Monthly Archives: January 2010

Chocolate chip oatmeal cookies

In preparation for the first ski weekend of the year. I’ve made the batter and it’s in the fridge. Thursday night, I’ll bake them up! (Oh, and I’ve sneaked some flax into them too!)

Mix:

  • 1/2 c. butter, melted
  • 6 T. brown sugar
  • 6 T. white sugar
  • 2 eggs
  • 2 t. vanilla

Mix together and add to wet:

  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 1 1/2 c. old-fashioned oats
  • 1/4 c. flaxmeal
  • 1 1/2 t. baking soda
  • 1/2 t. salt
  • 1/2 c. chocolate chips
  • 1/2 c. chopped pecans

Bake at 350 degrees for 10-12 minutes on greased cookie sheet.

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Chocolate Chip Flax Muffins

Based off of Flax & Oat Power Muffins. Hopefully it is a healthy version of an oatmeal chocolate chip cookie!

Ingredients

  • 1 mashed banana (thawed frozen one works fine)
  • 2 T olive oil (original said 2 tsp. oops!)
  • 1 egg
  • 3 T brown sugar
  • 1 tsp vanilla
  • 2/3 c ground flax (or 1/2 c flax seed, ground)
  • 6 T whole wheat flour (heavier flour, use 1/4 c.)
  • 1/2 oats
  • 1/2 tsp salt
  • 1/2 tsp baking soda  (should try 1 tsp baking powder next time)
  • 1/3 c chocolate chips
  1. Mix dry ingredients.
  2. Mix wet ingedients.
  3. Add dry to wet, mix.
  4. Fill 6 greased muffin tins.
  5. Bake at 350 degrees for 15 minutes.

Flax Banana Bread

My muffins last week turned out pretty well, if a bit on the dry side, but they prevented me from buying any morning snacks from bakeries while at work. So, I need to continue this week. In hopes of getting Javier more excited about my flax baking, I am attempting banana bread.

Ingredients:

  • 3/4 c. brown sugar
  • 3/4 c. flax meal
  • 5 ripe bananas
  • 1/4 c. whole milk
  • 1/4 c. sour cream
  • 1 egg
  • 1 tsp vanilla
  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 c. pecans

Directions:

  1. Mix flax, sugar, and wet ingredients together in a large bowl.
  2. Mix the dry ingredients and pecans in a small bowl.
  3. Add the dry ingredients to the wet, and mix gently.
  4. Bake in a loaf pan at 350 degrees for one hour.

Flaxseed Muffins

Trying to be healthy, I bought flaxmeal. So, then I went looking for muffin recipes to use the flax for a healthy mid-morning snack to replace my usual chocolate croissant. There is one recipe that pops up all over the Internet that seems pretty normal, and a lot of weird ones with lots and lots of bran and weird fake sweeteners. Then I found this recipe, which seems to be an improvement over the normal one. So, what do I do? I improve it again, based on what I have at home! The muffins are still in the oven, so we’ll see how they turn out. (Recipe directions are a total rip-off of the Chef in Med School, so thank you!)

Ingredients

  • 2/3 cup dried berries (soaked in ¼ cup boiling water)
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup flaxseed meal
  • 1/2 cup old fashioned oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp fresh nutmeg
  • 2 eggs
  • 1 Tablespoon vinegar mixed with1 cup whole milk
  • 4 tbsp agave nectar
  • 1-1/2 tsp vanilla extract

Directions

Pour boiling water over berries in a small dish, cover and set aside. Spray cups with non-stick spray. Whisk together all dry ingredients in a medium bowl. In as separate bowl, whisk together all wet ingredient. Stir wet ingredients into the dry ingredients all at once, along with berries and liquid. Fill muffin tins about 2/3 full. Bake at 400F for 15-18 minutes or until a toothpick comes out clean. Place pan on cooling rack for a couple of minutes, then remove from pan.