Archives for posts with tag: whole wheat flour

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This week I decided to make a loaf instead of muffins. I’m always trying to see which way it tastes fresher the next day.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1/4 cup ground flax seeds

1/4 tsp sea salt

1 tsp baking soda

1/2 cup safflower oil

3/4 cup pure maple syrup

2 large organic eggs

1/4 cup greek yogurt

3 large bananas – mashed

1 cups semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line with parchment paper a 9 x 5″ loaf pan. In a bowl mix both flours, ground flax seeds, sea salt and baking soda. In a separate bowl beat safflower oil, maple syrup, eggs and greek yogurt. Add in mashed bananas. Mix in dry ingredients into wet mixture then stir in chocolate chips. Pour batter into loaf pan and bake for 1 hour. Let cool for 10 minutes. Enjoy!

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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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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!

 

 

 

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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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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!

 

 

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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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My muffin of the week is an Applesauce Muffin. I added some dried blueberries into the batter but you can add any dried fruit you would like. I also garnished each muffin with a slice of fresh mango.

INGREDIENTS

3/4 cup whole wheat flour

1/4 cup spelt light flour

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp sea salt

2 tbsp ground flax seeds

1/3 cup oil – safflower oil or coconut oil melted

3/4 cup brown sugar

1/4 cup unsweetened applesauce

1/4 cup kiju grape apple juice

2 large organic eggs

1/2 cup dried fruits

1/2 mango cut in small slices

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl mix both flours, baking powder, cinnamon, sea salt and ground flax seeds. In a separate bowl mix oil, sugar and eggs together. Mix 1/2 the dry mixture to the wet mixture and then add half the unsweetened apple sauce and grape apple juice and blend once again. Blend the remaining dry ingredients to wet ingredients and then once again mix remaining unsweetened applesauce and grape apple juice into batter. Add dried fruits and scoop batter into muffin cups. Garnish each muffin with a slice of mango. Bake for 20-25 minutes. Take muffin tray out of oven and let sit for 5 minutes. Transfer muffins to cooling rack and cool for 10-15 minutes. Enjoy!

 

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