Whole Wheat Toffee – Chocolate Chip Cookies

by Jennifer

These cookies are delicious;  I have seen children scarf down four at a time, oblivious to the health-full side of them.  They make about 3 dozen;  I often bake 1 dozen, and freeze balls of cookie dough to bake another day when someone’s craving warm cookies from the oven.  If you’re not a toffee fan, substitute with another cup of chocolate chips.

  • 1 cup unsalted butter, at room temperature
  • 1 cup Stevia (you can substitute 1 cup granulated sugar;  just decrease the baking soda to 1 tsp and increase the salt to 1/2 tsp)
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 1/4 tsp baking soda dissolved in 2 tsp hot water
  • 1/4 tsp salt
  • 2 3/4 cup white whole wheat flour
  • 1/2 cup ground flaxseed
  • 1 cup chocolate chips
  • 1 cup milk chocolate toffee bits

Preheat oven to 350 degrees.

Using an electric mixer, cream together the butter, Stevia and brown sugar.

Add the eggs, vanilla, dissolved baking soda and salt, beating well to combine.

Add flour and flaxseed, mix on low until combined.

Add chips and toffee bits,

stirring to combine.

Form loose 1 1/2” balls of dough and place on ungreased baking sheets (don’t use parchment, either).

Bake for 10 minutes, or until they appear dry and lightly golden.

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Chocolate Muffins

by Jennifer

Yes, chocolate muffins for a weekday breakfast seems decadent, but these are healthier than most, and great for rushed mornings.  They freeze well;  a quick reheat in the morning and some fruit and cold milk, and my kids have a delicious (and somewhat nutritious) start to their day.  A friend told me about preheating the oven to 25 degrees higher than what I planned to bake on, to get muffins to puff up more, and it works.  Muffins that would always be tasty but flat on top now have a beautiful dome;  I imagine since heat always escapes when you open the oven door to put the muffins inside, this trick keeps the oven temperature where you want it to be.  Makes 12 muffins.

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup Stevia
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 cup ground flaxseed
  • 1 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/4 cup well-shaken buttermilk
  • 1/4 cup coconut oil, melted
  • 1 large egg
  • 2 tsp vanilla
  • 1 cup chocolate chips

Preheat oven to 375 degrees.  Coat a muffin tin with cooking spray.

In a large bowl whisk together the dry ingredients, flours through salt (remember to stir the flour, lightly spoon it into the measuring cup, then level).

In a liquid measuring cup combine the buttermilk, oil, egg and vanilla, then pour into the dry ingredients.  Stir just until dry and wet are combined.

Stir in chocolate chips.

Fill muffin tins about 2/3 full.  Place tin in oven and re-set oven temperature to 350.  Bake for 25 minutes, or until a toothpick inserted in the center of the largest muffin comes out dry.

Whole Wheat Pancakes

by Jennifer

This is an adaptation of Cook’s Illustrated pancake recipe, and has been a good way to get extra fiber and Omega 3 in my family’s diet.  While grown-ups seem to prefer it with maple syrup, my children favor chocolate chip pancakes, which yes, may make them less healthy, but still a delicious Saturday morning treat.  Makes about 12 pancakes, serving about 4, depending on hunger.

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 2 TBS sugar
  • 2 tsp baking powder
  • 1/2 tsp each baking soda and salt
  • 3 TBS melted unsalted butter
  • 1 large egg
  • 2 cups well-shaken buttermilk
  • vegetable oil for griddle

In a medium bowl whisk together dry ingredients.

In a larger bowl whisk together melted butter (I melt the butter in the bowl, in the microwave), buttermilk and egg.

Add dry ingredients to wet and whisk just until combined;  the batter should still be a bit lumpy.

Heat a griddle over medium heat, and brush with oil.  Use a 1/4 cup measure to drop batter onto griddle.  Cook pancakes until they look slightly dry on top, with little bubbles,  and are golden on the bottom,

then flip and cook for a minute or two more.  Serve with maple syrup.  (For chocolate chip pancakes, sprinkle mini-chocolate chips on the pancakes once they’re on the griddle.)

Breakfast Bars

by Jennifer

This is my adaptation of a recipe from Mollie Katzen’s Still Life with Menu.  These are a great thing to grab when you need breakfast on the go, and freeze well.  My husband prefers chocolate chips, but any kind of dried fruit works well, too (I’ve used  chopped dried apricots and almonds, dried tart cherries and toasted sliced almonds, and dried cranberries and walnuts, all delicious).

  • 2 cups oats
  • 1 1/2 cups whole wheat flour
  • 1/2 cup ground flaxseed
  • 1 cup chocolate chips (or dried fruit, chopped if needed…see above)
  • 1/2 cup chopped toasted walnuts (or your favorite nut)
  • 3/4 tsp ground cinnamon plus extra for sprinkling on top
  • 1/2 tsp salt
  • 3/4 cup water
  • 1/2 cup coconut oil, melted
  • 6 TBS maple syrup

Preheat oven to 375, and coat a 9×13” pan with cooking spray.

In a large bowl combine oats through salt.

In a measuring cup or smaller bowl combine water, oil and syrup;  pour wet ingredients into dry and stir well to combine.

Transfer batter to the baking pan and use a spatula to even it out and smooth the top.  Sprinkle generously with cinnamon.

Bake for 30 minutes;  once you remove the pan from the oven, cut the bars into your desired size and then let cool completely before removing them from the pan.

Blueberry Muffins (with three variations)

by Jennifer

  • 1/2 cup (1 stick) unsalted butter, softened
  • 6 oz. reduced-fat cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup Stevia
  • 2 large eggs
  • 1 tsp vanilla
  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups blueberries (fresh or frozen)
  • Sparkling white sugar (optional)

Preheat oven to 400 degrees and coat a muffin tin with cooking spray.

Using an electric mixer, cream together the butter, cream cheese, sugar and Stevia.

Beat in the eggs and vanilla.

In another bowl, whisk together the flours, flaxseed, baking powder and salt.

Add flour mixture to the butter mixture and beat on low speed until just combined.

Stir in blueberries.

Divide batter among muffin tins and sprinkle with sparkling white sugar.  Place muffin tin in oven and immediately reduce oven temperature to 375.  Bake for 25 – 28 minutes, or until a toothpick inserted in the center comes out clean.

Cool on a wire rack.  Muffins freeze well.

Three variations:

  • Cinnamon apple muffins – Substitute two peeled and diced apples, tossed with a little cinnamon sugar, for the blueberries, and sprinkle muffins with cinnamon sugar before baking.
  • Raspberry orange muffins – Add the zest of one orange to the dry ingredients.  Substitute 1 1/2 cups fresh or frozen raspberries for the blueberries.  Sprinkle with sparkling white sugar before baking.
  • Cinnamon muffins – Substitute 1 cup cinnamon chips (you can find them, and the sparkling white sugar, and lots of other great stuff, at www.kingarthurflour.com) for the fruit, and sprinkle with cinnamon sugar before baking.

Pumpkin Bread

by Jennifer

This bread is delicious, healthy, and freezes well.  Feel free to omit the chips and/or almonds, or increase one, or add your own mix-ins.  Lately I’ve been adding King Arthur Flour’s “Cake Enhancer” to my quick breads, muffins, and yeast breads with wonderful results;  it makes everything more tender and the baked goods seems to have a longer counter-life.  If you find it on-line, use 1 TBS for every cup of flour.

Makes 2 loaves, or 8 mini-loaves, or a combination of both.

  • 2 cups whole wheat flour
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 cups Stevia
  • 1/2 cup ground flaxseed
  • 2 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 cup coconut oil, melted
  • 4 large eggs
  • 2/3 cup water
  • 1 15-oz. can pumpkin
  • generous 1/2 cup toasted sliced almonds
  • generous 1/2 cup chocolate chips

Preheat oven to 375 degrees.  Coat mini-loaf pans and/or regular loaf pans with cooking spray.

Whisk together dry ingredients, flours through nutmeg.

Combine oil, eggs, water and pumpkin and stir well to combine (or use the mixer blade in a standing mixer or a medium-low setting).  Add dry ingredients to wet and stir well to combine.

Stir in almonds and chips.

Scoop batter evenly into pans.  Bake for 40 minutes, or until a tester comes out clean.