Strawberry Almond Muffins

Wow!  I've been super busy and I haven't posted here in a long time!  Our family has embarked on a healthy eating journey over the last 5-6 months and I am very pleased with the results.  My husband has lost about 25 pounds over the last 9 months and I feel so much better knowing that we are eating healthy.  I hope to share many of our favorite low fat, low sugar recipes with you!  I found this blog and I have used many of the recipes and all of them have been great.

I made these muffins yesterday, but as I have done with all of her recipes, I substituted my home-canned applesauce for the oil.  Here's the recipe after my tweaking! Yield: 12 muffins.

1 1/2 cups whole-wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 eggs
2 tablespoons honey
1 teaspoon vanilla extract
1 1/4 cup applesauce (unsweetened)
1/2 cup sliced almonds
1/2 cup dried strawberries
Muffin/Cupcake liners

Heat the oven to 400 degrees F.  In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.  Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, and applesauce.  Mix the dry and wet ingredients together - do not overmix.  Fold in the almonds and strawberries.

Line a muffin pan with liners and fill.  Bake in warm oven for 10-15 minutes or until a toothpick comes out clean.  Serve warm or at room temperature or make a double batch and freeze some for a later date!  Enjoy!

Almond-Honey Granola Bars

 

 

 

 

 

 

 

Make your own granola bars at home!  This recipe can be easily adapted to your preferences.  Mix and match nuts and fruit to create your favorite breakfast bar or lunch snack! You can store these in an airtight container for up to 1 week or freeze for up to 1 month.

Ingredients

• 1 cup old-fashioned rolled oats
• 1/4 cup slivered almonds
• 1/4 cup sunflower seeds
• 1 tablespoon sesame seeds
• 1 cup unsweetened whole-grain puffed cereal
• 1/3 cup currants, dried cranberries, or substitute
• 1/3 cup chopped dried apricots
• 1/3 cup chopped golden raisins
• 1/4 cup crunchy peanut butter or almond butter
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Preparation

1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
2. Spread oats, almonds, sunflower seeds, sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants (or cranberries), apricots and raisins; toss to combine.
3. Combine peanut butter or almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 16 bars.

Banana Oatmeal Hot Cakes

 

 

 

 

 

 

I just found this recipe and it sounds amazing!  Can't wait to try it!  

Ingredients

1/2 cup maple syrup 

1/2 cinnamon stick 

3 whole cloves 

1/2 cup old-fashioned rolled oats 

1 cup water 

2 tablespoons firmly packed light brown sugar 

2 tablespoons canola oil 

1/2 cup whole-wheat (whole-meal) flour 

1/2 cup all-purpose (plain) flour 

1 1/2 teaspoons baking powder 

1/4 teaspoon baking soda 

1/4 teaspoon salt 

1/4 teaspoon ground cinnamon 

1/2 cup 1 percent low-fat milk 

1/4 cup fat-free plain yogurt 

1 banana, peeled and mashed 

1 egg, lightly beaten

Directions

In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.

In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.
In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend.
Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened.

Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.
Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.

Granola Cereal

12 cups old fashioned oats
3/4 cup veg. oil
2 cups brown sugar

Mix all ingredients in a large glass bowl.  (I use my hands to get it mixed really well.)  Bake at 350 degrees in the glass bowl for 20 minutes.  Stir after 10 minutes.  Cool and store in air-tight container.  Makes a great cereal for breakfast!

Granola

10 C old fashioned rolled oats

1 C wheat germ

1/2 lb shreaded coconut

2 C raw sunflower seeds

1 C sesame seeds

3 C almonds, pecans, walnuts or combination

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1 1/2 C brown sugar firmly packed

1 1/2 C water

1 1/2 C vegetable oil

1/2 C honey

1/2 C molasses

1 1/2 tsp salt
2 tsp cinnamon
3 tsp vanilla
**rasins nuts or fruit optional

Preheat oven to 300. In a large bowl combine first set of ingredients. Blend well. In a large saucepan combine second set of ingredients. Heat until sugar is disolved. Do not boil. Pour over dry ingredients, mix well. Spread into FIVE 9x13 baking pans. Bake 20-30 min stiring occasionally. Bake 15 min longer for crunchier texture. Cool. **Add raisins or fruit. Store in cool dry place for up to 6 months.
Makes 20 C of granola mix.