Whole Wheat Fruit Muffins

I say fruit muffins but really these delicious and healthy muffins are pretty much whatever you want!   There are so many options for the fillings, the possibilities are endless.  My sweet friend Marcie decided to bring me a treat one day, and since we are both in the middle of a health challenge (ugh), she thought a plate of cookies would just be mean. So instead I received sugar-free, whole wheat muffins.  No processed food on the ingredient list either.  Well I'm sure you are all very skeptical (I know underneath I was), but I was more than pleasantly surprised when I tasted one. In fact I liked them so much I got the recipe from her the next day. Since then I've baked these up several times and they are always a big hit with my kids.  And for once I don't feel bad when they go through a dozen muffins in one day! I love how you can stir in the toppings in each muffin before baking, so if you have little ones, they can "make" their own with whatever filling they want.  The juice and honey, not to mention the fruit you add, makes these muffins moist and gives it enough sweetness to be really satisfying.  And like I said before, the filling options are endless for what you feel like or what you have on hand.  My favorite so far is blueberries and applesauce but I also love to make them with Craisins and applesauce (or mashed banana).  My kids love them with strawberries too... I'm excited to keep trying out combinations!

Whole Wheat Fruit Muffins

Author: Brittany

Serves: 1 dozen

Here are some options to consider for the fillings: - blueberries -Craisins - diced strawberries - peeled and diced pears - applesauce - either diced or mashed up bananas and chopped walnuts - raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling) - grated carrot and chopped walnuts - orange or lemon zest (only add ¼ to ½ teaspoon of zest per individual muffin) - a mix of dried fruit bits - jelly

Ingredients

• 1 ½ cups whole-wheat flour (grind it fresh if you can, then store in freezer to maintain freshness longer)


• ½ teaspoon salt


• 2 teaspoons baking powder


• ¼ teaspoon cinnamon


• ⅛ teaspoon nutmeg


• 2 eggs


• 2 tablespoons honey or agave


• 1 teaspoon pure vanilla extract


• ¼ cup coconut oil (or canola)


• ¾ cup juice (orange, apple, cranberry, whatever you have)


• About 1 cup of total filling (berries, fruit, nuts, etc. – see below for details)

Instructions

1. Heat oven to 400 degrees F.  In a large bowl whisk the flour, salt, baking powder, cinnamon and nutmeg.  Make a well in the center of the flour mixture and pour in the eggs, honey or agave, vanilla, oil and juice. Mix the dry and wet ingredients together – do not overmix.


2. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice.(see list of ideas below)  If you have 5 or 10 minutes extra (and some anxious helpers) this is where it gets fun!  I like to add 1/2 cup of applesauce or mashed ripe banana at this point but you don't have to add anything to the muffin batter before continuing with the next step.


3. Spray muffin pan lightly with Pam then  fill ⅔ to ¾ of the way full with batter. If you didn’t already add your filling, sprinkle 1 – 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan.  If you have already added the 1/2 cup of applesauce or banana then just cut down on the filling you sprinkle on top. Your total filling amount should be approximately 1 cup.  Then gently mix each one with a fork or spoon.


4. After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 14 – 16 minutes or until a toothpick comes out clean.

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Recipe Source: 100 Days of Real Food

Healthy Whole Wheat Banana Bread Pancakes

The new year is here... along with resolutions to be a healthier new me in 2013!  While I am not swearing off goodies (I believe in moderation in all things), I am sugared out after the holidays.  Aren't you? So we've been eating pretty clean around our house of late.  But if there is one thing I will not do, it is give up flavor to be "healthy."  Obviously we sisters love eating and value good food, or we wouldn't have a cooking blog, right?  And while we all genuinely like eating whole grains, you will still never get cardboard and bricks I mean terrible tasting food in the name of healthiness from us.  So be assured, these whole wheat banana pancakes are great!  The whole wheat flour makes the pancakes heartier, and I do think you could easily use all white flour for a fluffier result.  But my whole family has been gobbling up the whole wheat kind with lots of "yums" and requests for more, so I am sold.  I'm excited about trying out some more healthy recipes, so stay posted for more!

Healthy Whole Wheat Banana Bread Pancakes
Submitted by Mindy ~ The Sisters Cafe

1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups milk, separated
1 tablespoon vanilla extract
3 large ripe bananas, mashed

In a large bowl, combine the flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl.  Add vanilla and 1 cup of milk until combined.  The batter will still be dry.  Add the mashed bananas and mix.  Add the remaining 1/2 cup milk until smooth and the consistency you desire.  Serve with syrup, whipped cream, and berries (blueberries are wonderful!).

Recipe Adapted from: http://www.pincookie.com/whole-wheat-brown-sugar-banana-bread-pancakes/

My Favorite Whole Wheat Banana Bread

I think it is official, my tastes have changed!  I now truly perfer whole grain products.  This banana bread is my new favorite. Call me crazy, but I don't love regular banana breads anymore.  This deep brown bread is extremely moist and pleaseantly dense.  The whole wheat flour gives it just the right amount of hearty texture.  I love the flavor of banana balanced with the hint of honey and spices.  Mmmm this is defintely my 'go to' banana bread recipe from now on.  Be sure to only use banana that are super ripe, as in black mottled skins and very soft to the touch.  This is what gives the bread such a rich flavor.  I buy a lot of bananas for our daily green smoothies, but some don't get used in time and start to turn brown.  When they are all brown and spotted, I pop them into the freezer, peel and all.  They defrost quickly and work great for bakes goods.  Once I get a bunch I take them out of the freezer and bake some bread or muffins!  Also, this recipe makes two loaves, perfect...one for eating and one to freeze for later.  I love having stuff like that in the freezer for when school starts.  It makes an easy and healthy breakfast in hurry!  Our school has already started here in Tennessee!  We had our annual 'Back to School Dinner' last night.  To read more about this fun family tradition click here.

Favorite Whole Wheat Banana Bread
submitted by Melanie~ The Sisters Cafe

Yeilds 2 loaves

1 cup butter, softened (I  use 1/2 cup butter and 1/2 cup applesauce- with great great results!)
1 cup packed light or dark brown sugar
1 1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp vanilla
3 cups mashed bananas (about 5-6)
1/2 cup honey
4 large eggs
4 cups whole wheat flour, traditional or white whole wheat
Optional: 1 cup chopped walnuts

Preheat oven to 350.  Lightly grease 2 9x5 loaf pans.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla until smooth.  Add the banana, honey and eggs, beating until smooth.  Add the flour and nuts, stirring until smooth.  Spoon batter into the prepared pans and let it rest at room temperature, uncovered for 10 minutes.

Bake the bread for 50 minutes.  Lay a piece of foil gently across the top, and bake until a cake tester inserted into the center comes out clean, 10-15 minutes more.  Remove the bread from the oven, and allow to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

Recipe Source:  King Arthur Flour Whole Wheat Grain Baking Cookbook

Buttermilk Wheat Pancakes and a Giveaway!

When I make pancakes I usually make a wholegrain variety either blender wheat pancakes, or the oatmeal pancake mix, but my boys favorites are Buttermilk pancakes. Since they are the most requested, I decided to make them a little more healthy by adding some whole wheat flour. The results were well received and have now become the only way I make our buttermilk pancakes. We like them with a little smear of peanut butter, sliced bananas and maple syrup. YUM! Hope you enjoy!
**these freeze really well. Simply lay the uneaten pancakes on a (I line it with a silpat) cookie sheet. Place in freezer for an hour or so. When frozen, throw them all into a freezer ziploc bag. When ready to eat simply pop them in the toaster. Fresh pancakes in minutes!!

Buttermilk Wheat Pancakes

submitted by Melanie

2 eggs, beaten
3 cups buttermilk
4 Tablespoons oil
1 cup flour
1 1/4 cup whole wheat flour (I use freshly ground white wheat--also if you are worried about the wheat--only do 1 cup wheat and 1 1/4 cup white flour)
1/4 cup sugar
1 tsp salt
4 tsp baking powder
1/2 tsp baking soda

Beat the eggs first and then mix in the rest of the ingredients. Do not over mix. Cook on a hot nonstick pan or griddle (butter first if desired). Pour about 1/4 cup batter on griddle and flip over when bubbles appear and edges seem firm. enjoy!

Now for the GIVEAWAY--

I am excited to tell you about a product that has saved my dry cracked hands in the kitchen this year! My hands get so dry and chapped in the winter and the fact that they are in and out of soapy dish water all day doesn't help. I have tried lots of different lotions and creams that have been OK--but I have always hated the wet greasy feeling they leave on my hands. I am excited to tell you that I have found the PERFECT product....MadeOn Hardlotion bars.

Read more about these wonderful bars here, but let me just say that I LOVE them and they work like magic! I love that they are handmade by a young Mom and are made with 3 simple pure ingredients--Shea butter, coconut oil and beeswax!

No more greasy feeling and hello to soft supple skin. I keep bar in the cute tin they come in right next to my kitchen sink. I also have the peppermint lip balm and a small hard lotion bar in my nightstand. It has become part of my night time routine and my lips, hands and heels are soft and nice now! I am ready for sandal weather-yay!

When I told Renee the maker/genius behind MadeOn how much I LOVED her products and wanted to share them with my readers, she offered to give a 3 pack (large hard lotion bar, small bar and lip balm) to one of you!

To enter visit the MadeOn website and tell me what product you are most interested in. Did you see the Au Chocolat hard lotion bar? cool!

Good Luck--we will pick a winner on Thursday morning!

Peanut Butter-Chocolate Chip Waffles with Banana Cream

I recently ordered this double waffle maker from the CSN stores. I was impressed with the company. CSN has a lot of different online stores, but my favorite one is the Kitchen and Cookware store found here. I found the prices to be great and a lot of the items had free shipping. Anyway, the day I received my new waffle iron, I tried this extravagant waffle recipe from one of my favorite wholegrain cookbooks. These waffles were a treat, piled high with banana cream. You would never believe that they were whole grain! And the waffle iron's heart shaped sections was so fun and it worked perfectly!

Peanut Butter-Chocolate Chip Waffles with Banana Cream
submitted by Melanie
Recipe from King Arthur Flour Whole Grain Baking
printable recipe here

1 cup spelt flour
2 Tb baking powder
3/4 tsp salt
1/2 cup crunchy peanut butter
1/4 cup sugar
4 Tb butter, melted
2 eggs
1 cup milk
1/2 cup chocolate chips

To make the waffle batter: Combine flour, baking powder and salt in a small bowl. Cream the peanut butter with the sugar until it softens, then pour in the butter. Beat in the eggs one at a time the mixture is completely smooth. You'll need to scrape down the sides of the bowl. Add the milk gradually, the mixture will be very wet. Stir in the flour mixture on the slowest speed and mix until just combined Stir in chocolate chips. Let the batter sit for at least 10 minutes before you use it. This is especially important with spelt, as the batter starts out very soupy, but thickens as the grain absorbs the liquid. Cook waffles in a hot waffle iron and serve with Banana Cream.

Banana Cream
yield: 2 cups
2 large bananas
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 tsp lemon juice
1 cup heavy cream

Mash the bananas in a small bowl and sprinkle them with the sugar, cinnamon and lemon juice. Whip cream in a separate bowl until it is stiff. Fold the banana mixture into the whipped cream and serve immediately.

South Beach Muffins

Lately I've been making muffins regularly and freezing them. I started doing this in February to get ready for the arrival of our new baby, just to have a ready snack on hand for family members. My husband started taking a few with him to work, as his lunch. He absolutely loved having muffins always available in the freezer. He quickly took possession over the muffin stash in the freezer. :) Since he loved it so much, I started to make double batches of a different muffin recipe every week, to replenish his stash. His favorites so far are these South Beach Muffins and my Cape Cod Muffins.

I received this recipe from a friend, Laura B., a few years ago. It is awesome! I love the walnuts and craisins in them, and with the whole grain oats, whole wheat and applesauce substituted for much of the oil, these are quite healthy for you too! I have to say that these muffins are so yummy they are actually addicting~ You can't stop with just one! They are delicious!

South Beach Muffins

submitted by Erin ~  The Sisters Cafe

printable recipe here

Bowl One:

2 c. whole grain oats

2 ½ c. lowfat buttermilk

1 c. unsweetened applesauce

1 c. or one 6-oz bag of dried cranberries

Bowl Two:

2 ½ c. whole wheat flour

3 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1 1/3 c. chopped walnuts

1 scant tsp. salt

Bowl Three:

2 eggs, beaten

2 c. sugar (or splenda, although I’ve never tried it)

4 tsp vanilla

2/3 c. canola oil

Preheat oven to 375°. Add bowl one to bowl three and mix well. Add bowl two and mix just enough to moisten. DO NOT OVERMIX. Fill muffin tins 2/3 full and bake for 20 or so minutes, or until a toothpick inserted comes out clean or with defined moist crumbs on it. Makes 2 dozen.

Whole Wheat Chocolate Chip Oatmeal Cookies

Who couldn't use another delicious chocolate chip cookie recipe? There are so many different ones out there, I love to experiment on a regular basis. Melanie from My Kitchen Cafe (whom despite popular assumption, is not in fact our Melanie from the Sister's Cafe... although she is our Erin's sister-in-law! Crazy, right?!) posted these cookies and they looked so chewy and soft, I had to try them. I have to admit I was sucked into the title too.... whole wheat oatmeal cookies? Awesome! They may not be healthy but their better so less guilt, right?! :) Well, they are my current favorite now... seriously yummy. Thanks Melanie!! Change things up at your house next time you want to bake up some chocolate chip cookies and try these out! Oh, and don't forget to enter our Flirty Apron Giveaway below - you have until Thursday. Those aprons are guaranteed to yield more kisses for the cook! :)

Whole Wheat Chocolate Chip Oatmeal Cookies
submitted by Brittany at www.thesisterscafe.com

printable recipe here1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 teaspoon vanilla extract
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 ¼ teaspoon salt
2 ½ cups wheat flour
2 ½ cups oats
2 ½ cups semisweet chocolate chips

Cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract. Stir in dry ingredients and then chocolate chips. Scoop rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 for 10 minutes. *Makes 3-4 dozen.

Three Grain Bread

This bread is deliciously soft and pliable, and tasts so yummy with some honey butter or jam. It is fantastic fresh from the oven. And I love how it is so easy to make, too. It only rises for 45 minutes, and then 30 minutes. What a snap! One note: Unlike the whole wheat bread I've posted before, this doesn't keep quite as well. The first day it is absolutely fantastic and soft, like I mentioned, but the next day it will be considerably drier. I sliced some of it and put it in the freezer after it cooled, like I always do with my whole wheat bread, and it still didn't keep that moist texture for more than a few days. So this is my advice: Enjoy a loaf with your family the day you bake it, put some slices in the freezer to enjoy the next couple of days (when you defrost it for a few seconds, it will be soft just like it was fresh), and then give the remaining loaves away to neighbors and friends after you take them out of the oven. It's always fun to bring over something freshly baked to neighbors. :)

When I make this, I use two regular sized bread pans and two medium sized bread pans, so it makes four loaves for me. Thanks to Dede Dalton who shared this recipe in a baking class she demonstrated for our church.

Three Grain Bread

submitted by Erin

3 ½ c . warm water

3 T. yeast

½ c. sugar

1/3 c. oil, or melted butter or margarine, or applesauce

1 T. salt

2/3 c. ground flax

2/3 c. oats (oatmeal)

5 c. whole wheat flour

2-3 c. bread flour (white)

Dissolve yeast in warm water. Add sugar, oil, salt, flax, oatmeal, and 5 cups of whole wheat flour. Mix very well. Then add bread flour one cup at a time until dough is soft and elastic. Let rise until double (usually about 45 minutes). Remove from bowl. Knead a few minutes (longer if you mixed by hand). Divide into three loaves. Let rise for 30 minutes, then bake at 350° for 30 minutes.

Whole Wheat Pear Granola Muffins

Last week, I had some pears that needed to be used and remembered this muffin recipe I had printed off a blog a long time ago. I also had some yogurt and homemade granola on hand. It ended up being the perfect after school snack for my little troop! The muffins were moist, delicately flavored and just wonderful! My boys loved them. In fact my youngest (21 months) kept climbing onto the table, lifting the lid (it is lightweight plastic) off the cake plate and helping himself to more! It was pretty funny to see his smug face as he walked away clutching a muffin in his chubby little hand. He was so proud of his new found independence!! I didn't have the heart to stop him even though he was tracking muffin crumbs all over the place. I have come to accept that babies are just messy, aren't they?!

Whole Wheat Pear Granola Muffins

Submitted by Melanie~ recipe from Cuisine Nie

3/4 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
3/4 cup packed light-brown sugar
1/2 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted
2 (2 cups) D'Anjou pears, peeled and cut into 1/4-inch dice

Crumb topping:
1/2 cup granola

1/4 cup all-purpose flour
1/4 cup packed light-brown sugar
1/4 teaspoon salt
3 tablespoons chilled unsalted butter

Directions
Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the pears.

Crumb topping:

In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.

Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.

Whole Wheat Banana Chocolate Chip Muffins

These muffins are moist, and pleasantly dense. I love the combination of bananas and chocolate, reminds me of a banana split! My children gobbled them up! So good and good for them with all that whole wheat flour! Yum!! 

I got this recipe from the King Arthur Flour Whole Grain Baking cookbook. I highly recommend this cookbook, if you are interested in baking with whole grains. I have loved every recipe I have tried so far. 

Whole Wheat Banana Chocolate Chip Muffins

submitted by Melanie (from King Arthur Flour Whole Grain Baking)

1/2 cup butter (1 stick or 4 ounces)
1/2 cup packed light or dark brown sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup honey
2 large eggs
2 cups whole wheat flour
2/3 Cups chocolate chips

Preheat the oven to 350. Line or grease a 12 cup muffin pan. I used my Demarle mini muffin pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and chocolate chips, stirring until smooth. Divide batter into the muffin cups, they'll be nearly full. Bake the muffins until a cake tester inserted in the center of one comes out clean, 23-28 minutes. Remove from oven and after a couple of minutes transfer the muffins to a rack to cool.

Whole Wheat Pancakes

These are so yummy! I got the recipe from a Martha Stewart magazine a long time ago. They are healthy and delicious; the PERFECT go-to recipe when it comes to basic whole wheat pancakes. Delish!

Whole Wheat Pancakes

submitted by Erin

1 ¼ c. whole wheat flour

¼ c. wheat germ

2 T. sugar

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 ½ c. low-fat buttermilk

¼ c. vegetable oil

2 large eggs, lightly beaten

Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. (Wheat germ is good for you, but if you don't have any on-hand or ran out of it, use more wheat flour in its place.) Whisk in buttermilk, oil and eggs. Let stand 10 minutes (if batter thickens, stir in 1 T. water). Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 T. batter for each pancake (I use a little more than that). Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in a 200° oven while you cook remaining batter. Serve with my favorite coconut syrup, of course! :)

Whole Wheat Blender Pancakes

I have been making these pancakes for years because they are very easy, very nutritious and my family loves them! They are hearty and healthy. A great way to fill up little tummies and start the day off with whole grains! I love these with fresh berries (or any fruit)and a drizzle of pure maple syrup or old fashioned buttermilk syrup. My oldest son nicknamed the buttermilk syrup-- "Bubbly syrup" and he makes it himself! I will include that recipe too. Enjoy! Even my littlest guy loves them!

Blender Wheat Pancakes
Blend:
1 cup whole wheat kernels

1 cup milkBlend wheat and milk for 3 minutes in blender.
Add:
½ cup milk
Blend for 2 more minutes.

Add:
2 eggs

½ tsp salt
½ cup oil

1 Tbsp baking powder
2 Tbsp sugar

Blend only long enough to combine. Cook on hot griddle. The batter is very thin.Connor’s Bubbly Syrup

½ cube butter (I use 2TB less)

1 cup sugar

¾ cup buttermilk

1 tsp vanilla

1/4 tsp baking soda

*the original recipe called for 1 Tb of corn syrup--which I leave out--I am not a fan of that stuff!

In a small saucepan heat butter, sugar, and buttermilk. After sugar is dissolved remove from heat and stir in the soda and vanilla. Mixture will fizz. Let rest, stirring occasionally. Serve warm with pancakes or waffles.

Whole Wheat Flour Tortillas

This is another recipe from my friend Kelly. The tortillas are really good! We used them for quesidillas, wraps and as treat warmed then slathered in butter and cinnamon sugar and rolled up! (My boys LOVED that!) The first time I made them I did not have the Demarle Roul'pat (non stick mat) and it was a MESS!! I ended up just throwing the dough in the garbage in frustration. So get something--Kelly uses a cloth that she got at the Bosch store.. I didn't have the best luck with that--it moved around too much on the countertop. Anyway, here is my tips:

*Use a nonstick mat when rolling out

*Roll them out very thin!

*Do not overcook!!

Other than that they are easy and no fail!!

Whole Wheat Flour Tortillas

submitted by Melanie

3 cups whole

1 tsp salt

1 cup hot water

1/3 cup oil (I used canola)

Mix all ingredients thoroughly in mixer. Remove from mixing bowl and knead on countertop until smooth (add a little white flour if the dough is too sticky). Divide the dough into 12 balls, and let rest (covered) for 15 minutes. Roll each ball into a very think circle. HEat a heavy skillet (ungreased) to medium high heat. Cook tortillas until brown flecks appear, about 30 seconds each side. (Adjust heat accordingly) Use immediately, or wrap in plastic or place in a airtight container to refrigerate or freeze. To warm, wrap in damp paper towels and microwave 15-20 seconds.

Yummy Easy Whole Wheat Bread--a new recipe!

OK, I know my sisters and I have posted several whole wheat bread recipes, but I think this is my new favorite! ( And your probably wondering why I am not using nonstick Demarle flexipans since I have been raving about them so much....I am saving up for the loaf pans--I can't wait!) I got this recipe from my friend Kelly. It makes 5 loaves and I use my Bosch, and my Demarle Roul'pat (so it won't stick to the counter) and it really was a breeze to make---and OH SO GOOD!! I let it cool and then sliced it with an electric knife before I bagged them and put 4 in the freezer. This is my new favorite recipe. The bread is very soft and tender! If you make it let me know what you think!
**By the way did you all know the shelf life of wheat (berries) is REALLY long? (like over 20 years) You can buy it a lot cheaper in bulk, just don't forget to get yourself a wheat grinder! Fresh ground wheat is wonderful in recipes and so good for you!

*ACK --don't look too close, I forgot to grease my pans...it was a problem! I need those nonstick ones!!
Yummy, Easy Whole Wheat Bread (5 medium loaves)

submitted by Melanie

3 1/2 cups hot tap water (helps offset the cool can of milk)

1 (12oz) can evaporated milk

3 Tbs instant yeast (like SAF)

2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slide right out)

1 cup white flour

3 Tbs vital wheat gluten

2 Tbs dough enhancer (this is optional--I just happen to have some)

12 cups whole wheat flour (I used white wheat: apporx 8c whaet berries= 12 c flour)
1 1/2 TBs salt

Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough on your 'Rolpat' or if you don't have one, pour a little oil on your countertop and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing. (if you can wait that long!!)

* I have also been making whole wheat tortillas--so easy and good. I'll post them soon, maybe tomorrow!

Bran Muffins

I got this recipe from my good friend, Anona. I like it because all the ingredients are pantry staples at my house. Bran flakes are one of my regular breakfast cereals, so I always have a half box to spare. This recipe can be doubled; in fact, that is how I originally received it. But I have always cut it in half (like it’s posted here) because 2 dozen is just right for me.
You can use all white flour or up to half wheat flour (1 ¼ c. wheat and 1 ¼ c. white). If you are in a bind, you can use sour milk instead of buttermilk (1 T. lemon juice plus enough milk to make 1 cup), yogurt diluted with a little water, or just regular milk. I’ve never tried any of those; I always have buttermilk on-hand. Also, the original recipe said that the batter can be left in the fridge for up to 2 weeks. I personally would recommend that you use it within 3 days. In fact, I think these are best when they are baked right after mixing. When I bake half the batter the next day I don’t think they have quite the same texture… But for what it’s worth – you can keep the batter in the fridge for awhile if you need to! Hope you enjoy these healthy and yummy muffins! Thanks again, Anona!
*Update - I just saw that my sister, Melanie, was about to post this exact same recipe! Great minds think alike- or rather, great tastes think alike. :) What can I say, my sister has impecable taste. :)

Bran Muffins
submitted by Erin

2 c. white all-purpose flour
½ c. wheat flour
2 ½ tsp baking soda
1 tsp salt
½ T. pumpkin pie spice
half of 15-oz box bran flakes cereal
1 ¼ c. sugar
2 eggs
¼ c. oil
¼ c. applesauce or mashed banana
2 c. buttermilk
1 tsp vanilla

Stir all ingredients together and bake at 375° for 10-15 minutes. Makes 2 dozen.

Whole Wheat Pumpkin Muffins and AWESOME baking products

These muffins were great--and healthy with the whole wheat flour. But the BEST part of making them was using my new Demarle muffin pan. Demarle is the maker of the popular Sillpat baking mat one of my favorite kitchen items. You can get them at fine kitchen stores like William Sanoma. Demarle has been supplying professional kitchens for years, many restaurants use their products (such as subway and Cheesecake Factory to name a couple) Well they are finally branching out into the home market! My sister in law introduced them to me recently, and I am in LOVE! You don't have to grease them at all--not even pam cooking spray--and everything pops right out. The clean up is a breeze. I literally just dunk in soapy water, rinse dry and it is good as new. Then I just roll and up and throw it in a drawer. Anyway, I am seriously thinking about becoming a distributor! I love these products that much! If anyone lives in my area (Utah) and would like to try them out--email me at melandboys@gmail.com!

Pumpkin Bread

King Arthur Flour Whole Wheat Baking cook book

Submitted by Melanie

2 cups whole wheat flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ground nutmeg

1/2 cup butter

1 cup packed light or dark brown sugar

1/4 cup granulated sugar

3 large eggs

1tsp vanilla extract

1 cup canned pumpkin

3/4 cup chopped nuts (I left out)

3/4 cup raisins, or chocolate chips (I used mini choc chips)

Preheat oven to 375.

Whisk together the flour, baking soda, baking powder, salt, and spices in a medium bowl.

Cream together the butter and sugars in a large mixing bowl until light and fluffy. Beat in the eggs one at a time, stopping to scrape the sides and bottom of the bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in the nuts and raisins, or chocolate.

Pour batter into the muffin pan. Bake for 22-24 minutes or until toothpick inserted in the center comes out clean.

*to make this into a loaf, preheat oven to 350 and grease a 9x5 inch loaf pan. Bake for about 1 hour or until toothpick comes out clean. Also cool for 15 minutes, then run a knife around the edges of the loaf pan to make sure bread is not sticking (of course skip this if you are lucky enough to have a demarle loaf pan--then it won't stick of course!) , turn it out and place on rack to finish cooling before slicing.

Little Red Riding Hood's Blueberry Wheat Muffins

Okay, so I was reading some library books to my 3-year old, Benjamin, and one of our picks this week was Little Red Riding Hood. It was a cute modern-day version, and at the end they had this muffin recipe. I jotted it down, because I thought it would be fun to try it out. And "Granny's secret ingredient" was fascinating. Who ever heard of sunflower seeds in a sweet blueberry muffin? Well, now I know why the wolf in this version was dead-set on stealing those muffins from Little Red Riding Hood! These are so good! I was very pleasantly surprised, because as I was making the batter I was pretty sure they were going to be dissappointing. I've never had a muffin batter that was so THICK. I could hardly stir in the blueberries at all. Since I was using fresh blueberries, it was extra tricky not to smash them in the effort. You'll see what I mean! Anyway, they came out of the oven smelling and looking delicious, and they tasted even better! The secret ingredient - sunflower seeds - add so much to these. Honestly, the salty nutty flavor combine with the sweetness to make such a unique and amazing muffin. Sounds cheesy? I know, I know, but I'm being totally sincere. The sunflower seeds were awesome in this! I really loved these! :) Let me know what you think!

Little Red Riding Hood's Blueberry Wheat Muffins
Submitted by Erin

2 eggs
½ c. melted butter
1 c. sugar
½ tsp almond extract
1 c. wheat flour
1 c. white flour
1 tsp baking powder
½ tsp salt
2 c. blueberries
¼ c. sunflower seeds (Granny’s secret ingredient)

Mix eggs, butter, sugar, and almond extract. Combine dry ingredients (flours, baking powder, salt) and add to the egg mixture. Stir until just combined. Gently stir in the blueberries and the secret ingredient, after making sure that there are no wolves lurking about.
Fill greased muffin tins ¾ full, and bake at 350 for about 20-25 minutes. These muffins taste best when shared.

Fabulous ZUCCHINI Bread

Well--it is that time of year again when zucchinis are plentiful! The one zucchini plant in my garden died this year, but I figured between my sisters, Mom and nieghbors I am sure to get plenty. My neighbor's cute little daughter brought me over 2 yesterday! I was so excited to get the first ones of the season that I whipped up my favorite zucchini bread recipe. I shared some with my neighbor and then my boys gobbled the rest up! It was GREAT!! This is our all time favorite recipe! The crust is sweet and crunchy and the center is soft and chewy! Perfectly wonderful! It also freezes really well. So anyone with extra zucchini, send them my way!!Zucchini Bread

submitted by Melanie

Mix:

1 cup white sugar

1 cup brown sugar

3 eggs, beaten

1 cup canola oil

3 tsp vanilla

2 cups zucchini, shredded

Stir and add:

2 cups flour

1 cup whole wheat flour

1 tsp salt

1 tsp soda

2 tsp cinnamon

1/2 tsp baking powder

Pour into two bread pans sprayed with pam. Bake at 325 for 1 hour.

Whole Wheat Blender Waffles with Coconut Syrup

This morning I made a new waffle recipe. It was whole wheat and super healthy, and I've been looking forward to trying it out. It was AWFUL. They were so incredibly bland that I had to choke down a few bites before I decided all the rest of the waffles and batter were going in the garbage. It was that bad. After making up a batch of waffles, my heart was completely set on a warm and delicious waffle breakfast. I almost wanted to start all over and make one of my favorite waffle recipes that I could trust, but the breakfast moment was over. My hubby was on his way out the door, and my 2-year old was already filling up on his tastless poor-excuse-for-a-waffle. So I got out the old bowl and spoon, and frosted mini-wheats have never tasted so unsatisfying in my life.
Consequently, I've decided to post my very favorite, tried-and-true, never fail, healthy, delicious, you-won't-be-sorry-that-you-tried-it waffle recipe. Whole Wheat Blender Waffles, pictured with delicious coconut syrup. *applause* I promise you that these are wonderful and will make your life happier! I might have to make these for lunch just to make up for the bad breakfast experience. Oh yeah - another plus to this recipe is it is SO EASY and fast. Throw it in the blender, set the timer, and viola! You have a slightly crunchy waffle that tastes delicious, sits well in your tummy, and blesses your body with whole-wheat-health! In case you don't know what whole wheat berries are, they are grains/'kernels' of wheat that haven't been milled yet. I buy wheat like this and then grind it myself to make fresh whole wheat flour for bread, muffins, etc. But you don't grind it for this recipe - you actually measure out the berries. You could probably get a small amount of berries at your local health food store.  *I have to add that you should buy WHITE wheat versus red wheat. Much better. It's milder and sweeter than red wheat; in fact, the end products it is used in are very soft and light. (And I would recommend using HARD wheat instead of SOFT wheat.  If you have any questions about purchasing wheat, ask us (via comment or email) and we'll help you out.)

Whole Wheat Blender Waffles
Submitted by Erin

1 c. plus 1 Tb whole wheat berries
1 c. milk
2 eggs
4 Tb oil
2 Tb sugar (or honey)
2 tsp baking powder
1/2 tsp salt

Blend wheat berries and milk on high for 4-5 minutes, until batter is smooth. Add remaining ingredients and blend on low for a minute, or until incorporated. Cook on hot waffle iron. (Stir batter before pouring into waffle iron, because the heavier wheat particles will settle at the bottom.) Makes about 10 waffles.
(To make pancakes instead of waffles, use 1 c. wheat berries and 2 Tb oil.)

 

And now, time for the best part of a waffle breakfast - the homemade SYRUP! This is the best syrup ever. In the whole world. It can't be beat. :) Seriously, when I offer to make waffles or pancakes for breakfast, the first thing my husband says is, "With Coconut Syrup?" If I say, "Well, I ran out of coconut extract..." or "I don't have buttermilk" then he passes on the waffles. No joke. This syrup is a MUST around here. (And if you don't like coconut, there's a good chance you will still like this. It's got the subtle sweet coconut flavor without the coconut texture.) Anyway, it is truly DELICIOUS.

Coconut Syrup
submitted by Erin

7-8 Tb. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Freshly Baked Wheat Bread

Yum...doesn't get much better than that! I absolutely love fresh, homemade bread. I have been on the search for the perfect wheat bread recipe that is compatible with a Kitchen Aid instead of a Bosch. All those Bosch recipes are delicious but make WAY too much for my mixer to handle and it's tiring and messy to try to split the dough in half to take turns kneading! I found this recipe on the cooking website Recipe Girl and it's made specifically for a Kitchen Aid - bonus! Although it is not whole wheat, it is soooo good...it's the perfect recipe I have been looking for!! Give it a try- you won't be disappointed.

Fresh Wheat Bread

submitted by Brittany

2 cups whole wheat flour, sifted
4 to 5 cups bread flour, sifted
2 Tbs granulated sugar
1½ tsp salt
1 Tbs yeast (a rounded Tablespoon)
2 ounces honey (1/4 cup)
1 2/3 cups water
2/3 cup milk
½ stick butter (1/4 cup)

1. In a large mixer bowl, whisk together flours, sugar, salt and yeast.
2. In a medium bowl, combine honey, milk, water and butter, and heat to 105 degrees in the microwave. (About 60 seconds - I used a candy thermometer. It worked great.)
3. Stir liquids to melt the butter and add, all at once, to the dry ingredients in the mixer bowl.
4. With the dough hook installed on your stand mixer, mix dough. Add more flour by the Tablespoon, as needed, until the dough comes together and clears the bowl. Mix for 8-10 minutes with the dough hook until no longer sticky, adding flour as necessary.
5. Cover bowl with plastic wrap, let rise in a warm place for 30 minutes.

6. Remove from bowl and divide dough in half. Make each half into a 10 x 12 rectangle and roll each up from short end. Pinch the seams. Roll on the countertop to make a uniform log and place in an oiled breadpan seam-side up. Shake the roll to oil the bottom, turn the pan over, catch the dough and reinsert it into the pan, seam-side-down. (or just spray your plastic wrap with oil before covering so it doesn't stick. I don't like to use a towel to cover because it can dry out the dough.)
7. Return to warm place and let rise an additional 30 minutes or until at least 1 inch above the pan top. Bake in a preheated 400°F. oven for 25 minutes. Remove from pans and cool on rack.

Yield: 2 loaves

Cooking Tips
*To create a nice, warm place for your loaves to rise, turn on oven for 60 seconds and then turn it off. Turn the oven light on too. The temperature should be just about right for your loaves to rise nicely. (don't forget to turn off the oven!)
*If you do not plan to eat both loaves right away, they freeze beautifully. Wrap loaf with foil as soon as it comes out of the oven- just foil, nothing else. Freeze immediately. Once frozen, I like to wrap in plastic wrap as well. The wrapping and freezing-while-hot trick retains the moisture so when thawed it's very fresh tasting.