Hot Chocolate Mix

I wanted to make my own hot chocolate mix, since the store bought hot chocolate mixes have milk and partially hydrogenated oils.   I searched the web and found several recipes, so I used several recipes as a basis for this recipe; however, I used different proportions for the soy powder, cocoa powder and sugar .... and I did not want a mix where I had to make the hot chocolate on the stove whenever I wanted some... I wanted to be able to just spoon the mixture into a cup of water and heat in the microwave.   So... this is what I came up with....I REALLY liked it and thought it was nice and chocolaty and not bitter.

Ingredients:

1 to 1 and 1/2 cup Vegan Soy Powder (I use Better Than Milk)
3/4 cup Hershey's Unsweetened Cocoa Powder
3/4 cup sugar 
---------
Add for spicy cocoa:
1 tsp ground cinnamon 
1/2 tsp ground cardamon 
1/2 tsp ground ginger 
1/2 tsp ground nutmeg 
---------
Add for mocha cocoa:
2-4 Tbsp instant coffee 

Directions:
Mix all ingredients together and store in a jar.

To make hot chocolate,  add 4 Tbsp of the mix to a mug of water.  Heat in the microwave to desired temperature.


From all their troubles, O God, save your people Israel!
Psalm 25:22 (GNT)

Daniel Fast Chocolate Steel Cut Oat Muffins

The steel cut oats give the muffins a chewy texture.  As with all Daniel Fast muffins, since you can not use baking powder or baking soda,  they do not rise like "regular" muffins - resulting in a denser muffin.  These muffins are better the day after they are made.  Actually, I think ALL muffins taste better the day after they are made !!   I LOVE these warmed in the microwave and then spreading peanut butter on top of them !!!     

Ingredients:

1 cup Steel Cut Oats  (I use Bob's Red Mill)
1 cup whole wheat flour or Spelt Flour (I use Bobs Red Mill)
1/2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground pumpkin pie spice
1/2 tsp coriander
1/4 tsp ground cloves
2 Tbsp Hershey's Unsweetened Cocoa Powder
2 tsp corn starch
--------
1/4 cup  date syrup 
1 cup unsweetened applesauce
2 medium to large very ripe bananas, mashed (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Mix the date syrup, applesauce 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 Pan, Casabella 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 114, Total Fat .8g, Cholesterol 0mg,  Sodium 2mg, Carbs 26g, Fiber 2.1g, Sugars 8.9g, Protein 3.1g

Protect me and save me; keep me from defeat.  I come to you for safety.
Psalm 25:20 (GNT)

Coconut Banana Oat Crunch Balls

These worked out better as balls instead of bars, the chow mein noodles make them too thick as bars.  These are not too sweet and have the subtle taste of banana and the crunch of the chow mein noodles.

Ingredients:

3/4 cup Quinoa Flakes or Quaker Quick Oats 
2 cups vegan chow mein noodles
1 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/2 cup Agave Nectar
1/2 cup peanut butter 
1 mashed banana
--------
1/2 cup vegan chocolate chips

Directions:
Melt the chocolate chips in the microwave.

Then combine all ingredients in a bowl and mix together.
Roll into balls and store in fridge.


Estimated Nutritional Value per ball based on 20 balls:  Calories 159, Total Fat 9g, Cholesterol 1mg,  Sodium 26mg, Carbs 17.2g, Fiber 1.7g, Sugars 10g, Protein 3.4g



May my goodness and honesty preserve me, because I trust in you.
Psalm 25:21 (GNT)

Cranberry Raisin Coconut Peanut Granola Bars (DF, GF)

These are REALLY good.  They have a strong peanut butter taste - ALWAYS a good thing !!!  I also like the crunch of the peanuts with the combination of cranberries and raisins.

Ingredients:

1 cup Quaker old fashioned oats
1 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/4 cup Ground Flaxseed
3/4 cup raw peanuts 
1 cup natural peanut butter (no added sugar)
3/4 cup date syrup
1/2 cup dried cranberries (no sugar)
1/2 cup raisins

Directions:
Mix everything together in a bowl. 

Press into an 8x8 pan and store in fridge.  Each day these bars tend to get more flavorful.

Estimated Nutritional Value per bar based on 16 bars:  Calories 239, Total Fat 14.3g, Cholesterol 0mg,  Sodium 78mg, Carbs 24.4g, Fiber 3.8g, Sugars 14.7g, Protein 9g

See how many enemies I have; see how much they hate me.
Psalm 25:19  (GNT)

Daniel Fast Chocolate Coconut Muffins

I decided to try a chocolate muffin with coconut - I LOVE chocolate and I LOVE coconut and I LOVE the two together !!!  As with all Daniel Fast muffins, since you can not use baking powder or baking soda,  they do not rise like "regular" muffins - resulting in a denser muffin.  These muffins are better the day after they are made.  Actually, I think ALL muffins taste better the day after they are made !!         

Ingredients:

3/4 cup Brown Rice Flour
1/2 cup White Rice Flour
3/4 cup Potato Starch
1/2 tsp ground ginger
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp ground cardamom
1/3 cup Hershey's Unsweetened Cocoa Powder
1/2 cup  Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1 tsp corn starch
--------
1/4 cup  date syrup 
1/4 cup unsweetened almond milk
3/4 cup unsweetened applesauce
2 medium to large very ripe bananas, mashed (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Mix date syrup, almond milk, applesauce 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 Pan, Casabella 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 151, Total Fat 1.9g, Cholesterol 0mg,  Sodium 7mg, Carbs 33.3g, Fiber 2.5g, Sugars 8.6g, Protein 2.5g



Turn to me, Lord, and be merciful to me, because I am lonely and weak.
Psalm 25:16 (GNT)

Crunchy Chocolate Quinoa Balls

These worked out better as balls instead of bars, they were too thick as bars.  I like using chow mein noodles for an extra crunch !

Ingredients:

1 cup Quinoa Flakes or Quaker Quick Oats
1-1/2 to 2 cups vegan chow mein noodles (I actually used 2 cups)
--------
1/2 cup peanut butter 
1/2 cup vegan chocolate chips
--------
2 cups chopped dates 
1/4 - 1/2 cup almond milk (depending on how dry your dates are)


Directions:
Blend dates and almond milk in blender until smooth.   I leave some date pieces - it makes them chewier.

Melt peanut butter with chocolate chips in microwave.

Then combine all ingredients in a bowl and mix together.
Roll into balls and store in fridge.


My favorite food processor is the KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender


Estimated Nutritional Value per bar based on 20 balls:  Calories 145, Total Fat 5.6g, Cholesterol 1mg,  Sodium 20mg, Carbs 21.9g, Fiber 2.4g, Sugars 14.1g, Protein 3.6g



Consider my distress and suffering and forgive all my sins.
Psalm 25:18 (GNT)

Coffee Cake Muffins

This recipe was adapted from a recipe in an earlier edition of Quick & Healthy Recipes and Ideas .

My "guinea pig" testers REALLY liked these.  These were their comments:  "You can make these again anytime you want."  "These are SOOO good."   "I could eat these all day."  So..... I guess they passed the test !!!!!

I like the crunch of the topping, plus the topping gives more of a cinnamon flavor.  I accidentally  put 1/2 tsp cinnamon (instead of 1/4) for the topping - and I liked it...gave the topping a nice cinnamon flavor !!

Ingredients:

1-3/4 cups wheat flour or Spelt Flour
1 tsp cinnamon
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 cup brown sugar
--------
1 cup unsweetened applesauce
1/4 cup unsweetened almond milk
2 medium to large very ripe bananas, mashed

Topping:

2 Tbsp brown sugar
1/4 tsp cinnamon


Directions:
Mix the applesauce, almond milk 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 sprinkle topping over  batter.  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 Pan, Casabella 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 113, Total Fat .4g, Cholesterol 0mg,  Sodium 59mg, Carbs 25.8g, Fiber 1.4g, Sugars 8.9g, Protein 2.2g



Keep your promise, Lord, and forgive my sins,  for they are many. 
Psalm 25:11 (GNT)

Lentil Split Pea Rice Barley Soup (DF)

This recipe was adapted from a recipe in  Taste of Home Magazine.  This is a thick soup chocked full of nutritious beans and grains ! 

Ingredients:
1 can lentils (or 1 cup dry lentils, rinsed)
1 can white beans
1/2 cup dried split peas, rinsed
1/4 cup uncooked brown rice
1/4 cup dry pearl barley
1/2 cup uncooked whole wheat pasta
2 carrots, sliced 
1 can diced tomatoes, with liquid
1 Tbsp dried minced garlic
1 Tbsp dried minced onion
1 tsp celery seeds
1/2 tsp Italian seasoning
3 Tbsp dried parsley flakes
1 tsp basil
1/2 tsp oregano
1 bay leaf
1/2 tsp cumin
4-5 cups of broth or water

Directions:

Put everything in a crockpot and cook on low for 10-12 hours.


Estimated Nutritional Value per serving based on 12 servings:  Calories 163, Total Fat .9g, Cholesterol 0mg,  Sodium 94mg, Carbs 30.2g, Fiber 10.2g, Sugars 2.8g, Protein 9.2g



Relieve me of my worries and save me from all my troubles.
Psalm  25:17 (GNT)

Daniel Fast Chocolate Ginger Muffins

I decided to try a chocolate version of the ginger muffins !!!  Since there are no leavening agents (no baking soda or baking powder) in Daniel Fast muffins, they don't rise like "regular" muffins - resulting in a denser muffin.  I fill the muffin pan REALLY full.  

Next time I make these, I am going back to making  12 muffins instead of 6, I personally like them better when they are the smaller muffins - to me they are more "flavor packed".

Ingredients:

2 cups wheat flour or Spelt Flour
1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground allspice
2 Tbsp Hershey's Unsweetened Cocoa Powder
--------
1/4 cup  date syrup 
1/3 cup unsweetened almond milk
1/3 cup unsweetened applesauce
2 medium to large very ripe bananas, mashed (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Mix date syrup, almond milk, applesauce 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 375 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  I only got 6 muffins because I was making them larger.

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 Pan, Casabella 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 6 muffins:  Calories 238, Total Fat 1g, Cholesterol 0mg,  Sodium 12mg, Carbs 54.6g, Fiber 3.1g, Sugars 15g, Protein 6.5g

Turn to me, Lord, and be merciful to me, because I am lonely and weak.
Psalm 25:16 (GNT)