Quick Bread – Page 3

Zucchini Blueberry Oat Muffins. Vegan. Gluten Free.

August 10, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Fruit, Gluten Free, Muffins, Quick Bread, Vegan, Vegetarian, Wheat Free 9 Comments

Zucchini Blueberry Oat Muffins. Vegan. Gluten Free by Knead to Cook.

Zucchini Blueberry Oat Muffins. Vegan and gluten free!

I whipped these yummy muffins up on Sunday when I was overloaded with both blueberries and zucchini. I thought it would make a fun combination because zucchini doesn’t have a strong flavor and wouldn’t compete with the blueberries. Zucchini also adds so much moisture that it would be a great pairing… and it was! The texture of gluten free muffins and cookies isn’t like traditional gluten based flours so be forewarned but these had even my most picky family members clamoring for seconds or thirds. Super moist, these little sweeties are perfect for breakfast, your tea or coffee break or as a snack.

For those of you who follow me on IG or Twitter – my finger surgery went relatively well with only one of the 3 pins breaking during surgery. Surgery concluded with 3 intact pins and a bone fusion that took about 1.5 hours. I’ve been banned from working out (minus walking) until my appointment on Thursday. Fingers crossed that I get the green light to start running again. Since Friday’s super duper antibiotic shot that lasted about 3 minutes, I am feeling human again! Thanks for all of the wonderful emails, texts, flowers, and prayers! oxo

[Read more…]

— Knead to Cook

Vegan Gluten Free Chocolate Chip Muffins.

July 17, 2014 by Knead to Cook Filed Under: Breakfast, Cakes, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Muffins, Quick Bread, Vegan, Vegetarian, Wheat Free 9 Comments

Vegan Gluten Free Chocolate Chip Muffins by Knead to Cook

Vegan and gluten free chocolate chip muffins? Why YES!!! Summer baking just doesn’t happen in my house… I hate turning on the oven when it’s hot out but thanks to this lovely polar vortex we are experiencing – the doors and windows are open to let the fresh, cool air in! It is perfection. Can the weather stay like this forever? Pllllleassse????

Today started out as usual. I hit the gym and happily got my remaining weekly miles in (26.14 in 3:31:35) with a tempo run 5.11 miles at 7:56 minute mile. Then home to refuel then off to swim practice, tennis practice and then art camp. Sound familiar? Two weeks to go until vacation… I cannot wait! So my afternoon has been quiet. I’ve been cleaning. Prepping dinner and I wanted to make some muffins for my family (well, minus hubby who’s allergic to chocolate). They turned out great and I was excited to share. They aren’t overly sweet but you can certainly add a bit more sugar if you prefer. See notes below.

[Read more…]

— Knead to Cook

Gluten Free Coconut Banana Muffins.

July 7, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Fruit, Gluten Free, Holiday Baking Ideas, Muffins, Quick Bread, Running/Races, Vegan, Vegetarian, Wheat Free 2 Comments

Gluten Free Coconut Banana Muffins by Knead to Cook

I baked these super tasty GLUTEN FREE Coconut banana muffins yesterday. Perfection for breakfast, snacking or on-the-go eating thinking beach food, road trip snacks… or just because!

I hope everyone had a lovely 4th of July weekend. Ours has been extended a bit due to the next household item breaking – our hot water heater! Boy we’ve been on quite a streak. Keeping a rolling total… my SUV, my fridge, my bedroom fan and now my hot water heater. All I can say is caaaaa-ching! On a positive note, I finally had my bike fitting (3 hours long) and it was phenomenal. I’m always into data and information on my body, form and function. The long and short of it was that I needed a new seat thanks to my boney tush, ordered new pedals to clip-in, got new riding shoes, shorter handlebars (the ones on my bike were too wide) and my right side is longer than my left. The fitter adjusted everything and made the bike much more comfortable for me. So Saturday I tested clipping in… unclipping. I did this about 300 times in my garage with my poor husband acting as the bike trainer.

Sunday we went for a ride… 21 miles to be exact. I fell once. Not bad! The ride overall felt better and I increased my mph by 1 minute. Nice! I also finished last week out the week running 30.18 miles in 4:03:46. My goal, to stay healthy and to run over 100 miles this month as I did last month but to increase my biking miles/speed. I’m off to a fairly good start. I did run 8 miles today to kick off the week. Now that you’re updated… on to this lovely little recipe I made yesterday. [Read more…]

— Knead to Cook

Blueberry coconut muffins. {vegan}

May 12, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Fruit, Quick Bread, Snacks, Vegan, Vegetarian 2 Comments

I hope everyone had a wonderful Mother’s Day weekend with family and friends. Saturday we took my gift card that I won from Nordstrom and went shopping with my family. I have to admit, we had so much fun and remarkably 1. I have plenty of money left to shop in the future and 2. I didn’t buy the most items – my husband did! Both surprises if you know me. Sunday was spent at brunch then enjoying the glorious weather with walks, bike rides with my cool new helmet and laying in the grass and I even managed a nap.

This is a new week and I’m getting back on schedule after a week of resting post two races. Today I started my day with a difficult tempo run and then 2 dog walks. Afterwards, I had a meeting at the local coffee shop in my grocery store. After that was over I did a quick loop through the store, how could I not, and spotted the most enormous, glorious blueberries. I love blueberries. I picked up two packages and thought that I needed to whip up some muffins. These are not gluten free but they are vegan. I also used coconut palm sugar instead of regular – but regular would work. These will be a welcome surprise snack for my family as everyone, minus my oldest, loves blueberries!

Happy Monday!

[Read more…]

— Knead to Cook

Banana Oatmeal Bars. Vegan. Gluten Free.

April 15, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Easter, Gluten Free, Holiday, Holiday Baking Ideas, Quick Bread, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free 14 Comments

This recipe has been morphed from an old recipe that I’ve had for years to now accommodate my daughter’s newly adopted diet of being gluten and dairy free due to allergies. They turned out moist and delicious and were devoured by my whole family in rapid speed! This recipe also has no added refined sugars. This is a snack you can totally feel great about. Plus I added some extra protein to these for building or repairing muscle (which I need after running 13 miles yesterday).

[Read more…]

— Knead to Cook

Pumpkin Baked Oatmeal Muffins. Whole Grains Give-a-way!

April 2, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Easter, Fruit, Gift ideas, Giveaway!!!, Gluten Free, Muffins, Nuts, Quick Bread, Snacks, Vegetarian 34 Comments

I’m not a fan of baked oatmeal, I’m not sure why… just never a favorite. I am however a huge fan of oatmeal that’s been cooked, used in overnight oats, baked in in cookies or raw in smoothies- count me in! I wanted to make a muffin that was healthy and perfect for on-the-go breakfast for a busy week ahead. I wanted to appeal to everyone – kids included. One daughter loves dried fruit, the other despises it. Hubby is allergic to chocolate. Okay…. so I made two batches. One without chocolate and one with vegan chocolate chips (mini, so they weren’t loaded but still tempting). It worked! Every morning, I saw one or two of these walking out the door in someone’s hands and I was happy. Whole grains – gluten free makes for a happy mom!

It is National Whole Grain Sampling Day today… so this is the perfect recipe to share. This year I’m a Whole Grain Ambassador. I partnered with this council because whole grains have numerous benefits. Did you know?

Brown rice isn’t the only whole grain rice? It also comes in black (which you’ve seen me cook with), red and purple. What a great way to get your kids interested in eating rice.

3 servings a day of whole grains cuts blood pressure, reducing stroke by 5-20% according to a 2010 study by Scotland doctors.

Sprouting grains increases many of the grains key nutrients including B, C, folate and fiber.

Whole grains are not only fabulous for your health, they provide key nutrients you need to keep moving and stay healthy. They also taste incredible! I have hundreds of whole grain recipes on my site for recipe ideas. Here are just a few for breakfast, lunch, dinner, dinner and snacking.

They Whole Grain Council is also generously sharing (as they did with me) a box of whole grain goodies for one of my KTC friends. Please leave a comment below to be entered or on this post in my Instagram feed. US residents only. A winner will be announced tonight at 8 pm EST. The winner must email me their mailing address within 48 hours or a new winner will be chosen.

Good luck!

Lark Johnson from Texas was the winner. She entered via Instagram and has already submitted her information. This giveaway is now over.

Disclosure: I received a selection of whole grain products to sample but was not compensated for this post. All opinions are my own.

[Read more…]

— Knead to Cook

Almond butter banana oat muffins.

January 29, 2014 by Knead to Cook Filed Under: Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Muffins, Quick Bread, Snacks, Vegetarian, Vitamix, Wheat Free 4 Comments

I created a fun protein banana muffin last week and my family couldn’t get enough. I thought I would mix up the recipe and add some almond butter, after all – it is banana’s best friend! These turned out deeeelightful! Nothing that will blow your healthy eating. Fills you up big time thanks to the oats and protein from the almond butter. They are super moist and perfect with a cup of tea or your coffee. My kids love them after school or practice as a snack too! Another healthy snack in your 204 arsenal. Would be a fun recipe for a Valentine’s Day treat as well – and totally heart healthy.

This week has been terribly hectic and only promises to continue through the weekend. Pop back each day for quick and easy recipes that I’m making in my own kitchen to keep my own family fed and fueled!

[Read more…]

— Knead to Cook

Banana Protein Flax Muffins.

January 22, 2014 by Knead to Cook Filed Under: Breads, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Muffins, Quick Bread, Vegetarian, Wheat Free 1 Comment

I have a retro glass dome cake stand that sits on my countertop filled with healthy snacks for my family. They grab them on the way to a 5am swim practice, after-school snack, post swim snack or dessert. Organi sent me some awesome (seriously not paying me for this post) vanilla organic whey protein powder that I’ve been experimenting with and I love the way these came out. I also wanted to whip up a quick batch because I was consumed with cleaning my house today as we are having our 4th snow day of the winter (insert crazed mom face here).

I decided to whip the batter up completely in my Vitamix, a food processor would also work. Came out perfectly, baked up and seriously were the easiest things ever. I opted to top each one with some black walnut pieces for extra texture. You can sub out the nuts for chocolate chips or almonds… whatever you like. Totally healthy and gluten free!

[Read more…]

— Knead to Cook

Flourless Peanut Butter Protein Muffins.

January 14, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday Baking Ideas, Muffins, Product Review., Quick Bread, Vegetarian, Wheat Free 30 Comments

It’s the new year and many people have made resolutions to eat healthier. Have you? I started removing a lot of flour/sugar and processed foods from my diet last year. As a result I feel so much better, dropped 32 lbs and feel like my body operates more efficiently. This year my family and I started to do yoga and signed up for a 40 day revolution – mind/body/spirit transformation. Helping to mediate and clear your head. Create pause before reacting to something and the food portion for the first week was removing refined sugar and white flour from your diet. With that in mind, I created these muffins because after all… we still have to eat. These are so good and I added a new protein powder that a company asked me to review. You can add or not add the protein in this recipe – it’s up to you. Vegetarian.
Yields 12 mini muffins.

[Read more…]

— Knead to Cook

Healthy Zucchini Bundt Cake with Cream Cheese Drizzle.

October 8, 2013 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Cakes, Quick Bread, Vegetarian Leave a Comment

With an abundance of zucchini in my kitchen and a desire to use my brand new bundt pan – I thought I would whip up a fun, yet healthy, zucchini cake with a cream cheese drizzle to make Monday dinner fun! It worked. The pretty cake was met with many oohhhh’s and ahhhh’s.

I’ll be honest, although I haven’t tried it, I’m quite certain this recipe would work beautifully as muffins or as a loaf of bread too. I removed the oil from my recipe all together and lessened the sugar- added some honey and I have to tell you – my critics, ummm my family, loved it. I still don’t think I’m the best at drizzling icing (I’m not a fan of icing) but you can work it however you prefer or just dust it with some powdered sugar as another option. Healthy enough to eat for breakfast too!

[Read more…]

— Knead to Cook