Baked

Ah, we're inching closer to the Canada Day long weekend. Can't wait. How's your week going? Hope it's been smooth sailing.

I baked a batch of Blueberry Almond Quinoa cookies...and they're not too bad for you. I've had two this morning already.  Good start ;)

Blueberry Almond Quinoa Cookies - makes about 20

1 1/4 cups whole wheat flour
1/4 cup almond meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup apple sauce
1/4 cup unsalted butter, softened
1/4 cup packed brown sugar
1/4 cup maple syrup
4 large egg whites
1 teaspoon almond extract
1 cup cooked quinoa, cooled
3/4 cup rolled oats
1 cup dried blueberries
1/2 cup chopped almonds

Preheat oven to 350f/180c. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together, flour, almond meal, baking soda, baking powder and salt. In a separate bowl, beat together the butter, maple syrup, brown sugar and apple sauce for a couple of minutes. Beat in the egg whites and almond extract for another couple of minutes. Add flour mixture, a little at a time, stirring with a wooden spoon, to combine. Fold in the quinoa, oats, blueberries and almonds.

Spoon large spoonfuls of dough onto prepared baking sheet, spacing about an inch apart. Bake for about 15-18 minutes, or until golden in colour. Place on a wire rack to cool...or eat immediately. Enjoy!

By the way, I'm over at Poppytalk today as well. It's a "Made in Vancouver" story about a couple of my favourite furniture designers from Bombast.

Have a good day! Back soon.
Janis

Baked

I hope you're having a good week! The weekend is just around the corner...

It's been a couple of weeks since I baked, but I had a craving for a banana/peanut butter combo of some sort. My husband isn't huge on peanut butter, as he grew up on Vegemite. PB just wasn't part of his world in Australia. All I know is I've embraced his Vegemite, but he just won't embrace my peanut butter. ;)

Banana Peanut Butter Muffins - makes 12

1 1/2 cups whole wheat flour
1/2 cup rolled oats (not quick oats)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup brown sugar
2 tablespoons vegetable oil
2 eggs
1/2 cup unsweetened peanut butter
3/4 cup milk
2 ripe bananas, mashed (about 1 cup)

Preheat oven to 350f/180c. Place a paper liner in each cup, and set aside.
In a bowl, whisk together flour, oats, baking powder, baking soda, and sugar. In another bowl beat together oil, eggs, peanut butter, milk and banana. Add wet ingredients to the dry mix, and stir to combine. Don't over mix.

Spoon batter into muffin cups and bake for 20-22 minutes, or until a skewer, inserted in centre, comes out clean. Allow to cool on a wire rack. Serve with a little honey, and enjoy!

If you like this flavour combo, you really should whip these up. Quick and easy, and so good.

I'm off to NYC tomorrow for a shoot with Jen of Made By Girl. Can't wait! I'll try to post while there.

Back soon!

janis

Baked

How's your week, so far? Hope it's going by smoothly.

I fell completely off the non-wheat wagon with this one. It makes me happy, to be honest. ;) I've packaged them up because I do plan on sharing, and why not package them up?  

Raspberry Oat Bars - makes one 9x13 inch pan

1 1/2 cups whole wheat flour
1 1/2 cup rolled oats
1 cup pecans
2 teaspoons baking powder
pinch of salt
1 cup unsalted butter, cold and chopped
1 cup brown sugar, packed
1 egg, beaten
1/2 teaspoon cinnamon
zest of 1 lemon
1 1/2 cups of raspberry jam
1 1/2 cups fresh or frozen raspberries

Preheat oven to 350f/180c. Line pan with parchment paper and set aside.
Place the flour, oats, pecans, baking powder, salt, and sugar in a food processor and pulse a few times to combine. Add chopped butter and and egg. Mix until combined. Don't over mix. Press about half the mixture into the pan. Bake for about 15 minutes, or until a light golden colour. Allow to cool on wire rack.

In a small bowl, mix together the jam, lemon zest and cinnamon. Fold in the raspberries. Spread over top of  bottom layer/crust. Sprinkle the remainder of the flour and oat mixture over top. Bake for about 20-22 minutes, or until golden brown on top. Voila!

Enjoy your day! Back soon.
Janis

Baked

I hope your week is going well! Mine has been full of torturing my husband over my photography website redesign and, whew, it's taking a lot out of him me.

I baked some muffins over the weekend, that are pretty tasty. I should bring a few of these for the next long day shoot I have instead of eating them all myself.

Cherry Walnut Oatmeal Muffins - makes 12

3/4 cup rolled oats, toasted
1 cup gluten free all purpose flour* (I used Bob's Red Mill)
1/2 cup almond meal
1/3 cup ground flax seed
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon guar gum
pinch of salt
1 1/2 cups plain yogurt
3 tablespoons unsalted butter, melted
2 eggs
zest of one large orange
3/4 cup dried cherries
1/2 cup walnuts, chopped
* feel free to swap the g-free flour, almond meal and guar gum, for 1 1/2 cups all purpose flour (white or whole wheat). I've made these both ways, I'm just trying to stick to g-free where I can!

Preheat oven to 350f/180c. Line a muffin tin with paper liners.
Spread oats out on a baking sheet, and toast for 10 minutes, stirring occasionally. Transfer to bowl and set aside to cool. Add the flour, almond meal, flax seed, sugar, baking soda, baking powder, guar gum and salt to the cooled toasted oats. Stir to combine.

In another bowl, mix together yogurt, melted butter, eggs, and orange zest. Make a well in the centre of dry mix and pour in yogurt mixture. Stir ingredients together until just blended. Fold in cherries and walnuts.

Spoon batter into muffin cups. Bake for about 25 minutes or until a skewer inserted in centre, comes out clean. Transfer to wire rack to cool.

Just add butter, and enjoy!

Back soon,
Janis