Healthy, Homemade Muesli

Healthy, homemade muesliWhy buy muesli from the grocery store that is packed with sugar when you could make your own?! Not to mention, probably save you money down the road. Right now especially, I’m all about minimally processed and money saving—that’s how this recipe was born. This muesli has just enough sweetness and delicious cinnamon, plus, it’s packed with protein and low in sugar. It’s also vegan. So here you go, Healthy, Homemade Muesli:

Here’s what you’ll need:

Dry ingredients
2 cups rolled oats
½ cup puffed millet
½ cup raw pecan halves, roughly chopped
¼ cup raw sunflower seeds
¼ cup raw pepitas (pumpkin seeds)
2 Tbsp. hulled hemp seed
dash of salt
1 tsp. cinnamon
Wet ingredients
1 Tbsp. melted coconut oil
1 tsp. pure vanilla extract
1 Tbsp. dark agave nectar
1 Tbsp. maple syrup

Makes 36 ounces (4.5 cups)

  1. Preheat oven to 300°F
  2. In a large bowl, mix all dry ingredients together. Set aside.
  3. In a medium bowl, mix all wet ingredients together. Pour wet ingredients onto dry ingredient mixture and stir until all dry ingredients are lightly coated.
  4. Lightly grease a large baking sheet with coconut oil. Spread mixture onto the baking sheet in a thin layer.
  5. Bake 12-15 minutes, stirring once halfway through bake time.
  6. Remove from oven and let cool before transferring to an air tight container or a glass jar.

Store in a cool, dry place for up to two weeks. Enjoy on top of yogurt, with milk, or with fresh fruit. For a special treat, especially on cool mornings, heat milk and pour on top of muesli to enjoy warm.

Bon appétit! 💜

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Vegan Carrot Apple Muffins

vegan carrot apple muffinsSomething about spring, warmer weather, and Easter around the corner have me craving carrots. I work at a local restaurant on weekends as my get-out-of-the-house-and-interact-with-people job. One of the owners, Ruth, makes the most delicious carrot cake. Since I’m really trying to cut back on my sugar and not indulge at work, I haven’t had any carrot cake in months. (I use to eat the little pieces that wouldn’t quite make it on to the plate… 🙂 ) Anyway, I must not be the only one craving carrot inspired recipes because they seem to be popping up all over the internet this last week. So, I set my bar high and got to crafting in the kitchen (cue the countertop picture where ingredients are strewn about and the counter beneath is barely visible—aka the best kind of recipe crafting!). Recipe crafting: vegan carrot apple muffinsThe result, a super delicious and moist, just sweet enough, healthy vegan carrot apple muffin. You guys, this recipe is SO good! You know that my husband is the ultimate test if a recipe is going to be a staple in our house, and this one received the ultimate husband approval—sharing with his coworker because he liked them so much! These are perfect for a grab-and-go breakfast or an afternoon snack. They’re also the perfect addition to your Easter brunch!

Here’s what you’ll need:

1 Tbsp. ground chia seeds
3 Tbsp. cold water
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground ginger
½ cup coconut oil, melted
½ cup vanilla almond milk (or whatever milk you have on hand)
½ cup dark agave nectar (or honey, if not vegan, or pure maple syrup, whatever you have on hand)
1 ½ tsp. pure vanilla extract
2 cups grated carrots (about 3 medium carrots)
1 sweet apple, grated
zest of one lemon

Makes 12 moist muffins

  1. Grate carrots and apple and set aside.
  2. In small bowl, combine ground chia seed and water to make your chia “egg”. Let sit 5 minutes.
  3. In the meantime, in a large bowl, combine all ingredients from flour to ground ginger. Set aside.
  4. Place coconut oil in a microwave safe medium sized bowl. Microwave on high for 20 seconds. Remove from microwave and stir in all wet ingredients from almond milk to pure vanilla extract. Add in the chia seed “egg”. Stir until well combined. Add in carrots, apples, and lemon zest stirring once more until combined.
  5. Add wet ingredients into the dry ingredients in your large bowl. Stir until combined. Batter will be thick!
  6. Lightly grease a 12-muffin baking tin. Equally divide the batter between the 12 tins.
  7. Bake 21-25 minutes or when a toothpick inserted into the center comes out clean. Airing on the side of cooking longer is better as these are quite moist and won’t be harmed by an additional couple minutes of cooking. Let muffins cool in pan 5 minutes before carefully removing and transferring to a wire rack to cool completely.

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Try and eat just one, it’s almost impossible!

This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
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Vegan Cornbread (Crazy simple and super delicious!)

Get ready to fill your house with the most amazing aroma. This delicious vegan cornbread recipe will have your house smelling so wonderful you’ll hardly be able to wait for it to finish baking. This recipe is crazy simple and uses minimal ingredients, not to mention it’s perfectly dense and (did I say this already?) delicious! It’s a great vegan swap for any traditional cornbread recipe.

I love Thanksgiving because it’s the one time of year that I eat foods I don’t think of eating the rest of the year—cornbread, green bean casserole, cranberry sauce, stuffing, mashed potatoes, and pumpkin pie—and time spent back home with family sitting around the dinner table sharing stories and memories of our childhood. So I hope you’ll enjoy this recipe as much as I enjoyed creating it and reminiscing of Thanksgivings past.

Here’s what you’ll need: Ingredients for vegan cornbread.

2 tsp. apple cider vinegar
2 cups unsweetened almond milk
1 ½ cups corn flour or finely ground cornmeal (I used corn flour)
1 cup all purpose flour
1 tsp. salt
1 Tbsp. brown sugar
5 Tbsp. melted coconut oil

Makes about 12 square pieces

  1. Preheat oven to 400F.
  2. In a small bowl, whisk together the apple cider vinegar and almond milk. Set aside.
  3. In a large bowl, mix together the cornmeal flour, all purpose flour, baking soda, salt and brown sugar.
  4. Add the melted coconut oil to the wet ingredients in your small bowl and whisk together. Add wet ingredient mixture to the dry ingredients and mix until thoroughly combined.
  5. Pour mixture into a lightly greased 8x8in. square baking dish. Bake for 35 minutes, or until the top of the cornbread begins to turn golden brown. Gently move to a cooling rack and allow to cool slightly before cutting into small squares. Enjoy!Vegan cornbread.Printable recipe

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Vegan Pumpkin Spice Muffins

Fall has officially arrived, no more living in denial that summer might return. One thing I absolutely do love about fall is that it masks my obsession for pumpkin. In fact it seems that everyone has pumpkin fever this fall. Pumpkin spice lattes (they’re only around for so long, so I have to have one whenever opportunity strikes! 😉 ), pumpkin scones, pumpkin soup, pumpkin pie, pumpkin overnight oatmeal—I think you get the point. Today I was craving a flavorful and moist muffin, so naturally I decided it had to be pumpkin. Get ready for the most delicious and moist pumpkin muffins your taste buds will ever experience! Remember that Vegan Lemon-Raspberry Scone recipe from this summer and my excitement on how amazing it was? I have that same feeling of excitement, that shout from the rooftop excited kind of feeling, for these muffins. (Also, I may or may not have eaten 4 of them fresh out of the oven…but hey they’re small!)

Vegan Pumpkin Spice Muffins Vegan Pumpkin Spice Muffin

Here’s what you’ll need:

1 cup whole-wheat pastry flour
¼ cup lightly-packed brown sugar
1 tsp. baking powder
½ tsp. baking soda
2 heaping tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
½ tsp. ginger
dash of salt (¼ of a tsp. or less)
¼ cup coconut oil, melted
½ cup unsweetened almond milk
½ cup pumpkin puree
1 tsp. vanilla
1 tsp. pure maple syrup

Makes 8 delicious muffins

  1. Preheat oven to 350°F. Prepare your muffin pan with non-stick cooking spray.
  2. In a medium bowl mix together all of the dry ingredients (whole-wheat pastry flour through salt). Set aside.
  3. In a smaller bowl combine the coconut oil, almond milk, pumpkin puree, vanilla, and pure maple syrup.
  4. Return to your medium bowl with the combined dry ingredients. Pour in the wet ingredients (mixture will be thick) and stir until well combined.
  5. Use a spoon to scoop muffin mixture into each individual muffin well, filling each about half to three-fourths full. Muffins will rise slightly when baking.
  6. Bake 16 minutes or until center is cooked through (test using a toothpick). Remove from muffin pan and let cool on a wire rack.

Buon appetito! Vegan pumpkin spice muffinPrintable recipe

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Vegan Lemon-Raspberry Scones

vegan lemon-raspberry sconesWow! Are you ready for an explosion of flavor in your mouth? Seriously, these are the absolute best scones I’ve ever made, and I’ve made lots. These have so much flavor thanks to the coconut oil and lemon zest, plus they are so healthy, and did I mention, vegan! No butter, no eggs. I’m in heaven with these and I know you will be too. These vegan lemon-raspberry scones are packed with power foods: chia seeds, coconut oil, and raspberries.

I’m not sure when I developed a weakness for scones. I suppose it probably started as a teenager when I discovered this amazing little vegetarian coffee shop in Ashland, Wisconsin, just a short 15-minute drive from home. This is also where I fell in love with Italian sodas, although I haven’t had one of those in years. Since then I’ve become somewhat of a connoisseur of scones, always trying different ones at coffee shops and the occasional grocery store if they look extra appealing. I developed a particular love for blueberry scones, although strangely enough I’ve never actually made a blueberry scone. I also recently had a caraway scone that was surprisingly delicious. So on my quest to find a healthier version of my beloved scone, I discovered then morphed and created, the perfect recipe.

Now, zest of anything was foreign to me. I actually Googled exactly what I needed to do to incorporate this thing called zest into my recipe. WOW! I had no idea that zest could be so powerful! I think it may have become my new favorite thing, and I’ll have to invest in a zester to make sure all of the zest makes it into my recipe. Here’s how I got my zest (for those of you who also don’t own a zester): I used the medium-whole-size side of my cheese grater, careful to only get the yellow part of the lemon. I at first tried the smallest of sides, but found that it seemed to be more work and effort than the return. The medium side didn’t quite let the zest loose, so when I was ready to pour my soymilk into my mixture, I poured it over the grater at an angle to allow for the zest to be cleaned off the grater and into my mixture. (Genius, right?!)

I might be rambling at how good these are, but it’s because I’ve never tasted anything like these! Whenever I experiment with things it’s always questionable how good they’ll actually be. Sometimes my creations are, well, kind of awful. Then, every once in a while I hit it out of the park and make something so delicious I want to shout from the rooftops! I hope you make these and come back here and tell me how much you love them too. 🙂

Here’s what you’ll need:

1 ¼ cups rolled oats
¾ cup all-purpose flour
¾ cup whole-wheat pastry flour
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ cup brown sugar
½ cup vanilla soymilk
1 Tbsp. chia seeds ground (I grind mine by using my Vitamix, you’ll have to toss in more than you’ll need, but you can keep the extra ground chia seeds, that last for months, in the fridge to use again, add to smoothies, or other recipes).
3 Tbsp. water
⅓ cup coconut oil, melted
½ tsp. real vanilla extract
zest of one large lemon
1 cup fresh raspberries

Makes 11 scones

  1. Preheat oven to 425°F. Prepare a large baking sheet with non-stick cooking spray.
  2. In a medium bowl combine ground chia seeds and water. Let sit for 5 minutes while you complete the next step.
  3. In a large bowl, mix together the dry ingredients starting with the rolled oats through the brown sugar.
  4. Return to your medium bowl with the chia seed and water mixture. The consistency should be like that of an egg white. Combine the coconut oil, vanilla extract, and zest using the soymilk to help ensure all of your zest makes it into the bowl by pouring it over the grater to help clean the zest from grater. Note: You’re melted coconut oil will become slightly solid again due to the chilled soymilk, but don’t be alarmed everything will still combine beautifully.
  5. Make a well in the dry ingredients, pour in the wet ingredients and stir until combined.
  6. Add the raspberries and stir gently until they are combined into the mixture.
  7. Using your ¼ cup measuring cup, scoop mixture onto the greased baking sheet. Ever so slightly press down on top of each scooped ball. The goal is to flatten slightly to help the scone cook through evenly.
  8. Bake 12-14 minutes, until center is cooked through (test using a toothpick) or scones become just slightly golden brown on top. Remove from oven and let rest on baking sheet 2-3 minutes. Using a spatula, remove from baking sheet and let cool on a wire rack.

Devour! (Seriously, try eating just one—It’s nearly impossible!)

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[Since creating this recipe I have since made blueberry-lemon scones (about time!) using the same recipe above. This recipe is just as delicious with blueberries. When I make my next batch of scones Monday morning I think I will make lemon poppyseed. Tis the season for lemon!] vegan-lemon-blueberry scones

This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.