Zucchini Muffins

We have an abundance of zucchini and summer squash in the VH garden right now. I wanted to make Zucchini bread, but . . . I couldn’t find any bread pans. I now know where they are for future endeavors (I actually made whole wheat bread yesterday!), but ended up making muffins instead. Cooking and baking with foods grown in our backyard=healthy, cheap, and seemingly part of a movement that makes us alternative and awesome.

Zucchini Muffins
2 cups grated zucchini (two small zucchini or one large)
1 medium sized banana
1/4 cup water
3 tablespoons chia seeds (flax seed meal should work as well)
1 cup organic whole can sugar
1/2 cup honey
2 tsp vanilla extract

3 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp iodized sea salt
1 tsp allspice

1. Process zucchini in food processor, using grater attachment.

2. Preheat oven to 325; mash banana and combine with zucchini.

3. Make chia “egg” by combining the water and chia seeds. By the time you add them to the mixture, they’ll look like this:

4. To zucchini mixture add honey, sugar, and vanilla extract. Add chia egg.

5. Mix together dry ingredients. Fold wet into dry.

6. Spoon into muffin cups; bake for 26 minutes at 325.

You know what would be absolutely delicious mixed into this baby? Walnuts. Unfortunately . . .

And apparently there is a sale on Zyrtec for those of you who have allergies!

Have you made anything from your garden? 

This post is shared on Fight Back Friday over at Food Renegade!

Frugal Nut&Seed Crackers

So, after making Everything in the Pantry Milk, I had a bunch of this stuff left over:

The leftover meal from soaking, blending, and straining my nuts and seeds to get my milk. Because I didn’t want to waste it, I started googling “what to do with almond meal.” Turns out, there is an entire website devoted to the stuff! I found this recipe there, and wanted to modify it because it calls for a dehydrator and doesn’t use many spices. I knew that Angela over at Oh She Glows had some recipes for crackers, so I looked at this one and this one before coming up with the recipe below!

Frugal Nut & Seed Crackers
2 packed cups of leftover nut/seed pulp
1/2 cup whole wheat flour
2 tbsp chia seeds
1 tbsp flax seed
1 tsp sesame seeds
3/4 tsp onion powder
3/4 tsp garlic powder
2/4 tsp sea salt
1/2 tsp sage
1/2 tsp dill
2 tbsp extra virgin olive oil
1 tbsp water

Preheat oven to 325.

1. Combine everything except the olive oil and the water, mix well.

2. Add olive oil and water, stir to combine. It should stick together fairly well–if the dough is crumbly, add more water.

 3. Spoon the dough onto parchment paper, spread evenly by patting it with your hands. You will have to use two sheets.

5. Place parchment paper on top of the dough and roll it very thinly with a rolling pin.

6. Take off the upper level of parchment paper and, using a sharp knife, cut out your crackers.
 7. Transfer to a baking sheet and bake at 325 for forty minutes. After forty minutes, I took the outer ones off that were browned already and let them cook for five more minutes.

What is your favorite use for dill? 

This post is shared on: Monday Mania, Scratch Cookin’ Tuesday, and Fight Back Friday.

Everything in the Pantry Milk

Since I’ve been interning on the farm and going to the farmer’s market every weekend, I think I’ve been to a grocery store . . . once? Maybe twice? I love cooking up all the goodies I bring home from work, and I desperately want to avoid the supermarket as long as I can. I ran out of almond milk last week, and my recent reticence to run to Publix (and the ingredients in my pantry) prompted this lovely, non-dairy milk.

I’ve made almond milk in the past, but don’t do it often because it’s cheaper (and easier) for me to simply buy it. I wondered though if I could get the same results with some of the other nuts and seeds in my pantry!

Everything In The Pantry Milk
1 cup almonds
1/2 cup cashews
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
4 3/4 cup water
2 1/2 tbsp local honey
1/4 tsp iodized sea salt

1. Place the nuts and the seeds in a bowl and cover completely with water (not the water listed on the ingredients list )


2. Place a towel over the bowl and soak overnight.

3. The next day, drain off the water and rinse thoroughly. The cashews looked a bit discolored, so make sure to rinse well.

4. Blend the nuts and water together.

5. Add the honey and sea salt, continue blending. Don’t be alarmed if it starts to froth out a bit!

6. Strain with a fine wire mesh strainer. If you want to ensure there is no pulp, strain with a cheese cloth.

Quick taste test:

And then I added some to my chai tea!

It definitely has an interesting taste I wasn’t expected–you can pick out notes of cashew and pumpkin which I really like! Next time, I may have to do a chocolate milk and add cocoa powder, some stevia, and some cinnamon.

Check back tomorrow to see what I made with the nut/seed pulp . . . I think I may like that even better than the milk!

Do you make your own “milk” or other items most people purchase in the store (bread, yogurt, cheese) ? 

This post is shared on Fight Back Friday at Food Renegade and the Homestead Barn Hop at The Prairie Homestead!

Chocolate Coconut Power Orbs

Have I got a yummy treat for you this morning! Remember how I said that I‘d be doing a lot more creating in the kitchen since I’m living in the Vista House? Well, having access to a fully equipped kitchen + a lot of people to eat whatever yummy creation I make is definitely already prompting me to cook a lot more!

This recipe is adapted from the lovely Angela at Oh She Glows. I constantly drew upon Angela’s story and wisdom for hope within my own healing process. Her’s was the first blog that I ever ‘followed,’ and I still have it bookmarked and check it daily! Her food is inspired, delicious, and super feel-good healthy.

I enjoyed some of these tasty little guys this morning with breakfast this morning!

Chocolate Coconut Power Orbs

1/2 cup raw cashews
3/4 cup pitted dates
1/4 cup prunes
2 1/2 tablespoons cocoa powder
1/4 cup unsweetened coconut (plus more for rolling)
1/4 cup almonds
1/2 tsp cinnamon
1/4 tsp sea salt
3 tbsp maple syrup
1 tbsp chunky natural peanut butter
1/2 tsp vanilla

Process the cashews in a food processor until crumbly. Don’t leave them in too long–we don’t want cashew butter!

Add the pitted dates and prunes. Process until combined and sticky. Add in the rest of the ingredients, minus the almonds, and process until all the ingredients come together.

Pulse in the almonds to your level of desired nut-texture.

Form into balls and roll in coconut. Store in freezer or fridge.

Do you like coconut? What is your favorite recipe that uses it? 


This recipe is shared on Fat Tuesday over at Real Food Forager.