California Crunch Cereal

 

Ingredients:

• 3+ cups puffed barley or puffed rice
• 1+ cup oats whole old fashioned
• 1+ cup TVP (textured vegan protein)
• 3 tablespoons flax seed whole
• 3 tablespoons chia seeds
• 1/2+ cup sliced unsalted almonds
• 4 egg whites
• 1/3 cup honey (or agave/maple/etc)
• 1-2 tablespoons molasses (optional)
• 1 tablespoon cinnamon
• very small pinch of kosher salt

Note: The + indicates generous measurements. Heaping cups are good. 

Directions:

1. Pre-heat oven to 350 degrees.
2. Mix all the dry ingredients (except cinnamon) in a large bowl.
3. In a separate bowl, whisk together the egg whites until well mixed, add the sweetener and cinnamon. 
4. Add to dry ingredients and mix very well, ensuring all is coated with egg whites. The egg whites act as a binder which is what gives you the crispy nuggets of goodness.
5. Line a baking sheet with parchment paper and add mixture in an even layer. Press down lightly into pan (this helps avoid over/early crisping of the cereal). 
6. Bake in middle rack for 12 – 15 minutes (check for crispy level), then remove from oven and flip cereal. It's ok to break up the large chunks – flip and mix but ensure that you lightly press down the mixture into the pan again. 
7. Bake for another 10-13 minutes.
8. Cool and then store in an airtight container.

Blueberry muffins

Ingredients:

• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 cups almond, rice or coconut milk
• 1 large egg, lightly beaten
• 1/3 cup pure maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup blueberries, fresh or frozen

Directions:

1. Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed at least 8 hours and up to 12 hours
2. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
3. Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon blueberries.
4. Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for a 10 minutes. Loosen and remove with a paring knife. Serve warm.

Chocolate chip banana bars

Ingredients:
5 ripe bananas
3/4 cup brown sugar
1/4 cup coconut oil
1/4 cup milk
2 eggs
1 3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup chocolate chips

Directions:
1. oven to 350
2. mash bananas.  stir in sugar, oil, milk and eggs.
3. add dry ingredients and stir.  fold in chocolate chips
4. spread the batter in 8x10 pan.  Bake for 18-22 min.

Blueberry Oatmeal muffins

Ingredients:
2.5 cups oats
1.5 cups almond milk
1 egg, lightly beaten
1/3 cup maple syrup
2 Tbsp coconut oil
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cup blueberries

Directions:
1. Combine oats and milk in large bowl.  Cover and let soak in refridgerator for 8-12 hours.
2. Preheat oven 375
3. Stir remaining ingredients into bowl of oats.
4.  Bake for 25-30 minutes, until they spring back when touched.

Flaky Buttery Biscuits

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon coarse salt
• 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
• 3/4 cup milk

Directions:

1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

Butter Croissants

Ingredients:

• 1 1/2 cups whole milk, heated to warm (105°F–110°F)
• 1/4 cup packed light brown sugar
• 1 tablespoon plus 1/4 teaspoon active dry yeast (from two 1/4-oz packages)
• 3 3/4 to 4 1/2 cups unbleached all-purpose flour
• 1 tablespoon kosher salt
• 3 sticks (1 1/2 cups) cold unsalted butter

1. Make dough:
   1. Stir together warm milk, brown sugar, and yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over.) Add 3 3/4 cups flour and salt and mix with dough hook at low speed until dough is smooth and very soft, about 7 minutes.
   2. Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.
2. Prepare and shape butter:
   1. After dough has chilled, arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly (butter should be malleable but still cold). Scrape butter into a block and put on a kitchen towel, then cover with other towel. Pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle. Chill, wrapped in towels, while rolling out dough.
3. Roll out dough:
   1. Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough (especially in corners), into a 16- by 10-inch rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold as you would a letter: bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.
4. Roll out dough:
   1. Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 15- by 10-inch rectangle, rolling just to but not over ends.
   2. Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10- by 5-inch rectangle. (You have completed the first "fold.") Chill, wrapped in plastic wrap, 1 hour.
5. Make remaining "folds":
   1. Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).

Directions:

1. Roll out and cut dough:
   1. Cut dough in half and chill 1 half, wrapped in plastic wrap. Roll out other half on a lightly floured surface, dusting with flour as necessary and stretching corners to maintain shape, into a 16- by 12-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.
   2. Arrange dough with a short side nearest you. Cut in half horizontally and chill 1 half. Cut remaining half vertically into thirds, forming 3 rectangles. Cut each rectangle diagonally in half to make 2 triangles, for a total of 6 triangles.
2. Shape croissants:
   1. Holding short side (side opposite tip) of 1 triangle in one hand, stretch dough, tugging and sliding with other hand toward tip to elongate by about 50 percent.
   2. Return to work surface with short side of triangle nearest you. Beginning with short side, roll up triangle toward tip. Croissant should overlap 3 times, with tip sticking out from underneath; you may need to stretch dough while rolling.)
   3. Put croissant, tip side down, on a parchment-lined large baking sheet. (Curve ends inward to make a crescent shape if desired.)
   4. Make more croissants with remaining 5 triangles, then with remaining rolled-out dough, arranging them 2 inches apart on baking sheet. Repeat rolling, cutting, and shaping procedures with chilled piece of dough.
3. Let croissants rise:
   1. Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching croissants, and tuck open end under baking sheet.
   2. Let croissants rise until slightly puffy and spongy to the touch, 2 to 2‚ hours.
4. Bake croissants:
   1. Adjust oven racks to upper and lower thirds of oven and preheat to 425°F.
   2. Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put croissants in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
   3. Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until croissants are deep golden, about 10 minutes more.

Chocolate "donut holes"

 

Ingredients:

• 1 cup whole wheat flour
• 3 tsp baking powder
• 1 Tbsp dark cocoa
• 1 egg
• 1/2 cup milk
• 1/4 cup maple
• 1/2 tsp vanilla
• 4 Tbsp coconut oil

Directions:

1. Whisk together dry ingredients.
2. Heat milk and coconut oil in glass measuring cup for 30-45 seconds in microwave and whisk together.
3. Add wet ingredients to dry and mix.
4. Spoon batter in cake pop maker and cook for about 4 minutes.
5. Serve as is or with a glaze (whisk together powdered sugar and a little milk).

Whole Wheat Pancakes

Ingredients:

• 1 cup whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 Tbsp coconut oil
• 1 cup milk
• 1 egg
• 1 Tbsp honey

Directions:

1. Whisk together flour, baking powder and salt.
2. In a glass measuring cup, heat up the milk and coconut oil for 30 seconds and then whisk together.
3. Add all wet ingredients to dry and mix together.

Raisin Bars

Ingredients:

• 1 cup raisins
• water
• 1/4 cup coconut oil
• 1/4 cup milk
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 cup whole wheat flour
• 1/2 cup bran 
• 1/2 cup oats
• 1/2 tsp baking soda

Directions:

1.  Preheat oven to 350.  spray 8x8 baking pan.
2.  Measure raisins into 1-quart microwaveable bowl; add just enough water to cover.  Microwave for 5 minutes.  Drain and set aside to cool.
3.  In large bowl, combine flour, bran, oatmeal and baking soda.
4.  Add remaining ingredients and stir well.
5.  spread evening in pan with well-oiled fingers.
6.  Bake at 350 for 20 minutes.
7.  While still hot, cut into 16 pieces; cool completely before removing from pan.
8.  Refrigerate leftovers.

Victoria Tea Pastry

Ingredients:

• 1 cup water
• 1/2 cup butter
• 1 cups flour
• 3 eggs
• Another 1/2 cup butter 
• 2 Tablespoon cold water
• 1 Tablespoon almond extract

Topping:

• 1/4 cup butter softened
• 1 cup powdered sugar
• 1 Tablespoon milk
• 1/2 teaspoon almond extract
• 1/4 cup toasted sliced almonds

Directions:

1. Preheat oven to 350 degrees.
2. Bring 1 cup water and 1/2 cup butter to a boil in a sauce pan. 
3. Remove from heat and immediately stir in 1 cup flour and beat with a wooden spoon until smooth.
4. In a stand mixer combine 1 cup flour and 1/2 cup cold butter (cut into little pieces) and blend well with the pastry attachment.
5. Slowly add 2 Tablespoons of cold water. 
6. Mix until dough forms into a ball. 
7. Divide in half and place side by side on a cookie sheet sprayed with oil. 
8. Flatten to about 1/2 inch thick and keep 1 inch apart. 
9. Add 3 eggs to the first mixture, one at a time. Fully mix in each egg before adding the next. 
10. Add almond extract and mix well. 
11. Evenly spread on each dough strip.
12. Bake 1 hour at 350 degree, do not open the oven during this time. 
13. Cool 10 minutes and frost with topping. 
14. For the topping combine 1/4 cup butter (softened) with 1 cup powdered sugar, 1 Tablespoon milk and 1/2 teaspoon almond extract. 
15. Spread on warm pastries and sprinkle to toasted almonds on top. 

Blueberry Muffins

Ingredients:

• 3/4 cup fresh blueberries
• 1 and 1/4 cup flour (half wheat, half all-purpose)
• 1 tsp baking powder
• 1/2 tsp salt
• 4 Tbsp honey
• 6 oz. vanilla Greek yogurt
• 1/4 cup coconut oil
• 1 Tbsp blueberry juice (if you have some on hand)
• 1/4 cup milk
• 3/4 tsp vanilla
• 1 egg

Directions:

• Preheat oven to 375
• Mix dry ingredients and wet ingredients seperately.
• Add blueberries to dry ingredients and gently fold in wet ingredients.
• Scoop into muffin tins and bake for 18 minutes.

Cinnamon Rolls

These are gooey and sweet and perfect on a cold Saturday morning. These are not healthy, but you gotta live sometimes. Also, instead of the last rise, you can cover these and put them in the fridge to bake the next morning. Simply pull them out of the fridge and let come to room temperature, then bake as directed.

Ingredients:
Dough

• 1 cup (8 ounces) lukewarm milk
• 2 large eggs, room temperature
• 1/3 cup unsalted butter, cut up
• 4 1/2 cups Unbleached All-Purpose Flour
• 1 3/4 teaspoons salt
• 1/2 cup sugar
• 2 1/2 teaspoons instant yeast

Filling

• 1/3 cup unsalted butter, softened
• 1 cup brown sugar, packed. (this will be very sweet, you can easily cut this in half and it will still be great).
• 3 tablespoons ground cinnamon

Icing

• one 3-ounce package cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups glazing or confectioners’ sugar
• 1/2 teaspoon vanilla extract

 Directions: 

1. Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive. Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.
2. Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.
3. Starting with a short end, roll the dough into a log, and cut it into 12 slices. Place the buns in a lightly greased 9 x 13-inch pan. Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes.
4. Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes (if you put this in the fridge overnight, baking time will be closer to 20-25 minutes). While the buns are baking, make the icing. 
5. Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm.