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My husband bought some whole wheat bread today.  He doesn’t like the taste of the sprouted grain bread I buy ( the one that needs to be stored in the freezer.) After quickly glancing at the list of the ingredients in this new whole wheat bread, I became as determined as ever to buy a bread maker and start using it! Preservatives, dough conditioners, vegetable shortening, aluminium sulphate  –  are some of the ingredients of  the bread, which is marketed as a “healthier” choice!


Do you know of any links to good healthy bread recipes I can use?

Two weeks ago, my friend made some unbelievably tasty and healthy granola bars.  Kids loved them, adults devoured them. She found the recipe here. I’ve been experimenting with the recipe since then and came up with the “Ultimate Healthy Mama” version of it. Enjoy!
    2 grated fresh apples

    2 mashed ripe bananas

    1/2 cup unsulphured molasses

    2 cups rolled oats

    1 cup ground flaxseed

    1/2 teaspoon salt

    1/2 cup coconut oil

    1/2 cup almond flour

    1 cup kamut flour

    Additions (optional) raisins or cranberries (soaked in hot water for 10 minutes then drained, slices of dry apricots, pumpkin or sunflower seeds (raw,) shredded coconut, walnut or pecan pieces.

    Preheat oven to 350°F. In a large bowl, combine dry ingredients (including oats) and whisk together until well combined. In a separate bowl, whisk together wet ingredients until well blended.  Add wet mixture to dry ingredients and blend gently until well moistened. Add any of the suggested additions now. Mixture should be moist but not too wet. If it seems too dry and crumbly, add another banana and if it is too wet, add some more kamut flour.

    Line a 9in x 13in pan with parchment paper and press mixture into pan.  Bake at 350°F for 30 minutes. Cut into bars while warm, but let cool completely before removing from pan.


I’ve been baking these muffins quite often over the course of about two years, perfecting the recipe each time. Please let me know if there is a “healthy muffin contest,” because my muffins deserve to enter and win gold medals made out of carrots: they are that healthy! They freeze extremely well, too.  As I made the muffins today, I put half of them in the freezer: they make a wonderful kid breakfast on the go; just add a soft-boiled egg or some yogurt or a nice green smoothie to increase nutritional value.

(makes 12 muffins)

1 cup (240 ml) rolled oats
½ cup (125 ml)unsweetened applesauce ( add an extra banana if you don’t have it)
2 mashed ripe bananas
1 tbsp nut butter or 1 tbsp of flaxseed and 3 tbsp of water
2 tablespoons coconut oil
1 tablespoon (15 ml)  baking powder
1 teaspoon (5 ml) cinnamon

1/2 cup blackstrap molasses

1/2 cup water
½ cup (125 ml) whole wheat flour  or 1/4 cup of whole wheat and 1/4 cup of quinoa flour
½ cup (125 ml) dried cranberries

optional: 1/4 cup sliced walnuts

optional: 1/4 cup of coconut flakes

Preheat oven to 375oF . Coat the muffin pan with some olive oil. Combine oatmeal, molasses, applesauce,  bananas, water, nut butter or flaxseeds and oil. Mix until all ingredients are blended. Measure and mix all dry ingredients. Mix the wet and the dry ingredients. Add dried fruit and nuts if using. Fill muffin cups 2/3 full. Bake 15-20 minutes or until lightly browned on top.

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