Archives for category: baking

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This is my go to summer crumble. I make it all the time and it is one of the quickest dessert recipes to make. I found this recipe from Gwyneth Paltrow’s Cookbook called My Father’s Daughter.

INGREDIENTS

4 cups of fruit – fresh or frozen ( I use  a mixed berry bag)

1/4 cup spelt light flour plus 1 tbsp to mix with fruit

1 cup of whole oats

1/4 cup brown sugar

1/4 tsp cinnamon

pinch of sea salt

4 tbsp organic unsalted butter at room temperature

DIRECTIONS

Pre-heat oven to 350 degrees. Spray a round pie shaped pan. Mix fruit with 1 tbsp white spelt flour and place into pie pan. In a separate bowl using your hands mix spelt light flour, whole oats, brown sugar, cinnamon, sea salt and organic butter. Make sure the butter is mixed into the other ingredients to create a crumble. Sprinkle mixture on top of fruit. Bake for 45-50 minutes. Let cool and enjoy! Top with sorbet or ice cream.

 

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I am a big Martha Stewart fan. Her latest cookbook called A New Way to Bake has delicious recipes using healthier ingredients. This gluten free brownie recipe called for toasted pecans but I substituted them for walnuts.

INGREDIENTS

6 tbsp unsalted organic butter cut into small pieces

1/3 cup cornstarch

1/4 cup unsweetened cocoa powder

1/4 tsp cinnamon

1/2 tsp sea salt

1 3/4 cup semisweet chocolate chips3/4 cup cane sugar

1 tsp pure vanilla extract

3 eggs

1 cup chopped toasted nuts – walnuts, pecans

DIRECTIONS

Preheat oven to 350 degrees. Line and spray an 8″ square baking dish. In a medium bowl whisk together cornstarch, cocoa, cinnamon and sea salt. In a small pot on low place small pieces of butter and semisweet chocolate chips together. Mix together slowly until melted. Remove from heat and mix in cane sugar and vanilla. Place mixture in a separate bowl and whisk in eggs one at a time. Add in cornstarch mixture and stir until mixture starts to pull away from the sides. Fold in nuts and pour batter into baking dish. Bake for approximately 35 minutes rotating baking dish half way through. Let cool in baking dish for 5-10 minutes. Enjoy!

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My muffin of the week is a banana muffin topped with an icing glaze. Just adding a little extra something makes it just a little more special!!

INGREDIENTS

1 cup wholewheat flour

1 cup spelt light flour

1/4 cup milled flaxseeds

1 1/2 tsp baking powder

1/4 tsp sea salt

1 tsp baking soda

3 mashed bananas

1/2 cup organic milk with 1 tbsp lemon juice

1/2 cup safflower oil

1 large organic egg

1 tsp pure vanilla extract

1/2 cup brown sugar

1/4 cup cane sugar

1/2 cup semi sweet chocolate chips

1 cup Icing sugar  mixed with 2tbsp water to top off muffins.

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone muffin liners. In a bowl mix together mashed bananas, milk with lemon juice and baking soda and set aside. In a separate bowl mix both flours, milled flax seeds, baking powder and sea salt. In another bowl beat oil, egg, vanilla and both sugars. Stir in banana mixture and then add dry ingredients. Finally mix in semi sweet chocolate chips and scoop batter into muffin cups. Bake for 25 minutes. Let cool for a few minutes and then transfer to a cooling rack. While muffins are cooling mix together in a small bowl icing sugar with water. Once muffins are completely cool take a spoon and drizzle icing sugar on top of the muffins. Enjoy!

 

 

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This week I decided to make a loaf instead of muffins. I’m always trying to see which way it tastes fresher the next day.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1/4 cup ground flax seeds

1/4 tsp sea salt

1 tsp baking soda

1/2 cup safflower oil

3/4 cup pure maple syrup

2 large organic eggs

1/4 cup greek yogurt

3 large bananas – mashed

1 cups semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line with parchment paper a 9 x 5″ loaf pan. In a bowl mix both flours, ground flax seeds, sea salt and baking soda. In a separate bowl beat safflower oil, maple syrup, eggs and greek yogurt. Add in mashed bananas. Mix in dry ingredients into wet mixture then stir in chocolate chips. Pour batter into loaf pan and bake for 1 hour. Let cool for 10 minutes. Enjoy!

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I’ve always enjoyed a good marble cake. This marble cake recipe from health.com has very little fat but it still moist. It is a nice alternative to a muffin as an afternoon treat. I made some minor changes to the recipe using spelt flour, greek yogurt and oil.

INGREDIENTS

1 2/3 cups whole wheat flour

2/3 cup spelt light flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

3/4 cup cane sugar

2 large organic eggs

2 large organic egg whites

1 cup greek yogurt

1/2 cup unsweetened vanilla almond milk or organic milk

1/2 cup unsweetened applesauce

1/3 cup safflower or melted coconut oil

1 1/2 tsp pure vanilla extract

1 tbsp unsweetened cocoa powder

1 oz semi-sweet chocolate melted

1 tbsp butter

DIRECTIONS

Preheat oven to 350 degrees. Spray a bundt cake pan. In a bowl combine both flours, baking powder, baking soda, sea salt and cane sugar. In a separate bowl mix eggs, egg whites, greek yogurt, almond milk, applesauce, oil and vanilla. Combine the dry ingredients into the wet ingredients. In a saucepan melt chocolate, cocoa powder and butter on low heat. Pour 3/4 of the batter into the bundt pan. Using a spoon spread the melted chocolate throughout the batter. Take a knife and swirl the chocolate into the batter. Add remaining cake batter on top. Place in oven and bake for 50-60 minutes. Let cool and flip onto a cake plate. Transfer to a cooling rack. Enjoy!

 

 

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I decided to make a loaf this week instead of muffins because I’m always testing  how things taste when they are not fresh out of the oven. This loaf is a zucchini base with cocoa powder and chocolate chips.

INGREDIENTS

2 cups whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/3 cup unsweetened cocoa powder

1/2 cup cane sugar

1 tbsp ground flaxseeds

3 tbsp water

1 1/4 cup unsweetened vanilla almond milk or organic milk

2 tsp lemon juice

1 tsp pure vanilla extract

3 tbsp pure maple syrup

1 1/4 cups grated zucchini

1/2 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Spray a 8 1/2″X4 1/2″ loaf pan. In a small bowl mix ground flaxseeds and 3 tablespoons of water and set aside. In a larger mixing bowl stir in whole wheat flour, baking powder, baking soda, sea salt, cocoa powder and cane sugar together. In another small bowl place milk and lemon juice together and let sit. Combine the flaxseed mixture into the milk mixture. Add in the maple syrup and vanilla. Mix dry mixture into wet mixture. Stir the zucchini with a wooden spoon and then add in chocolate chips. Pour batter into the loaf pan and bake for 50 – 60 minutes. Check loaf to make sure it is firm on top before removing. Let cool in loaf pan and then transfer to a cooling rack for another 10 minutes. Enjoy!

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Chickpeas are not just used for making dips and in salads. You can grind them and use them in baked goodies as well. I made these cookies with whole chickpeas from a can.

INGREDIENTS

1 1/4 cups chickpeas drained and ground

1/2 cup plus 2 tbsp of natural peanut butter

1/4cup agave nectar

1 1/2 tsp pure vanilla extract

1/4 tsp sea salt

1 tsp  baking powder

3/4 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a food processor grind chickpeas first. Then add peanut butter, agave nectar, vanilla, sea salt and baking powder together. Once blended add in chocolate chips and mix with a wooden spoon. Roll batter into teaspoon size balls and press down with a fork. If batter is too soft put in fridge for 20 minutes first. Bake for 10 minutes. Let stand on tray for a few minutes and then cool on a cooling rack for another 5-10 minutes. Enjoy!

 

 

 

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This week’s muffins uses one of my favourite fruits, avocado. There are so many ways to include avocado into your diet. I’ve used avocado in pasta dishes, on grain breads, in salads and smoothies. Avocados are rich in fibre and  potassium.

INGREDIENTS

1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 large organic eggs lightly beaten

1/2 cup agave nectar

1/2 cup safflower oil or melted coconut oil

1 tsp pure vanilla extract

1 1/2 cups ripe mashed avocado

1 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl combine flours, baking powder, baking soda and sea salt together. In a separate bowl mix eggs, agave nectar, oil, vanilla and mashed avocado. Mix dry ingredients into wet ingredients until well blended. Stir in chocolate chips. Scoop batter into muffin cups and bake for 25 minutes or until firm to touch. Let cool in tray for 5 minutes and then transfer to a cooling rack for another 5-10 minutes. Enjoy!

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My muffin of the week is a Banana Applesauce Muffin. I chose not to use oil in my recipe once again. The muffins were just as moist as they would be with oil. Substitutes for oil include applesauce, bananas, prune puree and greek yogurt.

INGREDIENTS

1 cup whole wheat flour

1/4 cup spelt light flour

1 1/2 tsp baking powder

1/4 tsp sea salt

1/2 tsp cinnamon

2 organic large eggs

1/3 cup honey

1/4 cup unsweetened applesauce

1/4 cup water

3 – 4 mashed bananas

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix flours, baking powder, sea salt and cinnamon. In a separate bowl beat together honey and unsweetened applesauce. Add one eggs at a time and beat until combined. Now add 1/2 the flour mixture and then add 1/2 the water. Repeat process until completely mixed together. Mix mashed bananas into the batter. Scoop mixture into muffin cups and bake for 25 minutes. Let cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

 

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My muffin of the week has no added fat from oil or butter. These muffins include greek yogurt and extra bananas for added moisture.

INGREDIENTS

1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1/4 cup ground flax seeds

1/2 tsp sea salt

1 tsp baking soda

3/4 cup greek yogurt

1/2 cup agave nectar

1/4 cup cane sugar

2 large organic eggs

1 tsp pure vanilla extract

3- 4 mashed ripe bananas

1 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix flours, ground flax seeds, sea salt and baking soda. In a separate bowl mix agave nectar, sugar and greek yogurt together. Add in eggs one at a time and then stir in vanilla. Mix dry ingredients with wet ingredients and then fold in mashed bananas. Add chocolate chips into batter and then scoop into muffin cups. Bake for 25-30 minutes. Let muffins cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

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