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!

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!

Breakfast · Snacks

Cinnamon Brown Sugar Granola

February 11, 2017 bakeandbewellLeave a comment

Here I go with the cinnamon again!

This granola base is unbelievably easy to throw together, and is very customizable. From this base feel free to add whatever mix-ins you love like dried fruit or nuts.

The brown sugar and the cinnamon bake into little sweet clusters, which I love. However, if your preference is to make some larger clusters with the oats, I would substitute some of the brown sugar for either honey or maple syrup as a stronger binder.

Ingredients:

3 cups rolled oats

4 tablespoons light brown sugar

2 tablespoons saigon cinnamon

a couple sprinkles of sea salt

1/4 cup vegetable oil

1 heaping teaspoon vanilla extract

any additional mix-ins (dried fruit, nuts, etc.)

Directions:

Preheat the oven to 300 degrees

Mix together oats, sugar, cinnamon, & salt in a large bowl

Mix oil & vanilla (as well as a liquid sweetener if you’re replacing some of the sugar with that) into a smaller bowl, then mix into the dry ingredients

Spread the mixture onto a baking sheet, & bake for 15 minutes. Remove from over, stir, then bake for an additional 10 minutes

Remove from the oven, and continue to stir every few minutes until it has cooled completely

Toss in your optional mix-ins (dried fruit, nuts, etc.), and transfer into an airtight container.

Optional – Sift granola through a mesh strainer to remove excess sugar that did not adhere

Enjoy!

Breakfast · Snacks

Cinnamon Blueberry Oats

February 9, 2017 bakeandbewellLeave a comment

People who know me know that I have a severe obsession with cinnamon, especially the sweet saigon cinnamon. I add it to absolutely everything. Partially because I find it adds so much sweetness to an otherwise sugar-free meal, and partially because it has so many amazing health benefits. It’s anti-inflammatory, helps to balance blood sugar, and contains a surprising amount of calcium just to name a few.

This is one of my quick go-to breakfasts when I’m in the mood for something sweet. I love using the frozen blueberries and watching the purple color melt all through the oats!

Ingredients:

1/2 cup quick oats

1 cup water

1 tablespoon chia seeds

2 tablespoons saigon cinnamon

handful of frozen blueberries

Directions:

Cook the oats (for speed I just use the microwave)

Stir in the chia seeds while still piping hot

Stir in the cinnamon

Mix in the blueberries & enjoy

Bake & Be Well

Nutritious eats to cure what ales you

Category: Breakfast

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

Whole Wheat Peanut Butter Loaf

Low Fat Raspberry Oat Muffins

Whole Wheat Chocolate Chip Pumpkin Bread

Apple Butter Crumb Bars

Cinnamon Brown Sugar Granola

Cinnamon Blueberry Oats