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Bread, Breakfast, Muffins

Peach Streusel Muffins

January 23, 2016

Peach Muffin

Peach Muffin

When I first thought about going into teaching, I had wanted to be a home economics teacher. However, the university I was at didn’t offer this degree, as well, you need a strong science background for it (apparently). I guess an english major and history minor aren’t exactly the skills needed – though I wholly disagree. Of course you need to know how to bake, so that when you’re reading Jane Austen you can enjoy a homemade cookie, or peach muffin, with a nice cup of tea – obviously.

I still think I would love to be in home economics, sharing recipes with students and teaching others how to bake and cook. If I remember anything from my home economics teacher, it’s that you never want to over-mix muffins because you don’t want tunnels. In baking, the term “tunneling” refers to tunnels and very large air pockets that form inside of muffins and quick breads, as a result of over-mixing the batter. Over-mixing causes tunneling because it causes more gluten to develop than you really need. So, remember to not over-mix, and your muffins will turn out perfectly baked with that lovely domed top. 

Peach Muffin

As an attempt to brighten up the dreary January skies, and dark early mornings, these muffins are a welcome beginning to the day. Great for breakfast on the go, or toss one in your lunch kit for a midday snack. 

Peach Muffin

Cal Cling Peach 2

No need to wait for summer to make these muffins thanks to canned California cling peaches. Did you know, the canning process of peaches has been proven to increase key nutrients including Vitamin A, Vitamin B and folate. Another reason to enjoy this delicious summer fruit year-round. 

The muffins are perfectly studded with ripe chunks of peaches and lightly flavoured with ginger, nutmeg and cinnamon.

peach muffins

Peach Muffin
Peach Muffin

Peach Streusel Muffins
Yields 9
Thanks to canned peaches, these muffins capture the juicy summer fruit at its peak. Studded with peaches, lightly spiced and topped with an oat streusel topping.
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  1. 1/2 cup butter, softened
  2. 1/4 cup white sugar
  3. 1/2 cup light brown sugar
  4. 2 eggs, room temperature
  5. 1/2 cup non-dairy milk, room temperature
  6. 2 cups all-purpose flour, or gluten-free flour blend
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon nutmeg
  9. 1/4 teaspoon ginger
  10. 1 1/2 teaspoons baking powder
  11. 1 can California cling peaches, drained and diced
  1. 3/4 cup rolled oats
  2. 1 Tbs. light brown sugar
  3. 2 Tbs. butter, chilled
  4. dash of cinnamon
  1. Preheat the oven to 350.
  2. Grease muffin tin with coconut oil spray, or other cooking spray.
  3. In medium bowl, cream together the butter and sugars with blender until fluffy.
  4. Add the eggs and milk and mix together until fully incorporated.
  5. In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger and nutmeg.
  6. Add the dry ingredients slowly to the creamed butter and sugar mixture, stir gently to combine - do not over-mix- use a spatula or wooden spoon here. Mix until almost all the flour is incorporated.
  7. Stir in the peaches gently, folding them with a spatula until just mixed.
  8. In a small bowl, mix all the streusel topping ingredients together with pastry blender, or fork. Spoon batter into the muffin pan. Fill to the top.
  9. Sprinkle the streusel topping over the batter and bake for 20-25 minutes, until golden.
  1. Makes 9 large muffins, or 12 slightly smaller muffins.
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peach muffins

3Peach-Can-150x150 post sponsored by California cling peaches.

Breakfast, Clean Eats, Healthy

Peachy Overnight Oats

January 18, 2016

peachy overnight oats

As the work routine and school routine falls back in place after the holidays and break, one thing i’ve been sure to have ready for each day is breakfast. I’m terrible at leaving enough time in the morning to eat or make something healthy, so i need to plan in advance. 

One go-to breakfast idea I always fall back on is overnight oats. You can prepare them the night before, or at the start of the week, and simply grab one to go in the morning. I like to make a big batch then divide it up into jars so I know I have a healthy, filling breakfast in the morning. The combination is simple – oats, milk and fruit. I particularly love juicy fruit, because it adds to the texture, and of course flavour.

peachy overnight oats

peachy oats

I had never thought about using canned fruit in overnight oats, but now I can’t believe I didn’t use them sooner. Canned fruit is bursting with flavour, juicy, and the liquid adds to the creamy texture of the oatmeal. Canned California cling peaches are perfect to use for these overnight oats. The peaches are full of flavour, they’re soft, and drenched with juices. 

Cal Cling Peach 3

Did you know, most of the canned peaches in Canada actually come from California? It just makes sense, when you think of California, you think of sunny, warm, bright colours – just like their peaches! Canned peaches are just as nutritious, if not more nutritious, with high amounts of Vitamin C, Antioxidants and Vitamin E. California cling peaches have no preservatives and are often packed in their own juice – which is why you should add it to the overnight oats! A naturally sweet syrup.

peach oats

Peachy Overnight Oats
Yields 2
A quick breakfast for busy weekday mornings - loaded with nutrition and flavour.
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  1. 1 can California cling peaches, diced, juice reserved
  2. 2 cups gluten-free rolled oats (not quick oats)
  3. 1 1/2 cups dairy-free milk (or regular, or even yogurt!)
  4. chia seeds (optional)
  5. seeds (optional)
  1. In small mason jars, or small bowls, add 1 cup oats per serving.
  2. Top oats each with half of the diced peaches along with 2-3 Tbs. of their juices.
  3. Pour 3/4 cup dairy-free milk overtop each serving, stir in chia seeds if using.
  4. Cover and place in refrigerator overnight.
  5. In the morning you can add seeds such as pumpkin or sunflower, and stir slightly.
  6. Enjoy
  1. Can be made a few days in advance. I like to make a big batch on Sunday, and eat it for a few days afterwards. The longer the oats sit with the peaches and their juices, along with the milk, the creamier and more flavour infused they get. Not a fan of cold oats? Go ahead and heat 'em up! Like a healthy peach cobbler for breakfast, ready in about a minute.
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This post is sponsored by California cling peaches 


Apples, Breakfast, Clean Eats, Dairy-Free, Dessert, Granola, Healthy

New Fall Favourite: Hasselback Apples

October 16, 2015

hasselback apples //

hasselback apples //

Over the summer my love for yoga blossomed. I had maybe taken one yoga class before March of this year, when on a whim I decided I wanted to join a yoga studio up the street. It’s about a 5 minute drive up the road, or a 10 minute run.

They had a new member special for one month and I decided to buy it over spring break. At the time I was thinking about the future, and how i wanted to zen my way through wedding planning and be totally blissed out by the time the wedding day came around. I’d like to this this helped a little, seeing as how I was miraculously calm on the actual day and day before it. 

I knew I would have two weeks off at spring break, so I could go to the early morning classes. And, since it was a month unlimited I took as many classes as I could. I tried all of them, but really love flow, alignment flow, and power and strength classes. The yin and restore classes, or the ‘seated position’ classes where you hold a pose for 3-5 minutes are too slow for my liking. I can hardly get through holding some of the poses without thinking ‘omg, omg, omg’ in my head before finally being able to let go of the pose. 

Seriously – how long is three breaths??? I swear I can take 3 breaths quicker than others, because when they say ‘and hold for three more breaths’ I’m like annnnnnd done – except its like a whole other minute longer. oops.

Some days I can zen out way longer than others, by the time savasana is over i have almost fallen asleep. And now, I love moving through vinyasa’s. downward dog is my friend some days, and others i swear i can’t hold any longer, but somehow make it until we go through a vinyasa. 

Over the summer i bought the unlimited summer membership and again, could go to the early classes. After the wedding I bought a 10 class pass and I’ve made my way through it over the last month. Although since I’m back at work I don’t get to go to all the morning classes I love, but when I do have a morning off I’ll be sure to go to my favourite class. 

I like to think that yoga and baking are my relaxation techniques. I can zen out on the mat, but also in the kitchen – and these little beauties will most certainly be making their way into our regular fall dessert routine – post yoga. 

Having made hasselback potatoes before, I’m not sure why I haven’t used this technique in more recipes. I had seen hasselback apples online before on pinterest, and on instagram, and I’m not sure why it took so long to try them. 

They’re simple, few ingredients, and taste quintessentially like fall. It’s like a personal apple pie, without the buttery crust. These are perfect for dinner parties since you can prepare them beforehand, and finish them after eating, and they’re simple enough that you can make them for a crowd. hasselback apples //

hasselback apples //

hasselback apples //

hasselback apples //

hasselback apples //

hasselback apples //
hasselback apples //
hasselback apples //

Hasselback Apples
baked apples topped with a cinnamon oatmeal crumble
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For the apples
  1. 2 large firm apples, peeled and core cut out carefully (I like to use ambrosia apples, or other firm apples, not granny-smith)
  2. 2 tablespoons coconut sugar
  3. 2½ tablespoons coconut oil or butter, melted
  4. cinnamon
optional (but totally recommended)
  1. non-dairy ice cream - cinnamon, vanilla bean
For the Crumble
  1. 3 tablespoons coconut sugar
  2. 5 tablespoons rolled oats
  3. big dash of cinnamon
  4. 3 tablespoons melted butter or coconut oil
  5. walnuts (optional)
  1. 1. Preheat oven to 375°.
  2. 2. Take the peeled and cored apple, and cut most of the way through (not all the way though) each apple half in thin slices. Place apple halves, cut sides down on a baking sheet with parchment paper. Combine the butter or coconut oil, cinnamon and sugar for the apples together. Brush or spoon mixture evenly over apples.
  3. 3. Cover pan with foil; bake at 375° for 20 minutes. Remove foil. Bake at 375° for 10 minutes or until apples are tender. Remove from oven.
  4. At this point, you can leave the apples for later before moving on to the next step. Turn off the oven until you are ready to bake again. You can prepare the apples this far until you are ready to eat.
  5. 4. Combine remaining crumble topping mixture - coconut sugar, rolled oats, cinnamon and coconut oil or butter in small bowl. Spoon oat mixture evenly over apples, trying to get it into the crevices of the slices.
  6. Bake at 375° for 10 minutes. Turn broiler to high and broil 1-2 minutes. Serve with non-dairy ice cream.
  1. You can make this recipe for any number of guests, by adding more apples and adding to the crumble topping. I like to add walnuts to the crumble, but you can leave this out if there are any allergies.
Adapted from Cooking Light Magazine
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