When the weather starts to get chilly, I turn to creature comforts: moccasins, extra blankets, coffee (even more than usual), hot tea, and FOOD. Tonight I made a really great, lean dinner and I was left with a craving for sweets. I'm not a "sweets" person. In fact, I blame my husband for me eating any sweets at all. Sure, holiday sweets or the occasional summer ice cream, but I used to be the type of person to pass on birthday cake. Not anymore. After 13 years of feeding my husband's sweet tooth, I've kind of developed one of my own.
So tonight I wanted cookies. I had a little Cinderella pumpkin just waiting to be used, so I decided on Oatmeal Pumpkin cookies and threw some raisins and cranberries in there. To use an old friend's favorite saying, they are thebomb dot com.
Oatmeal Pumpkin Cookies
1 cup white whole wheat flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
4 Tbs. oil
4 Tbs. apple sauce
1 cup shredded fresh pumpkin or winter squash
1 to 1 1/3 cup organic cane sugar
1 tsp molasses
2 eggs
1 tsp vanilla
3 cups rolled oats
1/4 c raisins (optional)
1/4 c dried cranberries (optional)
Preheat oven to 350. Combine wet ingredients, including sugar. In seperate bowl, combine dry ingredients. Slowly add dry ingredients to wet. Spoon onto baking sheet and bake 16-18 minutes.
Wednesday, November 20, 2013
Saturday, November 2, 2013
Healthy "Oatmeal Cookies"
I'm not the type of mom to try to pull one over on my kids, but... Maybe I have by accident with this recipe. I make these little biscuits that I refer to as cookies... They look like cookies, taste like a yummy snack, but are devoid of the copious amounts of butter and refined sugar that you get in a "regular" cookie. They are the perfect finger food, great for snacks, breakfast, or whenever.
3/4 cup apple sauce
1/4-1/2 cup maple syrup or honey
1/2 cup white whole wheat flour or spelt flour
1 tsp cinnamon or five spice powder
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup raisins, cranberries, or chopped prunes
1/2 cup walnuts (optional)
Preheat oven to 350. Combine flour, baking soda, salt, spice, and oats in medium mixing bowl or kitchen aid mixer. Mix in remaining ingredients until a stiff but pliable batter is formed. If too stiff, add more apple sauce. If too runny, add more flour and oats.
Drop by the tablespoon onto a parchment lined baking sheet. Cook 12-15 minutes or until golden brown.
Healthy Breakfast "Cookies"
2 cups old fashioned oats3/4 cup apple sauce
1/4-1/2 cup maple syrup or honey
1/2 cup white whole wheat flour or spelt flour
1 tsp cinnamon or five spice powder
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup raisins, cranberries, or chopped prunes
1/2 cup walnuts (optional)
Preheat oven to 350. Combine flour, baking soda, salt, spice, and oats in medium mixing bowl or kitchen aid mixer. Mix in remaining ingredients until a stiff but pliable batter is formed. If too stiff, add more apple sauce. If too runny, add more flour and oats.
Drop by the tablespoon onto a parchment lined baking sheet. Cook 12-15 minutes or until golden brown.
Healthy, Everyday Pancakes
I make pancakes for my three year old all the time. She loves them. She likes it when I make shapes and faces out of the dough. I've done some pretty creative designs--a flower, Diego, hearts, smiley faces, Mickey, etc. They rarely look like what they're supposed to, but it doesn't matter, she loves them. We top our pancakes with plain, whole cow's milk yogurt and/or pure maple syrup. If I'm feeling adventurous I'll make a fruit dressing for them, but mostly we're purists here.
This recipe is fluid. In fact, I've made it so many times, I don't measure anymore. Experiment with ingredients you like. Sometimes I add nuts, seeds, or fruit, sometimes not. You can substitute cow's milk for almond milk, if you would like. We cut cow's milk out a while ago. As a nursing mom to a babe with food irritations, I avoid most cow's milk products, with the exception of yogurt. I've even substituted water for almond milk and cut out the egg, so that my 7 month can enjoy some finger food. The basic proportions are what are important, experiment!
Pancakes are a great finger food to keep on hand. I usually make 4-6" pancakes for my daughter's breakfast, then a series of 2" medallions to keep in the frig. She snacks on them throughout the day.
1/2 tsp baking soda
1/2 tsp salt
1/2 cup whole grains (old fashioned oats)
1/2 cup boiling water
1/2 cup almond milk, cow's milk or water
Add-ons
2 Tbs. nuts, seeds or dried fruit (chia, flax, cranberries, raisins, walnuts, etc) (optional)
1 tsp vanilla extract (optional)
1/2 tsp cinnamon (optional)
1 egg (optional)
I start by placing the uncooked oats into a bowl and pouring the boiling water over them. Let them sit while you get the rest of the ingredients ready. Mix the flour with the baking soda and salt so there are no lumps. Add the nuts or seeds and mix. Add the almond milk and the egg, if using. Add the vanilla and cinnamon. Mix in the soaked oats.
The viscosity of the mix will depend on which ingredients you use. For instance, if you did not use the egg, you may need to add more liquid. If the mixture is too thin, add more flour. If the mixture is too thick, add more almond milk.
This recipe is fluid. In fact, I've made it so many times, I don't measure anymore. Experiment with ingredients you like. Sometimes I add nuts, seeds, or fruit, sometimes not. You can substitute cow's milk for almond milk, if you would like. We cut cow's milk out a while ago. As a nursing mom to a babe with food irritations, I avoid most cow's milk products, with the exception of yogurt. I've even substituted water for almond milk and cut out the egg, so that my 7 month can enjoy some finger food. The basic proportions are what are important, experiment!
Pancakes are a great finger food to keep on hand. I usually make 4-6" pancakes for my daughter's breakfast, then a series of 2" medallions to keep in the frig. She snacks on them throughout the day.
Easy, Everyday Pancakes
1 cup flour (Preferably organic spelt or white whole wheat)1/2 tsp baking soda
1/2 tsp salt
1/2 cup whole grains (old fashioned oats)
1/2 cup boiling water
1/2 cup almond milk, cow's milk or water
Add-ons
2 Tbs. nuts, seeds or dried fruit (chia, flax, cranberries, raisins, walnuts, etc) (optional)
1 tsp vanilla extract (optional)
1/2 tsp cinnamon (optional)
1 egg (optional)
I start by placing the uncooked oats into a bowl and pouring the boiling water over them. Let them sit while you get the rest of the ingredients ready. Mix the flour with the baking soda and salt so there are no lumps. Add the nuts or seeds and mix. Add the almond milk and the egg, if using. Add the vanilla and cinnamon. Mix in the soaked oats.
The viscosity of the mix will depend on which ingredients you use. For instance, if you did not use the egg, you may need to add more liquid. If the mixture is too thin, add more flour. If the mixture is too thick, add more almond milk.
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