Archives for posts with tag: snacks

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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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I always have ripe bananas in the fridge for baking. I made this banana bread with a mix of semi sweet and white and milk chocolate swirl chips for a little extra chocolate.

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INGREDIENTS

1 1/2 whole wheat flour

1 tsp baking soda

1/2 cup cane sugar

1/2 tsp sea salt

1/4 cup safflower oil or melted coconut oil

2 large organic eggs beaten

1 cup ripe mashed bananas

1 cup semi sweet chocolate chips or milk chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 8 1/2 X 4 1/2 loaf pan. Ina bowl mix together whole wheat flour, baking soda, cane sugar and sea salt. In a separate bowl whisk oil, eggs and mashed bananas together. Mix dry ingredients to wet ingredients and then stir in chocolate chips. Pour batter into loaf pan. Bake for 50-60 minutes or until firm to the touch. Let cool for 10 minutes and take out of loaf pan. Slice and Enjoy!

 

 

 

I’m back again.  This week I chose a muffin recipe from Martha Stewart’s website. This recipe is a savoury recipe which is not something I usually do, but since we are big cheese lovers I decided to give it a try. I did alter some of the ingredients like the flour, using oil instead of butter and the type of milk.

 

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INGREDIENTS

2 cups whole wheat flour

1/4 cup spelt light flour

1 tbsp baking powder

1 tbsp cane sugar

1 tsp sea salt

1/2 tsp black pepper

1/2 cup safflower oil or melted coconut oil

1 cup organic milk or unsweetened almond milk

2 large organic eggs beaten

1 cup of shredded zucchini strained in a sifter

1 cup shredded gruyere cheese 2/3 for batter 1/3 for topping

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use the silicone liners. In a bowl mix together flours, baking powder, cane sugar, sea salt and black pepper. In a separate bowl mix  oil, milk and eggs. Pour dry ingredients into wet ingredients and whisk until blended. Stir in zucchini with a fork and then mix in 2/3 of the cheese. Scoop batter into muffin cups and then garnish with remaining cheese. Bake for 25 minutes. Take out of oven and let cool in tray for 5 minutes. Transfer muffins to cooling rack for another 5 minutes. Enjoy!

 

 

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Since we are still able to get fresh berries at the grocery store, this weeks muffins were garnished with some sweet blackberries. I chose to make banana muffins with natural peanut butter. If you would rather use a nut-free butter, you can use pea butter instead.

INGREDIENTS

1 cup whole wheat flour

3/4 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

2 large organic eggs –  beaten

2-3 mashed ripe bananas

3/4 cup brown sugar

1 tsp pure vanilla extract

1/2 cup oil -safflower, coconut oil melted

1/4 cup natural peanut butter

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl mix both flours, baking powder and baking soda. In a separate bowl blend beaten eggs, mashed bananas, brown sugar, vanilla and oil. Add natural peanut butter and mix again. Place dry ingredients into wet ingredients and mix only until blended. Bake for 25-30 minutes. Take out of oven and let muffins rest for 5 minutes. Transfer to cooling rack for another 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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Sorry I didn’t post last weeks muffin. Here is my latest recipe. I love peanut butter and so do my kids, so I made PB&J muffins which has everyone smiling! Note: I always use a jam sweetened with fruit juice only. I personally love St. Dalfour jams.

INGREDIENTS

1 1/2 cups organic whole wheat flour

1/2 cup spelt light flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1/4 cup dark brown sugar

1/4 cup honey

1 1/2 cups bananas – mashed

1/2 banana sliced for top

2 tbsp oil – safflower, coconut

1 large organic egg

1 tsp pure vanilla extract

1/4 cup natural peanut butter

1/2 cup milk – organic, unsweetened almond, soy

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 soda, baking powder and sea salt. Set aside. In another bowl mix mashed bananas, sugar, honey, oil, egg, vanilla and peanut butter. Stir in half the dry ingredients into wet mixture and then half the milk into the batter, alternating between the two. Scoop batter into muffin cups not completely to the top so you can add the jam and then a little bit more batter. Garnish with a sliced banana and bake for 25-30 minutes. Remove tray from oven and let sit for a few minutes and transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

 

 

 

 

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This apple muffin recipe is delicious warmed up with some apple butter spread. You can also substitute the apples for fresh peaches when the summer months arrive.

INGREDIENTS

2 cups whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

3/4 cup cane sugar

1/2 cup organic butter

2 large organic eggs

1 1/2 pure vanilla extract

2 cups of apples cut into small cubes

TOPPING

1/3 cup brown or cane sugar

1 tbsp whole wheat flour

1 tbsp butter room temperature

1/4 tsp ground cinnamon

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicone muffin cups. In a bowl mix whole wheat flour, baking powder, baking soda and sea salt. In another bowl beat with a small hand mixer butter, cane sugar, vanilla and eggs. Add apples to wet mixture and then stir in flour with a wooden spoon. Scoop batter into muffin cups. For the topping mix with a small spoon brown sugar, flour, butter and cinnamon. Top onto each apple muffin. Bake in oven for 25 minutes. Let cool in muffin tray for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

 

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I haven’t baked raisin bran muffins in a while. This use to be a favourite of mine. They are delicious warmed up with your favourite jam.

INGREDIENTS

2/3 cup whole wheat flour

2/3 cup spelt light flour

1 cup organic wheat bran

1 1/4 tsp baking soda

1/8 tsp sea salt

1/2 cup brown sugar or cane sugar

1/4 cup unsweetened apple sauce

1 organic egg – lightly beaten

1 1/4 cups of milk organic, almond, soy (with 1 tbsp lemon juice)

1 1/2 tbsp oil – vegetable or coconut melted

1 tsp pure vanilla extract

1 cup raisins

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone cup liners. In a bowl mix flours, wheat bran, baking soda, salt and sugar together. In a separate bowl mix apple sauce, egg, milk, oil and vanilla together. Pour dry ingredients into wet ingredients and mix only until blended. Add raisins into batter and mix with a wooden spoon. Scoop into muffin cups and bake for 25 minutes. Let cool on tray for 5 minutes and then transfer to a cooling rack for 10 -15 minutes. Enjoy!

 

 

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My muffin this week came from the 2016 Milk Calendar, which I always keep because they always have great recipes inside. I did make alterations to the recipe with the flour and the seeds I had available.

INGREDIENTS

1 Cup whole wheat flour

3/4 cup spelt light four

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon

2 tbsp sesame seed, pumpkin seed, sunflower seed & ground flax seed

1 cup of milk – almond, organic, soy

1/2 cup oil or organic butter melted and cooled

1 large organic egg

1/2 tsp pure vanilla extract

1 cup fresh or frozen blueberries

1 zest a lemon and 2tbsp juice from lemon

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use my favourite silicone muffin cups. Zest the entire lemon and measure 2 tbsp of lemon juice. Combine milk and lemon juice/zest together. Set aside. In a bowl combine flours, brown sugar, baking powder, baking soda, sea salt and cinnamon. Mix all seeds together and set aside 2 tbsp of seeds for the top. Mix seeds into flour mixture and then stir in blueberries. In a separate bowl whisk milk, egg, oil and vanilla. Add dry ingredients into wet ingredients and stir until combined. Scoop batter into muffin cups and sprinkle seeds on top. Bake for 25 minutes. Let cool for 5 minutes and transfer to a cooling rack for another 5-10 minutes. Enjoy!

 

 

 

 

 

 

 

 

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This week I decided to make banana bread instead of a muffin. I usually make a muffin because it’s less baking time but a banana bread is definitely more moist.

INGREDIENTS

1 1/4 cup whole wheat flour

1 cup spelt light flour

1 1/2 tsp baking powder

1/4 tsp sea salt

1 1/2 tsp baking soda

1/2 cup milk with 1 tbsp lemon juice or buttermilk

3 mashed bananas

1 organic egg

3/4 cup brown sugar

1/2 cup organic unsalted room temperature butter

1/4 cup unsweetened applesauce

1 tsp pure vanilla extract

3/4 cup semi-sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Spray a 9×5 baking pan. Mix together mashed bananas, milk and baking soda in a bowl and set aside.

In a small bowl whisk together flours, baking powder and sea salt.

In another bowl beat butter and brown sugar together. Mix in egg, vanilla, applesauce and banana mixture. Add flour mixture into wet mixture and stir until combined. Stir in semi-sweet chocolate chips. Bake for 60 minutes or until firm to touch. Let cool for 10 minutes and then transfer to a cooling rack. Enjoy!

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