must-try pumpkin orange muffin recipe!
- 1 3/4 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup brown sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 egg
- 1/4 cup melter butter
- 1/2 cup milk
- 1/2 cup orange juice (it still counts if it's OJ from your kid's juice box ;)
- 3/4 canned pumpkin puree
- Finely grated zest of 1 orange (or 3 drops Young Living Orange essential oil) * Note: not all essential oil brands are safe to ingest. Ensure you are using a brand like Young Living that has been approved to use for cooking/baking.
- Preheat oven to 400 degrees Fahrenheit.
- Combine flour, baking powder, baking soda, salt and brown sugar in a large glass bowl and stir to mix ingredients.
- In a separate glass bowl, whisk egg with butter, milk, orange zest (or Orange essential oil), orange juice and pumpkin. * Note if you are using orange essential oil in this recipe, make sure you're not using plastic mixing bowls as the citrus from the essential oil can affect the plastic.
- Add wet ingredients to dry and mix by hand just until blended (don't overmix the batter or your muffins will be tough, and we don't want tough muffins)......
- Line 12 cup muffin tin with liners (or you can grease the tins instead of using liners, but that's a ton of work)
- Divide muffin batter evenly between 12 muffin cups (about three quarters full).
- Bake in preheated oven for about 20 minutes or until muffins are lightly golden brown and cake tester is clean when inserted into muffin.
zucchini bread - quick and delicious!
- 3 cups of zucchini shredded - about 2-3 medium or 1 large ;)
- 1 2/3 cups of sugar
- 2/3 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 cup chocolate chips (optional - can sub raisins or chopped pecans/walnuts)
Dairy Free "Cream" of Broccoli Soup Recipe
- 1 tablespoon of coconut oil or olive oil
- 1 large onion diced
- 4 large carrots peeled and diced
- 4 stalks of celery diced
- 1 clove of garlic minced
- 1 sprig of thyme (or 1/2 teaspoon dried thyme)
- 6 cups of vegetable stock (store bought or homemade)
- 4-5 cups of broccoli florets chopped into bite sized pieces (about one head/bunch of broccoli you would typically buy at the grocery store)
- 2 tablespoons of nutritional yeast (this makes up for the cheesy flavour in most broccoli soups)
- 1 cup of raw cashews soaked in two cups of water for three hours (or I cup of cashews boiled with two cups of water for 5 minutes)
- Salt and pepper to taste
- Over medium heat, add coconut oil to a large pot or dutch oven
- Add diced onions, carrots and celery to the pot stirring occasionally until onions are translucent (about 5 minutes)
- Add minced garlic and stir for about 30 seconds - 1 minute ensuring not to burn garlic
- Add sprig of thyme (or dried thyme) and 6 cups of vegetable broth, cover with lid and bring to a boil
- Once broth starts boiling, turn down and simmer for about 8-10 minutes until carrots and celery begin to soften
- Add broccoli florets and simmer for another 8-10 minutes
- While soup is simmering, drain and rinse soaked cashews and blend with 1 cup of water in a high speed blender until no lumps remain (NOTE: if you haven't pre-soaked the cashews, place them in a pot with 2 cups of water and boil for 5 minutes. Then drain and rinse the cashews and blend with one cup of water in a high speed blender until no lumps remain.
- Once broccoli and vegetables have softened add pureed cashews, nutritional yeast and salt and pepper to taste
- Mix all ingredients together and remove sprig of thyme
- Taste and adjust seasonings as desired
- Serve warm
- 2 cups milk (can sub non dairy milk if desired)
- 1 cup freshly brewed espresso or very strong coffee
- 3 TBSP of pure pumpkin puree
- 1 TBSP pure maple syrup
- 2 tsp cocoa powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- Whisk all ingredients in small saucepan over medium heat
- Once mixture begins to boil, remove from heat
- Blend with hand blender to combine and create some froth
- Pour into two mugs
- Top with cinnamon
- Top with whipped cream and caramel sauce if desired
- Add extra maple syrup for more sweetness if desired
If you're like me and your tummy can't tolerate cow's milk, then this recipe is a must have in your fridge! This is so easy to make and it's delicious beyond compare. Even my picky daughter Samantha won't argue with me when I'm using cashew milk for recipes. And she'll even have it with her cereal!
This milk will only last a few days in the fridge so I make it often so it's fresh. And I even make some batches on the fly if I've run out and don't have any already made. It's not a fussy recipe and if your'e in a pinch, no need to soak the cashews ahead of time.
I love this recipe because you don't have to strain it!! Whatttt?? Yep, all you nut milk lovers out there know what I'm talking about. It's great to make nut milks, but straining it can be a pain. Luckily, this recipe doesn't require any straining, so no more complaining that you can't make your own nut milk, ok???
You can use any glass bottles for the finished product. I like to use empty kombucha bottles (I may or may not have an obsession with kombucha), or mason jars can do the trick as well. If you're fancy, you can buy some glass bottles with snappy lids from IKEA or your local dollar store.
- 1 cup of raw unsalted cashews
- 5 cups of filtered water
- pinch of sea salt
- 1 medjool date (optional) - can sub 1 TBSP maple syrup or honey
- 2-3 glass jars
- Measure 1 cup of raw unsalted cashews into a glass bowl and cover with about two cups of water. Let sit for approximately three hours.
- Drain and rinse cashews and place in a high-speed blender with 1 cup of water and 1 medjool date. Note, if using maple syrup or honey, add at this point.
- Blend at high speed until the cashews are smooth and creamy and no lumps remain.
- Add 4 more cups of water, and pinch of sea salt.
- Blend again at high speed until the milk is perfectly smooth.
- Pour into glass jars and refrigerate.
- Will keep for about 4-6 days in fridge. Make sure to shake before using.