BANANA MUFFIN 

These are incredibly moist muffins and are very simple to make. Once they have cooled completely, place them in an air tight container and by the next day, the paper liner will easily peel off.

DRY INGREDIENTS

1/4    cup white sugar

1/4    cup brown sugar

1       tsp baking soda

1       tsp, heaping  baking powder

1/2    tsp salt

1/2    tsp cinnamon

1 1/2 cup all purpose flour

WET INGREDIENTS

4      large bananas, mashed ( or 5 if they are small)

1     flax egg ( 1 Tblsp flax mixed with 3 Tblsp hot water and allowed to sit for about

       15  minutes)

1/3  cup water

METHOD

1. Preheat oven to 350 F.

2.  Prepare muffin pan by placing a  paper liner in each individual section. 

3.  Combine wet and dry ingredients in separate bowls. 

4. Combine wet ingredients with the dry ingredients and mix.

5.  Divide evenly between the muffin liners.

6. Place in preheated oven and bake for 20-23 minutes or until the a toothpick placed

    in the center of a muffin comes out clean. 

7. Remove from the oven and place on a cooling rack. I immediately remove the 

    individual muffins from the pan and place on  cooling rack being careful not to 

    burn yourself. 

8. Store in an air tight container. The next day the paper liner will easily peel off. 

9. Enjoy!

TIP 

If your bananas are very large you may have extra batter and the recipe will yield extra muffins. The bake time on these extra muffins, may be less than the first batch as you are cooking fewer muffins.

CARROT CAKE ZUCCHINI MUFFINS

What a treat these easy to make muffins are. Easy to make and delicious!

Wet ingredients

1             Flax egg  (1 Tblsp flax mixed with 3 Tblsp hot water and allowed to sit for

               minutes)

100 ml   Unsweetened applesauce, ( I used one single serve mini container,

              or just a little less than a 1/2 cup) 

1/4 cup  Water 

2 tsp      Vanilla

DRY INGREDIENTS

1/2 cup   Brown sugar

1/3 cup   White sugar

2 tsp       Cinnamon

1 cup      All purpose flour

1/2 tsp    Baking soda

1 tsp       Baking powder

1/2 tsp    Salt

OTHER INGREDIENTS

1  cup       Shredded carrots

1 cup        Shredded zucchini ( drained and excess water squeezed out) I use frozen

                 and drain  in a colander

1/2 cup     Nuts of choice, I use walnuts

METHOD

1. Preheat oven to 350 F. 

2. Line a 12 cup muffin tin with paper liners.

3. Measure wet ingredients into a bowl and stir.

4. Measure dry ingredients into a separate bowl and stir to combine.

5. Combine wet and dry ingredients.

6. Add carrots and zucchini and combine.

7. Stir in nuts of choice.

8. Bake in preheated oven for approximately 20 minutes until a toothpick inserted into      the center comes out clean.

9. Place individual muffins on a cooling rack. Once cool store in a air tight

    container.

10. Enjoy!

TIP

Paper liners should easily peel off the next day.

PUMPKIN MUFFINS

Pumpkin Muffins

    

This is an easy muffin to make with no added fat, but lots of flavour.  Homemade roasted pumpkin will give you the best flavour, just make sure that it is well drained.

INGREDIENTS

DRY INGREDIENTS

1 3/4 Cup whole wheat flour

3 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp ginger. ground

1/8 tsp cloves

1 cup sugar

DRY INGREDIENTS

3/4 cup water or aquafaba

1 1/2 cup pumpkin puree

METHOD

1.  Preheat oven to 350 F

2.  Line a 12 cup  muffin tin with paper liners.

3.  Measure dry ingredients into a bowl and mix.

4.  Measure wet ingredients into a measuring cup and combine.

5.  Combine wet and dry ingredients.

6.  Divide evenly amongst muffin cups.

7.  Bake 25-27 minutes.

8.  Remove from pan and cool on rack.

9. Once these have been cooled and stored in an air tight container for a little while, the paper liner will       peel off easily.

10.  Enjoy!

Banana Muffins

Banana Muffins

These muffins are so moist that you would never know they are healthy for you. Whenever possible use parchment muffin liners or silicone muffin pans as these muffins will stick to the liners otherwise.

Ingredients

1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon

4 large bananas, mashed
1 tsp stevia or 1/4 cup sugar ( I used stevia)
1 flax egg ( 1 Tblsp flax mixed with 3 Tblsp water and allowed to sit for 15 minutes)
1/3 cup applesauce
1 tsp vanilla

1/2 cup raisins, optional

Directions

Preheat oven to 350 F.

Mix flour, baking soda, baking powder, salt and cinnamon together in a large mixing bowl.

Mix banana, stevia, flax egg, applesauce and vanilla in another bowl.

Combine the two bowls until just mixed.

Stir in raisins, if using.

Place 9 large muffins liners into a muffin pan.

Spoon batter into liners.

Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Enjoy!

Wholewheat Pancakes

Wholewheat Pancakes

We eat a lot of pancakes and this one is easy and delicious. I garnished these pancakes with fresh slices of banana and raspberries. This recipes makes about 10 large pancakes.

Ingredients

Dry Ingredients

2 cups wholewheat flour
1/4 tsp stevia or 1 Tblsp real maple syrup
2 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp almond extract

Wet Ingredients

2 flax eggs ( 2 tblsp ground flax mixed with 6 Tblsp water, let sit for a few minutes)
2 1/2 cups non dairy milk

Directions 


Place dry ingredients into a bowl and mix well.

Place wet ingredients into a bowl and mix well.

Let mixture sit for a few minutes before using.

Preheat a non stick fry pan until hot.
Once the pan is hot, use  about 1/3 - 1/2 cup of batter  for each pancake.

Once bubbles form and the underside is nicely browned flip the pancake and continue cooking until both sides are browned.

Continue until all of the batter has been used.

Enjoy!

 

 

 

Pumpkin Pancakes

 Pumpkin Pancakes

On Sundays I like to make a big brunch for my family. These pancakes are a nice addition to brunch. They are great topped with just fresh fruit or maple syrup for a real treat.

Ingredients

Dry Ingredients

1 1/4 cups whole wheat flour
1/2 tsp stevia
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/8 tsp cloves
1 Tblsp flax

Blender Ingredients

1 2/3 cup water
1/8 cup quick oats
1/2 cup pumpkin puree

Directions

Place all dry ingredients into a bowl and stir well.

Place all blender ingredients into the bowl of blender. Process for about a minute until pureed.

Combine two bowls and whisk until smooth.

Preheat a non stick pan.

Once the pan is hot, use  about 1/3 - 1/2 cup of batter  for each pancake.

Once bubbles form and the underside is nicely browned flip the pancake and continue cooking until both sides are browned.

Continue until all of the batter has been used.

Enjoy!

Overnight Oats

Overnight Oats

I wanted a recipe for oatmeal that could be made the night before,  and was portable. This fit the bill perfectly. It gets a little sweetness from the date paste, which can be adjusted up or down depending on how you like it. 

Ingredients

1 cup water
1 ripe banana
1 tsp vanilla
1 Tblsp Flax
1/2 tsp cinnamon
1/8 tsp cloves
2 Tblsp date paste

1 cup quick oatmeal, uncooked

Directions

Place all of the ingredients, except oatmeal,  into a blender and mix until smooth.

Place the  oatmeal into the bottom of  container that is at least 2.5 cups in size.

Pour wet mixture over oats and stir to combine.

Cover with plastic wrap or place lid on container.

Let sit in the fridge overnight.

Enjoy!

Banana Pancakes

Banana Pancakes

This is a great way to use up those bananas that are nice and ripe. This makes a lot of pancakes so feel free to cut the recipe in half.

Ingredients


2 flax eggs ( 2 Tblsp ground flax mixed with 6 Tblsp water)
1/2 tsp stevia
4 tsp baking powder
1/2 tsp salt
3 tsp cinnamon
2 cups water
1/4 cup dry oatmeal, quick variety
1/2 cup applesauce
2 tsp vanilla
4 bananas
3 Tblsp maple syrup

3 cups whole wheat flour

Directions

Place all of the ingredients, except the flour into a blender and process until smooth.

Add the flour to a large bowl and add the wet ingredients, whisking until smooth.

Preheat a non stick fry pan or griddle until hot.

Use  about 1/3 - 1/2 cup of batter  for each pancake.

Once bubbles form and the underside is nicely browned flip the pancake and continue cooking until both sides are browned.

Continue until all of the batter has been used.

Enjoy!

Hash Browns

Hash Browns

These hash browns are so flavourful. They cook up nice and crisp without any added oils. If you like garlic, double the amount of garlic powder. I used a panini press for this dish, but you cold bake them in the oven instead.  However, you may need multiple pans if you use the oven method.

Ingredients

8 cups shredded potatoes
2 tsp vegetable stock powder, optional
4 tsp onion powder
2 tsp garlic powder
1/4 tsp stevia
1/4 tsp ground black pepper
1 Tblsp chili garlic paste

Directions

Mix all ingredients in a bowl.

Place on a preheated panini press( I set mine to 400F) and cook for about 20-25 minutes.

The potatoes may stick to the top grill, so carefully scrap the potatoes off the top of the panini press using a spatula. Do not use a metal one that will scratch the grill.

Transfer to a large plate.

Enjoy!

Oven method

Tip

If using the oven method, preheat oven to 425 F.  Place shredded potatoes on a parchment lined sheet pan and bake for approximately 45 minutes, until crispy. Multiple pans may be necessary, depending on how thick you want the hash browns.

I used my food processor and the grating attachment to shred my potatoes.

Cranberry Oatmeal Bars

Cranberry Oatmeal Bars

These are a nice square to grab when you are running out the door in the morning and do not have time for breakfast. They are not too sweet either. I used homemade oat milk to keep the fat content as low as possible, but you could use ready made plant based milk from the store too.

 Ingredients

Blender Ingredients

4 cups water
1/2 cup oats, quick style
1 Tblsp orange juice concentrate
1/2 tsp stevia
1 tsp vanilla
3 Tblsp date paste, or more if you want a sweeter bar

Dry Ingredients

3 cups oats, quick variety
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp ginger

Extra Ingredient

1 1/2 cups fresh or frozen cranberries

Directions

Preheat oven to 350 F.

Place all of the wet ingredients into a blender and process until smooth. If using ready made plant milk, substitute 4 cups milk for the water and oats.

Place all of the dry ingredients into a bowl and mix.

Combine the wet and dry ingredients and mix until well incorporated.

Add in cranberries and mix again.

Pour batter into a 8 inch x 11 inch pan.

Bake for about 40 minutes.

Enjoy!

 






 

No Salt Whole Wheat Crepes

When I was a kid, I remember being so excited when my Dad decided to make his homemade Polish Pancakes. He did not make them very often, but when he did, we kids knew we were in for a real treat. Once they were done, we filled them with sweet strawberry jam that my Mum had made. When I grew up I realized that the rest of the world knew them by the name crepes. Now I prefer my crepes plain or with just a tiny bit of maple syrup or fresh fruit. This version of  crepes have no eggs or dairy and roll beautifully.


Ingredients

2 cups whole wheat flour
2 Tblsp baking powder
1 tsp cinnamon
1/2 tsp stevia, or sweetener of choice


Blender Ingredients

3 cups water
2 Tblsp ground flax
1/2 cup applesauce
1 large banana
1/2 tsp vanilla
1/4 cup quick oats

For Serving

Fresh fruit, optional
Maple syrup, optional

Directions


Mix the first four ingredients in a large bowl.

Blend the water, flax, applesauce, banana, vanilla and oats, in a blender until smooth.

Mix the two bowls together.  Whisk until the mixture is smooth

The mixture should be somewhat runny. At this point you may need to add about 1/4 cup extra water to thin it out. It should be runny enough that it moves easily in the pan when tilted.

Heat a non stick pan until hot.

Once it is  HOT, add about 1/2 cup of batter and tilt the pan until the entire bottom is covered. My pan was a medium sized pan, so if you are using a larger pan, use more batter.

Once the surface is covered with bubbles and is no longer wet, peel the crepe off the pan and flip it. Now brown the other side. Remove to a plate and repeat until all the batter is used up.

Serve warm with maple syrup or fresh fruit as desired.

This recipe was inspired by this pancake mix: http://followyourecho.com/recipes/recipe.asp?recno=178