Tag Archives: food

May 23 2011

Cocoa Irish Oat Cakes

When I was trying to find a new cracker recipe on the Whole Foods app for the iPhone, I came across a recipe for Irish oat cakes. The original recipe seemed a little boring, and it used butter (which I try to avoid), so I decided to make my own version of the recipe inspired by the original. These little guys go great with some raspberry honey that I purchased from The Bee & Me tent at the Milton Farmers Market this weekend. I also used the honey in the recipe instead of just plain liquid honey.

Here’s my take on Irish Oat Cakes, with a little cocoa! :) Enjoy! :)

Cocoa Irish Oat Cakes

Ingredients:

  • 1 cup oat flour (you can purchase this already made, or you can simply grind rolled oats in the food processor/blender until it resembles flour)
  • 1/4 cup whole wheat flour
  • 1/4 cup cocoa powder
  • 1 tbsp extra virgin olive oil
  • 1 tbsp raspberry honey (or regular liquid honey if you like)
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 egg white (use two if dough is too dry)

Method:

  • Preheat your oven to 325 F.
  • Line a baking sheet with parchment paper, or a silicon baking mat, and set aside.
  • Add all ingredients into a bowl, and mix together.
  • The mixture will be quite crumbly, so once it’s all mixed together well, transfer the ball of dough to the baking sheet and roll/press it flat. It should be about 1/4 of an inch thick. If the edges are starting to crumble off, just use your fingers to press the dough back together.
  • Once the dough is flat, use a knife to make lines in the dough where you’ll want to cut it once it’s done.
  • Bake for about 25 minutes. The edges will be slightly darker (but not by much), and the dough will feel dry to the touch.
  • Remove from the oven, and use a knife to cut into each line. Set aside to cool completely before eating.

    Yummy :)

    Yummy :)

May 17 2011

Chocolate Peanut Butter Banana Oatmeal Cookies

Waking up this morning, I was presented with a few dilemmas:

  1. There are three bananas on the counter coming up to that point where they’re past their prime, and I already have about 20 bananas in the freezer for smoothies. (I believe my husband thought I was a bit strange when he saw that the freezer was filled with bananas…)
  2. I have a nice, nasty little cold right now, which makes me crave sweets as a comfort food. I’m trying to eat healthy, so I don’t want to go out to get junk food.
  3. Because I’m sick, there’s no way I’m going to go out and get junk food. I’m surprised I can even get off of the couch for more than five minutes.

The solution: healthy cookies with bananas! These turned out so soft, and so yummy… There’s no butter, no eggs, no junky stuff, and barely any sugar. They’re filled with a whole bunch of flavour and goodness! This recipe makes 12 medium-sized cookies, about an inch thick. They almost have a cake-like texture, very similar to a chocolate crueller or something. I am embarrassed to admit that I’ve already eaten four of these. Anyways, here’s the recipe, enjoy! :)

Chocolate Peanut Butter Banana Oatmeal Cookies

Dry Ingredients:

  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour
  • 1/2 cup quick cooking rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp freshly grated nutmeg
  • 1 tbsp ground flax-seed
  • 2 tbsp chia seeds
  • pinch of salt
  • 1/2 cup cocoa powder

Wet Ingredients:

  • 1/4 cup honey
  • 1/4 cup vanilla almond milk (or milk of your choice)
  • 1 tsp vanilla extract
  • 2 tbsp organic cane sugar (this obviously isn’t a wet ingredient, but is mixed in with them anyways)
  • 1/4 cup natural creamy peanut butter
  • 1 tbsp extra virgin olive oil
  • 1 ripe banana

Solid Ingredients:

  • 1/2 cup carob chips (you can use regular chocolate chips if you like, I just really LOVE carob chips.)
  • 1/2 cup crushed walnut pieces (this is optional also, so feel free to omit if you don’t like walnuts.)

Method:

  • Pre heat your oven to 325 F for convection ovens. (If not using a convection oven, pre heat to 350 F)
  • Line a baking sheet with parchment paper or a Silpat (or any silicone baking mat), and set aside.
  • In a bowl, sift together all dry ingredients.
  • In another bowl, mash the banana, and add all wet ingredients to the mashed banana.
  • Pour the wet into the dry.
  • Add the solid ingredients, and stir together until everything is combined.
  • Because it’s a dough that’s a bit on the dry side, I like to get my hands right in there and mush it all together, so don’t be afraid to get your hands dirty!
  • Using your hands, shape pieces of the dough into balls about the size of a golf ball (or a little bigger), and press into a patty that is about 1 inch thick. These don’t really spread while baking, but you also want to make sure that they maintain that cake-like texture because it’s pretty darn good!
  • Once all of the dough is shaped and on the baking sheet, pop it into your oven and bake for about 20-25 minutes. Make sure to check the cookies at 15 minutes. The bottoms of the cookies will be slightly darker than the rest of the cookie. If it’s looking a lot darker, take them out!
  • Allow to cool for about 15 minutes, then eat and enjoy! :)
  • Note: I made these in a convection oven, so my cooking time was longer. (Lower temperature, slightly longer cooking time, however they cook perfectly even.) So if you don’t have a convection oven, keep it at 350 F, and cook for 10-15 minutes.

    Three tasty (and guilt-free!) cookies with an almond milk latte. Now that's a tasty snack! :)

    Three tasty (and guilt-free!) cookies with an almond milk latte. Now that's a tasty snack! :)

Apr 24 2011

Spicy Lentil Veggie Burgers

Lentil veggie burgers :)
Lentil veggie burgers :)

Well, for some reason, WordPress is giving me a hard time when I try to format my posts. So today, you all get to see the picture of the finished recipe before reading the actual recipe. Which I don`t quite like, but that`s okay. Either way, here`s my post!

…
 

 Before I share this recipe, it should be noted that these are not meant to replace meat burgers. They don’t taste like, or look like, meat burgers. One of the things that threw me off of not eating meat was that when I tried to eat things in the place of meat, I often expected those things to taste so similar to meat that I wouldn’t notice a difference. This recipe is much closer to a falafel than anything else, and is just as tasty! However, if you are looking for a veggie burger that tastes like a meat-less burger, you could easily stick this between to halves of a bun. I really enjoy eating these over a bed of lettuce, or on a wrap. This recipe makes anywhere from 8-12 patties.

Also: If you have more raw food in your diet than cooked, this recipe can also be eaten raw. I have actually saved some of the recipe pre-mushing to eat as a meal on its own. It tastes wonderful raw, and I suggest you try it with some salad! :)

Spicy Lentil Veggie Burgers

Ingredients:

  • 1 can of lentils, drained and rinsed well
  • 6 cloves of garlic pressed through a garlic press
  • 2 stalks of celery, finely diced
  • 8 green onions (green and white parts), finely diced
  • 5 tbsp hot sauce (I used Cholula Original Hot Sauce)
  • 2 tbsp ground flaxseed
  • 5 tsp whole grain Dijon mustard
  • 3 tbsp tomato sauce (any type works really, or you can cut up 1 whole tomato into small pieces)
  • 1 tsp chili powder
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp curry powder
  • 1 cup whole grain couscous (prepare by combining 1 cup each of couscous and boiling water in a bowl. Stir with a fork, and allow to stand for a couple of minutes.)
  • Light cooking spray

Method:

  • Pre heat oven to 375 F.
  • Line a baking sheet with parchment paper, and set aside.
  • In a large bowl, mix all ingredients together and mush with your hands until everything has a mushy (raw ground meat) consistency.
  • Form the mixture into balls of whichever size you like, and carefully press each ball into a patty about 1 inch thick.
  • Set the patties aside.
  • Spray a pan with cooking spray, and place on the stove with medium heat. Allow to heat up fully for a minute or two. (Applying food to a preheated pan prevents the food from sticking to the pan.)
  • Cook a few patties at a time so that pan isn’t crowded. To cook each patty, simply place them on the pan and allow to cook for about 3 minutes. Then carefully flip them over, and allow to cook for 3 minutes on the other size. Set aside on the prepared baking sheet. Repeat this until all of the patties are done.
  • Now cook the patties in the oven for 20 minutes total. (10 minutes, flip over, 10 more minutes.)
  • Allow to cool slightly before serving.
  • Eat, and enjoy! :)

 

This recipe was adapted from the “Meatless Lentil Burgers” on cleaneatingmag.com. Click here to view the original recipe!

Mar 29 2011

Whole Wheat Lemon Almond Biscotti

Mmm biscotti… So good… So perfect with a cup of tea… I have a few biscotti recipes that I really enjoy, and this is another one to add to that list! :) These are also pretty healthy, containing no butter, no egg yolks, and no white sugar/flour.

Whole Wheat Lemon Almond Biscotti

Ingredients:

  • 1 cup whole wheat flour
  • 50 ml ground almonds
  • 50 ml organic cane sugar
  • zest of 1 lemon
  • 1/2 cup almonds, skin on, roughly chopped
  • 4 egg whites
  • pinch of salt
  • 1/2 tsp baking powder

Method:

  • Pre heat oven to 300 F (or 285 F – 290 F if using a convection oven), and line a baking sheet with parchment paper.
  • Combine all dry ingredients together.
  • Add all wet to dry.
  • Mix together just until a dough forms.
  • Pat into an oval/log shape, about 3/4 of an inch thick.
  • Bake for about 35 minutes (check at 30 minutes that it’s not burnt, as all ovens are different).
  • Remove from oven, and allow to cool for 5 minutes.
  • Cut the log diagonally into sticks, about 3/4 of an inch wide.
  • Flip the sticks over onto their sides (cut sides are facing down and up now), and bake for 10 minutes.
  • Flip the sticks again, and bake for another 10 minutes until the biscotti are dried out.
  • Allow to cool, and enjoy! :)
mmm... Biscotti... :)

mmm... Biscotti... :)

I really wish you could smell this... Lightly scented with lemon and almonds... Just beautiful...

I really wish you could smell this... Lightly scented with lemon and almonds... Just beautiful...

Mar 29 2011

Nikki’s BBQ Sauce

Here’s a simple, and tasty little sauce that you can use for chicken, either on the BBQ or in the oven. I made this for chicken that I baked, because we don’t have a barbecue (yet). I can’t wait until we get a barbecue so we can test it out the right way, however baking the chicken will have to do for now. :)

Nikki’s BBQ Sauce

Ingredients:

  • 1/2 cup ketchup
  • 1/4 tsp Worcestershire sauce
  • 1/2 tsp dry mustard powder
  • 1 tsp red wine vinegar
  • 1 tsp garlic powder
  • 1/8 tsp roasted red pepper flakes
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tbsp maple syrup
  • pinch sea salt and black pepper
  • 1 tbsp mustard
  • 1/2 tsp Tabasco sauce
  • pinch ground cinnamon

Method:

  • Mix all ingredients together in a bowl, and allow to sit in the fridge (covered) for about an hour so the flavours get a chance to mingle. Then it’s ready to use however you like! :)
  • When baking chicken, I set the oven to 350 F, and place the chicken breasts in a glass baking dish that’s been lightly sprayed with cooking spray. I cook the chicken for about 15 minutes, then brush on some of the sauce. Cook for another 15 minutes, then brush on another thin layer of sauce. Then I let the chicken cook until it’s done, and brush a little more sauce before serving. This time around, I served the chicken with some brown rice.
A chicken made with love :) The rice was heart shaped, and I thought it was kinda cute... But on second thought, this looks a little odd... Oh well! :) It was tasty, and the husband loved it! :)

A chicken made with love :) The rice was heart shaped, and I thought it was kinda cute... But on second thought, this looks a little odd... Oh well! :) It was tasty, and the husband loved it! :)

Feb 20 2011

Baked Falafel

Well this has been a busy time! I’ve barely had time to come up with new and random recipes because of school and work! Instead, my time is filled with working on assignments, studying for tests, and creating advertisements instead of tasty meals.

Sadly, I’ve also been eating out a lot more than I’d like to admit. However, there is a silver lining to that cloud! There’s this restaurant near my school that has a really tasty menu. One of the things on the menu is falafel. Deep fried… *gasp*

At home, we don’t have a deep fryer, but I really love a good falafel… So I did a bit of research, and found a way to make something very similar. The recipe I based my falafel on is here, but I’m going to post what I used including any changes. This recipe made about 16 medium-sized falafel, and they taste great on a whole wheat wrap with a little baba ganoush and shredded lettuce. And as much as I love the traditional method of cooking falafel, this is amazing! Enjoy! :)

Baked Falafel

Ingredients:

  • 1 can chickpeas, drained and rinsed very well (I also remove any of those yucky skins off of them)
  • about 1/2 red onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1/4 tsp ground coriander seed
  • 1/2 tsp ground sea salt
  • 1/4 cup chopped fresh parsley leaves
  • 2 tbsp extra virgin olive oil, divided
  • 1/2 tsp celery salt
  • 1/2 – 3/4 cup prepared couscous

Method:

  • Pre heat oven to 425 F and line a baking sheet with parchment paper.
  • Combine all falafel ingredients (except couscous and 1 tbsp of the evoo) in a bowl, and blend with an immersion blender (or put through a food processor) until smooth.
  • Add the couscous, and stir until well incorporated.
  • Form the mixture into 16 equal sized balls, and place on the prepared baking sheet.
  • Brush each ball with some of the remaining evoo, and bake for about 20 minutes.
  • After the 20 minutes is up, flip the falafel balls over and bake for another 15-20 minutes until brown. (Not burnt, just lightly browned!)
  • Serve over a salad, or in a wrap!

Sorry folks, no picture of this one at the moment! If I get a chance to take a picture next time I make a wrap with one, I`ll post it. ;)

Dec 13 2010

Eggnog Scones

A while ago, I made some lemon vanilla scones. I am a huge fan of scones, so it’s a bit of a shock that I haven’t tried to introduce eggnog into a recipe for them. So this evening, I went to my tested recipe for the lemon vanilla scones, and made a few changes to it in order to get that festive eggnog flavour! {Nope, there’s no rum in these. Not that kind of “festive”. ;) }

The basic recipe is pretty much the same, but I did cut it in half. I’ll post the updated version right here! {I know, I’m so nice, eh? } As with the eggnog pancakes in my previous post, the eggnog flavour isn’t overwhelming. It’s more of an… enhancement to the original flavour of the food. ;)

This recipe makes 8 small scones. Enjoy! I sure did. :)

Eggnog Scones

Ingredients:
  • 1 1/4 cups unbleached all-purpose flour
  • 1 tbsp granulated (white) sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp each baking soda and salt
  • 1/4 cup butter, crumbled (cool)
  • 1/2 egg (room temperature. To get half of an egg, just whisk the egg in a bowl, and then remove about 1 tbsp of the egg. You’ll have a little more than half of an egg in the recipe, but that’s alright.) **Note: Keep the extra tbsp of the egg for the pre-baking glaze!!!
  • 1/2 vanilla bean pod seeds (or 1 tsp vanilla extract)
  • 1/2 cup light eggnog
  • 1 heaping tsp ground cinnamon
  • pinch nutmeg (more if you like nutmeg)

Method:

  • Pre heat oven to 400 F.
  • Lay parchment paper on a cookie sheet.
  • Mix all dry ingredients well in a large bowl.
  • Add butter, and mix with your hands until crumbly. You don’t need to smooth out all of the butter, instead you want to make sure it has a texture like sand with clumps in it. (Yummy image…)
  • Add the egg, eggnog, and vanilla, and stir well until mixture becomes a firm dough.
  • Knead on heavily floured surface with floured hands until firm (about 2-3 minutes), sprinkling flour onto the dough if the mix is too sticky.
  • Knead the dough into a ball, and flatten slightly. About 1 1/2 inch thickness is great. Slice across the middle horizontally with a large knife, then across the middle vertically, then cut each quarter in half. You should have eight pieces. If you don’t, well then… You may not know how to count. O.o
  • Place the pieces about 1 cm apart on the lined cookie sheet. Brush the tops lightly with a bit of the reserved egg, and sprinkle a little bit of nutmeg over each piece.
  • Bake for 18-20 minutes, until tops are lightly cracked, and are firm when tops are tapped. When you stick a toothpick in, it should come out clean. (you may want to check the bottom of one of the scones to make sure it is not burnt. The bottoms should barely be darker than the top.)
  • Allow to cool.
  • Can be kept at room temperature for up to 2 days, or in the fridge in plastic wrap or baggies for up to 1 week. Can be kept in the freezer, in foil and plastic bags for 1-2 months. If freezing, simply microwave scone at 20 second intervals until thawed.
  • Eat them as they are, or add an eggnog glaze! (See below!)

Eggnog Glaze

Ingredients:

  • 4 tbsp icing sugar
  • 4 tbsp eggnog
  • pinch each of nutmeg and cinnamon
  • Note: you can adjust the quantities of each ingredient to suit you. If you like a thicker glaze, add more icing sugar. A thinner glaze requires more eggnog (or less sugar). For more of an intense flavour, increase the spices.

Method:

  • Mix all ingredients together in a bowl, and drizzle over cooled scones. Allow to set for a few minutes in the fridge, or eat while still wet and sticky! :)
Lightly spiced eggnog scones. Sooooo tasty! :)

Lightly spiced eggnog scones. Sooooo tasty! :)

 

I love the texture of scones! :)

I love the texture of scones! :)

Dec 13 2010

Eggnog Pancakes (Whole Wheat)

Ahh Christmas, the time of year when grocery stores sell EGGNOG!!!!! :D

There are a lot of people who don’t really like eggnog… That’s alright though, because I LOVE eggnog enough for at least 200 people. It really is one of my favourite things about the Holiday season. I’m sure I’d get tired of it if it were available all year… But it’s only (easily) available for a couple of months, so I doubt I’ll ever get sick of it! :)

I know that eggnog is really high in fat, so I purchase Neilson’s light eggnog that has 30% less fat than their regular eggnog. (Woohoo! The details per 125 mL serving: 110 calories, 1.5 g fat, 10 mg cholesterol, 21 g carbohydrates, 4 g protein. Not too bad! I’ll include a picture at the end of this post for anyone wondering what the carton looks like…)

I’ve seen quite a few recipes for home-made eggnog, but I really can’t be bothered to make it myself. My urges to make things from scratch don’t always outweigh my laziness. Maybe I’ll try in the future… But for now, I’ll stick to enjoying it out of the carton, and using it in recipes!

I don’t have a picture to go along with this one, but that’s okay, I’m sure everyone knows what a pancake looks like. ;) Here’s the recipe! This makes about 8 small-medium pancakes. For people who aren’t that enamoured of the flavour of eggnog, fret not! This recipe only has a hint of eggnog flavour, brought to life by the pinch of nutmeg. Enjoy! :)

Eggnog Pancakes (Whole Wheat)

Ingredients:

  • 3/4 cup whole wheat flour
  • 1/4 cup quick cooking oats
  • 1 tbsp white sugar
  • 1 tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup light eggnog
  • 1/4 cup skim milk
  • 2 tbsp vegetable oil
  • 1 egg
  • 1 tsp ground cinnamon
  • pinch ground nutmeg

Method:

  • If you’ve made pancakes from scratch before, this is easy! Simply mix all of the dry ingredients together.
  • Then, make a well in the middle of the dry ingredients.
  • Add all of the wet ingredients.
  • Whisk together until fully combined, and set aside.
  • Heat a non-stick skillet over medium heat for about 5 minutes. Test the heat by dropping a tsp of the batter onto the surface. It will start to show bubbles within 30 seconds. You can discard the “testcake”.
  • Pour out about 1/4 cup of batter per pancake, or however small/large you want them to be, and allow to cook until bubbles start to show and the sides are starting to look cooked and lightly browned.
  • Flip the pancake, and continue to cook for another 1-2 minutes.
  • Place the cooked pancake on a paper towel lined dish, and cover with another paper towel.
  • Start over again with more batter, and keep going until you are done!
  • Serve with syrup of your choice! I like to make a simple peanut butter maple syrup, like the one I mentioned here. It’s simply equal parts maple syrup and smooth, creamy peanut butter. I like to microwave the peanut butter for about 30 seconds before mixing it with the maple syrup. Tasty! :)   
THE eggnog

THE eggnog

Nov 7 2010

Rocky Road Bars

While grocery shopping this weekend, I saw a HUGE box of rocky road bars as I was leaving… It took all of the willpower in the universe to not turn around and purchase these…

All weekend, I couldn’t get these off of my mind. I decided to make something similar to a rocky road bar, but a little healthier. I must stress “a little”, because these still possess some of the chocolaty goodness that graces the original rocky road bar. If you’re watching your calories, you probably won’t want to make them will probably give in and make them, because they taste so good!!!

With traditional rocky road bars, you’ll enjoy two key parts: 

  1. the base: which is usually made of some graham cracker crumbs (or the whole cracker broken into bits), butter, chocolate, nuts, and coconut. The base can also be a cake or brownie. There are so many variations out there of this!
  2. the topping: which is a tasty mixture of marshmallows, nuts, and coconut, topped with however much chocolate you desire. Again, there are many variations of what these bars have, or look like, but this seems to be the general combination I’ve seen.

I wanted a few extra flavours mixed into this recipe, so decided to make my own spin on it! This is chewy, gooey, a little crunchy, sweet, smooth, and very rich in flavour… It makes me feel like I’m eating an indulgent “adult” version of a rocky road bar, but is definitely something I would have enjoyed as a kid!

This recipe makes 6 servings. Enjoy! :)

Rocky Road Bars

Ingredients – Base: 

  • 1/2 cup almonds and walnuts roughly chopped in the blender/food processor
  • 1/2 cup pitted dates, finely chopped
  • 1/3 cup flaked coconut
  • 1/4 cup graham cracker crumbs
  • pinch each of cinnamon and nutmeg
  • 1 tbsp warm water
  • 2 tbsp smooth peanut butter

Ingredients – Topping:

  • 36 mini marshmallows (6 per serving)
  • 1 peanut butter cup (mmm, Reese’s!)
  • milk chocolate for melting (Aero bars work really well for this… We had a bunch of mini bars left after Halloween!)

Method:

  • Pre heat oven to 350 F, and line a muffin tin with 6 paper muffin cups.
  • In a bowl, mix all of the base ingredients except the peanut butter. It should be a paste that’s a bit rough/dry.
  • Press the base (in equal amounts) into the bottoms of each muffin cup. It should be as flat as possible.
  • Spread the peanut butter (in equal amounts) over each of the six filled muffin cups.
  • Bake for 10 minutes.
  • Allow to cool.
  • For the topping: once cool, press 6 mini marshmallows into each base. You may need a little bit of peanut butter on each marshmallow to make sure they stick. I used molasses. Then, melt your chocolate, and put a glob of it (or drizzle nicely) over the marshmallows, and allow to fall over the sides as it will. At this point, if you want, you can add some chopped peanuts. Or, take the peanut butter cup, and cut it into 6 equal pie shapes. Then, place a little “pie” on the tops of each bar.
  • Allow to cool completely in the fridge before serving. The chocolate will harden, and hold the marshmallows and “peanut butter “pie” in place. The base will also be more firm once cooled completely.
Mmmm... Rocky Road Bar.... :D

Mmmm... Rocky Road Bar.... :D

Oct 29 2010

Ginger Lemon Muffins With A Lemon Glaze

These muffins have no flour, eggs, butter, or oil!!!!!

I’ve been getting into using almond flour instead of regular flour, so for these muffins I’ve used ground almonds and oats as the “flour”, and other ingredients to help bind the muffins together. They turn out moist, with a great texture. They’ve also got quite the spicy kick to them with the quantity of ginger used. To make these even healthier, you can omit the lemon glaze. (However, I do suggest keeping it… ;) ) Enjoy! :)

This recipe makes 6 muffins.

Ginger Lemon Muffins with a Lemon Glaze

Ingredients:

  • 1 cup almond flour + 1/2 cup oat flour (place 1 cup of almonds and 1/2 cup of rolled oats in the blender. Blend until fine crumbs are formed.)
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 tsp ground ginger
  • 1 tbsp brown sugar
  • 1/2 cup grated coconut
  • Pinch each of ground nutmeg and cinnamon
  • finely grated zest of one small lemon
  • 2 tbsp finely minced candied ginger
  • 1 tbsp molasses
  • 1/2 cup pitted honey dates, soaked in about 2 tbsp hot water for 5 minutes. Drain all water except 1 tsp.
  • 1/2 cup vanilla yogurt
  • 1/2 tsp vanilla extract

Method:

  • Pre heat oven to 375 F.
  • Line a muffin tin with 6 paper liners.
  • Add all dry ingredients into a bowl, and mix.
  • Add the wet ingredients (molasses, yogurt, vanilla extract) into the bowl with the soaked dates and mix well.
  • Add the wet ingredients into the dry ingredients, and stir just until blended. The batter will be thick.
  • Divide the batter equally between the muffin cups. They won’t rise too high, so you can fill the cups almost to the top.
  • Bake on the middle rack for 30 minutes, checking at 25 minutes to make sure they are not burnt.
  • Remove from the oven, and allow to cool for five minutes for adding the glaze. (See below for glaze)

Lemon Glaze:

  • For the lemon glaze, simply mix together 2 tbsp freshly squeezed lemon juice with 3 heaping tbsp of icing sugar. Drizzle the glaze over the muffins, and allow to cool before eating.
ginger lemon muffin :)

ginger lemon muffin :)