whole grain

Recipe: Blueberry Lemon Yogurt Muffins

Muffins can be a great way to start the day, especially when the base is made with whole wheat pastry flour and filled with blueberries. These muffins freeze great too! Make a batch of muffins ahead or even a double batch, and then freeze some to enjoy at a later date

Blueberry Lemon Yogurt Muffins

Blueberry Lemon Yogurt Muffins

Blueberry Lemon Yogurt Muffins

Serves 12 muffins

Ingredients:
1 3/4 cup (420 ml) whole wheat pastry flour
1/2 cup (120 ml) sugar
1 teaspoon (5 ml) baking powder
1/8 (1 ml) teaspoon salt
1 egg beaten
1 cup (240 ml) coconut milk
1/4 cup (60 ml) melted butter
1 Tablespoon (15 ml) lemon zest
1 Tablespoon (15 ml) lemon juice
1/2 cup (120 ml) vanilla yogurt
1 cup (240 ml) fresh or frozen blueberries

Directions:
1. Preheat oven to 350 degrees F. Prepare a muffin tin with muffin pan liners.

2. In a large mixing bowl, combine flour, sugar, baking powder, and salt in a large bowl. Make a well in the center.

3. To the center of the bowl, add egg, coconut milk, melted butter, lemon zest, and lemon juice. Mix just until combined. Then stir in the yogurt and gently fold in blueberries.

4. Divide the batter into prepared muffin tin, fill each muffin cup full with batter. Bake for 25 to 30 minutes, or until a toothpick comes out clean.

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Tart Cherry Buttermilk Scones

A perfect treat for St. Patrick's day! These scones are so delicious and the dried tart cherries add a balance of sweetness and tartness. Plus the scones are made with whole grains, the base is made with a blend of whole wheat pastry flour and oats. 

Tart Cherry Buttermilk Scones

Serves 8

Ingredients:

2 cups whole wheat pastry flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1/2 cup oats

6 tablespoons sugar

1 stick of butter

1 cup dried tart cherries

1 cup buttermilk

Directions:

1. Preheat the oven to 375 degrees F. 

2. In a mixing bowl combine all of the dry ingredients.

3. Then in a food processor add the dry ingredients and the butter. Pulse until the mixture is combined and the butter is all mixed in.

4. Transfer back to the mixing bowl and stir in the buttermilk and cherries.

5. On a floured surface, place the scone mixture and knead (use more flour if needed to keep dough from sticking) to form into a large round circle about 1 - 1.5" thick. Then cut into 8 triangle slices. 

6. Prepare a baking sheet with non-stick cooking spray or butter. Then transfer the triangles to the baking sheet. Bake for 20 minutes. 

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What is Freekeh?

Recently I discovered freekeh! It's a deliciously different grain. Freekeh has a unique, toasted and slightly smokey flavor. It is made from green wheat and then roasted (pictured left). 

How to prepare: In a sauce pan, combine 1 cup of freekeh, 1 1/2 cups water, and 1/2 teaspoon olive oil. Bring to a boil and then reduce heat and simmer on low for about 25 minutes, or until all of the water is absorbed.

Nutritional benefit: A perk of freekeh is that it provides fiber plus delivers minerals including: iron, potassium, and magnesium. In fact one 1/4 cup serving has about 5 grams of fiber and 5 grams of protein.

Where to find: Look  for freekeh in the specialty food sections of grocery stores or check on-line retailers like Nuts.com.

Because of the toasted/smokey flavor, this grain tastes great paired with barbecue flavors, here is a quick recipe to try out!

BBQ Freekeh Salad

Serves 6

Ingredients:

2 cups cooked freekeh

1/2 cup BBQ Sauce

4 ounces grilled chicken or tempeh, diced

1/4 cup sweet onion, chopped

Directions:

1. In a mixing bowl combine the cooked freekeh, bbq sauce, grilled chicken or tempeh, and onion. Toss to combine and serve hot or chilled.

Disclosure: Nuts.com is a client of Creative Nutrition Solutions.

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