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Recipes

Banana-Pear Muffins

BT Toronto | posted Thursday, Aug 17th, 2017

20170817_081236

Banana-Pear Muffins

Makes 12  

Ingredients:

  • 1 ½ cups whole-wheat flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ teaspoon dry ginger or cardamom
  • 2 large very ripe bananas
  • 2/3 cup brown sugar
  • 1/3 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 2/3 cup buttermilk (well-shaken before measuring)
  • 1 ripe pear, unpeeled, diced
  • Turbinado sugar (optional)

Directions:

  1. Preheat the oven to 400F. Line a muffin tin with paper liners, or grease tin wells well with baking spray.
  2. Whisk flour with baking powder, baking soda, salt and ginger in a large bowl.
  3. In a separate bowl, mash bananas very well. Stir in sugar, oil, egg and vanilla. Stir in buttermilk.
  4. Add liquid mixture into flour mixture. Using a rubber spatula, stir until just combined.
  5. Before mixture is fully incorporated, add pear and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Sprinkle each muffin with a little turbinado sugar.
  6. Bake 5 min then reduce heat to 350F and bake another 20 to 25 min, or until tops are golden and a cake tester inserted into the centre of a muffin comes out clean. Let cool in the pan for 10 min then transfer to a rack to cool completely.
  7. Make ahead: Freeze cooled muffins in zip-lock bags for up to 4 weeks. Thaw at room temperature.

Recipes by Claire Tansey.

Clairetansey.com

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No-bake granola and yogurt tarts

BT Toronto | posted Monday, Sep 26th, 2016

No bake oat tarts

These tarts are a tasty way to enjoy granola and yogurt as part of a complete breakfast. Keep the tart shells ready to go in the freezer for quick and easy assembly.

Prep Time: 20 minutes

Total Time: 20 minutes + overnight chilling

Makes: 12 servings

Ingredients:

Tart Shells:

  • 1 bag (311 g) Quaker® Super Grains Blueberry Pecan Granola, divided
  • 1/2 cup (125 mL) toasted chopped almonds
  • 1/4 cup (60 mL) lightly toasted shredded coconut
  • 1/3 cup (75 mL) pitted Medjool dates
  • 1/3 cup (75 mL) melted coconut oil
  • 2 tbsp (30 mL) liquid honey

Filling:

  • 1 1/2 cups (375 mL) plain Greek yogurt
  • 1/4 cup (60 mL) honey
  • 2 tbsp (30 mL) fresh lime juice
  • 2 tsp (10 mL) finely grated lime zest

Topping:

  • 3/4 cup (175 mL) diced peeled mango

Method:

Tart Shells:

  1. Reserve 1/4 cup (60 mL) granola; set aside.
  2. In food processor, combine remaining granola, almonds and coconut; pulse until coarsely ground. Add dates, coconut oil and honey; pulse until mixture comes together.
  3. Line 12 muffin cups with paper or foil liners. Divide granola mixture between muffin cups, pressing bottom and sides firmly with small glass or measuring cup.
  4. Freeze overnight or until firm. (Make-ahead: Freeze in airtight container until ready to serve.)

Filling:

  1. Mix together yogurt, honey, lime juice and lime zest.
  2. Divide evenly between tart shells.

Topping:

  1. Divide mango evenly over yogurt mixture.
  2. Sprinkle with reserved granola.

Nutrition Facts (Per 1 tart)

  • Calories 280
  • Fat 13g
  • Cholesterol 0mg
  • Sodium 25mg
  • Carbohydrate 35g
  • Fibre 3g
  • Sugars 22g
  • Protein 6g

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Banana bread overnight oats

BT Toronto | posted Monday, Sep 26th, 2016

Overnight oats

All the delicious warm spices of banana bread are added to these easy-to-prepare overnight oats. Bananas are stirred in for banana bread flavour in a jiffy.

Prep Time : 10 minutes

Total Time: 10 minutes + overnight chilling

Makes: 6 servings

Ingredients:

  • 3 cups (750 mL) skim or 1% milk
  • 2 tbsp (30 mL) honey
  • 2 tbsp (30 mL) packed brown sugar
  • 1 tsp (5 mL) vanilla extract
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) each ground nutmeg and salt
  • 3 cups (750 mL) Large Flake Quaker® Oats
  • 3 bananas, divided
  • 1/4 cup (60 mL) chopped toasted pecans
  • Plain or vanilla non-fat yogurt (optional)

Method:

  1. Stir together milk, honey, brown sugar, vanilla, cinnamon, nutmeg and salt; stir in oats. Cover and refrigerate overnight.
  2. Mash two bananas and stir into oatmeal. Slice remaining banana. Divide oatmeal evenly among bowls or small Mason jars; top with sliced banana, pecans, and yogurt (if using).

Nutrition Facts (Per 1/6 recipe)

  • Calories 320
  • Fat 7g
  • Cholesterol 0mg
  • Sodium 55mg
  • Carbohydrate 58g
  • Fibre 6g
  • Sugars 25g
  • Protein 10g

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Oatmeal toaster waffles

BT Toronto | posted Monday, Sep 26th, 2016

Waffle

To save time on those busy mornings, these waffles can be made ahead and frozen, then popped into the toaster as part of a complete breakfast. 

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes (+ reheating)

Makes: 4 servings

Ingredients:

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Quaker® Regular Instant Oatmeal
  • 1/4 cup (60 mL) cornstarch
  • 2 tbsp (30 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • Pinch salt
  • 1 3/4 cups (425 mL) milk
  • 3 eggs
  • 1/2 cup (125 mL) melted butter

    Toppings:

  • 1 cup (250 mL) fresh blueberries, raspberries or strawberries
  • 2 tbsp (30 mL) maple syrup

Method:

  1. In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth.
  2. Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer’s instructions. Let cool completely on rack.
  3. Stack waffles between pieces of parchment paper;  freeze in resealable plastic bag or airtight container for up to 2 weeks.

    To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.

Nutrition facts (Per 1/4 recipe)

  • Calories 700
  • Fat 31g
  • Cholesterol 210mg
  • Sodium 750mg
  • Carbohydrate 89g
  • Fibre 6g
  • Sugars 22g
  • Protein 19g

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Chai Oatmeal

Chatelaine | posted Wednesday, Apr 13th, 2016

chai oatmeal

Prep: 30 minutes
Total time: 40 minutes

Makes: 6 servings

Ingredients

  • 3 eggs
  • 2 1/2 cups milk, or water
  • 1 cup quick oats
  • 4 chai tea bags
  • 1/4 to 1/3 cup honey
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp salt
  •  sliced bananas
  •  toasted sliced almonds
  •  toasted coconut chips

Directions

  1. WHISK eggs with milk and oats in a medium saucepan and set over medium-low. Add tea bags. Cook, stirring often, until very creamy, about 15 min. Discard tea bags. Stir in honey, cinnamon, ginger and salt.
  2. DIVIDE among 4 bowls. Top with bananas, almonds and coconut chips.
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On-the-go Coconut PB Bars

BT Toronto | posted Tuesday, Apr 12th, 2016

bars

Ingredients

  • 1 cup (250 mL) Adams® 100% Natural Creamy Peanut Butter
  • ⅓ cup (75 mL) agave syrup
  • 1 cup (250 mL) Robin Hood® Oats
  • 1 cup (250 mL) toasted coconut
  • ½ cup (125 mL) dried blueberries
  • ¼ cup (50 mL) raisins
  • ½ tsp (2 mL) cinnamon

Directions

  1. Combine all ingredients. Press into foil-lined 8” square pan.
  2. Refrigerate overnight. Cut into bars.NOTES: Recipe freezes well and add up to 2 tbsp of your favourite vanilla or chocolate protein powder.

For more info you can find Pay online at PayChen.com or Twitter @PayChen

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Raw Reset: Start your day with raw food

BT Toronto | posted Wednesday, Jan 8th, 2014

Almond milk

Ingredients:

  • 1 C Almonds, soaked at least 6 hours
  • 4 C water
  • 2 dates
  • 2 t vanilla

Method:

Drain almonds from soaking water. Add to blender with water, dates and vanilla. Process for 2 minutes. Strain through nutmilk bag. You can save the remaining pulp, dehydrate it and use it as flour for other recipes. ALTERNATIVE: 4 Cups water & 2 T raw nut butter

Chia seed pudding for one

Ingredients:

  • 1 cup fresh almond milk or coconut milk
  • 3 tbsp chia seeds
  • 1 banana mashed (keep 3 slices for garnish)
  • 1 tsp vanilla
  • pinch salt

Method:

Combine all ingredients in a large bowl and mix well. Let sit for at least 30 minutes to an hour and then mix again. Serve in a glass dish with sliced banana and sprinkle with cinnamon. Serve with a side on tropical fruit.

Green powder smoothie for one

Ingredients:

  • ½ cup coconut water
  • 2-3 Frozen Bananas (very frozen) chopped up
  • ½ cup another frozen tropical fruit (mango, peaches, pineapple or berries)
  • 5 leaves of kale or lettuce
  • 2 Tbsp fresh cilantro (4-5 sprigs)
  • 1 Tbsp maca
  • 1 tsp bee pollen
  • 1 tsp spirulina

Raw oatmeal

Ingredients:

  • ½ C raw oats
  • ½ C almond or coconut milk
  • ¼ raisins
  • 1 apple, shredded
  • 1 banana mashed

*Coconut flakes to garnish

Method:

  1. Mash banana well in bowl
  2. Add in remaining ingredients, stirring well. Let sit and garnish with coconut before serving.

Courtesy Meghan Pearson, www.meghanpearson.cawww.haciendadelsolcr.com

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