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I’m on a granola kick now. This of course goes back to my yogurt making. I’ve stretched the yogurt making time from 12 hours to 15 so now its tart. Which I love, but it screams for granola. I considered buying some in the store. But the kid was sleeping, Hubs was running the Broad Street Run and so I rummaged.

Granola

Preheat oven to 250F

In a large bowl:
3 cups old fashioned oats
1 cup sweetened coconut or shredded unsweetened
3 Tablespoons Maca Powder
1 cup raw hazelnuts
3/4 tsp salt

In another bowl/measuring cup:
1/4 cup coconut oil
1 cup honey

In a separate bowl:
1 cup roasted & salted pistachios
1/2 cup tart cherries
1/2 cup dried cranberries
1/4 cup hemp seeds
1/4 cup chia seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds

Add oil & honey mixture to oat mixture. Mix with your hands. Spread out on a sheet pan. And put in the oven.

Set a timer to go off every 15 minutes. You will need to turn the mixture so it bakes evenly.

Let it bake for an hour and a half. As soon as its done, take it out of the oven and pour the contents of the remaining bowl on top of the hot oats and turn with a spatula to mix it all together while its still warm.

Let cool completely on the sheet pan. Use spatula to loosen from the sheet pan (this is crumbly granola not bars) Store in an airtight container.

Serve with tart Greek-style yogurt & fruit.

Well, it seems my parents are hooked on biscotti again and this time it’s mine.  (Yeah!)  Ok, I’m hooked too…  So, now I’m on a kick to try out as many different kinds of biscotti as I can.  Since I once had a rather unusual breakfast obsession with Nutella on toast at one time in the past, it seemed logical (to me) that whenever I think of hazelnuts, I think of chocolate and coffee.  I should say that I like my biscotti big so I can just grab one and go, so if you prefer smaller biscotti, just make two logs instead of one.

Double Chocolate Hazelnut Biscotti

2-2/3 cups flour
1/3 cups cocoa powder
2-1/4 tsp  baking powder
3/4 salt
1 Tbsp espresso powder
3 eggs
1-1/3 cup (9 oz) organic cane sugar
3/4 c safflower oil
1 tbsp vanilla
1-1/2 c hazelnuts
3/4 c dark chocolate chips

• Preheat oven to 350F.
• Roast hazelnuts for 15 minutes or until fragrant.  After 8 minutes, shake pan to rotate hazelnuts.
• Line a baking sheet with parchment paper.
• Sift flour, cocoa powder, baking powder & salt.
• Add vanilla to the oil.
• Using an electric mixer, beat eggs and sugar on medium for three minutes until pale and thick.
• Beat in vanilla & oil mixture on low speed.
• Using a wooden spoon, add the flour mixture.
• Add the hazelnuts and chocolate chips.
• Using a spatula, transfer dough (which should be quite sticky) to the parchment paper lined baking sheet. Shape into one long log (will be about the length of the baking sheet & 6 inches wide).
• Wet fingertips and gently smooth the top of the logs.
• Bake the logs for 25 minutes.  They should be crisp and golden on the outside.  They will still be soft on the inside.
• Line another baking sheet with parchment paper.
• Cut the logs into 1-inch wide pieces.  Use a serrated steak knife if possible.  Cut slowly and wipe the knife off between cuts to ensure clean cuts each time.
• Using a long icing knife or long spatula, lift the pieces to the new baking sheet.  Lay the cut pieces on their side.  Space them evenly about 1/2-inch or more apart.
• Bake in the oven for 22 minutes or until they are crisp and brown on the outside.
• Let cookies cool on the baking sheet for 20 minutes or until cool to the touch.
• Transfer to a wire rack to cool completely.  As the cookies cool they will become crisper.
• Store in an airtight container.

When I was growing up, I remember listening to conversations back and forth with school friends about how much they hated cabbage. They would tell horror stories of it cooking on the stove for hours and stinking up the entire house. If you even mentioned cabbage to one, she would claim to have fallen dramatically ill and would be unable to eat anything for the rest of the day (did I mention we were in elementary school). Well, I used to sit there listening to these conversations, completely and utterly confused. My dad made cabbage all the time and I never smelled anything. Instead of the boil all day cabbage that my friends would discuss with such disgust, I was treated to Stir-Fried Cabbage.

There are a few foods that I am oddly obsessed with and Stir Fry Cabbage is so high on that list, it may be embarrassing. When my dad made cabbage, my uncle and I would end up standing at the stove some nights and eating it straight out of the pot when I was supposed to be putting it away in the fridge. We both had infuriated stories of times when we went into the fridge for leftovers and either he or I had eaten the last of the cabbage leaving my dad no other option than to make more to avoid a war.

Now, I understand that for most people cabbage is an all day undertaking and ends up tasting horrific. If you’re willing to give it another try… try this version. Jamaican Stir-Fried Cabbage is crunchy and flavorful. You cook it just long enough to wilt the cabbage and it’s flavored with red pepper and garlic. It’s sweet and a little salty and pairs beautifully with any number of dishes. Fish, Corned Beef…. wow I could go on all day about this…

Stir Fried Cabbage

1 tablespoon olive oil

1 red pepper, sliced thinly

1-3 cloves garlic, sliced thinly

!/2 head of cabbage, sliced thinly

1-1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

NOTE: Everything has to be cut and ready to go before the oil is hot in the pan

Set a dutch oven or 4 quart soup pot over medium-high heat. When droplets of water curl into balls and skate over the surface of the pan, add the olive oil and red pepper. Move the red pepper around the pan until it is coated in the oil, then drop in the garlic. Put all the cabbage in the pot at once with the salt and pepper. Move the cabbage around the pan until all the cabbage is coated in oil. Keep moving the cabbage around. So all the cabbage gets heated evenly. The cabbage will shrink in volume as you cook it. When all the cabbage is coated in oil, test a small bite. It should be crunchy. Move the cabbage to your serving dish. Keep in mind the cabbage will keep cooking in the serving dish so leave it open to maintain the crunch and serve as soon as you can.

Sometimes it takes the right recipe to change your mind about a food. I could never understand why people got so hype over apple butter. It always tasted so one dimensional to me. Then, The Bestie gave me some of her mom’s apple butter. I had that eye popping moment of… “Whoa! It really does exist!” (from the M&M commercials with Santa) — There really is “good” apple butter! Her mom slow baked it with a lot of cloves so it was thick and had a ton of flavor. So, oddly enough my first thought was… This would be amazing in my yogurt! The yogurt took an extra tablespoon of honey per jar because she makes it with sweet apples and doesn’t add sugar, and it was amazing.  It would probably be amazing in ice cream too.

When it was done, I figured, I’m going to see if I can figure out how to make apple butter myself. I still had three half bushels of apples from my trip up to Weaver’s Orchard (my new favorite spot to get apples and other fruit) with The Bestie. So, I certainly had enough that if I messed it up I would still have enough to try again. Since I usually get tart apples, I knew I would need to add sugar. I laid out every cookbook I had that had an apple butter recipe in it and started trying to figure out how to get started. I couldn’t believe how many of the recipes called for just a teaspoon of cinnamon for the whole batch. I love spices so that wasn’t going to work for me. So, I opened up the spice drawer and pulled out everything that sounded interesting.

Apple Butter Yogurt

It took forever to bake, which was fine since I didn’t have to do anything but check it occasionally to make sure it reached the thick consistency I was looking for. When I was done I ended up with 5-1/2 quarts so I had to can it since the freezer had absolutely no space left. I used a huge bag of apples so you can adjust the recipe proportions down as needed. The apple butter ended up being perfect on my buttered bread with my Curried Cauliflower & Potato Soup. The tartness was fantastic with the earthy spices in the soup.

Apple Butter

16 pounds tart baking apples (I used courtland apples), cored and quartered (leave the skins on the apples)
16 cups apple juice/cider
—
Zest & Juice of 3 small lemons
2 cup sugar
2 cups maple syrup
2 Tbsp cinnamon
2 Tbsp cloves
1 Tbsp allspice
1 tsp ginger
1/2 t cardamom
1 cup port
2 star anise pods

In a large stock pot over medium-low heat, cover and simmer apples in apple juice/cider for 2 hours (from the time it starts to bubble). After 2 hours apples should be soft enough to process through a food mill to puree and remove the skins.

Preheat oven to 250F.

Put the pureed apples in a non-reactive large roasting pan (glass or stainless steel). Add lemon zest, lemon juice, sugar, maple syrup, cinnamon, cloves, allspice, ginger, cardamom, port and star anise pods. Stir to combine. Leave to bake for 10 hours or until it reaches the desired consistency.  Remove the star anise pods before storing or serving.

Serve on warm biscuits.

Refrigerate the apple butter if using in the next few weeks.  Use a water-bath canner to can any apple butter you can’t use (or give away).

You know those days when you just can’t decide if you want an oatmeal raisin cookie or a chocolate chip?  Well, the Hubs prefers chocolate chip and  I prefer oatmeal raisin.  So, this is a constant battle for me of What to make, since I make a batch of cookies for the house almost every week.  The Kid on the other hand, hates cookies so he doesn’t need a vote yet.  Perhaps he will be a tie breaker in the future.  But until then, I finally came up with the solution…. everyone gets what they want…

Cherry Chocolate Oatmeal Cookies

• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter (or coconut oil), room temperature
• 1 cup sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup old-fashioned rolled oats
• 1 1/2 cups semisweet chocolate chips
• 1 cup dried tart cherries
• 1/2 cup walnuts, chopped coarsely

When I was a kid, my grandmother insisted that everyone eat Pork, Collard Greens & Black Eyed Peas for New Year’s Day Dinner.  There were no excuses allowed.  Not even the fact that I don’t like the taste/texture of cooked collard greens.  Hate may be a strong word, but sadly, it applies here.  I juice collard greens all the time because I know it’s nutrient dense, but if it’s cooked, I will pass any day but New Year’s Day (begrudgingly of course). Although I should say, soup is my only reasonable exception to the no cooked collards rule  so I usually do New Year’s Day Soup if I’m making dinner, but since I had limited time this year I went with the family’s easy fall back: The Big Salad.  Since we prefer salads that are a mix of hot and cold ingredients, I figured I could still say I “cooked” New Year’s Day dinner.

So, I set up three pots on the stove and went to work.  Of course you can make the parts days ahead and assemble at will like a salad bar so don’t let the big list fool you into believing this salad is a lot of work:

New Year’s Day Good Luck Salad

Pot 1: Saute Pan: Pork (Smoked Sausage):

• 1-pound smoked pork sausage
• 1/2 cup apple cider vinegar (raw if you can find it)

Slice 1-pound smoked pork sausage in 3/4-inch to 1-inch slices and set aside. Set a saute pan over medium heat.  The saute pan is ready when you can drop a few drops of water into the pan and the water forms a ball that skates over the surface of the pan.  Add  the sliced sausage to the pan and move the sausage around the pan for about a minute.  (You’re just trying to get some of the oil out of the sausage.  You know it’s right when there’s a bit of a sheen on the sausage.) You can walk away from the sausage now, but every minute or so, check on the sausage and move it around the pan so all sides get browned.  You want it to start browning, but not turn black and get some fond (browned bits) sticking to the bottom of the pot.  When the bottom surface of the pot is covered with fond, Add 1/2 c. apple cider vinegar and use a spatula or wooden spoon to scrape up the browned bits from the bottom of the pan.  Toss the sausage in the browned bits so they are coated and leave the sausage and vinegar to cook together until all the vinegar is evaporated and it’s a bit sticky and bubbling in the pan.  Remove the sausage from the pan and set aside.

Pot 2: 2-quart Sauce Pan: Black Eyed Peas:

• 3 cups black eyed peas
• 1 spanish onion, minced
• 1 tbsp minced garlic or roasted garlic puree
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp italian seasoning herbs
• 1 tbsp curry powder
• 1 tbsp smoked paprika
• 1 cup stock (turkey/chicken/vegetable)

I used about 3 cups of black eyed peas that I cooked from dried peas and froze a while ago.  Some supermarkets have fresh black eyed peas in the vegetable section, but canned black eyed peas would work equally well here.  Set sauce pan over medium heat.  When water droplets curl into balls and skate over the top of the pan, add 1 tablespoon of olive oil and minced spanish onion.  Move the onions around the pan with a wood spoon or spatula.   Add  (If you are using canned peas then only use 2 tsp of salt) 1 tbsp kosher salt, 1 tsp. freshly ground black pepper, 1 tbsp, italian seasoning herbs, 1 tbsp curry powder & 1 Tbsp smoked paprika .  When onions are translucent, add 1 tbsp minced garlic or roasted garlic puree.  When garlic is fragrant (about a minute), add the beans.  Toss to coat with the onion-garlic mixture.  Then add 1 cup turkey/chicken/vegetable stock. Use a wood spoon or spatula to scrape up any bits stuck to the bottom of the pot.  Cook on medium heat until the liquid has evaporated.  Remove the beans from the pan and set aside.

Pot 3: 1-quart Sauce Pan: Brown Rice:

• 2 cups brown rice
• 1 tsp salt
• 1 tbsp curry powder
• 1 tbsp smoked paprika
• 4-1/2 cups water or stock

Used my usual Brown Rice recipe, but added 1 tbsp curry powder & 1 Tbsp smoked paprika to the oil.

Big Bowl on the counter: Kale & Collard Greens (Raw):

• 1 large head kale, cleaned & dry
• 1 large head collard greens, cleaned & dry
• olive oil

When I say “large head of kale” I mean you should have about a gallon of kale and collard greens when you’re done.  If you have a salad spinner, it should be filled to the brim.  Cut the stems off the kale and collard greens then cut the leaves to your desired size.  Save the stems for juicing.  I like them about 1/8-inch wide and 1-1/2 to 2-inches long, but this part is up to you.  You’re going to “massage” the olive oil into the kale/collard mix.  Really squeeze and toss the kale/collards as though you are trying to get water into a sponge.  When you are done all of the kale should be coated in a THIN sheen of oil.  I would say about a tablespoon per quart of greens so adjust up or down depending on how much you are going to eat.

The Salad Bowl…

OK…. so here’s where it gets kind of creative…. The salad can be all or some of the following ingredients adjusted to your taste/preferences.  Most of them I picked in order to stand up to the taste of kale/collards.  If you prefer really flavorful salads (ex. Spicy Chicken, Teriyaki Salmon, etc.), try using massaged kale/collards sometimes since they can provide an interesting contrast that’s a nice change from just lettuce.

• Smoked Sausage (Pork, Chicken Apple, Beef)
• Black Eyed Peas
• Massaged Kale/Collards
• Hot Brown Rice
• Minced Red Pepper
• Minced Sun Dried Tomatoes
• Minced Shallots
• MInced Hot Chili Peppers (jalapenos, serranos, long hots)
• Corn Kernels (Steamed or Roasted)
• Cucumbers (diced 1/2-inch)
• Fresh Tomatoes (diced 1/2-inch)
• Avocado (diced 1/2-inch)
• Lemon/Lime Juice (or Salad Dressing of Choice)

Give this salad version a try when you’re absolutely tired of eating the same salad every day.  Since the Kale is more resilient than lettuce you can pack a couple lunches days ahead.  Just do hot stuff in one container and cold stuff in another.  I promise if you can finish the salad you’ll be stuffed!

What do you get the people with everything?  The one thing they can’t find.  For my parents, that is (oddly enough…) biscotti.  They used to get cherry-pistachio biscotti at a spot near my house.  It was amazing and for a while I was hooked on it too.  It wasn’t as crisp as most biscotti so you didn’t need to dip it in coffee/tea in order to take a bite.  As a complete coffee addict, I need every drop of coffee.  When you dip biscotti in coffee, crumbs pool in the bottom of the cup.  I will not be robbed of my last sip, so I refuse to dip my biscotti.  So, as luck would have it, the spot stopped making the “biteable” biscotti and reverted to the standard biscotti that required dipping.  I kept going back to the spot over and over hoping I would find the biscotti but they never went back to the old formula.  So…. I figured I’d do what I do best and try and figure out a way to make it myself. My mother tested the biscotti and has deemed them as good if not better than the original.  Although, as I said, she is my mother so you may need to take this approval with a grain of salt….lol.

 Cherry-Pistachio Biscotti 

3 cups (15 oz) flour
2-1/4 tsp  baking powder
3/4 salt
3 eggs
1-1/3 cup (9 oz) organic cane sugar
3/4 c safflower oil
2 tsp orange zest (zest of 2 medium oranges)
1 tbsp vanilla
1-1/2 c pistachios, roasted & salted
3/4 c dried tart cherries

• Preheat oven to 350F.  Line a baking sheet with parchment paper.
• Sift flour, baking powder & salt.
• Zest orange into the oil.  Add vanilla.
• Using an electric mixer, beat eggs and sugar on medium for three minutes until pale and thick.
• Beat in orange zest, vanilla & oil mixture on low speed.
• Using a wooden spoon, add the flour mixture.
• Add the pistachios and cherries.
• Using a spatula, transfer dough (which should be quite sticky) to the parchment paper lined baking sheet. Shape into one long log (will be about the length of the baking sheet & 6 inches wide).
• Wet fingertips and gently smooth the top of the logs.
• Bake the logs for 25 minutes.  They should be crisp and golden on the outside.  They will still be soft on the inside.
• Line another baking sheet with parchment paper.
• Cut the logs into 1-inch wide pieces.  Use a serrated steak knife if possible.  Cut slowly and wipe the knife off between cuts to ensure clean cuts each time.
• Using a long icing knife or long spatula, lift the pieces to the new baking sheet.  Lay the cut pieces on their side.  Space them evenly about 1/2-inch or more apart.
• Bake in the oven for 22 minutes or until they are crisp and brown on the outside.
• Let cookies cool on the baking sheet for 20 minutes or until cool to the touch.
• Transfer to a wire rack to cool completely.  As the cookies cool they will become crisper.
• Store in an airtight container.

So, we’ve reached the end of the world… again. With such a traumatic event coming I feel it only fitting that we end it on a good note — with comfort food. Soup, crusty bread and cookies seem like a fitting end to me. We’re short on time, so let’s just get to the cooking:

Poblano Corn Chowder w/ Smoked Sausage

1 lb. smoked sausage, diced 1/4″-1/2″
2 c milk
1-1/2 c water
1/2 large Spanish Onion, diced 1/4″ (about 1 c)
4 yukon gold potatoes, peeled and diced 1/4″ (about 3 c)
4 c cold water
6 ears corn or 4 c frozen corn
3 poblanos, diced 1/4″ (about 1-1/2 c)
1 T kosher salt
1 T paprika (smoked or sweet)
1 T italian seasoning herbs
2 T all-purpose flour
2 T potato flour (or all-purpose flour)
1/3 c fresh cilantro, minced (optional)
shredded sharp cheddar cheese (optional)

NOTE: Put diced potatoes in the 4 cups of cold water to prevent them from changing color until you are ready to add them to the soup.

Cut the corn kernels off the cobs and cut the cobs into thirds. Blanch the corn kernels. If you are using frozen corn you can skip the blanching.

• Blanch the Corn Kernels: Prepare a large bowl of ice water (only fill about half way). Fill a large pot about half way up with water and set on the stove on high heat (if you have a pasta insert that would make this much easier). When the water is boiling, add a large handful of salt (about 2-3 T). Add the corn kernels. After about three minutes the water will start boiling again and the kernels will look bright yellow. Remove the kernels from the boiling water (using either a slotted spoon or the pasta pot insert) and dunk into the ice water to stop the corn from cooking and cool it down. After about 1-1/2 minutes, remove the corn from the cold water and set aside. Discard the water in the pot and the bowl.

If using corn ears: cut each corn cob into three pieces.

In a 2 qt. saucepan, add the 2 c milk and 1-1/2 c water. Add corn cob pieces (if using) and warm milk on medium-low heat for 20 minutes.

Add the smoked sausage to a large (4 qt) soup pot. Turn the heat to medium-low and render the fat slowly.

• Render the Sausage Fat: You’ll want to do this slowly so you get rid of most of the fat. Move the sausage around the pan so all sides of the diced sausage comes in contact with the pan. The idea is to make sure the fond (stuff stuck to the bottom of the pan) stays brown and doesn’t get “blackened.” So, after about 10-15 minutes when you see a layer of fat in the bottom of the pan, set a strainer over a bowl and drain the oil from the sausage so the fond can stick to the pan. Add the sausage back to the pan and continue rendering the fat. Discard the oil from the first rendering. When the bottom of the pan is covered in the browned fond, drain through the strainer and set the sausage aside.

Raise the heat to medium and add diced onions, poblanos and potatoes to the pot. Add 1 tsp salt.

Add the 3 cups of water to the milk/water/corn cob pot.

Move the vegetables around the pan with a spatula. Use the spatula to scrape the fond off the bottom of the pot as the liquid from the vegetables helps loosen it.

When the vegetables have given off all their liquid and start sticking to the bottom of the pot (about 10 minutes or more depending on the vegetables), add the smoked paprika, italian seasoning herbs and flour. Stir everything for about two minutes to make sure the flour is cooked.

Add the corn kernels and stir to combine.

If there is a skin on the warm milk/water mixture, remove it. Add the warm milk & water mixture (and corn cobs if using) to the vegetables.

Add the sausage and let cook covered for 10 minutes.

Test the corn and potatoes for doneness.

Taste for salt and pepper.

Serve with toasted (rosemary-olive oil) bread. Put minced cilantro & cheddar cheese in bowls on the table to allow people to add to their own taste.

I feel the need to try any and every new grain that I hear about. I wish I could say it is because grains are healthy, but it really is just that I like trying to cook something new. And because I’m addicted to rice and know I need to diversify. Which was why when I saw a box of Freekeh in Whole Foods, I bought it before I had any idea what it was. I put it in a container in the pantry and waited for inspiration to strike. It took the odd but true combination of House Hunters International and Hurricane Sandy.

Now most people think, “A storm is coming, gotta get French Toast supplies.” I think, “A storm is coming, gotta roast a chicken.” For me, a roast chicken is always the start of an easy fall into a rabbit hole of recipe ideas. As part of the requisite storm war chest, I had already baked some multigrain bread to go with my slow baked apple butter so chicken sandwiches sounded like a good idea too.

The chicken was butterflied and roasting in the oven and for some reason a recent episode of House Hunters International came to mind. A grandmother was sitting at the head of a table with her family and watching them all eat the meal she made. One of the things on the table was Freekeh. The house hunter said they ate it just like rice. So I reached into the cabinet and pulled out the Freekeh. The box said to use 5 cups of water for 1 cup of Freekeh. I scoffed and decided to try my “Foolproof rice method” and was surprised to find that it worked.

The “sad” moment of the evening was when the Freekeh was on the stove, the bread was cooling, the kale was in the container ready to be moved to the fridge and I heard the oven timer beep.  I was looking around the kitchen completely confused.  What else could I possibly have made that would be beeping?  Ah yes…. the chicken.

Freekeh

I have a weekly schedule to make sure I bake. Every week I make chocolate chip w/ nut cookies, sourdough bread and muffins. (The Hubs & Kid may be spoiled.) Baking helps keep me (relatively) sane and relaxed. Since I have an odd version of a sweet tooth (I like sweets that aren’t too sweet), I am also picky about my sweets. And since I also like to pretend that my sweets can be healthy, I load them up with whole grains, coconut oil and sugar alternatives. I can’t get used to the taste of any of the stevia or other branded sugar alternatives so it’s usually honey/maple syrup/golden syrup.

So, when Wednesday (muffin day) came around again and the banana pile was still pretty high, it looked like banana muffins were the way to go. The kid takes these muffins to school for breakfast and I have a fear of causing someone’s child to have an allergic reaction to nuts. So, feel free to use nuts instead of the dried cherries. Actually, any kind of dried fruit should work well in this. Oh and BTW: these fill the muffin cups right to the top.

Banana-Oatmeal Muffins
(Makes 12 muffins)

1 cup old fashioned rolled oats, ground fine in blender OR 1 cup oat flour
1 cup flour
1/2 cup dried tart cherries
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground allspice
1/8 tsp ground ginger
1/2 tsp salt
1/2 cup coconut oil, room temperature
1/2 cup honey
1/2 cup maple syrup
2 eggs, beaten lightly
1 cup ripe mashed banana
1 tsp vanilla
1/2 cup sour cream

Preheat oven to 350F.

Add muffin liners to a 12-muffin pan.

In a medium size bowl, whisk to blend oat flour, flour, dried cherries, baking powder, baking soda, cinnamon, cloves, allspice, ginger and salt.

In a large bowl, whisk together coconut oil, honey, maple syrup, eggs, banana and vanilla. Stir in sour cream.

Add the dry ingredients to the wet ingredients gently. Try not to over-mix.

Spoon mixture into muffin pan.

Bake for 25-30 mins or until a toothpick inserted into a muffin comes out clean.

Cool in muffin pan on a cooling rack for 5 minutes.

Remove muffins from pan. Cool muffins on cooling rack until ready to eat.