Archives for posts with tag: flax seeds

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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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My muffin this week incorporates more fibre into our diets with ground flax seeds.

Here is  a list of some foods that are high fibre.

  1. Flax seeds
  2. Chia seeds
  3. Apples
  4. Pears
  5. Broccoli
  6. Brussel Sprouts
  7. Carrots
  8. Spinach
  9. Whole Grains
  10. Quinoa

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

1/4 cup ground flax seeds

2 ripe bananas mashed

1/2 cup safflower oil

3/4 cup pure maple syrup

1/4 cup plain greek yogurt

1/4 cup unsweetened vanilla almond milk

2 large organic eggs lightly beaten

1/2 – 3/4 cup semi sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone liners. In a bowl mix both flours, baking powder, baking soda, sea salt and ground flax seeds. In a separate bowl blend together mashed bananas, safflower oil, pure maple syrup, greek yogurt, unsweetened vanilla almond milk and eggs. Add dry ingredients to wet ingredients and mix only until blended. Add chocolate chips to the batter. I only  added half the chocolate chips to the batter and kept the other half plain. Scoop batter into muffin cups. Bake for 25 minutes and then take out of oven and let them rest for 5 minutes. Transfer to a cooling rack for another 5-10 minutes. Enjoy!

 

 

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This weeks muffin recipe is all about the oats. I added blueberries but you can use any type of berries.

INGREDIENTS

1 1/2 cups whole wheat flour

1 cup spelt light flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 tsp cinnamon

2 tbsp ground flax seeds

1 cup instant oats

2 organic eggs

1/3 cup cane sugar

1 1/3 cup milk (almond,soy,rice) with 1 tbsp lemon juice

1/4 cup coconut oil melted and cooled

1/4 cup pure maple syrup

2 tsp pure vanilla extract

1 cup of fresh or frozen blueberries

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. Sift flours, baking powder, baking soda, sea salt, cinnamon and flax seeds. In a separate bowl beat eggs and cane sugar together. Add sour milk, coconut oil, maple syrup and vanilla. Mix oats into wet ingredients and then add dry ingredients into the wet mixture. Stir until the batter is mixed together. Fold in blueberries and scoop into muffin cups. Bake for 25-30 minutes. Let cool for 5 minutes and transfer to cooling rack for another 10 minutes. Enjoy!

 

 

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I chose to make raspberry muffins this week, since the grocery stores have been selling raspberries at a good price and they are still sweet. I also added ground flax seeds to the recipe to give them extra fibre.

INGREDIENTS

1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/4 cup ground flax seeds

1/4 tsp sea salt

1/4 cup oil of choice – vegetable, coconut- melted

3/4 cup agave nectar or honey

1 tsp pure vanilla extract

1/2 cup milk – organic, almond, soy

2 large ripe bananas – mashed

1 cup fresh or frozen raspberries

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix together flours, baking powder, baking soda, ground flax seeds and sea salt. In another bowl blend oil, honey, vanilla and milk. Mash bananas and then add to wet mixture and blend once again. Mix in dry ingredients only until combined and then add raspberries. You can also separate the batter in two and add chocolate chips or nuts if you would like. Bake for 25 minutes or until firm to the touch. Let cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

 

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