Bran Flax Muffins

Ingredients:

1 1/2 cups unbleached white flour
3/4 cup flaxseed meal
3/4 cup oat bran
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cups carrots, shredded
2 apples, peeled and shredded
1/2 cup raisins
1 cup nuts, chopped
3/4 cup milk
2 eggs beaten
1 tsp vanilla

Directions:

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, and cinnamon in a large bowl. Stir in carrots, apples, raisins and nuts.
Combine milk, beaten eggs and vanilla.
Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not overmix.
Fill muffin cups 3/4 full. Bake at 350 degrees for 15-20 minutes. Yields 15 medium muffins.

Holiday Sweet Spiced Nuts

Ingrediants:

3/4 sugar
3 tbsp water
1 egg white, slightly beaten
1 tsp ground cinnamon
3/4 tsp salt
1/4 tsp nutmeg
1 tsp ground cardamom (or substitute 1/4 tsp ground cloves)
1 cup pecan halves
1 1/2 cups whole almonds
1 cup walnut pieces

Directinos:

Preheat oven to 200°F.

In a large bowl, mix all ingredients together.

Spread evenly on a greased 15x10x1 inch baking pan.

Bake for 45 minutes, stirring nuts every 15 minutes.

Yield: 3 1/2 cups

Chocolate Peanut Butter Energy Bars

INGREDIENTS:

2 1/2 cups old fashioned organic quick oats

1/2 cup whole flax seed

1/4 cup organic dark cocoa power (or slightly less)

1/4 cup wheat germ

1/2 cup natural peanut butter

1/2 cup honey

1/2 to 1 cup HOT water

INSTRUCTIONS

Stir ingredients together.Form into individual sized paddies, like hamburgers.

Wrap in plastic wrap and keep in freezer or fridge.

Healthy Banana Bread

3/4 cup honey

1/2 cup butter -- softened

2 eggs

1 1/2 cups mashed ripe bananas (3 to 4 medium)

1/2 cup buttermilk

1 teaspoon vanilla

2 1/2 cups all-purpose whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts -- if desired

Preheat oven to 350° F. Grease bottom of one 9 inch pan.

Mix honey and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in the nuts. Pour into pans. Bake 9-inch loaf about 50 minutes, or until toothpick inserted in center comes out clean. Or pour into muffin tins; bake for 18 minutes.

Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Marbled-Chocolate Banana Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Or Spoon batter as described into 12 muffin tins and bake for 18 minutes or until done. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Orange Cinnamon Granola

2 cups regular oats
1/3 cup ground flaxseed
1/4 cup chopped walnuts
1/4 cup chopped slivered almonds
2 teaspoons ground cinnamon
1/3 cup orange juice
1/3 cup honey
1/4 cup packed brown sugar
2 teaspoons canola oil
1 teaspoon vanilla extract
Cooking spray
1/3 cup dried cranberries

Preheat oven to 300°.

Combine first 5 ingredients in a medium bowl.

Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.

Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.