Looking for an alternative to breakfast in muffin form? Try these Carrot Apple Walnut Muffins. Loaded with grated apple and carrot they tick the healthy box, and get your morning started off on the right track.
I have learned that when baking gluten free, if you bake something everyone raves about, make it again, then make it again slightly differently. You could use this recipe and swap the blueberries for strawberries, or maybe create an apple cinnamon version.
With just 3 ingredients, which I usually have on hand, these will be in my cookie rotation for years to come. They are slightly crunchy on the outside and satisfyingly chewy on the inside – I think best described they are the Italian cousin of a French Macaron.
These would be fabulous as a breakfast cookie, loaded with oats, currants, coconut flour and coconut flakes for extra protein, and not too much added sugar.
These Triple Coconut Breakfast Muffins certainly did the trick. Loaded with protein, and not too much sugar, they are a perfect quick grab-and-go choice. And, any excuse to use up some of the expensive coconut flour languishing in the pantry is always welcome.
Trying to get more veggies into your family's diet? Winter squash - think butternut, acorn and hubbard - is delicious in a batch of muffins.
Country Harvest Canadian Rustic Bean Bread is made with 100% Canadian pulses, grown in Western Canada - a blend of chickpeas, beans, lentils and peas. It makes a healthy base for a veggie sandwich!
Sprinkle-coated sugar cookies are easy and quick to make when you need festively decorated cookies fast!
Apples and cheese make a classic pie combo – they also pair well in a not-too-sweet muffin that’s perfect for grabbing on your way out the door.
A new cookbook by Katie Webster celebrates pure maple syrup in the most delicious ways.