This right here, my friends, is a quick, easy, and seriously delicious breakfast, lunch, or snack that is perfect for the fall season.
These toasts start with whipped cinnamon goat cheese, which sounds fancy but is super easy to – ahem – whip up. Whipping the goat cheese results in a fluffy, silky texture that spreads easily. The cinnamon adds a lovely spiciness and a touch of sweetness.
I couldn’t decide between topping the whipped cinnamon goat cheese with fig jam or pumpkin butter (my two favorite autumnal spreads), so I chose both!
Pears are divine right now, thus making them the perfect finishing touch to these toasts.
Both versions are delectable on their own, but to really put these toasts over the top, I suggest you sandwich both of them together. Pear & Cinnamon Whipped Goat Cheese Sandwiches with Pumpkin Butter & Fig Jam? YES.
Prep Time: 5 minutes
Cook Time: 0 minutes
- 4 oz goat cheese, at room temperature
- milk to thin, if necessary
- 1/2 tsp ground cinnamon
- 2 slices of your favorite bread, (preferably whole wheat) toasted to desired preference
- 1 Tbsp fig jam
- 1 Tbsp pumpkin butter
- 1 ripe (but firm) pear, (I used Anjou), preferably organic, very thinly sliced
Place the goat cheese in a mini food processor and process until creamy (about 3-5 minutes). You may add a bit of milk – 1 tsp at a time – to thin it out if necessary (I used 2 tsp milk in total). If you don’t have a mini food processor, you can mash the goat cheese in a bowl with a fork until creamy. Add in the cinnamon and process (or mash) until fully combined. Set aside.
Spread about 2-3 Tbsp of the whipped cinnamon goat cheese on each slice of toast. Top one slice with fig jam, and the other with pumpkin butter. Evenly divide the sliced pear between the two slices of toast.
The kids and I spent three weeks at my parent’s house this summer, (before meeting up again with John for a week in the Outer Banks with his family), and my mom’s banana muffins were a HUGE hit. I think she made at least one batch each week that we were down there, that’s how much everyone loved them. I obviously had to get the recipe from her, and – as promised on my Facebook page – here it is!
I almost always use whole wheat pastry flour when making baked goods in order to achieve the perfect balance of hearty nutrition and soft texture, but these muffins use regular 100% whole wheat flour without sacrificing the end result; the muffins still turn out fluffy and light.
Maple syrup is the only sweetener, and the muffins get an added dose of fiber and protein from ground flaxseed.
Need yet another incentive to make these muffins?! They require only one bowl, (well, a food processor bowl), so prep and cleanup are quick and easy.
My mom freezes the muffins in a ziplock bag as soon as they’ve cooled off from the oven, and I think that it’s a vital step to take if you want the muffins to maintain their light texture. Just toss one (or a couple) in the microwave for about 30-45 seconds and you’ll be rewarded with just-baked flavor and texture.
These one-bowl whole wheat banana flax muffins are the perfect antidote to busy school day and workday mornings, when there’s no time to whip up a filling and nutritious sit-down breakfast. They also make a great mid-morning or mid-afternoon snack.
Prep Time: 5 minutes
Cook Time: 25 minutes
- 1/2 cup neutral-flavored vegetable oil, such as safflower
- 1/2 cup pure maple syrup
- 2 eggs, preferably organic
- 2 large, or 3 medium-sized, ripe bananas
- 1 1/4 cup whole wheat flour (you could also use whole wheat pastry flour)
- 1/2 cup ground flaxseed
- 3/4 tsp baking soda
- 1/4 tsp Kosher salt
Preheat oven to 375°F. Line a 12 cup muffin tin with liners or lightly coat with oil.
In a food processor fitted with the steel blade, combine the oil, maple syrup, and eggs; process until smooth.
Add in the bananas and process; you can process until the mixture is perfectly smooth, or you can leave a few small chunks of banana throughout the batter.
Add in the flour, ground flaxseed, baking soda, and salt; pulse a few times, then remove the lid of the food processor and stir the batter until the dry ingredients are fully incorporated.
Using an ice cream scoop or large spoon, evenly divide the batter amongst the prepared muffin cups. The cups will be filled almost to the top.
Bake at 375°F for 22-25 minutes, or until the tops of the muffins spring back when lightly pressed.
Let cool in the muffin tin for 10 minutes before turning out onto a wire cooling rack; let cool completely.
Store cooled muffins in an airtight container in the freezer. To heat, microwave for 30-45 seconds.