ingredients:
3 c. rolled oats
1/2 c. brown sugar (i used 1/4 c. and it was great)
2 tsp. baking powder
2 eggs
1 c. unsweetened applesauce
1 c. milk
1 tsp. vanilla
top with:
cranberries and pistachios
blueberries and shredded coconut
chocolate chips and almonds
instructions:
1. grease muffin tin well. set aside.
2. in a large mixing bowl, combine oats, brown sugar and baking powder. set aside
3. in another mixing bowl, combine eggs, applesauce, milk and vanilla and whisk thoroughly.
4. pour wet ingredients into dry ingredients and mix.
5. scoop batter into prepared muffin tin.
6. bake at 375 degrees for 30 minutes.
7. enjoy!
*original recipe found on thedomesticgeek.com
Monday, June 1, 2015
homemade strawberry cereal bars
1/2 c. coconut oil
1/2 c. agave
1/2 tsp. vanilla
1 egg
2 c. whole wheat pastry flour
1 c. oats
1/2 tsp. salt
1 tsp. baking powder
cream the coconut, agave, vanilla and egg with an electric mixer. In a separate bowl, combine flour, oats, salt and baking powder. add dry ingredients to your creamed ingredients, a little at a time, with an electric mixer, until it is well incorporated. wrap dough in plastic wrap and chill for 1 hour. once chilled, roll out on wax paper, using flour where necessary so it doesn't stick to your rolling pin, or the counter. cut and wash 1 cup strawberries. put them in a small saucepan with a tbsp. of water. using the edge of a wooden spoon, slowly break the strawberries up until they start to break apart. after about 5 minutes, pour strawberries into a food processor and blend until smooth. if you still would lit it a little thicker, at this point, return the pureed strawberries to the saucepan, and add 1/2 tbsp. cornstarch with a few drops of water *enough to turn the cornstarch liquid. add to the strawberries and stir over low heat until it begins to thicken. preheat oven to 350. roll out dough, and using a pizza wheel, cut into 3x3 inch squares. pour strawberry sauce on one side, and fold over and pinch to keep the filling in. transfer to a cookie sheet and bake at 350 for 15 minutes. to keep these soft, store in a zip top bag or air proof container.
*original recipe from superhealthykids.com
1/2 c. agave
1/2 tsp. vanilla
1 egg
2 c. whole wheat pastry flour
1 c. oats
1/2 tsp. salt
1 tsp. baking powder
cream the coconut, agave, vanilla and egg with an electric mixer. In a separate bowl, combine flour, oats, salt and baking powder. add dry ingredients to your creamed ingredients, a little at a time, with an electric mixer, until it is well incorporated. wrap dough in plastic wrap and chill for 1 hour. once chilled, roll out on wax paper, using flour where necessary so it doesn't stick to your rolling pin, or the counter. cut and wash 1 cup strawberries. put them in a small saucepan with a tbsp. of water. using the edge of a wooden spoon, slowly break the strawberries up until they start to break apart. after about 5 minutes, pour strawberries into a food processor and blend until smooth. if you still would lit it a little thicker, at this point, return the pureed strawberries to the saucepan, and add 1/2 tbsp. cornstarch with a few drops of water *enough to turn the cornstarch liquid. add to the strawberries and stir over low heat until it begins to thicken. preheat oven to 350. roll out dough, and using a pizza wheel, cut into 3x3 inch squares. pour strawberry sauce on one side, and fold over and pinch to keep the filling in. transfer to a cookie sheet and bake at 350 for 15 minutes. to keep these soft, store in a zip top bag or air proof container.
*original recipe from superhealthykids.com
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