I originally planned to make some pumpkin bread because I thought I had some pumpkin that needed to be used. When I found that I didn’t have any, I decided on using butternut squash and a banana. It was very yummy! Here is the recipe (highly adapted from a pumpkin bread recipe on food.com).
- 3/4 cup sucanat
- 3/4 cup pureed butternut squash
- 1 banana, mashed
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla
- 2 eggs
- 2 cups soft while wheat flour (also known as pastry flour)
- 2 teaspoons of baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- Place ingredients in your bread machine according to the manufacturer’s recommended order (typically wet ingredients, then dry ingredients).
- Use Expressbake (for 80 minutes) setting.
I am not a morning person, so making things from scratch in the morning rarely happens. I try to do all of my breakfast baking at once so that I do not have to worry about it in the mornings. I also just try to keep breakfast simple.
One of our favorite breakfasts is scrambled eggs, toast, and fruit. We eat this several days a week, and everyone is happy with it.
Some other things that we eat are:
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I made these amazing muffins for women’s Bible study this morning, but Robert and I have decided that they may have to become a regular here. What a great way to get whole grains AND fruit all in one! I found this recipe in the book Country Baking by Ken Haedrich, but as usual, I modified it heavily.
- 1 cup loosely packed grated carrot
- 1 cup loosely packed grated apple
- 2/3 cup sucanat (you can use brown sugar)
- finely grated zest of 1 lemon
- 1 large egg
- 1/3 cup oil (I usually coconut oil, but when I made them this morning I used canola… when I make them in the future, I will use coconut)
- 3/4 cup milk
- 2 1/4 cups whole wheat flour (I use freshly ground soft white wheat for muffins)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- Preheat oven to 375 degrees and butter/spray 18 cups.
- Mix the grated carrot, apple, sucanat, and lemon zest in a mixing bowl.
- In another bowl, mix the oil and egg.
- In another, larger bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- Mix the wet ingredients together.
- Pour wet ingredients into the dry ingredients and mix well.
- Fill the muffin cups to about 3/4 full.
- Bake for 18 minutes.
- Enjoy warm!
Preheat oven to 350 degrees.
Into a large casserole dish, mix:
- 5 cups rolled oats
- 1 cup unsweetened shredded coconut
- 1/2 cup raw sunflower seeds
- 1/2 cup raw slivered almonds
- 1/4 cup flax seeds
Roast in oven for about 20 minutes, or until coconut is browned.
- 1/2 cup butter (or coconut oil)
- 1/3 cup raw honey
- 1/4 cup molasses or maple (I do a mixture of both)
- Once melted, remove from heat and add 3 tsp of vanilla
- Mix sauce into oats mixture.
- Turn oven down to 300 and bake for another 20 minutes, making sure to stir every 5 minutes or so.
- When you take it out of the oven, you will have to let it sit until it is cooled before it will be crunchy . Be careful to not over-cook it!
Place these ingredients in blender:
- 1/2 cup milk
- 1/4 cup peanut butter
- 1/2 tbsp cocoa powder
- 1 tbsp ground flaxseed
- 1 tbsp raw honey
- 1 frozen banana, broken into chunks
- 1/2 cup ice
Blend until smooth.
Mix these together in a greased dish:
- 1/2 cup honey
- 3/4 cup peanut butter
- 3 cups granola (I use homemade, but you can use store bought)