Shamrocks for Friday

We've had rain, a hail storm, a little sun, and a bit of a rainbow - perfect way to wrap up the week. 

Who plans on becoming Irish for the weekend? Guinness anyone? I would go for Guinness cake, myself.

Whatever you do, have fun!

Back soon,

Janis

Baked

How's your week, so far? Hope it's going by smoothly.

I fell completely off the non-wheat wagon with this one. It makes me happy, to be honest. ;) I've packaged them up because I do plan on sharing, and why not package them up?  

Raspberry Oat Bars - makes one 9x13 inch pan

1 1/2 cups whole wheat flour
1 1/2 cup rolled oats
1 cup pecans
2 teaspoons baking powder
pinch of salt
1 cup unsalted butter, cold and chopped
1 cup brown sugar, packed
1 egg, beaten
1/2 teaspoon cinnamon
zest of 1 lemon
1 1/2 cups of raspberry jam
1 1/2 cups fresh or frozen raspberries

Preheat oven to 350f/180c. Line pan with parchment paper and set aside.
Place the flour, oats, pecans, baking powder, salt, and sugar in a food processor and pulse a few times to combine. Add chopped butter and and egg. Mix until combined. Don't over mix. Press about half the mixture into the pan. Bake for about 15 minutes, or until a light golden colour. Allow to cool on wire rack.

In a small bowl, mix together the jam, lemon zest and cinnamon. Fold in the raspberries. Spread over top of  bottom layer/crust. Sprinkle the remainder of the flour and oat mixture over top. Bake for about 20-22 minutes, or until golden brown on top. Voila!

Enjoy your day! Back soon.
Janis

Weekend Observations

Wow, it's a very windy start to the week, here in Vancouver. Yikes. Did you all have a good weekend? Hope so!

Here's a bit of what I got up to (includes a little work)....

What did you get up to this weekend? Have a lovely Monday!

Back soon,

Janis

Hello Weekend

It's been a crazy but good week, with heaps of traffic on rainy streets. Keeps you on your toes. ;)
I hope you all have a great weekend!

Back soon.
Janis

Baked

I hope your week is going well! Mine has been full of torturing my husband over my photography website redesign and, whew, it's taking a lot out of him me.

I baked some muffins over the weekend, that are pretty tasty. I should bring a few of these for the next long day shoot I have instead of eating them all myself.

Cherry Walnut Oatmeal Muffins - makes 12

3/4 cup rolled oats, toasted
1 cup gluten free all purpose flour* (I used Bob's Red Mill)
1/2 cup almond meal
1/3 cup ground flax seed
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon guar gum
pinch of salt
1 1/2 cups plain yogurt
3 tablespoons unsalted butter, melted
2 eggs
zest of one large orange
3/4 cup dried cherries
1/2 cup walnuts, chopped
* feel free to swap the g-free flour, almond meal and guar gum, for 1 1/2 cups all purpose flour (white or whole wheat). I've made these both ways, I'm just trying to stick to g-free where I can!

Preheat oven to 350f/180c. Line a muffin tin with paper liners.
Spread oats out on a baking sheet, and toast for 10 minutes, stirring occasionally. Transfer to bowl and set aside to cool. Add the flour, almond meal, flax seed, sugar, baking soda, baking powder, guar gum and salt to the cooled toasted oats. Stir to combine.

In another bowl, mix together yogurt, melted butter, eggs, and orange zest. Make a well in the centre of dry mix and pour in yogurt mixture. Stir ingredients together until just blended. Fold in cherries and walnuts.

Spoon batter into muffin cups. Bake for about 25 minutes or until a skewer inserted in centre, comes out clean. Transfer to wire rack to cool.

Just add butter, and enjoy!

Back soon,
Janis

Weekend Observations

How was your weekend? Mine, apparently, was a bit of a purple haze....

Have a good Monday! 

Back soon,

Janis

Happy Friday!

What are you up to this weekend? Hope it's a fun one...

Back soon!
janis