cranberry and walnut pumpkin coffee cake

wild oats marketplace recently put out a new fall magazine featuring articles and recipes and info on healthy living and eating. its the fall issue so the pumpkin has begun! around here pumpkin is not just for holidays...packed with flavor, vitamins and veggie goodness we consume it many ways all year long.
their featured recipe is a pumpkin coffee cake. of course, i wouldn't be me without changing it up a lot. there was too much sugar in the original recipe and since its a breakfast treat i felt like it needed the yummy addition of fruits and nuts...oh, and a handful of flaxseed to boost up the nutritional value. all in all...it is a lovely morning treat!

enoy!

2 cups whole wheat organic pastry flour
1 1/2 cups organic oats
1/4 cup ground flaxseed
1 tbl aluminum-free baking powder
1 tbl cinnamon
1 1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp sea salt
1/2 cup melted organic coconut oil
1 cup organic dark pure brown sugar
3 large organic eggs
1 can organic pumpkin
1 cup dried preservative free cherries
1 cup chopped organic walnuts

streusel:
1/2 cup whole wheat pastry flour
1/2 cup oats
1/4 cup ground flaxseed
2 tbl organic pure brown sugar
2 tbl organic grade b maple syrup
4 tbl melted organic coconut oil


preheat oven to 350 F.

combine flour thru salt in a large bowl.

in a mixer beat coconut oil and sugar until combined. add eggs and pumpkin. beat on low until mixed together. stir in flour mixture. fold in cranberries and walnuts.

pour into greased 10 in square pan.

mix streusel ingredients together and sprinkle on top of cake.

bake 1 hr. cool and eat.

blueberry nut pancakes

its already a hot morning. almost 80 degrees and not quite 9 am. these pancakes will be the only thing this momma will be cooking today.

i changed this recipe up a bit from the original that i found on the wild oats website. they are delicious and littlefoodie couldn't resist!

enjoy!


1 cup unbleached white whole wheat flour (king arthur brand)
1/2 cup whole wheat
1/4 cup organic spelt flour
1/4 cup organic wheat germ
1/2 tsp sea salt
2 tsp cinnamon
1 tsp aluminum free baking powder
1/2 tsp baking soda
1/4 cup organic cane sugar
2 cups unsweetened almond milk
2 lg organic eggs
2 tbl lemon yogurt
2 tsp vanilla
1/3 cup chopped walnuts
1 cup wild blueberries

sift dry ingredients together. whisk almond milk thru vanilla. mix dry into wet until just comined. fold in berries and walnuts. heat greased griddle and cook on med high for a few minutes on each side.

sunbutter and fruit super bars

this was adapted from a recipe i found from wildoats. i used sunbutter but can be substituted with any nut butter...we don't do peanut butter until the littlefoodie crazy booty is at least 3 to one up him on the allergy thang.

(pictures and review will come later! they are still a bit warm but so far so good!)

1/3 cup sunflower butter
1/3 cup organic maple syrup grade b
1/4 cup canola oil
2 large eggs
1 tsp. vanilla
1/2 cup plain (i used kefir)
1 banana, mashed
1 1/2 cup organic whole wheat flour
1/4 cup oat bran
1/2 tsp sea salt
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1 apple, grated
1/2 cup organic bluberries, not thawed and tossed with a little flour to coat
1/2 cup raw sunflower seeds

Preheat oven to 350 degrees F. In a large mixing bowl, cream together the almond or peanut butter, syrup, oil, eggs, vanilla, yogurt and banana. In a separate bowl combine the flour, oat bran, salt, baking soda, baking powder and cinnamon. Blend dry ingredients into the creamed mixture. Stir in apples, blueberries and sunflower seeds. Pour batter onto a greased 13x9x2 inch pan and spread evenly. Bake for about 35 minutes or until golden brown. Allow the bars to cool and cut into 1X4 inch bars.