Omiyage Eats

Wait a minute - what's that photo of muffins doing there?

To be honest, if I weren't craft blogging, I'd probably be food blogging. There's really nothing like homemade cookies or a fresh loaf of bread or muffins warm from the oven. You'll notice a theme there - that theme is wheat - which I love, but which doesn't love me! We'll talk about that more in a bit. 

Don't worry - food isn't taking over, but I'm always interested in tried-and-true recipes and what other people eat, so I thought it would be fun to share what we're eating in this space. To get started, here are a few snaps of things we've been eating and loving lately.

Back to those muffins. There are almost always over-ripe bananas in our kitchen - some get frozen for smoothies (nothing improves a smoothie like a frozen banana!) but the rest end up baked into banana bread or banana muffins. While a basic banana muffin is great, we often dress them up - recently I've been stirring walnuts and dark chocolate chunks into banana bread and adding berries to muffins. Those ones are strawberry banana but blueberry banana (or even strawberry-blueberry-banana) are pretty fab too! How about you? What's in your favourite banana bread/muffin recipe?

We're also big fans of pancakes. I don't think I've ever met a pancake I didn't like! (That's a lie - in Brazil pancakes are a savoury dish served filled with ground beef - kind of like a manicotti but with pancake instead of pasta. While I can appreciate a savoury pancake - Korean pancakes are pretty perfect - I'm not sure a meaty filling is my speed!)

For Pancake Tuesday, we had Chocolate Chunk pancakes with coconut yoghurt, homemade strawberry sauce, homemade maple syrup and sliced banana. Oh, and bacon. Of course.  Joy The Baker has some pretty great pancake recipes - these chocolate chunk ones are a favourite as are her Carrot Cake Pancakes should you want to squeeze a bunch of veggies into your morning meal without going the kale smoothie route!

I'd love to hear about your favourite pancake recipe - well, as long as it isn't wrapped around a pile of ground beef!

Despite what these pictures might tell you, I'm trying to get back to a wheat-free diet - not gluten-free per se, just cutting out most wheat. I was off wheat for more than a year but, since we've established that wheat is pretty much the most delicious thing going, I gave in and started eating ALL the wheaty things again. But now I'm trying to get back to not eating all the wheaty things. Again. Are you still following that line of logic?

Anyway, I try to avoid gluten-free things that require alchemy (and things like xanthan gum) and stick to recipes that are simply flourless. I was excited to try making flourless cookies and even more excited that they actually look and taste like cookies! If you are on the hunt for naturally gluten/wheat-free recipes, these peanut butter chocolate chunk cookies are pretty great.

I didn't follow the recipe exactly (because I'm kind of incapable of following a recipe exactly) but even with reduced sugar, reduced vanilla, reduced chocolate and a reduced mixing time, they were a success! I'm happy to elaborate on my changes should you be interested.

Do you have any tried and true flourless recipes? 

Have a wonderful weekend! Hope it's filled with delicious things.


  1. My absolute favourite pancake recipe is this one:
    It makes a big oven puffy pancake. I don't have any affiliation with her blog, just found it once and have made it literally dozens of times. I make it with ham and cheese for lunch or supper for my three boys or cinnamon sugar apples for a sweeter breakfast option (they hardly agree on anything so it's a miracle they all like this!). I'm Canadian like you so I just use Robin Hood All Purpose flour. I'm sure if you had a gluten free blend that you like you could substitute it without incident. :)

    1. Ooh! That looks so good - thanks for sharing! I'll definitely be making exceptions in the future for delicious wheat things like this - just trying to get out of the habit of eating it daily for now.

  2. I would be interested in your changes to the flourless cookies. They look amazing.

    1. Hi Tammy,
      My adjusted recipe looked something like this:
      1 cup peanut butter (Kraft)
      2/3 cup brown sugar*
      1 egg
      1 tsp vanilla
      1 tsp baking soda
      1/2 cup dark chocolate chunks**

      Follow original recipe but don't overmix! Mix just until combined or else the peanut butter starts to separate and you get an oily mess.

      They did keep fresh but were best warm from the oven. The dough made 20 cookies (Tablespoon size). I baked half and froze the other half.

      *On the back of the jar of peanut butter, there's a recipe for flourless peanut butter cookies that uses 1/2 cup sugar to 1 cup peanut butter so I figured they didn't really need a whole cup of sugar. The sugar is what created the structure of the cookie though so you definitely need some.

      **I used PC dark chocolate - the large bar - I broke off 2 rows and chopped them up. I'm estimating 1/2 cup. I didn't really measure. They could have used more chocolate BUT were also fine with just a bit.

  3. I like the idea of reducing the sugar. Thanks for the suggestion, as I will do this with my next batch.