Archives for posts with tag: snack

IMG_3942.jpg

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!

 

 

FullSizeRender.jpg

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!

 

 

 

FullSizeRender.jpg

This was my muffin recipe from last week which I’ve only had time to post now.(sorry) Apples always remind me of the fall season and changes which happen in our day to day lives.

INGREDIENTS

2 cups whole wheat flour

1/2 cup oats

1/4 cup ground flax seeds

1 tbsp baking powder

1/2 tsp sea salt

1/2 cup brown sugar

1 cup milk (almond, organic, soy) with 1 tsp lemon juice

1/2 cup safflower oil

2 organic eggs

1 tsp baking soda

3 mcintosh apples – cubed

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl mix flour, oats, ground flax seeds, baking powder and sea salt. In a separate bowl blend brown sugar, milk with lemon juice, oil, eggs and baking soda. Pour wet ingredients into dry ingredients. Mix only until blended. Add in cubed apples and mix once again. Divide the batter evenly into muffin cups. Bake for 20-25 minutes. Let cool in tray for a few minutes and then transfer to cooling rack for another 10 minutes. Enjoy!

 

 

 

 

FullSizeRender.jpg

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!

 

FullSizeRender.jpg

This week I decided to make a batch of blueberry muffin’s. Slowly we are starting to get fresh blueberries in larger containers making it worth while to buy them fresh.

INGREDIENTS

2 cups of whole wheat flour

1/2 cup of spelt light flour

3/4 cup cane sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup oil – safflower, coconut – melted

2 large organic eggs

1 tsp pure vanilla extract

1/4 unsweetened almond milk

1/2 cup greek yogurt

2 cups blueberries

1/2 cup chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicone liners. In a bowl mix both flours, sugar, baking powder, baking soda and sea salt. In a separate bowl mix together eggs, vanilla, unsweetened almond milk and greek yogurt. Stir dry ingredients into wet ingredients. Do not over mix!

Add in the blueberries and then after scooping batter into 6 muffin cups add the chocolate chips for the other half of the muffins.Scoop in the remaining batter into muffin cups. Bake for 25 minutes or until firm to the touch. Take out and cool for 5 minutes and then transfer to a cooling rack for another 5-10 minutes. Enjoy!

 

IMG_3446.jpg

This recipe has very few ingredients, which is always good when you haven’t had time to hit the grocery store.

INGREDIENTS

1 cup whole wheat flour

1/2 cup spelt light flour

2 tbsp ground flax seeds

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1/2 cup cane sugar

1 large organic egg – beat separately

1/3 cup oil – safflower, coconut

2 – 3  large bananas mashed

bananas to garnish

DIRECTIONS

Pre-heat oven to 350 degrees. Spray a 12 cup muffin tray or use silicone liners. In a bowl mix flours, ground flax seeds, baking powder, baking soda and sea salt. In a separate bowl blend mashed bananas, cane sugar, and egg. Add oil. Mix dry ingredients into wet ingredients. Scoop into muffin cups and garnish with sliced bananas. Bake for 20-25 minutes. Let cool for a few minutes and transfer to a wire rack. Cool for 10 more minutes. Enjoy!

 

IMG_2531.JPG

Lately my family has been on a big avocado kick. We put them in our smoothies, eat them on multigrain toast, on burgers, etc. I found this recipe from yummly, but I altered some of the ingredients.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1 tsp sea salt

1 tsp baking soda

1/2 cup cane sugar

3 ripe bananas mashed

1/2 avocado mashed

2 organic eggs

1/4 cup water

14 cup flax seed ground

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin  tray or use silicone muffin cups. In a bowl mix flours, sea salt, baking soda and cane sugar. In a separate bowl mix mashed bananas, mashed avocado, eggs, water and ground flax seeds. Mix dry ingredients into wet ingredients. Scoop batter into muffin cups and garnish with a slice of banana. Bake for 25-30 minutes.Remove from oven and let sit for 5 minutes. Transfer to a cooling rack for another 10 minutes. Enjoy!

 

IMG_3429.jpg

This weeks muffins were inspired by Martha Stewart, one of the most inspiring women of our time. My daughters and I tape her weekly shows Martha Bakes and Martha Stewart’s Cooking School. She gives amazing tips and puts a smile on our faces. I did change the flour and reduced the amount of sugar.

INGREDIENTS

2 cups whole wheat flour

1/2 cup spelt light flour

1 3/4 tsp baking powder

1/4 tsp baking soda

1 tsp sea salt

3/4 cup cane sugar

2 large organic eggs

1 1/2 tsp lemon zest and 1/4 cup lemon juice

1/4 cup milk – organic, unsweetened almond or soy

1/2 cup organic butter melted and cooled

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicone cups. In a bowl mix flours, baking powder, baking soda and sea salt. In a separate bowl mix cane sugar, eggs, lemon zest, lemon juice and milk. Add melted butter and mix once again. Stir wet ingredients into dry ingredients. Scoop batter into muffin cups. You can sprinkle sugar on top if desired. Bake for 20 minutes. Let cool and transfer to cooling rack for 10 minutes. Enjoy!

 

 

vsco-photo-1.jpg

This weeks muffin is much richer to the taste because of the peanut butter. Another alternative to peanut butter is pea butter which would make the muffin a little bit lighter.

INGREDIENTS

1 cup whole wheat flour

1/4 cup spelt light flour

2 tsp baking powder

1/2 tsp sea salt

1/3 cup oats

1/4 cup milk – unsweetened almond milk, soy, rice

1 tsp chia seeds

1-2 ripe bananas mashed

3/4 cup agave nectar

1 tsp pure vanilla extract

3 tbsp oil – safflower, coconut – melted

4 tbsp natural peanut butter

3/4 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line a spray a 12 cup muffin tin or use silicone liners. In a small bowl combine milk with chia seeds and let soak for 10 minutes. In another bowl mix flours, baking powder, sea salt and oats. In a separate bowl mix mashed bananas, agave nectar and vanilla . In a microwave safe small bowl melt peanut butter with coconut oil for 30-40 seconds. if using another oil mix into peanut butter after melted. Combine the chia seeds and milk into wet ingredients and then mix in dry ingredients into the wet mixture. Mix the peanut butter and oil mixture to the batter and then fold in chocolate chips. You can also add raisins instead. Scoop batter into muffin tins and bake for 25 minutes. Take out and let cool for a few minutes. Transfer to a cooling rack for another 10 minutes. Enjoy!

 

vsco-photo-1.jpg

My family can never get enough of chocolate, so my healthy muffin this week is a chocolate muffin with chocolate chips.

INGREDIENTS

1 1/4 cups whole wheat flour

1/2  cup spelt light flour

2 tsp baking powder

1/2 tsp baking soda

4 tbsp cocoa powder

1/2 cup cane sugar

1 cup milk – soy, unsweetened almond, rice, organic

1/3 cup safflower oil or coconut oil -melted

1/4 cup unsweetened applesauce

1/4 cup agave nectar

2 tsp coffee

1 tsp pure vanilla extract

1 cup semi-sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl mix flours, baking powder, baking soda, cocoa powder and cane sugar together. In a separate bowl mix milk, oil, applesauce, agave nectar, coffee and vanilla. Stir dry ingredients into wet ingredients. Gently mix in chocolate chips into batter. Scoop batter into muffin cups and bake for 25 minutes. Let cool in muffin tray for 5 minutes and transfer to a cooling rack for another 5-10 minutes. Enjoy!

 

%d bloggers like this: