Soft, Healthy, Dairy & Gluten -free Oatmeal Cookies

Experiments, Experiments. Seems like I am always trying to find a way to think up healthy good for you alternatives to some of my favorite meals and treats.

So, let’s start off with me heading to the store on my bike; I only had to get a few things some fruit and veggies. Like most of the time I ended up buying way more than I planned, not thinking much of it I got this heavy bag put it on the back of my bike and secured it with the latch. I started riding my bike and I could feel as though it might be a bit too heavy and without even giving me the chance to stop the bag flies out of the bike onto the middle of the street, argh……. so I stop start picking up my bananas, melon, nuts, and so forth put them back on the bike and try to hold onto them while trying to pedal and maneuver this bike to the house at the same time; as if one time weren’t enough the bag flies out onto the middle of the street for a second time bringing a car to a screeching halt, eyes rolling at me as if I were some idiot (which I guess I sorta was). I raise my hand politely saying sorry and pick up my fruit again. This time I put some on the side bags and then the rest in my basket up front. Got home without any other unbearable embarrassment. Phew!!

I’m sure you can guess at this point that my bananas were completely bruised 😦
Although thankfully enough the rest wasn’t really damaged, I lost a good portion of my nuts, but I guess that’s what I get for not thinking this grocery run through correctly. (BTW I like to go to the grocery store on my bike, but I generally get just a few things and this sorta sh@#t doesn’t happen.)

Well I had to figure out a way to use these poor, poor bananas (no way in hell I was going to throw them out after all I had been through!)
Ummmm, well what is great with bananas none other than our friend oats?!
I decided that I would try to make healthy oatmeal cookies adding a nice alternative to my breakfast or a snack. They actually turned out quite tasty. And to top it off healthy, so what more could one want. I’d say they are a breakfasty, protein packed, pre-workout or just anytime cookies. Enjoy!

Ingredients:
Makes about 6 cookies

1 Banana

1/4 cup Peanut Butter, (all natural)

1/2 cup Oats

1/2 tbsp. Sucant Sugar, Or raw

1 tsp. Baking soda

1 tsp. Vanilla extract

1 tsp. Cinnamon

1/4 cup Raisins or Dried Cranberries

Preheat your oven at 350°F (180°C)

Mash up your banana and mix in a bowl along with peanut butter.

Add baking soda, vanilla, cinnamon and sugar mix well. Now add the oats and raisins. Mix thoroughly.

Spoon onto baking sheet and cook for about 15-20 minutes. Enjoy!

Yogurt Muffins with Lemon Zest and Almond topping

Sometimes a Muffin is just what you need. I made these for my brother, he was at the hospital for a few days and although the food they serve at hospitals here in Italy is delicious (strangely), the breakfast was not, it was the typical breakfast cookie or fette biscottate, which is a very common thing here in Italy to eat for breakfast, they are kind of like a mix of a toast and a cracker. However, not such a good breakfast option.
I decided that I would go home and bake him something delicious and mostly healthy so that he wouldn’t have to skip breakfast.

We are not a breakfast family really, besides the coffee, milk or tea; my Mother never really cared for breakfast, and barely any of my siblings care for breakfast either. We do eat something but not as soon as out of bed 1 or 2 hours may pass before we decide to eat something. So, of course with the stuff that they were serving at the hospital he would’ve skipped breakfast so in order for that not to happen I decided to bake muffins, that and also I thought that instead of bringing flowers, muffins would be a better option for a male. HA! I gave 2 to my Husband and the rest to my Brother and they both seemed to really enjoy them, so here I am posting them so that you can enjoy them as well. Enjoy!

Ingredients:

Makes 6 large muffins or 12 small muffins (you pick)

1 1/2 cups of flour

2 tsp. of baking powder

1/2 tsp. salt

1/2 tsp. vanilla

1 cup non-fat Yogurt

1 cup sugar + 1 tbsp sugar

3 eggs

Zest of 1 lemon

1/2 cup vegetable oil

1/4 cup sliced almonds

Preheat your oven at 350°. Grease and flour whatever size muffin pan you decided to use.

Mix together 1 1/2 cups of flour, baking powder and salt into a bowl. In a larger bowl mix together yogurt, 1 cup of sugar, vanilla, lemon zest, eggs and the oil. Slowly add your dry ingredients to your wet ingredients and mix until completely incorporated.

Pour batter into the prepared pan and sprinkle evenly on top of each one your sliced almonds and sugar. Bake for about 40 minutes or until cake tester comes out clean. Cooking times may vary from oven to oven so make sure to check on it.

Cool and Enjoy!

 

 

Delicious Dairy-Free and Eggless Chocolate Cake

I usually try to find healthy and still delicious moist desserts with the least ingredients possible so that my body doesn’t take up too long to process and digest them. Don’t get me wrong I love homemade cakes and there is nothing wrong with dairy or eggs, but I sometimes like to leave them out as so to make a healthier version; and if it tastes delicious it’s all the better. This is a great recipe if you are lactose intolerant or if you have any sort of allergies due to dairy.

This is a very simple recipe that doesn’t require much time and barely any ingredients, you should already have all of these ingredients in your cupboards so when the moment hits and you want something that tastes indulgent and sweet but healthy, you don’t have to neglect yourself of that pleasure.

My sister recently got home from work and had to bake a cake for her son and had no time to go to the grocery store so she ended up calling me I gave her this recipe and everyone loved it, now her son is 10 so to have children love it makes you know that for sure it is delicious. I hope that you enjoy it.

Ingredients:

3 cups Flour

2 cups Sugar

6 tbsp. Dark Cocoa powder

1 tsp. Salt

2 1/2 tsp. Baking powder

1 tsp. Vanilla

1/2 cup melted Margarine

2 tbsp. Vinegar

2 cups Water

Preheat your oven at 350°.

Mix all ingredients together and pour in a buttered and floured 9×12 cake pan. Bake for 30 minutes or until toothpick inserted in the center comes out clean.

Simple and yummy.

Homemade Artisanal Flat Buns (Vegan Friendly)

Snow, snow, snow, I’ve been in the house all week and I am actually enjoying it. I’m 5 ½ months pregnant right now so I’ve been able to catch up on some me time and experiment different recipes for you (the reader). It’s been nice; from reading, to cleaning, to working out, making a snowman, and cooking different things. I have actually gotten a lot of things out of the way that I probably wouldn’t have, had it not been snowing.

Well, I was online Friday late pm and I came across some biscuits and I all of a sudden got a craving for a nice warm biscuit with some honey on it. Go figure, I didn’t have anything in the house that resembled anything like a biscuit or the ingredients to make one. So, snow and all I figured that Saturday I would go to the little store up the street from the house and buy some of the ingredients to make them.

I woke up and of course didn’t have the craving for a delicious warm biscuit, but we however decided that we would go to the store and buy a few fresh veggies for a nice soup. It was gorgeous out, the snow was falling and it was all white outside, I got geared up and we walked up the street. In the store we decided that we should get some nice warm bread; as you can imagine there was a line because I think most people were out of food. The lady before us ended up getting the last 5 pieces of fresh bread, so my Husband and I turned around and I got the ingredients and decided that I would do an in-between of biscuits and bread and this is how this recipe was brought to life.
They were delicious and light, nothing too heavy and perfect with the homemade preserve I had bought last week.

Perfect for a snowy and cold day. The best thing is that I had never attempted to make bread so this was a good step for me. I think these would be great with honey, preserves, peanut butter, eggs at breakfast, a small sandwich, and anything that you can think of.

Please enjoy!

Yields 15 buns

Ingredients:

4 cups flour

2-½ tbsp. sugar

1 tsp. salt

1 packet dry Yeast

1-½ cups warm water

3 tbsp. melted margarine or butter (olive oil is an option as well)

 

Let yeast set in warm water for 5 minutes

Mix dry ingredients together first and then add the yeast mixture.

Roll out on a lightly floured flat surface to about ¼ inch thickness, then cut into buns with round cookie cutter or biscuit cutter. (I made them just a tad bigger than a biscuit)

Place on baking sheet, brush margarine on top and cover with cloth and let rise for about 1 hour.

Bake at 400° F (200° C) for about 12 minutes or until top is golden brown.