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These fluffy, healthy pumpkin pancakes are laced with hearty oats and warming spices. Since they are made with oat flour, they are gluten free! Note that these pancakes should be cooked low and slow—use a lower temperature than you would with other pancakes so that the insides of the thick batter get nice and fluffy, but the outsides don’t get overdone. Recipe yields 8 to 10 medium-sized pancakes.
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A simple recipe for granola made with honey, almonds, coconut oil and spices. This granola is great for breakfast or a snack. Recipe yields 8 to 9 cups of granola.
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Irresistible spiced granola with the flavors of gingerbread, including molasses, ginger and cinnamon. Sweetened with maple syrup and dried cranberries, this granola is gluten free as long as you use gluten-free oats. Recipe yields 8 cups granola.
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Sweet and tangy blueberry lemon yogurt pancakes made with oat flour, so they are gluten free. Recipe yields about 10 pancakes.
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These fluffy banana oat pancakes are a deliciously healthy, naturally sweetened breakfast for lazy mornings. The recipe is made with 100% oat flour instead of wheat flour, so it’s gluten free, as well as dairy free. Recipe yields about 8 pancakes.
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Enjoy this healthy cranberry oatmeal recipe for breakfast! You’ll learn my tricks to making ultra creamy steel-cut oats, too. This recipe serves 4 modestly; add yogurt to stretch the portions.
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These are my ideal whole wheat chocolate chip cookie—crisp on the outside, and as fluffy as their all-purpose counterparts on the inside. Maple syrup, cinnamon and a slight sprinkling of Maldon salt make them extra special.
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These apple muffins are wholesome and delicious. Recipe yields 1 dozen muffins. UPDATE: I’ve created a newer apple muffin recipe that is my new favorite, so you might want to check it out!
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