Bev's Recipe Collection

• 2 cups quick oats
• 2 cups buttermilk
• 1/2 cup butter (1 stick), softened
• 1/2 cup coconut oil
• 1 cup sucanat (or packed brown sugar)
• 2 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups blueberries (frozen or fresh)

2 medium ripe bananas
2 eggs  (or two flax eggs if vegan)
1/2 cup natural, salted peanut butter (smooth or crunchy)
2 Tbsp coconut oil, melted
3 Tbs honey (or maple syrup if vegan)
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups rolled oats
1/2 cup whole-wheat flour (or oat flour)
1/2 cup almonds meal (ground from raw almonds)
3 Tbs chopped walnuts
1/2 cup raisins

Mash bananas in a mixing bowl. Beat in the eggs, peanut butter, coconut oil, honey, vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt.  Add the oats, flour, and almond meal and mix. Stir in the walnuts and raisins. Refrigerate for 5 minutes to harden. Drop cookies by spoonfuls on a baking stone or parchment lined pan.  The cookies won’t spread much when they bake, so you can place them 1″ apart. Bake at 350 for 15-17 minutes or until lightly brown on top. Let rest on the baking stone for a few minutes before transferring to a cooling rack. After completely cooled, store in an airtight container for up to a few days. Refrigerate or freeze for an even longer storage time.

Adapted from www.minimalistbaker.com

Moist, dairy-free, oatmeal raisin muffins topped with cinnamon sugar and finely chopped walnuts.

Ingredients:

• 1 cup quick cooking oats (or a heaping cup of rolled oats chopped a bit in a food processor)
• 3/4 cup whole wheat flour (could try almond flour)
• 1/4 cup ground flaxseed
• 1 Tbs baking powder
• 1/2 tsp salt
• 1/2 cup coconut oil
• 1/2 cup almond milk
• 1/4 cup sucanat (or brown sugar)
• 1/4 cup honey
• 1/2 cup applesauce
• 1/2 cup raisins
• 1/4 cup finely chopped walnuts
• 2 Tbs sucanat (or brown sugar)
• 1 tsp cinnamon

Directions:

1. Stir together the oats, flour, flaxseed, baking powder, and salt.
2. In a saucepan melt the coconut oil, add the almond milk, 1/4 cup sucanat, and honey; stir until combined. (The mixture should be warm to the touch but not hot.)
3. In a separate bowl combine the coconut oil mixture and applesauce.
4. Mix in the flour mixture; stir in the raisins.
5. Line a 12 cup muffin tin with paper liners. Pour the batter evenly into the cups.
6. Combine the chopped walnuts, 2 Tbs sucanat, and cinnamon in a small bowl.
7. Sprinkle over the tops of muffins. Press the topping gently into the muffins.
8. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

From Blog of Joy

yield: 13 cookies

Ingredients:

1/2 cup chopped walnuts, toasted
3/4 cup ground flax seed
1 cup whole wheat flour (could try almond flour)
1/2 cup rolled oats
3/4 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup raisins
3 Tbsp coconut oil
1/4 cup applesauce
1/2 cup honey (or maple syrup to make these cookies vegan)
1 cup lightly packed thinly shredded carrots
2 tsp vanilla

1. Preheat oven to 325F and toast the walnuts for 3-5 minutes, or until lightly roasted and fragrant; let cool.
2. In a bowl, mix the coconut oil, applesauce, honey, carrots, and vanilla.
3. In a separate bowl, stir together the flax, flour, oats, baking powder, salt, cinnamon, nutmeg, raisins, and cooled walnuts.
4. Add the dry ingredients to the wet ingredients and mix well. The dough will be very sticky, so not to worry.
5. With a spoon, scoop about 13 cookies onto a baking stone (or parchment lined baking sheet). They don’t spread much so you can put them an inch apart.
6. Increase the oven temperature to 350F and bake 16-18 minutes. Allow to cool for a couple of minutes before transferring to a wire rack. Serve warm or cooled.

adapted from www.ohsheglows.com

Moist, orange flavored muffins–dairy-free and delicious!

Muffins:

• 1 3/4 cup whole wheat flour
• 1 heaping Tbs ground flax seed
• 1 Tbs baking powder
• 1/2 tsp salt
• 1/2 cup coconut oil
• 1/2 cup vanilla almond milk
• 1/4 cup sucanat (or brown sugar)
• 1/4 cup honey
• 1/2 cup applesauce
• 1 Tbs orange zest
• 1/4 tsp vanilla extract (increase to 1/2 tsp if using regular milk)

Whisk together the flour, flax seed, baking powder, and salt. In a saucepan, heat the coconut oil until melted. Stir in the almond milk, sucanat, and honey. Stir until combined. The mixture should be warm to touch (not hot). In a large bowl, combine the heated coconut mixture with the applesauce, orange zest, and vanilla. Mix until combined. Mix in the dry ingredients. Line a 12 cup muffin tin with muffin liners. Divide the batter evenly in the muffin cups. Now make the topping:

Topping:

• 1/3 cup chopped pecans
• 2 Tbs flaked coconut
• 2 Tbs sucanat (or brown sugar)
• 1 Tbs melted coconut oil
• 1 Tbs orange zest

Combine the topping ingredients and sprinkle on top of the muffins. Lightly press the topping into the batter. Bake at 375 degrees for 18 minutes, or until golden. Serve warm or cooled.

Makes 1 dozen muffins

From Blog of Joy

• 1/2 cup coconut oil
• 1 cup peanut butter
• 1/2 cup honey
• 8 cups rolled oats
• 2 cups flaked unsweetened coconut
• 2 cups almonds, chopped in half

Warm the coconut oil in a saucepan over medium heat, add peanut butter and honey, and stir until blended. Pour over the oats (in a large bowl) and combine. Add coconut and almonds. Line two large baking sheets with parchment paper. Spread the granola evenly on the trays. Bake at 330 degrees for 6 minutes, stir and bake 6 more minutes (until golden). When cool, sprinkle with chocolate chips if desired.

Adapted from Minimalist Baker

A flavorful fall treat!

8 cups rolled oats
1/2 cup walnuts, chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup coconut oil
3/4 cup pumpkin puree
1/2 cup honey
1/3 cup sucanat (or brown sugar)
1 Tbs cinnamon
1/4 tsp salt
1 Tbs vanilla extract

Combine the oats, walnuts, pumpkin seeds, and sunflower seeds in a bowl. In a saucepan over medium heat, add remaining ingredients and stir until combined. Pour over the oats and stir. Spread evenly on two 15″ by 11″  jelly roll pans lined with parchment paper. Bake at 325 degrees, stirring every 6 minutes until granola is crisp and golden. Cool and store in an airtight container. Serve with raisins, if desired.

• 3 large eggs
• 1 1/2 C pumpkin puree
• 2 1/4 C almond milk
• 3/4 C coconut oil
• 3/4 C honey
• 2 T vanilla extract
• 2 T cinnamon
• 3 pinches of salt, optional and to taste
• 9 C rolled oats
• 2 T baking powder
• 1 1/2 C chocolate chips

Whisk the first 9 ingredients (through salt) in a large bowl. Add the oats and baking powder; stir. Add the chocolate chips; stir. Fill muffin tins till nearly full. Bake at 350 for 23 minutes. Makes 3 dozen.

Adapted from averiecooks.com

Moist, wheat-free strawberry muffins with a hint of coconut.

Ingredients:

• 4½ cups oat flour (see notes below)
• 2 Tbs baking powder
• 1 tsp salt
• ½ cup coconut oil
• ¼ cup sucanat (or brown sugar)
• ⅔ cup honey
• 1 cup buttermilk
• 2 eggs
• 2 tsp vanilla
• ½ tsp coconut extract
• ⅓ cup flaked coconut
• 2 cups chopped frozen strawberries.

makes 18 muffins

from Blog of Joy

• 3 eggs
• 1 1/2 cups sugar
• 1 cup olive oil
• 2 tsp. vanilla extract
• 3 cups flour
• 3 tsp. baking powder
• 2 tsp. cinnamon
• 2 tsp. nutmeg
• 3 cups shredded summer squash