These Carrot Cake Oatmeal Cookie Sandwiches  are the perfect mix. Made with oats, maple syrup, and real grated carrots, but leveled up with that rich, tangy frosting you know and love from classic carrot cake. They’re like little bites of dessert heaven, and the best part? The recipe makes 8 perfect sandwich cookies  (16 individual cookies), just enough to share… or not. Pinterest Facebook Instagram Homemade carrot cake cookies with creamy icing filling, freshly baked on a tray lined with parchment paper, ready to delight any sweet tooth. If you’re a fan of carrot cake (and let’s be honest, who isn’t?), then you’re going to love these Carrot Cake Oatmeal Cookie Sandwiches. They take everything you adore about classic carrot cake, the sweet spice, the hearty carrots, the creamy frosting — and tuck it into a soft, chewy oatmeal cookie. Sandwich two of those together? It’s basically carrot cake heaven, to-go. Perfect for spring gatherings, Easter dessert tables, bake sales, or just a cozy afternoon treat. And even better: they’re naturally sweetened! Carrot Cake Oatmeal Cookie Sandwiches with Cream Cheese Frosting Ingredients: Yield:  16 cookies (8 cookie sandwiches) Cookie Ingredients 2 cups organic oats (160g) 1½ cups organic unbleached all-purpose flour or gluten-free flour (180g) 3 tsp baking powder (12g) 3 tsp ground cinnamon (8g) ¼ tsp salt (1g) ¼ cup coconut oil or unsalted butter, melted (56g) 2 large eggs, room temperature 2 tsp vanilla extract (10g) 1 cup pure maple syrup or honey (240g) 1½ cups grated carrots (about 2 medium carrots, peeled) (135g) Optional : ½ cup raisins or chopped nuts (60g) Cream Cheese Frosting 3 Tablespoons Unsalted Butter, room temperature, (42g) 1 cup Full-Fat Cream Cheese, room temperature, (227g) 4 Tablespoons Pure Maple Syrup, (84g) 1 teaspoon Vanilla Extract ¼ teaspoon Fine Sea Salt Directions: 1 . Mix the Dough: In a large bowl, whisk together flour, oats, baking powder, cinnamon, and salt. Stir in melted butter/oil, eggs, vanilla, and maple syrup. Fold in grated carrots and any optional add-ins. Chill for at least 30 minutes. 2. Bake the Cookies: Preheat oven to 350°F (175°C). Scoop dough into 16 evenly sized balls. Flatten slightly, then bake for 12–15 minutes. Cool completely on a wire rack. 3. Make the Frosting: Beat cream cheese and butter until smooth. Add vanilla, salt, and maple syrup, beat until light and fluffy. 4. Assemble the Sandwiches: Match cookies into pairs. Spread or pipe frosting onto one cookie, then top with its match. Chill for 15–30 minutes for best texture. Scoops of carrot cake cookie dough are neatly arranged on a parchment-lined baking sheet, ready to be baked. Helpful Notes for Success Gluten-Free Option: Use a 1:1 gluten-free flour blend (with xanthan gum) in place of all-purpose flour. Make sure your oats are certified gluten-free too. Vegan Option: Replace eggs with flax eggs: 2 tbsp ground flaxseed + 6 tbsp water. Let sit 5–10 minutes to gel. Use dairy-free cream cheese and plant-based butter for the frosting. Sweetness Adjustment: These cookies are naturally sweetened with maple syrup. If you prefer less sweet treats, reduce the syrup by 1–2 tbsp — just note the texture may be slightly drier. Chill Time = Thicker Cookies: Chilling the dough is key to avoiding flat cookies. It also deepens the flavor and improves texture. Storage: Store assembled cookie sandwiches in the fridge (airtight container) for up to 4–5 days. Freeze unassembled cookies and frosting separately for up to 1 month. Assemble after thawing. These carrot cake cookie sandwiches offer a delightful combination of classic flavors and sweet indulgence. Perfect for any occasion, whether it's a festive gathering, a cozy afternoon treat, or simply to satisfy your sweet tooth, they will fill your kitchen with the inviting aroma of spices, cream cheese frosting, and freshly baked cookies — and they taste even better than they smell. Freshly baked carrot cake cookies are being sandwiched with creamy frosting, creating a delightful homemade treat perfect for any occasion. The Recipe: Did you try making these Carrot Cake Oatmeal Cookie Sandwiches with Cream Cheese Frosting? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There's nothing quite like the satisfaction of pulling a batch of freshly baked bagels from the oven. But why settle for plain bagels when you can elevate them with the unique tang of sourdough and the natural sweetness of blueberries? These Sourdough Blueberry Bagels   are packed with blueberry flavor and feature a stunning blue hue. Pinterest Facebook Instagram Freshly prepared blueberry bagels rest on a baking sheet, showcasing their vibrant purple hue, with a bowl of blueberries in the background. Why Sourdough and Blueberries? Sourdough bagels are a special breed. They have a tangy depth of flavor that comes from the naturally fermented sourdough starter, which gives them a chewy, rich texture that you just can’t beat. By adding blueberries to the mix, we take this classic bagel to a whole new level. The cooked blueberries burst with sweet, fruity flavor that contrasts beautifully with the sourdough’s tang, and their natural juices infuse the dough, creating a moist and tender crumb. Blueberry Sourdough Bagels Ingredients: For the Bagel Dough: 400-500 grams Bread Flour 100 grams Filtered Warm Water 100 grams Active Sourdough Starter 7 grams Salt 8 grams Cinnamon (optional) 15 grams Maple syrup or honey 275g (1 pint) blueberries For Boiling & Baking: Water (for boiling) 1 tablespoon baking soda (for the boiling water) 1 tablespoon honey or sugar (optional, for a golden finish) Directions: 1. Prepare the Cooked Blueberries: Start by cooking your blueberries. In a small saucepan add the berries, Cook them over medium heat for about 5-7 minutes, stirring occasionally. You want the blueberries to soften, release their juices, and begin to break down. Once they’re done, remove the saucepan from the heat, let the berries cool, and then lightly mash them with a fork or potato masher, leaving some chunks for texture. 2. Prepare the Dough: In a stand mixer, add sourdough starter, water, maple syrup, and blueberries. Mix until combined. Add 400g of flour, salt, and cinnamon to the wet ingredients. Mix using a dough hook on low speed until combined and a ball of dough forms. If the dough is too sticky, add more flour as needed. Knead the dough for 5-7 minutes until you have a smooth, elastic ball of dough. 3. Let the Dough Rise: Cover the dough and let it rise in a warm place for about 8 hours. Leave the dough to rise at room temperature for 8 hours or until its doubled in size. 4.Overnight Fridge rise: Place your dough covered in the fridge for an overnight rise. This will slow down the rise and let the sourdough ferment for a longer period. 5. Shape the Bagels: Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a ball, then use your finger to poke a hole through the center of each ball. Gently stretch the dough to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet and let them rest for another 2/3 hours. 6. Boil the Bagels: Preheat your oven to 400°F (204°C). While the oven heats up, bring a large pot of water to a boil. Add the baking soda and honey to the water. This step is essential for creating that signature bagel texture. The baking soda helps the bagels achieve a golden crust, while the honey or sugar enhances the bagels’ color. Carefully drop the bagels into the boiling water, cooking them for 30 seconds on each side. Use a slotted spoon to remove the bagels from the water and transfer them back to the baking sheet. 7. Bake the Bagels: Place the boiled bagels in the preheated oven and bake for 20-25 minutes, or until they are golden brown and crispy on the outside. Let them cool on a wire rack before slicing. 8. Enjoy: The result? Beautiful, slightly tangy, and sweet bagels with a chewy interior, crisp exterior, and bursts of blueberry in every bite. Serve them fresh, toasted, or with a dollop of cream cheese, butter, or your favorite spread for a truly indulgent experience. A close-up of vibrant purple sourdough bagel dough, resting in a white bowl under the gentle, natural light of the kitchen. Helpful Notes for Success Active Sourdough Starter:  Make sure your sourdough starter is active and bubbly before using it. If it’s been sitting in the fridge, feed it at least 6-8 hours before starting the recipe to ensure it’s fully activated. Cinnamon:  The cinnamon adds a warm, cozy flavor to the bagels, but it’s entirely optional. If you prefer a more classic flavor, feel free to leave it out. Resting Time:  The dough needs time to rise, so don’t rush this step. Longer resting times—especially overnight in the fridge will enhance the flavor of the bagels. Boiling Water:  The baking soda and honey are essential for achieving that perfect bagel texture and golden crust. Don’t skip this step! Freezing:  These bagels freeze wonderfully. Once they’re baked and cooled, slice them and store them in an airtight container in the freezer for up to 3 months. To enjoy, just pop them in the toaster. The Recipe: Did you try making these Sourdough Blueberry Bagels? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Soft, spiced, and studded with melty chocolate chips, these sourdough hot cross buns are naturally leavened and slow-fermented for incredible flavor. A sweet twist on a classic Easter favorite! Pinterest Facebook Instagram Freshly prepared hot cross buns with chocolate chips, ready for baking, sit in a glass dish next to a carton of farm-fresh eggs. Why Make Hot Cross Buns with Sourdough? Using sourdough starter instead of commercial yeast adds a subtle depth of flavor and gives the buns a wonderful chew while keeping them soft and fluffy. The long fermentation not only makes them easier to digest but also allows the flavors to develop more fully. Plus, there’s something incredibly satisfying about creating an enriched dough from scratch using just your starter and time. Sourdough Chocolate Chip Hot Cross Buns Ingredients: For the Dough: 100g active sourdough starter  (bubbly and recently fed) 400g warm milk 50g brown sugar 1 egg 400–500g unbleached all-purpose or bread flour 7g salt 1–2 tbsp ground cinnamon  (optional but recommended) 76g soft butter , cubed 150g chocolate chips For the Cross: 1/4 cup all-purpose flour 8 tbsp water  (adjust as needed for piping consistency) For the Glaze: 1/4 cup powdered sugar 1–2 tsp milk  or water 1/4 tsp vanilla extract  (optional) Directions: 1. Warm the Milk Warm the milk in a saucepan or microwave until just warm to the touch — not hot. This helps speed up fermentation. Using cold milk straight from the fridge will slow down your rise. 2. Mix the Dough In the bowl of a stand mixer, combine the warm milk, sourdough starter, brown sugar, and egg. Mix briefly until well combined. 3. Add Dry Ingredients Add 400g of flour, the salt, and cinnamon (if using) to the wet ingredients. Begin mixing on low with the dough hook attachment. Once mostly incorporated, add the butter cubes a few at a time, allowing each to blend in fully. Knead for about 8 minutes , adding more flour as needed (up to 500g total). The dough should be soft, elastic, and no longer sticky. 4. Add Chocolate Chips Mix in the chocolate chips until evenly distributed throughout the dough. 5. Bulk Fermentation (Overnight Rise) Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 8 hours  (until nearly doubled in size). Then, move it to the fridge overnight to slow down the proofing and enhance the flavor. The Next Day 6. Shape the Buns Generously butter a 9×13-inch pan . Turn the chilled dough out onto a lightly floured surface. Shape into a log and divide into 12 equal pieces . To shape each piece into a ball, fold the edges of the dough into the center, flip it seam-side down, and roll gently with the palm of your hand. Place the shaped buns in the prepared pan, 3 across and 4 down. 7. Final Proof Cover the pan with plastic wrap or a damp towel and let the buns rise at room temperature for 2–3 hours , or until noticeably puffy and doubled in size. 8. Make the Flour Cross While the buns are proofing, mix 1/4 cup flour  with 8 tbsp water  to form a thick, pipeable paste. Transfer to a piping bag or sandwich bag, snip the tip, and pipe a cross on top of each bun. 9. Bake Preheat your oven to 400°F (200°C) . Bake the buns for 20–25 minutes , or until golden brown on top and hollow-sounding when tapped. 10. Glaze While the buns are still warm, whisk together the powdered sugar and milk to form a smooth glaze. Add a splash of vanilla extract for flavor, if desired. Brush the tops of the buns with the glaze while they're still warm for a shiny, slightly sweet finish. A bowl of chocolate chip dough is rising, ready for baking, with farm-fresh eggs in the background adding a rustic kitchen vibe. Helpful Notes for Success Sourdough Starter:  Be sure your starter is recently fed, bubbly, and active. This is key to getting a good rise. Flour:  Start with 400g of flour and add more as needed. The dough should be soft but not sticky. Chocolate vs. Fruit:  Chocolate chips are a fun twist, but feel free to swap in dried fruit like currants or raisins for a more traditional flavor. Overnight Rise:  The fridge step isn’t essential but improves flavor and makes shaping easier. Storage:  These buns are best enjoyed fresh but can be stored in an airtight container for up to 3 days. They also freeze beautifully! These sourdough chocolate chip hot cross buns  are the perfect blend of tradition and indulgence. Whether you're baking them for Easter, brunch, or simply because you’re craving something special, they’ll fill your home with the warm scent of spices, chocolate, and fresh bread — and they taste even better than they smell. Golden-brown chocolate chip hot cross buns freshly baked and cooling on a wire rack, with one bun sliced open to reveal a buttered interior, inviting you to enjoy a cozy treat. The Recipe: Did you try making these Sourdough Chocolate Chip Hot Cross Buns? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Pinterest Facebook Instagram These Browned Butter Chocolate Chip Cookies take the classic chocolate chip cookie to a whole new level. By using browned butter, the cookies have a rich, nutty flavor that perfectly complements the sweetness of the chocolate chips. Whether you’re baking for a special occasion or just craving a delicious treat, these cookies are sure to be a hit. Easy to make and perfect for sharing (or keeping to yourself), this recipe is bound to become your new favorite way to enjoy chocolate chip cookies. Why Brown Butter? You might be wondering: what’s so special about browned butter?  Well, when you heat butter over medium heat, the milk solids in the butter begin to brown, creating a toasty, nutty aroma. This process brings out rich, caramelized flavors that add a layer of depth to the cookie dough—perfectly complementing the sweetness of the chocolate chips. Plus, it makes your kitchen smell amazing . Why You’ll Love These Browned Butter Chocolate Chip Cookies Deep Flavor : The nutty, toasty notes from the browned butter give these cookies a richer taste than the traditional version. Chewy Texture : Thanks to the combination of sugars and the chilling step, these cookies turn out thick and chewy, with perfectly crisp edges. Perfectly Balanced : The slight bitterness of the browned butter pairs beautifully with the sweetness of the chocolate chips, creating the perfect balance of flavors in every bite. Simple Ingredients : Even though the result feels fancy, this recipe uses pantry staples like butter, sugar, flour, and chocolate chips, making it easy to whip up any time. Tips for the Perfect Cookie: Don’t skip the chilling time! It might seem like an extra step, but chilling the dough results in a thicker, chewier cookie. It also helps prevent the cookies from spreading too much while baking. Use quality chocolate chips. Since chocolate is the star of the show in these cookies, it’s worth using good-quality chocolate chips. You can also experiment with different types of chocolate, like semi-sweet, dark, or milk chocolate, depending on your preference. Store them properly. These cookies are best enjoyed fresh, but you can store them in an airtight container for up to a week. For even better results, store them with a slice of bread—this helps keep the cookies soft and fresh for longer. The Recipe:

Looking for an easy and convenient way to whip up a batch of fluffy pancakes for your family or a group of friends? This bulk pancake mix recipe is perfect for making pancakes in a flash. With this homemade mix, you can have breakfast ready in no time—just add water or milk and you’re good to go! Pinterest Facebook Instagram What Makes This Bulk Pancake Mix So Great? Cost-Effective : Homemade pancake mix costs a fraction of what you’d pay for store-bought. If you’re making pancakes regularly, this bulk mix will save you money over time. Quick and Easy : Having this mix stored in your pantry means you can make pancakes in no time without the need to gather ingredients every time you want breakfast. Customizable : You can adjust the recipe to suit your tastes. If you like your pancakes on the sweeter side, add a little more sugar. If you want to make them dairy-free, simply use a dairy-free milk and oil. No Artificial Additives : Most store-bought pancake mixes contain added preservatives and artificial ingredients. By making your own, you avoid those and stick to wholesome, natural ingredients. This bulk pancake mix recipe is incredibly convenient and perfect for those mornings when you want pancakes but don’t want to spend too much time in the kitchen. With all the dry ingredients prepped and stored, you only need to add the wet ingredients when you’re ready to cook. It’s a true time saver! Plus, it’s much more affordable than buying ready-made mixes, and you get to control the ingredients. Want to make them healthier? Swap out some of the flour for whole wheat or add a little less sugar. The possibilities are endless! It’s the perfect way to enjoy light-as-air, moist, thick pancakes even on your busiest mornings.  The Recipe:

Looking for a healthier way to satisfy your sweet tooth? These Healthy 6-Ingredient Reese's Eggs  are the perfect option! Made with wholesome ingredients like dates, peanut butter, and dark chocolate, this healthier twist on the classic Reese's is sure to become your new go-to treat. Homemade chocolate-covered dates are elegantly arranged on a plate, revealing a deliciously sweet filling. Why You'll Love These Healthy Reese's Eggs: Minimal Ingredients : Just five simple ingredients to create a delicious treat. Natural Sweetness : Dates and maple syrup provide all the sweetness you need. Packed with Protein : Thanks to the peanut butter and oat flour. Quick and Easy : Simple prep and minimal hands-on time. Guilt-Free Indulgence : A healthier alternative to traditional candy. Healthy 6 ingredient Reeses Eggs Ingredients: 2 cups pitted dates  (soaked in warm water until soft) 1 cup natural peanut butter  (make sure it’s unsweetened) 1/4 cup oat flour 3 tablespoons maple syrup For the Chocolate Coating: 1 cup dark chocolate  (70% cacao or higher for best results) 1 tablespoon coconut oil Directions: Soak the Dates: Begin by soaking your 2 cups of pitted dates in warm water for about 10 minutes or until they soften. This will make the dates easier to blend into a smooth filling. Make the Peanut Butter Filling: Drain the soaked dates and place them in a food processor. Blend until smooth, forming a sticky paste. Add 1 cup of natural peanut butter, 1/4 cup of oat flour, and 3 tablespoons of maple syrup. Process until everything is well combined and smooth. The mixture should be thick but pliable. Shape the Eggs: Scoop out small portions of the peanut butter mixture (about 2 tablespoon per egg) and roll them into balls. Flatten each ball with your hands into the shape of an egg. Place them on a parchment-lined baking sheet or plate. Chill the Peanut Butter Eggs: Put the shaped peanut butter eggs in the fridge to chill for about 30 minutes. This helps them firm up so they hold their shape when you dip them in chocolate. Melt the Chocolate Coating: While the eggs chill, prepare the chocolate coating. In a microwave-safe bowl or using a double boiler, melt 1 cup of dark chocolate with 1 tablespoon of coconut oil. Stir until the chocolate is fully melted and smooth. Dip the Eggs in Chocolate: Once the peanut butter eggs are firm, dip each one into the melted chocolate, making sure it's fully coated. Use a fork to lift the egg out, letting the excess chocolate drip off before placing it back on the parchment paper. Set the Chocolate: Return the chocolate-coated eggs to the fridge for another 30 minutes or until the chocolate is completely set. Homemade chocolate-covered treats are beautifully lined up on a baking sheet, each with a drizzle of rich chocolate on top, ready to enjoy. Tips & Variations: Add a Pinch of Sea Salt : For a sweet and salty combo, sprinkle a tiny bit of sea salt on top of each chocolate-coated egg before the chocolate sets. Spice It Up : Add a pinch of cinnamon to the peanut butter mixture for a cozy flavor twist. Vegan Option : Ensure your chocolate is dairy-free to make the recipe vegan-friendly, and use maple syrup to keep everything plant-based. Mini Eggs : For bite-sized treats, shape the mixture into smaller rounds, perfect for snacking! Delicious homemade chocolate-covered treats stacked on a baking sheet, revealing a rich, nutty interior. Perfect for a sweet indulgence. These Healthy 6-Ingredient Reese's Eggs  are a delicious and easy way to indulge without the guilt. The combination of dates, peanut butter, and dark chocolate is irresistibly rich and satisfying, and they come together in just a few simple steps. With natural ingredients and no added sugars, these homemade eggs are the perfect way to satisfy your sweet tooth while nourishing your body. So why not give them a try? You’ll have a batch of healthy, homemade Reese's eggs ready to enjoy in no time! Did you try making these Healthy Reese’s Eggs? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Sourdough bread is a time-honored delight, crafted through the alchemy of flour, water, and wild yeast. Characterized by a tangy flavor and a chewy texture, this artisanal bread boasts a golden-brown crust and an airy, hole-studded crumb. Facebook Pinterest Instagram Etsy What sets sourdough apart is its reliance on a natural fermentation process, where a live culture of wild yeast and lactobacilli transforms the dough. From the satisfying crackle of its crust to the nuanced aroma that fills the kitchen, each loaf tells a tale of patience, craftsmanship, and the artistry of traditional breadmaking. Try making a starter from scratch, or get a jump start and order my dried starter ! Simple instructions for rehydrating, ready to bake with in just a few days! Order My Sourdough Starter . How to Make Sourdough Bread: There are 5 simple steps to making sourdough bread. Step 1, mix the Dough:  This is simply mixing your water, sourdough starter, salt and flour in bowl, mixing into a shaggy dough. Step 2, stretch and folds and bulk fermentation: You will complete 4 sets of stretch and folds during your bulk fermentation period. Each stretch and fold will be 30 minutes apart. With each set of stretch and folds, you work the gluten to strengthen the bread dough. Step 3, final rise: After your stretch and folds are complete, you will cover your bowl and let the dough rest in a warm spot. It shouldn’t double in size, but it should rise by about 75%. Then you can shape it. Step 4, cold ferment the dough:  With this recipe you’ll cold ferment the dough in the fridge, ideally for 24 to 48 hours. This slows the fermentation down, and creates the wonderful sour tase. Step 5, scoring & baking:  After the dough has cold fermented, you’ll turn it out onto a piece of parchment paper, dust with flour, deeply score it; then transfer it to a COLD Dutch o ven . Ingredients: Flour Water Salt Optional: You can add anything you would like! Garlic, herbs, cinnamon, raisins, cheese, jalapenos. The best part about making bread yourself?  It’s 100% natural.  There are no chemicals or nasty preservatives in homemade sourdough sandwich bread. This post may contain affiliate links. Read our disclaimer . Sourdough Benefits Why is sourdough bread good for you?  Sourdough breads are fermented breads made with wild yeast. The fermentation process helps digestibility and nutrients absorption more than regular bread can. Sourdough Lowers blood sugar levels:  One of the benefits of sourdough bread is that it helps keep blood sugar levels more stable than your basic white bread. The bacteria in the sourdough starter alter the structure of the bread molecules, making the body absorb them slower and lowering the bread’s glycemic index. This means that insulin levels will not spike as high after eating sourdough bread. The Recipe:

This no knead bread recipe is SO easy you will certainly Impress your family & yourself with this no knead bread. Bakery quality without the bakery price, only 5 ingredients, no mixer or bread machine needed! This post may contain affiliate links. Read our disclaimer Ingredients breakdown Salt:  Makes your bread flavorful, helps tighten the gluten structure in bread, and stops your dough from rising to fast. Yeast :  Active dry yeast & Instant yeast are my top choices for this no knead bread recipe. Yeast releases carbon dioxide that makes bread rise, giving it that light spongey texture! Sugar:  Activates the yeast, and helps contribute to the browning of your loaf. Sugar keeps moisture in the finished product which makes your bread stay fresh longer. Because it’s scratch made and not filled with preservatives like store bought bread! Water:  Make sure to use warm water, it should feel warm to the touch. Never use hot water, it will kill the yeast. Into a bowl, add your flour, salt, yeast, and sugar and mix. Next add your water, mix everything until it just comes together. Its a no knead dough… so dont knead it! Although It will look like a sticky and shaggy dough don’t add more flour or water, trust me!  Cover with plastic wrap and a towel, and let rise on the counter or somewhere warm for 12-18 hours. Once it has risen, scrape your dough out and set it on a lightly floured surface. Without over kneading, shape your dough into a nice round loaf, pinching the bottom to keep it round with a smooth top. Set your round loaf onto a piece of parchment paper and back into the bowl, cover and let rise for and additional 30 minutes. Preheat your oven. Once your oven is preheated your loaf with parchment into your Dutch oven , bake for 30 minutes covered. After 30 minutes take the lid off your Dutch oven to start browning your loaf. Uncovered baking time depends on your oven, and how soft OR crusty you like your bread. I do 10 minutes uncovered. Try 7 minutes uncovered for a softer crust, just keep an eye on it! Add anything you’d like, get creative and have fun with it! A few of our favorites are; jalapeño & cheese, cinnamon raisin, and roasted garlic. You can add any dried fruit, chopped nuts or herbs work well too. When adding mix-ins to your dough, I recommend adding them into the flour mixture so they equally distribute. This also helps avoid over working your dough, which can make it tough and chewy, instead of soft and fluffy! The Recipe:

Pie crust is one of those recipes that a lot of people are intimidated to make from scratch. I get it! But trust me this is so easy ,  you don’t need to buy a frozen pie crust every time you want to make a pie. Besides… have you ever stopped to read the ingredients in store bought pie crusts? Eeek! This post may contain affiliate links. Read our disclaimer Ingredients Breakdown • Coconut oil: This recipe uses coconut oil to make it dairy free, and I recommend using a refined coconut oil as it had no distinct coconut taste. Although whichever fat you choose to use is the reason your crust gets tender and flaky! Pieces of fat combined with the flour mixture begin to release moisture when the pie goes into the oven. This creates steam, and this steam forms air pockets in the crust, creating a flaky final product.  • Apple cider vinegar : using vinegar provides a bit of insurance against overworking the dough. And if you choose to make your dough ahead of time, that splash of vinegar will keep your dough from oxidizing and turning gray. • Salt & Sugar: The salt and sugar help add flavor to the pie crust. Salt is a crucial ingredient when it comes to making your own homemade pie crust, so don’t leave it out!  •Cold water : Don’t just use cold water straight from the tap. Simply add water to a glass with ice cubes and let sit for a minute. Since you start with cold fat, the ice-cold temperature of the water prevents the fat from warming and melting into the flour. Add flour, salt, & sugar to a bowl or food processor . Add your cold solid coconut oil to your flour mixture and cut into the flour, using pastry cutter or fork, or quickly pulse in food processor. Do not over mix! You want a crumbly dough with pea sized clumps. Add your apple cider vinegar & start adding 1 tablespoon of water at a time, you may not need it all. At this point, the crust should not be sticky at all but should easily gather together when pressed together. Mix any loose flour in lightly with your hands.  Gently form dough into a round disk, do not knead, just press it together. Evenly divide in half, form into balls and flatten into discs. Wrap each dough in plastic wrap or parchment paper and chill in the fridge for 30 minutes before using.  Lightly flour your dough, as well as a rolling pin , and gently roll into a circle slightly larger than your pie pan, about 1/8-inch thick. Add more flour as needed to prevent sticking. Pie dough is fairly forgiving, if it cracks, just patch it up with slightly wet fingers. Place in pie plate and flute your pie edge, bake your pie crust according to the recipe you are using.  Notes:   Make sure your coconut oil is cold and solid. Store in the fridge or freezer before using.  Make sure your coconut oil is scoopable (in the state it typically is when you buy it at the store), not liquid. If it’s too liquidy and pourable, this will not work for the crust. To fix, set in refrigerator to fix. I recommend using refined coconut oil as it has no distinct coconut taste. Having an ice cold bowl and pasty cutter can help keep everything cold while you mix Always bake pie crust when it’s chilled to prevent shrinkage. I recommend rolling it out, adding your filling, and chilling for 10 minutes before baking. To freeze, wrap dough in several layers of plastic wrap followed by foil or a freezer plastic bag. Pie dough may be stored in the freezer for up to 3 months. Thaw in the refrigerator for a couple days, allow to come to room temperature before rolling it out. The Recipe:

This DIY natural non-toxic citrus peel cleaner is so easy, made with only two ingredients. Contains no toxic chemicals, naturally disinfecting, with a sweet citrus smell and no vinegar smell! To make this all purpose cleaner all you need to do is take the peels, rinds, and even seeds of any citrus fruit, lemon, lime, orange, grapefruit, or any other citrus peels you might have. Add them them to a jar submerged with vinegar for a minimum of 1 week. You can leave them to infuse for much longer, if you dont have a bunch of peels at once, you can add them as time goes on. I keep a few jars under my sink filled with vinegar and add my peels over time. Once its full and infused for enough time, strain and add to a glass spray bottle. I like using mason jars , with these mason jar spray lids. This is an amazing eco-friendly, zero wase, non-toxic cleaner that smells like summer! The vinegar smell is so minimal you wont even notice it, there’s still a hint of vinegar, but the citrus overpowers it.  Why make your own natural non-toxic cleaner? I have transitioned my home to have 0 toxic cleaners, for many reasons. Store bought cleaners are filled with harmful chemicals and toxins, ingredients I cannot even pronounce. The essential oils and acids in the peel of citrus aren’t just for smell, they’re also natural degreasers, with antibacterial properties. Ever spend the day cleaning your house, and find it hard to even breathe with all the smells of the cleaners? These harmful chemicals can cause irritation when inhaled, irritation to the eyes, headaches, and respiratory issues. There are links to cancer from store bought household cleaners, and I personally dont think its worth the risk to use them for a “clean” home. Feel safe and at ease knowing what’s in your cleaner with this recipe, and its so cost effective! The Recipe:

This refreshing iced sweet tea uses honey or stevia instead of refined sugar. This healthy iced tea recipe will be your new summer drink. You can play around with this recipe, use any tea you like, add lemon, or other flavors to make it your own! This post may contain affiliate links. Read our disclaimer Ingredients You’ll Need: 8 cups of water (Divided, 4 cups hot, 4 cups cold) 6 Tea bags, any tea you like! (Black tea, green tea, herbal) Stevia or honey Lemon (optional) Substitutes & Add ins: Tea: You can use any tea you like! Black tea or orange pekoe is the most commonly used, but I personally cant have caffeine so I use herbal tea. My favorite tea is raspberry leaf , amazing health benefits and tastes similar to orange pekoe. Fruity herbal teas are very refreshing as well! Fruit: I like adding fresh squeezed lemon juice, you can add any citrus juice; orange, lime, depending on the tea you use. Try adding other fruits, strawberries, raspberries, blueberry, the possibilities are endless. Honey or stevia : You can add more or less sweetener, depending on your preference. Some fruity herbal teas can be naturally sweet, so keep that in mind when adding your sweetener. The Recipe:

Dairy free, gluten free, sugar free, vegan options Quick, healthy and delicious! No refined oils, sugar free, and flourless, add a handful of ingredients to your blender and you have a yummy snack, breakfast or dessert in no time at all! This post may contain affiliate links. Read our disclaimer Ingredients breakdown Ripe bananas : The riper your bananas are the sweeter they are. If you’re like me, you have a stash of over ripe bananas in your freezer. Those work perfect for this recipe! Eggs, apple sauce or flax egg: This is what helps bind the muffin together, and help create structure without added flour. If you want a vegan option unsweetened apple sauce or flax eggs work just as well! Natural peanut butter: Natural peanut butter is the best option, natural peanut butter has no added sugar or refined oils, making it a healthier choice. With no added ingredients It does tend to separate, the natural oils will sit on top of the jar. Just give it a good stir, or store it upside down with the lid on tight! Maple syrup or honey : You can use maple syrup or honey, this just gives the muffins a little extra sweetness without adding refined sugar. Baking soda & baking powder: These leavening agents help with the rising of the muffins. They also help with structure and browning as they bake. Salt: I recommend using sea salt or pink Himalayan salt, salt adds flavor in baking so dont skip it! Cinnamon: This is optional, if you have an allergy or just dont like cinnamon you can leave it out. Dark chocolate chips or cocoa nibs: Dark chocolate or cocoa nibs work great, you can also use chopped nuts, or fresh berries! Do I need a blender to make these? Nope! you can use a food processor if you have that too. You can also make these in a bowl and mix by hand, or a stand mixer. Just make sure you mix everything together well, mash the bananas really well. The blender does help introduce some air into the batter as it mixes at high speed, which helps create such a light and fluffy flourless muffin. But if you do not have a blender dont you worry, you can still make them and yes they will be yummy! Can I use a different nut butter? Yes you can! If you have a peanut allergy or just don't have any on hand, you can use another nut butter. Almond butter , sunflower seed butter , pumpkin seed butter , or even tahini will work. The Recipe: