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Archive for the ‘Muffins & Bread’ Category

Dairy-free, Gluten-free, Wheat-free and Yeast-free!

Ingredients:

  • 1 cup buckwheat pancake mix
  • 1 cup polenta or maize meal
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 Tbsp. superfine sugar
  • 1/3 cup water
  • 1 cup soy milk
  • 1 egg
  • 4 Tbsp. vegetable oil

Directions:

  1. Preheat oven to 425 degrees.
  2. Take a 8-inch loaf pan and brush with olive oil. Then line with baking paper and grease this also.
  3. Put all dry ingredients in a large bowl and combine thoroughly. Beat egg and add soy milk, water and oil. Then add these to dry ingredients and stir.
  4. Pour into loaf pan and bake for 30 minutes. Turn loaf and bake for a further 12 – 15 minutes. It is done when a toothpick comes out clean.
  5. Remove from pan immediately and peel off paper lining. Cool on a wire rack in fresh air to develop crust.
  6. Serve same day or toasted over next couple of days. Wrap in a tea towel to store. Lasts about 3 days.

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The dates in these muffins replace the white sugar found in most muffin recipes and add healthy fibre. Extra virgin olive oil replaces  high-cholestorol butter.

Yield: 12 muffins

  • 1 3/4 cups all-pupose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • 4 large egg whites, beaten
  • 1 cup canned pumpkin, unsweetened
  • 1 cup chopped dates
  • 1/2 cup chopped walnuts
  • 1/3 cup packed light brown sugar
  • 3 tbsp. EVOO (extra virgin olive oil)
  1. Heat oven to 425 degrees.
  2. Line muffin cups with paper liners, or coat with nonstick cooking spray. Set aside.
  3. In a large bowl, combine first 6 ingredients. Make a well in the center, set aside.
  4. In a small bowl, combine remaining 6 ingredients.
  5. Pour mixture into well in dry ingredients and stir until mix is just moistened and batter is still slightly lumpy.
  6. Pour batter into muffin cups (each should be three-quarters full).
  7. Bake 18 – 20 minutes, or until tops are light golden and a toothpick inserted into the middle comes out clean.
  8. Cool for 5-10 minutes, then remove from pan to cool completely on a rack.

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This recipe was given to me by a triathlete friend of mine. They are wonderful low-carb, high-protein muffins. Spread peanut butter on the top before eating for extra flavor.

Yield: 12 muffins

Ingredients

  • 1 1/2 cup oat bran
  • 1 cup egg whites (from container) or 6 egg whites
  • 1/2 cup canned pumpkin
  • 1/2 cup applesauce w/ cinnamon
  • 2 Tbs. peanut butter (all-natural is best)
  • extra dash of cinnamon & nutmeg
  • 3 tablespoons (or 2 long squeezes) of honey
  • 1 banana, mashed
  • 1 cup frozen blueberries
  • extra peanut butter (to spread on top before eating)
  1. Preheat oven to 375 degrees.
  2. Mix all ingredients together until well blended. Add the blueberries at the very end so they don’t get too mashed up.
  3. Bake at 375 degrees for 20 minutes.
  4. Let muffins cool on rack. Spreak some peanut butter on them before eating. Store in refrigerator.

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