29
BREAKFAST & BRUNCH
28
BREAKFAST & BRUNCH
NONSTICK COOKING SPRAY
¼
CUP (60 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
¹⁄³
CUP (75 ML) WHOLE-WHEAT
FLOUR
½
TEASPOON (2 ML) KOSHER SALT
¾
TEASPOON (3.75 ML) BAKING
SODA
½
TEASPOON (2 ML) GROUND
CINNAMON
¼
CUP (60 ML) ROLLED OATS
(NOT INSTANT)
½
TEASPOON (2 ML) GRATED
ORANGE ZEST
¹⁄³
CUP (75 ML) WALNUTS,
LIGHTLY TOASTED
2
LARGE CARROTS, PEELED
AND TRIMMED
¹⁄³
CUP (75 ML) PACKED LIGHT
BROWN SUGAR
2
LARGE EGGS, ROOM
TEMPERATURE
¹⁄³
CUP (75 ML) GRAPESEED OR
VEGETABLE OIL
½
TEASPOON (2 ML) PURE
VANILLA EXTRACT
¹⁄³
CUP (75 ML) SHREDDED,
UNSWEETENED COCONUT
2
TABLESPOONS (30 ML)
SUNFLOWER SEEDS
MORNING-GLORY MUFFINS
A delicous yet healthy way to start the day.
Makes 6 muffins
1. Preheat the oven to 350°F (180°C). Lightly coat a
six-cup muffin pan with nonstick cooking spray and
set aside.
2. Insert the chopping blade into the work bowl of the
food processor. Add the flours, salt, baking soda,
cinnamon, oats and zest to the work bowl; process
for 10 seconds to sift. Transfer ingredients to a
medium mixing bowl; reserve.
3. Add the walnuts and pulse to chop, about 5 times.
Leaving the nuts in the bowl, remove the chopping
blade and insert the shredding disc. Cut the carrots
to fit the feed tube snugly and shred. Add to the
bowl with the dry ingredients and stir to combine;
reserve.
4. Reinsert the chopping blade and add the brown
sugar, eggs, oil and vanilla to the work bowl and
process for 5 seconds, until combined. Add the
flour/carrot mixture, and pulse three times to
combine. Scrape down the sides of the bowl and
add the coconut and sunflower seeds. Pulse 3 to 4
more times to incorporate.
5. Divide the batter among the prepared muffin cups
and bake for 18 to 20 minutes, until a toothpick or
cake tester comes out clean.
Nutritional information per muffin:
Calories 306 (60% from fat)
|
carb. 26g
|
pro. 6g
|
fat 21g
sat. fat 4g
|
chol. 62mg
|
sod. 372mg
|
calc. 27mg
|
fiber 3g
This moist, quick bread is perfect for breakfast or for an afternoon snack.
ZUCCHINI SPICE BREAD
Makes one 2-pound (1kg) loaf (16 servings)
1. Preheat oven to 325°F (160°C). Coat a 9 x 5 x 3-inch
(22.5 x 12.5 x 7.5 cm) loaf pan with cooking spray.
2. I nsert the chopping blade into the work bowl of the
food processor. Add the flour, spices, salt and
baking powder and process for 10 seconds to sift.
Transfer ingredients to a large bowl; reserve. Add
the walnuts to the work bowl and chop, 5 pulses.
3. Leaving the nuts in the work bowl, remove the
chopping blade and insert the shredding disc. Trim
the zucchini to fit the feed tube and shred. Transfer
the walnuts and zucchini to the bowl with the dry
ingredients. Stir to mix.
4. Reinsert the chopping blade and add the vegetable
oil, the sugar, and the eggs. Process for 5 seconds
until combined. Add the dry ingredient/zucchini
mixture and scrape down the bowl. Alternating
between short and long pulses, scrape down the
bowl as necessary until fully incorporated (about 12
to 15 pulses total). Add the dried fruit, and pulse
about 4 to 5 times to combine. Scrape down the
bowl.
5. Pour the batter into the prepared pan and bake in
the middle of the oven for 1
½
hours, until a tooth-
pick or cake tester comes out clean.
6. Cool on a wire rack for 5 minutes, and then turn the
loaf out onto a wire rack to cool completely.
Nutritional information per serving:
Calories 194 (37% from fat)
|
carb. 28g
|
pro. 3g
|
fat 8g
sat. fat 1g
|
chol. 23mg
|
sod. 183mg
|
calc. 14mg
|
fiber 1g
NONSTICK COOKING SPRAY
2¼
CUPS (560 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
1½
TEASPOONS (7 ML) GROUND
CINNAMON
¾
TEASPOON (3.75 ML) GROUND
ALLSPICE
¼
TEASPOON (1 ML) GROUND
NUTMEG
1
TEASPOON (5 ML) KOSHER SALT
1
TEASPOON (5 ML) BAKING POW-
DER
½
CUP (125 ML) WALNUTS,
LIGHTLY TOASTED
1
LARGE ZUCCHINI,
APPROXIMATELY 8 TO 10
OUNCES (230 TO 290 G)
½
CUP (125 ML) GRAPESEED OR
VEGETABLE OIL
1
CUP (250 ML) GRANULATED
SUGAR
2
LARGE EGGS
½
CUP (125 ML) DRIED CHERRIES
OR CRANBERRIES
