Archives for the month of: August, 2016

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This simple cookie dough recipe can be made in 5 minutes and can be filled with both sweet and savoury ingredients. I chose to fill mine with Nutella and Prune Spread. Thanks mom for the recipe!!

INGREDIENTS

2 1/2 cups self rising dough or unbleached flour with 1 tsp baking powder

1/4 cup sour cream

3/4 cup organic butter

Filling

Nutella Spread

Date Spread

DIRECTIONS

Preheat oven to 350 degrees. Cut a piece of parchment paper and place on a large cookie sheet. In a cuisinart add flour, sour cream and organic butter. Mix until the dough forms into a ball. Take out and split the dough in half. Form the dough into two balls and cover with plastic wrap and place in the fridge for 2- 3 hours or overnight. Take out one piece of the dough at a time from the fridge and let it sit on the counter until you can roll it out. Sprinkle some flour on the counter , so the dough doesn’t stick. Start rolling out the dough until it forms either a circle or rectangle shape. Both shapes work fine. Fill with your favourite filling. I chose Nutella and Date Spread. You can also choose any jams with raisins, prune spread with nuts, feta cheese with spinach or shredded cheddar cheese. Now roll the dough as tight as you can into a log shape. Place on baking sheet with parchment paper and bake for 25 minutes or until  a light golden colour. Take out of oven and let it rest for 1 minute and then slice it into even 1/2″ inch wide. Transfer cookies onto cooling rack with the parchment paper so it doesn’t crumble. Let cool for 5 minutes. Enjoy!

 

 

 

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Since we are still able to get fresh berries at the grocery store, this weeks muffins were garnished with some sweet blackberries. I chose to make banana muffins with natural peanut butter. If you would rather use a nut-free butter, you can use pea butter instead.

INGREDIENTS

1 cup whole wheat flour

3/4 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

2 large organic eggs –  beaten

2-3 mashed ripe bananas

3/4 cup brown sugar

1 tsp pure vanilla extract

1/2 cup oil -safflower, coconut oil melted

1/4 cup natural peanut butter

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl mix both flours, baking powder and baking soda. In a separate bowl blend beaten eggs, mashed bananas, brown sugar, vanilla and oil. Add natural peanut butter and mix again. Place dry ingredients into wet ingredients and mix only until blended. Bake for 25-30 minutes. Take out of oven and let muffins rest for 5 minutes. Transfer to cooling rack for another 10 minutes. Enjoy!

 

 

 

 

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This week’s muffin recipe is in honour of Martha Stewart’s birthday 🎂 (August 3). The recipe uses carrots, oats, banana and raisins. I warmed  up the muffin the next morning in the toaster and put some natural peanut butter on it for breakfast. It was hearty and moist. One of the best muffin recipes I’ve made in a long time. I changed the flour, oil and the sugar amount in the recipe.

INGREDIENTS

2 cups rolled oats (not instant)

1 1/2 cups whole wheat flour

1 cup spelt light flour

3/4 cup dark brown sugar

1 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 cup raisins

6 tbsp safflower oil, coconut oil melted or olive oil

2 large organic eggs

2/3 cup milk – organic, unsweetened almond or soy

3 cups shredded carrots

2 medium ripe bananas  – mashed

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a large bowl mix flours, brown sugar, baking soda, baking powder and sea salt. Add in 3/4 cup of oats and 1 cup raisins. Stir in oil, eggs, milk, carrots and banana. Mix only until the flour mixture is combined with the wet ingredients. Scoop muffin mixture into each cup and sprinkle remaining 1/4 cup of oats onto each muffin. Bake for 25 minutes or until firm to touch. Let stand for 5 minutes and then transfer to cooling rack for another 10 minutes. Enjoy!

 

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