Archives for the month of: October, 2015


This week I decided to make banana bread instead of a muffin. I usually make a muffin because it’s less baking time but a banana bread is definitely more moist.


1 1/4 cup whole wheat flour

1 cup spelt light flour

1 1/2 tsp baking powder

1/4 tsp sea salt

1 1/2 tsp baking soda

1/2 cup milk with 1 tbsp lemon juice or buttermilk

3 mashed bananas

1 organic egg

3/4 cup brown sugar

1/2 cup organic unsalted room temperature butter

1/4 cup unsweetened applesauce

1 tsp pure vanilla extract

3/4 cup semi-sweet chocolate chips


Pre-heat oven to 350 degrees. Spray a 9×5 baking pan. Mix together mashed bananas, milk and baking soda in a bowl and set aside.

In a small bowl whisk together flours, baking powder and sea salt.

In another bowl beat butter and brown sugar together. Mix in egg, vanilla, applesauce and banana mixture. Add flour mixture into wet mixture and stir until combined. Stir in semi-sweet chocolate chips. Bake for 60 minutes or until firm to touch. Let cool for 10 minutes and then transfer to a cooling rack. Enjoy!



My muffin of the week recipe is a healthy breakfast muffin. You can warm up the muffin in the morning with some nut butter for extra protein or with your favourite jam. My favourite jam is St. Dalfour Jam which is naturally sweetened with grape juice.


1 cup whole wheat flour

1 cup spelt light flour

2 tsp baking soda

1/2 tsp sea salt

2 tsp cinnamon

3/4 cup brown sugar or cane sugar

2 cups grated carrots

1 cup grated zucchini

3 large organic eggs

2/3 cup vegetable oil or coconut oil

1/3 cup milk with 1 tsp lemon juice or buttermilk

2 tsp pure vanilla extract


Pre-heat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicon muffin liners. Place raisins in a bowl of hot water for a few minutes and then drain water and set aside. In a bowl mix flours, baking soda, sea salt, cinnamon and brown sugar. In a separate bowl mix eggs, oil, milk with lemon juice and vanilla. Add carrots and zucchini to wet mixture and then add dry ingredients. Mix well and then fold in raisins with a wooden spoon. Scoop into muffin cups and bake for 25-30  minutes. Let stand in muffins tray for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

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This muffin recipe is courtesy of Paula Deen. I love the flavour of coffee in baking, so when I found this recipe i decided i had to give it a try. I did change some of the ingredients like the flour and reducing the amount of sugar and oil.


1 cup whole wheat flour

1/2 cup spelt light flour

1 tsp baking soda

pinch of salt

1/4 cup oil

4 mashed ripe bananas

1/2 cup brown sugar

1 large egg

1 tsp pure vanilla extract

1 1/2 tbsp strong coffee


Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone muffin cups. In a bowl mix oil and mashed bananas. Add the sugar, egg, coffee and vanilla. Mix until combined and then add in baking soda and salt and mix once again. Combine the flour into the mixture and scoop into muffin tray. Slice a piece of banana on top of each muffin. Bake for 20-25 minutes. Let stand and then transfer onto a cooling rack. Enjoy!

Image 2015-10-02 at 12.10 PM

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