Bread Archives - Whole Living Large

Tag: Bread

Easy Pumpkin Nut Butter Waffles

Todays feature recipe for the Pumpkin and Pinterest series is Gluten-Free Pumpkin Waffles from Cats to Cooking. Swing over and show her some love for an excellent, pinnable recipe.

I was so excited to see this pin because I am a bit of a waffle snob. I love waffles, but they need to be cooked just right. Crispy on the outside and nice and moist in the middle.

This recipe had a short ingredient list and was gluten-free so I was excited to try them.

I am always looking for ways to switch thing up for school lunches and when I was preparing to make these beauties I decided to try it a little different.

Instead of using almond flour I used almond butter.

I took out the cashew milk.

I made the waffles with my daughters babycakes mini waffle maker. The batter is pretty thick so I used my little piping tool to pipe these into the little griddles. A spoon and spatula would have worked well also. Just spoon in and smooth. 

They turned out perfect for little hands. They actually turned out perfect for my big hands too.

 I let the boys sample them with a side of pumpkin yogurt.

The house smelled like there were thousands of nut butter fairies playing in the air around me.

I decide to make a big batch of these after the initial batch. Partially because the boys ate half of the first go around and partially because I loved the idea of packing these in the kids lunches for the week.

This recipe made about 52 mini waffles.

1 cup pumpkin purée

2 cups almond butter

5 eggs

1 tsp cinnamon

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

Coconut oil for greasing waffle iron


Plug in and preheat waffle iron on low setting.

Put all ingredients in blender.

Blend until smooth.

Spray or brush oil onto waffle iron 

Pipe or spoon mixture onto waffle iron and smooth. 

Close the waffle iron and let cook about 5 minutes. If the waffle iron is still steaming, let cook a bit longer.

Open waffle iron, remove waffles with rubber spatula. 

Have you been following the Pumpkin and Pinterest series?  What are your favorites so far?

Crazy Good Carrot Cake Muffins


I don’t know if I’ve mentioned this before, but I am obsessed with carrots. I have roasted ’em, mashed ’em, juiced ’em, thrown ‘ in the slow cooker and baked em. They are so versatile and have many nutritious benefits. You will find a lot of carrot recipes on all of my Pinterest boards.
These carrot muffins are hearty and full of fiber. They can be eaten plain for breakfast, snack or packed in school lunches.



These beauties freeze and thaw beautifully so they are perfect for batch cooking. For me, that means doubling this recipe.



Some of the nutri-licious benefits in this recipe:

  • Carrots:
    • Rich in carotenes.
    • Highest of mostly all plant foods.
    • Offer protection from cancers and cardiovascular disease.
    • Beneficial in keeping eyes and lungs healthy.
    • The nutrients in carrots are more available when lightly cooked. Adding oil helps the carotenes to be absorbed. (Note: The darker the carrot, the more carotenes it offers.)
  • Oat/Oatmeal:
    • High in soluble fiber as well as a source of healthy fats.
    • Beneficial in keeping hunger at bay, lowering “bad” cholesterol and managing blood sugar levels.
  • Flaxseed meal:
    • Rich source of dietary fiber and Omega 3 fatty acids.
  • Coconut Oil:
    • Strengthens the immune system and helps improve the function of the digestive system.



I posted a picture of the boys lunch on Instagram and when I picked them up today they happily confessed that they ate all their lunch.  Can you tell this is NOT a regular occurrence.

5.0 from 3 reviews
Crazy Good Carrot Cake Muffins
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 30
Carrot muffins full of fiber to keep you satisfied whether you eat it for breakfast, snack or part of lunch
  • ½ cup white sugar
  • ½ cup brown sugar
  • ½ cup coconut oil
  • ½ cup butter
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 2 cups grated carrot
  • 1 cup oat flour (or you can process oatmeal in food processor until a fine powder)
  • 2 cups all-purpose flour
  • 4 Tablespoons flaxseed meal
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  1. Preheat oven to 350°F. Line cupcake pan with liners or grease pan
  2. In a large bowl, using an electric mixer, beat sugar, butter and coconut oil to blend.
  3. Add in eggs, one at a time, then vanilla mixing after each addition.
  4. Add in the carrots and stir to combine.
  5. In another large bowl, whisk together flour, flaxseed meal, cloves, cinnamon, nutmeg, baking soda, baking powder and salt.
  6. Stir flour mixture into carrot mixture in 2 or 3 additions until just combined.
  7. Use ¼ cup cookie scoop and add one scoop to each liner.
  8. Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the middle of a loaf comes out clean.
  9. Cool pans on wire racks for 10 minutes. Remove muffins from pans, place on racks and cool completely.
Note: You can have fun and add substitute shredded apples for half of the carrots.
Additional Add-Ins: Craisin, Chocolate chips, Walnuts (or any nut you like), try swirling in a bit of strawberry jam

These muffins may be my new favorite muffin and I will add them to the lunch rotations.  It did not take a long time to prep so I will add this to my batch cooking list and double or triple the recipe so I keep a few batches in the refrigerator.


Easy Peasy Banana Bread

Adapted from Better Homes and Gardens


2 cups whole wheat flour
3  teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 eggs beaten
3 1/2 cups bananas mashed
1/4 cup organic sugar
1/4 cup brown sugar
5 dates
1/4 cup butter
1/4 cup coconut oil
1/4 teaspoon salt.


1. Prepare two 9x5x3 inch or four 7 1/2×3 1/2×2 inch loaf pans with butter or coconut oil. Set aside.
2.  Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
3.  In a bowl of processor place bananas and date.  Process till smooth.
4.  Add room temperature eggs, sugar and oil and process.
5.  Pour egg mixture into flour mixture and fold until just mixed.
6.  Pour into prepared pans and make streusel topping.

Streusel Topping


1/2 cup packed brown sugar
6 Tablespoons of oatmeal
4 Tablespoons of butter


1.  Add all ingredients to a small bowl
2.  Use a pastry blender until mixture resembles coarse crumbs.
3.  Sprinkle mixture and gently press into batter.

Bake in 350-degree oven for 55-60 minutes for 9x5x3 inch loaf pan or 40-45 minutes for 7 1/2×3 1/2×2 inch loaf pan or until a tester comes out clean.

At this point, you can cool completely slice and freeze for eating later or enjoy immediately.

Blueberry Lemon Loaves with Lavender Yogurt Topping

Anything made with lemon vanishes quickly around here. Jasmyn my 12-year-old made a lemon yogurt loaf cake over the weekend and by the next day it had vanished.  I guess I understand why the triplets teachers laughingly tell me the boys are always raving about the food the eat at home, there is always something cooking. 

2/3 cup coconut oil
½ cup  sugar
4 tbsp lemon juice
4 eggs
1½ cup all-purpose flour
1 1/2 cup whole wheat flour
2 tsp baking powder
pinch of salt
2 drops of DoTerra lemon oil (optional)
1 cup coconut yogurt or greek yogurt
1 cup blueberries, fresh or frozen

1 cup coconut yogurt
1-2 tbsp lemon juice
1 drop of DoTerra lavender oil
1 drop of DoTerra lemon oil 
1/4 cup oj

Preheat oven to 350F. Spray mini loaf tray with nonstick cooking spray or use a standard loaf pan also spraying it with a nonstick cooking spray.
In a large bowl combine sugar, eggs, lemon juice and melted butter. Whisk until creamy.
In a separate bowl sift together all dry ingredients, flour, baking powder and salt.
Fold dry ingredients into wet mixture alternating between the yogurt and flour until well combined. Gently fold in blueberries, don’t over mix.
Bake for 30-33 minutes or until tester comes out clean. 
Once done baking remove from oven and let cool in pan 10 minutes. Transfer loaves to a wire rack to cool. 
Make sure you have parchment paper under the wire rack so when you drizzle on the glaze it catches the drips and you won’t end up with a sticky counter.