My Super Bowl Sunday:
Anyways, I took advantage of the day and got to trying some recipes in queue…
Vegan Banana Nut Muffins from Nutritious Foodie
2 cups white rice flour (or 2 cups whole wheat pastry flour, if you are not worried about gluten)
1.5 tsp baking soda
1/2 tsp salt
1/2 cup light agave (or 0.5 – 1 cup sugar)
1/2 cup grapeseed oil (or regualr canola oil)
1/2 cup unsweetened applesauce
1/2 cup walnuts
1/4 cup raisins
1 tsp cinnamon
dash of nutmeg
1 Tbsp vanilla extract
3 ripe bananas
Preheat oven to 350°.
Combine flour, baking soda and salt together. Mix agave (or sugar), oil, applesauce and vanilla together. Slowly (couple spoons at a time) add the flour mixture to agave mixture, add walnuts and raisins. Make sure you don’t over mix.
Mash bananas in a separate bowl. Fold in mashed bananas into the muffin mixture. Bake for 25 min or until done.
Yield: 12 large muffins
Nutrition Information (per muffin): 266 calories; 12.8 g. fat; 96 mg. sodium; 35.7 g. carbohydrate; 3.5 g. fiber; 1.2 g. protein
Thoughts: YUM! These are delicious! I think I’ll cut back on the oil a bit next time and up the applesauce. The agave gives a wonderful flavor! Excellent muffins!
(BIG) Muesli Granola Bars adapted from Kath Eats Real Food
1 1/2 cups rolled oats
1/2 cup muesli
1/2 cup chopped walnuts
1/4 cup ground flax seed
1/4 cup brown sugar
4 dried peaches diced 1/3 cup dried cherries + 6 dates, chopped
a sprinkle of shredded coconut
1 tsp cinnamon
1 tsp kosher salt
1 1/4 cups skim milk
1 tsp vanilla
Combine all ingredients in a big bowl. Line a pan(s) (I used a 9 x 13) with parchment and spread batter into pan. Bake at 375* for around 30 minutes.
NOTE: When going into the oven, the mix will be watery and should firm up.
Makes 12 bars.
Nutrition Information (per bar): 157 calories; 6.2 g. fat; 18 mg. cholesterol; 221 mg. sodium; 22.6 g. carbohydrate; 3.1 g. fiber; 4.4 g. protein
Thoughts: Delicious and couldn’t BE any easier! Nom nom nom!!!
Chickpea “Blondies” from Have Cake, Will Travel
Non-stick cooking spray
15 ounces (1 can, 425 g) cooked garbanzo beans, drained and rinsed
1/2 cup (96 g) raw sugar
1/2 cup (160 g) strawberry or other all-fruit spread
1/4 cup (64 g) crunchy natural peanut butter or tahini
2 teaspoons pure vanilla extract
1/4 cup plus 2 tablespoons (42 g) flax meal (sub with other meal or flour if you’re not looking to make these gluten-free)
2 tablespoons (20 g) brown rice flour (sub with other meal or flour if you’re not looking to make these gluten-free)
1/2 teaspoon baking powder
Preheat oven to 350°F. Lightly coat an 8-inch (20-cm) square baking pan with spray.
In a food processor, combine all ingredients and blend until perfectly smooth, scraping sides often.
Pour batter into prepared pan. Bake for 26 minutes.
Place the pan on a wire rack and let cool completely before placing in the fridge and slicing.
Enjoy cold from the fridge. These blondies freeze well, too.
Yield: 8 servings
Thoughts: EW! They’re in the trash. They tasted like beans. I had high hopes for these blondies…this recipe is floating around the blogosphere. Unfortunately, a huge thumbs down from me 🙁
Here’s some pictures of my girlfriend helping me cook — she loves kitchen time…she helps to “clean up”…with her tongue… 🙂
That’s all, folks!
Hope everyone had a great weekend and Super Bowl celebrations! Have a wonderful, healthful week! I’ve got plenty of questions for another Q&A, but any additional questions are welcome! Just send them over to me at PreventionRD@gmail.com ASAP! I believe the next Q&A will be posted tomorrow!
Question: How many baked goods are in a “baker’s dozen”? Don’t cheat!!! 😉