Beans are the new Applesauce

Banana Bread Muffins
Very Good!

1 c sugar
3/4 c bean puree*
6 over-ripe medium bananas
2 eggs
1 Tbs flax seed + 3 Tbs water

BLEND until smooth

Add

2 c whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

Blend well.

Pour into cupcake tin (you can use a bread loaf, but cook longer) that has been covered with baking spray. Let sit for a few minutes. Bake at 350 for 20 mins (about an hour if making bread). Make sure muffins are almost firm to the touch.

*bean puree: 1 can beans (I used Greath Norther White Bean) drained and rinsed. You can also make your own beans and use them in the recipe (that would take longer of course). Puree beans in food processor until smooth...I added just enough water to get them moving. I also used just less than 3/4 c beans and topped it off with canola oil. Canola oil has good Monounsaturated Fatty Acids that are good for you and I wanted to keep a little in my muffins. You can use just the beans though and the muffins will turn out great!

You're all going to LOVE me!

(your visual)

Here is my new and improved

Chocolate Zucchini Muffin

recipe

I'd already new and improved it before, but I've been playing in the kitchen and I even surprised myself with how healthy I could push this recipe and still have it taste AMAZING! I almost think it's better than the original, and one thing is for sure, it's a whole lot better for you!

Almost every ingredient has a delightful purpose and the remaining few, well...it IS a muffin, and as I've said before, you can't bake a salad...but I tried!

Here goes...
Chocolate Zucchini Muffins

2 c grated zucchini, with peel
¼ c canola oil
¼ c applesauce
1 Tbs soft butter (I'm wondering if you even need it at all???...I'll try next batch..I made another batch sans butter, turned out great so just skip it!)
6 heaping Tbs beet pureed*
1 egg
2 Tbs milled flaxseed + 3 Tbs water
3 Tbs Wheat Germ
1 tsp vanilla
2/3 c sugar
¼ c honey/agave
½ c sour milk (1 ½ tsp lemon juice to ½ c milk)
Blend until smooth
Add stirring:
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
½ tsp baking powder
2/3 c cocoa
2 c whole wheat flour
½ c all purpose baking flour
Add ¾ c mini semi sweet chocolate chips

Pour into regular size muffin tin, sprayed with Bakers Joy (the spray with flour too). Bake at 325 for 18 - 20 mins or until firm to touch. According to my rough estimates, if you make a batch of 20-ish muffins, you'll get 113 calories/muffin and 2.5g fiber.

*Roast beets wrapped in foil at 350 for about an hour. Remove peel and cut into pieces. Puree in blender or food processor until smooth. Store in a zip lock bag and freeze for up to 2 months (divide into convenient amounts before freezing).

THESE muffins can also be stored in a air tight bag and frozen for a few months. They still taste DELISH!

Tonight, tomorrow, same thing...

Here's my bread recipes...

Honey Wheat Bread
(makes a TON...like two big loaf pans and some breadsticks)
5 c hot water
3 T yeast
1/2 c canola oil
2 Tbs lemon juice
4 Tbs milled flaxseed (in the baking aisle)
4 Tbs wheat germ (in the cereal aisle)
2/3 c honey
2 T salt
10 1/2 c wheat flour
1/2 c gluten flour (in a box in next to the flour)

put 1 c flour and the yeast into a BIG bowl. Add water, then oil, lemon juice, flaxseed, wheat germ, honey, salt & gluten flour. Mix well. Add the rest of the flour. Let set 5 mins. Divide in half and place in greased loaf pans (it's pretty "runny"-I try not to touch it, just dump it in the pan and smooth it out with a spoon). Rise till doubled. Bake at 350 for 30 mins.

YUM! When I first started making this I'd eat it for dessert with honey on top....it's that good!

and for those of you not down with wheat bread...this White bread recipe is amazing...

White Bread
Makes two big loaf pans

1/3 c sugar
2/3 c powdered milk
2 Tbs yeast
1/4 c butter
2 tsp salt
2 1/2 c hot water
6 c flour

Put 2 c flour in mixing bowl. Add the sugar, milk, yeast and butter. Add the hot water. Mix. Add the salt and mix. Add remaining 4 cups of flour. Still in the mixer, rise for 1/2 hour and then mix a few times. Cover and rise 1/2 hour again still in the mixer. Punch down and shape into loafs (it's pretty sticky, and I don't really touch it for the most part, just dump it in). Place in two greased loaf pans. Rise 1/2 hour. Bake at 350 for 20 mins.

This recipe takes much longer than the wheat bread, but is wicked good.


1/4

Lucky 13 Bars

Since next week is No Preservative Week (which I'm apparently doing BY MYSELF), here's a little recipe to help me along.

Lucky 13 Bars:
Mix 3 ½ c quick oats, 1 c whole wheat rice crisp cereal (Kashi), 1 c wheat flour, 2 Tbs. Wheat Germ, 2 Tbs. milled flaxseed, 1 tsp. baking soda. In a separate bowl mix: 2 tsp. vanilla, ¼ c soft butter, ¼ c canola oil, ¾ c honey, ¼ c almond butter. Add wet mixture to dry and blend. Add 2/3 c chopped dates, raisins, dried cherries or cranberries. Add 1 c semi sweet mini chocolate chips.

Press into a 9x11” greased pan. Cook at 350 for 15-18 mins. Remove from oven and press again. When cool cut into 16 even bars. Store in refrigerator.

YUMMY!...and look, no preservatives!...kind of