Ingredients Archives: white whole wheat flour

Healthy Sweet Potato Pancakes

Feeding a toddler can be a challenge. One day she squeals for yogurt and the next, even a bite is a painstaking endeavor. As her palate has continued to mature by experimenting with different flavors and textures {when she’s interested}, the one food she has never stopped loving is sweet potato. Sweet potato puree was her favorite food for many months when she began eating solids and now she eats them in roasted bite-size chunks.

So, what’s a mamma to feed her carb and sweet potato loving babe? Healthy Sweet Potato Pancakes of course!

Healthy Sweet Potato Pancakes

Healthy Sweet Potato Pancakes – Ingredient List

1 cup white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon organic cane sugar
2 tablespoons ground flaxseed
1 cup almond milk {I use unsweetened Vanilla}
1 egg
1 tablespoon coconut oil
3/4 cup sweet potato puree

Healthy Sweet Potato Pancakes

Sweet potatoes are delicious and great for you, they are high in vitamin B6, vitamins C and D, and are high in carotenoids {like beta carotene}. If you’ve tasted sweet potatoes before you know that they are relatively sweet, hence the name, and so this recipe doesn’t include a lot of additional sugars. I incorporated ground flaxseed in the recipe to increase the fiber and omega-3 essential fatty acids.

For this recipe, I kept the sweet potato puree very plain. On a foil lined baking sheet, heat the sweet potato in a 400 degree oven for approximately 45 minutes or until tender. Once cooled, transfer to a food processor or high-powered blender, add a bit of water {1/4 – 1/2 cup} and puree.

healthysweetpotatopancakes3

The sweet potato pancakes are fluffy and moist, don’t be surprised if they seem a bit undercooked {not to be confused with a raw pancake, no no} – the sweet potato puree creates a very creamy texture. I cooked these on 350-400 degree griddle for 3-4 minutes, but go until you see bubbles and the pancakes are completely cooked through. The pancakes photographed above are relatively small, cooked from approximately a tablespoon of batter – perfect for those toddler tummies any time of day! For freezing instructions, follow this great¬†tutorial.

Enjoy!
Anna

PS. If you have any questions about the recipe, leave them in the comments!

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Healthy Carrot Zucchini Apple Muffins

I am always on the lookout for new muffin recipes, one of my favorite breakfast items and the perfect portable toddler snack. I’ve written about this before on the blog, muffins can be deceptively healthy-looking but loaded with fat and sugar – don’t be fooled by the added fruits and vegetables. I previously created a recipe for Zucchini Apple muffins, and now I’m back from the test kitchen with Healthy Carrot Zucchini Apple muffins – an entirely new and fresh recipe. Oh, and my fiercest food critic, my two-year-old daughter, loves them.

Healthy Carrot Zucchini Apple Muffins

Healthy Carrot Zucchini Apple Muffins – Ingredient List

1 1/2 cups white whole wheat flour
1/2 cup organic cane sugar
1/4 tsp kosher salt
2 tsp baking powder
1/4 tsp cinnamon
1/2 cup old fashioned oats
1/2 cup milk {2 %}
1 egg
1/3 cup coconut oil {or a coconut/canola oil blend}
1 tbsp honey
1 tsp vanilla
1/2 cup shredded carrots
1/2 cup shredded zucchini
1/2 cup shredded apple
1 tbsp coconut flakes

Healthy Carrot Zucchini Apple Muffins

I’ve seen a lot of carrot muffin recipes floating around the internet lately and was inspired to create a new spin on my go-to muffin recipe, Blueberry Oat Muffins.

I really enjoy baking with white whole wheat flour – it has essentially the same nutritional value as whole wheat flour, just with a lighter taste. For this particular recipe, I rotate between using a coconut and canola oil blend, and just plain coconut oil. The blend is easier because it doesn’t require melting and I think it produces a moister muffin. Additionally, if you don’t have white whole wheat flour, substitute that for 1 cup whole wheat with 1/2 cup all purpose flour – it won’t taste exactly the same of course, but it works. One last note, I’ve also made these muffins with just 1/3 cup sugar instead of 1/2 cup and while they taste totally fine, I’m sticking with 1/2 cup – I’m only mentioning it incase you are cutting back on sugar, you can modify this recipe to work!

Healthy Carrot Zucchini Apple Muffins

Healthy Carrot Zucchini Apple Muffins

Enjoy,
Anna

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Peanut Butter Banana Oat Muffins

Peanut butter and banana is one of my all-time favorite flavor combinations. My go-to breakfast is a whole wheat english muffin with peanut butter and sliced banana, what’s not to love? Maybe a little fat and calories from the peanut butter, but who’s really keeping track besides my jeans? In an attempt to combine all things I love – peanut butter, banana, and muffins, I created a recipe for Peanut Butter Banana Oat Muffins!

Peanut Butter Banana Oat Muffins

I stumbled upon all-natural peanut butter chips while perusing the baking aisle recently and knew I had to figure out a way to incorporate them into a recipe. It’s not an easy feat keeping a peanut butter recipe healthy, but I did the best I could by using coconut oil, white whole wheat flour, and oats. The ingredients are as follows:

Peanut Butter Banana Oat Muffins

1 cup white whole wheat flour {regular whole wheat flour works as well}
1/2 cup all-purpose flour
1/4 cup cane sugar
1/4 tsp kosher salt
2 tsp baking powder
1/2 cup oats
1/3 cup melted coconut oil
1 egg
1/2 cup milk {1 or 2%}
1 tsp vanilla extract
1/2 cup all-natural peanut butter chips
1 cup mashed banana {1 1/2-3 bananas depending on their size}

*Scroll down for full recipe instructions

Peanut Butter Banana Oat Muffins

I used white whole wheat flour for this recipe, but it is completely interchangeable with traditional whole wheat flour. The ¬†“white” version is milled from white wheat kernels and produces the same nutritional value as whole wheat but has a milder flavor and lighter color. If you don’t love the taste of whole wheat, give the white version a try.

A tip for mashing the bananas, don’t skimp. The bananas I used at one point were uncharacteristically skinny and I only used two – it wasn’t enough. The muffins aren’t bad, but the sweetness of the bananas is what balances out the taste of the peanut butter and whole wheat flour. Additionally, the gooeyness of the banana produces a deliciously moist muffin. Bottom line – don’t skimp.

Peanut Butter Banana Oat Muffins

These muffins are perfect for breakfast-on-the-go, for school lunch boxes {kids get a little protein from the peanut butter}, or as an afternoon snack.

If you wish to sweeten up this muffin even more, try adding in a handful or two of chocolate chips. I purposely left them out to avoid a sugar rush first thing in the morning, but to each his own!

Enjoy!
Anna

PS: If you are looking for additional muffin recipes try these Blueberry Oat and Apple Zucchini Oat muffins.

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