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Healthy Apple Crisp

I love, love LOVE, apple crisp, it has to be one of my all-time favorite desserts. Ahhh, the childhood memories, you’ll soon be reminded of Grandma’s house, as the scent of cinnamon fills the air. Up here in Maine, we like to use MacIntosh apples, tart, crisp and awesome, but Granny Smith apples will work nicely too. Here’s a healthier version of Grandma’s apple crisp, with more of the delicious flavors and less of the undesirable calories! Topped with crunchy oats, heart-healthy walnuts, a little brown sugar, maybe some ice cream, and that’s what I’m talkin’ about!

Absolutely perfect by itself or served with light ice cream, frozen yogurt, or whipped cream….

Wild Maine Blueberry Cake

Wild Maine Blueberry Cake
Wild Maine Blueberry Cake

I love, love, LOVE blueberry cake. It reminds me of summer in Maine, the ocean and my Grandmother. She made the most delicious blueberry cake in the world, using lots of fresh hand-picked wild Maine blueberries and sometimes ginger (more on that later). Well, I’ve healthied-up the recipe for you just a bit using natural and organic ingredients like whole wheat pastry flour, yogurt, and extra blueberries making this cake healthier (Grandmother would be so proud!). You already know that wild blueberries are loaded with antioxidants and several other health benefits, and that whole-grains are good for you.  Anyway, you can top this irresistible cake with crunchy oat streusel, cinnamon and sugar, and/or whipped cream. Perfect for breakfast, dessert,  or a special birthday cake. It’s all good…..

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Ordering: If you don’t like to bake and need me to bake you cake, just let me know.

Cheers!

Ingredients:

  • 1  1/2 cups sugar (0r sweetener of choice)
  • 3/4 cup butter (smart balance or canola oil)
  • 3 eggs
  • 2 teaspoons vanilla or almond extract
  • 1 1/2 cup whole wheat pastry flour
  • 1 1/2 cup  all purpose flour
  • 1 1/2 teaspoons of baking soda
  • 1 1/2 baking powder
  • Dash of sea salt
  • 2 cups of fresh or frozen blueberries (Maine are best)
  • 1 1/2 cups yogurt
  • Zest and juice of one lemon

Streusel:

  • 1 cup brown sugar
  • 1/4 cup  w.w. flour
  • 1/4 cup oats
  • 1 teaspoon cinnamon
  • 6 tablespoons butter (or canola oil)
  • Zest of one lemon

Directions: Preheat oven to 350* Mix together all ingredients for streusel until crumbly, set aside. Line with parchment paper, foil, cooking spray or butter a 1/2 sheet pan, 13 X 9, two 8″ or 9″ round cake pans, 2 loaf pans or a bundt. Mix together the sugar, butter (or oil), eggs, lemon juice and vanilla extract on medium speed until light and fluffy. Then mix together the dry ingredients and add slowly to the wet ingredients, alternating with the yogurt. Mix for about two minutes until well blended, then carefully fold in fresh or frozen blueberries. Layer the cake or top with the streusel if using. ~Bake at 350* for 45 minutes or so, depending on the size of your pan/s, checking for doneness with a toothpick. If you’re not using the streusel you can sprinkle with cinnamon and sugar. Enjoy!!!

Heart-healthy Blueberry Oat Muffins

You’ve heard this before…ALWAYS eat your breakfast! Studies show people that eat breakfast are thinner, smarter and richer (just kidding about richer) but you get the idea. Just keep it simple & quick to make it easier on yourself. Have yogurt or hard boiled eggs (peel ahead) and my heart-healthy low-fat “Blueberry Oat Muffins.” I do love anything homemade with oats & blueberries for breakfast or a snack and love the fact that these are easy to bake and freeze beautifully. So, give these yummy muffins a try next Sunday. A deliciously low-fat muffin to carry with you, to share and eat anywhere….

Bon Appétit!

 

Here’s an excellent heart-healthy recipe for our friends & fans and a few more tips below:

Buy some oat flour and whole-wheat flour

Use organic ingredients if you can.
Substitute apple sauce for the oil or butter (sad, I know;) Add heart-healthy nuts: walnuts or almonds (loaded with protein!).
Keep the wet and dry ingredients separate.
When mixing muffins do not over-mix.
Use fresh berries (in season) or frozen (don’t thaw first!) Spray pan with lots of cooking spray. Use an ice cream scoop and fill the top. Sprinkle with cinnamon & brown sugar!

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Ingredients:

  • 2 cups of rolled oats (old fashioned or steel-cut oatmeal)
  • 2 cups of low-fat milk
  • 1 cup apple sauce
  • 2 eggs or (4 egg whites)
  • 2 tsp. vanilla
  • 2 cups of whole-wheat flour
  • 1 cup brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups Maine blueberries
  • 1 cup nuts (optional)
  • 1 cup raisins (optional)

*Variations: Any berries, blueberries, cranberries, raspberries, strawberries etc. Dark chocolate chips, walnuts, pecans, almonds, or chopped apples…. YUM!

 

Directions:

  1. Pre-heat to 400* F.
  2. Soak the oats in milk for 1 hour
  3. In a large bowl, combine the dry ingredients and whisk well!
  4. Add to the oats & milk:  apple sauce, 2 eggs or (4 egg whites) vanilla and whisk well.
  5. Combine both wet & dry ingredients with a BIG spoon, don’t over mix!
  6. Add (fold in) your frozen blueberries (or fresh) nuts and/ or your variations.
  7. With an ice cream scoop, fill sprayed pans to the top!
  8. Sprinkle generously with cinnamon & sugar.
  9. Bake at 400* for 20-25 minute.

Enjoy!



Blueberry Molasses Ginger Cookies

 

 

Blueberry Molasses Ginger Cookies

This is the most decadent yet healthy ginger cookie ever! Just bursting with anti-oxidant rich wild Maine blueberries, crystalized ginger (spicy!), and lots of molasses. Very much like those expensive, extra-large, molasses-ginger cookies found at Starbucks but these homemade cookies are lower in fat and had a healthy, whole-grain make-over. Just like Grandma’s but better!

Our favorite, yummy “old school” recipe (that dates back to Colonial times). Updated and healthier with whole wheat flour (B vitamins), loaded with anti-oxidant rich blueberries, unsulphured molasses (iron) and organic crystallized ginger (spicy!). Finally, a delicious, healthy and hand-crafted cookie with less fat and less sugar… sign me up!!!

ENJOY!!!

 
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* Ordering: We’re very excited to offer these soft, chewy Maine treats to our fans world-wide. If you’re eating a healthy diet and LOVE homemade cookies, this one’s for you! Okay, if you don’t bake, and need me to do it for you, click: http://www.etsy.com/listing/34323820/wild-maine-blueberry-molasses-ginger?ref=v1_other_1

Ingredients:

  • 1 1/4 cups flour unbleached white flour
  • 1 cup whole wheat pastry flour (nice & soft!)*
  • 2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1 heaping teaspoon ground cinnamon
  • 1 heaping teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice (optional)
  • 1/2 teaspoon cloves (optional)
  • 3/4 cup (1 1/2 stick) 50/50 blend “Smart Balance” softened
  • 1 cup of brown sugar , agave or honey
  • 1 extra-large egg
  • 1/4 cup regular unsulphured molasses
  • 1 heaping cup of Maine wild blueberries
  • granulated sugar (for coating cookie dough before or after baking)

    • Directions:

    1. Refrigerate for at least one hour. Heat oven to 375 degrees with the rack in the center.
    2. Line 2 baking sheets with parchment paper or use cooking spray.
    3. Combine, baking soda, salt, and spices into a medium bowl. Set aside.
    4. Cream the butter and brown sugar in a large mixing bowl with mixer on high-speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until smooth. Scrape the sides with a rubber spatula several times while mixing.
    5. Mix in the flour mixture on low-speed with the paddle attachment (if you have one). The batter will be rather stiff, add fresh blueberries or frozen unthawed (& floured) blueberries last. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
    6. You may dampen your fingers with water and press down lightly on each cookie to flatten it a little. Sprinkle with finely chopped crystallized ginger (optional). Refrigerate one filled baking sheet while the other bakes.
    7. Bake for 10-12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet halfway through the baking time if baking is uneven. Remove from the oven and let the cookies cool on the baking sheet.
    8. * Note: This dough can be frozen for slice-and-bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.  ENJOY!!!

    *  PS.  Don’t forget to pick-up some agave (sweetener) and whole-wheat pastry flour at the local health food store, and get some oat flour (for another day). We’ll be using these healthy items in other recipes, and you can keep both flours in the freezer for freshness. You can find crystalized ginger in most any market.


    *Nutritional info: Calories 150, Protein 5g, Total fat 4g, Total carbs 20g