Blissful Blueberry Muffins

Servings: 8–10
Preparation Time: 15 minutes

Ingredients:

• 5 tablespoons grass-fed butter, melted
• 2 tablespoons Healthy Traditions Gold Label Virgin Coconut Oil, melted
• 1 cup organic blueberry kefir
• 1/2 cup cane sugar
• 1 teaspoon organic vanilla extract
• finely grated zest from 1/2 a lemon
• 1 egg, (large)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon Himalayan Pink Salt
• 1 1/2 cups Turkey Hard Red Winter Wheat (flour)
• 1 1/4 cups fresh organic blueberries

Make a sugar shell “crust” on the muffins:

• 1/2 teaspoon sugar sprinkled over each muffin top before baking

Directions:

Preheat oven to 375 degrees F.

Line a muffin tin with paper liners or grease each cup.

Melt the butter in the bottom of a large bowl and whisk in sugar, vanilla extract, lemon zest, kefir, and egg until smooth.

Whisk in baking powder, baking soda, and salt until fully combined, then lightly fold in flour and berries.

Divide between prepared muffin cups, then sprinkle each top with 1/2 teaspoon sugar.

Bake for 25 to 30 minutes, until tops are golden brown and a tester inserted into the center of muffins comes out clean.

Let cool in pan for 10 minutes, then remove to wire rack and serve while still warm.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Whole Grain Waffles with Coconut OIl

Servings: 4
Preparation Time: 20 minutes

Ingredients:

• 2 eggs, (large)
• 1 1/2 cups yogurt
• 1/2 cup filtered water
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1/4 cup whole cane sugar
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• pinch salt

Directions:

In a medium-large bowl combine eggs, yogurt, and water and mix thoroughly. Slowly add in melted coconut oil, stirring constantly until well combined.

In a separate bowl mix dry ingredients thoroughly. Slowly add to wet ingredients until just combined.

Follow waffle maker directions for how to cook your waffles.

Jackie from Dexter, Oregon, won $50 for this recipe and photo! Submit your recipes here!

Maple Pecan Coconut Granola

Servings: 30 (1/2 cup each)
Preparation Time: 20 minutes

Ingredients:

Dry:

• 8 cups rolled oats
• 2 cups puffed brown rice cereal
• 2 cups chopped pecans (almonds or walnuts)
• 2 cups unsweetened shredded coconut
• 1/2 to 1 cup brown sugar, depending on desired sweetness

Wet:

• 1 cup maple syrup or raw honey
• 1 cup coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Optional:

• 2 cups dried fruit such as raisins, chopped dates, dried cranberries, dried tart cherries, etc.

Directions:

Preheat oven to 275 degrees F.

In a large bowl, combine dry ingredients.

In a separate bowl, combine wet ingredients and whisk until smooth. Pour over dry ingredients and mix well.

Spread onto two large greased baking sheets. Bake for 45 minutes, stirring 3 times, once every 15 minutes. Turn oven off and let granola cool in oven for 8+ hours or overnight until completely cooled.

Stir in optional dried fruit now, if desired. Break granola up and store in an airtight container.

Enjoy your granola with one of these homemade non-dairy milk recipes:

• Coconut Milk recipe here.
• Cashew Milk recipe here.

Brooke from Springfield, MO, won $50 for this recipe and photo! Submit your recipes here!