Pumpkin Everything!

It's that time again when the blog world is flooded with pumpkin posts, and I'm not going to try to be different. Let's go with the flow. Pumpkin everything! Well... I actually used golden hubbard squash for these muffins.  Golden Hubbard Squash everything! No. That doesn't have the same ring to it. Pumpkin everything!

I first came across the golden hubbard squash at the advice of a friend and colleague, whose mom used to make pumpkin pie with hubbard squash because it simply was sweeter and more flavourful than a regular pumpkin. And I can't disagree. Regular pumpkin is perfect for soups and stews, but when I'm baking, the golden hubbard or golden nugget squash is hard to beat.

These muffins are very quick to make, provided that you already have your squash roasted and pureed. In pinch, go ahead and used canned pumpkin puree, but I urge you to give the golden hubbard squash a try, just once this season. You won't be disappointed. A large handful of dried cranberries add a nice burst of tangy flavour. I used fresh Ontario cranberries from the farmer's market when I made these the first time, and they were also lovely. Chopped fresh apple would be a great addition as well. But what makes these muffins special is the pumpkin seed butter. It lends a rich, nutty, hearty flavour to the muffins and combined with the spelt flour and ground flax seeds, you have a protein-packed, energy-filled snack to look forward to in the middle of your day.

The original recipe called for peanut butter which I'm sure is delicious as well, but while I'm a definite peanut butter addict, I would strongly recommend making that trip to the health food store to pick up pumpkin seed butter. The flavour is just too unique to substitute. And despite being vegan, these muffins baked up light and fluffy and held together perfectly.

It's a chilly day out there today which is making me believe all the rumors about winter arriving early. Bake up a batch of these muffins and they will definitely warm up your day.

Vegan Pumpkin Cranberry Muffins
adapted from Crazy for Crust
makes 12 medium-sized muffins

2/3 cup of pureed squash

1/4 cup of brown sugar
1 tablespoon of ground flax + 3 tablespoons of water
1/4 cup of pumpkin seed butter
2 tablespoons of soy milk + 1/2 teaspoon of cider vinegar
1 cup of spelt flour
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/2 cup of dried cranberries

1. In a large bowl, combine the squash, sugar, flax, water, pumpkin seed butter, soy milk and vinegar. Stir well to combined.

2. Sift in the flour, baking soda and cinnamon. Gently mix until just combined. Stir in the dried cranberries.

3. Spoon the mixture (it will be very thick) into lined muffin tins and bake in at 350 degree oven for about 20 minutes, or until a cake tester inserted comes out clean.

A March Pick-Me-Up

Last March break, I didn't need much of a pick-me-up. It was warm and spring-like and perfect for adventuring outdoors. The year before that was just as good. Sun streamed into my apartment and made for a wonderful, romantic space to work and bake. This year, the week started off promising -- last Saturday and Sunday were gorgeous. But as the week progressed, we saw rain, flurries and now, frigid temperatures. I do see the sun peaking around my balcony -- an excellent sign. But I'm going to need a little more than that to cap off my week of relaxation.

So, I made a little pick-me-up treat: sticky, crumbly date bars. I made them on Monday when it was rainy and damp and perfect baking weather. I haven't worked too much with dates -- I made a nice date snacking cake once, and added it to my granola a few times. But this time, they totally stole the show. And it was easier than I expected. Something magical happens when the dates get softened and cooked in water, and then pureed to a chunky, sweet, sticky filling. Just for kicks, I added some dried cranberries to the date mixture which added a nice subtle tang.

Besides the glorious filling, the rest of the recipe came together in a snap -- basic ingredients like flour, oats, milk, and oil made up the soft cookie-like base, and in the topping was much of the same, with an added sprinkling of nuts. I used chopped almonds, but I think walnuts or pecans would have been better. A handful of shredded coconut would have been a great addition. The whole thing gets baked until the top gets nice and golden. I was nervous when slicing because I thought the filling out ooze out and make a mess but it didn't. These bars are definitely soft and tender and probably won't travel too well in a ziplock bag, but they do slice without falling apart, and are definitely healthy enough to enjoy at breakfast.

The first time I remember eating a date square was with two friends, sitting at the Second Cup at Queen and Augusta (which is now sadly gone) and washing it down with an Italian soda. And while there's no buttery-rich crumble and crust in these vegan ones, one bite and I was sent back to that time.

Vegan Date Bars
adapted from The Yummy Vegan
makes one 8'8 square pan -- about 16 nice sized squares

For the filling:
1.5 cups of pitted dates
1/2 cup of dried cranberries (you could go 100% date -- just add a squeeze of lemon)
1.5 cups of water
2 tablespoons of maple syrup

1. Place the dates, cranberries and water in a pot. Bring to a boil, and then simmer, uncovered for about 10 minutes, or until the dates get soft and start to break down.

2. Puree using the hand-blender to your desired consistency. Add the maple syrup and stir well. Set aside.

For the base:
1 cup of spelt flour
1/3 cup of rolled oats
1/4 cup of brown sugar
1 teaspoon of salt
3 tablespoons of olive oil (or canola, or coconut)
1/4 cup of soy milk (or regular .. or almond)

1. Mix all the ingredients together in a large bowl until a soft dough forms. Press evenly into the bottom of a square baking pan.

For the crumble topping and assembly:
1/3 cup of spelt flour
1/4 cup of rolled oats (or spelt flakes)
1/4 cup of choppd nuts
3 tablespoons of maple syrup
1 tablespoon of olive oil
1/4 teaspoon of vanilla

1. Combine all the ingredients in a bowl. Mix until a loose crumble forms.  On to the assembly!

2. Spread the cooled date filling evenly over the base. Scatter the crumble topping on top and bake in a 350 degree oven for about 25 minutes, or until the top turns nice and golden brown.

3. Cool completely before slicing and enjoying.

Warm and Hearty Banana Bread

I am no stranger to banana bread. Nope -- not at all. I've baked my fair share of banana-filled treats -- one with blueberries stealing the show, another with peanut butter and yet another one with peach and spices. All delicious and all easy.  I've tried this banana coffee cake that's yummy and lemony and perfect for breakfast, and these with olive oil and lemon zest and sesame seeds. Oh yeah! And this one with chocolate and coconut is off the charts awesome too!

But I've recently discovered another .. one that's festive and hearty and got a compliment that none of the others did: "This reminds me of my grandma's banana bread." How could I not share a recipe that got compared to grandma's?  It's nothing fancy, nothing too complicated and no tricks involved. Just straightforward ingredients, lots of ripe mashed banana, a sprinkling of oats and a handful of fresh cranberries to add beautiful colour and tart bursts of flavour. It's got a beautiful, golden almost crust-like exterior, while the inside is perfectly moist, a little springy and hearty but not dense.

The first time I made this bread, half got given away and the other half enjoyed with afternoon tea. I made it again for Christmas breakfast dessert. We enjoyed a slice, warm and fresh from the oven after sharing bowls of oats topped with mixed berry compote. I'd say it was the perfect end to Christmas breakfast.

My holidays continue until the 7th of January, but if you're not so lucky, bake this bread today and enjoy slices at work to perk up your day while we wait for 2013 to roll along.

Cranberry Banana Bread

adapted from A Cozy Kitchen

2 medium ripe bananas, mashed

1 egg

1/3 cup of plain yogurt

1/2 cup of brown sugar

1 tablespoon of canola oil

1 teaspoon of vanilla extract

1/4 cup of rolled oats

1 cup of spelt flour

1/2 cup of all purpose flour

1 teaspoon of baking powder

1/2 teaspoon of baking soda

pinch of salt

1 cup of fresh cranberries

1. Whisk together the mashed banana, yogurt, egg, vanilla and canola oil. Mix really well, until all combined. 

2. Add the oats and salt. Sift in the flours and baking powder and soda. Fold the dry ingredients into the wet mixture, mixing until just combined. Carefully fold in the cranberries.

3. Pour the batter into a loaf pan or muffin tins if you prefer. Bake at 350 for about an hour for the loaf, 25-35 minutes for the muffins, or until the cake tester inserted comes out clean and top gets a deep golden brown.

4. Cool completely and serve with coffee!

Party Crackers for New Year's Eve

Are you a big party person on New Year's eve? I've never been. Somehow, even though I know it's supposed to be a big deal, December 31 never feels like an ending and January 1 never feels like a new beginning. Maybe it's because we have Chinese New Year coming up in a month or so. Or maybe it's because I spent the better part of my life as a student, and now, as a teacher, I feel like year-ends and beginnings fall according to the academic calendar. September is a beginning and June is an end. July and August we don't count because we're too busy sleeping in, going on camping adventures and eating watermelon (or .. cough .. taking courses .. which .. I .. have .. yet .. to do .. yeah so whatever... cough .. New Year's resolution #1 .. cough)




Well this year, we have 2 dinner parties to go to around New Year's eve -- it makes me feel like January 1st, 2012 might feel like a beginning .. just maybe. One of the parties will be my best friend's annual post-Christmas pre-New Year's gathering, and the other is -- a post-Christmas turkey dinner at my sister's. I was told for this one that I shouldn't bring anything as the free-run turkey in question is 14 pounds -- no extra leftovers will be appreciated. But I always feel like you have to go to party offering something, so I baked up some of these crackers. They're cheese and olive oil crackers to be precise, and they're studded with chopped walnuts and sweet tart dried cranberries. You can use any combination of cheese, dried fruit and nuts that you think go well together. I used a dutch kantennar cheese which is nutty and rich and so flavourful -- it's also a lighter cheese so it's easy on the calories and sodium. Total bonus in my books. Sharp cheddar would be really good, or Parmesan of course. Don't skip the dried fruit -- it gives these savoury cheesy bites a burst of sweetness that sends them over the edge -- think of a cheese and fruit plate. See what I mean?

Make them. They're totally addictive and cheesy and sweet and rich without being bad for you -- spelt flour, cornmeal and only 2 tablespoons of oil. I'm not going to lie and tell you they were totally easy -- they're kinda hard to roll out if your dough is cold like mine. They're actually easier to work when the dough is room temperature. But the delicious smell coming from my oven made it worth it. They'll be a hit at your New Year's Eve party -- if that's your thing. But still make them if you're like me and will be staying in on New Year's Eve and possibly going for a midnight skate at the community centre .. possibly .. I said possibly. In any event, I'll be eating lots of crackers.




Happy New Year (and back to the grind for any of you who aren't in education .. I have another week off! Woo hoo! What a way to start 2012!)

Cheesy Cornmeal Crackers with Walnuts and Cranberries
adapted from The Pastry Affair with help from Vanilla Sugar and Savoring Time in the Kitchen
(makes about 3 dozen little star-shaped crackers -- double the recipe if you're making them for a big gathering)

1/2 cup of spelt flour
1/2 cup of cornmeal
1 big pinch of salt
a few good grinds of black pepper
1/3 cup of grated cheese
1/4 cup of walnuts chopped up really small
1/4 cup of chopped dried cranberries
2 tablespoons of olive oil
1/4 - 1/3 cup of cold water

1. In a large bowl, combine the flour, cornmeal, salt, pepper, cheese, walnuts and cranberries. Stir so that everything is well dispersed.

2. Add the olive oil and half the water. Stir to combine. Keep adding water a little at a time and stirring until you form a nice soft dough. It will be really sticky. Don't worry.

3. Let the dough rest, covered at room temperature for about 30 minutes. The cornmeal needs time to soak up all the water and get nice and doughy.

4. On well-floured surface, roll your dough in batches to about 1/8 of an inch. Here's where you can play .. or not. Use little cookie cutters to cut out your crackers, or simply cut out strips. Place them on a cookie sheet and bake at 400 until their golden brown and crispy. Would they go well with champagne??

5. Happy New Year!

Almost Autumn Cookies

I woke up yesterday and it was ... kind .. of ... chilly. There. I said it. It was kind of chilly and I had to put on a sweater. Although summer hasn't officially said good-bye (there are still watermelons and peaches and cherries and sweet corn galore!), we know that it's coming. Autumn is around the corner, whether we like it or not. And why shouldn't we? Fall means pumpkins and sweaters and leaves changing colour .. and it also means apples.

When I felt the chill yesterday morning, I thought it appropriate to bake up something with apples. I mentioned in an earlier post that I just discovered the ginger gold apple: a tart and slightly sweet, firm apple that's available in August -- possibly the first apples of the season. I bought a bunch the other day just because they reminded me of the Quebec pomme blanche, and today, I put a few of them to good use in this apple cranberry multi-grain cookie. It's delicious. It's totally addictive, and that's coming from a person with a good amount of will power. But addictive is good in this case because these little apple-y bits of love are packed with whole wheat flour, oatmeal and spelt flakes.


This is spelt. Ever used it? It's nutty and toasty and great in granola. You can also cook it up in porridge like oatmeal, but be careful because it turns mushy really quickly. And I discovered today that it's great in cookies. This cookie is kind of a combination of two oatmeal cookie recipes that I've tried. I liked one because it had fresh apples which you never find in cookies, and I like the other one because it was healthy and had cranberries and nuts. I smooshed the two recipes together and put them in the oven. 15 minutes later, I was in cookie heaven. The grated apples kept this cookie moist, which also let me reduce the amount of oil, and the walnuts and cranberries were the perfect match. But the spelt was really the star. It worked so well in these cookies, making them hearty and healthy enough for breakfast. Yup! Cookies for breakfast!



I can already see myself playing with different flavours. Cinnamon would have been an obvious addition, and I think I probably meant to add it but forgot (my migrain-wracked head was not on it's "A " game .. perhaps I shouldn't have exceeded the recommended maximum dosage of ibuprofen pills..). You can use maple syrup to replace some of all of the sugar -- I bet that would be awesome with the walnuts! You could even replace the oil with something like tahini or almond butter. My mouth is watering already...

See? Fall isn't all that bad.. you just need cookies.

Multigrain Apple Cranberry Walnut Cookies
inspired by Joy the Baker and kickpleat's post on Poppytalk
makes about 2 dozen

2 small apples, grated
1 egg
1/2 cup of brown sugar
3 tablespoons of canola oil
2/3 cup of whole wheat pastry flour
1 teaspoon of baking soda
1 cup of spelt flakes
1/2 cup of rolled oats
1/3 cup of dried cranberries, roughly chopped
1/4 cup of chopped walnuts

1. In a large bowl, beat the egg with the sugar and canola oil. Add the apples and mix well.

2. Sift in the flour and baking soda and mix. Add the spelt and oats, cranberries and walnuts and mix well.

3. Drop spoonfuls of dough onto a prepared cookie sheet. These cookies don't hold together too well before baking, so do your best to shape them up on the cookie sheet. Once they come out of the oven, they'll be fine.

4. Bake in a 350 degree oven for about 15 minutes, or until the tops get nice and brown.

5. Enjoy a few with your morning coffee. I dare you!

Romance in the Everyday

I'm a romantic. Not the flowers, candy and candle-lit dinners kind of romantic, but the kind that yearns to enjoy little things like sunlight on my skin, people-watching, multi-tasking to old favourite CDs and working in cafes. I used to love working cafes -- way before everyone got wifi and you'd like annoying people with one cup of coffee occupying a table for four with their eyes glued to their laptops. I didn't even have a laptop. There was just something so comforting and exciting and fulfilling about sitting alone in a calm, quiet place and working in between thinking, day-dreaming, watching people and soaking up the world.



But cafe culture has really changed, in Toronto anyway, and I'm hard-pressed to find a calm coffee shop on sunny day, much less get a seat by the window, or be able to tune out the loud conversations around me. Thankfully, since moving out, I've realized that I can re-make that working-in-the-cafe feeling right here at home. My huge floor-to-ceiling balcony windows help. So does my trusty Bodum coffee press and largeish Ikea work table. I realized during this March break, that I'm lucky enough to re-make that romantic, cafe feeling in my cozy home. And you know the best part? I can do so many other things in between watching the sun stream onto my balcony, planning my next unit for school, drinking coffee, listening to Alanis Morissette and Jean LeLoup and watching the construction folks on ladders in the building across from me .. like make bread.




Yes, I made cinnamon bread. Twice. Monika tempted me. So did Kickpleat. So did Joy. But ultimately, I went with a recipe from Robin over at A Chow Life. It was easy, wholesome and easy to play with. The first time, I pretty much followed the recipe exactly, but the next time, I switched it up by adding lemon juice and zest, reducing the cinnamon, and replacing the raisins with dried cranberries (that was inspired my these gorgeous-looking rolls). If you've never made bread before, and are afraid because you don't have a fancy, kitchen aid mixer with a dough hook, please get over it! I have no such equipment, and my bread came out beautifully. And the kneading is so much fun! Really relaxing and calming. And when you get that that 7 minute mark, after you've sung along to three songs on your favourite CD, that sticky, stringy ball of dough suddenly becomes a beautiful, smooth, elastic ball of happiness.












Ultimate slow-food ... Go do it. Unleash that romantic side of yourself and take a little time to soak up some happiness.


Lemon Cranberry Buns
adapted from A Chow Life, inspired by Everybody Likes Sandwiches

1/2 cup of warm water
1 teaspoon of sugar
1 package of quick-rising yeast

1.5 cups of all purpose flour
1.5 cups of whole wheat pastry flour (yes, pastry .. it was all I had, but it worked!)
1 pinch of salt
3 tablespoons of sugar
1/2 teaspoon of cinnamon
zest of 1 lemon, juice of half
1/4 cup of water
1 cup of dried cranberries
1/4 cup of melted margarine (or butter)

1. In a large bowl, combine the yeast, warm water and 1 teaspoon of sugar. Mix to combine. Let stand for about 10 minutes, or until it yes frothy.

2. Dump in the flours, salt, sugar, cinnamon, lemon juice and zest, water, cranberries and margarine. Mix to combine.

3. Turn the dough out onto a floured surface and knead for 7-10 minutes, adding additional flour if the dough gets too sticky. Knead until the dough is smooth and elastic.

4. Place the dough in an oiled bowl and cover with a kitchen towel. Let the dough rise for 45 minutes, or until it was doubled in size.

5. Punch down the dough and give it a few kneads. Divide it into 12 equal portions (or as equal as you can get them!) and place them into oiled muffin tins. Cover and let it rise again for another 45 minutes.

6. Bake in a 375 degree oven for about 20 minutes, or until the tops get nice and brown, and the rolls sound hollow when you tap the bottom.

7. Enjoy with a cup of coffee, seated by the window with our favourite CD playing the background.

Sunshine Inside and Out

Today, we went out for Sunday brunch, just the two of us. We sat by the window of this cute little restaurant and I was amazed at how warm I got from the sunshine outside. It was as if the winter blues were melting away with every bit of sunlight that streamed onto my face. After weeks of grey skies and bone-chilling windy nights, of teasing sunlight that fades in a matter of hours, of afternoons spent trudging through slush and snow after work instead of enjoying the last rays of sunshine, something wonderful happened this morning. The sun came out. I can't remember the last weekend where the sun came out and stayed out long enough for us to enjoy its warmth. It truly made me happy.


Knowing that the sun was probably only visiting, and that I had a whole, busy work week ahead of me where I'd be aching for that relaxed Sunday brunch feeling again, I decided to bake up something sunny so that at least if it wasn't sunny outside, it could be sunny inside. And what's sunnier than something baked with the fresh, tart, summer-like taste of lemons? Paired with the equally mouth-puckering taste of fresh cranberries, and you've got a sunny day, waiting to be eaten. I found a fabulous recipe in a magazine called Eating Well -- one of two magazine subscriptions that we're trying (the other one being Vegetarian Times -- also wonderful). It included cornmeal, which added an extra flavour and texture dimension. The muffins baked up wonderfully light and moist, with an almost crisp, golden top. I skipped the sprinkling of sugar and lemon zest on top, but you could do it if you like. Just mix up a teaspoon of lemon zest with 2 tablespoons of sugar, and sprinkle on top of the muffins before baking.


Bake a little sunshine into your kitchen and get ready for the work week. With these muffins waiting for me in my kitchen, I'm ready for almost anything.

Lemon Cranberry Muffins
adapted from Eating Well (January/February 2011) makes 24 mini muffins and one mini loaf

1 egg
3/4 cup of skim milk yogurt
1/2 cup of sugar
5 tablespoons of canola oil
zest of one lemon
juice of half a lemon
1 teaspoon of vanilla extract
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 cup of all purpose flour
1 cup of whole wheat flour
1/2 cup of fine yellow cornmeal
1.5 cups of cranberries, chopped (good luck with that .. they roll and bounce)

1. In a large bowl, whisk together the egg, yogurt, sugar, oil, lemon juice and zest until smooth and well-combined.

2. Sift in the flours, baking soda, baking powder and cornmeal. Mix until just combined. Add the chopped cranberries and give it one final mix.

3. Pour into prepared muffin tins and/loaf tin. Bake in a 400 degree oven for about 20 minutes for the muffins and 25-30 for the loaf (depending on what size your tin is). Muffins are reading when they get nice and golden brown, and a cake tester inserted comes out clean.

Happy Sunshine!

Peanut Butter + Fruit Part 3: The Finale

Yes, I have waited too long to show you the Peanut Butter + Fruit Finale. Way too long. But all that peanut buttery goodness had to be broken up a little, you know? Although I don't believe that there's anything such as too much peanut butter. This combination isn't classic by any means, but the end result is fabulous, wholesome and unique. Introducing: cranberry peanut butter bars. Since discovering a new love of playing with fresh cranberries and reading this post about raspberry yogurt bars, I knew I needed to try bar-making for myself.


The combination of cranberry and peanut butter don't seem like an obvious match, but they really are. The peanut butter is added to the crust of the bar and, when mixed with honey, provides a lovely, smooth background for the tart, mouth-puckering cranberries. It definitely wakes up your taste buds in the late afternoon when you're about to crash, or on a rainy Sunday when all you can muster is curling up on the couch with endless cups of herbal tea and a favourite CD set to loop. I could have definitely used the company of these bars this week to chase away the blues that came on after a late night at work and no one hug away the stress of the day (my lovely love was away this week visiting family). Baked goods give nice hugs too, especially when they're wholesome and healthy, which is exactly what these bars are.

End your weekend on a high note and bake these little bars. You'll be glad you did on Wednesday when you want it to be Friday. Happy work week!

Peanut Butter Cranberry Bars
inspired by apples and almonds

3 tablespoons of honey
1/4 cup of natural peanut butter
1/4 cup of skim milk yogurt
1 cup of rolled oats
1 cup of whole wheat pastry flour
pinch of salt
1 teaspoon of baking soda
1 cup of fresh cranberries

1. Whisk together the honey, peanut butter and yogurt until smooth. Sift in the flour, salt, baking soda and stir. Add the oatmeal and mix well until a soft dough forms.

2. Spread half the dough out onto a square or round baking pan. Sprinkle over the cranberries. Crumble the rest of the dough over the cranberries.

3. Bake in a 350 degree oven for about 25-30 minutes, or until the dough on top has spread out nicely, turned golden brown and the cranberries have burst and begun to bubble. Cool and slice into wedges or bars.

Coffee Update!
We've slowed down due to incredibly busy schedules and chilly weather, but we'll make it!


F'Coffee: americano, 2 cappucinos and breakfast bagel and a f'cookie
Moonbeam Coffee Co: double americano, cappuccino and French caramel flavoured drip coffee + beans to go!
Merchants of Green Coffee: soy latte and 2 very strong cappucinos with a chocolately-caramely-nutty bar, enjoyed on a rainy Sunday afternoon
I Deal Coffee on Kensington: 2 cappuccinos and a latte on one of the our very first frosty, wind chill nights

Cranberry Update

In between making cocoa banana millet porridge for breakfast, washing the bathroom and doing my day plans for next week during the wee hours of this morning, I managed to squeeze in some cranberry baking! That loaf with oatmeal and cranberries? It also makes 24 mini muffins and tastes even better when you use orange juice and add the zest of half a large orange ... just in case Insomnia has come for a very early morning cup of tea ...

Coffee Update from last weekend ...
Te Aro on Queen: cappuccino, flat white with soy (long shot of espresso with steamed soy) and a vanilla soy latte .. enjoyed in the rain.

Bouncy Berries

This summer, I fell in love again with local berries. Strawberries, blackberries, blueberries, raspberries .. I was sad to see them go when the chilly weather set in. But with the crisp weather, chilly wind, changing leaves and starting of school came a different berry, one that I had never played with before: the cranberry. Don't get me wrong; I love dried cranberries, especially in muffins and granola. But I had never cooked or baked with fresh cranberries before .. until now.

They are so cute! And they bounce and float in water! I had a blast this past weekend, making Anna Olson's cranberry vinaigrette which I used to dress a fall salad of wild rice with roasted squash and fennel, and also her cranberry apple crisp, which was the perfect dessert to bring to a mid-week family gather. The cranberries have this wonderful, tangy tart flavour that brings out the best in the apples, and gives salad dressings a whole new meaning for me. But while these recipes were a smashing hit, yesterday, I was more in the mood for a loaf-type treat, or something more muffiny and wholesome. Surrounded by loaves and quick breads in the blogging world, I took that as inspiration and made this Wholesome Cranberry Oatmeal Loaf. Totally, healthy, very berry-licious and quick to make for guilt-free week night treat that went perfect with a cup of tea. The texture is light despite the oatmeal with a very moist-but-not-dense crumb. It's not too sweet, and just tart enough to keep my taste buds awake.


This recipe makes one little loaf, which was more than enough for me and my love to snack on while watching CSI New York off the internet. But I'm betting that it could easily be doubled, and would also work great as muffins. You could also add orange zest which would probably go great with the cranberries, or some wheat bran if you're feeling extra healthy .. even some grated apple and flaked almonds would be awesome. Go play with cranberries! I dare you!


Wholesome Cranberry Oatmeal Loaf

2 tablespoons of canola oil
1 tablespoon of honey
2 tablespoons of brown sugar
1 egg
6 tablespoons of skim milk yogurt
2 tablespoons of fruit juice (I used Ceres Young Berry juice)
splash of vanilla extract
1/2 cup of all purpose flour
1/2 cup of whole wheat pastry flour
1/2 teaspoon of cinnamon
1/4 teaspoon of cardamom
1/4 cup of rolled oats
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 cup of fresh cranberries

1. Whisk the oil, honey, brown sugar, egg, yogurt, juice and vanilla in a large bowl until well blended.

2. Sift in the the flours, spices, baking soda and baking powder and stir to combine. Add the oats and cranberries and stir.

3. Pour the batter into a small loaf pan and bake in a 350 degree oven for 20-25 minutes, or until the top gets nice and golden and a cake tester inserted comes out clean.

4. Enjoy with a cup of tea (coco rooibos chai would be lovely if you're so lucky ..)