Wait for these cookie dough balls to chill before sampling. The oats, once chilled, take on a new texture and taste. I love the texture and the boost of fiber! Pumpkin Snickerdoodle Cookie Dough Balls Ingredients: ½ cup pumpkin puree ½ cup pure maple syrup 1 tbsp coconut oil, melted ½ tsp ground cinnamon ¼… Continue reading Pumpkin Snickerdoodle Cookie Dough Balls
Author: Sarah
Gluten Free and Grain Free Carrot Cake Muffins
Sunday cooking, and back to school after winter break led to a lot of new recipes for putting in the boys' lunches (and for breakfast as well). These Carrot Cake Muffins are both gluten-free and grain free. For our youngest son, they are allergy safe as well. Gluten Free and Grain Free Carrot Cake Muffins… Continue reading Gluten Free and Grain Free Carrot Cake Muffins
Strawberry Muffins
I don't normally buy strawberries out of season, because well....they are pretty sad to eat alone, as they are never truly ripe, but this recipe for strawberry muffins was worth it, to have a bite of summer in the middle of Winter. The boys loved them. They are between dessert and a morning muffin, pairing… Continue reading Strawberry Muffins
Granola Cookies
My kids won't touch granola on its own, but put it into a cookie and they will. These little bites will disappear quickly. Granola Cookies Ingredients: 6 Tbsp unsalted butter, softened ¾ cup coconut sugar 1 large egg, room temperature 1 tsp pure vanilla extract 1 cup + 2 Tbsp whole wheat flour ½ tsp… Continue reading Granola Cookies