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Just Peachy!

It’s August in Ontario. Know what that means?

Peach Season!

One of our absolute favourite times of year, especially living in an area that is well known for the peaches that grow here. We even have a festival specifically for them, where they serve the world’s best (yes, we said it) peach sundaes. In fact, the peaches here are so good that we only eat peaches this time of year. To buy some overpriced  picked-way-before-it’s-ripe peach that’s shipped thousands of miles and isn’t even that good of peach would be doing this magnificent fruit such injustice!

No, we will only eat fresh Ontario Peaches. Call us princesses, we don’t care!

We’ve made Peaches and Cream Baked Oatmeal, Fish Fingers with a Peach Dipping Sauce, a Peach Blondie Breakfast Parfait, Peach Pancakes a La Mode, Peach Raspberry Overnight Oats, Peach Salsa, Peach-Tomato Chutney and so much more! But for today’s post, we thought we’d play up the sweeter side of a peach…

DSCN6329So we made Peach Crumble Bars!

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Using an old date square recipe, we came up with a healthy treat that’s not only delicious, but actually stays together!

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Now don’t get us wrong, they are still Peach Crumble bars, meaning the crumb topping can get a little messy. Unlike many date square recipes we come across, however, they are not dry or overly sweet.

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This recipe took more than one trial to get right, and frankly, we’re proud of the results! The first time we made them, they were a little too salty and just a tad on the dry side – neither of which stopped our family from gobbling them up anyways! We knew that with just a couple minor tweaks here and there, they would be perfect!

DSCN6319So go buy yourself some fresh, local peaches and celebrate the season with a peachy treat! 🙂

Peach Crumble Bars

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Prep time: 20-30min
Bake time: 30-35min
Makes: 12 bars

Ingredients:

6 ripe, medium sized peaches
2 tbsp honey

1 1/2 c. whole wheat flour
1/2 c. ground nuts (we used almonds and walnuts)
2 c. oats
1/2 tsp ground cloves
1/2 tsp salt
1/3 c. + 1tbsp honey or maple syrup
1/2 c. + 1 tbsp coconut oil

Directions:

Pre-heat oven to 350 F.
Peel and slice the peaches. Toss with honey and set aside.
In a large bowl, combine all dry ingredients. Melt the coconut oil and combine with honey or maple syrup. Mix into the dry ingredients until there are no dry patches and you have a somewhat crumbly mixture.
Remove 2 cups of the crumble mixture and set aside.
Spread the remaining oat mixture in the bottom of a greased 9X9inch square baking pan. Using the back of a lifter/spatula, press the mixture firmly into the bottom of the pan. Pour the honeyed peaches over the top and spread evenly across the pan. Take the reserved 2 cups of oat mixture and sprinkle it evenly over the top.
Bake for 30-35min, or until the crumb begins to turn a golden brown.

~twosaucysisters

What’s your favourite way to enjoy fresh peaches?

**ps- we will be away all this week at Cross Country Training camp, so we apologize in advance if we do not respond to any comments/questions right away, we will be sure to read them as soon as we return!  Have a great week everybody!

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Rockin’ and Rollin’

We’re pretty sure it has been ages since we’ve talked about pancakes over here- did you think we had given up eating them?

Of course, that would crazy talk!  Who in their right mind would ever give up eating pancakes?

Not us, that’s for sure!  Rest assured, there has been no shortage of pancakes over here, but our pancakes have been looking a little different lately…

You see, we’ve discovered a new way to make pancakes, and quite frankly we may never eat them any other way ever again!

Ladies and gentlemen, we give you the pancake parfait roll-up!

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Seriously people, this is a genius idea!  It’s a fruit-and-yogurt parfait all wrapped up in a thick, fluffy pancake- does it get any better than that?

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This recipe is inspired by an episode of Diners, Drive-Ins and Dives seen while doing hamstring curls at the gym.  That’s right, we watch foodie shows while lifting weights…

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Unfortunately there was no sound to accompany the show (yes, we watch silent foodie shows while lifting weights…) so we have no idea what restaurant was being featured and cannot properly give credit to whoever came up with this fantastic idea.

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But we can share it with the world!

So what is so great about a pancake roll-up?  It takes about half  the time of regular pancakes!  Think about it- one giant pancake vs. making a whole bunch of small ones?  Some of you cool kids might have one of those awesome pancake griddles that have enough space to cook a million pancakes all at once, but for those of us who don’t, this is a huge time-saver!

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And the faster you can cook pancakes, the sooner you can eat them.  And of course, fluffy pancake + creamy yogurt + sweet fruit + crunchy granola = breakfast heaven. 🙂

So go make use of all the delicious fruit that is hitting its prime right now, and make yourself this to-die-for breakfast- you may never eat pancakes the same way again!

Pancake Parfait Roll-Up

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2

Ingredients:

2/3 c. whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (optional)

1 egg, beaten
2/3 c. buttermilk
1 tbsp maple syrup

1 c. yogurt
1 c. fruit of choice
3/4 c. granola

Directions:

Preheat a large frying pan sprayed with cooking spray.

Combine the dry ingredients in a medium-sized bowl.  In a separate bowl combine the wet ingredients.  Add the wet ingredients to the dry and stir until just combined.  Divide the batter in half and pour onto the frying pan.  Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges begin to firm.  Flip and cook for another 2 minutes, then remove to a plate.  Repeat with the rest of the batter.

Spread the pancake with yogurt then sprinkle with fruit and granola.  Roll up and top with the rest of the yogurt, fruit and granola.  Drizzle with a little maple syrup if desired.

~twosaucysisters

Do you ever watch the T.V. at the gym?  Have you ever seen a recipe from a T.V. show that you’ve tried recreating?  How did it turn out?

Cookie Comfort

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The other day we made you waffles.  Today we made you cookies.  Aren’t you people spoiled?

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But that’s ok- we enjoy spoiling you guys, especially when it involves cookies.

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Oatmeal raisin cookies.  We honestly can’t think of anything better to chase the blues away on a rainy day than a fresh-out-of-the-oven oatmeal cookie and a glass of milk.  Except for maybe two cookies.  Yes, that would be better.

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Yes, we know there are other cookies out there that are delicious, too- chocolate chip, ginger snaps, peanut butter cookies, double chocolate cookies, and chickpea cookies (ok, we threw that one in there as a shameless plug, but they are pretty awesome)- but there’s something about a chewy oatmeal raisin cookie that just gets us, you know?

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The oatmeal just makes them so hearty and the raisins get so plump and juicy in the oven that they are simply irresistible!  And these particular cookies are made with whole wheat flour, contain no butter, and have a fraction of the sugar that an average oatmeal cookie has, so you can feel good about eating them, too.  That’s a major win in our books!

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So do yourself a favour- pour a glass of ice-cold milk and make these cookies.  You’ll be glad you did when your beach day gets rained out and you’ve got nothing to do all day.  We know we were!

Chewy Oatmeal Raisin Cookies

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Prep Time: 10 minutes
Bake Time: 10-11 minutes
Makes: 12 cookies

Ingredients:

1 c. large-flake rolled oats
3/4 c. whole wheat flour
1 tsp baking soda
2 heaped tsp cinnamon
1 tbsp brown sugar
1 egg, beaten
1/4 c. coconut oil, softened (not melted)
1/4 almond butter
4 tbsp maple syrup
1 tsp vanilla extract
1 tsp butter extract (optional)
1/2 c. raisins

Directions:

Preheat the oven to 400F.  line a baking sheet with parchment paper and set aside.

In a large bowl, combine the first 5 ingredients.  In a separate bowl cream the coconut oil and almond butter together.  Add the egg, maple syrup, vanilla extract, and butter extract (if using).  Stir until fully combined.  Add the wet ingredients to the dry ingredients and stir just until all the dry ingredients have been moistened, adding the raisins in about half way through.

Drop about 2 tablespoons of dough at a time onto your prepared baking sheet.  Roll each clump of dough into a round ball and flatten with a fork or the palm of your hand.  Bake for 10-11 minutes, or until the cookies are slightly browned, but still feel a little soft.  They should feel slightly under-done when they come out, that way they’ll be nice and chewy.  Allow to cool fully before placing them in a container.

You can keep these cookies in the pantry (aka- they don’t need to be refrigerated), but we don’t know how long they will last since ours were all gone in less than 2 days!

~twosaucysisters

Do you like oatmeal cookies?  What is your favourite type of cookie?

Waffle Hause

So, yesterday our kitchen turned into a bit of a waffle-making factory.

You see, yesterday was an extremely beautiful day in these parts!  It was sunny and warm with a light breeze- perfect for spending an afternoon outdoors (and maybe getting our tan on?) 😉

But we had a race yesterday evening, which meant no sitting in the sun for us!  Talk about torture, right?

So what do you do when you need to distract yourself from the gorgeous weather and the desire to spend the whole day outside?  You make waffles, obviously.  Lots and lots of waffles.

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Why make such a large batch of waffles?  Because you can freeze them and then have fresh, homemade toaster waffles whenever you feel like it!  How great is that?

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Not that we have a problem whipping up a quick batch of waffles on any given morning, but who doesn’t love just popping them in the toaster to have homemade waffles ready in just minutes?

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No muss, no fuss, just light, crispy waffles ready to be topped with whatever your heart desires!

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Strawberries and cream?  Bananas and peanut butter? Berry compote?  These are such a neutral-tasting waffles that you could basically do anything you wanted!  The possibilities are endless!

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And hey, if you just want to go the classic route and throw a little butter and maple syrup on there, we won’t judge 😉

So we didn’t exactly get to enjoy the beautiful weather, but at least now we have a freezer full of waffles, right?

Big Batch Buttermilk Waffles

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Prep Time: 10 minutes
Cook Time: 35-40 minutes
Makes: 14 large waffles

Ingredients:

3 c. whole wheat flour
3 tsp baking powder
1.5 tsp baking soda
1-2 tsp cinnamon
3 eggs, whisked
2 cups buttermilk
1/4 c. maple syrup (or other liquid sweetener)
2 tsp vanilla extract

Directions:

Preheat your waffle iron.

In a large bowl combine all the dry ingredients.  In a separate bowl combine all the wet ingredients.  Add the wet to the dry and stir until just combined.  Spoon the batter even onto the waffle iron.  Close the lid and allow to cook for 4-5 minutes, or until the waffle is lightly browned and firm to the touch. (Times may very depending on how hot your iron is, so keep you eye on ’em!)

The key to getting a nice, crispy waffle is not putting too much batter on the iron at once.  You don’t want it to be too thin, either, but over-loading the plates will make it difficult to get a crispy waffle.

Repeat the process until all the waffles are done.  Lay the waffles out and allow them to cool. (As some of the first ones start to cool you can start to stack others on top of them with wax paper between each waffle).  Once the waffles are cool, place them in an air-tight ziplock bag, keeping the wax paper in between them.  If they start to get a little soft as they sit, don’t worry because you’ll be toasting them later.

When you want to eat them, remove however many you want from the freezer and pop them straight into the toaster.  Then top with whatever you like!

~twosaucysisters

Do you like waffles? What are your favourite waffle toppings?

Our First Blogiversary

Happy birthday to us!  Happy birthday to us!  Happy birthday Two Saucy Sisterrrrsss!  Happy birthday to us!

But wait a minute- it’s not our birthdays!

You’re right- it’s not.  Today is our 1-year blog anniversary!  It’s our blogiversary! 🙂

Yup, 1 year ago today is when we wrote our very first post.  Wow.  Can you believe its already been a full year?  Where has the time gone?

This year of blogging has been amazing!  We’ve learned so much over the past 12 months it’s hard to know where to begin.  For starters, we both had no idea how to design a blog or even sign up to create one.  We didn’t know anything about widgets, links, tags, or menus.  We knew nothing about how to promote our blog or how to increase page views.  In fact, we didn’t even know if people would be interested in what we had to say or if they would like our recipes at all!  And photography?  Don’t even get us started!  We think it’s safe to say that we’ve come a long way from taking poorly-lit, unedited photos on top of our stove.

While we still have a lot (and we mean a lot) of learning and improving to do, we’re really proud of how far we’ve come, and we’re so happy that we decided to make the jump from blog-followers to blog-writers!  So for now, it’s time to celebrate!  And what would a birthday celebration be without cake?

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We think we’ve made it very well-known that Chocolate and Peanut Butter is our favourite combo (remember these pancakes?), so naturally for our first blogiversary we had to make a Chocolate Layer Cake with Peanut Butter frosting! 🙂

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Of course, this is a healthy food blog, so this cake is made entirely from bran flakes and vegetables.

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Just kidding! But it is made with all healthy ingredients.

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So how exactly do you go about making a healthy cake, a food that uses sugar, butter and refined flour as it’s main ingredients?

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You start by making some simple substitutions, like whole wheat flour for white flour, for instance. Apple sauce is fantastic because it replaces oil and sugar at the same time. And of course, our favourite natural sweeteners, date paste and honey, fell into the mix as well.

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The other secret to a healthy cake is using some… unconventional ingredients. 😉

Almost all cakes call for butter to make them soft and tender, so we needed to find a healthy substitution that offered fat for tenderizing but not for artery clogging! The obvious (to us) solution? Avocado!

Yes. There is avocado in this cake.

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And then there’s the icing, because let’s face it- cake without icing is not cake.  It’s bread.  But to make healthy icing you need something make it thick and fluffy and give it some structure.  And what ingredient would be better suited to that job than chickpeas?

Yup.  Chickpeas.  We’re convinced that those little legumes were sent from Heaven to be incorporated into any and every recipe imaginable!

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So there it is then.  A delicious chocolate peanut butter cake to celebrate one fantastic year of blogging!  Thank you to everyone who follows us, reads our posts, makes our recipes and leaves us comments.  Thank you to all those who have liked us on Facebook, followed us on Twitter and Pinterest, and to all our family and friends who have supported us during this past year!  We really can’t tell you all how much we appreciate every comment, like, and share.

There will be some changes happening on the blog over the next couple months that we’re really excited about, and we’ll definitely keep you up-to-date as they happen, but all we can say is get ready for a new-and-improved Two Saucy Sisters!

For now though, it’s business as usual.  And chocolate cake 🙂

Chocolate Peanut Butter Layer Cake

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Prep Time: 15 minutes
Bake time: 25 minutes
Makes: 1 9-inch cake

Ingredients:

2.5 c. whole wheat flour
1/2 c. unbleached white flour
1/2 c. cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

2 eggs
2 egg whites
1 ripe avocado
1 c. unsweetened apple sauce
1/2 c. date paste
1 c. milk of choice
1/4 c. maple syrup or honey or agave
1 tsp vanilla extract
2 tsp white vinegar

For the Icing:

1 19oz can of chickpeas, drained and rinsed
1 c. peanut butter (not all natural)*
1/4 c. milk
1/2 c. honey
1/2 tsp salt

2 tbsp semi-sweet chocolate chips (optional)
Crushed peanuts (optional)

Directions:

Pre-heat oven to 375 F.
In a large bowl, combine all dry ingredients. Using a stand mixer or electric beaters, beat eggs on medium-high speed. Add in avocado and beat until smooth. Add the rest of the wet ingredients and continue beating until fully combined.
Pour wet ingredients into the dry and gently stir, until just combined.
Spray two 9-inch circular pans with cooking spray and dust with flour. Divide batter evenly between the two pans.
Bake on the center rack for 25min, or until a toothpick inserted in the centre of each cake comes out clean. Allow to cool fully on a wire rack before icing. In a double boiler or microwave, melt chocolate chips and drizzle over the top. Sprinkle with crushed peanuts and serve.

Store covered in the fridge.

For the icing:

Put all ingredients into a food processor or high power blender and blend until smooth.

*We used the classic Skippy Peanut Butter. If you would like to use all-natural, you can, however the consistency will be drippier and you will have to adjust the sweetener and salt.

Tip: 

To help stack your two layers without the top one sliding off, turn the bottom layer upside down so it’s flat bottom is facing upwards.

~twosaucysisters

Pizza Party

We grew up in a busy household.  With four kids, all of whom were involved in sports, music lessons, clubs, etc., and two full-time working parents, you can imagine things got a little hectic once in a while!

But our mom was a real champ, and always made sure we had a healthy, home-cooked dinner on the table for us.  You can probably all understand, though, that by the end of the week she was pretty tired of thinking up of something for dinner.  So she started a tradition that made Friday night pizza night!  Obviously this idea was not met with any resistance from us kids, because lets be real- who doesn’t love pizza?

Of course, the pizza we had on these nights were of the store-bought variety since making pizza from scratch would kind of defeat the whole purpose of not having to cook that night, but that didn’t bother us one bit.  Heck, if our mom wanted us to eat pizza every Friday night we sure weren’t going to complain about it!

This tradition has continued over the years, and while we don’t have pizza every Friday, we still like to bring it back once in a while.  But we like to do it with a little bit of flair 😉

We consider ourselves pretty lucky because our family isn’t stuck on classic pepperoni and cheese- they like to get a little more adventurous with their pizza, which is much more fun for us!  So for our pizza night, we made not one, but two pizzas!

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For the first of these two pizzas, we capitalized on our family’s love of Thai food, and made a Chicken Satay Pizza.

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When we told our brothers what it was, they shrugged and said “We don’t know what ‘satay’ means, but it tastes like Thai food on a pizza!”. Well said, bros, well said.

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This particular pizza is also a bit of a “rebel pizza”, because it breaks pizza rule #1: Cheese! This pizza has no cheese whatsoever. We know, we know, what’s a pizza without cheese? Normally, we’d agree, but you’re just going to have to trust us on this one – this pie doesn’t need it! In fact, we don’t think our brothers even noticed it was missing. 😉

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Chicken Satay Pizza

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Prep time: 15 minutes
Cook Time: 25-30 minutes
Makes: 1 large pizza (8-12 slices)

Ingredients:

1.5-2 lbs whole wheat pizza dough
1-2 tsp olive oil
1 large chicken breast, cooked and diced
1 small red bell pepper, diced
1 tomato, diced
2 green onions, sliced
parsley

1/3 c. all-natural (no salt or sugar added) peanut butter*
1 tbsp low-sodium soy sauce
juice of 1 lime
1 tsp siracha (or other hot sauce)
1/4 c. water

Directions:

Preheat the oven to 350F.  Spray a large pizza pan with non-stick cooking spray.

Roll out the pizza dough until it fits the size of the pan.  Brush with olive oil.

In a bowl, combine the peanut butter, soy sauce, lime juice and siracha.  Stir until smooth.  Slowly add the water, stirring until the sauce becomes smooth and drippy.  Spoon about 2-3 tbsp of the sauce onto the pizza crust.  Top with chicken and vegetables.

Bake the pizza for 15 minutes, remove from the oven and drizzle with remaining sauce.  Return to the oven and continue baking for another 10-15 minutes, until the crust is lightly browned and the bottom of the pizza is firm.  Top with parsley.

*You can use whatever peanut butter you have on hand, however it might change the consistency of the sauce a bit, and your sauce will probably taste a little sweeter.

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And now on to pizza #2: Caramelized Onion BBQ Chicken Pizza!

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We really can’t say enough about this pizza!  It is a little more work than the satay pizza, but oh man it is 100% worth the effort!

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In fact, this was probably the favourite of the two if you asked our brothers.  Us? We’re still on the fence, but that’s not really surprising, now is it? 😉

Caramelized Onion BBQ Chicken Pizza

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Prep Time: 30 minutes
Cook Time: 25-30 minutes
Makes: 1 large pizza (8-12 slices)

Ingredients:

1/2 large white onion
1.5 tbsp olive oil

1.5-2 lbs whole wheat pizza dough
1-2 tsp olive oil

1 large chicken breast, cooked and diced
1 c. extra-old cheddar cheese
Cilantro

1/2 c. diced pineapple
1/2 c. tomato paste
1/4 apple cider vinegar
1 tbsp honey
1 chipotle chili in adobo sauce
4 drops liquid smoke
1 clove garlic, minced
2 tsp dried onion flakes
1/2 tsp molasses
1 tsp worchestershire sauce
1 tsp prepared yellow mustard
1/4 tsp paprika
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp chili powder
1/4 tsp salt
ground black pepper, to taste

Directions:

Heat 1.5 tbsp olive oil in a medium-sized pan over medium heat.  Slice the onion into thin strips and add to the pan.  Cook, stirring frequently, for about 20-25 minutes, until the onions are browned.  Remove from heat and set aside.

While the onions are caramelizing, prepare your sauce.  Add all sauce ingredients (pineapple, tomato paste, etc.) to a blender or food processor and blend until smooth.  Taste and adjust seasonings to your preference.

Preheat the oven to 350F.  Spray a large pizza pan with non-stick cooking spray.  Roll the dough into a large circle to fit the pan.  Brush with a little olive oil.  Spread the sauce over the pizza, top with chicken, caramelized onions and cheese.  Bake for 25-30 minutes, or until the crust is lightly browned and is firm on the bottom.  Top with cilantro.

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As you can see, we didn’t include a recipe for pizza dough.  Truth is, we did in fact make our own dough, but it didn’t turn out exactly the way we wanted it to, so you’ll have to wait for the perfect whole wheat pizza crust 😉  For now, feast on pizza made with store-bought dough! It’s all about the toppings anyways, right?

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So the question is… creamy, peanut-lime taste-of-Thailand?

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Or sweet-and smokey back yard barbecue?

You decide.

~twosaucysisters

See a Need, Fill a Need

Does anyone remember the movie Robots?

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There was one line from that movie that always stuck with us- it was Rodney’s motto, “See a need, fill a need!”  Don’t you think that’s a great rule to live by?  We sure do, and that’s what we try to do when we create recipes.  Find out what people want and need and make a recipe that fulfills those requirements.

And that is precisely how these muffins came to be…

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You see, a family member of ours recently underwent knee surgery (Heather, I think you’ll be able to relate to this…) and has been on some serious pain meds for the past few days.  Anyone who has ever had to go through this kind of thing before knows what kind of side effects medications like these can have…

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To put it a little more eloquently, this family member of ours has been experiencing some… difficulty with, you know… “moving things along”.

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The pain killers combined with the fact that he’s pretty well couch-ridden and can’t do a whole lot of moving around to (ahem) “shake things out” has left him with a little difficulty staying, well, regular.

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This family member is also used to being very active, so now that he’s being faced with several months of significantly decreased amounts of exercise, he’s also put in a request that sweets and unhealthy snacks be kept at minimal levels around the house.  (Did we also mention that this particular individual has quite the sweet tooth, and is somewhat lacking in will power? ;))

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He also likes to snack.  A lot. So we knew what we had to do- create a snack that’s full of fibre, but is low in sugar, and unhealthy fats, and of course it has to taste good, too!

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And thus, the super high-fibre date n’ raisin mini-muffin was created!  We decided to make these mini, because that way if he feels like he needs a little snack, he doesn’t have to commit to eating an entire muffin.  But of course, these would be just as delicious if they were full-sized, all you’d have to do is bake them a little longer!

So what makes these high fibre?  They have wheat bran, oat bran, rolled oats, and whole wheat flour.  They also have dates and raisins, which are also good sources of fibre.  So when all’s said and done, one of these mini muffins has 2 grams of fibre, which, considering their size, is quite a bit!  And if you were to make them into large muffins, they’d be about 3 times the size, which would put them at about 6 grams per muffin!

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You could even amp-up the fibre content even more by adding some ground flax seeds and chopped almonds to these muffins- something we would’ve done if we hadn’t been all out!

And as for the taste?  Well, we realize that you don’t often hear people saying “yummm… fibre…” but we promise you will love these!  Everyone in our family loved these- in fact, we just made these yesterday, and we’re already thinking we’ll have to make another batch pretty soon…

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Mmmm fibre! 🙂

Date-Raisin Mini Muffins

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Prep time: 15min
Bake time: 10-12min
Makes: 30 mini muffins

Ingredients:

1 c. whole wheat flour
1 c. bran
1/2 c. oat bran
1/2 c. oats
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

1 egg
1/2 c. yogurt (any kind will do, we used strawberry!)
1 c. milk of choice
1 tsp white vinegar
1/4 c. maple syrup

1/2 c. dates
1/2 c. raisins

Directions:

Pre-heat oven to 350F.
Combine milk and vinegar and set aside for 5min (to make “butter milk”).
In a large bowl, combine the dry ingredients. In a separate bowl, combine the wet, only adding the milk after having sat for 5 min.
Pour wet ingredients into the dry along with the dates and raisins and stir until just combined.
Fill greased mini-muffin tins with the batter.
Bake for 10-12 minutes.

~twosaucysisters

Have you ever had a surgery and experienced difficult side effects after wards? What did you do to overcome those difficulties?