Tag Archives: whole wheat

Savoring Summer With Peach Protein Muffins

4 Oct

With the arrival of October, Fall is really here. ALthough the blogosphere seems to be flooded with pumpkin and squash, I still want to hold onto my favorite orange produce for a little while longer.

I am relishing in the late-season varieties of peaches for as long as I possibly can. Nothing makes me relive wonderful summer memories like the sweet, juicy flavor of ripe peaches. Even as the temperature starts to cool down, I am determined to keep relishing in this simple pleasure.

That’s how these muffins came about. Packed with quinoa, chia seeds, flax seeds, coconut oil, and giant hunks of peach, these muffins are as good for you as they are tasty.  No, they aren’t light and fluffy, instead they are packed full of nutrients.

When microwaved for 30 seconds and served with a warm cup of tea or coffee, they make the perfect easy breakfast or afternoon snack.

Go ahead and make a second batch and stash them in the freezer so that you can continue to enjoy delicious summer produce even in the monotonous months when apples and oranges are the only fresh fruits to be found.

Peach Muffins with Chia and Hemp Seeds

Adapted from Get Natured

Yield: 12

Ingredients

  • 1 tbsp chia seeds
  • 1/4 cup warm water
  • 1 1/3 cup whole wheat pastry flour
  • 2/3 cup quinoa flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1/4 cup hemp seeds
  • 1/3 cup firmly packed brown sugar
  • 3 tablespoons coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 3/4 cup skim milk, room temperature
  • 2 large peaches, finely chopped (leave the peel on for extra fiber)

Directions

  1. Preheat the oven to 350 degrees and line a muffin pan with silicone liners.
  2. Whisk together chia seeds and warm water in a small bowl and set aside.
  3. In a large bowl, sift together flours, baking powder, cinnamon, salt. Mix in the hemp seeds, then set aside.
  4. To the chia seed mixture, add milk, brown sugar, coconut oil, and extracts and combine well. Add this wet mixture to the dry ingredients and stir gently to combine-don’t overmix. Gently fold in the peaches.
  5. Spoon batter into muffin pan and smooth their tops with the back of a spoon. Bake the muffins for about 20 minutes.
  6. When a toothpick inserted into the middle of a muffin comes out clean and the muffins are golden brown, remove the muffins from oven and transfer them to cooling racks.

Warm and Cuddly Snickerdoodle Cookies

25 Sep

As fall finally starts to roll around, I want something warm and comforting to snuggle up with. This felt like the perfect opportunity to add fuel to the flame of my crazy cookie obsession.

They are perfect for eating warm with a nice glass of milk or a steamy cappuccino. Make these cookies and share them with someone you love. Turn the season premiere of your favorite tv show into a celebratory cookie palooza.

Snickerdoodles fall right behind chocolate chip cookies on the ultimate comfort food scale. These cookies are soft, chewy, and down right addictive. Because there are no overpowering ingredients, the focus is more on the light and fluffy texture.

These cookies are for Goose because not only is he sugar and spice and everything nice (just like the cookies themselves), he also ate them already and won’t complain about me posting a recipe from a few weeks back. Especially if I promise to make some more for him very very soon. Like this weekend soon.

In case you still weren’t already convinced, these snickerdoodles really are that good that they will disappear and force you to remake them again and again. And since they take less than a half hour to whip up, I’m sure you won’t mind filling your house with the scent of warm, cinnamony cookies again.

 

Healthier Snickerdoodle Cookies 

Adapted from ElleFirebrand’s recipe on Food.com

Yield: 24 cookies

  • 1/2 cup granulated sugar plus two tablespoons, divided
  • 1/3 cup brown sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla bean paste
  • 1 egg white
  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon plus 1/2 teaspoon, divided
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ginger
  • 1/8 teaspoon salt

Directions:

  1. Preheat oven to 400 degrees F and line 2-3 baking sheets with parchment paper.
  2. In a medium-sized bowl, whisk together flour, baking power, 1/4 teaspoon cinnamon, ginger, allspice and salt. Set aside.
  3. In the bowl of a mixmaster on medium-high speed, cream together brown sugar, 1/2 cup of white sugar, and butter until smooth. Beat in vanilla and egg white.
  4. Turn the mixmaster down to slow, then gradually add in the dry ingredients.
  5. Once combined, shape the dough into 24 balls and place them on baking trays in the freezer for about a minute to allow them to firm up. Meanwhile combine the remaining 1/8 cup granulated sugar and 1/2 tsp cinnamon.
  6. Remove the cookie dough from the freezer and roll each ball in sugar mixture, then place them two inches apart on the prepared baking sheets. Use the palm of your hand to lightly flatten the cookie dough balls.
  7. Bake the cookies for about 6 minutes. Allow them to cool on the baking pan for 1 minute before transferring them to cooling racks to finish cooling.