Honey Oatmeal Bread

I found this recipe a while back and finally made it Easter weekend.  It is SO good!  We loved it and it was gone in less than 24 hours.  Baking this bread also makes your house smell wonderful!!

I like to think it is pretty healthy too.  It has some whole wheat flour and whole grain oat.  But it has enough all-purpose flour in it to keep even the pickiest palate interested.  I also like that it has honey instead of sugar.  This recipe does have a little bit of butter.  I think it could easily be made dairy-free with a non-dairy margarine.

Honey Oatmeal Bread << Click here to link to recipe.

Applesauce Muffins

I have been feeling a little frustrated with school lunches.  My kids typically take about 45 minutes to eat a meal.  At school, they get 20 minutes.  Therefore, they don't typically eat enough for lunch.  So, I have been trying to pack things that they can eat quickly, while giving them some much needed energy!

I store these muffins in the freezer to pack in lunches.  If you pack the muffin frozen, it is thawed well before lunch time.  With the muffin, I pack a Greek yogurt stick, fruit and veggies.  The muffins are made with unsweetened applesauce and honey to keep the sugar lower than most muffin recipes but they are still sweet enough to keep the kids interested in them.  They also have some oat and whole wheat flour to give a little fiber boost in their meal.  I hope your kids like them as much as mine do!

If you like this recipe, you may also like Applesauce Spice Cake (EF, DF).

Applesauce Muffins

½ c old fashioned oats, blended

½ c whole wheat flour

½ c all-purpose flour

½ c honey

1 t baking powder

1 t baking soda

½ t salt

¼ c vegetable oil

¼ c milk or non-dairy milk

1 c unsweetened applesauce

1 t cinnamon

1 t vanilla extract

Measure ½ c oats and blend in a blender or food processor until a course powder and set aside.  Be sure to measure the oats before blending them.  Using a stand mixer or electric hand mixer, blend applesauce, oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Spoon batter evenly into 12 greased muffin tins.  Bake at 375^o for about 16 minutes.  Cool in muffin tins. 

Makes 12 muffins

Fresh Apple Cinnamon Muffins {Egg-free, Dairy-free}

Sometimes, I think my family allows fruit get a little over ripe on purpose in hopes that I will make some kind of treat out of it.  We had some bruised apples that no one seemed interested in eating, that then became somewhat over ripe.  I decided I wanted to try some muffins made with fresh apples.  If you follow my blog, you may have noticed my over ripe fruit often reappears as some kind of muffin.  So, I adapted this Fresh Apple Cake (EF, DF) recipe to make muffins.  They turned great.  My husband LOVED them!!

I made 22 muffins, just two shy of an even two dozen.  As you can see, some of them are a little bigger than others.  I think you could adjust the amount you put in the muffin cups, if you wanted an exact two dozen.

Fresh Apple Cinnamon Muffins

1 c flour

1 c whole wheat flour

1 c sugar

2 t baking soda

1 t salt

2 t cinnamon

5 c apples, peeled and chopped (about 4 large)

½ c vegetable oil

¼ c honey

1 t vanilla

1 c chopped walnuts (optional)

Preheat oven to 350° and put paper liners in muffin cups.  Set aside.  Combine all ingredients in a mixing bowl, except for walnuts (if using).  With an electric mixer, beat on medium speed for 3 minutes.  Stir in walnuts.  Spoon evenly into prepared into paper lined muffin cups.  

Bake for about 20 minutes.  Cool in pan for 5-10 minutes.  Move to wire rack to cool completely.  

Makes about 24 muffins

Strawberry Yogurt Muffins {Egg-free}

I did a little experimenting... and came up with these.  We really liked them and will for sure be having them again.  I may try them with other types of fruit, like raspberries or maybe peaches.  Enjoy!

Strawberry Yogurt Muffins

1 c flour

1 c whole wheat flour

¼ c oatmeal, blended (old fashion oats)

1½ c plain yogurt (I used Greek)

1 c sugar

1½ t baking powder

1 t baking soda

¾ c oil

1 t vanilla

1½ c fresh strawberries, diced

1-2 T flour

Preheat oven to 350^o. 

Wash the strawberries; pat dry using a towel.  Set aside.  Measure ¼ c oats and blend in a blender or food processor until a course powder and set aside.  Be sure to measure the oats before blending them.  Combine flours with blended oats to ensure even mixing.  Set aside.  With a wire whisk, mix yogurt and sugar in a large bowl.  Mix in the baking powder and baking soda and let it rest for 2 – 3 minutes.  Once the mixture becomes slightly frothy, mix in the oil and vanilla. Gradually, add the flour mixture, until well combined.  Dust the strawberries with 1 or 2 Tablespoons of flour, add to the batter and fold.  Line the muffin tin with liners and spoon in the batter.  Bake for about 22-23 minutes or until a toothpick inserted comes out clean.  Cool for 5-10 minutes in the pan and then cool completely on a wire rack.

Makes 18 muffins

Homemade Wheat Pizza Dough with Cornmeal

I previously posted a recipe for Homemade Wheat Pizza Crust (EF, DF).  While it was slightly healthier than the version using only all purpose Homemade Pizza Dough (EF, DF).  I was wanting to find a way to further enhance the flavor and texture.  Replacing even more of the all purpose flour with cornmeal, was just the thing to do both!  I think I have stumbled upon our favorite homemade pizza crust recipe!

Ooops.... We had already started eating when I remembered to take a picture.  

You will have to excuse my very worn and old pan.  

Homemade Wheat Pizza Dough with Cornmeal

1 pkg active dry yeast

1 c warm water (105^o to 115^o)

1 t sugar

½ t salt

2 T vegetable oil

1 c whole-wheat

1 c flour

½ c cornmeal

Preheat oven to 425^o.  Dissolve yeast in warm water.  Stir in remaining ingredients; beat vigorously for 20 strokes.  I use my dough hook on my stand mixer.  Cover with towel and let sit for about 30 minutes.  Lightly flour your hands and press dough onto greased cookie sheet or pizza pan.  Cook dough for about 10 minutes.  Top with pizza sauce, cheese and your favorite pizza toppings.  Cook for an additional 10 minutes or until crust is golden and cheese is melted.  Cool in pan for about 5 minutes prior to slicing.

Wheat Banana Muffins {Egg-free, Dairy-free}

Here is another attempt to make some of our favorite recipes a little healthier.  I replaced half of the all-purpose flour with whole-wheat flour in my most popular recipe, Banana Muffins (EF, DF).

I know these muffins still aren't whole wheat, but it is still a big increase in fiber when compared to muffins only made with white flour.  Whole wheat flour has 6 times more fiber than all-purpose white flour.  So, by substituting just half of the flour with whole wheat, these muffins now have 3 times the fiber!

Of all the recipes, I have substituted half of the flour for whole wheat, the change is least noticeable in this one.  You can't tell I changed anything at all!  I tell you these muffins are the most resilient recipe ever, as you can see in my notes in the original recipe, all kinds of substitutions have been made and they always cook up and taste great.  I don't know how I came up with a recipe that works so well but it is a favorite for sure!  Next time, I may try them with only wheat flour...

Wheat Banana Muffins

¾ c all-purpose flour

¾ c whole wheat flour

¾ c - 1 c sugar*

1 t baking powder

1 t baking soda

½ t salt

¼ c vegetable oil

¼ c milk or non-dairy milk

3 medium mashed bananas

1 t vanilla extract

Using a stand mixer or electric hand mixer, blend the bananas until smooth.  Add oil, milk and vanilla mixing until combined.  Slowing add in the dry ingredients, while mixing the batter.  Spoon batter evenly into 12 greased muffin tins.  Bake at 375^o for 16-20 minutes.  Cool in muffin tins.  Makes 12 muffins

*I have always made these with 1 cup of sugar.  The last time I made them, I reduced it to ¾ c of sugar.  I thought it worked really well. [update 09/16/15]

Wheat Biscuits {Egg-free}

Here is another attempt to make some of our favorite recipes a little healthier.  Again, I replaced half of the all-purpose flour with whole-wheat flour.  I know these still aren't whole wheat biscuits since I use half and half white and wheat flour.  But it is still a big increase in fiber when compared to biscuits only made with white flour!  Whole wheat flour has 6 times more fiber than all-purpose white flour.  So, by substituting just half of the flour with whole wheat, these biscuits now have 3 times the fiber!


Top these with a little margerine and grape or plum jelly!  Delicious!!

Wheat Biscuits

1 c all purpose flour

1 c whole wheat flour

5 t baking powder

1 T sugar (optional)

¼ t salt

6 T shortening

¾ c milk

Mix all dry ingredients until combined.  Cut in shortening until crumbly.  Add milk and knead dough for 2-3 minutes.  Roll out ¾ inch thick and cut with biscuit cutter.  Bake at 450^o for about 12 minutes.

Makes 9-10 2 inch biscuits.

Honey Wheat Cornbread {Egg-free, Dairy-free}

Cornbread is a favorite at my house, especially during the cooler Fall and Winter months.  In my attempt to make our favorite Cornbread (EF, DF) recipe a little bit healthier, I replaced the all purpose flour with whole wheat flour and the sugar with honey.  My kids didn't even really seem to notice!  Yay!

If you like this recipe, you may also like Honey Wheat Pancakes (EF).

UPDATE (01/21/15):  Most people may consider winter time to be 'soup season'.  My oldest child thinks of it as 'cornbread season'.  The best part of having chili or soup for dinner is that Mom makes cornbread!  So, needless to say, I have been making this recipe frequently!  I have found adding one extra tablespoon of milk to the batter helps quite a bit with consistency.  Also, the wheat flour version also doesn't need to cook quite as long.  I always take it out at right about 20 minutes.  I have noted these changes below.  Enjoy!

Honey Wheat Cornbread

1 c whole wheat flour

1 c cornmeal

¼ c honey

1 T baking powder

¼ t salt

1 c + 1 T milk or non-dairy substitute

1/3 c vegetable oil

Preheat oven to 425°.  Grease bottom of an 8”x8” square baking pan.  Stir together all ingredients, except for baking powder, until mixed through.  Add baking powder last, mixing until incorporated.  Immediately, pour into prepared pan and bake at 425° for about 20 minutes or until edges brown and top is golden.  Let cool slightly in pan for at least 5 minute prior to cutting.  

Serves 8-9

Note:  If the batter is left to sit for a few minutes, the baking powder starts to rise and makes the batter lumpy.  Adding the baking powder last and baking immediately, keeps the batter and baked cornbread nice and smooth in appearance. 

Honey Wheat Pancakes {Egg-free}

Don't most of us start off the new year wanting to be healthier?  Well, I am trying to do that this year.  One way I am doing that is by modifying some of the recipes I make frequently.  Here is the same Pancake (EF) recipe I have been making for years.  I replaced half of the all-purpose flour with whole-wheat flour.  I also replaced the sugar with honey.  I was pleasantly surprised by how much my family liked them.  My kids didn't even seem to notice that they were different.

Maybe that is because I also made most of them with mini chocolate chips!  Before you balk at my adding chocolate to my supposedly healthier pancakes, hear me out.  We normally eat our pancakes with pure maple syrup.  If you use one tablespoon of syrup for two pancakes, that is whopping 100 calories.  But if you use one teaspoon of chocolate chips for two pancakes, that is only 25 calories.  And with chocolate chips in your pancakes, who needs syrup?  It is amazing how a little bit of chocolate can add a lot of rich flavor!

If you like this recipe, you may also like Honey Wheat Cornbread (EF, DF).

 We had our pancakes with fruit and turkey sausage. 

Honey Wheat Pancakes (EF)

1 c whole-wheat flour

1 c all-purpose flour

2 T honey

1 T baking powder

½ t salt

1/3 c cooking oil

2 c skim¹ milk

½ c mini chocolate chips (optional)

Mix together both flours, sugar, baking powder and salt.  Gradually add milk and oil, while blending on low.  Then mix on medium speed until blended through.  Using a large spoon or muffin scoop, pour batter onto a nonstick griddle² heated to medium-low to medium heat.  Cook on first side until air bubbles come to the surface and edges start to appear dry.  Flip and cook on the other side until golden.

Honey Wheat Pancakes w/ Chocolate Chips (EF)

Mix batter as described above.  Using a large spoon or muffin scoop, pour batter onto a nonstick griddle heated to medium-low to medium heat.  Sprinkle each pancake with about ½ teaspoon of chocolate chips.  Cook on first side until air bubbles come to the surface and edges start to appear dry.  Flip and cook on the other side until golden.

Makes about 20 3 inch pancakes.

Notes:

¹  If I don’t specify on what kind of milk then that means I think it doesn’t matter which kind you use.  In this recipe, I think skim milk works the best.  The thicker higher fat milks seem to not cook as well and the inside of the pancake doesn’t get cooked all the way.

² I don’t have many nonstick pans but I do have a nice nonstick griddle.  I think it is a must for pancakes.  If you don’t have one, these will likely stick to your pan.

 Honey Wheat Pancakes without and with chocolate chips.