Posts tagged ‘oat bran’

July 6, 2011

what i ate wednesday #7

Wow, has it really been 7 weeks since I first joined WIAW with Peas and Crayons?!  Many things have changed since my first post in terms of eating, but I am gradually feeling better and realizing what my body likes and doesn’t like – just wish it wasn’t such a process to get there!  Well, I tried half of a sprouted wheat bun on Monday night with dinner, and let me tell you my body definitely did not like me.  I was hoping sprouted wheat was going to be okay, but I guess not.  I was feeling so off last night for dinner that all I could manage was a bowl of fruit…  My appetite was better than that today fortunately, so here are my eats!

Breakfast:

New oat combination!  1/4c rollet oats + 1/4c oat bran mixed with 1 1/2 cups water.  Bring to a boil and then cook for around 10 minutes with a half of a banana whisked in at the end – so fluffy!  Topped with sunbutter, blueberries and some sucanat + cinnamon.  Also had one of my Gluten Free & Dairy Free French Breakfast Puffs on the side.  These things are sooo good.

Mid-Morning Snack:

Photo shoot of the muffins – I ate this exact one.

Plus a bowl of fruit – strawberries and pineapple are one of my favorite mixes!

Lunch:

Brown Rice Wrap with hummus + lettuce with carrots on the side.  Also had two of the Gluten Free & Dairy Free French Breakfast Puffs after – they’re so good I couldn’t resist!

Afternoon Snack:

One of the new Coconut Chocolate Chip Clif Bars – I think this is my favorite flavor.

Dinner: 

Salad with leftover roasted veggies, homemade bean + beet burger with ketchup.  On the side?  Just half of the most delicious Millet/Flax Bagel from Sami’s Bakery.  The best part?  They’re gluten free!  Oh my goodness, I stumbled upon these at a store I was at today and just had to get them.  I also got a loaf of Millet/Flax bread and a pizza crust!  They are the first gluten free baked goods I have gotten, and their ingredients are all amazing – nothing weird at all which is saying something for packaged gluten free products.  Definitely excited to try out all their goodies since this one was delicious!

July 2, 2011

red, white & blue breakfast

If you’ve read my blog before, I think you’ve noticed I have a thing for muffins.  So when it comes to celebrating the 4th of July, I just had to create a recipe that utilized the colors of the American Flag.  I knew berries would give me the colors I was looking for but didn’t want to use them for the blue and red, so I used cherries and poppyseeds.  You may not think of poppyseeds as blue, but I think they have a blue tint and they definitely worked in the recipe!  To finish the trio, the millet was added as the ‘white’.  Although none of my baked goods are white anymore, I think the millet stood out enough to count ;).

Cherries

Millet (use your imagination and pretend this is white)

Poppyseeds

Works for me.  And with this recipe being gluten free and vegan, no one will be left out.

Red, White & Blue Muffins makes 12

  • 1/2 c oat flour
  • 1/2 c millet flour
  • 1/2 c oat bran
  • 1/4 c ground flaxseed (grind 1/4 c whole flax seeds, which will be enough for this + the flax egg)
  • 1t baking soda
  • 1 1/2t baking powder
  • 1/2t salt
  • 3/4t xanthan gum (you could leave out, but the muffins would be a bit crumbly)
  • 1/4 c poppyseeds
  • 1/4c millet
  • 1 flax egg (1T ground flax +2T warm water, let sit for 5 minutes)
  • 1/4c unsweetened applesauce
  • 1T maple syrup
  • 3/4 c unsweetened vanilla almond milk
  • 1t vanilla extract
  • 1/2t almond extract
  • 1c cherries, pitted and cut in quarters

1. Toast the millet in a pan on the stovetop.  Heat over medium heat and stir frequently until you start to smell the millet toasting and hear it pop.  Allow to cool.

2. Mix together all of the dry ingredients from the oat flour to the millet and whisk together.

3. Whisk the remaining ingredients (except for the cherries) and add to the dry ingredients.

4. Mix the dry + wet ingredients until fully incorporated and then mix in the cherries.

5. Bake in a 375* oven for about 20 minutes or until set.

When the muffins first come out of the oven, you will taste quite a bit of almond from the extract, but it will decrease once the muffins have cooled so don’t be alarmed!

Garnish with cherries and these make a delightful and healthy addition to your menu :).

Happy 4th!

June 15, 2011

baking routines

I get into baking routines.  Periods of time where I seem to bake the same thing in different variations over and over again.  In the past I have been in the habit of making a batch of cookies every single week.  When one of my past favorite TV shows was on, Pushing Daisies, there was a pie made every week (because really, you can’t watch that show and not want to eat pie).  Rice Krispy treats have also been made + consumed weekly during one summer a couple years back.  Granola, yet another example which is also going strong at this moment.  But the real routine I am on?  Muffins.  I am just in love with these things.  Easy, portable, and the one’s I’m making are actually healthy and good for you :).  This one is also gluten free*.

I had three overripe bananas sitting in my kitchen, so what did I do with them?  Made muffins of course.  And I also added a bunch of my other favorite superfoods to make these muffins powerful.

Gluten Free Banana Power Muffins

  • 1 1/4 cup old fashioned oats (quickly ground in a blender or left whole if you wish)
  • 1/2 cup millet flour
  • 2T chia seeds
  • 2T oat bran
  • 2T millet, toasted (on the stovetop for 3-5 minutes until starting to pop)
  • 1t baking powder
  • 1t baking soda
  • 1/2t salt
  • 2t cinnamon
  • 3 medium bananas
  • 1T lemon juice
  • 1/3 cup unsweetened applesauce
  • 2 flax eggs (2T ground flax + 4T water, let sit for 5 minutes and whisk)
  • 2T unsweetened vanilla almond milk

1. In a small bowl, combine all of the dry ingredients and whisk until evenly distributed.

2. In a larger bowl, mash the bananas with the lemon juice.  Add in the other wet ingredients and mix well.

3. Stir the dry ingredients into the wet ingredients and mix until incorporated.

4. Scoop into a lined muffin pan.  (I sprayed the paper wrappers thinking the muffins would stick without any fat, but they ended up falling out of the wrappers!  I won’t be spraying them next time!)

5. Bake in a 375* oven for 22-25 minutes.  Makes 12 cupcakes!

*This recipe contains no gluten ingredients, but depending on what kind of oats you buy some may have been cross contaminated with gluten.  If you are severely allergic or have Celiac disease, make sure you buy the appropriate gluten free products for this recipe as not all oats and other flours are considered safe.

These are perfect as breakfast, or as a snack throughout the day with just the perfect amount of natural sweetness from the bananas and applesauce.  You could also jazz these up with a few blueberries mixed in before baking or even spread with a little jam or honey on top :).