Easy Apple Crisp with Honey


  • 4 1/2 cups peeled, cored and sliced apples

  • 2 teaspoons lemon juice

  • 3 tablespoons water

  • 1/2 cup honey

  • 1 heaping teaspoon cinnamon

  • 3/4 cup brown sugar

  • 3/4 cup all-purpose flour

  • 3/4 cup Doubting Thomas Rolled Oats

  • 4 tablespoons butter


1. Preheat oven to 350 degrees F Lightly grease a medium casserole dish.

2. Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon.

3. In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.

4. Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.

Cloud Bread

Unlike most breads, this one is low-carb and gluten-free. That might not sound too appetizing at first, but the bread replacement is getting rave reviews online. So how do you make it? All you need is four ingredients: eggs, cream cheese, cream of tartar, and a tad of sweetener. (The sugar is optional.) The resulting bread should look like patties or, as the name implies, clouds.


  • 3 eggs, separated
  • 3 Tablespoons cream cheese (Room temp)
  • ¼ teaspoon baking powder (or cream of tartar)
  • Optional: 1 Tablespoon Honey or some natural sweetener, salt, garlic powder, rosemary


  1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius)
  2. Separate the eggs, there must be no yolk in the white.
  3. In one bowl, mix together the egg yolks, cream cheese and honey until smooth.
  4. In the second bowl add 1/4 teaspoon of baking powder to the whites and beat the whites with the hand mixer on high speed until they are fluffy, form a nice peaks and hold their peaks. It should look something like this: (see photos above)
  5. Slowly fold the egg yolk mixture into the egg whites and mix carefully, you don’t want to break the fluffiness of the egg whites too much.
  6. Do the following as quickly as possible or the mixture may start melting – Spoon the mixture into 10-12 even rounds onto lightly greased baking sheet, sprinkle with rosemary or your favorite spices and put it in the oven.
  7. Bake for 18-20 minutes on the middle rack. Then broil (cook the top) for 1 minute or a minute and a half and watch it until they become nice and golden brown. At this point make sure you watch them so they don’t burn
  8. Remove from the oven and let cool and enjoy!

Doubting Thomas Oatmeal Pancakies

Makes 6-7 small pancakes


  • 1/2 cup Doubting Thomas Farms Thick Rolled Oats
  • 1/2 cup cottage cheese (can be substituted for favorite yogurt or mashed banana)
  • 2 Eggs


  1. Mix all ingredients together. For a more textured and nuttier flavor mix together with spatula, leaving oats larger in size. For a mild to smooth texture mix with either a hand mixer or a blender, and mix to desired texture. 
  2. Grease a skillet very well so the pancakes don't stick to pan. As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking the pancakes, flip and cook an additional minute.
  3. Top pancakes with favorite toppings like fruit, granola, syrup, cinnamon, or whatever you desire. 
  4. Recipe can be double or tripled and left over batter or pancakes can be put in fridge or freezer to be enjoyed at a later time. 


Braised Lobster Mushroom with Wild Spinach & Oat Berries

Serves 4 as a vegetarian main course


  • 4 very fresh, whole lobster mushrooms about 3-4 ounces each
  • A handful of wild spinach per person, trimmed into small clusters of leaves
  • 3/4 cup hard oat berries (oat grouts)
  • 1/2 cup dry white wine
  • 2 cups chicken stock, preferably homemade, vegetarians use vegetable stock
  • 1 tbsp fragrant and tasty oil for drizzling, such as sunflower oil or a nice extra virgin olive oil
  • 2 tbsp unsalted butter to finish the sauce (optional-vegans omit, your sauce will just be more loose)
  • 4 cups water
  • Salt and white pepper


  1. Bring the dry oat berries to a boil in lightly salted water, then reduce the heat to a gentle simmer and cook for 1 hour or until the oat berries are reasonably tender, adding more water to keep the oat berries covered if it evaporates.
  2. After an hour they will be chewy a bit still, if you want them done more, cook for an additional 1/2 hour to 1 hour, though some might explode. Cool and reserve the oat berries until needed.

Finishing and plating:

  1. Saute the lobster mushroom is a wide, high sided pan with a couple tablespoons of oil, a small “pasta pot” that everyone has laying around would work. You just need the sides of the pan to be higher than the lobster mushrooms. I a 10 inch, deep saute pan, with high sides. Once the mushrooms have taken a little color (about 5-10) minutes, season them with salt and white pepper, cook for a few minutes more, and then deglaze with the wine. Reduce the wine until it is almost gone from the pan and is a bit syrupy, about 5 minutes.
  2. Next add the stock, cover the pot, and let cook slowly for 5-10 minutes, or until the lobster mushrooms are totally heated through and cooked.
  3. Reduce the juice in the pan down by half, add the oat berries and butter, then heat until lightly thickened, adjust the seasoning for salt/white pepper if needed. Using a slotted spoon, place the oat berries and wild spinach on each of 4 warmed dinner plates, making a little mound of oat berries to place the lobster mushrooms on.
  4. Top the oat berry mounds with the lobster mushroom and then drizzle with the jus left in the pan.
  5. Garnish with the olive oil and serve immediately.

Sarah's Monster Cookies

Makes 36 4-inch cookies


  • 1½ cups creamy peanut butter (or your favorite nut butter)
  • ¾ cup packed light brown sugar
  • 1 cup granulated white sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • ¼ cup maple syrup
  • 2 teaspoons baking soda
  • ½ teaspoon fine sea salt
  • 4½ cups Doubting Thomas Farms Thick Rolled Oats

Flavor add-ins:

  • 1 cup semi-sweet chocolate chips and 1 cup M&Ms plain candies


  • 1½ cups raisins


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or grease with butter or nonstick spray.
  2. In a large mixing bowl, mix the peanut butter with the sugars for 1 minute on medium speed, then add the butter and continue mixing for 3 to 5 minutes until well combined. Mix in the eggs, one at a time, beating hard after adding each.
  3. Add the vanilla, maple syrup, baking soda and salt, and mix again until combined. Stir in the oats until fully incorporated. Use a wooden spoon or spatula to stir in the flavor add-ins until evenly distributed.
  4. Use a 2-inch ice cream scoop or drop the cookies by heaping spoonfuls onto the prepared cookie sheets. Use a glass or measuring cup to gently press each cookie. If using M&Ms, for a better presentation, dot each cookie with a few extra candies before baking.
  5. Bake for 10 to 12 minutes, until the cookies puff up and turn a light golden brown. Do not over bake. Remove from oven and cool for 5 minutes on the cookie sheets until the cookies are set. They will deflate considerably after removing from oven. Transfer to wire racks and cool completely before storing in an airtight container or freezer.

Energy Bites


  • 1 cup Doubting Thomas Farms Thick Rolled Oats
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter (or your favorite nut butter)
  • 1/2 cup semisweet chocolate chips (or vegan chocolate chips)
  • 1/3 cup of honey or agave nectar
  • 1 tablespoon chia seeds (optional)
  • 1 teaspoon vanilla


Mix all the wonderful ingredients together and they are ready to eat. Energy bits can also be chilled in the refrigerator for a nice cool treat. Easy treats to grab for busy families!