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Craving Conquered

So we’re back after a beautiful long weekend, and it seems like Mother Nature is playing some kind of cruel April Fool’s day joke on us with this crazy weather.  Yesterday it went from sunny blue skies to blizzarding, back to sun and then blizzarding again within a span of about 15 minutes, and it did that all day long!  And today she’s pretending it’s January again and hitting us with -12C temperatures.  Apparently Mother Nature thought it would be fun to extend April fool’s day.  Not cool.

But regardless of the weather, it was such a lovely weekend full of sunny skies, family, and of course chocolate!  And as we mentioned the other day, ours was also filled with carrot cake!  But if you never got to have any carrot cake, or you’ve polished off the entire thing already (ours was gone in 2 and a half days!) and you’re carrot cake craving is still raging like yesterday’s weather, do not fret- we are here for you 🙂


With another pancake in a jar, of course!


Ok ok, we know what you’re thinking- another pancake in a jar?  Seriously?

Yes, we are serious.  We have a major back-log of these things, so if you really hate pancake-in-a-jars, we apologize (but not actually :P)


When we posted the recipe for our apple pie version, we asked you to offer up any other flavour suggestions that you’d like to see us make.  Jan at Sprouts n Squats suggested a carrot cake flavour. Well great minds must think alike, because this was one combo that we have had in a our recipe book for quite some time, and since Jan suggested it, we knew we had to share it with all of you pronto!  So really, you should probably thank her for this one 🙂


We have to say that this might be one of our all-time favourites. Ok, so we say that almost every time, but this one really takes the cake! (no pun intended :))

But before you go and make this, we want to warn you:


If your pancake comes out looking like this, don’t be alarmed!  Just cut off some of the top and eat it as a little appetizer while you assemble your toppings 🙂

Seriously, if this doesn’t crush your carrot-cake craving, we don’t know what will!

Carrot Cake Pancake in a Jar


Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 2


1 c. whole wheat flour
2 tbsp coconut flour (optional)
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tbsp shredded coconut
1 tbsp raisins
1 tbsp walnuts
1 medium carrot, shredded
1 tbsp coconut butter (or almond or walnut butter)
1/4 c. pineapple juice
3/4 c. milk of choice (if not using coconut flour, reduce to 1/2 c.)
1 tsp vanilla extract
Diced pineapple

For the Pineapple Syrup:

2 tbsp pineapple juice
1 tbsp honey


In a medium-sized bowl, combine all the dry ingredients.  Whisk together with a wire whisk to remove any clumps.  Add the wet ingredients to the dry and stir just until fully combined.

Fill two medium-sized jars 1/4 of the way with diced pineapple and raisins.  Divide the batter in half and spoon into the jars on top of the pineapple.  Cook in the microwave for 5 minutes, or until the pancake is firm (yet still springy) to the touch. Top with syrup, extra raisins, walnuts, and a dollop of yogurt if desired.

For the syrup:

In a small ramekin, stir together the pineapple juice and honey.  Pour over top of pancake.


Do you have a certain breakfast that you make over and over again?  What are some of your favourite ways to re-make it each time?

Apple Pie

Today we have another case of “we found a new recipe, so let’s make one in every flavour combination possible”.  You might remember us explaining this in another post not too long ago.  Today, though, we are not talking about french toast.  Today we are talking about one of our all-time favourite breakfasts that we make at least once a week, and yet for some reason have failed to share it with you all! (Shame on us…:P)

The recipe we are referring to is a pancake in a jar!  After the original peanut butter and banana version, we were pretty much hooked.  We’ve been making every variation of this recipe that you can possibly think of, including, of course, our eggnog rendition.  But that is only the tip of the iceberg!  So in an effort to bring you up-to-date with our slight obsession, we bring one of our favourite versions:


Apple Pie!  Consisting of soft, sweet cooked apples, plump and juicy raisins, crunchy walnuts, and of course a fluffy “pancake” laced with ribbons of apple butter, this is an apple-pie lovers dream come true!


Of course, this also has plenty of cinnamon, too, but that goes without saying, doesn’t it?


So here’s the thing, if you love (or even just like) apple pie, love pancakes, and love breakfasts that can be done in the microwave in under 5 minutes, then you should probably go make this.  It will change the way you look at mason jars, and probably have you dreaming up a million other flavours you could make.  But if you’re short on ideas, don’t fear, because we’ve got a whole bunch more combos comin’ your way! 🙂

Apple Pie Pancake in a Jar


Prep Time: 5 min
Cook Time: 5 min
Serves: 2


1 cup whole wheat flour
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
1 tbsp almond butter
2/3 c. milk
1/2 tsp vanilla extract
1/2 c. apple butter
1 large apple, diced
1/4 c. raisins


In a medium-sized bowl, combine all the dry ingredients.  Add the almond butter, milk, and vanilla extract to the bowl and stir until everything is just combined.  Add the apple butter to the batter, and gently stir, just to swirl the apple butter in, but not to stir it in completely- you want ribbons of apple butter!

Dice up the apple into small pieces.  Mix the apples and the raisins together and divide evenly into the bottom of two medium-sized mason jars.  Divide the batter in half and spoon into the jars on top of the apple and raisin mixture.  Place in the microwave and cook on high for 4-5 minutes, or until the dough is firm to the touch.  Top with additional almond butter, yogurt, cinnamon, raisins, walnuts, ect. and enjoy!


Do you like apple pie?  What flavour of pancake-in-a-jar would you like to see us make?

Warm and Cozy

Today feels like Fall.

The leaves are turning different colours and crunching under our feet.
All the local farms and fruit and veggie stands are putting pumpkins and apples out on their shelves.
The wind has that coolness to it that was just enough to make our hands cold by the end of our run.

And after the said run, you know what we were craving?  A smoothie.  Not exactly a cool-weather Fall kind of craving.

We debated for a while whether or not to give into our desire for a smooth, creamy post-run drink, or instead opt for a more fall-inspired snack.

So what do we do?

Make a warm smoothie, of course!

A smooth, creamy, warm apple cinnamon raisin smoothie!  A pretty good compromise, if you ask us 🙂

This smoothie was like drinking creamy apple cider.  Its the perfect way to satisfy that year-round desire for a cold summer-like smoothie, but this one has the added bonus of staving off that Fall/Winter chill that gets under your skin…

Yes, this smoothie has one extra step to it than a traditional smoothie, but its totally worth it!  A warm hug on a cold day.  Its very cliche, but oh-so-true 🙂

This here, friends, is the quintessential fall drink!

Warm Spiced Apple Smoothie

Total time: 10min
Serves: 2


1/2 c. unsweetened apple sauce
1/4 c. greek yogurt
1/4 c. cottage cheese
1/2 c. apple juice
1/2 c. milk
1/4 c. raisins
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp cloves


Put all ingredients into a pot and simmer on the stove on medium-low heat for about 5min, until  heated through. Pour into blender and blend until smooth.


Have you ever had a warm smoothies before?

Necessity: The Mother of Breakfast Inventions

Several months ago, Julie and I made a life-changing discovery, and it looks a little something like this…


These delectable creations are known as Buckwheat Bakes, and are the brainchild of Ashley, to whom I will forever be grateful for sharing this recipe with the world.

Seriously, Julie and I are  addicted to these things!

They are amazing because they’re very nutritious, and so versatile!  The best part is, eating one of these is like having your own personal cake, for breakfast!  And who doesn’t want cake for breakfast?

Buckwheat bakes are also very satisfying, so if you’re one of those people who constantly find themselves hungry at around 10 o’clock, when lunch time is still a couple of hours away, I encourage you to try these, they won’t disappoint!

Julie and I have tried many of Ashley’s own recipes for these breakfast bakes, but of course, we couldn’t resist venturing out and trying to put our own spin on them.  The idea came one day when (gasp!) we had no bananas left for breakfast. For those of you who don’t know this, Julie and I are crazy for bananas, so to wake up to a barren counter-top, completely void of the delicious fruit is quite a travesty.  We had apples in the fridge, thankfully, so we would not have to go a morning without fruit, which is just not acceptable in my books!

We decided that a buckwheat bake would be the perfect way to use our apples.  We also had a gigantic bag of bran that we wanted to make a dent in, so I think the next step was obvious…

Apple pie bran bake!

Topped with sauteed apples and raisins, walnuts, and a nice big dollop of almond butter, this breakfast bake was to die for, and you know what?

I didn’t even miss my morning banana 🙂


Apple Pie Bran Bake

Inspired from here

Prep time: 10 min.

Bake time: 30 min.

Serves: 1


1/8 c. bran

1/8 c. whole wheat flour

1 tbsp steel-cut oats

1/4 tsp. baking powder

1 tbsp chia seeds

1 tsp cinnamon

1/2 tsp nutmeg

1 large egg

1/3 c. apple sauce

3 tbsp. milk

1 tsp vanilla extract

2 tsp maple syprup

2 tbsp chopped walnuts

2 tbsp raisins

1/2 apple, diced


Pre-heat your oven to 350C

grease a large ramekin or small bowl

mix all of the dry ingredients, set aside.

Mix all of the wet ingredients and stir into the dry.  Mix in the raisins and apple.

Bake for 30 minutes.

*For toppings, you could saute the other half of your apple with a few more raisins on a fry pan, adding a little water to keep them from drying out.  And we always love topping ours with some kind of nut butter and a drizzle of honey or maple syrup, too!