Tag Archives: Whole Wheat

Bread and Muffins

Healthy Whole Wheat Banana Bread

Hey guys! Happy belated 4th of July! Hopefully you had Monday off and enjoyed an extra long weekend with family and friends. July is going to be a jam-packed, SUPER fun month for me. I am heading to Boston on Friday for some wedding-related appointments, and the following weekend is my bachelorette party in Nashville! I am SO excited!

Recently, I’ve been working on updating the photos for some of my old recipes. A couple of weeks ago I was remaking my healthy whole wheat banana bread, and I decided to not just update the photos, but also make a few tweaks to the recipe.

This Healthy Whole Wheat Banana Bread is delicious with your morning coffee or as a quick snack when you're on the go! ll www.littlechefbigappetite.com

I couldn’t wait to share this updated recipe with you all because I think this one is even better (and healthier!) than before.

My previous recipe contained butter and milk, but since I try to avoid dairy these days, I decided to make this new banana bread dairy-free. For a vegan version, you can use an egg substitute (like a flax egg) and maple syrup instead of honey. It’s important to use really ripe bananas for this recipe because they provide a lot of natural sweetness to the bread, and that way you don’t have to add as much sugar.

This Healthy Whole Wheat Banana Bread is delicious with your morning coffee or as a quick snack when you're on the go! ll www.littlechefbigappetite.com

Travis and I (okay, mostly me) gobbled up the whole loaf in only three days. So for a larger family, you may want to double the batter and make two loaves because this whole wheat banana bread is bound to go quickly!

This Healthy Whole Wheat Banana Bread is delicious with your morning coffee or as a quick snack when you're on the go! ll www.littlechefbigappetite.com

I love it slathered with crunchy peanut butter, and it’s also delicious with a little drizzle of honey. Yum!

This Healthy Whole Wheat Banana Bread is delicious with your morning coffee or as a quick snack when you're on the go! ll www.littlechefbigappetite.com

I hope you guys love this healthy banana bread as much as we do!

 

Healthy Whole Wheat Banana Bread
 
Prep time
Cook time
Total time
 
Serves: 1 loaf
Ingredients
  • ¼ cup canola or avocado oil
  • ⅓ cup coconut sugar*
  • 1 teaspoon vanilla extract
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 4 VERY RIPE mashed bananas (about 1.5 cups)
  • ¼ cup unsweetened almond milk
  • ¼ cup honey
  • 2 eggs
  • 2 cups whole wheat flour
Instructions
  1. Preheat oven to 350F degrees. Lightly grease a 9” x 5” loaf pan.
  2. In a large bowl beat the oil and coconut sugar until smooth. Add the vanilla, baking soda, salt, bananas and almond milk. Beat until well combined. Next, beat in the honey and eggs. Then add the flour. Stir until smooth.
  3. Spoon the batter into the greased loaf pan. Bake for 45 minutes and then lay a piece of aluminum foil across the top to prevent it from further browning. Bake for another 10 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the loaf cool in the pan for 10 minutes, then remove it and place directly on a wire rack to cool completely.
Notes
* can substitute brown sugar, but recipe will not be refined sugar free.
 

This Healthy Whole Wheat Banana Bread is delicious with your morning coffee or as a quick snack when you're on the go! ll www.littlechefbigappetite.com

Breakfast

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote

It took me a couple of tries to perfect these Whole Wheat Lemon Buttermilk Pancakes and I was excited when I finally nailed them last week!

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

I am a big-time lover of anything lemon + blueberry (like my Whole Wheat Lemon-Blueberry Muffins), and if you are too, you’re gonna LOVE these pancakes.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

At first I tried making these pancakes with vanilla almond milk and non-fat Greek yogurt, but I’ll be honest, the texture was weird. I was trying to make them as low-fat and low-cal as possible, which I should have known was a recipe for disaster. I realized that in order to get that true fluffy pancake texture that we all crave (I’m lookin’ at you, IHOP!), I was going to have to add some fat to the recipe.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

So in this version, I used low-fat buttermilk and a teeeeensy bit of organic unsalted butter, and it turned out SO WELL.

The blueberry compote is a must.

Did you hear me? You gotta, gotta, gotta make it. And you can’t make the excuse that blueberries aren’t in season, because you can absolutely make this compote with frozen blueberries.

The sweet blueberries pair so well with the tang from the lemon. The combo really is a match made in heaven.

Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

So there you have it. Your weekend brunch just got upgraded. You’re welcome!

 

Lemon Buttermilk Pancakes with Blueberry Compote
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
Lemon Buttermilk Pancakes
  • 1 cup white whole wheat flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup skim or 1% milk
  • 1.5 Tablespoons lemon juice
  • zest of 1 lemon
  • 1 egg
  • 1.5 Tablespoons unsalted butter, melted and cooled
Blueberry Compote
  • 1.5 cups fresh or frozen blueberries
  • ⅛ cup sugar
  • 1 Tablespoon water
  • ½ teaspoon lemon zest
  • ½ Tablespoon lemon juice
Instructions
Lemon Buttermilk Pancakes
  1. In a medium bowl, combine the milk and 1 Tablespoon of the lemon juice to make the buttermilk. Let stand for 10 minutes.
  2. In a large bowl combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. After the buttermilk has sat for 10 minutes, whisk in the remaining half Tablespoon of lemon juice, lemon zest, egg and butter. Stir well.
  4. Add the buttermilk mixture to the dry ingredients and stir well to combine, but be careful not to over-mix.
  5. Heat a large non-stick skillet or griddle over medium-low heat. Spray with cooking spray. Spoon ¼ cup batter per pancake onto the pan. Cook for 3 minutes or until the edges begin to bubble and the bottom browns. Flip and cook for an additional 2-3 minutes, or until the pancakes are done.
  6. Serve hot with the blueberry compote.
Blueberry Compote
  1. Combine all compote ingredients in a small saucepan and bring to a boil over medium-high heat. Cook for 10 minutes or until the blueberries break down and the liquid reduces. Stir frequently to ensure that the bottom doesn't burn.
Whole Wheat Lemon Buttermilk Pancakes with Blueberry Compote l www.littlechefbigappetite.com

Cookies Desserts

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies

I thought you might need a little pick-me-up this Thursday, so how about some cookies?

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies l www.littlechefbigappetite.com

As the title of this post says, these Whole Wheat Oatmeal Raisin Cookies are perfectly chewy and SO delish!

I spent last Friday night on a baking spree. I’d had a very long week at work and all I needed was to put away my phone and computer and just totally de-stress. Wine, Netflix, scented candles and bubble baths are all great, but this girl just wanted cookies.

So I hit the kitchen.

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies l www.littlechefbigappetite.com

I was craving Oatmeal Raisin Cookies in particular, so I looked to my favorite cookbooks to find a recipe.

Of course, all traditional recipes use all-purpose flour, but I only keep whole grain flours in my pantry, so I knew some adapting was in order.

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies l www.littlechefbigappetite.com

I used white whole wheat flour and lots and lots of oats, making these cookies fiber-PACKED. Plus, I reduced the amount of butter and sugar just enough to make them a little healthier, while ensuring that they’re still totally addicting.

I won’t lie to you and tell you that you can eat four of these babies as part of a nutritious breakfast. But they’re certainly cookies you can feel BETTER about eating.

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies l www.littlechefbigappetite.com

Next time, I am going to double the dough and freeze half, so I can make these oatmeal raisin cookies whenever a craving strikes!

Enjoy, guys!

 

Whole Wheat Oatmeal Raisin Cookies
 
Prep time
Cook time
Total time
 
Serves: 20 cookies
Ingredients
  • ¾ cup white whole wheat flour
  • ¼ teaspoon cinnamon
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg
  • 7 Tablespoons unsalted butter (7/8 a stick), softened
  • ½ cup light brown sugar, unpacked
  • ½ cup granulated sugar
  • 1 egg, room temperature
  • ½ teaspoon vanilla extract
  • 1.5 cups rolled oats
  • ¾ cup raisins
Instructions
  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
  2. In a medium bowl whisk together the flour, cinnamon, baking powder, salt and nutmeg. Set aside.
  3. In a large bowl beat together the butter, brown sugar, and granulated sugar, until light and fluffy, 3-4 minutes. Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
  4. Slowly add in the flour mixture and stir to combine, about 30 seconds. Mix in the rolled oats and raisins, stirring to incorporate.
  5. Using wet hands, roll the mixture into 1.5 inch balls and place them on the lined baking sheets, spacing at least 1 inch apart. Flatten the cookies slightly with the palm of your hand. Bake for 14-15 minutes, until the bottoms begin to turn golden brown, but the insides are still soft.
  6. Remove from the oven and allow to cool for 2 minutes on the baking sheet. Use a rubber spatula to remove the cookies from the sheets and place onto wire racks to cool completely. Store in an airtight container.
 

Chewy, Delicious Whole Wheat Oatmeal Raisin Cookies l www.littlechefbigappetite.com

Desserts

Whole Wheat Blondies with Pecans

Well friends, I had fun travel plans scheduled for this upcoming weekend, but I think they might be foiled by the ridiculous blizzard that’s about to hit the east coast.

Tomorrow morning, I am supposed to fly to Washington DC to visit my BFF Emily, who is getting married in 9 short months! The plan was to do some wedding dress shopping and snuggle up on the couch with a good bottle of wine and catch up all weekend long. Now I am worried that all this snow will mean my flight will be cancelled, but I am keeping my fingers crossed that I can get out of LA tomorrow!

 

Anyway, if you happen to be stuck inside all weekend from the snow, I’ve got a delicious baking project for you!

Whole Wheat Blondies with Pecans Recipe l www.littlechefbigappetite.com

I found a recipe for Whole Grain Blondies from Cooking Light, and after a couple of tweaks, I finally perfected them and made them my own.

These blondies are buttery and sweet, just like a traditional blondie recipe, but this recipe calls for whole wheat flour and waaaaaay less butter than usual.

Dear 2016 Resolutions, you’re welcome.

Whole Wheat Blondies with Pecans Recipe l www.littlechefbigappetite.com

If pecans aren’t your thing, I think mini chocolate chips would be DELISH. Travis requested that I try that next time.

Whole Wheat Blondies with Pecans Recipe l www.littlechefbigappetite.comWhole Wheat Blondies with Pecans Recipe l www.littlechefbigappetite.com

 

Whole Wheat Blondies with Pecans
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
  • ¼ cup canola oil
  • 6 Tablespoons unsalted butter
  • ¾ cup packed brown sugar
  • 2¼ teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 1.5 cups white whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup chopped pecans, toasted
  • 16 toasted pecan halves (optional)
Instructions
  1. Preheat oven to 350. Grease an 8x8 inch square pan with unsalted butter or cooking spray. Set aside.
  2. In a small saucepan, warm the oil, butter and brown sugar. Cook until the butter is melted, stirring constantly, about 1 minute. Remove from heat. Pour into a large bowl. Add the vanilla extract and eggs to the sugar mixture. Stir to combine.
  3. In a separate bowl, combine the flour, baking powder, and salt. Whisk to combine. Add the flour mixture and the chopped pecans to the sugar mixture and stir until all ingredients are thoroughly combined.
  4. Using a rubber spatula, scrape the mixture into the prepared baking dish. Arrange the pecan halves in 4x4 rows (as seen in the photos).
  5. Bake at 350 degrees for 22-24 minutes. Cool completely on a wire rack (at least 30 minutes) and then cut into 16 squares.
Notes
Recipe adapted from Cooking Light.
 

Whole Wheat Blondies with Pecans Recipe l www.littlechefbigappetite.com

Desserts

Miracle Crust Apple Pie

Fall is upon us people! It’s really hard to believe because the temperatures are still in the upper 80’s in Los Angeles. Don’t get me wrong, I love the summer, but I am itching for the temps to cool down a bit.

If you follow me on Instagram, you may have noticed that I haven’t been cooking as much recently. It’s just been too darn hot in our apartment to even think about turning on the stove or oven!

Miracle Crust Apple Pie

Luckily, the weather cooled down a bit the last few days, so I was able to make a delicious meal for Rosh Hashanah. This year, I was interested in making something slightly different than a traditional Apple Cake for our Jewish New Year celebrations.

In comes this Miracle Crust Apple Pie! It took a few tries to perfect, but I promise this recipe is amazing.

Even Travis (who, might I remind you, doesn’t like dessert), loves it!

Miracle Crust Apple Pie

Here is the deal: this apple pie makes its own crust during the baking process. That’s right, NO buttery pie crust needed, saving you tons of time and calories!

Miracle Crust Apple Pie

The apple mixture goes into the pie plate just as you see above. As you’re making it, you’ll think, “What the heck? This can’t be right.”

But, just trust me…because when this baby comes out of the oven it’ll look like THIS:

Miracle Crust Apple Pie

With the help of eggs and a bit of whole wheat pastry flour, the pie magically forms its own crust.

This recipe can easily be made gluten-free by substituting any GF flour (or even ground rolled oats!) for the whole wheat flour.

Miracle Crust Apple Pie

I love this Miracle Crust Apple Pie because it comes together in no time, uses no butter, and contains a lot less sugar than traditional recipes.

I know you’ll love it, too. If you make it, be sure to let me know in the comments below or tag me in a photo on Instagram!

 

 

Miracle Crust Apple Pie
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 apples, peeled (I used one Granny Smith and one Fuji)
  • ⅓ cup brown sugar, unpacked
  • ⅓ cup granulated sugar
  • ⅓ cup whole wheat pastry flour*
  • 1¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup pecan halves
Instructions
  1. Preheat oven to 350 degrees F. Grease a pie plate with unsalted butter or cooking spray.
  2. Slice the apples into very thin slices, about ⅛ inch. Place in a large bowl.
  3. In a separate medium bowl combine the sugars, flour, baking powder, salt, cinnamon, and nutmeg. Stir well to combine. Add the dry ingredients to the apples. Next add the eggs, vanilla and pecan halves. Stir well to combine.
  4. Pour the mixture into the greased pie plate. Use a rubber spatula to get every bit out of the bowl. Spread the mixture evenly across the pie plate. Bake for 45-60 minutes. Let cool for at least 10 minutes before slicing.
Notes
*Can substitute any flour of choice (gluten-free, oat flour, all-purpose, etc.)
 

Breakfast Snacks Vegan

Avocado Toast with Strawberries

I almost feel silly writing an entire blog post about this Avocado Toast recipe, but the combination is so darn good I just had to share.

Avocado Toast with Strawberries Recipe

I’m not sure why it took so long for Avocado Toast to become the hot new trend. Avocados taste amazing and they’re loaded with nutrients (hello healthy fats!).

I love eating avocado toast for breakfast with an egg on top for added protein. Avocados + eggs = a power couple.

Avocado Toast with Strawberries Recipe

This weekend, I had a carton of organic strawberries in the fridge that were going to go bad, so I decided to experiment and add them to my toast.

BAM! Avocados and strawberries, what a combination!

Avocado Toast with Strawberries Recipe

If you love sweet and salty things like peanut butter and jelly, chocolate covered pretzels, and salted chocolate chip cookies, this recipe is for you!

Large grain sea salt, sprinkled at the end, really helps to enhance the flavor of this toast, so don’t skimp on that part!

Avocado Toast with Strawberries Recipe

I didn’t have any on hand this time, but I think burrata cheese would taste incredible on this avocado toast. If any of you guys try that, please report back!

 

Avocado Toast with Strawberries Recipe
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 2 slices whole wheat bread (or bread of choice)
  • 1 medium hass avocado
  • 6-8 strawberries, stems removed and sliced thin
  • buratta (optional)
  • sea salt and ground black pepper
Instructions
  1. Toast the bread. Immediately remove from toaster and spread each slice with ¼ of the avocado. Lightly mash the avocado with the back of a fork.
  2. Place the sliced strawberries on top of the avocado and sprinkle with sea salt and black pepper to taste.
 

Bread and Muffins Cookies Tips and Tricks

6 Tips for Perfect Whole Grain Baking

I try to bake with whole grain flours as much as possible. We all know that whole grains are much healthier than simple white flour, but do you know why? It’s because whole wheat flour has almost four times more fiber than all-purpose flour and provides more potassium, magnesium and zinc. However, if you’ve baked with whole wheat flour before, you know that it can be tricky and it is not always as simple as substituting whole wheat flour for white in every recipe.

Over the last eight years or so, I have slowly swapped out all the white flour in my kitchen for whole grain flours and I’ve learned a lot along the way. Today I want to share with you some my best whole grain baking tips to help you transition to healthier, heartier baking.

 

Simple Tips for Whole Grain Baking

 

1. Start Gradually

If you’re new to baking with whole grains, don’t expect to be able to substitute all whole wheat flour for all-purpose and like the end result. Start by gradually substituting 1/3 of the flour in the recipe for whole wheat. Your family won’t taste the difference and you’ll boost the nutritional content of whatever you’re making. With time you’ll be able to swap out all the white flour for whole grains and you won’t want to go back!

Whole Grain Baking Tips That Will Take Your Baking to the Next Level

 

2. It’s not always one to one.

If you are trying to substitute whole wheat flour in a recipe that calls for all-purpose, a good rule of thumb is to use only 3/4 cup whole wheat for 1 cup all-purpose. This is because whole wheat flours are denser and true baking is a science based on weights.

Whole Grain Baking Tips That Will Take Your Baking to the Next Level

 

3. Sometimes you need more liquid.

When baking cupcakes, muffins and cakes with whole wheat flour, you will likely need more liquid. Try adding an additional tablespoon or two more of wet ingredients (oil, butter, applesauce, etc.) to your batter.

Whole Grain Baking Tips That Will Take Your Baking to the Next Level

 

4. Whole Wheat flours expire more quickly than all-purpose.

Check your package’s expiration date and try to use the flour within three months of opening. I’m not messing around with this one. The smell and taste of rancid flour is awful. Trust me.

Whole Grain Baking Tips That Will Take Your Baking to the Next Level

 

5. Find the right flour.

There are so many brands and varieties of whole grain flours out there. I find that while regular whole wheat may work well for one recipe, it can yield dry, bland results in another. There are so many varieties of flour: whole wheat, white whole wheat, whole wheat pastry flour, oat flour, and so on. It can get confusing! My favorite is whole-wheat pastry flour. It’s lower in protein and milled from a softer wheat—yielding more tender results than regular whole-wheat. I also love white whole wheat flour because the flavor is milder, making it most similar to white flour. BUT, it has the same nutritional value as regular whole wheat flour. Win, win!

My go-to brands are King Arthur Flour and Bob’s Red Mill and I truly believe that higher quality flour yields a better baked good.

Whole Grain Baking Tips That Will Take Your Baking to the Next Level

6. Follow a recipe.

If you’re new to baking with whole wheat flour, follow a recipe! Chances are the end product will be much better than if you just played around on your own the first time. Check out some great examples below!

Whole Grain Baking Tips That Will Take Your Baking to the Next Level

I asked some of my blogger buddies to share their favorite whole grain recipes with you guys. Some of these use a mix of different flours and others are 100% whole wheat.

Blueberry Banana Marscapone Coffee Cake from Jenna Braddock

Vegan Jacoma Almond Fudge Cookies from Chelsea’s Healthy Kitchen

No Bake Banana Nut Protein Bars from Healthy Helper Blog

Mini Snickerdoodle Biscotti from Barr and Table

 

More from Little Chef Big Appetite:

Whole Wheat Apple Honey Muffins

Whole Wheat Dark Chocolate Chip Cookies

Whole Wheat Bagels

 

What about you? Do you have any other whole grain baking tips? Share them in the comments below! 

 

Bread and Muffins Breakfast

Whole Wheat Apple Honey Muffins

Rosh Hashanah, the Jewish New Year, is on the horizon, so I thought it would be a good idea to bake something festive this weekend. It is customary to eat apples and honey together on Rosh Hashanah because it represents a “sweet new year.” I was definitely in the mood for something sweet yesterday morning, so I decided to bake these apple honey muffins in honor of the holiday.

Whole Wheat Apple Honey Muffins Recipe

Sadly, I am unable to celebrate the New Year with my family this year, but I will be thinking of them as I dig into these yummy muffins every day this week.  I will seriously miss my mom’s traditional brisket and matzoh ball soup, as well as my brother’s rave-worthy kugel (Dave freeze me a piece of that, would’ya!?)

Whole Wheat Apple Honey Muffins Recipe

These muffins are made with whole wheat flour and are packed with chunks of sweet apples. I added a light cinnamon streusel topping that gives every bite an addictive crunch. Although it’s not required, I highly recommend this extra step.

Whole Wheat Apple Honey Muffins Recipe

I know I’ll be making these muffins regularly throughout the fall. They’re perfect for a weekend brunch and your guests will be shocked that they are secretly healthy! You can also freeze any leftovers you have. Just make sure to wrap them tightly in tin foil and then place them in an air-tight freezer bag.

Whole Wheat Apple Honey Muffins Recipe

Happy New Year to those of you celebrating, but very importantly, happy EATING to all of you!

 

Whole Wheat Apple Honey Muffins
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
Muffins
  • 1 large apple, peeled and diced into ¼ inch cubes
  • ½ teaspoon fresh lemon juice
  • ½ Tablespoon +1/4 cup honey (divided)
  • ⅛ teaspoon + ½ teaspoon cinnamon (divided)
  • 1.5 cups white whole wheat flour
  • 1 teaspoon baking soda
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 egg whites (or 1 whole egg)
  • 4 Tablespoons vegetable or canola oil
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
Streusel Topping
  • 1 Tablespoon white whole wheat or regular whole wheat flour
  • ¼ cup brown sugar, unpacked
  • 1 teaspoon cinnamon
  • 1 Tablespoon unsalted butter, cold and chopped into 4 pieces
Instructions
  1. Preheat oven to 350 degrees F. Grease a standard 12 cup muffin tray with cooking spray.
  2. In a medium bowl combine the diced apple with the lemon juice, ½ Tablespoon honey and ⅛ teaspoon cinnamon. Set aside.
  3. In another medium bowl, combine the flour, baking soda, nutmeg, salt, and ½ teaspoon cinnamon. Set aside. In a large bowl whisk together the additional ¼ cup honey, egg whites, oil, applesauce and vanilla extract. Slowly mix the dry ingredients into the wet ingredients until combined. Stir in the diced apples. Be careful not to overmix.
  4. In a small bowl combine the streusel ingredients. Use your fingers to pinch the butter pieces and form the crumbly topping.
  5. Divide the batter among the 12 muffin cups. Sprinkle each muffin with the streusel topping. Place the muffin tray on the center rack of the oven and bake for 15-17 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool for at least 20 minutes and then remove them from the tray and place on a wire rack to continue to cool. Store the muffins in an air-tight container for up to 5 days.
 

Healthy Whole Wheat Apple Honey Muffins. Perfect for the Jewish holiday of Rosh Hashanah! ll www.littlechefbigappetite.com

Bread and Muffins Breakfast

Healthy Whole Wheat Zucchini Bread

There is something about the beginning of fall that makes me dream about warm freshly baked breads. Well, to be honest, I’ve been fantasizing about zucchini bread for a few weeks now, but it has been too hot to even think about turning on my oven.

Healthy Whole Wheat Zucchini Bread Recipe

On Monday morning I saw I had three lonely zucchinis in the fridge just begging me to use them, so I finally sucked it up, turned on my oven, and whipped up some damned delicious zucchini bread.

Healthy Whole Wheat Zucchini Bread Recipe

I won’t lie. This zucchini bread had me workin’ up a sweat! After hand-grating the zucchini (which you do not have to do – I was just too lazy to take out clean the food processor) and stirring all of the ingredients, I was TIRED. It didn’t help that the thermometer in my kitchen registered 93 degrees. Oy!

Healthy Whole Wheat Zucchini Bread Recipe

But was it worth it? HECK YES.

Healthy Whole Wheat Zucchini Bread Recipe

My goal was a healthier zucchini bread that wasn’t loaded with sugar and oil, but it still had to taste great. Nothing I could find online fit the bill, so this recipe is completely my own. I subbed some oil for unsweetened applesauce to lower the fat. I reduced the sugar and added a bit of greek yogurt to help the bread stay moist (many whole wheat bread recipes turn out too dry if you don’t add enough wet ingredients).

Healthy Whole Wheat Zucchini Bread Recipe

I am always tempted to dig right into freshly baked breads the moment they come out of the oven, but you are supposed to let them cool for awhile. This bread smelled soooooo good and since I have about zero self-control, I had to force myself to leave the house while this was cooling for about an hour. Kinda pathetic, huh?

Healthy Whole Wheat Zucchini Bread Recipe

Well friends, it was worth the wait. In my incredibly biased opinion, this whole wheat zucchini bread is A++. Next time I think I am going to make this recipe into muffins as a quick grab-and-go snack! They would also make a great fall breakfast or lunchbox snack for your kids 🙂

 

Whole Wheat Zucchini Bread
 
Prep time
Cook time
Total time
 
Serves: 10-12
Ingredients
  • 2 medium zucchini, ends trimmed
  • 1.5 cups white whole wheat flour (or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 eggs
  • ¾ cup brown sugar, unpacked
  • ⅓ cup unsweetened apple sauce
  • ¼ cup vegetable oil
  • ¼ cup plain yogurt (I used non-fat Greek)
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup golden raisins (optional)
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x5 bread pan with vegetable oil spray.
  2. Shred the zucchini on a large box grater. Place the shredded zucchini in a kitchen towel or a few layers of paper towels. Squeeze all of the excess water out of the zucchini. This step is essential or else the bread will be too moist to cook. Set aside.
  3. In a large bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside. In a medium bowl combine the eggs, brown sugar, apple sauce, oil, yogurt, lemon juice and vanilla. Stir well. Fold the wet ingredients into the dry along with the shredded zucchini and raisins. Be careful not to over-mix.
  4. Pour the batter into the prepared bread pan. Bake for 55-65 minutes or until a toothpick inserted into the middle comes out clean. Remove pan from the oven and allow to cool on a wire rack for 30 minutes. Then use a butter knife to remove the bread from the pan and allow it to continue cooling on the wire rack.
 

Breakfast

Challah French Toast

Sometimes there is nothing better than comfort foods, especially comfort foods that evoke wonderful memories.

Challah French Toast Recipe

Growing up, my mom always bought challah (a traditional Jewish egg bread) from a store in Brookline, MA called Cheryl Anns’. Their challah is THE BEST in the world. I swear to it! We love it because it is particularly eggy, soft, and sweet. I have such fond memories sitting with my mom around the the island in our kitchen, slicing piece after piece of Cheryl Ann’s challah and filling our happy bellies. (Mom – I blame your side of the family for my crazy carb obsession!).

Challah French Toast - Little Chef Big Appetite

Good challah will always have a warm place in my heart. Since living in Los Angeles, I have yet to find any challah that even comes close to my beloved Cheryl Anns’. However, when Travis and I were at the Whole Foods in Venice recently (a great place to spot celebrities, by the way!) he eyed a loaf of Whole Wheat challah bread. Now, I’ve had whole wheat challah before (and I’ve even made my own), but it just never comes close to the real thing. However, when I picked up this particular loaf of challah, it felt so soft and I had a pretty good feeling that it was going to be delicious.

Challah French Toast - Little Chef Big AppetiteSo we grabbed a mini loaf and decided to make challah french toast the next morning. I suddenly realized that the last time I’d made challah french toast was during college for a brunch I hosted for girls in my sorority in my off-campus apartment. For that brunch I purchased around 10 huge loaves of challah and cooked over 100 pieces of french toast on four different skillets in my tiny college kitchen. It was a hit, though, because not a single piece of french toast went uneaten!

Challah French Toast - Little Chef Big Appetite

Every time I make challah french toast I change the recipe ever-so-slightly. I think this time I really nailed it (if I do say so myself!). One of my key tips is to use day-old or slightly stale challah for this recipe. It may sound surprising, but the bread actually soaks up more of the egg mixture this way.

We ate our french toast with powdered sugar, caramelized bananas, and real maple syrup, which was an absolutely delicious combination! Feel free to experiment with different fruits and toppings, though. I think this french toast would be delicious with fresh jam!

Challah French Toast - Little Chef Big Appetite

Challah French Toast
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 loaf challah, sliced into 2 inch thick slices (day old challah will work best here)
  • 3 eggs
  • 1 cup milk (any kind)
  • 2 teaspoons light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Cooking Spray or Butter
  • Maple Syrup
  • Bananas, Berries, Chocolate Chips (optional toppings)
Instructions
  1. In a large shallow dish, whisk together the eggs, milk, brown sugar, cinnamon, vanilla, and salt. Soak the challah pieces in the egg mixture for 60 seconds on each side (depending on the size of your dish, you will likely have to do this in batches).
  2. Preheat a large skillet to medium heat and grease the skillet. Add a few pieces of challah to the pan in a single layer and cook for 2-3 minutes on each side, until golden brown. After cooking the first batch, transfer the french toast to a warm oven (about 200 degrees F) until all of the pieces are cooked.
 

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