3 Fall Family Favorite Recipes

With colder months ahead, it’s time to start building up a repertoire of wholesome, hearty, and healthy meals to keep the family fed and happy through the fall and winter seasons.

With the spring and summer growing seasons out of the way, we often assume there will be a shortage of local produce to work with, but in fact, many fruits and vegetables such as apples, sweet potato and pumpkins flourish in the fall. So there are bountiful ingredients to work with and plenty of delicious flavor combinations to explore.

Here are three tasty fall recipes which are all easily adaptable for many dietary needs. These are great for using up any excess home grown produce, emptying the veggies from the freezer, or simply using up whatever canned goods you have available in your pantry that day.


Image Credit: Pexels, Free to Use Licence

Fall vegetable soup

When thinking of the transition into the fall season and deciding which recipes to try, the one that immediately springs to mind is a warm bowl of rich and nutritious vegetable soup – and for good reason! Vegetable soup is versatile, delicious, healthy and affordable, making it a great recipe to feed the family without breaking the bank.

Although a vegetable soup can be made from practically any vegetables, this time of year it’s great to try and use seasonal ingredients such as carrots, squash, potatoes, and kale- then spice these up with comforting fall favorites such as ginger, cinnamon, nutmeg, and garlic.

Soup is very forgiving so don’t be afraid to try new vegetables and flavor combinations if you have certain ingredients that need using up. To make the soup more hearty or to replace the addition of bread, try adding some baby potatoes, lentils, or butter beans for some bulk.

Here’s a quick recipe for a healthy fall vegetable soup that will serve a family of four as a main course and can even be made ahead and reheated later for convenience. If you like your soup chunky then leave your veg pieces larger, if you like it smooth then chop them more finely or blitz them with a blender after cooking and before serving.

For the soup you will need:

  • 2 tbsp of butter or coconut oil, whichever your preference
  • 1 large onion, diced
  • 3 large carrots, washed and roughly chopped, no need to peel them
  • 2 cups of diced squash or pumpkin
  • 2 cups of fresh greens (kale or cabbage works great, as does spinach)
  • 2-3 cloves of garlic, crushed or finely chopped
  • 1 can of chickpeas, drained
  • 1 can of diced tomatoes (or use fresh if you like, simply chop)
  • 1 inch of fresh ginger, grated or finely minced
  • 1tsp of ground cinnamon
  • A pinch of chilli powder, (or more if you like it a little spicier)
  • A sprig of fresh thyme or 1tsp of dried thyme
  • 4-5 cups of chicken broth (or vegetable broth if you will be making it for a vegetarian)
  • Salt and pepper to taste
  • (I double this recipe for our family)

Method:

  1. Add the butter or oil, whichever you are using, to a heavy based saucepan that is large enough to fit in all of the soup ingredients.
  2. Once the butter is melted, cook the onions and carrots until they start to soften and brown, this will take a couple of minutes.
  3. Next add the squash or pumpkin to the pot alongside the crushed garlic and stir for a few minutes until fragrant.
  4. Then add the grated ginger, thyme, and spices. stir to combine, before adding in the chicken or vegetable broth, and your tomatoes.
  5. Bring the soup to a boil, cover with a lid and reduce the heat to simmer for 10 minutes.
  6. Next add the canned chickpeas and your greens and simmer for a further 10 minutes until all the vegetables are cooked. This may take longer for very chunky soups and may take less time if you have diced everything finely.
  7. Add salt and pepper to taste and serve with a slice of chunky bread to sop up all the juices.

This recipe is tremendously versatile, healthy. You can add a scoop of collagen peptides to any soup or meal to make it even more beneficial to skin, hair, and nails! Classic Pumpkin Risotto

Image credit: Pexels. Free to use Licence

As the days get colder and the nights draw in, we are naturally drawn to more comforting food options that make us feel full and warm from the inside out. A family favorite, and great alternative to traditional pasta dishes, is the classic risotto. Delicious creamy rice served hot and packed full of seasonal vegetables is a winner with the whole family. Once again it can be made in advance and easily reheated.

This recipe will also serve a family of four as a main course or six as a starter.

Fall Family Risotto

Ingredients:

  • 1tbsp of butter
  • 1 tbsp of olive oil
  • 1 large onion, finely chopped
  • 2-3 cloves of garlic, crushed
  • A handful of sliced mushrooms, approximately a cup
  • 1.5 cups of risotto rice such as Arborio
  • 1 cup of diced pumpkin
  • 3-4 cups of stock (veg or chicken)
  • ½ cup of grated parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley to garnish

Method:

  1. Add the butter and oil to a heavy based saucepan and melt together, then cook the onion and garlic until fragrant. Keep the heat low to avoid too much browning, or the garlic will become bitter
  2. Add the raw rice to the onion and garlic mix and stir to coat in the fragrant butter and oil mixture and cook for about one minute until the rice begins to go slightly translucent at the edges.
  3. Now add the mushrooms and pumpkin and cook for another 30 seconds so that they start to soften.
  4. Next add in 1 cup of your chosen broth and stir often until the liquid is almost absorbed.
  5. Continue stirring and adding stock a little at a time until all the stock is absorbed and the rice is cooked through and tender. No need to stir continuously, you just want to stop the rice from burning to the bottom of the pan.
  6. Finally stir through the parmesan cheese (or a little goat cheese if you can’t do cow dairy) and season with salt and pepper to taste, remember that the stock and parmesan are both quite salty, so check the risotto before adding any additional salt to the recipe.
  7. If using, garnish with fresh parsley and serve straight away.

This risotto dish is fantastically easy and can be customized with different vegetables and seasoning to suit your palate. Why not try making it with other seasonal ingredients  such as kale, sweet potato, beetroot or using different cheeses to add a subtle difference to the flavor.

Cinnamon spiced oatmeal cookies

Fall isn’t just a fantastic time of year for savory dishes but for sweet treats too. If you’re looking for a healthier alternative to ordinary cookies, then give these cinnamon spiced oatmeal cookies a try – they’re gooey and soft, and great served straight from the oven.

This recipe produces between 12-18 cookies depending how big you make them. If you’re not a fan of fruit in your cookies then you can always substitute in chocolate chips (yum!), chopped nuts or even leave them plain.


Image credit: Pexels, Free to Use Licence

Ingredients:

  • ½ cup all purpose flour (or gluten free flour)
  • ½ cup of wholemeal flour (if not using then add an additional ½ cup of plain all purpose flour)
  • 1 tsp of baking powder
  • ⅓ cup of vegetable or coconut oil
  • ⅔ cup of dark brown sugar or coocnut sugar
  • 1tsp of vanilla
  • 1 tsp cinnamon
  • ½ cup of dried fruit such as cranberries, sultanas or raisins
  • ½ cup of rolled oats
  • 1 large egg

Method:

This recipe really does have a ‘throw it all in the bowl’ method and is a great one to try with your kids. Before you start have all your ingredients weighed out, this will make things easier or alternatively weigh them directly into the bowl.

  1. Preheat the oven to 350 and line two baking trays with parchment
  2. In a bowl mix together all of your dry ingredients
  3. In another bowl mix together you wet ingredients (you may need to melt the coconut oil)
  4. Combine the two mixtures to create your cookie dough
  5. Roll the cookie dough into balls and place on the trays leaving ample space for them to spread a little as they cook
  6. Bake until browned which will take roughly 15 minutes
  7. Allow to cool on the baking tray and then transfer to a wire rack to cool completely or alternatively eat them whilst they’re still warm and gooey!

Fall is such a magical time of year, the trees begin to change color from green to gold, the temperature drops, and the days get shorter. It’s the perfect time to be creative in the kitchen and use up delicious seasonal produce.

Which one of these recipes will you try?

 

Disclaimer: Some links on this blog are affiliate links; when you use those links you help support my family, at no additional cost to you.  Thank you!

Recipe Box: Summer Fettucine

This is a recipe I threw together a few years ago.  It was created with a few things I had left in the fridge and needed to get rid of before they went bad.  =)

It is a family favorite.

You will need:

  • a very large skillet for all the ingredients (or a big pot to add everything together)
  • about 2 cups of broccoli florets (or however much you’d like, but I use a lot)
  • 2-3 carrots chopped, or a bunch of baby carrots
  • a purple onion, sliced
  • cherry tomatoes
  • zucchini (not necessary, but we like it)
  • salt and pepper to taste
  • 2/3 a cup of milk-non dairy milk works fine (I eye ball it .. more than a half, less than 1 c)
  • oil of your choice- I use expeller pressed coconut
  • parmesan or goat cheese

Chop and clean everything; you can throw everything in a prep bowl except the broccoli and tomatoes.

Toss the broccoli into boiling water for about a minute, until bright green.  Then drain.  You can keep a cup or so of the water out to add for liquid later.

Then throw everything except the tomatoes in the pan with enough oil to sautee.  Season with lots of salt and pepper. I added paprika, but I don’t remember … I add it to everything so I probably did.  =)  Anything with a milk base seems bland to me, so I always try to spice it up.

While that is going on, cook your fettuccine.  I LOVE the fettuccine nests; these cook in 4 minutes and taste SO much better than regular box fettuccine (but I’m not sure why?)

After your veggies are all soft and yummy, add in your tomatoes, so they can get warm and plum up.

Stir in the milk, (reserved water if you want) and cheese.  This was the last of our Parmesan from Italy.  =(

Drain your pasta, add it to the big skillet of veggies, and mix all around.

 

What is your favorite summer recipe from the garden?  Share in the comments!

 

 

{dairy free} Nutritious Baked Oatmeal

baked oatmeal

One of my absolute favorite, go-to recipes for my family’s breakfast is baked oatmeal.  The first recipe I received was from a very dear friend, at an informational class I attended.  I have since modified it just a tiny bit for my family, because we have two children with dairy allergies, we make a dairy free version.

So, I will include those options for my readers that are dairy free as well.

My children ask for this recipe several times a week; they devour it!  We like to enjoy it with eggs, or another protein and some fruit.

*healthful tip: I like to cut down the syrup  by a 1/4c , and no one even misses it!

{dairy free} Nutritious Baked Oatmeal

Rating: 51

Number of servings: 6

See Detailed Nutrition Info on

{dairy free} Nutritious Baked Oatmeal

Ingredients

  • 3 cup old fashioned oats
  • 1 cup water
  • 1/2 cup Grade B Maple Syrup, coconut sugar, or sucanat
  • 1/2 cup coconut oil (expeller pressed has no flavor, regular does-either is good in the recipe) or butter
  • 1TB baking powder
  • 2 eggs
  • 3/4 tsp real salt (salt should never be solid white-Himalayan pink spat is delicious and has trace minerals)
  • 1 tsp cinnamon
  • 1/2c applesauce
  • *your favorite ad-ins. We've done: pecans, diced apple, frozen blueberries, extra applesauce, pears, and dried coconut

Instructions

  1. Combine oats and water.
  2. Add in remaining ingredients
  3. Pour into greased 8x8 baking dish.
  4. Bake 25 minutes at 350, or until lightly brown and firm.
  5. **if you double the recipe like I often do, pour into a 9x13 baking dish

Notes

**If you would like to soak your oats (which breaks down any anti-nutrients found in grains): *Combine your rolled oats with 1 cup of cultured dairy, such as whey, buttermilk, or yogurt) *Soak overnight. *Omit adding water, continue with the rest of steps.

Where to get Ingredients

If you don’t have these ingredients in your cabinet yet, you should get them if you can.  They are great to keep on hand, and we use them a lot in place of other unhealthier options (margarines, pre packaged oatmeal, sugary breakfast foods)

***You can find a Pure, Grade B Maple Syrup by clicking that link.  The ingredients in that bottle?  Maple Syrup.  =) Log Cabin and similar brands and high fructose corn syrup, which our bodies do not respond to in the same way they do REAL foods like minimally processed Maple Syrup.

***I buy organic rolled oats in bulk from Azurestandard.com

***We use and love Tropical Traditions coconut oils

I also buy my coconut sugar, cinnamon, and aluminum free baking powder from Azure 

I get my Pure Himalayan Salt from Amazon

My eggs come from my backyard, but try to shop from local farmers if you can 🙂

 

Gluten Free Sourdough Pancake Recipe {starter + flour}

I wanted to share a gluten free sourdough pancake recipe, using your starter and flour at home. I have 2 recipes that I’ve modified for our family (from non starter recipes using yeast packets)- one uses only starter (the next post), and another uses starter and flour. That’s this recipe.

I typically use the starter + flour recipe, because I don’t always have enough starter for the other version.

We do double this recipe; as with most sourdough recipes, it does best with a well established, fed starter. So plan to feed starter the night or early morning before. =)

 

Sourdough Pancake Recipes {with flour version}

Number of servings: 8

See Detailed Nutrition Info on

Sourdough Pancake Recipes {with flour version}

Ingredients

  • 2 cups all purpose flour (we use all purpose gluten free flour)
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 2 TB sugar (we use coconut sugar)
  • 1 tsp pink salt
  • 1 cup sourdough starter
  • 1 1/2 cups milk of choice (we use fresh goat milk or almond milk, as we have cow milk intolerances)
  • 1 large egg, beaten
  • 2 TB oil-refined (no flavor) coconut works well

Instructions

  1. Whisk together dry ingredients
  2. Mix together the oil, egg, milk and starter
  3. Heat cast iron skillet, griddle, or ceramic non stick pan
  4. using 1/4c measuring cup to pour batter on skillet
  5. **The secret to perfect pancakes is to wait for the edges to bubble and brown. The center will usually bubble and puff also. But the pancakes are NOT ready to flip until the edges are a beautiful golden brown.
  6. Cook pancakes through and enjoy with REAL maple syrup!


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Easy Hot Cocoa at Home {DIY}

Make a real food hot cocoa for your family this winter-everyone will love it!

All you need are a few real food ingredients, and a pot.

Easy Hot Cocoa at Home {DIY}

5 minutes

Number of servings: 6

See Detailed Nutrition Info on

Easy Hot Cocoa at Home {DIY}

Ingredients

  • 1/2c cocoa
  • 1/2c sucanat or coconut sugar
  • 2/3c water
  • 1/4tsp pink salt
  • 6c milk (we usually use almond milk)
  • 1.5tsp pure vanilla

Instructions

  1. Heat the first 4 ingredients in a sauce pan over medium high heat, stirring constantly-once at a low boil bring to a simmer.
  2. add milk and vanilla- don't boil!
  3. Bring to a simmer and turn off heat. pour into cups and add marshmallows =)

Easy Homemade Hot Cocoa

 

 

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This entry was posted in recipe.

Nutritious, Traditional Food How To: {Weston A. Price} Homemade Baby Formula Part 2

Originally posted October 2013
A few months back I left you with some information about the homemade, meat based baby formula we make at our home.
(Well, were making. Mister is almost 14 months old now, and we have weaned onto a coconut milk tonic. But I have read where many families used the homemade broth up to 2 years).

So, what is this homemade, meat-based baby formula recipe, you may be asking?

From Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon, page 603 here it is:

***Please see my previous post HERE for LOTS of details on this recipe, and where to find the ingredients.***


Here is my method for making this formula.

  • I first made my bone broth, either chicken in the crock pot, or beef bone broth in a huge stock pot.
  • Then collect all my ingredients and get out my measuring spoons for each.

 

  • Start the broth on a simmer for cooking the liver. Here is my simmering broth:
  • I slice the beef liver into strips and then cut it into about 1″ pieces so it cooks quickly.
  • Next, I add the organic, grassfed beef liver to the broth. I Simmer for a few minutes, or until it is no longer pink.
I know, it’s raw liver. That is pure, nutritious gold right there, y’all!
  • After it is cooked, I spoon out the liver and placed into the food processor. Then pour some of the liquid into the food processor with the liver. Puree it until it is liquefied (this will take some time- you’re liquefying a meat, so be patient! You need as much of the meat as you can get in the formula). *Be careful to let it cool some or you will have exploding beef liver juice flying all over your kitchen. Ask me how I know … Depending on how old your food processor is, you may need to upgrade to the Best Food Processor to ensure that you end up with a smooth paste. Outdated processors are great for chunky recipes and breadcrumbs, but with this recipe, you need a processor that will give you an even consistency.
  • Strain the liquefied liver through a mesh strainer into a bowl with the rest of the broth. **Liver has an entire strip of some kind gristle running through it. You need to strain this out, which is why I run mine through a strainer. The gristle DOES NOT liquefy. I have read other tutorials that fail to mention that … and then I wondered why it wouldn’t go through the nipple of Mister’s bottle. You must strain out the gristle. Okay. Got it? Strain the gristle….
My liver infused broth in a bowl, with some of my ingredients
  • Then I add in the amount of each ingredient the recipe calls for, and whisk it very well. I add the powdered ingredients first, so they can dissolve while it is warm. Then pour it into jars, using a wide mouth funnel for ease of filling the jars.
**Tips**
  • One batch makes about 36 ounces, which at 8 months was enough for one day for my son. I made this in triple and quadruple batches, so I didn’t have to make it every day. My understanding is it will last 5 days in the fridge just fine. Ours certainly did. Do what you think is best.
  • Shake it well before pouring each time. The fats (olive oil, coconut oil, and cod liver oil) in the formula will separate when chilled in the fridge, so shake, shake, shake. But be sure the lid is on nice and tight, or you will have a huge mess of beef liver baby formula all over your kitchen. Ask me how I know..

There you have it, how we make the homemade baby formula from Weston A Price and Nourishing Traditions.

This post may contain affiliate links.

Real Food Remedies for Cold and Flu Season

If you have a young brood at home, chances are you’re going to need to fight off ailments at some point. While most of these are acute and short lived, the odd one does require a visit to the doctor.

However, antibiotics and medication are prescribed less often today because of antibiotic resistance. There have been instances we saw the doctor and she told us to go home and rest, continue the remedies we were using, and let my kiddo fight it off over the next few days (advice I greatly appreciated). Always go to the doctor if symptoms are serious, but for more minor child ailments, take a look at these home remedies that could be beneficial!

Real Food Remedies for Cold and Flu Season

Ear Ache

Nearly every child will have an earache at some point-some are more prone than others. This can range from a mild dull ache with few other symptoms, to the ear being painful to the touch, hot and red, and accompanied by a fever and tiredness. Consider a honey and lemon warm water mixture if accompanied by a sore throat and ensure that your little rests. Seeing a doctor for tinnitus may be necessary; you can learn more about that here. Some olive oil drops may be prescribed. (We like using Wally’s Naturals.) We have found relief from ear aches using diluted Thieves and Purification essential oils on a cotton ball around the outside of the ear.

Common Cold

Colds can be picked up throughout the year, but particularly at the start of the school year and in the winter. We homeschool and the first week all the public school kids were back to school, we ended up with 2 colds in our home (germs are shared everywhere!). If your little returns home from church, the store, or school with a sore throat and congestion, make sure they get plenty of rest. A hot water bottle taken to bed can relieve chills and aches, along with a little homeopathy remedy like Cold Calm. We also like taking elderberry syrup.

For a sore throat, we love our homemade cough medicine, but an ice cold Vitamin C smoothie can offer relief when it hurts to swallow food. Our kids love my homemade smoothies (strawberries, ice, milk of your choice, baobab powder, and a dash of vanilla, maybe a little stevia).

A soup made from warm bone broth, with plenty of tender veggies to boost your little one’s immune system is a great dinner (or any meal). We like to drink it from a mason jar when we are fighting illness. It is a good immune supporter, and helps coat the gut (where most of our immune system lives) so we can get well faster. not to mention it is full of collagen and minerals!

Hayfever

In our home, hayfever is very real-there have been times when my son and I couldn’t breathe at all through our noses because of hayfever. If your child has a runny or swollen nose, is sneezing and has itchy eyes, hayfever can be to blame. Encourage them to stay hydrated, and try an allergy remedy like Borion’s Histaminum Hydrochloricum 6C.

My mother in law read changing the pillow case helps prevent laying and sleeping in the same pollen over and over-so changing pillowcases frequently, or rinsing off every night before bed in the shower (which may be difficult with very young ones). Also, a hypoallergenic pillowcase can be a good preventative. 

Being a parent is tough job- especially if your child is struggling with their health. Children tend to go through a period where they come down with every bug going around-and other times they’re healthy no matter what they come in contact with.

Try these home remedies at the onset of a rundown immune system.

 

 

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Easy Dairy Free Quinoa Breakfast Mash

Easy Dairy Free Quinoa Breakfast Mash

We have been in a breakfast rut for a few months now. We have tried so many breakfast recipes for oats and quinoa, and my kids haven’t liked any of them.  Today I mashed together a few different ideas and came up with something they did like.  Well- my daughters liked … my son still prefers oatmeal and an egg sandwich.  *sigh*

The struggle of feeding 4 children real, nutritious food is real, y’all.

This makes about 4+ servings, depending on how much your children eat.  This would last us about 2 days in our house, with 2 of 4 kids eating a bowl.

Quinoa Breakfast Mash

20 minutes

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Quinoa Breakfast Mash

Ingredients

  • 2 cans coconut milk
  • 2 cups uncooked quinoa
  • 4-8 TB of Pure Grade B Maple Syrup
  • 1 cup water
  • salt to taste
  • your choice of topping- dried coconut, craisins, raisins, sliced banana, etc

Instructions

  1. Add all ingredients (exclude toppings) to a pot
  2. Bring to a boil
  3. partially cover and turn down to a simmer until most of the liquid is absorbed, about 15 minutes
  4. Serve with dried coconut sprinkled on top

This recipe is prepared dairy free, but I imagine it would be even more delicious with a pat of butter on top. =)

Disclaimer: Some links on this blog are affiliate links; when you use those links you help support my family, at no additional cost to you.  Thank you!

Applesauce Teriyaki Pork Loin {a favorite}

I am always looking for new recipes to add as staples into our recipe circulation.  I had a pork loin in the freezer (actually, a 2-pack) and wanted to cook it for dinner, but wanted something different than our normal pork loin.  I found a recipe for applesauce pork loin, and tweaked it a bit for our tastes (read: added flavor!)

Applesauce Teriyaki Pork Loin

Applesauce Teriyaki Pork Loin {a favorite}

1 hour, 30 minutes

Number of servings: 6

See Detailed Nutrition Info on

Ingredients

  • 1 boneless pork loin roast 2-3 pounds, or 2 small pork loins
  • pink salt to taste
  • black pepper to taste
  • 2 tablespoons (expeller pressed) coconut oil or olive oil
  • 1 cup applesauce
  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1-2 tablespoons of Teriyaki sauce
  • 2 cloves of garlic, minced

Instructions

  1. salt and pepper each side of pork loin to taste (I am generous here)
  2. brown each side in oil using large skillet, over medium heat
  3. mix all other ingredients in a bowl
  4. place pork loin(s) in a baking dish, or on roast pan
  5. using spoon, ladle applesauce mixture over pork loin(s)
  6. **note** I reserve some applesauce mixture to glaze the pork after it comes out of the oven. You don't have to do this.

I usually serve this with mashed potatoes and salad, or roasted veggies and salad.  My family devours it!  As a matter of fact … it was so delicious I forgot to take an “after” photo before they ate it all, so I had to use a stock photo.  (sorry about that)

I would love to hear your favorite pork recipe, tell me about it in the comments!

Disclaimer: Some links on this blog are affiliate links; when you use those links you help support my family, at no additional cost to you.  Thank you!

Dairy Free, Real Food Vanilla Cupcakes and Chocolate Frosting

I always find myself trying to convert recipes for our family’s health needs- real food ingredients and dairy free- for special occasions.  So, I wanted to share a new favorite recipe for yellow cake cupcakes with chocolate frosting!

A few tips: To make a real food powdered sugar, just grind your sucanat in a blender or food processor to a powdered consistency.  You can of course use regular powdered sugar, it is up to you!  I prefer real, pink salt but use what you have on hand.

Also, expeller pressed coconut oil will have NO coconut flavor, that is the kind we prefer in our family.   (coconut flavored eggs in the morning are not popular here!  haha)

Looking for a chocolate cake recipe?  See my post HERE

Dairy Free, Real Food Vanilla Cupcakes and Chocolate Frosting (gluten free options)

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Dairy Free, Real Food Vanilla Cupcakes and Chocolate Frosting (gluten free options)

Ingredients

  • 1 1/2 cups whole wheat or all-purpose flour (I like to do about 3/4 freshly ground whole wheat and 1/4 all purpose flour)
  • 1 1/4 teaspoons aluminum free baking powder
  • 1/4 teaspoon pink himalayan salt
  • 1/2 c expeller pressed coconut oil
  • 1 cup sucanat
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup rice, almond, or coconut milk, at room temperature
  • Frosting
  • NOTES: if you are gluten free as we are now, using a gluten free mix will work well here. I like to do 3/4c gluten free flour, and 1.4c almond flour)

Instructions

  1. Preheat the oven to 350
  2. Line a 12-cup muffin pan with paper liners, or spray with nonstick spray.
  3. Whisk the flour, baking powder and salt in a bowl
  4. Beat the coconut oil and sucanat in a mixer using the paddle attachment on medium-high speed until fluffy, about 4 minutes
  5. Beat in the eggs, one at a time, scraping down the bowl as needed
  6. Beat in the vanilla
  7. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until combined.
  8. Pour batter into the muffin cups, filling about half full
  9. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15-18 minutes
  10. Let cool and top with frosting!

For the Dairy Free Frosting:

  • 1/4 c coconut oil
  • 1/3 c rice, coconut, or almond milk
  • 1 tsp vanilla extract
  • 3/4 c cocoa powder
  • 3 1/2 c powdered sugar

Frosting Directions:

  • In a large bowl beat coconut oil and cocoa together until combined
  • Add milk and vanilla; beat until smooth.
  • Gradually beat in powdered sugar until desired consistency is achieved.
  • Adjust with more milk or powdered sugar if necessary for right consistency.

Disclaimer: Some links on this blog are affiliate links; when you use those links you help support my family, at no additional cost to you.  Thank you!

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