naturally sweetened

Fluffy, comforting whole wheat pancakes flavored with ginger and molasses. I love to top mine with maple syrup and a dollop of almond butter or, if I'm feeling decadent, a dollop of orange cream cheese*. Yields 8 medium pancakes, enough to feed 2 to 4.

Whole Wheat Gingerbread Pancakes

whole wheat flour

baking powder

ginger

cinnamon

nutmeg

salt

milk of choice

unsulphured molasses (the strength

maple syrup or coconut sugar or brown sugar

butter oil

vanilla extract

If you&#8217;re using an electric griddle, go ahead and preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, whisk together the dry ingredients: the flour, baking powder, ginger, cinnamon, nutmeg and salt.

In a smaller bowl, combine the milk, egg, molasses, maple syrup, butter and vanilla extract (if you&#8217;re using coconut oil and it solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds, until it melts again, or let the mixture rest for a few minutes in a warm place). Whisk until the mixture is thoroughly combined. Pour into the flour mixture and stir just until the mixture is incorporated and no big lumps of flour remain.

If you&#8217;re not using an electric griddle, heat a stovetop griddle, cast-iron pan or non-stick pan over medium-low heat. It&#8217;s hot enough when a drop of water sizzles against the pan. If necessary, grease the pan with a pat of butter or non-stick cooking spray (my griddle is non-stick so I didn&#8217;t use any).

Give the bowl one more stir and pour 1/3 cup batter into the pan (if at any point the batter becomes too thick, just stir in a tiny splash of milk). Wait until the outer 1/2&#8243; of the pancake is no longer shiny, then flip it with a spatula. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.

Serve the cooked pancake immediately or keep warm in an oven set to 200 degrees Fahrenheit. Repeat with remaining pancakes, adjusting heat as necessary to achieve pancakes that are cooked through and golden brown on both sides.

absolutely delicious. I made this for breakfast yesterday and topped it with fresh fruit.

these are fantastic! It's been dreary and grey here so pancakes, specifically gingerbread pancakes, seemed quite fitting. I mixed the dry ingredients ahead of time and stored in a mason jar (something I'll be doing more often of) and even mixed the wet and stored in the fridge overnight. Melted coconut oil the next day, mixed them, and wowed the fam :) I couldn't find my powdered ginger so I used crystallized. The flavor was there but the crunchy, sweet/spicy bits in the cakes was one of my favorite parts. Next time I'll probably add zest to the mix. Thank you for another keeper!!!

Just made these this morning...for the third time this holiday season. So delicious. Blackstrap does give them an intense flavor, which I love. They are fluffy and satisfying. I've made them exactly according to your recipe and I've also used a blend of gluten free flour and almond flour, and used homemade cashew milk. So those ingredients work well, too.

These look so yummy! I'm personally more of a waffle person, if I used this recipe and put it in a waffle iron would that work too?

Oh my goodness, my kids are going to LOVE these. Thanks for the great recipe. Can't wait to try them.

May, my birth month...What a treat I will give to myself with your book. I wish it were my Christmas gift but will have to wait for my birthday. 

Oh, and these pancakes are delicious, just as all you make. My nephews and son say I'm the best chef on earth, so a big thanks to Cookie!!! I tell them that my chef mentor is Cookie,  a friend of Brownie, our dog.

Firstly, these sound delicious! Secondly, isn't it the BEST feeling to update pics on your Blog?! lol! #whatgetsabloggerexcited ;-)

These were so good.  Very light considering they required whole wheat flour! Thanks! I'd take a picture but mine weren't nearly as pretty as yours!

Made these this morning.  Amazing and delicious.  A big hit with the whole family (kids 4 and 6) and husband.  Thank you!!

Pancakes turned out really well, though would caution others against using coconut oil for the batter. Because you're mixing it with cold ingredients, the coconut oil (even if you've already melted it) will solidify and mixing becomes a pain. Will definitely be making again, next time w/ good old fashion butter!

Oooh, I love the addition of molasses and this twist on pancakes! Thanks for the great idea.

Excellent recipe! We served them with a choice of toppings: maple syrup, triple berry compote, meyer lemon marmalade, and homemade applesauce. They are also perfectly delicious plain. Thank you for creating a recipe that was light and perfectly spiced for the season!

thr wheat flour was more overpowewring than the blackstrip molasses. I want to try it with white flour &amp; brown sugar instead of maple syrup.

hi Kate can i ask which brand of vanilla extract do you use?

thanks!

I absolutely adore this recipe and its on my list as a holiday gift or favor option to create a mix of dry for this to give to all my friends to enjoy.  I've made these twice now and each time, I'm in heaven.  Thank you for all the amazing vegetarian/vegan breakfast alternatives!

This is such a yummy recipe. My kids love it, and we have made it twice, and each time it comes out perfect..taste and consistency. I am thinking I will add some grated orange peel next time we make it. 
Thank you!

The pancakes were too thin. Are you sure your proportions in your recipe are correct?

Just wanted to leave a comment here that these pancakes were perfect!! They were suuuper soft and fluffy &amp; a little bit crispy on the outside, and my friends ate them within a few minutes so I had to make more! Easy to make and the gingerbread/ molasses taste was so lovely and just amazing for a cold morning :) will be making them again!! thank you so much xx

I just made these, and they are fantastic!  We're vegan, so I added 1 TBSP ground flaxseed to the milk and let it sit for a minute to thicken.  It worked perfectly.  The only problem I had is that they really stick to my cast iron pans, even with a fair amount of oil.  I found that making them silver dollar-sized solved the problem.  Thanks for another great recipe!

We love your recipes in our house! I typically substitute ground GF oats for the flour but today I substituted Bob’s Red Mill GF 1 to 1 flour and that worked great too. I’ve tried several GF flour blends and that one is the only one that I trust to substitute in recipes.

These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they're healthy muffins. They're easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 12 muffins.

Maple-Sweetened Banana Muffins

coconut oil olive oil*

maple syrup

eggs,

bananas (about 3 bananas)

baking soda

cinnamon,

white whole wheat flour flour

oats (optional),

turbinado (raw) sugar

Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).

In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.

Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.

Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Absolutely perfect! It's the sweet comfort food I never thought I would be needing. I added chopped walnuts AND chocolate chips to mine!

I love how healthy these muffins are but they are way too sweet. I used real canadian maple syrup. I didn't add any extras but the maple &amp; cinnamon needs a nut to compliment their flavours. If I make them again I will use half the syrup and add walnuts.

My kids love these muffins!!! I always have to make a double batch. We use Costco maple syrup and it’s the perfect sweetness. We also love your blueberry muffin recipe! Keep it up!

I have just made these! Such an easy recipe to follow! They taste so yummy and I love that they are healthy too! 
Stacy

Just made these muffins, omg they were amazing! My Asperger's boy who HATES banana and oats (hates the texture) just gobbled up a whole muffin. I now have to make another batch because the kids have already demolished half the batch in 30 minutes.
I made these with gluten free flour and lactose free milk and they were still brilliant. This will be a regular in our house for sure! Thank you so much for posting!!

This is a great recipe, so easy to follow and it turned out great! There was enough batter for a full tray of mini muffins (baked at the same temp as the original recipe, but for 12 minutes), and 5 full-size muffins. Texture and taste was excellent! We'll definitely make this one again.

Thanks for the tip on the cooking time for mini muffins!  Mine are in the oven now!

Phenomenal muffins! Exactly the kind I was looking for -- not too sweet, very moist. I made these for my parents who have to watch their sugar levels. These will be my go-to muffins! I included blanched almonds and topped each muffin with a small piece of chocolate. Ended up taking 27 minutes altogether. Thanks again.

Thank you Kate for the recipe.
Tried it and love the easy no fuss recipe!
I just topped the muffin with a walnut each.
Great taste and healthy. Yummy!

Jean
Michigan
9-10-20

I just made these extraordinary healthy muffins!! I added chopped walnuts and craisins. WOW! They are delicious! The recipe made 1dozen regular sized muffins and 1 dozen mini muffins. Thanks for sharing your recipe.

My one year old LOVES these! I sub apple sauce for the oil, use whole wheat flour and soy milk, and usually use Bob’s Red Mill egg replacer...but I accidentally left it out today and didn’t notice anything different, so I might skip that step in the future. I added some dark chocolate chips to half the batch (for me) and they were amazing!! Doing that again for sure!

Can't believe how well these turned out. Light, fluffy, sweet, delicious.

I've been making healthy muffins for at least 20 years. These are possibly the best I have made, and the healthiest. I used avocado oil because that's what I had on hand, also 1/2 honey and 1/2 maple syrup. Used very ripe bananas. Added walnuts and dried blueberries. Fantastic! Hubby likes them too and he's not one for sweets. These are just sweet enough.

Made these last night and they are just perfect! I added walnuts and chocolate chips and they turned out so good. A hit with the whole family. Love this recipe, thank you!

These muffins turned out great this morning, and my family all enjoyed them, especially the 11month old. She just woke up from a nap, and as we passed them on the counter, she started signing “more, more.” Thanks for the recipe!

Always a go to in our house! My toddler and my MIL love them. I always like to add in dates too &amp; some ground flax seed! Delish!

I added chocolate chips! These are delicious!

These are my daily go-to muffins, everyone loves them!!!! Moist, sweet banana taste, perfect texture, fluffy and so good!

Can I add blueberries? I’d love your version of a blueberry banana muffin!!!!

I made these muffins and added blueberries. They were terrific!

Thank you.   Tried a Wilton  Doughnut Baking Pan for the first time and it worked well for cooking them evenly, and a bit quicker.   Used less flour (100% whole wheat) and more large rolled oats, due to supply constraints used no milk + melted butter + olive oil instead of coconut oil.  They were light and fluffy.  Next time will add another banana as they were a bit small and will add walnuts and perhaps some good quality chocolate chips .

https://content.jwplatform.com/videos/T7RExvJt.mp4

These healthy banana muffins are fluffy and irresistible, yet made with wholesome ingredients. They’re made with whole wheat flour and naturally sweetened with maple syrup or honey. Plus, they’re so easy to make (no mixer required).

Healthy Banana Muffins

Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.

Healthy Pumpkin Muffins

pumpkin purée

milk of choice (I used almond milk)

pumpkin spice

whole wheat flour**

old-fashioned oats,

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).

In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.

Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you’d like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.

Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you&#8217;d like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

These muffins taste even better after they have rested for a couple of hours! They&#8217;ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Love this recipe. So easy. Made these this morning, Iysed Paleo Flour and I added 1 tbsp of ground flaxseed and 2 tbsp of oats.  I was out of milk so I substitued french vanilla  creamer on for the milk. They still came out wonderful.

Made these last night and they were awesome! First time I ever made muffins that didn't turn into hockey pucks. Subbed half the maple syrup for blackstrap molasses, and doubled the batch to have leftovers but already ate most of them haha...

I wish I could give this a good review but these muffins came out terrible. They came out dense, bland and took way longer than 25 minutes to fully bake. I'm always looking for healthy recipes to make with my 2 yr old daughter. This is not one we will be making again.

I added fresh blueberries to this. ::thumbs up:: I also added ginger, flax and brewers yeast to make these breast feeding "super snacks".

Mine turned out more like form pudding cups...realized the recipe calls for 1 CUP - not CAN of pumpkin purée - oops! Still enjoyed eating them topped with some hazelnut butter and coconut manna for dessert warm out of the oven with a spoon :) I had added frozen blueberries and some chopped pecans. Will try again later this week

When making this recipe, I realized that I didn't have baking soda. In place of it, I put a cup of greek yogurt to introduce acidity. I followed the recipe besides that, and it turned out delicious! With the yogurt, it has a very unique, dense texture, and I had to leave it in the oven for about 15 minutes longer. Overall, such a delicious recipe, thank you! By the way, I put golden raisins and almond slivers inside, and wow it was good.

The healthy pumpkin muffins are the best but when I log in the ingredients from the Web they go in ok on my app but when I try to put them on my diary for "My Fitness Pal" app it shows 1 serving is 1,312 calories and the nutrition facts are way off. The sodium says 21,578 MG.  Even divided  by 12 muffins  it's  still a lot. Even that many calories divided by 12 doesn't work out to 190 like yours say. What to do
Thanks
Linda

Awesome. I make many of the muffins from Cookie &amp; Kate blog with great success. Me &amp; my fiance love these for an easy snack or fast breakfast. 

Here are my notes:
- Organic Unrefined Coconut Oil - Kirkland brand
- Organic Unsweetened Vanilla Almond Milk - Kirkland brand
- 1/2 cup packed organic brown sugar (instead of the maple syrup / honey) mostly just to save on cost a little bit
- Bob's Red Mill GF flour blend (instead of traditional flour)
- 2 tsp. pumpkin spice from Trader Joe's to replace all suggested spices
- Organic Madagascar vanilla powder from Thrive Market (it has the best vanilla flavor!) to sub out the vanilla extract 
- Added 3/4 cup golden raisins + walnuts (just 3/4 total, not for each)
- Sprinkled on top with oats and a little extra brown sugar - totally adds to the cuteness/presentation
- No greasing. I use silicone baking cups for ease (they just pop right out) and I love them

I found that they made 12 huge muffins! I definitely filled them to the top. Baked for 25 minutes since I had the 3/4 cup of mixin's. 

Thank you! :-)

This recipe was fantastic! I was very impressed by how perfect the muffins turned out. This was my first time using whole wheat flour which definitely gave the muffins a more nutty flavor so I can see why the white whole wheat flour might be more desirable. I’ll have to try that next time! Can’t wait to make variations of this. These were not overly sweet which I like, but my boyfriend has a sweet tooth so I think I’ll double the honey next time :) 
Thank you for sharing your recipe!

I made these and they turned out beautifully. I'll definitely be making them again. Thank you for a healthy muffin recipe!

These were very good.  I used sweet potato that I had rather than pumpkin, and muesli rather than plain oats, which was nice because it incorporated some raisins and slivered almonds as well. I do think a little texture is always nice. If Kate is reading this, I'm curious about the unorthodox incorporation of the baking soda (and spices) with the wet ingredients rather than the dry, and then the adding the dry to the wet rather than vice versa?

My daughter and I bake a lot of muffins and this recipe is the favorite. We use regular whole wheat flour which is a bit heavy but a cup of blueberries leavens the texture with juicy sweetness. Thank you for posting this!

I made these last fall for my 7 month old (at the time). She loved these and the apple muffins. My husband also can't eat enough. So easy to make, and I love how happy they make my family!

Loved them! Perfect temp and set for 22 minutes in the oven.
Using silicone muffin cups helps to keep them in place.
Thank you for this wonderful recipe!

I did put less maple syrup (given the calories) and an equivalent amount of stevia to give it more taste.

I love this recipe and have made it many times for my 2 year old. I have some baked sweet potato leftovers right now and am wondering how you think it would be to use that instead of the pumpkin? Thanks!

absolutely delicious!  used home made pumpkin puree and spelt flour.  added choc chips.  toddler approved.  man approved.  and easy

could I use gluten free flour and would I use SF or Plain

A+++ These are delicious and they turned out perfectly moist and wonderful. It made 12 very nice sized muffins. After reading all the reviews I doubled all the spices and used 2 tsp cinnamon. Added 2 tsp of chia seeds and chopped pecans. For the flour I processed rolled oats and used all oat flour. I haven't had sugar in years so these were perfect for me - not sweet. When I make them for friends or family I might add 1/4 cup coconut sugar so they will enjoy them as much as I did. These are perfect warmed up with a pat of kerigold butter and a cup of tea. WOW!!!
Thank you for sharing a wonderfully healthy recipe. Much gratitude!!

My daughter and I made these today. It was grey and drizzly, and seemed a perfect day for baking with pumpkin. We chose this recipe because it did not require butter, which we did not have in the house. We DID have a can of pumpkin, and we were looking for a recipe that had a lower sugar (some of the other recipes had a sugar to flour ratio of 1:1, which seemed outrageous to us).
So we found yours, and it fit the bill, so we went for it! They turned out amazingly good, even my husband liked them, and asked for a new batch to take and share at work.
I look forward to trying MORE of your whole food vegetarian recipes!
And we both love Cookie!

Just made these and I they seriously can't cool fast enough. My place smells like fall and these muffins turned out amazinglu (by the looks of it). These were incredibly simple and quick to make. Thanks for sharing this recipe Kate!

https://content.jwplatform.com/videos/zfILFabN.mp4

Watch how to make pumpkin muffins in this short recipe video! These muffins are whole grain, naturally sweetened, and easy to make.

Amazing, healthy apple muffins made with maple syrup and whole wheat flour! No one will guess that this simple cinnamon apple muffin recipe is good for you, too. Recipe yields 12 muffins.

Healthy Apple Muffins

apple

coconut oil olive oil

applesauce

sugar

Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).

In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.

In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)

Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

Hi Kate!

I followed your substitution tips and used 2.5 cups oat flour and the muffins turned out great too! I made the apple sauce with your recipe as well. Delicious! Thanks for the tips :)

I tried this recipe today and loved them. But I used paper muffin liners and the paper stuck to the muffin. I guess for this recipe its best to just grease the pan?

I make these all the time now, a big hit in my household!

Awesome recipe! First time making these today- turned out delicious! No surprise here! I've made your pumpkin, blueberry and banana muffins before and they're all great - this healthy apple one might be my favorite though. I love how versatile it is and the notes you share. I didn't have yoghurt, so I used flax milk and vinegar. I was too lazy to make applesauce so I mushed up a large banana instead. They turned out moist and fluffy!

I made these recently and they were amazing! I love all of your recipes, and I especially love that these muffins aren't overly sweet. The apple flavor shines and they were actually filling enough to count as a solid breakfast!

Best muffins I ever made. It’s a hit with everyone one in the family 

Leena

Perfect! I followed all directions using granny smith apples with the addition of a cup of chopped walnuts and 3/4 cup dried cranberries. Cooking at 425 for 15 minutes, they were still not done so I decreased to 325 and cooked 5 more minutes. So good!

I followed the recipe exactly and they were SO GOOD! My whole family gobbled them up in a day. Making another batch today!

This Recipe is AMAZING!! I made them today and they're almost gone. I used Pink Lady Apples and they turned out great, Thank you for this recipe. I'll make sure to share it!

I’ve just discovered your recipes and I am going to try the banana muffins tonight.  
The ingredients and method are so clear and I’m hoping for a great result.  I will let you know the result 

These seriously are the best muffins I have eaten! So moist, tons of apple flavour, and I love the fact that I can use honey instead of sugar. The Greek yogurt, and coconut oil come through so well and bring a great flavour. These will become my go to recipe for sure!

Awesome!!! I didn't have Maple Syrup and was saving the honey for another thing, and because I'm from PA Dutch extraction and we use a lot of it, I used Molasses! Everyone (Wife and Growed-Up Daughter) loved them. So moist and the texture was great!

This was the worst muffin recipe ever......NOT!!!!!!  As I fooled my 6 yr old by saying, “Do not eat these muffins.  They are terrible.  They are especially bad warm with butter.” LOL

I didn’t have yogurt so I made buttermilk with 1.5 tsps lemon juice and scant 1/2 cup milk.  Also....mommy brain...when I put the muffins in I accidentally changed the oven temp to 170 degrees because I thought I pushed “timer”. I have no idea how long I cooked them but they came out perfect at an unknown time and unknown temp. LOL

So basically....these seem like foolproof muffins.

First time I made these muffins, they were so wonderful   I’d love to replace the olive oil for a little one that can’t have much fat in her diet.  I thought I read somewhere that you recommend replacing with extra applesauce but when looking again to confirm and how much, I couldn’t find info
I’d love some direction
Thank you

I’ve taken the healthy apple muffin recipe, which was terrific as is and replaced the oil with same amount of applesauce due to a little one who medically cannot have much fat in her diet    I treated the extra applesauce the same as if olive oil and proceeded to bake  you end up using (unsweetened applesauce in my case) twice in the recipe   They taste wonderful and the consistency is moist as was with the oil 
Baked for 19 min 
Yummy

My favorite muffins. Like she said- hard to believe they are so healthy!

I have made these twice now.  And they are amazing! I made them with honeycrisp apples the first time and then with green apples the second.  Simple and delicious! Thanks for another great recipe!

Love the muffins.love all your recipies.
Can I use self raising flour and just omit the baking powder

Very sorry but I'm afraid this didn't work for me, although i will say i'm not a great cake baker. Muffins were extremely 'wet' and not sure why had to have grated, chopped and purreed apples, rather laborious given the finish.

https://content.jwplatform.com/videos/GIv0KnYf.mp4

Watch how to make healthy apple muffins in this short recipe video! These delicious muffins are made with whole grains and naturally sweetened. 

Healthy Apple Muffins Recipe

A simple multigrain bread recipe for beginners - A whole wheat and spelt bread recipe topped with seeds, using a simple process that&#039;s perfect for beginner bread makers!

Simple Multigrain Bread (for beginners)

wholemeal flour * (Spelt)

fresh yeast (you can also use dry yeast)

tsp salt (10 grams)

1.5 tBsp mixed spices of choices (like coriander seeds, caraway seeds)

340 ml lukewarm water

Soak the seeds in 1 cup of water. This step is necessary so that they don’t burn while baking the bread.

Mix the whole wheat flour and the spelt flour in a large bowl. Add the spices and salt and incorporate them well. 

In a small bowl, dissolve the yeast in lukewarm water. If it&#039;s too hot then it can kill the yeast, so it&#039;s best to stick to lukewarm water (around 110ºF/43ºC). This usually takes a few minutes.

Add the yeast mixture into the flour bowl and mix until you obtain a sticky dough. (If you want to add some natural sweetener then add that at this point).

Knead the dough for about 10-15 minutes until it becomes uniform, soft and elastic. This can also be done in a stand mixer for between 8-10 minutes.

Roll the dough into a ball, wet it with some olive oil, and place it in a lightly oiled bowl. Cover the bowl with a damp tea towel and set aside for 1 hour so the dough can rise to around double its size.

Remove the dough from the bowl, knocking out some air while you shape the dough into a &#039;loaf&#039; shape that is slightly thinner than the width of your loaf tin (see video). The same goes for individual loaves - simply divide your dough evenly and shape accordingly.Note* If you want to add any seeds/additives into your bread, then you&#039;d add them at this point, just after the first proving.

Prepare your bread loaf tin and grease it or line it with baking paper or a bread tin liner. I use a paper liner, which I lightly flour.

Place the shaped dough inside the tin. Then drain the presoaked seeds from any excess water and place them on top of the dough. 

Let the bread proof for another 45 minutes, covered with a damp tea towel. It should double in size, but make sure to not overprove as this can lead to deflated bread with a coarse texture.

In the meantime, preheat the oven to 480ºF/250ºC. First place 2 baking trays as follows:-One tray in the middle of the oven – this is where the bread loaf tin goes-One tray in the bottom of the oven – this is where a bit of hot water goes just before baking the bread. The water helps keep the environment moist and will create a nice crispy crust for the loaf. 

When you are ready to bake, carefully pour a cup of water into the bottom tray (it will be hot so can steam immediately). Then place the bread on the middle shelf. 

Bake time will be between 15-20 minutes. If you want to be double sure that it has baked all the way through then you can use a thermometer and check for a temperature between 190-200ºF/~90ºC (although, I&#039;ve never found this necessary)

Once baked, set aside to cool down before you cut the bread. Storage:If the bread is not sliced yet, you can keep it unwrapped at room temperature. This way it will retain its freshness. Once sliced, keep well wrapped with a tea towel or foil at room temperature for 2-3 days. Alternatively, you can keep it in a bread box as those are meant to trap the moisture inside, so the bread doesn&#039;t dry out. To keep longer, freeze for up to 3 months. You can freeze the bread cut into slices, that way it&#039;s easy to take out and unfreeze as many as need. Remember, even if your bread has gone a bit stale then you can still use it for various things including croutons and bread pudding.

https://content.jwplatform.com/videos/a70oFDRd.mp4

This is a simple recipe for multigrain bread. It’s a simple process to make a whole wheat and spelt bread topped with seeds, perfect for beginner bread makers!

Simple Homemade Multigrain Bread Recipe

Warm up with this classic hot toddy cocktail recipe! Hot toddies are so easy to make. You'll just need hot water, whiskey, honey, and lemon. Recipe yields 1 cocktail.

Classic Hot Toddy

water

whiskey

honey,

lemon juice,

lemon round

cinnamon (optional,

In a teapot or saucepan, bring the water to a simmer. Pour the hot water into a mug.

Add the whiskey, 2 teaspoons honey and 2 teaspoon lemon juice. Stir until the honey has disappeared into the hot water. Taste, and add 1 teaspoon honey for more sweetness, and/or 1 teaspoon more lemon juice for more zing.

Garnish with a lemon round and cinnamon stick (if using). Enjoy!

I have been enjoying a hot toddy the last few nights because I read it can help ease a cold...which I have right now. I decided I would try some grated ginger in tonight's cocktail. Thanks for the proportions as I have been winging it!


This recipe could not have been more timely. I’m fighting a cold and wrapping Christmas presents and the warm drink (whiskey included) was just perfect!

My favorite winter beverage and perfect in it's classic concoction.

But if you find yourself unwell, I suggest that you forgo the cold medicine and just keep the whiskey in. Whiskey has known health benefits (in moderation, of course).  If you're really feeling cruddy, try steeping some fresh grated ginger in the hot water first.

Oh, this looks great! Your cinnamon maple whiskey sour is one of my favorite holiday drinks. This is even easier! I usually put orange and bourbon in my hot toddy, but I love how simple and easy this is- especially for when I'm not feeling well.

After staying late at work....then missing my yoga class....I opened up my email to this lovely recipe!

Better than a hot cup of bed time tea - Perfection!

Thanks Kathryn :-)

Delicious and just what I need to relieve my cold!

This was pretty soothing. My husband and I are both down with a cold and it’s been kind of kicking our butts. This was fast and easy to make, very tasty. We used a cinnamon flavored whiskey made by skunk brothers out of Washington state. I used 3 tsp of honey and fresh lemon juice.  Thanks for posting!

A year later I stumbled upon this because I also have the cold.
Thanks!

I made it using Catch Fire cinnamon flavored whiskey instead of using the cinnamon stick. My husband got sick and he sips on this saying it makes him feel better. Not sure if it does or if he just likes to drink it, either way he likes it.

I was feeling a bit under the weather and I'm not a drinker but I made this and I'm starting to feel a bit better is very soothing

Your recipe was appealing because it puts the whiskey forward, just by the amount you recommmend compared to the other ingredients. I love whiskeys and don’t want to hide the flavour anymore than necessary. Your recipe is excellent, and really lets the whiskey shine. However, as with all great hinges, I took your suggestion to play with the amounts of ingredients. I modified the recipe a bit to decrease the honey (to only 1/2 tsp)  and increase the lemon (to a full 1 Tbsp). I used Dewar’ white label blended scotch and added clove studs around the lemon slice. The cinamon stick and clove really complement the peatiness of the scotch. Overall, this is my new favourite winter warm-up beverage. .

Sipping this right now. I used honey bourbon instead of the whiskey and the honey. I didn’t realize a hot toddy was so light. I like it. I was feeling rundown after a lot of travel. Thank you!

Winter Bronchitis Blues.. my doctor suggested hot toddies before bed, while the whiskey does help ( me personally), this classic toddie did the trick to sooth the cough and open up those bronchiole airways. 
This is so easy to make and tastes wonderful. Now, I have a hot toddie with or w/o whiskey anytime. Yum!

This cold is really kicking my butt. I remember my dad making hot toddies for my mom when she was sick so I decided to see what I could find and came across your recipe. It is very tasteful and hopefully it will ease my cold.

This is the best recipe! Tastes great and really helps when you have a cold/sinus problems.  I don't like whiskey,  but I like these.

I replace the hot water with hot camomile tea. Mmm mmm

Switched out the honey for a little Canadian maple syrup. Mmm. This is really helping me thru a miserable head cold on a work night. Thank you Kate!

I made this for the first time tonight. I dont know what an ounce of whiskey is. So I used Tablespoons. 2T pumpkin spice rum 2 T peach brandy and 1T vanilla whiskey. I added a peach-mango tea bag to the boiling water and 1/2 cup cranberry mango juice. OMG this has zing. May be better with ginger n cinnamon. Thank you for your recipe. Helped my cold.

It's so funny the name being toddy haha great post

https://content.jwplatform.com/videos/JzFqYVGV.mp4

Watch how to make the best hot toddy in this short recipe video! Compared to other warm cocktails, hot toddies are light and refreshing. Plus, they’re incredibly simple to make.

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