Quick and easy bran muffins


These healthy bran muffins probably took 30 minutes from start to eating!  Not bad, I'd say.


They were inspired by a box of rice bran I had in the cupboard and that had been in the cupboard quite a while - unopened.    I was sitting fancying a sweet-ish snack and the idea of a bran muffin came into my head.

Each muffin has more than 6g of fiber in it, is gluten free, dairy free - and there's no added oil.



Here's the recipe if you want to make something quick, easy and healthy.

Makes 6 regular size muffins
3/4 cup bran (I used rice bran)
1/2 cup whole grain flour (I used GF sorghum)
1/2 tsp baking powder
1/2 tsp baking soda
7 tbs non dairy milk (I used flax milk)
1 small pot of unsweetened organic applesauce (4oz)
1/2 tsp vanilla extract
1/4 cup organic raisins

Preheat the oven to 350F/175C.

Use a silicone muffin tray or muffin baking papers.

In a mixing bowl, mix the bran with flour and baking powder and soda.  Add the remaining ingredients and mix to combine.

Spoon into the muffin cups and bake for 15 - 20 minutes, until a toothpick insert inside one, comes our clean, or when pressing the top of the muffin, it returns its shape.

Cool on a rack - if you aren't tempted to eat them while fresh and warm!


The raisins can be omitted or substituted with nuts or other dried fruit.
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Overnight oat berry breakfast parfait



While yesterday's OOO-breakfast is yummy - it is quite sweet, even though it has no added sugar - but the sweetness comes from the bananas and mango.  So I made this version of a 'pretty parfait' - OOBBP, using berries instead and changing the oats a little. If you have a sweeter tooth - you can still use this recipe but go for all strawberries - but I like a bit of tartness so added cranberries as well.


Here's the recipe: 3 servings

1/2 cup strawberries
1/2 cup cranberries (can be frozen)
1 cup gluten free oats
1 cup dairy free milk
2 tablespoons chia seeds
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup unsweetened organic apple sauce

Puree the strawberries and cranberries together until smooth in a food processor.

Place the oats, chia seeds, milk, vanilla and cinnamon in a bowl and stir together.  Add the apple sauce and mix thoroughly.

To assemble the parfait, divide approx. half of the oat mixture between three serving glasses/bowls.  Add a layer of strawberry/cranberry puree using approx. half of the puree.  Add the remainder of the oat mixture to make a third layer, and finally top with the remainder of the strawberry/cranberry mixture.  Top with a sprinkle of oats and chia seeds. I also added a dehydrated apple ring.



Put in the fridge overnight, during which time the oats will soften and thicken.  This will last for 3 days....if you can stop yourself eating them for lunch as well - which is what I did!

Again, this breakfast is giving you a good dose of omega 3 fatty acids from the chia seeds - and I used flax milk as well. I have found a flax milk I really like, called Good Karma Flax milk - only 25 calories  and 1200 mg omega 3 per cup serving.


You can use fresh or frozen fruit for this - and any berries that you like. I think it would be lovely with blackberries and raspberries together.  Or strawberries with cooked rhubarb - yum!

Which do you think is prettier? The mango/banana or the berry parfait?  I'd go with the berry - love that bright red coloring with the neutral colored oats.  
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Overnight Omega 3 Oaty breakfast!

O-O-O breakfast!


I'm not sure if you are like me, but throughout the year, I usually stick to one of two breakfasts with maybe just varying the berries on top:    either my homemade gluten free, sugar free, granola or my homemade GF, sugar free muesli.  I think I just want to get up and not really think about creating something first thing - just reach in the cupboard, pull out my cereal and add a few sprinkles and non dairy milk and start eating.

But then I see all these pretty breakfasts in cookbooks and blogs, and all these smoothies, and I get a bit envious.  The taste of food begins very visually for me, so eating things that look good is important.  And yes, faithful granola and muesli - you do look good - but just not as "pretty" as some other breakfasts out there!

So I had the idea to try making something a bit prettier, but doing it the night before - while dinner is cooking. Then when I get up,  it'll all be ready in the fridge, and I won't even have to add milk!

And thus - two new breakfasts came about - that I made while dinner was cooking. Pretty Parfaits!  Today is the sweet mango banana version.  My Triple O breakfast!


Overnight Omega 3 oaty breakfast!

A lovely combination of oats, mangoes, bananas, flax and chia seeds and non dairy milk make up this overnight breakfast.

Part smoothie, part bircher muesli - a breakfast parfait with plenty of omega 3 essential fatty acids from the flax seeds, the chia seeds and I used flax milk as the non dairy milk!

Make it it in the evening, put it in the fridge and its ready for breakfast in the morning.

Here's the recipe (serves 2):

1 large mango or frozen mango pieces
2 bananas
1 tablespoon ground flaxseed
1 cup gluten free oats
4 tablespoons chia seeds
1/3 cup flax milk or non-dairy milk


Peel the mango and cut away the flesh from the stone, or defrost if frozen, and add to a food processor with the bananas and ground flaxseed.  Blend until smooth and creamy.

In a bowl, combine the oats, chia seeds and non dairy milk, stirring well.

Pour half of the mango banana mix in the bottom of two glasses or bowls.  Top with the oat mix, and then add the remaining mango mix as a top layer.  Sprinkle with oats or chia seeds to decorate. Refrigerate overnight.  Serve cold.

Don't try and keep this more than overnight, as the banana in it begins to go a little brown.


This is a wonderful way to start your day with a great dose of omega 3 fatty acids from the flax and chia.  All too often our omega 6: omega 3 ratio is too low in omega 3s, so gives you a good dose in your first meal of the day.  Omega 3s are anti-inflammatory with lots of benefits to your health.

I used white chia seeds in this recipe as I think they look nicer, but you can use black ones instead. Nutritionally, there isn't a difference.

Tomorrow's pretty parfait is a berry parfait instead.  Stay tuned.

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