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tsp cinnamon

      Preparation:

      Preheat your oven to 400 F and line your muffin tins with muffin papers.

      In a large bowl, mix the yogurt, egg, egg whites, maple syrup and vanilla extract until thoroughly combined. In another large bowl, mix together the flours, oats, baking powder, baking soda, cinnamon and walnuts and blueberries.

      Mix together the dry and wet ingredients and mix just until the dry ingredients are moistened. Divide the muffin batter among your muffin tins and bake for about 25 minutes, or until the tops are dry and golden brown. Turn the muffins out of the tins and cool on a wire rack before serving.

      Oatmeal-Blueberry Pancakes

      Number of servings: varies

      Ingredients:

      2 cups blueberries, fresh or frozen (thaw first if using frozen)

      1 ½ cups rolled oats

      1 cup all purpose flour

      ½ cup whole wheat flour

      1 ½ cups milk

      1 cup buttermilk

      ¼ cup sugar

      2 large eggs plus 2 egg whites from large eggs

      1 tbsp lemon juice

      1 tsp baking soda

      1 tsp baking powder

      1 tsp cinnamon

      ½ tsp salt

      cooking spray

      Preparation:

      Mix together the buttermilk and oats in a bowl; allow the oats to hydrate in the buttermilk for about 15 minutes. In a separate, medium sized bowl, mix the all purpose and whole wheat flour, the baking soda and baking powder, the sugar, salt and cinnamon. In another small bowl, whisk together the two eggs and the two egg whites, then mix in the milk. Pour the wet ingredients into the dry ingredients and stir to combine.

      Heat a nonstick skillet coated with cooking spray over medium-high heat. Once the skillet is hot, you can start making pancakes. About half a cup of batter should be enough for one pancake. Cook each pancake for about 2 minutes per side. Transfer finished pancakes to a place and cover to keep warm until you make your way through the batter.

      While the pancakes are cooking, you can make your blueberry topping. Add the blueberries, lemon juice and sugar to a saucepan and cook over medium heat until the berries start to fall apart, about 5 minutes. Add the cinnamon, stir and remove from heat. Serve the pancakes immediately topped with the blueberry sauce.

      Apple – Flax Seed Muffins

      Number of servings: 6

      Ingredients:

      1 ½ cups pastry flour (preferably whole wheat)

      ¾ cup water

      ½ cup applesauce

      ½ cup sugar

      ¼ cup flax seeds, plus a little extra for sprinkling on top

      ½ of a Granny Smith apple, peeled, sliced thin and chopped into small pieces

      1 tsp baking powder

      1 tsp salt

      1 tsp cinnamon

      Preparation:

      Preheat your oven to 400 degrees. Grease or flour your muffin tin. In a medium sized bowl, mix the dry ingredients except for the sugar. Make a well in the center of the dry ingredients and add the chopped apple pieces, applesauce and sugar. Mix well to moisten the ingredients evenly. Distribute the batter evenly among 6 muffin tins, sprinkle with flax seeds and bake for 20 minutes, or until the tops are firm and golden brown. Remove from the oven, turn the muffins out of the tins and allow to cool thoroughly before serving.

      Desserts and Snacks

      Roasted Nuts

      Servings: varies

      Ingredients:

      1 cup raw walnut halves

      ½ cup raw whole almonds

      ½ cup raw whole macadamia nuts

      ¼ cup raw pumpkin seeds

      2 tbsp pineapple juice

      1 tbsp brown sugar

      1 tsp walnut oil

      ½ tsp cinnamon

      ½ tsp nutmeg

      a pinch of salt

      Preparation:

      Preheat your oven to 325 F. While the oven is heating, combine all of your ingredients in a large bowl and stir to combine. Spread the mixture on a baking sheet and bake for about 30 minutes or until the nuts are roasted and sticky, stirring every 10 minutes. Serve warm or allow them to cool – these can also be stored in an airtight container for up to 1 week at room temperature.

      Granola Bars with Fruit

      Number of servings: 16

      Ingredients:

      1 ½ cup rolled oats

      2/3 cup dried cranberries or blueberries, chopped

      ¼ cup pecans or walnuts, chopped

      1 cup brown sugar

      1 egg

      1 egg white

      1 tbsp all purpose flour

      1 tbsp vegetable oil

      1 tsp cinnamon

      1 tsp vanilla extract

      a pinch of salt

      Preparation:

      Preheat the oven to 350 F. Once the oven is hot, spread the rolled oats on a baking sheet and bake for 15 – 20 minutes, stirring occasionally – the oats will become fragrant and lightly browned. Remove from the oven and set aside.

      Reduce the heat to 325 F and lightly oil a 8” x 11” baking pan. Whisk together the egg, egg white, vegetable oil, brown sugar, vanilla extract and salt in a large bowl until combined. Mix in the toasted oats, dried fruit, nuts and all purpose flour. Spread the mixture in the baking sheet and bake for about 35 minutes or until the mixture turns golden brown. Remove from the oven and allow to cool before cutting into 16 bars (using a lightly oiled knife will make this process much easier).

      Blueberry Shortbread Bars

      Number of servings: 18

      Ingredients:

      The filling:

      3 pints fresh blueberries

      ½ cup sugar

      3 tbsp corn starch

      The crust:

      2 ½ cups all purpose flour

      1 cup butter, softened at room temperature

      2/3 cup powdered sugar

      1 tsp vanilla extract

      The topping:

      2/3 cup rolled oats

      ½ cup all purpose flour

      1/3 cup brown sugar

      1 tsp cinnamon

      ½ cup butter

      Preparation:

      Preheat your oven to 375 F. Beat the softened butter, powdered sugar and vanilla extract together until the mixture is light and fluffy. Beat in the flour until just combined. Transfer the dough to a large (9” x 13”) baking pan or jelly roll pan and press it firmly onto the bottom of the pan to form a

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