Archives for the month of: June, 2016

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This delicious healthy cookie recipe is from Cookies and Cups. The recipe is so easy to make and has very little oil.

INGREDIENTS

3 ripe bananas – mashed

1/3 cup oil – safflower or coconut oil – melted

2 cups whole oats

1 tsp pure vanilla extract

1/2 tsp sea salt

1 cup of raisins, cranberries or dried blueberries

1/2 cup shredded unsweetened oats

1/2 cup semi sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line a large cookie sheet with parchment paper. In a large bowl mix all the  ingredients together. Take a tablespoon to measure out the cookies on the tray. Place tray in oven and bake for 20 minutes. Let cool for 5 minutes.

Enjoy!

 

 

 

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My muffin of the week is an oatmeal base muffin.

I used whole rolled oats instead of instant oats for this recipe. As usual I did half the batter with chocolate chips since my younger daughter loves chocolate chips.

INGREDIENTS

1 cup of whole wheat flour

1/2 cup spelt light flour

1 tsp sea salt

1/2 tsp baking soda

1 1/2 tsp baking powder

1 1/2 cups whole rolled oats

1 1/2 cups organic milk with 1 tbsp lemon juice

2 organic large eggs

3/4 cup safflower or coconut oil – melted

1/2 cup agave nectar

2 cups fresh or frozen blueberries

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl soak milk with lemon juice and whole rolled oats. Set aside.In a separate bowl mix flours, sea salt, baking soda and baking powder.In another bowl beat eggs, oil and agave nectar together. Add the wet mixture to the soaked oats. Mix the dry ingredients to the oatmeal mixture. Add blueberries to the batter and fold in gently. Scoop the batter into the muffin cups and bake for 25 minutes. Let cool and transfer to a cooling rack for another 5-10 minutes. Enjoy!

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This week I decided to make a batch of blueberry muffin’s. Slowly we are starting to get fresh blueberries in larger containers making it worth while to buy them fresh.

INGREDIENTS

2 cups of whole wheat flour

1/2 cup of spelt light flour

3/4 cup cane sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup oil – safflower, coconut – melted

2 large organic eggs

1 tsp pure vanilla extract

1/4 unsweetened almond milk

1/2 cup greek yogurt

2 cups blueberries

1/2 cup chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicone liners. In a bowl mix both flours, sugar, baking powder, baking soda and sea salt. In a separate bowl mix together eggs, vanilla, unsweetened almond milk and greek yogurt. Stir dry ingredients into wet ingredients. Do not over mix!

Add in the blueberries and then after scooping batter into 6 muffin cups add the chocolate chips for the other half of the muffins.Scoop in the remaining batter into muffin cups. Bake for 25 minutes or until firm to the touch. Take out and cool for 5 minutes and then transfer to a cooling rack for another 5-10 minutes. Enjoy!

 

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This week I made banana muffins with quick oats. They turned out “S’well!”

INGREDIENTS

1 1/2  cups whole wheat flour

1/2 cup spelt light flour

1 cup quick oats

1 tbsp baking powder

1 tsp sea salt

1/4 cup oil – coconut, safflower

1/4 cup greek yogurt

3/4 cup brown sugar

2 large organic eggs

2 ripe mashed bananas

1 tsp pure vanilla extract

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone muffin cups. In a bowl mix flours, oats, baking powder and sea salt. In a deep bowl blend oil, greek yogurt, brown sugar, eggs, mashed bananas and vanilla. Add dry ingredients to the wet ingredients. Mix until batter is blended. Scoop batter into muffin cups. Garnish with a slice of banana. Bake for 25 minutes. Remove from oven and let cool for 5 minutes. Transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

 

 

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