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How to Use a Sourdough Starter: 9+ Easy Recipes

Kristin Marr — Tue, 05 May 2020 15:14:08 +0000

I know so many folks are eagerly baking right now (one of the side effects of coronavirus quarantine) , so today I want to give you some ideas for how to use your sourdough starter.

There are many feelings that surround the current state of the world. (If you’re reading this in the future, we’re currently in 2020, the year of coronavirus, toilet paper and meat shortages, business closures, mask- wearing, and murder hornets…I know it sounds sci-fi like and, trust me, it feels that way.)

Despite the challenging times, there is a glimmer of hope. Folks are turning to local farms and have returned to their kitchens and are now cooking at home (because when you’re not hustling 24/7 you have time to make nourishment a priority). I’ve also noticed the number of people outside, enjoying bike rides and playing with their kids. I know we’re all eager to get back to “normal life,” but I hope we don’t rush back too quickly. I hope we remember the practices we’ve developed during these “slower times.” I hope the sourdough starters continue to thrive, the home-cooked meals continue to be celebrated and enjoyed at our tables, farms continue to experience local demand, and we continue to embrace the beauty and joy that comes from getting outside and connecting with our loved ones. In a way, this virus situation has brought us back to the basics, back to what matters, and for that I’m grateful.

With the hope that all the sourdough starters that were created and loved on during quarantine continue to thrive post-corona, let’s talk about some ways to use that starter beyond just a loaf of crusty bread (which don’t get me wrong is amazing).

How to Make a Sourdough Starter

If you’re reading this post, my guess is that you already have an active sourdough starter. Or, maybe you’re about to make one and you’re doing some research on how to use your starter once it matures and becomes active. If you’re brand new to the idea of sourdough, then before we proceed on, let’s talk about what a sourdough starter is and why it’s the foundation for all sourdough recipes.

Any type of sourdough (whether pizza or bread or muffins or cake) is made by first creating a sourdough starter. A starter is simply a blend of water and flour and wild yeast. Wild yeast lives everywhere, so the intent of creating a sourdough starter is to capture naturally-occurring wild yeast and use it for baking bread. A sourdough starter is full of life, literally, in the form of healthy and active bacteria. According to Discover Magazine (check out the article, it’s fascinating), “Sourdough is teeming with bugs—some 50 million yeasts and 5 billion lactobacilli bacteria in every teaspoon of starter dough.”

This bacteria, when mixed with flour (and usually some water and maybe a few other ingredients) and given time (hours to rest and make a fermented dough), goes to work at breaking down (pre-digesting) the gluten and phytic acid found in grains. This makes sourdough easier to digest and full or beneficial nutrients.

Sourdough is truly a magical process. It’s fascinating to watch how something so simple (water, flour, and air) can create the most delicious breads, muffins, pancakes, waffles, crackers, and so much more. (PS: If you have Netflix, I recommend watching Michael Pollan’s Cooked and the episode about Air which is all about fermentation and sourdough.)

To make a starter, you’ll need flour, water, and patience. Here’s my tutorial for how to make a sourdough starter. You can also purchase one online or ask a friend.

Where to Find Flour for Sourdough Baking

In order to make sourdough, you need flour. I’ve found the quality of your flour makes all the difference when it comes to making good sourdough. If you’ve been around the blog for long, then you know that I love einkorn flour. Einkorn is the original wheat, an ancient grain that hasn’t been hybridized. You can learn more about einkorn here. Einkorn is very easy to digest compared to most flours so I prefer to keep my einkorn for quick baking projects like quick breads (banana bread, etc.), muffins, biscuits, pie crusts, etc. Here are my favorite (non-einkorn) sources for quality whole wheat and all-purpose flours (the two flours I use most often for making sourdough bread)…

How to Use a Sourdough Starter

Recipes

Below, you’ll find a few of my favorite ways to use my sourdough starter. Along with the sourdough recipes below, I recommend picking up a copy of Artisanal Sourdough Made Simple. This book is my go-to for sourdough recipes. There are so many ideas for how to use a sourdough starter and every recipe is easy to make.

Pizza

This is my go-to recipe right now to make on Friday night. On Friday morning, I feed my starter and by mid-morning make the dough. In the evening, we roll out the dough and make a couple of pizzas to share with the family. The pizza dough can be made with all-purpose flour or einkorn or a mix of wheat and all-purpose.

Focaccia

This is one of my favorite ways to use my sourdough starter. Trust me, make a focaccia and you’ll see why. Focaccia is a wonderful bread to eat as-is with soup or cut in half and enjoyed as a sandwich. For a quick lunch, I love to cut focaccia in half and top with a red sauce and cheese then broil for few minutes until the cheese is melty. The cookbook mentioned above (Artisanal Sourdough Made Simple) offers a few different variations, from a pesto version to a fresh tomato option. Here is an easy recipe for a basic focaccia.

Muffins

It’s currently blueberry season in Florida so we’ve been making lots of blueberry muffins. This recipe starts by combining a sourdough starter with flour and water and then allows for an overnight fermentation period. In the morning, add a few other ingredients and bake the muffins. You can add a variety of mix-ins to this recipe. I use einkorn flour (since so little flour is used and I love the flavor), but there is room for variation with all-purpose or whole wheat flour.

Banana Bread

I’ve been experimenting with sourdough banana bread, using brown bananas leftover from the week. It’s so good! There’s a slight tangy and sweetness that’s unlike any other banana bread. This recipe only calls for a small amount of honey or maple syrup, too.

Crackers

Crackers are a good way to use the discard from your starter. (Each day you have to toss half the starter and give the remaining sourdough a fresh feeding, the tossed sourdough is called the discard.) Crackers are a fun way to use that discard and enjoy a delicious and nourishing snack. Pair the crackers with cheese or some homemade hummus.

Chocolate Chip Cookies

I haven’t tried this recipe yet, but it comes from one of my favorite recipe developers (Carrie was on the podcast back in season 2). The fermentation process that takes place in this recipe makes the cookies easier to digest and I’m sure the flavor is amazing.

Chocolate Cake

We made this recipe over the weekend. I was skeptical because it’s just so stinkin’ simple, but simplicity is gourmet (as Hilary from Live Yum Yum says, another podcast guest). The kids made the recipe and then we topped the cake with buttercream frosting (this frosting cut in half). The cake was gone that night. We used einkorn flour, but the recipe calls for all-purpose so there’s room to work with what you have on hand. This cake is also dairy and egg free (see why I was skeptical), so it’s great for anyone with an allergy or anyone wanting to use pantry ingredients and a sourdough starter to make a delicious cake.

Garlic Knots

This recipe is sooooo good and comes from the book I mentioned above (Artisanal Sourdough Made Simple). Fresh roasted garlic is added to this sourdough recipe to make the best garlic knots you’ve ever had. I made the knots recently for a friend who had a baby and her family couldn’t stop raving about them. Naturally, my family was quite jealous so I had to make another batch for our family the next night. Not a bad problem to have.

Pancakes

This recipe calls for all-purpose flour, but I’ve made them with einkorn and they’re so good! A nice addition to our favorite pancake recipes (found on the blog) and a great way to use my sourdough starter.

Waffles

Sourdough waffles are another favorite in our home: light and fluffy with a slight sourdough tang. I think your family will love them, too. This recipe is my go-to right now. I usually make the recipe with all-purpose einkorn flour.

The post How to Use a Sourdough Starter: 9+ Easy Recipes appeared first on Live Simply.

Ancient Whole Grain Chocolate Chip Cookies (Spelt Flour Cookies)

Kristin Marr — Tue, 19 Jun 2018 22:02:55 +0000

Wow! What an overwhelming response to the einkorn blueberry scone/gluten chat last week. I heard from so many of you, echoing similar feelings about gluten, the fear epidemic that we’re creating around food in America, and getting back to real (traditional) food.

I also heard from many of you with a request to please continue sharing gluten-free recipes. You guys, that’s no problem. I promise, the gluten-free recipes aren’t going away. Just as the gluten recipes didn’t disappear when I cut gluten from my diet (read more about that). (<–Thankfully, I worked ahead before my protocol began. I also have a lovely recipe development partner, Helen.)

I believe in balance and variety, and that includes–if you can–consuming a variety of grains and naturally gluten-free ingredients. I’ll also continue to label recipes as gluten-free (or dairy-free, or vegetarian, etc.) when appropriate, because I want to make finding recipes an easy and simple task here on Live Simply. Cool?

In the spirit of celebrating real ingredients and homemade food, I thought it would be fun to make another treat. This time with a different ancient grain: spelt.

Spelt, unlike einkorn, is a fairly easy grain to find for the majority of people. If you have a health food store in your area, or any store that carries “health food,” you can probably find spelt. You can even order spelt on Amazon for a decent price.

The beauty of using ancient grains, whether that’s einkorn, spelt, heirloom wheat, etc. is that these grains are easier to digest, and also boast a lower gluten content and higher protein. This doesn’t mean that people with a gluten intolerance can consume these grains. It simply means these grains have maintained their original attributes. They haven’t been manipulated or tampered with.

Besides einkorn, spelt has become my favorite (gluten-containing) grain to use in baked goods. Spelt has a naturally nutty, sweet flavor that’s imparted to baked goods. Spelt can be tricky to work with since it can result in rather dry baked goods, but this is an easy fix with an accurate wet to dry ingredient ratio.

I also love to mix spelt with einkorn, or oat flour, when baking. Mixing flours often results in unique flavors and the most favorable textures. For today’s recipe, chocolate chip cookies, we’re going to work with just one grain: spelt.

The nutty, rustic sweetness of spelt comes through in these cookies–which I find delightful. And the texture is everything I want in a good ol’ homemade cookie.

These cookies aren’t doctored up with special ingredients–beans, veggies, or superfood powders. Nope, they’re cookies! Just good ol’ treats that are made with simple, real ingredients. Simple ingredients that show your family just how delicious homemade food can be. Move aside, cookie dough packages!

Ancient Whole Grain Chocolate Chip Cookies (Spelt Flour Cookies)

These cookies aren't doctored up with special ingredients--beans, veggies, or superfood powders. Nope, they're cookies! Just good ol' treats that are made with simple, real ingredients. Simple ingredients that show your family just how delicious homemade food can be. Move aside, cookie dough packages!

Course Dessert

Cuisine American

Keyword Spelt Chocolate Chip Cookies

Prep Time 30

Cook Time 12

Total Time 42

Servings cookies

Calories 106kcal

Author Kristin Marr

Ingredients

2 cups whole grain spelt flour 273 g
1 tsp salt
½ tsp baking soda
½ tsp baking powder
8 TB unsalted butter softened, but not warm
¾ cup light brown sugar packed (176 g)
2 eggs
1 ½ tsp pure vanilla extract
10 ounce bag semisweet chocolate chips mini or standard chips*

Special Equipment:

medium bowl
large bowl
hand mixer or a stand-mixer fitted with paddle attachment
parchment paper
sheet pan
cookie scoop optional

Instructions

Preheat the oven to 350F and line a sheet pan with parchment paper.
In a medium-size mixing bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
In a large bowl, using a hand mixer (or a stand-mixer fitted with the paddle attachment), cream together the softened butter and sugar. Then beat in the eggs and vanilla extract.
Mix the flour mixture into the wet ingredients in two batches.
Fold in the chocolate chips.
Scoop the dough (I used a 4 teaspoon cookie scoop) and place on the sheet pan, placing the dough about an inch apart on the baking sheet to allow for spreading.
Bake for 9-12 minutes, depending on size, until lightly browned on the edges and slightly firm in the center.
Let the cookies rest on the hot baking sheet for 5 minutes before removing to a cooling rack.
Keep the dough in the fridge between rounds.

Notes

*My favorite chocolate chip brands are Enjoy Life (the mini or morsel size chips are the best) and Equal Exchange.

Dairy-Free: If you wanted to go dairy-free, you could try using softened coconut oil; however, I haven't tested this suggestion. I'm not sure how they would turn out.

Freezing: If you don't want to cook all the dough, you can always stash away some of the dough in the freezer for an easy grab-n-bake option.

Gluten-Free: If you're looking for a gluten-free chocolate chip cookie recipe, this "miracle" almond flour recipe is my favorite.

Nutrition

The post Ancient Whole Grain Chocolate Chip Cookies (Spelt Flour Cookies) appeared first on Live Simply.

Homemade Sourdough Bread

Kristin Marr — Sun, 03 Sep 2017 19:47:01 +0000

A few days ago, we made a sourdough starter. Now the time has come to use that starter to make homemade sourdough bread.

Why Sourdough Bread?

Making sourdough bread causes us to seek out high quality ingredients, get back into our kitchens, and use a time-honored technique to make a very simple and basic food. A technique that’s therapeutic, rewarding, and beneficial for our bodies.

Making sourdough bread is a traditional practice that’s been used to make grains more digestible and to help unlock the nutrients found in grains.

“Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors and in effect, predigest grains so that all their nutrients are more available. Sprouting, overnight soaking, and old-fashioned sour leavening can accomplish this important predigestive process in our own kitchens. Many people who are allergic to grains will tolerate them well when they are prepared according to these procedures.” -Sally Fallon, Nourishing Traditions

I don’t soak, sprout, or sour every grain we consume. This is evidenced by the number of recipes on the blog that call for simply combining flour and other ingredients in a bowl and then putting those ingredients in the oven to bake. Just because I can’t/don’t/won’t soak, sprout, or sour every grain we consume doesn’t mean I can’t incorporate these time-honored, gut-loving techniques into my kitchen from time to time.

PS: If you have a Netflix account, I highly recommend watching Micheal Pollan’s Cooked Series, particularly part three, Air. Pollan explores the art, science, and reason why we should get back to making sourdough, particularly in a day and age when so many folks are afraid of gluten. If you don’t have a Netflix account, or don’t want to watch the documentary, read this short article.

Making Sourdough Bread

Most sourdough recipes are written in very complicated formats. The recipe formats are well and good if you know what you’re doing, but, to me, these instructions have made sourdough recipes feel intimidating.

Because of this, I’m going to share today’s recipe in steps. To me, this makes logical sense. This is how I initially wrote down and tweaked this recipe, so why change it up and try to make it all fancy.

Sourdough isn’t a process that’s meant to be fast or quick–that’s why active dry yeast was invented and became so popular–but don’t let this fact discourage you. Most of the process is a hands-off process, which means you can have a life outside the kitchen and still make sourdough bread.

Also, I highly recommend picking up the book, Tartine Bread. The book uses technical, baker terms (which are helpful as you progress along in your sourdough journey) for what I’m calling “steps.” The book is also filled with recipes, from pizza dough to olive sourdough bread. The Tartine recipe and method was published by the New York Times a couple of years ago, too. So if you want to try out the full method, which I’ve adapted to work for my schedule, check out the recipe.

Step One

The Tartine method uses some of the starter to create a separate leaven (the yeast, leavening agent in the bread) with a small amount of flour and water. I tried this when I first started using the method, but found this extra step too time-consuming for my schedule. After attending a local sourdough class that recommended skipping the leaven-creation step, I decided to skip it, too.

So, step one…

In the first step, I combine some of my sourdough starter (here’s a tutorial), with the majority of the water and flour used to make the dough. At this point, the dough is jagged and thick. The dough is covered with a towel, and then rests on the counter for about 6 hours.

After about 6 hours (I’ve tried other time periods and this works best for my schedule), the dough has spread and increased in size. Now it’s time for step two.

Step Two

At the beginning of step two, I add more water and the salt to the dough. At this point, the dough is very wet and sticky. I set a timer for 3 hours, and every 30 minutes return back to the dough to knead it or “turn it.”

To knead the dough, I use the method described in Tartine Bread, “…dip one hand in water to prevent the dough from sticking to you and then grab the underside of the dough, stretch it up, and fold it back over the rest of the dough. Repeat this action three times so that all the dough gets evenly developed. This is considered one turn.”

It’s fascinating to watch how the dough develops and transforms itself. By the end of this process, the dough is smooth and easier to handle. Some air bubbles develop in the bread during this process, too.

After 3 hours, the dough is ready to be placed on a floured surface and folded. After folding the dough over itself, on each side, I dust the dough generously with flour and cover it with my towel. The dough then rests for 30 minutes, during which time it will flatten out like a thick pancake.

Note: This is a very wet dough, so if this is your first time working with sourdough, you may want to add a bit more flour to the dough (about 30 grams, up to 50 grams) to make it easier to work with.

Step Three

After 30 minutes, it’s time to form the loaf. Before doing this, I mist my proofing basket with water and sprinkle it, heavily, with flour. To form the loaf, the dough is folded and gently rolled into what Tartine Bread describes as a “neat package.”

The dough is placed in the floured proofing basket, and then into the fridge it goes to rest overnight.

Step Four

After resting the dough in the fridge overnight, it’s time to bake the bread, finally! To bake the bread, I use a Dutch oven and raise the temperature of the oven to 500F. Once the oven and Dutch oven are hot, the bread is carefully dropped into the Dutch oven and baked with the lid on for 24 minutes (this creates natural steam inside the Dutch oven). The lid is then removed and the bread bakes for 20 minutes.

Once removed from the oven, and the Dutch oven, the bread is ready to rest and cool.

Sourdough bread is just as much of an art as it is a science. No two loaves are the same, and no two methods are identical (thanks to different environments, schedules, and personal taste preferences).

The more you make sourdough bread, the more you can tweak and perfect your ideal bread, and the process that goes into making the bread. This recipe and method, which I’ve tweaked from Tartine Bread and the classes I’ve taken in my local community, works for my schedule and produces a loaf of bread that’s slightly sour, but too sour; slightly dense, but not too dense; slightly imperfect, but absolutely perfect to me and my family.

Homemade Sourdough Bread (Spelt and Wheat)

Homemade sourdough bread made with spelt and wheat flours. A recipe and method adapted from Tartine Bread.

Course Breakfast, Side Dish, Snack

Cuisine American

Keyword Bread, Homemade, Sourdough

Prep Time 1

Cook Time 44

Servings loaf

Calories 2305kcal

Author Kristin Marr

Ingredients

Step One:

50 grams sourdough starter about 2 tablespoons*
400 grams filtered water
100 grams whole wheat flour
450 grams white spelt flour unbleached, unbromated and unenriched**

Step Two:

25 grams filtered, warm water
10 grams salt
30 grams white spelt flour
white spelt flour for dusting the countertop and top of the dough

Step Three:

whole wheat flour for dusting the proofing basket
white rice flour for dusting the proofing basket

Special Equipment:

digital scale because you'll need to weigh the above ingredients
large bowl ceramic, glass, or stainless steel work best
dish towel
proofing basket or a medium-size bowl--you'll also need a dish towel if using a bowl
bread lame or a very sharp knife
Dutch oven I use a 3 quart oven
sharp bread knife

Instructions

Step One:

In a large bowl, using your hands or a spoonula, combine the starter, water, and flours. The dough should be jagged and thick. Cover the bowl with a towel (or you could use plastic wrap or beeswax wrap), and allow the dough to rest for 6 hours. I usually start this in the morning, before I leave the house for the day, and allow it to rest on the counter until I get home. After about 6 hours (it can go for a bit longer, if needed), the dough should have spread and increased in size.

Step Two:

Add the water and the salt to the dough. To do this, fold the ingredients into the dough by grabbing the underside of the dough, stretching it , and folding the sides over and on top of the dough. This is all done within the bowl. Cover the bowl with the towel and set a timer for 3 hours.
During this 3 hour time period, every 30 minutes, return back to the dough to "knead" it or "turn it." To knead the dough, I use the method described in Tartine Bread, "...dip one hand in water to prevent the dough from sticking to you and then grab the underside of the dough, stretch it up, and fold it back over the rest of the dough. Repeat this action three times so that all the dough gets evenly developed. This is considered one turn." The goal is to knead or turn the dough 3-4 times during this resting period--I've found that every 30 minutes works well.
By the end of this step, the dough should have increased by 20-30%, if not let the dough rise for another hour. <--This may be particularly true during the winter if your home is very cold.
Turn the dough onto a well-floured countertop surface (I use extra spelt flour). If the dough feels unreasonably wet to you (the dough should be a "wet dough"), you can knead in 30 more grams of spelt flour. If it still feels too wet to work with, you can add 20 more grams of flour (up to 50 total grams of flour).
Using the same kneading/turning method, fold the dough together to form a ball. Sprinkle the top of the dough with extra spelt flour and cover the dough with a towel. Allow the dough to rest for 30 minutes. During this time the dough will flatten and spread, like a very thick pancake.

Step Three:

Now it's time to shape the dough and get it ready for a final rise. Before doing this, you'll need to prep a proofing basket.
Whisk together 50/50 whole wheat flour and white rice flour--I mix 1 cup of each flour and keep this in a dedicated container that I pull out for this step.
If you're using a proofing basket, mist the basket with water and generously sprinkle the basket with the flour mixture. If you don't have a proofing basket, place a dish towel in a medium-size bowl, mist the towel with water and generously sprinkle the towel with the flour mixture. (The water misting helps the flour stick to the surface.)
Now it's time to shape the dough into what Tartine describes as a "neat package." To do this, fold one side of the dough (the side near you) up and over the center of the dough. Stretch out the dough to your right and fold the dough up and over the last fold. Repeat this with the left side. Now fold the dough "in the back" (furthest from you, I don't know what else to call this part) up and over the previous folds. At this point, you should have a compact dough ball. Gently roll the dough away from you, creating a smooth ball, and dust the top of the ball with some of the wheat and rice flour blend.
Let the dough rest for a minute, and then place your hand under the dough and drop it in prepared basket (with the floured top now at the bottom). Cover the basket with a towel, or plastic wrap or beeswax wrap, dust the top with a bit of the wheat and rice flour mixture, and place it in the fridge. Let the dough rest in the fridge for 12 hours before baking. Alternatively, you can leave the basket on the counter, covered, and let it rest for only 3-4 hours before baking.

Step Four:

To bake the bread, preheat the oven to 500F and place a Dutch oven, with a lid, in the oven. Remove the bread from the fridge and allow it to rest on the counter (at least 30 minutes before baking). Once the oven reaches 500F, remove the Dutch oven from the oven. Flip the bowl upside down and drop the bread into the Dutch oven. Use a very sharp knife, or a bread lame, to make a couple of cuts on the top of the bread to allow steam to escape.
Place the lid on the Dutch oven. Reduce the oven to 450F. Bake the bread, with the lid on, for 24 minutes (this creates a natural steam oven). After 24 minutes, remove the lid and and bake the bread for 20 minutes.
Remove the Dutch oven from the oven, and then remove the bread from the Dutch oven. Place the bread on its side to cool.
Cool the bread before slicing and enjoying. Use a sharp bread knife to cut the bread.

Other Recipes:

There are many ways to make sourdough bread. This is just the method I use. Here's another method I've used with good success that calls for all-purpose flour: https://www.theclevercarrot.com/2020/04/artisan-sourdough-with-all-purpose-flour/
To learn more about all the ways to use a sourdough starter, check out this post.

Notes

*Try to use a starter that's been fed in the last 12 hours--so it's fresh and very active. After using some of the starter to make the bread, you'll want to feed your starter. You shouldn't need to dump any of the starter (since roughly 50% just went into your bread) before feeding.

**The price on Amazon is much higher than what I pay in the store. I purchase the white spelt flour (and the rice flour) from Whole Foods. I believe the spelt flour costs $10 for the same bag. I've tried making this bread with both 100% whole wheat and stone ground spelt, and I don't care for either one. The texture is far to dense for me. You're welcome to try stone ground spelt, if desired, just know that the texture may be a bit more on the rustic side and the flavor may be, too. All-purpose flour is the flour Tartine Bread calls for in the book. Tartine Bread does offer a 100% whole wheat recipe in the book.

Don't worry if the bread looks like it's a "flop" when you remove it from the bowl and drop it in the Dutch oven. It's okay! I've had this happen several times, usually because I didn't add enough flour to the proofing basket to prevent the loaf from sticking. The bread will be fine, don't mess with it in the hot Dutch oven. If you find that the dough continues to be difficult to remove from the proofing basket, try adding the 30 grams (up to 50 grams) of spelt flour during the step 2.

As you practice the art of making sourdough bread, you'll learn what to expect at each stage, including what the dough should feel like and what it should look like. Just like with anything, the more you practice the better you get. You'll also be able to develop a schedule that works best for you. I begin with step one in the morning, set a timer, and then come home in the afternoon/early evening and start step two while I'm making dinner. After the dishes, I finish up on step two and step three. The next morning I bake the bread (step four). During the school year, I make bread on Saturday and then bake the bread on Sunday.

If your first loaf comes out too flat (the loaf spreads and doesn't hold its round shape), try adding the extra 30-50 grams of spelt flour during step 2, as talked about in the recipe. This should fix the issue. The bread will still be usable and tasty, even if it spreads and flattens while baking.

Nutrition

The post Homemade Sourdough Bread appeared first on Live Simply.

Banana and Coconut Buckwheat Muffins

Kristin Marr — Tue, 31 Jan 2017 20:58:52 +0000

One can never have enough banana bread/muffin recipes, right?!

I purchase 4-5lbs of bananas each week, and we go through just about every single one of those bananas. There are some weeks when we completely run out of bananas, and suddenly the world stops for a moment and Mom panics, “What?! We don’t have more bananas? How are we going to survive?” I can’t be the only one that feels this way.

Bananas = all is well

And then there are weeks when we don’t consume the weekly supply of bananas, which results in the best spoiled treasure any home cook could ever ask for–perfectly freckled, ripe bananas. This is why one can never have enough banana bread/muffin recipes. Overly-ripe bananas = the sweetest, bestest banana bread!

PS: Bestest is definitely not a word, unless your name is Londyn and you’re four ;). But it just seemed to fit so well. Good thing my former English teachers don’t read my blog.

I have a couple of banana bread recipes that I keep on constant rotation in our home. The first is an almond flour banana bread recipe, which was published almost three years ago on Live Simply. That recipe has become so incredibly popular with readers, and rightfully so. The recipe results in super moist bread (thanks to the almond flour and yogurt), and it’s a nice change from traditional wheat-based bread.

My second go-to recipe is my spelt and einkorn recipe. It’s moist and hearty; just as banana bread should be.

This time we’re going to use a different flour–buckwheat–to create a hearty and rustic banana muffin.

Buckwheat is a gluten and grain-free flour that’s naturally rich in fiber and beneficial minerals. I’ve been purchasing buckwheat sprouts (buckwheat is actually a seed) from a local farmer’s market, and they’re surprisingly sweet and lemony. After falling in love with the sprouts, I decided to try adding this flour to a few baked goods. What a failure that was!

Buckwheat, on its own, has quite the overpowering taste and texture. Buckwheat may be good for the body, but the flour is less than desirable when it’s the sole flour used in a baked recipe. With a few tweaks, and the addition of sweet bananas and coconut, I eventually created my first ever easy-on-the-palette buckwheat muffin.

The coconut and banana muffins are exactly what a filling breakfast muffin should be–hearty, slightly sweet–but not in an overwhelming sugar-high way–and full of good-for-you ingredients. The earthy buckwheat flavor and heavy texture adds a rustic feel and taste to the muffins.

Banana and Coconut Buckwheat Muffins

A hearty and slightly sweet muffin that's made with good-for-you ingredients. The earthy buckwheat flavor and heavy texture adds a rustic feel and taste to the muffins.

Course Breakfast

Cuisine American

Keyword Buckwheat Muffins

Prep Time 15

Cook Time 22

Total Time 37

Servings muffins

Calories 206kcal

Author Kristin Marr

Ingredients

1/2 cup shredded unsweetened coconut (55 g)
3 large ripe bananas (343 g once mashed // 1 1/3 cups once mashed)
1/4 cup butter melted and cooled--to avoid clumping when mixed with cold ingredinets
1/2 cup plain whole milk yogurt (115 g)
1/3 cup honey (110 g)
2 eggs
1 tsp apple cider vinegar
1 tsp pure vanilla extract
1 cup spelt flour (136 g)
1/2 cup buckwheat flour (58 g)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Topping:

1/4 cup shredded unsweetened coconut (optional)
turbinado sugar (optional)

Instructions

Preheat the oven to 375F. Spread the 1/2 cup of shredded coconut in a baking dish. Toast the coconut in the oven, until golden. I recommend checking on the coconut every couple of minutes. Don't let the coconut burn (turn brown). Toasting takes about 5-7 minutes in my oven.
While the coconut toasts, mash the bananas in a large bowl. Add the wet ingredients to the bowl: melted butter, yogurt, honey, eggs, vanilla, and vinegar.
Stir in the dry ingredients to the wet ingredients: spelt flour, buckwheat flour, cinnamon, nutmeg, baking powder and soda, salt, and the toasted coconut (1/2 cup).
Grease or line a muffin pan, and scoop the batter into the pan. Top each muffin with the additional (non-toasted) shredded coconut and a sprinkle (or two) of turbinado sugar (both are optional, but recommended).
Bake the muffins for about 22 minutes, until firm.

Notes

As much as I love freezing muffins to prepare for future breakfasts, I don't care for the texture of these muffins once frozen and defrosted. This could just be my personal taste preference, so feel free to try it. I've found the muffins are best enjoyed warm or at room temperature.

I store the muffins at room temperature, in an air-tight container, for a couple of days.

I've been using salted Kerrygold butter in this recipe. Salted or unsalted butter should work just fine.

Nutrition

The post Banana and Coconut Buckwheat Muffins appeared first on Live Simply.

How to Make a From-Scratch Pie Crust

Kristin Marr — Wed, 02 Nov 2016 01:48:37 +0000

I’m really excited about the recipes we’re going to make and enjoy this week. Today’s recipe is going to marry tomorrow’s recipe, and, together, they’re going to create a beautiful masterpiece (or baby…too weird for food?): a naturally-sweetened pumpkin pie made without sweetened condensed milk or evaporated milk.

Before we make and enjoy that healthier pumpkin pie, we need to talk about our first recipe in this happy pie marriage: pie crust.

I thought about adding a recipe note at the end of our future pumpkin pie recipe discussion, with specific instructions for making a from-scratch pie crust, but a recipe note just doesn’t seem fair to such a delicious and versatile recipe.

See, today’s pie crust isn’t just about making the base for a spiced-pumpkin filling. Oh no, this buttery and flaky pie crust is about so much more.

A good pie crust recipe is an invaluable resource for a real food cook, particularly in the fall and winter. With just one single pie crust recipe, I can make a sweet pumpkin pie, a savory chicken pot pie (later, my friend, later), a veggie-based quiche, or a cheater’s pie (AKA: a galette).

A homemade pie crust is very easy to prepare, and most recipes call for very similar basic ingredients: flour, butter or lard (or shortening, like Crisco, which isn’t “real”), salt, possibly a sweetener, and water. You’ll also notice, once we get to the actual written recipe, that my recipe also includes an egg yolk. Trust me, friend, don’t skip the egg yolk. That little yolk makes an incredible difference.

The most important rule to remember when making a from-scratch pie crust is to keep the liquid ingredients and butter super cold. This is the key to making the absolute best homemade pie crust.

With this rule in mind, you know everything there is to know about making a pie crust for your favorite sweet or savory pie. Let’s get started!

From-Scratch Pie Crust

Course Dessert, How To

Cuisine American

Keyword Pie Crust

Prep Time 30

Cook Time 10

Total Time 40

Servings pie crust

Calories 1554kcal

Author Kristin Marr

Ingredients

1 1/2 cups wheat-based flour such as: einkorn or spelt, 200g
1/2 tsp salt
8 TB unsalted butter cubed and chilled, 1/2 cup // 110g
3 TB cold water
1 egg yolk The egg should be taken directly from the fridge before separating so it's cold.

Instructions

First, prepare the butter, water, and egg yolk. Cube the butter and then place the cubes in the freezer. Next, whisk together the cold water and egg yolk in a small bowl. Then place the water and yolk combo in the fridge.
In a food processor, pulse the flour and salt together for about 30 seconds. I use the high setting on my food processor. Use a spoon to stir the flour, which you just pulsed, to help "fluff" it and keep the flour from settling on the bottom. I know this sounds funny, but it helps with the next step...butter.
Remove the butter from the freezer. With the food processor on high, add the cubes, one or a couple at a time, through the chute. As you add the butter, the flour will begin to resemble coarse crumbs. Turn off the food processor.
Now remove the water and egg yolk mixture from the fridge. With the food processor running (I like to switch to low at this point), add the water/yolk mixture. Run the food processor until the flour comes together to form a ball. If the flour doesn't form a ball, you'll need to add 1 tablespoon of cold water. This shouldn't be necessary, but flour can differ at times, particularly if you're using volume measurement (cup versus grams).
Remove the dough from the food processor, pressing any extra stray dough pieces to the main ball of dough. Wrap the dough in a piece of parchment paper, and place it in the fridge to cool. At this time, I make my pie filling (whether it's a pumpkin pie, quiche, chicken pot pie, etc.).
After resting and chilling the dough in the fridge (about 30 minutes, or overnight), roll the dough out on the parchment paper to your desired size (to fit your baking dish). If your crust is sticking to the rolling pin or parchment paper, it may need to be chilled longer, or you can sprinkle it with a bit of flour and continue rolling. Transfer the pie crust, on the parchment paper, to your baking dish. You'll need to flip the parchment paper over so the pie crust gently releases into the pie dish. Press the pie crust into the baking dish. I like to crimp the edges of the pie crust with my fingers. Pierce the bottom and sides of the pie crust with a fork. This will keep large air bubbles/pockets from forming in the crust. At this point, the crust is ready to use.
If you'd like a crispy bottom crust, I recommend a par-bake before adding your filling (like a pumpkin pie filling). To do this, heat the oven to 400F. Bake the crust for 10 minutes. Remove the pie from the oven, add the filling, and bake according to the pie recipe.

Nutrition

Ingredient Notes

I’ve used einkorn and spelt flour successfully to make this pie crust. I think whole wheat, whole white wheat, and white flour will all work with the same ingredient ratios provided. Einkorn tends to produce a wonderfully light crust, similar to white flour. Spelt flour produces more of a rustic whole wheat-style crust.

I don’t add sugar to my pie crust, even if I’m making a sweet pie. If you’d like a sweeter crust, feel free to add 1-2 tablespoons of sucanat, cane sugar, or coconut sugar during the flour and salt step. Also, I’ve found that 1/2 teaspoon of salt is perfect for my taste; however, if you find that your crust is too salty, or you’re concerned about a salty crust, reduce the salt to 1/4 teaspoon.

If you’d like more detailed instructions about par-baking a pie crust, this article from F00d52 is helpful.

Double this recipe for two pie crusts, if needed.

Pie crust freezes well. Store the raw pie crust in a freezer bag. Defrost the pie crust in the fridge before use.

What’s Spelt Flour?

Spelt is believed to have originated in the Near East over 8,000 years ago, eventually making its way into Europe, particularly Germany. The mildly-nutty tasting spelt berry is considered an ancient grain much like einkorn, and is even referenced in the Bible. The spelt berry has not been hybridized like modern-day whole wheat. Spelt is sold in many conventional grocery stores, health food stores, and online.

Spelt has a lower gluten content than today’s whole wheat, making it easier to digest. Spelt is not gluten-free and should not be used by those with celiac disease or a severe gluten intolerance.

What’s Einkorn Flour?

Einkorn is known as the oldest variety of wheat making it an ancient grain. The ancient grain is believed to have originated in the Tigris-Euphrates region and is possibly the main grain referenced in the earliest accounts of the Bible. To put it simply, einkorn is the wheat men were eating in the earliest days before modern-day wheat varieties. While modern wheat has undergone hybridization, einkorn still holds true to its original properties. Einkorn is slowly gaining popularity, but is still grown in only a few regions in Europe.

The sweet, ancient grain has a lighter texture and taste than modern-day wheat, and contains a more favorable gluten ratio. People with minor gluten sensitives may be able to consume einkorn without the issues associated with whole wheat due the lack of D-genome, however, einkorn is not gluten-free. Einkorn is packed with nutrition, containing high levels of protein.

Einkorn looks and tastes similar to white flour. Einkorn is sold in some health food stores and online.

The post How to Make a From-Scratch Pie Crust appeared first on Live Simply.

One-Bowl Pumpkin Loaf Cake with Cream Cheese Frosting

Kristin Marr — Wed, 21 Sep 2016 21:09:34 +0000

A few weeks ago, I stopped at Starbucks after dropping the kids off at school. I had missed my morning cup of joe at home, and a tall black coffee was exactly what this momma needed. The drive-thru line was especially long that morning, so I decided to park and go in, even in my current state: pj shirt, no makeup, and messy hair. Apparently, I wasn’t the only mom who missed her morning coffee, and makeup.

As I stood in the shorter line inside the coffee shop, I couldn’t help but scan the pastries and cookies in front of me. Normally, I can scan the case and just keep going, but something caught my eye that morning (maybe it was a result of being mentally weak due to the lack of caffeine running through my veins): a pumpkin cake with cream cheese frosting. A few minutes later, I left the coffee shop with my coffee in hand, feeling perky from the first few sips of caffeine, and excited for some fall baking.

I bought my first can of pumpkin later that afternoon, and began working on a real food pumpkin loaf cake with cream cheese frosting. I wanted a pumpkin cake with a quick-bread texture that was completely refined-sugar-free. Something that could be served with a cup of coffee, while wearing an over-sized comfy sweater, on a fall weekend.

We haven’t even come close to sweater weather in Florida, so, for now, coffee and a pumpkin loaf cake will keep my longing-for-fall heart happy. Maybe even a pumpkin spice latte and a slice of pumpkin loaf cake? Too much pumpkin too soon? Yea, let’s just stick with the cake today.

This Starbucks-inspired cake only requires one bowl and a handful of real food ingredients, like: spelt flour (a whole grain flour), real butter, pumpkin, applesauce (because pumpkin and apples go hand-in-hand), and maple syrup. The final product is a slightly-sweet pumpkin loaf cake that I can feel good about enjoying, and serving my family, for a weekend breakfast treat alongside a cup of home-brewed coffee.

Pumpkin Loaf Cake with Cream Cheese Frosting

A slightly-sweet pumpkin loaf cake that I can feel good about enjoying, and serving my family, for a weekend breakfast treat alongside a cup of home-brewed coffee.

Course Dessert

Cuisine American

Keyword Pumpkin Loaf Cake

Prep Time 30

Cook Time 20

Total Time 50

Servings -10x7 baking dish or 1-9x13 baking dish

Calories 4004kcal

Author Kristin Marr

Ingredients

6 TB butter melted and cooled to room temperature
1 cup pumpkin puree 226 g, not pumpkin pie filling
2/3 cup pure maple syrup 160 ml
1/2 cup unsweetened applesauce 125 g
3 eggs
1 1/2 tsp pure vanilla extract homemade
1 3/4 cups spelt flour 255 g, see note under recipe
2 tsp pumpkin pie spice homemade
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Cream Cheese Frosting:

8 oz cream cheese I like Organic Valley brand.
6 TB butter room temperature
1/4 cup pure maple syrup
1 tsp pure vanilla extract

Instructions

Preheat the oven 350F.
In a large bowl, whisk together the melted butter, pumpkin puree, maple syrup, and applesauce. Whisk in the eggs, one at a time--I whisk each egg for about 10 seconds. Add in the vanilla extract.
Add the dry ingredients to the wet ingredients: spelt flour, pumpkin pie spice, baking soda, baking powder, and salt. Stir to combine the ingredients.
Grease a baking dish (For a thicker loaf cake, like the one pictured, I used a 10x7 baking dish. For more of a cake bar--think: a short cake-- use an 9x13 baking dish.), or line the baking dish with parchment paper. Spread the batter in the baking dish, and then bake the cake for about 35-40 minutes (for a 10X7 baking dish), until the center is firm to touch. If you're using a 9x13 pan, you'll want to reduce this time to 25-30 minutes (start checking on the cake through the oven window at around the 20 minute mark). Allow the cake to fully cool before spreading the cream cheese frosting.
For the frosting, using an electric mixer, beat together the cream cheese and butter. Add the maple syrup and vanilla, and continue to beat until the mixture is smooth and "fluffy." Spread the cream cheese frosting over the cooled bars. Store any leftover bars in the fridge.

Nutrition

Ingredient Notes

This loaf cake isn’t super sweet, so it relies on the combo of frosting and the loaf cake to deliver the “full package” of a slightly sweet fall treat. I haven’t tried honey in this recipe, but my guess is that it may lend a sweeter taste–I’m just thinking out loud on this one. This cake is more of what I consider a brunch or “enjoyed with a cup of coffee and good friends on the weekend” kind of cake versus a super sweet dessert. Also, feel free to add more spice to this recipe–or even a touch of cinnamon (which is a spice in the pumpkin pie spice combo). There’s room to customize the spice flavor intensity in this recipe–just taste and modify as you go!

I’ve used both salted and unsalted Kerrygold butter in this recipe, and both have turned out just fine. So use what you have on hand.

This is another “I haven’t tried it, but it appears to be a good idea” note…I think this batter would turn into delicious muffins/cupcakes with the cream cheese frosting on top. Again, I haven’t tested this one, yet, but if you don’t want a giant loaf cake, then this may be an option. If you try it, let me know how it goes!

What’s Spelt Flour?

The post One-Bowl Pumpkin Loaf Cake with Cream Cheese Frosting appeared first on Live Simply.

Naturally-Sweetened Multi-Grain Banana Bread (with Chocolate Chip Option)

Kristin Marr — Wed, 20 Jul 2016 20:09:07 +0000

As a mom, it’s easy for me to get lost in the parenting fog. That place in life when you’re simply going through the (good) motions each week: planning meals, tackling laundry, reading bedtime stories, and all of the other tasks that are required to make sure everyone is cared for. I find myself, many times, stuck in the parenting fog, which means it’s hard to see past the daily tasks, and notice the true impact these tasks are having on my family.

Last November, Piper’s school invited parents to a family-style pow-pow to enjoy songs, finger-plays, and food. Upon arriving, we were gathered around the shaded basketball court to wait for the children to make their grand entrance. The court was filled with parents with cameras, all of us eager to watch our kids sing the songs we’d been hearing about for weeks.

The first teacher entered the court, followed by a long line of children. Each child wore a beaded necklace and a hand-print hat, showcasing something they were thankful for. I read hat after hat, as the children made their way to the inside of the court. I’m thankful for Mom and Dad. I’m thankful for Legos. I’m thankful for my pet. I’m thankful for Grandma. I’m thankful for toys. I eagerly anticipated seeing Piper, and curiously thought about his hat, I bet he chose Legos, or Batman. Maybe Mom? Nah, I bet Dad got this one.

As the back of the line approached the court, I saw Piper and waved at him. He waved back, and then turned his head so we could read the words on his hat: I’m thankful for banana bread. I immediately chuckled, and looked at Dustin, “Did you see his hat? He’s thankful for homemade banana bread!!”

My heart was touched, and suddenly that parenting fog lifted. I realized that while the weekly task of preparing homemade food, which is something we often do as a family, may seem small and routine, it’s making a big impact on Piper’s life (and hopefully Londyn’s life, too).

Yes, Piper loves a good ol’ loaf of homemade banana bread, but I think the banana bread is just a symbolism of something deeper. Making banana bread causes our family, or at least a couple of us, to slow down and measure ingredients, talk to each other, and create something together. And, of course, the end result is a nourishing snack or breakfast.

PS: The pow-wow was so much fun. We sang, danced, and then enjoyed treats together as a kindergarten family. And then we went home and baked banana bread, upon Piper’s request!

By now I’m sure you’ve guessed that today’s recipe is for brownies. I’m totally kidding. Of course we’re going to make banana bread. But this isn’t just any banana bread. This is Piper’s favorite real food-style banana bread.

Most banana bread recipes call for a large amount of refined sugar, on top of the already sweet bananas. This recipe relies on the natural sweetness of overripe bananas and a small amount of maple syrup. Between the bananas and maple syrup, this bread is surprisingly sweet, and incredibly nourishing for a quick bread. To up the nourishing qualities of the bread, I add two ancient whole grains to this recipe: einkorn and spelt flour.

In honor of Piper, let’s make a loaf of Naturally-Sweetened Multi-Grain Banana Bread…

Naturally-Sweetened Multi-Grain Banana Bread (with Chocolate Chip Option)

Most banana bread recipes call for a large amount of refined sugar, on top of the already sweet bananas. This Naturally-Sweetened Multi-Grain Banana Bread recipe relies on the natural sweetness of overripe bananas and a small amount of maple syrup.

Course Breakfast

Cuisine American

Keyword Multi-Grain Banana Bread

Prep Time 10

Cook Time 50

Total Time 1

Servings loaf, 12 muffins

Calories 3592kcal

Author Kristin Marr

Ingredients

8 TB butter melted, 1/2 cup/115 g
1/2 cup plain whole milk yogurt 120 g
1/3 cup pure maple syrup or honey, 80 ml
3 bananas once mashed, about 1 1/4 cups/280 g
2 eggs
1 tsp pure vanilla extract
1 1/2 cups all-purpose einkorn flour 170 g
3/4 cup spelt flour 120 g
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt

Optional Add-in:

1 cup chocolate chips

Instructions

Preheat the oven to 375F.
In a large bowl, whisk together the melted butter, whole milk yogurt, and pure maple syrup. Add the bananas to the bowl, and mash the bananas with the back of a fork or potato masher. Whisk in the eggs and vanilla extract.
Add the dry ingredients to the wet ingredients: einkorn flour, spelt flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir the dry ingredients into the wet ingredients until well combined. If you'd like a sweeter bread, stir in 1 cup of chocolate chips.
Grease a bread pan, or line the bread pan with parchment paper. Pour the batter into the bread pan.
Bake the bread for 50 minutes, or until a toothpick inserted in the bread comes out clean.
Alternatively, for a muffin pan, bake the muffins for about 22 minutes.

Video

Nutrition

Ingredient Notes

If you’d like to make a dairy-free bread, I believe you could sub the butter for melted coconut oil, and use coconut yogurt instead of the whole milk yogurt. I haven’t personally tried making these substitutions with this bread. If you’d like to make a gluten-free banana bread, I recommend trying my highly-rated almond flour banana bread recipe.

You could probably sub out the optional chocolate chips for crushed nuts (pecans or walnuts) for a nutty banana bread.

This recipe is freezer-friendly. I like to cut the baked bread in half, and then freeze the loaves in freezer-friendly bags. Defrost the bread in the fridge or at room temperature.

What’s Spelt Flour?

What’s Einkorn Flour?

Einkorn looks and tastes similar to white flour, so it’s the perfect healthy flour to use when making soft, fluffy bread. Einkorn is sold in some health food stores and online.

The post Naturally-Sweetened Multi-Grain Banana Bread (with Chocolate Chip Option) appeared first on Live Simply.

Homemade Maple-Sweetened Blueberry Muffins

Kristin Marr — Mon, 06 Jun 2016 13:00:33 +0000

Let’s simplify breakfast just one more time, shall we?

Over the last week, we’ve spent quite a bit of time making real food breakfasts that help simplify mornings and keep us away from the drive-thru. (Yep, we skipped over our do-it-yourself cleaning or body-care recipe this past week, but simplifying breakfast took priority. We’ll get to a super easy dish soap recipe later this week.)

First up, we made Almond-Oat Pancakes; the superhero pancake. This pancake recipe is simple to make (hello, blender), is full of nourishing ingredients (like oats and almonds), and can be prepped in advance and stored in the freezer. Real food breakfast win number one.

Next, we simplified breakfast with no-cook Fruit and Yogurt Cups. These cups only take about five minutes to make, and they may be prepped in advance and stored in the fridge for several days. Real food breakfast win number two.

Today, we’re going to simplify breakfast one more time with a one-bowl, freezer-friendly blueberry muffin recipe. A blueberry muffin recipe that’s made just the way great-great-grandma would have prepared this popular muffin: with whole grains (spelt flour), seasonal blueberries, and a natural sweetener (pure maple syrup). Real food breakfast win number three.

Florida (our home) is known for a few seasonal foods: citrus, strawberries, and blueberries. Between February and June, Florida markets and stores abound with seasonal berries, which kind of makes up for the lack of seasonal food during the rest of the year. During these months, I start purchasing large quantities of fresh, local berries to stock in our freezer. The frozen berries are usually enjoyed straight from the freezer (particularly the blueberries), or turned into homemade jello cups, Fruit and Yogurt Cups, muffins, or smoothies.

A surplus of seasonal berries, particularly blueberries right now, means fruit-based muffins join our weekly breakfast rotation. We’ve been making and enjoying blueberry muffins for breakfast over the last three weeks, and we’ll probably continue to enjoy them for several more weeks. No one has complained just yet about the surplus of perfectly-domed, berry-filled muffins.

Blueberry muffins, much like Almond-Oat Pancakes and Fruit and Yogurt Cups, make for a great prep-ahead breakfast. The naturally-sweet, one-bowl muffins may be prepped on the weekend (which is exactly what I’ve been doing), and then placed in the fridge for about 7 days or stored in the freezer for 2-3 months. On busy mornings, when homemade muffins are available in the fridge or freezer, I usually boil a few eggs and serve the blueberry muffins on the side. A quick, wholesome, bakery-style breakfast is served in just a few minutes thanks to a little prep work and my stash of local berries.

PS: Maybe you’re not so bad, Florida…your blueberries are pretty amazing!

Would you like to see just how simple these blueberry muffins are to make? Check out this week’s video…

Homemade Maple-Sweetened Blueberry Muffins

We’re going to simplify breakfast one more time with a one-bowl, freezer-friendly blueberry muffin recipe. A blueberry muffin recipe that’s made just the way great-great-grandma would have prepared this popular muffin: with whole grains (spelt flour), seasonal blueberries, and a natural sweetener (pure maple syrup).

Course Breakfast

Cuisine American

Keyword Blueberry Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 204kcal

Author Kristin Marr

Ingredients

8 TB butter melted, 1/2 cup/115 g
1/2 cup plain whole milk yogurt 120 g
1/2 cup pure maple syrup 120 ml
1/2 lemon juiced and zested
2 eggs
2 tsp pure vanilla extract
1 3/4 cups spelt flour 230 g
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 1/3 cup fresh blueberries Use 1 cup for more of a traditional blueberry muffin.
turbinado raw cane sugar optional

Instructions

Preheat the oven to 375F.
In a large bowl, whisk the liquid ingredients: melted butter, yogurt, maple syrup, lemon juice and zest, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients: flour, baking powder, baking soda, salt, and nutmeg. Fold the dry ingredients into the wet ingredients. Carefully fold in the blueberries.
Grease a muffin tin, and then scoop the muffin batter into the tin (I like to use an ice cream scoop). For a true bakery-style blueberry muffin, sprinkle a bit of turbinado raw cane sugar over the top of each muffin.
Bake the muffins for 22 minutes, until the tops are firm. Let the muffins cool for 5-10 minutes before carefully removing them from the muffin tin.
These muffins freeze really well, so if you don't enjoy them within a few days, or just want to prep ahead, store the muffins in a freezer bag or container for up to 2-3 months.

Video

Nutrition

Ingredient Notes

I use salted butter to make these muffins since Costco only sells Kerrygold Salted Butter, but unsalted should also work well.

If you don’t have any fresh blueberries, you may use frozen berries to make these muffins. I recommend using 1 cup of frozen berries, and using them straight from the freezer (not allowing them to defrost before reaching the oven). I prefer to use 1 cup of blueberries for my muffins, and then add additional blueberries to the muffins once the batter has been scooped inside the muffin tins. I place the additional berries on top of each muffin and gently press them into the batter.

What’s Spelt Flour?

The post Homemade Maple-Sweetened Blueberry Muffins appeared first on Live Simply.

Oatmeal-Coconut Chocolate Chip Cookies

Kristin Marr — Tue, 03 May 2016 21:34:24 +0000

Today’s recipe is only the third cookie recipe to feel the mighty power of the Live Simply publish button. This means…

I’m super picky about cookies.
I don’t make cookies very often.
This recipe is too good to keep to myself.

Since I spend the majority of my kitchen time preparing nourishing meals (breakfast, lunch, and dinner), I don’t prioritize making treats during the week. With that said, I have a request: please don’t tell my kids there are moms out there that bake fresh cookies after school, please! In our home, treat-making is generally reserved for a slow weekend. A time when the whole family can slow down and enjoy the process of making something special, as well as the end result: a sweet, homemade treat.

When it comes time to bake something special, particularly cookies, I’m a bit picky about the final product. When it comes to cookies, there are a few non-negotiable details that a cookie, and a cookie recipe, must possess:

A cookie must be crunchy, soft, and chewy all in the same bite. You know that perfect cookie that satisfies every single one of those tasty characteristics in one single bite? Satisfying, right?!
A cookie must be easy to make, AKA: no-fuss.
A cookie must be made with decent ingredients that are easily found in my real food pantry.

I’ve played around with many different cookie recipes over the years. Some recipes have been keepers, and others have been complete failures. Only a few recipes have been share-worthy or make-again-worthy, generally due to the ingredients used and the final result.

Today’s cookie recipe is definitely in the share-worthy and make-again-worthy categories. In fact, just between you and me, I’ve made this recipe six times over the past few weeks. For testing purposes, of course, and tasting purposes. I even broke our weekend-only treat rule multiple times. These cookies made the extra weeknight dishes totally worth it!

What makes Oatmeal-Coconut Chocolate Chip Cookies so share-worthy and make-again-worthy?

These cookies come together with just a few simple pantry ingredients: rolled oats, spelt flour (an ancient grain), pecans, shredded coconut, butter, brown sugar (it’s essential, I’ve tried maple syrup and honey without much success), and butter. The end result is a tray full of cookies that are soft and chewy with just the right amount of crunch. A cookie that reminds me of the goodness of homemade granola with a touch of Grandma’s famous oatmeal cookie “magic,” and the gooeyness of a classic chocolate chip cookie. There really is so much to love in every single bite, or 72 bites ;).

As you read through today’s cookie recipe, you may notice something different about how I wrote the final recipe. Over the past few months, I’ve started experimenting with using weight measurements versus solely relying on volume measurements (cups) when it comes to baking. For quite some time I didn’t buy into the whole “use weight versus volume amounts for baking” idea (hey, I’m an American!), but since playing around my scale, I’m a total convert.

My big AHA moment came after playing around with a bread recipe a few times, each time having a slightly different end result. I finally decided to weigh my major ingredients (mainly the flour). I found the variation in how much flour was going into my recipe, depending on the measuring cup I used, quite shocking. Since that moment, I’ve been playing around with the idea of including weight measurements in my baking recipes, particularly for the major ingredients. Today is the first recipe to include both weight (grams) and volume (cups). Hooray for progress!

Oatmeal-Coconut Chocolate Chip Cookies

These cookies come together with just a few simple pantry ingredients: rolled oats, spelt flour (an ancient grain), pecans, shredded coconut, butter, brown sugar, and butter. The end result is a tray full of cookies that are soft and chewy with just the right amount of crunch.

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookies

Prep Time 10

Cook Time 25

Total Time 35

Servings -16 large cookies

Calories 345kcal

Author Kristin Marr

Ingredients

10 TB butter room temperature
3/4 cup organic brown sugar 145 g
1 egg + 1 egg yolk
1 1/2 tsp pure vanilla extract
1 1/2 cups old-fashioned rolled oats pulsed into flour, 150 g
1/2 cup spelt flour 78 g
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup shredded unsweetened coconut toasted, 80 g
1 cup chopped pecans toasted, 110 g
1 cup organic semi-sweet chocolate chips 175 g

Instructions

Preheat the oven to 375F. If the pecans and shredded coconut haven't been toasted yet, place them on a baking sheet/dish. Once the oven reaches 375F, toast the pecans and coconut in the oven for about 10 minutes, until the coconut turns golden, stirring after about the five minute mark, if needed.
In a large bowl (or the bowl of a stand-mixer fitted with the paddle attachment), beat together the butter and brown sugar. Once creamy and smooth, add the egg, egg yolk, and vanilla extract. Beat the ingredients together for about 40 seconds, until creamy.
In a food processor, pulse the oats until they are ground into a flour-like powder. There will still be a few chunks, but the oats shouldn't resemble whole oats after pulsing (about 1-2 minutes).
Add the oats, spelt flour, baking soda, baking powder, and salt. Mix the ingredients until combined. Add the toasted coconut, pecans, and chocolate chips to the dough. Make sure the coconut and pecans are cool before adding them to the dough. Mix just until the ingredients are combined.
Scoop the cookie dough onto a parchment-lined baking sheet. I use an ice cream scoop. Make sure the cookies have plenty of room to spread while baking. Bake the cookies for 12-13 minutes, until they are golden brown on top. The cookies will crumble if they are immediately picked up. Let the cookies rest for about 7 minutes, then transfer the cookies to a cooling rack/surface.

Nutrition

Ingredient Notes:

The final shape of your cookies will depend on the temperature of your butter. If your butter is warm, the cookies will spread. If your butter is cooler, the cookies will look like little domes. Also, I measure my butter using tablespoons since that’s how it’s marked on the outside of the bar. 10 tablespoons butter = 1/2 cup + 2 tablespoons. I use salted butter in this recipe, but you’re welcome to use unsalted.

Spelt flour is believed to have originated in the Near East over 8,000 years ago, eventually making its way into Europe, particularly Germany. The mildly-nutty tasting spelt berry is considered an ancient grain much like einkorn, and is even referenced in the Bible. The spelt berry has not been hybridized like modern-day whole wheat. Spelt has a lower gluten content than today’s whole wheat, making it easier to digest. Spelt is not gluten-free and should not be used by those with celiac disease or a severe gluten intolerance. Spelt flour may be found in most health food stores and some conventional stores.

The post Oatmeal-Coconut Chocolate Chip Cookies appeared first on Live Simply.

Real Food Flour 101: My Guide to Healthier Baking

Kristin Marr — Mon, 18 Apr 2016 21:44:01 +0000

Recently, while scrolling Pinterest, I clicked on a promising (at least from the photos) lemon bundt cake recipe. The cake was gorgeous and looked like it was simple to make from the photos, but when I scrolled to the recipe section I was gravely disappointed. The recipe called for “2 cups flour.”

At first glance, this may not appear to be a big issue, but this vague description can really make or break a recipe, and no one wants a “broken” lemon bundt cake. What’s the big deal?

From my baking experience, not all flours are created equal. One type of flour may need 2 eggs to create the perfect cake, while another flour may need 4 eggs to create the same cake. The same goes for liquid to flour ratios. One flour may need 1 cup of liquid, while another may only need 1/2 cup of liquid. This means it’s important to know about the various types of flours, and how to use them in baking; especially since the world of healthier flour options is quite vast these days, ranging from wheat flour to ancient grains.

Today, let’s talk about the real food flour options I personally use in my kitchen. We’re not going to talk about gluten-free flours today, because I’m not a gluten-free baker (other than a few almond flour recipes we enjoy from time to time). Renee, from Raising Generation Nourished, will be sharing her guide to gluten-free flour in the next few weeks.

Real Food Flour 101: My Top Picks for Healthier Baking

Einkorn Flour

Einkorn is known as the oldest variety of wheat, making it an ancient grain. This ancient grain is believed to have originated in the Tigris-Euphrates region and is possibly the main grain referenced in the earliest accounts of the Bible. To put it simply, einkorn is the wheat men were eating in the earliest days before modern-day wheat varieties. While modern wheat has undergone hybridization, einkorn still holds true to its original properties. Einkorn is slowly gaining popularity, but is still grown in only a few regions in Europe.

How To

Einkorn slowly absorbs water and requires less working time and more rest time.

When I’m replacing a wheat or all-purpose flour recipe with einkorn flour, the amount of liquid called for in the recipe must be adjusted. This means using less liquid particularly in yeast breads. According to Jovial Foods, “Sometimes, the amount of liquid in the recipe needs to be reduced by roughly 15-20%.” (source)

As mentioned earlier, einkorn likes to rest, which means less kneading is needed when working with yeast dough. It’s preferable to avoid using a stand-mixer when kneading einkorn dough. Instead, use your hands and knead the dough just until “hydrated.”

I often refer to Jovial’s “Baking with Einkorn” page for tips on using einkorn flour in my favorite recipes. Jovial’s tips for increasing the eggs called for in cake-like recipes, kneading, and proofing yeast have helped me produce delicious baked goods countless times.

When making the switch from all-purpose flour to whole grain flour, einkorn is my number one choice. Einkorn flour produces baked goods that closely resemble baked goods made with white flour: light, fluffy, and yellowish in color.

Spelt Flour

How To

Due to spelt being water soluble, more liquid is needed when converting a recipe to a spelt-based recipe. This simply means watching the dough or batter and adding a couple of extra tablespoons (or more) of liquid to prevent a dry baked good.

When it comes to yeast breads, it’s important to take into account the low gluten content and more fragile characteristics of spelt. Spelt does not like to be over-mixed or over-kneaded. Over-working spelt (too much mixing or kneading) will result in a crumbly final product.

Whole Wheat Flour

Modern-day whole wheat is believed to have originated from the ancient emmer grain in the Fertile Crescent. Modern-day wheat, known as whole wheat, has undergone hybridization from its original form. The word hybridization may sound scary, but the fact is that much of our food today has been hybridized. Emmer’s hybridization resulted in a wide selection of whole grains. Whole wheat’s change is simply due to hybridization, not genetic modification.

Whole wheat is wheat in its whole form, consisting of bran, germ, and endosperm.

How To

Hard red wheat (whole wheat flour) is best used for breads. Baked goods made with whole wheat flour have a slightly “earthy” taste and a dense texture.

Some of the best advice I’ve received for using hard red wheat (whole wheat flour) comes from a Better Homes and Gardens Q&A segment:

“When making cookies with whole wheat flour, reduce the butter by 20 percent. When making cakes with whole wheat flour, add another tablespoon or two of liquid. When altering a white bread recipe to become whole wheat bread, you may need another ¼ cup or so of liquid.” (source)

This little nugget of advice has been valuable for making delicious whole wheat cookies and bread countless times in my kitchen. I’ve also found that using half oat flour (which we’ll talk about later) and half whole wheat flour produces lighter muffins and quick breads.

White Whole Wheat Flour

Just like whole wheat flour, white whole wheat flour is believed to have originated from the ancient emmer grain. White whole wheat was originally developed by cross-breeding red wheat, resulting in a different color kernel and a less “earthy” and bitter taste. White whole wheat flour produces baked goods that are fluffier than baked goods made with whole wheat flour.

According to King Arthur Flour, “What white whole wheat is missing is the pigment that makes the outer layer of bran the traditional reddish color we associate with whole wheat. This pigment contains phenolic acid, which can be perceived as a stronger, astringent taste. White whole wheat lacks this acid, and because of its milder taste is often called ‘sweet wheat’ by the farmers who grow it.”

How To

White whole wheat flour may be substituted 1:1 for all-purpose flour. This means it’s easy to convert just about any recipe into a real food, whole grain recipe using white wheat flour.

Oat Flour

Oat flour has quickly become one of my favorite flours to use in 2016 due to its nutty and sweet flavors.

Oats, whether rolled oats or steel cut oats, originate from oat groats. Rolled oats, which is my preferred oat preference due to availability and cost, come from steaming and then flattening the groats. This process maintains the “wholeness” of the oat, so the nutrients remain intact. Technically, oats are gluten-free, but oats are only guaranteed to be gluten-free if they are processed on equipment that doesn’t touch gluten.

Oat flour may be purchased at health food stores, but there really isn’t a need to purchase special bags of oat flour since it’s super easy to make at home. To make oat flour, simply grind old-fashioned rolled oats in a food processor until they turn into a flour consistency. That’s it! You can also make oat flour using steel cut oats or oat groats, but you’ll need a high-speed blender or grain mill.

How To

I love that oat flour, which is light and very absorbent, lightens heavier flours like whole wheat and spelt flour. If you’ve been following the blog for a few months now, you’ll remember these applesauce muffins and these morning glory muffins. Both recipes use oat flour to add a light texture and sweet flavor to the wheat-based muffins. I also love to use oat flour to make scones, pancakes, and cookies.

Honorable Mentions

Sprouted Flour

Sprouted flour is essentially flour that’s made from sprouted grains. Sprouted flour is considered more digestable since the sprouting takes the flour from just a grain to a living plant. I used sprouted whole wheat flour for about a year, after making the switch to real food, but I couldn’t get over how dense my baked goods always turned out, and the hefty price or time involved to make my own sprouted flour wasn’t ideal.

Kamut Flour

Kamut is another ancient whole grain, which originated from ancient Egypt. I personally don’t have much experience with kamut. From my very limited experience, this flour reminds me of a corn meal versus a wheat-like flour.

Whole Wheat Pastry Flour

Whole wheat pastry flour is a whole wheat flour that includes the germ, endosperm, and bran, but with a lighter taste and texture than whole wheat flour. Whole wheat pastry flour is made from soft white wheat berries that are ground for baking, resulting in a whole grain that’s light and fluffy and lacks the dense quality produced by whole wheat flour. I don’t use whole wheat pastry flour very often these days thanks to my discovery of einkorn flour.

The post Real Food Flour 101: My Guide to Healthier Baking appeared first on Live Simply.

Homemade Pancake and Waffle Mix

Kristin Marr — Sun, 21 Dec 2014 17:19:57 +0000

Sunday mornings have always been a special breakfast morning.

Growing up, my mom worked on the weekends, a sacrifice my parents chose to make so that she could be home during the week. Every Sunday morning my dad would wake up early to prepare the box of yellow waffle/pancake mix. Yes, not real, but to a four year-old girl that box created the most delicious Sunday morning breakfast, lovingly prepared by a man with little culinary skills.

My dad and I would sit around the table, once I rolled out of bed, with tall stacks of either waffles or pancakes and a bottle of Aunt Jemima syrup. I’m not recommending either “food,” just sharing memories. Stick with me!

I love that food (and yes, technically Bisquick and Aunt Jemima aren’t really “food,” but you get the point) has a way of creating strong memories and traditions. In the past, this is how family recipes were passed down from grandmother to daughter to grand-daughter (or father to daughter in this case). Families built tradition around food and time spent together in the kitchen, passing down special memories, traditions, and recipes.

As a mom with two young kids it’s my desire to pass down the Sunday morning pancake and waffle tradition my dad lovingly started. But, there’s one major issue. I’m not a morning person, particularly on the weekend. Okay, maybe it’s more of a lazy side coming out which I should fight, but the idea of waking early on Sunday to cook just isn’t as appealing to me as it was to my dad. The early bird gene somehow skipped a generation as evidenced in my father and children.

I knew there must be a compromise. Sleep and waffles must somehow perfectly meet on Sunday mornings to revive my dad’s famous tradition.

On a Saturday afternoon, two years ago, while perusing the flour aisle at the health food store, I noticed a new product on the shelf: “Pancake and Waffle Mix.” I quietly laughed at the idea of selling ready-made pancake/waffle mix. “Really, people can’t just mix flour, eggs, and milk together? How hard is that?”

Suddenly, the internal scoffing came to a halt. A ready-made pancake/waffle mix was created for people just like me. People who love to sleep on Sunday morning, but still want a tall mountain-like stack of waffles with syrup pouring over the edges.

I came home that day and whisked together the basic dry ingredients for homemade pancakes/waffles: flour, sucanat (my dry replacement for honey and maple syrup), baking powder (the leavening agent), salt, and a bit of spice.

Sunday morning, I slept in with the assurance that half of the pancake/waffle job was already done. That, my friend, is called “peace of mind.” I came downstairs that morning, rested and happy, mixed a few wet ingredients together and added the pancake/waffle mix. Ten minutes later, our once empty dinning room table boasted an amazing display of fluffy homemade waffles, fruit toppings, and maple syrup waiting to be poured.

The great pancake/waffle tradition of my childhood can once again be enjoyed and passed down thanks to this homemade pancake and waffle mix. With just a few basic ingredients the lazy Sunday morning with a big homemade breakfast awaits.

Homemade Pancake and Waffle Mix

A ready-made pancake/waffle mix was created for people just like me. People who love to sleep on Sunday morning, but still want a tall mountain-like stack of waffles with syrup pouring over the edges.

Course Breakfast, Homemade, How To

Cuisine American

Keyword Pancake and Waffle Mix

Prep Time 5

Total Time 5

Servings Pancakes

Calories 150kcal

Author Kristin Marr

Ingredients

6 cups whole wheat flour white whole wheat, spelt, or einkorn flour
1/2 cup sucanat
2 TB baking powder
3/4 tsp salt
1 TB ground cinnamon optional

To Use:

2 cups mix recipe above
4 TB butter melted
1 1/4 cup whole milk add a tablespoon more at a time if the mix is too thick depending on flour used
2 eggs
1 tsp pure vanilla extract

Instructions

In a large bowl, whisk together the whole wheat flour, sucanat, baking powder, salt, and cinnamon (if desired). Keep the mix stored in a large air-tight container.
To use, whisk the wet ingredients in a large bowl: melted butter, whole milk, eggs, and vanilla extract. Whisk in 2 cups of pancake and waffle mix. Heat a griddle (this is what I use) or waffle maker (this is what I use). Cook each pancake or waffle for 2-3 minutes on each side. Serve warm with maple syrup, honey, or desired toppings.

Nutrition

1 cup of blueberries or 2 mashed bananas can be added to the final wet pancake and waffle mix for a fruit-inspired breakfast.

Note: I’m taking a break from writing new blogposts until January 1st so that I can enjoy the holidays with my family and work on some new projects, recipes, and amazing content coming to the blog in 2015. I look forward to meeting again in the new year. Merry Christmas and Happy New Year!

The post Homemade Pancake and Waffle Mix appeared first on Live Simply.

Whole Grain Pumpkin Muffins with Oat Streusel

Kristin Marr — Wed, 01 Oct 2014 16:23:25 +0000

It’s time for a little chat today, one that’s been a long time coming, and I feel needs to be hashed out. Ready?

Grab your coffee or better yet, pumpkin spice latte and a comfy chair.

My family’s real food journey started out quite simple, yet complicated: a documentary, dare, the produce section, and veganism. See, simple-complicated. Let me bring you up to speed.

Years ago, I discovered the documentary Food INC. A much anticipated documentary which exposed the true horrors and secrets of our current food system. I watched the film over and over, mortified at the system I trusted and realized change had to be made.

One night at dinner (after watching Food INC. way too many times), Dustin issued a dare, “I bet you can’t shop from just the produce department of the grocery store for a week!” I’m not one to turn down a good dare (within reason), and since I knew this was exactly the kind of change we needed, I accepted. That week was hard, but amazing.

With my knowledge of Food INC. and a new feel-good dare mastered, I decided to take the plunge into veganism. Essentially I kissed bacon, burgers, honey, and anything that comes from an animal good-bye.

Veganism opened up a new world for me. Suddenly I couldn’t just reach for a package of ground beef or eggs, I had to dive into new foods with a creative flare. I learned the art of cooking green leafy veggies and how to cook beans from scratch (something I thought only came from a can). I enjoyed being a vegan, but after about a year my restrictive diet began to take a toll on my health and social life.

I began to crave meat like my life depended on it, but did my best to dismiss the intense cravings. Social outings were far from pleasurable as I spent most of my time with friends and family worrying about the bread on my plate and if it contained eggs or honey. Food consumed me. I began to worry about food and obsess over my every meal. Neither of which were healthy. I also became pregnant during this time with my first child and began to experience energy lows which I blamed on the “I’m huge” aspect of my life.

Two years later, Dustin and I faced a decision: make dietary changes for our son (you can read his story here) or continue on our restrictive diet. We chose to make changes, and slowly introduced grass-fed meats into our home along with raw milk and cheese. Freedom and health were restored. I realized that my restrictive eating had caused health issues for myself and our son along with unnecessary stress over food.

Over the past couple of years, since our change, it’s been my mission to cook and serve my family nourishing food. Yes, we avoid processed food, but my kids partake in the store-bought cake at birthday parties. Yes, we purchase grass-fed meats from a farm, but I’m not going to leave a family gathering due to a beef stew prepared with conventional beef. It’s a matter of doing the best we can, but not letting food rule over us in a stressful, all-consuming way.

This is where I wanted to end up in our conversation. Is your coffee cup almost empty? I promise, I’m almost done.

When I started Live Simply, our family had wholeheartedly embraced Nourishing Traditions (a phenomenal book which I highly recommend reading). Along with consuming good fats in a well-balanced diet, Sally Fallon strongly encourages soaking, sprouting, or souring grains before they are consumed. It’s because of this recommendation that many of my first recipes on Live Simply were soaked (such as this pancake recipe).

Over the last six months, I’ve moved away from soaking or sprouting all of our grains to just using plain ol’ non-soaked grains. I believe soaking, sprouting, and souring are excellent for digestion, but these practices started to consume me. Creating soaked recipes can be incredibly time-consuming and often hit or miss which means lots of time in the kitchen and a ton of failed results.

I’m learning the art of balance once again. The art of cooking from scratch with wholesome ingredients and techniques, but not letting food and its preparation consume me in a way that’s stressful or worrisome. You’ll still find me soaking, souring, or sprouting my grains from time to time, but I’ve also embraced using plain ol’ grains and flour.

Simple real food is not about embracing by an ideology that bogs one down, but rather finding enjoyment and pleasure in the art of good, real food prepared by loving hands. An art which I’m once again learning to embrace by letting go of perfection and worrisome ideology.

After all this talk (thank you for letting me share), I’m sure you’re hungry and since we’re putting perfection behind, I know you’ll love a non-soaked, sprouted, or soured muffin complete with the flavors of a fall: pumpkin and warm spices. I’ll pour you another latte; stay, sit, and let’s enjoy a pumpkin muffin together prepared with love and wholesome ingredients.

Whole Grain Pumpkin Muffins with Oat Streusel

I’m sure you’re hungry and since we’re putting perfection behind, I know you’ll love a non-soaked, sprouted, or soured muffin complete with the flavors of a fall: pumpkin and warm spices. I’ll pour you another latte; stay, sit, and let’s enjoy a pumpkin muffin together prepared with love and wholesome ingredients.

Course Breakfast, Dessert

Cuisine American

Keyword Pumpkin Muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings Muffins

Calories 503kcal

Author Kristin Marr

Ingredients

2 cups spelt flour or whole white wheat flour
1 tsp baking soda
1/2 tsp salt
1 TB pumpkin pie spice
3/4 cup pumpkin puree homemade or canned
1/2 cup honey
1/2 cup butter softened
1/4 cup unsweetened applesauce avoid applesauce with corn syrup or added sugar
1/3 cup whole milk
2 eggs beaten
1 tsp pure vanilla extract

Streusel Top

2 TB butter softened
2 TB old-fashioned rolled oats
3 TB spelt flour or whole white wheat
1/8 cup sucanat

Instructions

Preheat the oven to 350F. Grease a muffin pan (I use coconut oil) or line with muffin liners.
In a medium-size bowl whisk together the dry ingredients: flour, baking soda, salt, and pumpkin pie spice. Set aside.
Using a stand-mixer (a hand-mixer or wooden spoon will also work), beat the butter and honey together until creamy. Stir in the applesauce, milk, eggs, and vanilla extract.
Stir the dry ingredients into the wet ingredients until combined. Spoon the batter into the muffin pan.
For the streusel top: In the dry ingredient bowl (now empty), place the butter, oats, flour, and sucanat. Using your hands work the mixture together until it’s lumpy and the ingredients are combined. Place a small teaspoon (more or less) of streusel topping on each muffin.
Bake for 22-25 minutes, depending on size of the muffins.
Serve once cool or freeze for busy a morning or snack.

Nutrition

More Recipes You May Like:

Almond Flour Pumpkin Glazed Donuts

Pumpkin Spice Latte

The post Whole Grain Pumpkin Muffins with Oat Streusel appeared first on Live Simply.