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Without Sugar; Wild Huckleberry Muffins!

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img_2547This was an unusual summer season on the northern coast of California. Visiting my parents over labor day weekend I was surprised at the heat. Cooler than the valley where I had made my escape from, but still unusually warm. This was reflected by an abundance of wild huckleberries. They were everywhere on my parent’s property, lining driveways and trails. These delicate berries are similar in taste to a sweet cranberry or tart blueberry. They are dark blue in color, but some are a rare vibrant red.

We had such a fun time gathering handfuls with family. The boys loved to see how many they could find and proudly present them to their Pops. We ate so many, I did not come home with many left. What I did have I used with the boys to make the wild huckleberry toppings for these muffins. These muffins are very similar to my “One Pot- Blank Canvas” Muffins. I love the no-fuss versatility of a muffin, and the ability to pack some serious nutrition in a meal on the go for the whole family. This recipe used my raw yogurt and replaced refined sugar with maple syrup. I also used quail eggs from our neighbors, not to be fancy but simply because I had no eggs! Just use 2 large eggs in place, unless of course you just happen to have quail eggs on hand. These muffins were cherished and extra shared.

Wild Huckleberry Muffins

Ingredients:                                                                          Yield: 24 Large Muffins

  • 3 Cups Whole Wheat Flourimg_2557
  • 1 C All Purpose Flour
  • 1 1/2 C Oats
  • 2 tsp salt
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 C Butter
  • 1 C Yogurt (Plain)
  • 1 1/2 C Maple Syrup
  • 2 eggs (or 8 quail eggs)
  • 1 1/2 Huckleberry (or other berry- Blue, black, raspberry, strawberry)

Directions: 

Place berries and 2 Tbsp maple syrup in large pot. Bring to simmer over high heat and add 2 Tbsp corn starch. Once warmed and bubbling, puree with handheld immersion blender, (or place in blender once cooled). Pour into bowl and set aside. img_2558

Place pot back over low heat (without washing, yippee!). Add the butter and stir until just melted, then turn off heat. Scrape the sides to get any berry bits into the mix. Add Oats, salt, maple syrup and yogurt, Stirring to combine.

Sift over pot the flour, baking soda and baking powder. Make a small well in dry ingredients, and add eggs. Whisk eggs in well with fork until yoke is well mixed. Slowly fold dry and wet ingredients until just combined.

Add to muffin tins, filling to just about the top. Using a spoon, place a large dollop in middle of muffin batter in each tin. Push down towards bottom to incorporate the berries into the muffin as well.

Place in 350 F oven for 18- 20 minutes. Remove and allow to cool on racks. Enjoy!

 

 

Spiced Pear and Pumpkin Yogurt Muffins with Graham Crumble

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Over flow topping makes great ice cream fixings!

“Spiced Pear and Pumpkin Yogurt Muffins with Graham Crumble”…I love seeing how far a recipe can go in giving to others. I seem to always double a recipe so that I can save for giving or to feed my family later…food hoarder? Maybe. I think it goes beyond that, I think we all connect with food. To value food and take the time to cook means a lot in terms of who you are. Its part of the essential skills of living, just as farming is. God gave us the ability to create, communicate and care for this earth. Growing food, preparing it and giving of it to others gets us in touch with something greater than ourselves. Those who understand this appreciate the gift of food immensely, and I love sharing with those who feel the same. One of these is our sweet auntie, or technically cousin, Sierra. She gave us this delicious home-made Spiced Pear Butter that was prepared in her kitchen on their family dairy farm, along with bread and something else I’m sure, all the while 5 kiddos running around! Amazing. I had never tasted it before and it was delicious. I almost hated to hide it in a muffin, as it would be so good on toast or pancakes…maybe we can get some more… I will share her recipe later as well.

 

This recipe, of course, incorporates our yogurt made fresh from our dairy. Try my method for simple Cultured yogurt in the oven.  I was happy this recipe yielded 30 good-sized golden beauties, and were shared not only on a camping trip but also with two special neighbors, and employees at the dairy! All gave rave reviews, so pat on my back and hoping to share with you a successful moist muffin recipe!

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Everything here but the pumpkin!

Ingredients:

  • 4  C Flour
  • 1 C Oats
  • 3 Tsp cinnamon
  • 2 tsp nutmeg
  • 1 1/2 C Sugar
  • 1/3 C maple syrup
  • 2 tsp Vanilla
  • 2 Tsp Baking Soda
  • 2 Tsp Baking Powder
  • 2 Tsp Salt
  • 2 C Pumpkin Puree
  • 1 C Yogurt
  • 1 C Pear Butter (can substitute apple sauce)
  • 2 Eggs
  • 2 Sticks Butter Melted

Crumble:

  • 2 Sleeves Graham Crackers( 3 C Graham Cracker Crumbs)
  • 1/2 C Butter Melted
  • 1 /2 C Brown sugar
  • 2 tbsp Flour

Directions:

Pre Heat Oven to 350 F. Prepare Muffin Tins: (Recommend Pam Baking Spray). Melt Butter in small pan and set aside. Measure out flour, baking soda, baking powder and salt in large bowl. In separate bowl measure out oats. By hand mix in  yogurt, melted butter, pumpkin, pear butter and sugar until combined and free of lumps. Let oats sit for 5 minutes. Fold an egg at a time into wet ingredients.

My little egg cracker
Folding in flour

 

Slowly fold wet into dry ingredients until just combined, being careful not to over mix. Lumps at this point are fine! Spoon 2 large spoon full into each muffin tin. Should yield approx 30 muffins. For Topping melt the butter in same pan as prior and once melted add crumbs, brown sugar and flour. Add a pinch of salt. Using a pinching method mix until forms a rough crumble, adding more flour if needed. Add 1 tbsp toppings to each muffin, and bake for 20-25 minutes until firm in center and golden brown. Enjoy and spread the love!

Pulled Pork Poor Boys

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These simple sandwiches are great for a quick family meal after a busy day! I use our raw yogurt along with mayonnaise. If you would like use all yogurt by all means!  I tend to love the mayonnaise taste and the yogurt adds a little tang that goes well with the sweetness of a BBQ sauce. Use any sauce you prefer, you really can’t go wrong here. Our baby arugula is growing so well this year, and I love adding it to sandwiches for a little kick. Top this poor-boy with fresh arugula and cabbage, or any veggies you have on hand, and you have a meal!

Ingredients:

  • 2 lbs Pork Serloin Roast
  • 2 c Favorite BBQ Sauce
  • 1 tbsp Chicken Bouillon
  • 1 Bottle of Beer (recommend Sierra Nevada, or beer of your choice)
  • 1/4 C Spicy Mustard
  • 1 /2 C Mayonnaise
  • 1/2 C Yogurt
  • Salt and Pepper to taste
  • Fresh Seasonal Vegetables ( Cabbage, carrots sliced, cucumber, bell peppers, arugula) to Top.

Directions:

Place Pork in Crock Pot, cover half way with water. Add beer, BBQ sauce and chicken bouillon. Whisk together. Add more water to cover if needed. Set  Crock-Pot to desired length of time. When finished remove, cool and shred with fork. Add remainder of BBQ sauce, mustard, mayonnaise, yogurt salt and pepper. place on rolls and add sliced vegetables. Enjoy!

 

Fluffy Protein Bread

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img_7028-1This Recipe is for a bread machine, but can be used without one as well. (Bread machines are amazing you can make any sort of dough and either bake right in the machine or in the oven.) This recipe uses almond four (courtesy of Farm to Kids– check out their cause!) and yogurt to give the bread a mellow flavor and tang similar to a mild sourdough but with the texture of focaccia.

Ingredients:

  • img_70202 c Bread Flour
  • 1 c Almond Flour
  • 1 tsp Salt
  • 2 Tbs Maple syrup
  • 1/4 c Yogurt
  • 1 1/2 tsp Yeast
  • 1/2 Warm Water

Directions:

Place ingredients in Bread Machine in order listed. Place machine on dough cycle, (or leave to bake through in machine, its up to you!) When dough is finished, remove, punch down and place into greased loaf pans. Place in warm space (like unheated oven) and allow to rise one hour. Bake at 350 F for 15- 20 min until golden brown. Serve warm with butter or slice and enjoy later.

 

Hearts of Harvest and Art to Feed

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img_6750So Grateful and blessed to be able to give with ART to FEED. Last Thursday’s Farmers market was  a truly special time. Working in partners with Hearts of Harvest Foundation, a foundation that gives support to families facing health crisis. Many children and families the foundation  has helped are affected by heart problems at young age, and need extensive surgeries and therapies at hospitals that require extensive travel. This foundation pays for families to stay near to their children, a situation know all to well by my dear friend and vice president of Hearts of Heavest, Jeana Hoff.  The foundation is doing wonderful things for our community, visit Hearts of Harvest online to learn more. This was a very special time for  me to have my family by my side, to hear all the stories form individuals who have been affected by the health crisis of a child, and to see all the new local farms and their wonderful produce! The community was so supportive; children, community workers, families, elderly, and special needs children all painting their “hearts” on the same canvas to show their support. I cant wait to donate this special img_6738painting towards Hearts of Harvest Foundation! Stay tuned to see the finished product!
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Citrus Yogurt Chicken with Thyme

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img_6815-2Yogurt is the ultimate marinade for meat. The cultures and acidic nature of yogurt help break down the protein structure in meats, making them tender and flavorful. It serves as a perfect medium to deliver other flavors of your liking to the meat of choice. Our garden is booming, and my favorite herb right now is Thyme. Thyme has a citrus- woodsy taste that I love to use while grilling. My Raw Yogurt Recipe is used in this  marinade; a little lime, paprika, mustard, salt,  fresh ground black pepper and I round it out with a little maple syrup to bring a touch of that sweet sickness that we all love in our BBQ!

 

Ingredients: img_6819

  1. 4 Chicken Breasts (With Ribs or Without)
  2. 1 1/2  C  Raw or Store Bought Yogurt
  3. 1/2 C Maple Syrup
  4. 1/4 C Mustard (Dijon, Whole Grain Or Plain old French’s)
  5. 2 tbsp Salt
  6. 2 tbsp Fresh Ground
    Pepper
  7. 2 tbsp Paprika
  8. 3 tbsp Fresh Thyme
  9. 2 limes (or Lemon if in season)

Directions:

Heat BBQ Grill on Medium High. Place Chicken Breasts in Ziploc bag. Place all ingredients in bag and shake, pound, mix away! Kids will like this job, just be careful with using chicken with ribs in as the img_6811-1pointy bones can poke holes through bag! BBQ on Medium for 25- 35 minutes depending on size, until juices run clear, and internal temperature reads 160 F. Serve with fresh salad or your side of choice!

Fluffy Power Waffles

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img_6596These are the best we have made!  Our poor little waffle maker has been getting a workout. I added cottage cheese and my raw yogurt to a standard pancake recipe, as well as almond flour for a high protein waffle that tastes great and is lighter than any waffle I have had. If you have never put cottage cheese into pancake or waffle mix try it! As the batter cooks the cottage cheese curds create little pockets of gooey  goodness. You can add yogurt or cottage cheese to any standard store-bought box pancake mix  for extra nutrition. All my kid’s love this recipe. Freeze extra waffles and pop in toaster for quick breakfast later.

Ingredients:

  • 1 tbsp sugar img_6534
  • 4 tsp baking powder
  • 1 1/2 c all-purpose flour
  • 1/2 c Almond flour
  • 1 c milk
  • 1/2 c yogurt  (raw or store-bought)
  • 1/2 c cottage cheese

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Directions:

Heat up waffle iron or skillet. Sift dry ingredients into large bowl. Make a well in sifted dry ingredients. Place eggs in well and beat with fork. Add yogurt and cottage cheese to egg mixture and combine. Slowly add milk as you combine the wet and dry ingerdients. Mix will be lumpy. Add more milk, (1/4 c at a time), if batter appears too thick. Using REAL butter prep hot skillet or waffle iron. Pour batter onto prepared hot surface. Flip pancakes when bubbles appear at surface, or open waffle iron when steaming has finished. Serve with favorite toppings and enjoy!

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Cultured Chocolate Chip Cookies

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Raw yogurt chocolate chip cookies, What?? I use my cultured yogurt in EVERYTHING- and it makes it all better. You wont have the health benefits of eating raw yogurt with these cookies, but it makes the standard cookie dough recipe more chewy and interesting, not cake like or dense but light and chewy! This recipe is created to freeze a bunch to share later- about 4 dozen! You can cut recipe in half. See my recipe below-

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Ingredients:

4 1/2 c flour
2 tsp baking soda
2 tsp salt
2 cups (4 sticks) butter
1 1/2 c sugar
1 1/2 c brown suga
4 eggs
2 tsp vanilla
1/4 c cultured yogurt
4 c semi-sweet chocolate chips

Directions:

Preheat oven to 375 F. Sift together flour, salt and baking soda. Cream sugars and room temperature butter on high for 2 min until light and fluffy. Add one egg at a time until blended on low, then add yogurt. Add vanilla. slowly add dry ingredients until incorporated. If dough seems too sticky add 2 tbsp flour. Fold in chocolate chips. Drop by tbs rounds on parchment prepared baking sheets. Cook 8-10 minutes until golden brown. Drink with milk and enjoy!!