Cinnamon Buns

Quick Cinnamon Buns with Buttermilk Icing
(Americas Test Kitchen Recipe)

**Melted butter is used in the filling and the dough and to grease the pan. Melt 8 Tbsp of butter ahead of time to make it easier.
Just measure out of the full amount.**


1 tablespoons unsalted butter, melted

Filling:

• 3/4 cup dark brown sugar, packed
• 1/4 C granulated sugar
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter melted and cooled

Dough:

• 2 1/2cups unbleached all-purpose flour (plus more for dusting work surface)
• 2 Tbsp granulated sugar
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/4 cups low fat buttermilk
• 6 tablespoons unsalted butter, melted and cooled

Glaze:

2 tablespoons cream cheese
2 tablespoons low fat buttermilk
3/4 cup confectioners' sugar


Adjust oven rack to middle position and preheat oven to 425 degrees. Brush a 9-inch square cake pan with one tablespoon butter.

1. Filling: Combine the brown sugar,  granulated sugar, cinnamon, cloves and salt in a small bowl. Add one tablespoon melted butter and stir with a fork or fingers until the mixture resembles wet sand. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add 3 tablespoons of the melted butter and buttermilk to the dry ingredients and stir with a wooden spoon until the liquid is absorbed (the dough will be sticky and look shaggy), about 30 seconds. Transfer the dough to a lightly floured work surface. Knead, lightly dusting more flour as necessary, until just smooth and no longer shaggy, about 30 seconds.
3. Lightly dust the surface again. Pat the dough into a small rectangle, then roll into a 12-inch x 9-inch rectangle, dusting more flour sparingly if necessary so the dough doesn't stick to the rolling pin. Brush the dough with 1 tablespoon of melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Using your hand, press the filling firmly into the dough. Starting at the long side, roll the dough, pressing lightly, to form a tight log. (If the dough sticks to the surface, use a sharp knife or dough scraper to release it.) Pinch the seam to seal. Roll the log seam-side down and, using a serrated knife, cut it evenly into 9 pieces. Turn the pieces over on their flat sides, and slightly flatten each piece with your hand to seal the open edges and keep the filling in place. Place the rolls in prepared pan and brush with remaining tablespoon of butter. Bake until the edges are golden brown, 20-25 minutes.
4. Meanwhile, make the glaze. In a medium bowl, whisk together the cream cheese and buttermilk until thick and smooth (the mixture will look like cottage cheese at first). Sift in confectioners' sugar and whisk until smooth glaze forms.
5. Let cool 5 minutes, slide buns onto a plate.
6. Drizzle the glaze evenly over the buns. 

Turkey Sliders with Curried Guacamole

Turkey Sliders
(Spilling the Beans Cookbook)

1 C cooked chickpeas, 19 oz can, rinsed and drained
1/8 tsp rosemary
1/8 tsp thyme
pinch fennel
1/2-1 lb ground turkey
1 large egg
1/4 C dried bread crumbs or panko
2 cloves garlic, minced
1 Tbsp chopped fresh parsley
2 Tbsp Parmesan cheese, grated
1 green onion, minced
pinch cayenne
1/4 tsp salt
pepper

Tomato, slider buns, curried guacamole (recipe below)


Coarsely mash the chickpeas, not to a paste.
Crush the herbs between your fingers or with a mortar pestle.
Combine all ingredients in a bowl with your hands.

Make into patties, 2 1/2 inches by 3/4 inches.

Fry in some olive oil in batches in a frying pan.

Serve on buns with tomato slices and curried guacamole, ketchup, mustard or lettuce.

Curried Guacamole
(Super Natural Everyday Cookbook)

2 ripe avocados
2 tsp fresh lemon juice
scant 1/2 tsp fine salt
1/2 C coarsely chopped cilantro, optional
1 Tbsp butter or EV coconut oil
1 tsp mustard seeds
1 small yellow onion, minced
1-2 cloves garlic, minced
1 tsp curry powder
1 pinch chili flakes

Mash peeled avocados in a bowl, add lemon juice, salt and most of the cilantro, if using.
Set aside.
Heat butter or coconut oil in a skillet over med-high heat. When hot, add mustard seeds.  Keep a lid handy if for when the seeds start to pop.  After a minute, add onion and saute about 3 minutes or until onions are translucent.  Stir in garlic, curry powder and chili.
Count to 10 and remove from heat.

Stir into avocado mixture and top with remaining cilantro.
Serve warm on top of burgers or with chips or pitas.

Five Banana Muffins

I like winter.

I love wearing my tuque.

I enjoy shoveling early in the morning before it's light out.

But, for some reason, I enjoy seeing the bright sun on our faces and warmth of this picture right now.

Also, in this picture, we are drinking great coffee which goes great with these muffins.

If you frequently have bananas that are overripe, this recipe a great way to use them up.

I cut it out of a newspaper at least ten years ago and it is still my go to banana muffin.

You, kind of, can't make a mistake with these.

I have morphed these in so many ways and they always turn out.  Try adding espresso powder, coconut, pecans, nutmeg or even substitute pumpkin puree for some of the banana.

The recipe calls for a small amount of sugar but I always leave it out because I think the bananas make them sweet enough.

Five Banana Muffins

(yields 24 muffins)

2 C AP flour (or a combo of 1 C whole wheat or spelt and 1 C AP)

1/4 C sugar (optional)

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon (optional)

pinch of salt

1/2-1 C chocolate chips (or nuts)

5 bananas, mashed

1/2 C butter, melted

1/4-1/2 C yogurt, buttermilk or sour cream

2 large eggs

Preheat oven to 350.

Line muffin tin with papers or grease.

In a large bowl (or stand mixer) combine bananas, butter, yogurt and eggs.  

Add chocolate.

In another bowl, whisk flour, sugar, baking powder, baking soda and salt.

Add to flour mixture to banana mixture.

Stir gently without over mixing.

Pour into muffin cups.  I fill them about half full and that usually makes 24 muffins.

Bake 18 mins

 or until toothpick insterted into the centre of a muffin comes out clean.

(You can also make this into a loaf but increase baking time to 50 mins.)

Banana Blueberry Coconut Muffins

I have been eaten out of house and muffin.

Somehow, we've managed to eat 24 muffins in the last 24 hours.

So, I found my self making muffins again this afternoon.

Today's muffins needed to have banana in them because of an over ripe bunch I had to use up.

These are much less sweet than yesterday's Blueberry Lemon Muffins and use whole wheat flour.

Originally, this recipe calls for coconut oil but melted butter works too.

By all means, use coconut oil, if you can, it will give them even more rich coconut flavour.

If you double the recipe, like I did, you will get 24 muffins or 12 large and 24 mini. (Reduce heat to 325 and cook for 15 minutes for mini muffins.)


Banana Blueberry Coconut Muffins
(adapted slightly from cookieandkate.com)


3/4 cup whole wheat pastry flour
1/2 cup whole wheat flour (I used rye)
1 1/2 teaspoons baking powder
zest of 1/2 lemon
1/2 cup virgin coconut oil or butter, melted
1 cup ripe banana, mashed
1/4 cup honey
1 large egg, preferably at room temperature
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
3/4 cup unsweetened shredded coconut, divided
1 tablespoon turbinado (raw) sugar

Preheat oven to 375 F.

Grease a muffin tin or line the tin with muffin liners (I also spray liners with no stick spray).

In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup shredded coconut.

In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and vanilla.

Pour the wet ingredients into the dry ingredients and stir until just combined.
Stir in berries.

Divide batter among prepared muffin cups, then sprinkle the muffin tops with the remaining 1/4 cup coconut (about 1 to 2 teaspoons each). Top with a very light sprinkle of raw sugar.

Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.

Mini Blueberry Lemon Crunch Muffins

If you're wondering whether these muffins are good or not...

Check out Jimmy's face.

This is how he looks when he's really enjoying food.

The whole family loves these.

These are ridiculously fast and easy to make and they'll only dirty one bowl.

Mini Blueberry Lemon Crunch Muffins

adapted slightly from allrecipes.com

Makes 24 mini or 12 large

1 1/2 cups all-purpose flour (I used a combo of AP and whole wheat pastry flour)

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder
1 lemon, zested

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries, wild works best because they're smaller

1/4 cup white sugar

2 Tbsp cup all-purpose flour

2 Tbsp butter, cubed

3/4 teaspoons ground cinnamon

Preheat oven to 350F.

Grease mini muffin cups or line with muffin liners.

Mix flour, sugar, salt, baking powder and zest.

Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. 

Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. 

Work together with finger tips, and sprinkle over muffins before baking.

Bake 15-20 minutes for mini and 20-25 for large muffins, or until done.

Banana Almond Espresso Delight

This morning I felt like a blender juice and a coffee and this is what I came up with.

It's almost as good as having a delicious pastry and a coffee.

Jim has a banana with peanut butter on it every morning so I can't wait for him to try this.

He'll love it.

Banana Almond Espresso Juice
(adapted from Loveandlemons.com)

1/2 - 3/4 C chocolate almond milk
1 frozen banana (I chopped up and froze a few bananas the night before)
1/4 C almond butter
dash of cinnamon
1/2 tsp instant espresso powder

handful of ice (optional)

Blend all ingredients together.

Spinach Hummus with Apple Slices

My mother-in-law makes delicious apple-hummus wraps.

I frequently make them for myself for lunch.

Spread a wrap with hummus, top with shredded carrots, spinach and apple, then wrap it up tight.

Today I did a variation on that.

I added lots of spinach to my usual hummus recipe and used it as a dip for all the other components.

Add a apple, orange, blueberry and spinach juice and there's lunch.

Spinach Hummus with Apple and Carrot

1 796mls can chickpeas, drained and rinsed
1 lemon zested and juiced
1/4 C tahini
2 cloves minced garlic (optional)
4 Tbsp olive oil
1 tsp salt
pepper
2-3 large handfuls spinach
1/4-1/2 tsp cumin

Puree all ingredients in a blender or food processor.


Serve with sliced apple, sliced carrots and pita chips or crackers.

Guest Post by Clara Stowe: Granola Parfaits

Mom suggested that we make parfaits for our snack.

So, I started making mine.

When I was almost finished making mine, I started making one for Mom.

They tasted awesome!

Mom and I had to add more granola while we were eating them.

Now I'm going to tell you how to make them!

I hope you like them as much as we did.

~Clara

Fruit and Granola Yogurt Parfaits

~your favourite granola (For mine, I used a peanut butter granola that my mom makes for me.  For my mom's I used her granola with nuts and cherries.)
~your favourite yogurt (Mine: Strawberry Rhubarb. Mom's: Vanilla)
~sliced strawberries
~fresh and/or frozen blueberries
~strawberry or mint leaves for garnish

Fill about 1/3 of the jar with yogurt, then fill 1/3 of the jar with granola, then another 1/3 of the jar yogurt again.
Then put on your sliced strawberries. (Just do one layer of strawberries.)
Then do one layer of blueberries.
(I put a small circle of frozen blueberries on the top of mine.)
You use the yogurt like glue so everything stays.

Garnish.

White Bean Dip with Pita Chips

Lunch can be kind of a challenging meal.

The quick options are not usually the best or healthiest.

We eat our fare share of pasta salad and peanut butter sandwiches but no one ever complains about a sampler plate.

A sampler plate for us includes, cheese (cottage or cheddar), crackers or pita chips, fruit and veg slices and sometimes pieces of meat and a pickle.

For my sampler plate, I enjoy a dip for the vegetables and pita chips.

Today I made a really fast and easy navy bean dip because (much to my dismay) I had run out of chickpeas.

So many times I have found that it is when my pantry is dwindling and bare, I get the most daring* and make the most happy discoveries.
(*Yes, I guess changing up my usual hummus for a white bean dip is pretty daring for me.)

But now I really love white bean dip...who knows what I'm capable now that I'm willing to take these kinds of risks...

White Bean Dip with Pita Chips

1 19oz can navy or white kidney beans, drained and rinsed
2-3 Tbsp lemon juice
4 Tbsp Extra Virgin Olive Oil
1 Tbsp parsley flakes (or a handful of chopped fresh)
2-3 garlic cloves
salt and pepper
4 whole wheat pitas (I used greek)
olive oil
1 tsp dried oregano
salt and pepper

Set oven to 400.
Puree beans, lemon juice, oil, parsley, and garlic in a blender or food processor.
Taste and season to your liking.

Chop each pita into 8 wedges, toss with a couple tablespoons of oil.
Place in a layer on a baking sheet and sprinkle with salt, pepper and oregano.
Bake for 8-10 mins.
Serve pitas warm with the dip.

My new fave: Apple Chips

I remember eating apple chips as a kid but I haven't seen them or eaten them in years.

Today I was looking up a recipe for cough syrup and stumbled on this recipe from Mama Earth Organics.

I made them and then ate the whole batch.  They were just so good.

For me, it was the right combination of crunchy, sweet and slightly sour.

If you like apple chips, try these.

They're easy and delicious.

Apple Chips

2 crisp apples (I used Fuji)
1 tsp cinnamon

Thinly slice apples lengthwise removing any hard core or seeds.
Layer on apple slices in a single layer a sheet pan lined with parchment paper.
Sprinkle apples with cinnamon.
Bake at 250 for 1 1/2 hours flipping ever half hour to dry them out.
Allow to cool and crisp up for a few minutes.
(Honestly next time I will quadruple this because it was just enough for me to have a snack.)

Whipped Lemon Dill Cream Cheese

The other day, Renee and I bought some amazing bagels and whipped up a batch of this amazing cream cheese to go with.

I was thinking dill and she was thinking lemon, so we did both.

It was so good.

We toasted the bagels, loaded them with the lemon dill cream cheese and topped that with slices of smoked salmon and cucumber.

Whipped Lemon Dill Cream Cheese

1 8oz package of Cream Cheese (We used Philly)
2 tsp dried dill (or 2 Tbsp fresh dill)
1 lemon, zested and juiced (2Tbsp juice)

Whip all ingredients in a food processor or stand mixer or use and hand held mixer.

Key Lime Yogurt

I've been noticing tons of Greek Yogurt in the grocery stores lately.

When I was first married, I used to buy regular, plain yogurt, strain it through cheese cloth for a day to get the liquid out and then add a bit of sugar and some lime juice and zest. (Serve that on some grilled peach halves, it's amazing.)

I stopped doing that pretty soon after I started because it took up precious space in my fridge and took way too long for me.

Greek Yogurt is thick on its own and that's what I love about it.

I've started making my Key Lime Yogurt again since discovering Greek Yogurt.

It is so good as a dip for fruit, sprinkled with granola or on its own.

Here's how I do it.

Key Lime Yogurt
*I tell you to use sugar here but I've also done it sugar free and drizzled individual servings with a bit of honey. I love it that way too.

1 tub Greek Style, Plain yogurt (500g)
2-3 Tbsp sugar (*optional)
zest of a lime (about 1 Tbsp)
1-2 Tbsp lime juice

Open the yogurt container and mix all ingredients together in the tub.

Sweet Potato Chili and Buttermilk Cornbread

There are seasonally correct things to be doing right now on this late spring eve.

... hanging clothes on the line to dry

...watching the kids play in the yard 

...preparing and planting a garden

...fertilizing the lawn

Eating chili and cornbread for dinner, though not compellingly springlike, used up what I had in the fridge, was cheap and something everyone loved to gobble up.

That kind of dinner, friend, is always in season.

Sweet Potato Chili and Cornbread

(Spilling the Beans by Julie VanRosendaal and Sue Duncan)

Canola or Olive Oil

1 med onion, small dice

1 red pepper seeded and diced

4 cloves garlic, minced

1 med sweet potato, peeled and cut in 1/2 inch dice

28 oz can diced tomatoes

1 19 oz can black beans (I used navy beans)

1 19 oz can red kidney beans

1 1/2 c chicken stock or 1 bottle of stout 

1 Tbsp chili powder

1/2 tsp chipotle chili powder (optional)

1 Tbsp maple syrup or brown sugar

1 lime juiced

2 tsp cumin

1/2 tsp salt

In a large, heavy pot, heat oil over med-high heat.

Add red pepper and onion.   After about 5-8 minutes, add garlic.

Cook another minute.

Add sweet potato, tomatoes, beans, stock, chili powder, maple syrup, lime juice, cumin and salt.

Bring to a boil and then reduce to a simmer.

Simmer chili at leas 30 mins.  Serve hot with cornbread.

Buttermilk Cornbread

1/2 cup canola or olive oil (I have used melted butter here too and it's great)

2 eggs

1 1/4 cups buttermilk

1/2 C yellow cornmeal

3/4 C whole wheat pastry flour

3/4 C AP flour

scant 1/3 C sugar

1 Tbsp baking powder

1/2 tsp salt

Preheat oven to 350.

Grease a 9 inch square baking dish.

In a large bowl, whisk together oil, eggs, and buttermilk.

Add cornmeal, flours, sugar, baking powder, and salt.

Whisk well.

Pour into pan.

Bake for 20-30 mins or until golden and a tester comes  out clean.

Cinnamon Crunch Raspberry Muffins

We had a visit from good friends yesterday. What a treat.

Clara and I thought it would be fun to make some pretty, raspberry studded, strusel topped muffins.

After a lot of Twister playing, tree climbing, dress up and chatter we all ate the muffins.

The kids loved them and because the recipe makes a lot, we all ate several.

Cinnamon Crunch Raspberry Muffins

(dairygoodness.ca)

Yield: 24 muffins

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour (I used spelt flour)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2/3 cup packed brown sugar

1 egg

1 1/2 cups milk

1/4 cup butter (I used olive oil)

2 tbsp freshly squeezed lemon juice

2 tsp vanilla extract

2 cups fresh raspberries

1/3 cup packed brown sugar

1/3 cup rolled oats or spelt flakes

1 tsp ground cinnamon

1 tbsp freshly squeezed lemon juice or orange juice

Preheat oven to 375 °Butter 12 nonstick muffin pans or line with paper liners.

In a bowl, combine sugar, oats, cinnamon and lemon juice; set aside.

In a large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda and salt.

In another bowl, whisk together sugar, egg, milk, butter, lemon juice and vanilla extract. Pour over dry ingredients and sprinkle with raspberries; stir just until moistened.

Spoon into prepared muffin pan, smoothing tops; sprinkle evenly with topping. Bake for 20-25 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.

Peanut Butter Cracker Jacks

Clara has been asking for Cracker Jacks.

And, since today is Family Day, I thought it would be a great time to try and make some.

I tried to make ours a little healthier than the stuff in the red box.

This recipe makes a ton and takes no time to make.

We used our trusty Whirley Pop popcorn maker but microwave popcorn would work too.

Clara requested peanut, marshmallows and honey in her corn and I think it is a swell combo.

We scooped ourselves a large bowl if it and settled in to listen to The Railway Children on Librivox.org.

Peanut Butter Marshmallow Cracker Jacks

(adapted from thekitchn.com)

15-20 Cups popped corn (about 1 cup unpopped kernals)

salt

1/2C honey

1/4C brown sugar

1/2C unsweetened natural peanut butter (if youre using a sweetened PB here just dont add any brown sugar)

1/2 tsp vanilla

1 C micro marshmallows

1 C peanuts

Pop corn.

Pick through and try to remove all un-popped kernals.

Pour popcorn into a huge bowl, salt popped corn to taste, add marshmallows and peanuts.

In a small pot, over med heat, stir together honey and brown sugar. Bring to a boil and simmer a few minutes to dissolve sugar. Stir in peanut butter and vanilla until well combined.

Pour honey mixture over popcorn and stir to combine.

Spread mixture out on a large cookie sheet and bake at 200* for about 10 minutes or so.

Eat warm if you want to....we sure did.

Peanut Butter-Cereal Balls

I could say I make these for the kids...but to be true...I make these for Jim and I. (We let Jibs and Clara have a few.)

Jim made these at home when he was a kid and I was introduced to them on a visit to his family's home years ago.

You have to love peanut butter to love these, we do...and we love these balls!

Cereal, honey, peanut butter, and some chocolate or raisins rolled into a ball.

Peanut Butter Cereal Balls

1 cup honey

3 cups peanut butter (I used crunchy)

1 1/2 cups rice krispies

1/3 cup applesauce

1 cups coconut

1 1/2 cups crushed cereal (I used Cheerios)

1/3 cup chocolate chips

1/3 cup golden raisins

5-8 tablespoons powdered milk

1-2 cups crushed shredded wheat (or mini-wheat cereal)

Mix all but last two ingredients and mix until well combined.

Add powdered milk. Mix.

Form into smallish balls and roll in crushed wheat cereal. Refrigerate or freeze.

I like mine frozen, Jim likes his refrigerated.

Banana Man has Quite an Appetite and Loves this Loaf

I laughed this morning as I found a piece of playdough on the floor that had been rolled up with a bit of parma ham and a few tomato seeds because I knew it had to have been my Jibs...Playing is good, eating is better.

The boy loves to eat. He gets very excited when he sees me in the kitchen. "Oh, look...Wow." He says. Quite often he outeats his big sister and occasionally even the Mama.

If you happened to read the birthday post, you will know that he loves and starts each day with a banana. I have tried probably dozens of recipes with bananas in them and so far this is one of my favourite and also one of the easiest. The other thing that I love about this one is the quantity of bananas in it. If you have an abundance of bananas that have past their prime (which never happens around here) or, if you are like me, and you buy them on the reduced rack already soft and speckled then freeze them for later, try this recipe out.

Try it plain or with a few little extras such as rum infused raisins, figs, nuts or chocolate.

Banana Bread with Options

1C plus 2T AP Flour

2t baking powder

1/2t baking soda

1/2t salt

1/2C sweet butter, melted

1/2C, scant, sugar

2 eggs

4 bananas, very ripe, mashed

1t vanilla

Good things to have on hand: 1/4C walnuts or pecans, 1/3C chopped figs, 1/2C Choco-chips, 1/3C raisins, 3oz dark rum, 2T cocoa powder.

9x5inch loaf pan, greased

------------------------------------

Preheat oven to 325*.

Put flour, baking powder, soda and salt in a medium bowl and mix.

In a large bowl mix sugar and butter, then add eggs one at a time beating between additions. Add mashed banana, vanilla and stir well.

Add flour mixture in thirds mixing well with each installment.

Scrape into loaf pan and bake 1-1/4hrs.

Cool. Slice it up.

When to add the extras:

Rummy Raisin Bread: Bring rum to a boil, soak raisins in rum for up to an hour if possible. Drain raisins and stir into the batter with the mashed banana.

Chocolate: Sub in 2T cocoa powder for 2T flour, stir Chocolate chips with banana mash.

Nut: Stir in nuts and figs with the banana mash.

Harvest Crunch

I'm quite sure I did not make enough of this perfectly crunchy, slightly salty, sort of sweet, snack. If you still have time, run to the bulk barn, grab some nuts and seeds, throw them in a bowl with butter, maple and some spices and you too will have a very harvest-crunchy kind of snack. And, if you're able, double it.

Harvest Crunch

Adapted from Moosewood Restaurant Celebrates

2T butter/olive oil

3T Maple syrup

1/2C pine nuts

1/2C chopped hazelnuts

1/2C halved almonds

1/2C raw pumpkin seeds

1/2C raw sunflower seeds

2T Brown sugar

1/2t kosher salt

1/4t paprika

1/8t cayenne

Heat oven to 350.

Melt butter and maple syrup together over med heat.

Toss nuts, sugar, seeds, salt and spices in a large bowl.

Toss, and then drizzle with melted butter and maple mixture.

Toss again and then spread evenly on a baking sheet lined with parchment.

Bake 8-10mins, stir, bake another 8-10mins.

Cool and store in a sealed container at room temp.

Oat cakes and honey

Since we've had a couple of cold days I have been back at the stove a lot more again. I made a batch of oat cakes for our Truth Application Group Sunday night and served them with some cooked raspberries and cheddar cheese. We liked them so much that I made them again for us to snack on this week. They are so easy to whip up and only cook for 15 minutes. I'm going to try one with some cinnamon honey we bought from Boards Honey a couple weeks ago.

Oat Cakes

• 2 cups old-fashioned oats
• 1/4 cup light brown sugar
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup oat flour, plus more for dusting work surface (I grind up Oats in my coffee grinder. But if you want, oat flour can be purchased at bulk food stores)
• 1/4 cup butter, cut into small pieces
• 3/4 cup buttermilk

1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper, or coat with cooking spray.
2. Stir together oats, brown sugar, baking soda, and salt in large bowl.
3. Place oat flour in separate bowl. Rub butter into oat flour with fingers until mixture is crumbly.
Stir in oat mixture, then buttermilk.
4. Dust work surface with oat flour, then roll out dough to roughly 10- x 8-inch rectangle 1/4-inch thick. Cut rectangle into 12 squares with chef’s knife. Cut each square into 2 triangles. Place triangles on prepared baking sheets, and bake 15 to 20 minutes, or until oat cakes are light brown. Cool.