Bethany's Great Baking

After not feeling well last week, I got back to some cooking and baking this weekend. In addition to cooking, another past time of mine is television. I love tv. I love reality tv, sitcoms, dramas, competition shows, cooking shows, news, entertainment news...well you get the idea. The Real Housewives of New York started up recently (not a moment too soon because Vicky on the OC version was driving me insane!) but I love Bethenny. Bethenny Frankel is a natural food chef as well as having great timing with witty and sarcastic comments on the show. I bought her book, Naturally Thin and she has some great recipes in there!

For breakfast Sunday morning, I made her Joyful Heart Muffins which she made for Mariska Hargitay, co founder of the Joyful Heart Foundation. They were fabulous. They are low in fat, wheat free and dairy free and my family loved them. My daughter commented that it was like having dessert for breakfast!



Joyful Heart Muffins

YieldMakes 8 muffins (serving size: 1 muffin)

Ingredients
Cooking spray
1 cup applesauce
1 teaspoon canola oil
1/2 cup turbinado sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips (such as Sunspire)
Powdered sugar (optional)

Preparation
1. Preheat oven to 350°. Place 8 paper liners in muffin tin; coat with cooking spray.

2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.

3. Spoon batter into muffin cups. Bake for 20–22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.

4. Cool slightly. Top with powdered sugar, if desired.

Nutritional Information
Calories:154
Fat:5g (sat 2g,mono 1g,poly 0.0g)
Cholesterol:0.0mg
Protein:2g
Carbohydrate:30g
Fiber:3g
Iron:2mg
Sodium:331mg
Calcium:86mg

Bethenny Frankel, Health, MARCH 2008

After noticing a brownish banana among the new fresh ones, I also decided to make Bethany's Banana Oatmeal Chocolate Chip Cookies. They were also fantastic. The consistency was more like banana bread, but they satisfied my cookie craving with a healthy alternative. My husband loved them. For both recipes, I substituted wheat flour because I did not have oat flour.



Banana Oatmeal Chocolate Chip Cookies

Yield
Makes 16 cookies

Ingredients
1 cup oat flour
3/4 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/3 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raw sugar
1/3 cup canola oil
1/3 cup plain soy milk
1/2 teaspoon vanilla extract
1/2 ripe banana, cut into small pieces
1/4 cup chopped walnuts or other favorite nut
1/3 cup semisweet vegan chocolate chips (such as Tropical Source)

Preparation
1. Preheat oven to 350°. Combine first 6 ingredients (through sugar) in a bowl. Whisk together oil, soy milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in banana, walnuts, and chocolate chips.

2. Line a baking sheet with parchment paper. Scoop dough onto pan with a small ice-cream scoop. Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on a wire rack.

Nutritional Information
Calories:138
Fat:8g (sat 1g,mono 4g,poly 2g)
Cholesterol:0.0mg
Protein:2g
Carbohydrate:16g
Fiber:1g
Iron:1mg
Sodium:114mg
Calcium:16mg

Health, NOVEMBER 2008