Apple Cinnamon Granola Cookies

1/3 cup mild tasting oil

1/2 cup honey

1 tsp vanilla

1 egg (or 3 yolks)

3/4 tsp salt

Cream the above ingredients together.

Then add…

3/4 cup finely chopped, peeled apples

Mix apples into the oil/honey/egg mixture.

Now add…

1 cup all purpose flour

1 tsp cinnamon

1/2 tsp baking powder

1 1/2 cups oats (or spelt flakes)

Bake at 350 degrees for 15-18 minutes.

Makes about 16-20 cookies.

Cool and enjoy!

Gemma’s Pumpkin Donuts

Don’t these look delicious!?!

Visit Bigger Bolder Baking for the recipe.

Another good recipe to try out for Fall. Stop by my Conversations page to see other websites, blogs and recipes that I find interesting.

Allergy Friendly Pumpkin Butter – dairy, soy, gluten, nut, and egg free!

Pumpkin Butter on homemade spelt biscuits

This is one of my go-to Fall recipes. It’s a great option for people with lots of food restrictions. And it’s delicious! Scroll down on my Allergy-Friendly page for the recipe.

Spiced Chai Tea

Christmas Chai Tea

A perfect tea for a chilly fall morning. Mix up a batch, and serve instead of coffee with your Thanksgiving Day desserts. Get the recipe here!

Pumpkin Spice Quinoa Porridge – allergy friendly and the perfect Fall breakfast!

This hot pumpkin quinoa cereal is the perfect fall breakfast! And even better, it’s allergy friendly, and you can make it ahead in the Instant Pot! Perfect for Thanksgiving morning when you need to have an easy make ahead breakfast. Get the recipe here!

It’s Pumpkin Bread Season!

It’s Fall! Time for all things pumpkin. Pumpkin Bread is one of our all time favorites. We’ve been making these loaves for as long as this blog has been around – 10 years and counting.

You can try my regular version on the Family Favorites page.

For the gluten-free version, visit my Allergy Friendly Recipes.

It’s the best!

Allergy Friendly Pumpkin Muffins – dairy, soy, sugar, egg free

Pumpkin Banana Muffins:

2 cups all purpose flour

2 cups whole wheat, spelt, flour of choice

1 tsp salt 

2 tbls baking powder

1 1/2 tsp cinnamon

1/4 tsp nutmeg

Stir together. Then add…

3 eggs (or 5 yolks)

1/2 tsp vanilla

1/2 cup mild flavored oil

3 very ripe bananas mashed

1 1/2 cups pumpkin purée (or my favorite – roasted butternut squash purée)

2 cups liquid (mix of milk, water, or milk substitute)

Mix until dry ingredients are just incorporated.

Allergy Notes:

If you can have sugar consider adding some mini-chocolate chips to these. Mmm.

And if you need to avoid eggs altogether, consider adding 1 cup sourdough starter to your batter to improve the texture.

Spoon into muffin cups and bake at 400 degrees for 20-24 minutes.

Makes about 3 dozen muffins.

Cool completely and then store in the refrigerator. Best stored in the freezer if not eaten within 3 days.

Easy Homemade Salsa

This homemade salsa is so easy and delicious. It takes 5 minutes to dump it all in the food processor or blender and whip it up. Give it a try.

2 – 16 oz can (or 1 – 32 oz) diced tomatoes (crushes or whole tomatoes work as well)

1 tsp sea salt (1/2 tsp table salt)

1 lime, juiced

1 tbls chili powder

2 tbls garlic powder

1 tbls cumin

1/2 cup onion, chopped

1/4 cup fresh cilantro

Dump it all in and blend it up. Your salsa is done! I have to give credit for this recipe to my mom. She taught me well. This is just too good. I refuse to eat store salsa. There’s no going back after you taste this!

Mexican Skillet – Still a Family Favorite

Mexican Skillett

I first posted this recipe on the Family Favorites page 10 years ago and it stands the rest of time. I made it again last week. It’s still a family favorite. 😊

It’s still pretty basic. I fry potatoes, and add some cooked beans and meat to the mix and dinner is done!

I change the ingredients sometimes. Sometimes I do chicken, or ground beef, leftover roast….. I’ll replace the black beans with pinto if that’s what I have. It’s a very flexible recipe.

Sometimes I grate the potatoes and make hash brown patties, rather than the fried potatoes in the original recipe and top them with the bean and meat mixture.

And topped with chopped onions, cilantro and homemade cilantro, it’s especially delicious. ❤️

Blueberry, Banana, Carrot Muffins – dairy, sugar, egg free!

On my quest to come up with yummy snacks and desserts that fit our current diet, I came up with these and they are yummy!

All my kids, blueberry loves and haters alike enjoyed them and asked for more.

Blueberry, Banana, Carrot Muffins:

2 cups all purpose flour

2 cups whole wheat, spelt, flour of choice

1 tsp salt

2 tbls baking powder

1 tsp stevia or 1 tbls monk fruit (optional if you want it a tad sweeter)

Stir together. Then add…

1/2 cup mild flavored oil

3 very ripe bananas mashed

1 cup finely grated carrot

1 cup blueberries

1 3/4 cups liquid (mix of milk, water, or milk substitute)

Mix until dry ingredients are just incorporated.

Spoon into muffin cups and bake at 400 degrees for 20-24 minutes.

Makes about 2 dozen muffins.

Cool completely and then store in the refrigerator. Best stored in the freezer if not eaten within 3 days.

Enjoy!

Allergy Friendly: Spiced Harvest Bread – egg, dairy, sugar free

This is a great healthy snack. It’s sugar free, egg free, and dairy free. Read on…

Two of our family are taking a break from sugar at the moment, and another can’t do dairy and eggs. This means it’s time to develop a new recipe, and Fall is a great time of year to try this one.

Carrot Spice Bread:

Makes 2 loaves.

2 cups all purpose flour

2 cups whole wheat, spelt, or your flour choice

1 tsp salt

2 tsp baking soda

1 tsp cinnamon

1/4 tsp cloves

2 cups finely shredded carrot

2 ripe bananas, mashed

2 cups orange juice

1/3 cup oil

Mix all dry ingredients. Mix all wet ingredients in a separate bowl. Add the wet to the dry. Mix well. Pour into greased bread pan. Bake at 350 for 50-55 minutes or until the center tests clean.

Cool on wire racks.

* Note: You could also make this in cake form if desired. Just cook in two greased and floured cake pans instead. I also sometimes make it in a 9×12 casserole as well. And if you aren’t avoiding caloric sweeteners all together like we are, add 1/4 cup of honey or maple syrup to make it that much better.

This bread is just slightly sweet so it’s a great snack any time.

And stayed tuned for the sourdough version in a couple of weeks.