Honey Oat Quick Bread

Heiii~~~ How are you all?
I'm so busy lately.. That's why I couldn't update my blog... Sorry!! ^^
Finally~~ I've become a graduated student! yay!!
I got A- for my final project.. hahaha.. It's not so bad, isn't it? kekeke...
As you know... I really really love healthy cooking...
I'm thinking to take natural chef program in Wholefood Cooking (Perth, Australia) or Bauman College (San Francisco, CA)... But~~~ Still confused! hahaha..
This morning I made a quick bread... Yay~~~ "Honey Oat Quick Bread" adapted from EatingWell site... It's so yum!!! One of my favorite recipe! hehehe..
So here's the recipe ^o^

Honey Oat Quick Bread
adapted from EatingWell

Ingredients

• 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
• 1 1/3 cups whole-wheat flour
• 1 cup all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/4 teaspoons salt
• 1 cup nonfat or low-fat plain yogurt
• 1 large egg
• 1/4 cup canola oil
• 1/4 cup honey
• 3/4 cup low fat or skim milk

Preparation

1. Position rack in middle of oven; preheat to 375°F. Generously coat a 9-by-5-inch (or similar size) loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats.
2. Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Using a fork, beat the remaining 1 cup oats, yogurt, egg, oil and honey in a medium bowl until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed (excess mixing can cause toughening). Immediately scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.
3. Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. (It’s normal for the top to crack.) Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

12 slices

Enjoy~~ I hope you like it too... ^^

I'll try to keep updating my blog as often as I can.. hehehehe...

See ya ^^

Whole Wheat Blueberry Yogurt Quinoa Muffin (Eggless)

Yesterday afternoon I kinda miss my oven. Lately, I'm very excited to make a healthy breakfast. So I just eat my overnight oatmeal with various toppings. But, I really miss to use my oven and make some bakedgoods. I wanna make something different which is healthy, vegan and I can keep it in the freezer for emergency breakfast. I remember one of my friends on IG once said that quinoa's also delicious in Muffin. OK! I decided to make some vegan quinoa muffins. I looked into the refrigerator and food storage cabinet. "Argh~ I run out of soy milk" ... Sadly, I couldn't make it vegan. =( The only dairy that I found in my refrigerator's a bluberry yogurt. So I decided to use it and make some "Eggless Whole Wheat Blueberry Yogurt Quinoa Muffin" (WOAH~ The tittle is too long, isn't it? hahaha...) Fortunately it turned out soo good. I didn't put any sweetener on my muffin. Because I thought the applesauce itself is sweet enough. 

Eggless Blueberry Yogurt Quinoa Muffin (Whole Wheat)

serves : 4 

Ingredients

1/4 cup unsweetened applesauce

1/2 cup blueberry yogurt

1/4 cup canola oil

1/4 cup quick cooking oat

3/4 cup cooked quinoa

1/2 cup wholemeal flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

a little bit vanilla

Optional : sugar or maple syrup to make it sweeter.

Preparation

1. Preheat oven to 200 degrees celcius. Butter 4 ramekins and set aside.

2. In a large bowl whisk together applesauce, yogurt, oil, and vanilla. Sprinkle the quick cooking oat on top  

    and set aside. 

3. In another bowl whisk together the flour, baking powder, baking soda, salt, sugar (If using) , and quinoa. 

    Add this mixture to the wet ingredients and gently mix until just combined.

4. Fill each ramekin three quarters full. Sprinkle the top with more quick cooking oats (or raw sugar). Bake 

    for approximately 25 minutes until the muffin starts to brown. Cool for 5 minutes in the pan and turn on to 

    wire racks to cool completely.

Suggestion : Eat warm, slathered with good butter, fruit jam, or peanut butter. Or freeze for breakfast. ENJOY~! ^^

*Ps : Sorry, my english isn't good enough. LOL

Single-Serving Breakfast Pancakes With Banana Sauce (Vegan)

What did you have for breakfast this morning?

I had this hearty and healthy vegan pancakes.. ^^

I adapted the recipe from ohsheglows blog. She has so many fabulous recipe.  yey~

Below I put mine recipe. I can't find a spelt flour here in my city so I replace it with whole wheat flour and oat flour.

Whole wheat Single-Serving Vegan Pancakes
Makes 4 pancakes.

Ingredients
1/4 cup white whole wheat flour
1/4 cup oat flour
a pinch of salt
1 tsp baking powder
1/2 cup water (or non-dairy milk of your choice)

Preparation
1. Mix all dry ingredients together.
2. Add the water (or milk) to the dry ingredients and stir well.
3. Spray a skillet with non stick oil and spoon the batter onto the skillet on med-low temperature.
4. Flip pancakes when bubbles pop and cook other side.

For the Banana Sauce
1/2 banana (not frozen) : Mash up
1 tbsp vegan margarine (melted)
1/2 tbsp pure maple syrup

* Mix all ingredients together then pour it in the top of pancakes..

Mini Irish Soda Bread (Whole Wheat)

My second Irish Soda Bread. Finally it turned out sooo nice... =D (I failed to make it last time, LOL) I made this mini Irish Bread early this morning. In my recipe I subtituted the buttermilk with Yogurt. And also I used just whole wheat flour to make it healthier. Below is the recipe for my Soda Bread. ^^

Ingredients

3 1/2 cups whole wheat flour

2 tsp salt

1 tbsp sugar

1 tsp baking powder

1 tsp baking soda

4 tbsp butter, cut into cubes

1/2 cup rolled oats

1 2/3 cup plain yogurt

1 tbsp water

Preparation

1. Preheat oven to 180 degrees Celcius and butter a baking sheet.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar. Cut in the butter with a pastry cutter or two knives until mixture resembles coarse crumbs. Stir in oats.
3. Add yogurt and water then stir ro combine. Dough will be sticky. Remove to a lightly floured surface and knead a few times to form a smooth ball. Adding a bit more flour if you need to.
4. Divide dough into 6 pieces. Gently pat each into a round dome and place onto prepared baking sheet.
5. Lightly sprinkle the top of each dough with flour. With a sharp knife, cut an X into the top of the dough.
6. Bake for about 30 minutes, until nicely browned and a tester inserted into the center comes out clean.
7. Let cool on a wire rack for about 5 minutes before serving.

Serve : 6

Enjoy~~