What I Cooked: Pt. 13
With being at home more often then we used to, the girls and I find ourselves baking quite often in the week. My youngest especially, loves to bake. While I am all for indulging ourselves, I try my best to come up with or alter existing recipes to make them healthier for us all. It’s so fun to walk my daughters through a recipe, ingredient by ingredient ad explain why we chose to upgrade certain ingredients for healthier choices.
Banana Chocolate Chip Bars
5 ripe bananas, mashed
1/4 cup apple sauce
1/4 cup mylk
2 tbsp flax meal
1/2 cup water
1 13/4 cup flour of choice
1 tsp baking soda
1 tsp cinnamon
pinch of salt
as many chocolate chips as you want!
Mix all ingredients together in a bowl and spread into any shape pan you would like(we chose a rectangular dish) - grease the pan first, or line with parchment paper.
Bake at 350 for approx 18-20 min. If using for muffins, probably around 10-12 min.
Double Chocolate Baked Doughnuts
3/4 cup flour of your choice
1/3 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt , to taste
2 tablespoons melted butter , cooled to room temperature
1 flax egg (1 tbsp flax meal + 3 tbsp water)
1/8 cup coconut sugar
1 and 1/2 teaspoons vanilla
2/3 cup mylk + 1 tsp vinegar
Preheat the oven to 350F degrees. Spray a 6 cavity doughnut pan with non-stick cooking spray.
In a medium bowl whisk together the flour, cocoa, baking soda and salt.
In a separate medium bowl whisk together the melted butter, flax egg, sugar, vanilla & mylk
Add the dry ingredients into the wet & whisk until combined. The batter will be thick.
Spoon the batter into the doughnut pan.
Bake for 8-10 minutes. If you lightly touch the doughnut, it should spring back. Or an inserted toothpick should come out clean.
Such a yummy and customizable twist on the typical Nourish Bowl. My husband and girls love white potatoes, so this one was a huge hit. Use whatever veg you have on hand to boost nutrition: add chopped spinach to the heated black beans, throw in some frozen peas, dice and saute zucchini, or add in roasted broccoli. The options are endless!
Who doesn’t love a good soup? My oldest daughter, that’s who. But I still make soup every once in a while because I LOVE SOUP! I used this recipe as inspiration, and altered to what we had on hand - switching out potatoes in favor of quinoa, plus adding in chopped baby spinach, diced carrots and bell peppers. Delicious!