Parmesan Sticks

Parmesan Sticks

Ingredients:

1 tablespoon active dry yeast
1 cup warm water
2 1/2 cups unbleached white flour
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon sea salt
1 stick of butter, melted
Parmesan cheese

Instructions:

Place the yeast in a mixing bowl. Add the warm water and stir until the yeast is completely dissolved. Mix together the flour, salt and sugar in a separate bowl. Add the oil to the yeast and gradually add the flour mixture. Mix until the dough becomes stiff.

Once the dough is stiff place it on a floured surface. Knead until the dough become smooth. Grease a bowl with a little oil on the bottom and up the sides. Roll the dough into a ball and place it in the prepared bowl.

Cover with a towel and allow to sit 30 minutes. Dough should double in size.

Preheat the oven to 350 degrees.

On a floured surface roll the dough out with a rolling pin to form 2 circles about 12 inches wide. Brush the dough with the melted butter.

Sprinkle with the Parmesan cheese. Cut into 2 inch strips. Place the strips on a cookie sheet. Bake 18 minutes or until golden brown.

Chocolate Banana Oat Muffins

Mom Loves You Chocolate Oat Muffins

Ingredients:

2 cups oat flour
1 teaspoon baking soda
1 teaspoon aluminum free baking powder
1/4 teaspoon sea salt
1/3 cup cocoa powder
2 teaspoon cinnamon
1/2 cup sucanat or rapadura

1 free range or organic egg
1/4 cup coconut oil or melted butter
1/4 cup organic milk
1 teaspoon vanilla
1 banana, mashed
2 tablespoons chocolate syrup
Non stick cooking spray
Powered sugar

Instructions:

Mix together the flour, baking soda, baking powder, salt, cocoa powder and cinnamon in a large mixing bowl. In another bowl mix together the sugar, oil, milk, egg, vanilla, chocolate syrup and banana.

Be sure to mix these together well so the egg is completely mixed in. Pour the flour mixture into the banana mixture.

Mix until all the dry ingredients are completely moistened. Spray a muffin tin with a non stick cooking spray.

Preheat oven to 350 degrees. Fill each muffin cup 2/3 full of the batter. Bake 15 minutes or until a toothpick inserted in the center comes out clean. Dust the tops with powdered sugar and allow muffins to cool before removing.

It’s a Snap Ginger Muffins

Snappy Ginger Muffins 

What You Need:

1 C boiling water

2 tsp baking soda

1 1/4 C whole wheat flour

1 1/4 C all purpose flour

2 tsp ginger

1 1/2 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

1/2 tsp sea salt

2 tsp aluminum free baking powder

1/4 oil or melted butter

1/4 C cream cheese

1/2 C sucanat or rapadura

1 extra large egg

1/4 C molasses

How to Make It:

Place the baking soda in a bowl. Add the boiling water and stir until the baking soda is just dissolved.

Sift together the flours, ginger, cinnamon, cloves, nutmeg, salt and baking powder in a large bowl.

In a separate bowl place the oil, cream cheese and sugar. Beat with an electric mixer on medium speed until well combined.

Place the mixer speed on low and slowly add the molasses while beating.

Add the baking soda paste and the flour mixture. Beat on low until just combined. Add the egg and beat until all the ingredients are moistened through.

Preheat the oven to 350 degrees. Prepare a muffin tin by spraying lightly with a non stick cooking spray. Fill the muffin cups 2/3 full of the batter.

Bake 20 minutes or until the top of the muffins spring back when lightly touched.

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