Beet Skordalia + Variations: Greek Almond and Sweet Potato Dips

There is nothing better than a friend calling me up to come over, taste some amazing dip, dissect and recreate them ... oh yeah, and bring the kids and she will feed and watch them while I play in the kitchen with the ingredients that she bought. DREAM COME TRUE!

Needless to say, I wasted no time and was over the next day. She bought three skordalia dips from the farmers' market. They were super delicious but super expensive. We are all for supporting our local businesses but at one point we need to be practical and make things ourselves if we can. One dip original, one was beet and the other chipotle. They were all delicious! By the time I left her house I was so full from taste testing and adding a pinch of this and a dash of that, but it was worth it! We got all three dips down to what we thought was perfect.

I am currently on beet overload. I have pickled them, froze them, added them to my smoothies for breakfast, beet ice cream, beet cupcakes, we've had them for dinner for the past two weeks and have been living off of this dip during the day. I am about 32% beet as I type this!

I still equally the love the other flavors, but until I use some of these fresh garden beets I have, I won't be making the other flavors as much. If you've hung out with me in the past month, there's a good chance I've served this to you and many have asked for the recipe so I had to showcase the glorious beet!

I love harvest time! On a side note, my garden is doing terrible, but I am soaking up what my family and friends are sharing with me. Thank you everyone! I guess it's to be expected with a July baby ... it's not my fault (ha ha ha).

Beet Skordalia

Makes 2 cups

1 c blanched almonds
1 cup beets, chopped
1/2 c sweet potato, chopped
3/4 c olive oil
3 garlic cloves
1/4 c lemon juice
3 T basil
1/2 t salt

Preheat oven for 375 degrees F. Bake beets until they are soft. 

In a pot of boiling water, potatoes until they are soft. Drain.

In a food processor, add all ingredients together and puree until smooth. It should be the consistency of hummus. Enjoy!!!

Sorry, not pictures of these right now ... but enjoy them just the same. They are yum yum yum! Happy Harvest all!!

Plain Skordalia

1 c blancbed almonds
1/2 c sweet potatoes, chopped and cooked
1/4 c lemon juice
1/2 c olive oil
1 T basil
1/2 t salt
2 garlic cloves

Chipotle and Pepita Skordalia

1 c pepitas
1/2 c alomds
1/3 c sweet potatoes, shopped and cooked
2 T lemon juice
1/2 c olive oil
1 clove garlic
3/4 t salt
1/2 chipotle pepper, I use canned ... adjust according to your heat liking.

Vegan Fig and Cashew Dip

Figs are not one of those things that I normally buy. They are a nice treat that I have every now and again. Dates on the other hand, I eat all the time! But when your father-in-law asks to pick up some dates for you and picks up a gigantic Cosco bag of figs, you start eating more figs! They do look delicious, right?!

I made fig preserves twice, but have you ever had that urge for something creamy? I love creamy dips ... Okay, I love all dips but creamy ones are the best! We were doing a morning brew session (brewing a danky West Coast IPA) with some friends. I always have snacks as we brew, but we were starting at 9 am so my normal salty snacks didn't sound right. I decided to give the fig preserves an overhaul and make more of a dip out of them.

The dip went over as good as the beer! I served them with apples, pepper water crackers and some more dried fruit. It went great with our coffee stout!

Vegan Fig and Cashew Dip

Makes 1 1/2 cups

8 dried figs
6 oz cream cheese
1/2 c cashews
1 t minced ginger
1 T lemon juice
dash of salt

Place figs and cashews into a food processor and mix until they are finely chopped up. Then add remaining ingredients and mix until everything is well incorporated and smooth.

Top with fresh chives ... it's pretty and adds and extra savory flavor to it!

Don't forget to try my fig preserves too!

Protein-Packed Cheesy Zucchini Cornbread Waffles

We have always been a pancake family. The kids love them, and so do I because there are so many variations that I can do with them! Recently, waffles were introduced to the kids. They looked at me like I had robbed them of their youth! Since we have always had pancakes, it never occured to me to have waffles ... plus, I didn't have a waffle maker.

Now that my kids were waffle addicts, a waffle maker was amazingly gifted to me and everything in the universe was right. We were having waffles on one of the pancake days and the kids were more than happy (except for one kid ... there always has to be one). Then another lightning bolt came down on the kids ... "breakfast for dinner".

"Is that true mom, can we really have breakfast for dinner?!?!"

But, this is where I draw the line a burst a bubble in their little lives. We were going to have waffles, but no syrup. I can't believe how much complaining I heard! Sorry kids, but your mom doesn't have a sweet tooth. I like salt and cheese!

Once the waffles were all done, their tune quickly changed and everyone loved them (again, except for one kid ... there always has to be one)! Breakfast for dinner is now happens quite often around here, one of these days I may give in and give them their chocolate chip waffles with syrup for dinner ...maybe!

You can easily make these totally vegan, dairy-free or mix and match according to what you like!

Protein-Packed Cheesy Zucchini Cornbread Waffles

Made 6 waffles

1/4 c organic refined coconut oil
3 eggs (or egg replacer)
2 c almond milk or milk of your choice
1 c shredded cheese (I used almond cheese)
1 c shredded zucchini, squeezed
2 c whole wheat flour
1 c toasted walnut crumbs
3/4 c fine cornmeal
1/4 c hemp seeds
1/4 c nutritional yeast (optional)
4 t baking powder
1.5 t salt

In a bowl, whisk together coconut oil, eggs and milk.

Add in remaining ingredients and mix until all ingredients are well incorporated.

Spray your waffle maker and add batter according to your waffle maker's instructions.

I topped mine with a little extra cheese right before serving, so it slightly melted.

Pumpkin Apple Pie Filling

So I have to admit something, I have never made an apple pie. Am I alone out there?

It's not a huge secret, I don't like baking. I don't have a big sweet tooth. However, sometimes I get that urge to bake and then give it away (It's a problem other people tend to really like). However, the kids' sweet teeth have been growing and growing. A few weeks ago, we were gifted a lot of apples from my neighbor. They are called Wolf River Apples and they are about the size of a baby's head! Gabe asked for an apple pie. So, I made him apple crisp and he was one happy camper.

Two weeks go by and he is still asking for apple pie. I needed the kids to be on super good behavior so, I did what any other mom would do ... I bribed them! If they did good, I would make them an apple pie. To my happiness and dismay, they did so I was on the hook for one apple pie. I googled apple pie filling and of course, didn't love my options. I didn't want to run to the store and I didn't have apple juice or arrowroot to thicken the sauce.

I was staring at my pantry pondering how to make this work when I saw my pumpkin puree. I was hoping the puree with a little maple syrup could substitute for a thick pie filling to go with the apples.

I followed the same recipe that I did two weeks back (off the top of my head) with my apple crisp and went to work. I figured I should add some extra spice to give it that pumpkin pie taste. Then of course I had to test out all of the fillings options so I made little apple pumpkin apple pie pockets, a mini pumpkin apple pie as well as an apple pumpkin crisp. All worked out great.

I still can't say that I have made an apple pie, but I'm okay with that! And now, when it comes time for Thanksgiving and people need to decide "Pumpkin or Apple" ... they don't have to!!

Pumpkin Apple Pie Filling

Makes enough for one pie or an 8x8 pan of Pumpkin Apple Crisp.

5 cups sliced apples
1 T butter
1 T brown sugar
2/3 c pumpkin puree
1/3 c maple syrup
1 t cinnamon
1/4 t ground cloves
1/4 t ground ginger
1/4 t nutmeg

Melt butter in a pan, add in apples and sauté until they are tender but not mush ... a little firmness still there. Turn off heat and add the brown sugar and mix it around the apples.

In a bowl, mix together the pumpkin puree, maple syrup and the rest of the spices. Add the apple mixture to the pumpkin.

Now, you are ready to fill your favorite pie crust or top with a yummy oat crisp topping for Pumpkin Apple Crisp. Or, make a little bit of everything like do! Follow the directions of your crisp or pie recipe and enjoy!

Easy Coconut Quinoa Granola Clusters

The time was Valentine's Day ... I was convinced I was going to make the kids healthy and delicious Valentine's Day treats. I bought a puffed brown rice cereal to use ... my treats did not work and now I had a bag of puffed rice cereal that no one will eat. Ugh!

Fast forward 3 months and the puffed brown rice cereal is still in my pantry. Time to use it. The stars must have been aligned because I was going to make a special trip to get some extra granola for breakfast this week when someone mentioned to me about making homemade granola. I'm not going to lie, I have made granola before and wasn't altogether pleased.

I found a recipe from Feasting on Fruit that looked delicious and fool-proof! My family loved coconut so I had to add in some so I could seamlessly switch our store-bought granola with the new stuff and no would would be the wiser!

We love it. I'm glad I initially made a big batch because it went fast! Now, I'm in the situation of having to buy brown rice cereal a lot ... I doesn't sit in my pantry anymore though. This has been a lifesaver snack on trips to school and all the errands that we run through the day and I need to eat something quick and healthy.

Coconut Quinoa Granola Clusters

Makes 6 1/2 cups

3 c rolled oats
1 c dried quinoa
2 c cup puffed brown rice cereal
1 1/4 c maple syrup
1/2 c unsweetened shredded coconut
1/4 c raisins or other dried fruit (optional)
1 T chia or hemp seeds
1 t cinnamon
Pinch of salt

Preheat oven for 375º.

Mix all ingredients together until everything is nicely coated.

Lay a baking sheet or parchment paper on the pan. Spread the granola mixture on the pan so it is about 1/4 inch thick.

Bake granola for 10 minutes and let completely cool before mixing it up ... you can have a little bite though! It crusts up and sets as it cools.

Place in an airtight container and enjoy ... over yogurt, fresh fruit, with milk or just start munching straight out of the container!

Easy Raw Donut Holes

We are packing up to go camping tomorrow. I've got a huge list of stuff to pack, stuff to make, stuff to take care of before I leave, etc., but what do I do ... procrastinate and write a quick blog post!

Every time we travel, I always make energy bites. If the kids need a quick bite in the car or just a snack when we're there these are perfect! Considering we are going to a pumpkin festival, I should be making my Pumpkin Energy Bites, but I don't have pumpkin and I am not taking another trip to the grocery store! Yesterday, at my first trip to the store, I wanted to buy some bagels.

When I got to the checkout line the checkout person told me that I needed to grab two bags in order to buy them ... well, with two kids almost in tears that they needed to go to the bathroom, one kid singing loudly and the baby just smiling like an angel, I decided to forgo the bagels and get some other bakery later. Fast forward to my second trip that day ... I simply forgot!

Now, it's cookin' time and I still want some bakery to take. I'm over the idea of making energy bites as well as some fresh baked goodies so, what do I do but marry the two! I saw a while back the idea of making raw donut holes by using oats and vanilla to give them that doughy flavor. So, as my potatoes and carrots are cooking for Vegan Nacho Cheese (another camping must have), I decided to quickly throw some ingredients in the food processor and make it happen. Simon and I have already ate three!! Now you see why I had to write this, it got me away from eating more.

Enjoy them as we are and hopefully the rest of the family gets to enjoy them in the great outdoors! By the way, please pray for good weather!! Thanks!

Raw Donut Holes

Makes about 15

Dough Ingredients

2 c deglet noor dates
1 c cashews
1 oats
2 T maple syrup
2 T vanilla powder
1 t hazelnut extract (or other flavor)
dash of salt

Topping Ideas

Leave Naked
Shredded Coconut
Cocoa 
Cocoa & Cinnamon
Cinnamon & Sucanat Sugar
Pistachios

Mix all dough ingredients in a food processor and mix until it is like sand.

Form dough into balls. If it is not sticking, add a little coconut oil.
Roll them into your desired topping and enjoy!

Smoky Tempeh Mushroom Burgers
Makes 8

8 oz Tempeh
1/2 medium onion
2 cloves garlic
8 oz mushrooms
1 c cooked rice
1 medium carrot, shredded
2 T liquid smoke
1 T worsteshire sauce
1 t dijon mustard
1 t salt
1/2 t pepper

Horseradish Sauce

1/2 c Veganaise
1 T horseradish (this will vary on the spice level of the horseradish you have and your likings
1/4 t pepper

Roasted Red Pepper Baba Ganoush

Contrary to popular belief, I haven't given up on PractiGanic! This summer has just been too much fun with the kids, my Etsy Store has been taking off, I've accomplished another triathlon and working on strengthening my yoga practice that they computer has taken a back seat (can you blame me?!). Hopefully now with two in school and only two at home ... Francesca is already 6 months and the coolest baby ... I should be able to start tackling my laundry list of blog posts that I have been backlogging. So, without further ado, my new dip love ... Roasted Red Pepper Baba Ganoush!

I will be the first one to tell you that I don't like eggplant. Okay, so maybe not entirely true ... you know how I always tell you that "it's impossible to dislike a vegetable, you just haven't had it prepared the way you like it yet?" Well, the way I like eggplant is breaded, deep-fried and smothered in cheese. Let's just say, I usually only eat eggplant once a year! However, I still buy it at least 4 times a year making different things and telling myself, "This is it ... Get ready to love eggplant!" Time after time, the eggplant gets choked down and I am sad about dinner and vow not to buy eggplant again.

Old habits die hard. I was at the farmers market and there is the most beautiful stand off eggplant, miniature eggplant, Japanese eggplant, striped, white, purple ... they had it all! I couldn't help myself and I had to buy one. When I got home, I stared at my lone purple eggplant thinking, "Now what am I going to do?!" In my experience, I have learned that if I have to hide a vegetable in a meal, put it in a dip or a burger. I had a party in two days so I decided to go for the dip. A simple baba ganoush but I had to give it a twist in order for this to hopefully be a winner. I decided to try a roasted red pepper baba ganoush (seriously, isn't it the best word to say??). I added my favorite seasonings in the whole world ... paprika and coriander, crossed my fingers and pureed that eggplant and you know what? IT WORKED!

With every visit to the farmers market, I am now buying eggplant! The whole family is digging in too (even Francesca is loving her newest 'baby food') It's lighter than hummus, but just as flavorful ... and, no oil needed! I finally found the way that I can enjoy eggplant and still be healthy!

Roasted Red Pepper Baba Ganoush

Makes 2 cups

1 large eggplant
1 red pepper
2 garlic cloves
2 T tahini
2 T lemon juice
1/2 t paprika (smoked or regular)
1/2 t coriander
1/2 t salt
1/4 t pepper

Cut eggplant into quarters and deseed the red pepper. Lay them down on a sheet tray with their skins up. Broil for about 5 minutes or until skins on pepper are blackened and the eggplant is shriveled. Let them cool and the skins will peel right off.

Add all ingredients into your blender and puree until smooth. Enjoy!

Vegetarian 'Crab' Cakes

Do you ever have those days that you can't decide what to make for dinner? I know, silly question, but lately I have found myself having those all of the time. In my head, I go over what is in the fridge and panty constantly throughout the day and keep drawing blanks. Knowing that the hearts of palm is in there I always want to make another dip. Knowing that I can't serve my kids dip for dinner (every night!), I decided to go to my next favorite ... a patty ... I honestly don't know what I would be if I didn't have my dips and burgers!

I am addicted to hearts of palm. I don't know what it is about it, it doesn't have an insane flavor or anything, but I love it. I am a big texture person, and it has a great texture. I have been loving making different dips with it, besides just my Faux Crab Dip. Let's just say, I always have a few cans in the pantry!

Now, with the hearts of palm dips and the faux crab cakes, I need to start buying hearts of palm in bulk!

Vegetarian 'Crab' Cakes

Makes 6-8

14 oz can hearts of palm, drained and chopped
1/2 c onion, diced
1 medium zucchini, shredded and squeezed
1 egg, or flax egg
1/4 veganaise
2 T parsley, chopped
2 T chives
2 t dijon
1 t paprika
1 t lemon juice
1/2 t worsteshire sauce (Annie's makes a great vegan version)
1/2 t salt
1/2 t pepper
1 1/3 c breadcrumbs (I like panko, gluten free or regular)

Oil

In a pan, heat up a little bit of oil, Add the hearts of palm and onion. Cook until the hearts of palm are lightly browned.

In a bowl, mix all ingredients together.

Heat up a little more oil in the pan. Scoop out 1/3 cup of the 'crab' mixture. Fry on both sides until it is nicely browned. Drain on paper towel and serve right away.

These are even better with a little vegan tarter sauce ... a little sour cream, parsley, lemon juice and chopped pickles and served with some Drunken Fries!

Garlic Scapes and Chive Flower Pull-Apart Bread

Spring is here ... so they say!

It may be April, but we are still getting light snow a couple days a week and then a mix or 50º-60º weather for the rest of the week. It is a strange season, for sure! Every time it hits even 45º, I get excited for the garden to start, partially because my seeds are growing so well in the basement and I'm antsy to transplant and the other reason is that I can already see my chives and garlic coming up so nicely! Both plants are already about 6-7 inches tall. This is my first year planting garlic and I can't wait for first harvest!

For me, spring equals garlic scapes and there is nothing better. The thought of scapes got me remembering a bread that I was addicted to last spring.  Mix garlic scapes with carbs and I am one happy girl!

Now, if this weather would just cooperate so I can really see my plants grow, we're in business. Until then, I think I'll be making a loaf with fresh garlic and some chives that I have in the freezer from last season.

If you love scapes too, don't forget to try some Garlic Scapes Hummus or Garlic Scapes Pesto this season!

Garlic Scapes Pull-Apart Bread

Makes one loaf

Bread Ingredients:

1 c milk
1 egg
1/2 c mozzarella cheese
3 c bread flour
2 t organic cane sugar
1 1/2 r dried oregano
1 r salt
1 r active dry yeast

Garlic Butter Mixture:

1/4 c butter, melted
Diced garlic or chopped garlic scapes to taste (we like a LOT of garlic flavor!)
1/4 c chive flowers or sliced chives.

Optional: Parmesan cheese for topping.

Add bread ingredients to bread machine and set on dough cycle. If you don't have a bread machine, mix them all together and cover with a towel. Let dough rise until it doubles in size. Punch it down.

When finished, place dough on lightly floured surface and pat to 1/2+ inch thickness. Cut dough into about 32 pieces.

Mix garlic butter together.

Dip dough chunks into the garlic/scape mixture and place them butter-side down in a bread pan. Continue dipping and layering dough with butter side down until all dough is in the pan. If you would like, sprinkle the top with a little parmesan cheese.

Bake at 375º for 15-25 minutes or until it starts turning brown.

Invert onto a serving dish and serve warm (but it's still great cold).

Blueberry and Quinoa Cinnamon Toast Breakfast Bars

Okay, it's February now ... I can't blame Christmas anymore for falling behind on things that I want to do or get done. One of my big changes last year was deciding to take a stand and stop buying granola bars. That simple little task was able to save me a lot of money with 5 people eating a granola bar everyday. However, as the holidays rolled around that task got pushed on the back burner. I still wasn't buying them, so we just didn't have them. Then, I had to spend more time pulling together other snacks for the fam ... I should've just make a batch!

Throughout January, things kept coming up that I would say to myself, 'I'll make granola bars tomorrow.' Well two weeks ago, I finally pulled the trigger. I was making a quinoa meal for dinner and I decided to just make extra quinoa, toss in some other goodies and throw it in the oven! As I began throwing things in, I realized the list was a little long, a lot longer than most of the granola bars that I make. However, they turned out so good that it was all worth it and I love having it all go in one bowl. Even with all the ingredients, it's very fast to put together. The mixture tastes like a warm oatmeal mixture so I make them in the morning and steal a little of the batter for a quick breakfast for myself!

For the last two weeks I have make three different batches of these using different dried fruit and nuts. It's crazy that one little recipe can make you feel like you're getting life back together. That may sound crazy, but I just want to say ... 'Thank you, New Granola Breakfast Bar.'

Blueberry and Cinnamon Toast Breakfast Bars

Makes 10-12

1/2 c quinoa
1 c water

3/4 c oats
1/2 c walnuts, chopped (or other nut)
1/2 c dried blueberries (or other dried fruit)
1/3 c coconut milk, or other milk alternative
1/3 c maple syrup
1/2 c applesauce
1/3 c mashed banana
1/4 chia seeds
2 T coconut oil
1 1/2 T cinnamon
1 1/2 t vanilla extract
1 t baking soda
1/2 t ginger
1/2 t salt

Preheat oven for 375º.

Bring water and quinoa to boil in a pot. Once it is boiling, lower heat all the way and cover. Once water is soaked up, the quinoa is done. It should be nice and fluffy.

As the quinoa is cooking, put all ingredients in a bowl. Once the quinoa is done, add it to the mixture and stir it until everything is mixed together. Have a few bites of the delicious mixture!

Spray a 8x8 pan and pour the batter into the pan. Bake for 30-35 minutes for until the bars start to firm. Let them cool for a bit before cutting.

Squash and Chocolate Chip Granola Bars or Muffins

The past few seasons, I have canned or froze pumpkins for the winter. I don't know where the time went this year, but it just didn't happen. It's been painful to have to buy pumpkin purée from the store, but I keep telling myself it's really not that bad! However, the one thing my basement is full of is squash. It's January and I still have at least 10 squash to go (and a good variety of them too!). I decided earlier this week that I needed to start making one squash a week and leaving the purée in the fridge for quick access. Lately, I haven't been in the mood for 'squash meals', but if it were already cooked a figured adding a little here and there would be easy.

So far, this week, I have added 1/2 a cup to the kids' mac and cheese (they had no idea), I added a cup to my enchilada mixture and I added a cup to my fruit & nut pancakes instead of bananas. I had a little bit left, so I decided to make a batch of granola bars. It started as kind of a kitchen-sink mixture, little of this ... little of that until the consistency looked about right. Little did I know that we would eat the whole batch in two days!

Since that was the last of my squash purée for the week, today, I decided to put another squash in the oven and make some more bars for the weekend. Working extremely hard to recall my memory of two days ago I put another batch together. I did change a few things ... my first batch I used almond butter and my second I used tahini. I couldn't taste the difference, but I like to get more tahini in my diet because I just love it and it is a great source of protein and the variety is always important! Secondly, I used honey on my first batch and maple syrup on the second, again, I couldn't tell the difference. You could really make this recipe your own by adding in different nut butters, nuts and dried fruit ... have fun with it!

All I know, it it's great to sneak vegetables into everyday food! It might be one of my favorite things to do in the kitchen and when it works out, I'm one happy momma!

Squash Granola Bars or Muffins

Makes 9-12 granola bars or muffins

1 cup squash purée (pumpkin purée works great too)
1 c oats
1 c almond meal
2 eggs
1/2 c tahini or nut butter
1/2 c raisins
1/2 c chocolate chips
1/4 c maple syrup or honey
1 T cinnamon
1 t vanilla extract
dash of sea salt

Preheat oven to 375º

Combine all ingredients in a bowl until well incorporated.

Place mixture into a sprayed 8x8 pan or fill your muffin tin 2/3 way full.

Bake bars for 35-40 minutes. Muffins take about 30 minutes. Wait a couple minutes before cutting.

Healthy Chai Spiced Muffins with Oat Crumble

A lot of people associate all things pumpkin with fall. However, my favorite fall (and winter) flavor is Chai. I simply can't resist chai-flavored anything!

We had our first snowfall this weekend. It was a gorgeous one too! It stuck to the trees making it a beautiful winter wonderland. Savina woke up and went screaming through the house, "Get up everyone, there's snow on the ground." The boys quickly woke up. Seeing Simon's face as he laid his eyes on the snow was simply priceless. Being 16 months now, he doesn't remember the snow last year and didn't know what to think. He was running from window to window pointing at it and grunting. We ate the quickest breakfast in the history of our house and rushed to get our snow pants on to get outside.

As we were outside, I began to think that it would've been nice to have some muffins ready on the weekend to really speed breakfast along. I usually make something special for Saturday's since it's our one day that we all get to sit and eat breakfast as a family ... Paul is long gone by the time the kids get up at 6:30 on weekdays! We still had pancakes today, but they were pretty simple pumpkin ones!

After that, muffins were stuck in my mind. We came inside. had some hot chocolate and the kids collected themselves a bit. A little later they were ready for round two. Paul took them out this time. I got to stay in and make some muffins! When they all came in, the house smelled of chai muffins and they were quickly enjoyed by all.

New tradition ... Chai Spiced Muffins on snow days!

A little side note ... yes, 16 is a strange number to make but I think it's quite a blessing. If you have to make a dozen muffins for work or an event, this gives you 4 leftover to enjoy yourself! Or, make your dozen in the muffin tin and fill a ramekin with the leftover to make one gigantic muffin (it takes another 10 minutes to bake) but if you don't like making two batches in your muffin tin, it's perfect. Plus, who doesn't love a gigantic muffin?!

**Vegan and Gluten Free options!

Healthy Chai Spiced Muffins with Oat Crumble

Makes 16

Wet Ingredients

1/3 c coconut oil
1/3 c applesauce
1/4 c honey
1/4 c molasses
1/3 c coconut sugar (or brown sugar)
2 eggs
1 t vanilla
1 c almond milk or non-dairy alternative

Dry Ingredients

1 c oats
2 1/2 c flour
2 t cinnamon
1 t ginger
1 t cardamon
1/2 t nutmeg
1/2 t cloves
14 t black pepper
3/4 t salt
3/4 t baking soda

Topping

3 T butter
1/3 c coconut sugar (or brown sugar)
1/2 c oats
1/2 t cinnamon
1/4 t ginger
1/4 t cardamon

Vegan Option: Replace maple syrup for honey, 2 flax seed eggs and vegan butter
Gluten Free Option: Use your favorite GF All-Purpose Flour and make sure your oats are gluten free!

Preheat the oven for 375º.

In two separate bowls, mix together your dry ingredients and wet ingredients. Slowly begin mixing them together.

Prepare your muffin pan, and fill each cup 3/4 way full.

Mix together your topping by melting the butter and mixing in remaining ingredients. Top each muffin with a good helping of the crumble topping.

Bake for 17-17 minutes.