Organic Banana Pancakes

On this rainy Sunday in Arizona, nothing sounded better than Banana Pancakes and a lazy day with my husband and bulldog…  and I think I just may have made the most incredible pancakes ever! They are naturally sweet with the banana and honey, super soft, fluffy and filling… Like I said, perfect for a much yearned for lazy day 🙂

Ingredients

(serves 3.. 2 if you are super hungry)

3/4 Cup Organic Whole Wheat Flour

1 teaspoon Baking Powder

1/2 teaspoon Organic Cinnamon

1/4 teaspoon Sea Salt

3/4 Cup Organic Coconut Milk (you may also use regular milk)

1 Medium Organic Banana

1 Organic Egg

3 Tablespoons Honey

3 Tablespoons Organic Butter, melted

1/4 teaspoon Vanilla Extract

Directions

To make it simple…In one bowl, combine the dry ingredients. In another bowl combine the wet ingredients and mash the banana into the same bowl. Then mix all ingredients together! Heat your griddle or pan with a small amount of butter and pour the desired size of batter. (wait to flip until you see those cute little bubbles form)

Serve with sliced banana, maple syrup and more butter!! YES more butter 😉

Lastly.. enjoy YOUR lazy Sunday!

Organic Buttermilk Biscuit Bread

 

 

There is nothing better than a buttery Buttermilk Biscuit! (well.. almost 😉

Needless to say, I am OBSESSED with buttermilk biscuits.. My absolute favorite buttermilk beauties are from The Morning Glory Cafe at The Farm at South Mountain. So whether I need to use up left over buttermilk or get my craving for “The Farm Biscuits,” this is what I have come up with in bread form! It’s dense, buttery, perfect for a Sunday brunch and amazing topped with honey butter!

Ingredients

2 Cups Organic AP Flour

1 Cup Whole Wheat Flour

1/3 Cup (scant) Organic Sugar

1 Teaspoon Sea Salt

1 Teaspoon Baking Soda

1 Organic Egg, beaten

2 Cups Organic Buttermilk

1/4 Cup Organic Sweet Cream Butter, melted

Directions

Pre heat the oven to 325 degrees F. Butter a 9×5 inch loaf pan. In a bowl, mix together the butter and sugar. Then add the egg and buttermilk to the sugar mixture. In another bowl Combine the flour, baking soda, sugar and salt. Whisk well, then combine the flour and sugar mixtures. Bake 45-60 minutes. Test with a toothpick… when it comes out clean its done 🙂

Enjoy warm and topped with honey butter! (my favorite)

 

 

Chewy Lavender Almond Crisps with Honey Whipped Cream

 I have a confession… This recipe was not intentional (at all).. It was my “mess up,” when attempting to make Macarons for the first time. Now I will admit they are obviously not Macraons… but they are seriously AMAZING! They still have the chewy yet crispy texture and incredible flavor from the Lavender. Since these are completely flat, I decided to try to make them work with some short of buttercream or something. So I decided to make a Honey Whipped Cream because honey paired with Lavender is gorgeous!! So when I list the ingredients and directions please laugh along because it will not be accurate. Hopefully my next post will be real Macraons, but for now you get this.. The mess up that became a modern invention of goodness!

Ingredients

(For REAL Macarons)

1 Cup + 1/4 Cup + 2 Tablespoons Almond Flour

1 Cup + 1/4 Cup + 2 Tablespoons Organic Powdered Sugar

4 Organic Egg Whites

Pinch of Sea Salt

1/4 Cup + 2 Tablespoons Organic Sugar (I used Coconut Sugar)

*Directions

1. Line your baking sheets with parchment paper or a Silpat Mat.

2. Blend the Almond Flour with the Organic Powdered Sugar in a food processor to make a fine powder (or sift together, discarding any large crumbs and adding a bit more Almond Flour and Powdered Sugar to compensate). Then sift the mixture through a strainer until it’s as fine as you can get it. This keeps crumbs from forming on the macaron tops as they bake.

3. With a wire whip attachment on an electric mixer, beat the egg whites with the salt. Add the granulated sugar. Beat until the egg whites form stiff peaks and your meringue is firm and shiny.

4. Pour the beaten egg whites onto your Almond Flour mixture and gently fold them in, using a rubber spatula. Move your spatula from the bottom of the bowl to the edges with one hand, using your other hand to rotate the bowl. Now hit the spatula against the rim of the bowl until the batter falls in a wide ribbon when you raise the spatula. When you can’t see any crumbs of Almond Flour and the mixture is shiny and flowing, you’re ready to start piping.

5. Fill your pastry bag with a number-8 tip (I didn’t have one so I used a plastic bag and just cut the corner to make a hole) and fill with batter. Start by squeezing out a small amount of the mix onto a parchment lined baking sheet to form a 2 1/2 inch circle. Be sure to leave 1 inch of space between macarons so they will not touch each other while they bake. Let the piped macarons rest for 15 minutes. Preheat the oven to 325 degrees F.

6. Bake for 14 minutes.

Let the macarons cool completely before taking them off the parchment. Press the bottom of the cooled macaron shell with your finger, it should be soft.

*If you follow this recipe and directions perfectly, you really should come out with Macarons 🙂

…Here’s the mistakes I made from the directions (I’m guessing)…

I made the batch and had to leave, so I left the mixture in the plastic bag and left it in my fridge. (You may laugh at me) and came home hours later and baked it. When I “piped” the mixture, it just oozed out! So thats when I knew it was a mess up so I literally poured it all over my Silpat Mat. I baked it for the appropriate time and allowed it to cool, then I used a square cookie cutter and make my shapes.

Top with homemade Honey Whipped Cream.

There you have the mess up that wasn’t one 😉

Chocolate Chip Shortbread

One of my favorite treats ever… Chocolate Chip Shortbread. In this new recipe I used semolina flour instead of arrowroot starch and it creates the perfect texture. Just wait.. you’ll see what I mean!

Ingredients

6oz Organic Salted Butter

2 Cups Organic AP Flour

1/3 Cup Semolina Flour

1/4 teaspoon Himalayan Sea Salt

1/4 Cup + 2 Tablespoons Organic Sugar

1/4 teaspoon Vanilla Beans or Vanilla Extract

1/4 cup 60% Bittersweet Chocolate Chips

Directions

Preheat the oven to 325 degrees F. Line a cake or tart pan with parchment and butter the bottom. Combine the butter and sugar in a bowl and cream together, then add the vanilla. Mix well. In another bowl, combine the remaining ingredients and whisk together. Combine the dry ingredients with the butter mixture and press in the bottom of the prepared pan. Press the chocolate chips on the top on the shortbread. Bake for 40-45 minutes until golden brown.

Cool completely and store in an airtight container.

Just remember… There are nutrients in butter, so there should be NO guilt here 😉

“The Country Club” Organic Doggie Treats

Here is another fun and tasty that your pup is sure to love!

“The Country Club”

Be sure to also try the “Mambo Italiano” biscuits too!!

Ingredients

1/2 cup oat flour

1/2 cup brown rice flour

1/4 cup shredded cheese (I used organic cottage cheese)

1/4 cup applesauce (unsweetened)

1/4 cup rolled oats (old-fashion)

2-3 slices cooked bacon (uncured nitrate free)

1 egg

Directions

Preheat the oven to 350 degrees F. Cook bacon then finely chop.

Combine all ingredients and mix thoroughly until a dough forms. Roll the dough out on a lightly floured (brown rice) surface to 1/4″ thickness. Use a cookie cutter to cut shapes. Place on a cookie sheet lined with parchment paper. Treats can be places close together as they don’t spread while cooking.

Bake for 20-25 minutes or until golden brown. Then I turn off my oven and leave the treats in. I find they get the best crunch that way. If you dont want them really crunchy, take them out after they become golden. Let cool and store in an airtight container in the refrigerator.

They will be so happy when they receive “The Country Club.”

By the way… You can eat these too! Literally they are the perfect snack 🙂

Organic Blueberry and Vanilla Bean Muffins

Wake up to pure goodness with these elegant Organic Blueberry and Vanilla Bean Muffins! Moist, full of flavor and perfect for a sunday morning.

Ingredients

1 cup + 2 Tablespoons whole wheat flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2 Tablespoons organic butter, melted

1/4 + 2 Tablespoons sugar

1 egg

1 teaspoon vanilla extract

1/4 teaspoon fresh vanilla beans

1 Tablespoon organic whole milk

1/4 cup organic sour cream

3/4 cup organic blueberries

Directions

1. In a medium bowl whisk together the flour, baking powder and soda, salt, sugar and blueberries.

2. In another bowl whisk together the butter, egg, vanilla extract, vanilla beans and sour cream.

3. Combine the wet and dry ingredients together and fold to mix gently.

4. Bake in a preheated 375 degree F oven for 22 minutes or until a toothpick inserted comes out clean.

-Makes 9 muffins-

Whole Wheat Bread with Cranberries and Sunflower Seeds


After years of buying “Homemade Bread” from local health food stores and farmers markets, I decided that I wanted my bread to come from my own home! So I did it! …And the fun thing is that you can put any variety that you ever so desire with this simple

Homemade Bread Recipe made with love by Haley

2 teaspoons Active Dry Yeast

1 1/3 Cup Warm Filtered Water (110 degrees f)

1 Tablespoons Organic Olive Oil

2 Tablespoons Local Honey

1 Cup Organic Bread Flour

2 Cups Organic Whole Wheat Flour

1 1/4 teaspoons Sea Salt

1/2 Cup Dried Cranberries

1/3 Cup Sunflower Seeds

Directions

Combine the yeast, warm water and honey. Mix together softly with your fingers only for a few seconds to incorporate the mixture. Allow it to sit for a few minutes, giving you time to gather the rest of your ingredients. When the yeast mixture looks frothy, you may begin to add in the olive oil, flour, sea salt, cranberries and sunflower seeds. Then use a wooden spoon to stir the mixture together, then use your hands to knead the dough ONLY for a few minutes until the dough looks like a soft lovely dough ball. Leave the ball in the bowl and cover with plastic wrap or a moist towel and allow to rise 1-2 hours, until it has double in size.

Once doubled in size, shape it into a lightly oiled loaf dish then cover again and allow to rise above the top by an inch or two. Once it has risen again, place it in a preheated 350 degree oven for 35-40 minutes until the bread is browned.

Simple-Beautiful-Delectable

Homemade Graham Crackers

The crunch of a Graham Cracker takes me back to summer time campfires, when I would intentionally set my marshmallow on fire so it would be burnt to the crisp! Smush it between to heavenly Graham Crackers and I was set!… Until I was ready for “S’more!” 😉 If you are not making S’mores and you are having a gathering, you can easily go a little more gourmet and add these to your festive fondue. Or simply satisfy that old fashion Graham Cracker Craving.

Ingredients

1 1/2 cups Organic Whole Wheat Flour

3/4 cup Organic All Purpose Flour

1/2 cup scant Organic Evaporated Cane Juice

1 T Organic Molasses

1 t Baking Powder (Aluminum Free)

1/2 t Baking Soda

1/2 t fine Sea Salt

1/2 – 1 t Cinnamon

1 stick Organic Sweet Cream Butter

4 T Local Honey

1/4 cup Cold Water

1 t Vanilla Extract

Directions

Combine first the dry ingredients, mix well using a whisk. Then add in all of the wet ingredients. Continue mixing until you can form a dough ball. Then place the ball between 2 pieces of parchment paper and roll out into a disk, not too thin. Chill for approximately 30-45 minutes in the refrigerator. After it has been chilled, roll out the dough to the approximate thickness that you want your crackers to be.

Preheat the oven to 350 degrees F.

Cut the dough into about 2 inch rectangles or circles cut out with a cookie cutter. Place on your baking sheet and with a fork press holes in the dough. Bake for 18-22 minutes depending how thin or thick your dough is.

When they are ready they will be gorgeously golden brown.