Maple Molasses Blueberry Oatmeal Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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If you like old fashioned porridge you’ll love these muffins.

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. And they’re refined sugar-free — sweetened only with molasses and maple syrup.

While I enjoy them at breakfast, or mid-morning, my son has been eating them as an afternoon snack. They’re a good stand in for dessert too if you’re in the mood for something that isn’t too sweet.

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

Molasses and maple syrup are a great pairing in recipes. Using half molasses means that you’ll need to use less maple syrup, saving some money, and the maple-molasses blend tastes more like a dark, late season maple syrup, the grade that’s much more flavourful.

The recipe is inspired by a recipe in the terrific cookbook, Real Sweet by Shauna Server.

 

Maple Molasses Blueberry Oatmeal Muffins Recipe

Makes 1 dozen muffins

Ingredients:

  • ¾ cup milk
  • ½ cup plain yogurt
  • ¼ cup pure maple syrup
  • ¼ cup Crosby’s Fancy Molasses
  • 5 Tbsp. grape seed oil (or canola)
  • 1 large egg, room temp
  • 1 tsp. vanilla
  • 1 ½ cups rolled oats (not instant)
  • 1 cup + 2 Tbsp. whole wheat flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1/4 tsp. salt
  • ½ tsp. powdered ginger
  • ¾ cups blueberries (frozen or fresh)

Instructions:

  1. Preheat the oven to 425 F and prepare muffin pan (grease muffin cups or line with papers).
  2. In a medium bowl whisk together the wet ingredients.
  3. In a large bowl whisk the dry ingredients. Add the blueberries and stir to coat.
  4. Make a well in the dry ingredients and pour over the wet mixture. Stir gently until almost combined.
  5. Spoon into prepared pan and sprinkle over a few rolled oats.
  6. Place in oven and immediately reduce the oven temperature to 400 F.
  7. Bake for 15-20 min

Nutritional info: Per muffin:

Calories: 196.6, Fat: 7.4 g, Saturated Fat: .9 g, Cholesterol: 16.3 mg, Sodium: 180 mg, Carbs: 28.2, Sugar: 9.3 g, Protein: 4.6 g, Fibre 2.6 g, Potassium: 229.7 mg, Calcium: 65.2 mg

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Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

The Best (refined) Sugar-Free Banana Cake You’ll Ever Eat

Servings: 9-12 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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Refined sugar free banana cake is moist, delicious and not too sweet. And it is frosted with cream cheese icing that’s sweetened only with honey and molasses.

 

Refined sugar free banana cake is moist, delicious and not too sweet.. Frosted with cream cheese icing that's sweetened only with honey and molasses.

After school snacks are a must in our house. My kids aren’t big lunch eaters so when they come in the door at the end of the day they’re starving. They’ll plow through a box of cereal or half a loaf of bread, and a whole stack of clementines, before I can finish a cup of tea.

This refined sugar free banana cake is a true snacking cake. In fact, it’s a bit like a muffin in terms of the ingredients. The cake is lightly sweetened with molasses and honey (and the mashed banana) and is low in fat. The texture remains moist, even though there is only 1/3 cup of oil in the recipe.

  • Refined sugar free banana cake is moist, delicious and not too sweet.. Frosted with cream cheese icing that's sweetened only with honey and molasses.

The frosting is optional but very tangy and tasty. Lightly sweetened with molasses and honey it works as well as a sweet spread as it does a frosting.

Refined sugar free banana cake can really do double duty — serve it plain as a snack cake or frost it with naturally sweetened cream cheese icing to dress it up a bit.

The recipe is adapted from the blog Cookie & Kate.

Refined Sugar-Free Banana Cake Recipe

Ingredients:

  • ⅓ cup grapeseed oil or melted butter
  • ⅓ cup Crosby’s Fancy Molasses
  • 2 Tbsp. honey
  • 2 large eggs
  • 1 cup mashed ripe bananas (2-3)
  • 2 tsp. vanilla extract
  • ¼ cup milk
  • 1 cup whole wheat or spelt flour
  • ¾ cup all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. cinnamon

Cream Cheese Frosting

  • 8 ounces cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. Honey
  • 1 tsp. vanilla

Instructions:

  1. Preheat the oven to 350 F and line a 9” square baking pan with parchment paper.
  2. In a large bowl beat together the oil, molasses and honey. Beat in the eggs one at a time then the vanilla, banana and milk.
  3. In a medium bowl whisk together the dry ingredients.
  4. Using a wooden spoon, stir dry ingredients into the wet mixture, stirring just until combined.
  5. Scrape batter into the prepared pan and bake for 30-35 minutes, until a tester comes out with just a few moist crumbs attached.
  6. Set on a rack to cool for 10 minutes then lift the cake from the pan by grabbing hold of the parchment paper edges.

Cream Cheese Frosting

Beat together the cream cheese and butter. Beat in the molasses and honey, then the vanilla. Spread over the cake.

(Frosting can be chilled for a few minutes if it becomes too soft.)

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Gluten-Free Sweet Potato Brownies with Rich Chocolate Frosting

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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Sweet potato brownies are gluten free, refined sugar free and paleo.

Sweet potato brownies are surprisingly rich and filling brownies made without refined sugar. They’re gluten-free, paleo and delicious.

There is a great country market not too far from where I live that has become known for its sweet potato brownies. Kredl’s sweet potato brownies are thick (about 2 1/2″ high), not too sweet and very filling. I tried them once, loved them, so set about figuring out how to make my own.

The version I settled on is made with ground almonds rather than a gluten-free flour mix and they’re made without refined sugar. These sweet potato brownies are about half as thick as the Kredl’s version and I frost them with a silky frosting made with dates, cocoa and water. I cut them into bit-sized squares so they’re just right for snacking.

Even though sweet potatoes are very sweet, these brownies are not. There is no mistaking that they’re brownies, but no one will be fooled into thinking that they’re just another version of a sweet, buttery, classic brownie. This is a healthy version and tastes that way.

*To make the sweet potato puree: Poke the potatoes with a fork, place them in a baking pan and roast at 350 F for 30-45 min, or until soft. Remove skin and puree. Another option is to peel the potatoes, slice into 1″ rounds and steam until soft, then puree.

This recipe has been adapted from the blog Paleo Hacks

Sweet Potato Brownies Recipe with Rich Chocolate Frosting

Refined sugar-free, gluten-free and Paleo

Makes 24 brownies

Ingredients:

  • 3 large eggs, room temperature
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. real maple syrup or honey
  • 1 tsp. pure vanilla
  • ½ cup melted coconut oil
  • ¾ cup + 2 Tbsp. almond meal (almond flour)
  • 1/3 cup cocoa powder
  • 1 tsp. baking powder
  • 1 cup cooked sweet potato puree (about 2 small sweet potatoes)*

Frosting:

  • 1/2 cup pitted dates
  • 3 Tbsp. cocoa powder
  • 2 Tbsp. melted coconut oil
  • 5-6 Tbsp. water

Instructions:

  1. Preheat the oven to 350°F. Line an 8”x 8” metal baking pan with parchment paper.
  2. In a large bowl whisk together the eggs then add the molasses and maple syrup (or honey).
  3. When combined, whisk in the vanilla and coconut oil.
  4. In a separate bowl, combine almond meal, cocoa powder and baking powder, taking care to break up any lumps in the almond meal.
  5. Whisk the dry ingredients into the wet.
  6. Stir in the sweet potato with a fork.
  7. Scrape batter into baking pan and bake @ 350 F for 30-35 minutes, or until an inserted toothpick comes out clean.
  8. Cool before frosting.

To make the frosting: 

  1. Place all frosting ingredients in a food processor or high-speed blender. Let things sit for a few minutes before processing to soften the dates.
  2. Blend until creamy, scraping down the sides from time to time.
  3. Frost the cooled brownies and refrigerate.  (Keep refrigerated.)

Nutritional info per serving (not including frosting):

  • Calories: 81
  • Fat: 5.8 g
  • Saturated Fat: 4.3 g
  • Cholesterol: 24 mg
  • Sodium: 31 mg
  • Carbs: 6.3
  • Sugar: 2 g
  • Protein: 2.1
  • Fibre: .5 g
  • Potassium: 120.9 mg
  • Vit. A: 92.9 mg

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Apple Cider Pumpkin Muffins are Refined Sugar Free

Servings: 16-18 muffins serving(s)

Prep time: 15 minutes

Total time: 60 minutes

Cooking time: 45 minutes

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Apple cider pumpkin muffins are refined-sugar-free - sweetened only with molasses and maple syrup.

Apple cider pumpkin muffins are refined-sugar-free – sweetened only with molasses and maple syrup.

Pumpkin and apple are a great combination. The flavours both go well with spice and adding diced apples to the batter helps keep the muffins from feeling too dense. The apple cider is just a nice touch.

Apple Cider Pumpkin Muffins have been my go-to snack all week. I have been packing them in my lunch and have enjoyed them late afternoon with a little almond butter.

  • Apple cider pumpkin muffins are refined-sugar-free - sweetened only with molasses and maple syrup.
    Apple cider pumpkin muffins are refined-sugar-free – sweetened only with molasses and maple syrup.

Apple Cider Pumpkin muffins are my kind of muffin — not too sweet.

If you prefer muffins that are more cake-like (i.e. light-textured and extra sweet) then this recipe is not for you. Apple cider pumpkin muffins are barely sweet, but still satisfying for an afternoon snack. Enjoy them with peanut butter, almond butter or a little cream cheese.

Tips: These muffins have a thick batter that doesn’t spread so you really can overfill the muffin tins. This recipe makes 16 generous muffins. You can substitute oil for some or all of the melted butter.

Apple Cider Pumpkin Muffin Recipe

Makes 16-18 muffins

Ingredients:

  • ¾ cup butter, melted and cooled
  • ½ cup Crosby’s Fancy Molasses
  • ¼ cup maple syrup
  • 1 Tbsp. vanilla
  • 3 large eggs
  • ½ cup apple cider (juice not vinegar)
  • 15 oz pumpkin puree
  • 3 cups flour, spooned in
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 3/4 tsp salt
  • 4 tsp ginger
  • 4 tsp cinnamon
  • ½ tsp nutmeg
  • 1/8 tsp cloves
  • 1 medium apple, peeled, cored and finely diced
  • ¼ cup pumpkin seeds

Instructions:

  1. Preheat oven to 350 F and grease muffin pans or line them with paper liners
  2. In a medium bowl, beat together the melted butter, molasses and maple syrup. Beat in vanilla and eggs, one at a time. Beat in cider and pumpkin puree.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt and spices. Stir in apple, mixing with your hands if necessary to separate the pieces.
  4. Add wet ingredients to dry and stir gently until almost combined.
  5. Spoon into prepared muffin pans, heaping the batter.
  6. Sprinkle with pumpkin seeds.
  7. Bake, 30-35 minutes until they spring back lightly when touched or a tester comes out clean.
  8. Cool 10-15 minutes before removing from the pans.

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Refined Sugar Free Snacks – 14 Recipes in a Free eBook

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Refined sugar free snacks- 14 wholesome recipes

Cooking and baking with 100% natural sweeteners is easier than you think.

Make your own refined sugar free snacks: From warming drinks to wholesome muffins, cookies and healthful energy bites, going (white) sugar-free in your kitchen is deliciously doable. Molasses is lower in sugar and carbs than white sugar, plus it adds flavour, some nutrients and a wholesome kind of sweetness to your recipes.

Fancy molasses is made from the pure juice of sugarcane that’s inverted into a syrup (not unlike the maple syrup making process). 

Fancy molasses isn’t a by-product of the refined sugar making process. It is simply pure sugarcane juice that is inverted into a syrup.

Infographic - COnsumer

Fancy molasses can be used in place of, or in conjunction with, other natural sweeteners.

Do you have favourite recipes that call for honey, maple syrup or agave? Try substituting molasses for half of that sweetener and see where the flavour takes you. You’ll find that molasses is especially well-suited to chocolate and spices.

Not just for sweet recipes.

Molasses is versatile – use it instead of sugar in savoury dishes like sauces, dressings and marinades.

Eating well starts with wholesome ingredients. In this free eBook you’ll see how being selective about the sweeteners you choose will help you create food that is better for you and those you choose to share it with.

These 14 recipes for refined sugar free snacks include muffins, energy balls, sweet drinks, granola bars and cookies. Many of the recipes are gluten-free and/or vegan.

Refined-Sugar-Free Snacks – Free eBook

Refined sugar free snacks- 14 wholesome recipes

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Whole Wheat Zucchini Pancakes Recipe

Servings: 4 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

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Whole wheat zucchini pancakes are hearty and wholesome and include one serving of vegetables in each portion. 

Whole wheat zucchini pancakes are hearty and wholesome and include one serving of vegetables in each portion.
Whole wheat zucchini pancakes are hearty and wholesome and include one serving of vegetables in each portion. 

I’m a proponent of pancakes for supper. And it isn’t just a Shrove Tuesday thing. Some days, having breakfast for supper is just what everyone needs.

But then there is always the question of vegetables, as in “How do you pair vegetables with pancakes and syrup?” It’s a good question since suppertime is usually the only time of day that my kids eat vegetables.

Whole wheat zucchini pancakes are hearty and wholesome and include one serving of vegetables in each portion.

The solution: Whole wheat zucchini pancakes (for breakfast, brunch or supper). It’s an easy way to slip a few vegetable into a comfort food meal.

Pancakes make a great lunchbox meal too. Just cut the pancakes into bite-sized pieces and pack in a reusable container with a serving of maple syrup (or a molasses-maple syrup blend) on the side. Here’s how to make a molasses-maple syrup blend: 3 Tbsp. maple syrup and 1 Tbsp. molasses.

This recipe is adapted from the wonderful website, Pinch of Yum.

Whole Wheat Zucchini Pancakes Recipe

Serves 4 (makes 8 pancakes)

Ingredients:

  • ½ cup + 2 Tbsp. flour
  • ½ cup  whole wheat or spelt flour
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbsp.  flax meal (ground flaxseed)
  • 2 eggs
  • 2 Tbsp. oil
  • 1 cup milk
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 cup coarsely shredded zucchini

Instructions:

  1. In a large bowl whisk the dry ingredients.
  2. In a medium bowl whisk the eggs then add the oil, milk and molasses.
  3. Add the wet to the dry and stir until almost incorporated.
  4. Stir in the zucchini and mix until combined.
  5. Drop by 1/3 cup measure on a medium-hot, well-greased frying pan.
  6. Flip when the batter is set and the edges lose their wet look.
  7. Keep warm until ready to eat.
  8. Drizzle with a maple syrup, or a molasses maple syrup blend (3 Tbsp. maple syrup and 1 Tbsp. molasses)

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Chocolate Pecan Energy Bites a Healthy Gluten Free Treat

Servings: 16 serving(s)

Prep time: 15 minutes

Total time: 75 minutes

Cooking time: 60 minutes

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Pecan Chocolate Energy Bites sm

Chocolate Pecan Energy Bites make a great healthy snack. They’re gluten-free, vegan and Paleo too.

I’m always on the hunt for road trip snacks. I don’t mind stopping along the way to buy something to eat – it helps to break up the drive and relieve the kids’ boredom. But more often than not, the most satisfying road trip snacks are those that you pack from home.

Cookies are a staple for us, and hard boiled eggs, along with whatever leftovers might be in the fridge. And fruit of course, if we’re travelling within Canada. Chocolate pecan energy bites are the newest addition to my travel snack repertoire.

Chocolate Pecan Energy Bites make a great healthy snack. They're gluten-free, vegan and Paleo too.

Chocolate Pecan Energy Bites are the perfect afternoon pick-me-up for those times when you want something with staying power. 

The combination of nuts, dates, and  unsweetened cocoa powder — along with a little molasses and maple syrup to help bind everything together — creates a healthy treat with substance.

Chocolate Pecan Energy Bites are made made with no refined sugar.

This is a versatile recipe. Molasses helps to make them taste more chocolaty and you could always replace the Tbsp. of maple syrup with more molasses. Or you could use a little honey. The recipe works well with both pecans and walnuts and is especially good when made with a combination of the two. Also, I find the texture is best when I use Medjool dates.

UPDATE: I seem to be making this recipe weekly and have had delicious success with the following combinations:

  • Sunflower seeds, pumpkin seeds and chia. Delicious as ever! The ratio is: 1/2 cup each of sunflower & pumpkin seeds and 1 Tbsp. chia.
  • All cashews.
  • Half a cup of cashews and half a cup of walnuts.

This recipe has been adapted from The Rawtarian

Chocolate Pecan Energy Bite Recipe

Makes 16 generous balls

Ingredients:

  • 1 generous cup pecans or walnuts (or a combination)
  • 1 cup pitted dates (lightly packed)
  • 1/3 cup cocoa powder
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. maple syrup
  • ¼ cup unsweetened shredded coconut
  • ¼ tsp. salt

Instructions:

  1. Whir the nuts in a food processor until crumbly.
  2. Add the dates and process until nuts and dates are combined.
  3. Add remaining ingredients and process until the mixture sticks together. (Don’t let it get too smooth – you still want some texture.)
  4. Form into tablespoon-sized balls and chill.

Nutritional info: Per ball.

  • Calories: 99,
  • Fat: 6 g,
  • Saturated Fat: 1.4 g,
  • Cholesterol: 0 mg,
  • Sodium: 38.5 mg,
  • Carbs: 12.4,
  • Sugar: 8.9 g,
  • Protein: 1.3,
  • Fibre 2.4 g,
  • Potassium: 157 mg,
  • Calcium: 15.3 mg

 

 

Low Fat Chia Bran Muffins | An Old Classic Made Extra Healthy

Servings: 18 muffins serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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Chia Bran Muffins are a light-textured classic made better (in a healthy sort of way) with the addition of chia.

Chia Bran Muffins are a light-textured classic made better (in a healthy sort of way) with the addition of chia. 

I’m very good at buying super healthy foods. But then they often sit in my cupboard, or at the back of the fridge, out of sight and out of mind.

I have a package of chia that has been in my cupboard for ages. I stir a spoonful into my porridge from time to time but that’s about it.  I never did get into chia pudding (I’m not wild about the texture) so my progress through the package has been slow.

That’s why this recipe for chia bran muffins caught my eye.

Chia Bran Muffins are a light-textured classic made better (in a healthy sort of way) with the addition of chia.

It’s a classic bran muffin recipe. Made with natural bran and buttermilk so the muffins have a lovely light texture. The recipe gets extra nutrition from a few tablespoons of chia seeds. These muffins are low in fat and have no refined sugar.

It goes to show that making our favourite foods a little more healthy is easier than you think.

The recipe is slightly adapted from New York Times Food.

Chia Bran Muffin Recipe

Makes 18 muffins

Ingredients:

  • 1/2 cup raisins (optional)
  • 1 ¾ cups boiling water
  • 1 ½ cups natural bran (also called baker’s bran)
  • 3 Tbsp. chia seeds
  • 2 cups whole-wheat flour
  • ½ cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 2 large eggs
  • ⅓ cup canola or grape seed oil
  • ½ cup plus 2 Tbsp. Crosby’s Fancy Molasses
  • 1 ½ cups buttermilk
  • 1 teaspoon vanilla extract

Instructions:

  1. Place the raisins in a medium bowl and pour over the boiling water. Let sit 5 minutes, then stir in the bran and the chia. Let sit for 10 minutes.
  2. In a large bowl whisk together the flours, baking powder, baking soda and salt.
  3. In another bowl, beat the eggs, oil and molasses. Whisk in the buttermilk and vanilla. Stir in the raisin and bran mixture and combine well.
  4. Fold in the flour mixture and combine well. (Batter can be refrigerated overnight).
  5. Preheat the oven to 375 F. Prepare muffin pans.
  6. Fill muffin cups and bake for 25 to 35 minutes, until the muffin tops feel firm to the touch and are puffed and browned.
  7. Let cool in the pan for a few minutes before removing to a rack to cool completely.

Nutritional info: Per muffin.

  • Calories: 165.6
  • Fat: 5.8 g
  • Saturated Fat: .7g
  • Cholesterol: 22.2 mg
  • Carbs: 25.3 g
  • Sugar: 7.5 g
  • Sodium: 202.7 mg
  • Fibre: 4 g
  • Protein: 4.8 g
  • Potassium: 308.2 mg
  • Calcium: 83.5 g

 

 

Easy Almond Cookies are Healthy and Delicious

Servings: 18 cookies serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Easy almond cookies have a chewy texture and wholesome substance. They're gluten-free, refined-sugar free, paleo and taste like real cookies.

Easy almond cookies have it all: great flavour and texture, low in carbs and calories, gluten-free, refined sugar-free, vegan, Paleo.

The original title of this recipe is The World’s Easiest Cookies and they came by that name honestly. With just five ingredients (in my slightly adapted version) easy almond cookies take all of five minutes to mix up, the dough needs no chilling and they bake in 12 minutes flat.

  • Easy almond cookies have a chewy texture and wholesome substance. They're gluten-free, refined-sugar free, paleo and taste like real cookies.
    Easy almond cookies have it all: great flavour and texture, low in carbs and calories, gluten-free, refined sugar-free, vegan, Paleo.

 

Once cooled, easy almond cookies have a lovely chewy texture and wholesome substance.  Thanks to the ground almonds they feel more filling than many cookies and they’re also more nutritious (along with being low in calories and fat). But they still taste like real cookies.

One more thing, easy almond cookies are also gluten-free so a nice treat for those of you who are in a constant search of decent cookies free of gluten.

As well, they contain no refined sugar.

 

My son is crazy about these cookies so they make a great after-school treat (or a little after-supper sweet).

This recipe is just slightly adapted from the terrific recipe website The Kitchn.

Easy Almond Cookie Recipe

Makes 18 cookies

  • 2 cups almond flour
  • 1/2 tsp. baking powder
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 3 Tbsp. real maple syrup
  • 2 tsp. vanilla extract
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl whisk the almond flour and baking powder together. Stir in the molasses, maple syrup and vanilla and mix until well combined (batter will be sticky).
  3. Scoop dough into a tablespoon measure and roll into balls. Place on prepared baking sheet, an inch apart.
  4. With the palm of your hand or the bottom of a glass, lightly flatten the tops of the cookies.*
  5. Bake until the cookies are set and the bottoms are golden, about 12 minutes. Cool slightly on the pan and then remove to a rack.

*For crisp cookies, flatten the dough balls into discs with the bottom of a glass before baking. Adjust baking time accordingly.

Nutritional info: Per cookie:

  •  Calories: 46
  • Fat: 1.3 g
  • Saturated Fat: .1 g
  • Cholesterol: 0 mg
  • Carbs: 6 g
  • Sugar: 3.2 g
  • Sodium: 10.2 mg
  • Fibre: 0 g
  • Protein: 2.8 g
  • Potassium: 140.6 mg
  • Calcium: 40.9 g

 

Wholesome Lemon Poppy Seed Scones {Refined Sugar-Free}

Servings: 8 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

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lemon poppy seed scones are sweetened with molasses and maple syrup. No refined sugar. Use whole wheat pastry flour to make them extra wholesome.

A wholesome scone with no refined sugar.

If you thought muffins were easy to make wait until you try these lemon poppy seed scones. They’re quick to whip up and take hardly any time to bake. Enjoy them for breakfast with fresh jam or as an afternoon snack.

Scones are an easy way to make a slow summer morning feel a bit like a holiday.

You’ll have these scones in the oven in about 10 minutes and they’ll be cooling on the counter in under 20 minutes. Be sure to eat them while they’re still warm. Scones are always best on the day they’re made so eat up.

lemon poppy seed scones are sweetened with molasses and maple syrup. No refined sugar. Use whole wheat pastry flour to make them extra wholesome.

Lemon poppy seed scones are sweetened with molasses and maple syrup. No refined sugar. Use whole wheat pastry flour to make them extra wholesome.

Lemon poppy seed scones were our morning snack last weekend before we headed off to the Fundy Trail, a spectacular driving and hiking route along the Bay of Fundy in Southern New Brunswick.

Lemon Poppy Seed Scone Recipe

Adapted from the lovely blog Naturally Ella

Ingredients:

  • 2 1⁄4 cups flour (can use half whole wheat pastry flour)
  • 2 tsp. baking powder
  • 1⁄4 tsp. sea salt
  • 2 Tbsp. poppy seeds
  • 2 Tbsp. lemon zest (about 2 lemons)
  • 1⁄2 cup cold butter, cubed
  • 1 large egg
  • 3 Tbsp. lemon juice
  • 3 Tbsp. heavy cream or milk (plus more for brushing)
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. maple syrup

Icing

  • 1⁄2 cup icing sugar
  • 1 Tbsp. milk
  • 1 tsp. lemon zest (optional)

Instructions:

  1. Preheat oven to 425 ̊F. Line a baking sheet with parchment paper.
  2. In a large bowl whisk flour, baking powder, salt, poppy seeds, and lemon zest. Cut in the butter until it’s  pea-sized.
  3. In a small bowl, whisk egg, heavy cream, lemon juice, molasses and maple syrup. Pour over the dry ingredients and stir until just combined.
  4. Scrape dough onto a floured surface, knead lightly until it just comes together then lightly pat into an 8” circle that’s an inch or so thick. Cut into 8 wedges.
  5. Set wedges to the prepared baking sheet about 2” apart.  Brush with heavy cream. Bake the scones until firm to the touch and golden, 18-20 minutes. Remove from the oven and transfer to a rack to cool.

To make the icing:

  1. Whisk icing sugar, milk and lemon zest in a bowl.
  2. While scones are still warm drizzle or spoon over the icing.

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Gluten Free Gingerbread

Servings: 6 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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gluten free gingerbread cake recipe is moist and flavourful

If you’re into gluten free baking, molasses is your friend.

Molasses helps to keep baked goods moist, especially gluten free baked goods which can often be dry or crumbly.

I have a few different gluten free flour blends that I use but this particular recipe was made with Bob’s Red Mill gluten free all-purpose baking flour. It’s a blend that includes ground beans so can be stronger in flavour than other flour blends but that beany taste is masked by the molasses and the spice in gingerbread.

gluten free gingerbread cake recipe is moist and flavourful

In my oldest cookbooks molasses is often served with applesauce or the cake is simply buttered, like scones or biscuits. This recipe is from the Fanny Farmer Cookbook, first published in the late 1800s by the Boston Cooking School. (I have my mom’s copy, published in the 1950s.) This particular gingerbread is based on the Fanny Farmer recipe for Soft Molasses Gingerbread. I figured, the softer the gingerbread the better suited it is to gluten free flour. This gluten free gingerbread recipe is also free of refined sugar, sweetened only with molasses. That makes for great flavour and means that there is more molasses to keep this cake moist.

gluten free gingerbread cake recipe is moist and flavourful

Gluten Free Gingerbread (Fanny Farmer Soft Molasses Gingerbread) Recipe

Ingredients:

  • 1 cup Crosby’s Fancy Molasses
  • 1/3 cup butter
  • ½ cup sour milk
  • 1 egg, well beaten
  • 2 cups gluten free flour
  • 1 tsp xanthan gum
  • 1 ½ tsp baking soda
  • 1 ½ tsp ginger
  • ½ tsp. salt

Instructions:

  1. Grease and flour an 8”x8” baking pan or line it with parchment paper.
  2. Preheat oven to 325 F.
  3. In a saucepan over medium heat combine butter and molasses and warm until the butter melts. Remove from heat and pour into a bowl. Whisk in milk then egg. Whisk flour with baking soda, ginger and salt. Stir flour mixture into the molasses mixture. Beat well.
  4. Pour into prepared pan and bake for about 35 minutes. Don’t over bake.

 

 

Pumpkin Oat Molasses Muffins | Refined Sugar-Free

Servings: 11 muffins serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Pumpkin oat molasses muffins have a light texture and a delicious pumpkin pie spice flavour. No refined sugar.

Pumpkin + Oats + Molasses + Spice

The fields near our cottage are teeming with pumpkins and they’re piled high at Fullerton’s Corner Market, the country store that’s just down the road from our summer place.

All these pumpkins were easy to ignore even a week ago, when there was still summer heat in the sun, but once the temperature started dipping into the frost zone I realised that pumpkin season has truly arrived.

I’m still not ready to put a pumpkin on my front step but I have started baking with pumpkin. The house has smelled of pumpkin pice spice these past few evenings, a welcome scent when darkness arrives early and the nights are too cool to leave windows open a crack.pumpkin oat molasses muffins are refined sugar-free

No Refined Sugar

I have had this recipe tucked aside for ages now waiting for fall. I have a couple of other pumpkin muffin recipes on the blog but this version, with old fashioned oats, is especially appealing. I also love that there is no refined sugar in this recipe, just molasses and your choice of honey or maple syrup.

These Pumpkin Oat Molasses Muffins have a surprisingly light texture and they’re nice and moist. I use whole wheat pastry flour, but regular whole wheat flour works fine too.

These are great snack muffins. Hearty and wholesome, they hit the spot. No butter required.

Pumpkin Oat Molasses Muffin Recipe

Adapted from the blog Cookie + Kate

Makes about 11 muffins

Ingredients

  • 1¾ cups whole wheat pastry flour or regular whole wheat flour (spooned in)
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. cinnamon, plus more for sprinkling on top
  • ½ tsp. ground ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • ⅓ cup oil or melted butter (I use grape seed oil)
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup honey or maple syrup
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • ¼ cup milk
  • 1 tsp. vanilla

Instructions

  1. Preheat oven to 325 F. Prepare muffin pans
  2. In a large bowl stir together the flour, oats, baking soda, salt and spices.
  3. In a medium bowl whisk the oil, molasses and honey or maple syrup. Add eggs, one at a time. Mix in the pumpkin purée, milk and vanilla.
  4. Add the wet mixture to the dry mixture and stir just until combined.
  5. Spoon batter into muffin cups and sprinkle with a little cinnamon and oats.
  6. Bake at 325 F for about 25 minutes.

Nutritional info: Per muffin.

  •  Calories: 238.9
  • Fat: 11.8 g
  • Saturated Fat: 1.8 g
  • Cholesterol: 35.3 mg
  • Sodium: 240.6
  • Carbs: 29.3 g
  • Sugar: 11.7 g
  • Protein: 4.8 g
  • Calcium: 39.3 g
  • Fibre: 2.7 g
  • Potassium: 245.2 mg
  • Folate: 25.5 (DFE)
  • Vitamin A: 195 (RAE)

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Pumpkin oat molasses muffins have a light texture and a delicious pumpkin pie spice flavour. No refined sugar.

Healthy Peanut Butter Oatmeal Chocolate Chip Cookies {Almond Butter option too}

Servings: 18 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

Take me to the recipe

Wholesome Peanut Butter Oatmeal Chocolate Chip Cookies. Naturally sweetened & low in sugar. Great made with almond butter too.

Finally, a healthy cookie that my daughter will devour.

My daughter has a sweet tooth and she’s picky when it comes to baked goods. She likes her treats super sweet and spends her pocket change on Caramilk bars and packaged chocolate pudding. She dips into the chocolate chips whenever she gets the chance and has been known to eat pouches of hot chocolate with her fingers. No milk required.

That’s why I was surprised when these cookies started disappearing off the counter. And she wasn’t just picking the chocolate chips out of them.

Wholesome Peanut Butter Oatmeal Chocolate Chip Cookies. Naturally sweetened & low in sugar. Great made with almond butter too.

This is a barely sweet cookie that is turned into a treat with chocolate chips. The original recipe called for ¾ cup of chocolate chips but I dialled it back to ½ cup.

I have made these oatmeal cookies with almond butter as well (my daughter’s favorite is the almond butter version). Both variations are great so it’s more a matter of flavour preference and what you have on hand.

These cookies are surprisingly filling and have a terrific texture…Nice and moist. I have tested the recipe with old fashioned rolled oats but my preference is to use quick oats. It makes all the difference in the texture. If all you have are old fashioned oats you can pulse them in the food processor a few times to break them up a bit.   I adapted this recipe from Naturally Ella.

Peanut Butter Oatmeal Chocolate Chip Cookies

Makes 18 cookies

  • ¼ cup butter
  • 1/3 cup smooth peanut butter or almond butter
  • ¼ cup Crosby’s Fancy Molasses
  • 1 egg
  • 1 tsp. vanilla
  • ¾ cup flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup quick rolled oats
  • ½ cup chocolate chips (optional)
  1. Preheat oven to 350 F
  2. In a small bowl whisk the flour, baking powder, salt and baking soda.
  3. Combine butter and peanut butter in a saucepan over low heat and stir until butter has melted. Remove from heat and whisk in the molasses. Scrape into a bowl, cool slightly then whisk in the egg and vanilla.
  4. Stir in the flour mixture then the rolled oats and chocolate chips.
  5. Drop by the spoonful (I used a medium cookie scoop) onto a parchment-lined cookie sheet. Flatten them slightly with the bottom of a glass. (You can also roll them into balls and flatten.)
  6. Bake for about 12 minutes

Nutritional info: Per cookie.

  • Calories: 132.7
  • Fat: 7.3 g
  • Saturated Fat: 3.2 g
  • Cholesterol: 17.8 mg
  • Sodium: 87.7 mg
  • Carbs: 14.8 g
  • Sugar: 5.6 g
  • Protein: 3.1 g
  • Calcium: 22.4 g
  • Fibre: 1.2 g
  • Potassium: 145.6 mg
  • Folate: 26.5 (DFE)

 

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Chocolate Beet Cake Recipe is Refined Sugar-Free

Servings: 8 serving(s)

Prep time: 20 minutes

Total time: 55 minutes

Cooking time: 35 minutes

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Make a healthy version of a chocolate cake: Chocolate beet cake is moist, chocolaty and refined-sugar-free.

Chocolate beet cake is refined sugar free

Baking with natural sweeteners

Plain old sugar has its place in baking. It’s easy to cook with and does the job of sweetening whatever it is you’re making but I think we should expect more from our sweeteners. Yes, we need them to sweeten, but more natural sweeteners, like molasses, honey and maple syrup can do double duty in a recipe by adding flavour too.

In this recipe you’ll see how molasses, honey and maple syrup can work together to create a moist and flavourful cake. In fact, this Chocolate Beet Cake is so chocolaty and moist that you can adapt it to all sorts of wonderful uses. Double the recipe and make a layer cake. Make it as cupcakes, or leave it just as is — the perfect snacking cake.

chocolate beet cake is refined sugar free

It’s easy to substitute molasses for honey or maple syrup:

Real maple syrup is pricy and honey isn’t exactly cheap. Feel free to substitute additional molasses for either the maple syrup or honey called for in this recipe.

This recipe is adapted from the new cookbook, Brown Eggs and Jam Jars by food blogger Aimee Wimbush-Bourque. I have already made a few things from the book and have many more tagged to try. All have been a hit with my family so this cookbook is quickly becoming one of those dog-eared family favourites. (I’ll share more in next week or so).

Aimee cooks a lot with natural sweeteners so in this book there is no shortage of recipes for molasses.

 

Chocolate Beet Cake Recipe

Slightly adapted from Brown Eggs and Jam Jars

  • 2 small beets, roasted and pureed (about 1/2 cup puree)
  • ½ cup flour
  • 1/2 whole wheat or spelt flour
  • ¼ cup cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg
  • 1/2 cup butter, melted (or grapeseed oil)
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/4 cup honey
  • 1/4 cup maple syrup or agave syrup
  • 3 Tbsp. strong coffee, chai tea or black tea (cooled)
  • 2 Tbsp. milk

Instructions:

  1. Preheat oven to 350 F and line an 8”x8” pan with parchment paper or grease it well.
  2. Combine flours, cocoa, baking soda and salt.
  3. In another bowl whisk the egg with the melted butter then whisk in the molasses, honey and maple syrup. Add coffee and beet puree and beat well.
  4. Gently stir the dry ingredients into the wet ingredients then stir in the buttermilk.
  5. Spread batter in pan and bake for 25-35 minutes.

chocolate beet cake

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Chewy Coconut Cranberry Granola Bars

Servings: 16 serving(s)

Prep time: 15 minutes

Total time: 20 minutes

Cooking time: 5 minutes

Take me to the recipe

gluten free coconut cranberry granola bars

This is the first winter of my adult life that the size of the snowbanks matches those of my childhood memories.

It’s magical, in a storybook illustration sort of way, although it isn’t 100% jolly. Snow forts, skiing, snowshoeing and sliding aside, an overly snowy winter is exhausting.

gluten free coconut cranberry granola barsThere is a silver lining (buried under 315 cm of snow): blizzards and snowbanks make the cosy smell of homemade baking all the more enticing.

To beat the cold and snow I have been cooking extra hearty food and sweet treats loaded with energy to fuel all of our shovelling. This recipe is a recent favourite — a wholesome and nutritious granola bar topped with a wafer-thin coat of chocolate to make them extra appealing for my kids.

gluten free coconut cranberry granola barsIt’s a shame these Coconut Cranberry Granola Bars aren’t school friendly (because of the nut butter), but they are nutritious. With lots of fibre, protein, calcium and more, they make for a great afterschool snack and even better picnic food. And they’re gluten-free, if that’s important to you.

chewy coconut cranberry granola bars

Chewy Coconut Cranberry Granola Bar Recipe

Adapted from Ambitious Kitchen

  • 2 cups rolled oats*, pulsed in the food processor a few times
  • 3/4 cup unsweetened coconut flakes
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • 1 Tbsp. ground flax
  • 1/2 cup dried cranberries, coarsely chopped
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup creamy natural peanut butter or almond butter
  • 2 teaspoons coconut oil
  • 1 teaspoon vanilla
  • ½ cup chocolate chips to melt and spread on top (optional)
  1.  Line a 9-inch square pan with parchment paper.
  2. In a large bowl combine oats, coconut, sunflower seeds, pumpkin seeds, flax and dried cranberries.
  3. In a medium saucepan over medium low heat, combine the molasses and peanut butter (or almond butter). Bring just to a simmer and remove from heat. Stir in vanilla and coconut oil.
  4. Pour molasses mixture over oats-seed mixture and stir until well combined.
  5. Scrape mixture into prepared pan, spread it evenly and press into pan as firmly as possible.
  6. Melt chocolate and spread on top. Refrigerate until firm.
  7. Cut into 16 bars. Store in a cool place.

*Choose oats labeled gluten free to avoid gluten cross contamination common in most rolled oats.

Nutritional profile per bar (recipe makes 16 bars):

Calories (kcal) 223.2
Fat (g) 12.5
Saturated Fat (g) 4.
Cholesterol (mg) 0.2
Sodium (mg) 7.3
Potassium (mg) 341.4
Carbohydrate (g) 24.4
Fibre (g) 3.5
Sugar (g) 10.2
Protein (g) 5.7
Folate (DFE) 24.1
Calcium (mg) 40.5

Low Fat and Healthy Apple Chai Muffins

Servings: 12 serving(s)

Prep time: 10 minutes

Total time: 30 minutes

Cooking time: 20 minutes

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apple chai muffins

If you’re aiming for healthier muffins — lower in fat and less sweet – this is a recipe you’ll enjoy.

I still have one foot firmly planted in summer but I have to admit that the other foot is dragging itself towards the first week of September and the back-to-school rush. Early mornings, lunch packing and homework. Whether you have kids in school or not, September brings us all back to some sort of routine.

apple chai muffins

Apple Chai Muffins make a great lunchbox treat.

September for me means muffins cooling on the counter, stockpiled for school lunches and after school snacks.

If you’re aiming for healthier muffins — lower in fat and less sweet – this is a recipe you’ll enjoy. Rolled oats give them lots of texture and apple keeps them moist.

Feel free to add a few chocolate chips (about 3/4 cup) if you’d like to turn them into more of a chocolate chai muffin.

apple chai muffins

Apple Chai Muffin Recipe

Makes 12 muffins

Adapted from Simple Balance

Ingredients:

  • 1 ½ cups spelt or whole wheat flour
  • 1 ½ cups old fashioned rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp. ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • ½ tsp. cardamom
  • 1/2 cup milk
  • 1 ½ tsp. cider vinegar
  • 1 cup unsweetened applesauce
  • 1 apple, grated with peel on
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 egg, beaten
  • 1 tsp. vanilla

 

Instructions:

  1. Preheat oven to 400 F and prepare 12 muffin cups.
  2. In a large bowl, combine flour, oats, baking powder, baking soda, salt and spices.
  3. In a medium bowl, combine milk and cider vinegar and let sit for a few minutes. Stir in applesauce, grated apple, molasses, egg and vanilla.
  4. Add wet to dry and mix very gently.
  5. Divide mixture among 12 prepared muffin cups and bake for about 20 minutes.

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Double Chocolate Whole Wheat Banana Muffins Recipe

Servings: 14 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

Not too sweet, these muffins have no refined sugar and just 1/3 cup of molasses. That’s it – the bananas take care of the rest.

double chocolate whole wheat banana muffins

Bake double chocolate whole wheat banana muffins on weekend mornings for a sweet start to a leisurely day.

Early morning is a lovely time to bake…

I can hear the birds outside as I work and the morning light is best in our kitchen.
This is how I spent the Monday morning of our lazy long weekend. It was drizzly and suddenly lush with the fleeting sun and heat of last Friday and Saturday. I set aside thoughts of weeding and gathered the mixing bowls to bake Double Chocolate Banana Muffins.

Not too sweet, these muffins have no refined sugar and just 1/3 cup of molasses. That’s it – the bananas take care of the rest.

double chocolate whole wheat banana muffins
There is a lovely poem by Mary Oliver titled “Why I Wake Early.”
It’s in one of her books at my bedside and I think of the poem often during the spring and summer, when the sky lights early and I wake effortlessly at dawn with barely a yawn and a stretch. It’s the most peaceful time to wake, especially on weekends…The kids don’t need to be woken and my husband sleeps just a little longer.

double chocolate whole wheat banana muffins

Why I Wake Early
by Mary Oliver

Hello, sun in my face.
Hello, you who make the morning
and spread it over the fields
and into the faces of the tulips
and the nodding morning glories,
and into the windows of, even, the
miserable and crotchety–

best preacher that ever was,
dear star, that just happens
to be where you are in the universe
to keep us from ever-darkness,
to ease us with warm touching,
to hold us in the great hands of light–
good morning, good morning, good morning.

Watch, now, how I start the day
in happiness, in kindness.

double chocolate whole wheat banana muffins

Double Chocolate Whole Wheat Banana Muffins Recipe

Adapted from Sweet Sugartbean
Makes about 14 muffins

Ingredients:

  • 1 cup whole wheat or spelt flour (spooned in)
  • 1 cup white flour (spooned in)
  • 6 Tbsp. unsweetened cocoa powder
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 3 large eggs, room temperature
  • 1 cup milk
  • 1/3 cup Crosby’s Fancy Molasses
  • 2 medium bananas, mashed
  • 2/3 cup oil (olive, grapeseed, canola, coconut…)
  • 1 tsp vanilla
  • ½ cup chopped dark chocolate or dark chocolate chips (optional)

Instructions:

  1. Preheat oven to 375*F.
  2. Line muffin tin with papers, or grease well.
  3. In a large bowl whisk together dry ingredients.  In a separate bowl, beat the eggs until light and frothy.
  4. Whisk in the milk, molasses, mashed banana, oil and vanilla.
  5. Gently stir the wet mixture into the dry, add the chocolate, and continue mixing until just combined.
  6. Scoop the mixture into muffin cups.  Bake for 18 – 20 minutes, until set

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Double Chocolate Rye Muffins and Food Revolution Day

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

double chocolate rye muffins

Since when can double chocolate anything actually be considered a muffin?

I was skeptical but this recipe was recommended to me by a friend of sound food judgement. She’s good at combining the nutritious with the delicious and her recipe radar is always tuned to “healthy”.

We all know that the muffin world is rife with imposters, especially all those cupcakes masquerading as muffins. This is one instance where the reverse is actually the case. They look like rich, dense chocolate cupcakes but as soon as you take a bite you know they’re muffins.

Not too sweet, with an earthy texture from the whole rye flour and studded with dense nuggets of dark chocolate, these muffins let you have your sweet fix, or your chocolate fix, without going over the top.

double chocolate rye muffins

This muffin’s good looks worked against it with my kids. Even though I said chocolate “muffin” their eyes saw a dozen chocolate cupcakes cooling on the counter which set them up for profound disappointment when they each took a bite.

Well, too bad for them.

They can make their own chocolate cupcakes. And they can, they have done it before. Not many kids can though.

Tomorrow I’m teaching 24 grade 8 kids at my son’s school how to cook. It’s my Food Revolution Day project. Chef Jamie Oliver started Food Revolution Day to get kids in the kitchen and to connect them with real food.

On the menu:

Wish me luck!

double chocolate rye muffins

Double Chocolate Rye Muffins Recipe

Adapted from Green Kitchen Stories

Makes 12 large muffins

Ingredients:

  • 1 scant cup rye flour
  • 1 cup white flour
  • 6 Tbsp. cacao powder
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 3 eggs
  • 1 cup milk or full-fat coconut milk
  • 2/3 cup Crosby’s Fancy Molasses
  • 2/3 cup grape seed or canola oil
  • 100 g dark chocolate, coarsely chopped or ½ cup dark chocolate chips (optional)

Instructions:

  1. Preheat the oven to 400°F and prepare a muffin pan.
  2. In a large bowl whisk together all dry ingredients.
  3. In another bowl beat the eggs until frothy then add the milk, molasses and oil.
  4. Add the wet mixture to the dry mixture, stirring just until incorporated.
  5. Add the chocolate or add half of the chocolate and save the other half to sprinkle on top of the muffins before baking.
  6. Spoon batter into the muffin tins and top with remaining of the dark chocolate (if that’s what you chose to do).
  7. Bake for about 18 minutes.

If you’re looking for more wholesome muffin recipes you might enjoy our Carrot Cake Muffins, or our Banana Oat Muffins

banner-carrot1wholesome banana oat muffins with molasses

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Whole wheat apple cinnamon muffins with molasses

Servings: 12 serving(s)

Prep time: 15 hours

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

If you love baking with apples give these apple cinnamon muffins with molasses a try. They’re light and moist and not too sweet.

Apple cinnamon muffins with molasses

I always loved the smell of our house in the fall. We’d arrive home from school to the warm spicy smell of homemade pickles cooking on the stove and fresh muffins cooling on the counter.

My mom baked a lot with apples and I grew up eating apple pie with Sunday supper, apple dumplings, apple sauce and lots of apple crisp.

Apple cinnamon muffins with molasses

When I was little we had the greatest crab apple tree in our back yard. It was always laden with apples and each year mom would make spiced crab apples and crab apple jelly.

On apple picking day we’d climb the tree and give it a good shake while my brother Michael, wearing an old Harbour Bridge Authority hard hat of my great uncle’s, would dash under the tree and gather the apples in a bucket.

Apple cinnamon muffins with molasses

One day the tree just fell over. We watched it fall, as though it was laying down for a nap.

It turned out the roots had rotted, leaving a hollow spot in the ground like a little nest in the roots. There in that little hole were a bunch of oyster shells. We later found out that the previous owners of our house used to bury them around the tree as fertilizer.

If you love baking with apples give these apple cinnamon muffins with molasses a try. They’re light and moist and not too sweet.

Apple cinnamon muffins with molasses

Adapted from Table For Two

Makes 12 regular sized muffins

  • 1 cup flour
  • ½ cup whole wheat or spelt flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • ½ cup buttermilk or sour milk*
  • ½ cup Crosby’s Fancy Molasses
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup canola, grape seed or olive oil
  • 2 cups peeled and chopped apples (about 2 medium apples)
  1. Preheat oven to 400 F and grease muffin pan (or line with muffin cups).
  2. In a large bowl, whisk flours, baking powder, salt, and cinnamon.
  3. In another bowl, whisk together buttermilk, molasses, eggs, vanilla, and oil.
  4. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir gently until almost combined.
  5. Add the chopped apples and gently fold them into the batter.
  6. Spoon batter into prepared muffin cups and bake for 15-20 minutes.

*To sour milk, add ½ Tbsp. of vinegar to your measuring cup and fill to the ½ cup mark with milk. Let sit 5 minutes.

We have loads more apple recipes in our e-book: Cooking with apples

Cooking with apples - nine recipes for sweet and savoury dishes made with apples

Almond flaxseed bread with wheat germ & a late summer lesson

Servings: 8 serving(s)

Prep time: 15 minutes

Total time: 1 hours 5 minutes

Cooking time: 50 minutes

Take me to the recipe

Almond flaxseed bread with wheat germ is an easy and nutritious quick bread

At what age do we lose the ability to swim all day without feeling the cold?

I used to be that way and I miss it.

  • There are pictures of me swimming in the ocean along the coast of Maine and my lips are blue. Really blue. We couldn’t help but run back into the waves with our flutter boards, again and again.
  • I grew up swimming at New River Beach on the Bay of Fundy. We’d stay in the water until suppertime and used to joke that the temperature of the water in the Bay only changed two degrees from winter to summer. I don’t know if it’s exactly true, but it’s pretty close.
  • I grew up with daily summer swimming lessons on the Kennebecasis River. Every morning, rain or shine (unless there was thunder and lightning) we were in the water for 9:00.
  • Up at our camp on the St. John River my kids hardly ever come OUT of the water.

Almond flaxseed bread with wheat germ is an easy and nutritious quick bread

I would love to float in the river all afternoon or play “Marco Polo” with my kids for hours on end.

I can’t. I freeze.

So I Googled “Why don’t kids get cold in the water?” and this is what I discovered:

  • Kids are so excited about playing and exploring that there is no room in their brain to think about being cold. All of the fun shuts the door on the idea of being uncomfortable.

That is my new end of summer lesson.

I may yet end up with a wet suit but I’m going to swim like a kid again these last few summer weekends.

Almond flaxseed bread with wheat germ is an easy and nutritious quick bread

Late summer makes me think of baking more and with family joining us at our camp for the long weekend I was thinking about this yummy recipe for almond flaxseed bread with wheat germ. It’s great toasted with homemade raspberry jam but I also love it with cheese and tomatoes from my garden.

Almond flaxseed bread with wheat germ

Makes one large loaf

  • 1 ½ cups flour
  • 1 ½ cups grain flour
  • ½ cup ground almonds
  • ½ cup flax seeds
  • ½ cup wheat germ
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cardamom
  • 1 ½ cups milk (cow, nut or seed)
  • ¼ cup oil
  • ¼ cup Crosby’s Fancy Molasses
  1. Combine dry ingredients in a large bowl.
  2. In another bowl combine the milk, oil and molasses.
  3. Add wet to dry. Stir until dry ingredients are just moistened then stir vigorously another 10 seconds
  4. Pour batter into a large loaf pan that has been greased and floured (or lined with parchment paper).
  5. Bake at 350 F 50 minutes

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Molasses Biscuits Recipe – sweet and buttery

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

Take me to the recipe

Don’t dismiss this molasses scones recipe because they have a wholesome earthy look. They’re sweet and buttery with a nice little crunch from the sunflower seeds.

Sweet molasses scones sprinkled with crunchy sunflower seeds.

I love bakeries and cafes that display all of their goodies in baskets at the front counter.  It makes everything look more delicious and paralyzes my kids with indecision.

It’s a time for learning life lessons: I remind them that there are many kinds of hard choices in life and a choice means one, not two, even if you brought your own money.

 

Sweet molasses scones recipe sprinkled with crunchy sunflower seeds.

Stacking your own baked goods in a basket at the kitchen table is different though. You need only finish your soup to get a second. Or you need only have emptied your lunch bag to have a scone with butter and jam as an afterschool snack.

These are the kind of scones that go well with supper, alongside scrambled eggs and baked beans at breakfast or smeared with butter and jam in the afternoon. You could even make cheese sandwiches with them.

Don’t dismiss this molasses scones recipe because they have a wholesome earthy look. They’re sweet and buttery with a nice little crunch from the sunflower seeds.

Molasses Biscuits Recipe

Adapted from 150 Essential Whole Grain Recipes by the Canadian Living test kitchen

Makes 18 scones

  • 1 ¾ cups flour
  • 1 cup whole wheat flour
  • ½ cup toasted sunflower seeds, plus more for sprinkling
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup cold butter, cubed
  • 1 cup buttermilk or soured milk
  • ¼ cup Crosby’s Fancy Molasses
  • 1 egg, beaten
  1. In a large bowl whisk flour, baking powder, baking soda, sunflower seeds and salt.
  2. Cut in butter until it resembles coarse crumbs. (This can all be done by pulsing mixture in a food processor, carefully)
  3. In another bowl whisk together buttermilk, molasses and egg.
  4. Pour milk mixture into flour mixture and stir just enough to combine.
  5. Gather dough into a ball and on a lightly floured surface knead gently just until it comes together in a soft dough (4-5 times)
  6. Gently pat into a 7`by 10`rectangle and transfer to a parchment lined baking sheet.
  7. Score into nine squares. Score the squares on the diagonal to form triangles.
  8. Sprinkle with 2-3 Tbsp of sunflower seeds and gently press them in.
  9. Bake at 400 F for 20-25 minutes until golden and the centre no longer feels soft.
  10. Cool a few minutes before cutting.

If you’re looking for more molasses quick breads try whole wheat molasses quick bread or sweet molasses quick bread.

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Sweet molasses scones and wholesome and buttery

Low Calorie Bran Muffins That Taste Good

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

Take me to the recipe

This is a classic bran muffin, healthy in all the right ways. But they’re delicious too and hit the spot when you’re craving something that’s a little sweet.

Low calorie bran muffins taste delicious and are high in fibre. No refined sugar.

Low calorie bran muffins are true 1960’s diet food.

My mom clipped this recipe for low calorie bran muffins out of a magazine back in 1965. It caught her eye because each muffin has only 152 calories. (That would be for a 1960’s-sized muffin, not the meal-sized muffins that are so popular today.)

It’s not all about the calories though. These muffins have a good fibre count and a descent amount of protein. Plus they taste delicious.

The recipe is from the days before processed diet food took over. Rather than using artificial food substitutes to drop the calorie count, the creator of this recipe simply reduced the fat content. Simple as that.

I took it one step further and made them as mini muffins because that’s a better snack size in my house. The calorie count for mini muffins is 101 per muffin (18 muffins/batch).

This is a classic bran muffin, healthy in all the right ways. But they’re delicious too and hit the spot when you’re craving something that’s a little sweet.

Low Calorie Bran Muffins Recipe

Makes one dozen regular muffins

Ingredients:

  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1 ½ cups natural bran
  • ¼ cup toasted wheat germ
  • ½ cup raisins
  • 1 egg
  • ½ cup Crosby’s Fancy Molasses
  • ¾ cup milk
  • 2 Tbsp oil

Instructions:

  1. In a medium bowl mix together dry ingredients. Stir in raisins
  2. In another bowl combine egg, molasses, milk and oil.
  3. Add this to the dry ingredients and mix just until combined.
  4. Spoon into prepared muffin tins.
  5. Bake at 400 F for 20-25 minutes (regular muffins) or 15-18 minutes for mini muffins.

Recipe doubles well.

We spread them with peanut butter for a healthy afterschool snack. If you prefer a more substantial muffin take a look at our recipes for blueberry wheat germ muffins or dense and spicy ginger muffins.

Nutritional info: Per muffin. Calories: 152, Fat: 3.8 g, Saturated Fat: .5 g, Cholesterol: 16.8 mg, Carbs: 29.2 g, Sugar: 12.6 g, Sodium: 124 mg, Fibre: 4.6 g, Protein: 4.4 g, Potassium: 415.7 mg, Calcium: 61 g

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email.

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Quick Whole Wheat Molasses Bread Recipe for Slow Summer Mornings

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 1 hours 10 minutes

Cooking time: 55 minutes

Take me to the recipe

Quick whole wheat molasses bread

How do you spend sunny summer mornings?

Sometimes we’re packing the car in a mad rush to get to our camp or the beach. But sometimes we don’t have to be anywhere. I love sunny weekend mornings when I can sit in the sun with the paper because there’s nothing that needs doing, no place that needs going. Those mornings when the kids ride their bikes in their P.J.s ‘til noon.

Extra wholesome – Made with whole wheat flour and cornmeal

This is a good recipe for that sort of day because it’s effortless to mix up and you have time to read the paper while it bakes. Then while it cools you can reel in the kids for a quick slice with peanut butter before they ride off to jump ditches again.

Quick Whole Wheat Molasses Bread Recipe

From the NY Times

  • 1 2/3 cups buttermilk (or 1 cup milk mixed with 2/3 cup plain yogurt, or 11/2 cups milk soured with  2 Tbs. fruit vinegar)
  • 2 1/2 cups whole wheat or spelt flour
  • 1/2 cup cornmeal
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 cup Crosby’s Fancy Molasses
  1. Heat oven to 325 F. Grease a large loaf pan or line it with parchment paper.
  2. Mix together dry ingredients. Stir molasses into buttermilk (yogurt or soured milk). Stir liquid into dry ingredients, just enough to combine, then pour into loaf pan.
  3. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour.
  4. Cool on a rack for 15 minutes before removing from pan.

Whole wheat molasses quick bread – a family favourite

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 55 minutes

Cooking time: 40 minutes

Take me to the recipe

Whole wheat molasses quick bread tastes like my favourite molasses brown bread.

Believe it or not this is a quick bread — no yeast, no rising and ready in no time.  It’s like the flip-flops of the bread world – quick, easy, just right for summer.

This summer discovery is all thanks to Crosby’s Facebook fan Heather Andrews. She posted last month that she makes a delicious whole wheat molasses bread.

Who could resist? I asked for the recipe and baked it this week.

A quick bread that tastes like my favourite molasses brown bread.

I assumed this bread would be more like a regular tea bread so got a great surprise when it reminded me more of my favourite molasses brown bread. Minus the time to prepare. (Not that I mind taking the time to bake yeast bread, when it’s not so hot out).

Here is Heather’s recipe. I made it straight up, not nuts or dried fruit this time. Also, I used stone ground flour so my batter was thinner than it would be with conventional flour but the texture of the baked loaf was fab.

 

Heather’s Whole wheat molasses quick bread recipe

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg
  • 2 cups buttermilk or soured milk*
  • 3 tablespoons Crosby’s Fancy Molasses
  • 1 ½ tablespoons lightly-salted butter or 1 ½ tablespoons margarine, melted
  • ½ cup chopped walnuts (optional)
  • ½ cup dark seedless raisins or any other dried fruit (optional)
  1. Grease a 9 x 5 x 3-inch loaf pan. Heat oven to 400 F.
  2. Mix flour, baking powder, baking soda and salt.
  3. Beat egg in a large bowl. Stir in buttermilk, molasses and butter. Stir in flour mixture. Mix in walnuts and dried fruit (if using).
  4. Scrape batter into prepared pan and bake 40 minutes to an hour, or until well browned and a tester comes out clean.
  5. Remove from oven and place pan on a wire rack to cool.

*NOTE:  To replace buttermilk, just add one tsp. vinegar to each one cup of milk, or replace ¼ of the milk with plain yogurt.

Another variation from Heather: Add ½ cup prepared mincemeat and reduced the milk by about ¾ cup.