Company Muffins

Source: Simply in Season
Date tried: April 24, 2017
Yield: 18 muffins
Time needed: 30 minutes

Jammed full of oats, apples, carrots, walnuts and raisins, these muffins certainly live up to their name.

Company Muffins

Company Muffins
1/2 cup/125 ml flour
1/2 cup/125 ml whole wheat flour
1 cup/375ml oat bran or rolled oats
3/4 cup/175 ml brown sugar
1 Tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

2 large tart apples, peeled, cored and shredded
1 1/2 cups/375 ml shredded carrots
1 cup/250 ml chopped walnuts or flax seed meal
1/2 cup/125 ml raisins

2 eggs, slightly beaten
1/2 cup/125 ml milk
1/4 cup/60 ml oil

Set oven to 375oF./190oC.
Grease muffin tins.

In a large bowl,combine first set of ingredients, mixing well.
Add the shredded apple and carrots, walnuts and raisins to the flour mixture, stirring to coat.

In a small bowl, combine the final three ingredients.
Make a well in the flour mixture and pour in liquid.
Stir just until moistened.

Fill muffins tins about 3/4 full.
Bake 18-20 minutes.

Kitchen Sink Cookies

Source: Recipes for a Small Planet
Date tried: Feb. 8. 2015
Yield: 4 dozen cookies
Time needed: 20-25 minutes

It takes almost more time to assemble the ingredients for this classic recipe than it does to mix and bake the cookies. After all, it does really seem to contain “everything but the kitchen sink”. This version is a real, yet healthy indulgence.

Kitchen Sink Cookies

Kitchen Sink Cookies

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Oat Waffles

Source: Ecological Cooking
Date tried: April 14, 2015
Yield: 8 servings
Time needed: 30 minutes

Well, long time no see. I haven’t stopped trying new recipes, though I have slowed the pace somewhat.  But I took on a project last January that left me no time for anything else.  And this week, I finished it. So although I won’t be likely to put up something every day, I am back and intend to stay around awhile.

I don’t have a waffle iron, so I can’t make typical looking waffles. That is why the waffles below look like pancakes.  But they do have that crispy waffle texture and for those of you who do have a proper waffle iron to cook them in, I highly recommend them.

Oat Waffles

Oat Waffles

Oat Waffles
2 cups rolled oats
3 cups water
1/2 cup raw cashews
2 Tbsp. whole wheat flour
1 Tbsp, baking powder
2 Tbsp. oil
1/2 tsp. salt

Combine all ingredients in a blender.
Process on high until chopped very fine and mixture is foamy.
Let stand 10-15 minutes.
(May be made to this point the day before and refrigerated overnight if desired.)
Bake in a hot, lightly-oiled waffle iron for 10-12 minutes until firm and brown.
Serve with maple syrup or natural fruit syrup.

Homemade Macaroons

Source: The Parkdale Potluck Cookbook
Date tried: March 3, 2014
Yield: 12-24 cookies
Time needed: 20 minutes

For a dessert challenged baker like myself, no-bake cookies are a no-brainer. And macaroons are one of my favorites.  These are very good, but heavy on the cocoa and oatmeal.  I would like to find a recipe that lets the coconut shine through.

The recipe calls for setting the cookies on wax paper, a commodity I seldom have in the house.  I was about to add that to the shopping list when it occurred to me I could probably use the banana leaves that have been sitting in my freezer. Sure enough, once thawed out and softened with coconut oil they worked just fine.

The recipe says 12 to 24 cookies depending on whether you use a tablespoon or teaspoon to spoon them out, but I got nearly 4 dozen using a tablespoon.

Homemade macaroons

Homemade macaroons

Homemade Macaroons
3 cups quick oats
1 cup unsweetened shredded coconut
½ cup cocoa powder
½ tsp. salt
½ cup butter
½ cup milk
2 cups sugar
1 tsp. vanilla extract
Wax paper

In a bowl, mix together the oats, coconut, cocoa powder and salt.  Set aside.
Place a piece of wax paper, about 2 feet long, on your kitchen counter to set the cookies on.
Melt butter in a medium size pot.
Stir in the milk.
Stir in the sugar and bring this mixture to a boil.
Let boil 2 minutes, stirring constantly.
Remove from heat and add vanilla.
Add the dry ingredients, stirring until all are incorporated.

Scoop mixture onto the wax paper, making macaroons any size you like.
Scoop with a tablespoon and mixture will give approximately 12 cookies.
Scoop with a teaspoon and mixture will give approximately 24 cookies.

Oatmeal Buttermilk Pancakes

Source: Diet for a Small Planet
Made: November 4, 2013
Yield: 6 servings
Time to make: 2 days!!

Prior preparation needed
Lots of prior preparation needed for this dish, especially if you are using unrefined rolled oats.  The recipe suggests soaking the oats overnight.  Then it also suggests letting the completed recipe chill up to 24 hours “for even better results”.

So I quickly switched my day around and ended up having these pancakes for supper instead of breakfast. But nothing beats a buttermilk pancake.  These are beautifully light and very delicious.

Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes

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Mostly Oats Granola

Source: Simply in Season
Date tried: December 29, 2012
Yield: 11 cups (2.7 L)
Time needed: 30 minutes

Now this is my kind of granola.  I love the emphasis on the rolled oats and the suggestion of adding dried cranberries.  Actually, I tried dried saskatoons.  They are very good, too.

 

Mostly Oats Granola

Mostly Oats Granola

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Hot Spice Apple Oatmeal

Source: May All Be Fed:Diet for a New World
Date tried: November 9, 2012
Yield: 4 servings
Time needed: 10-15 minutes

You may have guessed by now that I love hot oatmeal, as long as it is made with old-fashioned rolled oats. It’s a great way to start the day. You can have it plain or fancy according to taste, mood, and what’s on hand. This vegan version calls for dried apple slices and apple juice as part of the liquid.

Hot Apple Spice Oatmeal

Hot Apple Spice Oatmeal

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