Cranberry Orange Muffins

Cranberry Orange Muffins are often more cupcake than muffin – sweet, heavy and dessert like. These are light in texture and the tartness of the berries pop through. Having said that, if one was to apply a little frosting they could pass for a cupcake easy enough 😉


Cranberry Orange Muffins


  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 1½ cups orange juice
  • ¼ cup sunflower oil
  • 1½ tsp Ener-G Egg Replacer
  • 2 Tbsp warm water
  • 1 cup cranberries, halved


Preheat oven to 400°, line 18 muffin cups with premium liners.

In a large bowl whisk together flour, sugar, baking powder, baking soda and salt, set aside.

Stir Ener-G into warm water in a mixing bowl, let sit for a few minutes, whisk again. Add in orange juice and oil.

Pour over dry ingredients, stir until just combined. Fold in cranberries gently.

Divide equally among the cups, about ¾ full. Bake for 15 to 20 minutes, until golden on top and a toothpick comes out clean in center.

Let rest for 5 minutes, transfer to a cooling rack.

Makes about 1½ dozen muffins.


You can use fresh or frozen cranberries, if using frozen cut while frozen – let rest on a plate to thaw a bit while you mix up the batter.

The muffins freeze well once cooled. Store in a gallon freezer bag.

Slow Cooked Coconut and Apple Oatmeal

I had always wondered how it would be to cook with a Sous Vide machine, and at IFBC this year, I was able to see them in action – and taste the results. The thing is, when you mention sous vide cooking, meat comes to mind for many, since that is what is often prepared in it (and if you eat meat, it is an amazing way to cook it).


I first played with the machine, using the pouches that come with it, but I wanted to do more with recipes containing liquid. The pouches that are vacuum sealed don’t work with liquid ingredients for sealing. Sous Vide Supreme does carry zip pouch bags, but I wondered….why not just use mason jars instead? That is something I always have plenty of on hand! The mason jars I found worked even better (more about this in another recipe coming soon!) than the pouches.


A plant-based breakfast, ready to eat as soon as I wake up? Even better…..

When you take the lid off, the apples and cinnamon are at the top, wafting into your taste buds.


Slow Cooked Coconut and Apple Oatmeal



Take 4 clean pint canning jars of the same size, with bands and lids. Divide each ingredient between the jars, layering in order (½ cup oats, 1 Tbsp sugar, ½ tsp cinnamon, 1/8 tsp salt and ¼ cup apples), slowly add into each jar 1½ cups of the coconut milk, let settle, then stir gently. Place a lid on each jar and seal tightly with a band.

Fill your sous vide machine to the minimum fill line with water, making sure the perforated grill bottom is in place. and set for 155°. While water is heating, add in the jars. Scoop out water as needed, until the water is just at the bands (make sure it doesn’t cover the tops of the jars). Place lid on machine, let cook for 10 hours.

Remove jars carefully (a canning jar lifter works well), setting on a dry kitchen towel. Open each jar and stir well before serving. If you are saving some for later, place in refrigerator without lid on, cover when chilled fully. To reheat, microwave in jar, or in a microwave safe bowl for a minute, stirring and continuing to heat in 30 second bursts until hot.

Serves 4 to 8, depending on appetite size.


On mason jars: use American made ones such as Ball® and Kerr®, for best results. Don’t reuse glass jars from commercial food items. Pick jar sizes that match the volume of your food – you don’t want extra air space, as that can lead to floating jars, a pint jar works perfectly for this recipe. We used Ball® Elite jars, I just love the look of them!

When using dried apples, avoid using ones with sulfites or preservatives. Yes, they soft and easy to chew out of the bag, home dried ones though have a sweet and tart flavor you will never get commercially.

When using pouches, the water is heated first, then the bags are added. When using glass, it is best to let it warm up a bit, then add the jars, while it continues to heat up – you don’t want to shock the glass if your ingredients are too cold inside.

This recipe can be prepared in the zip bags as well, follow the standard directions for removing air from bags before sealing and use the universal pouch rack to hold the bags up. Process for same time and temperature as above.

Sweetener note: brown sugar can be used instead of coconut sugar. Coconut sugar isn’t very “sweet”, if you are used to a sweeter taste, you may want to drizzle on some pure maple syrup before serving.

FTC Disclosure: We were provided with a Sous Vide Supreme Demi machine to develop recipes in.

Oats Gone Wild: Apple & Banana Baked Oatmeal

Have you checked out Oats Gone Wild?


We really love oats for breakfast, be it in granola or in baked oatmeal. The boys especially love baked oatmeal, especially if dress it up a bit – breakfast cupcakes or cookies is always a hit (and you can cut baked oatmeal like this with cookie cutters). This baked oatmeal was a hit with us, the first time I made it, with egg white (2 of them), later on I made it plant-based with flaxseed meal instead.


Apple & Banana Baked Oatmeal


  • 2½ cups old-fashioned oats (gluten-free if needed)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • 3 crisp apples
  • 2 ripe bananas
  • 2 cups unsweetened coconut milk beverage
  • 2 Tbsp ground flaxseed meal
  • 4 Tbsp cool water
  • 2 Tbsp virgin coconut oil, melted


Preheat the oven to 375°, lightly oil a 9×13″ glass baking dish.

Stir the oats through salt together, set aside. Slice the bananas into thin discs, line the bottom of the dish with them, sprinkle half of the oat mixture on top.

Peel and core two of the apples, chop them finely. Sprinkle half over the top of the oats, add the remaining oat mixture on top and then the other half of the apples.

Whisk the liquid ingredients together, let stand for 5 minutes, whisk well, gently pour over the oats.

Peel the remaining apple and core, thinly slice. Top the oats with the apple in a decorative patter.

Bake for 35 to 45 minutes, until light golden brown on the edges and the center is set.

Serve warm or cool and refrigerate. To reheat, microwave for a minute on high. Stores for 3-4 days for easy breakfast time.

Serves 4 to 8, depending on appetite.

Sunflower Granola


My beautiful sunflower plants…well, a few weeks back. Now they are hanging over, bursting with seeds – which the squirrels and birds are happily noshing on. Which I am OK with :) I grew them for them, something to tide them over for the cold winter coming.

On the other hand, I can make this granola for Kirk nearly anytime!

Sunflower Granola


  • 5 cups old-fashioned oats
  • 1½ cups raw sunflower seeds
  • ½ cup ground flaxseed meal
  • ½ cup dark brown sugar
  • ¼ cup pure maple syrup
  • ¼ cup raw honey
  • 2 Tbsp vegetable oil
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • 1 tsp pure vanilla extract


Preheat oven to 350°, lightly oil a large rimmed baking sheet.

Mix oats, sunflower seeds and flaxseed meal in a large mixing bowl.

Heat brown sugar, maple syrup, honey, oil, cinnamon, and salt in a small saucepan over medium-low, until melted.

Add in vanilla extract, pour over oat mixture, stir until fully mixed.

Spread on baking sheet, smoothing out.

Bake for about 25 minutes, stirring halfway through.

Let rest on a cooling rack until fully cool, stirring a few times to break up clumps. When cool, store in airtight containers.

Makes about 9 cups.

Apple Sunflower Granola

This is a bit of a two part recipe – the apples come first, then the granola. Fall is here – preserve all you can!


Dried Apples are incredibly easy to make, and so delicious to snack on. Especially if you use a “premium” apple such as a HoneyCrisp. The final product depends on what you put into it – a great apple makes an even tastier dried apple :-)


Apple Sunflower Granola


  • 3 cups rolled oats (gluten-free if needed)
  • 1 cup raw sunflower seeds, ground
  • 6 Tbsp sunflower oil
  • 6 Tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • ¼ tsp fine sea salt
  • 1 cup dried apples, chopped


Preheat oven to 300°.

Mix oil, maple syrup, cinnamon, and salt in a small bowl.

Put oats and sunflower seeds in a large mixing bowl, pour oil mixture over, stir to coat. Spread on a rimmed baking sheet.

Bake for 40 minutes, stirring halfway through.

Let cool fully on counter, stirring a few times, to break up granola. When cool, stir in apple pieces.

Store in an airtight container. Use within a week or two for best taste, especially in high humidity.

Makes about 5 cups.

Apple Muffins

Fall is coming – and I love it! The front yard and porch…well, I can’t help myself 😉


I was inspired to make this recipe from a recipe my son’s preschool makes for “birthday muffins”. I changed it a bit (you know me – I can’t leave it alone!) The end result is a moist muffin, that should one top with left over frosting, would pass for a cupcake 😉 But sans frosting is a healthy morning on-the-go breakfast. To say the boys liked these is an understatement. They ate EIGHT of them in one day!


Apple Muffins


  • 2¼ cups pastry flour
  • 1 Tbsp baking powder
  • 1 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1 cup raw honey
  • 1 cup unsweetened coconut milk beverage
  • ½ cup virgin coconut oil, melted
  • 2 Tbsp ground flaxseed meal
  • 6 Tbsp cool water
  • 2 tsp pure vanilla extract
  • 1 apple, cored and shredded (about 1 cup)


Preheat oven and line two 12-count muffin tins with premium liners (easy release foil interiors).

Sift dry ingredients together in a large mixing bowl. Whisk honey through vanilla together, let sit for 10 minutes, whisk well and add in apple.

Pour over dry, whisk until it comes together.

Divide equally between muffin cups, about 3-ish Tablespoons per cup.

Bake for 18 to 22 minutes, until a toothpick comes out clean in center and the muffins are a light golden color. Let cool on racks before removing.

Makes 24 muffins, freeze for quick breakfasts on the go.

FTC Disclaimer: We received complimentary products used in this recipe via King Arthur Flour, Sur La Table and IFBC.

7 Days of Granola Recipes

Granola is incredibly easy to make and if you live in a less humid area, it keeps well in sealed mason jars. Stir it into yogurt or top with milk for a quick and filling breakfast!


Lavender Granola


Maple Pecan Granola


Coconut Cranberry Granola


Maple Almond Cranberry Granola


Coconut-Cinnamon Granola


Almond & Raisin Granola


Double Berry & Grain Granola

Fruit and Oats Breakfast Pudding

The elegant A Taste of Washington: Favorite Recipes from the Evergreen State is the perfect book to have on a counter or coffee table – it will be sure to have friends and family looking through it. Although they might then demand you get cooking and make them the luscious dishes inside. Which wouldn’t be a bad thing – there are so many calling to me to try. And in a few weeks I am going to authoress Michele Morris book signing at the IFBC conference in Seattle to get my copy signed!


With 120 recipes, all photographed, from an eclectic set of chefs, restaurants, B&B’s and more – from all over Washington State, if you travel, you may well have experienced a few of these lovely places.

While there were so many choices, honestly I was attracted to the rustic and simple Fruit and Oats Breakfast Pudding on page 13. The recipe is for 2 servings, I doubled it so Kirk and I would have 2 breakfasts to enjoy. It called for almond milk, I swapped in coconut milk beverage so Alistaire could enjoy as well.


Fruit and Oats Breakfast Pudding (As adapted from page 13)


  • 2 cups old-fashioned oats (gluten-free if needed)
  • 8 tsp brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp fine sea salt
  • 1 cup diced apples (2 small apples, peeled and cored)
  • 1 cup dried cranberries
  • 2 cups unsweetened coconut milk beverage
  • 1 tsp pure vanilla extract
  • 4 tsp Earth Balance Buttery stick (or butter, for non-vegan)


Preheat the oven to 350°, lightly oil 4 10-ounce oven safe ramekins. Place on a baking sheet.

Combine the oats, brown sugar, cinnamon salt, apple and cranberries in a small bowl, mix well. Divide between ramekins.

Stir coconut milk and vanilla together, divided between the ramekins, pouring over the oats. Top each ramekin with a teaspoon each of the Buttery Stick, broken up.

Bake for 30 minutes. Serve warm, or chill for later breakfasts. Reheat for 1-2 minutes in the microwave.

Serves 4.

FTC Disclosure: We received an advance copy for review.

Baked Zucchini & Cherry Oatmeal (And A Giveaway!)

Having been gifted with a TON of zucchini in last week’s produce haul, I had to find things to make with it. One was a new take on our favorite vegan/plant-based friendly baked oatmeal. And…it uses my favorite coconut milk beverage, So Delicious.

The only bummer is that my Father In-Law took one look at the oatmeal and snubbed it, without even tasting it, that it was “that looks like it is too high in calories”. Yes, oats are “high” in calories. If you ate just them. Dry. On the other hand, oats are a super-food, full of amazing-ness that is great for your body. I’d rather enjoy this than a slice of toast. Which has little benefits. But whatever. Assuming just means you don’t get to partake in the delcious flavors of life.


Baked Zucchini & Cherry Oatmeal


  • 3 cups old-fashioned oats
  • ½ cup brown sugar, packed
  • ¾ cup Dried Cherries
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 cup unsweetened coconut milk
  • 3 Tbsp flaxseed meal + 9 Tbsp water
  • 2 4-ounce tubs unsweetened applesauce
  • 1 cup zucchini, grated
  • 2 tsp pure vanilla extract


Heat the oven to 350°, spray a 9×13″ glass baking dish with cooking spray.

In a large mixing bowl combine the oats through baking powder.

In a medium mixing bowl whisk the milk through vanilla together, pour over the dry and stir till mixed.

Scrape into the prepared baking dish and bake for 40 minutes.

Eat warm or let cool and chill in the refrigerator.

Reheat in the microwave uncovered for 1 to 2 minutes on high (it stores well for a couple of days for easy breakfasts).


I topped the oatmeal with 3 large stalks of chopped rhubarb + 1 cup pure maple syrup + a pinch of sea salt. Cook the rhubarb until tender and falling apart. Chill until cold, keeps for 4 to 5 days in refrigerator.

Serves 4.

Want more ideas for baked oatmeal? Check out my cookbook, Oats Gone Wild, on it. In both print, and on Kindle, half the recipes are baked oatmeal :)

Want To Enjoy So Delicious Yourself?

Two winners will be chosen, and each will get one VIP coupon for a free So Delicious product!

a Rafflecopter giveaway

Hazelnut Brittle Latte

Look what Kirk brought me home from his recent business trip to Asia:


He brings me back Starbucks mugs when he can, on trips. Alas, no Hong Kong this time – he didn’t have time and there was a bad typhoon nailing there. My favorite so far is Romania….but I love adding to my collection. Even if I use my Starbucks Mount Rainier mugs the most often for lattes:


I found an unopened bottle of hazelnut syrup when we moved, that I had tucked away. In the new house, I can put syrup bottles up where Alistaire cannot reach them, so once in a rare morning, Kirk and I can have a little hazelnut in our espresso.

Hazelnut Brittle Latte


  • 1 Tbsp hazelnut syrup
  • 1 Tbsp real caramel sauce
  • 2 shots espresso
  • Milk


Warm up espresso machine.

Add both syrups to a mug (I used a grande 16-ounce size mug). Steam milk to desired temperature (I aim for 160° and steam about 12 ounces full fat milk). Set aside.

Pull two shots of espresso.

Pour hot milk into mug, stirring syrup in. Slowly pour espresso shots down the center, stirring if desired.

Drizzle a bit more caramel sauce on top, if desired.

Makes 1 grande.

PS: Have you see The Natural Barista ebook by me? If you love lattes, you might like my ideas!

%d bloggers like this: