Giant Oatmeal Chocolate Chip Cookies


I am a subscriber and a big fan of Taste Of Home magazine. I try many of the magazine’s recipes using clean/healthy ingredients as possible.

This week I made Oat Chocolate Chip Cookies with a twist. I made them with local spelt flour and raw sugar. I added chunks of chocolate on top. Oatmeal makes the cookies chewy and less breakable than regular chocolate chip cookies. Substitute one cup of raisins or nuts for one cup chocolate chips if you desire.

To make Giant Oatmeal Chocolate Chip Cookies you’ll need:

1 cup butter, softened
1 cup organic raw sugar
2 large free run eggs
1 teaspoon pure vanilla extract
2 cups spelt flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick cooking rolled oats
2 cups semisweet chocolate chips

Chocolate chunks for topping (optional)


– In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in oats and chocolate chips.
– Drop cookies using a large ice cream scoop with a release bar into two baking sheets lined with parchment paper. Flatten cookies slightly with the palm of your hands.

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– Bake at 350° preheated oven for about 15 minutes or until golden brown. Cool on wire racks.Top with Chocolate chunks while still hot if desired.


– Yield 1 dozen.



Orange & Honey Cornmeal Cake


Orange blossom water* and honey give this cake a beautiful middle eastern flavour. Great with minted Tea!

To make minted tea (the Egyptian way) : Simply boil water,place one red tea bag (like Orange pekoe) in a cup with few leaves of fresh mint. Add water and let brew for few seconds. Remove tea bag and mint (optional) and sweeten with sugar if desired .

*You can purchase orange blossom water from most middle eastern markets

Recipe adopted from Everyday Food Magazine, you can find original recipe on  Martha Stewart Living

To make Orange & Honey Cornmeal Cake you’ll need:

1/2 cup olive oil, plus more for pan
2 large free run eggs
1 cup organic raw sugar
1/2 cup fresh orange juice
1 1/4 spelt flour, spooned and levelled
1/2 cup organic yellow cornmeal ( I used Bob’s Red Mill Organic Cornmeal)
2 teaspoons baking powder
1 teaspoon salt
Finely grated zest of 1 orange
1 Tbsp orange blossom water.


– Preheat oven to 350 degrees. Brush bottom and sides of an 10-inch round cake pan with.

– In a large bowl, whisk together oil, eggs, sugar, orange juice and orange blossom water until smooth.

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– Add flour, cornmeal, baking powder, and orange zest; whisk gently to combine. Pour batter into prepared pan.

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– Bake until a tester inserted in centre comes out clean, 35 to 40 minutes.
– Cool in pan 20 minutes. Place cake onto a rack.
– Heat honey in microwave for about 20 seconds. Brush honey all over the cake. Top with coconut.

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– Cool completely before serving.



– Enjoy

Chocolate Banana Fudge Muffins

How about chocolatey fudgey muffins with no butter or oil? With all the goodness of ancient flour and fruits … This recipe is a keeper.

Recipe adopted from Delicious!!




To make Chocolate Banana Fudge Muffins you’ll need:

2 large ripe bananas
2/3 C raw sugar
1 large free run egg
1 teaspoon pure vanilla extract
1 jar (5.4 oz) unsweetened prune purée
1/2 C kamut flour
1/2 C spelt flour
1/2 C unsweetened cocoa powder
1/2 tsp salt
1 teaspoon baking powder
1 teaspoon baking soda
1 C semisweet chocolate chips


– Preheat oven to 350 F degrees. Line a muffin tin with baking cups. Set aside.In a large bowl mash the bananas using a potato masher.

– Stir in the raw sugar, egg,vanilla and prune purée.

– Sift the flours, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Mix to combine.

– Divide the batter between the 12 muffin cups. Bake for 20 minutes or until a toothpick inserted into the middle comes out clean.Top with more chocolate chips while still hot.


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– Allow muffins to cool for few minutes, then transfer to a wire rack to cool completely.


ُEnjoy !


Double Chocolate Bread


If you’re chocoholic (as myself) , you’re gonna love this chocolate bread recipe!!  It is moist, delicious, yet not too sweet.
Recipe adopted from  Chocolate, Chocolate, and More . Will sure satisfy your  chocolate craving.

To make Double Chocolate Bread you’ll need:

1/2 cup butter, softened
1 cup raw sugar
2 large free run eggs
1 tsp pure vanilla extract
1/2 cup vanilla yoghurt (I used Krema)
1/2 C half and half cream
1 3/4 cups kamut flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semi sweet chocolate chips


– Cream butter and sugar together. Add in eggs,vanilla extract,cream and yoghurt . Beating until smooth and creamy.

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– Add in dry ingredients and mix until all combined. Stir in Chocolate chips.

– Pour batter into a buttered loaf pan. Bake in a preheated 350 degree oven for 45-50 minutes, until toothpick inserted in centre comes out clean.
– Let bread rest in pan for 20 minutes, place on a wire rack. Cool completely before cutting.  I love it with a cold glass of milk.



Rainbow Cake



What a better way to celebrate spring than serving a colourful cake on a sunny day! This cheerful yummy cake is perfect for dessert or snack. I am not a big fan of icing,I just serve it clean, which makes it ideal for a picnic or travelling. Kids and adults just love it!

To make Rainbow Cake you’ll need:

8 Tbsp oil
8 Tbsp organic raw sugar
2 large free run eggs
1 tsp vanilla extract
8 Tbsp fresh orange juice
1 tsp baking powder
16 Tbsp spelt flour
1 Tbsp Orange blossom water*
food colouring (3 different colours of your choice)


You can purchase orange blossom water from most middle eastern markets

– In large bowl, mix oil with sugar. Beat in eggs, 1 at a time, beating well after each addition. Add orange juice and mix to combine. Beat in vanilla and orange blossom water. Combine flour and baking powder . Stir into liquid mixture. Divide among 3 bowls. Mix each batter with food colouring of your choice.


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– Dollop large spoonfuls of each batter into baking pan.Don’t spread or swirl together, just dollop.



– Bake in preheated 350°F (180°C) oven for 40 minutes or until toothpick (or knife ) inserted in the centre of the cake will come out clean . Let cool in pan on rack. Run knife around edges. Turn right side up; let cool on rack.

– Serve with fresh fruits.

Pumpkin Cake Squares


This clean moist cake will make your kitchen smell like a delicious pumpkin pie. It’s a favourite snack in our family , I love it for breakfast with my coffee. So delicious!

Recipe adopted from Taste of Home Magazine, I skipped the frosting for a lighter version, plus it’s less messy  in a  lunch box.

To make Pumpkin Cake Squares you’ll need:

3 large free run eggs
1 1/4 C vegetable oil
2 C spelt flour
2 C organic sugar
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (15 oz. ) can pure pumpkin purée



– In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking
powder, baking soda and salt; add to egg mixture. Add pumpkin purée; mix well.

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– Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 45 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack before cutting.

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– Cut into bars for serving small portions or for tiny hands


Oatmeal Banana Muffins

Apples & cinnamon oatmeal adds flavour and nutrition to these delicious muffins. Loaded with mashed bananas and chocolate chips it is sure to be a kids pleaser.

Bake muffins ahead of time and store in the fridge for a quick snack, for breakfast on the go,or simply enjoy with a cup of tea or coffee ,great for the lunch box.

To make Oatmeal Banana Muffins

1 1/2 C Spelt flour
1 package (33 gm) Quaker Instant Oatmeal Apples & Cinnamon
2/3 C raw sugar
1 tsp baking soda
1/2 tsp cinnamon
pinch of salt
1 large egg
1/3 C vegetable oil
5 medium ripe bananas,mashed
1/2 C semi sweet chocolate chips
1 tsp vanilla


– Preheat oven to 350F /180 C. Whisk dry ingredients in a large bowl
– In another bowl,whisk egg,bananas,oil,and vanilla
– Add dry ingerdients to liquid mixture.Stir with a whisk until moistened.Fold in chocolate chips.
– Pour batter in paper lined muffin cups.
– Bake in preheated 350 F oven for 20 minutes.
– Cool on a wire rack.
– Makes 10 muffins.