Tag Archives: flaxseed

Apple Spice Mini Loaves

My grandpa gave me apples the other day! I do eat one a day religiously as the saying goes. In addition, I could not wait to use them in recipes and make homemade apple butter. We did end up placing a batch of apples in the slowcooker for homemade apple butter to give out at the holiday this past weekend.

I personally feel like there is nothing better than homemade thoughtful gifts to give out during the holidays to our friends and family.

This recipe yields: 4 mini loaves

Ingredients:

3 cups of whole wheat pastry flour

1 teaspoon baking Soda

1/2 teaspoon of kosher salt

2 Tablespoon ground flaxseed

1 teaspoon ground apple pie spice

1 2/3 cup granulated sugar or raw sugar

1/2 cup egg white substitute

1 whole egg

1 Tablespoon of pure vanilla extract

1/2 cup canola oil

1/2 cup unsweetened applesauce

1/2 cup plain or vanilla Greek nonfat yogurt

3 cups of apples (peeled, cored, and diced)

Directions:

1. Preheat oven to 350 degrees. Cooking spray mini loaf stoneware. Set aside.

2. Place the first 6 ingredients in a large bowl and whisk together. Set aside.

3. In another large bowl mix together the liquid ingredients (egg substitute, egg, vanilla, oil, applesauce, yogurt).

4. Add the dry ingredients to the wet using a silicone spatula. Incorporate until all the ingredients are wet with no dry residue. Caution not to over mix. Lastly fold in the apples.

5. Divide the batter evenly into the prepared mini vessels ( each one takes about 1.5 cups).

6. Bake for 35-40 minutes or until toothpick comes out without wet residue.

7. Allow the breads to cool in pan for 5 minutes then invert onto wire rack for remainder of cooling process.

Enjoy!

Protein Packed Powerhouse Granola Bars

Today we have our monthly Nutrition Support Team meeting. The meeting is at noon, I always like to come prepared with a snack or treat of some sort. These are super packed with plant based protein! Bonus is these are no-bake for this fabulous hot July day! No need to turn on your oven and make it any hotter.

This recipe yields 16 bars

Ingredients:

1/2 cup slivered almonds

1/4 cup milled flaxseed

1/4 cup sesame seeds

3 tablespoons of chia seeds

1 1/2 cup of quick oats

1 teaspoon apple pie spice

1/4 teaspoon of kosher salt

1 cup creamy cashew butter ( I am fairly excited I found this nut butter at ALDI)

1/2 cup honey

1 teaspoon pure vanilla extract

Pre-directions take a 9 x 9 baking dish and line it with parchment paper make sure to allow for some of the paper to overlay on the sides. This step will help you pull out the bars for easy cutting. Set aside.

Directions:

1. Take the first eight ingredients and mix them in a large bowl. Set aside.

2. Place peanut butter and honey in a large microwavable safe glass bowl. Place in microwave in 30 second intervals. Stir between each intervals until soft and creamy. Add in the vanilla and stir to incorporate.

3. Take the dry ingredients and add them to the creamy cashew butter mixture. Fold to incorporate all the ingredients together.

4. Take the granola bar batter and add it into the prepared 9 x 9 baking dish. Take an extra piece of parchment paper and press it into the top to evenly distribute the batter this will allow for a nice even distribution of your batter for your protein bars.

5. Cover the bars with saran wrap in the baking dish. Place in the refrigerator for a few hours or overnight. This step will allow them to firm.

6. Remove the bars utilizing the parchment paper access from the sides. Place on a cutting board and cut into 16 bars. Now you can either individually wrap and freeze to pack them lunches or take to your next meeting. Keep these granola bars chilled or frozen for best results and optimal taste.

Rhubarb Vanilla Cinnamon Muffins

Today we are at the Vintage Grand Prix and I wanted to make a breakfast for the track team. These are very moist and kid friendly.
Pre directions:

Preheat oven to 350 degrees and paper line and spray with cooking spray standard muffin tins.

This recipe yields 17 muffins

Ingredients:

1 cup all purpose flour

1/2 cup whole wheat pastry flour

2 cup chopped rhurbarb ( frozen will work make sure to measure when frozen) then allow to thaw and place in strainer to remove extra moisture.

2 TB ground flaxseed

2 eggs

1/2 cup reduced fat reduced fat sour cream

1/4 canola oil 3/4 tsp ground vietenssee cinnamon

1 2/3 cup sugar

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp kosher salt

1 tsp pure vanilla extract
Directions:

1. Place flours, salt, baking soda, baking powder, cinnamon, & flaxseed in a large bowl and whisk to incorporate.

2. In a separate bowl mix canola oil, sour cream, sugar, vanilla, and eggs into medium bowl.

3. Add dry ingredients into wet and whisk to incorporate. Once no dry residue remains fold in rhubarb.

4. Scoop batter with ice cream scoop into muffin tin. Bake for 10 minutes and rotate muffins in oven and bake for 13 more minutes. Or until tooth pick comes out clean.

Oatmeal Raisin bars

We had our monthly NST meeting today. I decided to make some whole grain oatmeal bars for the meeting since these are super quick and easy. They are also perfect for an after lunch snack! They remind me of an oatmeal raisin cookie but without the butter !

Yields 20 bars

Ingredients

2 TB Ground flaxseed

2/3 cup raw sugar

1 TB pure maple syrup

1/2 tsp allspice

1 tsp baking soda

1/2 tsp kosher salt

1 cup 100% quick oats

1 cup 100% old fashioned oats

1/4 c canola oil

1/2 c unsweetened applesauce

1 c whole wheat pastry flour

1/2 cup of raisins

9 by 13 baking dish

Parchment paper

Cooking spray
Directions

1.Preheat oven to 350 degrees and parchment line a 9 x 13″ baking pan. Spray with cooking spray and set aside.

2. In a large bowl mix together with whisk both oats, flour, flaxseed, sugar, allspice, baking soda, & salt . Add applesauce, maple syrup, canola oil, and mix to incorporate.

3. Lastly fold in raisins. Pour batter into 9 x 13 pan and press the batter into the pan evenly. It helps to spray a spatula with cooking spray to prevent sticking and smooth the bars prior to placing in the oven.

4. Bake 15 minutes. Remove from oven and allow to cool on wire rack. Allow to cool completely before cutting.

Enjoy! I know my husband and the team did!

Banana Oat Cookies

I picked up a 1970’s cookie cookbook at a local loved flea market. I was reviewing the recipes this past weekend. I found many that peaked my interest. I found one in particular that I just couldn’t wait to try since I have an abundance of ripe bananas. I made many modifications to make the recipe more up to date and less sugar and transfat. I also added more whole grains as well. These cookies are crisp on the outside and light and fluffy in the inside.
Ingredients:

1 1/2 cup mashed ripe banana

1 1/2 cup whole wheat pastry flour

1 3/4 cup 100% old fashioned oats

1 tsp pure vanilla extract

1/4 cup extra virgin coconut oil

1/4 cup canola oil

3/4 cup granulated sugar

1/2 chopped walnuts

2 TB grounded flaxseed

1 egg

1 tsp kosher salt

1/2 tsp baking soda

1 tsp ground vietnesse cinnamon

1/4 tsp ground nutmeg

Directions:

1. Preheat oven to 400 degrees and place parchment paper on 1/2 sheet pan and set aside.

2. In a medium to large bowl, mash bananas, coconut oil, and canola oil together. Add vanilla and egg to mix & whisk to incorporate. Set aside

3. In a separate medium bowl whisk together oats, flaxseed, flour, salt, soda, nutmeg and cinnamon. Pour the dry ingredients into the wet batter. Use spatula to fully incorporate the ingredients together leaving no dry residue. Lastly fold in walnuts until evenly distributed thought cookie batter.

4. Using a number 60 scoop portion out cookies 12 to 14 to a pan. Place the pan in oven for 10 minutes or until cookies form a light golden color on the exterior.

5. Remove from the pan immediately and cool the cookies on wire rack.

Enjoy!

Rhubarb Cinnamon Muffins

I cut down the rest of my rhubarb this morning which yielded about 20 cups and 74 ounces chopped ! I Decided I’ll be making jam later this afternoon but as for this morning I’m baking some muffins.

Ingredients:
1/2 cup finely chopped fresh rhubarb
1/2 cup unsweetened applesauce
1 tsp high quantity cinnamon
1/2 cup raw sugar
2 TB ground flaxseed
2 TB canola oil
1 tsp pure vanilla extract
1 farm fresh egg
2/3 cup low fat buttermilk
1/4 tsp kosher salt
2 tsp baking powder
1 cup AP flour
1/2 cup Whole Wheat Pastry Flour
cinnamon and sugar for sprinkling (optional)

Yields 12 muffins!

Preheat oven to 400 degrees and spray muffins tins lined with either paper liners or silicone liners.

Directions:

1. In a large bowl mix flours, flaxseed, sugar, baking powder, salt, cinnamon. Set aside.

2. In a separate bowl mix egg, buttermilk, vanilla, applesauce, & canola oil.

3. Add liquid batter to dry mix. Be careful not to over mix.

4. Fold in chopped rhubarb.

5. Portion out batter into muffin tins by using a number 16 scoop.

6. Bake for 20 minutes or until tooth pick comes out clean.

Enjoy!

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.

Whole Wheat Buttermilk Cinnamon & Sugar Muffins

This recipe is one of my favorite muffin recipes. Cinnamon is one of the main staples spices in my diet. So anytime I can showcase a recipe incorporating cinnamon I do. My husband and I were lucky enough to catch up with one of our good friends yesterday while she was home for the holidays. She was asking me about a healthy item that she could have for Breakfast. I knew just the muffin, one she could make, freeze and take on the go for when she commutes to work on the public transportation in California. These freeze well and are amazing, not to mention are full of fiber to get you going and keep you full in the morning !

Yields: 14 standard muffins (using 2 oz (size 16 scoop) or 28 mini muffins (using number 60 scoop).
Ingredients:
1 cup of whole wheat pastry flour
1 cup of old fashion oats (not instant)
1/2 tsp Vietnamese ground cinnamon
1 tsp kosher salt
1/2 tsp baking soda
1 tsp baking powder
1 cup fat free or low fat buttermilk
1/8 cup Splenda brown sugar not packed
1 TB ground flaxseed
1/2 cup natural unsweetened applesauce
1/4 cup egg substitute or 2 egg whites
1 tsp Mexican vanilla
Cinnamon & sugar to sprinkle

Directions:
Preheat oven to 400 degrees. Spray with canola oil cooking spray 12 muffin tins. I use silicone tin but paper will work well as also.

1.Soak oats in buttermilk for ten minutes.

2. In the meantime in a separate bowl combine applesauce, egg substitute, vanilla, and Splenda brown sugar.

Then set a side until oats have soaked for 10 minutes .

3. In a separate bowl measure out whole wheat pastry flour, salt, baking soda, flaxseed, baking powder and cinnamon.

4. Add buttermilk mixture to applesauce liquid mixture. Mix well to incorporate.

5. Now fold the dry ingredients into the liquid ingredients.

6. Fold well until incorporated.

7. Scoop out into tins. For standard sized muffins use 2 oz (size 16 scoop) or mini muffins use number 60 scoop.

8. Bake for 18 to 20 minutes for standard size and 8 to 10 for minis.

Whole Wheat Yellow Squash Bread

Our neighbors brought over beautiful heirloom yellow squash from their bountiful garden. I couldn’t wait to prepare a baked treat with it. I used a recipe that originally called for twice as much oil and 1/3 more sugar! I swapped out the half the fat with flaxseed and substituted half of the flour with whole wheat. You’ll never know the difference !

Yields 6 mini loaves or 2 large loaves

Ingredients:
1 1/2 cup whole wheat pastry flour
1 3/4 cup ap flour
1/2 cup canola oil
1/2 milled flaxseed
2 1/2 sugar
2 cups of shredded yellow squash
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 1/2 tsp baking soda
1 cup of chopped walnuts (optional)
4 eggs (lightly beaten)

Directions:

1.Place all flours, spices, salt , flaxseed, and soda in large bowl.