Mother’s Day: Oatmeal Banana Muffins with Greek Yogurt

0 comments on this article Posted by miasyn in Uncategorized on May 14th, 2012 .


Oatmeal Banana Muffins with Greek Yogurt

Ingredients

1 ¼ cup rolled oats
1 ½ cup oat flour (2 cups ground oats)
1/2 cup plain, low fat yogurt
1/2 cup soy milk
1/3 cup applesauce
2 large, really ripe bananas mashed
2 teaspoons baking powder
1 teaspoon baking soda
1 lightly beaten egg
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon cinnamon

*Note: I omitted the sugar entirely and found they were still perfectly sweet from the bananas but feel free to add about 1/4-1/3 cup of brown sugar if desired.


Directions

Preheat oven to 400°

Mix rolled oats, yogurt and milk together in a bowl. Let stand for 10 minutes.

Now, combine oat flour, salt, sugar, spices, baking powder and baking soda in a separate bowl.

Add mashed banana, egg and oil to the rolled oat mixture and mix well.

Now add dry oat flour mixture to rolled oat mixture and mix together well.

Fill greased or lined muffin cups 2/3 of the way. Bake for approximately 16-20 minutes.

Adapted from honestfare.com

Mother’s Day: Vegetable Frittata

0 comments on this article Posted by miasyn in Uncategorized on May 14th, 2012 .


Vegetable Fritatta

Ingredients

3 eggs and 4 egg whites
1 cup sliced mushrooms
1 diced pepper
3 handfuls of spinach
1 diced tomato
Crumbled feta cheese


Directions

Set oven to broil.

In a 12-inch skillet (preferably non-stick), add all raw vegetables (minus the tomatoes) and saute.

In a separate bowl, whisk together the eggs.Add to the skillet and use a spatula to help stir and set.

Place the skillet in the oven under the broiler for about 5 minutes.

Add sprinkled feta cheese to the top and serve warm.

Chocolate-Chip Blondies

0 comments on this article Posted by miasyn in Bars, Chocolate, Dessert on January 5th, 2012 .


Chocolate Chip Blondies (with a healthy twist!)

Ingredients

1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
3/4 tsp baking powder
1/8 tsp baking soda
heaping 1/8 tsp salt
3/4 cup brown sugar*
1-2 tsp vanilla extract
1/4 cup ground flax (20g)
1/4 cup peanut butter
1/3 cup chocolate chips

Directions

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. (Note: you can probably sub any white bean for the chickpeas)
Makes 15 to 20 squares

Recipe from Chocolate Covered Katie

Sweet Potato Bread with Rosemary

0 comments on this article Posted by miasyn in Bread on January 5th, 2012 .


Sweet Potato Bread with Rosemary

Ingredients

1 lb sweet potato, cubed
A bundle of rosemary (about 1/2 oz)
2/3 cup mashed ripe bananas (mix in 1/4 tsp baking soda)
1/2 cup applesauce
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cup whole wheat flour (or gluten-free mix)
1-2 cups your choice of “trail mix”: walnuts, pecans, almonds, dried fruit, etc.
1/4 cup grated carrots


Directions

Preheat oven to 350°F.

In a medium pot, bring 1/2 cup water (or a little more than enough to cover the bottom of the pot) to a boil.

Reduce the heat to a simmer, then add in the rosemary, leaving out a sprig for garnish. Let it “steep” for about 5 minutes.

Add the sweet potato, cover the pot, and allow it to steam until the potatoes are soft.

In the meantime, blend together in a large bowl the mashed bananas, applesauce, baking soda, and salt.

Once the sweet potatoes are done cooking, rinse off the rosemary, then mash them until creamy (it’s okay if they’re a little chunky).
Blend the mashed sweet potatoes into the batter, then add in the flour.

Mix in the carrots and as much of the “trail mix” as you want.

Pour the batter into a greased 9x5” loaf pan and lay a sprig of rosemary on top. Bake in the oven for 50-60 minutes, or until fully cooked.

Recipe from The Baking Duet

Soft Gingerbread Cookies

0 comments on this article Posted by miasyn in Cookies, Dessert, Uncategorized on January 4th, 2012 .


Soft Gingerbread Cookies

Ingredients
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks

1 cup granulated sugar-for coating cookie dough balls


Directions
1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.

4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.

5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Recipe from Two Peas & Their Pod

Previous entries