Healthy Stuff, BakingView Our Alphabetical Recipe Index for Healthy Stuff, Baking
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A gluten-free version of my most famous brownie. Somehow, and perhaps it is the gluten free flour mix that suits the recipe, these are even more fudgy and chewy than the original recipe. Like the original these brownies nice crackly tops and do not require icing. I use a bulk food stores ‘gluten free all-purpose flour’ that contains rice and bean flours among other gluten-free elements. You can make your own mix (that suits you) or find a gluten free mix that appeals to your taste and dietary requirements. Some taste and perform better than others. The batter of this recipe isn’t luscious but once baked up, the brownies are fantastic.
These are delicious, healthy and soul-and-body satisfying cookies. They whip up in seconds and have all you need in the way of complex carbs. The recipe includes interesting ancient grains, the benefits of raw almonds, brainy pumpkin seeds, heart healthy coconut oil and hemp. For yet more health and taste, there's a shot of Greek yogurt and the perk of some dried fruit as well as fresh cranberries. This is the sort of cookie to pack in the car so that when hunger strikes, you reach for these good carbs. Did I tell you these are simply delicious?
This is a gorgeous, lofty, moist whole-wheat bread to start your new year and keep some of those diet resolutions.
Another bakery treasure that I found at a fancy French bakery in my neighborhood. This bakery rarely descends to muffins (it's just not 'French') so these caught my eye just because it was unique to see them there. These gems were baked in conical molds that were that brown paper inserted inside them like a sleeve so the finished muffins, also tied with small cords - totally charming. I used a regular muffin tins for these with those the tall tulip muffin liners.
These are my go-to cookie when I need a hunger-zapper, a touch of sweet, and rustic goodness. I make these small and freeze some but more often than not, I double up the dough and freeze that, baking off a few cookies when I need them.
Naturally gluten-free and oh-so-perfect for Passover or as a dipping cookie with espresso or champagne. This three-ingredient cookie is a delectable wonder of a confection.
Have a shorter name to name these fabulous, crusty topped moist-interior muffins? Doesn't matter - these have the goodness of applesauce, buttermilk, wheat germ, oat bran, wheat bran, and also offer precious little fat and only one egg (and make it an Omega 3 Egg if you please). These muffins are incredibly tasty, rustic, and good for you. They are also real appetite zappers. You can replace half the whole-wheat flour with kamut or spelt if you prefer.
You can use any oatmeal recipe you like or mine Old Fashioned Irish Oatmeal to match up with this easy, oven-method of slow-roasting cranberries. A touch of coconut oil and maple syrup and the oven heat, and they turn out densely flavorful, deeply scarlet and are simply amazing, as a compote or unique topping on oatmeal (ice-cream or cakes).
I love pumpkin pie, sugar and spice and all things both nutritious and comforting. This bowl of hot cereal has it all. It reheats during the week for quick but staying breakfasts. If you have canned pumpkin on hand (maybe from making pumpkin muffins), it goes to a wonderful cause in this amazing oatmeal.
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I think anytime is the right time for a soda bread, especially one with the goodness of pumpkin and spice. This recipe is easy and quick and you wind up with a gorgeous-hued giant rustic bread, fragrant with spice and bursting with plump raisins. Fresh or toasted, this is a soda bread that hits one out of the park.