Tag: Almond Flour Bread

Happy Wellness Thursday! You’ve probably heard of the term clean eating before, right? In the event that you haven’t, here’s a basic definition: Clean consuming is basically the practice of consuming whole foods that are real, unrefined and minimally prepared.

Quite often you’ll listen to people bash ‘clean eating’ because they state it’s too monochrome on that foods are labeled good or bad or clean and filthy. BUT here’s my viewpoint with clean consuming, because I believe it’s a different then most out there – I really believe that clean consuming ought to be about addition rather than exclusion. Sometimes it appears people might read too much in to the labels of clean eating and make an effort to break the term into something it isn’t.

Clean eating doesn’t mean you are gluten free of charge, vegan, grain free or paleo. It means that 80% of the time you try and make choices which will fuel the body with nutritious choices. It isn’t about being real 100% of the time or anything like this, so do not get caught up on earth clean.

My personal belief is that we ought to be including even more from the foods in my grocery list into our diet programs whenever you can, but that also we ought to be flexible with this choices. The truth is, the clean eating movement is approximately encouraging others to include wholesome, healthy foods in their diet plan! Let’s eat more veggie, fruits and much less processed junk OVERALL Yes, you can still have pizza – but less often, or possibly you create a whole grain edition or topped with with vegetables and less cheese.

This is exactly why I created this FREE printable clean eating grocery lists – to encourage you to add more of the foods in your daily diet!

My challenge for you

The next time you’re in the grocery store find a new fruit or veggie (or really anything) through the list. Challenge yourself to learn to cook it differently or try something different. For example, you could find cauliflower and attempt cauliflower rice, buffalo cauliflower or mashed cheesy cauliflower. You might find that you truly enjoy it.

The point here’s that little baby steps in your daily diet can lead to big changes in the long run. Perhaps you will discover a new meals your loved ones or partner enjoys. Or maybe you’ll receive creative in the kitchen and so a little fun food prep for the week which includes kale or broccoli (something you normally don’t eat).

Don’t be afraid to consider this list towards the grocery store and try something fresh and different. Search Pinterest for quality recipes (or Ambitious Kitchen obviously).

Print the grocery store list!

Survey!

We are in the midst of planning for a MAJOR announcement this January 2017 and I’d love to get some input from you regarding wellness, meals and fitness. I want to hear about the items you value (and the things you do not!). I greatly appreciate your opinion!

Make sure you take 5 a few minutes to fill up it out this survey for your opportunity to win a container of RXBARS ! Whoo hoo!

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Now that I believe about any of it I’m kinda glad I didn’t mainly because I can’t say that rapping is one of my talents. And if you don’t know who Jay-Z is normally then maybe we’ll just move ahead and discuss the real celebrity here: Banana loaf of bread. With peaches. Annndddd cinnamon. A brownish sugar topping as well!

It simply makes me feel all cozy and wonderful.

Since you can find an abundance of peaches in August, I needed to bring you a fun formula. Needless to say peach pie is definitely delicious and peach cobbler is definitely amazing but those are classics, and I wanted to bake something just a little creative to cause you to swoon. The solution been staring right at me: ripe bananas on my kitchen counter! I don’t know, it’s like these bananas just beg me to become mashed into delicious breads or something. Or to be produced into pie.

Either way I understand that anytime there are ripe bananas around, magic is about to happen. Hehe.

Look in that crust at the top from the banana bread! No seriously, stare at it for an excellent minute.

The crust is merely perfectly golden brown and the result of sprinkling brown glucose on top before baking. The brown sugars caramelizes and hardens when cooked then forms a nice crusty exterior for this superb crunchy topping.

Oh and the within? So flavorful and damp! Plus who can feel guilty concerning this bread? Not me considering I already ate 3 pieces.

This bread is downright sensational. The peaches put in a juicy flavor and a striking addition to the top. Of course the bananas tend to be more prominent how the peaches flavorwise, but nevertheless the juicy bits of peaches surprise you with every bite and the cinnamon really makes the flavor pop.

I wanted to keep this bread reduced fat and calorie consumption so I used minimal butter and nonfat greek yogurt. I didn’t have any whole wheat grains in my own cupboard, or I might have used some of that within the recipe rather than only using white flour.

Prep period:

10 mins

Cook period:

60 mins

Total period:

Ingredients

1 teaspoon cooking powder

3/4 teaspoon cooking soda

1 cup mashed banana

1 cup finely diced peaches (about 2 peaches), plus about 8-10 thin peach slices for topping

1/2 cup packed darkish sugar, plus 2 tablespoons for topping

2 tablespoons butter, browned or melted (you can even use coconut, olive, or canola oil)

1 egg

Instructions

Preheat oven to 350 levels F. Grease a 9-inch loaf pan.

In a moderate mixing bowl, combine flour, baking soda pop, cinnamon and sodium together and reserve.

In a large mixing bowl, whisk together mashed bananas, butter, 1/2 cup brown sugar until well combined. Add vanilla and egg and whisk once again until well combined. Whisk in diced peaches. Add dry ingredients and yogurt on the other hand, folding collectively well combined.

Pour batter into loaf pan. Top with thinly chopped up peaches and sprinkle 2 tablespoons of brownish sugar outrageous. Dust gently with cinnamon. Bake for 60-70 minutes, or toothpick comes out almost clean in center.

Cool for 10 minutes in pan, after that remove from pan gently and transfer to wire rack. Cool totally. Cut into dense slices and enjoy!

Can replace a number of the all purpose flour with whole wheat grains.

Bread is better the next day.

Awesome toasted and drizzled with honey

This banana breads was delicious!

I have a single banana breads recipe that I love, no other banana breads recipe I came across could competitor it. As yet!

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Sluggish cooker Thai peanut poultry served over a scrumptious sticky coconut purple rice. Healthy, an easy task to make and ideal for food prep or perhaps a weeknight supper. This is a dish you’ll make again and again!

Our new home is in a diverse, wonderful area of Chicago with a number of cultural, chic restaurants. From Mexican and Thai, to Ethiopian and burger joint parts, our neighborhood boasts a few of the most unique food in the town. A couple weeks ago, Tony and I made a decision to try a fresh Thai cafe that always appeared to be bustling with people, actually during the weeknights.

When we arrived we were overwhelmed by more than 250 items on the menu, but additionally the aroma of tastes enticing us to purchase everything. Once we were seated, I noticed other customers slurping up broth from big steaming dishes of pho with thick noodles; you can even smell the green onions they garnished across the top of the soup. Instantly, Tony and I could tell that this place would become our neighborhood favorite. A jewel of sorts.

Upon glancing on the menu, I pointed out that peanuts and chicken were a style that everyone seemed to enjoy. Noodles having a coconut-peanut sauce, scallions, cilantro and ususally pork or poultry. Of course, whatever resembles peanut butter flavor has my center.

The particular dish was no different, and because I adored it a lot, I decided to turn it into a slow cooker meal you can make any moment of year best in the home. A creamy true peanut butter sauce made with either coconut or almond milk is normally poured over chicken in the gradual cooker to generate the ultimate comfort and ease food. Serve over rice and you have yourself a healthy well-balanced meal.

Tony requested that people have this at least 3x a month. That has to mean it’s quite damn good, ideal?

Now you might be wondering what the hell Thai sticky crimson rice is. Don’t be concerned, I’ve got answers!

Purple sticky rice is also referred to as dark rice, or sometimes forbidden grain. It’s slightly nice in flavor, just a little sticky and chewy, and unquestionably delicious. Black or purple grain also boasts one of the better nutritional profiles when it comes to rice; each serving provides around 5g proteins and it’s reduced carbs than brownish grain or white rice! I toasted mine in a little coconut essential oil to enhance the taste and it had been unbelievable – specifically with the thai peanut poultry on top.

Truth be told, dark or purple rice can be difficult to find, but that is usually the brand I take advantage of (affiliate link!). If you can’t think it is or don’t wish to order it on the web, try looking for dark or forbidden rice at Whole Foods or within the Asian cooking food portion of your supermarket. Still can’t find it? Then I suggest using a short grain brown grain. (Please understand that if you use a brown grain, the cooking food time will change, so just focus on the package.)

UM ALSO, I think I forgot to inform you guys that I’m going to Israel next week. Have some of you been?! Inform me everything. I’m expecting another with a lot of food ideas for you.

If you get this to slow cooker thai peanut chicken recipe, make sure to tag #ambitiouskitchen on Instagram ! I really like seeing your creations! xo.

Prep period:

10 mins

Cook period:

3 hours

Total period:

Ingredients

1/2 tablespoon honey

2 tablespoons reduced sodium soy sauce (gluten free of charge, if desired)

2 cloves garlic, minced

1 cup unsweetened almond milk

1 pound boneless skinless poultry breasts

1 reddish colored bell pepper, thinly sliced

1 cup thai sticky purple rice

2 teaspoons coconut oil

Instructions

Put peanut butter, honey, soy sauce, garlic clove, warm sauce and almond dairy to the sluggish cooker and whisk until sauce is usually well mixed. Add chicken and reddish colored pepper pieces to slow cooker and spoon sauce on the chicken. Cover and make on low for 6 hours or high for 2-3 hours. Once performed cooking, remove chicken with a slotted spoon, shred with two forks, after that return to the slower cooker; stir to combine the shredded poultry with the sauce.

About thirty minutes before you will be ready to serve the chicken, make the grain: Place a medium pot over medium heat and add coconut oil and purple sticky rice. Toast rice using the coconut essential oil for 5 minutes; stirring often to toast the grain and infused the coconut essential oil flavor in. After 5 minutes add in drinking water and bring mix to a boil, after that cover, reduce high temperature to low and simmer for 25 a few minutes. (If you’re not really using thai purple sticky rice, then cooking period may vary. For instance, brown grain takes about 45 moments.) After rice is done food preparation, remove heat, then re-cover and let are a symbol of 5 more a few minutes. Once done, time of year with a little salt to flavor.

To help make the bowls, evenly distribute rice and chicken at the top. Add warm sauce, peanuts and cilantro on top, if preferred. If you are making for meal prep, simply separate into 4 storage containers (leave off toppings until prepared to consume). This recipe can also be doubled if you are making for a group. Makes 4 portions.

Haha once the boys require it over and over again it is a sure winner!

I’ve surely got to try that crimson sticky rice, this bowl looks so so excellent.

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Since I know that I’m going to be gone from my kitchen for a few weeks, I have to get caught up on formula development. That means that hemorrhoids of cookies, ALL THE THINGS pumpkin and of course, lots of muffins.

I actually made these a few days ago and could not get enough. Tony taste tested all the batches and determined that one was the very best.

In fact I’ve been seeing him sneak in to the kitchen during the night and butter a muffin up. Can’t blame him because they are significantly delicious, super moist, a hint of pumpkin flavor and a little bit nice. It’s almost soup time of year and I CANNOT wait around to bake up a batch to set with my nice potato, dark bean and quinoa chili. Mmmm hmmm.

Nutrition wise, these are great. I used whole wheat pastry flour, minimal butter (or coconut essential oil), cornmeal, some honey and almond milk. I promise you will be amazed at how good these are. I have to restrain myself for eating more than two.

5.0 from 1 reviews

Honey Pumpkin Cornbread Muffins

Ingredients

1 cup whole wheat grains pastry flour

2 teaspoons cooking powder

1/3 glass honey

Instructions

Preaheat oven to 400 levels F. Grease 12 cup muffin tin with non-stick cooking squirt or series with paper liners. I always spray the inside from the liners such that it ensures the muffins usually do not stay.

In a large bowl, stir flour, cornmeal, baking powder, salt, cinnamon and nutmeg jointly. In another large bowl, stir together pumpkin, egg, almond milk, honey and melted butter. Add dry ingredients to damp ingredients and stir until just mixed. Divide batter equally into muffin tins. Bake for 15-18 moments or until a toothpick arrives clean or with just a few crumbs attached.

I live in Chicago! What’s bringing you here?

Oooo, Chicago! That’s my house city and I love it so. I hope things workout well for you!

As for these muffins… YUM x 1,000. I definitely need to bake up a batch with chili soon!

Good luck house hunting!

I’d love to include your honey pumpkin cornbread muffins recipe in a cornbread roundup I’m doing for Parade Journal.

If that’s great with you, could I use one of your gorgeous pictures with a link back to your original post ( -pumpkin-cornbread-muffins/ )?

Hi Monique!

These cornbread muffins appears amazing! Have you any idea of more natural gluten-free alternative to the whole wheat flour? I favor not to make use of prepared, gluten-removed flour and rather a normally gluten-free flour option. Would almond flour work the same?

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Dressing up in stuff that sparkle and sipping chocolate peppermint beverages make cold nights divine.

Eating cookies for supper? You bet!

I’ve been to three vacation parties in the past week. Not to mention several breakfasts and lunches with my co-workers. I love the fact these people know how to consume! Our brunch last week contains Dunkin’ Donuts (I even got the pumpkin one!), cinnamon-peach whole wheat French toast (totes great), apple stuffed croissants, sausage egg bake, and three different types of breakfast burritos.

It won’t be long until I’m putting sweets at work kitchen. For the time being, I’ll continue steadily to eat my co-workers peanut M&M’s away from her automatic chocolate dispenser. I’ve decided I want an automatic cinnamon move dispenser.

Another thing that lights up my holiday season: Pie. Creamy, sugary, crunchy, dreamy, fruity, nutty, warm, chocolatey! Pie can be all things.

Pie + Booze? Oh my. Let’s devour it!

Perhaps you have ever thought about what makes pie so incredible?

Is it the filling? The crust? A crumb topping probably? Just a little splash of whiskey? Everybody knows a festive caramel drizzle often adds jazz.

Individually, a cream pie isn’t right without generous levels of REAL whip cream. Glaciers cream always goes with apple, dual the scoop if it’s vanilla bean! The only way to consume pumpkin is when it’s warm!

I have no idea why I’m so enthusiastic about pie. Maybe it’s the combination of the complete shebang for the reason that lovable triangle shape which makes each bite charming. Perhaps it’s the exclusive combinations that may be created.

I simply realized We said shebang. That’s strange. Getting older means obtaining weirder.

Maybe you aren’t pie obsessed like me. In fact maybe, you’re much more into cake pops from Starbucks, Dunkin’ donuts, and glitzy delicious chocolate truffles with brands you can’t pronounce.

It is also quite possible you sick of me discussing pie all the time. Personally i think you. I obtain it! I make your need for frozen Reese’s peanut butter cups which pastry from the small coffee shop. I adore these things too.

But! You need to know nothing comes even close to producing pie from nothing and certainly nothing better than feeding on it.

Today is the time you get into pie! Specifically since it’s got just a little bourbon within it.

Bourbon is a common around the holidays. If we’re going to drink it, we may as well consume it too.

You can make this pie.

You will see how easy it is… I’m confident in you!

You’ll see how much you like pie… I promise!

You’ll discover you’re love of fruit and booze combinations… I’m sure!

By Monique of Ambitious Kitchen

4 large sweet, company apples (I utilized a variety of Honeycrisp and Granny Smith), cored and thinly sliced

2 mugs of fresh pitted cherries (You can even make use of frozen, just thaw)

1/2 cup darkish sugar

1/4 cup granulated sugar

pinch of floor nutmeg

2 tablespoons all-purpose flour

2 tablespoons of Bourbon

1/2 teaspoon cinnamon

1/2 cup of butter, slightly softened and trim into little pieces

For the crust I used Paula Deen’s Perfect pie crust It results in two pie crusts, if you want it is possible to always produce another pie, or just half the recipe. If you don’t feel like spending time or are in a hurry, I would recommend the freezing pie crust from Trader Joe’s. It is the greatest store-bought crust I’ve had.

Preheat the oven to 400 levels F. In a large dish combine apples, cherries, granulated sugar, brown sugar, cinnamon, vanilla, and pinch of nutmeg. Toss together well to mix and let sit for five minutes to soak within the tastes. Add flour after five minutes and stir to combine.

Within a separate bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg and pecans. Add butter and make use of your fingers to mix until the mix turns into crumbly. Sprinkle generously all around the top of pie

Range a 9 inch deep baking pan with pie crust and pour your apple cherry fruits mix in. Pour two tablespoons of Bourbon together with the fruit mix and sprinkle a pinch of flour at the top. Next generously sprinkle the crumb topping all over the top. Bake at 400 levels for 15 minutes. Lower the oven temperatures to 350 levels F and continue baking for about 40 a few minutes or before pie is certainly bubbling and both crust and topping are golden brownish. If crust or topping commence to brown too quickly, it is possible to cover with lightweight aluminum foil.

When done baking, remove in the oven and let pie cool 20 moments. Serve warm, with vanilla snow cream.

Serves 9

Stacey Baker

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How many moments do you want to fall in love, kiss a stranger, or dance in front of the mirror?

Just how many lattes will you order, glasses of wine do you want to drink, or pizza will you eat?

How many evenings will you live to remember?

AND How many licks does it take to arrive at the center of the tootsie roll pop? Does anyone have the solution?

Truthfully, I always wondered as a youngster how long it would take to reach the center. I believe I attempted it once but gave up after 100 licks and ate the pop in 1 bite. What delicious little tootsie move pops they were though.

But really, do you wonder what life will be like in the foreseeable future for you personally? What you’ll be carrying out? If you should have the same people in your daily life? The same opinions? Exactly the same options? Who you’ll meet? Where you’ll live? What you’ll be known and appreciated for?

I do.

Sometimes I think I should have gone to culinary college. Yet occasionally I don’t want to cook whatsoever. Sometimes I wonder if I’m making the right choices; choosing the right path for myself. Sometimes I like likely to movies and other times I love reading magazines. Occasionally I feel like oatmeal instead of pie or crimson velvet cupcakes instead of broccoli. Sometimes I wish to operate, sometimes I prefer yoga.

But sometimes I really want ice cream. Like big time cravings. It’s as if pints of glaciers cream dancing around my mind. It was like this for any weeks, so I ran to focus on and bought an ice cream maker. NOW I AM content. No more wondering.

Actually, I’ve learned that quitting something isn’t as hard since it appears. Little changes make big results. That applies to anything, really.

….that’s exactly why they make frozen yogurt, right?

Ooo lala, I know you just fell head over pumps in like. Or you will once you try this.

I made this using raspberries, body fat free of charge greek yogurt, honey, and dark chocolate chips. It had been creamy irresistible love initially bite. I can’t get enough. I’m going to be making this over and over.

Ingredients

1 1/2 cups of fresh raspberries

3 tablespoons of honey

1 Tablespoon clean lemon juice

1/4 cup dark chocolate chips, melted

Instructions

Blend yogurt, raspberries, and lemon juice in blender.

Taste and put honey depending on how sweet you’d like your yogurt and mix. Next, add Truvia if preferred.

Pour in glaciers cream maker and freeze based on manufacturer’s directions.

Once frozen yogurt is performed, melt chocolate chips in microwave for 20 seconds. Stir. Melt for another 15 seconds or until melted. Mix again.

Place frozen yogurt in bowl and increase raspberries and spoon dark chocolate glaze over the top. Serves 4.

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Then to create issues worse, I watched THE MEALS Network again. They were playing Crimson Lobster commercials which nearly caused me to drool on myself. I guess you could state my cravings were pretty ridiculous; then again it was probably my own mistake for viewing Diners, Drive-ins, and Dives.

There is very good news though: I must say i feel incredible and since I enjoy sharing my discoveries together with you, I journaled my experience with the cleanse. I plan on publishing it sometime this week. Perhaps it will inspire you, too!

Okay more than enough chatting, may we get to the muffins?

We baked these the day before I started juicing plus they were completely great tasting, moist, and filling. Plus they’re heart-healthy and I’ve kept calories in check by adding the following:

Applesauce: I replaced the usual oil in the muffins with applesauce, which assists continues them moist and gives them a tiny bit of sweetness with out a lot of added sugars. I absolutely like the texture of the!

Almond Dairy: I love cooking with almond dairy because it adds a tiny bit of fat for your muffins without adding calorie consumption. It’s also generally wider in persistence vs regular milk and helps to keep muffins moist!

Oatmeal: There’s oatmeal both in and on top of the muffin; it offers it an oaty flavor and also provides fiber and proteins.

WHOLE WHEAT GRAINS Pastry Flour: I opted to make use of whole wheat pastry flour while it’s a whole lot lighter than regular whole wheat flour. It helps the muffins from turning dense. You can even use regular flour or all-purpose gluten-free!

Cinnamon: Applesauce and cinnamon compliment each other perfectly and add great taste! Oh and did you know that studies have shown that cinnamon really helps to regular blood sugar levels? Win!

Walnuts: They’re are high in Omega-3 and good fats, thus they’ll help with keeping you full all morning long. Remeber not to be afraid of the nice fats!

Blueberries: A super fruit filled with antioxidants and absolutely gorgeous in muffins. These are packed with juicy blueberries that burst in the mouth area!

My favorite part (aside from the juicy blueberries) is the walnut-oat streusel; it’s a little bit crunchy and sugary. I LOVE that all muffin is only 172 healthy calories from fat and packages 5g of proteins; believe me, they’re filling up! Oh and theses babies will also be freezer-friendly in order to grab one, reheat, and move!

I ate mine warm and pass on with almond butter and a drizzle of honey. Enjoy!

Oatmeal Blueberry Applesauce Muffins with Walnut Oat Streusel

Ingredients

3/4 mugs rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon essential olive oil

1/4 cup brown sugar

1 egg, slightly beaten

1 1/4 cup blueberries

1/2 cup chopped walnuts

1 tablespoon butter, melted

Instructions

Preheat oven to 375 levels F. Line 12-cup muffin tin with liners and coating the inside of them with cooking spray

In a big bowl combine flour, oats, baking powder, baking soda, cinnamon and sodium; set aside.

In a medium dish combine applesauce, oil, brown sugar, egg, and almond dairy. Add flour blend and mix until just mixed. Don’t overmix! The batter is going to be somewhat lumpy, and that’s okay! Gently collapse within the walnuts and blueberries.

To help make the topping: In a little dish combine oats, walnuts, flour, butter, and cinnamon.

Sprinkle 1 heaping teaspoon over each muffin. Bake muffins for 15-19 a few minutes or until toothpick inserted into center arrives clean or with several crumbs attached.

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Super chewy White colored Delicious chocolate Cherry Macadamia Nut Oatmeal Cookies. These cookies are created with coconut essential oil and whole wheat flour for a hearty cookie that everyone will love!

I’ve always believed that doing little things is exactly what actually matters within a relationship. You generally look back again and appreciate those occasions.

Oh you know, like those occasions when the man you’re dating opened the automobile door for you. Or when he wrapped you in his jacket because you had been freezing. The moments when he gave a kiss on the forehead if you were down. When he made you dinner since you had been too busy to cook for yourself. When he arrived with flowers just because. All of the small things accumulate. If you ask me, they matter.

Okayyyyyy it’s true, I’m an enchanting at heart; I always have been. And the simplest way I realize how to display I care is by baking. I’ve found that a way to a man’s center is with cookies. Because let’s encounter it: no one can resist a newly baked cookie. Especially my cookies.

This holiday season I am baking more cookies i quickly know what to do with. Too many to consume, too many to provide away. I desire you guys could come over and eat cookies beside me. And drink wines. Because I like wines. A LOT.

But seriously, I have to be put on the baking limitation. I’m considering locking my combining bowls and flour inside a wardrobe until January.

The trick ingredient to the chewiness of the cookie? Coconut essential oil! It continues the cookies soft for daysssssss. You know you wanna get on the coconut essential oil train. I purchase mine from Whole Foods as I believe in the quality of their items is of an increased standard and trust where they supply items from.

I also made these with whole wheat pastry flour, but unless you have that on hand I suggest using white whole wheat grains or half whole wheat, fifty percent all-purpose. Regular flour is excellent, too. Whole wheat just gives these that hearty chew that sometimes you just desire from an oatmeal cookie, you understand?

Enjoy the cookies! xoxo

Prep period:

15 mins

Cook period:

10 mins

Total period:

25 mins

Ingredients

2 mugs rolled oats

1 teaspoon cooking soda

1 cup packed dark brown sugar

2 eggs, at space temperature

2 teaspoons vanilla extract

1 cup dried cherries

Instructions

Preheat oven to 350 levels F.

In large bowl whisk together flour, oats, baking soda, cinnamon and salt; reserve.

In plate of an electric mixer beat together melted coconut oil and dark brown sugar until simple. Add in eggs and vanilla; defeat again for 2 a few minutes or until smooth.

Combine flour & oat blend to the wet ingredients; mixing until combined. Gradually add macadamia nuts, dried cherries, and white chocolate chips.

Drop dough the size of 2 ins onto ungreased cookie sheet. Bake 8-10 a few minutes, or until cookies are simply established on the sheet throughout the edges. Usually do not over bake; we don’t desire crispy cookies! Remove from range and let great a few momemts on baking sheet. Transfer to cable rack to complete cooling. Makes 24-36 cookies depending on size.

Brittany Williams

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Did you know that today is National Chocolate Chip Cookie Day?! You think I would possess made a cookie recipe but nope; you get good old healthful bran muffins.

In reality, they’re actually really, really good bran muffins! Come on, you understand I wouldn’t rest to you.

Last week I came across myself craving my Grandmother’s marvelous bran muffins. I remember them getting moist, delicious, and ideal with a cup of coffee each day. So away I went to the supermarket on a quest to find bran muffin elements.

Annnndddd two hours later on, I emerged from Trader Joe’s. I will really figure out how to make lists of the items I absolutely need.

These muffins help to make an excellent healthy go-to breakfast, too! They can be independently frozen and then warmed in the microwave prior to you heading out the door for work. And at only 179 calorie consumption with 6g of protein, I’m definitely loving them!

The flavor combinations are unlimited: Replace chocolate chips for the raisins! Use coconut oil rather than peanut butter! Add blueberries or walnuts! Simply enjoy!

Ingredients

Cooking spray

1 cup oat bran (I found mine at Investor Joe’s, you can also make use of wheat bran)

1 cup whole wheat grains pastry flour

2 teaspoons cooking powder

1/4 glass honey

1/3 cup unsweetened applesauce

3/4 cup raisins

Instructions

Preheat oven to 350 levels F. Apply 12-glass muffin tin generously with non-stick cooking aerosol. You can use muffin liners if you’d like, but make sure to aerosol the inside of those, too.

In a large bowl whisk jointly oat bran, flour, baking powder, salt and cinnamon; set aside.

In separate large bowl beat together peanut butter, honey, egg, and vanilla until soft and creamy. Whisk in applesauce and dairy and combine well.

Add wet ingredients to dry ingredients and mix using a solid wood spoon until simply combined. (It is important to not over mix right here once we are coping with whole wheat grains!) Gently collapse in raisins.

Fill up each muffin glass 2/3 full with batter. Bake for 15-20 mins or until toothpick placed into center arrives clean. Remove from oven and cool on cable rack for about ten minutes. Remove muffins and end cooling on cable rack. Makes 12 muffins. I really like growing mine with extra peanut butter or a drizzle of honey! Muffins are best when warm.

will cashew/almond butter function? ðŸ‚

Mmmmm…..YUM! I omitted the raisens and opted for chocolate chips instead. It’s never really too much of a choice for me when offered the two options. ðŸ‚

I did observe that the recipe component list says 2 eggs as well as the instructions say increase the egg.” I used to be kind of puzzled which one was the typo (is it one egg or two?) So I added two plus they turned out good. Just idea I’d inform you in order to modify as necessary.

Also…for some cause I can always get about 3-4 more muffins than you. I contemplate it a muffin reward, but maybe Montana muffin pans smaller sized than Minnesota muffin pans or something? Ha. Which leads me to a question – do you really need to fill any extra muffin cups with water as long as you’re baking? I always perform but I’m not sure if it’s necessary. I figured you can help me solve that mystery once and for all.

I simply discovered your blog, BTW, and kind of fell in love with all your wonderful recipes.

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Now I’m prepared to get back on the right track regarding feeding on, working out and function. I haven’t worked out in a week because I’ve been fighting a significant chest infections (roughly I think). I cannot really sleep at night because my cough maintains me up. No matter just how much ZzzQuil I chug, it’s still there. I believe I might have a NyQuil hangover; is the fact that possible?

Speaking of training and eating best, how are you holding up on sticking with your targets? I by no means understand on waiting until January to make a resolution or to get on track. Why not begin AT THIS TIME? Yes, I understand there are holiday cookies EVERYWHERE which can be awfully tempting. Instead of indulging in one from those pushy coworkers, think about we replace a number of the cookie indulgences with a wholesome granola bar rather? Yes, yes, yes.

These granola bars were created together with my friends at Ancient Harvest My pantry is stocked with Ancient Harvest quinoa because I take advantage of it at least three times per week. This time, I wanted to accomplish something a little different and exclusive: quinoa IN granola pubs. And yes, it’s uncooked – or rather, toasted within the oven using the oats. Consequently you obtain crunchiness and chewiness, something that most granola bars out there absence.

The base of the granola bars are made up of quinoa, oats, peanut butter, honey, chia, vanilla and a touch of coconut oil. That’s it! I love that they are wholesome, simple and modifiable. What’s great about these bars is that they offer over 3g of dietary fiber and nearly 7g of natural protein. Needless to say, if you’re like me, you almost certainly will enjoy tossing in several chocolate potato chips or dried out cranberries.

Since these bars are essentially no bake, they’ll stay chewy and fresh for long once you make them. It is possible to store them covered tightly within the refrigerator for months and get them whenever you’re looking for one. Enjoy! xo.

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4.0 from 1 reviews

Calories: 237

Body fat: 11.5g

Carbohydrates: 27.1g

Sugar: 10.3g

Dietary fiber: 3.5g

Protein: 6.8g

Prep time:

20 mins

Cook time:

10 mins

Total period:

30 mins

Ingredients

1 cup gluten free rolled oats

1/2 cup uncooked Ancient Harvest quinoa

1/2 cup creamy all natural peanut butter (or your favorite organic nut butter)

1/8 teaspoon salt

1/4 glass honey

Instructions

Preheat oven to 350 levels F. Add oats and quinoa to a big cooking sheet and spread around equally. Once oven is normally preheated, toast the oats and quinoa for 10 minutes. Once done toasting, put oats and quinoa into a medium bowl and mix in chia seed products.

While quinoa and oats are toasting, make the peanut butter mixture with the addition of peanut butter, sea sodium, honey, vanilla and coconut essential oil in medium saucepan over low warmth. Stir once in awhile until the mix is simple and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl using the oats, quinoa and chia. Mix well to incorporate. If adding delicious chocolate chips, wait a few momemts before stirring in, usually they’ll melt. Another choice would be to melt the chocolates potato chips and drizzle them over the top of bars.

Collection an 8×4 or 9×5 in . loaf skillet with parchment paper; pour blend in and disseminate evenly, after that press mix down in the pan. Place in freezer for 10-20 moments or until mixture has solidified. Remove bars from skillet and cut into 8 bars. Store bars in the freezer or fridge. Enjoy!

Bars are naturally gluten free if you are using gluten free oats.

To make pubs vegan, use maple syrup or dark brown rice syrup instead of honey.

Nutrition information does not include chocolate chips.

I really like these granola pubs! I have tried prepared quinoa in granola pubs before but I’ve found which the granola bar is quite moist even after baking. Toasting the quinoa seems like a great substitute!

Have you got any ideas for updating the peanut butter? Just wondering how I can make them school friendly as we are not allowed nut products of any sort at school.

p.s. I have a easy granola club recipe that I take advantage of often for school snacks – the youngsters love them ( -bars/ )

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