Category Archives: Breakfast ideas

Whole Wheat Rhubarb Almond Bread

Spring time means rhubarb season! This year my very own rhubarb plants are producing rhubarb stalks. I’m very excited to start baking with this vegetable!

This morning I ended up baking rhubarb mini loaves! This is the second recipe on rhubarb bread on this blog. I tried to decrease some of the calories with this one.

I just love the way fresh rhubarb looks so colorful!

Ingredients:
2/3 cup raw sugar
1/3 cup canola oil
2 TB milled flaxseed
1 tsp high quality cinnamon
1 tsp baking soda
1 Cardamon pod ground
1 cup fat free butter milk
1/4 cup egg substitute
2 1/2 cups of whole wheat pastry flour
1 1/2 cup chopped rhubarb ( frozen is okay just make sure to thaw it first)
1/3 cup slivered almonds
Cinnamon sugar optional
Cooking spray

Directions:
Preheat oven to 350 degrees.
Spray with cooking spray to prevent sticking.

Set aside.

In a large bowl mix oil, flaxseed, and sugar with a whisk.

Add vanilla, egg, substitute and buttermilk.

In a separate bowl whisk together flour, cinnamon, Cardamon, and baking soda.

Pour the dry ingredients into the liquid batter.

Whisk together once combined fold in rhubarb.

Fold in almonds.

Fold until batter is fully incorporated.

Scoop 1 cup of batter into mini bread pans and sprinkle with cinnamon and sugar.

Bake for 30 minutes or until toothpick comes out clean.

Let cool in pan for 5 minutes and remove.

Enjoy!

Churro muffins… I miss Mexico

My husband and I just got back from Mexico! One of his favorite foods to eat during our adventure were the churros! I wanted to surprise him by making this treat after our long day of traveling yesterday. This is my take on the churro as a muffin (which traditionally churros are fried doughnut like sticks). I added some fiber with the whole wheat pastry flour and used a more heart healthy fat instead of butter or vegetable shortening in the dough batter. I also added a special touch with vanilla and I know traditional churros are not made with vanilla but I had to add it to kick the recipe up a notch!

Not to mention I couldn’t wait to use our Mexican vanilla!! Let me just say that I would make a trip to back to Mexico just to buy this type of vanilla for the flavor it brings to everything you add it to!

Ingredients:
1/2 tsp Mexican vanilla pure
1/2 tsp nutmeg ground
1/4 tsp cinnamon ground
1.5 cups of cake flour
1.5 cups of whole wheat pastry flour
1/2 cup raw sugar
1/2 cup sugar
1 TB baking powder
1 tsp kosher salt
2/3 cup canola oil
2 farm fresh eggs
1 cup skim milk

Topping

2 TB butter unsalted melted
Cinnamon & sugar blend
1/4 cup for for cinnamon sugar blend
1 1/2 tsp for cinnamon sugar blend

Directions:

Preheat oven to 325 degrees

Line 18 muffin tins with silicone liners and spray with cooking spray to prevent sticking set aside.

In a medium bowl mix together flours, baking powder, salt, nutmeg, and cinnamon. Set aside.

In a separate large bowl whisk together oil, sugars and vanilla.

Add dry ingredients into wet batter in three increments. Alternating dry with milk.

Whisk together well after each addition.

Everything should be incorporated without any dry residue remaining in the bowl. Before moving on.

Portion out equal amounts into each muffin cooking sprayed liner. If you use a size 60 scope the recipe will yield 18 muffins.

Bake muffins at 325 degrees for 26 to 28 minutes (or until toothpick comes out clean).

Let muffins cool in pan for 5 minutes.

In the meantime in a microwaveable shallow dish melt butter in microwave ( 30 to 45 seconds) until liquid.

In another small shallow bowl mix cinnamon and sugar together preferably in a similar bowl.

Once muffins have cooled slightly in the tins (as mentioned above for 5 minutes), dip muffin top in butter quickly and let excess butter drip off.

Then dip into cinnamon and sugar blend.

Enjoy!

No bake peanut butter puffed brown rice granola bars

Tomorrow is our dietetic intern and my mentee’s last day at our facility. I cannot believe another dietetic intern group is graduating. Yikes ! Times flys!! I wanted to celebrate with a nice nutrition dense snack filled with peanut butter, slivered almonds, oats and brown puffed rice to get us through another busy Friday!

This recipe yields 12 to 16 bars

Ingredients:
1.5 cups of whole grain puffed rice
1 cup of old fashioned oats
1/2 cup of instant quick oats
1/4 cup slivered almonds
1/8 tsp kosher salt
1/2 tsp vanilla high quality
1 cup of peanut butter or almond bitter
1/4 cup raw sugar
1/2 cup local honey
1/4 cup mini chocolate chips semi sweet
Cooking spray

1. Foil line and cooking spray a 8 by 8 inch baking dish. Set aside.

2. Place oats, almonds, chocolate chips,& puffed rice in a large bowl. Set aside.

3. In a microwavable safe glass dish portion out the peanut butter,honey, and sugar.

Microwave on high for one minute. Mix with spatula to combined.

Place the peanut butter batter back in the microwave for another minute. Remove from microwave and mix and vanilla.

Pour the hot liquid batter over the dry ingredients.

Using a spatula fold the ingredients together until well incorporated and no signs of dry residue.

Pour the combined batter into the cooking sprayed baking dish and press with spatula to form even top to the bars

Cover with plastic wrap and let the bars refrigerate overnight. Remove from pan using the foil to lift.

Cut into bars.

Enjoy ! They don’t last long …. They go quickly!

Apple Butter & Pecan Wheat Muffins

I love trying to repurpose foods. Since I made so much apple butter in the fall, when I came across this recipe, I had to try it, of course I had to tweak a few things to add some extra fiber and decrease the saturated fat. These muffins are very moist and no one will miss the unwanted fat!

Ingredients:

1 cup whole wheat pastry flour
3/4 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/4 kosher salt
2 tsp baking powder
1/8 tsp allspice
1/8 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup apple butter
1/4 cup canola oil
1/4 cup egg substitute
3/4 cup skim milk

Topping
1/2 cup of chopped candied pecans

Directions preheat the oven to 450 degrees and line muffin tin with either silicone or paper liners and spray with cooking spray. Set a side.

Place first nine ingredients in a large bowl and whisk to incorporate

In a separate bowl place milk, egg substitute, canola oil, and apple butter, and whisk to incorporate.

Pour the liquid batter into the dry ingredients.

Fold the liquid ingredients into the dry.

Scoop batter using a 4 oz scoop into standard muffin tins.

Sprinkle the muffins with 2 tsp of the chopped pecans.

Place in oven and bake for 15 to 18 minutes until tooth pick comes out clean.

Remove from tins and let completely cool on wire rack.

Buttermilk Blueberry Malted Waffles

Waffles or Pancakes that was the debate here at our household this morning… Waffles won! Yum! My favorite!!

This recipe yields five 6″ fluffy and fabulous waffles

Ingredients
2 tablespoons of milled flaxseed
I have a cup of canola oil
2 tablespoons of honey
1/2 teaspoon of vanilla extract
1 1/2 cups of all-purpose flour
3/4 cup of whole wheat pastry flour
1/4 cup of malted powder
1/4 cup of egg substitute
3/4 cup of dry blueberries
1 1/2 cup of nonfat buttermilk
1/2 teaspoon of kosher salt
1 tablespoon baking powder

Directions
Preheat your waffle iron according to the directions on the box.

Place all wet ingredients in a small bowl.

Set aside. In a separate bowl add all the dry ingredients. Except for the dried blueberries.

Whisk the wet ingredients together.

Add dry ingredients to the wet.

Now whisk to incorporate.

Mix by hand until no lumps.

Fold in blueberries until evenly distributed.

Place about 3/4 heaping cup of batter onto the waffle.

Cook to the degree that you like your waffles.

Enjoy with syrup or powdered sugar.

Cornbread Muffins Gluten Free

My husband’s mom is cutting the gluten out of her diet. Last weekend we were fortunate to have them over for supper after the hockey game. Making gluten-free options is easier than you might think. Traditionally cornbread is made without all-purpose flour (which contains gluten). Since this recipe does not contain any gluten and is made with cornmeal it yields a denser product. The buttermilk makes these muffins very moist. I think next time I might add some pickled jalapeno for an extra kick.

Ingredients
1/4 cup of egg substitute
1 tablespoon of raw sugar or honey
2 cups of yellow cornmeal
1 1/2 cups of buttermilk (preferably fat-free)
1/2 teaspoon of kosher salt
1 teaspoon of baking powder
1/4 of a small onion finely grated
3 tablespoons of canola oil

Directions:

Preheat oven to 350.

Prepare 12 muffin tins
with paper liners and spray with cooking spray to prevent sticking.

Place cornmeal, baking powder, salt and sugar in a medium bowl. Mix until combined.

Add butter milk and egg substitute .

Whisk until Incorporated however be careful not to overmix.

Fold in grated onion.

Using a heaping size 16 scoop to perfectly portion your muffins place into the prepared tins.

Bake for 18 to 20 minutes or until toothpick comes out clean.

Allow the muffins to cool in tin for one minute.

Enjoy ! This recipe goes well with my Mom’s chili http://www.apinchofluv.com/wordpress/?s=Chili&submit=Search

Nutrition Facts Corn Bread Muffins Gluten Free
12 Servings

Amount Per Serving

Calories		106.5

Total Fat		2.4 g

	Saturated Fat	0.4 g

	Polyunsaturated Fat	0.7 g

	Monounsaturated Fat	1.0 g

Cholesterol		1.2 mg

Sodium		146.1 mg

Potassium		146.7 mg

Total Carbohydrate		18.8 g

	Dietary Fiber	1.5 g

	Sugars	1.6 g

Protein		3.2 g


Vitamin A	1.0 %

Vitamin B-12	1.1 %

Vitamin B-6	3.6 %

Vitamin C	0.6 %

Vitamin D	0.0 %

Vitamin E	2.0 %

Calcium	5.5 %

Copper	2.1 %

Folate	1.7 %

Iron	4.2 %

Magnesium	7.3 %

Manganese	5.2 %

Niacin	3.8 %

Pantothenic Acid	1.7 %

Phosphorus	10.5 %

Riboflavin	5.2 %

Selenium	5.4 %

Thiamin	5.9 %

Zinc	3.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Homemade Granola in the Actifry

Today is Registered Dietitian Day!! In honor of this special day I made my coworkers homemade granola in the ActiFry. It turned just right with so much less fat than tradition granola! I placed the granola in recycled jelly jars. For an added touch I placed a decorative cupcake wrapper on the top and tied a string with handmade name tag. The stickers on the jar reads “energy in a jar”. Perfect snack during a long day!

Ingredients:
2 cups of rolled oats
3/4 cup slivered almonds and/or pumpkin seeds
2 tsp milled flaxseed
1/6 cup dried blueberries
1/6 cup dried cranberries
1/4 cup honey
1 tsp vanilla
1 tsp ground cinnamon
1/8 tsp kosher salt
1 TB canola oil

Directions:

Place all ingredients in bowl except for dried fruit. Mix well to incorporate. Place the mix into the ActiFry. Set timer for 7 minutes. Once timer does off add dried fruit and set timer for 3 additional minutes. Once the time has elapsed spread the granola onto a sheet pan to cool. Enjoy! We like it best in our yogurt!!!

Baked Whole Wheat Pumpkin Cranberry Donuts

I had some fresh cranberries in my refrigerator. I have been dying to use them up. I always have pumpkin puree around so I thought what a fun combination when I came across a TOH recipe for Pumpkin Cranberry Doughnuts. As I started to read the directions, I thought I could sure improve the nutrient content by changing out the butter for canola oil and of course baking vs deep frying. Not to much adding more fiber by substituting almost half the flour for whole wheat pastry flour. These are pretty festive and would be good for a Thanksgiving or Christmas morning!

Ingredients:

This recipe makes 24 donuts using the wilton donut pan

3 TB canola oil
3/4 cup sugar
2 eggs or 12 cup egg substitute
1 Tsp vanilla extract
2 cup of Ap flour
1 1/2 cup of Whole Wheat Pastry Flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/ 4teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup buttermilk (fat free if available)
2 cups fresh or frozen cranberries (food processor finely chopped)
1 tsp Lemon zest (optional)
Cooking Spray

SPICED SUGAR:

1 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Dash ground nutmeg

Directions:

Preheat oven to 350 and spray the donut pan with cooking spray.

In a large bowl mix canola oil, and sugar together. minutes. Add eggs, one at a time, mixing with a swisk well after each addition then add in vanilla.

Combine the both flours, baking powder, salt, cinnamon, baking soda,
ginger, cloves and nutmeg.

Combine pumpkin and buttermilk.

Add flour mixture to the creamed mixture alternately with buttermilk mixture,
beating well after each addition.

Fold in cranberries.

Place the batter in a frosting piping bag a with large tip (I prefer my ateco 808 tip) and fill the donut molds accordingly.

Bake at 350 for 7 to 8 minutes. Test using toothpick method.

Remove from pan after allowing to rest for a minute.

In a shallow bowl, combine the sugar, cinnamon, ginger, cloves and nutmeg; roll warm doughnuts in mixture.

Yields:
2 dozen.

Enjoy! Best if consumed day of baking.

Apple Whole Wheat Muffins

I am a true believer of an apple a day will keep the doctor away! I am an avid follower of that saying. Here is an easy way to add some apple into your diet if have a love of apples like I am.

Ingredients:
1 cup of shredded apple ( no need to peel) you need they extra fiber !!
1 1/2 cup whole wheat pastry flour
1/2 cup raw sugar
1/2 tsp ground high quality cinnamon
1/4 tsp ground nutmeg
1 3/4 tsp baking powder
1/2 tsp salt
1/3 cup canola oil
1/4 cup egg substitute or 4 egg whites
3/4 cup (6oz) vanilla fat free yogurt
Zest of one small orange
1/2 tsp Mexican Vanilla or high quality vanilla
Cooking spray

Topping
Cinnamon and sugar to taste
Cooking spray

This recipe yields 12 muffins

Directions:

1. Preheat oven to 350. Line 12 standard muffin tins

2. Take flour, sugar, baking powder, salt, spices and zest of orange place in a large bowl and whisk together.

3. In a small bowl mix together yogurt, egg substitute, vanilla, and oil.

4. Pour liquid batter into dry ingredients.

5. Fold the batter together try not to over mix.

6. Add shredded apple.

7. Fold apples into batter.

8. Potion out using 2 oz scoop into lined and cooking sprayed
muffin tins.

9. Bake for 22-23 minutes on 350 degrees.

10. Let muffins cool in tin for 3 to 5 minutes remove from tin spray with cooking spray and sprinkle with cinnamon and sugar.

Enjoy!

Pumpkin Pecan Braid Remake

I’m still trying to use up some of crescent rolls that I had stock piled. Not to mention we received homegrown pecans from my husband’s aunt from Louisiana! And I couldn’t wait any longer, I had to add them to a dish or meal ASAP!

This recipe is a Pillsbury Recipe. I wanted to decrease some of the extra unwanted calories and fat From the original recipe so this is what I came up with. I was able to cut calories down by 28% and decrease the fat content by 32 %, which took the ww plus points from a 9 to a 7.

This recipe yields 6 servings

Ingredients:
3/4 cup puréed pumpkin (not pumpkin pie mix!)
1/3 cup brown sugar (not packed) or use Splenda brown sugar (2 1/2 TB)
1 tsp ground high quality cinnamon
1/8 tsp ground ginger
1/8 tsp nutmeg
3 tsp egg substitute
1/3 cup chopped pecans
1 can Pillsbury reduced fat crescent rolls
Egg white wash (one egg white mixed with scant water)

Glaze
1/3 cup powered sugar
2 tsp skim milk or soy vanilla
1/2 tsp high quality vanilla extract
1 TB chopped pecans

Directions:
1. Preheat oven to 350 degrees and spray a cookie sheet with cooking spray.

2. In medium bowl add pumpkin, egg substitute, spices, and brown sugar. Mix with spoon.

3. Add chopped pecans and stir to combine.

.
Set a side.

4. Now open the crescent dough and spread out on baking pan. Made sure to pinch seems together.

5. Add pumpkin filling to center of the pastry dough (3 1/2 inch wide lengthwise) down center of the dough within 1 inch of the ends.

6. Take kitchen scissors and make 1 inch cuts down the sides of the rectangle just to the edge of the filling.

7. Fold strips at an angle across filling, overlapping ends and alternating from side to side.

8. Brush with egg wash.

9. Bake in oven for 20 minutes or until golden brown.

10. While the braid is baking mix together milk, vanilla, and powdered sugar. Set a side.

11. Once braid is done removed from cookie sheet and place on platter. Pour the glaze over the braid sprinkle with chopped pecans.

Enjoy!

Nutrition Facts Pumpkin Braid Remake
6 Servings

Amount Per Serving (7 ww plus points)

Calories		239.1

Total Fat		10.9 g

	Saturated Fat	2.5 g

	Polyunsaturated Fat	3.0 g

	Monounsaturated Fat	4.4 g

Cholesterol		0.1 mg

Sodium		304.9 mg

Potassium		66.1 mg

Total Carbohydrate		37.4 g

	Dietary Fiber	1.6 g

	Sugars	22.0 g

Protein		4.1 g


Vitamin A	37.7 %

Vitamin B-12	0.0 %

Vitamin B-6	0.9 %

Vitamin C	0.6 %

Vitamin D	0.3 %

Vitamin E	2.0 %

Calcium	2.4 %

Copper	5.7 %

Folate	0.5 %

Iron	5.9 %

Magnesium	2.9 %

Manganese	21.7 %

Niacin	0.5 %

Pantothenic Acid	0.7 %

Phosphorus	2.4 %

Riboflavin	0.6 %

Selenium	0.7 %

Thiamin	3.4 %

Zinc	2.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The original recipe had 330 calorie, 16 grams of fat, 41 grams of carbohydrate, 2 grams of fiber, 5 grams of protein. Previous recipe as website reports was 9 WW plus points.

The calorie amount listed above is entered by using the first ingredients listed on the ingredients list.

A Pinch of Luv

from scratch baking and cooking blog

Category Archives: Breakfast ideas

Whole Wheat Rhubarb Almond Bread

Churro muffins… I miss Mexico

No bake peanut butter puffed brown rice granola bars

Apple Butter & Pecan Wheat Muffins

Buttermilk Blueberry Malted Waffles

Cornbread Muffins Gluten Free

Homemade Granola in the Actifry

Baked Whole Wheat Pumpkin Cranberry Donuts

Apple Whole Wheat Muffins

Pumpkin Pecan Braid Remake

The original recipe had 330 calorie, 16 grams of fat, 41 grams of carbohydrate, 2 grams of fiber, 5 grams of protein. Previous recipe as website reports was 9 WW plus points.