I’ve been making these muffins lately but each time I make them I’ve been in a hurry and did not take the time to take photos. Today I finally did it!

 

 

This recipe was inspired by a possibly vegan, or maybe paleo cookbook. I really can’t remember. I read the recipe then tried to make this from memory.

 

 

So it goes something like this:

Mince some ginger. Though the minced ginger was not in the original recipe.

 

 

In a bowl add almond butter and coconut oil.

 

 

And mix together.

 

 

Then add eggs and beat in.

 

 

Then add almond meal,

 

 

baking powder,

 

 

sunflower seeds,

 

 

shredded coconut,

 

flax meal,

 

 

a pinch of salt,

 

 

I like pink salt.

 

 

A pinch of cayenne,

 

 

sesame seeds,

 

 

and some flax seeds.

 

 

I like to cut semi frozen cranberries in half so they let out their red juice as the cook.

 

 

Next partially fill muffin pans with batter

 

 

and top with minced ginger

 

 

and cranberry pieces.

 

 

Bake at 350 for about 20 min or until starting to brown around the edges.

 

 

 

 

Almond meal cranberry muffins

• 1/2 cup almond butter
• 2 tablespoons raw honey (optional)
• 1/4 cup coconut oil
• 5 eggs
• 1 cup almond meal
• 3/4 cup shredded unsweetened coconut
• 3/4 teaspoon baking soda
• 1/4 cup sunflower seeds
• 2 tablespoons flax meal
• 1 tablespoon flax seeds
• 1 tablespoon sesame seeds
• 1 teaspoon salt
• pinch of cayenne

 

In a bowl add almond butter and coconut oil.
And mix together. Then add eggs and beat in.
Add almond meal, baking soda, sunflower seeds, shredded coconut, flax meal,  flax seeds,

sesame seeds, salt, and pinch of cayenne,
Next partially fill muffin pans with batter and top with minced ginger and cranberry pieces.
Bake at 350 for about 20 min or until starting to brown around the edges.

 

Turkey and cranberry have always been some of the highlights of Thanksgiving dinner for me and leftovers are just as good.

 

 

 

A couple of  slices of whole wheat multi grain bread,

 

 

a couple of slices of canned cranberry sauce,

 

 

Some extra sharp cheddar,

 

 

Some turkey,

 

 

a little salt and pepper to taste,

 

 

 

a leaf or two of romaine and we’ve got a sandwich!

 

 

I really like these barbecue flavored sweet potato chips from some brand I’d never heard of before called Food should taste good. If you have any sweet potato chips they’ll go nicely with a left over turkey sandwich.

There were more on the plate when I started but I kept eating them as I was making the sandwiches.

 

Eating this sandwich turned out to be a bit messy, the turkey squished out one side, the lettuce and cheese went out the other and cranberry sauce dripped everywhere.

It was very good, drips and all.

 

 

Leftover Turkey Sandwich

Ingredients

• Whole grain bread
• leftover turkey
• leftover cranberry sauce
• cheddar cheese
• romaine lettuce
• salt and pepper to taste

 

These cranberry cookies are the healthier version of the cinnamon swirl cookies I made earlier this year.

They remind me of Fig Newtons. Very munchable.

 

 

In a bowl grate some lemon zest or orange zest. I think orange zest would be best but lemons is what I had on hand so lemon zest it was. Then add butter and sugar and cream together.

 

 

Then vanilla, and

 

 

eggs.

 

 

beat them together.

 

 

Add in flour, cinnamon, baking powder and baking soda

 

 

and mix together.

 

 

Refrigerate dough for an hour or overnight.

 

 

 

Divide dough in half and roll out about 1/4 “ into a rectangle on waxed paper dusted with flour

 

 

If your rectangle looks like mine you can just trim it into a better rectangle shape.

 

 

I used half blackberry jam and half strawberry cranberry jam.

 

 

And dried cranberries

 

 

Spread a layer of jam on

 

 

and sprinkle with dried cranberries.

 

 

If you think it needs a little Tennessee orange you could sprinkle in some papaya chunks.

 

 

Using the waxed paper to help, roll up the dough and refrigerate or freeze for an hour or longer. Repeat with the other half of the dough.

 

 

When you’re ready to bake them slice 1/4-3/8” thick slices off of the “log”

 

 

Bake at 375 for 10-12 minutes or until bottoms are lightly browned.

 

 

Serve or freeze for later.

 

Cranberry swirl cookies

Adapted from Martha Stewart and Taste of Home

Dough

• 1 stick butter, softened
• 1 cup granulated sugar
• 1/4 teaspoon freshly grated orange ot lemon zest
• 2 large eggs
• 1 teaspoon vanilla
• 1 tablespoon cinnamon
• 3/4 teaspoon baking powder
• 2 1/2 cups whole wheat pastry flour, plus more for rolling dough out
• 1/2 teaspoon baking soda

 

Filling

• 10 ounces blackberry, strawberry/cranberry jam or any thick spreadable jam you want
• 1 cup dried cranberries

     to make the dough: Beat butter, sugar, and orange zest until smooth, . Beat in eggs and vanilla.  Add flour, cinnamon, baking powder, and baking soda and beat until just combined. refrigerate for 1 hour (or overnight).
  Divide dough in half, Turn half the dough onto floured waxed paper. Roll into a rectangle about 1/4" thick, trim edges straight if necessary. Repeat with remaining half of dough. refrigerate or freeze until firm but pliable.
    For the filling: Mix jam in a small bowl until sorta spreadable. Spread evenly over rectangles. Sprinkle dried cranberries over jam. Starting on a long side, roll the rectangle into a "log",  Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
    Preheat oven to 375 degrees. Cut each log into 1/4-inch-thick slices.  Bake at 375 for 10-12 minutes or until bottoms are lightly browned.    Serve or make ahead and freeze for later.