Category: Snack Food

All Day Cake- Recipe


All Day Cake, because, let’s be honest, we’ll be eating it all day anyway.

  • 1 cup oats
  • 1 cup flour (I only had white, so I also added a few spoons of wheat bran and wheat germ)
  • 1/2 cup fruit muesli
  • 3 tsp baking powder
  • about 1/4 c shredded, unsweetened coconut
  • a couple spoons of corn flour (optional)
  • 3/4 c honey
  • a gigantic, heaping tablespoon of molasses
  • 2 eggs (I strongly encourage you to use organic, free range, local, etc. etc. etc…)
  • 2 containers of plain, unsweetened yogurt (1 cup total)
  • 1/2 c oil (I always use olive oil, in spite of–or rather, embracing–the flavor)
  • nutmeg, to taste
  • cinnamon, to taste
  1. Whisk the dry ingredients
  2. Mix in the wet ingredients
  3. Oil or butter and flour a big bundt cake pan (after flouring, I also tossed in some more coconut, for funsies and for a bit of insurance)
  4. Pour the batter into the pan. Bake at 160-175 C (320-350 F) for about 50 minutes. Test with a toothpick.
  5. Let cool on a wire rack for about 10 minutes before turning out onto a serving plate. Flip over onto another plate so it is right side up– the top glazed surface is quite tasty!
  6. Feel less guilty about eating cake all day. At least we kicked the refined sugars out of the equation and added some fiber and vitamins and minerals 😉

Let me know how this works for you! We had it for breakfast, and it is already a hit in the house. I think I will cut the honey back to 1/2 cup, but I wanted to be conservative for this first try. The sugars from the fruit muesli do add more than enough sweetness to compensate for the reduction, I think!

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Notes on “Sneaky Cookies” recipe…go muffin tops!


I’ve been playing around a little with the Sneaky Cookies for the past couple days, and I thought I’d share a few notes…just in case you haven’t tried them yet.

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If you are waiting for something a bit more decadent (but still pretty darned full of goodness), then hang on for my Gradíssimas …I like to think of Gradíssimas as the perfect chocolate chunk cookie with a choose-your-own-adventure variation, depending on your emotional state at the time of making them 😉

Until then-
Gradíssima

Another rough sketch in progress: savory high-fiber, high-protein bars


Another kitchen experiment gone well…

The rough lines of it are these:

Quinoa, bulgur, sesame seeds, amaranth, flax seeds, chia seeds, a sprinkling of sunflower seeds, all soaked in water overnight…
Put the pot of this goodness on the stove the next day and heated until remaining water was absorbed…
About a cup of this goes to the blender with some homemade olive oil (portuguese family)…
About a cup (puréed) of butternut squash and a garlic bulb (puréed along with the squash)
Cumin, chili powder, garlic powder, salt, curry powder…
Around two teaspoons baking powder added way too late, but in good faith…

Smoosh into baking pan….Bake for a while at 160C…
E voilá…

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It is not unlike spicy, delicious, moist cornbread….my Man likes it, I like it (VERY snack able when I feel like some thing savory), and I can happily eat it cold from the refrigerator or microwave it…

So now my foodbrain is going wild…this weekend, when my Man is home, I’ll be playing with quinoa and frozen strawberries to make bars…I’ll also make more of those amazing chocolate bars that inspired this savory adventure…they are so good, and I love them more and more as the days go on…they feel like healthy brownies…and they really fill me up! I’m satisfied, my chocolate cravings are met, and my blood sugar doesn’t fluctuate like mad. I really feel great, which is impressive since I pretty much subsist on these two types or bars and coffee and water during the day.

I have grand plans to incorporate frozen spinach, peas, broccoli…at least into savory bars! Though I’ve heard that black bean brownies are really very good. Beans are an easier flavor to work with than spinach or broccoli, however, when it comes to sweets!

Have you had any recent food adventures you’d be willing to share? Particularly anything involving whole foods and healthy goodness in bar form?

Early Afternoon Delight- Smoothie Lovin’


Our immersion blender died some months ago, and it was mourned. However, when we moved into our new/old apartment (we’d been subletting), we rediscovered another immersion blender we own.

I mention this because it coincides with a plethora of fresh fruit from the farmers’ market (now conveniently located across the street) and my increased calcium consumption in the form of yoghurt.

That’s right. Smoothies.

And the smoothie I just made (and am still drinking) is noteworthy in its delicious simplicity.

-1 peach

-1 banana

-a few cacao beans (I still have those? Apparently so!)

-a handful of almonds (thanks Mom and Dad!)

-1 small container of fat-free yoghurt

🙂

Protein, calcium, fresh fruits…happy snack. Yum.

Healthy-ish delights…(Cinnamon Rolls and Pancakes!)


What’s better than taking something indulgent and changing it so you can rationalize less guilt?

Ok. Don’t answer that.

Whatever. The important thing is that I made Cinnamon Rolls in a quick, easy, less-fat-bastard way, and they totally hit the spot. The important thing is that I’m going to tell you my recipe 🙂

(There’s another important thing, too– recently, the culinary rockstars at Chow.com have had the same mindset….so I’ll link to their recipe for healthy-ish pancakes in a moment 🙂 )

(There will be no photos involved. The Cinnamon Rolls à la Gradissima were not long for this world, and the camera was not quick enough to record their fleeting, beautiful existence.)

Recipe: Cinnamon Rolls à la Gradissima

Ingredients:

  • 1 cup regular self-rising flour
  • 1 cup superfine self-rising flour
  • 1/4 cup oatmeal/wheatgerm blend (I did a 3:1 proportion of oatmeal flakes and wheatgerm and threw it into the food processor to make a coarse powder)
  • 2 tablespoons sugar (go raw, if you have it!)
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1/2 cup fat free yoghurt
  • 1/4 cup low-fat milk or light soymilk

Filling:

  • 1 tablespoon ground hazelnuts
  • 2 tablespoons olive oil
  • 2 tablespoons low-fat milk or light soymilk
  • 1 cup raw or brown sugar
  • 3 teaspoons cinnamon

Icing:

  • 3/4 cup sugar
  • 1 tablespoon low-fat milk or light soymilk (add more for a thinner icing/glaze)

Make the filling first-

  1. Combine hazelnuts, sugar, and cinnamon in a small bowl. Add olive oil and milk and mix until damp and crumbly. Set aside.

Make the dough-

  1. Mix together the flour, oat/wheatgerm blend, sugar, and salt in a large bowl.
  2. Stir in yogurt and milk to make a soft dough.
  3. On a lightly floured surface, roll out the dough (or use your hands) to make a large rectangle, about a quarter of an inch thick.
  4. Here, you have two options. Option 1: spread half the filling on the bottom of a 8×8 pyrex and half the filling on the rolled-out-dough OR Option 2: spread all of the filling on the rolled-out-dough. Option 1 gives you a crispy, gooey surprise on the bottom of your rolls, but there’s no wrong way to spread the love here 😉
  5. Roll up your rectangle of dough and goodness.
  6. Slice into rolls. (About an inch thick is a safe bet, but if you want to make fewer thick rolls or more thin rolls, by all means, do it!)
  7. Put your rolls into your 8×8 pyrex. I did 9 rolls and spaced them evenly. They grew to squish into each other in the oven quite nicely 🙂

The baking situation-

As you well know by now, I rock a gas oven with no temperature settings. It’s how I roll. I preheated the oven on medium/high and baked the rolls until they seemed done… not too dark, but just starting to get golden on top.

The icing-

  1. Throw your sugar into a food processor and powder it. Throw the milk in and blend it. If it is too thick, add more milk. I like lots of thick icing, so this worked for me 😉

After the rolls are done, put healthy schmear of icing on each one. The heat will soften the icing and you can spread it more evenly.

Eat these babies hot.

AND THEN….

Here’s the Chow.com goodness I was talking about 🙂

Whole Wheat–Oat Pancakes Recipe

Difficulty: Easy

TIME/SERVINGS

Total: 45 mins

Makes: 5 large or 10 smaller pancakes

Whole Wheat–Oat Pancakes See More in the Gallery

  By Aida Mollenkamp

Just because you’re trying to be healthy doesn’t mean you should have to abandon all of your favorite foods, right? Here we doctor up pancakes by using whole-wheat flour and oats, for cakes that are still fluffy yet have a satisfying chewiness that’s actually good for you—sort of.

Read on and get the recipe at Chow.com: http://www.chow.com/recipes/14108-whole-wheatoat-pancakes

Enjoy your healthy-ish delights 😉