Archives for posts with tag: maple syrup

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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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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!

 

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I made muffins using one of my favourite muffin ingredients, banana. I find when you using bananas it makes the batter so moist. I split the batter with half chocolate chips and half raisins to please everyone in my family.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1 tsp baking soda

1 tsp sea salt

1/3 cup oil – vegetable oil or coconut oil

2-3 ripe bananas mashed

1/2 cup pure maple syrup

1/4 cup agave nectar

2 tsp pure vanilla extract

1/2 cup semi-sweet chocolate chips

1/2 cup raisins

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone liners.  Mash bananas in a plate and set aside. Sift flours and baking soda and sea salt and stir. In a separate bowl mix oil, maple syrup, agave nectar and vanilla. Add mashed bananas and mix again. Stir in wet ingredients into dry ingredients. Separate batter in half and add raisins to one half and chocolate chips to the other half. Scoop into muffin cups and bake for 25-30 minutes. Take out to cool for 5 minutes and then transfer to a cooling rack for another 10-15 minutes. Toast the next day so it tastes like they just came fresh out of the oven. Enjoy!

 

 

 

 

 

I hope you have been enjoying your summer and having a chance to spend time with your loved ones. I had the opportunity to visit family for the last few weeks. It was nice to see everyone!

My latest muffin recipe I found was from a blog called My New Roots. All her recipes are plant-based. I did change some of the ingredients to add more moisture to the muffins.

INGREDIENTS

1 1/2 spelt light flour

1/4 cup whole wheat flour

1 cup rolled oats

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup orange juice

1/2 cup organic milk

1/2 cup coconut oil

1/3 cup pure maple syrup

2 tbsp sunflower butter melted

1 banana mashed

Zest of one orange

1 cup fresh or frozen blueberries thawed

top with any type of seeds – pumpkin, sunflower seeds

DIRECTIONS

Pre-heat oven to 350 degrees. Spray a 12 cup muffin tray or use silicone muffin cups which are re-usable. I love using them. In a bowl  mix flours, rolled oats, baking powder, baking soda and sea salt. In a separate bowl mix orange juice, milk, coconut oil, pure maple syrup, sunflower butter, orange zest and mashed banana. Mix wet ingredients into dry ingredients. Do not over mix. Combine blueberries with a wooden spoon. Scoop into muffin cups. Sprinkle seeds on top and bake for 25 minutes or until firm to the touch. Take out of oven to cool for 5 minutes and then transfer to a cooling rack.

Enjoy!

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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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