I love baking. Cooking….not so much, but baking is so much fun for me. It’s been a while since I’ve filled up the house with sweet aroma’s with all of the craziness around here that comes with having a new baby in the house. He’s worth it though and I’m just now catching my breath and baking a little bit. Ok so ALOT. We brought home a ton of strawberries from our strawberry picking trip the other day and ever since, I’ve been baking away…
and tried this delicious Strawberry QuickBread recipe from Stoneyfield Farms:
1 cup Stonyfield Organic Low Fat French Vanilla Yogurt
1 cup quick-cooking oats
1 egg or two egg whites, slightly beaten
1/4 cup canola oil (I substituted apple sauce here)
1/2 cup packed brown sugar
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup smashed fresh strawberries
Spray a loaf pan with cooking spray. In a small bowl, mix together yogurt and oats and set aside. In a large bowl, mix together egg(s), oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy). Fold in strawberries. Pour into greased pan.
Heat oven to 350°F. Bake 45 minutes or until golden brown or a toothpick inserted in the middle comes out clean. Remove from pan immediately. Once cooled, cut bread into 12 slices.
And….we’ve been enjoying this non-strawberry recipe for Healthy No-Bake Breakfast Cookies (with my own modifications):
- 3 tablespoons skim milk (I used almond milk)
- 1/3 cup sugar
- 1 tablespoon cocoa powder
- 1 1/2 teaspoons vanilla
- 1/3 cup crunchy peanut butter (I used creamy)
- 1/8 cup wheat germ (heaping) – I used 1/2 cup
- 1 1/2 teaspoons ground flax seeds (I used 1/4 cup)
- 1 cup quick oatmeal
- Heat milk, sugar and cocoa powder over high heat until boiling, stirring constantly.
- Take off heat and stir in vanilla and peanut butter; stir until peanut butter has melted completely.
- Stir in wheat germ and oatmeal.
- Drop by large spoonfuls onto wax paper or eat immediately.
- *As I noted above, this recipe is VERY flexible. If you don’t have wheat germ or flax seed, just use more oatmeal. The recipe above should work out just perfectly and does most of the time, but if your cookies come out crumbly, use less oatmeal next time. If they never set, use more oatmeal next time.