Saturday, 24 December 2016 15:14

Pumpkin Muffins

Pumpkin Muffins 
 
 
2 1/2 cups spelt flour
2 tsp spices (cinnamon, nutmeg, cloves)
1 1/2 tsp baking soda
1 tsp ginger
1 cup raisins
1 cup raw cane sugar 
1 cup pumpkin purée 
1/3 cup unsweetened almond milk (or a little more if adding flax and whey protein)
1/3 cup oil (melted coconut worked well)
1/4 cup molasses
1 tsp vanilla
2 eggs
4 tbsp ground flax seed 
2 scoops vanilla whey protein powder (optional)
 
Add wet ingredients to the dry ingredients.  Mix gently till mixed well bring careful not to overmix.
Bake at 400 F oven for roughly 15 minutes, or a toothpick comes out clean.
 
 
Rich in iron - Two tablespoons of blackstrap molasses contain 13.2 percent of our RDI of iron, which our bodies need to carry oxygen to our blood cells. People who are anemic (including pregnant women) will greatly benefit from consuming 1-2 tablespoons of blackstrap molasses per day.
 
High in calcium and magnesium - Blackstrap molasses contains a mineral profile that has been optimized by nature for superior absorption. For example, two tablespoons of blackstrap contains 11.7 percent of our RDI of calcium and 7.3 percent of our RDI of magnesium. This calcium-magnesium ratio is ideal, since our bodies need large quantities of magnesium to help absorb similarly large quantities of calcium. Both of these minerals aid the growth and development of bones, making blackstrap a good safeguard against osteoporosis and other bone diseases.
 
Published in Breakfast
Wednesday, 20 April 2016 22:30

Dee's Healthier Chocolate Chip Cookies

Dee’s Healthier Chocolate Chip Cookies
 
3/4 cup whole rolled oats
1 cup whole-wheat or spelt flour
1  cup ground flax seeds
1/2 cup unsweetened coconut flakes
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
2/3 cup raw cane sugar
 1 large egg
1 teaspoon vanilla extract
 1 cup chocolate chips or carob chips
1/2 cup chopped walnuts or pecans
 

Directions:
 
Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray (not required if you're  using non-stick pans)
Mix oats and flour in a medium bowl. Add baking soda and salt and whisk until mixed in. Whisk in wheat germ, flax and coconut.
Beat butter in a large bowl with an electric mixer until fluffy. Add granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips and walnut pieces using a wooden spoon or spatula. Chill the dough in a refrigerator for at least 1 hour. The dough should be firm before proceeding with step 3.
Force a spoon into the dough to remove about 2-3 tablespoonfuls per cookie, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, until firm around the edges and golden on top, about 12 minutes. Remove baking sheets from the oven immediately and cool the cookies for 2 minutes, then transfer to wire racks with a spatula to cool.
Published in Desserts & Treats