Coconut Carrot Muffins

It must be that time of year when everybody is baking muffins.  Now that the Fall weather has finally made an appearance, there’s nothing better than the smells of cinnamon, nutmeg and other Fall aromas permeating the home.  Last week’s Fiesta Friday saw an array of muffins in every shape, taste and color.  I had made these about 2 weeks ago, loved them so much that I decided to make another batch and freeze them.  The addition of coconut definitely gives these muffins a wonderful texture, the applesauce and coconut oil makes it truly moist and the crunch of the almonds and the chewy raisins makes it wholesome and hearty.



Strawberry, Rhubarb, Coconut, Date and Oat Squares

Try saying “Would you care for a strawberry, rhubarb, coconut, date and oat square?”  Quite a mouthful eh?  Once you’ve tried one, I warn you they are pretty addictive.  I was trying to use up some of the delicious jams that we had bought on our recent trip to Quebec.  We bought about four jars of an assortment of freshly made jams from a nearby farm.  I wanted to use one of the jars in a baked good and immediately our dear friend Selma’s recipe came to mind.  I adapted the recipe to incorporate dates, lemon zest and extra coconut just because I enjoy those last two ingredients.  You can make this entire recipe in just one bowl, which saves time and a lot of washing up too.  I’d urge you to check Selma’s page for tips and tricks on preparing your baking tin.  Here is the recipe from Selma’s blog with a couple of extra ingredients that I added.

We finally have some decent weather on the East Coast of the USA.  It had been far too hot and humid, so I wanted to celebrate Fall by baking these wonderful squares.  There was a slight chill in the air early this morning, imagine the aroma wafting through the entire house when they were done baking.  I’m excited about the possibilities of bringing on more Fall related dishes, so my dear readers, stay tuned.