Tag Archives: whole wheat

Chocolate Peanut Brownies

All day long I swear I could smell brownies. So when I got home from work I had to bake some! I found a recipe in an old Betty Crocker Cookie Cookbook that I modified to present day! This one is for you Jenna! My sister loves her coconut oil!

This yields 9-12 brownies

Ingredients:

2 oz pure dark chocolate

1 cup sugar

2 eggs

1 cup sugar

1/4 cup coconut oil

2 TB peanut butter

1/2 cup unsalted roasted peanuts

1/2 tsp pure vanilla extract

1/2 tsp kosher salt

1/2 tsp baking soda

Predirections: Preheat oven to 350 degrees. Line an 8 by 8 dish with foil and spray with cooking spray and set aside.

Directions:

1. Place chocolate, coconut oil, and peanut butter in 2 qt sauce pan in low heat. Keep stirring occasionally until chocolate melts.

2. Remove from heat and add vanilla and eggs and mix to incorporate. Add in sugar and continue to mix.

3. In s separate bowl mix flour, salt, baking soda until incorporated. Add into melted chocolate batter and mix to incorporated. Lastly fold in peanuts.

4. Pour the batter into the prepared baking dish.

5. Bake for 25 minutes or until toothpick comes out clean. Let the brownies sit in pan for 5 to 10 minutes before pulling the foil out and cutting the brownies.

Enjoy!

Spiced Banana Zucchini Mini Loaves

I still have zucchini leftover from the fall harvest and I had some really ripe bananas that were just about to be placed in the freezer for a sweet treat.
But instead I decided to combined the two for a quick bread.

Ingredients:
1 1/2 cup whole wheat pastry flour
1 1/2 cup ap flour
2 ripe small/medium bananas mashed
2 cups of shredded zucchini (no need to peel)
1/2 tsp ground ginger
1/8 tsp mace
1/4 tsp cloves
1/4 tsp allspice
1/2 cup egg substitute
1 egg
2/3 cup canola oil
2/3 cup raw sugar or brown sugar
2/3 cup granulated sugar
2 TB milled flaxseed
1 tsp salt
1 tsp baking soda
1 1/2 tsp baking powered
1 tsp ground Vietnamese cinnamon
2 tsp pure Mexican vanilla extract

Yields: 4 mini loaves and 12 mini muffins.

Directions:
1. Preheat oven to 325 degrees. Spray with cooking spray 4 mini loaf molds. Set aside.

2. Place sugar, mashed banana, zucchini, egg, egg substitute, sugars, vanilla in large bowl. Whisk to incorporate.

3. In a separate bowl mix spices, flaxseed, baking soda, salt, baking powder, & flours.

4. Add dry ingredients into wet. Mix with whisk to blend all dry into wet batter.

5. Place scant 1 1/2 cups of batter into each mini loaf vessel.

6. Bake for 45 minutes or until toothpick comes out clean.

7. Let sit in molds for 5 minutes remove and allow to cool on wire rack for remainder of cooking process.

8. For mini muffins , use size 60 scoop and portion batter evenly in tins. Bake for 11 minutes on 325 or until toothpick comes out clean.

Wrap up in parchment paper and use festive string to decorate as gifts!

Secret ingredient peanut butter cookies

It’s that time of year when you have so much zucchini in the garden you don’t know what to do with it all. Here is a recipe that I tried to make slightly more heart healthy than the original from TOH. Once the cookies cool you cannot even tell there is zucchini “Hidden” inside. Which makes zucchini the secret ingredient.

Preheat oven to 350. Line cookies sheets with parchment paper.

This recipe yields 42 cookies using a number 40 size scoop.

Ingredients:
1 cup whole wheat flour
2 cups ap flour
2 TB ground flaxseed
1/4 cup vegetable shorten or unsalted butter
1 1/2 cups of crunchy peanut butter
1 cup brown sugar (not packed)
1/2 cup granulated sugar
2 eggs
1 Tsp pure vanilla extract
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup shredded & peeled Zucchini

Directions:

1. In a large bowl cream with hand mixer peanut butter, sugars, and flaxseed.

Until thoroughly combined.

Add one egg in at a time. Mixing after each addition.

Add flours, salt, baking soda, baking powder, and mix until well combined.

Add in shredded zucchini.

Using size 40 scoop portion out onto parchment paper-lined cookie sheet.

Bake for 15 minutes or until slightly browned.

Flatten slightly with cooking sprayed glass cup prior to placing in oven.

Remove from pan right away onto cooling rack.

Enjoy!

Zucchini & Raisin Whole Wheat Muffins

It’s that time of year! We have zucchini coming out of our ears! This rain has sure helped! My previous boss gave me a zucchini cookbook from our hometown’s garden club. There are oodles of zucchini muffin recipes in the book. I found one of interest and made some modifications to lighten up the calories in these muffins! I made them for my sister and nephew for breakfast this weekend. I added raisins since that’s my nephews favorite snack and the only way I can get him to eat them.

Yields: 12 standard muffins and 6 mini muffins (I love the mini for east tasting & the perfect size for my toddler aged nephew).

Ingredients:
1 1/2 cup whole wheat pastry flour
1/2 cup almond meal
1 TB baking powder
1/2 tsp kosher salt
1 tsp Vietnamese ground cinnamon
1 pinch of ground nutmeg
2 egg whites (local when possible)
1/4 cup local honey
1/4 canola oil
1/2 tsp pure Mexican vanilla extract
1 cup shredded (not pealed) zucchini
1/2 cup raisins
3/4 cup skim milk
Cinnamon & sugar to sprinkle

1. Preheat oven to 375 degrees and line muffin tins with paper liners or silicone cups and spray with cooking spray.
2. Place flour, almond meal, baking powder, salt, cinnamon, & nutmeg in a medium bowl.

3. Whisk to incorporate.

4. In a separate large bowl mix milk, vanilla, egg whites, honey, & oil until combined.

5. Add dry blend into wet mixture.

6. Whisk to incorporate, leaving no dry residue.

7. Add raisins and zucchini.

Fold in with spatula to incorporate evenly.

Use a size 16 to scoop out standard muffins and a size 60 scoop for minis.

Sprinkle with cinnamon and sugar (optional). Bake standard muffins for 20 minutes or until tooth pick comes out clean. Bake minis for 8 to 9 minutes.

Leave in pan for 5 minutes and remove and let cool on wire rack.

Enjoy with some apple butter !

Rhubarb Spice Coffee Cake

I am starting to have oodles of rhubarb in the garden but nothing like my grandpa’s garden. He has 50 plants this year and I only have two.

This morning I was contemplating what can I make that I haven’t made yet with this beautiful vegetable? …Coffee cake…I love baking with rhubarb! There are just so many endless possibilities.

I’m not really sure where the concept of coffee cake originated. Honestly I think it must of initiated from someone who wanted to eat cake for breakfast with their coffee. Those of you that have ate it before know there is no coffee in the cake. I wanted to make a healthier version of this classic cake. I decreased the butter content and used only whole wheat flour to add additional fiber.

I can remember my mom making coffee cake for our family growing up on the weekends. It was always a special treat!

Yields 6 servings

Batter Ingredients:
1 cup whole wheat pastry flour
1 tsp Chinese 5 spice
2 TB canola oil
2 TB egg substitute
1/2 cup raw sugar
1.5 tsp baking powder
1/4 tsp kosher salt
1 & 3/4 cup fresh rhubarb chopped ( if using frozen measure frozen not thawed)
1/2 cup skim milk or vanilla almond milk
1 tsp Mexican vanilla extract

Topping ingredients:
1/8 & 1/4 cup of raw sugar
2 TB Unsalted butter
1/2 tsp Chinese 5 spice

Preheat oven to 350

1. Chop up your rhubarb (it will take 4-5 stalks depending on the size)

Set aside.

In a large bowl beat canola oil and sugar.

Whisk until combined.

Add vanilla and egg substitute, whisk until incorporated.

Set aside.

In a separate bowl mix flour, baking powder, salt, and Chinese 5 spice until all ingredients mixed thoroughly.

Add 1/3 of the dry ingredient blend to the wet batter and 1/3 of milk. Alternate between both (milk & dry ingredients whisk after every addition) and mix until combined.

Fold in rhubarb.

Make sure to spread rhubarb throughout batter evenly.

Pour wet batter into an 8 by 8 glass cooking sprayed dish or equivalent.

Use a spatula to get all the batter into the baking dish.

Set aside.

In a small bowl place butter, sugar, and Chinese 5 spice all together.

Crumble the topping between fingers until resembles wet sand.

Sprinkle the topping evenly on-top the wet batter.

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Bake for 45 minutes in preheated oven on 350.

Remove from oven and let cool for 5 minutes on wire rack.

Enjoy!

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.

Oatmeal Raisin Cookies

My nephew stayed the night last night and one of his favorite things to eat is raisins. I wanted to make something he could help assist with in the kitchen and cookies came to mind.

Preheat Oven to 350 degrees and line half sheet pans with parchment paper.

This recipe yields 62 cookies using number 60 scoop!

Ingredients:
1 1/2 cup of Quick Oats
1 1/2 cup of 100% old fashion oats
1/2 cup whole wheat flour
1 cup AP flour
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp pure vanilla
1/2 cup unsalted butter (room temperature) aka one stick
1/2 cup canola oil
1 1/2 cup raisins
2 large eggs
1 cup brown sugar not packed
3/4 cup granulated sugar

Directions:

Beat butter in stand mixer until fluffy.

Add oil and vanilla along with sugars and mix.

Add one egg at a time.

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Mix after each addition.

Set aside.

In a separate bowl sift together flours, salt, baking powder, and spices.

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Add the flour mixture ingredients into the wet.

Mix until combined.

Fold in oats.

Now fold in raisins.

Scoop out into parchment paper lined cookie sheet and bake for 18 minutes or until lightly browned around edges.

Enjoy!

I know my nephew sure did.

Baked Whole Wheat Cinnamon & Sugar Donuts

I asked my husband last night, “what would you like for breakfast tomorrow” and he responded “Cinnamon and Sugar Donuts” no added frills. I dare not deviate from the request, even though I wanted to add pumpkin …just saying

Ingredients:
1 cup whole wheat pastry flour
1 cup AP Flour
2 eggs
1 TB canola oil
1/2 cup sugar &,1/4 for for cinnamon sugar
1 tsp cinnamon and 1 1/2 for cinnamon sugar blend
1/2 TB baking powder
1/4 cup & 1/8 cup skim milk
Pinch of nutmeg

Directions:,

Preheat oven to 350!

Spray with cooking spray your donut mold.

In a medium bowl mix canola oil and sugar.

Add one egg at a time.

In a separate bowl blend flours, baking powder, salt, 1 tsp cinnamon, & nutmeg.

A whisk works well for this.

Alternate flour and milk into sugar batter.

Taking turns batter will look like this make sure to mix on low after each addition.

Refrigerate batter for 1-2 hours.

Place batter in frosting piping bag with large tip and fill the donut molds accordingly.

While donuts are baking mix remaining sugar and cinnamon in either paper bag or ziplock bag and set aside.

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

Let cool in pan for about one minute.

While still hot toss into sugar & cinnamon blend.

Vegan Apple Crumble Tart

For the love of apples and the fall. This is a quick and easy tart you can put together in a pinch. I am trying to use my large bountiful supply of my grandfathers homegrown apples. I have already made several baked goods, applesauce, apple butter, and not to mention eating one raw everyday. I needed a quick recipe for a work meeting. I always try and bake a goodie for our quarterly meetings. I have a strong belief “if you bake something delicious they will come”. So far it seems to work!

Ingredients:

1/2 Whole Wheat Flour

1/2 Cup AP Flour

1 Cup of Quick Oats

1/4 Tsp of baking soda

1/2 Cup of Canola Oil

2/3 cup of brown sugar (not packed)

Apple Filling:

2 Cups of shredded Apples (at least two large apples shredded (not peeled that is where all the “good stuff” is))

2 TB of sugar

2 tsp of cinnamon (Vietnamese is my favorite )

1 tsp ground cloves

1/8 tsp nutmeg

1/8 tsp mace

1 TB of apple cider

Directions:

1. Preheat oven to 350 degrees and place parchment paper inside of tart pan (or a 9 by 9 pan) and spray with cooking spray to coat the pan.

2. Place filling ingredients in microwave safe bowl and microwave in one minute intervals string after each minute (your house will smell amazing). Set aside.

3. Place all the dry ingredients for topping in a medium bowl mix with whisk until combine.

4. Take a heaping cup of the crumb mixture and press it into the bottom of the tart pan.

5. Once the bottom is pressed evenly add the apple topping on to the crust and spread evenly with spatula .

6. Once the filling is spread evenly sprinkle the remainder of the crumb topping on dish.

7. Bake for 30 to 35 minutes or until crumble topping is golden brown. Let completely cool on wire rack before cutting into.

Enjoy!

Apple Coffee Cake with Almond Meal

I went to visit my grandma and grandpa this past weekend and they surprised me with sereval bushels of apples.

Which has led me to explore many different recipes utilizing apples!
This one here is prefect for breakfast!

Ingredients;

1/4 cup canola oil
3/4 cup brown sugar (lightly packed)
1 egg (preferably local)
1/2 cup almond meal (aka almond flour)
1/2 cup whole wheat pastry flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup fat reduced sour cream or plain greek yogurt
1 tsp pure vanilla (Mexican)
1 cup peeled, cored and chopped apples

Crumble topping
1/4 cup brown sugar
1/4 cup of whole wheat flour
1/2 tsp cinnamon
2 TB butter (unsalted)

Glaze

1/4 cup brown sugar
1/2 tsp vanilla extract
1 TB Apple cider

Directions:
Preheat oven to 350 degrees and spray with cooking spray a 6 cup capacity glass baking dish (mines a 8″ by 6.5″)

1. In a medium bowl sift together flour, almond meal, spices, baking soda and salt.