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.




Ancient Flour Krachel – Moroccan Brioche


Treat yourself this week end to those delicious rolls, scented with anise and orange flower water. The recipe is adopted from Krachel Recipe by 

I substituted a mixture of  einkorn and spelt flour for regular flour, more oil is needed while kneading the dough,as einkorn is a little bit sticky.

I also used a food processor to knead the dough, then kneaded it by hand for 5 more minutes. Using a food processor makes it easier to obtain fluffy rolls in a snap!

Enjoy krachel with butter and your favourite fruit jam, accompanied by Moroccan mint tea. Yummy!


To make Ancient Flour Krachel you’ll need:

2 1/2 cups einkorn flour
2 cups spelt flour
1/2 cup sugar
1 1/2 teaspoons salt
2 teaspoons anise seeds
2 free range large eggs, lightly beaten
3/4 cup warm milk
1 tablespoon active dry yeast
1/2 cup melted butter
1/4  cup vegetable oil
2 tablespoons orange flower water
zest of 2 limes
1 egg beaten for glaze
Sesame seeds for sprinkling on rolls

– Dissolve yeast and 1 tsp sugar in milk , set aside and and let prove till bubbly.
– Mix eggs with orange flower water and lime zest.
– Put the flours, salt , sugar and aniseeds into the bowl of the food processor.Pulse few times to mix.
– Turn on the machine and pour in melted butter,oil and egg mixture. Process until the dough forms a rotating very soft ball.
– You may need to add more flour (about 1/4 cup) if dough is too sticky to handle.
– Place dough in an extra  large oiled bowl, knead with oiled hands for about five minutes, until very smooth.
– Cover bowl with a towel and let rise until doubled, about 2 hours.
– Punch down dough and form into balls.
– Place balls two inches apart in a baking sheet lined with parchment paper,cover with towel and allow to rise for 25 minutes.

– Brush balls with egg wash and sprinkle with sesame seeds.

krachel1  krachel2

– Bake in 350 F preheated oven for 25 minutes.
– Let the krachel cool on a wire rack.


Beghrir (Moroccan Crepes With A 1000 Holes)


Adopted from Maroc Mama’s,  Beghrir with Nutella and Wild Raspberries .

I have been making Beghrir crepes for years. It is one of my most favourite foods and my family loves them!

I recently tried this recipe and  I loved the results , it is simple and the crepes came out so fluffy and delicious.

I substituted whole spelt flour for same suggested amount of AP flour . I also added a teaspoon of vanilla  to remove the unpleasant egg smell.

Beghrir are the kind of crepes you make on week ends, as they take some time. But believe me, they are  worth the effort.

To make Beghrir  (Moroccan Crepes With A 1000 Holes) you’ll need:

2 cups fine semolina
1 cup whole spelt flour
1 tbsp dry yeast
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon raw  sugar
1 large egg

1 tsp pure vanilla extract
1 cup (3 %) milk, warm but comfortable to the touch
2 cups water, warm but comfortable to the touch


– Mix all ingredients in a blender and process for about 1 minute, pour batter into a large glass bowl.

– Cover with a plastic wrap and let rest for 30 minutes. Here is how the batter looks like after 30 minutes.

Beghrir batter

– Original Beghrir recipes do not call for buttering the skillet, so I did not , just use a good quality non stick skillet.

– Heat skillet on medium heat until hot. Ladle 1/4 C of batter into hot skillet and cook for about 3 minutes on one side. You will notice bubbles forming at the top of the crepes.

Beghrir bubbles

– Lay crepes in a single layer on paper-towel lined sheet.

Beghrir  Beghrir

– Serve with a mixture of melted butter and warmed honey, great with Moroccan mint tea.


Kamut Banana Chocolate Chip Muffins

Kamut Banana Chocolate Chip Muffins

These classic muffins (with a twist) are big hit in my family. This recipe is a delicious yet  nutritious way to save your over ripe bananas.

I learned a trick of microwaving the bananas before using in baking from  America’s Test Kitchen  , it helps improve the texture and strengthen the flavour of bananas.

Look for chocolate chips with no added artificial flavour for a clean, all natural taste. Enjoy for any time of day.

To make Kamut Banana Chocolate Chip Muffins you’ll need:

1/2 C butter
1 C raw sugar
2 large free run organic eggs
3 peeled ripe bananas
2 tsp pure vanilla extract
2 C kamut flour (I used Bob’s Red Mill ORGANIC KAMUT FLOUR)
2 tsp baking soda
1 C semi sweet chocolate chips


– Place the bananas in a microwave safe bowl.
– Cover with plastic wrap , cook for 1 minute.
– Discard extra liquid from bananas, mash and set side.
– In a separate bowl cream butter and sugar, beat in mashed banans, eggs and vanilla.
– Whisk flour and baking soda, add to butter mixture.
– 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.

Kamut Banana Chocolate Chip Muffins

Guava Smoothie

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Guava is very popular,inexpensive fruit in Egypt. I always buy guava here in Montreal  from Marché Adonis, usually it is  quite expensive. I was lucky to find it this week on sale for 99 cents/Lb in MAXI. They smelled just like home when I was a little kid. I want to share my mother’s recipe with you today, hope you’ll try it and like it.

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You can find guava in middle eastern and Mexican stores.

To make Guava Smoothie you’ll need:
3 Guavas,de-seeded and quartered
1 sliced banana
1 C whole milk
1 C orange juice
1/4 C plain yoghurt
1 tsp vanilla extract
– Place all ingredients into a blender, purèe until smooth.
– Serve cold. Keep leftovers in fridge.

Buttermilk Date Shake With Orange & Bananas

Buttermilk Dates Shake

Enjoy this quick, nourishing shake with all the goodness of buttermilk, dates and fresh fruits.

Soaking the dates sweetens the buttermilk, and makes it easier to purée. This energy booster drink is great for breakfast.

To make Buttermilk Dates Shake With Orange & Bananas you’ll need:

20 dates, pitted

4 C buttermilk

3 bananas , peeled and sliced

1 C fresh orange juice


Soak dates in buttermilk for few hours (or overnight) in the fridge.

Just before serving, place buttermilk and dates into a blender, add bananas and orange juice,  purée until smooth.

Serve cold. Keep leftovers in fridge.

Plum Jam

We went apple picking last week. Montrealers usually go apple picking from  September till end of October. The farm we visited this year , Verger Saab offered plum picking as well .  It was the end of the season for plum picking, plums were a little bit too ripe,they were just perfect for plum jam.


Making jam is simple and requires few ingredients, it is kind of messy though. But I feel it is worth the effort when I enjoy it on crunchy buttered toast with a hot cup of tea or coffee for breakfast.

Not all fruit jams need pectin, others do. Sometimes there is not enough pectin in the fruit to gel it after cooking.  I learned this by experience.I will post another fruit jam recipe soon that did not need pectin.

Plum Jam

This recipe makes  3 (250 ml)  Mason jars . I hope you’ll try it and like it.

To make Plum Jam you’ll need:

4 C plums, pitted and chopped
5 C raw sugar
juice of 1 large lemon
1 pkg – 57 gms – Original Pectin
1/2 tsp butter ( I learned this trick from Bernardin cooking guide,it helps reduce foaming)


– In a large pot, stir togehter plums, sugar, lemon juice and butter
– Bring to a boil on meduim heat until sugar dissolves
– Add pectin and stir to combine,simmer for 10 minutes,
– Skim off plum skin and foam.
– Pour jam in hot sterile jars, keep in fridge if used within 10 days otherwise process in a water bath to seal lids.

– Enjoy