Posts Tagged ‘flaxseed’
When it comes to brown bananas (unlike the yellow ones in the background of the image below), muffins are the most frequent utilization. So I decided to pump up the health factor of my all-time favorite muffins, Banana Peanut Butter Cup Muffins. I used a butter substitute, reduced the sugar and used brown + natural sweetener instead of all white sugar, traded the egg for flax, used ground oats in place of some of the flour, dark chocolate instead of the mini peanut butter cups, and finished it off with a crumbly oat topping instead of coarse sugar. I kind of miss the peanut butter, but I can solve that be spreading some on while I eat it O:-).
HEALTHIER DARK CHOCOLATE CHUNK BANANA MUFFINS
Makes 12 muffins
3 very ripe bananas, mashed
4 Tbsp Melt buttery spread, melted (or favorite butter substitute)
1/4 cup granulated Swerve sweetener (or favorite sugar substitute)
1/3 cup brown sugar
1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
1/4 tsp salt
1 tsp baking soda
1 cup white whole wheat flour
1/2 cup ground oats
1/2 cup chopped dark chocolate
2 Tbsp oats
1 Tbsp brown sugar
- Preheat oven to 350. Lightly grease a 12-cup muffin tin and set aside.
- In a large bowl, combine mashed bananas with melted butter and sugars. Mix well. Add the flax egg and mix well.
- Sprinkle in salt, baking soda and flour. Then, gently fold in dark chocolate. Be careful not to overmix!
- In a small bowl combine the oats and brown sugar for the topping.
- Divide amongst greased muffin tins and sprinkle tops with oat topping. Bake for 25-30 minutes until golden.
Source: Adapted from Eat, Live, Run.
I know I left you hanging on Friday by saying I specifically whipped up homemade eggnog to use in a recipe, so today I am telling you why I went through all that trouble. I used it in slow cook oatmeal! Why? Because there’s nothing better than breakfast ready and waiting for you in the morning. And when you live by yourself that notion is pretty much impossible (without a slow cooker).
The eggnog added the perfect amount of sweetness to the oatmeal, which is why you don’t see any sugar in the ingredient list. So yes, homemade eggnog was worth the extra time in order to make this oatmeal. Eggnog may actually become a year round thing so I can continue to have a supply of this oatmeal. All to myself.
Also, I would like to point out that you can cook this oatmeal two different ways in your slow cooker. The first method cooks on low continuously, and leaves you with crispy edges along the walls of the slow cooker. But if you would prefer not to have those edges, cook it on high for a short time and then it stays in the slow cooker while it cools overnight. It’s as if you blast it with heat and then let it gradually go down to low and then off, which means you will have to heat up the finished oatmeal in the morning. The latter method is the one I used. As you can see in my picture, I still had a little bit of the crispy edge phenomenon but I thought it added great texture.
Two years ago: Stuffed Green Peppers
OVERNIGHT, SLOW COOKER EGGNOG CRANBERRY STEEL-CUT OATMEAL
2 cups eggnog
2 cups water
1 cup uncooked steel-cut oats
1/2 cup dried cranberries (craisins)
1/4 tsp salt
1 Tbsp chia seeds or ground flax seeds
Optional toppings: chopped nuts, additional dried cranberries, additional eggnog, sprinkled with nutmeg or cinnamon
- Method #1 for crispy edges: Coat inside of 3-1/2 quart (or larger*) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approximately 5 hours, or until oats are cooked & softened, and edges have browned. (Slow cooker times may vary.) Spoon oatmeal into bowls; add optional toppings, if desired.
- Method #2 without crispy edges: Coat inside of 3-1/2 quart (or larger*) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover and set on high for 1.5 hours. Stir, cover and turn off heat. Let them sit in crock pot for 8 hours with it turned off. The heat will continue to cook them as the crock pot cools down. In the morning the oats will be cooked. Warm up and serve with additional toppings, if desired
- Store leftovers in refrigerator. Freezes well.
*I used a 6 quart slow cooker since that’s all I have.
I need to vent about college football for a minute. First of all, cannot believe we went into overtime against Wisconsin! That game was so low scoring, and the fact they came back at the very end to tie it up shocked me. Thank goodness we won in just one overtime. I don’t think I can handle many more overtime games this year (second one to date). But then both Kansas State (#1) and Oregon (#2) managed to lose their games. I’ve been hoping the Ducks would take the national championship for YEARS now, so that was most upsetting to me. I know a lot can still happen this coming weekend but it’s just a big implosion at the moment. And to think, if Ohio Sate was BCS eligible this year we may have been one of the top 4 right now. Ahh!! But let’s talk about food…
Originally this recipe was called granola bars. I changed it because normally granola bars are not made using an egg, and these bars are softer than even the softest, chewiest granola bar I’ve ever had. Hence oat bars. These would make for a great snack while driving long distance for Thanksgiving, like me. They are nutritious and will get your taste buds in the holiday spirit without ruining your appetite for the feast.
Don’t forget that November is Better Nutrition Month, so keep piling on the orange stuff on Thursday.
Two years ago: Secret Ingredient Sugar Cookies
SWEET POTATO PIE OAT BARS
Makes sixteen 1×8-inch bars
1 cup oats
1/2 cup 100% whole wheat flour
1/4 cup wheat germ
2 Tbsp ground flax seed
1/4 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp allspice
1/8 tsp freshly grated nutmeg
Half 15 oz. can Princella sweet potatoes, drained, baked and pureed (about 1/2 cup)
1 tsp vanilla extract
1/4 cup applesauce
1/4 cup honey
1/4 cup chopped pecans
- Preheat oven to 350 degrees. Line an 8×8-inch pan with parchment paper, allowing some to hang out over the edges, and coat with nonstick spray.
- In a medium bowl, mix dry ingredients together.
- In a separate medium bowl, add the sweet potato and stir in egg, and vanilla. Mix well until smooth and lump free.
- Add honey and apple sauce to the sweet potato mixture and stir until well combined.
- Stir in dry ingredients until well moistened. Add the pecans and mix until distributed.
- Pour into prepared pan, and bake for 25-30 minutes or until set.
- Allow to cool for 5 minutes before removing from pan, using the extra amount of parchment paper to lift. Cut into bars.
Source: Adapted slightly from A Stool At The Counter.
Disclosure: I was sent two cans of Princella Sweet Potatoes from RMD Advertising to help promote Better Nutrition Month. I was not compensated for this post. Thoughts and opinions are my own.
Seems like I post an awful lot of peanut butter recipes. But after consulting my blog tags, this will only be #38 including peanut butter out of 405 published posts. Here I was thinking I should cut back, when in fact I need to shower you with a lot more! Doubt there would be many complaints.
Yes this granola is peanut buttery. It even has some peanuts and dark chocolate chips to go along with your dose of peanut butter. Because any excuse to have peanut butter with chocolate for breakfast, or a snack, is the way I live my life. You could even whip this up quick for your favorite mom in your life! Ya know, just in case you almost forgot that Mother’s Day is this Sunday…
I won’t be seeing the mothers in my life this weekend, but next weekend I get to see three in Boston! (To answer your confused faces: my sister-in-law Kate who is obviously the newest mother in my life albeit not my mother, my step-mother who will be driving up as well with my dad, and my mom herself who is also driving up with my step-dad. “When Mothers Attack”?) And I will be cooking for all of them to make up for the week delay of love-showering.
One year ago: Raspberry Mango Margarita Pie
PEANUT BUTTER CHOCOLATE CHIP GRANOLA
Makes approximately 5 cups
4 cups rolled oats
1/2 cup ground flaxseed
1/2 cup creamy peanut butter
1/2 cup honey
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup dry roasted peanuts, lightly chopped
1/2 cup dark chocolate chips, lightly chopped
- Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine oats and flaxseed. Mix well.
- In a small bowl, combine the peanut butter and honey. Microwave for 30-60 seconds, or until melted. Stir in cinnamon and vanilla.
- Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
- Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely. Stir in the peanuts and chocolate.
- Store in an airtight container.
Source: The Spiffy Cookie original
Remember a few weeks ago when I mentioned the care package I sent to my brother and sister-in-law just in time before their first child was born? And that the contents went with them to the hospital? Ok you probably don’t remember but here are the granola bars which satisfied their bellies while waiting for Luke to enter into the world.
Knowing that Kate is a chocolate freak, I decided to use the Dark Chocolate Dreams peanut butter from Peanut Butter & Co. in the making of these bars. And it was the correct choice. When it is never not a good idea to combine chocolate and peanut butter anyway? I even crumbled one of them up in some vanilla Greek yogurt. Oh yea.
Speaking of Luke, I get to meet him in 23 days!! He has been going through a big cuddler phase lately and I hope it hangs around. Kate says he seems to be getting even more cuddly as time goes on, so he might be Velcro by the time I am there. Totally okay with that, until I have to leave and be cuddle-deprived. Did I mention that he is already a sharp dresser as well? Just look at that fabulous bowtie!
One year ago: Bacon-Corn Fritters
DARK CHOCOLATE PEANUT BUTTER GRANOLA BARS
Makes 16 bars
2 cups dry rolled oats
1/4 tsp salt
1/4 cup wheat germ
1/4 cup ground flaxseed
1/3 cup chopped almonds
1/2 cup chopped peanuts
1/3 cup chocolate chips
1/2 cup Peanut Butter & Co.’s Dark Chocolate Dreams peanut butter
1/4 cup honey, plus more if needed
- Preheat oven to 325 degrees. Grease an 8×8-inch baking dish with non-stick spray, set aside.
- Combine oats, flax, wheat germ, salt, nuts and chocolate chips in a bowl and mix. Add peanut butter and mix with 2 spoons, coating as much as you can. Eventually you may need to mix with your hands – I did this to create more of a dough.
- Add honey slowly and coat thoroughly. If the granola won’t stick together, add more honey 1 teaspoon at a time and really mix with your hands.
- Press dough into prepared baking dish. Bake for 25 minutes. Allow to cool completely before cutting into squares (2×2-inch), or bars (1×4-inch).
Source: Adapted slightly from How Sweet It Is.
I discovered something magnificent. You can pour pancake (or waffle) batter into a doughnut pan and make pancake-doughnuts! The world of doughnut-making possibilities just expanded right in front of your eyes, didn’t it? Pancakes now can be baked into the shape of doughnuts. Heart-shaped ones in this case thanks to the post-Valentine’s Day sale at Target.
These pancake-doughnuts are even good for you. A healthy doughnut – the world just paused for a second in disbelief. Full of whole wheat and flaxseed they are a great way to start your day. And I really enjoyed the tiny crunches of walnut pieces.
For a moment I contemplated making a maple syrup-glaze to enhance their doughnut-likeness but decided to stick to pouring regular syrup over the top and eating with a fork. And don’t forget the berries!
One year ago: Spicy Cheetos Crusted Chicken
MAPLE, WALNUT, AND FLAXSEED PANCAKE DOUGHNUTS
Serves 4-5 (makes approximately 18-20)
1/2 cup cake flour*
1/2 cup 100% whole wheat flour*
1/4 cup ground flaxseed
1/4 cup walnuts, finely chopped
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups reduced-fat buttermilk
1/4 cup pure maple syrup
1 large egg
*Or use 1 cup whole wheat pastry flour
- Preheat oven to 425 degrees. Grease doughnut pan; set aside.
- Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
- Pour scant 1/4 cupfuls into the prepared doughnut pans**. Bake for 6 minutes. Allow to cool for a minute before inverting the pans to release doughnuts. Serve with syrup and raspberries.
**Batter can also be cooked pancake or waffle-style.
Weekends are far too short. I remember waking up late morning on Saturday already thinking how little of the weekend was left. Or at least that’s how it felt. But in the amount of weekend that remained, I managed to be told by two different people that I look like Cobie Smulders/Robin Scherbatsky from How I Met Your Mother (love that show). Now, I’m not often told that I look like anyone, but this was a new one to add to the list. So far there is Lacey Schwimmer when she was a brunette (Dancing with the Stars), Megan Boone only when she was in My Bloody Valentine, and then one rare moment when I was told I looked like Kate Beckinsale in Serendipity (she’s my biggest girl-crush ever so the fact I resembled her for even a fleeting moment made my life haha). From that list and my new addition I have to say I don’t really see the resemblance, but I’m not opposed to others saying I look like any of those ladies .
Speaking of pretty things, lets talk about this granola.The first time I made this, I baked the granola at 375 and had the fruit, nuts and half the white chocolate already mixed in. However, it was nearly burned after just 15 minutes of baking, including the nuts and white chocolate. With the use of coconut oil the end result had a hint of burned popcorn flavor to it which wasn’t so happy. So I reduced the temperature to what I have previously used for granola recipes, and left out all of the nuts, fruit and white chocolate until after baking was completed (which is again how I’ve done it in the past). Another great homemade granola to add to the list!
Thankfully no one has told me I look like a bowl of oats, nuts and dried fruit – yet.
One year ago: Bridal Shower
BERRIES AND CREAM GRANOLA
Makes approximately 3.5 cups
2 cups rolled oats, uncooked
1/4 cups wheat germ
2 Tbsp ground flaxseed
1/4 cups shredded coconut
1/4 cups coconut oil
1/2 cups chopped almonds
1/2 cups dried fruit, berry mix
1/4 cups white chocolate chips
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
- Combine oats, wheat germ, flax, coconut and oil in a medium bowl. Stir to combine and make sure mixture is moistened with coconut oil.
- Spread on prepared baking sheet. Bake for 20-25 minutes, stirring every 5-8 minutes to make sure the granola doesn’t burn.
- Once finished, remove from the oven and stir in almonds, dried fruit and white chocolate chips.
Source: Adapted from Tasty Kitchen.