Wednesday, 20 February 2013

Flakey bake

Thanks to my 21 day yoga body transformation training with Sadie Nardini I prepare healthy breakfasts   - and I feel great! Yes, I do love Italian "brioche" and during the first few weeks of my yoga body transformation it was a bit tough to not eat a chocolate croissant with my morning cappuccino, but just the way Sadie forecasted, my body got used to the transformation and the healthy intake. 

I got proof this morning. At the coffee shop I asked for "skim milk" for my cappuccino but they only had "partially skimmed milk". The beverage was way too rich for my newly programmed taste buds; they did not tolerate the extra fat and I really thought my body did not need any additional calories hiding in the milk. The result: I did not even drink half of my morning cappuccino.
The "brioche" behind glass sure looked yummy and smelled fantastic, but when I thought how much butter and white sugar must have been used to make it, the temptation vanished and I was suddenly looking forward to eating my healthy muffin that waited for me in my kitchen.
I loved the recipe I posted a few weeks ago (blog post "start with a healthy treat") and I have experienced a bit with it. My new favourite healthy morning treat involves coconut flakes and strawberries.

Coconut & strawberry muffins

1 1/2 cups (165 g) of oat bran (substitute with wheat bran)
1 1/8 cup (280 ml) non-fat milk
1 cup (100 g) unsweetened apple sauce
1 egg
zest of 1 lemon
1/4 cup (40 g) ground flaxseed
1/4 cup (18.75 g) coconut flakes (and some extra for sprinkling)2/3 cups (125 g) of brown sugar
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 cup (140 g) whole wheat flour
1/2 teaspoon salt
1 1/2 cups (240 g) fresh strawberries (washed and cut up)

  • Preheat oven to 375 F/190 C
  • Grease muffin pan or use paper liners.
  • In a bowl mix bran and milk and let stand for 10 minutes 
  • In a second bowl mix together egg, apple sauce, brown sugar and vanilla, then blend with the bran mix. 
  • In a third bowl combine flour, baking soda, baking powder and salt, then add ground flaxseed and coconut flakes. Stir the flour and flaxseed mix into the bran mix. Do not over beat. Mix the lemon zest with your strawberries first, then blend the fruit in with the dough. Scoop into muffin cups. Bake for 20-25 minutes. Sprinkle some flakes over the muffin before serving it.
If you have any other great ideas to modify this recipe, let me know and comment below!

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