These are the absolute best chocolate chip cookies I have ever made, time and time again. Enjoy! Makes ~16 cookies.
- 1/2 C butter or margarine, softened
- 1/2 C brown sugar, packed
- 1/4 C granulated sugar
- 1 egg
- 1/2 tsp vanilla
- 1 C all-purpose flour
- 1/2 C quick oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 C chocolate chips
Cream together butter, brown sugar and granulated sugar. Mix in egg and vanilla. Add flour, oats, baking powder and baking soda. Mix until evenly blended, and then stir in chocolate chips. Bake on a cookie sheet for 10 minutes.
Are you looking for a healthy, wholesome, filling & low-sugar breakfast? Look no further! This granola will keep your tummy so full and happy, you might even forget to eat lunch! The seeds & nuts can be mixed and matched to incorporate your favourites.
- 6 C of steel cut oats (rolled oats will also work)
- 1 C wheat germ (adds nutrients and flavour!)
- 1 C unsweetened coconut, shredded (optional)
- 3/4 C sunflower seeds, unsalted
- 3/4 C sliced almonds
- 1/2 C pumpkin seeds, unsalted
- 1 tsp cinnamon (optional)
- 1/2 C honey
- 1/2 C canola oil (or another oil of your choice)
- 1/3 C ground flax seeds
Pre-heat oven to 350F. Mix together the oatmeal, wheat germ, coconut, cinnamon, seeds and nuts. Pour oil and honey into a microwavable bowl, microwave for 30-45 seconds, then whisk. Pour over oatmeal mixture. Thoroughly stir until everything is evenly coated. Place on a large cookie sheet and bake for 12 minutes. Take out, stir, and bake for 5-10 min more. Cool and add flax seeds.
See, I just had to prove how terrible I am at food photography. I made the picture small because it is horribly out of focus. Maybe my problem is that I don’t have a real camera. Anyways, I hope you enjoy this yummy loaf! Dark chocolate chips or chopped nuts make a great addition.
- 2 eggs
- 1/3 C cooking oil
- 1/2 C granulated sugar
- 1 C grated zucchini, unpeeled
- 1 tsp vanilla
- 2 C whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
Beat the eggs until frothy. Add oil and sugar and beat some more. Add zucchini and vanilla and stir. In a separate bowl, combine remaining ingredients and add to the zucchini mixture. Stir just to moisten. Pour into a greased loaf pan (9x5x3 inch), and bake for 50-60 min at 350F. Let stand for 10 min, then remove from loaf pan and wrap in tinfoil or saran wrap. Before baking I added an oatmeal topping, made from 1 Tbsp butter, 2 Tbsp oatmeal, 1 tsp brown sugar and 1/2 tsp cinnamon.
Best. Breakfast. Ever. Keeps my tummy happy and full for hours.
- 1/3 C porridge oats (I use Rogers, which also contains wheat bran and flax seeds)
- 2/3 C cold water
- pinch of salt
- 1 banana, sliced
- 10 raw almonds
- drizzle of honey
Add oats, water and salt to microwavable bowl and stir. Microwave on high for 2-3 minutes. Let cool for a few minutes. Top with banana slices, almonds and a drizzle of honey.