Chocolate banana oatmeal muffins. Don’t those just sound yummy?! But I suppose it’s hard to go wrong with a recipe that calls for cocoa powder and chocolate chips. Even better when it’s not horrible for you. ūüôā
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We don’t always eat gluten free¬†(<—- click there for a great list of gluten free recipes) but we have needed to on a few occasions. These muffins are a yummy treat the kids and I both enjoy (whether or not we are gluten free ūüôā ).
I don’t put much sweetener in my muffins and quick breads, but if your family is used to things pretty sweet just increase the sweetener a touch.
Because these chocolate banana oatmeal muffins are made with oat flour and rolled oats, the texture isn’t quite the same as traditional muffin. It is a cross between a muffin and baked oatmeal but they are quickly gobbled up by everyone in my house. They are great for breakfast or snack. Don’t tell my kids how healthy they are because they’ve even made an appearance for dessert.
They are also perfect freezer food. Cool completely after baking and freeze in a zipped storage bag. Thaw a short time and reheat slightly before eating. Yum!
I don’t like my muffins super big, (small size is slightly more kid friendly) so I make 12 regular muffins and 12 mini muffins. Use the longer baking times if you are making larger muffins.
Speaking of muffins, I have to share with you my favorite muffin pan. I discovered these last year and have fallen in love. Get this, I don’t need to grease the pans and¬†everything¬†has come out easily. I have the standard size and the mini pan.
Homemade bread. The entire house smells amazing throughout the baking process and by the time it’s done you are more than ready to devour the loaf. Thankfully, bread is one of the most budget friendly things you can make and, in my opinion, you can’t have too many varieties in your repertoire. This homemade french bread is definitely one you need.
French bread might sound intimidating, but it’s really quite easy. You’ll need to be home for a few hours to get the process done, but the hands on time is actually minimal. Your family will be excited you made the effort and ask for this bread again and again.
I love all things pumpkin. Well, except for pumpkin pie. But everything else, bring it on!
I have a Pinterest board all things pumpkin that I occasionally like to drool over. There are even some healthy recipes on it. For the most part, though, when pumpkin recipes come along they are loaded with sugar and not exactly health food. Those are good for desserts or a special occasion breakfast, but day to day, I hate to admit it, they probably shouldn’t be a part of my diet. (So sad.)
In an effort to get pumpkin into my day (and have a make ahead meal for breakfast) I put together these yummy oat flour pumpkin muffins with cranberries and chocolate chips.
That’s right, there’s no wheat in them at all and they have unrefined sweeteners (and not too much of it). I suppose, if you really wanted to, you could leave out the chocolate chips (or cranberries if you are my daughter. She thinks she doesn’t like them. Good thing my boy will eat them for her.) and they’ll be even healthier. Do so at your own risk. The chocolate is a yummy addition.
These can be made gluten and dairy free is you use appropriate milk, chocolate chips, and oats!
Preheat oven to 350 degrees (325 for a dark coated pan)
Combine oat flour, baking powder, soda, salt, and spices in a small bowls
In another bowl combine pumpkin, eggs, vanilla, oil, honey, coconut sugar, and milk. Mix well until smooth.
Gently stir oat mixture into the wet ingredients.
Fold in chocolate chips and cranberries.
Put batter into 12 greased muffin tins.
Bake for 18 minutes.
- I make my own oat flour using old fashioned rolled oats and blend them in the blender until a powder. - If you omit the chocolate chips, increase sweeteners. - I cut the amount of both sweeteners in half when making for our family! - Can use 2½ teaspoons pumpkin pie spice instead of the spices.
Cinnamon breadsticks. So good and easy I don’t know why I’ve never made them before. Every time (don’t worry, it wasn’t too often) we went out to a pizza buffet restaurant growing up they were one of my favorites and I ate entirely too many of them.
I recently recreated this recipes and you can go over to The Best Blog Recipes for the post. I want to try making them again using whole wheat flour and sucanat or coconut sugar on the top.
We are in the middle of a month of being wheat free. I’m surprised it hasn’t been harder because I LOVE good homemade bread. Probably the worst times is putting together these recipes that I made before we began. They make me hungry. This is one of those. Looking at the picture of these things is torture. You’ll have to make them and enjoy them for me.
Recently (well,¬†over a month ago now)¬†I decided I needed to try making Cinnamon Breadsticks myself. Surely it’s not that hard. I already had a killer dough recipe from my garlic breadsticks to start with. I’d just need to switch up the topping and change how I formed the dough a bit. We had a friend over for dinner – always the best way to test our new recipes. They were a home run! The adults enjoyed them as much as the three year old. Or almost as much. We had to cut my daughter off. She kept wanting more.
Almost every Friday night, you’ll find an oven blazing with a round baking stone heating up inside. Homemade pizzas were made weekly when I was growing up and we’ve continued the tradition.
Last week I shared some ways to make homemade pizza frugally¬†so that even if you are on a budget you’ll still be able to enjoy pizza night and my sauce recipe is here. Today I have my crust recipe and baking instructions for you!
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My number one tip for a successful homemade pizza: A baking stone! We have a 15 inch round stone from Pampered Chef. It has become well seasoned over the years and¬†is well worth the investment.¬†
My second tip: Don’t roll all of the air bubbles out of the dough. I use a combination of stretching, tossing, and rolling.¬†I like to use my mini pizza and pastry roller¬†(one similar to this).
My third tip: Preheat the oven and the stone. Give it longer than when your oven says it’s ready. You want the stone good and hot.
My fourth tip: Use a high temperature. I turn the oven to 475 degrees.
I know crust thickness is somewhat a personal preference. This crust recipe fits a 15 inch stone. If you like super thin and crispy, cut the flour back to 2 cups. If you like your crust thicker, increase it to 2 3/4 cups. Don’t forget, this means the water amounts will change as well. Gradually add the water to the flour until you come up with the right dough consistency. The first time you make this, it will be a little bit of a guessing game. Simply tweak it the next time to your family’s preference.
I prefer to let this dough rise for several hours but when I’ve been in a rush I’ve made and used it after a short 15-30 minute resting period and it was still good.
We’ve also used part whole wheat flour and all whole wheat flour. This will change the texture slightly and you’ll end up using more water.
I love breads. Naan might top the list for me. This stuff is good. I’ve been known on multiple occasion to go to an Indian restaurant and only order naan. On vacation one year, I saw in Indian option in a mall food court. Of course, I had to order naan. I don’t think the poor man could handle the thought of us sitting there eating plain naan and sent out a bowl of chicken curry as well.
This is when it’s cooked in a skillet.
My naan isn’t going to be completely authentic¬†(no tandoor oven in my house), but we enjoy it just the same! If you’ve never tried it, I hope you make this recipe and even stop in an Indian restaurant and give it a try the next time you are near one.
Naan tastes fabulous with my Butter Chicken¬†recipe, as a wrap for a sandwich (I have a recipe next week for an Indian Spicy Chicken Sandwich), or even plain. Use the leftovers to make naan pizza the next night.
You can make this plain or add some garlic and make it even yummier.
Garlic breadsticks are amazing! We found this recipe in a magazine that’s no longer in print many years ago and they have become a family favorite. I’ve brought them to serve with supper with friends and they all love them as well.
Shape them as thick, thin, short or long as you’d like. It’s a great project to get the kids involved on. My daughter loves rolling snakes and shaping dough anytime we make something with yeast.
In the winter when my house is cool, I always allow for longer raising times or place in a warm location.