Rhubarb Cinnamon Muffins
-2 cups of oat flour
-1 cup of date sugar (or 3/4 cup of coconut sugar)
-2 tsp. baking powder
-1/2 tsp. sea salt
-1 tsp. of ground cinnamon
-1/2 tsp. baking soda
-1 cup of plain unsweetened coconut yogurt or greek yogurt if you can handle dairy
-6 Tbsp. of unsweetened applesauce
-2 Tbsp. of earth balance (not soy based)
-1 tsp. of pure vanilla extract
-1 1/2 cups of diced rhubarb ( I also made another time with 1/2 a cup of rhubarb and 1/2 cup of fresh diced strawberries)
- 2 flax flax eggs
Topping:
-3 Tbsp. of date or coconut sugar
-1/2 tsp. cinnamon
Directions:
1. Preheat your oven to 400 degrees and fill your muffin tins with paper or foil baking cups.
2. In a large mixing bowl combine all of your dry ingredients together flour, baking soda, baking powder, sea salt, sugar, and cinnamon.
3. In another bowl combine your wet ingredients yogurt, melted earth balance, applesauce, flax eggs, and vanilla. Then gently mix the wet ingredients with your dry ingredients until just combined next, gently stir in rhubarb (and strawberries if you are using).
4. Add batter to your muffin tins and then make your topping and sprinkle 1/2 tsp. over each muffin tin.
5. Place in the oven and cook for 25 minutes then transfer to a rack and let cool for 5-10 minutes. Enjoy!!
-2 cups of oat flour
-1 cup of date sugar (or 3/4 cup of coconut sugar)
-2 tsp. baking powder
-1/2 tsp. sea salt
-1 tsp. of ground cinnamon
-1/2 tsp. baking soda
-1 cup of plain unsweetened coconut yogurt or greek yogurt if you can handle dairy
-6 Tbsp. of unsweetened applesauce
-2 Tbsp. of earth balance (not soy based)
-1 tsp. of pure vanilla extract
-1 1/2 cups of diced rhubarb ( I also made another time with 1/2 a cup of rhubarb and 1/2 cup of fresh diced strawberries)
- 2 flax flax eggs
Topping:
-3 Tbsp. of date or coconut sugar
-1/2 tsp. cinnamon
Directions:
1. Preheat your oven to 400 degrees and fill your muffin tins with paper or foil baking cups.
2. In a large mixing bowl combine all of your dry ingredients together flour, baking soda, baking powder, sea salt, sugar, and cinnamon.
3. In another bowl combine your wet ingredients yogurt, melted earth balance, applesauce, flax eggs, and vanilla. Then gently mix the wet ingredients with your dry ingredients until just combined next, gently stir in rhubarb (and strawberries if you are using).
4. Add batter to your muffin tins and then make your topping and sprinkle 1/2 tsp. over each muffin tin.
5. Place in the oven and cook for 25 minutes then transfer to a rack and let cool for 5-10 minutes. Enjoy!!
Blueberry Oatmeal Cookies
-1 cup Oat flour
-1 1/2 cups of uncooked organic rolled oats
-1 Tbsp. of ground flaxseed
-1/4 tsp. baking soda
-1/4 tsp. cinnamon
-1/4 cup of unsweetened applesauce
-1/4 tsp. vanilla
-1/4 tsp of maple syrup or honey
-1 small ripe banana
-1/2-3/4 cup of frozen or fresh blueberries (if frozen make sure they are unsweetened)
Directions:
Preheat your oven to 375 degrees. Mix all ingredients (except blueberries) make sure the banana is mashed well and leaves no chunks. Add your blueberries last and gently stir in to batter. Place a piece of parchment paper on a baking sheet and drop about a tablespoon or so for each cookie (the recipe should make a dozen medium size cookies). Bake for 10-15 minutes until lightly browned then cool on baking sheet for about 5 minutes then transfer to a cooling rack. These are delicious and a healthy hearty breakfast if you are in a hurry.
-1 cup Oat flour
-1 1/2 cups of uncooked organic rolled oats
-1 Tbsp. of ground flaxseed
-1/4 tsp. baking soda
-1/4 tsp. cinnamon
-1/4 cup of unsweetened applesauce
-1/4 tsp. vanilla
-1/4 tsp of maple syrup or honey
-1 small ripe banana
-1/2-3/4 cup of frozen or fresh blueberries (if frozen make sure they are unsweetened)
Directions:
Preheat your oven to 375 degrees. Mix all ingredients (except blueberries) make sure the banana is mashed well and leaves no chunks. Add your blueberries last and gently stir in to batter. Place a piece of parchment paper on a baking sheet and drop about a tablespoon or so for each cookie (the recipe should make a dozen medium size cookies). Bake for 10-15 minutes until lightly browned then cool on baking sheet for about 5 minutes then transfer to a cooling rack. These are delicious and a healthy hearty breakfast if you are in a hurry.
Banana Chocolate Chip Muffins!!
-1 cups of oat flour
-1 tsp. baking soda
-1/4 tsp. of salt
-1 cup of almond milk
-1/2 cup of applesauce
-3-4 Tbsp. pure maple syrup
-1/2 cup nondairy chocolate chips
-2-3 ripe bananas
-1 tsp. pure vanilla extract (alcohol free)
-1Tbsp. ground flaxseed.
Directions:
1. Preheat oven to 375 degrees.
2. In a medium to large mixing bowl add all dry ingredients together (accept chocolate chips) and lightly sift together with a fork.
3. In a separate bowl or 2-4 cup measuring cup mix all wet ingredients together then poor into wet ingredients while you stirring.
4. After all ingredients are mixed together well stir in your chocolate chips.
5. Add paper muffin cups to your muffin tins and add batter to each tin (recipe should make a dozen muffins).
6. Place in the oven for 20-30 minutes based on how hot your oven runs (watch closely after 20 minutes).
7. Remove the muffin pan from the oven and allow the muffins to cool for 10 minutes in the pan then move the muffins to a wire cooling wrack to finish cooling.
8. Enjoy!!!
-1 cups of oat flour
-1 tsp. baking soda
-1/4 tsp. of salt
-1 cup of almond milk
-1/2 cup of applesauce
-3-4 Tbsp. pure maple syrup
-1/2 cup nondairy chocolate chips
-2-3 ripe bananas
-1 tsp. pure vanilla extract (alcohol free)
-1Tbsp. ground flaxseed.
Directions:
1. Preheat oven to 375 degrees.
2. In a medium to large mixing bowl add all dry ingredients together (accept chocolate chips) and lightly sift together with a fork.
3. In a separate bowl or 2-4 cup measuring cup mix all wet ingredients together then poor into wet ingredients while you stirring.
4. After all ingredients are mixed together well stir in your chocolate chips.
5. Add paper muffin cups to your muffin tins and add batter to each tin (recipe should make a dozen muffins).
6. Place in the oven for 20-30 minutes based on how hot your oven runs (watch closely after 20 minutes).
7. Remove the muffin pan from the oven and allow the muffins to cool for 10 minutes in the pan then move the muffins to a wire cooling wrack to finish cooling.
8. Enjoy!!!
Chocolate Zucchini Muffins
-1 cup of almond milk
-1/3 cup of pure maple syrup or sweetener of choice (honey, agave)
-1/3 cup of applesauce
-1 tsp. apple cider vinegar
-1 1/2 tsp. of pure vanilla extract alcohol free
-1 cup ground oat flour (can use gluten free oats also)
-1/3-1/2 cup of unsweetened cocoa power (depending on how dark chocolate you want your muffins)
-1/2 tsp. of baking soda
-1/2 tsp. baking powder
- a pinch to 1/4 tsp. of sea salt
-1 cup of shredded, drained, and patted dry zucchini
-1/2 cup of chocolate chips (I use the Enjoy Life dairy, soy, nut, and gluten free mini chocolate chips)
Directions:
1. Preheat oven to 350 degrees, and prepare your muffin tins with baking cups.
2. Combine all of your dry ingredients together and sift together with a fork.
3. Add almond milk, vinegar, applesauce, maple syrup, and vanilla together in a separate bowl.
4. Whisk the liquid ingredients into the dry ingredients until combined.
5. Stir in your chocolate chips and zucchini.
6. Pour mixture into your muffin tins and top with a few chocolate chunks or chips.
7. Place in the oven and bake for 20-30 minutes depending on your oven.
8. Cool for about 5 minutes in the muffin tins and then transfer to wire rack to cool. Once cooled enjoy!!!
-1 cup of almond milk
-1/3 cup of pure maple syrup or sweetener of choice (honey, agave)
-1/3 cup of applesauce
-1 tsp. apple cider vinegar
-1 1/2 tsp. of pure vanilla extract alcohol free
-1 cup ground oat flour (can use gluten free oats also)
-1/3-1/2 cup of unsweetened cocoa power (depending on how dark chocolate you want your muffins)
-1/2 tsp. of baking soda
-1/2 tsp. baking powder
- a pinch to 1/4 tsp. of sea salt
-1 cup of shredded, drained, and patted dry zucchini
-1/2 cup of chocolate chips (I use the Enjoy Life dairy, soy, nut, and gluten free mini chocolate chips)
Directions:
1. Preheat oven to 350 degrees, and prepare your muffin tins with baking cups.
2. Combine all of your dry ingredients together and sift together with a fork.
3. Add almond milk, vinegar, applesauce, maple syrup, and vanilla together in a separate bowl.
4. Whisk the liquid ingredients into the dry ingredients until combined.
5. Stir in your chocolate chips and zucchini.
6. Pour mixture into your muffin tins and top with a few chocolate chunks or chips.
7. Place in the oven and bake for 20-30 minutes depending on your oven.
8. Cool for about 5 minutes in the muffin tins and then transfer to wire rack to cool. Once cooled enjoy!!!
Mini Lemon Poppyseed Muffins!!
-2 cups of oat flour
-3/4 cup of applesauce
-1 1/2 tsp. baking powder
-1/2 cup of freshly squeezed lemon juice
-1 tsp. lemon Zest
-2 tsp. ginger
-1/3-1/2 cup of poppy seeds
-1/4 cup of almond milk
-1/3 cup of pure maple syrup or honey
Directions:
1. Preheat your oven to 375 degrees.
2. Lightly grease your muffin tins.
3. Combine all of your dry ingredients in a medium to large bowl.
4. Add all of your wet ingredients, and stir just until well combined.
5. Fill your muffin tins, either 12+ mini muffins or 6 large muffins.
6. Enjoy!!!
-2 cups of oat flour
-3/4 cup of applesauce
-1 1/2 tsp. baking powder
-1/2 cup of freshly squeezed lemon juice
-1 tsp. lemon Zest
-2 tsp. ginger
-1/3-1/2 cup of poppy seeds
-1/4 cup of almond milk
-1/3 cup of pure maple syrup or honey
Directions:
1. Preheat your oven to 375 degrees.
2. Lightly grease your muffin tins.
3. Combine all of your dry ingredients in a medium to large bowl.
4. Add all of your wet ingredients, and stir just until well combined.
5. Fill your muffin tins, either 12+ mini muffins or 6 large muffins.
6. Enjoy!!!
Cherry Chocolate Chunk Cookies
-3 cups of almond flour
-1/2-3/4 cup of frozen cherries drained and crushed up
-1 tsp baking soda
-1/4 tsp sea salt
-1 flax egg (1 Tbsp. ground flaxseed mixed with 3 Tbsp. of water, place in the fridge for 10 minutes)
-1/4 cup of unsweetened applesauce
-1/4 cup of maple syrup
-1 tsp. alcohol free vanilla extract
-1/2 cup of chocolate chunks or chips (I use Enjoy Life brand, they are dairy, soy, nut, and gluten free)
Directions:
1. Preheat the oven to 375 degrees
2.Line a cookie sheet with parchment paper
3. Combine all dry ingredients, then add the maple syrup and vanilla
4. Next, add the flax egg and applesauce
5. Add the chocolate chunks or chips and cherries mix until just combined
6. Add the cookie mixture to the cookie sheets covered with parchment paper 1Tbsp. for each cookie. Place about an inch apart then place in the oven and bake for 15-20 minutes checking them round 10 and 15 minutes. When cookies are golden brown and cooked through take out of the oven and cool on the pan for 10 minutes and then transfer to wire racks to finish cooling. These cookies have a soft, chewy texture and a nutty flavor, it is a different texture than I was used to, but they were good! Enjoy!
-3 cups of almond flour
-1/2-3/4 cup of frozen cherries drained and crushed up
-1 tsp baking soda
-1/4 tsp sea salt
-1 flax egg (1 Tbsp. ground flaxseed mixed with 3 Tbsp. of water, place in the fridge for 10 minutes)
-1/4 cup of unsweetened applesauce
-1/4 cup of maple syrup
-1 tsp. alcohol free vanilla extract
-1/2 cup of chocolate chunks or chips (I use Enjoy Life brand, they are dairy, soy, nut, and gluten free)
Directions:
1. Preheat the oven to 375 degrees
2.Line a cookie sheet with parchment paper
3. Combine all dry ingredients, then add the maple syrup and vanilla
4. Next, add the flax egg and applesauce
5. Add the chocolate chunks or chips and cherries mix until just combined
6. Add the cookie mixture to the cookie sheets covered with parchment paper 1Tbsp. for each cookie. Place about an inch apart then place in the oven and bake for 15-20 minutes checking them round 10 and 15 minutes. When cookies are golden brown and cooked through take out of the oven and cool on the pan for 10 minutes and then transfer to wire racks to finish cooling. These cookies have a soft, chewy texture and a nutty flavor, it is a different texture than I was used to, but they were good! Enjoy!
Easy 15 minute Banana Chocolate Chip Oatmeal Cookies (usually makes a dozen cookies)
-2 ripe bananas
-1 cup of organic oatmeal (not instant)
-2 Tbsp. of creamy natural peanut butter
-1 Tbsp. of ground flaxseed
-1/2 cup nondairy chocolate chips dark chocolate (I use Enjoy Life brand) sometimes I add raisins instead of chocolate chips
1. Preheat oven to 350 degrees
2. Mash the bananas with a fork
3. Add in the 2 Tbsp. of peanut butter, flaxseed, and oatmeal
4. Mix together well until all ingredients are combined.
5. Line a baking sheet with parchment paper
6. Drop cookies onto the parchment paper using about a Tbsp. each
7. Place in the oven for 12-15 minutes then remove and cool on a wire rack
This batch was a little darker than normal because I used a chocolate flaxseed mix, I do like to change it up sometimes.
-2 ripe bananas
-1 cup of organic oatmeal (not instant)
-2 Tbsp. of creamy natural peanut butter
-1 Tbsp. of ground flaxseed
-1/2 cup nondairy chocolate chips dark chocolate (I use Enjoy Life brand) sometimes I add raisins instead of chocolate chips
1. Preheat oven to 350 degrees
2. Mash the bananas with a fork
3. Add in the 2 Tbsp. of peanut butter, flaxseed, and oatmeal
4. Mix together well until all ingredients are combined.
5. Line a baking sheet with parchment paper
6. Drop cookies onto the parchment paper using about a Tbsp. each
7. Place in the oven for 12-15 minutes then remove and cool on a wire rack
This batch was a little darker than normal because I used a chocolate flaxseed mix, I do like to change it up sometimes.
Chocolate Cranberry Muffins!! If I had to pick one of the two for a better taste, I would choose the oat flour one even though it doesn't look as pretty!!
Made with Oat Flour (easy gluten free option)
-2 cups of Oat flour
- 1 tsp. baking soda
- 2 Tbsp unsweetened cocoa powder
-1 Tbsp. ground flaxseed
- 1/4 tsp. sea salt
- 2 Tbsp. unsweetened applesauce
- 1 cup of almond milk
- 1/4 - 1/3 cup of pure maple syrup
- 1/4 cup of mini chocolate chips ( I use the Enjoy dairy, soy, nut, and gluten free)
- 1 bag of fresh or frozen cranberries
1. Preheat oven to 350 degrees
2. lightly grease the muffin tins
3. Empty one bag of fresh cranberries into a small saucepan with 1/3 cup of pure maple syrup and cook until they have sofened and condenced to a chunky sauce
4. Mix all dry ingredeints together in a large bowl and whisk together, then add all wet ingredients and mix just until blended
5. Add in the cooked cranberries and mini chocolate chips stir until mixed (don't overstir)
6. Fill 8 muffin tins full and place in the oven, cook for 25-35 minutes
7. Take out of the oven and cool for 10 minutes in the muffin pan after that transfer to a cooling raclk to finish cooking
8. Enjoy!
Made with White Whole Wheat Flour
-2 cups of white whole wheat flour instead of oat flour , use 1 1/2 tsp. of baking powder, 1/2 cup of pure maple syrup are the differences from the Oat flour recipe otherwise the same for the recipe. Also the cooking time will vary from 20-30 minutes depending on your oven.
Made with Oat Flour (easy gluten free option)
-2 cups of Oat flour
- 1 tsp. baking soda
- 2 Tbsp unsweetened cocoa powder
-1 Tbsp. ground flaxseed
- 1/4 tsp. sea salt
- 2 Tbsp. unsweetened applesauce
- 1 cup of almond milk
- 1/4 - 1/3 cup of pure maple syrup
- 1/4 cup of mini chocolate chips ( I use the Enjoy dairy, soy, nut, and gluten free)
- 1 bag of fresh or frozen cranberries
1. Preheat oven to 350 degrees
2. lightly grease the muffin tins
3. Empty one bag of fresh cranberries into a small saucepan with 1/3 cup of pure maple syrup and cook until they have sofened and condenced to a chunky sauce
4. Mix all dry ingredeints together in a large bowl and whisk together, then add all wet ingredients and mix just until blended
5. Add in the cooked cranberries and mini chocolate chips stir until mixed (don't overstir)
6. Fill 8 muffin tins full and place in the oven, cook for 25-35 minutes
7. Take out of the oven and cool for 10 minutes in the muffin pan after that transfer to a cooling raclk to finish cooking
8. Enjoy!
Made with White Whole Wheat Flour
-2 cups of white whole wheat flour instead of oat flour , use 1 1/2 tsp. of baking powder, 1/2 cup of pure maple syrup are the differences from the Oat flour recipe otherwise the same for the recipe. Also the cooking time will vary from 20-30 minutes depending on your oven.
Chocolate Quinoa Donuts (I made these two different ways to meet the taste buds of my family)
First way:
-1 cup of black beans
-1/2 cup cooked quinoa
-1 tsp pure vanilla
-2 Tbsp. applesauce
-1/4 cup of almond milk or other nondairy milk
-1/4 cup of unsweetened cocoa powder
-1 tsp. baking powder
-1/4 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 1/3-1/2 cup of pure maple syrup or whatever sweetener you use
1. Preheat the oven to 325 degrees
2. Add all ingredients to your food processor and run until a smooth thicker donut batter.
3. Lightly grease a donut pan, and fill each donut mold 3/4 full
4. Place in the oven for 15-25 minutes or longer depending on the type of oven you have
5. Take out of the oven and set donut pan on the cooling rack for about 20-30 minutes
6. Using a butter knife loosen the donuts carefully out of the pan and let finish cool on the cooling rack for another 20-30 minutes.
7. When donuts are cooled you can frost them.
Avocado Chocolate Frosting
-1 ripe avocado
- 1-3 Tbsp. unsweetened cocoa powder
- 2-3 Tbsp. of pure maple syrup or sweetener of choice
-2 tsp. of pure vanilla extract
Place all ingredients in the food processor and blend and put in the fridge to set while donuts are cooling.
Second Recipe
-1 cup of Oat flour
-1 Tbsp. unsweetened cocoa powder
-1/2 cup of cooked quinoa
-1 1/2 tsp baking powder
- dash of salt up to 1/4 tsp.
- 1/4 tsp. of nutmeg
-1/2-3/4 cup of almond milk (start with a 1/2 cup and if it is still to thick add another 1/4 cup)
-1/4-1/3 cup of maple syrup or sweetener of choice
-1 tsp of pure vanilla
1-2 Tbsp. applesauce
Follow the same directions as the first recipe except the cooking time will be a little less (15-20 minutes)
First way:
-1 cup of black beans
-1/2 cup cooked quinoa
-1 tsp pure vanilla
-2 Tbsp. applesauce
-1/4 cup of almond milk or other nondairy milk
-1/4 cup of unsweetened cocoa powder
-1 tsp. baking powder
-1/4 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 1/3-1/2 cup of pure maple syrup or whatever sweetener you use
1. Preheat the oven to 325 degrees
2. Add all ingredients to your food processor and run until a smooth thicker donut batter.
3. Lightly grease a donut pan, and fill each donut mold 3/4 full
4. Place in the oven for 15-25 minutes or longer depending on the type of oven you have
5. Take out of the oven and set donut pan on the cooling rack for about 20-30 minutes
6. Using a butter knife loosen the donuts carefully out of the pan and let finish cool on the cooling rack for another 20-30 minutes.
7. When donuts are cooled you can frost them.
Avocado Chocolate Frosting
-1 ripe avocado
- 1-3 Tbsp. unsweetened cocoa powder
- 2-3 Tbsp. of pure maple syrup or sweetener of choice
-2 tsp. of pure vanilla extract
Place all ingredients in the food processor and blend and put in the fridge to set while donuts are cooling.
Second Recipe
-1 cup of Oat flour
-1 Tbsp. unsweetened cocoa powder
-1/2 cup of cooked quinoa
-1 1/2 tsp baking powder
- dash of salt up to 1/4 tsp.
- 1/4 tsp. of nutmeg
-1/2-3/4 cup of almond milk (start with a 1/2 cup and if it is still to thick add another 1/4 cup)
-1/4-1/3 cup of maple syrup or sweetener of choice
-1 tsp of pure vanilla
1-2 Tbsp. applesauce
Follow the same directions as the first recipe except the cooking time will be a little less (15-20 minutes)
Banana Quinoa Peanut Butter Muffins
-2 cups of ground oat flour (I grind mine in my ninja using Organic oats from the bulk section in the local grocery store)
-2 tsp. baking soda
- 1/4-1/2 tsp. salt
-1 Tbsp. ground flaxseed
-1 Tbsp. of ground chia seeds
-1/2 cup of applesauce (warmed slightly)
-1/2 cup of cooked quinoa
-3-4 mashed ripe bananas
-1 cup of dairy free milk (I use homemade almond milk)
-1/2 cup of water
-1 tsp. pure vanilla
- 3-4 Tbsp. pure maple syrup
1. Preheat the oven to 375% and spray the muffin tins with oil.
2. In a bowl mix the water, milk, applesauce, and vanilla
3. In a separate bowl mix the dry ingredients together
4. Mash up bananas with a potato masher or blender
5. Pour the liquid mixture, bananas, and quinoa into the dry mixture. Mix just until blended together.
6. Mix in 3-4 Tbsp. of pure maple syrup
7. Add muffin mixture to the muffin tins (it will make 12 smaller muffins or 9 larger ones).
8. Cook for 25-30 minutes, place a toothpick through the middle of muffins to check if done. Let cool in pans for 10 minutes, then move to wire racks to finish cooling. When they are cooled enough top with peanut butter and banana slices and serve. They will be dense, but full of healthy ingredients!!! Enjoy!!
-2 cups of ground oat flour (I grind mine in my ninja using Organic oats from the bulk section in the local grocery store)
-2 tsp. baking soda
- 1/4-1/2 tsp. salt
-1 Tbsp. ground flaxseed
-1 Tbsp. of ground chia seeds
-1/2 cup of applesauce (warmed slightly)
-1/2 cup of cooked quinoa
-3-4 mashed ripe bananas
-1 cup of dairy free milk (I use homemade almond milk)
-1/2 cup of water
-1 tsp. pure vanilla
- 3-4 Tbsp. pure maple syrup
1. Preheat the oven to 375% and spray the muffin tins with oil.
2. In a bowl mix the water, milk, applesauce, and vanilla
3. In a separate bowl mix the dry ingredients together
4. Mash up bananas with a potato masher or blender
5. Pour the liquid mixture, bananas, and quinoa into the dry mixture. Mix just until blended together.
6. Mix in 3-4 Tbsp. of pure maple syrup
7. Add muffin mixture to the muffin tins (it will make 12 smaller muffins or 9 larger ones).
8. Cook for 25-30 minutes, place a toothpick through the middle of muffins to check if done. Let cool in pans for 10 minutes, then move to wire racks to finish cooling. When they are cooled enough top with peanut butter and banana slices and serve. They will be dense, but full of healthy ingredients!!! Enjoy!!
Black Bean Brownies (modified from the minimalist baker recipe)
-I used 1/2 cup of pure maple syrup instead of granulated sugar
-3 Tbsp. of unsweetened applesauce in place of the coconut oil
Minimalist Baker Link with recipe !!!
-I used 1/2 cup of pure maple syrup instead of granulated sugar
-3 Tbsp. of unsweetened applesauce in place of the coconut oil
Minimalist Baker Link with recipe !!!
Double Chocolate Peppermint Cookies (modified from the minimalist Baker)
- used 1/2 cup of applesauce instead of butter
-substituted 1/4-1/2 cup of date syrup for the sugar
- used a flax egg
-used 1 1/4 cup of ground oat flour
- used Enjoy life dairy, soy,nut, and gluten free semi- sweet chocolate mini chips.
The rest of the recipe was followed the same as the link provides.
- used 1/2 cup of applesauce instead of butter
-substituted 1/4-1/2 cup of date syrup for the sugar
- used a flax egg
-used 1 1/4 cup of ground oat flour
- used Enjoy life dairy, soy,nut, and gluten free semi- sweet chocolate mini chips.
The rest of the recipe was followed the same as the link provides.
Pistachio Muffins
-2 cups of oat flour (I used organic oats and ground them into flour, gluten free oats work well too)
-1/4 cup of ground almonds
-2 tsps. baking powder
-1/4-1/2 tsp. salt
-1/2 cup unsalted pistachios, shelled (I get mine from Trader Joe,s already shelled)
-1/2 cup organic spinach leaves
-1/4 cup unsweetened applesauce
-1 tsp. vanilla extract
-1/2 tsp. almond extract
-1/2 cup of pure maple syrup or date syrup
-3/4 cup unsweetened almond milk
-1/4 cup of pistachios set aside to top the muffins
1. Pre-heat the oven to 350 degrees and grease a muffin tin lightly
2. Combine oat flour and salt in a bowl and sift together
3. Grind the pistachios into a powder using a food processor, and then add applesauce, almond extract, and vanilla extract blend for a few seconds. Next add the spinach and 1/2 cup of the almond milk in the processor blend until smooth.
4. Take the mixture from the food processor and pour into a bowl and add the maple syrup and other 1/4 cup of almond milk. Mix together well.
5. Mix the wet ingredients with the dry ingredients fold together and mix only until mixture is combined. Scoop 1/4 cup of muffin mixture into each muffin tin. Sprinkle a few pistachios on top of each muffin.
6. Put in the oven on the bottom rack and bake for 25-30 minutes. Mine are usually done after 25. Time will vary based on your oven, check with a toothpick to check if they are done. This recipe will yield 9 larger muffins. Enjoy!!!!
-2 cups of oat flour (I used organic oats and ground them into flour, gluten free oats work well too)
-1/4 cup of ground almonds
-2 tsps. baking powder
-1/4-1/2 tsp. salt
-1/2 cup unsalted pistachios, shelled (I get mine from Trader Joe,s already shelled)
-1/2 cup organic spinach leaves
-1/4 cup unsweetened applesauce
-1 tsp. vanilla extract
-1/2 tsp. almond extract
-1/2 cup of pure maple syrup or date syrup
-3/4 cup unsweetened almond milk
-1/4 cup of pistachios set aside to top the muffins
1. Pre-heat the oven to 350 degrees and grease a muffin tin lightly
2. Combine oat flour and salt in a bowl and sift together
3. Grind the pistachios into a powder using a food processor, and then add applesauce, almond extract, and vanilla extract blend for a few seconds. Next add the spinach and 1/2 cup of the almond milk in the processor blend until smooth.
4. Take the mixture from the food processor and pour into a bowl and add the maple syrup and other 1/4 cup of almond milk. Mix together well.
5. Mix the wet ingredients with the dry ingredients fold together and mix only until mixture is combined. Scoop 1/4 cup of muffin mixture into each muffin tin. Sprinkle a few pistachios on top of each muffin.
6. Put in the oven on the bottom rack and bake for 25-30 minutes. Mine are usually done after 25. Time will vary based on your oven, check with a toothpick to check if they are done. This recipe will yield 9 larger muffins. Enjoy!!!!
White bean Truffles (modified from the Happy Herbivore Holiday cookbook) Picture to come!!
-1 cup of canned low sodium white beans (I used navy)
-1 Tbsp. creamy natural peanut butter or any nut butter
-2 Tbsp. Cocoa powder
-1 Tbsp. Maple Syrup
-1-2 Organic candy canes
-Peppermint extract (alcohol free) You can use any flavor extract and toppings you like as well
-1 cup of dark chocolate chips 60% or higher (I used Enjoy Life dairy, soy, nut, and gluten free chips)
1. Combine all ingredients in a blender or food processor and scrape the sides if necessary
2. Taste, adding another Tbsp. of pure maple syrup if you feel it needs to be sweeter (you do not want batter to wet or truffles will not set)
3. Roll out into 12-13 1/2 Tbsp, balls (I used a 1/2 Tbsp. to measure each one) and place on parchment paper, set aside in the freezer for about 10-15 minutes.
4. Put your chocolate in a microwave safe bowl and melt on 10-15 second increments then stir after each time.
5. Take truffles out of the freezer, and dip or roll through the chocolate and place back on the parchment paper (this will be messy and the most time consuming part because they will still be a little soft, so be careful) then top with crushed candy cane immediately and place back in the freezer for 30 minutes.
6. Take out and put in mini decorative muffin cups.
-1 cup of canned low sodium white beans (I used navy)
-1 Tbsp. creamy natural peanut butter or any nut butter
-2 Tbsp. Cocoa powder
-1 Tbsp. Maple Syrup
-1-2 Organic candy canes
-Peppermint extract (alcohol free) You can use any flavor extract and toppings you like as well
-1 cup of dark chocolate chips 60% or higher (I used Enjoy Life dairy, soy, nut, and gluten free chips)
1. Combine all ingredients in a blender or food processor and scrape the sides if necessary
2. Taste, adding another Tbsp. of pure maple syrup if you feel it needs to be sweeter (you do not want batter to wet or truffles will not set)
3. Roll out into 12-13 1/2 Tbsp, balls (I used a 1/2 Tbsp. to measure each one) and place on parchment paper, set aside in the freezer for about 10-15 minutes.
4. Put your chocolate in a microwave safe bowl and melt on 10-15 second increments then stir after each time.
5. Take truffles out of the freezer, and dip or roll through the chocolate and place back on the parchment paper (this will be messy and the most time consuming part because they will still be a little soft, so be careful) then top with crushed candy cane immediately and place back in the freezer for 30 minutes.
6. Take out and put in mini decorative muffin cups.