Monday, January 26, 2015

Breakfast Oatmeal Cupcakes To Go (Vegan/DF option )

Michael said these were "ok." Stacia said they were "good." Theirs had chocolate in them. I like them with fruit. I'm going to call these boatmeal muffins and think of Melissa each time I make them. I think the ones with fruit and a smoothie will become my breakfast of choice most mornings. Recipe from Chocolate Covered Katie.  Yep, have had these for breakfast all week - and dinner on Wed too. LOL
Mine don't have chocolate in them and I don't miss it - but others would

5 C rolled oats (I used 4 1/2 C oats and 1/2 C protein powder)
2 1/2 C ripe mashed banana (I used 1 C banana and 1 1/2 C applesauce)
1 tsp salt
5 T pure maple syrup or agave (for sugar free skip and add dates or raisins)
2/3 C mini-chocolate chips (optional - left out for sugar free/DF)
2 1/2 C water
1/4 C plus 1 T coconut or veg oil
2 1/2 tsp pure vanilla extract - I used 1 T and splashes

Other Extras I added - several good shakes of cinnamon, 4 T of ground flax seed, a good amount of pecans and craisins.

Optional Add-ins: coconut, dried fruit, etc (I want to try with blueberries).

Preheat oven to 380*.

Line 24 cupcake tins.

In large bowl mix dry ingredients.

In another bowl mix all liquid ingredients (including banana or applesauce).

Mix - pour into cupcake liners.

Bake 21 minutes.

Broil 1 - 2 minutes - optional.

If you let them cool overnight, they won't stick.

Eat right away or freeze and reheat for a quick breakfast....pair with fruit, toast for a total breakfast.

Calories - 88

Note - having made these a few times now - I'll leave out the chocolate or to entice the kids and Michael cut it in 1/2. I love pecans in them. They are GREAT frosted with peanut butter or almond butter right before you eat them. LOL

Sugar-Free Deep Dish Cookie Pie (Vegan)

I've previously shared the recipe for Deep Dish Cookie Pie (vegan). It's ALWAYS a winner at potlucks...and it's not that they take it and realize it's healthy and puke. No, they EAT it. See?

I was thrilled when thumbing through my new cookbook, Chocolate Covered Katie, to find a recipe for SUGAR-FREE Deep Dish Cookie Pie. I'm currently eating no sugar. I've begun experimenting with dates - that "fruit" which used to terrify me.  I knew this is what I wanted for my birthday "cake".

2 (15 oz) cans of white beans or garbanzo beans, chick peas, drained and rinsed VERY WELL
2 C pitted dates
1 C quick-cooking oats
2/3 C milk of choice
1/4 C applesauce3 T coconut or vegetable oil
1 T pure vanilla
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/8 tsp pure Stevia extract (I didn't have and left out)
1 C chocolate chips (for completely sugar-free pie, use sugar free chocolate chips)

Pre heat oven to 350*.

Grease a 10 in spring form pan and set aside.

Stir together all ingredients except the chips. Take 1/3 of mixture and process in food processor until completely smooth. Scoop batter into prepared pan.  Repeat twice. Stir in chocolate chips.

Bake 40 minutes, until firm. Remove from oven and allow to cool for 20 min before removing the sides of pan.

Refrigerate leftovers in a covered container for up to 4 days or freeze for up to a month.

Notes: We prefer to warm it up a bit before eating it - but it tastes good either way.

If you add ice cream it is no longer sugar-free; but it's a dessert I feel good serving the family.

Calories 130; fiber 4 grams; protein 2 grams, fat 5 grams, carbs 23 grams, WW points 4