Quinoa Breakfast Bowl with Yogurt, Fruit and Homemade Granola

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Breakfast bowls are a healthy and nutritious way to start your day. Easy and fun to make a breakfast bowl can be adapted to meet your health and nutrition goals if you are vegetarian, vegan or needing a gluten-free diet.  Including a variety of plant- based foods and high-quality protein, a healthy breakfast bowl can have many health benefits helping with digestion, weight loss, glycemic control, lowering of cholesterol levels and blood pressure, boosting energy, improving brain function and cancer prevention. Quinoa Breakfast Bowl with Yogurt, Fruit, and Homemade Granola is a powerhouse of nutrition including a good source of protein, fiber, anti-inflammatory compounds, vitamins and minerals.

Recipe Notes

Homemade Granola: A combination of a variety of nuts (pecans, walnuts, almonds, pine nuts ) and seeds (pumpkin, sunflower, chia, sesame) can be used along with old fashioned oats and unsweetened coconut.

Quinoa: If pre-rinsed quinoa is unavailable, rinse the dry quinoa well in a fine mesh strainer under cool running water and drain before using. Cooked quinoa can be served cold, warm or at room temperature. Once cooked, quinoa should be refrigerated after 1-2 hours at room temperature and can be stored in the refrigerator 3-5 days or placed in the freezer.

Yogurt: Plant-based yogurt can be used in place of Greek yogurt.

Blueberries: A variety of fresh fruit or berries can be used in this recipe

Coconut and Pumpkin Granola

Traditional granola is made with whole oats, a sweetener, and a mix of nuts, seeds, grains, and sometimes dried fruit. Store bought granola is expensive and can be high in calories, sugar, and unhealthy fats. Making your own granola is very easy and more healthy than store bought granola. This homemade granola recipe is made with unsweetened coconut, pumpkin seeds, and is naturally sweetened with maple syrup.

Ingredients:  

3 cups regular old-fashioned oats

¼ cup ground flaxseed

1/3 cup chopped walnuts

1/3 cup sliced almonds

1/3 cup unsalted raw green pumpkin seeds

1 cup unsweetened shredded coconut

2 teaspoons ground cinnamon

1/3 cup maple syrup

¼ cup coconut oil

2 tablespoons brown sugar

1/3 cup orange juice

1 teaspoon vanilla extract

Directions:

  • Preheat oven to 300 degrees F.
  • Combine the first seven ingredients in a large bowl.
  • Combine coconut oil, maple syrup, and brown sugar in a small saucepan. Cook over low heat stirring frequently until combined. Cool slightly and then add orange juice and vanilla.  
  • Pour maple syrup mixture over oat mixture, stirring to coat. Spread and press down granola mix in a thin layer onto a large cookie sheet lined with parchment paper. Bake at 300 degrees F for 15 minutes, lightly stir. Bake an additional 10-15 minutes or until light golden brown. Cool completely, before removing from pan.
  • Store in an airtight container at room temperature for up to 2 weeks.

Quinoa

Quinoa is a “superfood”, a plant-based complete protein containing all 9 essential amino acids, a good source of fiber and vitamins and minerals -folate, manganese, magnesium, vitamin B6, iron, and zinc. Quinoa is rich in antioxidants and is also gluten-free. Quinoa can be used in a variety of dishes both sweet and savory recipes adding flavor and nutritional value.

Ingredients:

½ cup uncooked pre-rinsed white quinoa

1 cup unsweetened almond milk  

½ teaspoon cinnamon

¼ teaspoon cardamom (optional)

1 teaspoon vanilla

Directions

  1. In a small to medium pot combine the quinoa and almond milk together and bring to a medium boil, stirring frequently. Reduce the heat to a low simmer and mix in cinnamon, cardamom, and vanilla. Cover and continue to simmer for 15 minutes or until quinoa becomes translucent and almond milk is absorbed.
  2. Remove from heat continue to cover and allow to steam for 5 minutes, and fluff with a fork.

The ratio of dry quinoa to liquid is 1:2. One cup dry quinoa yields 3 cups cooked.

To make the breakfast bowl, start with a base of ½ cup cooked quinoa and 2/3 cup yogurt (dairy or plant-based), top with a ½ cup of granola and then 1/3 cup of a variety of fresh fruit -blueberries, bananas, strawberries.

Strawberry Rosemary Cake

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Healthy Ingredients and Baking Tips

  1. Fresh Strawberries: Choosing fresh fruits in season ensures the best quality and flavor. Try to choose organically grown strawberries to avoid potentially harmful levels of pesticide residue. Strawberries are very nutritious, high in vitamin C, and a good source of potassium and fiber. Strawberries contain healthy phytochemicals and are rich in antioxidants protecting the immune system from the negative effects of free radicals that can lead to heart disease and cancer.
  2. Fresh Rosemary: Rosemary can be used fresh, dried, or as an essential oil and is found in sweet and savory recipes. In this recipe, first remove the leaves from the stem and then finely chop or cut up the leaves. If fresh rosemary is not available use 1 teaspoon of dried rosemary. Blending the rosemary with the butter and sugar helps to infuse the aromatic oils. I love growing and baking with Fresh Rosemary. You can find more recipes in the links: Chocolate Zucchini and Rosemary Loaf and Cranberry Orange and Rosemary Bundt Cake.
  3. Maple syrup: I like to use maple syrup to replace part of the granulated sugar. Maple syrup adds a natural sweet flavor, is more healthy and nutrient rich compared to granulated sugar.
  4. Olive oil: A combination of unsalted butter and olive oil ensures a moist and a light tender crumb. I like to use a extra light mild tasting olive oil in baking. Canola oil or grape seed oil can be substituted in place of the olive oil.
  5. Buttermilk and sour cream: Adds moistness and helps to create a light, tender and fluffy cake.
  6. Baking equipment: electric standup mixer with a paddle attachment or a electric handheld mixer, measuring cups and spoons, whisk, spatula, sifter, two 6-inch spring form cake pans (or one 8-inch spring form cake pan), parchment paper, non-stick baking spray, and a baker cooling rack.
  7. Baking techniques: Organize all your ingredients prior to starting the recipe, butter, buttermilk, sour cream and eggs at room temperature. Be careful not to over mix the flour mixture with the batter, I like to reserve a small amount and gently fold in with a spatula. After transferring the batter into the cake pan, top with sliced strawberries. During the last 5 minutes of baking time, look for browning and insert a toothpick to check if the cake is cooked through.

Strawberry Rosemary Cake

Recipe

  • 5 tablespoons unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup canola oil or extra light olive oil
  • 1/3 cup maple syrup
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/2 cup low fat buttermilk
  • 1 1/2 cup fresh sliced strawberries
  • 1 3/4 teaspoon fresh finely chopped and dried rosemary leaves
  • 2 cups all-purpose flour (sifted)
  • 1 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda

Directions

  • Preheat oven to 350 degrees F. Spray two 6-inch spring form cake pans (or one 8-inch spring form cake pan) with baking spray and line bottom with parchment paper.
  • In a medium bowl whisk together, sifted flour, baking powder, and baking soda. Set aside.
  • On medium speed with an electric hand or stand mixer beat butter, sugar, and rosemary together until light and fluffy 3-4 minutes. Add canola oil or extra light olive oil and maple syrup, continue to beat until smooth and well blended.
  • Add vanilla, then eggs one at a time mixing well between additions. Mix in sour cream.
  • On slow speed of electric or stand up mixer alternate flour mixture and buttermilk to cake batter, mixing just until flour begins to disappear. Try not to over mix.
  • Gently fold in sliced strawberries.
  • Spoon batter evenly into the baking pan and top with additional sliced strawberries.
  • Bake on center rack of a preheated oven for approximately 30 -35 minutes, or until cake is baked through and lightly springs back or by inserting a toothpick. Cool in pan for 15 minutes then release and continue to cool on a baking rack.

Carrot, Pineapple and Pecan Spice Cake

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Ingredients and Baking Tips

  1. A combination of carrots and pineapple highlight this bundt cake recipe. Carrots add moisture and natural sweetness to many baked goods. Carrots have many health benefits, are a good source of fiber, vitamin K, potassium, and antioxidants. Orange carrots get their bright color from beta carotene, an antioxidant that your body converts into vitamin A.
  2. I like using maple syrup in many of my cake recipes, reducing the need for added sugar. Maple syrup has a lower glycemic index compared to cane sugar and brown sugar and is rich in antioxidants and calcium, iron, magnesium, potassium, zinc, copper, and manganese.
  3. A combination of canola or olive oil and butter adds flavor, while making a moist and tender cake.
  4. Cinnamon, ginger, cardamom, and allspice add the warmth and flavors of Chai spice.
  5. Baking tools and Equipment. An electric stand mixer, measuring cups and spoons, a mini six 1 cup bundtlette cake pan or one 6 cup-bundt cake pan, baking spray, and a baking cooling rack.

Carrot, Pineapple, and Pecan Spice Cake

Recipe

  • 5 tablespoons unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup canola oil or extra light olive oil
  • 1/3 cup maple syrup
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup low fat buttermilk
  • 1 1/2 cup fresh shredded carrots
  • 1/4 cup shredded unsweetened pineapple drained (or 1/2 cup unsweetened applesauce)
  • 2 cups all-purpose flour (sifted)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon all spice

Directions

  1. Preheat oven to 350 degrees F. Spray a mini bundtlette baking pan (or a 6 cup bundt cake pan)with baking spray.
  2. In a medium bowl whisk together, sifted flour, baking powder, baking soda, and spices. Set aside.
  3. On medium speed with an electric hand or stand mixer beat butter, sugar, together until light and fluffy 3-4 minutes. Add canola oil or extra light olive oil and maple syrup, continue to beat until smooth and well blended.
  4. Add vanilla, then eggs one at a time mixing well between additions.
  5. On slow speed of electric or stand up mixer alternate flour mixture and buttermilk to cake batter, mixing just until flour begins to disappear. Try not to over mix.
  6. Gently fold in the carrots and pineapples, then add the pecans.
  7. Spoon batter evenly into the bundt pan.
  8. Bake on center rack of a preheated oven for approximately 25-30 minutes, or until cake is baked through and lightly springs back or by inserting a toothpick. Cool in pan for 15 minutes then release and continue to cool on a baking rack.

Mixed Berry and Lemon Mini Coffee Cake Loaves

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Ingredients and Baking Tips

  1. Lemon zest and lemon juice: You will need one fresh lemon. Lemon zest is the bright yellow outer layer of the fruit and unlike lemon juice contains essential oils. I like to use a micro-plane zester to make lemon zest, but you can also use the smallest holes on a box grater. Mixing the lemon zest into the butter and sugar helps to release the essential oils and natural lemon flavor into the batter. In a separate glass measuring cup whisk together the buttermilk with lemon juice.
  2. Fresh blueberries and strawberries: Organic berries are free of potentially harmful pesticides and are higher in nutritional value.
  3. Maple syrup: I like to use maple syrup to replace part of the granulated sugar. Maple syrup adds a natural sweet flavor, is more healthy and nutrient rich compared to granulated sugar.
  4. Olive oil: A combination of unsalted butter and olive oil ensures a moist and a light tender crumb. I like to use a extra light mild tasting olive oil in baking.
  5. Baking equipment: micro-plane zester, electric standup mixer with a paddle attachment or a electric handheld mixer, 4 mini-loaf baking pans (5.7in-3in-2in), measuring cups and spoons, whisk, spatula, sifter, parchment paper, no-stick baking spray, and a baker cooling rack.
  6. Baking techniques: Organize all your ingredients prior to starting the recipe, butter, buttermilk, eggs, and lemon at room temperature. Be careful not to over mix the flour mixture with the batter, I like to reserve a small amount and gently fold in with a spatula. During the last 5 to 7 minutes of baking time, look for browning and insert a toothpick to check if bread is cooked through.

Recipe

Mixed Berry and Lemon Mini Coffee Cake Loaves

  • 5 tablespoons unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup extra light olive oil
  • 1/3 cup maple syrup
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons of freshly squeezed lemon juice
  • 3/4 cup low fat buttermilk
  • 2 cups all-purpose flour (sifted)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries sliced

Almond Streusel

  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons grated lemon zest
  • 1/2 cup sliced almonds
  • 3 tablespoons unsalted butter softened
  1. In a medium bowl, stir together flour, sugar, and lemon zest; stir in almonds. Cut in the butter with a pastry blender or with two forks until topping resembles coarse crumbs.

Directions

  1. Preheat oven to 350 degrees F. Spray 4- mini loaf baking pans with baking spray then line the bottom and 2 sides with parchment paper.
  2. In a medium bowl whisk together, sifted flour, baking powder, baking soda. Set aside.
  3. On medium speed with an electric hand or stand mixer beat butter, sugar, and lemon zest together until light and fluffy 3-4 minutes. Add extra light olive oil and maple syrup, continue to beat until well blended.
  4. Add vanilla, then eggs one at a time mixing well between additions.
  5. In a glass measuring cup whisk the lemon juice into the buttermilk.
  6. On slow speed of electric or stand up mixer alternate flour mixture and buttermilk to cake batter mixing just until flour begins to disappear. Try not to over mix.
  7. Gently fold in blueberries and strawberries.
  8. Spoon batter evenly between the four mini baking pans.
  9. Sprinkle batter with streusel topping.
  10. Bake on center rack of preheated oven for approximately 25-30 minutes, or until cake is baked through and lightly springs back or by inserting a toothpick. Cool in pan for 15 minutes then release and continue to cool on a baking rack.

Cranberry Streusel Coffee Cake

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Cranberries are best known in fall and winter recipes. Cranberries are a “super food” and have many health benefits. The flavors of orange, cinnamon, and cardamom add to the naturally sweet and tartness of fresh cranberries to create this winter coffee cake. My new favorite baking project is the coffee cake. I can add a variety of fruits, nuts, and spices, with each layer having its own distinct flavor and texture , and together creating a beautiful cake. In variation to a traditional coffee cake this recipe begins with a lightly spiced cake, a layer of fresh cranberries, and then a oatmeal pecan streusel topping. This recipe is quick and easy to make and has healthy ingredients including maple syrup, olive oil, fresh orange, oats, and pecans.

More coffee cake recipes :

Chai Latte and Blueberry Coffee Cake

Apple Streusel Kuchen

Ingredients and Baking Tips

  1. Fresh cranberries are available from October through December. They can be stored in the refrigerator for up to a month and frozen for up to one year. Cranberries are high in vitamin C, vitamin E, fiber, polyphenols, and proanthrocyanidins and have many health benefits, preventing infections, decreasing inflammation, and promoting heart and digestive health.
  2. I like using maple syrup in many of my cake recipes, reducing the need for added sugar. Maple syrup has a lower glycemic index compared to cane sugar and brown sugar and is rich in antioxidants and calcium, iron, magnesium, potassium, zinc, copper, and manganese.
  3. A combination of olive oil and butter adds flavor, while making a moist and tender cake.
  4. This coffee cake has less sugar, is higher in fiber and includes healthier ingredients compared to traditional coffee cake recipes. Substituting healthier ingredients in baked dessert recipes is possible and the results can be flavorful and taste amazing. For ideas on how to make healthy substitutions to your recipes see 10 Tips to Healthy Home Baking.
  5. Baking tools and Equipment. An electric stand mixer, measuring cups and spoons, two 6-inch spring form cake pans (or one 8-inch spring form cake pan), baking spray, parchment paper, and a baking cooling rack.

Recipe

Cranberry Streusel Coffee Cake

Cake Ingredients

  • 5 tablespoons unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup extra light olive oil
  • 1/3 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh orange zest
  • 2 tablespoons of freshly squeezed orange juice
  • 3/4 cup low fat buttermilk
  • 2 cups all-purpose flour (sifted)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 1/2 cups fresh cranberries (a mix of whole and sliced)

Oatmeal Streusel Topping

  • 1/4 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/4 cup chopped pecans
  • 1 tablespoon white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons cold unsalted butter


Directions

  1. Preheat oven to 350 degrees F. Spray 2- 6 inch spring form pans or one 8-inch spring form pan with baking spray then line the bottoms with parchment paper.
  2. In a medium bowl whisk together, sifted flour, baking powder, baking soda, cinnamon, and cardamom. Set aside.
  3. On medium speed with an electric hand or stand mixer beat butter and sugar together until smooth, add extra light olive oil and maple syrup, continue to beat until light and creamy about 3-4 minutes.
  4. Add vanilla, then eggs one at a time mixing well between additions.
  5. Add orange zest and orange juice, and mix well.
  6. On slow speed of electric or stand up mixer alternate flour mixture and buttermilk to cake batter mixing just until flour begins to disappear. Try not to over mix.
  7. Spoon batter evenly between two -6 inch spring form cake pans or one 8-inch spring form cake pan.
  8. Top batter with fresh cranberries.
  9. Prepare the streusel topping. In a small bowl mix the flour, oats, chopped pecans, brown and white sugars. Cut in the butter with a pastry blender or with two forks until topping resembles coarse crumbs. Sprinkle batter with streusel topping.
  10. Bake on center rack of preheated oven for approximately 40- 45 minutes, or until cake is baked through and lightly springs back or by inserting a toothpick. Cool in pan for 15 minutes then release and continue to cool on a baking rack.

Chocolate Zucchini and Rosemary Loaf

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My summer herb and vegetable garden is the inspiration behind a new zucchini loaf recipe. Fresh herbs are easy to grow , provide many nutritional and health benefits, and add natural flavor to baking. This year I expanded my herbs to include rosemary a new favorite addition to my zucchini loaf collection. My previous recipes include Lemon Thyme Zucchini Loaf and Chocolate Zucchini Loaf with a Raspberry Buttercream Frosting. Flavors of chocolate and espresso pair well with fresh rosemary and zucchini to make a moist tender loaf with tastes similar to a chocolate iced latte.

Rosemary is easy to grow in containers and compliments well with other herbs. Rosemary does best when planted in a sunny location and in well drained soil. Whole rosemary can be added to dishes to infuse flavor or can also be used as an attractive garnish. In this recipe, I removed the leaves from the stem, then finely cut up the leaves before blending in with the butter and sugar.

Healthy Ingredients and Baking Tips

  1. Zucchini: Zucchini is a good source of vitamin C and A, potassium, folate, soluble and insoluble fiber. The green skin is rich in antioxidants that help protect the body from free-radical cell damage. Grate the zucchini using a box grater or food processor. Medium size zucchini works best, to avoid excess moisture in a larger squash, drain the grated zucchini or lightly pat with a paper towel.
  2. Fresh Rosemary: Rosemary can be used fresh, dried, or as an essential oil and is found in sweet and savory recipes. In this recipe, first remove the leaves from the stem and then finely chop or cut up the leaves. If fresh rosemary is not available use 1 teaspoon of dried rosemary. Blending the rosemary with the butter and sugar helps to infuse the aromatic oils.
  3. 100% Cocoa powder, Mini chocolate chips, and espresso: Adds a rich chocolate flavor with a hint of espresso.
  4. Maple syrup: I like to use maple syrup to replace part of the granulated sugar. Maple syrup adds a natural sweet flavor, is more healthy and nutrient rich compared to granulated sugar.
  5. Olive oil: A combination of unsalted butter and olive oil ensures a moist and a light tender crumb. I like to use a extra light mild tasting olive oil in baking. Canola oil or grape seed oil can be substituted in place of the olive oil.
  6. Baking equipment: food processor or box grater, electric standup mixer with a paddle attachment or a electric handheld mixer, 8 1/2 x 4 1/2 x 2 5/8 loaf pan, measuring cups and spoons, whisk, spatula, sifter, parchment paper, no-stick baking spray, and a baker cooling rack.
  7. Baking techniques: Organize all your ingredients prior to starting the recipe, butter, buttermilk, and eggs at room temperature. Be careful not to over mix the flour mixture with the batter, I like to reserve a small amount and gently fold in with a spatula. After transferring the batter into the loaf pan, take a sharp knife and score the top by making a shallow cut down the center length of the loaf. This controls expansion during baking and adds to a beautiful presentation. During the last 5 to 7 minutes of baking time, look for browning and insert a toothpick to check if bread is cooked through.

Recipe

Chocolate Zucchini and Rosemary Loaf

  • 4 tablespoons unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh Rosemary leaves finely cut-up
  • 1/4 cup extra virgin olive oil
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/3 cup buttermilk
  • 2 teaspoons instant espresso powder
  • 1 1/2 cup shredded zucchini

Dry Ingredients

  • 1 2/3 cups all-purpose flour sifted
  • 1/3 cup 100% Cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda

1/2 cup Mini chocolate chips

Directions

  1. Preheat oven to 350 degrees F. Spray loaf pan with a no-stick baking spray and line the bottom and 2 sides with parchment paper.
  2. In a medium bowl whisk together sifted all-purpose flour, cocoa powder, baking powder, and baking soda. Set aside.
  3. On medium speed with an electric or standup mixer beat the butter and sugar together until smooth. Add rosemary leaves and blend well. Then add olive oil and maple syrup, continue to beat until light and fluffy, approximately 3-4 minutes.
  4. Add vanilla, then eggs one at a time until well blended.
  5. Whisk together the espresso and buttermilk.
  6. On slow speed, starting and ending with flour mixture alternate with buttermilk /espresso just until blended, being careful not over mix.
  7. Gently fold in shredded zucchini and mini chocolate chips.
  8. Spoon batter into prepared loaf pan, and place on center rack of oven. Bake for 35 to 40 minutes, until top is lightly brown and when batter is cooked through using a tooth pick.
  9. Remove from oven and place on a cooling rack for 15 minutes. Remove from loaf pan and allow to completely cool on baking cooling rack.
  10. Store at room temperature for 1-2 days, or if desired wrap and place in the freezer for a later date.

Orange Chocolate Chip Mini Bundt Cakes

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Orange Chocolate Chip Mini Bundt Cakes

This is the perfect recipe for a cold winter day. It is citrus season and Orange Chocolate Chip Mini Bundt Cakes are the newest addition to my bundt cake collection. Freshly squeezed orange juice and zest with mini chocolate chips highlight this recipe. Citrus and chocolate are a classic baking combination. The bright citrus flavor of fresh oranges pairs well with the rich chocolate flavor of mini-semi sweet chocolate chips. This cake is easy to make and does not require a lot of special ingredients.

Healthy Ingredients and Baking Tips:

Fresh orange and orange zest: You will need one to two fresh oranges. Orange zest is the bright orange outer layer of the fruit. I like to use a micro-plane zester to make orange zest, but you can also use the smallest holes on a box grater. Be careful not to include the white skin of the orange as it has a very bitter taste. Mixing with a small amount of sugar can help release the flavors of the orange zest.

Maple syrup: I like to use maple syrup to replace part of the granulated sugar. Maple syrup adds a natural sweet flavor, is more healthy and nutrient rich compared to granulated sugar.

Olive oil: A combination of unsalted butter and olive oil ensures a moist and a light tender crumb. I like to use a extra light mild tasting olive oil in baking.

Baking equipment: You will need a box grater or micro-plane zester, electric standup mixer with a paddle attachment or a electric handheld mixer, a 6 well mini bundt cake or a 6 cup bundt cake , measuring cups and spoons, whisk, spatula, sifter, no-stick baking spray, and a baker cooling rack.

Baking techniques: Organize all your ingredients prior to starting the recipe, and have butter, buttermilk, eggs, orange juice and orange zest at room temperature . Be careful not to over mix the flour mixture with the batter, I like to reserve a small amount and gently fold in with a spatula. During the last 5 to 7 minutes of baking time, look for browning and insert a toothpick to check if bread is cooked through.

Finishing touches: These mini bundt cakes can be enjoyed plain, with a dusting of powdered sugar or top with a simple orange glaze (whisk together 1/2 cup powdered sugar with 1/8 teaspoon grated orange zest, gradually add 1-2 teaspoons of freshly squeezed orange juice to desired consistency).

Recipe

Orange Chocolate Chip Mini Bundt Cakes

Ingredients

  • 6 tablespoons unsalted butter softened 
  • 1/2 cup white granulated sugar
  • 1/4 cup extra light tasting olive oil
  • 1/4 cup maple syrup 
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup freshly squeezed orange juice
  • 1 1/2 tablespoon freshly grated orange zest
  • 1/2 cup buttermilk 
  • 1 cup mini semi-sweet chocolate chips

Dry Ingredients

  • 2 cups all purpose flour (sifted)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda 
Directions: 

Preheat oven to 350 degrees F. Spray a 6 well mini bundt pan with a non-stick baking spray. 

  1. In a medium bowl whisk together the sifted flour, baking powder, and baking soda. Set aside. 
  2. On medium speed of an electric or standup mixer cream unsalted butter , add granulated sugar and beat until smooth, then add olive oil and maple syrup, continue to beat until light and fluffy, about 3-4 minutes. 
  3. Add vanilla extract, then eggs one at a time, and mix until well blended. 
  4. On slow speed gradually mix in orange juice and orange zest until well blended. 
  5. On slow speed of electric mixer gradually add flour mixture and buttermilk alternately to batter,  starting and ending with flour mixture in 3 additions, being careful not to over mix. 
  6. With a spatula gently fold in the chocolate chips.
  7. Evenly spoon batter into the mini bundt pan. Bake for 25 to 30 minutes, until light brown in color and tops lightly spring back to touch. Cool in pan for 15 minutes and then remove to a cooling rack.

Apple and Carrot Morning Glory Muffins

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Apple and Carrot Morning Glory Muffins

A breakfast or anytime muffin filled with apples, carrots, pecans and whole grains making this my most nutritious and healthy muffin recipe. Maple syrup, reduced apple cider, unsweetened applesauce, and warm fall spices offer natural sweetness without the need for refined sugars. Olive oil and Greek yogurt create a light, tender and tasty crumb. These muffins are packed with good nutrition, are easy to make, and can provide a healthy start to your day.

Healthy Ingredients and Baking Tips

  1. Apples A variety of apples can be used in this recipe. I used a combination of 2 types of baking apples, a Northwestern Greening apple and a Wealthy apple. Honey Crisp or Granny Smith apples work well to. The apples can be peeled or grated with the skin on. Grating the apples right before adding to the batter helps to prevent over-browning before baking.
  2. Reduced apple cider : In a medium deep saucepan, bring 3 cups of high quality, no added sugar apple cider to a gentle boil and simmer for approximately 25 minutes or until slightly thickened and reduced to 1/2 cup. Remove the cider from the stove top and allow to cool completely in the refrigerator to a light syrup-like consistency before adding to the muffin batter. Apple butter (1/3 cup) may be used in place of the apple cider syrup.
  3. Carrots: The original morning glory muffin recipe was created by Chef Pam Mc Kinstry in 1978 for her restaurant on Nantucket Island. It became popular as was one of the first healthy muffin recipes to include fruits, vegetables, whole grains, nuts, and seeds. Like the original recipe carrots is one of the main ingredients in this variation of the morning glory muffin.
  4. Olive oil: With nutrition in mind I used olive oil in this recipe. Other neutral oils such as canola, and grape seed oil may be used in place of the olive oil.
  5. Maple syrup: Adds a natural sweetness keeping this muffin free of refined sugars.
  6. Whole wheat pastry flour: A whole grain flour milled from low protein soft spring grains creating a tender crumb that is ideal for cookies, muffins, and sweet loaf recipes. Substituting part of the all-purpose flour with whole wheat pastry flour adds to the whole grain nutrition of fiber, vitamins and minerals.
  7. Ground flax seed: A nutrition super food containing fiber, omega-3 fatty acids, and lignans.
  8. Warm fall spices: Cinnamon, cardamom, ginger, and all-spice compliment well with the apples making this the perfect autumn recipe.
  9. Greek yogurt: An excellent source of protein, contributes to a moist and tender crumb, and activates the baking soda helping the muffins to rise during baking.
  10. Pecans: Add a light sweet buttery flavor and elevate the nutrition factor providing a good source of protein, fiber, monounsaturated fats, omega 3 fatty acids, vitamins and minerals . Walnuts can also be used in place of the pecans.
  11. Baking Equipment : A food processor or hand grater, standard size 12 cup muffin pan, hand electric mixer, whisk, standard size ice cream scoop, mixing bowls, measuring cups and spoons, and parchment cup cake liners.

A recent visit to a local apple orchard offered a variety of apples to choose from.

Recipe

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup applesauce
  • 1/2 cup reduced apple cider (see notes)
  • 1/2 cup plain 2% Greek yogurt
  • 1 1/4 cup finely grated apple (peeled or with the skin)
  • 1 1/4 cup shredded carrot

Dry Ingredients

  • 1 1/2 cup sifted all purpose flour
  • 3/4 cup whole wheat pastry flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground all-spice or nutmeg
  • 1/2 cup chopped pecans
  • 2 tablespoons of ground flax seed

Directions

  1. Preheat oven to 375 degrees F. Line a 12 cup muffin tin with parchment paper cupcake liners.
  2. In a large mixing bowl whisk together flours, baking powder, baking soda, cinnamon, cardamom, ginger, allspice, and chopped pecans.
  3. In a medium size bowl on low speed using a hand mixer blend the olive oil and maple syrup together until well incorporated. Add eggs one at a time mixing well between additions.
  4. Stir in the applesauce, reduced apple cider and Greek yogurt.
  5. Add shredded carrots and apples and mix well.
  6. Gently fold in mixed dry ingredients just until combined.
  7. Using a standard ice cream scoop fill each lined muffin cup evenly over 12 muffins.
  8. To decorate sprinkle each muffin with a little chopped pecans and small thinly chopped apple slices.
  9. Bake on the middle rack of oven for 7 minutes, then reduce heat to 350 degrees F continue baking for 15 to 18 minutes until baked through and muffins lightly spring back.
  10. Cool in muffin pan for 5 minutes then remove from pan to a cooling rack.

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Lemon Thyme Zucchini Loaf

~ simplyhomemadebydenise ~ Leave a comment

Lemon Thyme Zucchini Loaf

Summer baking is in full bloom. Garden fresh thyme and lemon make this zucchini loaf extra special. Moist and lightly sweetened, lemon and thyme add a bright, citrus and herb flavor to this zucchini loaf recipe. Recently I have been introducing more herbs and spices into my baking recipes. Herbs and spices add fragrance and flavor and have many health-protecting benefits similar to fruits, vegetables, whole grains, and other plant-based foods. Fresh herbs are easy to grow and contain higher levels of antioxidants than dried or processed forms.

Healthy Ingredients and Baking Tips

  1. Zucchini: Zucchini is a good source of vitamin C and A, potassium, folate, soluble and insoluble fiber. The green skin is rich in antioxidants that help protect the body from free-radical cell damage. Grate the zucchini using a box grater or food processor. Medium size zucchini works best, to avoid excess moisture in a larger squash, drain the grated zucchini or lightly pat with a paper towel.
  2. Fresh Thyme: Culinary thyme can be used fresh, dried, or as an essential oil and is found in sweet and savory recipes. In this recipe, first remove the leaves from the stem and then finely chop or cut up the leaves. If fresh thyme is not available use 1 teaspoon of dried thyme.
  3. Lemon juice and lemon zest: You will need one fresh lemon. Lemon zest is the bright yellow outer layer of the fruit and unlike lemon juice contains essential oils. I like to use a microplane zester to make lemon zest, but you can also use the smallest holes on a box grater. Be careful not to include the white skin of the lemon as it has a very bitter taste.
  4. Whole wheat pastry flour: A whole grain flour milled from a low-protein soft wheat, containing the whole bran and germ making it a healthier substitution for white flour in baking pastry, cookies, muffins, and quick breads. In recipes substitute 25% of the white flour with whole wheat pastry flour.
  5. Maple syrup: I like to use maple syrup to replace part of the granulated sugar. Maple syrup adds a natural sweet flavor, is more healthy and nutrient rich compared to granulated sugar.
  6. Olive oil: A combination of unsalted butter and olive oil ensures a moist and a light tender crumb. I like to use a extra light mild tasting olive oil in baking.
  7. Baking equipment: food processor or box grater, microplane zester, electric standup mixer with a paddle attachment or a electric handheld mixer, 9 by 5 inch loaf pan, measuring cups and spoons, whisk, spatula, sifter, parchment paper, no-stick baking spray, and a baker cooling rack.
  8. Baking techniques: Organize all your ingredients prior to starting the recipe, butter, buttermilk, eggs, and lemon at room temperature. Be careful not to over mix the flour mixture with the batter, I like to reserve a small amount and gently fold in with a spatula. After transferring the batter into the loaf pan, take a sharp knife and score the top by making a shallow cut down the center length of the loaf. This controls expansion during baking and adds to a beautiful presentation. During the last 5 to 7 minutes of baking time, look for browning and insert a toothpick to check if bread is cooked through.
Healthy Ingredients: Lemon juice, lemon zest, fresh thyme leaves, zucchini, olive oil, maple syrup, and whole wheat pastry flour.

Recipe

Lemon Thyme Zucchini Loaf

Ingredients

  • 4 tablespoons unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup extra virgin olive oil
  • 1/3 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 1/2 cup shredded zucchini

Dry Ingredients

  • 2 cups all-purpose flour sifted
  • 1/2 cup whole wheat pastry flour sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon fresh thyme leaves finely cut-up

Lemon Glaze (optional): In a small bowl whisk together 1/2 cup powdered sugar and 1/4 teaspoon lemon juice, gradually add one to two teaspoons of heavy cream to create a glaze consistency.

Directions

  1. Preheat oven to 350 degrees F. Spray a 9 inch by 5 inch loaf pan with a no-stick baking spray and line the bottom and 2 sides with parchment paper.
  2. In a medium bowl whisk together sifted all-purpose and whole wheat pastry flour, baking powder, baking soda, and fresh thyme leaves. Set aside.
  3. On medium speed with an electric or standup mixer beat the butter and sugar together until smooth, add olive oil and maple syrup, continue to beat until light and fluffy, approximately 3-4 minutes.
  4. Add vanilla, then eggs one at a time until well blended.
  5. On low speed, mix in lemon juice and lemon zest and add shredded zucchini.
  6. On slow speed, starting and ending with flour mixture alternate with buttermilk just until blended, being careful not over mix.
  7. Spoon batter into prepared loaf pan, and place on center rack of oven. Bake for 35 to 40 minutes, until top is lightly brown and when batter is cooked through using a tooth pick.
  8. Remove from oven and place on a cooling rack for 15 minutes. Remove from loaf pan and allow to completely cool on baking cooling rack.
  9. Store at room temperature for 1-2 days, or if desired wrap and place in the freezer for a later date.

For more zucchini recipes

Zucchini and Carrot Muffins with a Maple Glaze

Lemon, Zucchini, and Almond Bundt Cake

Chocolate Zucchini Loaf with a Raspberry Buttercream Frosting

Chai Spice Apple Zucchini Bundt Cake

Chai Latte and Blueberry Coffee Cake

~ simplyhomemadebydenise ~ Leave a comment

Chai Latte and Blueberry Coffee Cake

Traditional coffee cake is a single layer cake flavored with cinnamon and has a streusel topping made from butter, flour, and sugar. When creating this recipe I included the warm blend of chai spice and chai tea with fresh blueberries , a layer of cheese cake and an oatmeal streusel topping. This cake looks fancy but is very easy to make and perfect for everyday or as a special occasion cake. Fragrant and delicious on its own, or sprinkle with powdered sugar, add a vanilla drizzle ,or serve with ice cream or whipping cream. It can be made in two 6-inch spring form cake pans or in one 8-inch spring form cake pan. Other flavor variations, berries or seasonal fruits can be substituted including raspberries, strawberries, blackberries, a fresh berry mix, apples or peaches.

Ingredients and Baking Tips

  1. A chai spice blend of cinnamon, ginger, cardamom, and allspice adds flavor and color without the need for additional fat and sugar.
  2. Fresh blueberries are a rich source of fiber, vitamin C, potassium, vitamin K, and manganese, are heart healthy, and support brain, digestive, and immune health. Blueberries contain anthocyanin and polyphenol antioxidants, helping to protect against disease and cell damage caused by free radicals.
  3. A combination of olive oil and butter adds flavor, while making a moist and tender cake.
  4. I like using maple syrup in many of my cake recipes, reducing the need for added sugar. It has a lower glycemic index compared to cane sugar and brown sugar. Maple syrup is rich in antioxidants and calcium, iron, magnesium, potassium, zinc, copper, and manganese.
  5. Baking tools and Equipment. An electric stand mixer, measuring cups and spoons, two 6-inch spring form cake pans (or one 8-inch spring form cake pan), baking spray, parchment paper, and a baking cooling rack.
  6. Using the classic French baking technique of “Mise en Place”, organizing baking tools, gathering and measuring ingredients before starting the recipe, ensures a smooth process and a high quality cake. Preparing the cheesecake filling and streusel topping before mixing the cake ingredients can also be helpful.

Recipe

Chai Latte and Blueberry Coffee Cake

Cake Ingredients

5 tablespoons unsalted butter at room temperature

1/2 cup granulated sugar

1/4 cup extra light olive oil

1/4 cup maple syrup

2 large eggs

1 teaspoon vanilla extract

1/2 cup chai skinny latte concentrate (I used Tazo)

1 tablespoon freshly grated lemon zest

1/2 cup low fat buttermilk

2 cups all-purpose flour (sifted)

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground allspice

1 1/2 cups fresh blueberries

Cheesecake Layer

6 ounces cream cheese softened

one large egg lightly beaten

1/2 teaspoon pure vanilla

1/4 cup granulated sugar

2 tablespoons all-purpose white flour

Oatmeal Streusel Topping

1/2 cup all-purpose flour

1/2 cup old fashioned oats

1 tablespoon brown sugar

1 tablespoon white sugar

3 tablespoons cold unsalted butter

Directions

  1. Preheat oven to 350 degrees F. Spray 2- 6 inch spring form pans or one 8-inch spring form pan with baking spray then line the bottoms with parchment paper.
  2. In a medium bowl whisk together, sifted flour, baking powder, baking soda, cinnamon, ginger, cardamom, and allspice. Set aside.
  3. On medium speed with an electric hand or stand mixer beat butter and sugar together until smooth, add extra light olive oil and maple syrup, continue to beat until light and creamy about 3-4 minutes.
  4. Add vanilla, then eggs one at a time mixing well between additions.
  5. Add lemon zest and chai skinny latte concentrate, mix well.
  6. On slow speed of electric or stand up mixer alternate flour mixture and buttermilk to cake batter mixing just until flour begins to disappear. Try not to overmix.
  7. Spoon batter evenly between two -6 inch spring form cake pans or one 8-inch spring form cake pan.
  8. Top batter with fresh blueberries.
  9. To make the cheese cake layer: in a separate bowl light beat the cream cheese until smooth. Add the sugar, beaten egg, and vanilla and mix well. Stir in flour until blended. Spread cheese cake layer evenly over the blueberries and cake batter.
  10. Prepare the streusel topping. In a small bowl mix the flour, oatmeal, brown and white sugars, and ground cinnamon. Cut in the butter with a pastry blender or with two forks until topping resembles coarse crumbs. Sprinkle batter with streusel topping.
  11. Bake on center rack of preheated oven for approximately 45 minutes, or until cake is baked through and lightly springs back or by inserting a toothpick. Cool in pan for 15 minutes then release and continue to cool on a baking rack.

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