This is a super delicious and easy to make slightly sweet breakfast bread. Perfect to make ahead to have during the week to grab as you run out the door with coffee in hand.
1 3/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
5 small packets of Stevia
1/4 cup of raw honey
1 tbsp of Apple Cider Vinegar
1/4 cup chopped pecans, toasted
3 tablespoons 1% low-fat milk
3 tablespoons vegetable oil
2 teaspoons fresh orange juice
1 1/2 teaspoons chia seeds
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour with the next six ingredients listed after flour in a large bowl. Make a little well in center of the dry mixture or you can mix your wet ingredients in a separate smaller bowl, but I’m always looking for a way to NOT dirty another dish or bowl. So, I add the honey and the next 5 ingredients into the little well and give them a little stir to combine and then a big gigantic stir to incorporate the wet with the dry ingredients. Don’t overmix.
Spoon batter into a Bundt Cake pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons chia seeds.
Undeniably, I am a chocolate-chip kind of gal but sometimes, there is nothing like a tart lemon baked good that just calls and slays me, like these Lemon Poppy Seed Muffins.
Plus, these little babies are vegan and preservative-free and can be yummy both as a dessert or even a quick breakfast. So much better to know that they are a bit healthier than the ones at the coffee shop while I nosh out or is it in and around and through these little goodies.
Lemon Poppy Seed Muffins
- 2 Flax Eggs (To make 1 flax seed egg, mix 1 tbsp of flaxseed meal with 2 and 1/2 tbsp of water)
- 3/4 cup unsweetened applesauce
- 1/3 cup lemon juice
- 1 tbsp of lemon zest
- 1 tsp vanilla or lemon extract
- 1/4 cup melted coconut oil or grape seed oil
- 1/4 cup unsweetened almond milk
- 1/4 cup maple syrup or agave nectar
- 1/3 cup natural sugar
- 1/2 tsp sea salt
- 1 and 1/2 tsp baking soda
- 1 tbsp poppy seeds
- 1/2 cup rolled oats
- 1/2 cup almond meal
- 1 cup whole wheat pastry flour or all-purpose flour
- 1 cup powdered sugar
- 1 tbsp lemon juice or almond milk
1. Pre-heat oven to 375 degrees. Line or spray 12-muffin pan.
2. In a mixing bowl, add applesauce, lemon juice, lemon zest, almond milk, maple syrup or agave, cane sugar, baking soda, and salt. Mix well.
3. In another mixing bowl, mix together flour, almond meal and oats until combined.
4. Add dry ingredients to wet ingredients. Be careful not to overmix.
5. Fold in poppy seeds.
6. Pour batter evenly between muffin tins. This recipe should make 12 muffins. 7. Bake for 25 minutes or until toothpick inserted into the center of one of the muffins comes out clean. Let cool on a rack. 8. Prepare glaze by mixing together sugar and almond milk.
9. Spoon glaze over each muffin.
This recipe makes 12 muffins. After inserting the recipe into Recipe Builder, each muffin comes out to 180 calories.
Ready to face the day writing and making with a big bowl of oven baked granola doused in almond milk and eaten with a big wooden spoon.
3 cups of rolled oats
1/2 cup pecans
1/2 cup almonds
1/2 tablespoon quinoa
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons canola oil or 2 tablespoons unsalted butter, melted
1 egg white, beaten
1/2 cup pure maple syrup
1 cup dried fruits, such as: cranberries, cherries, apricots, dates, figs, and/or raisins) Note: Add fruit only after the granola has baked and is out of the oven. If you add prior to baking the fruit will become as hard as a rock. Seriously, a rock. Save your teeth and add after the granola has baked.
Pre heat oven to 375 degrees.
Mix everything together until everything is well coated. Spread onto a parchment sheet covered baking sheet and bake for about 30 – 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly.
When done, remove from oven and place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
Makes about 4-5 cups.