Category Archives: Whole Wheat

Maple Blueberry Zucchini Muffins

February 20, 2015

IMG_6950

Another muffin, this one fit for breakfast or snack or anytime because it’s full of good-for-you things like whole wheat, flax, blueberries, olive oil and zucchini. Usually I use honey to sweeten muffins but in this case I really like the combo of blueberries + maple syrup- much like a blueberry pancake! I used spelt flour because it yields the softest, most tender whole grain muffins. And I replaced 1/4 cup of flour with ground flaxseed because I almost always do. As promised, I added the adjustments I made for high altitude*.

p.s. The zucchini almost entirely disappears in this muffin (Which is a good thing when you’re serving a two-year-old who, depending on her mood, finds hints of green in her muffin off-putting.)

Maple Blueberry Zucchini Muffins

INGREDIENTS

1 1/2 cups white whole wheat flour, whole wheat pastry flour, or whole spelt flour (I usually replace 1/4 cup of the flour with ground flaxseed)
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 cup shredded zucchini (about 1 medium zucchini)
1/3 cup pure maple syrup (or honey)
1 tsp. pure vanilla extract
1/4 tsp. almond extract
2 Tbsp. olive oil
1/3 cup unsweetened applesauce
1 egg
1/4 cup unsweetened almond milk (any milk will work)
3/4 cup fresh or frozen blueberries (I love frozen wild blueberries)

DIRECTIONS

1. Preheat oven to 350 F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners.

2. In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.

3. In a separate medium bowl, combine the following wet ingredients:zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined. Add to dry ingredients and stir until just combined. Gently fold in blueberries.

4. Evenly distribute batter among muffin tins, filling about 3/4 of the way full. Bake for about 18 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for several minutes then remove muffins and transfer to wire rack to finish cooling.

*to adjust for high altitude: +2 Tbsp. flour, +2 Tbsp. almond milk, -1 Tbsp. maple syrup/honey, halve baking soda, increase baking temp to 375 F, decrease baking time slightly

Makes 12 muffins.

(Adapted from Ambitious Kitchen)

Pumpkin Zucchini Muffins

October 19, 2014

IMG_6223

Pumpkin season it is so pumpkin muffins I bake. Clara and I have been devouring these spiced pumpkin and zucchini filled muffins all week. As usual, they’re whole wheat and minimally sweetened with honey (and chocolate chips if you wish- I just tossed a few on top as a treat). And they’re easily made dairy-free by using coconut oil and almond milk (I tested them this way).

Pumpkin Zucchini Muffins

INGREDIENTS

1 1/2 cups white whole wheat flour (I replaced 1/4 cup flour with ground flaxseed)
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
pinch of nutmeg
pinch of cloves
pinch of ginger
3/4 cup canned pumpkin
1 cup shredded zucchini, squeezed of excess moisture
1/3 cup honey
1 Tbsp. olive or coconut oil
1 egg
1 tsp. pure vanilla extract
1/2 cup milk or unsweetened almond milk
1/2 cup chocolate chips (I just sprinkled a few on top)

DIRECTIONS

1. Preheat oven to 350 F. Grease a 12 cup muffins pan with cooking spray.

2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

3. In a separate large bowl combine pumpkin, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in almond milk. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips (if using), reserving a few for sprinkling on top.

4. Bake in preheated oven for about 18 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool on wire rack for several minutes before removing muffins from the pan to the wire rack to finish cooling.

Makes 12 muffins.

(Adapted from Ambitious Kitchen)

Berry Lemon Buttermilk Pancakes

April 10, 2014

IMG_4518
While Dustin was flying all around for job interviews this weekend Clara and I went home (again, I know!) to VA to spend some more time with her grandparents. She’s only under-two for a few more weeks so we’re taking full advantage of her fleeting lap child status. Free airfare! She’s flown enough now that she’s we’ve gotten the hang of it. And age makes all the difference. Not having to nurse a baby on a plane makes the whole experience much less awkward/stressful. She can stay awake more than an hour two without a meltdown. And now toys/snacks/iPhone games/the endless supply of airplane magazines actually hold her attention. It’s not so miserable after all. I hope I’m not jinxing myself. We have a solo 3+ hour flight next week as we are bound for Utah for my other twin sister’s wedding.

While in VA with its beautiful spring weather, I made my family pancakes. These are a new favorite in our house. They’re traditional buttermilk pancakes improved with lemon zest and berries (oh and there’s some cinnamon in there, too). I used raspberries and blueberries but whatever you have works. They’re great topped with butter and maple syrup, a dollop of yogurt and drizzle of honey, or a pile of whipped cream and more berries. But also delicious just plain. They freeze well, too, so leftover can be enjoyed all week long.

Berry Lemon Buttermilk Pancakes

INGREDIENTS

1 cup white whole wheat flour
3/4 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 Tbsp. sugar
zest of 1 large lemon or 2 Meyer lemons
2 cups buttermilk
1/2 tsp. pure vanilla extract
2 eggs
2 Tbsp. melted butter
fresh or frozen (and defrosted) berries of choice, for the batter and for serving

DIRECTIONS

1. In a medium bowl, whisk to combine the flours, baking powder, baking soda, salt, and cinnamon. In a small bowl, rub the sugar and lemon zest together. Whisk into the flour mixture.

2. In a large bowl, whisk to combine the buttermilk, vanilla, eggs, and melted butter. Add the dry ingredients and stir until just combined (it will still be lumpy). You can stir in the berries at this point (coating them in a bit of flour before adding to the batter will prevent bleeding) or set them aside and drop them on top of the pancakes while cooking.

3. Preheat a nonstick or cast iron skillet to medium heat or griddle to 350 F. Lightly coat the pan with butter.

4. Pour scant 1/4-cup-fulls of batter onto the preheated skillet. (Drop berries on top at this point if they haven’t been stirred into the batter.) Once the pancakes have browned on the bottom and bubbles are forming on top, flip and cook several more minutes on the other side until golden brown and cooked through. Cooked pancakes can be kept warm on a sheet pan in a 200 F oven while the remaining pancakes are cooking. Serve warm with fresh berries, butter, maple syrup, etc.

Makes about 16 pancakes.

(Adapted from Joy the Baker)

Coconut Banana Muffins

January 9, 2014

coconut banana muffins

I can’t remember for sure (as it has been 20+ years) but being a toddler must be tough. Learning to move and communicate with a tiny awkward body. Constant tumbles. Constant rejection. Constantly sick and snotty. It must be frustrating figuring out a new world. Finding out that world isn’t fair.

Most of my day revolves around a miniature being who is so full of life and energy and so fed up with it at the same time. One minute I’m being smothered in hugs and kisses and the next I’m ducking swinging arms and legs amidst wails of despair. (It must be diaper changing time again.) She’s so sweet and innocent and meanwhile clever and mischievous and I never know what I’ll get.

coconut banana muffin

I consider myself a pretty nice mama. I patiently walk in to her bedroom in the middle of almost every night, to give her a hug and a kiss, a sip of water, and lay her back down to sleep. I cook her breakfast, lunch, and dinner and try my hardest to not throw a tantrum when she doesn’t eat. I spend hours at the park and on the floor playing blocks and drawing beside her and reorganizing the drawers she’s emptied. I set limits and stick her in time-out when she loses it. (Which she then begs for anytime I’m making her do something she doesn’t want to be doing. -i.e. diaper changing.) I’m her nurse, stylist, chef, maid, teacher, therapist, and punching bag.

And I love it. I lover her. But what I’m really saying is that some most days being a mama is tough and exhausting. But I’m guessing that being under two (or three, etc.) is hard too. And just like my little Clara, who can’t seem to remember that her potty is for poo-poo and not for stashing toys, I need reminding. That she’s not out to get me. That she needs me. And that she’s allowed to have bad days too.

coconut oil banana muffins

Anytime I ask Clara what she wants for a snack (which isn’t often, I usually decide what we eat) she’s guaranteed to say one of three things: “chi-chi’s” (cheerios), “oie” (orange), or muffie (muffin). (And she begs for pizza every night. I don’t blame her.) She’s loves her muffins and I love that I can stuff them full of healthy things: oatmeal, whole grains nuts/seeds, fruit (banana, raisins, whatever is in season) and even veggies such as carrots and zucchini.

Today we have coconut banana muffins. I always make my muffins low-sugar (so beware, if you want a dessert-type muffin you’ll want to increase the amount of sugar) and usually low-fat by swapping out the oil for yogurt or applesauce. This time I left in the coconut oil because it adds so much flavor and has nutrient benefits. And instead of whole wheat flour, I used spelt. It’s still whole grain but makes for an even lighter, more tender muffin. Stock up on spelt- it makes some amazing bread and baked goods! There’s a bit of tang from the sour cream/yogurt and texture from the coconut. And they’re just sweet enough with banana and brown sugar and cinnamon.

Coconut Banana Muffins

INGREDIENTS

1 3/4 cup whole spelt flour (or white whole wheat flour)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup brown sugar
1/4 cup coconut oil, melted
1/2 cup sour cream or plain yogurt
2 large eggs
1 tsp. pure vanilla extract
1 cup mashed ripe banana (about 2 large bananas)
1/4-1/2 cup unsweetened shredded coconut + extra for topping (If you use sweetened coconut you could reduce the sugar further)

DIRECTIONS

1. Preheat oven to 375 F. Line with muffin liners or lightly grease a 12 cup muffin pan.

2. In a large bowl, whisk to combine the flour, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, whisk to combine the brown sugar, coconut oil, sour cream or yogurt, eggs, vanilla, and mashed banana. Add the wet ingredients to the dry and mix until just combined. Stir in the coconut. Spoon the batter into the prepared muffin pan.

3. Bake in preheated oven for about 15 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for several minutes before removing muffins from the pan onto a wire rack to cool completely.

(NOTE: These muffins freeze well. Reheat at room temperature or in the microwave.)

Makes 12 muffins.

(Adapted from The Green Forks)

Spiced Citrus Couscous with Almonds and Currants

December 20, 2013

spiced moroccan couscous

Here’s the promised couscous to accompany that beef and butternut squash tagine. It could also be paired with this recipe. Or serve as a bed for just about any grilled/roasted meat, fish, or vegetables. Or eat it on its own, just as is. If you make the full recipe (which, DISCLAIMER, makes much much more than pictured above), you’ll likely have enough to be eating it all of these ways over the next week. (I do prefer it with the tagine though, as it soaks up all the juices and the spices compliment each other nicely.)

We’re heading to Oregon for Christmas in a few days. (Flying on Christmas Eve actually- this makes me nervous.) If I don’t get a chance to check back in before then, please have a Merry Christmas and wonderful rest of the holidays!

Spiced Citrus Couscous with Almonds and Currants

INGREDIENTS

2 cups couscous, cooked according to package directions (I used whole wheat)
1/2 cup currants
1/2 cup sliced almonds, toasted
1/4 cup fresh parsley, chopped
3 green onions, thinly sliced (or a shallot, minced)
1/4 cup extra virgin olive oil
2 Tbsp. freshly squeezed lemon juice
1/4 cup freshly squeeze orange juice
1 tsp. orange zest
1/2 tsp. ground coriander
1/2 tsp. ground allspice
salt and freshly ground black pepper, to taste (I used ~1/2 tsp. kosher salt)

DIRECTIONS

1. Cook couscous according to package directions. Spread cooked couscous out on a baking sheet and set aside to cool.

2. In a large bowl, combine the currants, almonds, parsley, and green onions. Stir in the cooled couscous.

3. In a separate bowl, whisk to combine the olive oil, lemon juice, orange juice, orange zest, coriander, and allspice. Pour over the couscous and toss to coat. Season to taste with salt and freshly ground black pepper.

NOTE: This dish can be made ahead of time. Bring to room temperature before serving.

Serves 8+.

(Adapted from Fine Cooking)