Wednesday, August 29, 2007
0 Recipe #20: The "Delicious, Everything-But-The-Kitchen-Sink" Oatmeal, Nut, & Fruit Muffins/Bread
As promised, below is a delicious, fiber-rich recipe that I sometimes make in either muffin form or sheet-cake form. (OK, now don't get too excited just yet, it's not actually a recipe for sheet-cake!). I eat it for breakfast or as a snack. It's high-protein & high-fiber.
I've actually lost weight eating it repeatedly for breakfast. It's like a breakfast bar, but only tastier. If you make it in a sheet-cake type of pan, you can pre-cut slices into about 4 oz. servings & freeze them for future use. Or just store in your fridge as a quick grab-&-go snack.
I've made multiple different versions of this recipe, altering the fruits, nuts, fruit juices, & spices in the recipe, & I haven't made or tasted a bad batch of the stuff yet. It's almost idiot-proof. That is, unless you toss in something weird or totally wrong & disgusting like green peppers or pickled eggs. That was not a suggestion or a dare, OK?! ;-)
This recipe also tastes really good with dried fruits like dried apricots, raisins, etc.
So, without further ado, here's the recipe. Substitute ingredients at your own peril. ;-)
The Delicious, "Everything-But-The-Kitchen-Sink" Oatmeal, Nut, & Fruit Muffins/Bread
1 banana, mashed
1/2 tsp. baking soda
1 large egg
1 c. orange juice
1-2 Tbsp. lime or lemon juice
1 Tbsp. vanilla extract
1 tsp. baking powder
2 tsp. cinnamon
1 tsp ginger, or to taste
1/4 tsp. cardamom
1/4 tsp. clove
1/4 tsp. allspice
1/2 c. pecan &/or walnut pieces
1 c. apples, roughly chopped
extra virgin coconut oil, for coating the pan
If you are using muffin pans, make sure to remove the muffins soon after cooking, so they don't stick to pan. (Believe me, I've made this mistake before; you don't want to have to employ a large catapult to heave out the ingredients, or be scraping out the pan until next Tuesday.)
When I make this recipe in large amounts, I usually bake it in a sheet cake pan, cut it up into bars, & just leave it in the frig (in a plastic/Ziploc bag or in a bowl covered with plastic wrap or foil) to nibble on whenever breakfast or snack time rolls around. Breakfast-bar-sized portions are about 4 oz., while snack-sized portions are about 2 oz.
Let me know how your version of this recipe turns out! Would love to hear what other ingredients you've tried using for muffins or banana-bread type recipes. I look forward to hearing your comments & suggestions! Thanks & Bon Appétit!