Category:

Banana Bread

12/31/2018

Banana Bread w/ Toasted Walnuts
Makes one 9-inch loaf

Ingredients
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup Sugar (if you want to make it Sugar Free add 1 cup sugar substitute instead of Sugar)
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain Greek yogurt
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled (or olive oil)
1 teaspoon vanilla extract

Directions

Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
Whisk the flour, sugar (or Splenda), baking soda, salt, and walnuts together in a large bowl; set aside.
Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

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Soft Granola Bars w/ Secret Ingredient

10/18/2018

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DRY INGREDIENTS
2 1/4 cups rolled oats
1/2 cup whole wheat flour
1/4 cup cocoa powder
1 cup sugar substitute
1/4 cup milled flax seed
1/2 teaspoon baking soda
1/2 cup all-bran cereal

WET INGREDIENTS
1 cup natural peanut butter
1 teaspoon vanilla extract
1 15oz can white beans
1/2 cup artificial honey

OPTIONAL ADDITIONS
1 1/4 cup chopped nuts (I used cashews and walnuts)

DIRECTIONS

Preheat oven to 325 degrees F . Lightly grease one cookie sheet. In a large mixing bowl combine the dry ingredients. In the blender combine all the wet ingredients and purée (adding a little water until it forms the consistency of a thick smoothie).
Stir the wet ingredients into the dry ingredients. Mix well (i used my hands). Once mixed, add the nuts and stir (I again, used my hands)
Lightly press mixture into the prepared pan. Once the mixture is mostly pressed down, I covered it with wax paper and used a rolling pin to flatten it out even further. This makes it more like a granola bar. Bake at 325 degrees F for 30 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

*You can use any combination of nuts, chocolate chips, raisins, etc. Plus you can even leave out the cocoa if you want just peanut butter flavor.

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Sour Cream Coffee Cake w/ Walnuts

10/18/2018

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I remember when I first saw this recipe and it changed everything for me when it came to cooking sugar-free. So many things that I craved that I couldn't have. So I made this to fit my personal tastes, but if you want the original recipe without my changes, go to Joy Bauer's website.

INGREDIENTS FOR TOPPING
2/3 cup flour, all-purpose
1/3 cup sugar substitute
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup margarine, trans-fat free, reduced-fat, soft tub, frozen for 15 minutes

INGREDIENTS FOR CAKE
3/4 cup flour, all-purpose
3/4 cup flour, whole-wheat
1 1/4 cup sugar substitute
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream, nonfat
2 eggs
1/4 cup oil, canola
2 tsps vanilla extract
1 tsp maple extract
1/2 cup nuts, toasted walnuts, coarsely chopped

DIRECTIONS

Preheat the oven to 350°F. Grease a 9" round springform pan. Line the bottom with a round of parchment paper or coat with cooking spray.
To make the topping, in a small bowl, stir together the flour, sugar substitute, cinnamon, and nutmeg. Add the margarine and using a pastry cutter or your fingers quickly cut or rub in the margarine until coarse crumbs form. Cover and refrigerate.
To make the cake, on a piece of wax paper or aluminum foil, sift the all-purpose flour, whole wheat flour, sugar substitute, baking powder, baking soda, and salt. In a large bowl, whisk together the sour cream, eggs, oil, vanilla, and maple extract until well blended. Add the flour mixture. Using an electric mixer on medium speed or a wire whisk, beat until smooth and creamy, 1 to 2 minutes.
Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining batter. Sprinkle evenly with the nuts, gently pressing them into the batter. Cover with the remaining topping.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve the cake warm or at room temperature, cut into wedges.

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Apple Walnut Muffins

10/17/2018

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you like muffins but don't want all that sugary taste that goes along with some of them, then you will love this recipe! It is full of apple flavor and not over powered by too much sugar.

I changed the original recipe to include a very important step that adds more apple flavor. Hope you enjoy this recipe as much as I do!

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup apples, chopped
1/2 cup chopped walnuts
1 cup milk
1/2 cup plain yogurt
1/4 cup melted butter
1/4 cup sugar substitute or sugar
1 egg
3 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt

TOPPING
1 cup apples, chopped
1 tbsp vegetable oil
1 tsp cinnamon
1 tbsp sugar substitute (or sugar if you prefer)

DIRECTIONS

Preheat the oven to 400 degrees. Grease 12 muffin cups or line with paper liners
In a small sauce pan add 1 tbsp vegetable oil, 1 cup of apples, 1 tsp cinnamon, 1 tbsp Splenda (or sugar if you prefer). Stir on Medium heat for 6-7 minutes (or until mushy). Set aside to cool.
Mix the remainder of the ingredients (except for the topping) together using a wooden spoon. Batter will be lumpy. Fill muffin cups 2/3 full. Take a teaspoon of the Topping and place into the center of the batter of each muffin cup.
Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Make 1 dozen.

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Banana Bread

Soft Granola Bars w/ Secret Ingredient

Sour Cream Coffee Cake w/ Walnuts

Apple Walnut Muffins

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