BAKED OATMEAL

I love oatmeal.  Its my go to breakfast many mornings.  Its so healthy for alot of things that ail you, so why not eat it?  I have especially become really fond of steel cut oats but not fond of how long it takes to cook.  This recipe is made with old fashioned oats which bakes up nicely and has a little higher nutritional value then quick oats.  I also use fresh made applesauce but you can use jarred.  I bake up a pan for the week, cut it in squares and store it in the fridge.  Its easy to pop a few squares in the microwave, add almond milk or Greek yogurt and berry's for an awesome, healthy start to your day.

 

3 cups old fashioned oats (not quick cook oats)

1/2 cup honey or agave nectar

1 tsp salt

2 1/2 tsp cinnamon

2 tsp baking powder

1 cup almond milk

1/2 cup egg beaters

3 tbsp melted butter

1/4 cup unsweetened applesauce ( I made my own and left it chunky)

2 tsp vanilla

   Preheat oven to 350.  Mix all the dry ingredients in one bowl and the dry ingredients in another.  Pour the wet into the dry ingredients and mix well by hand.  pour into a sprayed 9 x 13 pan and bake for 35 minutes.  Cool and cut into squares.  Keep refrigerated.

 



JALAPENO CORN BREAD MUFFINS

I have really enjoyed using the different grains and flours on the market today.  I get excited when I see a new one at a different store and the need to "gotta have it" takes over.  A little experimenting often yields a great product and a new recipe to pass on to family and friends. 

My new find, which I know has been on the market for a long time was Bulgar wheat.  I used it like risotto and came up with a great tasty recipe which even won my husbands approval, and that says alot...  It actually screams victory!

So, I thought, what to have with it to sap up the remaining goodness in the bowl...how about a cornbread muffin.  This recipe is slightly sweet, slightly spicy but oh so good!

• 1/3 cup yellow cornmeal
• 1/3 cup Bobs red mill spelt flour
• 1/3 cup Bobs red mill brown rice flour
• 1 1/2 tbsp canned jalapeno peppers
• 1/3 cup club soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup eggbeaters
• 1 tbsp agave nectar

Preheat oven to 350 degrees.  Grease 6 muffin cups.  Whisk together the dry ingredients.  In a separate bowl stir together the wet ingredients including the jalapeno peppers and stir into the dry ingredients until just mixed.  If it is to dry you can add another splash of club soda.  Divide the batter into 6 cups on your muffin tray and bake for 20-25 minutes.  This recipe can be doubled.  I tried using cupcake papers with this recipe and it failed miserably so a greased pan is a better option.

PUMPKIN BREAD

This is a great recipe using the different healthier flours that are on the market today. The two I use most are spelt flour and brown rice flour and was able to substitute both for the refined white flour that usually is used for baking.

Spelt flour is a great, much easier to digest, alternative to white or whole wheat flour. Many people with wheat allergies or intolerance's find they tolerate spelt flour well. Its an excellent source of vitamins and minerals,and makes great tasty baked goods. Breads don't rise as high, but the taste out ways that by far!

• 1 cup spelt flour
• 1/2 cup brown rice flour
• 1/2 tsp salt
• 1/2 cup agave nectar
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 1 cup canned pure pumpkin
• 1/2 cup egg beaters
• 1/2 cup club soda
• 1 tsp vanilla
• 1/2 cup chopped walnuts

Preheat oven to 350. Whisk together the flours, salt, baking soda and spices. In a separate medium bowl mix the pumpkin, eggs and vanilla, then add the club soda.  Mix the dry ingredients into the wet 1/2 at a time, stir until just mixed, then add nuts.  Pour into a bread pan and add topping.

Topping

• 2 tbsp brown sugar
• 1 tbsp brown rice flour
• 1/2 tsp cinnamon
• 1 tbsp olive oil

Mix and sprinkle on top of bread.  Bake 50-60 minutes (check with a toothpick for doneness) cool in pan for 5 minutes, then remove from pan and cool on cooling rack.