Tag: healthy breakfast

Peanut Butter Jelly Oatmeal Bars

Healthy baking substitutions have become a popular way to continue to enjoy some of our favorite treats without feeling guilty! Among a variety of popular ingredient substitutions, removing eggs and adding apple sauce is a commonly used trick for those watching total calorie and fat in their diet. Have you ever wondered why that works? Or perhaps if it always works?

Using eggs in a baking recipe usually serves two main purposes. One is to add moisture, the other is to develop a desired consistency. Both of these outcomes can be achieved with applesauce. There are a few rules, however. To ensure a successful baking experience. When a cake recipe has a leavening agent such as baking powder, the eggs will add the moisture needed as the cake rises while baking. Applesauce can function in the same way in these recipes, and you can substitute ¼ cup of it for each egg in the recipe. Also adjust the baking powder up by 25-30% more and bake for just a few minutes longer, checking the cake with a toothpick inserted into the center of the cake before removing it from the oven.

For cookie recipes, the more appropriate substitution is for 1/3 cup of applesauce per egg. In this case, you may also use a sweetened applesauce and decrease the amount of refined white sugar the recipe requires.  The ideal times to use this substitution is for when the recipe has another source of moisture and fat in the recipe. For example, a recipe that calls for oil and eggs is a perfect candidate for apple sauce substitution. If the only source of moisture is the eggs, consider starting out by just substituting half the amount of eggs for applesauce.

As you can see below, in the recipe for Baked Peanut Butter and Jelly Bars, there are no eggs, instead we used applesauce. However, notice the additional fat source in the recipe is peanut butter which allows for this substitution to yield a perfectly baked treat! It makes it possible for those following a vegan or more plant-based diet to bake without compromising when it comes to flavor. This recipe is a gluten-free (use gluten-free certified oats) and vegetarian with  a vegan option, if you use maple syrup instead of the honey.

These bars are not very sweet. They rely on the jelly or jam you choose to use as a topping. Alternatively, you could double up on the honey or vegan sweetener and increase the oat flour to ¾ cup, if you desire a sweeter desert version versus a less sugary breakfast bar.

Once Again Nut Butter’s variety of products helps you stay in control of what you eat by offering you no salt, and unsweetened varieties for each of our nut and seed butters. When baking, choose which one you prefer and adjust the other ingredients in your recipe accordingly! The difference between eating pre-packaged cookies and homemade cookies is quantum, amounting to the ability to choose quality ingredients and keep your recipes clean, that is, free of additives. Once Again Nut Butter products were designed with rare marketplace ideals in mind. Minimal, highest quality ingredients allow each nut or seed flavor to really shine through no matter how you use the butters!

img_9878.jpg

Peanut Butter Jelly Oatmeal Bars

2 cups of oats

½ cup of oat flour

½ teaspoon of baking powder

¼ cup of honey (or maple syrup, if vegan)

½ cup of unsweetened apple sauce (You may use sweetened apple sauce, if preferred.)

3 tablespoons of Once Again Peanut Butter

½ cup of milk of your choice

½ cup of strawberry preserves

In a large mixing bowl, combine oat flour, oats and baking powder. In a separate medium bowl, mix honey, applesauce, peanut butter and milk. Then combine wet ingredients into dry, mixing well. Pour into baking pan, about 7 by 11 inches in size, prepared with coconut oil non-stick spray. Lastly, spread the ½ cup of preserve or jam as a thin layer on top. Place in a preheated oven at 350 Fahrenheit for 30 minutes or until edges are lightly golden. Remove the baked result from the oven, and once cooled, cut it into bars or squares and store in an airtight container for up to 3 days. These bars are best stored in refrigerator.

Cashews: in the Spotlight!

Although cashews have been a popular snack and food source for a long time, almonds and peanuts really have taken most of the spotlight in the cooking scene lately. But all that is about to change — vegans and vegetarians have been experimenting with them for quite a while. Cashews contain more starch than peanuts and almonds, and therefore, when ground, the resulting nut butter is creamier and perfect for thickening recipes. Cashew butter, which Once Again has been crafting for decades, is rich and smooth but has a milder taste when compared to peanut and almond butters. These qualities make cashew butter a multipurpose ingredient to cook with in both savory and sweet recipes.

Lately cashew milk and cashew cheese have made their way from specialty food isles to the more mainstream grocery stores.  And this is fantastic news! The more people interested in discovering cashews, the more products and recipes we’ll find to experiment with.  Cashew butter holds its own when compared to other nut butters in the health category. It contains about 5 g. of protein in 2 tablespoons and offers a good source of copper and magnesium — both minerals help with bone, muscle and joint health.  Also, it has a good amount of iron and folate, which combined with its mostly unsaturated fat profile, makes it heart- friendly nut butter as well.

Once Again has several recipes (found here) using cashew butter: dive in and fall in love with them, if you haven’t already! Here is another simple, easy and superb recipe using Once Again Organic Cashew Butter: Chocolate Oat Pudding. This recipe started as an oatmeal recipe but quickly turned into pudding.  Adding creamy cashew butter makes it smooth and rich — just like chocolate pudding! There are two ways to prepare this delight, depending on your taste. Try both! Warm or cold: the warm way is quick and ready to eat right away, while the cold version involves the same process as overnight oats, that is, leaving the mixture in the refrigerator overnight. So you can eat this one as desert, or savor it on- the -go for breakfast.

… try cashew butter today,

Carolina

Made with Once Again Cashew Butter - Carolina Jantac

Chocolate Oat Pudding
½ cup quick oats
¾ cup cashew or almond milk
6 tsps. cocoa powder (unsweetened)
1 ½ tbsps. 100% maple syrup
1 ½ tbsps. Once Again Cashew Butter

Add all ingredients to a jar with a lid (great time to recycle your Once Again glass jars!) and shake vigorously until all ingredients are well mixed. For the overnight oats- style version, just set the jarred mixture in refrigerator for at least 6 hours. For the ready- to -eat warm- style, transfer mixture from jar to sauce pan, and warm it up for a few minutes. The pudding will thicken as you cook it; for a creamy and thicker result, cook for at least 15 minutes. You may also use the microwave, as you prefer. If so, cook for 90 seconds, using that method. Garnish with coconut flakes and cashews.