Crunchy Banana Muffins

Submitted by Ruth Sargeant-Garvin

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Crunchy Banana Muffins

1 C.                 Whole Wheat Flour
2 1/2 tsp.         Baking Powder
3/4 C.              Rolled Oats
1/4 tsp.            Salt
1/4 tsp.            Baking Soda
3 T.                 Honey
1/2 C.              Skim Milk
1                      Egg White
1 T.                 Oil
2 whole          Bananas, Mashed

1. Combine flour, baking powder, oats, salt, and baking soda.

2. Add honey, milk egg white, oil, and bananas. Stir with fork just until dry ingredients are moistened.

3. Use nonstick muffin pan or muffin papers and fill cups 2/3 full. Bake at 400 degrees F. for 18 to 20 minutes.  Let cool before removing muffin papers.  Serve.

Yield: 12 muffins

*Could also add rasins, nuts, chocolate chips or crasins.

Whole Wheat Blueberry Pancakes

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These have been tested and approved by the whole family. 
Found on Sally's Baking Addition
Submitted by Mindy Adamson-Wahl

Ingredients:

2 cups whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

1 cup plain Greek yogurt

1 and 1/4 cups milk

1/4 cup pure maple syrup or honey

2 large eggs

1 tsp vanilla extract

3 Tbl. melted coconut oil or butter cooled

1 3/4 cup of free or frozen blueberries

Directions:

Melt coconut oil or butter, set aside to cool.

In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.  Set aside.

In another bowl whisk the yogurt, milk, maple syrup or honey, eggs, and vanilla to combine.  Whisk in the oil.  Pour the wet ingredients into the dry and gently stir to combine.  A few lumps are fine.  Very, very gently fold in the blueberries using a rubber spatula or wooden spoon.  

Heat griddle to medium heat and spray with nonstick cooking spray. Drop about 1/4 cup of batter on the griddle.  Cook until the edges look dry and bubbles begin to form on the sides.  Flip and cook until cooked through.

Serve with toppings of your choice.

Overnight Oatmeal Cinnamon Pancakes

Overnight Oatmeal Cinnamon Pancakes

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Found at Mel's Kitchen Cafe

Yield: Makes about 15-20 pancakes

Check out easy buttermilk substitutions here if you don't have the real stuff on hand. Plan ahead for this recipe - the batter needs to rest overnight in the refrigerator. Feel free to add a pinch of salt or so to the batter ingredients. The buttermilk is plenty "salty" for our tastes but if the batter/pancakes taste bland to your palate, a bit of salt may help.

Ingredients

•       2 cups quick oatmeal

•       3/4 cup whole wheat flour

•       1 teaspoon baking soda

•       1 teaspoon baking powder

•       1 1/4 teaspoons cinnamon 

•       1/4 teaspoon ground nutmeg

•       1/4 cup honey

•       2 large eggs

•       1 teaspoon vanilla

•       2 1/2 cups buttermilk (here is a guide for making your own buttermilk)

Directions

1      Prepare the batter the night before you want to make these! In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla, and buttermilk and mix until the batter is well-combined. Cover the bowl with plastic wrap (or mix it in a container with a lid) and refrigerate overnight. 

2      The next morning give the batter a good, quick stir to combine. It should be fairly thick. Heat an electric griddle or skillet on the stovetop over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don't want the pan so hot they burn. If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn't too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Serve warm with desired pancake toppings (or nutella, in our case)!

Printed from Mel\'s Kitchen Cafe (www.melskitchencafe.com)

Healthy Oat Muffins

 Found the recipe here.  I did not have any applesauce on hand so I pureed a large apple with 1/2 cup water and a pinch of cinnamon and lemon juice.  Turned out perfect and Mel says they are great for freezing, so I think I will be putting some in the freezer for a healthy breakfast alternative.

Healthy Applesauce Oat Muffins

Yield: Makes 12 muffins

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Ingredients

• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/4 cup honey
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional

Directions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

http://www.melskitchencafe.com/

Nutrition Facts:
Without fruit, with 2% milk, and butter.
Calories 130.6
Total Fat 5.2
Sodium 153
Carbs 18.9
Sugars 8.3
Protein 2.6

Whole Wheat Bread

Whole Wheat Bread

Submitted by Jenni Lee

Add 6 cups warm water to 7 cups whole wheat flour in a mixer (Bosch).
Add 2/3 c. honey,
 2 T. salt,
2 T. yeast (SAF is best)
2/3 c. oil,
2 T. dough enhancer. 

Mix. 
Slowly add 3-5 more cups flour or until dough pulls away from side of mixer. 
Knead in mixer 8-12 minutes.  The dough should be elastic and kind of stringy-textured. 

Shape and put into 4 greased loaf pans. 
Let rise about 20 minutes. 
Bake at 350 about 30 minutes until brown on top.

Super Thin Whole Wheat Pizza Dough

Whole wheat pizza dough

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Found at Mike Fuller 

Submitted by Jenni Lee - I freeze half for next time and make a white crust for the family, although they do like this one ok. For a crispier crust, preheat the pizza stone, and sprinkle with cornmeal before placing crust on stone. Also, brush the crust with olive oil mixed with basil and oregano before baking.

 

Here'whole wheat pizza dough.

s what you will need to make your

• 3 1/2 cups 100% whole wheat flour and approx 1/2 cup for dusting
• 2 teaspoons of honey
• 1 tablespoon of extra virgin olive oil
• 1 teaspoon of table salt
• 1 tablespoon of active dry yeast
• 1 1/2 cups warm water approx 110 degrees
• 3 tablespoons of ground flax seed (optional)

1.   Add 1- 1/2 cups luke warm water (110 degrees) to a medium sized bowl
2. disolve 2 teaspoons of honey in the luke warm water
3. Sprinkle the 1 tablespoon active dry yeast on top of the water mixture
4. Set a timer for 10 minutesPin It     

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    Ten minutes later

After about 10 minutes the water mixture should foam up, letting you know the yeast was active.

• Next we will stir in the salt and olive oil into the yeast mixture
• Now stir in the 3 1/2 cups of whole wheat flour
• and 3 tablespoons of ground flax seed If desired (I prefer Bob's Red Mill brand)
• Mix the ingredients until the dough starts to come together and then dump the dough onto a floured board or flat surface (I flour my surface with whole wheat flour also)
• Knead and fold the whole wheat pizza dough for a few minutes until all the whole wheat flour is absorbed, If the dough is a little sticky add a pinch more flour, now you will want to roll the whole wheat pizza dough into a smooth ball and place it into a medium to large sized oiled bowl (olive oil) turn to coat the dough, cover with a kitchen towel and let sit for an hour in a warm place. (I sit the bowl of dough on top of a small bowl filled with warm water, works great!)

After 1 hour

 After about an hour, for this whole wheat pizza dough recipe, we will dump the dough onto a clean floured surface and cut the wheat pizza dough with flax seed in half and separate into two oiled bowls, cover for an additional hour.  This will make 2 thin pizza crusts  which is what I recommend. If you want to make just 1 thick crust whole wheat pizza dough than just skip this step and allow the dough to continue to rise for another hour (total of two.) 

 

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Roll the dough!

Pre heat the oven to 425 degrees F (220 degrees C)

•  Flour your board or flat surface and Take 1 whole wheat dough ball and press it into a flat circle with your fingers working from the center out in a circular motion 
• Next roll the dough with a rolling pin evenly until you reach your  desired size (I use a 16" pizza pan and make it super thin, If you want it a little thicker use a standard 12" pan or pizza stone)
• If using a 16" pan for a super thin crust you will have to carefully drape the whole wheat pizza dough over your fists and gently stretch, be careful not to rip a hole in the dough. If you got skills you can also throw it up in the air spinning and catch it over your fists (kid's love it, even if you drop it on the floor or rip a hole in it)
• Once the wheat dough is to the proper size, a little larger than the pizza pan or exact size of a pizza stone, gently place the dough onto the pan. (you can oil your pan with olive oil or use corn meal) I recommend using a newer, nonstick pan like Oneida you can get one for under $10 just put a small circle of olive oil in the center and spread it around with a paper towel. If using corn meal just sprinkle evenly.

• Now it is time to trim the dough. With a clean pair of kitchen scissors carefuly trim around the pizza pan making the whole wheat dough look like a perfect circle.
• You will want to poke holes in your whole wheat pizza dough to eliminate air bubbles while cooking, I just use a fork and go around the whole pizza 
• Next I take a mixture of extra virgin olive oil and minced garlic and baste the edge of the pizza crust, just around the outside edge.
• Now place your litlle pan of healthy perfection into the pre heated oven for about 5 minutes, after 5 minutes you are ready for your sauce, toppings and cheese.  Bake for an additional

Basic Pizza Sauce Recipe

Active Time: 5 Minutes | Yield: 1 Pizza

• 1 small (8 oz.) can tomato sauce
• 1 small (8 oz.) can tomato paste
• 3 cloves garlic—minced
• 1 tsp ground pepper
• 3/4 tsp dried Italian seasoning
• 1/2 tsp dried (1/2 TBS fresh) oregano
• 1/4 tsp salt (or salt substitute)

Directions

Mix and spread over crust.
OPTIONAL: Heat small saucepan over low heat. Add all ingredients and mix together well. Allow ingredients to simmer for at least 15 minutes.

Basic White Pizza Sauce

Active Time: 10 Minutes | Yield: 1 Pizza

• 1 TBS unsalted butter
• 1 1/2 TBS whole wheat flour
• 1/2 cup cold milk
• 1/4 tsp salt (or salt substitute)
• 1/2 tsp ground pepper
• 1 garlic clove—minced
• 1 tsp dried (1 TBS fresh) basil
• 1/2 tsp dried (1/2 TBS fresh) oregano
• 1/4 cup (1 to 2 oz) Parmesan cheese—grated

Directions

Heat butter in a saucepan over medium heat. Once butter has melted and warmed, add flour and mix until thoroughly combined.
Adding a little at a time and whisking vigorously, add the milk to the flour-butter mixture. Add garlic, herbs, and cheese, mixing thoroughly. Let cook for 1 to 3 minutes, or until sauce has thickened sufficiently.

100% Whole Wheat Waffles

100% Whole Wheat Waffles
from King Arthur Flour

submitted by Jenni Lee
I LOVE these whole wheat waffles (add a touch more flour, replace the sugar with honey, and serve with I Can't Believe It's Not Butter Spray and 100% Pure Maple Syrup)
{Note: the yield is going to depend on the size/shape of your waffle maker. The recipe made 3 big belgian waffles in mine.}
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar or honey
1 large egg, at room temperature
1 1/2 cups lukewarm milk
1/3 cup canola oil or melted butter
Preheat your waffle maker according to the manufacturer’s instructions. If you want to keep the waffles warm, preheat your oven to 200 F then place a wire rack inside of a rimmed baking sheet and pop in the oven.
In a large bowl, whisk the flour, baking powder, salt, and sugar together. In a large measuring cup, whisk together the egg, milk and canola oil. Add this mixture to the dry ingredients and mix just until barely combined (lumpy batter is a-ok!).
Fill the wells of your waffle maker and cook according to the manufacturer’s instructions (4 minutes in my waffle maker). To keep the first waffles warm while you finish up the batter, transfer to the wire rack in the oven. Serve with your favorite toppings!

Whole Wheat Pizza Dough

The Easiest Whole Wheat Pizza Dough

Found on Cookie and Kate

Prep time:  20 mins

Cook time:  10 mins

Total time:  30 mins

Serves: 4 to 8

Whip up this 100% whole wheat pizza dough in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready!

INGREDIENTS

Whole wheat pizza dough

• 1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)
• 1 tablespoon sugar
• 1 tablespoon olive oil
• 1 envelope (2¼ teaspoons) rapid-rise or instant yeast
• 2¾ cups white whole wheat flour (or regular whole wheat flour)
• ¼ cup grated Parmesan cheese
• 1 teaspoon sea salt

Toppings

• 1 32-ounce can whole tomatoes, drained and crushed by hand OR about ⅔ cup pizza sauce of choice
• 2 cups shredded low-moisture part-skim mozzarella cheese
• additional toppings of choice**

Recommended garnishes

• Smoked sea salt
• Torn fresh basil

INSTRUCTIONS

1. Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
2. Whisk water, sugar, oil and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
3. Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
4. Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
5. On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape. Transfer dough to a baking pan (my baking pan is non-stick, but if yours isn’t, you might want to lightly grease it with cooking spray). Brush the outer 1-inch of the dough with a light coating of olive oil.
6. Add drained, crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible) or pizza sauce of your choice. Sprinkle with cheese and vegetables.
7. Bake on the top rack until the crust and cheese are lightly golden, rotating halfway, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Sprinkle with smoked sea salt and/or fresh basil and serve.

Oatmeal Pancakes

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Oatmeal pancakes it was a huge hit!

2 cups of oatmeal - blended in blender
1 large egg
3 tsp of unsweetened apple sauce
1 tsp of cinnamon
1teaspoon of vanilla
1 cup of water may take more...

Mix together. Get your griddle hot with little oil and cook like a pancake. serve with favorite fruit on top!

Whole Wheat Pumpkin Bread

Whole Wheat Pumpkin Bread

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submitted by Margaret Yancey

1 1/2 cups whole wheat flour

1/2 tsp Cinnamon

1/2 tsp Salt


1/2 tsp baking powder


1/2 tsp baking soda


1/4 tsp cloves


1/4 tsp nutmeg


1 cup honey


1/2 cup plain yogurt 


3 egg whites
 or 2 whole eggs

1 can (10oz) pumpkin

70% dark chocolate chips (optional)

Pre heat oven to 350 degrees

Grease loaf npan or muffin tin, set aside

Sift dry ingredients, set aside and mix wet ingredients and add to dry ingredients and stir till moist.

Put in loaf pan. Bake 1 hour

Put in muffin tins and bake 22 minutes

*This is a very moist recipe and chocolate chips make it divine. 70% chocolate chips can be found at Harmon’s grocery in Utah. Sometimes I buy Ghiradelli chocolate bars and chop them up.

Soft Whole Wheat Dinner Rolls

Soft 100% Whole Wheat Dinner Rolls

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Found at An Oregon Cottage

Video Tutorial for Perfect Whole Wheat Rolls

Makes 24

2 Tb. dry yeast

1/2 c. warm water

1/2 c. butter, softened

1/4 c. honey

3 eggs

1 cup buttermilk or milk

4-1/2-5 cups whole wheat flour

1-1/2 tsp. salt

1. Dissolve the yeast in the 1/2 cup warm water in a glass measure. Set aside.

2. Cream the butter and honey in the bowl of a stand mixer with the paddle

attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast

mixture.

3. Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough

hook and knead for 2-3 minutes only, just until no longer tacky, adding a

tablespoon or two of flour, if needed.

4. Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface

and knead a couple of times, then let rest 3 minutes.

5. Divide into 24 equal pieces, shaping each into a ball and placing in a buttered

13×9-inch baking dish with the pieces touching.

6. Let rise, covered for 1 hour.

7. Preheat oven to 350 degrees.

8. Bake for 20-25 minutes until golden brown.

Soft 100% Whole Wheat Dinner Rolls - An Oregon Cottage