Everyone loves an easy to grab snack, and with this recipe you can have your cake and eat it too! Rhubarb has an exceptionally short harvest, which means as soon as I see it at the market, it quickly gets snatched. This moist and delicious cake can double as a breakfast or dessert, top it with whipped coconut cream or homemade frozen yogurt!

Rhubarb, a close relative to celery, is amongst the lower calorie veggies. Rhubarb originated in China where it was used for medical purposes. Once cooked, rhubarb lets go of its tart flavor and truly shows off with its mellow sweetness. These colorful stalks contain a healthy amount of vitamin C, which increases immunity and vitamin K, which has shown to play a role in the treatment of Alzheimer's disease. Rhubarb is also a great source of calcium along with fiber which helps promote healthy digestion. To harvest the greatest amount of nutrients from rhubarb, it is suggested that it be cooked or stewed. 

If you have not already noticed, I love incorporating the bold flavor of orange into my recipes. It is so simple yet so distinct. Citrus flavors can help balance and enhance the harmony within a dish. In this recipe, orange helps to stabilize the tartness of rhubarb with the sweetness of sugar to create perfect parity. 

Gluten Free

Ingredients:

3/4 cup GF oat flour 

1/3 cup almond meal 

2 tbs teff flour

1 tsp baking powder

sea salt

1/2 tsp cinnamon

1/2 tsp cardamom 

1/4 cup finely chopped almonds

2 eggs

1/3 cup unsweetened organic greek yogurt

1/4 cup almond milk

3 tbs raw honey

1 tbs coconut oil, melted

1/2 tsp vanilla extract

1 tbs orange zest

about 3 stalks fresh rhubarb, largely cubed

1/2 cup fresh strawberries, largely cubed

4 tbs coconut sugar

Instructions:

Pre-heat oven to 350F degrees (177C).

Add the rhubarb/ strawberry cubes to a small bowl and toss with the coconut sugar. 

Now, add all your dry ingredients, including spices and chopped almonds, to a large mixing bowl and stir to combine. Add all your wet ingredients, including orange zest, in a smaller bowl and whisk to combine. 

Next, add the sugar coated rhubarb and strawberries to the dry mixture and toss to combine. Finally add the wet mixture to the dry and continue to stir and combine. 

Pour the batter into a parchment lined baking pan (about 8 by 8in) and top with more chopped almonds and rolled oats, bake for about 35 minutes. Let the cake cool about 30 minutes before cutting, enjoy! 

*Cake keeps for about 3-4 days in the refrigerator. 

Post by: Rebecca

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Have you ever tasted a down right perfect strawberry, with that perfect amount of sweetness complemented by the slightest hint of tartness? Well, in this recipe I decided to showcase that flavor along with another one of my favorite spring indulgences, sunflower seeds! You can find packaged muffin mixes all day long! "They are quick and easy, right, but are those packaged foods really worth your health? Freshly baked muffins are so much better in every way from taste to nutrition, which makes them well worth your time. These delicious muffins are also so easy to freeze and re-heat for those busy weekday mornings (and so much healthier than those boxed "muffins"), so feel free to make a double batch!!

Strawberries are the perfect complement to savory sunflower butter, If you have not rewarded yourself and tried this unique seed butter, than I strongly suggest you buy a jar to-day! This seed butter is by far my favorite among all others (which is saying a lot)! Sunflower seeds give this treat a sweet but earthy flavor, which contrasts in perfect harmony to the tart strawberries. 

Sunflower seeds contain a hearty dose of vitamin E, the bodies primary fat-soluble antioxidant. It works at preserving fat containing structures such as cell membranes, thus increasing their anti-aging effects. Vitamin E also plays a role in fighting colon cancer, cardiovascular disease and free radicals. These little seeds also aids in lowering cholesterol and detoxification. 

Freekeh, aside from the weird name, is actually a type of wheat. It has a earthy/nutty flavor and a chewy texture which allows it to combine well with many dishes, from tabbouleh to soups. This unique grain originated in the middle east and has been enjoyed for centuries. Freekeh is harvested when it is still young, which causes it to appear greenish in color. This ancient grain has recently grown in popularity due to its high fiber and protein content, yet low glycemic index rating. Freekeh is also known as a superfood of sorts since it contains many properties alike many well known grains such as quinoa and buckwheat! 

Strawberries, although they have a very short growing season, are one of my favorite spring crops!  These vibrant berries are packed with vitamin C, even more than oranges, making them an excellent choice to help fight off those pollen-educed colds we get! Strawberries also provide a healthy dose of fiber, potassium, manganese, vitamin A and E. The beautiful red color displayed by strawberries is a key sign showcasing their antioxidant content. Eating just one serving of strawberries every day has been shown to help decrease high blood pressure and even ward off the development of some cancers! 

Vegan, Nut Free

Ingredients:

1 cup GF oat flour (237 grams)

1/2 cup freekeh or farro flour, I ground mine fresh (118 grams)*

1/4 cup millet flour (59 grams)

1 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp ground cardamom 

1/2 tsp Himalayan sea salt

1 ripe banana, mashed

1 1/4 cup almond milk (296 milliliters) 

2 tbs unsweetened sunflower butter (30 grams)

3 tbs coconut butter, slightly warmed (45 grams) 

3 tbs sorghum syrup or raw honey (45 grams)

3/4 cup strawberries, chopped + some sliced for topping 

1/3 cup raw sunflower seeds + more for topping (78 grams) 

Instructions:

Pre-heat oven to 375F degrees (190C ).

Grind and measure all flours, then mix all the dry ingredients in a large mixing bowl. Next whisk together all the wet ingredients in a small bowl until thoroughly combined. 

Add the wet to the dry and stir the mixture together until fully incorporated. Finally add in the sunflower seeds and chopped strawberries. 

Pour the batter into lined muffin tins and top with sliced strawberries and more sunflower seeds! Bake for about 20 - 25 minutes, enjoy! 

* To makes these muffins gluten free, simply replace the ferro flour with the same amount of GF sorghum or teff flour. 
* Just a heads up, small green spots may occur within these muffins. These spots are due to the naturally occurring enzymes in the sunflower seeds and baking soda and do not indicate spoilage. 

Post by: Rebecca

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These muffins are just down right perfect in texture, taste and nutrition, they are now my favorite muffin yet! I wanted to create a muffin that truly harnessed the rich flavor of pecans, that sweet, yet nutty aroma. These muffins have all the true flavor of pecans all wrapped up in a portable little package, plus they are gluten free, vegan and ... low carb to boot! Feel free to just grab one on the go, or during that sinful dessert craving. The term "muff-cake" is acceptable here since these muffins have many qualities of muffins, in that they are packed with nutrition, yet they also have that decadent rich taste of a cupcake. 

Baking really is all about the stories, nothing can  bring back memories better than a taste or a smell. When I was little, I always remember picking up fallen pecans down in our backyard with the anticipation of my mom's homemade pecan pie. We would come back with buckets and buckets full, it would take us months to get them all shelled, one shell at a time. Although these muffins are no way near my mom's pecan pie, the smell still brings it back to me. 

In order to prevent compromising flavor for texture, I decided to add pecan flour and pecan butter to create the perfect amount of moisture. Pecans already have some natural sweetness that really takes these beauties over the edge! Pecans also have been known to boost brain function, as I have said before. The best part about these muffins though, it that they are both vegan and low carb, which is really hard to come by. Low carb flours usually require egg to serve as a binder, but this recipe defies all odds! Vegans usually eat a lot of carbs, even though they are good carbs, it is nice to change it up a bit. These muffins are also packed with healthy fats, which hold an array of benefits from heart health to the fight against depression. Is there ever a more delicious way to enjoy pecans? 

Gluten Free, Vegan, Low Carb

Ingredients: 

1 1/4 cups pecan meal* 

1/3 cup oat flour (ground from GF rolled oats, I have also found that buckwheat works good too) 

1/3 cup coconut flour 

2 tbs ground flax seed meal

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

1 tsp cinnamon

1/2 tsp apple cider vinegar (to help with the leavening) 

1 extra ripe banana, throughly mashed

2 tbs maple syrup 

1/2 cup almond milk (or another nut milk) + 2 tbs more if needed

1/4 cup homemade pecan butter*

extra chopped pecans for the topping + some pecan halves

Instructions:

Pre heat the oven to 350F degrees. 

Make your pecan flour (instructions below), and add it to a bowl along with all the other dry ingredients, stir to combine. 

In a separate bowl, combine the almond milk and pecan butter, then gently whisk them together. Next, add in the banana and maple syrup, adding the vinegar last, then continue to thoroughly whisk the mixture. Carefully stir together the wet and dry bowls. If the mixture seems too dry, add in the additional 2 tbs almond milk. 

Now, pour the batter into paper lined muffin tins and finish them off with the leftover crumbled pecans and one large half if desired. Bake the muffins for about 20 - 25  minutes (you will be able to smell them)! Enjoy! 

*For the pecan flour I simply threw a scant 1 1/4 cups shelled pecans into my high speed blender (or food processor if you prefer) and pulsed them until they resembled a course flour. Be careful not to make butter, it really only takes a few seconds. It should resemble wet sand.

*For the pecan butter I used about 2 cups shelled pecans, roasted them for about 30 minutes a 350F degrees and processed them in the food processor for about 5-7 minutes. You can store the leftovers in a glass jar inside the fridge for months. It also tastes divine on fresh toast or with an apple. You can also buy this specialty butter at health food stores, but they are very expensive and I have found that making it is Much-Much cheaper!

                                                                                                                                                                        Post by: Rebecca

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Now that Christmas has officially started in full swing, it is time to start worrying about what to get who and where to get what. Shopping for that perfect gift and baking that special treat to give away are both some of my favorite things about the holiday season. Like we all know, the closer it gets to Christmas the more hectic our lives will get. So instead of skipping breakfast in that morning rush to get out the door, grab one (or three) of these filling muffins! The fiber and healthy fats will help keep you full until lunch or snack.

Banana muffins are second best only to pumpkin of course. The moist yet sweet flavor cannot be replicated any other way. Banana gives these muffins a delicious texture and flavor without much added sugar. Buckwheat flour provides a deep hearty flavor while the nuts and seeds provide that burst of nuttiness and crunch. Have these muffins along side a smoothie or a bowl of yogurt. 

While bananas are usually just thought of as a common fruit, second to the apple, it really is much much more! Bananas are packed with potassium, which helps balance the mood and protect against high blood pressure. Bananas also contain properties that aid the body in absorbing calcium. Be sure  keep the peels also, bananas act as a great compost to plants! Most also do not know that bananas do not actually grow on trees, they are classified as an herb! (Who knew there where so many herbs!) 

Buckwheat unlike how it sounds, is not a wheat, but an herb, oddly related to rhubarb. This triangle shaped grain provides a healthy dose of fiber and magnesium, they also help promote healthy bones and nerve function. Buckwheat is a gluten free flour that has a deep earthy flavor that greatly complements baked goods. I use the raw form of buckwheat groats in most of my granolas. 

Pecans although they might seem similar to the walnut, are very different to taste and health benefits. Pecan contain antioxidants such as vitamin E, which is known to protect the mind from diseases like Alzheimer's and Parkinson's. These hearty nuts also can help lower cholesterol and promote weight loss. Walnuts have some similar traits to pecans such as promoting a healthy heart. They also contain anti-inflammatory compounds which can help ward off blood clots and heat attacks. In addition, high levels of the amino acid L-arginine are packed into these healthful nuts, which helps to keep blood vessels relaxed.  Walnuts, a slightly bitter yet soft nut compared to the pecan, are a perfect complement to sweet dishes. I enjoy using walnuts in granolas and salads. 

(Gluten Free, Vegan ) 

Ingredients:

1 cup oat flour

½ cup buckwheat flour

¼ cup almond meal

1 ½ tsp baking soda

1 tsp baking powder

½ tsp sea salt

1 tsp cinnamon

1/4 tsp nutmeg

1 tbs chia seeds + 3 tbs water

3 large bananas (2 ½ mashed and ½ chopped)

¼ cup almond butter

3 tbs apple sauce

1/3 cup raw honey or maple syrup

¼ cup shelled pumpkin seeds

1/3 cup chopped pecans

1/3 cup chopped walnuts

Instructions:

Pre heat oven to 350F degrees. Combine chia seeds and water, set aside to gel up.

Combine all dry ingredients including spices and stir to combine. In a separate bowl, combine all wet ingredients including mashed banana and chia gel, whisk to combine.

Add the wet ingredients to the dry and fold to combine. Lastly fold in the chopped nuts and seeds.

Pour the mixture to lined muffin tins, filling about ¾ of the way full and bake for about 22 minutes. Makes about 12 muffins.

Check out the new blog header! I thought it was about time since peaches are way out of season and apples are in their prime! Well back to the recipe, these muffins are my mom’s favorite muffins. It took me a while to get them just right, but the reward was well worth it. The original recipe (found here from Bob’s Red Mill) was not gluten free and a little too sweet, so I tweaked it a little until I got what I wanted. The result was not too sweet, moist and hearty breakfast muffin, perfect for a quick grab and go breakfast! These muffins can also be frozen and re thawed so you can have a breakfast any time of the month! 

Oat flour combined with flax and oat bran makes for a delicious gluten free muffin. Walnuts add a bit of crunch while maple syrup adds just a touch of sweetness. Apples not only add sweetness to these muffins, but also moisture. We all know that saying "an apple a day will keep the doctor away" and it may seem a bit of cliche but there is truth to it! Apples are packed with phytonutrients which help to regulate spikes in blood sugar. They also contain fiber which helps keep you full and satisfied. As if these other benefits are not enough, apples help fight against heart decease! Carrots also gives these muffins a boost of benefits. These orange, veggies are packed with vitamin A and carotenoids due to their orange color. Studies have shown that carrots may help reduce  the risk of cardiovascular decease. We most definitely should not forget about walnuts. We may think of nuts as just something that adds flavor or texture to our foods, but they are something so much more. A recent study has shown that only 5.5 percent of adults between the ages 19-50 eat tree nuts of any kind. This very much so alarmed me since I could barely live a day without eating almonds or walnuts! If you fall into the other 94 percent, after learning about these great benefits packed inside walnuts, you might change your mind. Walnuts provide an array of heart healthy fats, they also fight against type two diabetes. In addition, walnuts are packed with vitamin E, Calcium, Magnesium and Potassium! In order to get all these benefits, all you need to eat is 1.25 ounces of walnuts, which is really not that much at all. 

Ingredients:

1 cup oat flour

½ cup teff flour

½ cup almond flour

½ cup flax meal

½ cup oat bran

¼ - 1/3 cup maple syrup

2 tsp baking soda

1 tsp baking powder

2 tbs flax meal + ¼ cup water

1 tsp vanilla extract

1 cup almond milk

2 tsp cinnamon

1 ½ cups shredded carrot (about 1 ½ large carrots)

2 medium golden delicious apples shredded (or another sweet apple)

½ - ¾ cup chopped walnuts or pecans

Instructions:

Pre heat oven to 350F degrees.

Combine flax meal and ¼ cup water, set aside to gel up while you prepare the rest of the ingredients.

Combine dry ingredients including walnuts. In a separate bowl combine wet ingredients, almond milk, maple syrup and vanilla extract.

Shred apples and carrots and add them to the dry ingredients, toss to combine.

Add wet to dry and stir until combined, be careful not to over stir. Add more almond milk if needed.

Add the mixture to paper lined muffin tins, filling almost to the top. Bake for about 20 minutes and test with a knife to make sure they are done. Recipe makes about 14 muffins. Enjoy!