Peanut Butter, Oat and Sesame Seed Bites

What can I say other than minimum effort, maximum taste. Something fulfilling that will satisfy and give you a boost in energy when you need it.  - JD

Peanut Butter, Oat and Sesame Seed Bites

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makes approximately 15 to 20 bites

1/2 cup Smooth Peanut Butter

1/4 cup honey

1 cup large flake rolled oats

1/2 cup coarsely chopped walnuts

3 tablespoons ground flax seed

1/4 to 1/3 cup sesame seeds

In a bowl combine the peanut butter and honey and blend until smooth.

Add the oats, walnuts and flax. Mix well. Refrigerate for 30 minutes.

Roll peanut butter mixture into 1 inch balls, using... about 2 tablespoons peanut butter mixture, for each ball.

Pour the sesame seeds on a plate or in a small bowl and add the peanut butter balls, one at a time; roll to evenly coat each peanut butter ball with the sesame seeds. 

Store in an airtight container in the refrigerator.


Notes: I used Kraft Smooth Peanut Butter. 

 

Quick Breakfast Muffins

It seems as though muffins are heavily on the kidlets baking list. They find them quick and easy to make plus they have their muffin feast on. Despite the coconut on top the flavour is reminiscent of French toast. Perhaps a drizzle of maple syrup or a lashing of maple butter would suffice. Regardless, these muffins may be enjoyed anytime... breakfast, brunch, afternoon tea, or for a midnight snack. 

Quick Breakfast Muffins 

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1 cup unbleached white flour

1/2 cup wheat germ

1/2 cup cornmeal

1 tablespoon ground flax seed

1 to 2 teaspoon(s) cinnamon

1 teaspoon baking powder
1/2 teaspoon salt

1 cup of milk

1 egg, beaten

1 to 2 tablespoons honey 

1/4 cup melted butter, slightly cooled

Dried coconut flakes, for the top

Pre-heat over to 400ºF. Grease or paper line, with paper baking cups, a muffin tin.

In a large bowl combine the flour, wheat germ, cornmeal, ground flax seed, baking powder, cinnamon, and salt. Stir. Make a well in the centre. Set aside.

In another bowl combine the milk, egg, honey, and the melted butter. Stir and add to the flour mixture. Stirring until just moist. The batter should be lumpy.

Fill each muffin cup about 2/3 full. Sprinkle the tops with the dried coconut flakes; then bake for about 15 to 20 minutes or until lightly browned. Serve warm.

The sunshine is back. Have a good weekend everyone! - JD 

Food Photo of the Day ~ Sunday Brunch Pancakes

Pancakes are a simple way to refuel and feed the masses for Sunday brunch especially when paired with blueberries, oatmeal and ground flax seeds. I took this a step further and sprinkled a mixture of unsweetened shredded coconut, dried apricots, sunflower seeds, crushed almonds, and whole flax seeds, I know flax seed overload, after I placed the batter in the pan. I call these everything pancakes because they are loaded with goodness and substance. Not heavy just healthy. 

A bit of an dreary overcast Sunday, which is alright. Enjoy your day.  - JD 

Pumpkin Oatmeal Chocolate Chip Cookies

Fall is in the air and that means everything is turning up pumpkin and these delicious cookies are another way to enjoy pumpkin. I did toss in some ground flax seeds for an added bonus; I am on a ground flax seed kick right now therefore I add it to everything. These are my kidlets favourite cookie so far. The cookies made with mashed avocado were less so.      

Pumpkin Oatmeal Chocolate Chip Cookies

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1 1/2 cups butter, soften

2 cups packed brown sugar

1 cup white sugar

1 (15 ounce) can of pumpkin purée

1 egg

1 teaspoon vanilla

4 cups all purpose flour

2 cups quick-cooking oats

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 cups mini chocolate chips

Preheat oven to 375ºF (190ºC)

Beat butter and both sugars together in a large bowl until creamy. Add the pumpkin purée, egg and vanilla extract; beat until smooth.

Mix flour, oats, cinnamon, baking soda, baking powder and salt in a separate bowl; stir into the creamed butter mixture until combined. Fold the chocolate chips into batter. Drop 1 to 2 tablespoons of dough for each cookie onto a baking sheet.

Bake in the pre-heated oven until the edges of each cookie are lightly browned, approximately 10 to 12 minutes.  

Notes: I added 2 to 3 tablespoons of grounded flax seeds with the dry ingredients.  When trying a recipe for the first time I usually follow it to a T, however I felt with this recipe the butter and sugar could be reduce. The next time I make this recipe I will do so. You could also add chopped walnuts, if you like. I did not have mini chocolate chips so I used a good quality standard size chocolate chips. The pumpkin purée I use was organic. I did not have quick-cooking oats so I used what I had on hand and that was large flaked oats.

Hope everyone had a good weekend! It's back to school for most... including my two. 
- JD 

Delicious Oat Bran Flax Muffins

I must start off by saying these muffins are by far the most tasty muffins I have made. Packed with loads of fibre, some fruit and veg to maximize taste and give a simple healthy twist. These would be great to start your day, as a snack or for packed lunches. They do have nuts however if you are unable to enjoy nuts or can not have them at school or work then just omit them and add raisins instead.

Delicious Oat Bran Flax Muffins

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makes 12 muffins

1 1/2 cups all purpose flour

 3/4 cup ground flax seed 

3/4 cup oat bran

1 cup of dark brown sugar

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground British mixed spice, optional 

3/4 cup milk (skim or 2%, which ever you prefer)

2 eggs, beaten

1 teaspoon vanilla extract

2 tablespoons vegetable oil

2 cups shredded carrots

2 apples, peeled and shredded

1 orange, rind grated 

1 cup chopped nuts (unsalted walnuts, almonds or mixed nuts) 

Pre heat the oven to 350ºF (175ºC)

Grease a muffin tin or line the tin with muffin papers.

Shred... grate the carrots, apples and the orange rind then set aside.  

In a large bowl combine all the dry ingredients (flour, ground flax, oat bran, sugar, baking soda, baking powder, salt, cinnamon and mixed spice). Set aside.

In a medium bowl combine all the wet ingredients (milk, eggs, vanilla, oil, carrots, apples and grated orange rind) plus the nuts and give a stir to combine those ingredients. Now add the wet ingredients to the bowl of dry ingredients and stir until just combined. Fill the prepared muffin cups about 2/3 of the way full. Bake in the preheated 350ºF (175ºC) oven for 15 or 20 minutes, or until a toothpick inserted in the centre comes out clean. 

Notes: I thought that the next time I make these I will cut down on the amount of sugar added. I may also add 1 to 2 cups of grated zucchini. You may also want to add about 1/2 cup of raisins or dried cranberries. Replace some of the flour with whole wheat flour.  

Hope everyone had a great weekend! - JD 

Bulgar and Flax Pilaf

When you have all the ingredients for a recipe then I say it was meant to be. It is very satisfying when you try a recipe and it turns out and tastes delicious! This bulgar and flax pilaf was simple and easy. It had a nutty flavour and texture. By far this is my new favourite side dish. It is a great alternative to rice or couscous.

                                               Bulgar and Flax Pilaff

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2 tablespoons of butter

1 cup Bulgar Wheat

1/4 cup Flaxseed

1/3 cup onion, minced

1 small tomato, diced

2 cups chicken or vegetable broth

1/2 teaspoon salt

1/4 teaspoon Italian seasoning 

*Other veggies and seasoning may be added or substituted. 

In a medium sauce pan, melt the butter over medium heat. Add the bulgar, flaxseed and onions. Stir until the bulgar is golden brown, about 3 minutes. Stir in tomato, chicken broth, salt and Italian seasonings. Cover and bring to a boil. Then lower the heat and simmer for about 15 minutes or until all the broth has been absorbed. Fluff with a fork. Let stand for 10 minutes, then serve. 

Enjoy! - JW