Whole Grain Raisin Bread

What could be better than homemade bread, especially on a cold day? The smell alone conjures good memories and warm feelings. After making this recipe several times, I think I've finally tweaked the ingredients and amounts to produce the perfect loaf of bread. Most people tend to prefer white raisin bread, so this is a healthier twist on familiar comfort food. I've used some specialty flours that you may not have on hand, so I'm providing substitution options just in case. The time involved in this recipe is well worth the final product!


Ingredients
1 1/4 cup raisins
1/4 cup oats
1/2 T yeast
1 T honey
3/4 cup warm water
1 egg
1/3 cup dry milk 
1 t salt
1 t cinnamon
1 cup whole wheat flour
1/6 cup tapioca flour (or wheat)
1/2 cup spelt flour (or wheat or white)
1 1/2 cup white flour
2 T wheat germ (may omit)

Directions
1. Put raisins in a small sauce pan, cover with water, and simmer for about 15 minutes. Stir every now and then (this helps plump up the raisins). When draining raisins, reserve 1/4 cup of the water and add to the oats.
2.  Add the yeast and honey to the warm water and let sit for at least 5 minutes.
3.  In the bowl of a stand mixer, add the egg, dry milk, salt, cinnamon, wheat germ,yeast mixture, and wheat, tapioca, and spelt flours. Using the paddle attachment, mix for about 3 minutes.
4.  Add about half of the raisins and mix until just combined. Add white flour in increments while mixer is running. (You may need a little more or less than what I did depending on the humidity - the dough should be firm but sticky.)
5.  Replace the paddle attachment with the dough hook. Add the remainder of the raisins. Using the dough hook, "knead" the bread for about 6 minutes.
6.  Spray a bowl with non-stick cooking spray. Place dough in bowl and turn to cover dough in spray. Cover with a clean dish towel and let rise in a warm place for about an hour.
7.  Punch dough down and place into a 9 x 5 loaf pan (I use glass) sprayed with non-stick spray. Cover and let rise another 40 minutes.
8.  Bake bread at 350 for 40-45 minutes.

This bread tastes great fresh or will keep well for months in the freezer!

Nutrition (for 1 slice, based on 20 slices per loaf)
Calories: 116
Total Fat:  .7g
Carbs:  25g
Fiber: 2g
Sugar: 6.5g
Protein: 3.2g

 Eat healthy and homemade!

Peanut Butter Banana Oatmeal Bars

While summer has been busy with many fun, leisurely activities, I haven't had much occasion to try new recipes - I also haven't wanted to use the oven too often on these hot days! However, with fall quickly approaching, I will certainly be trying out new recipes.  This is one of those "comfort food" dessert recipes, but it's light on calories, low in sugar, and full of clean ingredients.  For my fellow runners, I'd think these bars would be great pre-workout fuel because they're made of all the things often eaten before long runs and are not heavy.  The sugar in this recipe is optional as you may prefer more or less to taste; you can also substitute brown sugar.

Peanut Butter Banana Oatmeal Bars

Ingredients

1.5 c oats

1 t ground cinnamon

1 t baking powder

1/2 t salt

1 T organic turbinado sugar

1 medium, ripe banana

1 egg

1/2 c unsweetened vanilla almond milk

1/4 c natural peanut butter 

1 t vanilla extract

Directions

Preheat oven to 350.  Spray an 8x8 pan lightly with cooking spray.  Mix wet ingredients; add dry ingredients. Mix until combined.  Spread into pan and bake for 22-24 minutes. Cut into 16 squares.

Nutrition (based on a 2x2 inch square piece)

Calories: 68

Fat: 3g

Carbs: 13.2g

Fiber: 2.1g

Sugars: 1.7g

Protein: 2.4g

Lime Cheesecake Squares (Low Sugar)

Looking for a light, summery dessert? Look no further! These lime cheesecake squares have no added sugar, are low carb, and are full of protein thanks to the cottage cheese. If you're not a fan of lime, I'm sure you could substitute any flavor of sugar-free jello that suits your tastebuds!

Lime Cheesecake Squares (Low Sugar)

Ingredients

6 low-fat honey graham crackers, crushed (about 1/2 cup)

2 T unsalted butter, melted

1 package of sugar-free lime jello

3/4 c boiling water

16 oz. nonfat cottage cheese

8 oz. neufchatel cheese (fat free cream cheese), softened

4 oz. lite cool whip, thawed

Directions

Combine graham crackers and margarine; press crumb mixture into an 8x8 baking dish.  Place in refrigerator while making the filling.  Dissolve jello in the boiling water and set aside.  Using a food processor, blend cottage cheese and cream cheese until smooth.  Add cheese mixture to jello and whisk until smooth (start with 1/2 cup first, then add the rest).  Fold in cool whip.  Spread filling over the crust and refrigerate until filling is firm (about 8 to 12 hours).  

Nutrition (based on 16 2-inch squares):

Calories:  121

Fat: 6g

Total Carbs: 8.7g

Fiber: .2 g

Sugar: 3 g

Protein: 8g

Stay healthy!

 

Pumpkin Blondies

Pumpkin isn't just for fall! It's a great source of anti-oxidants, vitamins A, C, & E, and has no saturated fat or cholesterol. This is a recipe I tried for the first time and lightened up a bit; next time, I'm going to try some more substitutions. This recipe would be great with spelt flour since it is lighter than wheat but has more nutritional value than white. The sugar content in these is a little higher than I like, so that needs a tweak too (amazing, considering I cut the sugar called for by 2/3). Quick and easy, delicious, and not nearly as heavy as a traditional blondie or brownie!

Pumpkin Blondies

Ingredients

2/3 cup + 2 T all-purpose flour

1/3 cup whole wheat flour

1/2 T pumpkin pie spice

1/2 t cinnamon

1/2 t baking soda

1/4 t salt

1 stick unsalted butter

7.5 oz pumpkin puree 

1/3 cup light brown sugar, packed

1 T sugar (sub stevia, sun crystals, etc)

2 T liquid egg substitute 

1 t vanilla

Optional: chocolate/carob chips, walnuts, almonds

Directions

Pre-heat oven to 350. Grease a 8x8 pan with non-stick spray.  Cream butter and sugar until light and fluffy; add pumpkin, egg, and vanilla - mix well.  Combine all dry ingredients; add to wet ingredients and mix until blended.  (If you're adding any optional ingredients, stir them in now or sprinkle them on top.) Pour into pan and spread evenly.  Bake for about 35 minutes or until toothpick comes out clean.

Nutrition (makes 16 2-inch pieces)

Calories: 107

Fat: 5.9 g

Carbs: 14.5

Sugar: 6.9 

Protein: 1.4g

 

Stay healthy!

Light Coffee Cake

Unlike some of the other recipes I post, you probably have all of these ingredients on hand! I've added some substitutions in parentheses if you're looking for other ideas.  Just remember that any substitution changes the nutrition facts.  This recipe isn't as nutritionally sound as I'd like, but I've learned that sometimes too many substitutions results in a not-so-great final product! So, I'm going to chalk this one up to a once-in-awhile treat that includes things I don't normally like to bake with - white flour & white sugar - gasp!  As usual, I've made some healthy swaps from the original recipe and scaled back on the sugar.  I didn't use all of the topping that the recipe made, so next time I will use less ingredients in that part of the recipe.

Light Coffee Cake

Batter Ingredients

1/2 c unsweetened vanilla almond milk  (or any type of milk)

1/4 c unsweetened applesauce (or vegetable or canola oil)

1/4 c liquid egg substitute (or 1 egg)

1 tsp vanilla extract

3/4 c all-purpose flour

3/4 c whole wheat flour

1/4 c sugar (or another powdered sweetener like splenda or stevia)

2 tsp baking powder

1/2 tsp salt 

Topping Ingredients

1/4 c packed brown sugar (scant) (or evaporated cane sugar)

1/2 c chopped walnuts (or pecans)

1 T whole wheat flour

1 tsp ground cinnamon

1 tsp unsalted butter

Directions 

Preheat the oven to 375 and coat an 8x8 pan with non-stick cooking spray.

Combine all wet ingredients for the batter; combine all dry ingredients for the batter.   Add wet ingredients to dry and combine (a spoon will do - no need for an electric mixer!).  Spread batter into prepared pan.

In a separate bowl, melt the butter; add all other topping ingredients and mix well. Sprinkle topping over batter.  Bake for 25-28 minutes.  Makes 16 2-inch pieces.

Nutrition (based on 16 servings):

Calories: 90

Fat: 2.5 g

Carbs: 12.4 g

Fiber: 1.3 g

Sugars: 6.8 g

Protein: 2.3 g 

Stay healthy!

 

Healthy No Bake Cookies (Vegan)

Today's venture was to make a no bake cookie that is low in calories, low in sugar, and has some nutritional value. And they were super quick to make- less than 10 minutes!  These cookies are not real sweet, so don't expect them to taste just like traditional no bake cookies.  However, you can adjust the sweetener to your taste.  You might also try mixing in some ground flax, chopped nuts, sunflower seeds, or raisins!

Healthy No Bake Cookies (Vegan)

Ingredients

1 small, overripe banana (mashed)

1/8 c unsweetened cocoa powder

1/8 c unsweetened vanilla almond milk

1/4 c natural peanut butter

1.5 T sun crystals (or experiment with stevia, honey, agave, etc.)

pinch of salt

1/2 t vanilla extract

1.5 c oats 

Directions

Mix all ingredients except vanilla and oats in a small saucepan over low heat. Stir continuously for about 1 minute or until all ingredients are combined. Remove from heat for a minute.  Add vanilla and oats; stir until combined.  Drop by 1/2 tablespoonfuls onto a piece of wax paper and allow to cool/set.  Makes about 29 cookies.

Nutrition (per cookie)

Calories: 36

Fat: 1.5g

Carbs: 7g

Fiber: 1.2g

Sugar: .6g

Protein: 1.1g

Stay healthy!

Brown Rice Pudding

We had lots of left over brown rice from dinner the other night, so I thought I'd reinvent it rather than letting it go to waste.  Here's my take on a traditionally high calorie/high sugar dessert!

Low Sugar Brown Rice Pudding

 

Ingredients

3/4 cup brown rice, cooked

1 cup unsweetened vanilla almond milk

pinch of salt

3/4 tsp Sun Crystals (could also substitute sucanat, stevia, or honey)
1 T liquid egg substitute

1/2 tsp ground cinnamon

Directions

In a small saucepan, simmer rice, 3/4 cup of milk, salt, and Sun Crystals for about 15 minutes until it thickens; stir occasionally.  Add cinnamon, remaining 1/4 cup of milk, and egg substitute; simmer for another 2 minutes.  Serve warm or chilled.  

**tip** Since almond milk doesn't set like cow's milk, you may want to add a dash of arrowroot powder or cornstarch to help thicken the pudding.

Nutrition (makes about 3 servings)

Calories: 81

Total Fat: 1.5g

Total Carbs: 13.4 g

Fiber: 1.4 g

Protein: 2.5g 

Stay healthy!