Wahoo I have a few minutes today to share this “to-die-for” muffin recipe with you while my kiddos are sleeping. This recipe was given to me by a friend who said it was a Sobey’s recipe. I have modified it a bit to suit what I had at the time and it turned out SO DELICIOUS!!! I had to share this recipe with you because these are absolutely amazing and I think all of you should at least try them! I called it French Toast Challah Muffins because that was the only kind of bread that I had but you can use any whole grain bread as well. I was able to make with with the leftover Challah bread I had last week! They taste amazing, took 5 minutes to prepare, AND my kiddos loved them!
French Toast Challah Muffins
1/2 cup of rice milk
1/3 cup of maple sugar
1 tsp of vanilla
1 tsp of cinammon
10 slices of multi-grain challah cubed
1 cup of frozen berries (we love blueberries)
2 tbsp of maple syrup
In a bowl add the first 5 ingredients. Add bread and toss until egg is absorbed, then add berries. Toss and divide into muffin tin (12 lrg) and drizzle with maple syrup.
Bake at 375F for 15-25 minutes.
Serve warm and add more maple syrup as desired!
A wonderful friend of mine gave me the website for these amazing treats and I have since lost the link to the site but still have the recipe. These delicious “treat balls”, as my kids call them, have become a family favorite. When I make them I usually triple the recipe because they get eaten so quickly:) They are a completely natural and healthy way to enjoy some treats while pumping your body full of iron and protein. They are called Cocoa Coconut Balls. The recipe makes 12-14 balls depending how big you make them. Here is the recipe, try them and let me know what you think. My kids actually think they are chocolate because they are so sweet and appear to be brown because of the cocoa colour:)
1/2cup raw almonds
3/4cup raw walmuts
10-12 medjool dates (or 20 smaller dates) – pitted
2T unsweetened cocoa powder
1T coconut oil
2T unsweetened shredded coconut
1t vanilla extract
In a food processor blend the almonds and walnuts until they become a crumble. Empty them into a bowl. In the same food processor process dates, cocoa powder, coconut oil and vanilla. Add nut mixture back into food processor and pulse until all the ingredients are combine, do not mix too long. Empty into a bowl and form the mixture into small balls. Place on a cookie sheet and refrigerate for 20 minutes. Take them out and wrap in ceran wrap and store in the fridge. ENJOY!!
1 1/4 cups all purpose whole wheat flour
1/4 tsp baking soda
1/4 cup carob powder
1/3 cup extra virgin olive oil
egg replacer equivalent to 2 eggs (2tsp egg replacer + 4 tbsp water)
1/3 cup rice milk
1/2 cup mashed bananas
1/4 tsp fresh lemon juice
1 cup pecans or walnuts chopped
1 cup rolled oats
Preheat oven to 350F. Lightly grease 2 baking sheets. Combine flour, carob and baking soda. In a large bowl mix egg replacer and oil. Mix in rice milk, bananas and lemon juice. Gradually add dry incredients. Once it is all mixed add nuts and oats. You can also add in dark chocolate chips or carob chips. Bake for 8-10 minutes until golden. Allow to cool and serve with rice milk or almond milk. I can’t wait for Judah to wake up and taste them! Mmmmmm…
This is such a yummy and healthy snack, it tastes great with pita chips or any kind of tortilla. Combine one Mango diced and cubed, 1 large tomato seeded and diced, 1/4 cup cilantro minced, 3 tbsp lemon juice, 1 tbsp jalapinos minced (optional) or 1/2 tsp red pepper flakes, and 1/4 tsp salt. Let it chill in the fridge for about 15-20 minutes then serve!