Tag Archives: whole wheat

Apple Streusel Whole Wheat Muffins

My husband and I went to Amish Country in Ohio this past weekend and there was an abundance of apples!

Which inspired me to make a coffee cake type of apple muffin this morning.

Ingredients:
1 1/2 cup whole wheat pastry flour
1 TB flaxseed milled
1/4 cup sugar
3/4 tsp Vietnamese ground cinnamon
2 tsp baking powder
1/4 tsp salt
1/8 tsp ground nutmeg
1 farmers egg
3 TB canola oil
1/2 cup skim milk
1 cup of Apple, peeled, & shredded (about 1.5 medium apples)

Topping:
1/4 cup brown sugar
2 TB whole wheat pastry flour
1/2 tsp ground cinnamon
1/3 chopped pecans
2 TB of soften butter (unsalted)

1. Preheat oven to 400 degrees and line 12 muffin tins with either silicon or paper liners and spray with cooking spray to prevent sticking.

2. In a medium bowl combine flour, sugar, cinnamon, nutmeg, baking powder, salt, and flaxseed.

Mix to incorporate all ingredients well.

3. In a separate medium bowl combine oil, egg, and milk.

Whisk to incorporate.

4. Add dry mixture to wet.

Mix until just moistened (be careful not to over mix).

5. Shred 1 to 2 apples to yield one cup of shredded apple.

6. Fold apples gently into batter.

7. Spoon half the batter evenly into 12 muffin tins.

Set aside

8. In a small bowl place streusel topping ingredients.

Use your hands to incorporate crumble topping mixture.

9. Set aside 3-4 TB of topping.

10. Place one TB of remaining topping in each muffin tin on top of the wet batter.

11. Spoon evenly the remaining batter on the top of the streusel topping in tins.

12. Bake in oven for 20 minutes or until a toothpick comes out of center clean.

13. Let cool in tin for 3 to 5 minutes on wire rack.

14. Remove from tin and allow to cool on wire rack.

15. Enjoy

Whole Wheat Pumpkin Pancakes

At our house we love pumpkin! We put it in everything during the fall. I made these pancakes for dinner. You can finish them off with pecans, maple syrup, cinnamon, or greek vanilla yogurt !

Yields 6 hearty pancakes

Ingredients:

1 farm fresh egg
1 TB canola oil
1 tsp Mexican vanilla extract
2/3 cup puréed pumpkin
3/4 cup low fat buttermilk
1/8 cup brown sugar
1/2 cup whole wheat pastry flour
1/2 and 1/8 cup of AP Flour
1 TB of milled flaxseed
1/2 tsp pumpkin pie spice
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda

Directions :

1. Add pumpkin, milk, eggs, oil, vanilla, and brown sugar into medium bowl and whisk to combine.

3. Mix but don’t over mix

4. Mix all dry ingredients together in a small bowl.

5. Slowly add dry ingredients into wet batter

6. Heat griddle on medium to medium high heat. Measure scant 1/2 cup size pancakes onto pan.

7. Watch for the pancakes to brown up on the side and flip

8. Enjoy 😉

Upside-Down Pear Cake

My grandpa gave us lots of pears last time we were back home for a visit. I have been trying my best to eat them all before they go bad. But it has been difficult with all the good produce in season.

We are having a fall dinner tomorrow and I think this will be the perfect finish to our menu. I have always wanted to make an upside- down cake with pears and since I have plenty on hand I thought there is no better time then now.

Ingredients:
1 cup Whole Wheat Pastry Flour
3/4 tsp baking powder
1/4 tsp ground ginger
1/4 tsp Salt
1/4 tsp baking soda
1/2 cup no sugar added applesauce
1/2 cup buttermilk
3 pears (peeled. sliced, and cored)
2/3 cup sugar
1/2 cup egg whites or egg substitute
1/3 cup Maple syrup
1 Tsp pure vanilla extract

1. Preheat oven 350.

2. Line a 9″ round cake pan with parchment paper and spray with cooking spray.

2. Place flour, baking soda, baking powder, ginger in a bowl and mix.

3. In a separate bowl mix sugar, applesauce, vanilla, and egg whites.

4. Add flour mix and buttermilk alternating the two and mixing after each addition.

5. In small sauce pan over medium heat warm maple syrup until thick about 2 to 4 minutes.

6. Spread the pears evenly on the parchment paper.

7. Once the maple syrup has thickened pour over the sliced pears.

8. Now pour batter over pears.

9. Bake on 350 for 23-25 minutes.

10. Let cool on wire rack for 5 minutes and remove from pan

Whole Wheat Avocado Brownies

My sister has been trying to get me to make some avocado baked goods for a while. We are celebrating her birthday this weekend! I cannot think of a better time to try brownies with avocado instead butter.

Ingredients:
One large avocado mashed
1 cup of sugar
2 farm fresh eggs
1/2 tsp almond extract or vanilla extract
1/4 tsp salt
1/4 baking powder
1/2 cup whole wheat pastry flour
1/3 cup Dutch processed cocoa (use high quality cocoa; it’s worth it)

Preheat oven to 350 degrees.

1. Place avocado, sugar, and almond extract in food processor.

2. Pulse until cream like.

3. Add one egg at a time.

4. In a separate bowl sift flour, cocoa, salt, and baking soda.

5. Mix with spoon until dry ingredients blended well.

6. Add dry mix into creamy avocado mixture.

7. Pulse until combined.

8. Pour batter into a cooking sprayed 9 inch baking dish.

Spread evenly

9. Bake for 23 to 25 minutes on 350 degrees or until toothpick comes out clean.

Enjoy !

Rhubarb Almond Crisp

Whole Wheat Rhubarb Crisp

Woo
Ingredients:
1/2 Cup AP Flour
1/2 Cup Whole Wheat Pastry Flour
1 cup Brown Sugar (not packed)
1/2 Cup melted butter (no added salt)
3/4 cup quick oats
4 cups of Chopped Rhubarb
1 cup water
1 cup Granulated Sugar
1/4 cup toasted slivered Almonds
2 TB corn starch
1 tsp pure vanilla

Directions:

Preheat oven to 325 degrees.

1. Place first three ingredients in medium bowl.

2. Mix. Add in melted butter.

Mix and set aside.

3. In a sauce pan place water, sugar, and corn starch on medium heat.

4. Whisk consistently until thickens and comes to a boil and sauce is translucent.

5. Spray a 9 by 13 baking dish with cooking spray. Spread 3/4 of the oat mixture on the bottom of the pan.

6. Sprinkle chopped rhubarb on oat mixture.

7. Once all the rhubarb is spread

Remove sugar sauce from heat add vanilla and mix. Pour syrup over rhubarb evenly.

8. Take the toasted almonds and add to remaining oat mixture.

Sprinkle evenly over rhubarb.

Bake at 325 for an hour.

Enjoy!

Wheat Walnut Rhubarb Bread

Whole Wheat Walnut Rhubarb Bread

I am still trying to use up the rhubarb my grandpa gave me. I found this recipe in a local magazine but of course I changed the original recipe up by adding the whole wheat and incorporating more rhubarb.

Ingredients;
1 &1/2 cups of whole wheat pastry flour
1 cup AP Flour
1 cup of brown sugar (not packed)
2/3 cup canola oil
1 cup buttermilk
1 tsp pure vanilla
1 tsp baking soda
1 tsp Cinnamon
2 cups of finely chopped rhubarb
1 cup walnuts (chopped finely)
1 egg

Directions:

Preheat oven to 350:

1. Place oil, egg, & sugar in medium bowl and mix.

2. Add buttermilk & vanilla and mix until incorporated thoroughly.

3. In a separate bowl sift both flours, baking soda, & cinnamon.

4. Add dry ingredient mixture into wet ingredient mixture.

5. Add in rhubarb and walnuts.

6. Fold the batter until all the ingredient are spread throughout.

7. Divide the batter evenly into 4 mini pans (about one heaping cup each)

8. Bake for 32 to 35 minutes at 350. Check bread using toothpick method.

Please note if you would like to bake a traditional size bread this batter will make two loaves. Bake traditional loaves for 45 minutes or until toothpick comes out clean.

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.

2. Whisk around the ingredients until blended well.

3. Place wet ingredients, and sugar in a separate bowl.

4. Whisk in squash.

5. Add the wet ingredients into dry.

6. Spray cooking spray on bread pans.

7. Place about a cup to a 1 1/2 cups in each mini pan.

8. Bake at 350 for 35-30 minutes for minis and an hour or until toothpick comes out clean for standard loaves.

Enjoy!

Baked Cinnamon Apple Fritter Donuts

We went back home yesterday to find a nice surprise of early apples from grandpa’s garden!

I couldn’t wait to bake a delicious treat with them! Early apples are best for baking because they hold their shape and they’re tart!

Ingredients:
2 cups of chopped apples (no need to peel the peel is where the nutrients and fiber are)
1 cup of whole wheat pastry flour
One and a half cups of AP flour
1/3 cup of brown sugar
1 teaspoon of cinnamon
1 teaspoon of salt
2 teaspoons of baking soda
Two eggs or half a cup egg substitute
1/2 cup of dried powdered nonfat milk
1 cup of water
Cinnamon and sugar to taste
Yields: 15 if using Wilton Donut Pan

1. Preheat oven to 350.
2. Place all dry ingredients in large bowl whisk until combined.

2. Place water and eggs in small bowl and mix with fork until smooth.

3. Add wet mixture to dry and mix with large spoon until incorporated.

3. Once mixed well as picture below

4. Fold in chopped apples

5. Fold until evenly distributed

6. Spray baking donut pan with cooking spray.

7. Pipe with large round tip the dough around the ring of the pan to make batter evenly distributed.

8. Bake on 350 degrees for 8 to 9 minutes or until toothpick comes out clean

9. Let donuts cool for 1 minute in pan and remove to wire rack. Spray donuts with cooking spray on side where pan was and dip in cinnamon and sugar blend.

Enjoy

Zucchini Whole Wheat Waffles

Whole Wheat Zucchini Waffles

We have zucchini growing like weeds in the garden! So I just added a entire category devoted to Zucchini! Stay tuned for more recipes to come! Here is a take on zucchini bread batter tweaked in to waffle batter.

Recipe yields: 4 waffles 6 ” in diameter

Ingredients:
1 cup of whole wheat flour
1 cup AP Flour
1/2 tsp Vietnamese Cinnamon
1/4 tsp Nutmeg
Pinch of Allspice
2 TB Ground Flaxseed
2 TB Brown Sugar
2 TB of Canola Oil
1 tsp of Pure Vanilla
1/4 tsp Salt
2 egg whites
1 whole egg
1 cup skim milk
1 Cup Shredded Zucchini (squeeze and pat dry to remove moisture)

1. Sift all dry ingredients into medium bowl.

Set a side.

2. Place milk, oil, vanilla, egg whites, and eggs in separate bowl whisk until combined.

3. Pour wet mixture into dry mixture and whisk until incorporated. Stir in shredded zucchini.

4. Let mixture set 5 minutes and preheat waffle iron.

5. Measure 3/4 to 1 cup of batter on to a cooking sprayed low heat waffle iron.
Spread evenly. Follow waffle iron instructions to cook waffle (my waffle iron did take a while longer because of the thicker batter).

Sprinkle with powdered sugar and Enjoy!

Whole Wheat Banana Granola Mini Muffins

Whole Wheat Banana Granola Mini Muffins!

These little banana bites of heaven have everything in the cupboard. I make these every year for one of my co-workers birthday’s. They are her favorite treat. This year I decided to make them as mini muffins.

Recipe yields 48 mini muffins

Ingredients;
3/4 cup whole wheat flour
3/4 cup AP Flour
1 tsp of baking powder
1/2 tsp baking soda
1/4 tsp salt
Pinch of nutmeg
2/3 cup sugar
1/4 cup canola oil
1/2 cup no sugar added applesauce
1 egg
1/4 cup & 1/8 cup skim milk
1 tsp pure vanilla
2 medium ripe bananas (mashed)
1/2 cup chopped walnuts
1/2 cup your favorite granola
1/4 cup unsweetened coconut

Directions:
1. Preheat oven to 350 degrees
2. Line 48 mini muffin tins with paper-liner and spray with Pam Cooking spray.

3. Sift flours, salt, baking soda, baking powder, sugar, and nutmeg. Set aside.

4. In a stand mixer combine, oil, applesauce, mashed bananas, milk, vanilla and egg. Mix but do not over mix.

5. Add in two parts the dry ingredients mixture.

6. Mix until incorporated but do not over mix.

7. Fold in granola, coconut, and walnuts.

8. After thoroughly combined, use a number 60 scoop to portion out your mini muffins.

9. Bake for 9-10 minutes. Check using toothpick method.

Enjoy!

A Pinch of Luv

from scratch baking and cooking blog

Tag Archives: whole wheat

Apple Streusel Whole Wheat Muffins

Whole Wheat Pumpkin Pancakes

Upside-Down Pear Cake

Whole Wheat Avocado Brownies

Rhubarb Almond Crisp

Wheat Walnut Rhubarb Bread

Whole Wheat Yellow Squash Bread

Baked Cinnamon Apple Fritter Donuts

Zucchini Whole Wheat Waffles

Whole Wheat Banana Granola Mini Muffins