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French Breakfast muffins – healthier version

September 24, 2014 · by · 2 Comments
french breakfast muffins-2
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whole wheat french breakfast muffinsThese are fantastic french breakfast muffins that are a little guilt free. It’s a healthier version recipe with whole wheat and oat flour,and coconut oil (click here on how to choose your coconut oil). Coconut oil is much healthier then butter or shortening and surprisingly… taste of it is not noticed in the muffin. They are perfect and delicious goodies for breakfast, brunch, snack, or a little treat with tea. They are our family favorite. Very simple and easy to make and incredibly tasty.

These healthier version of french breakfast muffins are not dry,wet, or hard, but very soft and absolutely delicious…to the part where they can be very addicting!!!  It’s hard to eat just one…you’ll want seconds..or  thirds, or maybe more.

 

 

 

french breakfast muffins-2

 

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French Breakfast muffins – healthier version

Ingredients

  • 1 1/2 cup whole wheat flour*
  • 1 1/2 cups oat flour*
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon + 1/4 teaspoon baking powder
  • 2 eggs
  • 2/3 cup coconut oil*
  • 1 1/4 cup milk*
  • You can sub in all purpose flour,butter and just reduce milk to 1 cup.
  • Coating:
  • 2 1/2 sticks butter melted
  • 2 1/4 cup sugar
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 350 degrees
  2. Grease a mini muffin/cupcake pan.
  3. In a bowl,using a whisk,stir together flours,salt,baking powder and set aside.
  4. In a separate bowl,whisk together coconut oil with sugar. Add the eggs and mix.
  5. Stir in flour mixture alternately with milk. (one third flour,one third milk...)
  6. Divide batter evenly among mini muffin/cupcake cups.
  7. Bake for 13-15 minutes.
  8. Prepare coating.Combine sugar,cinnamon,and nutmeg in deep dish or bowl.melt butter.
  9. When done baking, dip the warm muffins in the butter,coating well.Then roll muffins in the cinnamon nutmeg sugar mixture to coat well.
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Poppy seed Walnut Cake with Dulce de Leche

October 9, 2013 · by · 13 Comments
poppy seed walnut cake with dulce de leche frosting
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If you’re a poppy seed lover like me,then this cake is for you.The cake is very scrumptious and consists of lots and lots of poppy seeds and walnuts.Dulce de leche frosting enhances the cake and makes it divine.I tried making this cake using different flours,and my best pick  considering the taste and health wise is spelt and almond flour( or spelt by itself).You can use regular white flour or whole wheat pastry flour also.

To make the process quicker,I like to bake meringue layer a day before Im baking the cake.

Ingredients:

6 eggs

1 cup sugar

2 teaspoon baking soda + 1 tablespoon vinegar combined

1 3/4 cups poppy seeds

1 cup walnuts

1 cup pastry whole wheat flour*

* you can substitute for all-purpose white flour or spelt flour

 

1  can dulce de leche

12 ozs. cream cheese (1 1/2 package cream cheese)

1 stick butter room temperature.

1 cup heavy whipping cream or 8 ozs cool whip ( I prefer heavy cream )

1 teaspoon vanilla

Syrup:

1/2 cup boiling water

2 tablespoons sugar

(mix together,let it cool)

Meringue:

3 egg whites

1 cup sugar

a pinch cream of tartar

Frosting:

 

Direction:

Meringue-

Prepare a lined 10 inch springform pan.

Heat oven to 200 degrees.

Beat egg whites with sugar and cream of tartar on high speed until the peeks are stiff and glossy.

Transfer to the cake pan. Spread meringue evenly. Bake for 3 1/2 -4 hours. leave it to cool and continue drying overnight in the oven ( best results)

 

Pre heat oven to 325 degrees.

In a mini blender,pulse and chop walnuts together with poppy seeds.

Beat eggs with sugar until fluffy and pale in color.

Sift flour and combine poppy seeds and baking soda with vinegar.

Gently mix in flour poppyseed walnut mix.

Line the bottom of the 10 inch pan with parchment paper.

Grease or spray the sides and bottom of the pan.

Transfer the batter to the prepared pan and bake for 35-40 minutes or until toothpick comes out dry and clean.Let cool.

Dulce de Leche frosting:

Beat cream cheese with butter.

Add dulce de leche and beat until well combined.

Gradually Pour in heavy whipping and vanilla, beat until cream thickens.**

**Or replace with cool whip

Assembling:

Slice the cake in half.

Moist (a little) the cake layer with syrup using spoon or spray.

Spread dulce de leche frosting.

Place the meringue layer on top. Add more cream and spread.

Moist ( a little) and place third layer on top of the meringue layer.

Spread frosting on sides and top of the cake.

Decorate as desired.

poppy seed walnut cake with dulce de leche frosting

 

DSC_4279

You can use this flour,regular white flour ,or spelt and almond flour.

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Poppyseed Walnut Cake with Dulce de Leche

Ingredients

  • 6 eggs
  • 1 cup sugar
  • 2 teaspoon baking soda + 1 tablespoon vinegar combined
  • 1 3/4 cups poppy seeds
  • 1 cup walnuts
  • 1 cup pastry whole wheat flour*
  • * you can substitute for all-purpose white flour or spelt flour
  • 1 can dulce de leche
  • 12 ozs. cream cheese (1 1/2 package cream cheese)
  • 1 stick butter room temperature.
  • 1 cup heavy whipping cream or 8 ozs cool whip ( I prefer heavy cream )
  • 1 teaspoon vanilla
  • Syrup:
  • 1/2 cup boiling water
  • 2 tablespoons sugar
  • (mix together,let it cool)
  • Meringue:
  • 3 egg whites
  • 1 cup sugar
  • a pinch cream of tartar

Instructions

  1. Direction:
  2. Meringue-
  3. Prepare a lined 10 inch springform pan.
  4. Heat oven to 200 degrees.
  5. Beat egg whites with sugar and cream of tartar on high speed until the peeks are stiff and glossy.
  6. Transfer to the cake pan. Spread meringue evenly. Bake for 3 1/2 -4 hours. leave it to cool and continue drying overnight in the oven ( best results)
  8. Pre heat oven to 325 degrees.
  9. In a mini blender,pulse and chop walnuts together with poppy seeds.
  10. Beat eggs with sugar until fluffy and pale in color.
  11. Sift flour and combine poppy seeds and baking soda with vinegar.
  12. Gently mix in flour poppy seed walnut mix.
  13. Line the bottom of the 10 inch pan with parchment paper.
  14. Grease or spray the sides and bottom of the pan.
  15. Transfer the batter to the prepared pan and bake for 35-40 minutes or until toothpick comes out dry and clean.Let cool.
  16. Dulce de Leche frosting:
  17. Beat cream cheese with butter.
  18. Add dulce de leche and beat until well combined.
  19. Gradually Pour in heavy whipping and vanilla, beat until cream thickens.**
  20. **Or replace with cool whip
  21. Assembling:
  22. Slice the cake in half.
  23. Moist (a little) the cake layer with syrup using spoon or spray.
  24. Spread dulce de leche frosting.
  25. Place the meringue layer on top. Add more cream and spread.
  26. Moist ( a little) and place third layer on top of the meringue layer.
  27. Spread frosting on sides and top of the cake.
  28. Decorate as desired.
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