Made some blueberry muffins the other day for breakfast and they were delicious.
I followed the recipe from Delicious Meets Healthy and they were so tasty and light. I couldn’t even tell they were gluten-free and had no added white sugar. Plus, the recipe came together quickly. I’ll be making these again!
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.
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.