Recipes

Apple Streusel Sourdough Muffins

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These muffins are my new favourite. So moist, and that topping–I mean you can’t go wrong with butter and brown sugar crumble, right?!

I have a habit of buying rather a lot of apples, and then not using them up as quickly as I buy them (who doesn’t love a good sale on fruit in the middle of winter?!). So every few weeks I find myself with limited space in our fridge and have to do some creative cooking or baking so that I don’t waste anything as I “make room”.

This recipe used up 4 of my apple stash to make 24 delicious muffins!

And sourdough discard? The consistency of sourdough starter to muffin batter is so similar, that the amount of discard does not have to be spot on in this recipe. I like putting in a 3/4 cup, but any amount up to 1 cup of sourdough starter is just as tasty. Also, the fermented bonus of sourdough is so so good for digestion!

How to Make Apple Streusel Muffins with Sourdough Discard:

Supplies Needed:

Ingredients:

Wet Mix:

  • 1/2 cup melted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2-1 cup sourdough discard
  • 2 cups peeled & grated apple (about 3-4 med size apples)

Dry Mix:

Topping:

Directions:

1. Preheat oven to 425℉.

2. In a large bowl, cream the butter and sugars together. Add the eggs, vanilla and sourdough discard and mix well.

3. Peel the apples and grate about 2 cups. Add to the wet mix and stir well.

4. In a separate bowl, sift together the flour, baking soda, baking powder, sea salt and cinnamon.

5. Add to the wet mix and mix together just enough so it is all combined. Try not to overmix as this will make the muffins less fluffy.

6. Grease muffin pans or use muffin cups. (I like using our silicone muffin cups, or just greasing our muffin pans with coconut oil!)

7. Fill muffin cups 3/4 full. (I use a spoon to plop it in!)

8. For the topping, mix together in a small mug or bowl: melted butter, brown sugar, flour and cinnamon.

9. In approximately 1 teaspoon amounts, spread the topping onto the muffins (it will continue to “ooze” a bit while baking).

10. Bake at 425℉ for 5 minutes, then (keeping muffins in the oven) turn the temperature down to 350℉, and bake for another 12-15 minutes (for medium sized muffins). Muffins will be firm to the touch, and a toothpick comes out clean when inserted.

11. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

12. Store in a sealed container at room temperature for up to 3 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

Additional note: This recipe usually makes about 24 muffins. Whenever I make muffins, I usually freeze half of them and use up within a few months. Freeze in a freezer-ziploc bag, remove air. When ready to eat, thaw gently in the oven or microwave to freshen up!

Made this Recipe?

I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

More Desert & Snack Recipes:

Hi, I’m Jessie!

I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

Read more about my story HERE.

Other Tasty Sourdough Recipes to Check Out!

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Apple Streusel Sourdough Muffins

  • Servings: 24 Muffins
  • Difficulty: Easy
  • Print

Soft, moist, and with a delicious butter-sugar topping, this Apple Streusel Sourdough Muffin recipe is a favourite in our home!


By Jessica Burman © 2024 The Northbird Blog http://www.thenorthbirdblog.com

Supplies Needed:

  • 2 mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Teaspoon & Tablespoon

    • Ingredients

    Wet Mix:

    • 1/2 cup melted butter
    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 2 eggs
    • 1/2 teaspoon vanilla
    • 1/2-1 cup sourdough discard
    • 2 cups peeled & grated apple (about 3-4 med size apples)

    Dry Mix:

    Topping:

    Directions:

    1. Preheat oven to 425℉.
    2. In a large bowl, cream the butter and sugars together. Add the eggs, vanilla and sourdough discard and mix well.
    3. Peel the apples and grate about 2 cups. Add to the wet mix and stir well.
    4. In a separate bowl, sift together the flour, baking soda, baking powder, sea salt and cinnamon.
    5. Add to the wet mix and mix together just enough so it is all combined. Try not to overmix as this will make the muffins less fluffy.
    6. Grease muffin pans or use muffin cups. (I like using our silicone muffin cups, or just greasing our muffin pans with coconut oil!)
    7. Fill muffin cups 3/4 full. (I use a spoon to plop it in!)
    8. For the topping, mix together in a small mug or bowl: melted butter, brown sugar, flour and cinnamon.
    9. In approximately 1 teaspoon amounts, spread the topping onto the muffins (it will continue to “ooze” a bit while baking).
    10. Bake at 425℉ for 5 minutes, then (keeping muffins in the oven) turn the temperature down to 350℉, and bake for another 12-15 minutes (for medium sized muffins). Muffins will be firm to the touch, and a toothpick comes out clean when inserted.
    11. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
    12. Store in a sealed container at room temperature for up to 3 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

    Additional Notes:

    This recipe usually makes about 24 muffins. Whenever I make muffins, I usually freeze half of them and use up within a few months. Freeze in a freezer-ziploc bag, remove air. When ready to eat, thaw gently in the oven or microwave to freshen up!

    Nutrition


    Per 1 muffin: 200 calories; 6.9 g fat; 36.9 g carbohydrates;
    2.6 g protein.

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    How to Grow Your Own Nutritious Sprouts: Our Favourite Superfood!

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    Growing vegetables and greens at home is something I’ve always tried to do wherever we’ve lived. Sometimes there’s been a nice bit of sunny lawn to put a garden in, but other times we’ve lived in areas where it’s just not possible and we rely on other ways to grow food indoors.

    I am proud to begin this post by highlighting my amazing parents, Steve and Sharon Bacon, and their business Four Season Greens. They are located in Muskoka, Ontario, and one part of their farm is dedicated to growing Organic, Non-GMO sprouts, which are delivered to stores and restaurants all over Muskoka. In addition to growing sprouts, they also grow many different herbs, microgreens, and lettuces (aquaponics).

    Steve and Sharon Bacon at Four Season Greens, Muskoka

    When I first went off to nursing school, my parents gave me my own sprouting kit and I frequently grew my own healthy sprouts on the counter in the little residence apartment. Every home since then has had either a jar or basket on the go at some point. I have noticed a huge difference in my health when I regularly eat sprouts, compared to when I forget to make some for a while. No colds or illness, high energy, and good sleep!

    Why are sprouts so important?

    Sprouts are categorized as “Super Foods”, which essentially means that they have an incredibly high concentration of vitamins, minerals, antioxidants, and many other nutritional factors to support health and wellness.

    Often, the sprouted seeds will have much more nutritional value then the fully grown vegetable.

    My favourite example of this is broccoli. We love eating the mature broccoli, and have it at least once a week in a stir fry or as a cooked green vegetable next to our protein entree. (Our oldest calls broccoli her “little trees” and nibbles away at the “leaves”!)

    But essentially, 2 tablespoons of dry broccoli seed can be sprouted into approximately 270g when finished growing in the steel sprouting basket, and has the same nutritional benefits as 29.5lbs when fully grown. That’s like 30 large heads of broccoli!

    For a little more insight into this, you can see the video below that my father Steve did, explaining more of the science and giving a great visual example. (Yes, he bought 30 heads of broccoli for this illustration, and yes, we were eating and tooting all that broccoli for the next few weeks!)

    New to Sprouting?

    When new to sprouting, and not sure what to sprout first, it is best to try something that you know your tastebuds will like. For example, we have two young kids who do not like anything spicy or strong flavours, so we prefer to sprout gentler tastes such as:

    • Clover (protein, packed with vitamins & minerals)
    • Alfalfa (builds up immune system and lowers cholesterol)
    • Or a mix like sandwich booster (you can check out many tasty sprout seed blends from Mumm’s Sprouting Seeds)

    If you are a bit more adventurous and want to try a stronger taste then there is

    • broccoli (regulates blood pressure, anti-cancer, lowers cholesterol & inflammation)
    • radish (colds/urinary infections)
    • Garlic chives (lowers cholesterol and supports immune system)
    • Mung beans (rich in protein, anti-cancer)

    These are only a few of the more well known types of sprouts and I have only highlighted a crumb of the health benefits. Click HERE to see more information on sprouting nutrition from Four Season Greens.

    Sprouting is easy, and once you make it a part of your daily routine to take care of growing them, your body will LOVE the good nutrition!

    A Few Ways to eat Delicious, Home-Grown Sprouts:

    Grab a handful and chew away!

    Mung Beans: These take 2-3 days to sprout. I like to serve them on top of soup or curry.

    Make a sprout and wildflower salad. Perfect for hot summer days!

    Serve in a sandwich or wrap.

    There are many other ways to enjoy healthy and nutritional sprouts! (My next project to learn about is sprouted bread! If I can learn how to make it successfully, I will share on here at some point).

    How to Grow Your Own Sprouts (Jar/Basket Method):

    Instructions below have been taken from my parent’s business: Four Season Greens. There is a free printable PDF that you can download from their website at this link: HERE. There are also some great daily videos on this link’s page that are a step-by-step guide of what to expect each day when growing your own sprouts. (This might be particularly helpful when learning how to transition the sprouts from the jar to growing basket).


    Sprouting requires approx. 2 minutes per day, mostly rinsing in the morning (breakfast) and evening (dinner), 12 hours apart. A third rinse, particularly in hot weather, is ideal.

    1. Soaking Phase (Day 1):

    • Fill a 500 ml jar ½ full of (cold) water.
    • If you are on well water: Add 7-8 drops of food grade Hydrogen Peroxide (35% solution). You have now created an 3% dilution. Disregard if you are on town/city water, as there is already chlorine added to the tap water.
    • Add 2 Tbsp seed. Place screen, cheesecloth or lid in place on jar.
    • Let soak* (see below for soaking times for different seeds):

    2. Jar Rinsing Phase (Days 1-3):

    • At end of soaking time, drain off water, turn jar on 45 degree angle to continue draining.
    • (Place in bowl or dish rack. Be careful not to let the seed block the mouth of the jar too much; sprouts need ventilation.)
    • Let drain for 8-12 hours*.
    • Fill jar with cold water. Gently agitate for a couple of seconds. Drain immediately.
    • Repeat (fill, drain) for the next 48 hours.
    • *Rinse in 8 or 12 hour cycles; breakfast and dinnertime works best.
    • Rinsing greater than 12 hours apart will result in seed drying out.
    • Rinsing 3 x per day is ideal.

    3. Basket Transition (Day 4):

    • Fill jar with water.
    • Shake gently to loosen any seeds stuck to the screen.
    • Remove screen (or cheesecloth).
    • Place basket in the sink.
    • Empty jar into basket.
    • To evenly spread seed around: (without handling the seeds, which can damage them, causing them to rot) Use the “panning for gold” technique:
      • Fill a bowl (slightly bigger than basket) with water.
      • Immerse basket. Seed shells will float, which you can gently scoop out.
      • Gently even the remaining seed out with your hand.
      • Lift basket out of the water.
      • Place in plastic drip tray.
      • Cover with dome.
    • Continue to rinse every 12 hours (minimum), replacing dome each time.
    • (For continuous supply of sprouts, begin soaking next batch of seed in the jar on day 5.)

    4. Basket Rinsing (Days 5-7):

    • Day 5: Continue to rinse every 12 hours (minimum). Place dome lid ½ on to encourage air flow.
    • Day 6 & 7: Continue to rinse every 12 hours (minimum). Remove dome
    • For these last 3 days, if you want greener sprouts (more chlorophyll):
      • Place basket near window (no direct sunlight), or under grow-lights.

    5. Harvesting:

    • Gently grab a clump of sprouts, wiggle and gently pull out.
    • Place sprouts in an airtight container in fridge.
    • Sprouts will keep for a week or more.
    • To clean basket:
      • Pull out most of the sprout bits.
      • Let dry upside-down (1/2 day).
      • Using dry brush, gently brush off dry sprout bits.
      • Place in dishwasher or hand wash. (Plastic dome and tray must be hand washed.)

    Seed soaking times:

    1-2 hours: Broccoli
    3-5 hours: Small seeds (alfalfa, radish, garlic chives, clover, fenugreek),
    8-12 hours: Grains, peas, sunflower, and other big seeds
    (Grains, such as wheat, barley, spelt, oats, kamut, etc., are not grown in baskets.)

    Where to Buy Non-GMO/Organic Sprouting Seed:

    We buy our seeds in bulk from a Non-GMO/Organic company in Saskatchewan, Canada: Mumm’s Sprouting Seeds. They are a family run company with wonderfully sourced product! For orders within Canada, shipping is free over $40, and for USA orders it is free if over $100.

    To some folks that might seem like a lot to get the free shipping, but nutritionally it is so worth it. We usually buy bulk orders every 2 years to get the free shipping and make it worth shipping it all the way to our remote part of Ontario.

    As a side note, when buying in bulk and not using seed up as quickly, you can put the sprouting seeds in a sealed bag in the freezer, and this will prolong the germination quality until you are ready to use it. (I learned this seed hack from my father Steve!)

    What Supplies do I Need to Grow My Own Sprouts?

    Technically, all you need is a large glass jar, an elastic, and some fine screen mesh (you can usually find this at your local hardware store). When the sprouts get too full in the glass jar, simply take them out, rinse out the seed hulls, let them dry a little on some fresh paper towel, and then store them in the fridge in a sealed container. The nice thing about the growing basket is that it extends the growing time so that your sprouts produce more. It also leaves the option for them to get greener during the last 2 days in the basked and produce more chlorophyll.

    Personally, I love starting my sprouts in a large 1 litre glass jar and then transferring the sprouts into our steel growing basket, just like in the directions listed above. The sprout grower kit is available to purchase from Four Season Greens at this link HERE. We also have a jar stand similar to THIS ONE on Amazon, to hold the jar when it is in the rinsing and draining stage for Days 1-3. But a clean drain rack in your kitchen will work just as well.

    Planning to Grow your own Sprouts?

    Let me know how it goes!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    More Ideas for Natural Living:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Check out on the Natural Living Page:

    Nature’s Medicine

    An on-going picture collection of various herbs, vegetables, fruits, oils, etc and highlighting some of the amazing health benefits that they have to offer us!

    Recent posts from Northbird:

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Oatmeal Raisin Cookie Recipe (With or Without Sourdough Discard)

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    I love tried-and-true recipes like this one that are versatile and can be used either with or without sourdough discard. I’m always a fan of adding sourdough discard into most recipes that require baking, but sometimes I don’t have enough of it on the go to add in.

    That’s why I like recipes like this one that I can easily add some discard in–or not!

    This recipe is similar to my other Oatmeal Cookie recipes, and variations have been used for many years both in our household here and in my childhood home.

    The best part–butter. It must be made using butter. It really just doesn’t taste the same if you use margarine. (I also subbed in coconut oil one time in place of butter, and…well the kids loved it! I liked it, but totally missed the buttery signature taste, so not going to do that again haha)

    How to Sub in Sourdough Starter Discard in this recipe?

    Eggs. The secret to easily substitute the starter discard is to switch out the eggs.

    This rule has worked for me for most baked items, and is one that several seasoned “sourdoughers” agree on. The general equation is as follows:

    3 Tablespoons of Sourdough Starter Discard = 1 egg

    So if you have a recipe that calls for 2 eggs, you will use 6 Tablespoons (or a 1/3 cup), and etc.

    Why Sourdough? Here’s a few facts you might not have heard of:

    • Improves digestion
    • Sourdough gluten is easier to digest
    • Lowers chronic disease risks
    • Promotes healthy aging
    • Assists in stabilizing blood sugar levels
    • Helps with weight loss
    • Lower glycemic index
    • Has natural preservatives
    • Contains high levels of protein, fibre and nutrients

    Interested in more info about Sourdough Starter? Click HERE

    How to Make Northbird’s Oatmeal Raisin Cookies:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter OR Eggs , and vanilla and mix until fully combined and smooth.

    4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.

    5. Add in desired amount of raisins and stir until fully combined.

    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.

    7. Bake at 350 degrees fahrenheit for 10-12 minutes on middle rack of oven.

    8. Cool for 2 minutes on cookie sheets before transferring to a cooling rack.

    9. Makes about 3 dozen medium sized cookies.

    Note: This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once (!), you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    I like to double this recipe, and then split up the dough into several leftover plastic yogurt containers and put them in the freezer. This makes it simple for baking off smaller batches of cookies without all the time it takes to mix it up!

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    More Desert & Snack Recipes:

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Oatmeal Raisin Cookie Recipe (With or Without Sourdough Discard)

    • Servings: 30 Cookies
    • Difficulty: Easy
    • Print

    Delicious, buttery, chewy, and packed with raisins, this versatile recipe can be made with or without sourdough discard!


    By Jessica Burman © 2025 The Northbird Blog http://thenorthbirdblog.com

    Supplies Needed:

  • Mixing bowl
  • Mixing Spoon or Spatula
  • Measuring cups/teaspoons
  • Baking sheets
  • Parchment paper
  • Cooling racks


    • Ingredients

  • 1 cup butter (soft)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/3 cup sourdough starter discard OR 2 eggs
  • 1 teaspoon vanilla
  • 2 cups quick oats
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1-2 cups Raisins (Sultana are especially nice in this recipe!)


    • Directions:

    1. Preheat oven to 350 degrees Fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter (OR Eggs) and vanilla and mix until fully combined and smooth.
    4. Add in the oats, flour, baking powder, baking soda and salt. Stir until all combined.
    5. Add in desired amount of raisins and stir until fully combined.
    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough.
    7. Bake 10-12 minutes on middle rack of oven.
    8. Cool for 2 minutes on cookie sheets before transferring to cooling rack.
    9. Makes about 3 dozen medium sized cookies.

    Additional Notes:


    This cookie dough freezes very well, so if 3 dozen is too much to enjoy all at once, you can simply put the extra dough amount in a sealed plastic container in the freezer until you are ready to bake it off. To thaw, simply put the whole container in a larger bowl of hot water until the dough becomes soft and palpable again.

    Nutrition


    Per 1 Cookie: 131 calories; 3.9 g fat; 20.9 g carbohydrates;
    2.5 g protein.

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Delicious Broccoli Chicken Divan Recipe

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    About This Dish…

    This is one of my grandmother’s tried-and-true recipes, and trust me, its a gold one! Since finding it in her recipe book last year we have made it many times and enjoyed a few emergency freezer meals that of it too!

    Full of excellent nutrition, this tasty dish is a great no-stress meal to serve hot on top of some fluffy rice!

    I love the way the flavours of broccoli and chicken are wrapped together with a creamy mix and coated with a generous layer of cheese (and many of those crave-able dinner dishes have that bubbly delicious cheese, am I right?!).

    I hope you enjoy this as much as my family does!

    History of Chicken Divan:

    This dish is a classic American casserole, often dubbed nowadays as a “comfort food”. Although there are many variations, this recipe always seems to consist of chicken and broccoli and is baked in a bubbly cheese sauce. It is thought to have originated in early 1900s in New York City at the Divan Parisien Restaurant. It was served for many years as their signature dish.

    How to Make Broccoli Chicken Divan:

    Supplies Needed:

    Ingredients:

    • 4 chicken breasts, cubed and browned
    • 3 medium stalks broccoli, broken into florets (you could also sub in cauliflower, or frozen broccoli/cauliflower)
    • 1 small yellow onion, diced
    • 1 can cream of mushroom soup, 10oz / 284ml (cream of chicken or celery is also nice)
    • 1/2 cup sour cream
    • 1 teaspoon curry powder
    • 1 cup grated cheese (I like cheddar with this recipe)
    • 2 Tablespoons butter
    • Paprika, sprinkled

    Directions:

    1. Preheat oven to 375 ℉

    2. Cut and brown the chicken in a little oil or butter, then set aside.

    3. Cut the broccoli into small florets and steam or boil until mostly cooked through (skip this step if using frozen broccoli as it has already been par-boiled).

    4. Put the broccoli and cooked chicken into a greased 9″ x 13″ pan or casserole dish.

    5. Dice up the onion and sprinkle on top.

    6. In a small bowl, blend together the creamed soup (undiluted!), sour cream and curry powder.

    7. Pour and spread as a next layer in the dish.

    8. Grate cheese and spread over top.

    9. Cut butter into small bits and dot over the cheese.

    10. Sprinkle the top with paprika.

    11. Bake at 375 ℉ for 20-25 minutes or until browned on top.

    12. Let sit for 5 minutes and serve warm over rice.

    13. Makes 6-8 servings.

    Saving the Leftovers?

    • Store leftovers in a sealed container in the fridge and eat up within 3 days.
    • For the freezer: put in a sealed container, label, and best to use up within 3 months. To thaw, put in fridge overnight and then reheat in microwave/oven.

    Make it a Bake-From-Frozen Freezer Meal!

    • Follow the directions above, and use an aluminum freezer safe dish to layer the chicken divan in.
    • Tightly wrap the top in aluminum foil and label. If possible, put the wrapped divan in an extra large freezer bag to keep it fresh longer and prevent freezer burn. Alternately, add another layer of aluminum foil, wrapping it completely around and tightly pressing it down. Label!
    • To bake: preheat oven to 400 ℉, and remove all wrappings except 1 layer of aluminum foil on the top.
    • Bake for 45 minutes, then remove the last layer of aluminum foil and bake for another 10-15 minutes or until fully heated through.
    • Let sit for 5 minutes then serve warm with rice.

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    Other Soups and Entrees to Check Out:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Easy Broccoli Chicken Divan Casserole

    • Servings: 9x13 inch dish
    • Difficulty: Easy
    • Print

    Full of excellent nutrition, this tasty dish is a great no-stress meal to serve hot with some rice!


    Jessica Burman via Juanita Lambert, 2025 © The Northbird Blog. https://www.thenorthbirdblog.com

    Supplies Needed:

  • Cutting board
  • Knife
  • Can opener
  • Measuring cups
  • Cheese grater
  • 9″ x 13″ baking pan
  • Small bowl

    • Ingredients

  • 4 chicken breasts, cubed and browned
  • 3 medium stalks broccoli, broken into florets (you could also sub in cauliflower, or frozen broccoli/cauliflower)
  • 1 small yellow onion, diced
  • 1 can cream of mushroom soup, 10oz / 284ml (cream of chicken or celery is also nice)
  • 1/2 cup sour cream
  • 1 teaspoon curry powder
  • 1 cup grated cheese (I like cheddar with this recipe)
  • 2 Tablespoons butter
  • Paprika, sprinkled

    • Directions:

    1. Preheat oven to 375 ℉
    2. Cut and brown the chicken in a little oil or butter, then set aside.
    3. Cut the broccoli into small florets and steam or boil until mostly cooked through (skip this step if using frozen broccoli as it has already been par-boiled).
    4. Put the broccoli and cooked chicken into a greased 9″ x 13″ pan or casserole dish.
    5. Dice up the onion and sprinkle on top.
    6. In a small bowl, blend together the creamed soup (undiluted!), sour cream and curry powder.
    7. Pour and spread as a next layer in the dish.
    8. Grate cheese and spread over top.
    9. Cut butter into small bits and dot over the cheese.
    10. Sprinkle the top with paprika.
    11. Bake at 375 ℉ for 20-25 minutes or until browned on top.
    12. Let sit for 5 minutes and serve warm over rice.
    13. Makes 6-8 servings.

    Additional Notes: Leftovers

    • Store leftovers in a sealed container in the fridge and eat up within 3 days.
    • For the freezer: put in a sealed container, label, and best to use up within 3 months. To thaw, put in fridge overnight and then reheat in microwave/oven.

    Additional Notes: Make a Freezer Meal

    • Follow the directions above, and use an aluminum freezer safe dish to layer the chicken divan in.
    • Tightly wrap the top in aluminum foil and label. If possible, put the wrapped divan in an extra large freezer bag to keep it fresh longer and prevent freezer burn. Alternately, add another layer of aluminum foil, wrapping it completely around and tightly pressing it down. Label!
    • To bake: preheat oven to 400 ℉, and remove all wrappings except 1 layer of aluminum foil on the top.
    • Bake for 45 minutes, then remove the last layer of aluminum foil and bake for another 10-15 minutes or until fully heated through.
    • Let sit for 5 minutes then serve warm with rice.

    Nutrition


    Per serving: 411 calories; 32 g fat; 13.2 g carbohydrates;
    21.2 g protein.

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    Fun Owl Bird Snack Recipe for Kids

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    Return to “Discovering Birds”

    Somedays, our 3 kids remind me of little birds…one is contentedly “peeping”, while another is incessantly “chirping”, and of course there’s one that just noisily “squawks” if basic needs have not been met (sometimes constant cuddles with Mom strongly falls under this category!)

    Let me just say, I love these darlings. Period. However… there are days when the constant noises of active and most-of-the-time happy kids becomes too much for my ears! (Am I right fellow parents?!)

    My coping solutions to the noise?? Calming music for me (usually classical), and a good supply of nutritious snacks for these kiddos! Most of the time they can be easily distracted with food… because the majority of the time a contented tummy and full mouth doesn’t need to squack, right?!

    About this Snack/Activity:

    This snack was fun to make! It not only challenged the creative/artistic side of my brain, but was super tasty to eat too!

    The kids and I had been learning about owls and nocturnal animals in homeschooling and this was a perfect mid-morning snack to go along with it! (The hubby was also home that day from teaching at the high school and was quite happy to get a snack that was more interesting than his usual)

    Ingredients to Use:

    • Rice cakes were used for the body of the owl. Any large round one works, there are so many types and flavours! We like the plain ones best for this snack though.
    • For the base we used natural peanut butter, but you could also use other nut or seed butters, or hummus! Lather it on thick, this is the main protein part of this snack!
    • We used dehydrated strawberry chips for the owl ears, but you could also use fresh strawberries or another fruit and cut it to size. If you want to learn how to dehydrate your own strawberry chips like we did, you can check out THIS POST to find out more.

    • For the eyes, we sliced on fresh “banana dollars“. (My kids love their bananas!)
    • The wings were made using dehydrated peach slices, which could of course be substituted for fresh slices of peach. Apple or pear slices would work great too!
    • Raisins are the decorative part that tie it all in. You could also sub in cranberries, or other dried berries for this part.

    Activities to do with this Owl Bird Snack:

    Kids can not only have fun putting this tasty snack together, but they can also use the following resources for learning more about owls.

    Craft Activity:

    Cut out and paste shapes to create an Owl. You can download this free pdf HERE.

    Educational Videos:

    This is a a super fun video for younger learners, lots of energy, diagrams and some amazing facts discussed about owls.

    This video is longer, at 14 + 1/2 minutes, and probably better suited for grades 1 and up. It is a very well done video by BBC Earth, and shows some baby owlets hatching! It also answers some questions such as “How can Owls fly so quietly?” and “How does an Owl’s hearing work?”
    As a heads up: there are some mice that you see getting gobbled up!

    How to Make this Owl Bird Snack:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Spread the peanut/seed butter or hummus on the rice cake nice and thick.
    2. Place the Strawberry slices as ears, banana slices as eyes, and peach (or other) slices as wings.
    3. Place the raisins for additional feathers, a beak, and in the center of the banana eyes.
    4. Eat!!!

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    More Desert & Snack Recipes:

    Posts on “Discovering Birds”

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Owl Bird Healthy Snack for Kids

    • Servings: 1 Owl
    • Difficulty: Easy
    • Print

    Jessica Burman, 2025 © The Northbird Blog. https://www.thenorthbirdblog.com

    Supplies Needed:

  • Paring Knife
  • Cutting Board
  • Spreading Knife

    • Ingredients

  • Round Rice Cakes (Body)
  • Natural Peanut Butter, Seed Butter or Hummus (Colouring)
  • Strawberry slices, dried or fresh (Ears)
  • Round Banana slices (Eyes)
  • Peach, Apple or Pear slices (Wings)
  • Raisins (Feathers, Beak, Eyeballs)

    • Directions:

    1. Spread the peanut/seed butter or hummus on the rice cake nice and thick.
    2. Place the Strawberry slices as ears, banana slices as eyes, and peach (or other) slices as wings.
    3. Place the raisins for additional feathers, a beak, and in the center of the banana eyes.
    4. Eat!!!

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    Cinnamon Raisin Sourdough Pretzel Recipe

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    Return to “Sourdough Recipes”

    Where Did Pretzels Originate From?

    The ancestry of the soft pretzel can be found dating back to 610 AD. An Italian monk was recorded to have made a tasty, twisted dough incentive for little children learning their prayers, and calling it a “Pretiola“. However, the soft pretzel is more commonly thought to have come from southern Germany, where it began raising popularity around 1200 AD and it’s traditional twisted shape began to form in bakeries.

    In the Catholic Church, the three intertwined holes in the soft pretzel were thought to represent a reminder for the Holy Trinity. Soft pretzels were made during Lent that only consisted of: flour, water and salt, because catholics could not eat any eggs, dairy or lard at Lent. At Easter, (in some areas of Europe) soft pretzels were hidden and found instead of an Easter egg hunt.

    Today, the soft pretzel is thought of as a good luck symbol, and also a “tying the knot” symbol used at weddings.

    Much “snacking” goes on while we make these pretzels with the kiddos!

    What is Sourdough?

    Sourdough is made using a fermented mixture of flour and water, called the “starter”, and mixed with more water, flour, and usually salt. The dough naturally rises as it ferments during resting stages. There is a lower amount of gluten in sourdough baking, which is why the dough needs to be “stretched” multiple times to help it expand and become fluffy.

    Is Sourdough Good For You?

    Sourdough is easier to digest than other traditional yeasted baking. The fermenting that takes place while making sourdough baking produces amino acids, which in turn produces enzymes that help to break down proteins and lower the overall gluten levels in the sourdough products (making it easier to digest).

    Whole grain sourdough products have a lower glycemic index than other types of bread, (specifically white flour baking) that have been processed and are packed full of preservatives. This means that sourdough baking has less of a glycemic spike, and more of a gradual release on the glycemic scale, making it a healthier option for those struggling with balancing blood sugar levels.

    Sourdough breads and baked goods contain higher levels of protein, fibre and nutrients than most traditional yeasted baking.

    • Sourdough baking still contains many of the natural nutrients that are processed out of the majority of other kinds of breads and baked goods.
    • Sourdough contains lower levels of phytate, which helps your body to absorb the nutrients easier than other breads.
    • Whole grain sourdough is considered a high-fiber food, which feeds the good bacteria in your gut and digestive system.
    • Common vitamins and minerals found in sourdough baking: Calcium, Iron, Manganese, B1-B6, B12, Potassium, Magnesium, Folate, Niacin, Zinc, Thiamin, Riboflavin, Selenium, Phosphorus, and Vitamin E.

    Looking for more info on managing and growing your Sourdough Starter?

    Click HERE and scroll down to see the section for Sourdough Starter.

    Creative Soft Pretzel Ideas:

    Use this one basic recipe to make many more kinds of pretzels! Just add the extra ingredients right before shaping and twisting into pretzels. I’ll post more pretzel recipes when I can, but until then have fun experimenting and trying some of these out!

    • Plain Soft Pretzels
    • Cheesy Pretzels
    • Blueberry Pretzels
    • Cinnamon Pretzels
    • Cranberry Pretzels
    • Chocolate Pretzels
    • Poppy-seed Pretzels
    • Sesame Seed Pretzels
    • Apple Cinnamon Pretzels
    • Gingerbread Pretzels
    • Cinnamon Raisin Pretzels
    Cheesy Pretzels
    Plain Soft Pretzels
    Cinnamon Raisin Sourdough Pretzels

    How to Make Cinnamon Raisin Sourdough Pretzels:

    Supplies Needed:

    Ingredients:

    Dough

    Water Bath

    Egg wash

    • 1 egg
    • Sea Salt for sprinkling (optional)

    Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.

    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.

    3. Add raisins and cinnamon and knead dough on floured surface for 2 minutes until it is a soft dough ball. Form it into a “log” and divide and cut into 12 pieces.

    4. Roll out a dough piece with your hands until it resembles a long string. (Make sure to not use too much flour, it is good to keep it slightly sticky.) Shape dough “string” into the letter “U”, then take the end pieces and double twist them. Lastly, take the end pieces and fold them down (See pictures above for reference). Pinch the ends into the pretzel body (this is why you want the dough to not be too dry).

    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage they will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)

    6. Preheat oven to 425 degrees Fahrenheit.

    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 pretzels gently with a large slotted spoon.

    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.

    9. When all the pretzels are back on the baking sheets, whisk up an egg and paint the pretzels with a cooking brush. Sprinkle the tops with some sea salt if desired.

    10. Bake pretzels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom. Let cool on baking sheets or rest at least 10 minutes before biting into. Enjoy!

    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    Other Tasty Sourdough Recipes to Check Out!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Cinnamon Raisin Sourdough Pretzels

    • Servings: 12 Pretzels
    • Difficulty: Easy
    • Print

    Delicious Raisin Cinnamon Pretzel Recipe made with Sourdough (This is my oldest daughter's favourite and a rare occasion that she eats raisins!) Mix...Ferment...Boil...Bake...Eat!


    Jessica Burman © 2025 The Northbird Blog. http://www.thenorthbirdblog.com

    Supplies Needed:

  • Mixing bowl & spoon
  • Measuring cups
  • Teaspoon & tablespoon
  • Beeswax cover or plastic wrap
  • 2 baking sheets
  • Parchment paper
  • Whisk
  • Tea towels
  • Large pot
  • Slotted spoon
  • Egg Brush

    • Ingredients: Dough

  • 1/3 cup active sourdough starter (*New to Sourdough? Click HERE for more “starter” information)
  • 1 + 1/2 cups water
  • 2 Tablespoons honey
  • 1 3/4 teaspoon sea salt, finely ground
  • 4 cups all purpose flour
  • 1 cup raisins, sultana raisins are nice with this recipe (add later, after bulk fermenting)
  • 1-2 Tablespoons ground cinnamon (add later)

    • Ingredients: Water Bath

  • 6 cups water
  • 2 tablespoons baking soda
  • 1 tablespoon sugar

    • Ingredients: Egg Wash

  • 1 egg
  • Sea Salt for sprinkling (optional)

    • Directions:

    1. Mix your active sourdough starter with the water and honey. Mix the sea salt and flour together and add to the wet mixture. Mix all together well.
    2. Cover with a beeswax food cover or a towel and plate over bowl and let rest overnight or for 8-10 hours. Dough will be moist and spongy and will have doubled in size.
    3. Add raisins and cinnamon and knead dough on floured surface for 2 minutes until it is a soft ball. Form it into a “log” and divide and cut into 12 pieces.
    4. Roll out a dough piece with your hands until it resembles a long string. (Make sure to not use too much flour, it is good to keep it slightly sticky.) Shape dough “string” into the letter “U”, then take the end pieces and double twist them. Lastly, take the end pieces and fold them down (See pictures above for reference). Pinch the ends into the pretzel body (this is why you want the dough to not be too dry).
    5. Place on parchment-covered baking sheet and cover with a tea towel. Let rest for 1 hour. (Note that at this stage they will expand and puff up, so thinner is good prior to resting. You can always gently stretch them before putting in the water bath too.)
    6. Preheat oven to 425 degrees fahrenheit.
    7. Boil 6 cups of water in a large pot and add baking soda and sugar. When it is a rolling boil, add 3-4 pretzels gently with a large slotted spoon.
    8. Set the timer for 30 seconds, then turn them over for another 30 seconds on the other side. Transfer them back to the baking sheet.
    9. When all the pretzels are back on the baking sheets, whisk up an egg and paint the pretzels with a cooking brush. Sprinkle the tops with some sea salt if desired.
    10. Bake pretzels on middle rack in oven for 14-16 minutes or until golden brown on top and bottom. Let cool on baking sheets or rest at least 10 minutes before biting into!
    11. Store at room temperature for 5 days in an airtight container, or freeze for up to three months in a freezer bag. Thaw in fridge then warm in the oven to freshen them up.

    Nutrition


    Per 1 Pretzel: 172 calories; 1 g fat; 39.4 g carbohydrates;
    3.9 g protein;

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Make-Ahead Eggie Bites: Easy and Nutritious

    Northbird1 Comment

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    Return to “Breakfast”

    Why we love making these baked “Eggie Bites”:

    Packed full of protein, these Eggie Bites are a great source of energy to start the day off or to recharge with at lunch time!

    Our kids love them for their soft, cheesy taste and each have their favourite preferences for meat protein. “L” likes it with bacon, while “F” likes it with Salami. (My favourite is with sausage bits!)

    I love making large batches of most things that I can freeze and then save time and energy on preparing later. This recipe is of course a wonderful make-ahead-and-freeze meal that thaws and reheats very well.

    I have made other baked egg recipes where the egg tasted a little “rubbery” (I doubt I’m not the only one that doesn’t like this!) After trying a few recipes and experimenting, I have found the solution to making a softer baked “Eggie Bite” is with adding cottage cheese to the mix.

    This recipe makes approximately 2 dozen Eggie Bites, depending on how many additional ingredients you add in.

    Nutritional Information:

    Each Eggie Bite Contains:

    • 135 calories
    • 8.3 g fat
    • 2.6 g carbohydrates
    • 12.5 g protein

    How to Make Eggie Bites

    Supplies Needed:

    Ingredients:

    • 1 dozen eggs, whisked smooth
    • 1 small tub 500g cottage cheese (2 cups)
    • 1 cup cheddar or other cheese, shredded (reserve some for the tops)
    • 1.5 cups of cooked meat, cut up into small pieces (bacon, salami, ham, chicken, sausage, etc)
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper

    Additional Vegetable Ideas:

    • Mushrooms, chopped
    • Green Onion/Scallions chopped (we cut up the tops with kitchen scissors)
    • Peppers, diced
    • Tomatoes, diced
    • Asparagus, chopped

    Directions:

    1. Preheat oven to 325 degrees Fahrenheit.

    2. Whisk up the eggs, then add all other ingredients and mix well together.

    3. If using, set the silicone cups into muffin pan, or simply grease muffin pan well with oil.

    4. Fill muffin cups nearly full (they will slightly puff up in oven then shrink down again as cooling)

    5. Bake for 30-35 minutes until Eggie Bites are golden on top and firm when poked gently.

    6. Cool in pan for 5-10 minutes before transferring them to a cooling rack. If in silicone cups, simply pop out. If in regular muffin pan, gently twist and lift out with a thin spatula.

    7. Serve while hot and enjoy!

    Storing instructions:

    In the fridge: cool completely and store in a sealed container in the fridge for 3-4 days. To serve: eat them cool or gently reheat in the microwave or oven.

    In the freezer: cool completely and transfer to a sealed container or ziploc freezer bag. Remove extra air of the bag with a straw (to prevent it from getting freezer burn). Label, and eat up within 3 months. To thaw: Reheat in the microwave or oven!

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Make-Ahead Eggie Bites: Easy and Nutritious

    • Servings: 24
    • Difficulty: Easy
    • Print

    Jessica Burman, 2025 © The Northbird Blog. https://www.thenorthbirdblog.com

    Supplies Needed:

  • Mixing Bowl
  • Whisk
  • Measuring cups/Teaspoons
  • Muffin Baking Tray
  • Silicone Muffin Cups (optional, but I do find these work really well to “pop out” afterwards!)
  • Cheese Grater
  • Cutting Board
  • Knife

    • Ingredients:

    • 1 dozen eggs, whisked smooth
    • 1 small tub 500g cottage cheese (2 cups)
    • 1 cup cheddar or other cheese, shredded (reserve some for the tops)
    • 1.5 cups of cooked meat, cut up into small pieces (bacon, salami, ham, chicken, sausage, etc)
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper

    Additional Vegetable Ideas:

    • Mushrooms, chopped
    • Green Onion/Scallions chopped (we cut up the tops with kitchen scissors)
    • Peppers, diced
    • Tomatoes, diced
    • Asparagus, chopped

    Directions:

    1. Preheat oven to 325 degrees Fahrenheit.
    2. Whisk up the eggs, then add all other ingredients and mix well together.
    3. If using, set the silicone cups into muffin pan, or simply grease muffin pan well with oil.
    4. Fill muffin cups nearly full (they will slightly puff up in oven then shrink down again as cooling)
    5. Bake for 30-35 minutes until Eggie Bites are golden on top and firm when poked gently.
    6. Cool in pan for 5-10 minutes before transferring them to a cooling rack. If in silicone cups, simply pop out. If in regular muffin pan, gently twist and lift out with a thin spatula.
    7. Serve while hot and enjoy!

    Storing Instructions:

    • In the fridge: cool completely and store in a sealed container in the fridge for 3-4 days. To serve: eat them cool or gently reheat in the microwave or oven.

      • -In the freezer: cool completely and transfer to a sealed container or ziploc freezer bag. Remove extra air of the bag with a straw (to prevent it from getting freezer burn). Label, and eat up within 3 months. To thaw: Reheat in the microwave or oven!

    Nutrition


    Per 1 Eggie Bite: 135 calories; 8.3 g fat; 2.6 g carbohydrates;
    12.5 g protein.

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    Maple Syrup Taffy Twists

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    Return to “Winter Activities & Crafts”

    Making Maple Syrup in My Early Years

    March. This month always brings me back to my childhood and the fun we had in making our own maple syrup. Warm days above zero, but nights that are still below freezing make the perfect push for the sugar maple trees to start running their delicious sap!

    Every year we would tap the 8 sugar maple trees on my parent’s property, and attach the metal buckets to collect the tasty sugar water. Once we had filled a large collecting bin (it only took a day or too at peak!), then we would get set up to start boiling it down into maple syrup.

    For those that don’t know this, it takes approximately 40 buckets of SAP to make 1 bucket of SYRUP.

    So that’s a lot of boiling to get all of the excess water to evaporate off!

    Some years we would be adventurous and try boiling it over the fire-for days on end. Being homeschooled, this was ok with us! We would pull over the picnic table near the fire and work on our bookwork in the chilly sunshine while tending to the fire.

    In the early years of doing this, we learned the hard way that when nearing the end of the process, one has to keep a very, VERY close eye on the pots or they would quickly turn to thick syrup, and burn if not stirred constantly. (So we usually finished them off inside on the stove!)

    My godfather, Ernie, had the best set up at his home in the bush. As soon as the sap started running, he had all his trees tapped, buckets ready, and an elaborate campfire area set up, complete with a large overhead tarp over his lawn chair and prepared woodpile.

    On those days it was hard to reach him by phone because he was always outside sitting at his fire about 90% of the day! He had a stack of books read through by the end of each syrup season.

    Sometimes when the days are so busy here, I think back on the simplicity of those times and wish I could sit by a campfire on a brisk but sunny day in March and make my way through a few good books!

    Which Maple Trees are used for making Maple Syrup?

    There are 13 different species of maple trees native to North America, and at least 130 known different species throughout the earth.

    Sweet maple sap can be collected from 3 known species to boil their sap down into maple syrup:

    • Sugar Maple/Hard Maple (Acer saccharum)
    • Black Maple (Acer nigrum)
    • Red Maples (Acer rubrum).

    The most commonly used maple tree is of course the “Sugar Maple” or Hard Maple.

    About this Activity:

    On our winter family holiday this year we once again went to an off-grid cabin for several days to rest and enjoy being in the bush for a few days. While there, we decided to make some taffy twists out of pure maple syrup.

    Even though where we live we don’t have any maple trees, it was a great winter activity to do as an inquiry about maple trees, sap, and discussing how sap can be made into delicious maple syrup. Being a Canadian family, this is, of course an important part of their education to learn about the main symbol on our flag!

    The kids had fun trying to roll the gooey maple taffy onto their sticks before it hardened. (My toddler also greatly enjoyed just poking holes in the snow-filled pan!)

    How to Make Your Own Maple Syrup Taffy Twists:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Fill a large, deep roasting pan with clean, fresh snow. Avoid getting it from high traffic areas or under trees. Open areas are best, after a fresh snowfall. Pack it in well!
    2. With a small to med sized pot, pour in 100% pure maple syrup (we used grade A). Based on size of pot used, pour in until there is 1″-1.5″ of syrup on the bottom. (Too little, and it will easily burn, too full, and it may boil up and over!)
    3. Turn to medium-high, and keep wooden spoon in to help prevent boiling over, stir occasionally. Once it is hot, stir constantly and after it starts bubbling, check the temperature every 2 minutes.
    4. The target temperature is 115 ℃ , or 240 ℉. Timing of reaching this boiling point will vary based on both your stove and altitude level! But it took me about ten minutes of heating to reach this point.
    5. Remove from heat and slowly pour small ribbons of thick syrup onto the snow. Do a few at a time and set the extremely hot pot safely (not dumping it all on at once like I did!). You can always reheat it again if it hardens too fast before you are ready for more of it.
    6. Take wooden skewers and twist/roll the syrup ribbons up. It hardens quickly but is still pliable for several minutes.
    7. Set sticks in a cold area to finish setting (or they will slowly droop down the stick as they cool at room temperature!). A parchment covered baking sheet in the freezer would work perfectly to harden them off and keep their twisted form.

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    More Desert & Snack Recipes:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    More Homeschooling Crafts & Activities to Check Out:

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Maple Syrup Taffy Twists

    • Servings: Variable
    • Difficulty: Easy
    • Print

    This is a tasty winter activity to do with your kids: learning about maple syrup and turning it into your own sweet maple taffy twists!


    Jessica Burman, 2025 © The Northbird Blog. https://www.thenorthbirdblog.com

    Supplies Needed:

  • Small-Medium size pot, 1.5-2 quarts
  • Measuring cups/teaspoons
  • Candy/Meat Thermometer
  • Large Deep Roasting Pan, 2 inches deep (For packing clean snow into!)
  • Wooden Skewers, or Wooden Chopsticks, or some wooden sticks with the bark off.
  • Wooden Stirring Spoon

    • Ingredients

  • 1.5-2 cups Pure Maple Syrup (enough to cover the bottom of your pot 1-1.5 inches, so it doesn’t burn)
  • Clean, Fresh Snow!

    • Directions:

    1. Fill a large, deep roasting pan with clean, fresh snow. Avoid getting it from high traffic areas or under trees. Open areas are best, after a fresh snowfall. Pack it in well!
    2. With a small to med sized pot, pour in 100% pure maple syrup (we used grade A). Based on size of pot used, pour in until there is 1″-1.5″ of syrup on the bottom. (Too little, and it will burn, too full, and it may boil up and over!)
    3. Turn to medium-high, and keep wooden spoon in to help prevent boiling over, stir occasionally. Once it is hot, stir constantly and after it starts bubbling, check the temperature every 2 minutes.
    4. The target temperature is 115 ℃ , or 240 ℉. Timing of reaching this boiling point will vary based on both your stove and altitude level! But it took me about ten minutes of heating to reach this point.
    5. Remove from heat and slowly pour small ribbons of thick syrup onto the snow. Do a few at a time and set the extremely hot pot safely (not dumping it all on at once like I did!). You can always reheat it again if it hardens too fast before you are ready for more of it.
    6. Take wooden skewers and twist/roll the syrup ribbons up. It hardens quickly but is still pliable for several minutes.
    7. Set sticks in a cold area to finish setting (or they will slowly droop down the stick as they cool at room temperature!). A parchment covered baking sheet in the freezer would work perfectly to harden them off and keep their twisted form.

    Nutrition


    Per 1/2 cup of 100% Pure Maple Syrup: 131 calories; 0.1 g fat; 33.6 g carbohydrates;
    0 g protein.

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    Cocoa Coconut No-Bake Cookies

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    Disclaimer: these cookies are absolutely not healthy in any way! These are, however, the perfect quick solution to a chocolaty-cookie craving or last-minute homemade sweet snack for guests or potluck!

    This recipe was one of my grandmother Juanita’s, and based on how much the recipe paper was stained and crumpled, I suspect it was in use quite a bit!

    I hope you enjoy this tasty no-bake cookie recipe as much as my family has!

    How to Make Cocoa Coconut No-Bake Cookies:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Mix white sugar, shortening and milk together in a pot.

    2. Heat over medium, stirring until dissolved and smooth. Bring to a boil and remove from heat.

    3. Add sea salt, rolled oats, coconut, cocoa, and vanilla. Stir well.

    4. Drop by large spoonfuls on parchment covered baking sheet. *See note below

    5. Let cool for several minutes to harden (about 15-20 minutes).

    6. Store in an air-tight container at room temperature for up to five days.

    7. Recipe makes about 2 dozen cookies.

    Additional Notes:

    When batter is ready, work quickly while the mixture is hot so that it clumps together well. Pat with a spoon to press together. If the cookies are too small or too thin, they will just crumble apart. The cookies will harden within 15-20 minutes.

    PS: Any crumbles that do result are absolutely delicious on top of vanilla ice cream!

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    More Desert & Snack Recipes:

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

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    Cocoa Coconut No-Bake Cookies

    • Servings: 2 Dozen Cookies
    • Difficulty: Easy
    • Print

    These no-bake cookies are the perfect quick solution to a chocolaty-cookie craving or last-minute homemade sweet snack for guests!


    By Juanita Lambert via Jessica Burman, 2025 © The Northbird Blog. https://www.thenorthbirdblog.com

    Supplies Needed:

  • Medium size pot, 2 quarts
  • Mixing Spoon or Spatula
  • Measuring cups/teaspoons
  • Baking sheets
  • Parchment paper

    • Ingredients

  • 2 cups white sugar
  • 1/2 cup shortening
  • 1/2 cup milk
  • 1/4 teaspoon sea salt
  • 3 cups rolled oats
  • 1 cup shredded coconut
  • 5 Tablespoons cocoa powder
  • 1 teaspoon vanilla

    • Directions:

    1. Mix white sugar, shortening and milk together in a pot.
    2. Heat over medium, stirring until dissolved and smooth. Bring to a boil and remove from heat.
    3. Add sea salt, rolled oats, coconut, cocoa, and vanilla. Stir well.
    4. Drop by large spoonfuls on parchment covered baking sheet. *See note below
    5. Let cool for several minutes to harden (about 15-20 minutes).
    6. Store in an air-tight container at room temperature for up to five days.
    7. Recipe makes about 2 dozen cookies.

    Additional Notes:

    When batter is ready, work quickly while the mixture is hot so that it clumps together well. Pat with a spoon to press together. If the cookies are too small or too thin, they will just crumble apart. The cookies will harden within 15-20 minutes.

    PS: Any crumbles that do result are absolutely delicious on top of ice cream!

    Nutrition


    Per 1 cookie: 171 calories; 7.1 g fat; 29.5 g carbohydrates;
    5.6 g protein.

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    Apple Cinnamon Raisin Granola

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    Apple Cinnamon Raisin…So so good! This recipe was created a few weeks ago when we randomly ran out of maple syrup and dates, so I couldn’t make any of my other homemade granola recipes that usually call for those natural sweeteners.

    My parents were making the long trip up north here to visit and I was scrambling to have some homemade things prepared ahead of time. This improvised yet delicious recipe was created from scouring the pantry to see what I could use, and I’m quite proud of the tasty results!

    Ways to Eat Granola:

    • Breakfast bowl with regular milk, oat milk, soy, or nut milks (try it with Homemade Almond Milk!) and add some berries for fresh sweetness.
    • Enjoy a bowl on top of yogurt (try it with a fresh batch of Homemade Crockpot Yogurt).
    • Take a baggie of granola for your next hike or camping trip and add some dried fruit or seeds and nuts for a delicious trail mix.
    • Make a Breakfast Parfait with frozen berries and yogurt!
    • Use it as a baked desert crumb topping (Apple Crisp recipe coming soon!)
    • Make granola bars from it! (Recipe being developed)

    Health Benefits of Granola:

    Healthy granola recipes are usually high in protein, fibre and healthy fats due to recipe variations that may include oats, nuts, seeds, dried fruits and organic unrefined oils. They are packed full of nutritious options that make a filling, on-the-go quick breakfast or a delicious snack option.

    Protein is essential to the body for not only helping to build muscle mass and bones, but also very important for weight loss and regulating metabolism. Additional functions may consist of:

    • Slowing appetite and hunger cravings
    • Feel “full” for longer, less calories eaten
    • Helps with fat burning
    • Lowering blood pressure
    • Helps to maintain weight loss
    • Boosts metabolism
    • Builds muscle mass and strength
    • Lowers risk of osteoporosis and fractures
    • Helps to repair broken bones and tissues

    High Protein Ingredients You can put in Granola:
    NutsWalnuts, Almonds, Cashews, Peanuts, Pistachios, Brazil Nuts, Hazelnuts…
    SeedsChia, Hemp, Sesame, Sunflower, Pumpkin, Flax…
    Dried Fruits & BerriesApricot, Kiwi, Blackberries, Cherries, Raisins, Banana…

    Fibre is mostly known for helping to keep the digestive system happy. Some other benefits of increased fibre may include:

    • Regulating bowel movements
    • Keeps you feeling fuller for longer
    • Assists in lowering cholesterol
    • Preventing blood sugar from spiking
    • Helps to lower blood pressure

    High Fibre Ingredients You can put in Granola:
    NutsChestnuts, Almonds, Hazelnuts…
    SeedsChia, Flax, Pumpkin, Sesame, Sunflower…
    Dried FruitsDates, Figs, Prunes, Apricots, Raisins…
    OatsOrganic Rolled Oats

    Fats are not only used as a source of energy in the body, but also aid in the following:

    • Help to insulate and protect the organs
    • Gives your body energy
    • Supports cell growth
    • Helps to regulate blood pressure and cholesterol
    • Assists the body in absorbing vitamins A, E & D
    • Reduces inflammation
    • Assists in cell growth
    High Fats Ingredients You can put in Granola:
    NutsWalnuts, Macadamia, Coconut, Cashews…
    SeedsSunflower, Pumpkin, Flax, Chia, Hemp…
    OilsCoconut oil, Avocado oil, Olive oil…
    Seed & Nut ButtersPeanut butter, Almond butter, Tahini, Sunflower seed butter, Pumpkin seed butter
    Dried Fruits & BerriesPlantain, Strawberries, Raspberries, Kiwi, Raisins

    Reasons to Make Your Own Granola:

    • It is soooo easy! Chop… Melt… Mix… Spread… Bake… Eat!
    • Way less expensive than buying from the store.
    • Store-bought granolas are often made with lower quality ingredients and usually have more processed sugars and additives mixed in to prolong shelf life.
    • When you make your own granola you know exactly what ingredients you are eating!
    • Granola is a versatile recipe: You can add more nuts and seeds, and add dried fruits/berries at the end if desired.
    • Granola is one of those easy and quick breakfast solutions to help your day start smoothly!

    How to Make Apple Cinnamon Raisin Granola

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 300 degrees F.

    2. Mix the oats, pecans, walnuts and cinnamon together in a large bowl. Set aside.

    3. Melt the coconut oil in a small pot and add honey, sea salt and vanilla. Stir well.

    4. Add the wet mix to dry mix and stir well. If it has cooled enough you can finish mixing with your hands (I always find this easiest, but be careful of the hot oil!)

    5. Spread granola mix onto parchment covered cookie sheets. Granola should be in a single layer.

    6. Bake for 30-35 minutes (depending on your oven), until golden.

    7. Let cool and sit undisturbed for an hour, it will firm up as it cools down.

    8. Break the granola into smaller pieces and add the dehydrated apple bits and raisins. *Or if you don’t have any dehydrated apple, simply add some fresh slices when you make up your breakfast bowl!

    9. Mix well and store granola in an airtight container for up to 1 month.

    Made this Recipe?

    I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

    Try this Granola recipe with some Homemade Almond Milk or Easy Crockpot Yogurt!

    Check out these other Breakfast Recipes from the Northbird Kitchen!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Apple Cinnamon Raisin Granola

    • Servings: 8 cups
    • Difficulty: Easy
    • Print

    Get your bowl ready to scoop up this tasty, brand-new homemade granola recipe! Sweetened with honey, dehydrated apple and raisins, and flavoured with cinnamon and vanilla, this delicious nutty crunch is one to remember!


    By Jessica Burman © 2025 The Northbird Blog. http://www.thenorthbirdblog.com

    Supplies Needed:

  • Small pot
  • Large bowl
  • Measuring cups
  • Teaspoons & Tablespoons
  • 2 Cookie sheets
  • Parchment paper
  • Granola storage container


    • Ingredients

  • 4 cups organic rolled oats
  • 1 cup chopped pecans
  • 1 cup chopped walnuts
  • 1 1/2 Tablespoon ground cinnamon
  • 1/2 cup melted organic, unrefined coconut oil
  • 1/2 cup unpasteurized liquid honey
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla
  • 1 cup dehydrated apple slices, cup into smaller pieces (optional) (or fresh added when you make your bowl!)
  • 1 cup raisins


    • Directions

    1. Preheat oven to 300 degrees F.
    2. Mix the oats, pecans, walnuts and cinnamon together in a large bowl. Set aside.
    3. Melt the coconut oil in a small pot and add honey, sea salt and vanilla. Stir well
    4. Add the wet mix to dry mix and stir well. If it has cooled enough you can finish mixing with your hands (I always find this easiest, but be careful of the hot oil!)
    5. Spread granola mix onto parchment covered cookie sheets. Granola should be in a single layer.
    6. Bake for 30-35 minutes (depending on your oven), until golden.
    7. Let cool and sit undisturbed for an hour, it will firm up as it cools down.
    8. Break into smaller pieces per preference, and add the dehydrated apple bits and raisins. *Or if you don’t have any dehydrated apple slices, simply add some fresh slices when you make up your breakfast bowl!
    9. Mix well and store in an airtight container for up to 1 month.

    Nutrition


    Per 3/4 Cup Serving: 256 calories; 11.7 g fat; 33.9 g carbohydrates;
    5.4 g protein.

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