Maple Granola Clusters; For Red, White, & Blue Parfaits

July 4, 2017 bakeandbewellLeave a comment

As a former New Englander, I’m very picky when it comes to maple syrup! Only the good stuff please! Catskill Provision makes THE tastiest syrup that is all natural & perfect for baking.

If you prefer making your own granola like me, maple syrup is a perfect binding ingredient to get those great clusters we all love. This granola base is perfect for adding in any of your favorite accompaniments like dried fruits, nuts, seeds, or chocolate!

It tastes amazing plain as an on-the-go snack, tossed into oatmeal or snack bars, or in these Red, White, & Blue Parfaits! Happy 4^th of July everyone!

Ingredients:

½ cup pure maple syrup

3 cups old-fashioned rolled oats

¼ cup light brown sugar

½ cup extra-virgin olive oil

a sprinkle of sea salt

1 egg white (optional if you’re not vegan) – It helps bind extra large clusters!

Add-ins of your choice – I went with chopped sliced apricots & cinnamon-roasted pumpkin seeds – You could also used almonds, peanuts, raisins, dark chocolate chips, sunflower seeds, dried apples, or walnuts!

Directions:

Pre-heat the oven to 300 degrees.

Stir the oats, add-ins, salt, brown sugar, syrup, & olive oil together.

If using the egg white for extra clusters beat 1 egg white in a separate small bowl until frothy, then gently stir into granola mixture until evenly coated.

Spread the mix onto a baking sheet that has been lined with parchment paper. (The paper makes it much easier to break the clusters apart after cooling.)

Bake for about 1 hour, or until golden brown & no longer wet.

After letting it cool completely, use your hands to break apart the sheet into clusters as small or large as you like!

For Red, White, & Blue Parfaits take a small glass and alternate handfuls of granola, greek yogurt (I use plain since the granola & berries are sweet, but use any variety you like!), & blueberries/strawberries/raspberries/blackberries. (I love the strawberry/blueberry combo.)

Enjoy!

Breakfast · Dessert · Snacks · Uncategorized

Whole Wheat Peanut Butter Loaf

June 15, 2017 bakeandbewellLeave a comment

Lately I can’t seem to get enough peanut butter! Perhaps it was 3 weeks away from home & not getting my daily dose. (Though no complaints about the cannolis I was eating instead!)

This recipe is super quick & easy & is full of healthy fats, protein, & whole grains!

Ingredients:

2 cups all whole wheat flour

1 tablespoon baking powder

½ teaspoon salt

¼ cup salted butter, room temperature

½ cup cane sugar

¼ cup packed brown sugar

1 cup creamy peanut butter

1 egg

2 teaspoons vanilla extract

1 cup milk or plant milk

Directions:

Preheat oven to 350° F. Grease 1 loaf pan

In a small bowl, stir flour, baking powder, & salt together

In a second large bowl, gently beat butter & sugar together, then beat in peanut butter, egg, & vanilla

Add dry ingredients & beat on low, slowly adding in milk, & beat on low until smooth

Pour into pan. Bake for around 35-40 minutes

Cool in pan & enjoy!

Optional: Sprinkle with confectioners sugar

Breakfast · Dessert · Snacks · Uncategorized

Low Fat Raspberry Oat Muffins

April 27, 2017April 28, 2017 bakeandbewellLeave a comment

These muffins are so quick & easy, & are vegan friendly as well! They are made with whole grains, fruit, & are very low in fat. They’re a perfect quick breakfast, teatime snack, or after dinner-treat that are high in fiber, vitamin c, & low in calories (about 100 each!) . They are subtly sweet without being too sugary & are super moist. These nutritious muffins will give you a great energy boost & satisfy those pastry cravings!

Ingredients:

1 1/3 cups whole wheat flour

3/4 cups rolled oats

1/2 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon cinnamon

1/4 teaspoon salt

1 cup applesauce (unsweetened)

1 teaspoon butter (or coconut oil for vegan recipe)

1/4 cup sugar

1 egg (or flax egg for vegan recipe)

1/2 cup water

1 1/4 cup raspberries

Directions:

Preheat oven to 375 degrees

Combine flour, oats, baking soda, baking powder, cinnamon, and salt together in 1 bowl

Combine beaten egg, applesauce, butter or coconut oil, sugar & water in a second bowl

Stir wet ingredients into dry ingredients

Stir in raspberries

Place into a 12 cup lined muffin tray

Bake for about 20 minutes, or until a toothpick comes out clean

Optional – Sprinkle with a hint of powdered sugar

Enjoy!

Store in the refrigerator!

Breakfast · Dessert · Snacks · Uncategorized

Whole Wheat Chocolate Chip Pumpkin Bread

April 21, 2017 bakeandbewellLeave a comment

I’m a big believer in using whole grains whenever possible in my baking. It outranks all-purpose flour in its fiber content, vitamin content, & its more stabilizing effect on blood sugar. I honestly feel like they give my baked goods a richer taste as well, & am a life-ling convert!

I can never get enough of fall flavors year round, & this pumpkin bread is such an easy way to transport me back to my favorite season. Whether it’s for an easy breakfast on the go, an afternoon coffee-time companion, or an after-dinner treat, this bread is the perfect way to pack some vitamin A into your day!

Ingredients:

3 cups whole wheat flour (I really like the organic “white-whole wheat” variety from King Arthur Flour

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

4 eggs (or your favorite vegan substitute)

2 cups canned pumpkin

1 1/2 cups canola oil

Just under 2 cups of cane sugar (or other variety of your choice)

1.5 or 2 cups of chocolate chips (depending how chippy you like it!) . If you’re not a chocolate fan, it tastes just as delicious plain!

Directions:

Preheat the oven to 350 degrees

Mix the dry ingredients together in a medium bowl

Beat the wet ingredients together in a large second bowl

Beat the dry ingredients into the wet ingredients

Stir in the chocolate chips

Split the mixture between 2 greased loaf pans

Bake for between 50-60 minutes, or until a toothpick comes out clean

Enjoy!

Dinner · Lunch

6 Ingredient Fried Rice

February 21, 2017February 21, 2017 bakeandbewellLeave a comment

I’m not only all about whole foods and nutrition, but convenience is very high up on my list! This dish is so easy & nutritious (not to mention gluten-free and dairy-free)! It’s got a great balance of veggies, protein, and vitamins, and it’s one of my weeknight go-to dinners.

If you’re a vegan you could skip the eggs and add in more veggies to bulk it up!

These measurements make 2 large servings

Ingredients:

1 cup rice (plus 2 cups of water)

4 large eggs

2 heads broccoli (or other vegetables if you prefer…I bet cauliflower, bell peppers, or carrots would work nicely as a substitution or a medley!)

1 tablespoon canola oil

Tamari Gluten-Free Soy Sauce (or regular if you prefer)

Sesame Seed Flavoring Oil (I use the one from House of Tsang)

Directions:

Bring rice and water to a boil in a small pot, then lower heat until rice has been cooked thoroughly

Chop broccoli (plus any additional vegetables) into bite sized pieces

Beat the eggs in a small bowl

Heat up a large wok to a medium temperature and pour in canola oil

Pour in the beaten eggs & scramble them (don’t overcook)

Pour in a drizzle of soy sauce to lightly coat them

Add vegetables to wok, coating in another small drizzle of soy sauce, and cook until they soften

Add in cooked rice, and continue slowly adding soy sauce and mixing until all ingredients have taken on a light brown color. (You can always add in extra soy sauce when serving, but be careful not to go overboard in the pan or it will get too salty)

Add in a couple drops of sesame oil and mix thoroughly

When serving, keep extra soy sauce & sesame oil at the table so that you can add in more flavor to taste (I like to add a hefty amount of the sesame oil since it has such a great flavor)

Enjoy!

Breakfast · Snacks

Apple Butter Crumb Bars

February 19, 2017 bakeandbewell3 Comments

If any of you have visited Riley’s Apple Farm, you’ll know how outstanding their apple butter is. I left with a couple of jars in hand after my last visit, and wanting to put it to good use, I whipped up these crumb bars!

They are very adaptable, you only need 6 ingredients, and they can easily be made vegan if you swap out the butter for shortening!

Ingredients:

2 & 1/4 cups flour

3/4 cup white sugar

a sprinkle of sea salt

2 sticks melted butter (or equal quantity shortening for vegan recipe)

1 & 1/2 teaspoons vanilla extract

8 oz apple butter

Directions:

Preheat oven to 350 degrees

Line a 9×13 inch pan with parchment paper

Stir flour, sugar, & sea salt together in a large bowl, then stir in melted butter and vanilla. Dough will be moist but slightly crumbly

Set aside some of the dough for the crumble topping (about 2/3 cup)

Press the rest of the dough onto the bottom of the pan for the crust layer

Bake for around 25 minutes

Remove from the oven, & spread the apple butter evenly across. Then crumble the dough you set aside onto the top

Return to the oven for another 15 minutes

Enjoy!

Dessert

Mint Chip Fudge Brownies

February 15, 2017February 15, 2017 bakeandbewellLeave a comment

Happy Valentines’ Day to all!

If you’re looking for decadent chocolate you’ve come to the right place! If you were ever a fan of mint chip fudge or ice cream, these will be right up your alley. The brownie layer on the bottom is chocolatey and dense, and the mint chip icing on the top hardens into a silky sweet fudge layer. You’re going to love them!

Ingredients:

For the brownies:

3/4 cup canola oil

just under 1 cup light brown sugar

just under 1 cup white cane sugar

4 eggs

1 teaspoon peppermint flavor (I use the one from Simply Organic made from sunflower oil and peppermint oil)

2 teaspoons vanilla extract

1 1/2 cups cocoa powder

a sprinkle of sea salt

1/2 cup chocolate chips

For the icing:

1 stick butter

4 1/4 cups powdered sugar

1/8 cup water

3 teaspoons peppermint flavor

1 teaspoon vanilla extract

3/4 cup chocolate chips

Directions:

Preheat your oven to 350 degrees

Grease a 9×13 glass pan

Beat the canola oil, brown sugar, and white sugar together on a low setting

Beat in the eggs on a low setting

Beat in the peppermint flavor and vanilla on a low setting

Beat everything together on a higher setting and then stir in the chips

Move into your pan and bake for around 25 minutes (start checking them around 20 minutes so you don’t overcook them)

After you have removed them from the oven and let them cool, you can make & add the icing:

Let the butter get to room temperate, and then beat it into a light consistency

Slowly beat in the powdered sugar

Beat in the water

Beat in the peppermint flavor and vanilla extract

Stir in the chips

Spread overtop of the brownies

Optional but suggested: Move the brownies into the refrigerator to solidify into a fudge-like consistency /// Then before eating, either remove them for a few minutes if you do not like to eat them cold, or enjoy right out of the fridge!

Bake & Be Well

Nutritious eats to cure what ales you

Maple Granola Clusters; For Red, White, & Blue Parfaits

Whole Wheat Peanut Butter Loaf

Low Fat Raspberry Oat Muffins

Whole Wheat Chocolate Chip Pumpkin Bread

6 Ingredient Fried Rice

Apple Butter Crumb Bars

Mint Chip Fudge Brownies