Apple Cinnamon Quinoa Chobani Muffins. {healthy}

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After my trip to the Farmer’s Market, I knew I had to use apples in my muffin recipe for the week.  I always try to have healthy snack ideas around for my kids to take in their lunch or for after-school snacking.  I got beautiful Honey Crisp apples and I couldn’t wait to dive in… these muffins came out great!  In fact, they’re almost gone.  I need to make more.

Ingredients:

1/2 cup of cooked quinoa
1/2 cup of light brown sugar
1/2 cup of all-purpose flour (I only use King Arthur)
1/4 cup of whole wheat flour
3/4 cup of almond flour (if you don’t have any replace with AP or whole wheat)
1 teaspoon of baking soda
1/2 teaspoon salt
1/3 cup of melted coconut oil, at room temperature
1/2 cup of Chobani vanilla or plain yogurt
1 teaspoon of vanilla extract
2 eggs, room temperature
1/3 cup of old fashioned oats
1 tablespoon of flax seed meal (optional)
1 firm apple, cored and peeled then grated on the larger grater size
1 teaspoon of ground cinnamon
1/2 teaspoon of ground or freshly grated nutmeg

Directions:

Preheat the oven to 350 degrees.  Line your muffin pans with liners or spray with baking spray.  Set aside.

In your stand mixer, paddle attached, mix quinoa, brown sugar, flours, salt and soda – blend.  In a separate bowl, blend the coconut oil, Chobani, vanilla and eggs.  Add the wet ingredients to the dry and blend without over-mixing.  Then add the oats, (optional flaxseed meal), grated apples, cinnamon and nutmeg and blend.  Fill your muffin cups 3/4 of the way filled and bake for 20-22 minutes or until a toothpick inserted comes out clean.  Let cool and enjoy!

— Knead to Cook

Gluten-Free Baked Chobani Fonuts {doughnuts}.

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Fonuts are fake donuts AKA “not fried”, healthy dare I say?  I’m not a huge donut fan but these little guys… I’ve eaten 3 today!  They are minis after-all, so I don’t have the guilt that I normally would have partaking in such a treat.  Gluten-free as well!  I didn’t want to use any “junky” ingredients and guess what – they’re pretty good!!  My kids came home and downed like 8 of them already.

Ingredients:

1 1/3 cup of almond flour (spooned into your measuring cups – not packed down)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (you can also use pumpkin or apple spice seasoning instead)
3 eggs, room temperature
1/4 cup (heaping) of vanilla Chobani yogurt
2 heaping tablespoons of raw honey (use regular if you don’t have it)
Extra honey, cinnamon, sugar for topping which is optional

Directions:

Preheat your oven to 350 degrees and spray your donut pan with baking spray.  Set aside.

You can use a food processor, blender or Vitamix to make the batter creamy and fabulous.  Add all of the dry ingredients and blend (if using a food processor – 4-6 pulses). Then add all of the wet ingredients and blend until smooth.  Stop and scrape down the sides if necessary.  Blend again.  This process took about 1 minute or so.  Then with a spoon, fill each well with about 1/2 or so of batter.  Then bake for 8-10 minutes or until golden.

While baking, I took about two heaping tablespoons of the raw honey (you can also use maple syrup too) and melted it in the microwave until it was watery.  I dipped each donut (fonut) into the liquified honey and then sprinkled some cinnamon and sugar on top.  This is optional.

Enjoy!

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— Knead to Cook

Quinoa Blueberry Chobani Muffins.

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These muffins are packed with vitamins, protein and are just so healthy but don’t taste it – if you know what I mean.  I have been avoiding sweets & treats since I lost 22 lbs and I have to admit, I did eat one of these and I’m so glad I did.  They are packed with flavor, texture and I really want to go back for another (trying to restrain myself).

Ingredients:

3/4 cup of cooked quinoa
1/2 cup of light brown sugar
1/2 cup of all-purpose flour (I only use King Arthur)
1/4 cup of whole wheat flour
3/4 cup of almond flour (if you don’t have any replace with AP or whole wheat)
1 teaspoon of baking soda
1/2 teaspoon salt
1/3 cup of melted coconut oil, at room temperature
1/2 cup of Chobani vanilla or plain yogurt
1 teaspoon of vanilla extract
2 eggs, room temperature
1/3 cup of old fashioned oats
2 cups of blueberries (washed and tossed with a bit of AP flour to coat them) – prevents sinking while baking

Directions:

Preheat the oven to 350 degrees.  Line your muffin pans with liners or spray with baking spray.  Set aside.

In your stand mixer, paddle attached, mix quinoa, brown sugar, flours, salt and soda – blend.  In a separate bowl, blend the coconut oil, Chobani, vanilla and eggs.  Add the wet ingredients to the dry and blend without over-mixing.  Then add the oats and blend.  By hand, blend in the blueberries gently.

Fill your muffin cups 3/4 of the way filled and bake for 20-22 minutes or until a toothpick inserted comes out clean.  Let cool and enjoy!

— Knead to Cook

Almond or Peanut Butter Cereal Bars.

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My daughter found this recipe and asked me to make it for her.  Well certainly!!!  How could I ever refuse her?!  I prepared this recipe with my own twist, making them a bit healthier, of course.  They are a great snack!  However, I felt like they didn’t cut perfectly into bars but large shards of cereal goodness which works for me and more importantly for her snacking.  Plus, no nasty preservatives or ingredients that I can’t pronounce.

Ingredients:
1/3 cup of either almond or peanut butter (creamy)
1/3 cup of honey (I used raw)
2 cups of whole grain cereal flakes (I used Kashi)
2 cups of oat O’s (whatever brand you prefer)
2 tablespoon, dried cherries or raisins, apricots etc.  Whichever you prefer
1/4 cup of slivered almonds
1 tablespoon of flaxseed meal (ground)

Directions:
Spray with baking spray a 9 inch square glass pan.  In a microwave safe bowl, combine the nut butter and honey for about 30 seconds.  Whisk until creamy and well blended.  In a larger microwave-safe bowl, blend the cereals, dried fruit of choice almonds and flaxseed.  Microwave for about 1 minute, stirring mid-way through to warm the ingredients.

*Adapted from Health magazine.  

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Combine the wet ingredients into the cereal mixture gently tossing to coat.  Then pour into the prepared pan.  Press the ingredients into the bottom of the pan so it’s firmly packed.  Then refrigerate for at least one hour.  Slice into bars – mine broke into larger shards, which works too.  Enjoy!

— Knead to Cook

Chocolate Chobani Mint Muffins.

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Today, while out discovering this amazingly huge kitchen store that I didn’t know even existed near me – I found these awesome Guittard Mint Chips and just knew I had to buy them! I’m a huge fan of Guittard chips and these green little treats had my name written all over them.

So I took my famed Double Chocolate Chobani muffin recipe and morphed it into these fabulous little treats.  They are the quintessential after-school snack.  How cute would these be for St. Patty’s day too!?!

Ingredients:

1 c of all purpose flour
1/2 c of good quality dark cocoa powder (I used Wilbur)
2 tsp of baking powder
1/4 tsp of salt
3/4 c of sugar
1 c of non fat vanilla Chobani yogurt
3 large eggs, room temperature
1 tsp of vanilla extract
1/2 tsp of mint extract
1/2 c of canola oil
1/2 c of mint chips (I used Guittard) or more if you like :)

Directions:

Preheat your oven to 350 degrees.  Spray your muffin pan (I used a mini muffin pan) with non stick floured baking spray.

In a large mixing bowl, sift you flour, cocoa, baking powder and salt.  Then add sugar and mix to combine.  In your stand mixer, paddle attached, add yogurt, eggs, vanilla and oil.  Combine.  Then add the dry ingredients to the wet. Combine, avoid over-mixing.  Then fold in the mint chips by hand.

Using a small scoop (I use a melon baller) add batter to the muffin tins.  Fill 3/4 of the way allowing room for the muffin to grow.  I baked mini muffins for 18-20 minutes.  I inserted  a toothpick to ensure the muffins were done baking.  Some chocolate from the chips may be on the toothpick but as long as the batter isn’t present, they are done.

— Knead to Cook

Cranberry Apple Granola Cookie Bars.

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My very sweet friend Lauren Kelly is a certified nutritionist and new author of:

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Lauren is generously sharing a signed copy with a lucky winner and fan of Knead to Cook on Facebook this Friday, February 8th, 2013.  I couldn’t wait to dive in and start testing out some recipes.  Today I tried the Cranberry Apple Granola Cookie Bars.  I did use almonds in lieu of walnuts (prefer almonds more) and I omitted the cranberries because my oldest isn’t a fan.  My review… they are heavenly!!!  I highly HIGHLY recommend these.  And they are totally wheat free! They are totally flexible too.  You can add cherries, raisins, whatever nut you prefer.  The end result… perfection!  Love Lauren and her recipes!

 

INGREDIENTS | MAKES 25 BARS

3 cups wheat-free rolled oats

3⁄4 cup walnuts ( I used slivered almonds), finely chopped

3⁄4 cup ground flax seed

1⁄3 cup almond meal

1⁄2 cup shredded coconut

1⁄8 teaspoon kosher salt

11⁄4 cups honey

1 teaspoon wheat-free vanilla extract

2 ounces dried cranberries, unsweetened (optional)

2 ounces dried apple slices, unsweetened

Directions:

These bars are like a cookie and a granola bar in one. There is no need to buy the store bought granola bars anymore. These are healthy and delicious.

  1. Preheat the oven to 350°F.
  2. In a large bowl, mix the oats, walnuts (or whatever nut you prefer), flax, almond meal, coconut, and salt. Place on baking sheet and roast in the oven for 15 minutes, stirring occasionally.
  3. Dissolve honey and vanilla in a saucepan over low heat.
  4. Remove dry ingredients from the oven and pour into a bowl. Lower oven to 300°F. Grease 9″ × 13″ glass dish with cooking spray.
  5. Mix honey mixture into bowl with dry ingredients, add the cranberries and apples.
  6. Pour into greased dish and spread out evenly.  Use rubber spatula to press down evenly. Bake for 30–40 minutes, until golden brown.
  7. Let cool for at least 1 1⁄2-2 hours to harden.

 

— Knead to Cook

Peanut Butter Banana Chobani Mini Muffins. I’m channeling Elvis!

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I’m all about peanut butter and bananas.  I think I channel Elvis on some weird level.  But hey, the combination in undeniably good.  Creamy or crunchy and the sweetness of the banana… I’m swooning.

Today, I wanted to make my family a protein-packed after-school snack with my favorite – CHOBANI!  Not junk food… just tasty food in compact form.  :)

Ingredients:

1/2 cup of sugar
1/2 cup of butter or buttery substitute
2 eggs
1 cup of All Purpose Flour (King Arthur’s)
1 cup of Whole Wheat Flour (King Arthur’s)
1/2 teaspoon salt
1 teaspoon baking soda
3 ripe bananas
1 teaspoon vanilla extract
1/2 cup of vanilla Chobani yogurt
1/4 cup of peanut butter

Directions:

Preheat the oven to 350 and spray baking spray into your mini muffin pans.

Cream together in your stand mixer the butter and sugar.  Beat for 3 minutes.  Then add the eggs.  Scrape down the side of the bowl.  Then add the flours, salt and soda.  Then blend in the bananas, vanilla and Chobani.  Mix until incorporated.  Then add the peanut butter.  Blend until incorporated.

Scoop about 3/4 of the batter into each well.  Bake for 18 minutes or until golden.  Remove and let cool.

 

— Knead to Cook

Pumpkin Maple Granola with Cranberries.

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I recently received several great cookbook for my birthday and Christmas and I started to tear into them last night.  I discovered this recipe and tweaked it and made it my own to suit my family.  They loved it and I loved making it.  Super easy and extremely flavorful.

*Adapted from The Sprouted Kitchen

Ingredients:

2.5 tablespoons of extra virgin olive oil
Sea Salt
1 teaspoon of pumpkin pie spice
1/3 cup of maple syrup
1/3 cup of pumpkin puree
2 cups of old fashioned oats
1/2 cup of slivered, toasted almonds
1 tablespoon of flax seed meal
3 tablespoons of toasted sesame seeds
1/2 cup of dried cherries (raisins, cranberries etc. would work)

Directions:

Preheat the oven to 325 and place a Silpat on your baking sheet and set aside.

In a large mixing bowl, combine olive oil, 1/2 tsp of salt, pumpkin pie spice, syrup and puree and whisk together.  Then add the oats, almonds, flax, & sesame seeds until evenly coated.

Spread the mixture evenly out on your baking sheet (try not to overlap as you want the granola to get nice and crispy).  Bake for 40-45 minutes.  Remove from the oven and let cool for 3-4 minutes then sprinkle two pinches of salt and mix in your dried fruit of choice.  Store in a tupperware container.  Makes 3 cups.

 

— Knead to Cook

Homemade Bagels.

I admit, making bagels was one of those things I always shied away from because I honestly thought it was too difficult. I have bagel aficionados in my house and I was leery of the criticism as well.  We normally go to NYC several times a year and I always go to my favorite bagel shop and buy several dozen to freeze.

Okay so willingly, I searched the internet to view some bagel recipes, being a bagel-making virgin and all, and stumbled upon The Sophisticated Gourmet’s NYC version and happily started on my bagel journey albeit with a few adaptations.

Ingredients:

2 teaspoons of active dry yeast
1 1/2 teaspoon of granulated sugar
1 /1/4 cup of warm water (avoid hot but warm)
3.5 cups of high gluten flour (or bread flour if you can’t locate it.)  I used Sir Lancelot by King Arthur’s
1.5 teaspoon of salt
Egg, whisked for egg wash

Toppings for everything bagels:  In a bowl I mixed 1 tsp of each: caraway seeds, coarse salt, fennel seeds, cracked pepper corns, poppy seeds, toasted sesame seeds.

Toppings for cinnamon and sugar:  1 tsp of ground cinnamon, brown sugar and regular granulated sugar.

Preparation:

In a measuring cup, add 1/2 cup of warm water and add the sugar.  Stir to dissolve then add the yeast on top and let it sit (don’t mix).  Let this sit for 5 minutes.  Then stir the yeast to blend.

In a stand mixer bowl, add the flour and salt.  Make a well in the center of the mixture and the pour the yeast/sugar mixture (after it’s complete) into the center.  Also, add the 3/4 cup water.  With the dough hook, mix to combine for about 6 -8 minutes.  If the dough is still dry, add a tablespoon of water at a time to add additional moisture.

Onto a floured countertop, remove the dough from the stand mixer and knead it by hand for about 8 minutes or until elastic.

Take a large bowl and oil the interior.  Add the dough and cover with a damp towel.  Set in a draft-free location.  I typically place it in the microwave.  Do this for one hour.  Punch down the dough after one hour and let rest for an additional 10 minutes.

Remove the dough and divide into 10 smaller round balls.  Place on a baking sheet and cover with a damp towel.  After an additional 10 minutes remove each ball. Lay it flat and press with the heel of your hand to flatten the bagel a big (don’t crush it) on the floured countertop and press your index finger in the center and exaggerate the hole size.  Repeat.

Preheat your oven to 425.  On the stove top, fill a saucepan with water and bring to a boil.  Once boiling, turn the water down to a simmer.  Working in batches, add one or two bagels to the water and let it cook for one minute on one side then repeat on the other side.  Remove with a slotted spoon and place on the baking sheet with a Silpat.  Repeat until each bagel has been boiled on each side.  Take your egg wash and brush on the top of each bagel. Sprinkle your topping on each bagel.  Place in the oven and bake for 22-24 minutes.  Remove and let cool. Store in ziploc baggies.

 

— Knead to Cook

Green Ginger Smoothie.

This is truly one of the best smoothies I’ve ever had – and I’ve had a lot of smoothies!  Sunday night my husband wanted to finally try out our new Vitamix machine and we had a late lunch so, the smoothie sounded light and delicious.  It was and I recreated it today for my girls and again, the lovefest continued!


Ingredients:

1 cup of orange juice
1 green apple, skin on yet cored
1 large handful of organic baby spinach (about 1 heaping cup of the leaves)
1/2 of a pineapple, peeled but not cored if using a Vitamix (if using a blender then core it)
1-2 inch piece of fresh ginger, peeled
1 scoop of protein powder (vanilla)
1/4 cup of vanilla Chobani yogurt
8 ice cubes

Directions:

Place all of the ingredients into your Vitamix or blender and blend on the smoothie setting.  Pour into glasses and enjoy!  The ginger puts this one over the top!  Fresh and ginger is so good for your stomach.  Vitamin and protein packed.  And, I swear, your kids won’t even suspect that there’s spinach in there!

— Knead to Cook