CHOCOLATE CHIP COOKIES

We may eat healthy, but like everyone else do crave a little something sweet sometimes too.  With blood sugar levels a little on the high side I choose to keep as much sugar out of our diet as I can but sometimes I NEED!  I came up with this great cookie recipe that satisfies my sweet tooth and fulfills my desire for sugar and flour.

• 1 cup spelt flour
• 1/2 cup brown rice flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup olive oil
• 1/4 cup plain Greek yogurt
• 1/3 cup honey
• 1/4 cup egg beaters
• 1 tsp vanilla
• 1/4 cup chopped walnuts
• 1/4 cup mini chocolate chips

Preheat oven to 350.  Add the first 4 ingredients into a bowl and whisk together, set aside.  In a separate bowl mix the oil and the honey together with an electric mixer on low until mixed well.  Add the yogurt, egg beaters and vanilla and mix again on low until well incorporated and creamy.  Add the flour mixture and mix well, then stir in the nuts and chocolate chips.

Cover a baking sheet with parchment paper and drop cookie dough by tablespoonful on to the sheet.  Press down slightly.  Bake for 12-15 minutes and cool on a baking rack.  Makes 24 cookies



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.