INGREDIENTS
2 overripe bananas, mashed with a fork ½ cup plain nonfat Greek yogurt 1 large egg ½ cup whole wheat flour ½ cup all-purpose flour ¼ cup sugar or a sugar substitute equivalent 1 ½ teaspoons baking powder ¼ teaspoon baking soda 1 cup fresh or frozen blueberries ¼ cup dried cherries 1 ½ ounces dark chocolate, crushed ½ ounce dark chocolate, chopped Nonstick cooking spray PREPARATION Preheat the oven to 375 degrees. Spray 9 muffin cups with nonstick cooking spray. In a small bowl, whisk together the bananas, yogurt, and egg. In a medium bowl, combine the flours, sweetener, baking powder, and baking soda. Add the blueberry and cherries and toss well. Add the yogurt mixture and stir just until the ingredients are well-blended. Using a ¼ cup measuring cup, fill each prepared muffin cup about ⅔ full. Bake for 18-20 minutes, or until the tops a lightly browned and a toothpick comes out clean from the center of a muffin. Cool in the muffin tin for 5 minutes. Remove and finish cooling on a wire rack. Makes 9 muffins.
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 Okay, these contain chickpeas as well, but there are only so many words one can put in a title! They are tasty, warming treats, which could be consumed as part of breakfast, a snack, or an after-dinner treat. They are naturally balanced, as they contain protein, whole grain, and produce. I even prepared the nutritional analysis so you could see for yourself! Be sure to remove them from the oven at the timer, as they should still be soft to the touch. If not eating them directly from the pan ;), heat a serving for about 10-12 seconds in the microwave.
INGREDIENTS ½ cup chickpeas, rinsed ⅓ cup natural peanut butter 2 bananas, medium, mashed 1 egg 1 teaspoon vanilla extract ½ cup whole-wheat flour ½ cup all-purpose flour ½ teaspoon baking soda ½ teaspoon salt ⅓ cup mini chocolate morsels PREPARATION Preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper, draping it over the sides, for easy removal. Place the chickpeas in a medium mixing bowl and mash with a masher. Add the peanut butter and mashed bananas and blend using a fork. Add the egg, vanilla, flours, baking soda, and salt. Stir well until a smooth consistency. Add the mini chocolate morsels and stir to combine. Place the mixture in the prepared baking pan. You can spread a bit with the spoon but will need to use your cleans hands to spread it out evenly. Bake for 18 minutes and remove from oven. Grab the parchment paper sides to immediately remove from the pan and let cool for about 10-15 minutes. Slice into 16 bars. You can keep the extras in an airtight container in the pantry for 5-6 days, or the freezer for a month. Be sure to heat your serving in the microwave when indulging! Nutrition Information Serving size: 1 bar Per serving Calories: 116; Total fat: 4g; Saturated fat: 1g; Sodium: 153mg; Cholesterol: 39mg; Total carbs: 16g; Fiber: 2g; Sugars: 4g; Protein: 5g
INGREDIENTS
2 ½ cups coconut flour (you could also use whole wheat pastry flour (not gluten-free) or other gluten-free flours) 1 Tablespoon pumpkin pie spice 1 ½ teaspoons baking soda 1 teaspoon Kosher salt 1 cup nonfat Greek yogurt 1 cup granulated sugar 1 large egg 1 ½ cups pumpkin puree 1 Tablespoon vanilla extract ½ cup dark chocolate chips, chopped fine nonstick cooking spray PREPARATION Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. In a large bowl, combine the yogurt, sugar, egg, pumpkin puree, and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chopped chocolate chips with a rubber spatula. Spread evenly into the prepared baking dish. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the dish. Cut into squares and enjoy! Makes 24 servings.
INGREDIENTS
1 cup applesauce, unsweetened 1 1/4 cups brown sugar 1/4 cup granulated sugar 1 large egg 2 teaspoons vanilla extract 1 cup whole wheat flour 3/4 cup white flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 2 1/2 cups of old-fashioned oats 1 cup dried cranberries, chopped 3/4 cup dark chocolate chunks PREPARATION Preheat the oven to 375 degrees. In a large mixing bowl, add the applesauce through the oats and mix well. Mix in the dried cranberries and chocolate chunks. Scoop by the rounded tablespoon onto nonstick baking sheets. Bake for 10–12 minutes. Makes 26–32 cookies.
INGREDIENTS
1 cup whole wheat flour 1 cup all-purpose flour 2 Tablespoons granulated sugar 1 Tablespoon baking powder 1/2 teaspoon salt 8 Tablespoons unsalted butter, softened 1/2 cup nonfat milk (or milk of choice) 1 egg 1 teaspoon lemon zest (about the zest of one lemon) 1 cup strawberries, washed, cored and sliced into about 6 pieces each 3/4 cup fresh blueberries, washed and destemmed 1/3 cup mini semi-sweet chocolate chips or dark chocolate chunks Optional: 1 teaspoon brown sugar and/or 1 teaspoon cinnamon PREPARATION Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk together both flours, granulated sugar, baking powder, and salt. Add the butter, and using your clean hands, combine the butter into the flour mixture until the mixture resembles coarse crumbles. In a small bowl, whisk together the milk, egg, and lemon zest. Add to the batter, and combine well (likely you will need to use your hands again). Add the strawberries, blueberries, and chocolate. Mix gently and combine into a ball, though some of the fruit will remain in the bowl (this is okay, as we will add the extra shortly). Place on the prepared baking sheet and pat into an 8-inch round. Add any extra bits of fruit from the mixing bowl (yes, kinda messy, so just do your best). Option to sprinkle with brown sugar for a little crunch, and cinnamon. Cut into 8 wedges and using a narrow spatula (and/or, those clean hands again) separate the wedges by about 1 inch, so they do not spread together when baking. Place the tray in preheated oven and bake for 25 minutes or until golden brown. Let cool and serve. Makes 8 scones, and 8 -16 servings if you are sharing😎.
INGREDIENTS
3 overripe bananas 1 cup puréed pumpkin 1 egg 1 1/2 cups whole wheat flour 4 ounces unsweetened applesauce 1 teaspoon baking soda 1 teaspoon salt 1/3 cup chocolate chips, mini-morsels Nonstick cooking spray PREPARATION Preheat oven to 325 degrees. Spray a loaf pan with nonstick cooking spray and set aside. Peel bananas and place in a medium mixing bowl. Mash well with a fork. Add pumpkin through salt and mix together until a smooth consistency. Stir in chocolate chips. Pour into prepared pan. Bake for 50–60 minutes. Bread should be just lightly browned along the edges when done, but go with the toothpick check. Cool in pan for 10 minutes. Remove and slice into 12 pieces.
INGREDIENTS
2 cups strawberries, hulled, washed, halved 3/4 cup whole wheat flour 1/4 cup powdered sugar 3 tablespoons pine nuts, lightly toasted 1/8 teaspoon sea salt 2 Tablespoons chilled unsalted butter, cut into small pieces 2 Tablespoons canola oil Nonstick cooking spray 3/4 cup granulated sugar 2 Tablespoons all-purpose flour 1/2 cup freshly squeezed lemon juice 2 large eggs + 1 large egg white 2 Tablespoons powdered sugar PREPARATION Preheat the oven to 350˚. Place strawberries in a blender or food processor and purée. Set aside in a medium bowl. Add whole wheat flour, 1/4 cup powdered sugar, pine nuts and salt to the blender or food processor and 2–3 times to combine. Add the butter and canola oil and pulse another 4–5 times or until mixture is crumbly. Spray 8 x 8 baking dish with nonstick cooking spray. Add mixture from blender and press evenly to create a bottom layer in the pan. Bake for 20 minutes or until lightly browned. Remove from oven and reduce oven temperature to 325˚. Mix granulated sugar, 2 Tablespoons flour, lemon juice, eggs and egg white into the strawberries, stirring with a whisk until smooth. Pour mixture over crust and place in oven. Bake for 20 minutes or until set. Remove from oven and cool completely. Cover and chill in the refrigerator for at least 2 hours. Sprinkle with powdered sugar and slice into 16 squares. So.Yum.
INGREDIENTS Fruit Sauce: 2 mangoes, very ripe, peeled, pits removed and cut into cubes 1–2 Tablespoons honey (taste for sweetness) Fruit Salad: 2 cups pineapple, peeled and cubed 1 cup papaya, peeled and cubed 2 ripe peaches, pitted and cut into thin wedges 2 ripe plums, pitted and cut into thin wedges 1–2 cups any combination of blueberries, raspberries, blackberries 1 medium banana, peeled and sliced 1/2 cup fresh mint leaves, optional garnish 2 Tablespoons freshly shredded coconut, optional garnish PREPARATION Puree the mangoes in a blender until smooth. Press through a sieve to remove pulp. Add honey to taste. Place all prepared fruit in a large serving bowl. Mix gently to combine. Drizzle with fruit sauce, garnish with mint leaves and/or fresh coconut. Leftovers? For a delightful breakfast or lunch, place 1 cup fruit salad on top of 1/2–1 cup nonfat greek yogurt and top with 1–2 tablespoons low fat granola.
INGREDIENTS
2 cups whole wheat flour 1 overripe banana, mashed 1 Tablespoon baking powder 1 teaspoon ground cinnamon 1 cup nonfat greek yogurt 4 ounces applesauce, unsweetened 1 egg, slightly beaten with a fork 2 cups fresh strawberries, washed, hulled PREPARATION Preheat oven to 400˚F. Spray muffin pan with nonstick cooking spray and set aside. Place all but two strawberries in the blender. Purée strawberries for about 30–40 seconds. They could be somewhat chunky. Slice the two extra strawberries into thin pieces each, making 12 slices in total. In a large mixing bowl, combine flour, mashed banana, baking powder and cinnamon. In a separate medium bowl, combine yogurt, applesauce and egg. Add to large mixing bowl, along with puréed strawberries. Mix until well blended. Fill prepared muffin cups three-quarters full. Top each one with one slice of strawberry, pushing down a touch. Bake for 20 minutes or until golden browned and toothpick test is clean. Makes 12 muffins.  The carrots are not roasted in this bread, though you are welcome to roast them them as well. The actual bread is roasted — as long as you have the roasted setting on your oven. No roasted setting, no problem — just increase the baking temperature time to……. This moist, whole grain, naturally sweetened bread could be for breakfast or a side for lunch or dinner. INGREDIENTS
1 3/4 cup whole wheat flour (for gluten-free options: almond flour, Bob’s Red Mill GF 1:1 Baking Flour, King Arthur GF Measure for Measure Flour) 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 3 large carrots, peeled and grated (yes, it is a lot :) 1/2 cup unsweetened applesauce 1 1/2 cups Greek yogurt, nonfat, plain 1 teaspoon vanilla extract nonstick cooking spray PREPARATION Preheat oven to 375 degrees, on “roast” if your oven has this feature. Lightly spray loaf pan with nonstick cooking spray and set aside. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt and ginger. Blend well with a whisk. Add the grated carrots and mix well to combine. In a medium mixing bowl, beat the oil and eggs well. Add the yogurt and vanilla and mix to combine. Pour the wet ingredients into the dry and mix well until just combined. Pour into prepared loaf pan. Roast for 40–45 minutes, or bake for 55–60 minutes, until a toothpick placed in center comes out dry. Remove from oven and cool for at least 10 minutes in pan, then remove, slice and enjoy. Makes 12 servings. |
THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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