The Adventures of Oatmeal and Squash

A journal to help document my weight loss progress and to keep me focused on developing a healthier lifestyle. I post everything from recipes to yoga videos to pretty things that make me smile.

H - 5'6" | SW - 180-175 | CW - 148 | GW - 130 | UGW - when my stomach is flat

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Posts tagged "baking"

What should I bake to cheer me up?

Last night I made up my most successful gluten-free baked good yet! At least, in baking bread-like terms. It’s a quick bread with sweet potato, carrot and banana, and it’s all the flavors of fall in a slice. Delicious! Bonus, it’s vegan, and I’m pretty sure Paleo, since there are no grain and sweet potatoes are utilized.

Ingredients:

2 C of Gluten Free Flour mix (I used Bob’s Red Mill all-purpose)
1/4 C of Almond Meal
1 tsp of baking soda
2 tsp of baking powder
1 T of cornstarch (or arrowroot)
pinch of salt
1/4 C of Turbinado sugar
1 tsp of Cinnamon
1/4 tsp of ground Clove
pinch of nutmeg *

1 over ripe, mushed banana
1 roasted sweet potato - skin removed
1 C of shredded carrots
1/3 C of Grade B maple syrup**
1 T of molasses
1/2-3/4 C of coconut milk
1/4 + 2 T of Coconut Oil (room temp or melted is best)
1 tsp of apple cider vinegar
1 tsp of vanilla extract

Optional: 1/2 C of walnuts or pecans. I added chopped pecans. Yum!

* The spices are really to your liking. If you have pumpkin pie spice handy, then omit the spice blend and just use that! 1 tsp and 1/4 or however much spice you like. Ground ginger is also a nice add in, but be sparing with it! It’s a strong spice.

** Grade A versus Grade B syrup is to your preference, but I prefer Grade B since it’s darker and slightly thicker than Grade A. It’s the most minimally processed syrup and holds more natural minerals and nutrients than Grade A. It’s also tastier in my opinion.

Method:

You’ll need a food processor and two large mixing bowls for this recipe. Also, bread or muffin pan sprayed with cooking spray or greased with some sort of butter/oil. I used a loaf pan that made 8 mini bread loves. Too cute!

Preheat oven to 350 degrees

In one bowl, combine all dry ingredients and set aside.

In another bowl, combine the syrup, vinegar, sugar, molasses, coconut milk and coconut oil.

In the food processor, mince your carrots then add to the wet ingredient bowl. Next blend down the sweet potato with the banana and scrape the mix into the rest of the wet ingredients. Mix well.

Slowly add your wet to your dry, folding in as you go. Don’t over mix the dry or Julia Child will come down from Heaven and beat you with a French rolling pin. Or maybe just make you tea, I don’t know which, but just be careful with your flours.

Once all mixed, add in your nuts and then pour into your muffin tin/bread pan. Bake off in the oven for 35-45 minutes if making muffins, or up to 55 minutes for a full bread loaf. Test with a toothpick when done. If it comes out clean, then you’re good! Let cool and enjoy.

I drizzled mine with a maple glaze. Simple, simple! 1/3 C of confectioners sugar and 2-3 T of maple syrup. Mix well, then add in a pinch of cinnamon and drizzle over your bread. Delicious!

 - - - - -

This bread is definitely a treat. I didn’t count the calories per serving and I don’t know if I will, but it’s fall and it’s festive, so enjoy it regardless!

Well these were a surprise.

So, guys, I wanted a coconut cookie … like bad. But, I didn’t have any in the house. Naturally, I had to make some.

These can also be gluten free with the use of gluten free oats!

Ingredients:

1 cup of shredded coconut
1/2 cup of old fashioned oats
2 T of ground flaxseed
3 T of honey
1/2-3/4 cup of unsweetened almond milk
3 T of chocolate chips

Method:

Preheat oven to 350 degrees

Combine all ingredients except the chips in a small pot on the stove top and mix together as if you’re making oatmeal until it thickens and the milk absorbs mostly into the oats and coconut.

Prepare a cookie sheet with tin foil and cooking spray to prevent the cookies from sticking. Then spoon out the cooked coconut mixture into little dollops on the cookie sheet as evenly and equally as possible. I portioned mine out into 15 cookies.

Top the cookie blobs with chocolate chips. I gave each cookie three. :-)

Bake in the oven for 10-15 (or even 20) minutes, or until the edges of the macaroons turn golden and crisp. Let cool for another ten before attempting to scoop up and eat. The insides will be gooey, beware! :-)

Each cookie is 80 calories and only 4 grams of sugar! 

Enjoy!

Experimenting with new recipes is one of my favorite things.

undressedskeleton:

Always keep fruits and vegetables around when you are baking to prevent you from eating everything you cook. I like to sip on tea or coffee and snack on cherries. Cherries are sweet and filling just like the stuff I bake. When you are done baking put everything away then sit down and enjoy a portion. Instead of taking a huge spoonful to taste test everything keep a 1/2 tbsp around to use as your tester. 

This is genius. I ALWAYS snack when I bake (and I bake a lot) these simple little tricks never occurred to me.

livinghealth:

These super yummy summer biscuits are huge, juicy, and healthy! Made of whole wheat flour and at only 90 calories, you can enjoy a “dessert” for breakfast and feel no guilt! Yum!

INGREDIENTS:

- 2 Cups Whole Wheat Insta-bake or Bisquick (I used Hodgson Mill) [780 cals]

- 2/3 Cup…

SO making these!

157diet asked about the recipe to the corncake picture I posted earlier, so here it is!

The cornbread I made tonight was very simple and it was mostly because I didn’t have everything needed to make my other favorite cornbread.

The abridged recipe:

1 cup of cornmeal
1/2 cup of unsweetened applesauce (you don’t taste the apple, no worries)
1 egg
1 T of honey
1/8 tsp of salt
1/2 tsp of baking soda
1/4 cup of corn kernels

Combine everything in a bowl, pour into a loaf pan, an 8x8 pan or muffin tins and bake at 400 for roughly 20 minutes.

Serves 6

Nutrition: Fat 1.4g - Calories 104 - Carbs 20.4g - Fiber 1.8g - Sugars 3.8g - Protein 2.8g

Now, the cornbread recipe that I prefer is this one:

1 cup of cornmeal
1 cup of whole wheat flour
1/2 cup of 0% fat greek yogurt
1/2 cup of unsweetened applesauce
1 egg
2 egg whites
1/4 tsp of salt
1/2 tsp of baking soda
2-3 T of honey
1/2 cup of corn kernels

Mix together the wet ingredients in a medium bowl and then add them to the dry ingredients to the wet. Once combined, pour into a baking dish, muffins tins or two loaf pans and bake off at 400 degrees for roughly 20 minutes or when a toothpick inserted into the center comes out clean.

Serves 12

Nutrition: Fat 0.9g - Calories 105 - Carbs 19.9g - Fiber 2.3g - Sugar 3.3g - Protein 4.6g

It’s the weekend. That means baking experiments!

Tonight is a simple corn cake. And I’m finally using the cast iron muffin pan I got for Christmas! When you’re doing cornbread, you gotta make it in cast iron.

The secret is cauliflower. That’s boggling my mind. I MIGHT have to try this, dudes.

guiltfreedesserts:

Secret Ingredient Chocolate Cake; only 120 calories per serving!

(click on picture for recipe)

Trolling the interwebs for teff flour recipes has given me poor results. Outside of three basic recipes, two of which are provided on the back of the flour packaging, and one ethnic offering for Ethiopian crepes (Teff is an Ethiopian grain and staple in their diet) I’ve come up dry.

Bummer.

Instead of admitting defeat, I merely soldiered on and created a recipe of my own.

Whole Grain Honey Peanut Butter Loaf

Yup. That’s what my recipe-deprived head thought up. As a bonus, this recipe is both gluten free and vegan.

Here’s the ingredient list:

1/2 C of Pb2 (powdered peanut butter - you can find it at Whole Foods, it’s amazing!)
1/2 C of Buckwheat Flour
1/2 C of Teff Flour
2 T of ground Flaxseed
1/2 T of organic cornstarch
1/2 tsp of baking soda
1/2 tsp of baking powder
Pinch of salt
2 T of organic coconut oil
4 T of organic honey (reserve 1 T till the end)
3/4 C of unsweetened applesauce
3/4 C of unsweetened coconut milk (I used So Delicious brand)
1 tsp of vinegar

Combine all your dry ingredients in a bowl and mix. Combine all your wet ingredients in another bowl (expect the extra tablespoon of honey) and mix. Slowly add your dry to your wet - I did this in four batches.

I divided the batter into two 3 x 7 sprayed loaf pans. I then took the reserved tablespoon of honey and drizzled it along the center of the batter. My hope for this is that it will create a little well of sweetness at the top of loaf - we’ll see.

Bake at 350 for 30 minutes, or until a toothpick inserted in the center comes out clean.

My loaves are still baking but oh my LAWD, does the house smell incredible. I hope these turn out well!

Baking in my yoga clothes.

:-)

I’m making those peanut butter banana muffins I reblogged yesterday. I revamped the recipe slightly. If they turn out well, I shall post ‘em!

thefameofhealthandfitness:

Tosca has been so generous to share another one of her new ECD Veg recipes! This is also on my ‘TO MAKE LIST’ after I compete. If you try it, please let me know! I would love to live through your taste buds.


Banana Cupcakes with Peanut Butter Frosting
 



YIELD: 10 cupcakes PREPARATION TIME: 20 minutes COOKING TIME: 27-30 minutesDetails
This classic combo tastes great on a sandwich, but in cupcakes? Even better! Best of all, these ones from The Eat-Clean Diet Vegetarian Cookbook are guilt free and they double as a muffin! Learn more in the tip below.
Ingredients
• 1¼ cups / 300 ml whole wheat pastry flour • 2 Tbsp / 30 ml finely ground potato flour • 2 Tbsp / 30 ml flax meal or ground flaxseed • ½ tsp / 2.5 ml baking soda • ¼ tsp / 1.25 ml baking powder • ¼ tsp / 1.25 ml sea salt • 3 Tbsp / 45 ml virgin coconut oil, melted • ¼ cup / 60 ml Sucanat or other unrefined sugar • ¾ cup / 180 ml low-fat milk or plain, unsweetened soy or almond milk • 1 cup / 240 ml mashed very ripe bananas, about 3 large
Peanut Butter Yogurt Frosting
• ¼ cup / 60 ml all-natural peanut butter, sugar and salt free • ½ cup / 120 ml Yogurt Cheese* • 2 Tbsp / 30 ml pure honey • ½ tsp / 2.5 ml pure vanilla extract
*NOTE:Yogurt Cheese must be made ahead of time.
Preparation
Preheat oven to 350°F (177°C). Line a muffin tin with 10 paper liners.
In a bowl, mix together whole wheat flour, potato flour, flax meal, baking soda, baking powder and salt. In a large bowl, mix together coconut oil and Sucanat. Add flour mixture and mix together until texture resembles slightly wet sand. Slowly stir in milk. Fold in bananas until just combined. Batter will be thick. Scoop a heaping ¼ cup (60 ml) batter into each lined muffin cup until all batter is used. Bake 27 to 30 minutes until toothpick inserted into center comes out clean. Transfer cupcakes to a wire rack to cool.
To make frosting, mix together peanut butter, Yogurt Cheese, honey and vanilla extract until well combined. Frost tops of cooled cupcakes.
Tosca’s Tip
Basically, the only difference between a muffin and a cupcake is the frosting, so if you want to skip the topper – go ahead! Your cupcakes will become delicious and healthy banana muffins. These cupcakes will keep in the refrigerator up to five days.
Nutritional Value per Cupcake (with frosting): 
Calories: 203 Calories from Fat: 76 Total Fat: 5 g Saturated Fat: 1 g Total Carbs: 28 g Fiber: 3 g Protein: 6 g Sodium: 112 mg Cholesterol: 0.5 mg

thefameofhealthandfitness:

Tosca has been so generous to share another one of her new ECD Veg recipes! This is also on my ‘TO MAKE LIST’ after I compete. If you try it, please let me know! I would love to live through your taste buds.

YIELD: 10 cupcakes
PREPARATION TIME: 20 minutes
COOKING TIME: 27-30 minutes


Details

This classic combo tastes great on a sandwich, but in cupcakes? Even better! Best of all, these ones from The Eat-Clean Diet Vegetarian Cookbook are guilt free and they double as a muffin! Learn more in the tip below.

Ingredients

• 1¼ cups / 300 ml whole wheat pastry flour
• 2 Tbsp / 30 ml finely ground potato flour
• 2 Tbsp / 30 ml flax meal or ground flaxseed
• ½ tsp / 2.5 ml baking soda
• ¼ tsp / 1.25 ml baking powder
• ¼ tsp / 1.25 ml sea salt
• 3 Tbsp / 45 ml virgin coconut oil, melted
• ¼ cup / 60 ml Sucanat or other unrefined sugar
• ¾ cup / 180 ml low-fat milk or plain, unsweetened soy or almond milk
• 1 cup / 240 ml mashed very ripe bananas, about 3 large

Peanut Butter Yogurt Frosting

• ¼ cup / 60 ml all-natural peanut butter, sugar and salt free
• ½ cup / 120 ml Yogurt Cheese*
• 2 Tbsp / 30 ml pure honey
• ½ tsp / 2.5 ml pure vanilla extract

*NOTE:Yogurt Cheese must be made ahead of time.

Preparation

  1. Preheat oven to 350°F (177°C). Line a muffin tin with 10 paper liners.
  2. In a bowl, mix together whole wheat flour, potato flour, flax meal, baking soda, baking powder and salt. In a large bowl, mix together coconut oil and Sucanat. Add flour mixture and mix together until texture resembles slightly wet sand. Slowly stir in milk. Fold in bananas until just combined. Batter will be thick. Scoop a heaping ¼ cup (60 ml) batter into each lined muffin cup until all batter is used. Bake 27 to 30 minutes until toothpick inserted into center comes out clean. Transfer cupcakes to a wire rack to cool.
  3. To make frosting, mix together peanut butter, Yogurt Cheese, honey and vanilla extract until well combined. Frost tops of cooled cupcakes.

Tosca’s Tip

Basically, the only difference between a muffin and a cupcake is the frosting, so if you want to skip the topper – go ahead! Your cupcakes will become delicious and healthy banana muffins. These cupcakes will keep in the refrigerator up to five days.

Nutritional Value per Cupcake (with frosting):

Calories: 203
Calories from Fat: 76
Total Fat: 5 g
Saturated Fat: 1 g
Total Carbs: 28 g
Fiber: 3 g
Protein: 6 g
Sodium: 112 mg
Cholesterol: 0.5 mg

(via thefameofhealthandfitness-deact)