Kefir Rye Soda Bread Recipe

With St Patrick's Day just around the corner, I thought I'd share this easy, no yeast recipe for soda bread. It will go perfectly with Guiness Irish Stew or, heck, with a slab of butter and jam! If you don't have kefir, buttermilk can be substituted.

Ingredients

1-3/4 cups whole wheat flour
1 cup rye flour
1/2 cup rolled oats
1 tsp baking soda
1 tsp salt
1 egg
1 1/4 cup plain kefir

Instructions

1. Preheat oven to 375 degrees F.
2. In a large bowl, stir together flours, oats, baking soda and salt.
3. In another bowl or large measuring cup, mix kefir and egg.
4. With a fork, stir wet into dry ingredients. Do not over mix.
5. Flour hands and shape the dough into a flat, round loaf.
6. Place on floured or corn meal sprinkled baking sheet.
7. Flatten into a disc that is approximately 4-5 cm high.
8. Score a cross into the dough with 1 cm deep cuts.
9. Bake for 40-45 minutes until it sounds hollow when tapped.
10. Transfer to a wire rack and cover with a tea towel (keeps it soft).

Mango Blueberry No Nut Granola Recipe

Every few months I make a batch of granola. The kids eat it with yogurt or milk. They also love taking it to school as a snack at recess. For this reason, I make it nut free.

This time I used coconut oil. At room temperature, it is solid but as soon as it hits 76 degrees it will begin to liquefy. By heating the oils and the spices, the spices bloom and their flavors and aromas are released. Your kitchen will smell great!

This makes a big batch of granola so I usually distribute half of it into small snack bags so they are ready for lunch boxes or snacking at anytime. The other half of the batch goes into a big container that we keep on the counter for easy kid-access!

Note about coconuts from this Health Canada site: A coconut is a seed of a fruit and nutmeg is obtained from the seeds of a tropical tree. Coconut and nutmeg are not considered tree nuts for the purposed of food allergen labeling in Canada and are not usually restricted from the diet of someone allergic to tree nuts. However, some people have reacted to coconut and nutmeg. If you are worried, consult your allergist before trying coconut or nutmeg products. 

I also make sure anyone who eats it knows there is coconut oil in it.

Ingredients

1/4 cup canola oil
3/4 cup coconut oil
1 c maple syrup
2 tsp vanilla
1 tbsp cinnamon
1 tsp ground nutmeg
1 tsp cardamon
1 tsp salt
8 cups rolled oats
1 cup wheat germ
1 cup wheat bran
1 cup milled flax
3/4 cup dried blueberries
1 cup dried mango, chopped

Optional
1/2 tsp fleur de sel

Instructions

1. Preheat oven to 325 degrees F.
2. In medium sized pot combine oils, maple syrup,vanilla, cinnamon, nutmeg, and cardamom.
3. Stir over medium-low heat until just simmering and remove from heat. Watch carefully and be careful not to burn yourself.
4. Combine oats, wheat germ, bran and flax with salt.
5. Pour oil mixture over oats and stir until well combined.
6. Spread granola on two large cookie sheets.
7. Bake for 30-40 minutes until golden. While baking, stir granola every ten minutes to ensure even baking.
8. Remove from oven.
9. If desired, add sprinkle of 1/2 tsp fleur de sel. 
10. Cool completely.
11. Place in large bowl.
12. Add dried fruits and combine.
13. Store in air tight containers.

Enjoy!

Oatmeal Chocolate Chip Cookies with Raisins

I love oatmeal cookies, do you? These are buttery, chocolatey and semi-healthy thanks to the whole wheat flour and oats. Your kids will love to find them in their lunch bags and you'll love them as a coffee break snack :)

Makes approx. 4 dozen cookies.

Ingredients

3/4 cup whole wheat flour
1 cup regular all purpose flour
3/4 cup unsalted butter, room temperature
2 cups mini chocolate chips
2 tsp vanilla
1 tsp baking soda
3/4 cup granulated sugar
3/4 cup brown sugar
1 cup raisins
3 cups rolled oats
2 eggs, room temperature
2 tsp cinnamon
1/2 tsp cardamom (optional)
1/2 tsp salt

Instructions

1. Preheat oven to 375 degrees F.
2. In another large bowl whisk together flours, baking soda, oats, cinnamon, cardamom and salt. Set aside.
3. In bowl of stand mixer, cream butter and sugars for 5 minutes.
4. Add eggs, one at a time to butter mixture. Beat for 30 seconds per egg and scrape down sides of bowl after each addition.
5. Mix in vanilla. Beat for another 30 seconds.
6. Add flour mixture and combine until just mixed.
7. Remove bowl from mixer and stir in chips and raisins.
8. Drop by rounded teaspoon onto cookie sheet lined with parchment or silpat.
9. Bake for 8-10 minutes.
10. Cool for 5 minutes and remove to wire rack to cool completely.

Honey Oat Muffins

My kids love these muffins! I thought the cardamom might be a little overwhelming but it isn't. The cardamom flavour is definitely stronger in the batter than in the baked muffin but it still adds a nice little "something-something" to this snack. The honey shines through in this recipe and can be tasted in every bite. You can also use maple syrup instead of honey. Of course, if you want to use less the sugar leave out the chocolate chips.

I've also occasionally used one pack of individual instant oats (any flavour) when I've been out of regular oats. I use whole wheat pastry flour but you can use all-purpose flour though it might make a slightly more dense final product (not that there is anything wrong with that).


Makes 12 muffins.

Ingredients

3/4 cup quick or instant oats
1/2 cup honey
1/4 cup brown sugar or turbinado sugar
2 eggs
1/3 cup vegetable oil
1 tsp vanilla
1-1/4 cups whole wheat pastry flour (all purpose can be substituted)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup plain yogourt
1 tsp cinnamon
1 tsp cardamom
1/2 cup mini chocolate chips (optional)

Instructions

Preheat oven to 350 degrees F.

On medium low heat combine honey, oats, cinnamon, cardamom and vanillla. Heat until honey is warm. Remove from heat.

In large mixing bowl beat together sugar, eggs and oil on medium high speed for 3 minutes.

In small bowl whisk together flour, baking soda, baking powder and salt.

Add half the flour mixture to the egg bowl and stir on low speed until just combined. Add the yogourt and mix again. Add the oat mixture and stir. Add the last of the flour and chips. Stir just until combined.

Evenly divide amongst muffins tins and bake for 15-17 minutes until golden and tooth pick test comes out clean.

Cool for ten minutes in tins and then remove muffins from tin and cool completely on wire rack.

Chipotle Chocolate Oat Cake

You can see the oaty goodness in every bite. And a hint of chipotle heat sneaks up on your taste buds too.

I love oats. I love chocolate. I love chipotle. I love this cake! It combines all of these things into one delicious, not too sweet dessert that leaves a little heat in your mouth that makes you go back for more.

It's great on its own or with frosting and sprinkles. You can up the chipotle to 1/2 tsp if you can take the heat!



My 7 year old (& future food blogger) getting in on the action! So cute.

Ingredients
1/2 c butter
1 c boiling water
1 c large flake oats


1-1/4 c brown sugar
2 eggs, slightly beaten
1 tsp vanilla


1/4 c cocoa powder
1 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp chipotle powder


What to do

• Preheat oven to 350 degrees F
• In large bowl, combine oats, butter and boiling water.
• Let stand 10 minutes, stirring a few times
• Stir in eggs, sugar and vanilla.
• In small bowl, sift flour, cocoa, chipotle, salt, baking powder, baking soda and cinnamon.
• Add to oat mixture and mix to combine.
• Pour into a greased 8x8 pan.
• Bake 30-35 minutes until wooden tooth pick comes out clean.
• Cool completely.
• Frost anyway you like!



Sprinkles add a dash of happiness to any cake!



Chocolate oatmeal flax cookie recipe

If I put flax and oatmeal in a cookie along with some dark chocolate that makes them a health food, right?.....right??? Come on work with me here, people!

Ok, ok maybe they are not a health food but they are delicious!

Makes 20 large or 48 small cookies

Ingredients
1 cup unsalted butter, at room temperature
1 cup brown sugar
2 eggs, at room temperature
2 tsp vanilla
1 3/4 c flour
1 tsp baking soda
1 tsp baking powder
2 tbsp milled flax
1/2 tsp salt
3 cups large flake rolled oats
1 1/2 cups chocolate chips (or the whole bag...whichever ever is easier!)
1/2 c toffee bits
1/2 c premade icing, totally optional

What to do

• Preheat oven to 350 degrees F.
• Beat the butter and sugar until light and creamy...about 4 minutes.
• Add egg one at a time, mixing in the first before adding the second. 
• Add the vanilla.
• In a separate bowl, sift together the flour, baking soda, baking powder, flax and salt.
• Slowly add the flour mixture to the butter bowl until just incorporated - don't over mix.
• Add the oats and chocolate chips. Stir until just mixed in.  
• For large cookies drop dough in 1/4 c mounds on a cookie sheet lined with parchment or silpat.
• Bake for 14 -16minutes or until just starting to turn golden brown around the edges. For small cookies, use a tbsp or 1-1/2 inch cookie scooper and bake for 8-10 minutes.
• Cool for five minutes on cookie sheet before removing to a wire rack to cool completely.
• If desired, drizzle a little premade icing on them!

Maple Oat Scones with Ginger

These scones are simply amazing! Even more amazing is the aroma of these delicious treats during and after baking. I bet you could sell tickets to people to just come and take a deep breath in your kitchen. The scones have a slight crunch when you bite into them but they are soft and delicate inside. The maple flavor is subtle and the bits of ginger perfectly complement the nutty oat flavour and texture.

Notes:

• This makes a BIG bowl of dough - a small bowl will not do for mixing.
• The first batched I baked was put into the oven right after the dough was mixed and cut. The second batch I put in the freezer for 15 minutes before baking. The first batch came out about an inch or so thick but the 2nd colder batch came out at least double that size. Both tasted delicious and baked for about the same time.
• I find powdered sugar can have a bit of a strange taste so I add a squeeze of lemon to brighten it up.
• Makes approx 22ish scones.

Adapted from a recipe by Ina Garten.

Ingredients
3-1/2 c all purpose flour
1/2 c whole wheat flour
1 c oats, quick cooking
2 c butter, cold and diced
2 tsp cinnamon
1/4 c crystallized ginger
2 tbsp baking powder
2 tbsp sugar
2 tsp salt
5 large eggs
1/2 c maple syrup
1/2 c buttermilk


Glaze
1-1/2 c powdered sugar
1/2 maple syrup
1 tsp vanilla
squeeze of lemon

Sanding sugar and extra oats (optional)

What to do

1.Preheat the oven to 400 degrees F.

2. In a large bowl fitted with a paddle attachment, mix the flours, oats, baking powder, sugar and salt.

3. Mix in the cold butter in at the lowest speed and combine until the butter is mixed in and the size of peas.

4. Combine the buttermilk, maple syrup and eggs and add to the flour-and-butter mixture. Mix until just blended or your scones will be tough. The dough will and should be sticky.

5. Dump the dough out onto a well-floured surface. Flour your hands and knead 4 times (again to avoid toughness). Using a floured rolling pin flatten the dough to 3/4 to 1 inch thick. Pieces of butter will be visiblem (mmm butter). Cut into 3-inch rounds with a circular cookie cutter and place on a baking sheet lined with parchment paper.

  

6. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and bottoms are golden.

7. To make the glaze, combine the powdered sugar, maple syrup and vanilla. When the scones are removed from the oven, cool for about 5 minutes and drizzle each scone with some of the glaze (I put it in a squeeze bottle so I have more control over it).

8. Sprinkle tops of scones with some raw oats and sanding sugar if desired.

Oat Bars

 

 

I love oats. I love coconut. I love butter. I love this recipe. It is adapted from a Best of Bridge recipe. This recipe results in a very buttery oat flavour with a subtle coconut flavour. Melted chocolate or bit of softened store bought icing can be drizzled over them for some added flare.

The oat bars around the edges are crispy but the ones cut from the middle are relatively soft. Also, when you spread the mixture onto your cookie sheet it will only take up half of the pan. While it bakes it will spread to fill the rest of it. I also think you could add a bit of cinnamon for added flavour too.

Ingredients

• 1 cup of unsalted butter
• 3-1/2 cups oats
• 2/3 cup unsweetened shredded coconut
• 1/4 tsp salt
• 1 cup brown sugar
• 2 tbsp corn syrup
• 2 tsp vanilla
• 1/2 tsp baking powder
• 1/2 tsp salt

What to do

• Preheat oven to 325 degrees F.
• In large pot, melt butter and corn syrup.
• Add brown sugar and stir.
• Stir in oats, baking powder, salt, vanilla, and coconut until well combined.
• Place on large cookie sheet and flatten until mixture is about 1cm thick.
• Bake for 15-20 minutes.
• Cool 10 minutes and cut into squares or rectangles.
• If desired, drizzle with melted chocolate.

Mango-Berry Crisp

My kids LOVE LOVE LOVE this dessert - "delicious", "the best ever", "mmmm" were all used in describing it and they each ate two servings. My  4 year old son plans on having it for breakfast :) Note: They did have it for breakfast (with yogourt) and begged me to make another.
Some tips: I prefer to use a shallow longer dish rather than a deep casserole dish that way you get to enjoy more crispy topping per serving!

• Also, any fruit pretty much works and the quantities are just guide lines. Just don't over pack the dish or you may experience juice overflow and make a mess of your oven!
• I coated the blueberries in flour so they wouldn't become too juicy.
• Coarse sugar sprinkled on top before baking adds a great touch to this dish!

Ingredients

• 2 mangos
• 2 apples
• 1-1/2 cups strawberries, chopped
• 1 cup blueberries
• 3/4 cup flour
• 1/2 cup oats
• 1 cup brown sugar
• 1/2 cup butter, melted
• 2 tsp cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger

What to do

• Preheat oven to 350 degrees.
• Chop up mango, apples, and strawberries.
• Place chopped fruit in medium baking dish.
• Place blue berries in bowl and throw in a table spoon of flour. Coat berries.
• Place berries with other fruit.
• In another bowl, whisk flour, spices, and sugar.
• Add oats.
• Pour butter over flour mixture and stir until combined.
• Drop in small amounts over fruit base until fruit is well covered.
• If you have any course sugar, sprinkle over topping along with an extra shake of cinnamon.
• Place in oven and bake for 1 hour or until golden brown.