:::: MENU ::::
Browsing posts in: Recipes

spiced peach quinoa muffins

IMG_20140826_162114

Mad carb cravings, that’s me!  I’ve been dreaming up ways where it’s ok to eat an entire pan of brownies, or 2 dozen cupcakes, with extra icing, of course.. Um no, that probably wouldn’t be the best idea, plus I needed a healthy(ish) snack for my daughter to take to preschool next week. 

I searched a bit and found various quinoa recipes.  So these guys still have brown sugar (yes, that’s processed), and white flour in them, so they aren’t exactly Clean Eating approved, but they’re tasty, and they’re definitely healthier than your average cakey muffin. Bonus, they’re one of very very few healthier muffins that my little one will actually eat!  I cut them in half and froze them for many future snack times (after I ate half of them myself, fresh and warm and peachy, of course).

For the quinoa… I like to make a big batch, then use some for breakfast quinoa bowls, and save some for these muffins. They’re great with other fruit too, like apples, strawberries, or plums.

spiced peach quinoa muffins

recipe adapted from Egg & Dart
makes 12 muffins

1 1/2 cups peaches, pits removed, and diced (plus extra slices for topping)
6 tablespoons softened butter, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmet
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons baking powder
1 cup cooked and cooled quinoa
1/4 cup milk
1 1/4 cups flour

Preheat oven to 375F. Heat 2 tablespoons (1oz) of the butter over medium low heat in a sauce pan.  Add the spices, stir, then stir in the peaches. Coat them with your spice concoction, then remove from heat to cool.

In a mixing bowl, beat butter and brown sugar until light and creamy. Add the egg and beat until fluffy. Beat in vanilla, salt, and baking powder until combined.

Gently fold in the peaches and quinoa into the butter mixture. Add half the flour and fold until just combined, then half the milk and fold again. Repeat. Don’t over-mix. You might still see some flour streaks.

Grease a muffin tin and scoop batter evenly into muffin cups (mostly full).  Top with peach slices if desired, then bake until golden and a toothpick comes out clean (about 20 minutes).

Let cool 5 minutes in the tin, then remove to finish cooling on a cooling rack.

vanilla toasted coconut cashew butter

PicsArt_1397758214602

Oh yummm.. yum yum yumminess. I made this weeks ago and then promptly forgot to share, as I consume more and more of it. I know, I’ve been holding out! This stuff’s amazing, and really not that tough to make. You just need either a food processor or a great high power blender, then you too can enjoy the coconutty vanilla-ey cashewey amazingness. It’s fabulous on toast, and even better on waffles.

vanilla scented toasted coconut & cashew butter

Slightly adapted from The Suburban Soapbox

1 1/2 cups unsweetened coconut
2 cups unsalted raw cashews
1 1/2 teaspoons vanilla extract
a pinch of salt

Preheat oven to 325F

Line a baking sheet with parchment paper, then spread the coconut out and bake for about 5 minutes. Watch carefully, as you don’t want it to burn. Just let it get golden brown. Set aside

Toast the cashews in the same way (about 10 minutes), until golden.

Dump all your ingredients into a food processor or blender and just keep on blending until it’s nice and creamy.. Depending on the power of your machine, this could be 5-10 minutes.

Pour or scoop into an airtight container and keep refrigerated for up to 3 weeks (OK, I’ve had mine in the fridge for a few months now, because I FORGOT ABOUT IT (not sure how!), and it’s still fine.. but best to stick to the 3-week guideline.

easy and flexible no-knead bread

20140808_132012

I want to stuff my face with all the toasts made from this bread! Seriously. Stuff. I’ve always loved homemade bread but don’t want to have anything to do with kneading it, or multiple risings/proofing, all that jazz. No thank you! Enter this crazy flexible no-knead bread recipe. You just stir it up and leave it for anywhere between 12 and 24 hours, then bake. It works around YOUR schedule. LOVE.

I made this one with some whole wheat flour and some 10 grain cereal because hey, why not make it healthier than plain ol’ white, right? This recipe has been slathered all over the internet in various forms, but I like this version the best for its flexibility, and not having to cover with flour or re-rise or any of that jazz.

no-knead bread

2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup 10 grain cereal mix or bread mix
1/4 teaspoon dry active yeast
1 1/4 teaspoons salt
1 1/2 cup water

In a large bowl, whisk together everything except the water, then stir the water in until it all comes together nicely. This may take a few minutes of stirring.

Cover the bowl with plastic wrap of a plate and just leave it for anywhere between 12-24 hours in a warm place.

When you’re ready to bake, place a cast iron pot into your oven, then preheat the oven to 500F. Leave the pot in there for 30 minutes, even though the oven will be at temperature before then. You want the pot to get nice and hot too!

Carefully remove the pot and use a bowl scraper to scrape the dough out and into the pot. You won’t be able to move it around once it’s in, but don’t worry if it’s not centered or looks a bit funny. Pop the lid on and bake for 20 minutes.

Remove the lid and bake uncovered for another 2-3 minutes to brown a bit more.

Remove from oven and cool. If loaf is stuck to the bottom of your pot, let it cool a bit longer until you can remove it, then cool the rest of the way on a cooling rack.

Enjoy with fresh made jam.. yummy!

20140808_131942

lemon poppy seed smoothie

PicsArt_1401334945829

I’ve been having such strong pregnancy cravings for anything carby or SWEET. Like sugar cravings that I’ve never dealt with before. I was ready to run to the grocery store at 10pm just to see if they had any lemon poppy seed muffins. Thankfully I didn’t make the trip, since the closest one doesn’t carry them. Sad face.

Enter the brilliant idea of making a much healthier snack option while still getting that lemon poppy seed flavour. This was delicious, by the way. Not just a bland boring health food thing. It’s all about the yum-factor for me, especially when I’ve got crazy mama cravings like these!

I’ve used Vanilla Shakeology, so I know I’m getting all-the-healthy-things. To keep it clean I used some unsweetened vanilla almond milk, fresh lemon juice, maple syrup, and poppy seeds. So so good!

lemon poppyseed smoothie
A Cake and Greens original

1 cup unsweetened vanilla almond milk
1 scoop vanilla Shakeology
juice from half a lemon (about 1 Tbsp)
2 tsp. pure maple syrup
1/2 tsp poppy seeds
3/4 cup ice cubes

Add everything to a high powered blender and blend until smooth. Drink and be energized!

Pages:1234