Peach scones whole wheat

Clean Peach Scones

 

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These tender scones taste like summer! They’ll stay fresh if stored in an airtight container in the refrigerator for up to 5 days.

Yields: 8 scones

• 1 ½ cups (180g) white whole wheat flour (measured correctly)
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 2 tbsp (28g) unsalted butter, very cold and cubed
• ½ cup (120g) plain nonfat Greek yogurt
• 3 tbsp (45mL) pure maple syrup  (I used honey)
• 2 tbsp + 2 tsp (40mL) nonfat milk, divided
• 1 tsp almond extract  (I used vanilla)
• ½ cup (100g) diced peaches (I used almost 1 cup or one whole peach)
• (I added flax and chia seeds)

Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and almond extract. Fold in the peaches.
2. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 16-19 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
3. Notes: Regular whole wheat flour, whole wheat pastry flour, and all-purpose flour may all be substituted.
   
   For a gluten-free version, I recommend the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum.
   
   Honey or agave may be substituted in place of the maple syrup. Any milk may be substituted for the nonfat milk. Vanilla extract may be substituted in place of the almond extract.
   
   Peaches that are fresh, frozen and thawed, or canned in 100% juice and thoroughly drained may all be used.
    Recipe from:  http://amyshealthybaking.com/blog/2015/07/23/clean-peach-scones/

Lemon Poppyseed Muffins whole wheat

Double Lemon Poppy Seed Muffins

4.9 from 15 reviews

Author: Cookie and Kate

Prep time:  15 mins

Cook time:  16 mins

Total time:  31 mins

Serves: 12

 

Delightful muffins bursting with lemon flavor and poppy seeds. These healthy muffins are made with whole wheat flour and yogurt. Serve with yogurt for a quick and filling breakfast.

Ingredients

• ½ cup + 1 tablespoon pure cane sugar
• 2 medium lemons, preferably organic (you’ll need the zest of both and the juice of one)
• 1½ cups white whole wheat flour or regular whole wheat flour
• ¼ cup poppy seeds
• 1½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine-grain sea salt
• 5 tablespoons unsalted butter, melted and cooled
• ¾ cup plain yogurt (plain Greek yogurt works, too)
• 1 large egg (update 3/20/14: use 2 eggs for richer and slightly fluffier, more cupcake-like muffins)
• 1 teaspoon vanilla extract
• 2 teaspoons turbinado sugar for sprinkling on top

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Grease your muffin pan using butter or non-stick cooking spray. (Pro tip: grease only the bottoms and halfway up the cups so your muffin tops don’t flatten out while baking.)
2. Combine the sugar and lemon zest in a medium mixing bowl. Use your fingers to rub the zest into sugar until the sugar is fragrant and pale yellow throughout. Whisk in the flour, poppy seeds, baking powder, baking soda and salt.
3. In a separate, smaller mixing bowl, whisk together the butter, yogurt, egg, vanilla and the juice of one of your bald lemons.
4. Pour the liquid ingredients into the dry ingredients. Use a large spoon to mix the two together. Stir only until the flour is fully incorporated into the liquid.
5. Divide batter evenly between the 12 muffins cups. The batter will be thick but don’t worry, your muffins will turn out great. The cups should not be more than three-fourths full. Sprinkle the muffins with turbinado sugar and wipe off any sugar that lands between the muffin cups.
6. Bake for 16 to 19 minutes, until tops are golden and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for 5 minutes in the muffin pan, then carefully transfer the muffins to a baking rack to cool completely.

Recipe from:

http://cookieandkate.com/2014/double-lemon-poppy-seed-muffins/

Granola Bars

Healthy 5-Ingredient Granola Bars

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Healthy, no bake granola bars with just 5 ingredients and a sweet, crunchy texture. Peanut butter and honey complement each other perfectly in this ideal portable breakfast or snack.

Author: Minimalist Baker

Recipe type: Snack

Serves: 10 bars

Ingredients

• 1 cup packed dates, pitted (deglet nour or medjool)*
• 1/4 cup honey (or sub maple syrup or agave for vegan option)
• 1/4 cup creamy salted natural peanut butter or almond butter
• 1 cup roasted unsalted almonds, loosely chopped
• 1 1/2 cups rolled oats (gluten free for GF eaters)
• optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
• I also added chia seeds and flax seeds

Instructions

1. Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (mine rolled into a ball)
2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor.
3. Place oats, almonds and dates in a bowl - set aside.
4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
5. Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

Notes

*If your dates don't feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.

Nutrition Information

Serving size: 1 bar Calories: 217 Fat: 8 g Saturated fat: 1 g Carbohydrates: 31 g Sugar: 19 g Fiber: 4 g Protein: 6 g

Recipe from:

http://minimalistbaker.com/healthy-5-ingredient-granola-bars/

Banana Blueberry Muffins

• Prep
  15 m
• Cook
  16 m
• Ready In
  31 m

Recipe By:ELEMMIRE

"These muffins are so easy to make and absolutely delicious!"

Ingredients

• 2 cups whole wheat flour  ( I used white whole wheat) 
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda

• 1 1/2 cups mashed bananas
• 4 egg whites 
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

(I added walnuts)            

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
2. In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.
3. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
4. Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Recipe from:  http://allrecipes.com/recipe/72816/banana-blueberry-muffins/print/