Category Archives: Vegetarian

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!

Vegan Black & Pinto Bean Soup

One of my favorite soups is black bean. I love it with a little spice. Yesterday sure was a cold day, so this warm soup really hit the spot (even my 2 y/o nephew liked it).

My mom made this for me initially on a cold fall day when we were moving my sister. She always takes care of me being the vegetarian in the family and all. She made everyone else chili with meat and bean soup for me; which is a great source of protein by the way. I asked her for the recipe right away and have been eager to try to recreate it ever since. When I asked her for the recipe all she gave me was the ingredient list. As any good cook (wink wink ….mom) they tend to leave out all the portions because it’s “a pinch of this and that”. And like all recipes made by loved ones it’s the person making the recipe that make them so comforting and special to us. So naturally on my birthday I made this recipe!

This recipe yields 7 (1 cup servings) 3 WW plus points per serving

Ingredients :
3/4 cup carrots chopped
3 large cloves of garlic (minced)
1 cup of celery diced
1 cup of red onions diced
3/4 cup cherry tomatoes ( 15 cut in half)
1 (15 oz) can of black beans undrained (1 3/4 cups) (reduced sodium if able)
1 (15 oz) can of pinto beans (reduced sodium if possible (1 3/4 cup) undrained
1 tsp of ground cumin
32 oz water
2 tsp of high quality vegetable base ( Penzeys)
1/8 tsp chipotle seasoning
Salt and pepper to taste
Add some red pepper flake for extra heat adding 1/8 tsp at time
Canola Cooking oil spray
Fresh cilantro (optional)

Special note: if you do not have vegetable base you could always use low sodium vegetable broth instead of the water (preferably from a carton not a can) .

Directions:
1. In a medium stock pot sauté onion, carrots, garlic, and celery with cooking spray. Add cumin, salt, pepper and chipotle. Sauté on medium high heat until onions become translucent.

2. Add water, soup base, tomatoes, cans of beans and bring to a boil.

3. Turn to lowest setting and cook covered for 4 hours.

Add a pinch of cilantro to each bowl for extra flavor if desired.

Enjoy!

Chewy Whole Grain Protein Bars

I was asked to speak at a Breast Cancer Support Group Tuesday evening. The meeting was right around supper time. I didn’t want to be talking about food and not have anything for the members to snack on. I always get told by my clients that I make them hungry talking about food. I thought these would be the perfect treat to hold the ladies over until they made it home from our meeting. This recipe was adapted by Eating Well’s Almond Honey Power Bar.

This recipe yields 16 bars

Ingredients:

1 cup old-fashioned rolled oats
1/3 cup slivered almonds
1/3 cup sunflower seeds
1 tablespoon milled flaxseed
1 tablespoon sesame seeds
1 cup unsweetened 100% whole-grain puffed cereal (such as kashi or arrowhead mills kamut)
1/3 cup chopped dried dark cherries
1/3 cup chopped dried blueberries
1/3 cup chopped raisins
1/4 cup creamy nut butter ( I used peanut butter)
1/4 cup brown sugar not packed or unprocessed sugar
1/4 cup honey
1/2 teaspoon high quality vanilla extract
1/8 teaspoon kosher salt

Directions:

Preheat oven to 350°F. Line a 13 by 9-inch-square pan with parchment paper.
Spread oats, almonds, sunflower seeds and sesame seeds on a large, rimmed baking sheet.

3. Bake until the oats are lightly toasted and the nuts are aromatic, stirring the nut combination halfway through, about 10 minutes.

4. Once the toasted nut and seed mixture is cool to the touch place in large bowl. Add dried fruit, milled flaxseed, and puff cereal mix together.

5. Combine nut butter, sugar, honey, and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes. Remove from heat and add in vanilla.

6. Add butter mixture over the nut mix.

7. Pour batter to the prepared pan with the parchment.

8. Use cooking sprayed spatula to press bars down into the dish.

9. My bars did not go all the way to the end of the dish. There was about an inch to an inch and a half empty from the edge (but not a problem). Freeze until firm, about 30 minutes; cut into 16 bars.

enjoy!

Homemade Beer Bread

Everyone knows I love Penzey’s Spices! I received their quarterly catalog, Winter 2014, last week. I always at least make 2 to 3 recipes out of the magazine. I’m never disappointed! This beer bread recipe is on page 25 or on Penzey’s website. I decreased the butter amount significantly! Yikes the original was a little out of line with using 1/2 a stick.

Ingredients:
3 cups of AP Flour
1 1/2 TB kosher salt
1 1/2 tsp baking powder
3 TB sugar
1/2 tsp dried Basil
1 12 oz bottle of light beer (room temperature)

Topping: optional

2 TB melted butter
1/4 tsp ground granulated garlic powder

Makes 12 slices of bread

Preheat oven to 350 degree and spray with cooking spray a 5 by 9″ bread pan.

2. Place in large bowl flour, salt, baking soda, Basil, and sugar.

3. Mix together using spatula. Add beer.

4. Mix together to incorporate dry and wet ingredients. Be careful not to over mix.

5. Add wet batter to cooking sprayed bread pan.

6. Bake for an hour to an hour in 5 minutes.

7. Set bread in pan on wire rack. And take butter in a small dish and melt in microwave mix garlic in. Brush garlic butter on warm bread. Add as much or as little as you would like

Let cool and cut into slices.

Enjoy!

Apple Streusel Crescent Bites

These tasty little bites are not too sweet, in fact just right. I used my grandfathers apples leftover from his orchard last year ( I have been savoring them). I was cleaning out the refrigerator and noticed I was stock piling up on crescent rolls. Apparently I did not do inventory very well last time I went to the grocery store. This is a great way to use up some of the extra inventory. Plus I got to use my new pampered chef brownie pan again !!!

Ingredients:

1 package of reduced fat crescent rolls

3 medium apples cored, peeled and diced

1/2 tsp ground cinnamon

Cooking Spray (canola oil is my favorite)

Streusel Topping

1/8 cup of cinnamon sugar blend (a good ratio is 1/4 cup sugar to 1 TB cinnamon)

1/8 cup AP flour

1 TB unsalted Butter (diced)

This recipe yields 8 streusel bites

Directions:

1. Preheat oven to 325 and spray with cooking spray either a mini preportioned brownie pan or stand size muffin pan.

2. Take a medium sized nonstick saute pan and heat to medium low heat. Cooking spray the pan and add the diced apples and cinnamon.

Sauté for 5 to 7 minutes while the apples caramelize.

3. In the meantime take the crescent roll package and lay out the dough on cutting board. Seam together two of the crescent each making 4 rectangles. Once 4 rectangles are formed cut into 8 squares. As pictured below.

4. Take the squares and place them individually in the pan. Press the dough lightly down to form a vessel for the caramelized apples.

5. Add a TB and a half of the Caramelized apples into each vessel.

6. In a small bowl combine cinnamon sugar, flour and butter. Run the butter through your fingers with the sugar and flour to break into small particles.

7. Add one TB of cinnamon sugar mixture onto the apples.

8. Bake for 13 minutes on 350 degrees.

9. Let cool on wire rack in pan for 5 minutes.

Enjoy!

Key Lime Cookies

My husband’s favorite cookie is an orange cookie that his mom always made growing up. She still makes them to this day. Matter of fact it is not Christmas without them. They are best served cool. This Christmas I thought, well if the cookies taste so mouth watering delicious with orange juice I bet they will be divine with key lime juice….

Recipe yields 48 cookies (using a size 40 scoop)

Cookie Batter Ingredients:
4.5 cups of all purpose flour
1/2 cup unsalted butter (room temperature) (1 stick)
1/2 cup crisco
2 cups sugar
2 eggs
1 cup buttermilk
1 tsp baking sofa
2 tsp baking powder
4 key limes juiced and key lime zest

Frosting :
Key lime juice about 3 key limes ( each key lime yields about 1 TB of juice)
4 TB unsalted butter (melted)
1 to 2 TB of skim milk (depends on how thick you want the frosting)
1 1/2 cup powered sugar
1 drop of green food coloring (optional)

Preheat oven to 350 degrees

1. Cream sugar, crisco, and butter in stand mixer on medium speed.

2. Add one egg at a time and mix using paddle attachment.

3. Add lime juice and zest and mix on medium speed.

4. Place baking soda in buttermilk and let sit for a minute

5. Add the buttermilk solution to the batter and mix to incorporate.

6. Add the flour and baking powder and mix on low speed to incorporate all the dry ingredients.

The batter is a thick batter so don’t fret.

7. Using number 40 scoop place 9 to 12 cookies on a half sheet pan. Bake the cookies for 10 to 13 minutes (my oven 12 minutes).

You don’t want these cookies to brown so do not let them over bake in the oven.

8. Place cookies on a wire rack for 1 minute. Remove the cookies from the pan and let cool completely before frosting.

9. Place all the frosting ingredients in a bowl and mix. Add milk until you reach your desired frosting consistency.

10. Spoon the frosting on the cooled cookies and move spoon around in circular motion spread evenly.

Store in a cool place. Everyone always enjoys the cookies cooled best.

Spice Wheat Waffles

We had the pleasure of having my nephew stay the night. One of my favorite things to do when he stays is make breakfast with his help. Today we made homemade waffles.

By the looks of this picture I think he liked them okay!

This recipe yields 6 (6 1/2 inch in diameter) waffles

Ingredients:
3/4 cup whole wheat flour
3/4 cup AP flour
1 tsp ground Cardamon
1 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp salt
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 cup egg substitute or 4 egg whites
1 cup skim milk
1/3 cup brown sugar (not packed)
1 5.3 oz container of greek cinnamon vanilla or plain greek yogurt
1 tsp of vanilla extract (I prefer Mexican)
1 TB canola oil

Directions:

Take the first 8 ingredients and place them in a large bowl and whisk together ( this was the fun park for my nephew).

In a separate bowl whisk egg substitute, milk, sugar, vanilla, greek yogurt, & canola oil.

The kids can also help with this part.

Now pour the liquid batter into the dry ingredients.

Whisk until all the ingredients are incorporated with no signs of dry flour.

Heat your waffle iron according to manufacture’s directions.

Follow manufacture’s directions as to how much batter to fill the hot waffle iron with. My iron used about 2/3 cup but every iron is different.

Cook for as long as you like and again stick with the directions for your iron.

Enjoy!

A Pinch of Luv

from scratch baking and cooking blog

Category Archives: Vegetarian

Cornbread Muffins Gluten Free

Homemade Granola in the Actifry

Baked Whole Wheat Pumpkin Cranberry Donuts

Apple Whole Wheat Muffins

Vegan Black & Pinto Bean Soup

Chewy Whole Grain Protein Bars

enjoy!

Homemade Beer Bread

Apple Streusel Crescent Bites

Key Lime Cookies

Spice Wheat Waffles