I’m certainly not an expert, but over time I’ve learned a few simple guidelines that make using essential oils at home much easier. When I’m unsure about something, I still double‑check my information.

Today I want to share the simple dilution approach I use in my own home so you can feel more confident creating blends without second‑guessing yourself.

Why an Essential Oil Dilution Guide Matters

Essential oils are highly concentrated. A single drop can contain plant compounds from a surprisingly large amount of plant material. Because of this concentration, dilution is commonly recommended by aromatherapy educators and essential oil safety guides.

Proper dilution helps oils spread more evenly across the skin, reduces the chance of irritation, and allows blends to last longer. It also helps keep everyday use gentle and practical for families who want to incorporate oils into normal routines.

When essential oils are combined with carrier oils or properly diluted in sprays and diffusers, they become much easier to use safely in the home.

Simple Essential Oil Dilution for Roller Bottles

Roller bottles are one of the easiest ways to use essential oils throughout the day. For a standard 10 ml roller bottle, a gentle everyday dilution usually falls between six and ten total drops of essential oil. After adding the oils, the rest of the bottle is filled with a carrier oil such as fractionated coconut oil, sweet almond oil, or jojoba oil. Personally, I tend to reach for fractionated coconut oil most often because it feels light on the skin and doesn’t seem to leave a heavy or greasy residue.

This range generally creates a dilution around one to two percent, which is commonly recommended for everyday use. Many people enjoy roller blends for headaches, calming support, sleep routines, or seasonal discomfort.

Once blended, the roller can be applied to the wrists, back of the neck, or bottoms of the feet whenever a moment of support is needed.

Diluting Essential Oils for Room Sprays

Room sprays are a simple way to freshen your home or enjoy a blend without turning on the diffuser. The ratio I use most often is for a four‑ounce spray bottle.

To make a spray, start by adding about one ounce of witch hazel to the bottle. Essential oils are then mixed into that first before adding roughly three ounces of distilled water. Most room sprays fall somewhere between ten and twenty total drops of essential oil depending on how strong you prefer the scent.

I prefer using amber spray bottles for these blends because darker glass helps protect the oils from light and helps preserve their quality over time. Once everything is combined, simply shake the bottle well before each use and lightly mist around the room, on linens, or into the air.

Essential Oil Dilution for Diffusers

Diffusers are one of the simplest ways to enjoy essential oils because they do not require a carrier oil. For most standard diffusers that hold around 200–300 ml of water, a typical recommendation is three to six drops of essential oil total.

If you are combining oils in a blend, the drops can simply be divided between them. For example, a calming blend might include four drops of lavender and two drops of chamomile. Each oil actually carries its own scent strength and note, so sometimes you may naturally use more of one oil than another to create a balanced aroma. Learning how oils work together takes a little practice, but that is a whole deeper lesson for another day.

Most aromatherapy educators recommend diffusing for about thirty to sixty minutes at a time in a well‑ventilated room. Many diffusers also include intermittent settings, which can help prevent over‑diffusing.

A Few Practical Safety Reminders

Essential oils can be wonderful tools in the home, but thoughtful use is important. When creating a new blend, it is always wise to start gently and test oils in small amounts.

It’s also helpful to test blends on a small patch of skin before regular use, use extra caution with children, pets, or during pregnancy, and store oils out of reach of children.

If you would like to dig deeper into essential oil safety and blending, there are many helpful resources available online. One I’ve personally found helpful is the Simply Earth blog and their Essential Oil Hero Course that comes with their monthly subscription box. I also appreciate that their subscription boxes are flexible — you can pause them anytime if a month doesn’t apply to you or you already have the oils included.

If you decide to try the Simply Earth subscription box, you can use my code MAKINMACONFREE. New subscribers receive a $45 gift card after their first box purchase, which makes it easier to keep learning and experimenting with oils at home.

Essential Oils I Reach for Most Often

If you are just starting out with essential oils, you do not need a large collection. In my own home, I find myself reaching for a small group of oils again and again. Lavender is wonderful for calming blends, lemon helps brighten the atmosphere of a room, peppermint can feel refreshing during seasonal changes, orange adds a cheerful scent to diffuser blends, and cedarwood brings a grounding, woodsy balance.

These few oils alone can be combined in many different ways and work well in diffuser blends, cleaning recipes, and simple rollers.

Simple Blends Make the Best Rhythms

Essential oils do not need to be complicated to be helpful. Some of the blends I use most often are the simplest ones. When you understand a few basic dilution guidelines, it becomes much easier to create blends that support your home and everyday routines.

If you enjoy learning about essential oils and simple homemaking rhythms, be sure to explore the Essential Oils section here on Makin’ Macon. And if you’d like to receive new blends, natural living ideas, and encouragement before they reach the blog, I share those first with my Fragrant Faith email group.

And remember, I’m always praying for you — even if I don’t know who you are.

**Disclaimer:** I am not a medical professional. The information shared in this post is based on personal experience and research. Always consult a qualified healthcare provider before using essential oils, especially if you are pregnant, nursing, or using them with children. Use essential oils as directed and dilute them properly.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post How to Safely Dilute Essential Oils for Rollers, Sprays, and Diffusers first appeared on .

When I first started baking, I did everything cup for cup. That’s how I was taught. It was simple. It worked well enough. And in a busy season of life, simple is often what we reach for.

Even when I moved into sourdough, I knew measuring in grams gave better results — but if I’m honest, I still grabbed the measuring cups more often than not. Why? Because it was easy. And easy felt manageable.

But when I started working with fresh milled flour, cup-for-cup stopped working.

My loaves were dense.
My bread baked flatter than usual.
Some batches felt dry, others strangely sticky — especially in the breads I was testing.

There are still failures in my kitchen.

I don’t know how long it will take to really learn this. I don’t know that I’ll ever stop learning. But I do know I’m closer than I was — and that feels like progress.

Why You Can’t Convert Recipes to Fresh Milled Flour Cup-for-Cup

What I learned is this: commercial flour and fresh milled flour do not weigh the same — even if the measuring cup says “1 cup.”

Commercial flour is milled finely and sifted. It’s compact and uniform.

Fresh milled flour is lighter, fluffier, and contains the bran and germ. Because of that, less flour fits into a cup by weight.

Through research, reading, and a lot of personal testing, I kept seeing the same starting point referenced: about 120 grams per cup of fresh milled flour.

That number isn’t magic — but it gives you a consistent baseline.

Once I began weighing my flour instead of scooping it, my results immediately became more predictable. I use a simple digital kitchen scale – nothing fancy – just something accurate and reliable.

Grams removed the guessing.

What Happened When I Tried to Convert Recipes to Fresh Milled Flour Using Grams

The first time I converted one of my familiar recipes using weight instead of cups, I noticed something important: my dough behaved differently — in a good way.

Fresh milled flour absorbs more liquid than commercial flour, especially hard white wheat. What feels sticky at first often improves dramatically after rest.

When I rushed it, my bread felt tight and dense.
When I allowed it to rest, it relaxed and rose better.

It wasn’t that the recipe was wrong. It was that the flour needed time — something I didn’t fully understand until I started paying attention to hydration and rest.

A Recent Bread Machine Test

Just recently, I decided to test my Simple French Bread recipe in the bread machine using fresh milled flour.

The first loaf? Flat.

I was so hopeful — and so disappointed.

The second loaf? Very, very promising.

Still a little dense. Still not quite that perfect “bread flour” texture. And I honestly don’t know if fresh milled flour will ever mimic commercial bread flour exactly.

But when my daughter took a bite and said it felt like she had gone to Subway and bought a sandwich — that said everything.

We had made this bread to go with dinner that night, and the next day she used the leftovers for sandwiches — and here’s something else I’ve noticed with fresh milled flour: it’s filling.

Where before we could probably eat an entire loaf between the four of us — because let’s be honest, we love our bread — now we can’t even finish half.

That tells me something is different — in a good way.

Fresh Milled Flour and Hydration

By the time I realized hydration was the issue, I had already had a few flat loaves under my belt.

Fresh milled flour doesn’t just need more liquid — it needs time with that liquid.

Here’s what that has looked like practically in my kitchen:

• I don’t panic if the dough feels sticky at first.
• I mix and then step away.
• I let it sit before deciding if it needs more flour.
• I remind myself that fresh milled flour is still absorbing.

With batters, that might mean letting them rest 10–20 minutes before baking.

With hard wheat doughs, it often means an autolyse stage — mixing flour and water first and letting it sit before adding other ingredients.

Hydration isn’t complicated, but it does require patience. And patience has not always been my strongest quality in the kitchen.

But the more I allow that rest time, the more consistent my results become.

What About Vital Wheat Gluten?

As I continued converting bread recipes, I realized something else was affecting my results: structure.

Fresh milled flour contains the entire wheat berry — including the bran. That bran is nutritious, but it can slightly interfere with gluten development in certain breads, especially soft sandwich-style loaves.

In some recipes, adding a small amount of vital wheat gluten — which is simply a concentrated wheat protein — can help strengthen the dough and improve rise.

Some bakers prefer not to use vital wheat gluten, especially if they’re aiming for a very minimal or ultra-clean ingredient list. That’s a personal decision every family makes.

For me, it’s simply a tool. I use it when I need extra structure, especially in sandwich breads, while I continue testing ways to develop strength naturally through hydration, rest, and technique.

Like everything else in this journey, I’m learning when it’s helpful — and when it’s not.

Charts Are a Starting Point — Not a Rule

At some point in my research, I found a helpful flour conversion chart created by Grains in Small Places. It shows cup-to-gram measurements and even how much wheat to mill to yield specific amounts of flour.

You can view their conversion chart here: Grains In Small Placed Conversion Chart 

It’s incredibly helpful as a reference — especially when you’re first learning to convert recipes to fresh milled flour.

But even charts are just starting points.

Every recipe behaves differently.

Cookies spread differently.
Biscuits rise differently.
Yeast breads require careful hydration.
Sourdough demands patience.

There is no universal formula.

There is observation.
There are notes.
There is testing.

Where I Am Right Now

Learning to convert recipes to fresh milled flour has required more patience than I expected.

But I’m getting closer.

Here’s what I consistently do now:

• Weigh flour in grams
• Start around 120g per cup as a baseline
• Expect to adjust liquid
• Always allow rest time
• Take notes
• Test familiar recipes before trying new ones

Fresh milled flour hasn’t complicated my kitchen — it’s made me more attentive.

And that attentiveness has improved my baking more than any shortcut ever did.

Thank you for following along with my journey here.

We’re learning this one recipe at a time.

And that’s enough.

From My Kitchen to Yours

Over the past year, I’ve had the chance to use several NutriMill products in my own kitchen, and they’ve truly become part of our everyday rhythm.

The NutriMill Classic Grain Mill has been the biggest game changer for us. Being able to mill fresh flour at home has not only improved the quality of our baking, but it’s also helped me feel more confident about what I’m feeding my family.

I’ve also started using a few of their newer products, like the dough mats (which I didn’t realize I needed until I used one!) and the Bosch Universal Plus Mixer, which has been a huge help as I’ve grown more serious about baking.

What I appreciate most is that these are tools built to last. From my experience, NutriMill stands behind their products, and that matters when you’re investing in your kitchen.

If you’ve been considering a grain mill or upgrading your baking tools, I’d simply encourage you to keep an eye on their sales. You can use my code MAKINMACON20 for savings on select products (like mixers and accessories), though it doesn’t currently apply to the grain mill.

If you do choose to shop through my link or use my code, it’s a simple way to support our family and the work we’re doing here at Makin’ Macon—and I’m truly grateful.

I’ll always share honestly what’s working in my kitchen—and this is one of those things I’d choose again without hesitation.

What’s Next

As we continue this journey, we’ll talk about storage rhythms and building sustainable systems so fresh milled flour fits real life.

If you’re working to convert recipes to fresh milled flour in your own kitchen, I hope this encourages you to keep going.

You can explore the Fresh Milled Flour section under Recipes for more of our tested bakes and updates along the way.

And if you’d like updates and tested recipes delivered straight to your inbox, join the Rooted Table email list.

I’m so glad you’re here.

And remember, I’m always praying for you — even if I don’t know who you are.

**For those who have asked, I use a NutriMill Classic grain mill and purchase most of my wheat berries through NutriMill. I’ll link those here. If you decide to order, you can use my code MAKINMACON20 — I may receive a small commission at no extra cost to you.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post How to Convert Recipes to Fresh Milled Flour Without the Guesswork first appeared on .

My daughter has recently started loving chicken biscuits.

If you’ve priced one lately when eating out, you already know the cost adds up quickly. For our family, cost is always at the forefront of what we do. But just as important is knowing what’s in our food.

We’ve been slowly moving toward a “cleaner” way of cooking. We’re not fully there, but it’s a work in progress.

The good news? We already make amazing sourdough biscuits (and yes, I’m still working on our fresh milled flour version). Now that we have these homemade chicken strips, we can stack one, maybe even two, inside a warm biscuit, drizzle a little hot honey on top, and according to my daughter, it’s the BEST chicken biscuit ever.

And honestly? I agree.

But this recipe isn’t just about chicken biscuits.

When the kids get hungry and start asking for chicken nuggets or strips, we now have homemade chicken strips ready in the freezer.

Instead of grabbing a store-bought bag, we pull out our own, reheat them in the oven or toaster oven, and dinner or lunch is handled.

We’ve saved money. We know exactly what’s in them. And they taste better.

Why We Love These Homemade Chicken Strips

• Freezer-friendly for quick meals
• Made with simple ingredients we can pronounce
• Lightly crisp on the outside and tender inside
• Can be cut into strips or nuggets
• Perfect for homemade chicken biscuits

The Real-Life Truth About Frying at Home

Let me be honest. One of the main reasons I make a large batch at one time isn’t just for convenience. It’s because frying makes a mess.

Right now, we don’t have a vent hood. Maybe one day. Until then, we open doors and windows and let the air move through the kitchen. When I fry, it’s a whole production. Grease splatters. Counters need wiping. The stovetop needs attention.

So if I’m going to do it, I’m going to do it once and make enough to last.

We don’t fry often, but when we do, we use 100% pure beef tallow that we purchase here. It gives great flavor and handles heat well.

Helpful Notes Before You Make These Homemade Chicken Strips

• Marinate the chicken for at least 2 hours. This helps tenderize and flavor the meat.
• You do not need to double coat. Simply move the chicken from the marinade straight into the flour mixture and coat generously.
• Heat oil to approximately 325–350°F. Adjust heat as needed. If the coating browns too quickly, reduce the heat slightly before frying the next batch.
• Fry 4–6 minutes, turning once, until golden brown and the internal temperature reaches 165°F. The chicken should feel firm when gently pressed.
• If using more than 3 large chicken breasts, you may need to increase the flour coating mixture.

Freezer Instructions

Allow the homemade chicken strips to cool completely after frying.

For best results, lay them flat in a single layer to freeze first. Once frozen solid, transfer to a freezer-safe bag.

Reheat in a 375°F oven or toaster oven until heated through and warmed all the way to the center.

Serving Ideas

• Tucked inside a warm sourdough biscuit with hot honey
• Served with your favorite dipping sauce
• Paired with fresh fruit and a simple side
• Chopped and added to salads

We make an amazing sauce to go with these chicken strips that never lasts long. It’s even good on burgers. Maybe soon I’ll share that recipe too.

If you’re looking for more freezer-friendly, family-tested meals, I’d love for you to explore more recipes here on the blog.

And if you want new recipes sent straight to your inbox, along with encouragement for feeding your people well even on busy days, be sure to join Rooted Table. You’ll find the sign-up below.

Print

Homemade Chicken Strips

Golden, lightly crisp homemade chicken strips that are tender inside and perfect for freezing. Easy to cut into strips or nuggets for quick family meals.

Course Main Course

Cuisine American

Keyword chicken strips recipe, freezer friendly chicken, fried chicken strips, homemade chicken strips, kid friendly dinner

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Marinade Time 2 hours hours

Total Time 2 hours hours 21 minutes minutes

Servings 20 Chicken Strips

Calories 350kcal

Cost $10

Equipment

• Deep pot or heavy-bottom Dutch oven
• Tongs
• Mixing Bowls
• Thermometer recommended
• Cooling rack or paper towel-lined plate

Ingredients

• 3 large boneless, skinless chicken breast – cut into strips or nuggets about 2 1/2 to 3 pounds

Marinade

• 2 cups buttermilk
• 2 Tlbs garlic powder
• 1 Tlbs black pepper
• 1 Tlbs paprika
• 1 tsp salt

Coating

• 2 cups unbleached all-purpose flour
• 3 Tlbs cornstarch
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt

For Frying

• Beef tallow or neutral oil for deep frying

Instructions

• In a large bowl, mix together buttermilk, garlic powder, black pepper, paprika, and salt.
• Add chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours.
• Heat oil in a deep pot to approximately 325°-350℉ over medium heat to medium-high heat. Adjust heat as needed to prevent the coating from browning too quickly.
• In a separate bowl, mix flour, cornstarch, black pepper, garlic powder, and paprika.
• Remove chicken directly from the marinade and place into the flour mixture. Coat generously on all sides.
• Carefully place coated chicken into hot oil.
• Fry 4-6 minutes, turning once, until golden brown and the internal temperature reaches 165℉. The chicken should feel firm when gently pressed.
• Remove from oil and place on a cooling rack or paper towel-lined plate.

Freezer Instructions

• Allow chicken strips to cool completely. For best results, lay them flat in a single layer to freeze before transferring to a freezer-safe bag. Reheat in a 375℉ oven or toaster oven until heated through.

Notes

• These homemade chicken strips have a light, golden coating that is crisp on the outside and tender inside.
• The marinade is generous and can coat up to 5 chicken breasts, but if cooking more than 3 breasts, you may need to increase the flour coating mixture.
• Oil temperature can vary depending on your stove and thermometer. If the coating browns too quickly, reduce heat slightly before continuing.
• Chicken can be cut into traditional strips or nugget-size pieces.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Easy Homemade Chicken Strips Recipe (Freezer-Friendly & Better Than Store-Bought) first appeared on .

"For the weapons of our warfare are not carnal, but mighty through God to the pulling down of strongholds;"
2 Corinthians 10:4

"Howbeit this kind goeth not out but by prayer and fasting."
Matthew 17:21

"But God hath revealed them unto us by his Spirit: for the Spirit searcheth all things, yea, the deep things of God."
1 Corinthians 2:10

"And I set my face unto the Lord God, to seek by prayer and supplications, with fasting..."

"...yet made we not our prayer before the LORD our God, that we might turn from our iniquities, and understand thy truth."

"Then he said to me, “Do not fear, Daniel, for from the first day that you set your heart to understand, and to humble yourself before your God, your words were heard; and I have come because of your words. 13But the prince of the kingdom of Persia withstood me twenty-one days; and behold, Michael, one of the chief princes, came to help me, for I had been left alone there with the kings of Persia."

"Why spend your money on food that does not give you strength? Why pay for food that does you no good? Listen to me, and you will eat what is good. You will enjoy the finest food."

"Then shall ye call upon me, and ye shall go and pray unto me, and I will hearken unto you."

"Likewise the Spirit also helpeth our infirmities: for we know not what we should pray for as we ought: but the Spirit itself maketh intercession for us with groanings which cannot be uttered."

This Is the Axis of Intercessory Prayer

An axis is the fixed point everything rotates around.

For the church. For families. For leaders.

Prayer and fasting must be the axis.

Not emotion. Not offense. Not reaction.

Prayer.

And I want to speak to the lay members for a moment. Your pastor and your pastor’s family cannot do this alone.

They can preach. They can counsel. They can show up when people are hurting. They can carry responsibility that few people see.

But spiritual warfare is not fought by one family.

If you love your church, back your pastor in prayer. Do not just critique what you do not understand. Cover what you do understand. Ask the Lord to strengthen them, protect their home, guard their minds, and keep their spirits clean.

When the church prays together, the church stands together.

Things may not unfold exactly as we plan. Circumstances may not resolve neatly. But will we still sit at His feet? Will we still praise Him? Will we still fight spiritually?

Or will we give up and react in the flesh?

This is not about hype. It is about holiness. It is about refusing to allow the enemy to gain ground because we were distracted.

I am not writing this lightly. I am writing this because I feel the urgency of it.

Daniel did not wait quietly. He set his face.

So must we.

And if you are weary, hear Galatians 6:9 again.

"And let us not be weary in well doing: for in due season we shall reap, if we faint not."

The promise God has given will come, but in His time.

Do not grow weary. Do not loosen your grip. Do not quit in the waiting.

If this stirred something in you, do not dismiss it.

If you are a pastor’s wife, I am praying strength over you. I am praying clarity, courage, and clean hands in the middle of the fight.

If you are a lay member, this is your moment to rise. Your prayers matter more than you realize. Your faithfulness matters. Your intercession matters.

And if you feel like you have been waiting on a promise for a long time, I want you to know you are not forgotten. Keep seeking. Keep standing. Keep praying.

Do not leave this as inspiration. Turn it into action.

Set aside time. Fast in whatever way the Lord leads. Intercede for your home. Intercede for your church. Intercede for your own heart.

Do not settle. Do not faint. Do not react in the flesh.

Set your face.

And let prayer become the axis again.

If this message resonates with you and you want continued encouragement like this, you can explore more faith-based encouragement here on the blog in the Encouragement category.

You can also join our Stay Rooted weekly email where I share Scripture, practical application, and reminders to stay grounded when life feels heavy. I would love to have you there.

You can find more encouragement like this here on the blog under our Encouragement category!

And remember, I’m always praying for you, even if I don’t know who you are.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post The Promise Is Spoken… But Who Will Intercede? first appeared on .

In January, I shared the foundation of our fresh milled flour journey—why we’re learning this, what wheat berries are, and how this shift fits into everyday family life. If you’re brand new, that post is a helpful place to start: Fresh Milled Flour for Beginners: A Simple, Year‑Long Family Journey.

Rather than reteaching the basics here, this post focuses on what fresh milled flour looks like in our kitchen right now—specifically through working with soft white wheat, testing familiar recipes, and learning as we go.

Why Soft White Wheat Works Well for Everyday Baking

When you’re new to fresh milled flour, it’s easy to assume you need to jump straight into yeast breads or sourdough. In my experience, that’s often where discouragement sets in.

Soft white wheat is lower in protein than hard wheats, which means it creates tender, softer baked goods. It shines in recipes that don’t rely on strong gluten structure, making it a gentle place to learn—without the pressure of perfection.

How Soft White Wheat Shows Up in Our Kitchen

I want to pause here and be honest—this journey didn’t start with me knowing exactly what I was doing. I came into fresh milled flour curious and willing to test things slowly before making big claims.

So far, here’s how soft white wheat has been showing up in our kitchen this month:

• Waffles were our first test—and they were a win. Using our familiar homemade waffle recipe and swapping in freshly milled soft white wheat helped me see just how forgiving this grain can be.
• Pancakes came next. They tasted good, but they were noticeably flatter than what we were used to.
• Cookies were our third test. They turned out tasty, but I’m still dialing in what I love most about them with soft white wheat—and I want to test this grain across several different cookie recipes before calling it a true win.
• Sourdough biscuits were another test. They were very good and flaky, but they didn’t rise quite as well as they normally do—something I’m still learning and adjusting as I go.
• Muffins are next on my list. I want to test them well before saying they’re a go-to, because I believe in sharing what actually works—not just what sounds good.

This is what learning soft white wheat looks like for us right now: trying familiar recipes, paying attention to how they behave, and adjusting as we go—without rushing the process.

That slow, steady approach is where confidence starts to grow.

What I’m Still Paying Attention To with Fresh Milled Flour

As I continue working with soft white wheat, there are a few things I’m intentionally watching and learning as I go:

• Hydration: how much rest time makes the biggest difference in batters versus doughs
• Structure: which recipes need a little more strength and which ones thrive with tenderness alone
• Rise: noticing when soft white wheat performs beautifully and when another grain may be needed
• Flavor: how fresh milled flour tastes across different recipes and over time

None of this is about getting it perfect. It’s simply about paying attention, taking notes, and letting experience guide the next step.

And here’s a little full‑circle moment I can’t help but laugh at: I hated science and math growing up. Truly. Yet here I am—measuring, testing, adjusting, and learning through trial and error in my own kitchen. Turns out, I don’t mind science at all… as long as it involves an apron and wheat berries.

Coming Next in Our Fresh Milled Flour Journey

As we move forward, I’ll continue sharing what I’m learning—what works, what needs adjusting, and how familiar recipes can slowly be adapted to fresh milled flour.

Next, we’ll focus on simple flour conversions and swapping fresh milled flour into recipes we already know and love.

If you missed January’s post, I encourage you to start there: Fresh Milled Flour for Beginners: A Simple, Year-Long Family Journey

I’m so glad you’re walking this road with me—one step at a time.

From My Kitchen to Yours

Over the past year, I’ve had the chance to use several NutriMill products in my own kitchen, and they’ve truly become part of our everyday rhythm.

The NutriMill Classic Grain Mill has been the biggest game changer for us. Being able to mill fresh flour at home has not only improved the quality of our baking, but it’s also helped me feel more confident about what I’m feeding my family.

I’ve also started using a few of their newer products, like the dough mats (which I didn’t realize I needed until I used one!) and the Bosch Universal Plus Mixer, which has been a huge help as I’ve grown more serious about baking.

What I appreciate most is that these are tools built to last. From my experience, NutriMill stands behind their products, and that matters when you’re investing in your kitchen.

If you’ve been considering a grain mill or upgrading your baking tools, I’d simply encourage you to keep an eye on their sales. You can use my code MAKINMACON20 for savings on select products (like mixers and accessories), though it doesn’t currently apply to the grain mill.

If you do choose to shop through my link or use my code, it’s a simple way to support our family and the work we’re doing here at Makin’ Macon—and I’m truly grateful.

I’ll always share honestly what’s working in my kitchen—and this is one of those things I’d choose again without hesitation.

Ready to Keep Learning?

If fresh milled flour has sparked your curiosity, I’d love for you to keep exploring the blog. I’ve created a Fresh Milled Flour section under the Recipes category so you can easily find all of our fresh milled flour posts and recipe swaps in one place as this journey continues.

And if you enjoy getting new recipes, simple kitchen tips, and encouragement right in your inbox, you’re invited to join Rooted Table—my once-a-month recipe email where I share what we’re cooking, what’s working, and reminders that a homemade meal doesn’t have to be perfect to be a blessing.

Whether you’re milling grain or just cheering from the sidelines, I’m thankful you’re here.

And remember, I’m always praying for you, even if I don’t know who you are!

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post How to Bake with Soft White Wheat Using Fresh Milled Flour first appeared on .

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Fresh Milled Flour Waffles

Soft, hearty fresh milled flour waffles made with soft white wheat. A simple, kid-approved breakfast that freezes well for busy mornings.

Course Breakfast

Cuisine American

Keyword freezer waffles, fresh milled flour, fresh milled flour waffles, homemade waffles, kid friendly breakfast, waffle recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Rest Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 5 waffles

Calories 265kcal

Cost $4

Equipment

• Waffle Maker
• Mixing Bowl
• Measuring Cups and Spoons

Ingredients

• 240 grams fresh milled soft white wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons sugar or honey
• 2 large eggs
• 1⅖ cup milk
• ⅓ cup melted unsalted butter or oil
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon optional

Instructions

• Add the fresh milled soft white wheat, baking powder, salt, and sugar (or honey) to a large mixing bowl and stir to combine.
• Add the eggs, milk, melted butter (or oil), and vanilla extract. Stir until fully combined.
• Allow the batter to rest for 30 minutes to give the fresh milled flour time to absorb the liquid.
• Stir in the cinnamon, if using.
• Preheat the waffle maker according to the manufacturer’s instructions.
• Scoop batter into the waffle maker and cook until golden and set.
• Serve warm or allow waffles to cool completely before freezing.

Video

Notes

• Fresh milled flour is thirstier than store-bought flour, which is why the rest time is important.
• Soft white wheat keeps these waffles mild in flavor and kid-friendly.
• These waffles freeze well. Let them cool completely, then lay them flat to freeze before transferring to a zip-top freezer bag.
• Waffles can be reheated in a toaster or toaster oven for quick breakfasts.
• If the batter thickens too much after resting, stir in a small splash of milk before cooking.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Fresh Milled Flour Waffles for Beginners (Kid Approved!) first appeared on .

This post isn’t about perfection. It’s about learning, growing, and making thoughtful changes one step at a time—without losing sight of what matters most: feeding our families well and keeping life simple.

How My Fresh Milled Flour Journey Began

My quest really began when I started learning more about what actually goes into our food. Like many people (and I say this with grace for my former self), I bought what was inexpensive and easy.

If you’ve read my story, In the Beginning, then you know I didn’t grow up loving to cook. Not because my mother didn’t try—she did—but because I had absolutely no desire. In those early years of marriage, money was tight. So unless my husband cooked, I leaned on what was quick and cheap: Hamburger Helper, frozen dinners, and anything that felt manageable.

That didn’t magically change once I became a mom.

When I started keto, everything shifted—but not in the way I expected. My husband wanted no part of it (which honestly shocked me), so I was left cooking separately for myself or relying on premade foods. If you’ve ever done keto, you know how quickly that can become expensive.

To keep going, I had to start researching how to make things myself. That’s when I found my favorite keto creator, Carolyn from All Day I Dream About Food. I loved her recipes so much that I now own every cookbook she’s published.

What keto gave me—beyond blood sugar awareness—was confidence in the kitchen.

When Awareness Turned Into Action

Over time, I started hearing more about the dangers of certain ingredients. I began flipping over packages. Checking labels. Looking at my kids’ snacks.

And honestly? I was horrified.

I had already started cutting back on sugar, but realizing how many additives were hiding in everyday foods was overwhelming. I remember thinking, What kind of parent am I?

Here’s the truth though: this isn’t about guilt.

This is about awareness.

We are not 100% “clean” over here, and I’m not aiming for that. But I am intentional now. And somewhere along the way, my kids became bread snobs. Store‑bought bread? They won’t touch it.

So fresh bread it is.

Why Use Fresh Milled Flour for Your Family?

Before we go any further, let’s talk about the why.

When white flour is produced, the bran and germ are removed—along with many nutrients and fiber. Research shows that wheat bran contains protein, carbohydrates, minerals, fat, and is one of the most important sources of dietary fiber. The removal of these components has been linked to digestive issues and nutritional deficiencies.

In simple terms: refined flour is easier to bake with, but it’s missing much of what God originally put there.

Now—this does not make you a bad person if you use regular flour.

Unbleached is better than bleached. Organic is often better than non‑organic (just check your sources). Cost matters. Budget matters. I didn’t get here overnight—this has taken years of saving, learning, and buying things one piece at a time.

Why Kamut Became My Starting Point with Fresh Milled Flour

My very first wheat berry purchase was Kamut (also known as khorasan wheat) from The Food Nanny.

Down the rabbit hole I went.

After years of keto, bread was something I could never quite enjoy. Keto cornbread was the one win—but most keto breads just didn’t work for me. I loved Lewis Keto Bread, but at over $5 a loaf, it added up quickly.

That’s when I started asking better questions: Is this good for my blood sugar? Yes. But is it good for my overall health?

Kamut became my preferred grain because:

• It’s an ancient grain
• I personally experience lower blood sugar spikes
• It’s nutritionally dense and easier for me to digest

Research has shown Kamut may support:

• Lower cholesterol and blood glucose
• Reduced inflammation
• Improved gut health
• Higher levels of protein, selenium, magnesium, zinc, and vitamin E

I can’t promise it works this way for everyone—but I can share what’s worked for me.

Hard vs. Soft Wheat Berries: Understanding Fresh Milled Flour Basics

Before we dive headfirst into recipes, I want to gently orient you to the different wheat berries we’ll be working with this year. This isn’t meant to overwhelm you—it’s simply to help you understand why certain grains work better in certain situations.

Think of this as your reference point. When we go deeper in future posts, we’ll always come back here.

Soft White Wheat Berries

Soft white wheat is typically lower in protein and gluten strength, which makes it ideal for recipes where tenderness matters most.

I reach for soft white wheat when making:

• Biscuits
• Muffins
• Pancakes and waffles
• Cookies and quick breads
• Cakes

It mills beautifully and creates a softer crumb that can feel familiar if you’re used to all-purpose flour—but it’s important to note that fresh milled soft white wheat is not a direct replacement. Commercial all-purpose flour is typically a blend of wheats, while this berry shines best on its own in tender baked goods. For many families, this is still the easiest place to start.

Hard White Wheat Berries

Hard white wheat has a higher protein content than soft wheat, but with a lighter flavor than hard red wheat. It’s incredibly versatile and one of the most commonly used berries in fresh milled baking.

I use hard white wheat for:

• Sandwich bread
• Dinner rolls
• Pizza dough
• Cinnamon rolls
• Everyday yeast breads

If you’re looking for a fresh milled flour that behaves closest to store-bought all-purpose flour in many recipes, hard white wheat is often the bridge—not because it’s the same, but because its protein and flavor balance make it adaptable with a few thoughtful adjustments.

Hard Red Wheat Berries

Hard red wheat is higher in protein and has a stronger, more traditional “wheat” flavor. This is the grain many people associate with classic whole wheat bread.

I want to be honest here—this is not a berry I personally use often in my everyday recipes. Simply put, my crew doesn’t care for the stronger flavor, and that matters in my kitchen.

That said, hard red wheat still has an important place in your home.

Hard red wheat works well for:

• Hearty yeast breads
• Sourdough loaves
• Blending with hard white wheat for balance

And one place I do love using it? Feeding my sourdough starter.

Because of its higher protein content and nutrient density, hard red wheat became my original go‑to for feeding my sourdough starter—mainly because it was what I had on hand at the time. That said, hard white wheat works just as well, so there’s no need to buy both unless you want to.

This is a great example of how fresh milled flour doesn’t have to be all‑or‑nothing. Each grain can serve a purpose—even if that purpose looks different than expected.

A Gentle Reminder

You do not need to master all of this at once.

This year is about learning which berries work best for your family, your kitchen, and your season of life. We’ll go deeper into each grain as the months go on, with practical recipes and real-life testing along the way.

Are you ready?

What This Year Will Look Like Using Fresh Milled Flour

My goal for 2026 is simple: transition my family fully to fresh milled flour.

That means:

• Keeping wheat berries on hand
• Learning to bake with commonly available grains
• Retesting older recipes and sharing fresh‑milled swaps

I’ve always been a measuring‑cup girl, but fresh milled flour has taught me the importance of grams. We’ll talk about that too—and I’ll walk you through it gently.

And don’t worry…

Fresh Milled Flour, Regular Flour, and Keto: There’s Room for Everyone

If you prefer regular flour—stay.

If you’re keto—stay.

If you’re somewhere in between—this space is for you too.

I’ll continue sharing our family‑favorite recipes, offering options for unbleached all‑purpose flour and fresh milled flour whenever possible.

Because real life requires flexibility.

The Grain Mill I Use for Fresh Milled Flour (And Why)

I personally use the NutriMill Classic Grain Mill.

I chose it for the price point and because I didn’t plan on leaving it on my counter. I usually mill flour once a week (sometimes two) and store it in airtight containers.

Yes, there are strong opinions about milling only what you use immediately. But here at Makin’ Macon, we simplify where we can.

We homeschool. We’re active in church. Life is full.

My goal is progress—not perfection.

If you’re watching for a deal, NutriMill runs sales often. I always share them on social media, and you can stack savings using my code MAKINMACON20 for an extra $20 off.

Let’s Walk This Together

This year, we’ll learn together.

We’ll test. We’ll tweak. We’ll fail forward.

And most importantly—we’ll keep feeding our families with intention and grace.

I’m so glad you’re here.

Remember, I’m always praying for you, even if I don’t know who you are!

**If you’re new to fresh milled flour, bookmark this post—we’ll be referencing it throughout the year as we continue learning, baking, and making simple family recipes together.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Fresh Milled Flour for Beginners: A Simple, Year-Long Family Journey first appeared on .

Why You’ll Love This Meatloaf Muffins Recipe

These meatloaf muffins are a total game-changer. Say goodbye to crumbling slices and uneven portions, and hello to perfectly cooked, individual servings. Here’s why you’ll love them:

• Slow Cooker Option: Prep the night before and let the crockpot do the work while you tackle your busy day.
• Quick and Easy: Ready in just 30 minutes when baked in a muffin tin.
• Freezer-Friendly: Make a double batch and freeze extras for up to three months.
• Low-Carb Option: Swap bread crumbs for seasoned pork rinds for a keto-friendly twist.

How to Make Meatloaf Muffins

Here’s how you can whip up these delicious meatloaf muffins:

• Top with Sauce: Mix ketchup, brown sugar, mustard, and Worcestershire, then spread the sauce on top during the last 15 minutes of cooking.
• Mix the Ingredients: In a bowl, combine eggs, milk, seasoned bread crumbs (or pork rinds), minced onion, salt, and sage (if you like).
• Add the Meat: Incorporate ground beef or turkey into the mixture until fully combined.
• Prepare the Pan: Grease muffin tins and divide the mixture into 18 muffin cups. Alternatively, shape the mixture into a loaf for the slow cooker.

Bake or Cook:

• Oven Method: Bake the muffins at 350°F for 30 minutes.
• Slow Cooker Method: Cook the loaf on low for 5–6 hours.

Low-Carb Meatloaf Muffins Made Simple

If you’re watching carbs, this recipe has you covered. The secret? Pork rinds! Here’s how to make the perfect low-carb swap:

• Choose Plain Pork Rinds: Avoid flavored options for the best results.
• Crush Them Fine: Use a food processor for a breadcrumb-like texture or crush them in a zip-top bag with a rolling pin. Who doesn’t need to beat out their frustration from time to time.
• Season Them: Add garlic powder, Italian seasoning, and a touch of salt to mimic traditional seasoned bread crumbs.

This simple adjustment keeps the recipe flavorful and keto-friendly.

What to Serve with Meatloaf Muffins

These meatloaf muffins are a meal on their own, but pairing them with a few simple sides can take your dinner to the next level. Here are two great recipes from the blog that pair perfectly with these muffins:

• Deviled Eggs – A creamy, tangy side dish that’s always a crowd-pleaser and complements the savory flavors of the muffins.
• Simple Roll Recipe – Soft, buttery rolls that are ready in no time with just a 10-minute rise!

Click the links above to check out these recipes and create a complete, family-friendly meal!

How to Freeze and Reheat Meatloaf Muffins

These meatloaf muffins are perfect for meal prep. Here’s how to store and reheat them:

• To Freeze: Bake the muffins, cool them completely, and store them in an airtight container or freezer bag. Leave off the sauce for best results. They’ll keep for up to three months.
• To Reheat: Pop them in the microwave for 1–2 minutes or bake at 350°F for 10–15 minutes.

Estimated Cost of Meatloaf Muffins

In today’s economy, knowing the cost of a recipe can be a big help. Here’s the breakdown for this budget-friendly dinner:

• 2 large eggs: $0.30
• ¾ cup milk: $0.25
• ⅔ cup bread crumbs or pork rinds: $0.75
• 2 teaspoons dried minced onion: $0.10
• 1½ pounds ground beef: $7.50
• Sauce ingredients: $1.50

Total Cost: Approximately $10.40 per batch
Cost Per Muffin: ~$0.60

Tools and Ingredients to Make Meatloaf Muffins

Here are a few kitchen staples that make this recipe a breeze:

• Muffin Tin
• Crockpot
• Mixing Bowls
• Measuring Cups & Spoons
• Low-Carb Ketchup
• Swerve Brown

Sugar-free ketchup and Swerve Brown are a game-changer for keeping this recipe low-carb without sacrificing flavor. It’s my secret weapon for making this dish both healthy and delicious!

Save This Meatloaf Muffins Recipe

This recipe is a must-save for busy families. Pin it to your dinner ideas or freezer meals board on Pinterest to make sure you have it ready for your next meal prep session. Want to save this recipe for later? Head over to my Pinterest board where I’ll share this pin and more family-friendly recipes!

Try These Quick and Easy Meatloaf Muffins Today

Meatloaf muffins are a family-friendly, time-saving dinner that’s as delicious as it is versatile. Whether you’re baking them in a muffin tin, slow cooking them to perfection, or freezing a batch for later, this recipe is guaranteed to become a go-to in your home.

Leave a comment below and let me know how your family enjoys them. If you’re looking for more budget-friendly meal ideas, check out my 15 Frugal Family Meals resource—available for a donation! Your support helps keep this blog ad-free, so you can enjoy recipes without the hassle of constant pop-ups.

15 Frugal Family Meal Plans

This guide is packed with meal ideas to save time and money, inspired by a dear friend’s Sunday traditions. It’s yours for any donation amount, helping us keep Makin’ Macon ad-free and thriving. Thank you for your support!

Donate & Download

Looking for more simple dinner recipes? Click Here!

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Melt-in-Your-Mouth Meatloaf Muffins

Perfectly portioned, melt-in-your-mouth meatloaf muffins made for busy days and freezer prep. Includes low-carb options!

Course Carnivore, Crockpot Recipes, Dinner, Easy Dinners, Freezer-Friendly, Keto-friendly, Kid-Friendly, Low Carb, simple meals

Cuisine American

Keyword crockpot, freezer meal, low-carb dinner, Meatloaf muffins, slow cooker meal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 18 muffins

Calories 120kcal

Cost $10.40

Equipment

• 2 12 count Muffin Tins
• 1 Crockpot
• Mixing Bowls
• Measuring Spoons & Cups

Ingredients

• 2 large eggs
• ¾ cup milk
• ⅔ cup seasoned bread crumbs or seasoned pork rinds for a low-carb option
• 2 teaspoons dried minced onions
• 1 teaspoon salt
• ¼ teaspoon rubbed sage optional
• 1½ pounds ground beef or turkey

For the Sauce:

• ¼ cup ketchup use no sugar added for low-carb option
• 2 tablespoons brown sugar use swerve brown for low-carb option
• 1 teaspoon ground mustard or 1 tablespoon regular mustard
• ½ teaspoon Worcestershire

Instructions

• Preheat the oven to 350°F.
• Mix eggs, milk, bread crumbs (or seasoned pork rinds), minced onion, salt, and sage until combined.
• Add ground beef or turkey; mix until fully incorporated.
• Grease muffin tins or prep a slow cooker.

For muffins:

• Divide mixture into 18 muffin cups, bake for 30 minutes.
• Add sauce for the last 15 minutes.

For crockpot:

• Shape into a ball, cook on low for 5–6 hours.
• Add sauce and allow to cook for another 15 minutes covered.

Sauce:

• Mix ketchup, brown sugar, mustard, and Worcestershire, then spread on top.

Notes

• Freezer-friendly: Freeze baked muffins without sauce. Reheat and add sauce when serving.
• Customize it: Leave out sage or sauce for picky eaters
• Need the tools to make this recipe a breeze? Check out these essentials!
  • Muffin Tin – (Amazon link)
  • Crockpot – (Amazon link)
  • Mixing Bowls – (Amazon link)
  • Measuring Cups & Spoons – (Amazon link)
  • Low-Carb Ketchup – (Amazon link)

Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.  Thank you for supporting Makin’ Macon!

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

The post Meatloaf Muffins Recipe: Quick, Easy, and Perfect for Busy Families first appeared on .

“Soothe My Throat” Essential Oil Blend

This special throat-soothing blend combines warm, calming, and refreshing oils, each selected to ease sore throats and support respiratory comfort. Here’s how you can create this blend at home:

Soothe My Throat Blend Recipe:

• 2 drops Clove  – Adds cozy warmth that’s just right for scratchy throats.
• 2 drops Frankincense  – Brings grounding and wellness support.
• 2 drops Lemon  – Bright and uplifting, adding gentle relief.
• 2 drops Peppermint  – Refreshes and provides a cooling sensation.

Just add these oils to your diffuser, and let their soothing aromas create a calm, welcoming space. Whether you’re tackling a busy day or relaxing in the evening, this blend is a simple way to ease throat discomfort naturally.

More Seasonal Support for Sore Throats

In addition to diffusing this blend, there are other natural ways to support your throat and immune health during cold season. Here are a few tried-and-true methods we use in our home:

• Tea for Throat Soothing: A warm cup of tea can be wonderfully comforting for a scratchy throat. Chamomile, ginger, or peppermint tea are particularly soothing, and the steam works wonders for relieving tightness. A touch of honey adds extra relief.
• Elderberry Syrup for Immunity: I love dosing my family with homemade elderberry syrup this time of year. Elderberry is a natural way to support immunity, and by making it at home, I know exactly what’s going into the remedy. If you’d like my elderberry syrup recipe, let me know—I’d be happy to share it with you!
• Complementary Essential Oil Blends: If you’re looking for more ways to support your health during cold season, check out my Cough & Cold Blend and Immunity Boosting Blend. These blends are easy to combine with the Soothe My Throat blend for a powerful seasonal support lineup.

Subscribe for Monthly Essential Oil Blends

Every month, I share exclusive essential oil diffuser blends that go directly to my subscribers’ inboxes—well before they appear here on the blog! By subscribing, you’ll have first access to each blend and be part of a community that values natural wellness in the home. Don’t miss out; sign up below and get these unique blends sent to you at the start of each month. 

Try this Soothe My Throat blend in your diffuser this November, and don’t forget to subscribe to stay updated on all my seasonal blends and natural wellness tips!

A Few Places I Like to Buy My Oils

Guru Nanda – Very affordable and most of the time they are available at your local Walmart. Or if you prefer, you can grab them off of Amazon!

Simply Earth – Exciting news for all my essential oil lovers! I’m thrilled to share that I’ve partnered with Simply Earth, a brand that’s not only committed to providing pure, affordable oils but also donates 13% of their profits to ending human trafficking. As a Simply Earth subscriber, you’ll receive monthly Recipe Boxes that come with everything you need to create your own blends, along with free access to their Essential Oil Hero Course! Plus, if you’re a new subscriber, use my code MAKINMACONFREE at checkout to receive a $45 gift card after your first box purchase. It’s the perfect way to get started with essential oils while supporting a great cause! Head over to Simply Earth to sign up today!

Want more Essential Oil Blends? Click Here!

Disclosure: I am not a medical professional. The information shared in this post is based on personal experience and research. Always consult with a healthcare provider before using essential oils, especially if you are pregnant, nursing, or using them with children. Use essential oils as directed and dilute them properly. As a Simply Earth and Amazon affiliate, I earn a commission from purchases made through my affiliate links. Your support helps keep my blog ad-free and allows me to continue sharing content with you. Thank you!

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

The post Say Goodbye to Sore Throats with This Soothing Essential Oil Blend first appeared on .

One of the reasons I love this recipe so much is because it’s simple and requires basic keto pantry ingredients like almond flour, Swerve brown, and sugar-free chocolate chips. Whether you’re looking for something quick to whip up for a party or a comforting dessert at home, these bars are a guaranteed hit. Plus, they are low-carb, meaning even those watching their sugar intake can enjoy them guilt-free!

Why You’ll Love These Keto Caramel Pecan Bars

• Gooey, buttery, and sweet without the sugar
• Easy to make with basic keto pantry ingredients
• Crowd-pleasing (even for non-keto friends!)
• Amazing served warm with keto vanilla ice cream
• The homemade caramel sauce is everything!

Ingredients for Keto Caramel Pecan Bars

For the Crust:

• 1 cup almond flour
• 1/4 tsp salt
• 1 large egg
• 2 tbsp unsalted butter

For the Condensed Milk Caramel Sauce:

• 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup Swerve Brown
• 1 tsp vanilla extract
• Pinch of salt

For the Filling:

• 10 oz sugar-free chocolate chips
• 1 cup unsweetened shredded coconut
• 1 cup pecan pieces

How to Make Keto Caramel Pecan Bars

Make the Crust

A Quick Note About the Keto Caramel Sauce

The homemade caramel sauce is truly the star of this recipe, and getting it just right is key. Here are some tips from my experience to make sure your caramel comes out perfectly:

• Stir constantly — it burns fast!
• Watch the consistency — it should coat your spoon but still pour easily.
• Be patient — good caramel takes a few extra minutes but is totally worth it!

1. Combine cream, butter, Swerve, vanilla, and salt in saucepan.
2. Stir constantly over medium-high heat 5 minutes until thickened.
3. Remove from heat.

Make the Filling

1. Mix chocolate chips, coconut, and pecans in a bowl.

Assemble & Bake

1. Spread filling over baked crust.
2. Pour caramel sauce evenly over filling.
3. Return to oven for 5-7 minutes until bubbly.

Cool & Serve

• Cool completely in skillet. Refrigerate 30-60 minutes to firm up — or serve warm with keto ice cream!

Storage & Serving Tips for Keto Caramel Pecan Bars

• Store in fridge 3-4 days
• Freeze up to 3 months
• Best served slightly warmed or chilled like a candy bar

Looking for More Keto Dessert Ideas?

Check out these recipes on the blog:

• Keto Pecan Snowball Cookies: A Sugar-Free Holiday Classic
• Decadent Keto Peanut Butter Pie (No-Bake!)
• Chocolate Chip Mug Cake Keto Style

A Little Encouragement from My Kitchen

These Keto Caramel Pecan Bars are an absolute favorite in our home, and I know they’ll become a staple for your holiday gatherings too! The buttery almond crust, gooey caramel, crunchy pecans, and coconut create an irresistible combination. Whether you’re keto or just looking for a low-carb treat, these bars are sure to impress.

Let me know how they turn out for you, and don’t forget to serve them warm with some keto vanilla ice cream for that extra touch of indulgence!

So, grab your iron skillet and let’s dive into making these decadent bars!

Need a cast iron skillet? Check out Lodge, they are my favorite. You can grab one on Amazon!

Looking for even more low-carb ideas? Click here!

Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Thank you for supporting Makin’ Macon!

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Keto Caramel Pecan Bars

A decadent, low-carb dessert featuring an almond flour crust, sugar-free chocolate chips, pecans, coconut, and a homemade condensed milk caramel sauce. Perfect for gatherings or a cozy dessert at home, and delicious with keto vanilla ice cream!

Course Dessert

Cuisine Keto, Low Carb

Keyword Holiday Desserts, Keto Caramel Bars, Keto Chocolate, Keto Dessert, Low-Carb Treat, Pecan Bars

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 Bars

Calories 230kcal

Cost $10-$12

Equipment

• 8" Iron Skillet
• Medium Saucepan
• Mixing Bowl
• Wooden Spoon
• Fork

Ingredients

Crust

• 1 cup almond flour
• ¼ teaspoon salt
• 1 large egg
• 2 tablespoons unsalted butter

Condensed Milk Caramel Sauce

• ½ cup heavy cream
• ½ cup unsalted butter
• ½ cup Swerve Brown
• 1 teaspoon vanilla
• pinch of salt

Filling

• 10 ounces sugar free chocolate chips
• 1 cup unsweetened shredded/flaked coconut
• 1 cup pecan pieces

Instructions

• Preheat oven to 300°F. Grease an 8-inch cast iron skillet.

Make the Crust:

• Combine almond flour, salt, egg, and softened butter until a dough ball forms.
• Press the dough into the bottom of the skillet and poke holes with a fork.
• Bake for 20 minutes.

Condensed Milk Caramel Sauce:

• In a medium saucepan, combine the heavy cream, butter, Swerve Brown, vanilla, and salt.
• Bring to a boil over medium-high heat, stirring constantly for about 5 minutes until the mixture thickens and resembles condensed milk or caramel. (Be sure to watch this closely to prevent burning).
• Remove from heat and allow to sit while you mix filling together.

Make the Filling:

• In a separate bowl, mix together the chocolate chips, coconut, and pecan pieces.

Assemble the Bars:

• Once the crust is done baking, spread the filling evenly over the crust. Pour the caramel sauce evenly over the top of the filling.

Bake Again:

• Return the skillet to the oven and bake for 5-7 minutes, or until the top begins to bubble.
• Cool or Serve Warm: You can let the bars cool completely, then refrigerate them for 30-60 minutes to firm up. Or, serve them warm with a scoop of keto vanilla ice cream!

Notes

• Keep a close eye on the caramel while it’s cooking to avoid burning.
• These bars can be made ahead and stored in the fridge for a few days. Reheat slightly before serving for that warm, gooey texture.
• Customize the filling by swapping pecans for walnuts or adding sugar-free white chocolate chips for variety.

Hey there! I’m Susan Raynor, the voice behind Makin’ Macon. As a pastor’s wife, mom of two, and homeschooling mama, my life is full of beautiful chaos—and I wouldn’t have it any other way! Here on the blog, I love sharing a little bit of everything: from faith-filled encouragement to frugal living tips, and of course, recipes that will make your family’s hearts (and bellies) happy. My goal is to bring a smile to your face and a bit of peace to your day, no matter what kind of craziness life throws your way. Let’s navigate this wild ride together, finding joy and laughter even in the messiest moments.

Susan Raynor

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