Archives for posts with tag: tasty

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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!

 

 

 

 

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i am always trying to find ways to add extra fibre to my diet. I was so excited to find this recipe from weelicous which uses spinach in the pancake batter. How simple of a concept and you really don’t taste the spinach at all! I changed the buttermilk to unsweetened almond milk with lemon juice.

INGREDIENTS

1 cup of fresh baby spinach

1 cup milk – unsweetened almond or organic milk with 1 tsp lemon juice

1 large organic egg

1 tbsp safflower oil

1 cup whole wheat flour

1 tbsp cane sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

DIRECTIONS

Using a hand blender mix the spinach, milk with lemon juice, egg and oil together. In a separate bowl mix whole wheat flour, cane sugar, baking powder, baking soda and sea salt together.Mix the dry ingredients into the wet ingredients until smooth. Lightly spray a  frying pan on medium heat. Pour about a 1/4 cup of batter onto frying pan. When the pancake batter starts to bubble flip onto other side for about 1 minute and then place onto a plate. Add some fresh fruit to the pancakes with some pure maple syrup. 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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This muffin recipe is courtesy of Paula Deen. I love the flavour of coffee in baking, so when I found this recipe i decided i had to give it a try. I did change some of the ingredients like the flour and reducing the amount of sugar and oil.

INGREDIENTS

1 cup whole wheat flour

1/2 cup spelt light flour

1 tsp baking soda

pinch of salt

1/4 cup oil

4 mashed ripe bananas

1/2 cup brown sugar

1 large egg

1 tsp pure vanilla extract

1 1/2 tbsp strong coffee

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone muffin cups. In a bowl mix oil and mashed bananas. Add the sugar, egg, coffee and vanilla. Mix until combined and then add in baking soda and salt and mix once again. Combine the flour into the mixture and scoop into muffin tray. Slice a piece of banana on top of each muffin. Bake for 20-25 minutes. Let stand and then transfer onto a cooling rack. Enjoy!

Instead of a fruit flavoured muffin, I decided to try a vege muffin recipe. When vegetables are very fresh they can be as sweet as a fruit. 

INGREDIENTS

1 cup whole wheat flour

1/4 cup spelt light flour

1/4 tsp sea salt

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon 

1/3 cup oil of choice

1/3 cup pure maple syrup

 1 organic egg

1/2 cup shredded carrots

1/2 cup shredded zucchini

1/2 cup raisins

Topping

1 cup cream cheese

1/2 cup icing sugar

DIRECTIONS

Pre-heat oven to 350 degrees. Spray a 12 cup muffin tray. Mix flours, salt, baking powder, baking soda and cinnamon. In a separate bowl beat egg, oil and maple syrup. Mix flour mixture into egg mixture. Then add carrots and zucchini and raisins to the bowl. Mix only until blended. Scoop into muffin cups. Bake for 25-30 minutes. Let cool and then transfer to a wire cooling rack for 15 minutes. While muffins are cooling blend cream cheese and icing sugar together. Spread frosting onto muffins. Enjoy!

  

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