Archives for posts with tag: greek yogurt

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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 have to say sometimes making a banana bread is just an easier choice and since yesterday was not the best baking day for me, at least I ended on a good note.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

2 tsp baking powder

1/2 cup pure maple syrup

1/2 cup greek yogurt

2 large organic eggs

1 tsp pure vanilla extract

1/2 cup oil – safflower or coconut oil – melted

2 ripe bananas – mashed

3/4 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Spray a 9 x 5″ loaf pan and set aside. In a bowl mix together flours and baking powder. In a separate bowl blend maple syrup, greek yogurt, eggs, vanilla and oil. Add in mashed bananas and mix once again. Slowly mix in dry ingredients into wet ingredients. Add in chocolate chips. Pour batter into loaf pan. Bake for 45-50 minutes or until firm to touch. Take out of oven and let cool for 15 minutes. Slice the banana bread. Enjoy!

 

My muffin of the week was inspired by oatmeal raisin cookies. These muffins are low in fat and turned out extremely moist. You can also add fresh cubed apples, if you want to add a fruit.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp sea salt

1/2 cup greek yogurt

1 1/2 fresh lemons, juiced

2 large organic eggs, beaten

1/2 cup pure maple syrup

1/4 cup coconut oil melted

2 tsp pure vanilla extract

2 mashed bananas

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray 12 cup muffin tray. In a bowl sift and mix flours, baking powder, baking soda and cinnamon. Add rolled oats and mix once again. In a separate bowl beat eggs and then add greek yogurt, lemon juice, mashed bananas, maple syrup, coconut oil and vanilla. Add dry mixture to wet mixture. Mix until blended. Add in raisins, cubed apples or any other fruit you desire. I added a handful of raisins to half the batter. Scoop the muffin mix into the muffin cups. Bake for 25 minutes. Cool in muffin tray and then transfer to a cooling rack. Enjoy!

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To go along with the Chia Seed trend this week, i decided to make a Chia Seed Pudding from Giada De Laurentiis. This pudding has to be refrigerated overnight to form. i added sliced peaches, but you can add any type of fresh fruit you like.

INGREDIENTS

1 cup unsweetened vanilla almond milk

1 cup greek yogurt

2 tbsp pure maple syrup

1 tsp pure vanilla extract

1/8 tsp sea salt

1/4 cup chia seeds

DIRECTIONS

In a bowl whisk almond milk, greek yogurt, maple syrup, sea salt and vanilla extract. Mix in chia seeds and let stand for 30 minutes. Place pudding covered in fridge overnight. In the morning take pudding out of fridge and place some in a bowl. Slice peaches or any other fruit you desire with agave or maple syrup on top.Enjoy!

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My muffin recipe this week is one that I’ve made several times. The only difference is I used spelt light flour only. The muffins turned out light and fluffy. I made half the batch with chocolate chips and the other half without.

INGREDIENTS

2 cups spelt light flour

2 tsp baking powder

2 tsp baking soda

1/8 tsp sea salt

1 large organic egg beaten

1/2 cup of organic skim milk, vanilla almond milk or soy milk

1/4 cup unsweetened apple sauce

1/4 cup oil of choice

1/2 cup brown sugar or pure maple syrup

1/2 cup Greek yogurt 

1 tsp pure vanilla extract

2 ripe mashed bananas

1/2 cup semi-sweet chocolate chips

DIRECTIONS

Pre-heat to 350 degrees. Line and spray a 12 cup muffin tray. In a bowl mix egg, milk, apple sauce, oil, Greek yogurt, vanilla and brown sugar. After you mix the ingredients add mashed bananas and mix once again. In a separate bowl mix flour, baking soda, baking powder and sea salt. Add dry ingredients to wet ingredients. In half the muffin tray scoop the banana batter into muffin tray. Then add chocolate chips to the remaining batter. Scoop the batter with the chocolate chips into the last 6 muffin cups. Slice bananas thin on top of each muffin. Bake for 25 minutes. Take out to cool and then transfer to a cooling rack for 10 minutes. Enjoy!

  

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