Tag Archives: nut free

Healthy Whole Wheat Date Bran Muffins

Date bran muffins made with whole wheat flour and flax that are packed with fibre and low in sugar!

Date bran muffins made with whole wheat flour and flax that are packed with fibre and low in sugar!

I’ve spent 20 minutes trying to start writing this post about muffins, but all I want to write about is my sister’s new Samoyed puppy, Hudson! She picked him up last Saturday, and I’ve been going to visit every weekend since then because I just can’t get enough of him!

He’s the cutest little thing and he’s still in that stage where he’s a little clumsy and unsteady on his feet. We get a lot of laughs out of him, like when he tries to sit but his back legs slide out from under him. And when he covered his face with his paw when we tried taking a picture of him. Although I don’t think he’s camera shy because he can definitely ham it up for photos. Isn’t he adorable?

Me and Hudson

I keep begging John to get a dog, but I know it’s not the right time for us with our busy schedules and small condo. So for now I’ll settle for being a puppy aunt!

Besides for right now, having a full time job and sporadically posting on this blog keeps me busy enough! I haven’t had much time for it lately but that’s something I want to change in 2017, starting with this whole wheat date bran muffin recipe packed with wheat bran and flax. Skeptics, don’t let this scare you off, I’ve made these muffins in some of my cooking classes and they always get the thumbs up!

healthy-date-bran-muffins-3

These muffins may not be like the typical cakey muffin, but let’s be real, most muffins at the grocery store and coffee shops are more like cupcakes. I love a good cupcake for dessert, but for breakfast and mid-day snacks you want something that won’t give you a sugar crash – like these date bran muffins. These guys are:

  • Made with whole wheat flour
  • Packed with 5 grams of fibre per muffin thanks to the whole wheat flour, wheat bran, AND flax
  • Low in sugar

Despite sounding like they might taste like a mouthful of hay, these bran muffins still taste great. My favourite way to eat them is warmed in the microwave with a pat of butter…healthyish at its finest!

Date bran muffins made with whole wheat flour and flax that are packed with fibre and low in sugar!

Healthy Whole Wheat Date Bran Muffins
 
Prep time
Cook time
Total time
 
Date bran muffins made with whole wheat flour and flax that are packed with fibre and low in sugar!
Author:
Yield: 12 muffins
Ingredients
  • ¾ cup wheat bran
  • ¾ cup whole wheat pastry flour
  • ½ cup unpacked brown sugar*
  • 1½ tsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup chopped dates
  • ½ cup ground flax
  • 2 tbsp water
  • 2 tbsp canola oil
  • 1 cup buttermilk
  • ¼ cup unsweetened applesauce
  • 1 large egg
  • 1 tsp vanilla extract
Instructions
  1. Preheat the oven to 400°F and grease a muffin tin.
  2. In a medium sized bowl mix together the wheat bran, whole wheat pastry flour, brown sugar, cinnamon and salt. Mix together then stir in the chopped dates.
  3. In a large bowl mix the flax, water, canola oil, buttermilk, applesauce, egg, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix gently until just combined. Make sure not to overmix.
  5. Divide the batter into the muffin tin and bake in the preheated oven for 18-20 minutes. Let cool in the muffin tin for 5 minutes, then remove to a cooling rack to finish cooling.
Notes
*You can decrease to ⅓ cup for a less sweet muffin. I still find this option sweet enough!

Looking for more healthy baked good snacks? You might like:

Healthy oat and flax date squares
Pumpkin chocolate chip muffin tops
Nut butter banana chocolate chip cookies

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Homemade Hummus with Canned Chickpeas

The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!

The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!

This is my first post as a 27 year old! As John likes to point out, I’m officially in my late 20s (aka. old). And I never fail to remind him that he’s 2 years older than me and always will be.

This past week has been full of birthday celebrations including dinner at Wildcraft with my parents and John, a night out at Radius in Hamilton with friends where I had the Bailey’s martini of my dreams, an amazing birthday present, and lunch with my extended family on a beautiful sunny afternoon in my parents’ backyard.

The tradition for celebrations with my family is that the birthday honouree gets to choose the menu and their choice of birthday cake. I’ve been having crazy cravings for Mediterranean food lately so I spent the morning in the kitchen with my mom whipping up tabbouleh, Greek salad, souvlaki, falafels, and of course hummus.

Heck, you could just give me a bowl of hummus with fresh pita for dipping, and I’d be happy with just that! Especially now that I’ve finally come up with a homemade hummus recipe I love after years and years of tweaking. Now, let me preface this by saying that if you want the best homemade hummus of your life, you’ve got to use dried chickpeas. But I’ll be the first to admit that I’m lazy and straight up don’t have the time to babysit a boiling pot of chickpeas for 1.5 hours. So enter canned beans. With a few tips, they can be a totally acceptable substitute to dried!

The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!

Tips for the best homemade hummus with canned chickpeas

  1. Combine the garlic with lemon juice first because this helps to soften the sharp flavour of the garlic.
  2. Blend the tahini with the garlic and lemon juice before adding chickpeas. I swear this helps make the hummus so much smoother!
  3. Another tip for smoother hummus is to actually boil your canned chickpeas (rinse and drain them first) in water for 10-30 minutes. This helps to soften them so that they blend up way easier.
  4. For the creamiest, smoothest hummus of your life, remove the skins on the chickpeas. I know, I know – it’s crazy tedious so I often skip this step, but when I invest the time to do it, it’s always worth it.
  5. Don’t use olive oil to thin out your hummus – I find this weighs it down. Instead I add about 3-4 tbsp of olive oil per 2 cups of cooked chickpeas and good old water to thin it out.

The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!

Homemade Hummus with Canned Chickpeas
 
Prep time
Total time
 
Author:
Yield: 2 cups
Ingredients
  • ⅓ cup lemon juice (from about 2 lemons)
  • 2 small cloves garlic
  • ¼ cup tahini
  • 19-oz can (about 2 cups) chickpeas, rinsed and drained*
  • 4 tbsp extra virgin olive oil
  • ¼ cup water, or more to thin
  • ½ tsp kosher salt
Instructions
  1. Combine the lemon juice and garlic in the bowl of your food processor and let sit for a few minutes.
  2. Add the tahini and process until the mixture is smooth.
  3. Add the chickpeas and run the food processor as you drizzle in the olive oil. Scrape down the sides of the food processor and then run it while adding the water until it reaches your desired consistency.
  4. Season to taste with salt.
Notes
*I like to use chickpeas canned with salt. Feel free to use a salt free version to cut down on sodium

 

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Strawberry Coconut Chia Pudding

This strawberry coconut chia pudding is an easy summer snack or dessert made with just 5 simple ingredients! Naturally gluten free, nut free, and easily made vegan.

This strawberry coconut chia pudding is an easy summer snack or dessert made with just 5 simple ingredients! Naturally gluten free, nut free, and easily made vegan.

Things I’ve learned about having a broken wrist:

I can use a can opener by using it to punch 50 holes along the rim of its lid.

My fingers on my cast hand really smell (TMI? I swear I’m not unhygienic… I think the cast material gives them a weird odour).

Sports bras are a (one handed) girl’s best friend.

My armpit makes an awesome grip in lieu of my left hand.

A girls shopping day with your mom sucks when you struggle to try anything on.

Meals and snacks that only require one hand are my go to right now.

Enter this strawberry coconut chia pudding. Is it just me or is pudding the ultimate I’m-sick/injured/sad-and-I-feel-sorry-for-myself food? It reminds me of that scene in The Devil Wears Prada when Emily Blunt is in the hospital and ranting while shoveling chocolate pudding in her face.

I’ve done chocolate chia pudding before, but I wanted to go a more fruity route with this strawberry coconut chia pudding, Made with creamy coconut milk and fresh strawberries, it’s a luscious treat that tastes just like summer! It’s also nut free and gluten free, and easily made vegan with a few swaps. And lucky for me, it’s easy to whip up too… once I’ve gotten through punching 50 holes on the rim of the coconut milk can, that is.

This strawberry coconut chia pudding is an easy summer snack or dessert made with just 5 simple ingredients! Naturally gluten free, nut free, and easily made vegan.

Strawberry Coconut Chia Pudding
 
Prep time
Total time
 
This strawberry coconut chia pudding is an easy summer snack or dessert made with just a 5 simple ingredients! Naturally gluten free, nut free, and easily made vegan.
Author:
Yield: 4 servings
Ingredients
  • 1 cup full fat canned coconut milk
  • ½ cup milk or non-dairy milk of your choice
  • ¾ cup sliced fresh ripe strawberries
  • 2 tsp honey (sub maple syrup if vegan)
  • 3 tbsp chia seeds
  • Strawberries, shredded coconut, and cacao nibs for topping
Instructions
  1. In a blender combine the coconut milk, milk, strawberries, and honey. Blend until combined then transfer to a container with a lid.
  2. Stir in the chia seeds then let sit in the fridge for at least 6 hours until it is thickened up.
  3. After 6 hours, remove from the fridge and add more milk if needed. Divide among 4 bowls and add toppings before serving.

This strawberry coconut chia pudding is an easy summer snack or dessert made with just 5 simple ingredients! Naturally gluten free, nut free, and easily made vegan.

Have you ever struggled in the kitchen due to an injury?

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