Tag Archives: healthy

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 4 2011

Strawberry Chocolate-Chip Frozen Yogurt

I feel a little strange calling this frozen yogurt, because it’s not very similar to that stuff you get at the grocery store. It’s not soft and mushy like ice cream… It’s actually closer to an Italian ice in texture, or even similar to a strawberry sorbet… Somewhat… Regardless, it’s still technically “frozen yogurt”, as there is dairy (yogurt) involved as a main ingredient. (Italian ice doesn’t have any dairy.)

This tastes pretty great, and I can imagine that in the hotter summer months ahead, it will be quite an enjoyable form of refreshment. Also, using non-fat yogurt cuts the fat almost completely! If you prefer using another liquid sweetener over honey, you can and I’m sure it will taste just as good! :) Here’s the recipe, enjoy! :)

Strawberry Chocolate-Chip Frozen Yogurt

Ingredients:

  • 2 cups non-fat plain yogurt
  • 1-2 cups frozen strawberries (this varies depending on how much strawberry flavour you want!)
  • 2 tbsp cocoa powder
  • 2 tbsp liquid honey
  • 1 tsp vanilla extract
  • Roughly chopped dark chocolate (I used about 4 squares of a large Lindtt dark chocolate bar)

Method:

  • In a blender (or with an immersion blender), blend all ingredients except the chopped dark chocolate. Blend until smooth.
  • Stir in the chopped dark chocolate, and then pour into a couple semi-shallow plastic dishes (I used two Glad containers, about 2 inches deep)
  • Place in the freezer, and allow to harden for about 45 minutes.
  • After 45 minutes, remove the containers and stir contents until smooth.
  • Repeat this process (freezing, and removing every 45 minutes to stir) until the desired consistency is reached.
  • The frozen yogurt can be stored in these containers, or you can scoop it back into the original yogurt container. Make sure it’s covered with a lid after the whole “freeze-then-stir” process is finished.
  • Note: You can store this for many weeks in the freezer. After it’s been frozen for a day or two, it will be rock solid. Simply allow the frozen yogurt to soften slightly on the counter for 5 minutes or so prior to serving. To serve, you can also shave pieces of the frozen yogurt off of the top in layers if it doesn’t come off in one big scoop.
mmm... There it is... ;)

mmm... There it is... ;)

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

Whole Wheat and Flax Tortilla Wraps

I really like tortilla wraps, and I always buy the whole wheat ones believing that I’m eating something extremely healthy. When I actually looked at the ingredients, I started to doubt my decision… I’m not saying that I’ll never buy them again, but I know that the store-bought tortilla wraps will no longer be a pantry staple for me.

I’ve had a lot of failure and success when it comes to anything bread related, and I’ve got to happily say that this is one of my successes. :) Here’s a simple recipe for some flat tortilla wraps that you can either eat as a normal wrap, use to make enchiladas (and similar things), or simply cut the prepared wraps into quarters and bake at 350 F for 5-10 minutes to make tortilla chips!

Oh yeah, did I mention that these are healthy? They are. :) I made the dough in a stand mixer, however you can do it all by hand too! This recipe makes about 16 small wraps. Enjoy!

Whole Wheat and Flax Tortilla Wraps

Ingredients:

  • 1 1/4 cup whole wheat flour
  • 1/2 cup ground flax-seed
  • 1/4 – 1/2 cup extra virgin olive oil
  • 3/4 – 1 cup boiling water
  • pinch of salt

Method:

  • With a stand mixer, sift the flour, salt, and flax-seed together.
  •  While on the “stir” setting, add the extra virgin olive oil, and let the dough get crumbly.
  • Slowly, add the water, about 1/4 cup at a time, stopping to scrape down the sides when needed. *With the water and oil, it’s really a judgement call on whether you add less or more. I used the larger quantities mentioned for this batch.
  • Once all is mixed together, turn off the mixer and press the dough together with your hands. Turn it out onto the counter, knead it a little until a smooth ball forms.
  • Break the ball up into smaller balls, about the size of either a ping-pong ball or a golf ball (for small wraps), and set them aside on a plate covered with a small towel. Allow the dough balls to sit for about an hour.
  • After the hour is up, get a frying pan/skillet ready. Do not spray it with anything, you need to keep it dry. Put the pan over high heat, and start to roll out the first ball.
  • The wraps should be rolled out so that they’re just a little bit thicker than a piece of paper. Any thicker, and they won’t cook properly. Any thinner, and they’ll rip.
  • Place the first wrap in the frying pan, and allow to cook for about 10 seconds. (The wrap will start to bubble slightly, not big bubbles or anything, but you’ll notice it.) Flip the wrap over to the other side, and cook for another 10 seconds.
  • Remove the wrap onto a towel or plate, then repeat the rolling and cooking method for each ball until they’re all tasty little wraps waiting for whatever you want to eat them with. :)

Note: These wraps will only last a few days in “wrap form” before they dry out and taste stale. To prevent any waste, you can cut the recipe in half if you like. Or even better, slice each of the remaining cooked wraps into quarters, and bake at 350 F for about 10 minutes to make tortilla chips! :) (Sorry to repeat myself, but the tortilla chips that come from these are SO good! :) )

Sorry folks, no pictures this time around…

Mar 6 2011

Tasty Cold Pasta Salad

I really love pasta, but not the white stuff. When I crave my carbs, it’s whole wheat all the way! This pasta salad is light, healthy (FILLED with veggies), and filling! I was surprised how quickly the husband ate his, and you know it’s good when someone is trying to describe how much they like it but can’t stop eating it long enough to get a word out.

It’s really simple to make, and this recipe will give you 2 large dinner-sized portions, or 3 smaller portions (lunch, or side-dish).

Tasty Cold Pasta Salad

Ingredients:

  • 1 cup whole wheat pasta (cooked, drained, and rinsed briefly in cold water. Don’t worry, rinsing off the starchy water won’t have an impact on the dressing of this salad sticking! :) )
  • 4 green onion stalks (green and white parts), chopped
  • 2 bell peppers, chopped (I used 1 orange and 1 yellow, I love the colours :) )
  • 1 large cucumber, chopped (I peel the cucumber, but you can leave the skin on. Make the pieces somewhat big, like cutting it into thick slices and cutting each slice into quarters)
  • About 1 cup roughly chopped parsley (leaves only, no stems!)
  • A few sun-dried tomatoes finely diced
  • About 2 tbsp extra virgin olive oil
  • About 2 tbsp balsamic vinegar
  • Pinch of sea salt (fine, freshly ground, whatever you like) and black pepper (seasoned to taste of course)
  • About 2 tbsp Clubhouse Parmesan & Herbs seasoning (zero calories, fat, carbs, and sugar!)
  • Optional: a few tomatoes, chopped into thick chunks (I didn’t want any tomatoes, but put in 3 tomatoes for the husband’s serving as he loves them)

Method:

  • This is a tough one, I hope you’re ready… Take all ingredients, and toss together in a large bowl.
  • Pick up a fork, and dig in! :)
cold pasta salad - yummy! :)

cold pasta salad - yummy! :)

The above photo was edited by the Instagram app for the iPhone. I love 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. ;)

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 :)

Sep 22 2010

Almond Flour Oatmeal Cookies

At this point, due to being in the transitional stages of moving into our new home, I have to keep my kitchen supplies to a minimum. This means 1) not purchasing the larger staple items once I’ve run out of them and 2) everything has to be kept simple. {KISS: Keep It Simple, Stupid! ;) } 

So when I started craving some tasty cookies, I was a little sad when I realized that I had run out of whole wheat flour. :( However, I STILL had a bag of almonds sitting around… After the lightbulb flickered a few times, it finally turned on and gave me this message: ALMOND FLOUR. With almond butter and almond milk making me beyond happy, why couldn’t almond FLOUR yield the same result of happiness? :) I’m also trying to get “back on the healthy wagon” {greasy foods cause one to slip off the wagon…*cough* :( }, so I wanted to make sure these were filled with amazing things to give me energy WITHOUT all of the junk. :) {Sidenote: if you omit the oats, I believe these are also suitable for those on a gluten-free diet. If I am wrong, please let me know!} So now I present you all with these healthy, aromatic and flavourful little goodies:

Almond Flour Oatmeal Cookies

Ingredients:

  • 1 cup almond flour {this can be made by simply processing about 1 cup of raw almonds in the blender until they have turned into fine crumbs. Don’t over blend, otherwise you’ll make almond butter! ;)  It usually takes 5 second pulses, about 20 times to get the texture that I enjoy.}
  • 3/4 cup oats {use whichever type you like!}
  • 1/2 cup flaked coconut
  • 2 tbsp ground flax-seed
  • 1/4 cup organic raw cane sugar
  • 3 egg whites
  • 1/4 cup extra virgin olive oil
  • 2-3 tbsp smooth almond butter
  • 1 tsp vanilla extract
  • pinch each of ground nutmeg and ground cloves
  • 2 tsp ground cinnamon
  • 1/2 cup finely chopped {pitted} dates, soaked in about 2 tbsp warm water

Method:

  • Pre heat your oven to 350 F.
  • Line a cookie sheet with parchment paper.
  • Allow the chopped dates to soak in the water while you’re making the cookie dough.
  • Add all dry ingredients together in a large bowl.
  • Now, add all of the wet ingredients {except the dates}, and stir until combined.
  • Slowly pour out most of the water from the bowl of dates, allowing roughly 1 tsp to remain in the bowl.
  • Add the soaked dates to the cookie mixture, and stir until combined.
  • Scoop about 1-2 tbsp of the cookie dough, and form into a ball. Place the ball on the parchment paper, and then repeat with more cookie dough.
  • Space the cookies about 1/2 an inch apart. They don’t really spread out too much, so you won’t have to worry about them sticking together! :)
  • Once all of the cookie balls are on the parchment paper, wet the back of a spoon and lightly press down the tops of each cookie ball. {You can even do that whole “thumb print” thing if you like!} Don’t press them flat though, otherwise they’ll dry out while cooking.
  • Bake in the middle rack for about 15 minutes. All ovens are different, so this is just what worked with my oven. Check the bottom of one cookie at 10 minutes. It shouldn’t be too much darker than the colour of the rest of the cookie. If it’s really dark, take them out right away! If it’s light, you can keep it in for the final 5 minutes.
  • Allow to cool for at least 15 minutes after removed from the oven. As tempting as it will be to try one, just trust me on this… ;)
  • Once cooled, they can be stored in a plastic baggie, or an air tight container, at room temperature for up to 1 week.
almond flour oatmeal cookies

almond flour oatmeal cookies

Note: Although I’m busy with full time school {and other things at this point in my life}, I haven’t completely forgotten about this blog! I will be trying my best to keep updating it with posts about many yummy things! After this weekend, I will have another entry for my House Cake Project, so check back soon! :)

Aug 5 2010

Creamy Carrot & Ginger Soup {Dairy Free}

For my 26th birthday, my husband surprised me with a trip out to Niagara On The Lake for a day of fine food and wine. {I guess he really does listen when I talk about places I want to go... ;) } We went with a tour that visited several vineyards in the area {I still cannot believe how many there are…}, and had a wonderful fancy lunch at the Niagara Culinary Institute’s restaurant. I learned two valuable things about myself on this day trip. 1) I don’t really like “oaked” wines. They have too much of an “oak” taste for my liking. Very bold flavour that just doesn’t appeal to my palate. I DO however LOVE ice wine. {Of course, the more expensive type of wine… Jeez.} and 2) I love carrot and ginger soup.

Really, I love all types of soup. My favourite thing to make every winter is a spicy cabbage soup. But this whole “puree” soup thing is somewhat new to me. My first hot puree soup was a dill potato & carrot soup. I’ve even made a sweet “dessert” soup with strawberries. I was really happy with how that turned out, so after trying the carrot and ginger soup at the restaurant, I decided to make a healthier version at home! I was completely surprised to see…er, taste that this soup was SO much better than what I had at the restaurant! The best part is that mine is creamy WITHOUT the addition of fattening cream, which also makes this able to be enjoyed by vegetarians/vegans, people with an intolerance to dairy, and those of us not wanting to put unnecessary fat into our bodies. {Although, a little fat is always okay… ;) } So here’s my recipe for a creamy carrot and ginger soup, with a bit of a kick to it! Enjoy! ;)

This soup makes anywhere from 2-4 servings, depending on the serving size.

Creamy Carrot & Ginger Soup {Dairy Free}

Ingredients:

  • 2 medium carrots {peel and chop them!}
  • 1 medium white potato {any potato works well, this is just what I used. As with the carrots, peel and chop!}
  • 2-3 small sweet peppers {I used orange to keep the colour of the soup}
  • 1/2 cup kidney beans {if using canned, be sure to rinse them well!}
  • About 3 cups vegetable broth {this amount depends on how thin or thick you want your soup. I started off with about 2 cups, and through out cooking and blending, I added about 1 more cup.}
  • 1 shallot {peel and dice!}
  • 2 cloves garlic {crushed and finely diced!}
    About 1 inch of fresh ginger root {peel it, and finely dice!}
  • Pinch fleur de sel. {Any sea salt}
  • Pinch ground nutmeg
  • Red pepper flakes {to taste. I usually like it HOT, but decided to only add about 1/4 tsp so that the spotlight wasn’t stolen from the carrot and ginger.}

Method:

  • Bring 2 cups of vegetable broth to a boil over high heat. Reduce heat to medium-high, and add the potatoes and carrots.
  • Allow to lightly boil for about 5 minutes.
  • Add the sweet peppers, shallot, garlic, ginger and red pepper flakes. Stir, then put a lid on the pot. Allow to lightly boil for about 10 minutes, stirring half way through. At the 5 minute stir, if you notice that the vegetables are no longer covered with broth, add about 1/2 cup more. Return to a boil, then cover.
  • Allow to lightly boil for another 10 minutes, again stirring half way through.
  • Note: the total cooking time after adding the potatoes and carrots will be about 20 minutes, or until a tested potato piece is tender when poked with a fork. This took 20 minutes for me, but depending on the potato you use it could take less or more time.
  • Remove from heat, and add contents of pot to a blender. If there is not enough broth, add the remaining 1/2 cup. Add the pinch of fleur de sel and nutmeg. Blend until smooth.
  • Add the kidney beans to the blender, and blend at a higher speed until smooth.
  • Serve directly out of the blender as it will probably still be hot. If it’s not, just return it to the pot, and heat the soup over low heat until it’s at the perfect temperature.
  • Pour into bowls, and enjoy! :)
Soup's On! With a bit of fresh basil sprinkled on top...

Soup's On! With a bit of fresh basil sprinkled on top...

Jul 30 2010

Baked Mini “Donuts”

Timbits from Tim Hortons… Tiny Tom Donuts… Krispy Kreme… The sugar donuts you can get from the grocery store… Oh, those are all good, aren’t they? Yeah…

Unfortunately, they’re also SUPER bad for you. Have you looked at the calories and fat content of these tasty little things? Just horrible… So when looking in one of my baking cook books (1500 Best Bars, Cookies, Muffins, Cakes & More by Esther Brody), I found a recipe that appealed to the side of me that wanted donuts… Rather than make the recipe as is in the book, I worked with the general idea, changed a bunch of things, and here is what I came up with! Here is my tasty little spiced “donut”, no deep frying required! They don’t taste exactly like donuts, but they’re close enough for me! Enjoy! :) This recipe makes 12 mini muffins.

Baked Mini “Donuts”

Ingredients:

  • 1 1/2 tbsp unsalted butter, melted
  • 3 tbsp brown sugar
  • 1 egg white
  • 1/2 cup + 2 tbsp whole wheat flour
  • 1 tsp baking powder
  • pinch of salt
  • 1/8 tsp each ground nutmeg and cinnamon
  • 2 tbsp vanilla almond milk
  • Coating: 1-2 tbsp each icing/powdered sugar and ground cinnamon, mixed together in a small bowl and set aside.

Method:

  • Pre heat your oven to 375 F.
  • Line a mini muffin pan (for 12 mini muffins) with paper muffin cups.
  • In a bowl, mix the butter and sugar until smooth.
  • Add the egg white, and stir.
  • Add the vanilla almond milk, and stir.
  • Add the rest of the ingredients, and stir just until mixed.
  • Spoon about 12 tbsp of the batter/dough into each mini muffin cup. (Filled to just below the top!)
  • Flatten the batter with the back of the spoon, and bake in the middle of the oven for 12-15 minutes. (Toothpick or knife inserted into the center will come out clean, and the tops will no longer be sticky. Careful not to over bake!
  • Remove from the oven, and take the first mini muffin out of the tin (careful, it’s hot!).
  • Remove the paper cup, and roll the mini muffin in the sugar-cinnamon mixture.
  • Set aside on a plate, and repeat with each muffin. (This step needs to be done while the muffins are still warm.)
  • Enjoy on their own, or with a cup of your favorite donut-dipping beverage! :)