Simple Bounty

Finding Beauty, Grace and Sanity in a Busy World

Chocolate Coconut Dip March 31, 2011

Filed under: Food — katieosborne @ 1:42 pm

Looking for a super simple, fairly healthy and very delicious afternoon snack that your kids (and you) are sure to love? My friend, Amanda, made this for our family when she brought a meal over after Bridget’s birth. I had forgotten about it until recently.

You’ll need a can of coconut milk and a bag of chocolate chips (we use 60% cocoa). I actually do a half batch, and it still goes a long way. Warm them on the stove until melted and smooth, then stick it in the fridge. We spread it on graham crackers, smear bananas and apples with it and dip pretzels in it. You can also use it as a frosting, though you’ll want to let it sit out to soften it before trying to spread it on a cake.




My No Knead Whole Wheat Sandwich Bread January 5, 2011

Filed under: Food — katieosborne @ 11:55 pm
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I’ve long been on the hunt for the perfect, healthy homemade sandwich bread, and I’ve come across some good recipes along the way. The Buttermilk and Honey Whole Wheat Bread at The Fresh Loaf has been a favorite.

About a year ago, I discovered Jim Lahey’s recipe for no knead pot bread, which is an amazingly simple way to produce artisan style bread. Try it! It’s great as is, but also very good with whole wheat flour or a combination of both.

The basic concept of no knead bread is that you let time do the work for you. Just stir up the ingredients, cover, and let it rise for 12-24 hours. Letting it sit so long produces complexity of flavor that is often missing in traditionally kneaded breads.

I highly recommend his book My Bread. The recipes I’ve tried are wonderful; though there are actually not as many bread recipes in the book as I had hoped. The middle of the book is devoted to pizza – one dough recipe and lots of recipes for various topped pizzas. And the last third of the book is full of mouthwatering looking sandwich recipes.

Another book devoted to the same topic is Kneadlessly Simple. I borrowed it from the library (for nine weeks), and had an opportunity to try a lot of different recipes. There’s an amazing amount, and a lot of them are very good.100_6675

So, anyway, on to my recipe. Despite these two books, I didn’t find the perfect recipe for a healthy, everyday, multipurpose loaf, so I started with a basic recipe, made a lot of adaptations over the course of a couple weeks, and here is the result.

It looks unremarkable, but I think it is delicious. The crust is slightly chewy, and the interior is moist and soft while still having a lot of substance. It has a nice crumb, not too dense, and a wonderful mild flavor. It also keeps well on the counter.

I’ve updated the recipe with mass measurements. I’ve found that if this dough is too wet, the top will cave a bit while baking. Measuring flour by volume varies so much from person to person, so here’s more accurate measuerments:


4 cups whole wheat flour (540 grams)

1 3/4 t salt

3/4 t instant yeast

3 T butter (melted)

3 T honey

2 cups  ice water (475 grams)


1. Mix the flour, salt, and yeast in a large bowl

2. Melt the butter. Once melted, stir the honey into the butter.

3. Add the butter, honey and water to the dry ingredients and mix well. The dough should be fairly stiff.

4. Cover and let rise for 12-18 hours.

5. Stir the dough and let rise for about 2 hours in a large, greased bread pan.

6. Bake in an oven preheated to 375 degrees for about 70 minutes. You will probably want to cover it with foil for the last 15-20 minutes to prevent the top from getting to dark.


Osborne Family Granola Bars June 4, 2010

Filed under: Food — katieosborne @ 7:24 pm

Thought I’d share a recipe I’ve been using for the last year or so after experimenting with various granola bar recipes. Jonas likes granola bars, but most of the store bought ones are pretty unhealthy. We love the Kashi bars, but they’re so expensive, and I can’t justify buying them unless they’re on a good sale. So anyway, here’s my pretty-healthy recipe, heavily modified from this recipe.

  • 2 cups rolled oats
  • 1 cup whole wheat flour
  • 2 tablespoons packed brown sugar
  • 1/4 cup flax seeds
  • 1/2 cup shredded coconut (not the sweetened kind that you use for German Choco frosting, just plain)
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins or other dried fruit (we also like cranberries and cherries)
  • 1/2 cup chocolate chips
  • 3/4 teaspoon salt
  • 1/2 cup honey
  • 1 egg, beaten
  • 1/2 cup coconut oil
  • 2 teaspoons vanilla extract
  1. Preheat the oven to 350 degrees and line a 9×13 inch baking pan with parchment paper.
  2. In a large bowl, mix together the first nine ingredients. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well. Pat the mixture evenly into the prepared pan. It will fill about 3/4 of the pan.
  3. Bake for about 30 minutes until the bars begin to turn golden at the edges. I usually take mine out after 28 minutes. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

totally Delicious (And Healthy) Chocolate Ice Cream Recipe May 6, 2010

Filed under: Food,Health — katieosborne @ 3:50 pm

A few days ago, I discovered this ice cream recipe from Cheeseslave. It is A.M.A.Z.I.N.G!!! It’s sure to become a staple in our home this summer.


Here’s the original recipe:

1 can (14 oz) coconut milk
2 TBS organic cocoa powder
2 TBS raw honey
1 very ripe banana

Throw everything in a food processor or a blender and mix well. Transfer to ice cream maker and run for about 45 minutes.


I made 1.5 batches with one can of coconut milk and about 8oz of raw milk, three heaping TBS of cocoa 3TBS of honey, 1.5 bananas and a tsp. of vanilla. Next time I will add more vanilla.

It is so delicious and the texture is fantastic. Because coconut milk is solid when cold, it makes for a very creamy ice cream that has a lot more body than homemade ice cream made with milk and cream.

I’m looking forward to experimenting with different flavor combinations. Mixed berries to start.


Delicious Pumpkin Cake Recipe October 27, 2009

Filed under: Food — katieosborne @ 8:20 am

The last of the season’s zucchini has been used up, so I’ve been baking with pumpkin around here this month. Ben remarks that I am the most seasonal eater he knows. I just think there are certain foods and drinks that taste best at certain times of the year. And I like to eat what is freshest too, although I have to admit to using canned pumpkin. It is the only vegetable that I prefer canned.

So, I want to share a very yummy recipe I started tweaking last year. I’ve made it once so far this fall, and we ate off of it for a week. I keep craving more, but so far have been resisting. Maybe this weekend.


1/2 cup coconut oil (or oil of your choice)

3/4 cup unsweetened applesauce (cinnamon works great)

1 3/4 cups Rapadura (You can substitute white sugar, but the whole cane imparts more richness of flavor which works really well in this recipe)

1 CAN of pumpkin (smaller size)

4 eggs

1t vanilla extract

1 cup whole wheat flour

1 cup unbleached white flour

3 t baking powder

2t baking soda

1/4 t salt

2.5 t cinnamon

1 t nutmeg

walnuts and chocolate chips

Preheat oven to 350 degrees. Grease a sheet pan.

Sift dry ingredients.

Beat sugar, applesauce and oil. Add pumpkin and vanilla, and then add eggs one at a time.

Slowly add the dry ingredient mixture.

Pour into pan.

Cover the top with a generous amount of nuts and chocolate chips and sprinkle with about a tablespoon of white sugar.

Bake for about 30 minutes or until toothpick comes out clean.

Ooh, I don’t know if I can wait until the weekend now!


Healthy Zucchini Bread Recipe May 16, 2009

Filed under: Food — katieosborne @ 8:32 pm

I have been craving zucchini bread the last couple weeks and finally got around to making some today. It was a frequently baked item around here last summer and I came up with a really yummy recipe that is better for you then the typical one. I meant to share it here at that time but never got around to it. So here you go:


This makes three loaves. I like to be able to stick a couple in the freezer for later.



3.5 cups whole wheat flour

1 cup unbleached white flour

1.5 teaspoons salt

1.5 teaspoons baking soda

1.5 teaspoons baking powder

5 teaspoons cinnamon

4 eggs

3/4 cups unsweetened applesauce

3/4 cups coconut oil (if you don’t keep this in your house, you can substitute vegetable oil)

2 cups whole cane sugar (Rapadura)

3/4 – 1 cup Raw Blue Agave (This is a liquid sweetener that may be hard to find in a regular grocery store, but health food stores carry it).

4.5 teaspoons vanilla extract

4 cups grated zucchini (about 3 medium size zucchini) If I have a little extra after grating, I go ahead and throw that in too. It’s not too much.

(Sometimes I throw in a cup or two of chopped nuts or a few chocolate chips, or I’ll sprinkle them on top before I put them in the oven).


1. Grease your pans and preheat oven to 325 degrees.

2. Sift flour, salt, baking powder, soda and cinnamon in a bowl.

3. Beat eggs oil, vanilla and sugar in a large bowl. Add dry ingredients and mix well. Add zucchini.

4. Bake about 50 minutes. (I start checking around 45 minutes and you may need as long as an hour).