Apple Spice Scuffins

It's that time of year for nostalgic baking. In fact I just finished making the traditional english Christmas cake with my mum over the weekend. Something we do every year to continue the family tradition. That will give it lots of time to get all nice and boozed up with brandy before Christmas day. Yum!

Now I'm sure no one need's an extra excuse to bake since Christmas is a mere less than two weeks away, but I'm going to give you one anyway. It's time to turn on the oven and get the house all toasty warm with the sweet smell of apples and cinnamon.

You may remember when I made these healthy pumpkin spice scuffins.

I explained how they were a cross between a scone and a muffin. Perfect for an afternoon snack or breakfast especially when spread with some creamy nut butter. Well here is a version that I made using fresh cooked apples instead of pumpkin. You have to make sure you use a good baking apple such as a macintosh, empire or cortland variety because they break down easily making them perfect for cooking. Just think applesauce. 

These aren't too sweet making them a wonderful treat without the sugar rush.

Apple Spice Scuffins {GF, Vegan} (makes 6)

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Ingredients:

• 1 cup of steel cuts oats, ground into flour (I like to use my coffee grinder)
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 2 rounded tsp cinnamon +1tsp for the apples
• pinch fresh nutmeg
• 1/2 cup rolled oats
• 1 chia egg: 1 tbsp chia seeds mixed with 3 tbsp water (let sit for 5 minutes)
• 2 large baking apples, peeled, cored and sliced (mac's, empire and cortlands work best)
• (optional) any dried fruits or chocolate chips

  Directions:

1. Preheat oven to 350*F. In a small bowl mix the chia seeds with water and set aside. In a large bowl, whisk together the oat flour, baking powder, salt, spices, and rolled oats.
2. Put the apple slices in a sauce pan with 1 tsp of cinnamon and 2-4 tbsp of water. Simmer on low until they are tender. Transfer the apples to a food processor and blend until you have a smooth puree or sauce.
3. In a small bowl, mix together the apple puree and thickened chia egg (the chia seed will have absorbed most of the water by now).
4. Now add the apple mix to the dry mix and stir until combined. If you are adding any dried fruits or chocolate stir them in next. Raisins and walnuts are a nice combination.
5. Scoop a 1/4 cup of the batter onto a parchment lined cookie sheet, until you end up with 6 scuffins. Shape and slightly flatten the dough into rounds.
6. Bake for 25 minutes until lightly golden.

 * Note * If you would like to make these a little sweeter (after all it is the holiday season) you can add 1/2 cup of maple syrup and 1-2 tbsp brown sugar. 

I will definitely be making these again! This is the perfect recipe to accompany an afternoon cup of tea. And they have just the right balance of slow digesting carbohydrates to keep your blood sugar levels stable until dinner time. Let's hear it for a smooth running metabolism! Keep that fire burning.

Have an awesome day!

Cashew Cookie Dough Bars a.k.a Homemade Larabars

These are very, very...

Addictive.

Just like little neatly wrapped gifts. Bars of Gold!

If you love Larabars like I do, then you must give these a try. They are a replica of the cashew cookie larabar. Now if you're wondering why the heck you would want to make these at home if you can just go to the store and buy one, I'll let you in on a little secret. They taste SO much better than the packaged ones! Sorry Larabar, I will still buy you, but these really are worth the extra effort.

Plus these are such a simple snack and are a cinch to make using only 2 wholesome ingredients. All you need to make them are dates and nuts. If you happen to be allergic to nuts you can swap the nuts for sunflower seeds.

They are awesome for healthy on-the-go snacking and can provide you with enough energy to get you through your workout (one of the main reasons I created these). In fact, I had one of these just before hitting the gym yesterday for a killer leg and bicep workout with repetitions of 3x20. Ouch! It sure boosted my energy, but I'm really feeling it now.

These are also totally gluten free, vegan and raw. And that's not to mention kids will love them too.

Cashew Cookie Dough Bars {Vegan, Raw & Gluten Free}

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Ingredients:

• 1 cup raw unsalted cashews
• 10 medjool dates, pitted (or 1 cup of regular dates)
• pinch of sea salt (optional)

Directions:

1. Pulse cashews in your food processor until finely chopped. Empty the nuts into a bowl.
2. Place the dates into the food processor and grind until roughly chopped into small pieces.
3. Now add the cashew nuts back to the food processor with the dates, add a pinch of sea salt if using, and pulse until well combined.
4. Form into bars.
5. Store in an air tight container or wrap individually in plastic wrap for convenience and refrigerate.

{Note}

*If you are using regular dates instead of medjool and the mix is not holding together, add 1-2 tablespoon of warm water.

*It is best to use medjool dates because they're much softer.

*If you are allergic to nuts, swap the cashews out for sunflower seeds.