Archives for posts with tag: sweet

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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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Chickpeas are not just used for making dips and in salads. You can grind them and use them in baked goodies as well. I made these cookies with whole chickpeas from a can.

INGREDIENTS

1 1/4 cups chickpeas drained and ground

1/2 cup plus 2 tbsp of natural peanut butter

1/4cup agave nectar

1 1/2 tsp pure vanilla extract

1/4 tsp sea salt

1 tsp  baking powder

3/4 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a food processor grind chickpeas first. Then add peanut butter, agave nectar, vanilla, sea salt and baking powder together. Once blended add in chocolate chips and mix with a wooden spoon. Roll batter into teaspoon size balls and press down with a fork. If batter is too soft put in fridge for 20 minutes first. Bake for 10 minutes. Let stand on tray for a few minutes and then cool on a cooling rack for another 5-10 minutes. Enjoy!

 

 

 

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My muffin of the week has no added fat from oil or butter. These muffins include greek yogurt and extra bananas for added moisture.

INGREDIENTS

1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1/4 cup ground flax seeds

1/2 tsp sea salt

1 tsp baking soda

3/4 cup greek yogurt

1/2 cup agave nectar

1/4 cup cane sugar

2 large organic eggs

1 tsp pure vanilla extract

3- 4 mashed ripe bananas

1 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix flours, ground flax seeds, sea salt and baking soda. In a separate bowl mix agave nectar, sugar and greek yogurt together. Add in eggs one at a time and then stir in vanilla. Mix dry ingredients with wet ingredients and then fold in mashed bananas. Add chocolate chips into batter and then scoop into muffin cups. Bake for 25-30 minutes. Let muffins cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

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!

 

 

 

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This simple cookie dough recipe can be made in 5 minutes and can be filled with both sweet and savoury ingredients. I chose to fill mine with Nutella and Prune Spread. Thanks mom for the recipe!!

INGREDIENTS

2 1/2 cups self rising dough or unbleached flour with 1 tsp baking powder

1/4 cup sour cream

3/4 cup organic butter

Filling

Nutella Spread

Date Spread

DIRECTIONS

Preheat oven to 350 degrees. Cut a piece of parchment paper and place on a large cookie sheet. In a cuisinart add flour, sour cream and organic butter. Mix until the dough forms into a ball. Take out and split the dough in half. Form the dough into two balls and cover with plastic wrap and place in the fridge for 2- 3 hours or overnight. Take out one piece of the dough at a time from the fridge and let it sit on the counter until you can roll it out. Sprinkle some flour on the counter , so the dough doesn’t stick. Start rolling out the dough until it forms either a circle or rectangle shape. Both shapes work fine. Fill with your favourite filling. I chose Nutella and Date Spread. You can also choose any jams with raisins, prune spread with nuts, feta cheese with spinach or shredded cheddar cheese. Now roll the dough as tight as you can into a log shape. Place on baking sheet with parchment paper and bake for 25 minutes or until  a light golden colour. Take out of oven and let it rest for 1 minute and then slice it into even 1/2″ inch wide. Transfer cookies onto cooling rack with the parchment paper so it doesn’t crumble. Let cool for 5 minutes. Enjoy!

 

 

 

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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!

 

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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 week I made the muffins as a dessert, so i decided  to go for the chocolate!! I used semisweet chocolate for this recipe but you can also use any type of chocolate you desire.

INGREDIENTS

2 cups whole wheat flour

1/2 cup spelt light flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1/2 cup cane sugar

1/2 cup pure maple syrup

1/2 cup oil – coconut melted, safflower

2 large organic eggs

1 1/2 cups unsweetened apple sauce

1 tsp pure vanilla extract

1 cup semisweet chocolate chips melted

1/2 cup chocolate chips add to batter

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray. In a bowl mix sugar, maple syrup, oil and eggs together. In a small glass bowl place 1 cup of chocolate chips in the microwave on high to melt for about 1 minute depending on the microwave. Add melted chocolate to the batter and mix once again. Now stir in flours, baking soda, baking powder, sea salt, unsweetened applesauce and vanilla. Mix until fully blended. Add remaining 1/2 cup of chocolate chips to the batter and mix with a wooden spoon. Scoop batter into muffin cups and bake for 25 minutes. Let stand for a few minutes and the transfer to a cooling rack for another 10 minutes. Enjoy!

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Just made these cookies tonight and they turned out delicious. Highly recommend this recipe!!

INGREDIENTS

1 3/4 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1 tsp cinnamon

1 1/2 tsp ground ginger

1 cup cane sugar

1/4 cup turbinado sugar

2/3 cup coconut oil melted

1/4 cup molasses

1 organic egg

DIRECTIONS

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a medium bowl mix whole wheat flour, baking powder, baking soda, sea salt, cinnamon and ginger. In a separate bowl mix cane sugar, coconut oil, molasses and egg. Mix dry ingredients into wet ingredients. Roll small balls of batter (size of tbsp) into a small bowl of turbinado sugar and place on cookie sheet 2″ apart. Bake for 12 minutes. Let cool for a few minutes and transfer to cooling rack for another 5 -10 minutes. Enjoy!

 

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I made these mandelbrot cookies inspired from chef Tom Colicchio. I changed the walnuts to chocolate chips for extra sweetness and kept some cookies plain. Original recipe called for 1 1/2 of chopped walnuts.

INGREDIENTS

3 1/2 cups unbleached flour

2 tsp baking powder

1/2 tsp sea salt

3 large organic eggs

1 cup cane sugar

1 cup vegetable or coconut oil

1 tsp pure vanilla extract

1/2 cup semi sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line 1 large or 2 small cookie trays with parchment paper. In a stand-up mixer blend eggs, cane sugar, oil and vanilla. Add unbleached flour, baking powder and sea salt and mix until blended. Stir in chocolate chips in half the batter. Place some flour on counter and take out batter in 1/4 batches. Roll batter into 2 x 10″ logs. Place on cookie trays and bake for 30 minutes. Take out and cool for 5 minutes. Cut logs into 1/2″ pieces. Place pieces on side and put back in the oven and bake for another 10 minutes. Let cool and then transfer to cooling rack with parchment paper. Let stand until completely cooled off and then store in air tight tin container. Enjoy!

 

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