Bkfst/Bread/Muffins
Oat and Quinoa Granola Bar
During this time of “sheltering at home” you may find yourself with your stash of favorite granola bar disappearing quickly. Here is a DELICIOUS and fun to make granola bar that will have your kids asking for more. The awesome thing about this recipe is you can make it with all kinds of variations and it will always taste YUMMY.
Ingredients
1 ½ cup old fashioned oats
¾ cup quinoa
¾ cup raisins, dried cranberries or dried apricots coarsely chopped
½ cup chopped nuts
⅓ cup unsweetened coconut
2 Tablespoons chia seed or flaxseed
1 Tablespoon coconut oil
⅓ cup honey
½ cup creamy almond butter or natural peanut butter
¼ cup mini chocolate chips or chopped bittersweet chocolate
Spread oats and quinoa on a baking sheet and bake in a 350 degree oven for 8-10 minutes until lightly brown. In a medium sized bowl mix baked oat/quinoa mixture and dried fruit, nuts, coconut, chia seed and chocolate. Place coconut oil, nut butter, honey and salt in a 2 cup microwave proof bowl or measuring cup and heat on high for 1 minute, stirring at 30 seconds. Pour nut butter mixture over oat mixture and stir until combined. Press into a 9 inch square or 10×7 inch pyrex coated with coconut or canola cooking spray. Bake 15 minutes until lightly browned. Allow to cool and cut into 16 bars. Store in an airtight container and they last for 1 week. This is a great tasting, crunchy and full of fiber and protein. Have fun experimenting with different combinations of dried fruit and nuts. I made one batch with dark chocolate covered macadamia nuts and raisins and one batch with no nuts and mini chocolate chips.
Buttermilk Coffee Cake
Buttermilk Coffee Cake (with Blueberries optional)
This coffee cake is very versatile and wonderfully delicious. This recipe was my mom’s and she used to make it all the time for breakfast when we had a house full of kids over for a slumber party. You can make it a day ahead and warm in a low oven for a few minutes before serving. Today I got creative by adding blueberries and served it at a leadership brunch and the gals loved it.
Ingredients
2 ¼ cups flour (you can use gluten free flour)
½ teaspoon salt
1 ½ teaspoons cinnamon
1 cup brown sugar
⅓ cup sugar
¾ cup canola oil (you can use coconut oil or almond oil or light olive oil)
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
1 cup buttermilk
½-¾ cup chopped walnuts
1 more teaspoon cinnamon
1-2 cups fresh blueberries (optional)
Preheat oven to 350 degrees. Mix the flour, salt, brown sugar, white sugar, 1 ½ teaspoon cinnamon and oil together in a medium sized bowl. This mixture will be a bit lumpy and crumbly at this point. Take out ¾ cup of this mixture and set aside for topping. You can make this cake by hand using a whip and spatula or a hand mixer or mix in your kitchen-aide. Next add the baking soda and baking powder to the batter remaining in the bowl and mix thoroughly. Whip the egg and buttermilk together and add to batter. Mix carefully until all ingredients are completely combined and smooth like cake batter (add 1-2 cups of fresh blueberries and fold in carefully). Pour into a greased 9×13 pan. In a small bowl, add chopped nuts and extra 1 teaspoon cinnamon to the ¾ cups of crumbly mixture you have set aside. Sprinkle …
Read MoreGluten Free Oatmeal Breakfast Bites
Here is a great option for a healthy and delicious grab and go breakfast. Wonderful to have on hand for a mid-morning snack or take a platter to a mom’s gathering or bible study. There are so many ways to jazz up these yummy oatmeal bites. I made a fruit and nut variety and a chocolate chip, pecan and coconut variety.
Ingredients
3 cups gluten free rolled oats
½ teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon salt
3 eggs
⅓ cup honey
¼ cup coconut oil melted
1 cup coconut milk (you can use almond milk as well)
1 teaspoon vanilla
Add ins-⅓ cup of any of these-chopped nuts, chocolate chips, raisins, any kind of chopped dried fruit, unsweetened coconut
Preheat oven to 350 degrees. Grease a 9 inch square pan and line with parchment paper.
Combine dry ingredients in a large bowl.
In a separate bowl stir eggs, honey, melted coconut oil, milk and vanilla.
Add the wet ingredients to the dry and stir until mixed together.
Add your choice of mix-ins. Stir well.
Press into greased pan and spread evenly.
Bake for 35-40 minutes until golden brown and firm in the center.
Cool and cut into bite sized pieces.
I cut my batch into 36 small pieces because i am taking them to a breakfast buffet but you can cut into 12 larger bars.
- 3 cups gluten free rolled oats
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 eggs
- ⅓ cup honey
- ¼ cup coconut oil
High Protein Chewy Nut Butter Granola Bar
We love to eat healthy in our family and we are always looking for ways to sneak healthy ingredients into our snacks. We also sometimes need to have some easy on-the-go ideas to grab and go that everyone loves…but healthy ready to go snacks can be pricey. And like our family you might also be tired of paying high prices for protein bars that your kids won’t eat. So for those of you who are looking for options we have a recipe for you to try! This is easy and healthy and delicious!!!!!
Ingredients
2 cups oats
½ cup coconut
½ cup natural peanut butter (almond butter, cashew butter or sesame seed butter)
¼ cup honey
2 Tablespoons chia seeds
1 teaspoon vanilla
⅓ cup unsweetened applesauce
1 Tablespoon Cacao Bliss (or any brand organic Cacao powder)
2 Tablespoons whey protein powder
¼ cup mini chocolate chips
You can use quick oats or whole rolled oats. If you want to use the whole rolled oats you might want to blend just a bit in the vitamix or blender. Combine oats with remaining ingredients and mix until all ingredients are blended together evenly. If your mixture seems a bit too gooey you can add a bit more oats. Press into a lightly greased 9 inch square pan and refrigerate for an hour. Cut into bars or squares and serve. If you have any leftover….you can individually wrap them and refrigerate until ready to eat.
Our Picky Ricky Review on this recipe is missing because Picky Ricky claims to be allergic to peanut butter….HAHAHAHA! Next time I will make these granola bars with ALMOND BUTTER and I will get him to try them and will update this recipe with his review. POOR Picky Ricky!!!!
High Protein Apple Muffins with a SURPRISE
So before I give you a new family favorite muffin recipe…….I have a surprise……..Since Poppa Rick has been thinking about some new ideas for how he is going to ease into retirement…he came up with one job that he DEFINITELY wants to pursue!!!! So with the full endorsement of all the Growing Weisser gals, I have officially hired him as our official Growing Weisser food critic. His “Food Critic Corner” review with a one to five star rating system will officially be called; “Picky Ricky’s Recipe Review”. So stay tuned for his star review and other tidbits of info coming your way from “Picky Ricky”!!! His first review will be included at the end of this blog post.
Now that you are privy to the surprise…here is a fun recipe to pack a protein powerful punch early in the day. Our adult kids and grandkids LOVE muffins so we are always looking for ways to pack our homemade muffins with more protein, more fiber and less processed sugar. In this recipe we tried using more natural sugar and a high protein flour mixture to make a delicious and more nutritious apple muffin. Kodiak Cakes mix is made with 100% whole grain wheat flour and 100% whole grain oat flour and has a protein blend added that boasts 14 grams of protein in a single serving of pancakes, waffles or muffins.
Each muffin has about 135 calories and 6 grams of protein. The only thing that would make these muffins better is if you sprinkled some homemade granola on top before baking.
You can use another brand of high protein pancake or waffle mix if you prefer. You can also substitute (homemade) apple butter for the unsweetened apple sauce and then just skip the maple syrup, cinnamon, ginger, cloves and nutmeg. …
Read MoreSweet Potato Cinnamon Rolls
We LOVE cinnamon rolls in our family!!! This recipe is a show-stopper!!! We had a blast letting Sophie and Garrett (both 2 years old) help make the cinnamon rolls. We made three pans full so that each family could take a batch home to bake for Thanksgiving morning.
Sweet Potato Cinnamon Rolls
½ cup warm water (100-110 degrees)
2 ½ teaspoons yeast (1 packet)
½ cup butter
½ cup honey
1 teaspoon salt
1 cup cooked sweet potatoes
1 cup unsweetened almond milk
2 beaten eggs
5 cups whole wheat flour or Kodiak Cakes baking mix (@kodiakcakes)
Filling
1/3 cup melted butter
1/3 cup brown sugar
1 Tablespoon cinnamon
Icing
1 cup powdered sugar
1/8 cup milk
Dissolve yeast in warm water. (I add 1 teaspoon honey to help yeast start rising)
Set aside.
Beat 2 eggs in a small bowl.
Place 1 cup of cooked sweet potatoes into mixer and mix until smooth. Add salt.
Heat almond milk on medium heat until just bubbling. Remove from heat and add butter and honey.
Pour milk, butter and honey mixture into sweet potatoes in mixer bowl and beat slowly until combined.
Add eggs and mix thoroughly.
Add whole wheat flour or Kodiak Cakes baking mix. Mix until blended and then knead by hand or on medium speed for 5-10 minutes. Dough is very sticky. Cover bowl of dough for 2 hours so it can rise.
While dough is rising, make filling by mixing butter, sugar and cinnamon.
Divide dough into ½ and roll each piece into a large rectangle. Spread each rectangle with half the filling. Roll up and cut into 12 cinnamon rolls. Repeat to make a total of 24 rolls.
We were baking with Sophie and Garrett who wanted to help roll the cinnamon rolls so we took small …
Read MoreHealthy Apple Muffins
What a more perfect way to begin the feeling of Fall than to go to Apple Hill! It has been hard to accept the fact that Fall is officially here when it is still high 90s in Clovis so it was fun to go up the hill for some cooler weather and everything apple! The boys started off the morning with all different flavors of apple donuts. We kept the fun going with a tractor ride, lots of photo ops, and a 10 lb box of apples to take home! So, I was quite inspired for a new apple baking recipe…and these healthy apple muffins did not disappoint!
INGREDIENTS
1 Cup Whole Wheat Flour
3/4 Cup Oat Flour (I ground up oats in my Vitamix 3/4 cup of oats, ground into 3/4 cup)
1 1/2 tsp Baking Powder
1 TBS Ground Cinnamon
1/2 tsp Baking Soda
1/2 tsp Salt
1 Cup Grated Granny Smith Apple, peeled (approx 1 med-large apple)
1 Cup Diced Granny Smith Apple, peeled (approx 1 med-large apple)
1/3 Cup Olive Oil (or Melted Coconut Oil)
1/2 Cup Honey
2 eggs
1/2 Cup Plain Greek Yogurt, full fat
1/2 Cup Applesauce
1 tsp Vanilla
Optional: 1 1/2 tsp Pumpkin Pie Spice
Cinnamon Sugar to sprinkle on top after baking
Adapted from www.CookieAndKate.com
DIRECTIONS
- Preheat oven to 325 degrees and grease muffin tin.
- Combine the dry ingredients in a large mixing bowl – wheat flour, oat flour, baking powder, cinnamon, baking soda, and salt.
- In a separate mixing bowl, whisk together the oil and honey. Add the eggs and beat well. Then, add the yogurt, applesauce, and vanilla. Mix well. (Note from Cookie and Kate: “If the coconut oil (optional) solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.”
- Combine
Lemon Blueberry Superfoods Shake
You know our family LOVES our superfoods shakes, and this recipe will take meal or snack time to a WHOLE NEW LEVEL!!!
We start with our protein and nutrient packed dairy free shake powder and harness the power of citrus and berries to bump up the flavor and health benefits.
Combining the immune health powers of lemon ESSENCE essential oil with the heart boosting properties of blueberries for a seriously delicious meal.
Ingredients
6-8 oz Water
1-2 drops Lemon ESSENCE essential oil
1/2 cup Frozen Blueberries
1/2-1 tsp Cinnamon
Ice as needed
1 packet Dairy Free IsaLean Vanilla Chai protein powder.
To make, fill your blender with 6-8 ounces of water depending on how thick you like your shake. I LOVE the consistency of our dairy free shakes, but you do have to be careful with the amounts of water and ice. Just play around to find what you like. Next, add 1 or 2 drops of the lemon essential oil using a dropper or carefully pouring. Add the protein powder followed by the cinnamon and blueberries. Start to blend. Add ice until you get your desired consistency. Enjoy with a straw or try what I did today: make it a little thicker, pour in a bowl, and top with your favorite grain-free granola!!
Enjoy!…
Read MoreChocolate Chip Banana Bread
Sweet snacks in the summer are a real treat. When you have little ones that are eager to bake and even more eager to EAT a SWEET TREAT…why not make a healthy snack for all to enjoy. The Spoelhof girls and I tried this recipe over the weekend and it was a HIT!!!
HERE ARE THE INGREDIENTS AND DIRECTIONS….
4 medium sized VERY RIPE bananas
2 eggs
1 ½ teaspoon vanilla
¼ cup coconut oil
¾ cup whole wheat flour
½ cup all purpose flour or TJ’s white wheat flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons cinnamon
½ cup brown sugar firmly packed
If you feel creative and want to increase the nutritional value of your bread, substitute ½ cup of cauliflower puree for ½ cup of the banana puree.
Preheat the oven to 350 degrees. In a medium bowl, mix all the wet ingredients; banana puree, eggs, vanilla and oil. In another medium bowl, mix all the dry ingredients; flour, sugar, baking soda and baking powder, salt and cinnamon. Pour the wet ingredients into the dry ingredients and mix until combined but DO NOT OVERMIX! Fold in the chocolate chips. Pour into a well greased 9 x 5 inch loaf pan and bake in a preheated oven for 50 minutes. Test with a toothpick to make sure it is done in the middle. Remove from oven and let cool for about 30-45 minutes. Turn out onto a platter and cut slices. It is delicious warm. You can store the leftovers if there are any leftovers wrapped in foil or saran and store in refrigerator for up to 1 week.
A perfect ending to a perfect day including pizza night and a movie!!!
BEST Summer Banana Bread
During the warm months of summer, I seem to always have a few bananas in my fruit basket that get TOO RIPE, TOO QUICKLY….Here is a perfect solution to that problem. This is a very easy recipe using ingredients you probably always have on hand. It is simple enough to make that you will want to call the kids in from their outdoor adventures to get cooled off for 15 minutes to help you measure, pour, mix and pop this delicious banana bread into the oven. If you have a bunch of kids over, you can make this into muffins for easier serving. Send the kids back outside when you put the bread into the oven and they will have another hour to play before you call them in for their homemade healthy snack.
BEST Summer Banana Bread
1 ½ cups white whole wheat flour
½ cup oat flour or ground oats
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup packed brown sugar
¼ cup maple syrup
2 large egg
1 1/2 cups (from 4 medium bananas) ripe bananas, mashed
1/3 cup plain yogurt or low-fat buttermilk
3 tablespoons coconut oil
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Measure out the flour, oat flour, baking powder, baking soda, salt and cinnamon into a small bowl and mix. Mash the VERY ripe bananas in a medium bowl. Add the eggs, brown sugar, oil and maple syrup to the bananas and stir until blended. Slowly fold in the flour mixture and yogurt or buttermilk. Add walnuts if desired and stir gently. When blended, pour into a greased 9 x 5 inch bread pan. Bake of 1 hour. Test with a toothpick and remove from oven when toothpick comes out clean. …
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