3 Ingredient Flourless Banana Pancakes 

My toddler has started to love bananas. Before she’d only eat them if someone other than myself offered them to her. Kids are weird. She still only will eat them from me if she’s actually hungry and if they are not very ripe. So when we don’t get to them fast enough I turn them into other goodies! Here’s one recipe we’ve been playing with! 3 Ingredient Banana Pancakes!

This recipe includes optional add ons but the main ingredients are baking powder, banana and eggs! Some recipes we’ve tried are even just banana and eggs but you need to add half a banana more to the recipe to replace the baking powder. We prefer them the way below:

You will need:

*2 eggs

*1 banana (the more ripe they are the sweeter they are!)

*1/8 teaspoon baking powder
Optional add ons:

*dash if cinnamon

*1/8 teaspoon vanilla or almond extract

*1/4 cup crushed nuts

Etc

Peel and mash the banana! I used my clean hands because it works faster. Most recipes will suggest mashing with a fork or the end of the whisk you’ll be using in the next step.

Crack and whisk eggs well in a separate bowl! 



If you’d like you can add other ingredients now such as vanilla and cinnamon to the bananas. If you add heavier ingredients like nuts, coconut shreds, chocolate chips, etc it makes flipping them a little awkward but food doesn’t need to be pretty to be good!

Add these to the eggs!

Whisk/mix well then add the baking powder. Mix again fully.

Heat a pan to medium low and add coconut oil or butter. You can skip this if you want to keep it light and have a nonstick pan. I think butter boosts the flavor however. 

Add 1/8 cup of the liquid to the pan. Repeat for other Pancakes. 


Let cook until edges bubble. About 2 minutes. 

Flip and cook another 1-2 minutes. 

Serve hot! They taste fine cold but get kinda mushy in texture. 

Feel free to add syrup, fruit, whipped cream, etc but they really don’t need it! 

Eyebright Infused Oil – Magical and Mundane Herbalism

I finished this oil the other day. I didn’t originally intend for it to be a blog post seeing as its use for me personally is purely magical. Nothing to really do with heathenry or homesteading. Seeing as my blog is mostly recipes and how to’s however I changed my mind. When I can get back to learning more self sufficiency promoting skills I will blog about them! 

I have found that many Heathens I personally speak to and have friendships with have some sort of magical practice they either incorporate into their faith or keep to the side. Separate in most ways other than the type of magic you would find in ritual. I am the same as I have stated in older blogs. With this particular entry I will be going over Eyebright infused oil and some usages. Both magical and mundane.

Eyebright is used medicinally for…you guessed it! Eye health! Inflammation, disorders, styes, etc. The entire plant above the roots are used medicinally. It is full of antioxidants, violate oils, vitamins (such as B, C and E), tannins and more to aid in much more than just eye health! It’s popular use as a supplement made it both easy and difficult to find. Powder stuffed capsules are found in any health food store and often even at large grocery stores. They are even found online easily on sites such as Amazon, as an ingredient in pre-made concoctions, etc. Finding the powder (I would have preferred it not be powdered but I wanted anything at that point in my search) alone proved much more difficult. I found some on sites I wasn’t sure were legitimate and for oddly priced bags on Amazon. I almost gave up until I found it at our co-op in the herbs section. It was powdered as usual but I was happy to see it. My husband prepared a bagful for me and we went on our way. So even though I could find it pre-prepared the thought of wasting so much plastic and the gelatin capsules bothered me. Also, who has time to pop open those things individually? This parent does not! 

Some energetic/magical properties include: working air elementals and the element itself, clearing the mind, increasing mental and psychic powers, clairvoyance, seeing the truth, seeing things for what they really are, etc. I made it to potentially help me see through situations. To determine if emotions and such are clouding my perception. 

Sounds hoaky and woo woo to many but I’m okay with that. I am about to be 29 and I’ve been doing this actively and knowingly since I was 12 with family. I’m used to it. 

I don’t have pictures of the process of starting the oil but I have an older blog that goes over that. Essentially, I just put the powder in a jar and then completely covered it with my carrier oil of choice. Leaving only enough room at the top of the jar to shake it. Because it is a powder I mixed it to make sure the oil filled all of the available space before topping off. Then I let it brew. Shaking daily. I left it for a few months but two weeks minimum should do the trick. 

To strain I first used the finest strainer I had. The powder makes it difficult to strain but I did the best I could. There are probably tools out there for this but nothing more available in this kitchen. 



I put the most powder free amount of oil in an amber bottle with a dropper for dripping into concoctions, the powdery slush I left in the jar for rubbing on candles and the in between oil I put in a jar I could easily dip my fingers into for anointing. Powder will sink to the bottom if you want to pour the top off into other jars. Then I stored these all in our herbal cupboard out of the sunlight.

I hope some of you found this helpful if magical oil infusing interests you! You can do this for medicinal use as well to make topical massage oils. 

Calendula Tincture

I have always had an interest in herbalism. Over the years I have made healing foods and drinks, natural bath/body and home products, blends for various uses, etc from store bought, Wild harvested and home grown goods. My husband says plants are my thing (his are crystals/stones/minerals). I tend to focus on certain skills and crafts for extended periods of time and recently pulled out of a crochet mania to study and “play” again. A really great herbal magazine and family herbalism course came into my life at the same time my mind started to wander back and I took it as a sign. 

One of the first things I did was start making tinctures. Inspired by the course I started first with vanilla extract. I want that to brew for a longer period than the minimum suggested so instead I am turning to what I started next for my first blog on the subject. A calendula tincture. 

I have various skin issues that have been with me for much of my life. It’s a combination of genetics, diet and potentially other issues such as inflammation. I looked into breastfeeding safe herbs I could ingest as part of a regime to heal myself and calendula came up as an option. I had just enough for a small batch and got towork! 

Some uses of calendula can be found here: https://www.google.com/amp/s/draxe.com/calendula/amp/

I took my dried calendula I put in my tea and crushed it a bit in one of my mortar and pestles. 

It came out to just over 1/2 cup not being pressed down or fully powdered. I considered it half a cup. 

I then added a full cup of 100 proof vodka (80+ is best though some say 90+ proof). For this particular plant it was suggested to do a 1:2 ratio. Others may be different so look into different information on plants if you plan to make a tincture. Some dried herbs suggest adding distilled water but for this I decided not to. 

I put the ingredients in a jar and stored in my herb cupboard. It is preferred not to have air space like mine but it wouldn’t fit into any other jars I had so I took a chance. It turned out fine. I probably wouldn’t risk it again however. 

I shook it every day for the period I had it brewing. Then I let it sit undisturbed 24 hours before straining. The minimum suggested is 2 weeks of shaking plus 1 day of rest. I left mine for almost a month and strained right before the New Moon. I may be a Heathen but I have a witchy side as well. The longer the better is a general rule for tinctures. 

Once done I strained it in a plastic strainer. I have seen suggestions not to use any metal so I take that advice. 

The herbs really soak up a lot so I would pressed it out well, let it rest then go at it again. 


My funnels have not yet arrived so I placed the amber glass bottle in a bowl to catch any of the tincture that might spill and used a measuring cup to pour. 

I put the tincture in several smaller bottles (2oz) but any size or amount works. I bought mine off of Amazon but usually buy locally despite the large price difference. 

Label with the name and date bottled! My handwriting is awful. I use tape to stick paper on mine but you can get fancy with special labels! 

Tinctures last several years if stored properly. I’ll be adding a few drops a day to coffee or tea daily. Starting off small and building up to more drops as this is a new-to-me tincture. You can take directly on the tongue or add to food or drink like I do. 

Be sure to look out for future tincture and herbalism blogs! I’m only an aspiring herbalist so please do your own research!

Banana Oat “Cookies” Two Ways 

When our bananas get a bit overripe I almost always use them to make banana bread. Today, I decided to put them to use in “cookies” instead. Based on a recipe for diabetic cooking that consisted of only three ingredients. They are less friendly now but great for people with certain allergies. 

I had four bananas and the cookie recipe I have asks for two. So I made two different batches! One of course inspired by banana bread. Both have the same handling and baking instructions though which makes it easy! 

Cookie One – Banana Bread Inspired
You will need:

*2 ripe bananas (the riper they are the sweeter they are)

*1/2 steel cut oats 

*1/2 cup crushed walnuts

*1/2 teaspoon pure vanilla extract 

*1/2 teaspoon cinnamon

Cookie Two – Double Chocolate
You will need:

*2 ripe bananas

*1/2 cup steel cut oats

*1 tablespoon Dutch cacao powder

*1/3 cup (or 1/2 if you’d like) chocolate chips

*1/2 teaspoon pure vanilla extract 

This recipe shows instructions per batch:

Wash hands thoroughly. 

Peel and break apart the bananas. 

Add oats to bananas and mush together as much as you can. 

At this point depending on what batch you are making add the rest of the ingredients and stir well. 

Bananas Bread:


Chocolate:







Cover or alternatively place in Tupperware or a jar and store in the fridge for a minimum of 2 hours. Many recipes suggest baking immediately but the oats taste too hard to me when I do that. So I let them sit. Overnight is best. 

Preheat oven to 375 degrees Fahrenheit. Prepare a cooking sheet with grease/oil/butter/nonstick tin foil.

Take out and use a tablespoon to scoop out individual bits that you will form into cookies. I used a mini ice cream scooper and set them 2 inches apart on the cookie sheet. 

Bake for 10 minutes before taking them out to press down gently with a spatula or the back of a spoon. Bake for another 5 minutes.

Let sit on sheet for 5 minutes then move to a cooling rack. If you do it earlier they will likely break apart.

Enjoy when cool! 

Ostara 2017 

It’s the night of the Spring Equinox as I write this. I’m tired (in a good way) from a long and relaxed day…even though I was working in the kitchen for half of it! Yesterday, my family tidied up the porch and planted another round of seeds we had in our fridge that were getting prepped to plant. We also repotted a few babies and took note of other plants that needed new homes soon. 

Today, my husband had to work in the morning so I spent the first part of the day alone with the kids. We ate a home cooked breakfast (as usual) and then took turns taking baths and showers so we’d all be clean and fresh for the day. I even got to do a face mask while washing the kids. By the time we were done my love arrived home! For lunch I made buttery seasoned Brussel sprouts roasted with pine nuts (I usually use almonds but wanted to switch it up) and topped with a egg. Keeping with the general Ostara food themes of potentially using seeds, nuts, greens, edible flowers and eggs for the day.

I also baked pretzel rolls despite having made regular pretzels yesterday. My husband loves these and always asks me to make them.

I topped half with sesame seeds. Yum! I love sesame seeds!

I even pickled some veggies! Someone likes the liquid so…

I had other treats I wanted to make but not enough mouths to eat everything I planned. Maybe next year! This year was more than enough for my family and for offerings. 

I even tidied the kitchen altar a bit for the day. It’s very simple due to the little grabby hands in the house. 

We played outside after I was done baking. My toddler Dagmar immediately jumped into this massive puddle. What else did I expect? 

Mina seemed to enjoy the light sprinkles of water that the breeze blew from the trees. Haha! (Not our car btw)

After ANOTHER bath for the toddler I took the baby upstairs to read while the other two napped on the couch. I rarely get uninterrupted time to read so this was very exciting for me. Then this cutie decided to giggle and smile the whole time which of course I couldn’t ignore! Aw! 

All in all it was a good and simple celebration. Nothing fancy and all done using things we had. You don’t need to break the bank or go all out to celebrate the change of the seasons! Recognition and time spent with loved ones or on some self care is all you need!

Homemade Bounty Bars Recipe

Most of the time when I feel like making something in the kitchen I want to make it immediately. So I go in and rummage through cabinets and the fridge to see what ingredients I have and start from there. I wanted to make something that didn’t require too much energy so I decided on a chocolate treat with minimal work involved. I decided to make Bounty bars. For those of us in the states it is like a Mounds bar. A Bounty bar is typically found in the UK and Canada but can be found in specialty shops, etc internationally. I am lucky enough to have had them and was happy to make some at home. I also didn’t have the corn syrup and marshmallows needed to create the base for Mounds or an Almond Joy so I kinda had to go this route. 

You will need:

*7 oz bag of coconut flakes

*14 oz can of sweetened condensed milk

*2 cups chocolate (I used chocolate chips but you can buy chocolate specifically made for candy)
You’ll also need wax paper and either a double broiler or a microwave for the chocolate. 
Optional: extracts for the coconut blend and sea or kosher salt for the chocolate to enhance the flavor. Though these are not used typically. 

Mix the condensed milk and coconut together. Use 1/4 cup less condensed milk for not so “milky” bars if you prefer that. 


I added 1/2 a teaspoon of almond extract but coconut or vanilla work too. They are not needed or required however. I added it for my personal tastes. 

Form into bars with your hands and set on wax paper. Freeze for 30-60 minutes. I put mine in the freezer then cleaned the house a bit. Leaving them longer doesn’t hurt them. 

Melt chocolate! Either in a microwave with a microwave safe bowl or in a double boiler. I didn’t temper mine as I had a toddler helping and forgot. You can temper yours by melting in increments before adding more chocolate and then setting the bowl or pan in cold water. Seeing as I don’t have pictures of this I would refer to a YouTube video for help if you need it. If you don’t temper it you will run into the issue of it cooling fast and making not so pretty bars. 


I used two forks to toss the bar around. Use whatever you have handy. Spoons, chopsticks, etc. I had also added raw almonds for a crunch in some pieces as you can see here.

Set to cool. Wax paper would have been best but you may get a pooling of chocolate so I went this route of using a greased cooking rack. 

Let the chocolate set for a few hours then enjoy! 

Steel Cut Oat and Honey Bread

If you have read some of my older blogs you would know we like to buy in bulk and store food in glass jars. My husband bought me the “Outlander Kitchen” (http://outlanderkitchen.com) book last year and with it a ton of oats. Then he went to sea and I had no one to cook and bake for. I was pregnant and had no appetite most of the time and even though my family loves my food I felt insecure in giving it away to others with different tastes. So I didn’t use much. I had my baby at the start of the year and decided to finally start using it up. Here is one recipe I wanted to share (not from “Outlander Kitchen” just FYI)! Steel Cut Oat and Honey bread! It’s a bit crumbly but delicious! You can easily add to it as well. Add in raisins, chocolate chips, spices such as cinnamon, etc. You can top it with a glaze, honey butter, chocolate drizzle, etc as well. I made mine “plain” to show you a good starting point. It doesn’t taste plain at all though! You can easily use this blend in muffin tins as well for individual treats. 

You will need: 

*2 1/2 cups unbleached all purpose flour

*1 cup steel cut oats (I used quick cook but both work)

*1 cup boiling water 

*1 egg

*2/3 cup milk (I used cashew)

*1/4 cup honey (at least!) 

*3 tsp baking powder

*1 tsp salt 

*1/2 stick butter (or 4 tablespoons oil of choice)

*butter, cooking spray or whatever you prefer to grease your bread pan

Take oats and add boiling water to them in a heat proof bowl. 



Let sit for an hour for quick cook or two hours for regular steel cut. 

Start to preheat oven to 350 degrees Fahrenheit as the next steps will go quickly. 

Melt butter and honey on low while stirring continuously. I used a whisk (my tiny one ran off with my toddler).

When the honey and butter are fully melted and combined add the mixture to the oats and blend together. 

In a separate bowl mix the dry ingredients fully.

Add milk to the oat blend before dropping in the egg. Mix well. 


Add the wet and dry ingredients together.

Here I used my Kitchen Aide as my kid likes to watch it work) but you can mix with a spoon. Mix until just fully blended. Do not overwork it. 

Grease bread pan and pour in mixture. 

Shake gently and then slap against the counter to even out the dough and have it fill in any gaps. 

Bake for an hour on the center shelf. Some ovens may require a little more time. Use a knife to check to make sure the dough is baked through. 

Immediately take out of the pan to cool. You can top it now if you wish or don’t top it at all. I used salted butter as it brings out the flavor. 

Let cool fully then slice and enjoy! 

Homemade Pumpkin Purée 

Making pumpkin purée is one of my favorite things to do as a family in the Fall. Even though my husband isn’t here and it isn’t technically Fall it was still a family affair! My toddler helped pick out the pumpkin and was intensely curious and observant during most of the process. Pumpkin purée is fairly easy to make. Just time consuming! We use pumpkin pie/sugar pumpkins for ours. It tastes so much better than the canned purees…but I admit I love those as well. This purée will last about 3 days refrigerated and about 3 months frozen. Deep freezing should allow it to keep longer…but honestly…it never lasts long because there are always yummy recipes you’ll want to make with it! 

You will need: 

*Sugar pumpkin (ours said “Pumpkin Pie Pumpkin” on the sign at the farm stand when we bought it)

*Kosher salt 

Wash and dry your pumpkin! 

Cut a little bit of skin off of each side to create a flat surface to help the pieces stay upright when baking. You’ll be cutting it in half so you just need two. One of each opposite ends. 

Preheat oven to 400 degrees Fahrenheit.

Cut your pumpkin in half! Careful…they can get super slippery! I cut it in sections then pry it apart. 

Scoop out the guts! Use a spoon or ice cream scooper. Save the insides to make pumpkin seeds later!

Place pumpkin halves on container of choice. I prefer glass and this one has sides if they end up slipping around when I remove them from the oven. If you use a cookie sheet or other metal pan I would cover it in parchment or aluminum foil. 

Sprinkle with Kosher salt. You don’t actually need this much in my hand. I just poured a lot to toss in with the guts to prep them for baking tomorrow. 

Bake for 30-50 minutes. It really depends on your oven, size of pumpkin, amount of pumpkins you’re baking, etc. I would start testing the meat by poking it with a butter knife after 30 minutes. When it goes through easily and smoothly it’s done! 

Remove from oven and cool completely. About an hour. 

Use a spoon to help peel all the skin off. Toss or compost skin. 

Add meat to blender to purée. You may need to do it in sections depending on your blender. Ours has a little tool to shove things down but I still had to turn it on high and push down hard to get it all puréed as I added it all at once. You do not need to add water. The meat will release moisture as you go. 

Put in a container with a lid to save or use immediately! Enjoy! 

Nectarine Jam Recipe – No Pectin Needed

Jam making is one of my favorite things to do. If I am to be honest I don’t actually care much for fruit except mostly in smoothies it in infusing drinks. I am a savory flavor person and prefer vegetables. Though, fruits are my favorite to work with. The smells and textures in my hands are so invigorating, sensual and beautiful. The variety of color and the scents they release when worked with are intoxicating. Nectarines are known to represent romantic relationships (especially marriages), fertility, abundance, longevity, love, happiness, et cetera. 

My toddler goes through food phases. She seems to eat ANYTHING if we are out or at a friends house but at home she changes her mind on things she will consume. Recently, she went on a nectarine rampage and we bought piles of them. The last few days she seemed to be “over” them so they have sat ripening more and more. I decided instead of leaving them to make jam instead. I only had three left but you can easily double, triple, etc this recipe. 

You will need: 

*3 whole nectarines 

*1 1/2 cups of sugar

*2 teaspoons of lemon juice

*a dash of spice of choice (optional)

Nectarine skin has natural pectin so don’t peel it! If you prefer not to eat the skin then you will need to add pectin to this recipe. 

Wash and chop nectarines! Toss the pits or save them for other uses.

Place into pot and add lemon juice and sugar. You can add your spices now if you wish or during the last 5 minutes. Some prefer to add it later. I used a dash of cinnamon. 

Turn onto medium heat and stir. Cook for 30 minutes and stir every few minutes.

It should look something like this when close to done. 

You can mash it up with a potato masher if you prefer not to have such big chunks (or chop smaller to begin with). I mashed mine as I may use it for a cookie filling. 

If you’re going to can the jam you can proceed as you wish. I won’t be detailing instructions for that this time around. I decided since it is a small batch that I will be using this weekend that I would just let it cool slightly then add to a container.

Do not add steaming hot jam to a cool or room temperature jar! I let mine cool a little then poured. I added the lid immediately and the little bit of heat left sealed it slightly. I then let it cool more on the counter before refrigerating. Enjoy! 

Easy Savory Artisanal Olive French Toast 

The other day my family went to “Central Market” in Poulsbo (WA) to pick up some groceries. There my husband found an olive bread that he said was just like what he had eaten when he was in the Middle East. We brought it home and never got to it. It hardened and dried. 

Most people would have thrown it away but we know how to solve this problem. Make French Toast! Back home we often would buy various artisanal breads at our favorite Farmers Market. It almost always was rock hard the next day. So we started using it to make the BEST French Toast. Never soggy and has a nice chewy quality. For regular breads you can make it similarly to the instructions below. Instead of making it like this savory recipe use your regular French Toast recipe for soaking the bread in.

I don’t have an exact recipe for this. It is mostly experimenting with what you like and how much you want to make. What I do first is whisk some eggs.

  

Then I sprinkle the mixture with different herbs and spices. Pictured here is Turmeric, Salt and Pepper, Powdered Garlic, Smoked Paprika, Creole Spice and Dill. Use what catches your fancy though then whisk it again. You can add a dash of milk or water to make it fluffy. 

  

  

Then you cut your bread into slices no wider than an inch thick and place in the mixture to soak. Because these breads are usually dried and hardened it can take a bit. 5-10 minutes per side. Less for fresher bread. 

  

  
  
Then you can fry them in butter or oil until golden brown. If using garlic like I did you may get unsightly spots when cooking. It always still tastes fine to me though. 

  
  
Serve with alone or with Parmesan cheese or crumbled queso fresco! If you want to make your own bread from scratch that is even better!