Cinna-moonBeams

Baked Oatmeal

2012-01-29T14:31:00.002-05:00

I'll start by stating the top five reasons I prefer baked oatmeal over the 'regular' oatmeal:

1. The smell of freshly baked 'something' that invades the house

2. It looks and feels like a 'real food' (can even be cut into pieces!) as opposed to the mushy look and feel of the 'regular' oatmeal

3. The kid not only that he'd eat it, but loves it! Can't say the same about the mushy stuff.

4. It's easily transportable - can be cut into squares or bars and taken to work/school as a mid-morning/afternoon snack

5. The flavors are nicely blended and have the luxury to take their time and develop nicely during baking as opposed to just adding fruits and vanilla to the stove top cooked oatmeal.

Top (and only) reason I don't make baked oatmeal that often:

- The baking itself take ~45 min., as opposed to ~10-15 min. of cooking the oatmeal over the stove to - not ideal on a work day morning.

I used a 10x10 square baking pan, and my recipe yields about 4 to 6 breakfast servings or ~ 12 snack-sized bars.

Preheat the oven at 350F.

In a large bowl, combine together:

- 1 cup plain yogurt (Balkan style)

- 1/4 cup honey**

- 1 whole egg

- pure vanilla extract

After all ingredients combined, add:

- 2 cups rolled oats (not the instant oats)

- 1 cup frozen raspberries (or your fruit(s) of choice)

Pour the mixture into a parchment paper lined 10x10 square baking pan and bake for ~ 45 minutes (until top and sides are golden and all the liquid has absorbed).

Enjoy it warm or cold!

**I used honey for this everyday type of recipe (especially since I've made it two days in a row), as opposed to agave syrup which is not considered suitable (a lot of debating going on) for daily use - but great for occasional use (although it's so tempting to use it often because of its really low IG).

Chocolate Cheesecake

2012-01-24T08:45:00.002-05:00

Chocolate cheesecake for breakfast? Need you ask? Just bring it to me! [just kidding, 95% of the times, my breakfasts consists of plain yogurt (Balkan style) with flaxseed (seeds, not oil) and berries - strawberries today to be precise].

But this cheesecake turned out fantastic! Irresistible!

The recipe is not complicated either, and makes enough for extra helpings (although...). It all started because the tub of ricotta gave me the look each and every time I'd open the fridge door. I've been brainstorming on how to get rid of it for the past few days, until the creativity stroke me last night. Turned out well!

Recipe goes like this:

Preheat oven at 350F.

For the crust:

Melt 1/4 cup butter and pour it over a mixture of:

- 1 cup rolled oats

- 1/4 cup shredded unsweetened coconut

- 1/4 cup agave syrup

Using the back of a tablespoon, press the crust mixture evenly into the bottom of a 9-in round cake pan (lined with parchment paper and buttered - don't forget to butter the sides as well!)

For the filling:

- 1 tub ricotta cheese (475g)

- 1/2 cup agave syrup

- 1 large egg

- pure vanilla extract

Mix the above in a large bowl until just combined.

Add and stir in the mixture:

- 1 & 1/4 cup (unsweetened, organic) chocolate chips - melted

Pour the cheese mixture over the crust and bake for ~ 1 hour, until the sides start to pull away from the pan. Let cool completely before cutting ( ideally, refrigerate before cutting - but it's completely understandable if you can't find the patience to wait that long).

Double-chocolate Walnut Brownie

2012-01-15T20:45:00.000-05:00

This blog post was supposed to be about whoopie pies, but due to the unexpected disappearance of the butter milk, brownies came to the rescue today, 39 days (1 month and 8 days) after the National Brownie Day.

Yes, National Brownie Day exists, it is celebrated on December 8th of every year, and was "introduced in the United States at the end of the nineteenth century and popularized in both the U.S. and Canada during the first half of the twentieth century" (source).

(On a side note, today - January the 15th - is National Strawberry Ice Cream Day in the States.)

Back to the brownies. My double-chocolate walnut brownies. Recipe makes ~16 squares (10 in square baking pan).

Preheat oven at 350F.

In a large bowl, over the stove top melt together:

- 1/3 cup (unsweetened, organic) chocolate chips

- 1/2 cup butter

When melted completely, add and mix well:

- 2 whole eggs

- 1/2 cup agave syrup

- pure vanilla extract

- 2 tbsp cocoa powder

- 1 cup whole wheat flour

- 1 tsp baking powder

Fold into the mixture:

- 1/2 cup chocolate chips

- 1/2 chopped walnuts

Pour the batter and spread evenly into a 20 in parchment paper lined baking pan and bake for 25-30 minutes (or until brownie begins to pull away from the edges of the pan).

Cool completely before cutting. Oh well... I personally never follow this rule when I bake with chocolate chips - purely decadent, the melted chocolate chips trapped inside the hot brownie...mmmm.... Anyway, back to reality, cut in 16 pieces and enjoy as is, or topped with melted chocolate (which would make it triple-chocolate walnut brownie), shredded coconut, chocolate ganache, and so on.

Orange Ginger Loaf

2012-01-11T18:59:00.003-05:00

I go through a phase right now, when all my teas are anything-ginger, so it was about time the ginger went out of the cup and into the baking pan.

And since oranges are among the top 3 fruits I absolutely love, it was about time for them to hop in as well.

This is another super easy recipe, just mix the ingredients together, pour into parchment paper lined pan and bake. Nothing more!

Preheat the oven at 325 F.

In a medium bowl, add together and mix well after each addition:

- 1/2 cup vegetable oil

- 3/4 cup agave syrup

- 2 whole eggs

- 1 tbsp grated orange rind

- 1 cup freshly squeezed orange juice (~juice from 1 orange)

- 1/2 tbsp ground ginger

- 2 cups whole wheat flour

- 1 tsp baking powder.

Pour the batter into a parchment paper lined loaf pan and bake ~ 1 hour.

Yes, it's that easy!

Chocolate Chip Cookies (whole wheat)

2012-01-08T20:24:00.001-05:00

One of the easiest recipes of all times and the classic perfect little treat for the Sunday night before going back to school after the Christmas break.

Recipe takes less then 10 minutes to make. Another ~10 to bake. And you end up with 20 yummy cookies.

Preheat oven at 375 F.

In a large bowl, mix together:

- 1/2 cup vegetable oil
-1/2 cup agave syrup

- 1 whole egg

- pure vanilla extract

Add:

- 1 cup whole wheat flour

- 1 tsp baking powder

and mix well. Do not overmix.

Fold in 1 cup (organic, unsweetened) chocolate chips.

Drop by rounded tablespoon (I used the ice cream scoop) onto ungreased baking sheets. Bake for ~9-10 minutes until golden brown. Cool on the baking sheet for a couple of minutes then transfer on wire racks to cool completely.

Just a peek:

Banana Bread (whole wheat)

2011-12-01T11:11:00.000-05:00

It's never been a secret - everybody knows I love rain. No, I don't love rain, I adore rain. But I've been craving snow lately - and this hasn't been a secret either.

It's been raining all day on Sunday - good ol' November rain - quietly raining, gloomy dark day, and all it was needed for this to become snow: a little bit of cold!

No such luck, so it was about time to put my new baking pan to work: the new baking pan in the shape of a happily smiling snow man, with a round jolly belly.

Quick to make - unfortunately not as quick to blog.

Preheat oven at 350F.

In a large bowl, add the following, mixing well after each addition:

- 2 whole eggs

- 1/2 cup raw pure honey

- 1/2 cup vegetable oil

- 2 ripe large bananas, mashed

- 1/2 cup raisins (optional)

- 2 cups whole wheat flour

- 1 tsp baking powder

Pour batter into a parchment lined loaf pan (9x5 pan) - I used my snowman pan which I've buttered.

Bake for ~ 45-55 min., until a toothpick inserted into center of the loaf comes out clean. Let cool in pan, then transfer onto a wire rack.

Upside Down Cranberry Cake & I'm Back

2011-11-17T16:51:00.001-05:00

Yes, I know I've been MIA and behind with posting, but this is gonna change. Starting now!

So I'm back, with the upside down cranberry cake recipe that has been eagerly waiting to come out since the Canadian Thanksgiving.

Fairly easy to make.

Preheat oven at 350 F.
Butter and line a 9 in (23 cm) round cake pan.

For the topping:

In a pot, over the stove top, mix together:
- 2 cups fresh cranberries

- 1/3 cup butter

- 1/4 cup agave syrup

- cinnamon

- pure vanilla extract

Stir over medium heat until all the butter has dissolved and continue cooking for ~ 5-7 minutes. Remove from heat and set aside.

For the batter:

In a large bowl, mix together:
- 1/2 cup unsalted butter

- 2 eggs

- 1/2 cup plain yogurt

- 1/4 cup agave syrup

- pure vanilla extract

In a small bowl whisk together:
- 1 & 1/2 cup whole wheat flour

- 2 tsp baking powder

Add the dry ingredients to the wet ingredients and mix well. Do not over mix.

Pour the cranberry topping mixture into the prepared cake pan. Make sure cranberries are evenly arranged on the bottom of the pan.

Pour the batter into the cake pan, over the cranberry mixture, smoothing the top.

Bake for 45-55 minutes, until the cake starts to pull away from the sides of the pan.

Remove from oven and let stand for ~ 10 min. Run a knife around the edge of the pan and then invert the cake onto a serving plate.

Pumpkin Cinnamon Pancakes

2011-10-09T13:33:00.001-04:00

Thanksgiving Sunday off to a deliciously good start - cinnamon pumpkin pancakes. Served with a choice of raw honey or Agave syrup.

Super easy recipe, yields ~14-15 pancakes and goes like this:

In a large bowl, mix together:

- 1/4 cup plain yogurt (Balkan style)

- 1 & 3/4 cup pureed pumpkin

- 5 tbsp agave syrup

- 2 whole eggs
- cinnamon

- 1 & 1/3 cup whole wheat flour

- 1 tsp baking powder (magic powder)

Do not overmix!

Heat a lightly oiled pan over medium heat. Pour ~ 1/4cup of the batter into the pan and cook for about 3 minutes, until bubbles start to form and the bottom is golden brown. Flip over to the other side and cook for another 1-2 minutes, until lightly browned.

Repeat with the remaining batter.

Will be closely followed by pumpkin cranberry upside down cake!

Happy Thanksgiving everyone!

Cheese Biscuits

2011-09-05T21:43:00.000-04:00

This is one of my favorite recipes of all times - and it's one of those super-quick-extremely easy recipes. Haven't made the cheese biscuits in a while, it was about time for a comeback.

Preheat oven at 425F.

In a large bowl, add:

- 3/4 cup grated cheese (I used 1/2 cup feta cheese and 1/4 cup cheddar cheese)

- 1 & 1/2 cup plain yogurt (Balkan style)

- ~1/4 cup finely chopped parsley leaves (or any other herbs)

- 2 cups whole wheat flour

- 1 tbsp baking powder

Mix all the ingredients together until they form a sticky dough.

Drop by tablespoons full onto an ungreased parchment paper lined baking sheet.

Brush each biscuit with beaten egg (1 egg, lightly beaten). Bake for ~ 20 min, until top goldens.

Serve warm or cold - they're awesome either way!

To Heaven and Back - Clovermead Apiaries

2011-08-29T19:53:00.000-04:00

Peaceful and fascinating place!

It's just a short drive away from our home - have no idea why it took us so long to visit! I was expecting a cute nice place, flowers and bees: found all these and even more! It felt like taking my eyes and brain to the spa, and giving my memories a nice long massage (oh, the apple trees!) . And on top of that, we came back home with a box full of yumminess.

Here's what we got:

- organic cider vinegar (unpasteurized, un-filtered, aged in wood)

- pure raw honey

- pure bee pollen

- chocolate honey spread (it's got "chocolate, honey" listed for the ingredients, I suppose it's made with dark chocolate or even cocoa powder since the honey itself is so sweet)

- ginger honey spread (just bought the trial version, and it' so good, spicy good, I'm going back for some more as soon as I get the chance)

And then some more:

- bee propolis

- raw propolis

- pure beeswax

Now this is how heaven looks like:

By the apple trees:

Well deserved break!

Here's Clovermead's website.

Pumpkin Cinnamon Muffins

2011-08-18T08:45:00.002-04:00

In celebration of the lovely sings that awesome September's almost here. Almost... Dreaming of leaves rolling in the wind, amber light, air starting to be crisp and healthy, almost pretty colors welcoming October, cognac mums, pumpkins, September skies - all the beautiful things. Almost there...

12 happy pumpkin muffins waiting for September in my kitchen!

Preheat oven at 350 F. Line a 12 muffin pan with paper liners.

In a large bowl add the following, mixing well after each addition:

- 1 whole egg

- 1/4 cup agave syrup

- cinnamon

- 1/3 cup vegetable oil

- 1/2 cup buttermilk

- 1 1/2 cup whole wheat flour (pre mixed with 1/2 tbsp baking powder)

- 1 cup pureed pumpkin

Do not overmix! Scoop the batter into the prepared muffin pan and bake for ~ 25 minutes.

Choux Puffs

2011-08-16T22:53:00.001-04:00

Or choux pastry, or cream puffs...

Anyways, they're cute. And tasty beyond cute. And can be filled with whatever the moment brings. Or craves. Strawberry and whipped cream, in this case.

Recipe makes about 15 puffs, and goes like this:

Preheat oven at 400 F.

In a heavy saucepan, place:

- 1/4 cup butter

- 1/2 cup water

and bring to a boil. Remove fro the heat and add:

- 1/2 cup whole wheat flour

- 1 tsp salt

Stir with a wooden spoon until mixture is smooth and return to heat. Continue stirring until the mixture forms a thick lump.

Remove from heat and beat with an electric mixer for one minute or two to release the heat. Once cooled, add:

- 2 whole eggs lightly beaten

and continue to mix until the mixture forms a think paste.

Place on parchment paper lined cookie sheet in spoonfulls, spacing them a couple of inches apart. Bake at 400F for 10 minutes, then reduce the heat to 350F and bake for ~ 15 more minutes.

Remove from oven, make a small slit on the side of each shell to release the steam, and let cool completely on wire racks.

For assembling the cream puffs: slit each shell in half and fill the bottom part with the filling of choice. Place the top part of the shell on top of the filling.

Cornbread

2011-08-15T09:13:00.001-04:00

Cravings on a rainy Sunday - ok, it's not sweet, but it's still baking. Best companion for a glass of cold buttermilk while watching the beautiful rain.

And easy to make.

And bakes so quick!

Recipe goes like this:

Preheat oven at 400F.

In a medium bowl, mix well:

- 1 whole egg

- 1/4 cup vegetable oil

- 1 cup buttermilk

- salt (to taste)

Then add:

- 1 cup cornmeal

- 1 cup whole wheat flour

- 1 tbsp baking powder.

Mix until well combined and transfer the mixture into a 8in square pan lined with parchment paper.

Bake for ~ 20 until golden. Wait until cools completely before cutting.

Coconut Peach Pudding (Coconut Heaven - Part I)

2011-08-04T19:52:00.001-04:00

Tuesday inspiration (yes, it was on a Tuesday) brought me to coconut heaven - part I.

My lil' A. is vacationing under the Texan sun and this means green light for coconut for us at home! He hates coconut, I love coconut! In my efforts of being a good Mom I usually avoid coconut - except for the song where you 'put the lime in the coconut, you drink 'em both together'.

The beginning of a beautiful journey - the coconut and I (have I mentioned 'coconut' enough times already?)

Preheat oven at 350F.

In a large bowl, mix together:

- 1 cup coconut milk

- 4 tbsp agave syrup

- 2 whole eggs

- 1 cup shredded coconut *

Pour the mixture into a buttered porcelain quiche pan (or parchment paper lined loaf pan).

Bake for 15 min until set. Remove from oven and add the thin cut slices from ~2 peaches. Bake for another 15-20 minutes until golden.

(*would've preferred it better with just 3/4 cup shredded coconut)

Yup, it's that simple!

Summer in May - Smoothie Time

2011-05-30T07:09:00.001-04:00

It was Sunday morning, Mr. Sun already up by the time I was. Just the month of May but felt like mid summer - breakfast served accordingly!

For my lovely morning smoothie I only needed:

- the juice from 2 freshly squeezed grapefruits

- 1 small banana

- 2 nectarines

- 2 tbsp hemp seeds

And voila! Joy in a glass!

Raspberry Filling Pancake Cake

2011-05-22T13:25:00.001-04:00

Sunday again. Therefore: pancakes! But with a touch of raspberry. And in the shape of a cake.

Super easy recipe, serves 4, and turns breakfast into celebrations. No need to look far for reasons to celebrate: it's Sunday, gorgeous rainy morning, clear sunny afternoon, it's quiet and nice, finished my book for the Forest City (doesn't 'Forest City' sound simply lovely?) Bookclub first meetup, got a chance to be walking in the rain with Dog, and even got a chance to continue reading through the book I was reading at the time the meetup was announced. It's barely past noon and feels like entire day of lovely!

On to the pancake cake with raspberry filling:

For the pancakes:

In a large bowl, add together and mix well:

- 1 cup plain yogurt (Balkan or Greek style)

- 2 tbsp Agave syrup

- pure vanilla extract

- 1 whole egg

- 2/3 cup whole wheat flour

- 1 tsp baking powder

Repeat with the remaining batter. Makes 7 pancakes.

For the filling, mix together until smooth and fluffy:

- 1/2 package (~225 g) ricotta cheese

- 1 cup fresh raspberries (or frozen)

- a little bit of honey (agave syrup will turn the mixture brown)

Divide the mixture into 7 equal part and spread over each pancake. Stack the pancakes one on top of the other. Decorate with raspberries.

Creamy Peach Tart

2011-05-16T21:42:00.001-04:00

Sunday night and reading The Help (by Kathryn Stockett) for the first meeting of a brand new book club in town. Minny was peeling peaches in my book, page something, and the crave hit me - and manifested itself in the form of Creamy Vanilla Peach Tart.

Started by preheating the oven at 350F.

For the shell (classical tart shell), used a medium bowl and added the following:

- 1/2 cup butter (room temperature)

- 1 1/4 cup whole wheat flour

- 2 tbsp plain yogurt (Balkan style)

Formed the dough, shaped it into a ball and pressed it firmly into the bottom and sides of an ungreased 10-in tart pan. (oh, and poked the bottom using a fork). set aside.

For the filling:

- puree 1/2 cup of sliced peaches

- 1/2 cup agave syrup

- 1 whole egg

- 1/2 cup plain yogurt (Balkan style)

- pure vanilla extract

- 2 tbsp whole wheat flour

Mix well until all the ingredients are combined. Pour the mixture over the unbaked tart shell. Optional: add extra peach slices on top.

Bake for ~ 45-50 minute, until set. Let cool before cutting.

Raw Vegan Challenge - Days 4 & 5

2011-05-11T22:41:00.000-04:00

Both day 4 & 5 went by so smooth, bet they were passing by on their tippy toes.

On day 4 I had a fruit salad to start the day (banana, orange, shredded apple, hemp seeds).

I moved over to some walnuts for snack.

Launch came and it was: cauliflower, broccoli, baby carrots, tomatoes and cucumbers. I bought them at the market while shopping for a birthday present for one of my friends. Took me a while to convince the vendor I didn't want any dip with that.

For the next snack I had the most amazing and sweet muscat grapes. Oh, the flavor!Added a handful of cashew nuts to them.

For dinner, my detox took a bit of a detour again, since I've attended a birthday dinner, and the salad came with vinaigrette and crumbled cheese. Fighting those proved pointless so I gave up when the server brought it to the table. Oh well...

Day 5 started with just a banana on my way to the bus station - I was in such a rush so my plans for carrot-celery-apple juice seemed like a sweet fantasy at the moment - barely had time to prepare my lunch.

Luckily, the rest of the muscat grapes were waiting for me in the fridge at work. Oh, the flavor again, such joy!

For lunch I had the 'summer salad' I was craving so much, one of my favorites when I was a kid: tomatoes, cucumbers and parsley leaves. Nothing else! So simple and so good!

Quick snack: a handful of cashews from my desk drawer at work.

Dinner started with grapefruit juice. Continued with shredded carrot, shredded zucchini, finely chopped dill, Brussels sprouts.

I have my hopes high - day 6 will bring me the carrot juice!

And bonus happiness for today: few days ago, my beautiful and talented friend from far away sent me one of her creations from her online store, Wool Bangle Bags by Rodica and I was so surprised that it got here so quickly! I was counting days, and never thought I'd have it so soon. Can't wait to wear it, mine is the white one with brown ribbon, so pretty - pictures just don't make them justice!

My Challenge - Raw Vegan Detox Day 3

2011-05-10T10:06:00.002-04:00

Weekend's over, Monday's here, back to work - treasure my lunch break and all the 'me time' I could steal for myself in tiny little bits during the day.

Started the day with a large smoothie (correction: I always start my day with a huge glass of water):

- banana

- blueberries

- raspberries

- hemp seeds

My day was ~ 85% raw, since I detoured at lunch via some:

- lentils (~ 1/2 cup)

- diced tomatoes

- home made polenta (~ 1/2 cup from organic corn meal)

Indulged in pineapple and strawberries for one of my snacks. Walnuts for the other.

The perfect ending - huge salad:

- spinach

- green beans - finely chopped

- living red lettuce

- diced tomatoes

- diced cucumbers

-parsley leaves & dill, finely chopped

- Chia seeds

Water. Plenty. Rivers of water! Herbal teas as well - but not as much.

Sending strawberry thoughts from my lively colored cloud! Day 4 to come!

My Challenge - Raw Vegan Detox, Day 2

2011-05-08T22:39:00.003-04:00

Mother's Day inspired me to start my day with carrot juice. Just because my Mom used to make it for me in the morning, took me a while to like it, eventually grew to love it!

Levels of energy - sky high, quality of sleep - amazing.

On to day 2 meals:

First: carrot, celery and apple juice with hemp seeds

Second: pistachios, almonds

Third: huge salad - spinach, living red lettuce, living green lettuce, parsley leaves, diced tomatoes, zucchini

Forth: grapes, watermelon

Fifth: 'stir and fry' - broccoli (finely chopped), Brussels sprouts (diced), lemon juice, diced tomatoes, spinach (finely chopped), dill and parsley leaves

Lovely day today, so sunny and gorgeous, dragged Dog & co out of the house for a ~8K hike and they couldn't say 'no' to me on Mother's Day.

Can't wait for day 3 to start!

My Raw Vegan Detox - Day 1

2011-05-07T22:35:00.008-04:00

Because it's been a while - oh, so past due!

Because April brought Easter baking and anniversary cake.

Because it's just so tempting - the view from upstairs at Convent Market, while having tea at Tea Haus it's simply breathtaking and makes me wanna dive head first in that colorful wonderland.

Because I was craving it.

Organic everything - I'm not going to mention this beside each food.

My primary source of inspiration: the Ecopolitan 7-days raw plan. My other sources: oh-so-many.

My meals today (yes, almost everything goes: "in a large bowl, mix together. Let sit for a while before serving"):

Started with

- bananas

- shredded apple

- Chia seeds.

I usually like caffeine with my workouts, so today I was following the detox rule - no caffeine, so teaching the Zumba class felt good, but I was honestly missing the wings of awesome. But thought it was worth it!

Meal 2:

- freshly made orange, apple & carrot juice (with a dash of cinnamon)

- almond butter

Meal 3:

- huge zucchini - shredded

- sweet tomatoes, diced

- broccoli, finely chopped

- parsley leaves, finely chopped

- sea salt

Meal 4:

- walnuts

- watermelon

Caption: the living salads and herbs at the Convent market

Meal 5:

- spinach, finely chopped

- tomatoes, diced

- living red lettuce

- pumpkin seeds

- black pepper

Water. Plenty. Loads. Herbal tea. Same.

Apple Cinnamon Rye Biscotti

2011-05-02T20:10:00.001-04:00

Mid-spring diving into fall flavors...

Preheat oven at 325 F.

In a large bowl beat together:

- 1 whole egg*

- 1/2 cup unsweetened apple pureed

- 1/2 cup agave syrup

- cinnamon

- pure vanilla extract

After well combined, add the following and mix well ( do not over mix):

- 1 cup dark rye flour

- 1 cup whole wheat flour

- 3/4 cup corn meal

- 1 tsp baking powder

The dough will be very sticky. Divide the dough in half and 9with wet hands) shape each half into logs. Place on a cookie sheet lined with parchment paper and bake for ~ 35 minutes.

Cool for 5 minutes and use a serrated knife to cut each log into 10 diagonal slices. Place the biscotti on the parchment lined cookie sheet and bake for another ~25 minutes.

Let cool completely. Can be stored in air tight tin containers.

Nutrients per 1 of 20 biscottis: Calories: 88, Total Fat: 0.7g, Saturated Fat: 0.1g, Trans Fat: 0g, Cholesterol: 11mg, Sodium: 5mg, Total Carbs: 18.9g, Dietary Fiber: 2.6g, Sugars: 0.6g, Protein: 2.3g

Calcium: 1%, Iron: 5%

* For vegan version: use 1/4 cup unsweetened purees apple or 1 banana instead of 1 whole egg.

One of My Morning Smoothies - Mixed Berry, Chia Seeds, Ginger Rooibos Tea

2011-03-31T23:13:00.002-04:00

This is when my sunny San Francisco mug comes to brighten up my morning even more!

Post-workout shaking just adds spice and fun to the process.

Ingredients for today: just added the following in the vertical mixer tall plastic cup - a blender works just fine as well - and mixed until all the ingredients were smoothly blended:

- 1 cup pureed apple

- 1 cup Ginger Lemon Rooibos tea (freshly made and chilled before used for the smoothie)

- 1 cup mixed berries (from frozen)

- 1 cup fresh spinach leaves

- 4 tbsp Chia seeds (ground and sprouted)

Now the only thing needed: a drinking straw in happy colors! (and by the way, National Drinking Straw Day is celebrated annually on January 3rd, in the US!)

Such a treat - ~ 280 calories, 9 g Total Fat, 1g Saturated Fat, 0 mg Cholesterol, 29 mg Sodium, 43 g Total Carb, 16.7 g Dietary Fiber, 23g Sugars, and 7g Protein.

Also 56% Vitamin A, 76% Vitamin C, 20% Calcium, 28% Iron (% DV)

Oatmeal Muffins with Chocolate Ganache

2011-03-18T22:20:00.001-04:00

Rolled oats and vanilla, on one of those last days of winter, that Charles Dickens would say about that “it was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade”.

Yields 12 really quick. Filled with warm chocolate ganache for the last touch of the winter feeling.

Preheat oven at 350 F.

In a large bowl, combine:

- 2 cups rolled oats (old fashion)

- 1 cup plain yogurt (Balkan or Greek style)

Let sit for ~ 30 min then add the following, mixing well after each addition:

- 2 whole eggs

- 1/2 cup agave syrup

- pure vanilla extract

- 2 tablespoons vegetable oil

- 1 cup whole wheat flour

- 2 tsp baking powder.

Do not over mix. Spoon batter into two 6-muffin pans lined with parchment paper. Baked for ~ 30 minutes until tops are golden and a toothpick inserted in the middle comes out clean.

For the ganache filling (optional):

Bring 1/4 cup heavy cream to a boil. Measure ~ 1/2 cup (unsweetened or semi-sweet, organic) chocolate chips into a medium bowl. Pour the hot heavy cream over the chocolate chips and let stand for a few seconds. Whisk until smooth and evenly combined.

Fill the muffins with the chocolate ganache using a cupcake filling tip

Nutrients per 1 of the 12 muffins (without the filling): Calories: 190, Total Fat: 6g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 38mg, Sodium: 21mg, Total Carb; 30g, Dietary Fiber: 3g, Sugars: 1g, Protein: 5.5g

Vitamin A: 2%, Vitamin C: 0%, Calcium: 4%, Iron: 6%

Raspberry Ricotta Cheesecake

2011-02-27T22:29:00.001-05:00

Serves 6.

Preheat oven at 350 F.

In a large bowl, mix together until smooth and creamy:

- 1 tub (~ 425 g) ricotta cheese

- 1 cup Balkan style (Greek) yogurt

and then add and mix well:

- 1/3 cup agave syrup

- 1/3 cup whole wheat flour

- pure vanilla extract

- cinnamon

- 2 eggs

- 1/2 cup raspberries

Pour batter into a 9 in (23 cm) round cake pan lined with parchment paper and buttered.

Bake for ~ 45-50 min. When done, remove from oven and let cool completely in pan.

Nutrients per 1 of the 6 servings: Calories: 248, Total Fat: 11.2g, Saturated Fat: 6.6g, Trans Fat: 0g, Cholesterol: 112 mg, Sodium: 216mg, Total Carb: 26.5g, Dietary Fiber: 1.4g, Sugars: 17.3g, Protein: 11.4g

Vitamin A: 9%, Vitamin C: 4%, Calcium: 18%, Iron: 3%

Red Rice & Apple Pudding

2011-02-24T18:15:00.000-05:00

6 servings featuring winter's awesome trio: cinnamon, vanilla and apple.

Preheat oven at 350 F.

In a large bowl add 3 cups cooked red rice.

In a medium bowl, mix together:

- 1/2 cup heavy cream

- 1 whole egg

- 1/3 cup agave syrup

- cinnamon

- pure vanilla extract

- 1 apple (grated, skin on)

Pour the mixture over the rice and mix well. Spoon everything into a buttered porcelain quiche pan (or parchment paper lined loaf pan) and bake for ~ 35-40 minutes, until set.

Let cool completely before cutting.

Nutrients per 1 of the 6 servings: Calories: 181, Total Fat: 1.9g, Saturated Fat: 0.7g, Trans Fat: 0g, Cholesterol: 37mg, Total Carbs: 38g, Dietary Fiber: 2.1g, Sugars: 4g, Protein: 5g

Vitamin A: 2%, Vitamin C: 2%, Calcium: 3%, Iron: 3%

Chocolate Souffle

2011-02-16T17:47:00.002-05:00

Makes 3. Very rich dessert - practice moderation!

Preheat oven at 325 F.

In a medium sauce pan over the stove top add together:

- 1/2 cup heavy cream

- 2 tbsp agave syrup

- 2 tbs whole wheat flour

- 2 tbsp unsalted butter

Cook and stir for about 1-2 minutes until thickens. Remove from heat and add:

- 2 oz melted (organic) unsweetened or semi-sweet chocolate

Set aside.

Separate 2 large eggs.

Beat egg whites with an electrical mixer in a small bowl until stiff peaks form.

Once the chocolate mixture has cooled down, add the egg yolk, stirring gently.

After adding the egg yolks, incorporate the egg whites and mix gently just until blended.

Pour mixture evenly in 3 ramekins, place the ramekins into a baking pan. Carefully pour enough boiling water into the baking pan to come one third up sides of ramekins.

Bake for ~ 35 minutes or until centres are set.

Nutrients per 1 serving: Calories: 399, Total Fat: 30.4g, Sat Fat: 18.6, Trans Fat: 0g, Cholesterol: 214mg, Sodium: 69mg, Total Carbs: 24.6g, Dietary Fiber: 1.8g, Sugars: 8.4g, Protein: 6.1g

Pumpkin Pancakes

2011-02-13T10:53:00.001-05:00

Can't really think of a better way to start my Sunday - 6 warm and fluffy pancakes towered up on a blue plate, waiting for us to just dig in.

In a large bowl, mix together:

- 2/3 cup plain yogurt (Balkan style)

- 1/3 cup pureed pumpkin

- 2 tbsp agave syrup

- 1 whole egg

Then add:

- 2/3 cup whole wheat flour

- 1 tsp baking powder (magic powder)

Do not overmix!

Repeat with the remaining batter.

Nutrients per 1 of the 6 pancakes: Calories: 112, Total Fat: 3g, Saturated Fat: 1.2g, Trans Fat: 0g, Cholesterol: 39mg, Sodium: 30mg, Total Carbs: 18.8g, Dietary Fiber: 2.2g, Sugars: 1.2g, Protein: 4.1g
Vitamin A: 41%, Vitamin C: 1%, Calcium: 4%, Iron: 5%

Vanilla Bites with Sour Cherry Icing

2011-02-10T21:56:00.000-05:00

Yummy cuteness! Recipe yields 48 bites.

For the vanilla bites:

Preheat oven at 350 F.

In a large bowl, mix until fluffy:

- 1/2 cup butter

- 1/2 cup agave syrup

To the same bowl, add mixing well after each addition:

- 3 whole eggs

- 1/4 cup heavy cream

- pure vanilla extract

- 1 1/2 cup whole wheat flour

- 1 tsp baking soda

Pour the batter into a parchment lined 8 inch square baking pan and bake for 30 minutes.

Let cool before cutting into (48) bite size pieces.

For the sour cherry icing:

In a medium bowl add:

- 1/2 tub (~ 225 g) mascarpone cheese

- 2 tbsp agave syrup

- 1/2 cup sour cherries (pitted)

Mix with an electrical mixer on medium to high speed until peaks form.

Nutrients per 1 of the 48 vanilla bites with icing: Calories: 72, Total Fat: 4.7g, Saturated Fat: 2.6g, Trans Fat: 0g, Cholesterol: 25 mg, Sodium: 7mg, Total Carbs: 6.4g, Dietary Fiber: 0.5g, Sugars: 3.5g, Protein: 1.3g

Vitamin A%: 3%, Vitamin C: 0%, Calcium: 1%, Iron: 1%

3 Layers Cake

2011-02-07T14:35:00.000-05:00

This might not be the most gorgeous looking cake in the world, but it's rich, and moist - pure decadence. This cake is more of a celebration and special occasions cake rather than an everyday treat.

From bottom to top, starts with a brownie layer, continues with a coconut layer and ends with a blondie one. Recipe makes 24 squares.

Preheat oven at 350 F.

In a large bowl mix together:

- 1/2 cup butter cut in small pieces (at room temperature)

- 3 whole eggs

- 1/2 cup agave syrup

- pure vanilla extract

- 3/4 cup whole wheat flour pre-mixed with 1 tbsp baking powder

Mix well and divide batter in half for layer 1 (brownie layer) and 3 (blondie layer).

Layer 1:

Add 3 oz melted semisweet (or unsweetened) chocolate to half of the batter and mix until well combined.

Layer 2:

In a medium bowl mix with the electrical mixer until fluffy:

- 1/2 tub ~ 225g mascarpone cheese

- 1/2 cup agave syrup

- 1/2 cup unsweetened shredded coconut

Layer 3:

Do not add anything to this other half of the batter - this will be the blondie layer.

Assemble the cake before baking, as follows:

Pour layer 1 into a 5 x 9 inch baking pan lined with parchment paper and refrigerate for ~ 10 minute.

After 10 minutes, pour layer 2 over layer 1 and spread evenly.

Pour layer 3 over layer 2 and spread evenly without applying to much pressure.

Bake for ~40 minute until set. Let cool before cutting into squares.

Double Chocolate Mascarpone Cake

2011-02-01T23:27:00.000-05:00

January chocolate cravings found their ways into February.

Preheat oven at 350 F.

In a large bowl, melt

- 3 oz semisweet or sugar-free chocolate
- 1/2 cup unsalted butter, cut into pieces

When completely melted, remove from pan, add in this order and mix well after each addition:

- 1/2 cup agave syrup
- pure vanilla extract
- 3 large eggs
- 3/4 cup whole wheat flour mixed with 1 tsp baking powder

Pour the batter into a parchment paper lined 8 in. (20 cm) square pan.
Bake for ~ 30 min.

Let cool and cut in half.

For the chocolate mascarpone cream filling:

Melt 5 oz (140 g) semisweet chocolate and mix with 1/2 tub (~ 225 g) mascarpone cheese and 1/3 cup agave syrup. Use an electrical mixer and mix until fluffy.

Spread 1/2 of the chocolate cream over one of the two halves of the cake and sandwich the layers together. Pour the remaining chocolate cream on top and on the sides, spreading evenly.

Chill in the fridge before cutting in slices (~10 to 16, depending on thickness) to let the cream set.

Nutritional info per 1 slice: some things are better left unsaid.

Bittersweet Chocolate Tart

2011-01-26T21:43:00.000-05:00

Blaming the long nights of January for my chocolate cravings. This tart came out so rich that cured them all - such a treat!

Makes 8 servings. Preheat oven at 350 F.

For the base:

In a bowl, mix together:
- 1 & 1/4 cup dark rye flour
- 1/4 cup butter
- 1 tbsp agave syrup

Add 3-4 tbsp ice cold water and mix into a dough.
Shape dough into a ball and place in the middle of a tart pan.
Stretch the dough to match the tart pan shape by pressing it firmly with your fingers.
Set aside.

For the filling:

In a large bowl, add in this order and mix well:
- 2 whole eggs
- 1/2 cup agave syrup
- pure vanilla extract
- 1/2 cup plain yogurt (Balkan style)
- 8 oz unsweetened chocolate chips (melted).

Pour the chocolate mixture into the tart shell and bake for ~ 35-40 minute until set. Let cool before cutting.

Nutrients per 1 of the 8 servings: Calories: 352, Total Fat: 17.2g, Saturated Fat: 8.9g, Saturated Fat: 0g, Cholesterol: 70mg, Sodium: 36mg, Total Carb: 48.9g, Dietary Fiber: 3.1g, Sugars: 15.6g, Protein: 6.1g
Vitamin A: 7%, Vitamin C: 1%, Calcium: 4%, Iron: 8%

Raspberry Sauce

2011-01-23T16:26:00.000-05:00

Combine in a saucepan:

- 1 bag frozen raspberries (600g)

- 1/2 cup agave syrup

- pure vanilla extract

Bring to a boil, then simmer, stirring often, until a thick consistency is reached (keep in mind the sauce will thicken further as it cools).

Use a fine sieve to strain and remove the seeds.

One bag (~600 g) frozen raspberries yields 1 cup of sauce.

The sauce is amazing over ice cream, soufflés, pies, puddings, and so on. Here's today over a slice of my Upside Down Pear Cake.

If any sauce left - can be refrigerated for up to 2 weeks.

Citrus and Dates Squares

2011-01-19T20:24:00.000-05:00

Makes 16 squares that instantly satisfy any stubborn sweet tooth. And any sour tooth. And any sweet&sour tooth.

Preheat oven at 350 F.

In a large bowl mix together:

- 1 whole egg

- 1/3 cup vegetable oil

- 3/4 cup agave syrup

- pure vanilla extract

- juice from 1 orange and 2 lemons

- 4 Medjool dates finely chopped

In a medium bowl mix:

- 2 cups whole wheat flour

- 1 tsp baking powder

- 1 tsp baking soda

Add dry ingredients to liquid mixture and mix well. Do not over mix.

Pour batter into a 9 inch square baking pan lined with parchment paper.

Bake for 30 minutes. Let cool before cutting into squares.

Nutrients per 1 of 16 pieces: Calories: 150, Total Fat: 4.9g, Saturated Fat: 0.6g, Trans Fat: 0g, Cholesterol: 13mg, Sodium: 5mg, Total Carbs: 26g, Dietary Fiber: 2.2g, Sugars: 4.4g, Proteins: 2.6g

Vitamin A: 1%, Vitamin C: 6%, Calcium: 1%, Iron: 4%

Banana Muffins with Dried Apricots

2011-01-17T22:47:00.001-05:00

For 12 muffins:

Preheat oven at 350 F. Line a 12 muffin pan with paper liners.

In a large bowl add the following, mixing well after each addition:

- 1 whole egg

- 1/4 cup agave syrup

- pure vanilla extract

- 1/3 cup vegetable oil

- 1 1/2 cup whole wheat flour (pre mixed with 1 tsp baking powder & 1 tsp baking soda)

- 3 ripe bananas (pureed)

- 5 dried apricots, finely chopped

Do not overmix! Scoop the batter into the prepared muffin pan and bake for ~ 25 minutes.

Nutrients per 1 of the 12 muffins: Calories: 165, Total Fat: 6.6g, Saturated Fat: 0.9g, Trans Fat: 0g, Cholesterol: 18mg, Sodium: 7mg, Total Carbs: 25.1g, Dietary Fiber: 2.8g, Sugars: 5.2g, Protein: 2.9g

Vitamin A: 5%, Vitamin C: 5%, Calcium: 1%, Iron: 5%

Dried Apricots and Dates Oat Bars

2011-01-09T12:49:00.003-05:00

Morning energy and flavor!

Preheat oven at 325 F.

In a large bowl, add together, mixing after each addition:

- 1/2 cup butter (melted)

- 1/2 cup agave syrup

- pure vanilla extract

- cinnamon

- 3 cups rolled oats (old fashion, not quick or instant)

When well combined, fold in:

- 1/3 cup dried apricots (~ 6 pieces) finely chopped

- 1/3 cup dates (~ 4 Medjool dates) finely chopped

Transfer the mixture in a 9 inch square pan lined with parchment paper. Press down firmly against the bottom of the pan (with your hand or using the side/bottom of a cup).

Bake for ~ 30 minute, until golden.

Cool completely in pan or on wire rack before cutting into bars.

Nutrients per 1 of the 20 bars: Calories: 115, Total Fat: 5.2g, Saturated Fat: 2.9g, Trans Fat: 0g, Cholesterol: 12mg, Sodium: 2mg, Total Carbs: 16.7g, Dietary Fiber: 1.3g, Sugars: 4g, Protein: 1.6g

Vitamin A: 3%, Vitamin C: 1%, Calcium: 1%, Iron: 2%

Peanut Butter Loaf with Chocolate Chips

2011-01-06T23:47:00.000-05:00

Nothing makes one feel more at home after trading the Canadian snow for Texan sun over the winter holidays than the smell of fresh baked loaf. Peanut butter loaf. With chocolate chips.

Super easy to make, yields 20 slices.

Preheat oven at 350 F.

In a large bowl, add the ingredients in this order, mixing well after each addition:

- 1/3 cup (organic) smooth peanut butter

- 1/3 cup agave syrup

- 1 1/2 cup buttermilk

- pure vanilla extract

- 1 3/4 cup whole wheat flour

- 1 tsp baking powder

Mix until smooth. Fold in 1/2 cup unsweetened (or semi-sweet organic) chocolate chips.

Pour batter into a parchment paper lined loaf pan and cook for 50-60 min, until the top is golden-brown.

Nutrients per 1 of the 20 slices: Calories: 111, Total Fat: 4.2g, Saturated Fat: 1.7g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 6mg, Total Carbs: 16.9g, Dietary Fiber: 1.9g, Sugars: 4.2g, Protein: 3.4g

Calcium 3%, Iron: 5%

Raspberry Coconut Bars

2010-12-11T12:40:00.003-05:00

Makes 24 bars.

Preheat the oven at 350F and butter a 20 inch square baking tray.

In a big bowl add together and mix all at once:

- 3/4 cup butter

- 2 cups whole wheat flour

- 1 tsp baking powder

- pure vanilla extract

- 1/2 cup agave syrup

Mix until butter is evenly distributed, the batter will be crumbly.

Set aside ~ 1/3 cup of the mixture and mix with 1/2 cup unsweetened shredded coconut meat.

To the remaining mixture add 1 egg and mix well - the batter won't be very smooth.

Spread the batter over the base of the baking tray in an even layer.

Add 2 cups raspberries (fresh or frozen).

Sprinkle with the coconut mixture and bake for 45-55 minutes, until firm.

Cut in 24 bars.

Nutritional info per 1 of the 24 bars: Calories: 122, Total Fat: 7.3g, Saturated Fat: 4.7g, Trans Fat: 0g, Cholesterol: 24mg, Sodium: 4mg, Total Carb: 14.3g, Dietary Fiber: 1.8g, Sugars: 0.8g, Protein: 1.9g

Vitamin A: 4%, Vitamin C: 3%, Calcium: 1%, Iron: 3%

For the vegan version (or a just lighter version) of these bars use:

* vegetable oil instead of butter

* 1/4 cup apple sauce/apple puree instead of 1 egg

St. Nick's Chocolate Cookies (vegan)

2010-12-05T19:06:00.000-05:00

Perfect for waiting for St. Nicholas on this snowy December Sunday.

Makes 50 cookies in no time.

Preheat oven at 350 F.

In a large bowl, add together and mix well after each addition:

- 3 cups whole wheat flour

- 3/4 cup unsweetened cocoa powder

- 1 tsp baking powder

- 1 cup vegetable oil

- 1 cup (filtered) water

- 1/2 cup agave syrup (you can add more if you prefer really sweet cookies)

Use a cookie scoop, tablespoon or cookie cutter to produce consistently sized cookies of desired shapes. Place them onto an ungreased cookie sheet and bake for 10-13 minutes.

Nutrients per 1 of 50 cookies: Calories: 80, Total Fat: 5.1g, Saturated Fat: 0.7g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Total Carb: 9g, Dietary Fiber: 1.6g, Sugars: 0.1g, Proteins: 1.4g

Calcium: 1%, Iron: 3%

Pumpkin Pinwheels

2010-11-15T02:18:00.000-05:00

Recipe makes 48.

Preheat oven at 350 F. In a large bowl, add together in this order, mixing well after each ingredient:

- 1/2 cup butter (or vegetable oil)

- 1/4 cup agave syrup

- pure vanilla extract

- 1 whole egg

- 2 cups whole wheat flour

Mix until smooth and have the dough rest in the fridge.

Pumpkin filling:

In a pot, over the stove top, mix together:

- 1 cup pureed pumpkin (canned, frozen or make-your-own)

- 2 tbsp agave syrup

- cinnamon

Cook until mixture thickens. Let cool.

Once the pumpkin mixture is cooled down, remove the dough from the fridge and halve it. Shape both sides into oblongs. Roll first half to a half inch thickness, trying to keep the oblong shape. Spread half of the pumpkin filling, covering the entire surface of the dough. Roll up lengthwise, wrap in cling-wrap and place in the freezer for 15 minutes. Repeat with the remaining half.

After 15 minutes, remove both rolls from the freezer, slice each into 24 thin disks. Place the disks on an ungreesed cookie sheet and bake for 15 minutes.

Nutrients per 1 of 48 cookies: Calories: 45, Total Fat: 2.1g, Saturated Fat: 1.3 g, Trans Fat: 0g, Cholesterol: 9mg, Sodium: 2 mg, Total Carb: 6g, Dietary Fiber: 0.8g, Sugars: 0.2g, Protein: 0.9g

Vitamin A: 14%, Vitamin C: 0%, Calcium: 0%, Iron: 1%

Coconut Heaven (Raw)

2010-11-10T23:43:00.000-05:00

In a small bowl, mix together until well blended:

- 1 cup coconut meat (shredded, unsweetened)

- 2 tbsp coconut oil

- 2 tbsp cocoa powder (unsweetened)

- 1 tbsp agave syrup

Shape into balls. Makes 20. Refrigerate for about one hour before serving.

Divine!

Nutritional info per 1 of 20 pieces: Calories: 30, Total Fat: 2.8g, Saturated Fat: 2.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Total Carb: 1.7g, Dietary Fiber: 0.5g, Sugars: 0.3g, Protein: 0.2g

Iron: 1% Not a significant source of Vitamin A, C and Calcium

Apple Squash Stew

2010-11-09T21:52:00.000-05:00

Looks like Autumn, smells like Autumn, tastes like Autumn.

In a large, shallow pan over the stove top,

1/2 butternut squash (peeled and cubed) befriended a few small orchard apples (4-6, core removed, skin on, cubed as well). About 1/2 cup organic agave syrup, joined together with some pure vanilla extract.

And then all got drowned in cinnamon powder, brought to boiling and let simmer on medium heat until the thick syrup was formed.

Dreamy when served hot on a crisp fall evening, equally tasty and flavor-full when served chilled.

Apple Cinnamon Muffins (Whole Wheat and Rye Flour)

2010-10-03T16:34:00.000-04:00

Sunday morning: outside - 6 degrees and October showers, inside - the smell of freshly baked apple cinnamon muffins. Served mine(s) with buttermilk.

Recipe makes 12 regular sized muffins.

Preheat oven at 400 F.

In a large bowl combine:

- 1 cup whole wheat flour

- 1/2 cup dark rye flour

- 1 tsp baking powder

- cinnamon

In a medium bowl mix together:

- 2 whole eggs

- 1/2 cup buttermilk

- 1/2 cup agave syrup

- 1/2 cup vegetable oil

- pure vanilla extract

Add the egg mixture to the dry ingredients. Mix until just combined, do not over mix. Fold in:

- 2 medium size apples (cored, skin on) grated

Line 12 muffin cups with paper lining and fill them with the batter.

Place in the oven and bake for ~ 20 minutes, until the tops are golden brown, and a toothpick inserted in the center comes out clean.

Nutrients per 1 of the 12 muffins: Calories: 192, Total Fat: 9.6g, Saturated Fat: 1.3g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 19 mg, Total Carb: 25.7g, Dietary Fiber: 3g, Sugars: 2.9g, Protein: 3.1g

Vitamin C: 2%, Calcium: 2%, Iron: 4%

Yogurt & Apple Sauce Pancakes

2010-10-02T13:47:00.000-04:00

Super easy recipe, makes 7.

In a large bowl, mix together:

- 2/3 cup plain yogurt (Balkan style)

- 1/3 cup apple sauce

- 2 tbsp agave syrup

- 1 whole egg

Then add:

- 2/3 cup whole wheat flour

- 1 tsp baking powder (magic powder)

Do not overmix!

Repeat with the remaining batter.

I served them with organic agave syrup. Also delicious topped with fresh berries, honey-yogurt sauce, and so on.

Nutrients per 1 pancake (no topping): Calories: 94, Total Fat: 2.5g, Saturated Fat: 1.1g, Trans Fat: 0g, Cholesterol: 34mg, Sodium: 25 mg, Total Carb: 15.8g, Dietary Fiber: 1.6g, Sugars: 1.2g, Protein: 3.4g

Vitamin A: 2%, Calcium: 4%, Iron: 3%

Vanilla Pudding with Raisins

2010-08-22T15:18:00.000-04:00

Dreamy pudding that serves 8.

Preheat oven at 350 F.

- 3 whole eggs

- 2/3 cup agave syrup
- pure vanilla extract
- 2 cups sour cream (I used Organic Meadows - 14% MF)
- 1/4 cup whole wheat flour

Fold in:
- 1 cup jumbo raisins*

I placed the mixture into a porcelain quiche pan, buttered and floured. Bake until firm and puffed, and beginning to pull away from the sides of the pan ( ~ 35-45 min; check every 5 min after the first 35 min). A toothpick inserted into the center of the pudding should come out clean.

Nutrients per 1 of 8 servings ** : Calories: 284, Total Fat: 11.4g, Saturated Fat: 6g, Trans Fat: 0g, Cholesterol: 110mg, Sodium: 80mg, Total Carb: 42.5g, Dietary Fiber: 1.2g, Sugars: 15.2g, Proteins: 5.6g
Vitamin A: 11%, Vitamin C: 0%, Calcium: 9%, Iron: 3%

* I used President Choice Organic Jumbo Raisins - they turned out to be too big and sweet. Next time I'll choose regular sized raisins
** Can be modified into a very low carb dessert by taking away the raisins (or having berries instead), using rye flour/bran/chickpea flour instead of whole wheat, and stevia extract instead of agave syrup.

Raspberry Loaf

2010-08-03T21:54:00.000-04:00

Makes 20 and befriended Raspberry Tea.

Preheat oven at 350 F.

In a large bowl, add together and mix well after each addition:

- 3 whole eggs
- 3/4 cup agave syrup
- 3/4 cup vegetable oil
- pure vanilla extract
- 1.5 cup whole wheat flour
- 1 tsp magic powder (baking powder)
- 3 tbsp water

Do not overmix.
Fold in 2 cups raspberries.

Pour the batter into a loaf pan lined with parchment paper and bake for 55-65 minutes.

Nutrients per 1 of the 20 servings: Calories: 157, Total Fat: 9.2g, Saturated Fat: 1.3g, Trans Fat: 0g, Cholesterol: 32 mg, Sodium: 10 mg, Total Carb: 17.7 g, Dietary Fiber: 1.9g, Sugars: 0.7g, Protein: 2.3g
Vitamin A: 1%, Vitamin C: 5%, Calcium: 1%, Iron: 3%

Raspberry Carrot Squares

2010-07-17T20:08:00.000-04:00

Makes 30 deliciously light summery squares!

Preheat oven at 350 F.

In a large bowl add the following, mixing well after each ingredient:

- 4 whole eggs

- 1 cup agave syrup

- pure vanilla extract

- 1 cup vegetable oil (such as olive oil, etc)

- 3 medium carrots finely grated (about 2 cups)

- 2 cups whole wheat flour whisked with 1 tsp magic powder

Do not over mix!

Fold in 1 cup fresh or frozen raspberries.

Pour the batter into a parchment lined 9 x 13 x 2 inch (23 x 33 x 5 cm) baking pan and bake for 35 minutes.

Nutrients per 1 of the 30 squares: Calories: 139, Total Fat: 8.1g, Saturated Fat: 1.2 g, Trans Fat: 0g, Cholesterol: 28 mg, Sodium: 11 mg, Total Carbs: 15.7g, Dietary Fiber: 1.4g, Sugars: 0.8g, Protein: 2.1g

Vitamin A: 16%, Vitamin C: 3%, Calcium: 1%, Iron: 2%

My Rye Bread

2010-07-16T21:38:00.000-04:00

I landed in bread heaven and I've just met the Queen of Breads.

My days of frustration are over and I can't believe I've wasted so much time, money and energy trying all sorts of rye breads from grocery stores across town, thinking that "the perfect bread" (clean, no weird ingredients, no caramel for color, no white flour added, and so on) was out there.

Oh well, it wasn't. It was... in here.

I was craving bread, was out of rye bread today, the closest grocery store was out of rye bread as well... so I reached for a bowl and mixed together:

- 2.5 cups dark rye flour

- 1 tsp magic powder

- 1 tsp sea salt *

- 1 cup whole-milk plain yogurt ( Balkan style)

- 1/4 cup water

I placed the extremely sticky dough into a loaf tin lined with buttered parchment paper and placed in the preheated oven.

I found the recipe on Canadian House and Home magazine website, but changed it a bit (removed the honey and used water instead of milk). I followed the oven temperature guidelines: initially, preheat the oven at 400 F; when placing the bread in, lower the heat to 385 F and bake for 30 minutes; after the 30 min, lower the temperature to 350 F and bake for another 20 minutes.

Ended up with 20 perfect slices (about 30g each)

Nutrients per 1 slice: Calories: 62, Total Fat: 1.1g, Saturated Fat: 0.4g, Trans Fat: 0g, Cholesterol: 2mg, Sodium: 119 mg*, Total Carb: 11.7g, Dietary Fiber: 3.6g, Sugars: 0.5g, Protein: 2.6g

Vitamin A: 1%, Vitamin C: 0%, Calcium: 2%, Iron: 6%

* too much salt for my taste, half a teaspoon would've been more than enough

Chocolate Biscotti (whole wheat)

2010-07-09T20:02:00.001-04:00

Makes ~25 plain chocolate biscottis.

In a large bowl, fluff together:

- 1/2 cup unsalted butter

- 3/4 cup agave syrup

then add, one ingredient a time, mixing well after each one:

- 1/4 cup unsweetened cocoa powder

- 3 medium eggs (whole)

- 1 & 3/4 cup whole wheat flour whisked with 1 tsp magic powder

Transfer the dough on a floured surface and divide it in two.

With floured hands (dough is pretty sticky), roll each half into a cylinder, about 10 in (25 cm) long.

Transfer the logs to a parchment lined cookie sheet, spacing them well apart - the cylinders will spread during baking).

Cook for 25-30 minutes in the preheated oven at 350 F (177 C).

Then remove from the oven (should be firm at touch) and cool for 5-10 minutes.

Transfer both logs on a cutting board and and cut the logs into ~ 12 slices each, on the diagonal.

Transfer the slices face up on the parchment lined baking sheet and bake for another 7-8 minutes. Turn the slices over and bake another 6-8 minutes, until crisp.

Nutrients pe 1 biscotti (of 25): Calories: 102, Total Fat: 4.7 g, Saturated Fat: 2.7g, Trans Fat: 0g, Cholesterol: 35mg, Sodium: 9mg, Total Carb: 14.3 g, Dietary Fiber: 1.3g, Sugars: 0.1g, Protein: 2.1g

Vitamin A: 3%, Vitamin C: 0%, Calcium: 1%, Iron: 3%

Saturday Morning Fruit Salad

2010-07-03T22:58:00.001-04:00

If it's Saturday morning then it's fruit salad - carb load for breakfast.

Serves 1 and it may seem like a whole lot of fruits, but the majority of them were organic, so of decent small to medium sizes, not oversized.

I sliced or cubed:

- 1 organic banana

- 1 organic peach

- 1 organic small black plum

- 1 organic medium red plum

- 1 kiwifruit

Added:

- few raspberries

- 1 tbsp hemp seeds

Ended up with this:

The entire serving went up to: Calories: 37, Total Fat: 6.6g, Saturated Fat: 0.3g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 3mg, Total Carb: 77.7g, Dietary Fiber: 11.8g, Sugars: 42.8g, Protein: 9.8g

Vitamin A: 12%, Vitamin C: 201%, Calcium: 4%, Iron: 15%

Mixed Berry Ice Cream

2010-06-27T12:06:00.000-04:00

Oh well, frozen yogurt, to be exact... Makes 6 servings.

In my food processor, I whirled together:

- 1 cup raspberries (~ 100 g)

- 2 cups strawberries (~ 200g)

- 3 cups blueberries (~ 300g)

- 1 tbsp (15 ml) lemon juice

- 1/4 cup agave syrup *

When fruits were well pureed I added:

- 2 cups plain yogurt (Balkan style)

The mixture was placed into a porcelain container (glass would work as well, but metal is ideal) and frozen for about 1 hour and a half, until almost solid.

The mixture was then broken up again and smoothed into the food processor. This step helped getting rid of the ice crystals that usually forms with fruit ice creams.

When pureed, I scraped it back into the container and placed back in the freezer for at least 4 hours.

* I found the 1/4 cup agave syrup to be a bit to sweet for my taste

Nutritional info per 1 of the 6 servings: Calories: 200, Total Fat: 5g, Saturated Fat: 2.7g, Trans Fat: 0g, Cholesterol: 13mg, Sodium: 42 mg, Total Carb: 38.7g, Dietary Fiber: 3.7g, Sugars: 9.6g, Protein: 3.5g,

Vitamin A: 6%, Vitamin C: 61%, Calcium: 12%, Iron: 3%

Plum Squares (Whole Wheat)

2010-06-16T21:19:00.001-04:00

Makes 16 really quick! Smells like Autumn, tastes like Summer!

In a large bowl mix together in this order:

- 2 whole eggs

- 6 tbsp agave syrup

- 1/2 cup oil (such as light olive oil)

- pure vanilla extract

- 1/2 cup plain yogurt

- 2 cups whole wheat flour

- 1/2 tbsp magic powder

Pour mixture into a 8 in. (20 cm) square baking pan lined with parchment paper.

Over the batter, distribute evenly:

6 plums, pitted and cubed

Bake at 350F for ~ 40 minutes.

Nutrients per 1 of 16 squares: Calories: 163, Total Fat: 8.5g, Saturated Fat: 1.2g, Trans Fat: 0g, Cholesterol: 28mg, Sodium: 12mg, Total Carb: 20.2g, Dietary Fiber: 2.2g, Sugars: 2.8g, Protein: 3.3g

Vitamin A: 3%, Vitamin C: 4%, Calcium: 2%, Iron: 4%

Cherries to Blame

2010-06-05T11:21:00.000-04:00

Huge, sweet, organic cherries have been sabotaging my (healthy) baking lately.

Promise to get back on track ASAP.

Blueberry Cheesecake

2010-05-23T17:35:00.000-04:00

Serves 6.

Preheat oven at 325 F.

In a large bowl, mix together until smooth and creamy:

- 1 package (500g) pressed cottage cheese

- 1 cup plain yogurt

and then add and mix well:

- 1/3 cup agave syrup

- 1/4 cup whole wheat flour

- pure vanilla extract

- cinnamon

- 2 eggs

Pour batter into a butter and lined 9 in (23 cm) round cake pan.

Bake for ~ 45 min. When done, remove from oven and let cool completely in pan.

Blueberry topping:

In a sauce-pan over medium-heat, bring to boil:

- 1/2 package (300 g) frozen blueberries

- 1/4 cup agave syrup

Cook until a thick syrup is formed.

Let cool and then spread blueberry topping over top of cake.

Refrigerate at least 4 hours before serving.

Nutrients per 1 slice: Calories: 259, Total Fat: 4.1g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 74mg, Sodium: 57mg, Total Carb: 36.8g, Dietary Fiber: 1.3g, Sugars: 6.8g, Protein: 20.3g,

Vitamin A: 9%, Vitamin C: 2%, Calcium:8%, Iron: 1%

*** For the low-carb version of the blueberry cheesecake:

- use Stevia extract instead of agave syrup

- use almond or chickpea flour instead whole wheat flour

Apple Cranberry Loaf (Whole Wheat)

2010-05-15T01:07:00.000-04:00

Light and fruity. Makes 16 slices.

Preheat oven at 350 F.

To a large bowl add in this order and mix well after each ingredient:

- 2 eggs (whole)

- 1/2 cup agave syrup

- pure vanilla extract

- cinnamon

- 1/4 cup plain yogurt (Balkan or Greek style)

- 1/4 cup oil

- 1 apple, cored, with skin, thinly diced
- 1/2 cup dried cranberries

- 1 & 1/4 cup whole wheat flour

- 1 tsp magic powder

Pour the batter into a parchment paper lined loaf pan.

Bake for ~ 50 min, until the top is golden.

Nutrients per 1 of the 16 slices: Calories: 123, Total Fat: 4.6g, Saturated Fat: 0.8g, Trans Fat: 0g, Cholesterol: 31mg, Sodium: 12mg, Total Carb: 19.5g, Dietary Fiber: 1.6g, Sugars: 3.5g, Protein: 2.3g

Vitamin A: 1%, Vitamin C: 2%, Calcium: 1%, Iron: 3%

Berry Rye Tart

2010-05-09T20:07:00.000-04:00

Serves 6.

Preheat oven at 350 F.

In a bowl, mix together:

- 1 & 1/4 cup dark rye flour

- 1/4 cup oil (such as olive, grapeseed, etc)

- 1 tbsp agave syrup

Add 3-4 tbsp ice cold water and mix into a dough.

Shape dough into a ball and place in the middle of a tart pan.

Stretch the dough to match the tart pan shape by pressing it firmly with your fingers.

Set aside.

In a pan, over the stove top, mix together:

- 1 cup frozen blueberries

- 3 cups frozen raspberries

- 1/2 cup dried cranberries

- 1/3 cup agave syrup

- pure vanilla extract

Bring to a boil and stirr well; cook until a thick syrup is formed.

Remove from heat and place the berry mixture over the tart dough.

Bake in the oven for 30 min.

When done, remove from oven and let stand for ~ 15 min before cutting.

Nutrients per 1 of the 6 servings: Calories: 314, Total Fat: 9.8g, Saturated Fat: 1.3g, Trans Fat: 0g, Sodium: 1mg, Cholesterol: 0mg, Total Carb: 59.5g, Dietary Fiber: 10.6g, Sugars: 14g, Protein: 4.3g

Vitamin C: 20%RDV, Calcium: 3% RDV, Iron: 11% RDV

Vegan; gluten free; high in fiber; carb bomb!

Brownies (plain) - Whole Wheat

2010-05-05T09:10:00.000-04:00

Classic brownie recipe - used whole wheat flour instead of white flour and agave syrup instead of sugar.

Makes 16.
Preheat oven at 350 F.

In a large bowl, melt

- 5 oz (140g) semisweet or sugar-free chocolate
- 1/2 cup unsalted butter, cut into pieces

When completely melted, remove from pan, add in this order and mix well after each addition:

- 2 tbsp cocoa powder (unsweetened)
- 1/2 cup agave syrup
- pure vanilla extract
- 3 large eggs
- 3/4 cup whole wheat flour mixed with 1 tsp baking powder

Pour the batter into a parchment paper lined 8 in. (20 cm) square pan.

Bake for ~ 30 min.

Nutrients per 1 of 16 servings: Calories: 164, Total Fat: 10.2g, Saturated Fat: 5.8g, Trans Fat: 0g, Cholesterol: 62mg, Sodium: 16mg, Total Carb: 17.9g, Dietary Fiber: 1.4g, Sugars: 3.9g, Protein: 3g
Vitamin A: 5%, Calcium: 1%, Iron: 5%

*** For the vegan version of this brownie use:

- 1/4 cup unsweetened applesauce for each egg (so 3/4 cup applesauce for this recipe)
- 1/2 cup vegetable oil (such as grape seed, light olive oil, etc) instead of butter

Baked Kale Chips

2010-05-02T17:04:00.000-04:00

Preheat oven to 350F.

Needed:

- 1 bunch kale leaves

- olive oil (or other kind of oil)

- seasoned salt

Remove kale leaves from thick stems and cut into bite size pieces.

Place kale leaves pieces onto a parchment paper lined cookie sheet.

Drizzle with olive oil and sprinkle with seasoned salt.

Bake for 10-12 minutes, until edges brown.

Quick and Easy Applesauce Loaf

2010-04-29T22:21:00.000-04:00

Makes 16. Slices.

Preheat oven to 350F.

To a large bowl, add in this order and mix well:

- 0.5 cup (organic) agave syrup

- 1 cup pureed apples

- 2 whole eggs

- 1/3 cup oil

- cinnamon

- pure vanilla extract

- 2 cups whole wheat flour

- 1 tsp baking powder

Place mixture in a parchment paper lined loaf pan and bake for ~ 1 hour.

Nutrients per slice: Calories: 135, Total Fat: 5.5g, Saturated Fat: 0.9g, Trans Fat: 0g, Cholesterol: 31 mg, Sodium: 11 mg, Total Carb: 20.1 g, Dietary Fiber: 1.9g, Sugars: 0.9g, Protein: 3g

Vitamin A 1%, Calcium 1%, Iron 4%

Upside Down Pear Cake

2010-04-27T19:06:00.000-04:00

Makes 8 delicious slices.
Inspired by the Pineapple Upside Down Cake from www.joyofbaking.com .

Preheat oven at 350 F.
Butter and line a 9 in (23 cm) round cake pan.

For the topping:

In a pot, over the stove top, mix together:

- 6 fully ripened pears, diced

- 1/4 cup agave syrup

- cinnamon

- pure vanilla extract

Bring to a boil and stir well; cook until a thick syrup is formed.
Remove from heat and pour into the prepared cake pan. Evenly arranged the pear pieces on the bottom of the pan.

For the batter:

In a large bowl, mix together:

- 1/2 cup unsalted butter

- 2 eggs

- 1/2 cup plain yogurt

- 1/4 cup agave syrup

- pure vanilla extract

In a small bowl whisk together:

- 1 & 1/2 cup whole wheat flour

- 2 tsp baking powder

Add the dry ingredients to the wet ingredients and mix well.

Pour the batter into the cake pan, over the pear pieces, smoothing the top.

Bake for 45-55 minutes, until the cake starts to pull away from the sides of the pan.

Remove from oven and let stand for ~ 10 min. Run a knife around the edge of the pan and then invert the cake onto a serving plate.

Nutrients per 1 of 8 servings: Calories: 350*, Total Fat: 14.9g*, Saturated Fat: 8.6g, Trans Fat: 0g, Cholesterol: 96mg, Sodium: 32, mg, Total Carb: 53.3g, Dietary Fiber: 6.6g, Protein: 6g Vitamin A: 11%, Vitamin C: 11%, Calcium: 5%, Iron: 8%

*For a lighter version of this cake (so remember, it's a CAKE :)) ): grape-seed/olive oil instead of butter; water or pureed apples instead of plain yogurt.

Citrus Scones on a Rainy Sunday

2010-03-28T18:08:00.000-04:00

Makes 24.

Inspired by Jan/Feb 2010 Clean Eating Magazine's Citrus Scone recipe on page 58 - but I've substituted a lot!

Preheat oven at 350F.

In a medium bowl combine:

- 2/3 cup Greek style (plain) yogurt

- 3/4 cup citrus juice (juice from 1/2 lemon and 1/2 orange)

and let sit for ~ 5 min.

To the same bowl add and mix together:

- 2 egg whites

- 1/3 cup Agave syrup

- 1/4 cup olive oil

- 1 tbsp citrus zest ( zest from 1/2 lemon and 1/2 orange)

- pure vanilla extract

In a larger bowl whisk together:

- 1 & 1/2 cup whole wheat flour

- 1 cup dark rye flour

- 1 tsp baking soda

Add wet ingredients to dry ingredients and combine. Do not over-mix.

Divide the dough in 3 equal parts.

Spoon third of dough onto a lined baking sheet and spread in a circle, 1-inch thick. Repeat with remaining dough (to a total of 3 circles).

Bake 15-20 minutes or until scones are golden.

Cut each circle into 8 wedges.

Nutrients per 1 scone: : Calories: 81, Total Fat: 3g, Saturated Fat: 0.6g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 9mg, Carbs: 12.5 g, Fiber: 2.1g, Sugars: 0.5g, Protein: 2.3g

Vitamin A: 1%, Vitamin C: 3%, Calcium: 1%, Iron: 4%

Net Carb: 10.4g

Raisin Oatmeal Cookies

2010-03-14T20:13:00.001-04:00

* Raisins, cinnamon and vanilla at their best!*

For 44 cookies:

Preheat oven at 350 F. In a big bowl combine:

- 2 eggs,

- 2/3 cup raisins

- vanilla extract

and let stand for one hour.

After the hour has passed, add to the egg mixture, mixing well after each one:

- 2/3 cup oil (such as olive, grapeseed, etc)

- 1/4 cup agave syrup

- cinnamon

- 1 1/3 cup dark rye flour

- 1 tsp baking powder

- 1 cup oat bran

Dough will be stiff. Form 44 cookies and bake onto ungreased cookie sheet for 10-12 min (or until slightly browned).

Nutritional info per 1 cookie: Calories: 63, Total Fat: 3.4g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 10 mg, Sodium: 3mg, Carb: 7.2g, Fiber: 1.3g, Sugars: 1.7g, Protein: 1.2g

Calcium 1%, Iron 2%

Oat-bran Raisins Muffins*

2010-03-06T20:17:00.000-05:00

* muffin batter ended up in a loaf tin, so it's really a Oat-bran Raisin Loaf

20 thin slices (instead of 12 muffins)

In a large bowl, combine:

- 1 cup buttermilk

- 1 cup oat bran

Mix well. Let stand a few minutes, then add:

- 2 eggs

- vanilla extract

- 1/3 cup oil

- 3 tbsp agave nectar (or unpasteurized honey)

and mix well.

In a small bowl sift together:

- 3/4 cup whole wheat flour

- 1 tsp baking powder

Add dry ingredients to the mixture in the large bowl. Mix well and add

- 1 cup raisins.

The batter will be lumpy and sticky.

Pour into a lined loaf baking pan and bake at 400F for ~ 40 min.

Nutrients per 1 (of the 20) slice: Calories: 84, Total fat: 1.1g, Saturated Fat: 0.3g, Trans Fat: 0, Cholesterol: 25 mg, Sodium: 21 mg, Carb: 15.8g, Fiber: 1.7g, Sugars: 9g, Protein: 2.7g

Vitamin A: 1%, Calcium: 3%, Iron: 4%

Kiwi and Mango Rye Roulade

2010-02-28T21:52:00.000-05:00

Light and Fresh. Delicious. Serves 6

Preheat oven at 400F (200C).

In a bowl, beat with the electric mixer:

- 3 whole eggs

- 2 tbsp honey

- (pure) vanilla extract

Add in:

- 3/4 cup dark rye flour

- 1 tsp baking powder.

Pour the mixture into a lined and greased 13X9 baking pan. Level well and bake for ~ 12 min (until golden and springy, do not over bake).

When done, remove from oven and then from pan by turning onto another sheet of paper.

Roll the paper up inside the sponge, then leave to cool completely.

Once cooled, unroll the sponge and add the filling:

- 1 cup cubed mango

- 2 kiwi fruits

- 1/2 cup Balkan-style plain yogurt

- 1 tbsp (acacia) honey

Once filled, roll back up.

Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.

Nutrients per 1 of the 6 Servings: Calories: 179, Total Fat: 4.7g, Saturated Fat: 1.6g, Trans Fat: 0g, Cholesterol: 126 mg, Sodium: 53 mg, Total Carb: 30.1g, Fiber: 5.1g, Sugars: 16.3g, Protein: 7.1g

Vitamin A: 9%, Vitamin C: 60%, Calcium: 6%, Iron: 10%

Rye Plum Tart

2010-02-22T20:47:00.000-05:00

Let it snow, coz the 6 servings of the plum tart keep late February nights flavored with middle of fall aromas.

Preheat the oven at 350 F.

In a bowl, mix together:

- 1 & 1/4 cup dark rye flour

- 1/4 cup oil

- 1 tbsp honey

- vanilla extract

Add 3-4 tbsp ice cold water and mix into a dough.

Shape dough into a ball and place in the middle of a tart pan.

Stretch the dough to match the tart pan shape by pressing the dough firmly with your fingers, into the pan.

Set aside.

In a pot, over the stove top, mix together:

- 4 cups diced plums (~ 8 fruits)

- 1 tbsp honey

- few drops of pure vanilla extract

Bring to a boil and stir well, squishing the fruits with a masher from time to time. Cook until a thick syrup is formed.

Remove from heat and place the plum mixture over the tart dough.

Bake in the oven for 30 minutes.

When done, remove from the oven and let stand ~ 15 min before cutting.

Nutrients per Serving: Calories: 238, Total Fat: 10.1g, Saturated Fat: 1.3g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 1mg, Carb: 36.7g, Fiber: 7.6g, Sugars: 17g, Protein: 4.5g,

Vitamin A: 8%, Vitamin C: 17%, Calcium: 2%, Iron: 11%

High in fiber and iron content, but a carb bomb! Good for kids though, or after a killer workout :))

Kiwi Yogurt Snack Cake

2010-02-21T17:53:00.001-05:00

Light and lovely.

Makes 20 thin slices.

Preheat oven at 350 F.

In a bowl, sift together:

- 1 & 1/2 cup whole wheat flour

- 3 tbsp corn flour

- 1 tsp baking powder

In a large bowl mix together:

- 1 cup pureed kiwi fruit (~ 3 kiwi fruits)

- 3/4 cup plain yogurt (Greek or Balkan style)

- 1/3 cup oil (such as olive, grape seed, etc)

- 1/4 cup honey

- 1 whole egg

- (pure) vanilla extract

Stir flour mixture into the yogurt mixture until just combined.

Pour batter into prepared loaf pan (layered with parchment paper) and bake for ~ 45 minutes.

Remove from the pan and cool on wire rack.

Nutrients per Serving: Calories: 95, Total Fat: 4.3g, Saturated Fat: 0.8g, Trans Fat: 0g, Cholesterol 12mg, Sodium: 8mg, Carbs: 13.4g, Fibers: 1.5g, Sugars: 5g, Proteins: 2.1g

Vitamin A 1%, Vitamin C 21%, Calcium 2%, Iron 3%

Estonian Rye Cookies

2010-02-18T20:19:00.000-05:00

(The original recipe asked for all-purpose flour and brown sugar. They've been replaced with whole wheat flour and honey)

Makes 3 dozens.

Preheat the oven at 375 F.

In a large bowl, whisk together:

- 1/2 cup butter (at room temperature, not melted!)

- 1/4 cup honey

- vanilla (pure extract)

until light and fluffy.

In a medium bowl, mix well:

- 1 cup rye flour

- 3/4 cup whole wheat flour

- 1 tsp baking powder

Gradually add the dry ingredients over the butter mixture. Mix into a dough, adding 3 tbsp of water.

Divide dough in 3 equal parts and roll each part into a cylinder. Cut each cylinder in 12 pieces.

Place on cookie baking sheet, one finger apart, and cook for 7-8 min.

Cool on racks.

They've been snowed over with cinnamon and are delicious with almond butter. And tea. Lots!

Nutrients per Cookie: Calories: 49, Total Fat: 2.7g, Saturated Fat: 1.6g, Trans Fat: 0g, Cholesterol: 7mg, Sodium: 1mg, Carb: 6.2g, Fiber: 1.1g, Sugars: 2g, Net Carbs: 5.1g, Proteins: 0.9g

Vitamin A: 2%, Iron: 2% RDV

Brownies (Chickpea Flour)

2010-02-15T21:15:00.000-05:00

Preheat oven at 300 F.

In a large bowl, mix together:

- 4 eggs

- 4 dates (medjool)

- 2 tbsp honey

- 3/4 cup oil

- 5 tbsp cocoa powder

- 1/2 cup chickpea flour

- vanilla (pure extract)

Pour the mixture into a 8 inch square baking pan lined with parchment paper.

Bake for 20-25 min (internal temperature of ~ 200 F).

Let cool in the pan and cut in 24 pieces.

Nutrients per 1 Piece: Calories: 99, Total Fat: 7.9g, Saturated Fat: 1.3g, Trans Fat: 0g, Cholesterol: 35mg, Sodium: 12 mg, Carb: 6.2g, Fiber: 0.9g, Sugars: 4.4g, Protein: 1.8g, Vitamin A: 1% RDV, Calcium: 1% RDV, Iron: 2% RDV

* gluten-free; wheat-free; dairy-free; replace honey and dates with Stevia for keto-style version of this recipe.

Apple Rye Biscuits

2010-02-15T20:21:00.000-05:00

Blends together apples, vanilla and cinnamon. Delicious and makes 28.

Preheat oven at 400F.

In a medium bowl, whisk together:

- 1 & 3/4 cup (organic) dark rye flour

- 4 tsp baking powder (magic powder)

- cinnamon

In a small bowl, whisk together:

- 1 cup plain yogurt (such as Greek or Balkan style)

- 1 apple: unpeeled and shredded with a grater

- 2 tbsp (raw, organic) honey

- 3/4 cup (olive or grapeseed) oil

- vanilla

Add wet ingredients to dry ingredients and combine.

Layer parchment paper over a cookie baking sheet. Drop dough by tablespoon onto parchment paper, 2 fingers apart.

Bake 10 minutes, or until biscuits are golden.

Nutrients per serving: Calories: 66, Total Fat: 3.1 g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 184 mg, Carbs: 8.5g, Dietary Fibers: 2g, Sugars: 2.7g, Protein: 1.3g

Vitamin A: 1% RDV, Vitamin C: 1%, Calcium: 2%, Iron: 3%

* egg free; wheat-free; low gluten content; dairy-free version: substitute 1 cup water for 1 cup yogurt; net Carbs: 6.5g/biscuit

** inspired by Apple Drop Biscuits (Spelt and Oat/Millet Flour) recipe from Jan/Feb 2010 number of Tosca Reno's Clean Eating Magazine

Blueberry Rye Loaf

2010-02-14T19:33:00.000-05:00

Makes 12, and smells like Christmas, Valentine's Day and middle of summer, all at the same time.

Preheat oven to 400F (200C).

To a larger bowl whisk together:

- 2 cups dark rye flour

- 4 tbsp baking powder (magic powder)
- cinnamon

In a smaller bowl, bring together and mix well:

- 1/2 cup plain yogurt

- 1/2 cup water
- 4 tbsp unpasteurized honey
- vanilla

Add well mixed wet ingredients to dry ingredients and combine.

Place batter in a lightly greased loaf pan.

Add 1 cup fresh (or thawed from frozen) blueberries.

Bake for 20-25 minutes, or until sides are golden-brown.

Nutrients per serving: Calories: 145, Total Fat: 5.7g, Saturated Fat: 0.9g, Trans Fat: 0g, Cholesterol: 2mg, Sodium: 6mg, Carbs: 22.8g, Fiber: 5.1g, Sugars: 7.4g, Protein: 3.4g

Vitamin A: 1%, Vitamin C: 2%, Calcium: 3%, Iron: 8% RDV.

* egg-free, wheat-free, low gluten content; for dairy-free: substitute 1/2 cup of water for 1/2 cup yogurt