Monday, July 21, 2014

Applesauce Oatmeal Muffins ~ adapted from Lovely Little Kitchen







1 3/4 cups all purpose flour
1 c oats (quick cook or old fashioned)
1/4 t salt
1 t cinnamon
1 1/2 t baking powder
1/2 c agave nectar
1 c coconut oil, melted
2 eggs
1/4 c nonfat, plain Greek yogurt
1 c unsweetened applesauce
1/2 t vanilla extract

Preheat oven to 425°. Line regular 12 muffin pan with cupcake liners and set aside.

In a medium bowl, whisk together flour, oats, salt, cinnamon, and baking powder. Set aside.

In a separate bowl, mix agave nectar and oil by hand. Add in eggs one at a time and mix well. Stir in yogurt, applesauce and vanilla until well incorporated. Add dry ingredients to wet ingredients and stir to combine. Do not over mix.

Divide batter evenly between cupcake liners. Bake at 425 for 3 minutes, then reduce heat to 325 and bake for an additional 15 minutes. The muffins are done when a toothpick comes out clean. Cool on wire rack in pan 10 minutes, then remove from pan. Store tightly covered at room temperature for up to 4 days.

Chef's Note: Although not particularly low in calories at 289 per muffin, these are wonderful! So moist and very light. I don't miss the sugar at all, next time I think I will substitute half the oil with extra applesauce for lower calories.

Monday, April 14, 2014

Whipped Frozen Bananas




3 large ripe bananas, no green remaining
Toppings of your choice

Peel bananas and slice into 1/4 inch rounds. Place sliced bananas in freezer safe dish lined with wax paper. Freeze a minimum of 2 hours. Transfer frozen bananas to food processor and whip until smooth and creamy, approximately 3 minutes. Serve immediately for soft-serve consistency or return to freezer for another hour for firmer texture. Yield 3 servings.


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Wednesday, April 9, 2014

Cheesy Cauliflower Bites ~ adapted from The Table




1 raw medium cauliflower, cut into florets (aprox. 2 cups)
1 egg
1 egg white
1/2 c plain Panko bread crumbs
3/4 c mild cheddar cheese
1 t minced garlic
1 t dried basil
1/2 t dried oregano
1/2 t dried parsley

Preheat oven to 400.

Place 1/2 inch water in a medium pot and bring to boiling. Add cauliflower, cover and reduce heat to a simmer for 5 minutes. While cauliflower is cooking, place remaining ingredients in large bowl.

Drain cauliflower and transfer to food processor. Pulse until finely chopped, but not puréed. Add cauliflower to bowl and mix well to combine. Scoop cauliflower mixture with small cookie scoop or spoon and place on baking sheet.

Bake 20-25 minutes or until lightly golden. Remove from baking sheet and sprinkle with salt, if desired. Serve with ketchup or ranch dressing. Makes 25 cauliflower bites.


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Monday, April 7, 2014

Roasted Carrots




4 large carrots, trimmed
1 T olive oil
Sea salt

Preheat oven to 400. Line a baking sheet with aluminum foil and set aside.

Halve carrots lengthwise, then cut into quarters to resemble French fries. Place carrot spears in bowl. Toss with olive oil and spread on foil lined sheet in a single layer.

Roast in oven 20-25 minutes or until soft, stirring occasionally. Remove to drain on paper towel, sprinkle with salt while hot.


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Location:Roasted Carrots

Saturday, April 5, 2014

Fruit and Nut Muffins




Dry Ingredients:
3 c raw organic almonds
1 1/2 t baking soda
1/4 t sea salt
1 t cinnamon
1 t ginger powder

Wet Ingredients:
1 ripe banana
8 dates, pitted
3 eggs
1/2 c coconut oil, melted
1 T vanilla

Folded In:
1 Granny Smith apple, peeled, cored, finely chopped
1 lg carrot, trimmed and grated
1 c golden raisins

Preheat oven to 350. Thoroughly grease regular muffin tin with extra coconut oil or low fat cooking spray. Set aside.

Place almonds in food processor and grind to the consistency of corn meal. Transfer to large bowl and add remaining dry ingredients. Place wet ingredients in a blender and liquify until smooth and creamy.

Add wet ingredients to dry and mix thoroughly. Fold in apple, carrot and raisins. Divide batter evenly in muffin tin, bake 15-20 minutes until set. Cool in pan 5 minutes, run table knife around muffins to release from pan. Store refrigerated in airtight container. Makes 12 muffins.


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