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Posts Tagged ‘Whole wheat flour’

 
 

Homemade granola bars are one of my favorite things to bake.  I serve them for breakfast, lunch and snacks.  Making a 9 x 13 pan of granola bars will serve us for lunch one day and breakfast the next.  Love it. 

As usual, this recipe is very forgiving and very versatile – use what you have and what you like.

Homemade Granola Bars

by Blessed Roots Farm (https://blessedrootsblog.wordpress.com)

2 cups quick cooking oats

2 cups rolled oats

2 cups whole wheat flour

1/2 tsp. salt

1 1/2 cups add-ins (we love raisins or dried cranberries and chocolate chips)

1 cup combination of flax seeds, flax meal, sesame seeds and/or dried coconut

1 cup chopped nuts

1/2 cup (1 stick) butter, melted and cooled

1/2 cup all natural peanut butter

3/4 – 1 cup honey

2 eggs

3 tsp. vanilla extract

Splash of milk, if needed

1.  Preheat your oven to 350 degrees.  Butter the bottom of a 9 x 13 pan using the wrapper from your stick of butter. 

2.  In a large bowl, combine all of your dry ingredients.

3.  In a small pot on the stove top, melt the butter over a low heat.  Remove from heat.  Stir in peanut butter, honey and vanilla.

4.  Add the eggs and other wet ingredients to the dry mixture and stir to combine.  Make sure everything is moist, but not wet.  If you need to add a little more honey or a splash of milk to make everything moist, do so now.

5.  Dump the contents into your greased baking pan.  Press the mixture into the pan.

6.  Bake in the preheated oven for 25 minutes or until done.

Enjoy!

I am sharing this recipe this week with the following:

Melt in Your Mouth Mondays

Meatless Mondays

These Chicks Cooked

Full Plate Thursday

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Since I posted my menu plan earlier this week, I have been dying to try this new bread recipe.  I’m not even sure how I happened upon Sumptuous Spoonfuls, but I do know I’ll be back.

I found a recipe she had shared for her Dad’s (I love that!) Soft and Wonderful Yogurt Bread.  It is a whole wheat bread, made with yogurt obviously, that supposedly stays soft and lovely for days.  Her pictures won me over.

Normally when I make bread, I make two loaves and knead them by hand.  Not because I don’t have a machine that can do it – I have both a Kitchen Aid mixer and a bread machine – but because I just love the feel of the dough.  I love getting my hands into it.

But there are times, many times, when lack of time and a dirty counter space make kneading by hand out of the question.  So, not only does this recipe look delicious, the instructions are for one loaf in the bread machine.  Dirty counter – check.  Very little time – check.  Today is the day.

Yogurt Bread in the Machine

I pulled my bread machine out of the back of my pantry, dusted it off, and dumped in the ingredients.  And wondered why I don’t use this machine more often.  I did substitute sucanat for the brown sugar, and I used all white whole wheat flour, since that is the only kind of flour I own.

I don’t bake my bread in the machine.  But, I will use the dough cycle to knead it and for the first rise.  Then, all I have to do is reshape and plop in my bread plan!  I’m going to get some things accomplished while my bread machine works its magic.  I have high hopes.  I’ll keep you posted 🙂 . . .

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Pumpkin Chocolate Chip Muffins

Another family favorite.  I just made these for lunch and had to cut the kids off at four each.  Sheesh.  I love that this recipe has minimal sweetener (and all natural – yay honey!) and butter.  I also need to take a moment and rave about the If You Care muffin cups in the picture.  These are amazing.  I have never had a single muffin stick to them.  Ever.  Highly recommend.

Pumpkin Chocolate Chip Muffins

(I always put the amount needed for 24 muffins, as there is no sense in making less if I am planning on feeding my family.  Make them all and freeze them – if there are any left.)

3 1/3 c. white whole wheat flour

2 t. baking soda

1/2 t. baking powder

1/2 t. sea salt

2 tsp. ground cinnamon

1/2 t. grated nutmeg

1/8 t. ground cloves

3/4 c. honey

1/2 c. (1 stick) butter, melted

4 large eggs, lightly beaten

1 15 oz. can pumpkin

1 c. raisins (optional)

1 c. chocolate (I could say these are optional, but c’mon.)

Preheat oven to 350 degrees F.

Mix all of the dry ingredients together in a large bowl.  Stir in raisins and chocolate chips.

Mix all of the wet ingredients together in a large bowl.

Dump the wet into the dry and mix until combined.

Prepare muffin pans by greasing or lining the cups, while you let the batter rest for 5-10 minutes.

Fill muffin cups 3/4 full.

Bake for 17-20 minutes or until done.

Join me over at Full Plate Thursday  and Turning the Table Thursday for more delicious recipes.

Enjoy!

Credit for this recipe must be given to my friend Jane’s son, Andrew.  The first time we enjoyed these muffins, Andrew made them.  They will forever be known at our house as “Andrew’s Muffins” – thank you, Andrew (and Jane)!

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Apple Spice Muffins

Since we all seem not very excited about the fall weather, but extremely excited about the fall food – I thought I would share a new fallish muffin recipe.

Oatmeal Apple Spice Muffins

by Blessed Roots Farm

(I always make at least 24 muffins or there aren’t enough to feed our family.  If you only want 12, you need to cut this in half.)

2 2/3 c. flour (I use white whole wheat flour)

1 c. quick oats

1 c. rolled oats

2 Tbsp. baking powder

3 tsp. cinnamon

1 tsp. nutmeg

1/2 c. honey

1/2 c. maple syrup

1 c. milk (I use almond milk)

1/2 c. (1 stick) melted butter

2 eggs

4 c. peeled and chopped apples

1 c. raisins and/or chopped nuts (if you like ’em)

Preheat oven to 400 degrees F.  Prep your muffin pans by greasing or using liners.  Prepare your apples.  In a large bowl, combine all of the dry ingredients.  In another large bowl, combine all the wet ingredients.  Toss both the apple chunks and raisins in the dry flour mixture.  Dump the wet into the dry and mix until combined.  Fill your muffin cups 3/4 full and bake for 17 -20 minutes or until done.

Join me over at Jam Hands for Recipe Sharing Monday  and Melt in Your Mouth Monday for more inspiration.

Enjoy!

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