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Wednesday, March 25, 2015

Daniel Fast Coconut Peanut Butter Banana Muffins - Wheat Flour




These are REALLY REALLY good... LOVE the crunch from the nuts of the chunky peanut butter.  Of course coconut tastes good in anything !!!  I had swirls of peanut butter in the muffins which I liked - biting into a nice "chunk" of peanut butter !!!!  I could eat these all day !!!

These are moist and chocolaty !!!!

Comments from taste testers:  Nice and moist.  Love the coconut.  These are REALLY good.  

As with all Daniel Fast muffins, since you can not use leavening agents (baking powder or baking soda),  they do not rise like "regular" muffins - resulting in a denser muffin.

This was a thicker batter.



Ingredients:
1 and 1/2 cups whole wheat flour (I use Bob's Red Mill Whole Wheat Flour )
1/2 cup unsweetened cocoa powder  (I use Hershey's)
1 cup unsweetened shredded coconut 
2 tsp ground cinnamon 
1 tsp pumpkin pie spice
1/2 tsp ground ginger 
1/2 tsp nutmeg
1/4 tsp ground cardamom 
1/4 tsp salt 
1 tsp corn starch
--------

1/4 cup unsweetened almond milk
8 large dates, chopped
2 Tbsp water
 --------
2 Tbsp white or apple cider vinegar (I used white)
2/3 cup unsweetened applesauce 
3/4 cup unsweetened almond milk 
2 tsp vanilla extract 
1/2 cup natural peanut butter - no sugar (I used chunky)
4 medium very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Blend the milk, dates and water in a blender or food processor until well blended.

Mix vinegar, applesauce, milk, vanilla, peanut butter and mashed bananas in one bowl.   Add the blended dates (with the milk and water) and stir until well combined.

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  


Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  


I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.



The OXO Large Scoop  
is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 257,  Total Fat 11.8g, Cholesterol 0mg,  Sodium 73mg, Carbs 33.6g, Fiber 5.6g, Sugars 11.3g, Protein 7g


Thank the Lord because he is good.  His love continues forever.
Psalm 107:1 (NCV)




Sunday, March 22, 2015

Cinnamon Coffee Peanut Butter Mousse - Bean Based (GF)




Comments from taste testers:  This is REALLY good.  I LOVE the bean-based mousses.  Nice texture.  Nice amount of cinnamon.

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

This is REALLY thick and is not as sweet as most of my other mousse.  But one of my taste testers absolutely LOVED it !!



Ingredients:
1 can white beans, drained and rinsed (I use Cannellini)
4 Tbsp almond milk   
1/8 tsp salt
1/3 cup natural peanut butter    
2 tsp ground cinnamon 
1/4 cup instant coffee granules
2 tsp vanilla extract
1/2 cup molasses
--------
1 Tbsp Chia Seeds (I use Bob's Red Mill)  

Directions:
Place all ingredients (EXCEPT chia seeds) in a blender or food processor and blend until smooth.

Then add the chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight..


Estimated Nutritional Value per serving based on 4 servings:  Calories 239,  Total Fat 11.7g, Cholesterol 0mg,  Sodium 474mg, Carbs 23.4g, Fiber 6g, Sugars 3.9g, Protein 11.8g



Praise the Lord, the God of Israel.  He always was and always will be.  Let all the people say, "Amen!"

Psalm 106:48 (NCV)

Friday, March 20, 2015

"Caramel" Mousse (GF) - Bean Based




Oh my gosh, this is SOOOOOO good.  I LOVE the molasses flavor !!!

Comments from taste testers:  Smooth texture.  Nice creamy flavor.  Right amount of sweetness.  Mild peanut butter flavor.  

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".


Ingredients:
1 can white beans, drained and rinsed (I use Cannellini)
6 Tbsp almond milk   
1/8 tsp salt
1/4 cup natural peanut butter    
2 tsp ground cinnamon 
2 tsp vanilla extract
6 large dates 
1/4 cup molasses   
--------
1 Tbsp Chia Seeds (I use Bob's Red Mill)  

Directions:
Place all ingredients (EXCEPT chia seeds) in a blender or food processor and blend until smooth.

Then add the chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight..


Estimated Nutritional Value per serving based on 4 servings:  Calories 328,  Total Fat 14.3g, Cholesterol 0mg,  Sodium 190mg, Carbs 43.5g, Fiber 6.9g, Sugars 21.8g, Protein 9.6g



There is joy for those who deal justly with others and always do what is right.

Psalm 106:3 (NLT)

Saturday, March 14, 2015

Coconut Peanut Butter Banana Muffins - Wheat Flour




These are REALLY REALLY good... LOVE the crunch from the nuts of the chunky peanut butter.  Of course coconut tastes good in anything !!!  I had swirls of peanut butter in the muffins which I liked - biting into a nice "chunk" of peanut butter !!!!  I could eat these all day !!!  

These are DEFINITELY one of my FAVORITE muffins !!!

Adapted from this recipe.

These are moist and chocolaty !!!!

Comments from taste testers:  These are DELICIOUS !!!!  LOVE the chunky peanut butter.   Nice and moist.  GREAT blend of flavors.  These are one of my favorite muffins !!! 

This was a thicker batter.




Ingredients:
1 and 1/2 cups whole wheat flour (I use Bob's Red Mill Whole Wheat Flour )
1/4 cup Sucanat   (or brown sugar) (I use Barry Farm Sucanat) 
1/2 cup unsweetened cocoa powder  (I use Hershey's)
1 cup unsweetened shredded coconut 
2 tsp ground cinnamon 
1 tsp pumpkin pie spice
1/2 tsp ground ginger 
1/2 tsp nutmeg
1/4 tsp ground cardamom
2 tsp baking powder 
1 tsp baking soda 

1/4 tsp salt 
 --------
2/3 cup unsweetened applesauce 
1 cup almond milk 
2 tsp vanilla extract 
1/2 cup natural peanut butter (I used chunky)
4 medium very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Mix applesauce, milk, vanilla, peanut butter and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  


Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  


I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.



The OXO Large Scoop  
is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 252,  Total Fat 11.7g, Cholesterol 0mg,  Sodium 178mg, Carbs 32.4g, Fiber 5.2g, Sugars 10.7g, Protein 6.9g



Who can list the glorious miracles of the Lord?  Who can ever praise him enough?
Psalm 106:2 (NLT)




Saturday, March 7, 2015

Cinnamon Coffee Peanut Butter Mousse (GF)




Oh my gosh, this is SOOOOOO good.  I LOVE the molasses flavor !!!

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

This picture is with 2 Tbsp almond milk and 2 Tbsp chia seeds.  It is NOT  real thick.


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Ingredients:
4 medium really ripe bananas, sliced
2 to 4 Tbsp almond milk (depending on desired thickness) 
1/8 tsp salt
1/3 cup natural peanut butter 
1/4 cup instant coffee granules
2 tsp ground cinnamon
1 tsp vanilla extract
2 Tbsp molasses
--------
2 to 4 Tbsp Chia Seeds (I use Bob's Red Mill)  (depending on desired thickness) 

Directions:
Place all ingredients (EXCEPT chia seeds) in a blender or food processor and blend until smooth.

Then add the chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight..


Estimated Nutritional Value per serving based on 4 servings:  Calories 274,  Total Fat 11.2g, Cholesterol 0mg,  Sodium 89mg, Carbs 39.5g, Fiber 5g, Sugars 21.5g, Protein 8.1g



Praise the Lord !  Give thanks to the Lord, for he is good!  His faithful love endures forever.
Psalm 106:1 (NLT)


Sunday, February 22, 2015

Chocolate Mint Mousse (DF, GF)




This has a smooth texture and a nice minty flavor (not too strong!!!)

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".



Ingredients:
4 medium really ripe bananas, sliced
2 Tbsp unsweetened almond milk
1/4 cup unsweetened shredded coconut
1/3 cup natural peanut butter
1/8 tsp salt
1 tsp peppermint extract
1 tsp vanilla extract
1 Tbsp dried mint flakes
2 Tbsp unsweetened cocoa powder (I use Hershey's)
6 dates, chopped
--------
2 Tbsp Chia Seeds (I use Bob's Red Mill) 

Directions:
Place all ingredients (EXCEPT chia seeds) in a blender or food processor and blend until smooth.

Then add the chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight.


Estimated Nutritional Value per serving based on 4 servings:  Calories 318,  Total Fat 14.2g, Cholesterol 0mg,  Sodium 151mg, Carbs 44.9g, Fiber 7.3g, Sugars 24.5g, Protein 6.7g



Be exalted, O God, above the highest heavens.  May your glory shine over all the earth. 

Psalm 108:5 (NLT)

Saturday, February 21, 2015

Coconut Banana Muffins




These are REALLY REALLY good..

Comments from my taste testers:  These are nice and moist.   These are REALLY good...I LOVE these!!!  I LOVE all the coconut!!!

This was a thicker batter.



Ingredients:
1 and 1/2 cups whole wheat flour (I use Bob's Red Mill Whole Wheat Flour )
1/4 cup Sucanat   (or brown sugar) (I use Barry Farm Sucanat) 
1/4 cup unsweetened cocoa powder  (I use Hershey's)
1 cup unsweetened shredded coconut 
2 tsp ground cinnamon 
1 tsp ground ginger 
1/4 tsp ground cloves 
2 tsp baking powder 
1/2 tsp baking soda 

1/8 tsp salt 
 --------
1/2 cup unsweetened applesauce 
1 cup almond milk 
2 tsp vanilla extract 
4 medium very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Mix applesauce, milk, vanilla and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  


Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  


I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.



The OXO Large Scoop  
is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 222,  Total Fat 10.7g, Cholesterol 0mg,  Sodium 85mg, Carbs 30g, Fiber 4.2g, Sugars 10.3g, Protein 3.6g





For your unfailing love is higher than the heavens.  Your faithfulness reaches to the clouds. 
Psalm 108:4 (NLT)



Thursday, February 12, 2015

Creamy Mac and Cheez (DF)




This is SOOOOOOO good...  Both dad and I LOVED this.  I just wanted to keep eating it !!!!!
This has a nice creamy texture.  I sprinkled paprika on top.


Ingredients:
2 cups unsweetened almond milk
1/2 cup raw cashews
--------
1 cup mashed potatoes (I use sweet potatoes)
1/4 cup  Nutritional Yeast Flakes  (I use Now Foods)
1 tsp salt
2 tsp onion powder
1/4 tsp garlic powder
1/2 cup pimentos
1/2 tsp paprika
1/4 tsp black pepper
2 tsp mustard
1/2 tsp turmeric
--------
16 oz whole wheat macaroni, cooked

Directions:
Blend milk and cashews in a blender until the cashews are totally ground up and there are no cashew pieces remaining.  

Then add the rest of the ingredients (EXCEPT macaroni) in the blender and blend until smooth and creamy.

In a saucepan, add the macaroni and sauce. Stir until well combined and heat over medium heat until warm.



Estimated Nutritional Value per serving based on 8 servings:  Calories 313, Total Fat 6g, Cholesterol 0mg,  Sodium 369mg, Carbs 56.9g, Fiber 7.4g, Sugars 2.7g, Protein 13.2g


I will thank you, Lord, among all the people.  I will sing your praises among the nations.
Psalm 108:3 (NLT)


Saturday, February 7, 2015

Coffee Peanut Butter Mousse (GF) - Bean Based






I actually came up with this recipe for a taste tester who is not a big banana fan...since most of my mousses are banana based, I needed to find something different to use as a thickener .  White beans were the answer !!!!  She LOVED it and she had NO idea beans were in it !!!!!

This is a GREAT way to eat more chia seeds, which are high in fiber, Omega-3 fatty acids, calcium, manganese, phosphorus, and protein.

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

This picture is with 2 Tbsp milk.



Ingredients:
2 to 4 Tbsp almond milk (depending on desired thickness)
1 can white beans, drained and rinsed (I use Cannellini)
1/4 cup natural peanut butter  
1/4 cup maple syrup
2 tsp vanilla extract
1/8 tsp salt
1 tsp ground cinnamon 
1/4 cup instant coffee granules
6 dates, chopped
--------
1 to 2 Tbsp Chia Seeds (I use Bob's Red Mill) (depending on desired thickness)

Directions:
Place all ingredients (EXCEPT chia seeds) in a blender or food processor and blend until smooth.

Then add the chia seeds and pulse just until the chia seeds are slightly ground into smaller pieces.

Place into a glass jar with tight fitting lid.


Then refrigerate for a few hours or overnight.
  


Estimated Nutritional Value per serving based on 4 servings:  Calories 276,  Total Fat 8.5g, Cholesterol 0mg,  Sodium 292mg, Carbs 42.7g, Fiber 7.2g, Sugars 20.9g, Protein 11.1g





Let them praise the Lord for his great love and for the wonderful things he has done for them.
Psalm 107:8 (NLT)



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