You’d never know it now, but baking didn’t use to be my thing. I loved to eat the delicious creations coming out of my Mother and Grandmother’s kitchen, but wasn’t interested in making my own until my early twenties when my Naturopath tested me for food allergies and wheat came up with a big red flag. My Mom and I scoured the local grocery stores for any kind of wheat free bread that didn’t look or taste like a doorstop, however, there simply wasn’t anything out there.
I often envy those “meal planner moms” who have the week’s dinner all mapped out by Sunday. I’ve tried that route a few times, and even made it my New Year’s resolution last year, but for whatever reason, meal planning just never sticks. The times that I did meal plan, I’ll admit – it was really great! I shopped with a detailed, meals-for-the-week ingredient list, and felt organised once dinner rolled around. But unfortunately, meal planning only ever lasts a week or two in our house. All of the other 50 weeks a year consist of last-minute dinner ideas, inspired by whatever…
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This post has been sponsored by Anita’s Organic Mill. I received some product in exchange for this post, however, all opinions are my own and I would never promote a product that I wouldn’t use myself! Actually, I have been using Anita’s Flours for years 🙂 Today’s post is inspired by my four-year-old, Scarlett. For whatever reason, when she woke up this morning, she was determined to make muffins! So, at 8 am, we pre-heated the oven, and the three of us got busy making Morning Glory Muffins with Sprouted Spelt Flour! I really enjoy cooking with my kiddos. By doing…
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As I recover from labour and spend time bonding and cuddling with my new baby, Sophie, from Accidental Artisan, is sharing with you her delicious and nostalgic recipe for Apple Sponge Cake made with Spelt Flour! Doesn’t it look amazing?! I may have squealed a little when Carly asked me to write a guest blog post for Modern Hippie Housewife. I knew exactly what recipe I wanted to share: this delightfully fancy looking but oh so simple apple cake. This is a recipe that my Mom has been making since she was in her twenties thanks to this much loved…
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When you think about pumpkin, what comes to mind? Pumpkin pie? Pumpkin spiced lattes? Most likely something sweet, and dessert affiliated, right? This year, I’m trying to think outside the pumpkin-box. I’m thinking pumpkin-spiced lip gloss, and savory, pumpkin dinner rolls to accompanying my Thanksgiving dinner! You can find my recipe for these light, fluffy, perfectly moist and chewy, 100% Whole Wheat Pumpkin Dinner Rolls, HERE, on Naturally Loriel.
I definitely don’t enjoy baking like I do cooking, but whenever I have extra zucchini or ripe bananas lingering around (or in this case, both) I’m forced to get out my mixing bowls and preheat the oven. This time though, I’m glad, because this zucchini, blueberry and banana bread is so moist and delicious that I can’t wait to make it again! It is SO good! Loaf #1 didn’t even see the next day, and my husband and daughter have full belly’s 🙂 That’s a good sign right there!
Peanut butter. Banana. Cookie. Awesome trio, right? I’m not lying here, folks, these Peanut Butter and Banana Cookies are The BEST! And better yet, they’re sugar-free, gluten-free and SO flippin’ easy to whip up! How can this even be possible? I just don’t know…but it is!
Even before I made sourdough bread, I made rosemary and cheese sourdough crackers. They were an instant hit with my family, and I have proud memories of making them for the first time, knowing that they were replacing our regular store bought brands. I made these crackers in what I like to call “phase 2” of my cleaner, greener living journey – the pillaging the pantry of all processed and preservative-filled foods phase (“phase 1” was ridding the house of toxic chemicals and cleaners.)
Tis’ the season for pumpkin flavored food and beverages, and this year, I’m jumping on the band-wagon and spicing up (literally) my “Better-Than-a-Muffin Muffins” recipe. In the spirit of the season, I present to you “Better-Than-a-Muffin Muffins Maple Pumpkin Muffins,” a.k.a Maple Pumpkin “Muffins” 🙂 Why is “muffins” in quotations? Because I struggle to call these guys muffins. They’re more like pumpkin-pie-meets-a-muffin-meets-a-pancake…in the shape of a muffin. Crazy, I know, but until I create an entirely new name for them, they’re “muffins.”
When in doubt, make pizza. That’s our moto! Okay, not really, but it should be. We eat A LOT of homemade, sourdough pizza – at least one per week. It’s an easy go-to dinner, and a great way to use your sourdough starter that’s been building up! Best of all, there’s no such thing as pizza-rules! Make it however you like, with whatever you have! Heck, I’m sure a pickle and tuna pizza would even be good, most people have those ingredients on hand–like a big, tuna melt… yummm big tuna melt (can you tell I’m starving as I write…
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