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!
Just in time for Christmas and all your holiday celebrations. Give some delicious loaves as a gift. Visit the Bread Box Cottage Bakery page for pricing and availability.
Just in time for Christmas and all your holiday celebrations. Give some delicious loaves as a gift. Visit the Bread Box Cottage Bakery page for pricing and availability.
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.
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.
Just in time for Thanksgiving and Christmas! Sourdough rolls for your dinner table!
$10 per dozen. For ordering instructions and availability visit the Bread Box Cottage Bakery page.
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!
Perfect for breakfast or dessert on Thanksgiving day! Get the recipe here!
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 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!
It’s after Halloween and lots of fall decorations are on sale. So go ahead and buy those orange Halloween lights that are on clearance and turn them into a nice fall decoration. These DIY Fall lights are so cute hanging over a bookshelf or a mantle. You can find instructions here.
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.
