Deserts & Snacks

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!

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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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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    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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    Fun Owl Bird Snack Recipe for Kids

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    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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    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.

    Maple Syrup Taffy Twists

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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.

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    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!

    Recent posts from Northbird:

    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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    Marion’s Shortbread Cookies

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    There is not long to wait now until Christmas, and with this exciting season comes all the delicious baked treats and goodies! (my self-control gets really challenged this time of year!)

    I love seeing all the unique and tasty recipes that different families make every year as part of their Christmas traditions.

    My family had a few delicious traditions every year that we always looked forward to: My sister would always make chocolate peanut butter balls, my mom always made delicious Christmas cake (that would sometimes last many, many months!) and I was always a fan of making sugar cookies with all the fun icing and sprinkles.

    Other tasty Christmas treats that I remember making from my childhood are gingerbread, caramel corn, and a few different shortbreads and scones. When I got married and started learning about my in-law’s family traditions, I was particularly interested in learning the favourite cooking and baking recipes that he grew up with.

    This particular recipe belonged to my husband’s grandma “Marion”, who I never met, but I’m told was one of the kindest and gentlest of women. Her family background was Scottish, which is very fitting because shortbread of course originates from: Scotland!

    Traditionally, Grandma Marion made these with candied cherries in the center, but my mother-in-law has also been making these for years with sliced almonds pressed on top. And when my husband and I wanted to make them for his students at school, we made them with maraschino cherries on top (that’s all that we had at the time for decoration!)

    My favourite thing about these cookies? The butter. So so good, it just melts in your mouth!

    I hope you enjoy making these tasty shortbread cookies!

    Here’s a short video showing how to make these tasty and buttery cookies!

    How to Make Marion’s Shortbread Cookies:

    Supplies Needed:

    Note: This recipe really works best with an electric mixer or food processor if possible. If doing it by hand, it may take a little longer to mix thoroughly together.

    Ingredients:

    Note: Traditionally, these cookies were topped with the little square candied cherries, but they are also very tasty using slivered almonds or maraschino cherries!

    Directions:

    1. Preheat oven to 350 degrees fahrenheit.
    2. Beat the butter until creamy.

    3. Add the rest of the ingredients to the butter and mix for about 5 minutes until it comes together and the sides of the bowl are clean. It will look very dry at first while mixing, but just be patient and let the butter do it’s work. It is ready when you can clump it together in your hand.

    4. Roll in your hands into 1 inch balls and flatten them a little, placing them on a parchment covered baking sheet. Note: You will want to do this quickly as the warmth from your hands will be melting the butter causing it to lose shape!

    5. Decorate the tops if desired (see ideas above) and gently push into the dough so it doesn’t fall off. If using larger maraschino cherries, make an imprint with your finger first.

    6. Bake in middle of oven at 350 degrees fahrenheit for about 12 minutes. The bottoms should be lightly golden, and you’ll see the sides start to show golden as well.

    7. Let the cookies cool before removing from baking sheet (about 10-15 minutes)

    8. Makes about 2 dozen cookies.

    How to store these cookies:

    Store in sealed container at room temperature up to 5 days, or in the fridge for longer to maintain freshness. You can also freeze them in a sealed container if you are making them in advance of the holidays, and just take them out to thaw for 1/2 hour prior to serving!

    Made this Recipe?

    I’d love to hear how your cookies turned out! Feel free to tag Northbird using one of the links below if you are posting to social media, or share in the comments below!

    Happy Baking!

    If you are a cranberry fan, you might like to check out these other tasty recipes that include cranberries from the Northbird Blog:

    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!

    Recent posts from Northbird:

    Marion's Shortbread Cookies

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

    A favourite tradition of my husband's family! So buttery and good, these Easy Shortbread Cookies will just melt in your mouth!



    Store in sealed container at room temperature up to 5 days, or in the fridge for longer to maintain freshness. You can also freeze them in a sealed container if you are making them in advance of the holidays, and just take them out to thaw for 1/2 hour prior to serving!

    The Northbird Blog, 2024 http://www.thenorthbirdblog.com


    Supplies Needed:

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


    • Ingredients

  • 1/2 pound, (1 cup) butter, soft (butter is a MUST for this recipe, it will not turn out right with margarine or other substitute.
  • 1/3 cup icing sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon vanilla
  • 1+1/2 cups all purpose flour
  • Topping Ideas:


    • Directions:

    1. Preheat oven to 350 degrees fahrenheit.
    2. Beat the butter until creamy.
    3. Add the rest of the ingredients to the butter and mix for about 5 minutes until it comes together and the sides of the bowl are clean. It will look very dry at first while mixing, but just be patient and let the butter do it’s work. It is ready when you can clump it together in your hand.
    4. Roll in your hands into 1 inch balls and flatten them a little, placing them on a parchment covered baking sheet. Note: You will want to do this quickly as the warmth from your hands will be melting the butter causing it to lose shape!
    5. Decorate the tops if desired (see ideas above) and gently push into the dough so it doesn’t fall off. If using larger maraschino cherries, make an imprint with your finger first.
    6. Bake in middle of oven at 350 degrees fahrenheit for about 12 minutes. The bottoms should be lightly golden, and you’ll see the sides start to show a hint of golden as well.
    7. Let the cookies cool before removing from baking sheet (about 10-15 minutes)
    8. Makes about 2 dozen cookies.

    Nutrition


    Per 1 cookie: 68 calories; 3.4 g fat; 7.4 g carbohydrates;
    0.7 g protein.

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    Chocolate-Cranberry Oatmeal Cookies (Sourdough Discard Optional)

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    Chocolate and cranberries go so well together! So the other day I asked myself: “why not make a simple oatmeal cookie recipe that involves both these tasty ingredients?!” And after some experimenting, this delicious recipe was born -or baked- and quickly munched down by approving family members.

    I have also included below an alternative recipe to turn this into a sourdough discard recipe, if that might peek the interest of any of my blog readers?

    I am especially fond of experimenting and finding ways of turning my tried-and-true baking recipes that I have been using for years, into sourdough starter discard recipes. I always like the option to add some sourdough starter if I can, and I love how it adds all the fermented goodness and extra nutrition to baked goods!

    New or interested in more info about Sourdough fun? Click HERE

    Did You Know these Amazing Health Benefits of Eating Cranberries?!

    Image courtesy of Vecteezy.com
    • Cranberries are most known for reducing the risk of urinary tract infections. This is due to the proanthocyanidins in the berries that help to prevent bacteria from sticking to the urinary tract. A build up of bacteria in the urinary tract is what causes infections and other illnesses if left untreated.
    • The proanthocyanidins in Cranberries also help to support your teeth, and some research suggests gum disease as well.
    • Cranberries contain Vitamin E, which supports hair and skin health.
    • Cranberries have high levels of anioxidants, which support the immune system and help prevent illness and diseases.
    • Cranberries have high levels of phytonutrients, which are great for reducing inflammation in the body.
    • Cranberry juice contains phytochemicals that help to maintain healthy digestion in your body.
    • Cranberries are also very high in Vitamin C (ascorbic acid), boosting your immune system and helping to maintain health.
    • Cranberry juice helps to lower cholesterol levels, which lowers the risk of heart disease.

    Please Note: When buying cranberry juice at the store for medicinal purposes, it is always important to read the label carefully and to select a brand that is 100% pure cranberry juice, no added sugar, and not a juice cocktail mix.

    If you are a cranberry fan, you might like to check out this other tasty recipe on the Northbird Blog:

    Carol’s Cranberry Loaf!

    A simple video of making these tasty chocolatey and cranberry oatmeal cookies!

    How to Make Chocolate Cranberry Oatmeal Cookies:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 350 degrees fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the eggs (or sourdough starter) and vanilla and mix until fully combined and smooth.

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

    5. Add in dried cranberries and chocolate chips and stir until fully combined.

    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough. Pop a few chocolate chips on the tops of the cookies if desired.

    7. Bake 10-12 minutes on middle rack of oven. Bottoms should be lightly browned, tops may look soft, but will harden as they cool down. (This will make them to be soft and irresistibly chewy!)

    8. Cool for 5 minutes on cookie sheets before transferring to a cooling rack.

    9. Makes about 3 dozen medium sized cookies.

    10. Store in sealed container up to 5 days. (Lets be honest:they never last that long!)

    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 whenever I feel like it without all the time it takes to mix it up!

    I’d love to hear how your cookies turned out! Feel free to tag Northbird using one of the links below if you are posting to social media:

    Happy Baking!

    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:

    Sourdough Discard Oatmeal Chocolate Chip Cookies

    • Servings: 3 dozen Cookies
    • Difficulty: Easy
    • Print

    Chocolate and cranberries are seriously so good together! Check out this tasty cookie recipe (optional directions to turn it into a sourdough discard recipe too!)



    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, about 30 minutes.

    By Jessica Burman © 2024 The Northbird Blog. https://www.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
  • 2 eggs (or replace with 1/3 cup sourdough starter discard)
  • 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 cup cocoa powder
  • 1 cup chocolate chips (plus more for the tops)
  • 1- 1+1/2 cup dried cranberries


    • Directions:

    1. Preheat oven to 350 degrees fahrenheit.
    2. Cream together the softened butter and both sugars.
    3. Add the eggs (or sourdough starter) and vanilla and mix until fully combined and smooth.
    4. Add in the flour, baking powder, baking soda, salt and cocoa powder. Stir until all combined.
    5. Add in the oats, dried cranberries and chocolate chips and stir until fully combined.
    6. Drop by spoonfuls onto parchment lined cookie sheets, and slightly flatten the cookie dough. Pop a few chocolate chips on the tops if desired.
    7. Bake 10-12 minutes on middle rack of oven. Bottoms should be lightly browned, tops may look soft, but will harden as they cool down. (This will make them to be soft and irresistibly chewy!)
    8. Cool for 2 minutes on cookie sheets before transferring to cooling rack.
    9. Makes about 3 dozen medium sized cookies.
    10. Store in sealed container up to 5 days. (Lets be honest: they never last that long!)

    Nutrition


    Per 1 cookie: 120 calories; 4.2 g fat; 17.9 g carbohydrates;
    2.5 g protein.

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    Oatmeal Chocolate Chip Cookies Using Sourdough Discard

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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.

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    The first time I created this recipe, it sort of happened accidentally…! We were all craving my special Oatmeal Chocolate Chip Cookie recipe that I’ve made probably hundreds of times and altered over the years. But after softening the butter and starting to get ingredients ready, I realized we had NO EGGS!

    The past weekend had been very full with baking lots with eggs, making frittata one night for dinner, a homemade egg noodle dish another night, and having eggs in our lunches a few times too! The final lonely egg in the fridge was used in a homeschool science experiment.

    (Now, I’m not usually one to run out of ingredients: I LOVE planning and being prepared with meals, making snacks, etc, so this threw me off a little! But honestly, sometimes simply good stuff can happen from situations such as this!)

    Soooo…after slightly panicking and wondering if I could turn the ingredients into something else, I remembered hearing at some point that one could use sourdough starter discard as an egg replacement.

    PERFECT.

    Here is the general equation that I found online and that several seasoned “sourdoughers” agree on:

    3 Tablespoons of Sourdough Starter Discard = 1 egg

    So if you are a fellow “Sourdough-er” and in an egg emergency like I was, I hope this comes in handy for you!

    EDIT: Here is my youngest cookie helper, looking a little grumpy because Mommy had to set her down to finish off the cookies! (It was one of those days where Little Miss wanted to be held ALL DAY. )

    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

    A simple video of making these delicious sourdough cookies!

    How to Make Sourdough Starter Oatmeal Chocolate Chip Cookies:

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 350 degrees celcius.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter 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 chocolate chips 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 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!

    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:

    Sourdough Discard Oatmeal Chocolate Chip Cookies

    • Servings: 30 Cookies
    • Difficulty: Easy
    • Print

    A tasty spin on the classic oatmeal chocolate chip cookie, using sourdough starter discard as an egg replacement. Get your glass of milk ready!



    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.

    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
  • 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 chocolate chips


    • Directions:

    1. Preheat oven to 350 degrees celcius.
    2. Cream together the softened butter and both sugars.
    3. Add the sourdough starter 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 chocolate chips 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.

    Nutrition


    Per 1 serving: 100 calories; 3.5g fat; 16.5g carbohydrates;
    1.5g protein.

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    Banana Chocolate Chip Muffins with Sourdough Discard

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    Every once in a while we do a purge and inventory of our freezers, and guess what we find?! Lots and lots of frozen bananas. Sometimes when our food order arrives off the train, the bananas look less than appealing. Especially if they’ve not been packaged properly (slightly squashed) or left in a cold area (slightly frozen). I really dislike wasting food, so as long as the bananas aren’t outright rotten, I’ll usually throw them into one of the freezers to be used later in baking.

    This recipe was created from one such time, when we realized we were desperately running out of space in the fridge freezer, and also had an abundance of sourdough discard that I didn’t want to just toss out.

    The amount of sourdough discard in this recipe is flexible, based on what you have available. That’s the beauty of muffin recipes: the batter consistency is usually not too different from a sourdough discard consistency, so anywhere up to 1 cup of sourdough discard would blend into this muffin batter quite well in my opinion. I have made it several times with varying amounts of discard and they all turn out great and tasty!

    How to Make Banana Chocolate Chip Muffins (Sourdough Discard)

    Supplies Needed:

    Ingredients:

    Directions:

    1. Preheat oven to 425 degrees fahrenheit.
    2. In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together

    3. In another bowl, cream the butter and brown sugar together. Whisk in the eggs and add vanilla.

    4. Add the mashed bananas, sourdough discard, and applesauce to the wet mixture and mix well together.

    5. Make a “well” in the flour mix, and add the wet mixture to it. Mix until fully blended together, but do not “overmix” so that the muffins stay fluffy. Fold in the chocolate chips.

    6. Grease muffin pans or use muffin cups. (I like greasing our muffin pans with coconut oil, works beautifully every time!)

    7. Fill muffin cups 3/4 full and sprinkle more chocolate chips on the tops.

    8. Bake at 425 F for 5 minutes, then turn the oven down to 350 until muffins are golden on top and a toothpick comes out clean when inserted. For large muffins this takes me about 12-15 minutes.

    9. Let muffins cool in the pan for 5 minutes before moving to a cooling rack or inverting in the pan.

    10. Store in a sealed container at room temperature for up to 5 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

    Additional note: This recipe usually makes about 30 muffins, half of which we like to freeze and use within a few months. Freeze in a freezer-ziploc bag, remove air. Thaw overnight and pop in the oven or microwave to freshen up!

    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!

    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:

    Banana Chocolate Chip Muffins

    • Servings: 30 Muffins
    • Difficulty: Easy
    • Print

    This is a great way to use up an excess of sourdough starter/discard and also those spotty bananas (or if you are like me, a stash of frozen ones!!)


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

    Supplies Needed:

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

    • Ingredients

  • 2 + 1/4 cup of all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 6 medium bananas, mashed
  • 1/2 cup butter, melted
  • 1 + 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3/4 cup sourdough starter discard
  • 1/2 cup applesauce
  • 1 cup chocolate chips (plus more for the tops)

    • Directions:

    1. Preheat oven to 425 degrees fahrenheit.
    2. In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
    3. In another bowl, cream the butter and brown sugar together. Whisk in the eggs and add vanilla.
    4. Add the mashed bananas, sourdough discard, and applesauce to the wet mixture and mix well together.
    5. Make a “well” in the flour mix, and add the wet mixture to it. Mix until fully blended together, but do not “overmix” so that the muffins stay fluffy. Fold in the chocolate chips.
    6. Grease muffin pans or use muffin cups. (I like greasing our muffin pans with coconut oil, works beautifully every time!)
    7. Fill muffin cups 3/4 full and sprinkle more chocolate chips on the tops.
    8. Bake at 425 F for 5 minutes, then turn the oven down to 350 until muffins are golden on top and a toothpick comes out clean when inserted. For large muffins this takes me about 12-15 minutes.
    9. Let muffins cool in the pan for 5 minutes before moving to a cooling rack or inverting in the pan.
    10. Store in a sealed container at room temperature for up to 5 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.

    Additional Notes:

    This recipe usually makes about 30 muffins, half of which we like to freeze and use within a few months. Freeze in a freezer-ziploc bag, remove air. Thaw overnight and pop in the oven or microwave to freshen up!

    Nutrition


    Per 1 muffin: 179 calories; 5.8 g fat; 31 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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    Yogurt Berry Bombs

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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.

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    We made a big batch of homemade yogurt the other day, and after setting aside what we needed for the week, we realized that there was still quite a bit left over. So we thought this would be a fun time to experiment with our taste buds! The girls and I had a lot of fun creating this healthy and oh so delicious treat.

    (If you haven’t checked out this recipe for Homemade Crockpot Yogurt yet, it is easy, delicious, and a nice saver on the grocery bill!)

    My oldest has enjoyed having these cold homemade yogurt treats as little rewards for completing her schoolwork, chores, and as a healthy desert option over the past week. Being a very high-energy child, she tends to overheat and loves having something cold to help her “cool down” from all her activity. (And this is normal even with eliminating sugar!) Her little sister (not yet 2) is not as excited to eat “cold” sweets and instead prefers to watch the yogurt bombs melt in her hands and then play with the gooeyness…!

    We doubled this recipe and did one batch using frozen strawberries to make the bombs pink, and the other batch using frozen blueberries to make those bombs purple. Perfect colours for these girls! Another time we will experiment with using different frozen fruit, for example: peaches, pineapple and kiwi. (I’m curious to find out if we will get orange, yellow and green!)

    I will update this post with my findings when that happens. (Or you can and let me know how it turns out!)

    We enjoyed the creativity and hands-on part of this kitchen activity. Once I poured the prepared yogurt/berries/seeds/maple syrup into the silicone molds, it was easy for my daughter to decorate the tops and have fun with it! I also had some heart-shaped silicone molds which were perfect for Valentines Day coming up.

    What is our 3 Seed Blend?

    My second post ever I did on here featured the 3 Seed Blend Mix that we use quite often in breakfast bowls and other dishes. It is made up of equal parts of blended Flaxseed, Sunflower Seed and Chia Seeds.

    When blended up finely, it is easy for your body to digest and absorb all the goodness! It also acts as a natural thickener, and works very well adding it to this frozen yogurt treat without taking over the flavours of the yogurt and berries.

    A little more about the Seeds…

    Organic Golden Flaxseed:

    These are high in fibre and omega-3 fatty acids! They have also been shown to help lower blood pressure and blood sugar, contain protein, improve digestion (hence the fibre) and reduces bloating. Some doctors also claim it to help with weight loss.

    Important to note: Nutrition experts recommend the importance of grinding up flaxseed instead of eating it whole. Ground flaxseed is easier to digest and for your body to absorb the nutrients. Avoid buying it pre-ground, as it is best ground fresh and stored in the fridge. At room temperature it will lose some of its nutritional properties, which is why our Naturopath discouraged us from buying the pre ground sold at bulk barn!

    We buy organic flax seeds in bulk from a health food store in the south and then put in freezer bags and freeze until we need them. Big $ saver this way and ensures we always have some on hand for various recipes.

    Raw, Hulled Organic Sunflower Seeds:

    These are notably high in vitamin E and selenium, which act as a powerful antioxidant and supports your immune system and thyroid function. They also contain protein, magnesium, and linoleic fatty acids.

    We have also been able to buy these in bulk, and store them the same way as the flaxseeds. It is important to buy them raw and unsalted!

    Organic Chia Seeds:

    Chia seeds have had their waves of popularity over the past few years, but the science and nutritional values still speak for themselves. Chia seeds are amazing for lowering blood pressure, blood sugar and cholesterol, and improving overall heart health. They are high in fibre, which aids in digestion and reduces bloating.

    It is important to soak whole chia seeds for at least twenty minutes before eating them so that they become more digestible. This is true of most edible seeds! If we are eating them whole, we like to soak them in almond milk (see our recipe for homemade almond milk), but some people soak them in water as well.

    When they are soaked, the hard seed shell releases a gelatinous-like film around the seed, making it look like frog eggs!

    How to Make the 3 Seed Blend:

    Click HERE to get specific directions to make your own 3 Seed Blend.

    Here’s a short video of how we made these easy Yogurt Berry Bombs!

    How to Make Yogurt Berry Bombs

    Supplies Needed:

    Ingredients:

    • 1 cup Yogurt
    • 1 cup Frozen Berries
    • 1/4 cup 3 Seed Blend Mix (See above notes)
    • 1/4 cup Pure Maple Syrup (or use honey/agave syrup)
    • Topping Ideas: nuts, dried berries/fruits, seeds, chocolate chips, sprinkles, shredded coconut, etc.

    Directions:

    1. Mix yogurt, berries, 3 seed blend and maple syrup in a small bowl with an immersion blender (regular blender works great too).

    2. Pour into silicone molds or muffin baking sheets (**with paper muffin liners).

    3. Top with your choice of sprinkled goodies. Get creative!

    4. Place in freezer for a minimum of 2 hours until berry bombs have finished setting.

    5. Transfer to parchment lined food storage containers and return to freezer until ready to eat.

    6. Best to use within 3 months.

    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.

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    Yogurt Berry Bombs

    • Servings: 2.5 cups pre frozen liquid
    • Difficulty: Easy
    • Print

    A healthy and quick make-ahead freezer snack, just decorate with your favourite toppings or enjoy the pure smooth flavour!


    Supplies Needed:

  • Small bowl
  • Measuring cups
  • Immersion blender or regular blender
  • Silicone baking molds
  • (or muffin baking sheets, but use paper cups)
  • Parchment paper
  • Food storage containers


    • Ingredients:

  • 1 cup Yogurt
  • 1 cup Frozen Berries
  • 1/4 cup 3 Seed Blend Mix (See above notes)
  • 1/4 cup Pure Maple Syrup (or use honey/agave syrup)
  • Topping Ideas: nuts, dried berries/fruits, seeds, chocolate chips, sprinkles, shredded coconut, etc.


    • Directions:

    1. Mix yogurt, berries, 3 seed blend and maple syrup in a small bowl with an immersion blender (regular blender works great too).
    2. Pour into silicone molds or muffin baking sheets (**with paper muffin liners).
    3. Top with your choice of sprinkled goodies. Get creative!
    4. Place in freezer for a minimum of 2 hours until berry bombs have finished setting.
    5. Transfer to parchment lined food storage containers and return to freezer until ready to eat.
    6. Best to use within 3 months.

    Nutrition


    For 1 cup pre frozen liquid: 210 calories; 4 g fat; 34 g carbohydrates;
    10 g protein.

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