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Posts Tagged ‘raisins’

O.k. so most people don’t typically get excited about bran muffins, but I’ve always loved them. Unfortunately most of them are either too dense or too sweet for me. This recipe is one of the best one’s I’ve tried. It’s adapted from Heidi Swanson’s 101 Cookbooks blog.

2 cups white whole wheat flour

1 1/2 cups wheat bran

3/4 teaspoon sea salt

1 1/4 teaspoons baking soda

2 tablespoons brown sugar

2 cups full fat plain yogurt (I used a mixture of Brown Cow’s cream top, and low fat)

1 egg, lightly beaten

1/2 cup honey

2 tablespoons melted butter

1/2 cup of raisins

1/2 cup chopped walnuts

1 teaspoon cinnamon

oven to 425F degrees, racks in the middle.

In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.

Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in raisins, walnuts, and cinnamon. Don’t overmix!

Line  the muffin tins with paper muffin cups. Fill each 3/4 full. Bake 20 minutes, until muffins are golden on top and cooked through.


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If you have never had wheat berries this is a great recipe to start with. Wheat berries are chewy, a bit nutty, and super yummy.

1 cup wheat berries
2 Tablespoons rice vinegar
Juice of one orange
1 tablespoons honey
1/4 cup golden raisins
1/4 cup dried figs, chopped
2 large stalks celery, diced
2 Tablespoons extra virgin olive oil
1 tablespoon lemon zest, from 2 lemons
1/4 cup roasted almonds, roughly chopped
Handful fresh parsley, finely chopped
Sea salt, and freshly-ground black pepper, to taste

Put the wheat berries in a saucepan and cover with water. Bring to a boil over medium heat, then turn the heat down to low and partially cover the pot. Cook for 45 minutes, or until the wheat berries are soft yet still chewy.

While the wheat berries are cooking, whisk the rice vinegar, orange juice, and honey together in a small saucepan. Bring to a boil and add the raisins and chopped figs. Turn off the heat and let the fruit steep in the juice and vinegar mixture.

When the wheat berries are tender enough to be chewed easily, drain them, then pour them into a large bowl with the celery. Toss with the olive oil and lemon zest. Add the vinegar and juice mixture, and all the fruit, and mix. Toss with the almonds, chopped parsley, and with the salt. Add pepper to taste.

Serve warm or at room temperature.

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Granola typically wears a healthy halo.  What I mean by this is that granola is one of those foods that people think is really healthy, but it’s usually not. If you look at the ingredients in most granola you find in the store, what do you get? Tons of sugar, and lots of oil. Most granola is like fried oats, and is freakishly sweet. Of course there are some exceptions. Those exceptions tend to be ridiculously expensive. I like to make my own. That way I control what goes in. If you make your own you can put whatever you want in it. I like mine simple, but I usually end up putting whatever I have on hand in it. This time it’s Almond, Walnut, Raisin, Cherry Granola.

3 cut oats (I like the thick cut kind)

1 cup nuts (I used almonds and walnuts)

about 1 cup dried fruit (this time I used raisins and dried cherries)

1/2 tsp cinnamon

1/4 tsp salt

1/4 cup canola oil

5 Tbsp maple syrup

Pre heat oven to 325F.  Mix it all together and spread it out on a baking sheet. Bake for about 30 minutes, stirring every 10 minutes, until golden.

Cool completely before putting in an air tight container.

Simple, easy and Yum!

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