recipe: apple berry breakfast bars

This is a recipe that you can really make your own. I will list what I used for our breakfast bars, but the berries, seeds, and butter are completely your choice! It is also a wholly vegan recipe, unless you choose butter or margarine that has dairy in it. Really, it’s just a delicious and quick alternative to a more traditional breakfast- perfect for those busy mornings when you need to grab something on the go.

Apple Berry Breakfast Bars

Makes 12 squares

Ingredients:

(For the filling:)
2 cups apples, any kind, peeled and chopped
1/4 cup maple syrup or honey
1 tsp ground cinnamon
Squeeze of lemon juice
1 cup berries, any kind (I used Saskatoon berries)

(For the bottom and topping:)
1/2 cup brown sugar, packed
1 1/4 cup large flake oats
2/3 cup all-purpose flour
4 tbsp seeds, any kind (I used Super Seeds by Blue Menu which included sunflower and pumpkin seeds)
1 tsp ground cinnamon
1/3 cup butter or margarine (I used vegan), more to grease
Pinch of salt

Steps:

1. In a medium saucepan, combine the apples, maple syrup, cinnamon, and lemon juice. Cook over medium heat until apples are soft and ingredients are well-combined, stirring often. Remove from heat and set aside.

2. Preheat oven to 350°F. In a medium-sized bowl, add the brown sugar, oats, flour, seeds, remaining cinnamon, butter, and salt. Mix until it’s all blended together.

3. Pour half of the crumble into a well-greased, square baking dish. Press down until even and flat. Then add the filling, distributing evenly as well. Spread the berries on top. Finally, top evenly with the remaining crumble mixture. Place in oven and bake for approximately 45 minutes. Let cool, then refrigerate in an airtight container. 

Emory

Hello, Followers:
Blog // Instagram // Pinterest // Twitter

our acreage: gardens

When we first moved out here, we didn’t have a garden. Geoffrey and I talked about making a large vegetable garden somewhere in our yard, but we couldn’t agree on where. What we did agree on was waiting at least a full year to think about it and get a feeling for where it would work best before we went ahead and dug up the grass. Then the snow began to melt.

What we noticed first was a small square perimeter of wood in our front yard. As the snow melted more, we began to see sand. Once it completely disappeared, we were left with an old 8′ x 8′ sandbox that had clearly been neglected. Not wanting to keep it a sandbox because of all the stray cats and wildlife around here, I eventually chose for it to become my rock garden.

I envisioned a desert-inspired garden with lots of cacti and rocks. I asked many people what I should do to transform this sandbox into a usable, grow-able space and was given lots of ideas. My sister-in-law was the most knowledgeable, so I listened mostly to her. The first thing I did was stain the wood. I chose a darker colour called “Coffee” thinking that it would contrast our light grey house nicely. I went in blind since I had no idea what exterior theme we would eventually go with- modern, western, etc. I therefore aimed for a slightly more modern look.

Next I dug several 1′ x 1′ holes. I think I started with around seventeen. Then I filled them with soil. It was still too cold to plant anything, so for days I just stared out the window at these holes. To me, it looked much too cluttered. I decided to fill those holes back in with sand and dig new ones. This time I ended up with ten. Much better.

Over the next few weeks, I set about getting everything planted in my garden. I started by propagating a few cacti that were growing in our home. Right away it was clear that they weren’t going to survive. (I was too excited and planted them too early.) Then my next door neighbour gave me thyme to put in my garden. I thought, ‘OK, this will be a thyme and cacti rock garden’. A few days later I went to a greenhouse and came back not with cacti but bell peppers, white onions, succulents, and red Canadian roses. Clearly my desert-inspired garden was slowly becoming a vegetable/flower garden. Oh well!

Have you ever tried growing green onion in water from food scraps? It is ridiculously easy, even for a brown thumb like me! After you buy some from the grocery store and consume the dark green part of the vegetable, take the leftover part (the white bulb with roots attached) and put it in a glass of water. Be sure to change the water every day or every second day. Almost instantly you will see new growth occur. I did this for about two weeks before I transplanted them into my garden. That’s when they really took off! They are over 3 feet tall. I have never seen green onion quite like this before. Geoff and I still laugh about how massive they are.

To finish it off, I purchased large river stones to cover the sand. I think that it took around eight bags. Then I bought small smooth pebbles to fill in the gaps. I found the large rocks to line the plant holes along the dirt roads that we walk on everyday.

After filling my rock garden with all of the plants and vegetables that I could think of, I felt like that it began to look a little disorganized. Somewhere along the way I lost my vision of a minimalist cacti haven. Following advice from my mother-in-law and mum to start a garden along the garage, I decided to do just that. I removed the rhubarb from the rock garden, then the sunflower plant, then the white onions, then the peppers, and put them in my new garden that Geoff made for me by rototilling a long and narrow patch. We also added the peonies that we took from our other house. Garden thieves.

I tended to that second garden for a few weeks before I began to notice that every night animals were digging in it. After a lengthy search on Pinterest, I found simple and practical fence options that one could DIY in a matter of a few days. Back I went to Geoffrey, asking him to now build a fence around our spontaneous little garden. He was probably hesitant at first, but once I showed him the pictures, he became very excited and said that he would love to do it.

As an added treat, I took the kids to visit an out-of-town friend for two days. Armed with music, beer, and hot weather, he constructed the cutest darn fence that we have ever had. He used cement, chicken wire, and treated 2′ x 4’s and posts. Then I laid down mulch.

We finished it off by adding hinges and a latch on the gate. Beautiful and practical. Yet, we weren’t done.

Once I saw how lovely the treated lumber looked, I knew that my slightly-modern outdoor theme was now out the window. Rustic was the way to go for our acreage. This meant that I wanted to change the stained wood that housed my rock garden. I sent Geoffrey back to Home Depot for treated 2′ x 6’s. He went and picked them up, then came home and replaced the wood, making it much taller as well. I love the way it turned out. This rock garden will forever remind me of my sister-in-law.

Next year we have plans for raised flower beds in an enclosure along the sunnier side of the garage. Until then, these are our acreage gardens.

Emory

Hello, Followers:
Blog // Instagram // Pinterest // Twitter

make these : rhubarb muffins

Rhubarb Muffins - 3A few days before having Remy, I made two batches of rhubarb muffins. I wanted to have a somewhat healthy yet filling snack on hand since I knew that I would have next to no time to prepare any once she was home. These certainly did the trick, and they were so delicious! I just can’t get enough of rhubarb.

Rhubarb Muffins - 8Rhubarb Muffins

Ingredients:

2 1/2 cups flour
1 cup milk
1 1/4 cups brown sugar
1/3 cup white sugar
1/2 cup vegetable oil
1 1/2 cups chopped rhubarb
1 egg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tbsp melted butter
1 tsp ground cinnamon

Steps:

1. Preheat oven to 350°F. Grease or line muffin tray.

2. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and milk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb.

3. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.

4. Bake for approximately 25 minutes. Let cool and serve.

Rhubarb Muffins - 7For more rhubarb recipes, you can find my rhubarb cake recipe here, and rhubarb mush here.

<3

Emory

Hello, Followers:
Blog // Instagram // Pinterest // Twitter

  • Hello! My name is Emory. I am a wife, mother of four (three on earth in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

  • Enter your email address to follow this blog and receive notifications of new posts by email.

    Join 2,926 other subscribers
%d bloggers like this: