PB & J Gooballs

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These are a great little snack when you’re on the go and need some protein. Or when you are pacing around your house with a small baby and have only one hand to get sustenance. Also good for children as a wee treat when they come home from school (although if you’re going to feed these to children under 1 year of age, replace the honey with maple syrup or something else, because botulism ain’t a joke). They were called “snack bites” on the website where I got the original idea but I think GOO BALLS is a way better term. So gooballs they will be. These ones taste like a peanut butter and jam sandwich, but you can pretty much customize these however you would like.

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Your basic ingredients are as follows: 1 cup oats, 1/2 cup peanut butter (or sun butter, or whatever), and 1/4 cup honey. The rest is up to you.

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I added in a few tablespoons ground flax, for health reasons.

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And a handful of Reese peanut butter chips, for non-health reasons.

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And some freeze-dried raspberries, because I had them on hand and they’re tasty as heck. Any dried fruit will do, provided you cut it up pretty small.

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Assemble all your dry ingredients. I crumbled the raspberries in my hand so they were smaller.

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Tip in the wet ingredients.

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Stir!

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Chill that for about 30 minutes, then take it out and roll a couple tablespoons’ worth of it into a ball. Repeat until you run out.

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Store these suckers in the fridge to keep them firm and less sticky. ENJOY!

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Jammy Bran Muffins

These muffins are a little bit different from your usually brown bran muffins. As you may know, I have a love/hate relationship with bran, so I’m always looking for new ways to ingest fibre without feeling like I’m eating sawdust. It’s a never-ending challenge. The additional challenge of these is that for some reason I have four jars of jam in my fridge and neither the Pie nor I is eating a lot of toast at the moment. So I decided to use it as my sweetener in this shindig.

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Start by setting your oven to preheat at 350°F and spray a muffin tin or rub it with butter. If you don’t have any buttermilk on hand, feel free to sour some milk by adding 1 tablespoon lemon juice to every cup of regular milk. Give that a stir and leave it for 5 minutes.

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In a large bowl, whisk together 2 cups all-purpose flour, 1 1/4 cup bran, 1/4 cup ground flax (because it’s good for you – make sure it’s partially ground before you add it in), and 1 1/4 teaspoons baking soda.

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In a smaller bowl, scramble together 4 tablespoons melted butter3/4 cup of your favourite jam (this one is serviceberry), 1 large egg, and 2 cups buttermilk (or alternative).

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Now pour the liquids into the solids and gently whisk until only just combined.

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Dump in 1 cup raisins (or not, if you’re not a fan of raisins) and whisk until just combined again – never over-mix muffins. If you do they end up flat. And that’s lame.

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Divide the batter in your tin. Bake those puppies for 20-25 minutes, until the centre muffin tests clean when stabbed with a toothpick.

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Leave them in the pan for about 5 minutes to cool a little bit before digging them out and eating them or letting them cool completely.

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We always like our muffins hot, with butter. Because, well, butter.

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Breakfast Brownies

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When Atlas posted this recipe to my Facebook newsfeed and suggested I make it for the next time we went over for dinner, I knew it wasn’t really a suggestion.  I didn’t have some of the ingredients on hand (because as we all know I’m a huge fan of butter, eggs, and refined sugar, and that’s not likely to change any time soon), so I did make some substitutions.  If you’d like to go for the original version, just check it out at Eat Drink Love.

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Start by preheating your oven to 350°F and spray a 8″ x 8″ baking dish.  Line the dish with parchment paper so that you have two little handles sticking out.

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Grind up about 2 tablespoons flax in your coffee grinder (wipe it out before and after of course, or use a separate one). Flax is amazing for you, but it will do you no good if you don’t grind it up first.

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Add the flax to a bowl with 3/4 cup oats, 1/2 cup flour, 1/2 teaspoon baking powder, and 1/4 cup cocoa.

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Give that a good stir.

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Find a lovely ripe banana and smush it up with a fork.

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Add that to the oat mixture, along with 1/4 cup coconut oil, 2 eggs, 1/4 cup honey, and 1/2 cup milk.

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Stir that around and then slop it into your prepared pan.

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I forgot I was supposed to stir these in and so I sprinkled 1/4 cup chocolate chips on top.  Very decorative.

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Bake for 17-20 minutes, until the centre is solid and tests clean with a toothpick.  Set on a wire rack to cool completely.

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After cutting the brownies into little pieces, store them in the fridge.

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To be honest, I wasn’t a huge fan of this recipe.  I don’t like baking with coconut oil as I find it too heavy and greasy, and so that’s all I could taste, but everyone else seemed to like them just fine.

I love me some Granola

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My morning meal usually consists of coffee, juice, yogurt, and granola.  Like I could eat that stuff every single day.

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Until now, I’ve been buying our granola, but it’s quite expensive for the amount you get and it’s full of all sorts of weird additives and the like that I don’t really want to put in my system.

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My mother used to make granola for us sometimes when we were kids, so I figured that I could probably do it myself if I tried.  And it’s easy.  And you can use what you’ve got in your cupboards, or what you can scoop up at the bulk food store.  Which means you can customize each batch.

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So preheat your oven to 350°F and get out a large rimmed baking sheet.  I took the precaution of lining mine with parchment paper, so stuff wouldn’t stick.

The majority of granolas start with a base of oats, about 4 cups.  I used four double handfuls, because I measured my tiny hands once and put together that’s about what they hold.  And thus ends my list of measurements for this recipe.  Because you can do whatever you want.  So what else have I got going on here?  In addition to the oats, I have bran, ground flax, shredded coconut, sliced almonds, nutmeg, cinnamon, sesame seeds, poppy seeds, lavender flowers (yes), and then a selection of dried fruits: apricots, mango, and raisins.

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Take all your happy dry ingredients (minus the fruits) and plop them in a bowl.

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Mix ’em up.

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In another bowl, add about 1/2 cup runny honey,

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about 1/2 cup maple syrup,

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and about 1/2 cup melted butter.

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*** EDIT: If you’d like granola that forms clumps (and that’s my favourite kind), whisk 1 or 2 egg whites into a froth and add them to the mixture as well.  The protein in the whites will stick everything together during the baking process.  Just use caution when stirring mid-bake, as the amount you stir will affect the size of the clumps you create. ***

Pour that golden loveliness into the dry mixture and stir until all the dry ingredients are coated.

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Spread that stuff out on your baking sheet and chuck that in the oven for about 40 minutes.

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Make sure to stir with a spatula every 10-15 minutes or so to keep the stuff on the bottom from burning.

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While that’s on the go, get your dried fruit ready. I chopped up the apricots and mango slices a little to make them easier to get on a spoon.

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Remove from the oven and let it cool in the pan, stirring it occasionally to break up the chunks.  The finer grained your ingredients are, and the more sticky wet ingredients you use, the chunkier your granola will be.

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While it’s still a little warm, stir in your dried fruit.

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Store in an airtight container for up to 3 weeks, and enjoy whenever you want!

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Gluten-Free Pumpkin Dog Treats

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This is the last pumpkin post, I swear.  We’re finally rid of it.  Fortunately, there is one member of our family who will never tire of pumpkin, and that is The Short and Spoiled One.

Experimenting with Animal Portrait Settings
Have we met?

This is a quick recipe that I put together with inspiration from Betty Crocker and Simply Sugar and Gluten-Free.

Preheat your oven to 350°F and line two baking sheets with parchment paper.

In a large bowl, whisk together 4 cups brown rice flour with 2 tablespoons ground flax meal (optional) and 1 teaspoon cinnamon.  It occurs to me after the fact that you could also use a mixture of brown rice flour and quinoa flour, seeing as quinoa is the new superfood for dogs these days.  Very trendy of you.

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In another bowl, whisk together 2 large eggs with 1 3/4 cups (or 1 14 oz can) of pure pumpkin purée (not the pie filling) and 1/4 cup peanut butter (all natural, with no added salt or sugar, please).

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Add the wet ingredients to the dry and stir until a shaggy dough forms — you may need to use your hands.

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Sprinkle with more flour and stir that in if it’s still tacky.

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Take the dough and form it into a small ball with your palms.  Flatten it into a patty and place it on the baking sheet.  Angle your thumb sideways on one side of the cookie and press it into the dough.  Use the point of one of your fingers to make four indentations along the curve of your thumbprint.   So it looks like a wee paw print.  Cute, eh?

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Bake for about 25 minutes, depending on the thickness of your cookie.  A finished cookie is crisp and dried out.

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Allow them to cool completely on a rack and store them in the fridge to keep them fresh for a couple weeks.  At room temperature in an airtight container they’ll keep for about a week.

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Gren obviously enjoyed testing them.  Here he is waiting for my okay.

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Scarfing down the first piece.

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Discovering the second.

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Scarfing that one too.

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Are there no more?

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Gren was nice enough to share with some of my coworkers’ dogs, and this was the review:

Photo credit: E. Wright