Moist, full of flavor and such a satisfying and nutritious snack for the kids to bring to a fall party! Pumpkin Chocolate Chip Muffins Cuisinicity Tip: You can also bake the batter in a Bundt pan (greased and floured) for 35-40 min, until toothpick in the center comes out clean. 1 cup organic expeller pressed canola oil⅔ cup dark brown ... Read More »
Soft Wheat Banana Muffins
These wonderfully moist muffins are very easy to make because they are a “throw-everything in one bowl operation”! I use whole wheat pastry flour which is milled from soft wheat rather than the hard red wheat in regular whole wheat flour (here is one I like) which is perfect for these muffins because it is light and airy yet still rich in fiber. They are also low in sugar ... Read More »
Lemon Blueberry Corn Muffins
These little corn muffins are filled with fresh blueberries and fresh lemon (or orange-you choose!) and are just perfect on a leisurely Sunday morning with a hot cup of coffee! I use 100% stone ground cornmeal (Bobʼs Red mill's has over twice the fiber than regular yellow enriched cornmeal) and whole wheat pastry flour instead of plain white flour for added fiber. Can you ... Read More »
Corn Bread
This version of the classic recipe calls for olive oil instead of butter It also has less sugar and salt than the typical recipe. In order to increase the fiber content, I make it with 100% stone ground yellow cornmeal (I especially like Bob's Red Mills organic medium grind) and a mixture of whole wheat pastry flour and bread flour rather than plain white flour as is ... Read More »
Whole Wheat Boule
The key to any delicious moist and airy bread is the starter “sponge” which activates the yeast before it is mixed in with the rest of the ingredients. After that, it’s just a cinch to make! Really, Really ! Let that sink in: you too can make homemade whole wheat bread and get it just right every single time—chewy, dense and just perfect, and oh the aroma in the kitchen! I ... Read More »
Pumpkin Honey Ricotta Muffins
Follow my blog with Bloglovin These pumpkin honey ricotta muffins have a ricotta honey topping which blends perfectly with the rich pumpkin flavor. They are so beautiful too! Pumpkin Honey Ricotta Muffins 1 cup organic expeller pressed canola oil¾ cup dark brown sugar1 Tbsp honey2 large cage-free eggs1 15 oz canned pumpkin (100% pure)2 ¾ cups whole ... Read More »
Soft Wheat Buns
I use a mixture of soft wheat flour (you will find it at the supermarket as whole wheat pastry flour), bread flour and wheat gluten for these wonderfully light and chewy buns. These are much lighter and fluffier in texture than my Whole Wheat Boule which I think makes them the perfect bun for my turkey mushroom burgers, my Mini BBQ Burgers and my Vegan Burgers. I also love ... Read More »
Pizza Dough
I love this dough for my pizza crust! It is delicious --perfectly chewy on the inside yet crisp on the outside--and nutritious-- I use mostly soft wheat flour (it's called whole wheat pastry flour at your regular supermarket). It is intentionally not 100% soft wheat--I have some plain bread flour in there too--because I find that it gives me the best result both in ... Read More »
Welcome Home Banana Bread
I love to have this banana bread in the oven when my kiddies come home for the holidays! Aaaaaaah...... it fills the house with that wonderful aroma that just warms your heart and says welcome home! It is the quintessential banana bread filled with the natural sweetness of ripe bananas so it is relatively low in added sugar. I also use whole wheat pastry flour for the added ... Read More »
Carrot Bread with Honey Yogurt Dip
When you think of the prototypical carrot cake you think moist, sweet layers separated by a rich sweet cream cheese frosting, right? Indeed, it may be quite delicious but really, nutritionally it's almost a disaster! When you consider that its star ingredient is so naturally sweet to begin with, who needs all that extra sugar?! So, I decided to create one of my own and, ... Read More »
