1 recipe pizza crust
Marinara sauce
Pepperoni
Shredded Mozzarella cheese (I actually do make mozzarella, but I just don't have the recipe posted, yet.) :)
Prepare pizza crust and divide into walnut-sized balls (about 2 tablespoons). Roll out each ball and place a bit of cheese, about a teaspoon of sauce and a slice of pepperoni on each crust. Bring up edges and pinch together to make a ball. Place pinched sides down on baking tray.
Preheat oven to 375F and bake for about 10 minutes or until crust is lightly browned.
For a freezer mreal, place unbaked pizza rolls onto baking tray and freeze. Put rolls in a freezer bag until ready to use. Place frozen rolls on a baking sheet in the oven while it's preheating to allow them to thaw a bit. Then bake about 12-15 minutes.
Tuesday
Golden Bars of Happiness
3/4 cup peanut butter or sunbutter
3/4 cup honey
1 cup oats
1 cup brown rice cereal
2 cups total of any combination of: chopped nuts, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips, etc.
In a medium sized saucepan, melt together peanut butter and honey.
Remove from heat and add oats and cereal. Mix in chosen nuts/fruits.
Line 9x13 or quarter sheet baking pan with wax or parchment paper. Spread and press mixture into pan.
Chill for two hours, then cut into bars.
Wrap in plastic wrap for a quick grab and go snack!
3/4 cup honey
1 cup oats
1 cup brown rice cereal
2 cups total of any combination of: chopped nuts, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips, etc.
In a medium sized saucepan, melt together peanut butter and honey.
Remove from heat and add oats and cereal. Mix in chosen nuts/fruits.
Line 9x13 or quarter sheet baking pan with wax or parchment paper. Spread and press mixture into pan.
Chill for two hours, then cut into bars.
Wrap in plastic wrap for a quick grab and go snack!
Whole Wheat Blueberry Muffins
3 cups whole wheat flour
2/3 cup sucanat
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1/2 cup melted butter or coconut oil
1 1/2 cups buttermilk
1 1/2 cups blueberries, fresh, frozen or freeze dried
Mix dry ingredients together well. Add eggs, butter and buttermilk, stirring until all ingredients are mixed. Gently stir in blueberries.
Scoop batter into 24 paper lined muffin tins.
Bake in a 400° for 20 minutes.
2/3 cup sucanat
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1/2 cup melted butter or coconut oil
1 1/2 cups buttermilk
1 1/2 cups blueberries, fresh, frozen or freeze dried
Mix dry ingredients together well. Add eggs, butter and buttermilk, stirring until all ingredients are mixed. Gently stir in blueberries.
Scoop batter into 24 paper lined muffin tins.
Bake in a 400° for 20 minutes.
Whole Wheat Banana Muffins
2 eggs
1 cup milk
1/2 cup melted butter or coconut oil
2 cups mashed bananas
3 1/2 cups whole wheat flour
2/3 cup sucanat
4 tsp baking powder
1/2 tsp salt
Mix eggs, milk, butter and bananas in a medium bowl. Add flour, sucanat, baking powder, and salt. Stir just until moistened.
Spoon batter into 24 greased or paper lined muffin tins.
Bake at 400* for 20 minutes.
1 cup milk
1/2 cup melted butter or coconut oil
2 cups mashed bananas
3 1/2 cups whole wheat flour
2/3 cup sucanat
4 tsp baking powder
1/2 tsp salt
Mix eggs, milk, butter and bananas in a medium bowl. Add flour, sucanat, baking powder, and salt. Stir just until moistened.
Spoon batter into 24 greased or paper lined muffin tins.
Bake at 400* for 20 minutes.
Zucchini Tots
Makes 12 tasty tots
1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese
1 cup cooked rice
1/4 cup bread crumbs
Salt and Pepper
Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
Grate the zucchini and then place in a dish towel to squeeze out the excess water. (If you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.)
In a bowl combine all ingredients. Using a spoon or a cookie scoop, fill the muffin cups to the top.
Bake for 15-18 minutes, or until tops are browned and set.
1 cup zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese
1 cup cooked rice
1/4 cup bread crumbs
Salt and Pepper
Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
Grate the zucchini and then place in a dish towel to squeeze out the excess water. (If you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.)
In a bowl combine all ingredients. Using a spoon or a cookie scoop, fill the muffin cups to the top.
Bake for 15-18 minutes, or until tops are browned and set.
Wednesday
Experimental Brownies - Part 2
I think I've discovered a solution to my brownie "problem". My past attempts have been alright, but there is room for improvement. I think my new baking buddy is oat flour. It has a higher gluten percentage and higher moisture content than wheat flour, so my theory is that combining a small portion of oat flour with wheat flour will give a less crumbly and more moist result. The use of white bean puree is just to lower the fat content and hopefully give the brownies a fudgier texture.
1/2 cup butter, melted
1/2 cup white bean puree
1 cup sucanat, powdered
3 eggs
2 tbsp vanilla extract
1/2 cup unsweetened cocoa powder
1/4 cup oat flour
3/4 cup wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Preheat oven to 350 deg. Grease bottom of 9"x13" baking pan.
Mix butter and sucanat in a mixing bowl. Add bean puree, eggs and vanilla and mix throughly. Add remaining ingredients and mix for two minutes on high.
Pour batter into baking pan and bake for 20 minutes or until toothpick inserted in center comes out clean.
1/2 cup butter, melted
1/2 cup white bean puree
1 cup sucanat, powdered
3 eggs
2 tbsp vanilla extract
1/2 cup unsweetened cocoa powder
1/4 cup oat flour
3/4 cup wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Preheat oven to 350 deg. Grease bottom of 9"x13" baking pan.
Mix butter and sucanat in a mixing bowl. Add bean puree, eggs and vanilla and mix throughly. Add remaining ingredients and mix for two minutes on high.
Pour batter into baking pan and bake for 20 minutes or until toothpick inserted in center comes out clean.
Monday
Perfect Whole Wheat Chocolate Chip Cookies
UPDATE 6/14: I subbed coconut oil for the butter, and made adjustments to amounts.
I've been on a quest since changing to a healthier lifestyle for a good chocolate chip cookie. For those of you who use whole wheat flour, you'll know that it doesn't turn out the same results as all purpose flour does. Whole wheat flour still contains the bran and germ so it's heavier and doesn't always lend itself well to light and fluffy results. So my cookies were always flat. I typically add a cup or two of a different grain to my whole wheat bread and a few weeks ago I tried adding oatmeal and was shocked at how moist and fluffy the bread turned out!
In my search for a better version of whole wheat cookies I came across a recipe on Pinterest. The picture showed perfectly fluffy cookies. It has equal portions of oatmeal and whole wheat flour so I guess technically it's an oatmeal chocolate chip cookie. But next time I make them I am going to measure out the oatmeal and then grind it for oat flour. My theory is that the oatmeal has a higher % of gluten thereby giving the cookies the needed structure. And the higher moisture content keeps them moist and fluffy. The dough was a little on the "gooey" side and I was tempted to add more flour. I'm so glad I didn't! They came out perfectly!
One change I made was to substitute half the butter for white bean puree. Bean puree is similar in consistency to creamed butter, but without all the fat. You shouldn't substitute puree for all the butter, because some fat is needed or the result will be crumbly and dry. No good for cookies! Next time I'm going to try subbing coconut oil for the butter half and see how that turns out.
The other change I made was using Sucanat for the white and brown sugars. Sucanat is very minimally processed so it still contains lots of good vitamins and minerals. So all-in-all these cookies are pretty healthy but they don't taste like it. I'm loving this!
3/4 cup coconut oil
3/4 cup white bean puree
1 cup ground sucanat
3 eggs
1 tsp vanilla
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
2 1/2 cups whole wheat pastry flour
2 cups rolled oats, ground to flour
1 1/2 cups semisweet chocolate chips
Cream coconut oil and bean puree for 2 minutes. Add sucanat. Beat in eggs and extract.
Stir in dry ingredients and then chocolate chips.
Scoop 2 tablespoons of dough onto ungreased cookie sheet.
Bake at 350 degrees for 10 minutes. Cool on rack.
I've been on a quest since changing to a healthier lifestyle for a good chocolate chip cookie. For those of you who use whole wheat flour, you'll know that it doesn't turn out the same results as all purpose flour does. Whole wheat flour still contains the bran and germ so it's heavier and doesn't always lend itself well to light and fluffy results. So my cookies were always flat. I typically add a cup or two of a different grain to my whole wheat bread and a few weeks ago I tried adding oatmeal and was shocked at how moist and fluffy the bread turned out!
In my search for a better version of whole wheat cookies I came across a recipe on Pinterest. The picture showed perfectly fluffy cookies. It has equal portions of oatmeal and whole wheat flour so I guess technically it's an oatmeal chocolate chip cookie. But next time I make them I am going to measure out the oatmeal and then grind it for oat flour. My theory is that the oatmeal has a higher % of gluten thereby giving the cookies the needed structure. And the higher moisture content keeps them moist and fluffy. The dough was a little on the "gooey" side and I was tempted to add more flour. I'm so glad I didn't! They came out perfectly!
One change I made was to substitute half the butter for white bean puree. Bean puree is similar in consistency to creamed butter, but without all the fat. You shouldn't substitute puree for all the butter, because some fat is needed or the result will be crumbly and dry. No good for cookies! Next time I'm going to try subbing coconut oil for the butter half and see how that turns out.
The other change I made was using Sucanat for the white and brown sugars. Sucanat is very minimally processed so it still contains lots of good vitamins and minerals. So all-in-all these cookies are pretty healthy but they don't taste like it. I'm loving this!
3/4 cup coconut oil
3/4 cup white bean puree
1 cup ground sucanat
3 eggs
1 tsp vanilla
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
2 1/2 cups whole wheat pastry flour
2 cups rolled oats, ground to flour
1 1/2 cups semisweet chocolate chips
Cream coconut oil and bean puree for 2 minutes. Add sucanat. Beat in eggs and extract.
Stir in dry ingredients and then chocolate chips.
Scoop 2 tablespoons of dough onto ungreased cookie sheet.
Bake at 350 degrees for 10 minutes. Cool on rack.
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