Coconut Oil Biscuits

These were easy enough to put together for a weekday breakfast.  he biscuits have a slightly denser texture than buttermilk biscuits.  I loved the hint of coconut flavor that comes out from the oil.  A smear of butter and dab of honey was all we needed to polish off this batch!

2 cups flour

3 tsp baking powder

1 tsp salt

1/4 cup coconut oil (room temperature)

3/4 cup milk

Preheat oven to 425 degrees.

Add flour, baking powder, salt, and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.

Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was heart-shaped cookie cutter!) to cut out the biscuits, and transfer to a baking sheet.

Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.

Fruit Water

I am loving the sunny days we've been having this month and am keeping "fruit water" stocked in our fridge.  The kids think it's great and this was our favorite combination:

two lime slices
five cucumber slices
a handful of strawberries (greens removed)
a handful of mint leaves

Lemon and orange slices also join in the rotation of what goes in the pitcher.  I find the "flavors" usually need changing after two full days of water refills.  It's so refreshing after playing in the sunshine!

Blueberry Banana Spelt Muffins

Thank you to my friend, Kenan, for passing on this yummy muffin recipe!  I've made blueberry banana muffins before, but these are a bit more hardy and a tad more healthy.  I made a few changes based on what I had since I didn't need them to stay soy-free or vegan.  My kids have been grateful for these muffins as after-school snacks this week!


2 medium bananas, mashed
3/4 cup plus 2 Tbsp milk
1 tsp apple cider vinegar
1/4 cup pure maple syrup
1 tsp vanilla extract
1/4 cup coconut oil, melted
2 cups light spelt flour
3 Tbsp sugar
2 tsp baking powder
1 tsp baking spice (or cinnamon)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup chopped walnuts
1 cup frozen blueberries

Preheat oven to 350F and grease a muffin tin.

Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. Stir in coconut oil.  Set aside.

In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).

Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile little flour.  Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.

Spoon about a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will seem very full, but this is normal!)  Bake at 350F for 23-27 minutes until a toothpick comes out clean. I baked them for 25 minutes.  Cool in pan for 5-8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.

No Bake Speculoos Oatmeal Cookies

I love Speculoos - both in cookie and spread form.  Love it!  So when I saw this recipe, I expected the simple cookies to knock my socks off!  Well, they were pretty good.  But not that good.  The texture was sorta strange, almost like raw cookie dough, but more wet.  And for as much Speculoos spread as I had to use, I would choose to make these again instead (or just eat it with a spoon!).


6 Tbsp butter
1/2 cup whole milk
1 1/2 cup brown sugar
3/4 cup speculoos cookie butter spread
2 tsp vanilla
3 1/3 cups quick cook oats

In a large saucepan, combine butter, milk, speculoos and sugar and bring to a rolling boil, stirring occasionally.
Remove from heat.  Add in vanilla and mix.  Fold in oats and stir well. Depending on your oats, you may either need a little more oats, or a little more milk. They should come together to be thick, gooey and hold their shape when placed on wax paper or a silpat.
Place rounded spoonfuls onto wax paper (or silpat) and refrigerate for at least 30 minutes to completely cool and help set.