Whole Grain Banana Blueberry Bread
September 13, 2008
Whole Grain Banana Blueberry Bread
1 3/4 c. of whole wheat flour (you can also use 1 cup whole grain, 3/4 cup all purpose for a lighter texture)
2 teaspoons of aluminum free baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of sea salt
1/3 c. of butter
2/3 c. of sucanat or rapadura
2 free range or organic eggs
1 c. of mashed bananas
1 c. of blueberries
Take the flour, baking powder, soda and salt, mix them all together and set aside.
Cream the butter and gradually beat sugar into it until it becomes light and fluffy. Also beat in the eggs and add flour mixture and banana alternately in three parts.
Stir in strawberries gently.
Oil a 9×5 inch loaf pan and into it the flour mixture.
Bake for 50 minutes at 350 degrees and remove to cool.
Squash My Muffin
September 10, 2008
Squash My Muffin Please
What You Need:
1 C butternut squash, steamed and mashed
2 ½ C flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
1 tsp. nutmeg
2 TBSP coconut oil
1 C sucanat or rapadura
2 eggs, beaten
How to Make It:
Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
In a separate bowl beat together the butter and sugar with an electric mixture until creamy.
Stir in the squash.
Add the eggs and stir well to combine.
Pour the flour mixture into the squash mixture and stir only until moistened.
Preheat the oven to 400 degrees.
Line a muffin tin with paper muffin cups.
Fill each cup ¾ full of the batter.
Bake 15 minutes or until when touched lightly the tops bounce back easily.
Allow to cool slightly before serving.
Serve these muffins with some honey and the kids will love them.
Moist and Crunchy Carrot Cups
September 10, 2008
Moist and Crunchy Carrot Cups
What You Need:
1 C bran flakes
¾ C milk
1 C flour
1 C light sucanat or rapadura
1 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. sea salt
1 egg, lightly beaten
2 TBSP peanut oil
1 TBSP lemon juice
2 C carrots, shredded very fine
½ C roasted peanuts, chopped
How to Make It:
Preheat oven to 400 degrees.
Grease or line a muffin tin.
Place the bran flakes and milk into a bowl and set aside.
In another bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt and set aside.
In a separate bowl place the lightly beaten egg.
Add the oil and lemon juice and beat with an electric mixer until combined well.
Pour the bran flakes and milk into the flour mixture.
Pour the oil mixture into the flour mixture.
Mix with a wooden spoon just until all ingredients are moist.
Place the carrots and peanuts into the mixture stirring until combined.
Fill each muffin cup or liner 2/3 full of the batter.
Bake 12 minutes or until the top when lightly touched springs back and the muffins are a golden brown.
These muffins are a special treat when served with a cold glass of milk. Zucchini also works well in these muffins.
