Tag Archives: snack

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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Dairy Free Chocolate Tofu Pudding

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

Have I talked about how much I hate throwing out food? Because I really do.

I talk a lot about reducing food waste in my classes I teach because I think it’s such an easy way to save money! The average family throws out about $30 of food per week, which over the year adds up to over $1500. That’s like a Balenciaga purse! Or two Vitamixes! Or a week at an all-inclusive resort!!!

But as much as I hate wasting food, I’m not perfect either. This past week I discovered 3 mystery flours in my pantry and could not for the life of me figure out what they were! But I knew they’d been there for at least 3 years and probably weren’t the best quality anymore. So I threw them out. Note to self: start labelling your flours from now on.

During my pantry clean out I also discovered a package of silken tofu… that expired in January. Oops. But I gave it the ol’ sniff test and it smelled fine to me! So I decided to put it to use in a quick chocolate pudding (I have a thing for pudding lately, apparently). Have you guys ever tried tofu pudding before? It’s one of those recipes that mimics the real thing so closely you wouldn’t even know it has a sneaky ingredient in it – I even managed to fool John with it!

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

I find that using the right tofu is key though. First of all, you want to make sure you’re using a soft silken tofu, which has a higher water content to give it a more jello-like consistency (this is a great article to learn about the different types of tofu). Second, you want to try out some different brands to find one with the mildest flavour so that it’s more easily disguised in sweet recipes. I’ve only tried a few, but my favourite so far is Mori Nu, which is also shelf stable for easy storage.

This dairy free chocolate tofu pudding is easy to whip up with just a few additional ingredients – cocoa powder, banana to cut down on the added sugar, honey for sweetness (sub agave if vegan), almond butter to mellow out the tofu flavour, and just a bit of vanilla. Enjoy on its own or if you’re a toppings freak like me, dress it up with extra almond butter, coconut flakes, and cacao nibs!

This dairy free chocolate tofu pudding made with silken tofu is a delicious better-for-you treat!

Dairy Free Chocolate Tofu Pudding
 
Prep time
Total time
 
This chocolate pudding made with silken tofu is a delicious dairy free treat!
Author:
Yield: 4 servings
Ingredients
  • 12 oz soft silken tofu
  • ½ ripe banana
  • ¼ cup cocoa powder
  • 1-2 tbsp almond butter
  • 4 tsp honey (or agave for vegan option)
  • ½ tsp vanilla
Instructions
  1. Combine all ingredients in a food processor and blend until completely smooth.
Notes
For best results, make it advance and let sit in an air tight container in the fridge for 24 hours before serving.

Have you ever used tofu in dessert before? 

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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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