You will see how the coffee goes from pouring out to spitting out as the water is used up. The result is a strong, rich brew ready to mix in your favourite latte recipes as an espresso substitute.

To replace espresso in recipes, use a 2:1 ratio. If the recipe calls for one shot of espresso use two shots of Moka pot espresso.

How does a stovetop Moka pot work?

A stovetop Moka pot uses pressure from steam to push water from the lower chamber through a small reversed funnel or filter full of coffee grounds into an upper collection chamber.

Does a Moka pot make coffee or espresso?

If we were to examine a Moka pot with x-ray vision you would find it uses steam to push water through coffee grounds. This process is the classification for espresso. For this reason, it is technically espresso. However, a Moka Pot can only muster 1.5 bars of pressure and the minimum for an espresso machine is 9 bars of pressure. The Moka pot brews like an espresso but tastes more like a very strong coffee.

How I Discovered the Moka Pot

I began my coffee drinking journey following a friend into McDonald's during one of their free coffee promotions. I fell in love with the sugary goodness of a double-double. I've never stopped enjoying coffee since that day! Although I now prefer my coffee black and from a local café.

I've come a long way from that first double-double and my coffee tastes have really changed. My journey has been marked by trying new things and perfecting recipes so I'm excited to share a Moka pot latté recipe with you! All this has also made coffee a go-to gift for loved ones.

On my 19th birthday, Christy bought tickets for us to go to a concert. We met up beforehand in an empty mall near the venue so I could open gifts. Unwrapping that box was my first encounter with a stovetop Moka pot. (since neither of us had a car I enjoyed the evening with the clunky coffee maker in my backpack!)

What is a Moka pot and where did it come from?

Not as old as pour-over coffee (1908), the Moka pot was invented by the Italian, Alfonso Bialetti in 1933. He came back from working in the French aluminum industry and wanted to create a machine for people to make coffee at home.

His brand, Bialetti, became a household name in Italy and his stovetop Moka pot became an icon in design. You can find a Moka pot in 90% of Italian homes. Alfonso Bialetti's designs are now displayed in museums.

The Moka pot espresso maker is a staple in the Italian coffee community. If you're looking for a rabbit hole please dive down Sunday Baker's article. It's thorough, to say the least.

Types of Moka Pots

All stovetop Moka pots use the same extraction process. The main difference between brands and models is design and size. For this reason, a more expensive pot does not mean better coffee. In our home sits a coffee-stained Gnali & Zani that Christy bought for me as a gift. I love it and think it looks great in the video we made!

I have found that Moka pots produce the best coffee when their filter is full of coffee so there's no space for the grounds to shift while water is being pushed through. To get a truly even extraction, where you get all the flavours out of your coffee, completely fill the filter whenever you use your Moka pot. All this to say, consider the size of your Moka pot carefully.

A bigger Moka pot will mean a bigger filter and more coffee. If you expect to mostly make coffees for 1 or 2 people choose a smaller Moka pot whereas a big one will be great for hosting a few people!

Here's a couple of GREAT Moka pots:

Bialetti Moka Express

I think this is the best as it's the original Moka pot. Not to mention, the Moka Express will add a lot of antique vibes and the class of an Italian home to your kitchen! It comes in two main sizes and the brand has added more designs and colours.

Photo from Bialetti.com.

Grosche Moka pot

Another brand worth mentioning is Grosche. Grosche is the next best stovetop Moka pot to the original Bialetti. Grosche has two main designs and a lot of size options. All are good. Bialetti has never changed and Grosche has entered the market as a well-thought-out design. A great choice.

Photo from Grosche.com.

Special Edition Alessi Moka pot

Since we're shopping for your new Moka pot, please take a moment to enjoy the design of this David Chipperfield Moka pot! As I said, the Moka pot is a design icon, so it is worth enjoying people's take on it.

Photo from Ssense.com.

Moka Pot Vs Other Coffee Makers

Many people want to know the difference between coffee makers. After all, there's Aeropress, French press, pour-over, Chemex, Moka pots and espresso machines. It can all get a bit confusing so I've broken down the two most common comparisons below.

Photo by Anshu A on Unsplash

Moka pot vs French press

A Moka pot and a French press are different because a Moka pot produces espresso and a French press produces coffee. A Moka Pot uses steam, the main format for espresso drinks. The French Press uses the courtship of hot water and coffee grounds, the main format for pour-over or drip coffee drinks.

Because they brew so differently the taste is different as well, a French press tastes like coffee, it can be a little stronger and the texture can be thicker. And Moka pot coffee tastes like really strong coffee or weak espresso.


What is similar between these two is their long history. A stovetop Moka Pot and a French Press are some of the oldest ways to make coffee in the world.

Moka Pot vs. Aero Press.

Both the Moka Pot and Aero Press use pressure to push water through coffee grounds. The Moka pot, however, uses steam and the Aero Press uses physical strength. The result: the Aero Press caps out at about 0.75 bars of pressure and the Moka pot can manage 1.5 bars.

It's also fun to note the design history behind the two. Where the Moka pot was born out of the industrial revolution and a need to make coffee more accessible at home, the Aero Press was designed by a chemist claiming he had developed the best possible way to make coffee.

At the end of the brew, these two coffee makers brew in the same way but the Moka Pot is a stronger coffee and the Aero Press brings out more subtle tasting notes and delicate flavours to be found in coffee.

How to clean your stovetop Moka pot

The key to keeping your Moka pot clean is cleaning it out as soon as it has been used and has had time to cool down. This is as easy as dumping out the coffee grounds and rinsing each component with water.

If your Moka pot seems especially dirty, you can clean the upper collection chamber and metal filter with soapy water and a good rinse.

For the lower chamber, treat it like a kettle and run vinegar through it a couple of times before running hot water 3-5 times as well.

Other Moka Pot Coffee Questions

What is the best coffee for the Moka pot?

Because the Moka pot is technically an espresso format coffee maker, use espresso or dark roast beans. I suggest going to your local cafe and asking them what they would suggest for a Moka pot or espresso and typically, they will have a specific espresso roast for you. 

What is the best coffee grind size for Moka pot coffee?

The most technical way to talk about coffee grind size is in microns. Micron is a measurement of the coffee particles in one-thousandths of a millimetre. For a Moka pot, you want to use anywhere between 550-850 microns.

In layman's speech, this means finer than regular coffee but not as fine as your grinder will go. If your grinder has an espresso setting you've gone too far. I have a Baritza Encore and set it to '9'. You can experiment with different grind settings as you are looking for coffee that will pack nicely but not produce a brew that's too strong or bitter.

Can you use a Moka pot on an electric stove?

Yes! The Moka Pot can be used on any stovetop. You can even use it over an open flame while camping!

Can you use a Moka pot to make a latte?

Yes you can! You can use a Moka pot to make espresso and then heat and froth milk to complete your delicious latte. Add finely-ground coffee to the Moka pot filter and boiling water to the bottom before screwing it together and heating it up on the stove until it bubbles. Then heat some milk separately, forth it and combine ⅓ espresso and ⅔ frothed milk.

Can you make an Americano with a Moka pot?

Yes. You can make espresso in your Moka pot and combine it with boiling water to make a delicious Americano!

 How to Make A Simple Moka Pot Latte

Put on your kettle. You will need enough water to fill the bottom chamber of your Moka pot.

Next, as the water boils heat the milk in a separate pot on medium heat until bubbles start around the edges (not a boil, this is called scalding the milk).

Meanwhile, grind 30 grams or enough coffee to fill your filter and lightly pack.

To pack the filter pour a little in and push it down and then do this again and again till the filter is full.

Next, pour the hot water into the Moka pot's lower chamber, up to the same metal steam valve. Don't cover this valve. Then place the filter inside and screw on the top (the bottom will be hot so use an oven mitt).

Put the Moka pot on high heat and wait until you hear the coffee coming through the filter. Monitor it until it begins to hiss and then watch closely until no more coffee is coming out. Then remove from the heat.

Pour the hot milk into a milk frother and froth the milk (we use a hand frother but any device you have will work).

Pour espresso into a mug and then top with the hot milk. I suggest a 1:4, espresso to milk ratio but try what feels best to you (I like it strong)!

Save this Moka Pot Latte recipe to Pinterest for later!

Recipes to make to go with your latté

I also created a recipe for pour over coffee using whatever dripper and kettle you have available, it doesn't even require a scale!

Pour Over Coffee

Simple Moka Pot Latte Recipe

You can use a Stovetop Moka pot to make a simple latté at home!

Simple Moka Pot Latté

Christy Faber
The stovetop Moka pot lets you bring the café home! This simple latté recipe uses kitchen tools you probably already have. It's warming, cozy and tastes of good espresso.
4.75 from 4 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 10 minutes
30 minutes
Course Drinks
Cuisine Italian
Servings 2 people
Calories 93 kcal

Equipment

  • Moka Pot
  • Milk Frother

Ingredients
  

  • 1 ½ cups milk 3.8%, for best flavour
  • 30 grams coffee dark roast
  • 2 cups boiling water

Instructions
 

  • Put on your kettle. You will need enough water to fill the bottom chamber of your Moka pot. (In my Moka pot this is 1 ½ cups of water)
  • Heat the milk in a separate pot on medium heat until bubbles start around the edges.
  • Grind 30 grams or enough coffee to fill your filter and tightly pack. To pack the filter pour a little in and push it down and then do this again and again till the filter is full.
  • Pour the hot water into the Moka pot’s lower chamber, up to the same metal steam valve.
  • Then place the filter inside and screw on the top (the bottom will be hot so use an oven mitt).
  • Put the Moka pot on high heat and wait until you hear the coffee coming through the filter. Monitor it until it begins to hiss and then watch closely until no more coffee is coming out. Then remove from the heat.
  • Pour your espresso in a mug and then top with the hot milk. I suggest a 1:4, espresso to ratio but try what feels best to you (I like it strong)!

Nutrition

Calories: 93kcal
Tried this recipe?Let us know how it was!

If you make this latte recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

'Till next time,

Christy

Gluten-Free Buckwheat Flour Brownies

· 21 Comments

Home » Recipes

These delightful gluten-free Buckwheat Flour Brownies combine the richness of chocolate with the unique nuttiness of buckwheat flour. With their fudgy texture and ultra-chocolatey flavor, they pair perfectly with a tall glass of ice-cold milk! Whether you follow a gluten-free diet or simply love exploring new flavors, these brownies will win your heart.

Close up view of a buckwheat flour brownie on parchment paper with flakey salt sprinkled on top on a staged counter top with more brownies around.

In my humble opinion, nothing beats the fudgy texture of these brownies. Geoff, my husband, couldn't get enough of them and devoured almost half the pan all by himself. I love the fact that they are sweetened naturally with coconut sugar and are completely gluten-free. If you're craving more buckwheat recipes, I highly recommend trying out my Buckwheat Banana Muffins.

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Why You'll Love This Recipe

  • Gluten-free
  • Fudgy texture
  • Rich chocolate flavor
  • Naturally sweetened with coconut sugar and you can even choose chocolate chips that are sweetened with stevia or dates
  • Buckwheat flour is a more nutritious flour option
  • Customizable -- try all sorts of different brownie add ins! (suggestions below)
  • Freezer friendly!

Ingredients

Ingredients to make buckwheat brownies in mixing bowls on a countertop.
  • Buckwheat flour - I use a whole grain buckwheat flour.
  • Sea salt - enhances the flavor of the other ingredients. I recommend unrefined grey salt such as Maison Orphee.
  • Cocoa powder - use a good quality and unsweetened cocoa powder.
  • Melted butter - unsalted is best.
  • Chocolate chips
  • Eggs - pick large size.
  • Coconut sugar - a healthier alternative to refined sugar.
  • Brewed coffee - this brings out the chocolate flavor in the brownies but you could sub for equal amounts of milk or water if you prefer.

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

  • Replace melted butter with melted coconut oil to make the brownies dairy-free.
  • Use dairy-free chocolate chips or chop a dairy-free chocolate bar into chunks.
  • You can sub the coconut sugar for brown sugar if that's what you have on hand.
  • Try adding a nut butter swirl
    6 tablespoon peanut butter
    2 tablespoon maple syrup
    Pinch of salt
    (Mix these ingredients together in a small bowl, dot the mixture over the brownie batter in the pan and swirl it through)
  • Add various nuts for crunch: walnuts, pecans, peanuts or crushed pretzels.
  • Try adding peppermint extract (1 tsp)
  • Top the brownies with a homemade chocolate icing 
  • Top with flakey salt if desired.
  • Stir in dried fruits like cherries, cranberries, or chopped dates for a burst of sweetness and texture.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Buckwheat Flour Brownies

Here are the step-by-step instructions to make this recipe.

Step 1: Preheat the oven and stir together dry ingredients.

Preheat the oven to 350 degrees F and prepare an 8x8 pan by lining with parchment paper or brushing with butter.

In a small bowl, stir together buckwheat flour, unsweetened cocoa powder and salt.

Dry ingredients in a mixing bowl with a whisk ready to combine.

Step 2: Melt butter and chocolate and combine with other wet ingredients.

In a medium saucepan, melt butter and 1 cup of chocolate chips together.

In a medium-size bowl, whisk eggs and coconut sugar together and add in the melted butter and chocolate and brewed coffee once it has cooled slightly.

Pouring melted butter and chocolate from a pot into other wet ingredients in a mix bowl to combine.

Step 3: Combine dry and wet ingredients.

Combine the dry ingredients and wet ingredients, stirring gently until no dry clumps remain. 

Dry ingredients laying on top wet wet ingredients in a ceramic mixing bowl.

Step 4: Add chocolate chips.

Stir in ½ cup of chocolate chips.

Whisking chocolate chips into batter.

Step 5: Pour batter into pan.

Pour brownie batter into the parchment paper lined 8x8 pan and smooth out the top of the batter with a spatula.

Pouring batter from mixing bowl into lined baking pan.

Step 6: Bake the brownies.

Bake for 35-40 minutes until the middle is set and a toothpick comes out clean.

Lined pan with brownie batter in it on a staged countertop ready to go in the oven.

Expert Tips

  • To measure flour correctly for perfect brownies, fluff the flour with a spoon or whisk. Spoon it into a dry measuring cup, allowing it to form a heaping mound above the rim. Level off the excess flour with a straight-edged implement, like a knife. 
  • Coffee enhances the flavor of chocolate, but if you don't have brewed coffee on hand, you can dissolve a teaspoon of instant coffee or espresso powder in hot water.
  • My favorite way to have brownies is with a nut or seed butter swirl. 
    To add a swirl: In a small bowl stir together 6 tablespoon of tahini, 2 tablespoon maple syrup and a pinch of salt. Drop 6 equally placed dollops of the tahini mixture on the brownie batter.  Using a chopstick or a thin utensil, slowly swirl the tahini mixture around to create a beautiful swirl pattern on the brownies.
  • Allow the brownies to cool completely in the pan before cutting. This helps them set and makes it easier to achieve clean, neat slices. For cleaner cuts, you can refrigerate the brownies for a short while before slicing.

Recipe FAQs

Is buckwheat flour gluten free?

Yes, buckwheat flour is gluten-free. Surprisingly, buckwheat is closely related to the rhubarb plant. Buckwheat is not a grain at all!

What are the health benefits of buckwheat flour?

Buckwheat flour is very nutritious! Buckwheat is higher in protein and fibre than all-purpose flour or even oat flour. 1 cup of buckwheat flour contains 15 grams of protein and 12 grams of fibre according to (Nutritional Value). It contains good amounts of potassium, magnesium and B vitamins. It’s naturally gluten-free and typically easier for most individuals to digest.

Where can I buy buckwheat flour?

Buckwheat flour can be purchased at most major grocery stores (typically found in the health or gluten-free section) I purchased “Bob’s Red Mill” Buckwheat flour at my local grocery store. If you can’t find it locally you could order it online from the Bob’s Red Mill website or find it at a specialty health food store.

Stack of buckwheat brownies with parchment paper under each piece, stacked 5 high with chocolate chips and flakey salt sprinkles around on a staged counter top.

Storage

Room Temperature

Allow the brownies to cool completely after baking. Place the brownies in an airtight container or cover the pan tightly with plastic wrap and enjoy within 3 days.

Fridge

Allow the brownies to cool completely after baking. Place the brownies in an airtight container or cover the pan tightly with plastic wrap and enjoy within 5-6 days. I love the texture of these brownies when they're fresh out of the fridge. These brownies also freeze well and keep in the freezer for up to 3 months.

Did you make this recipe? Let me know!
Leave a review or comment below!

Recipe

Gluten-Free Buckwheat Flour Brownies

Christy Faber
These gluten-free buckwheat flour brownies are fudgy and chocolatey. They really call for a tall glass of ice cold milk. In the big wide world of brownie recipes, you have three texture options:  chewy, cakey or fudgy. These brownies are fudgy! In my opinion, fudgy really is the best brownie texture. This recipe is sweetened with only coconut sugar and semi-sweet chocolate chips.
5 from 15 votes
Print Recipe Pin Recipe Save
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 16 Brownies
Calories 253 kcal

Equipment

  • 8x8 Baking Pan

Ingredients
  

Dry Ingredients

  • ½ cup buckwheat flour
  • ½ teaspoon sea salt
  • 1 tablespoon unsweetened cocoa powder
  • ½ cup chocolate chips 

Wet Ingredients

  • 1 cup melted butter
  • 1 cup chocolate chips to melt
  • 2 large eggs at room temperature
  • 1 cup coconut sugar
  • ¼ cup brewed coffee

Instructions
 

  • Preheat the oven to 350 degrees F and prepare an 8x8 inch pan by lining with parchment paper or brushing with butter.
  • In a small bowl, stir together buckwheat flour, unsweetened cocoa powder and salt.
    ½ cup buckwheat flour, 1 tablespoon unsweetened cocoa powder, ½ teaspoon sea salt
  • In a medium saucepan, melt butter and 1 cup of chocolate chips together.
    1 cup melted butter, 1 cup chocolate chips
  • In a medium size bowl, whisk eggs and coconut sugar together and then add the brewed coffee and mix again. Add in the melted butter and chocolate when it has cooled slightly.
    2 large eggs, 1 cup coconut sugar, ¼ cup brewed coffee
  • Combine dry ingredients with wet ingredients and stir until no dry clumps remain.  Stir in ½ cup of chocolate chips.
    ½ cup chocolate chips 
  • Pour brownie batter into the prepared 8x8 inch pan. Bake for 35-40 minutes until the middle is set and a toothpick comes out clean.

Notes

    • To measure flour correctly for perfect brownies, fluff the flour with a spoon or whisk.  Spoon it into a dry measuring cup, allowing it to form a heaping mound above the rim.  Level off the excess flour with a straight-edged implement, like a knife. 
    • Coffee enhances the flavor of chocolate, but if you don't have brewed coffee on hand, you can dissolve a teaspoon of instant coffee or espresso powder in hot water.
    • My favorite way to have brownies is with a nut or seed butter swirl. 
      To add a swirl: In a small bowl stir together 6 tablespoon of tahini, 2 tablespoon maple syrup and a pinch of salt. Drop 6 equally placed dollops of the tahini mixture on the brownie batter.  Using a chopstick or a thin utensil, slowly swirl the tahini mixture around to create a beautiful swirl pattern on the brownies.
    • Allow the brownies to cool completely in the pan before cutting. This helps them set and makes it easier to achieve clean, neat slices. For cleaner cuts, you can refrigerate the brownies for a short while before slicing.
 

Nutrition

Calories: 253kcalCarbohydrates: 24.3gProtein: 2.6gFat: 17gSaturated Fat: 10.8gCholesterol: 57mgSodium: 162mgPotassium: 102mgFiber: 1gSugar: 20.3gCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Chocolate Buckwheat Crepes

· 14 Comments

Introducing... the perfect Gluten-Free Chocolate Dessert Crepe! These chocolate buckwheat crepes are so easy to make. Have you ever made crepes before? If not, do not worry!  This blog post contains a video that walks you through it.

Do you feel intimidated by making crepes on your own? The good news is that this recipe makes enough batter for 8 crepes. That means you have 8 opportunities to practice your crepe batter pouring, swirling and flipping. You’ll be a pro in no time at all!

Buckwheat flour is a naturally gluten-free flour and it has a great flavour! Buckwheat flour lends a nutty flavour to these delicious crepes that really complements the cinnamon and chocolate. I fill these Chocolate Buckwheat Crepes with my chocolate cream cheese filling and bananas but you can fill them any way you like with options like:

  • Nutella
  • Various fruits, jam
  • Whipped cream
  • Peanut butter
  • Or anything else you can think of!
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Why You'll Love This Recipe

  • Wholesome ingredients
  • Easy to pair with endless filling and topping options
  • Naturally sweetened with delicious maple syrup 
  • Naturally gluten free 
  • Perfect for special occasions especially Mother's Day brunch.
  • A wonderful recipe to add to your repertoire if you have friends or family who are gluten intolerant
  • A great “potluck” style meal where you can make the batter and cook the crepes and friends can contribute by bringing various toppings

How To Make Chocolate Buckwheat Dessert Crepes

Here are the step-by-step instructions to make this recipe.

Combine all ingredients in a blender and pulse together. (If you don’t own a blender, you can use a hand mixer.) Scrape down the sides of the blender with a spatula to ensure all the flour is combined and there are no dry spots in the batter and then pulse a few times again. The batter should resemble the consistency of heavy cream.

As you prepare to cook the crepes, melt a tablespoon of butter and set it beside your stovetop. Use a pastry brush to brush your pan lightly with butter between crepes.

Lightly spread a layer of butter on the pan and preheat for a few minutes on medium to medium- high heat until the pan is quite hot and the butter is sizzling.

Measure about ⅓ cup of crepe batter.  Lift the hot pan off the heat and tilt slightly as you pour the batter. Gently swirl the pan as you pour to coat the whole pan and make a circle of batter with even coverage. Refer to my video if you would like to see this step visually. (video on the blog post to demonstrate)

Replace the pan on the burner and cook the crepe on the first side for approximately one minute or a minute and a half. A good indication for when to flip the crepe is when the surface  loses its shiny appearance.

Flip the crepe with a long spatula and cook for 15-30 seconds on the second side.

Set aside cooked crepes on a plate  and repeat with the rest of the batter. Serve the crepes warm with your toppings of choice and enjoy!

Expert Tips

  • The first crepe is a practice crepe!  Don’t worry if the first one doesn’t work out. It’s your opportunity to troubleshoot. Is your pan too hot? Not hot enough? Does the batter need to be slightly thinner? (Add a bit more milk and pulse again.) Does the batter need to be slightly thicker?  (Add ½ tablespoon of flour and pulse again.)
  • If you’ve never made crepes before, you may be surprised at how thin the batter is. It will not be like pancake batter. Crepe batter should be very thin and runny, similar to the consistency of heavy cream.
  • If you don’t have a blender, you can also mix up the batter with a hand mixer or stand mixer.
  • As you cook your crepes, you may need to adjust the burner temperature. 

Recipe FAQs

Is buckwheat flour gluten free?

Yes, buckwheat flour is gluten-free. Despite its rather confusing name, buckwheat isn’t related to wheat at all and is naturally gluten-free. It’s considered to be a “pseudo-grain” similar to quinoa.

Can crepes be made ahead of time?

Yes! You can cook all the batter and stack the crepes (with parchment paper between each crepe to avoid sticking) and package them tightly in aluminum foil so you can easily reheat them when you’re ready to serve. Simply, place them in a 200 degree F oven for 15 minutes. Store them in the fridge or freezer until you’re ready to reheat.

More Gluten Free Recipes

If you tried this Chocolate Buckwheat Crepes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Chocolate Buckwheat Crepes

Christy Faber
Introducing the perfect gluten free dessert crepe! These Chocolate Buckwheat Crepes are so easy to make. Have you ever made crepes before? If not, do not worry!  This blog post contains a video that walks you through it. Buckwheat flour lends a nutty flavour to these delicious crepes that really compliments the cinnamon and chocolate. I fill these Chocolate Buckwheat Crepes with a chocolatey cream cheese filling and bananas but you can fill them any way you like with options like: nutella, various fruits, jam, whipped cream, or peanut butter.
5 from 6 votes
Print Recipe Pin Recipe Save
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine French
Servings 8 Crepes
Calories 152 kcal

Equipment

  • Blender

Ingredients
  

  • 1 cup buckwheat flour 
  • 3 tablespoon unsweetened cocoa powder
  • 2 large eggs
  • 1 ¼ cup whole milk
  • 3 tablespoon butter  melted
  • ½ teaspoon unrefined sea salt 
  • 3 tablespoon pure maple syrup
  • ½ teaspoon cinnamon
  • zest from one orange or lemon

Additional

  • 1 tablespoon butter (to brush the pan between crepes) 

Instructions
 

  • Prepare your toppings of choice.
  • Combine all ingredients in a blender and pulse together. (If you don’t own a blender, you can use a hand mixer.) Scrape down the sides of the blender with a spatula to ensure all the flour is combined and there are no dry spots in the batter and then pulse a few times again. The batter should resemble the consistency of heavy cream.
  • As you prepare to cook the crepes, melt a tablespoon of butter and set it beside your stovetop. Use a pastry brush to brush your pan lightly with butter between crepes.
  • Lightly spread a layer of butter on the pan and preheat for a few minutes on medium to medium- high heat until the pan is quite hot and the butter is sizzling.
  • Measure about ⅓ cup of crepe batter.  Lift the hot pan off the heat and tilt slightly as you pour the batter. Gently swirl the pan as you pour to coat the whole pan and make a circle of batter with even coverage. Refer to my video if you would like to see this step visually. (video on the blog post to demonstrate)
  • Replace the pan on the burner and cook the crepe on the first side for approximately one minute or a minute and a half. A good indication for when to flip the crepe is when the surface  loses its shiny appearance.
  • Flip the crepe with a long spatula and cook for 15-30 seconds on the second side.
  • Set aside cooked crepes on a plate  and repeat with the rest of the batter. Serve the crepes warm with your toppings of choice and enjoy!

Notes

  • The first crepe is a practice crepe!  Don’t worry if the first one doesn’t work out. It’s your opportunity to troubleshoot. Is your pan too hot? Not hot enough? Does the batter need to be slightly thinner? (Add a bit more milk and pulse again.) Does the batter need to be slightly thicker?  (Add ½ tablespoon of flour and pulse again.)
  • If you’ve never made crepes before, you may be surprised at how thin the batter is. It will not be like pancake batter. Crepe batter should be very thin and runny, similar to the consistency of heavy cream.
  • If you don’t have a blender, you can also mix up the batter with a hand mixer or stand mixer.
  • As you cook your crepes, you may need to adjust the burner temperature. 

Nutrition

Calories: 152kcal
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Chocolate Cream Cheese Crepe Filling Recipe and Other Ideas

· 8 Comments

This Chocolate Cream Cheese Crepe Filling is irresistible (seriously!) and a great way to make crepes extra special. The best part of a crepe is what you put inside! This filling has a delicate chocolate flavour and a slight tang from the cream cheese. It is reminiscent of a light chocolate mousse with a creamier texture.

This filing is naturally sweetened with maple syrup. Although it's meant for crepes, it would also be excellent on pancakes, with strawberry shortcake, or to top brownies. Only 5 ingredients and it’s quick to whip up! 

Try Chocolate Cream Cheese Filling On These Recipes:

Chocolate crepes with powdered sugar and chocolate cream cheese crepes.

Several years ago, my dad and sister went on a bike tour to several wineries in Niagara. They came home from their adventure with a few bottles of wine but also with a jar of blueberry wine jam. When they arrived home, it was late in the evening and I was flying out to Manitoba the next day. I was thinking I should probably head off to bed shortly but my sister declared that this blueberry wine jam would be excellent on crepes and we had to make some right now!

She started looking up crepe recipes on her phone and pulling ingredients out of the fridge and away we went!  While I flipped crepes, we heard about the wineries they visited and enjoyed one of their bottles of wine. This was the first time I remember having a homemade crepe and in true blue Christy Faber fashion, I was instantly romanced by the idea of crepes in general. I love that you can be inspired by one ingredient and that crepes can act as a vessel for that ingredient!

I love the idea of a crepe potluck-style brunch where the host makes the crepes and the guests contribute their favourite toppings. Imagine a charcuterie-style spread of crepe toppings and fillings. Or allow yourself to be inspired by a certain flavour or fruit and go from there! Here are some ideas.

Crepe Filling Ideas:

  • Nutella
  • Various berries: blueberries, raspberries, strawberries
  • Powdered sugar
  • Maple syrup
  • Bananas
  • Peanut butter or other nut butters
  • Caramelized apples and cinnamon
  • Jam
  • Pistachio cream
  • Greek yogurt and granola
  • Lemon Curd
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Why You'll Love This Recipe

  • Make-Ahead Friendly: Can be prepared in advance for an effortless breakfast, brunch, or dessert option.
  • Naturally Sweetened: Uses maple syrup instead of refined sugar for a subtle, natural sweetness.
  • Pairs Well with Any Crepe: Complements both plain and flavored crepes, like vanilla or chocolate.

How To Make Cream Cheese Chocolate Crepe Filling

Here are the step-by-step instructions to make this recipe.

  • Melt ½ cup of chocolate chips with 1 tablespoon of heavy cream in a small saucepan on low heat. Once melted, take off the heat and allow the melted chocolate to cool slightly.
  • Whip one cup of whipping cream to soft peaks. Transfer the whipping cream to another bowl while you mix the remaining ingredients.
  • Using the same mixing bowl (and no need to clean it out), cream the softened cream cheese together with the maple syrup and salt. Mix in the melted, cooled chocolate.
  • Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Enjoy!

Expert Tips

  • The addition of salt in this recipe brings out the natural flavours and allows you to add less sweetener. You really do have to whip the cream in a separate bowl before folding it into the cream cheese mixture. Believe me, I tried just doing it all together in one bowl and it did not work. Luckily, you can learn from my mistake! 
  • When you purchase cream cheese and heavy cream, take a peek at the ingredients. The list should only include simple items like milk or cream. Some brands add in unnecessary stabilizers and preservatives. If you can afford the splurge, there is nothing quite like the taste of organic cream.
  • You can make this recipe ahead of time and store it in the fridge. Take the filling out of the fridge half an hour before serving so it will be spreadable.
  • Your whipping cream will whip up faster when both the cream and the bowl are cold. Try placing your mixing bowl in the freezer for 5 minutes before whipping the cream.

Recipe FAQs

What can I use this filling for besides crepes?

This filling is versatile! Use it as a dip for fruit, a topping for pancakes, waffles, or toast, or as a frosting for cakes and cupcakes.

Can I add flavor variations to the filling?

Of course! Add a teaspoon of vanilla extract, a pinch of cinnamon, or even a dash of espresso powder for extra depth.

Can I make this filling ahead of time?

Yes, you can prepare the filling up to 2 days in advance. Store it in an airtight container in the refrigerator.

A chocolate cream cheese crepe filling sweetened with only maple syrup.

If you tried this Cream Cheese Crepe Filling or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

This Chocolate Cream Cheese Crepe Filling is a great way to make crepes extra special.

Chocolate Cream Cheese Crepe Filling

Christy Faber
This Chocolate Cream Cheese Crepe Filling is irresistible (seriously!) and a great way to make crepes extra special.  The best part of a crepe is what you put inside!  This filling has delicate chocolate flavour and a slight tang from the cream cheese. It is reminiscent of a light chocolate mousse with a creamier texture. This filing is naturally sweetened with maple syrup. Although it's meant for crepes, it would also be excellent on pancakes, with strawberry shortcake, or to top brownies. Only 5 ingredients and it’s quick to whip up!
5 from 2 votes
Print Recipe Pin Recipe Save
Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast, Dessert, Snack
Cuisine French
Servings 8 servings
Calories 291 kcal

Equipment

  • Hand Mixer

Ingredients
  

  • 8 oz cream cheese softened
  • 1 cup heavy cream
  • 1 tablespoon heavy cream
  • ¼ cup pure maple syrup
  • ½ cup chocolate chips, melted
  • ¼ teaspoon salt

Instructions
 

  • Melt ½ cup of chocolate chips with 1 tablespoon of heavy cream in a small saucepan on low heat. Once melted, take off the heat and allow the melted chocolate to cool slightly.
  • Whip one cup of whipping cream to soft peaks. Transfer the whipping cream to another bowl while you mix the remaining ingredients.
  • Using the same mixing bowl (and no need to clean it out), cream the softened cream cheese together with the maple syrup and salt. Mix in the melted, cooled chocolate.
  • Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Enjoy!

Notes

You really do have to whip the cream in a separate bowl before folding it into the cream cheese mixture. Believe me, I tried just doing it all together in one bowl and it did not work. Luckily, you can learn from my mistake!

Nutrition

Calories: 291kcal
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Gluten-Free Buckwheat Crepes

· 18 Comments

These thin and tender Buckwheat Crepes are naturally gluten-free and made with wholesome ingredients. Not only are they a healthier alternative to traditional crepes but they're also naturally sweetened with maple syrup. Whether you prefer a classic combination like fresh berries and maple syrup or a savory option like creamy spinach and mushrooms, these delicate crepes provide a versatile canvas for your culinary creativity!

Gluten-free, buckwheat crepes plated with a bowl of fresh strawberries and a miniature pitcher of maple syrup.

In this recipe, I swapped in buckwheat flour in place of regular all-purpose flour. You won’t miss the white flour at all!  The buckwheat flour gives the crepes a nutty and slightly earthy flavor that compliments many fillings. I also added a touch of lemon zest to bring some brightness to the crepes.

The best part of making crepes is that you can pair them with whatever fillings and toppings you’re in the mood for that day-- they’re so versatile! I provide lots of filling suggestions later on in this post. 

My children are obsessed with breakfast foods for dinner. Their faces LIGHT up if I tell them that we’re having either oat flour banana pancakes, a strawberry cottage cheese smoothie, sun-dried tomato quiche, or chocolate buckwheat crepes for dinner.

My goal is to find recipes that my children LOVE and that I also feel great about serving. This is definitely one of them. For another recipe that uses buckwheat flour, visit my post for super fudgy buckwheat flour brownies.

[feast_advanced_jump_to]

Why You'll Love This Recipe

  • Wholesome ingredients
  • Easy to pair with endless filling and topping options
  • Naturally sweetened with delicious maple syrup 
  • Naturally gluten free 
  • Perfect for special occasions especially Mother's Day brunch.
  • A wonderful recipe to add to your repertoire if you have friends or family who are gluten intolerant
  • A great “potluck” style meal where you can make the batter and cook the crepes and friends can contribute by bringing various toppings

Ingredients

  • Buckwheat flour - I choose whole grain buckwheat flour
  • Eggs - large size
  • Milk - you can swap for any non-dairy milk of your choice
  • Melted butter - salted or unsalted both work
  • Sea salt
  • Pure maple syrup - adds a natural sweetness to the batter. Of course you'll want more to top them!
  • Vanilla extract
  • Lemon zest - adds a balance to the nuttiness of the buckwheat flour

See the recipe card below for a full list of ingredients and measurements.

Fillings and Toppings

  • Nutella
  • Whipped cream (this is a must in my book!)
  • Various berries: blueberries, raspberries, strawberries
  • Powdered sugar
  • Maple syrup
  • Sliced bananas or peaches
  • Jam or marmalade
  • Peanut butter, other nut butters and or jam
  • Cooked apple and cinnamon 
  • Chocolate Cream Cheese Crepe Filling 
  • Chocolate Drizzle

Substitutions & Variations

  • You can use alternative milk options such as almond milk, coconut milk, or oat milk
  • You can swap the melted butter for melted coconut oil
  • Swap maple syrup for honey or sweetener of your choice or just omit it
  • Add a pinch of cinnamon and/or nutmeg to the batter for a different flavor profile
  • For savory options, try fillings like sautéed vegetables, grilled chicken, or a combination of cheese and ham. Spinach and feta or mushrooms and swiss cheese are classic savory crepe filling options.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Buckwheat Crepes

Here are the step-by-step instructions to make this recipe.

Step 1: Combine all ingredients.

Combine all ingredients in a blender and pulse together until smooth and well combined. (if you don’t have a blender you can use a hand mixer)

All ingredients combined in a blender.

Step 2: Fully blend the batter.

Scrape down the sides of the blender with a spatula to ensure all the flour is combined and there are no dry spots in the batter and then pulse a few times again. (Batter should be similar in consistency to heavy cream.)

Close view, showing consistency of crepe batter.

Step 3: Cook a crepe.

Lightly spread a layer of butter on the pan and preheat for a few minutes on medium- medium-high heat until the pan is quite hot and the butter is sizzling.

Measure about a ⅓ cup of crepe batter.  Lift the hot pan off the heat and tilt slightly as you pour the batter. Gently swirl the pan as you pour to coat the whole pan and make a circle of batter with even coverage.

Replace the pan on the burner and cook the crepe on the first side for approx. a minute or a minute and a half. The top of the crepe will lose its shiny appearance as it cooks and this is a good indication for when to flip.

Flip the crepe with a long spatula and cook for 15-30 seconds on the second side.

Cooking crepe covering the bottom of a frying pan on the stove.

Step 4: Repeat with the rest of the batter.

Set aside cooked crepes on a plate and repeat with the rest of the batter. Serve the crepes warm with your toppings of choice and enjoy!

Two crepes plated beside a bowl of chopped strawberries on a minimalist dinner plate.

Expert Tips

  • If you don’t have a blender, you can also mix up the batter with a hand mixer or stand mixer.
  • If you’ve never made crepes before, you may be surprised at how thin the batter is. It will not be like pancake batter. Crepe batter should be very thin and runny. It should be similar to the consistency of heavy cream.
  • Use the right amount of batter: Start with a small ladleful or about ⅓ cup of batter for each crepe. Tilt and swirl the pan immediately after pouring the batter to create a thin and even layer.
  • Different pan sizes can yield different-sized crepes. If you prefer smaller crepes, use a smaller pan or adjust the amount of batter accordingly.
  • People always say your first crepe is your practice crepe and it’s so true. Don’t worry if the first one doesn’t work out. It’s your opportunity to troubleshoot. Is your pan too hot? Not hot enough? Does the batter need to be slightly thinner? (Add a bit more milk and pulse again.) Does the batter need to be slightly thicker?  (Add ½ tablespoon of flour and pulse again.)
  • As you cook your crepes, you may need to adjust the burner temperature.
  • As you cook each crepe, transfer them to a plate and cover with a clean kitchen towel to keep them warm and prevent them from drying out.
  • Making crepes can be a bit challenging at first, but practice makes perfect. Don't get discouraged if the first crepe doesn't turn out perfectly. Adjust your technique and temperature as needed and enjoy the process!

Recipe FAQs

What does buckwheat flour taste like?

Buckwheat flour adds a subtle nutty and earthy flavor to baked goods. The flavor of buckwheat can be quite strong on its own so it’s typically paired with other flours or other tasty ingredients with strong flavors. Its earthy flavor compliments sweet baked goods well by providing a contrasting depth of flavor. Buckwheat pairs well with flavors like lemon and spices like cinnamon.

Is buckwheat flour gluten free?

Yes, buckwheat flour is gluten-free. Despite its rather confusing name, buckwheat isn’t related to wheat at all and is naturally gluten-free. It’s known as a “pseudo-grain” similar to quinoa. Surprisingly, buckwheat is an herb closely related to rhubarb or sorrel and not a grain at all!

How should I store buckwheat flour?

You can store buckwheat flour in a dark cupboard for several months. If you use it only occasionally, consider storing it in the fridge or freezer to prolong its shelf life.

What are the health benefits of buckwheat flour?

Buckwheat flour is very nutritious! Buckwheat is higher in protein and fibre than all-purpose flour or even oat flour. It contains good amounts of potassium, magnesium and B vitamins. It’s naturally gluten-free and typically easier for most individuals to digest.

Where can I buy buckwheat flour?

Buckwheat flour can be purchased at most major grocery stores (typically found in the health or gluten-free section) I purchased “Bob’s Red Mill” Buckwheat flour at my local grocery store. If you can’t find it locally you could order it online from the Bob’s Red Mill website or find it at a specialty health store.

Three folded buckwheat crepes on a plate stuffed with whipped cream and strawberry slices and powdered sugar sprinkled over top.

Storage

Room Temperature

If you plan to consume the crepes within a few hours, you can stack them on a plate or airtight container at room temperature. Place a piece of parchment paper or wax paper between each crepe to prevent them from sticking together.

Fridge

Stack the crepes with parchment paper or wax paper between each layer to prevent sticking. Place them in an airtight container or wrap them tightly in plastic wrap. Crepes stored in the refrigerator can stay fresh for up to 2 to 3 days. To serve refrigerated crepes, you can reheat them in a pan over low heat or in the microwave for just a few seconds.

Remember, freshly made crepes are always best though!.

Did you make this recipe? Let me know!
Leave a review or comment below!

Recipe

Gluten-free Buckwheat Crepes

Christy Faber
These buckwheat crepes are naturally gluten-free and made with wholesome ingredients. They are naturally sweetened with maple syrup and can be enjoyed with various toppings and fillings.
5 from 8 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine French
Servings 9 Crepes
Calories 139 kcal

Equipment

  • Blender
  • Pastry Brush
  • Spatula

Ingredients
  

  • 1 cup buckwheat flour
  • 2 large eggs
  • 1 ¼ cups whole milk 
  • 3 tablespoon melted butter
  • ½ teaspoon unrefined sea salt
  • 2 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • zest from one lemon
  • 1 tablespoon butter melted (for brushing on the pan between crepes)

For toppings and fillings:

  • 1 ½ cups heavy cream (whip with a hand mixer into whipped cream)
  • 2 tablespoon maple syrup (to sweeten the whipped cream)
  • 16-32 oz strawberries (32 oz will leave you with extra)

Instructions
 

  • Prepare your toppings of choice.
  • Combine all ingredients in a blender and pulse together until smooth and well combined. (if you don’t have a blender you can use a hand mixer) Scrape down the sides of the blender with a spatula to ensure all the flour is combined and there are no dry spots in the batter and then pulse a few times again. (Batter should be similar in consistency to heavy cream.)
  • As you prepare to cook the crepes, melt a tablespoon of butter and set it beside your stove top. Use a pastry brush to brush your pan lightly with butter between crepes.
  • Lightly spread a layer of butter on the pan and preheat for a few minutes on medium- medium high heat until the pan is quite hot and the butter is sizzling.
  • Measure about a ⅓ cup of crepe batter.  Lift the hot pan off the heat and tilt slightly as you pour the batter. Gently swirl the pan as you pour to coat the whole pan and make a circle of batter with even coverage.
  • Replace the pan on the burner and cook the crepe on the first side for approx a minute or a minute and a half. The top of the crepe will lose its shiny appearance as it cooks and this is a good indication for when to flip.
  • Muster your courage and flip the crepe with a long spatula (such as a fish spatula if you have one) and cook for 15-30 seconds on the second side.
  • Set aside cooked crepes on a plate and repeat with the rest of the batter. Serve the crepes warm with your toppings of choice and enjoy!

Notes

  • If you don’t have a blender, you can also mix up the batter with a hand mixer or stand mixer.
  • Crepe batter should be very thin and runny. It should be similar to the consistency of heavy cream.
  • Use the right amount of batter: Start with a small ladleful or about ⅓ cup of batter for each crepe.
  • Different pan sizes can yield different-sized crepes. If you prefer smaller crepes, use a smaller pan or adjust the amount of batter accordingly.
  • People always say your first crepe is your practice crepe and it’s so true. Don’t worry if the first one doesn’t work out. It’s your opportunity to troubleshoot. Is your pan too hot? Not hot enough? Does the batter need to be slightly thinner? (Add a bit more milk and pulse again.) Does the batter need to be slightly thicker?  (Add ½ tablespoon of flour and pulse again.)
  • As you cook your crepes, you may need to adjust the burner temperature.
  • As you cook each crepe, transfer them to a plate and cover with a clean kitchen towel to keep them warm and prevent them from drying out.
  • Making crepes can be a bit challenging at first, but practice makes perfect. Don't get discouraged if the first crepe doesn't turn out perfectly. Adjust your technique and temperature as needed and enjoy the experience of cooking crepes!

Nutrition

Serving: 18.01gCalories: 139kcalCarbohydrates: 14.1gProtein: 4.2gFat: 7.7gSaturated Fat: 4.3gCholesterol: 58mgSodium: 195mgPotassium: 152mgFiber: 1.3gSugar: 4.9gCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Peanut Butter Oatmeal Energy Balls

· 25 Comments

These no-bake Peanut Butter Oatmeal Energy Balls are the perfect yummy treat.  Nourishing and energizing, they provide fuel for a busy person.  Oats, unsweetened shredded coconut and ground flaxseed are held together with sticky natural peanut butter and coconut oil. Plus, they are naturally sweetened with just maple syrup and mini chocolate chips!

Six Peanut Butter Oatmeal Energy Balls in mini cupcake liners on a baking sheet.

This recipe is dairy-free and gluten-free making it a perfect addition to your recipe collection for you or anyone in your circle of friends who has dietary restrictions. (Another recipe idea to check out if you have various dietary restrictions are my Peanut Butter Swirl Black Bean Brownies.)

This recipe has been a staple for me for at least the last 10 years. I often triple or quadruple the recipe and put several batches in the freezer because they make a great "grab and go" snack for the whole family. I try to never leave the house without a nutritious snack!

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Why You'll Love This Recipe

  • Naturally sweetened with delicious maple syrup.
  • Easily store several batches in the fridge or freezer. 
  • An easy grab-and-go snack for any time of day.
  • The perfect treat to drop off to a postpartum mom or a friend who is extra busy. 
  • Provides a boost of energy for your day. 
  • Gluten-free and dairy-free.
  • No-bake! You can make them so quickly.
  • Kid-friendly!

Ingredients

Ingredients for peanut butter oatmeal balls in pinch bowls, measuring cups and mixing bowls on a counter.
  • Rolled oats - also known as old fashioned oats.
  • Shredded coconut - make sure you purchase unsweetened shredded coconut.
  • Ground flaxseed - brown or golden flax works well. Store your flaxseed in the fridge if you can to prolong freshness.
  • Ground cinnamon - I recommend Ceylon cinnamon also known as "true cinnamon". It has the most health benefits.
  • Unsweetened cocoa powder
  • Sea salt - I use unrefined grey salt such as Maison Orphee.
  • Peanut butter - unsweetened natural peanut butter. You can use smooth or crunchy!
  • Maple syrup
  • Coconut oil
  • Mini chocolate chips - you can use regular size chocolate chips instead if that's what you have on hand. I do it all the time.

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

  • If peanut butter isn’t your favorite flavor, you could try substituting any nut or seed butter such as almond butter, sunflower seed butter, tahini or cashew butter.
  • You can sub some or all of the flaxseed with hemp hearts or chia seeds.
  • Sub maple syrup for honey if that's what you have on hand!
  • You can use regular-sized chocolate chips if that’s all you have in your cupboard. I do that all the time! The mini chocolate chips are my preference because the balls stay together a little better and I find it’s nicer to get smaller bites of chocolate throughout.
  • Don't be afraid to add a ¼ cup of nuts or dried fruit for extra flavor.
  • Experiment with different flavors and textures. Add spices like cinnamon, nutmeg, or cardamom or you can also try incorporating extracts like vanilla or almond to create unique variations.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Peanut Butter Power Balls

Here are the step-by-step instructions to make this recipe.

Step 1: Combine the dry ingredients.

In a large bowl combine the oats, unsweetened shredded coconut, ground flaxseed, cinnamon, salt and cocoa powder, mixing well.

Dry ingredients in a mixing bowl.

Step 2: Melt the coconut oil.

In a small saucepan, melt coconut oil on low heat until just melted.

Coconut oil in a metal measuring cup.

Step 3: Combine the dry ingredients and wet ingredients.

To the large bowl with the dry ingredients, add the peanut butter, maple syrup and melted coconut oil. Stir together all ingredients.

Adding wet ingredients to dry ingredients for energy balls.

Step 4: Add the chocolate chips.

Add in the mini chocolate chips and stir again.

Mini chocolate chips added to energy ball dough.

Step 5: Form the balls.

Form dough into small balls, approximately 1 tablespoon to 1 ½ tablespoon in size.

Rolling completed dough into balls to refrigerate.

Step 6: Chill in the fridge.

Chill in the fridge for a minimum of half an hour and enjoy! Store in the fridge or freezer.

Chilled energy balls served on a parchment paper lined plate.

Expert Tips

  • Make sure your peanut butter is well stirred for best results.
  • It’s best to store ground flaxseed in the fridge in a bag or a container that protects it from light. The cool temperatures help to preserve the delicate fats in the ground flax and prolong its shelf life.
  • I have a great tip for when you're short on time! You don't actually have to roll these energy bites into balls. You can pat down the mixture into a brownie pan lined with parchment and allow it to fully set and cool in the fridge and then cut into bars! It's a great time saving hack.
  • When rolling the energy balls, aim for bite-sized portions, typically around 1-2 tablespoons of mixture per ball. Smaller balls provide a convenient snack size.
  • If you find the balls are not staying together very well and the mixture seems a tad too dry, try adding a bit more peanut butter.  If the mixture seems a bit too sticky, you can add another tablespoon of shredded coconut. Sometimes the recipe has to be adjusted slightly depending on how dry your preferred brand of peanut butter is.
Energy ball with a bite out of it on a table with shredded coconut and other energy balls around.

Recipe FAQs

Can I substitute peanut butter with another nut butter?

Absolutely! If you have allergies or preferences that prevent you from using peanut butter, you can substitute it with other nut butters like almond butter, cashew butter, or my personal favorite: sunflower seed butter!

Can I make peanut butter energy balls ahead of time?

Yes, peanut butter energy balls are perfect for meal prepping. You can make a batch ahead of time and store them in the fridge or freezer. This way you have a quick and healthy snack available whenever you need it!

Can I add protein powder to peanut butter energy balls?

Yes, adding protein powder to peanut butter energy balls is a great way to increase the protein content. I have never experimented with this but I would start with just half a scoop of a vanilla or chocolate protein powder of your choice. If you have a sweetened protein powder it will make the balls taste far sweeter.

A hand pulling an energy ball from a bowl of energy balls on a staged table top.

Storage

Refrigerator

These energy balls have to be stored in an air tight container in the fridge because the chilled coconut oil is a key player in holding them together. They will keep in the fridge for about a week.

Freezer

Freeze the power balls to extend their shelf life. Place the energy balls in an airtight container or freezer-safe bag, ensuring they are well-sealed. They will last for several months and are very convenient for grab and go breakfasts.

Did you make this recipe? Let me know!
Leave a review or comment below!

Recipe

Peanut Butter Oatmeal Energy Balls Recipe

Christy Faber
These no-bake Peanut Butter Powerballs are the perfect yummy treat.  Nourishing and energizing, they provide fuel for a busy person.  This recipe is dairy free and gluten free making it the perfect addition to your recipe collection for you or anyone in your circle of friends who has dietary restrictions.
5 from 9 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Chilling in Fridge 30 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 22 Energy Balls
Calories 123 kcal

Ingredients
  

  • 1 ¼ cups rolled oats gluten-free
  • 1 cup unsweetened shredded coconut 
  • ½ cup ground flaxseed 
  • ½ teaspoon ground cinnamon 
  • 1 tablespoon unsweetened cocoa powder 
  • pinch of salt
  • ½ cup natural peanut butter   or any nut butter
  • ⅓ cup pure maple syrup 
  • ¼ cup coconut oil melted
  • ¼ cup mini chocolate chips dairy-free if desired

Instructions
 

  • In a large bowl, combine the oats, unsweetened shredded coconut, ground flaxseed, cinnamon, salt and cocoa powder. Mix well.
  • In a small saucepan, melt coconut oil on low heat until just melted.
  • To the large bowl, add the peanut butter, maple syrup and melted coconut oil. Stir together all ingredients.
  • Add in the mini chocolate chips and stir again.
  • Form dough into small balls approx 1 tablespoon to 1 ½ tablespoon in size.
  • Store in the fridge or freezer.
  • Makes about 20-22 small balls.

Notes

  • Make sure your peanut butter is well stirred for best results.
  • When rolling the energy balls, aim for bite-sized portions, typically around 1-2 tablespoons of mixture per ball. 
  • If you find the balls are not staying together very well and the mixture seems a tad too dry, try adding a bit more peanut butter.  If the mixture seems a bit too sticky, you can add another tablespoon of shredded coconut. 
  • I have a great tip if you're short on time!  You can pat the mixture into a brownie pan lined with parchment. Allow it to cool in the fridge until fully set and then cut into bars!  No need to spend the time rolling into balls.

Nutrition

Serving: 15.94053186gCalories: 123kcalCarbohydrates: 10.1gProtein: 2.9gFat: 8.4gSaturated Fat: 4.4gSodium: 31mgPotassium: 109mgFiber: 2gSugar: 4.7gCalcium: 11mgIron: 2mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

Raspberry Chocolate Thumbprint Cookies

· 11 Comments

Raspberry Chocolate Thumbprint Cookies are the ultimate balance of a chewy cookie with crispy edges and a generous amount of rich raspberry ganache in the centre. This recipe is easy yet elegant, and there's no chill time required, so this is the perfect recipe for spontaneous bakers!

Many raspberry chocolate thumbprint cookies on a staged countertop showing chocolate shavings sprinkled on top of each one.

This tried-and-true favourite is such a big hit with my boys. They are eager to help by making the indentation in the cookie dough before baking. And they will, of course, happily add big, messy globs of the ganache if I let them!

For more cookie recipes, try my Heart Shaped Strawberry Jam Thumbprint Cookies or Date Oat Cookies.

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Why You'll Love This Recipe

  • No chill time required!
  • Kid friendly recipe (just like my Green Smoothie Chocolate Muffins!)
  • Naturally sweetened
  • Great cookie option for Christmas cookie boxes
  • Customizable - switch up the jam flavour!
  • Fun to make with kids!

Ingredients

Ingredients to make raspberry chocolate thumbprint cookies in mixing bowls and pinch bowls.
  • Raspberry jam - I use a seedless raspberry jam in the ganache for a creamy texture. You could choose a jam with seeds or even a chia based jam if you enjoy an additional crunch. 
  • Butter - ensure your butter is room softened at room temperature before baking.
  • Egg - at room temperature
  • Sugar - I've tested this recipe with both brown and coconut sugar!

See the recipe card below for a complete list of ingredients and measurements.

Substitutions & Variations

  • Cocoa Powder: You can omit the chocolate from this recipe and have a vanilla cookie base by simply increase the amount of flour by ⅓ cup to replace the cocoa powder.
  • Raspberry jam: swap for various other jam flavours like blueberry or strawberry or try lemon curd.
  • Nutty Twist: Add a tablespoon of finely chopped nuts like almonds, pecans, or hazelnuts to the cookie dough or to top the ganache for extra crunch and flavor.
  • Chocolate Drizzle: After filling the thumbprints with ganache, drizzle some melted white or dark chocolate over the top.
  • Citrus Zest: Enhance the flavor of the cookie dough by adding a teaspoon of orange or lemon zest.
  • Jam: Instead of ganache, fill the thumbprints with your favorite jam for a lighter, fruitier option.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Chocolate Raspberry Thumbprints

Here are the step-by-step instructions to make this recipe.

Step 1: Preheat and prep and mix the dry ingredients.

Preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper.

In a medium sized bowl, mix flour together with cocoa powder and salt until well combined.

Dry ingredients in a ceramic bowl with a whisk inside to mix them together.

Step 2: Cream together the wet ingredients.

In a separate medium-sized bowl, cream together butter, sugar, one egg and vanilla extract.

Creamed wet ingredients in a mixing bowl.

Step 3: Combine wet and dry ingredients.

Add the dry ingredients to the wet ingredients, mixing until just combined. The dough may seem firm and slightly dry, which is normal and ensures the cookies hold their shape during baking.

Combined ingredients in a mixing bowl, showing clumpy texture.

Step 4: Roll the cookie dough balls and make indentation in each cookie and bake.

Roll the dough into small balls, about 2 teaspoons each, and place them on the prepared cookie sheets, about 12 cookies per sheet. (You can weigh each ball to be around 22 grams if desired.)

Make a small imprint in the centre of the cookies with your thumb, back of a ½ teaspoon or with the rounded end of a wooden spoon. Bake for 7-8 minutes.

Six formed cookies with thumb imprinted on parchment paper, ready for ganache.

Step 5: Make the ganache.

While the last tray of cookies is in the oven, gently warm the cream and jam together, then add the chopped chocolate and stir until fully melted.

Ingredients for ganache filling in a glass mixing bowl over a pot full of hot water to help blend the ingredients.

Step 6: Add ganache to each baked and cooled cookie.

Once the cookies have cooled slightly, add a dollop of the chocolate raspberry ganache to the centre indentation made in the thumbprint cookies. Top the cookies with shaved chocolate if desired. Allow the ganache to cool and to set in the cookie.

This recipe yields approximately 48 cookies, or 4 dozen small cookies. Enjoy!

Overhead view of ganache being poured into thumbprint cookies.

Expert Tips

  • Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
  • When the cookies come out of the oven, sometimes a few of the cookies lose their defined indentation in the center. I just press the center gently with the end of a wooden spoon or similar kitchen tool to reinforce the indentation of the cookies while they’re still warm. Press carefully to prevent splitting the side of the cookie.
  • I begin to make the ganache when the last tray of cookies are in the oven because you want to distribute the ganache between the cookies while it’s still slightly warm. Don’t allow it to set and cool in the saucepan.
  • For a less sweet cookie try swapping the baker's chocolate with dark chocolate.

Recipe FAQs

Does this cookie dough require chilling?

No, this recipe does not require refrigeration of the dough before baking. You can choose to put the baked cookies in the fridge or leave them in an airtight container on the counter. I love how they taste when they’re cold out of the fridge.

Why do thumbprint cookies spread?

Thumbprint cookies may spread if the recipe doesn’t have enough flour in it.

Why do thumbprint cookies crack?

Thumbprint cookies can crack as you press to indent them when the dough has dried out a bit or has begun to stiffen. To prevent this, I recommend making the indentation immediately after rolling each ball of dough. Press very gently. If it cracks slightly, I just reroll that ball. As it softens and warms in my hands, I find it solves the problem.

Do thumbprint cookies freeze well?

Yes, for sure! These are perfect cookies to make ahead of time or to stock up in your freezer.   Pull them out when guests are coming over.

Many raspberry chocolate thumbprint cookies on a staged countertop showing chocolate shavings sprinkled on top of each one.

If you tried these Chocolate Raspberry Thumbprint Cookies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!

Recipe

Raspberry Chocolate Thumbprint Cookies

Christy Faber
Raspberry Chocolate Thumbprint Cookies are the ultimate balance of a chewy cookie with crispy edges and a generous amount of rich raspberry ganache in the centre. This recipe is easy yet elegant and there's no chill time required so this is the perfect recipe for spontaneous bakers!
5 from 3 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 48 Cookies
Calories 93 kcal

Ingredients
  

  • 2 ⅓ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¾ teaspoon fine sea salt
  • 1 cup unsalted butter softened
  • ⅔ cup coconut sugar (or brown sugar)
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract

Chocolate Raspberry Ganache

  • ¼ cup heavy cream
  • 2 tablespoon raspberry jam seedless
  • 6 oz semi sweet baker’s chocolate 

Instructions
 

  • Preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper.
  • In a medium sized bowl, mix flour together with cocoa powder and salt until well combined.
    2 ⅓ cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ¾ teaspoon fine sea salt
  • In a separate medium sized bowl, cream together butter, sugar, one egg and vanilla extract.
    1 cup unsalted butter, ⅔ cup coconut sugar (or brown sugar), 1 large egg, 2 teaspoon vanilla extract
  • Add the dry ingredients to the wet ingredients, mixing until just combined. The dough may seem firm and slightly dry, which is normal and ensures the cookies hold their shape during baking.
  • Roll the dough into small balls, about 2 teaspoons each, and place them on the prepared cookie sheets, about 12 cookies per sheet. (You can weigh each ball to be around 22 grams if desired.)
  • Make a small imprint in the centre of the cookies with your thumb, back of a ½ teaspoon or with the rounded end of a wooden spoon. Bake for 7-8 minutes.
  • While the last tray of cookies is in the oven, gently warm the cream and jam together, then add the chopped chocolate and stir until fully melted.
    ¼ cup heavy cream, 2 tablespoon raspberry jam, 6 oz semi sweet baker’s chocolate 
  • Once the cookies have cooled slightly, add a dollop of the chocolate raspberry ganache to the centre indentation made in the thumbprint cookies. Top the cookies with shaved chocolate if desired. Allow the ganache to cool and to set in the cookie.
  • This recipe yields approximately 48 cookies, or 4 dozen small cookies. Enjoy!

Notes

  • Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
  • When the cookies come out of the oven, sometimes a few of the cookies lose their defined indentation in the center. I just press the center gently with the end of a wooden spoon or similar kitchen tool to reinforce the indentation of the cookies while they’re still warm. Press carefully to prevent splitting the side of the cookie.
  • I begin to make the ganache when the last tray of cookies are in the oven because you want to distribute the ganache between the cookies while it’s still slightly warm. Don’t allow it to set and cool in the saucepan.
  • For a less sweet cookie try swapping the baker's chocolate with dark chocolate.

Nutrition

Serving: 12.05gCalories: 93kcalCarbohydrates: 12.3gProtein: 1gFat: 3.5gSaturated Fat: 2.4gCholesterol: 13mgSodium: 627mgPotassium: 34mgFiber: 0.3gSugar: 7gCalcium: 9mg
Tried this recipe?Let us know how it was!

If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

‘Til next time,

Christy

First Picture Books for Baby

· 2 Comments

I believe the following picture books for babies will set a foundational love of reading in the heart of your small child. I consider every book on this list to be a must-have. Time spent together with a book you both enjoy is where the love of reading begins.

My recommendation is to buy the largest board book style you can find. Board books will stand up to many rereads, and the bigger the book, the more immersive for the child.

"Reading should not be presented to children as a chore or duty. It should be offered to them as a precious gift."

-
Kate DiCamillo

Brown Bear, Brown Bear by Bill Martin Jr/Eric Carle

“Brown bear, brown bear
What do you see? 
I see a yellow duck
Looking at me.”

I have never found a book that young children love more than Brown Bear Brown Bear. What a classic! The words are rhythmic and sing-songy and Eric Carle’s illustrations are so colourful. It’s my opinion that Brown Bear, Brown Bear belongs on every child’s bookshelf!

Yummy YUCKY by Leslie Patricelli

“Soup is yummy. Soap is yucky.
Sandwiches are yummy. Sand is yucky.
Mommy’s cookies are yummy. Mommy’s coffee is yucky.”

Ok, here’s the thing. I don’t make the rules. I would never personally have picked this off the bookstore shelves for my children because the illustrations don’t speak to me but you can’t argue with the fact that kids LOVE this book. When I send my toddlers to the bookshelf on their own to pick a book they most often reach for Leslie Patricelli’s book so I couldn’t leave it off this list!

My husband, Geoff, is a serious coffee lover so we have changed the words a bit in our house to say “Mommy’s cookies are yummy. Mommy’s coffee is HOT”.

Orange Pear Apple Bear by Emily Gravett

“Orange, Pear, Apple, Bear
Apple, Pear, Orange Bear”

This book is simple with very few words. As I read the words slowly, my sons love pointing at the corresponding pictures on the page. When the bear starts eating the fruit, my kids love yelling “CHOMP!” even though those words don’t technically appear on the page. I find nearly wordless books with beautiful illustrations so great for very young children.

Good Night, Gorilla by Peggy Rathmann

This is in my top three must-haves for babies for sure! Goodnight Gorilla is an almost wordless book. The illustrations are adorable and they show a zookeeper going around his zoo saying goodnight to the animals. He doesn’t know that the baby gorilla has stolen his keys, snuck out of his cage and is secretly unlocking all the animals' cages as the zookeeper makes his rounds.

The lion, the giraffe, the armadillo and others follow the zookeeper home to his house and into his bedroom to go to sleep until the zoo keeper’s wife wakes up!  She leads all the animals back to the zoo for a final goodnight. Well, almost all the animals!

Pout-Pout Fish by Deborah Diesen

‘“Hey, Mr. Fish,
With your crosstown frown,
Don’t you think it’s time to
Turn it upside down?”
Says the fish to his friend,
“Nice thought, Ms. Clam.
I hear what you’re saying,
But it’s just the way I am.
I’m a pout-pout fish
With a pout-pout face,
So I spread the dreary-wearies
All over the place.
Blub, Bluuuub, Bluuuuub”’ 

Our copy of this story has been well-loved. The spine of our copy is hanging on by a thread and when we bought it it was in perfect condition. We have read this one numerous times.

I love this story so much. A grumpy little fish is encouraged by his friends to try to perk up. But he insists he has no choice but to be grumpy because he’s a pout pout fish! This book is so fun because you get to sing the pout pout part and give your best grumpy fish impression with the “blub blub blubs”!

Bee-Bim Bop! by Linda Sue Park

“Rice is on the boil
Bubbling in the pot
White and sticky-lickety
Steaming good and hot!

Hurry, flurry rice
Gotta pop pop pop!

Hungry hungry hungry
For some Bee-bim-bop!”

Bee-Bim Bop has become a family classic! I heard about this book years ago on a podcast and I was so excited to check it out from the library. When I was growing up, we had a Korean student live with us for 6 months so I was very familiar with Kimchi and other foods from Korean culture. I didn’t anticipate how much my children would love this book.

We checked it out from the library over and over again until I decided we couldn’t have a day without it so we ordered our own. Our copy is so battered now you'd think we’ve had it for 10 years. I think it’s been read more than any other picture book in our house.

We're Going on a Bear Hunt by Michael Rosen

“We’re going on a bear hunt.
We’re going to catch a big one.
What a beautiful day!
We’re not scared.
Uh-uh! A river!
A deep cold river.
We can’t go over it.
We can’t go under it.
Oh no!
We’ve got to go through it!
Splash splosh!
Splash splosh!
Splash splosh!”

The best part about this book is all the sound effects you and your children get to do. The mud goes “squelch squerch!” the grass goes “swishy swashy!” A family travels along on an adventure on a search for a bear but when they actually find one they get more of a fright than they were bargaining for!

They run home as fast as they can, being chased by the bear all the way back until they’re safe back home hiding under the covers! They declare “We are never going on a bear hunt again!”

Ten In The Bed by Penny Dale

“There were ten in the bed and the little one said, “Roll over, roll over!”
So they all rolled over and Hedgehog fell out... BUMP!”

I hope you’re ready to sing this one! My children love this one because every time a stuffed animal falls out of bed with a “BUMP” or a THUD! Or a “SLAM!” we slap the pages and have a laugh. The illustrations are adorable and perfectly represent what I imagine goes on in a little one’s room as they play with their stuffed animals. Every child loves to imagine that their animals come alive when they turn their backs!

Everywhere Babies by Susan Meyers/Marla Frazee

“Every day, everywhere, babies are carried
in backpacks, in front packs, in slings and in strollers,
in car seats, and bike seats, and on Daddy’s shoulders.”

Marla Frazee is one of my favourite illustrators. She knows exactly what to include in an illustration that will make a baby point at the little pictures and gladly share what words they know. She includes balls, balloons, animals, bottles, messy spills, bikes and more in her pictures.

My children, when they were small, would excitedly point at several things on every page and show to me that they knew the word for the item. Also, babies love books with other babies in them and this book has lots of babies.

Mister Magnolia by Quentin Blake

“Mr. Magnolia has only one boot.
He has an old trumpet
That goes rooty-toot--
And two lovely sisters
Who play on the flute--
But Mr. Magnolia has only one boot.”

This is a little nonsense story with lots of words that rhyme with boot. Quentin Blake’s illustrations steal the show. He is one of my all-time favourite illustrators and if you read Roald Dahl’s books Matilda or Charlie and the Chocolate Factory growing up then you may have the same heartwarming nostalgia for his illustration style that I do.

If you can only buy 3 of these books, I would prioritize Goodnight Gorilla, Brown Bear Brown Bear and We’re Going on a Bear Hunt. But believe me, it was really painful to pick just those three so check your local library for the rest!  Those three books would make an unbelievable baby shower gift for a new mum as well. What books do you believe belong on every small child’s shelf? Please share in the comments below.

All photos are taken from Amazon.com.