Tag: kid friendly

Lemon Poppy Seed Muffins

Why do we of any side effects one can experience from opium in its pure form.   Poppy seeds do however have a unique nutty aromatic flavor that eat poppy seeds? Poppy seeds, although derived from the same plant that also yields  dangerous opium compounds, are worry-free, in terms of consumption.  Ancient Egyptians and Arabs appreciated these seeds long ago. Nowadays most poppy seeds come from Turkey, France, and Eastern Europe. Thankfully, poppy seeds have stayed  around.  They are known for their flavor complexities.  They  contain antioxidant properties and some important nutrients as well.

Poppy seeds are rich in oleic and linoleic acids; their husks are a good source of fiber, and they are an excellent source of B-complex vitamins, including thiamin and folic acid. They also contain a good amount of iron, copper, calcium, potassium, manganese, zinc and magnesium.

However, we can’t ignore that these  tiny seeds come from the same plant that yields a dangerous drug. Are any of those chemicals perhaps also found in the seeds? As a matter of fact, poppy seeds do contain a very small level of opium alkaloids, such as morphine, thebaine, codeine and papaverine. No need to panic though – these tiny levels of opium alkaloids are one of the reasons poppy seeds are perfect to consume when trying to manage stress and anxiety. In the amounts found in the seeds, these opium alkaloids, when consumed, soothe  nervous irritability, acting as painkillers.

Although lemon poppy seed muffins are nothing new to the bakery scene, I had never ventured out to make my own at home. There are a few things I found to be very important regarding this task. First if you are looking for a fresh, strong lemon flavor, it is imperative that you use fresh lemon juice and lemon zest as opposed to bottled lemon juice . There is no real replacement for lemon zest. Also, the poppy seeds should be the very last ingredient added to the mixture. To keep them lower in overall calories and added sugar, I used a stevia sugar baking mix. You may also use coconut sugar, regular sugar, or for an even lower calorie and lower  carbohydrate  version, just skip the sugar all together. No adjustments are necessary for  the rest of the recipe! It works just as it is. Once Again Cashew Butter added all the moisture and texture required for a perfect muffin without adding extra sugar or trans fats. The only flavor that comes through in this muffin is the bright, sparkling lemon — cashew butter is added only to increase the protein content  and to boost  good fats.

This muffin is perfect with a cup of calming chamomile tea  at the end of a busy week! The powers of poppy seeds, combined with cashew butter’s natural levels of magnesium, coupled with its calming properties makes it a nice way to relax and enjoy a healthy snack!

Lemon Poppy Seed Muffins from Once Again Nut Butter

Lemon Poppy Seed Muffins

2 cups of  oat flour (If you grind your own, make sure that it is finely ground.)

½ cup of coconut sugar (or a stevia baking mix equivalent)

1 tablespoon of  baking powder

¼ cup of poppy seeds

¾ cup of milk of your choice

2 tablespoons of lemon juice

2-3 tablespoons of lemon zest

1 whole egg

1 teaspoon of vanilla extract

6 tablespoons of Once Again Cashew Butter

Preheat oven to 350 degrees Fahrenheit. Start by combining cashew butter, sugar, and egg, mixing until soft. Add  lemon juice, vanilla and milk. In separate bowl, mix oat flour, poppy seeds and baking powder,  and then  combine the dry mixture with wet ingredients. Finally add in the lemon zest. Mix well and pour into either a loaf pan or muffin pan. Bake until a toothpick can be inserted and removed clean,about 25 minutes for large muffin pan. Store in an airtight container for up  to five  days.

Frozen Peanut Butter Bark

We are breaking all traditions with this recipe! Peppermint bark is a chocolate treat generally made up of peppermint candy pieces captured in white chocolate on top of  a bed of dark chocolate. We usually find it  in  stores during  the second half of the year as we near holiday season. There have been many twists on this recipe over the years, and quite a few of them include peanut butter. However, this one has just about one thing in common with the original bark,  well,  maybe two. There is chocolate in this version, and the last step of the recipe is similar since you break it apart to form large pieces of bark.

Perhaps the most dramatic difference between the original and this recipe is that this one sets in the freezer  and remains there to deliver a frozen bark that will certainly find a place in your recipe box right along  with your  other bark recipes. The best twist in this recipe is the fact that you can make it so very quickly. It takes just a few minutes to mix up the ingredients, spread it thin on parchment paper and place  it to the freezer. A few minutes later, just break it up and enjoy! Maybe you’ll be pleased to know this version of bark is much lower in calories than the chocolate version, so you can enjoy several pieces at a time. It makes a great snack too, so you don’t have to just limit it to dessert.

Our frozen peanut butter bark features  yogurt as its  main ingredient. You can keep  this recipe extra lean by using no fat or low-fat Greek Style yogurt, or you can have a more satiating snack by making it with whole fat yogurt. The texture will be thicker and smoother with the full fat version as well, but the taste is only slightly different.

Sometimes breaking the rules just makes all the sense, and the results are better than one can imagine! With  our version of bark, you’ll get a healthy dose of plant protein from the peanut butter, combined with the protein from yogurt.

If you don’t feel quite daring enough to leave all traditions behind, just adapt this recipe a bit. Instead of the almond butter drizzle, add in the crushed peppermint candy pieces to  the mixture as well as  the  topping. Just make sure the peppermint is nearly crushed due to the time it will spend in the freezer to harden. As with all our recipe creations, we love to hear what you’ll do with it next! Share your creations with us on any social media  platform of your choice, or in the comments below.

Frozen Peanut Butter Bark by Once Again Nut Butter Blog

Frozen Peanut Butter Bark

 1 cup of plain yogurt (or vanilla)

2 tablespoons of Once Again Crunchy Peanut Butter

1 squeeze pack of Once Again Almond Butter (or a tablespoon from the jar)

1 tablespoon of chocolate chips

Mix yogurt with peanut butter, then spread  it on parchment paper until you achieve about a quarter-inch thickness. Drizzle the almond butter over  the mixture  and sprinkle with  chocolate chips. Place  it in  the freezer for 45 minutes, and then break  apart  with your hands and place pieces in airtight container. Store in the  freezer.  This bark  melts quickly when left at room temperature. Enjoy!

Apple Pie Gluten-Free Mini Muffins

We love getting feedback from our fans! And this recipe goes to all our fans who shared, pinned and tried our Peanut Butter and Banana Blender muffins (click here for recipe). This is another one of those quick and easy recipes that you can make on the spot when you crave a baked treat. As always though, I carefully selected each ingredient to result in a bite-sized muffin that you can enjoy without worries about overwhelming sugar or additives. My goal is to present healthy recipes that taste good and don’t require special culinary skills. That explains why often you’ll notice a whole cup of fruit or vegetable added to recipes. It also points to why blender muffins works so well by keeping it simple, not to mention the easy clean up! And who doesn’t like that? You can clean up everything you used to make the recipe while the muffins are  baking; when it’s done, you can sit and relax with a cup of tea and a fresh baked mini-muffin.

One of the comments on the last blender muffin recipe was asking if we can   make one without using bananas. Believe me, I can sympathize with this fan. I have a daughter who used to love bananas when suddenly one day she announced at breakfast that would no longer eat them. This determined young lady wasn’t kidding! It has been about 9 months, and she has yet to eat a banana or anything made with bananas. Perhaps the overripe banana she ate at lunch a while back didn’t sit well with her, and she developed this aversion to one of our staple fruits. Either way, I’m letting this one go and choosing my battles. She eats all other fruits well and is by no means a picky eater. This did however, create a challenge for me in the kitchen. So for my daughter, and those out there who are not big fans of bananas, this recipe is for you as well!

Here are a  few last words about this recipe before we get to making it. You will notice that this recipe  does not have any flour, oats or any grains. It is therefore naturally gluten-free. It also does not use any added oil; the fat content to make these muffins soft and moist comes from the peanut butter and egg only. Feel free to use a “flax egg” instead to keep the recipe vegan as well (see “how to make a flax egg”  here). Combining an animal sourced protein from the egg and plant- sourced from the peanut butter also give you a wider range of amino acids, among other nutrients. This  is also a diabetic- friendly recipe. The carbohydrate sources are from the honey and apples only. You may always omit the honey and make these into little bread bites rather than muffins.

Keep your comments coming so we can continue to create better recipes for you! Thank you for sharing your ideas and opinions with us!

Once Again Apple Mini Muffins recipe on www.onceagainnutbutterblog.com

Apple Pie Gluten- Free Mini Muffins

½ cup unsweetened apple sauce

½ cup Once Again Creamy Peanut Butter

1 egg

3 tablespoons Killer Bee Honey

¼ teaspoon baking soda

½ teaspoon ginger

1 teaspoon cinnamon

1 cup diced apple

Preheat oven to 400 degrees Fahrenheit. In a blender, add all ingredients with the exception of the diced apples. Blend on low for a few minutes until well mixed. Remove from blender and add diced apples. Pour into mini-muffin pan and bake for about 10 to 15 minutes. Makes 12 mini-muffins.  Serve warm or save in a plastic sealed container to keep fresh   for up to 3 days.

Apricot and Tahini Power Bites

As the cooler weather approaches, running outside is an option again for those living in the hot southern states. Around mid-May all the way through mid-October, running outdoors is just out of the question with temperatures hovering in the upper 90s daily, not to mention the humidity, which poses another problem. But now, with cooler mornings and early evenings, you can spot me out for a jog at least two times weekly . It is a rewarding feeling to get some exercise done early in the morning, while also training for a long distance race I will be participating in, within a few months. But exercising early in the morning proves to be a challenge when it comes to having enough energy to complete my workouts.

There aren’t enough hours in the day to do everything we need to do, and often squeezing in a gym session is difficult and has to be accommodated at awkward times of the day. Taking a jog, going for a bike ride, or running at 6 am is an option, but what do you eat before you go? And if your answer is nothing, well, that may just be your limiting factor when trying to improve your performance. After a few weeks stuck at the same distance on my run, I took a second look at my routine. Due to the time crunch, I would drink a large glass of water, eat half a banana and take off running. The reason that doesn’t work is that after 8-10 hours fasting, your body requires some readily available energy to allow you to exercise.

Eating a large breakfast right before exercising is not ideal for most people, myself included. Between the timing, stomach upset, indigestion and practicality this is not always a first choice. But the good news is there is an easy compromise that will allow you to solve both issues at once! Eat a quick power bite that won’t weigh you down, but will provide a boost of energy to perform at your best. Energy bites have become quite popular lately, and we have a recipe for one here (link of past blog with energy bites) that is a good option since it is high in fiber as well. This second option we present below is a bit higher in natural sugars coming from the dates and apricots, while also possessing protein from cashews and the tahini.   The recipe  combines nutrients from nuts and seeds and is not overly sweet making it perfect for a pre-workout  snack any time of day!

The ratio of sugar to protein in these bites makes them also appropriate to consume after exercise to replenish and reduce the chance of inflammation in your muscles. They are easy to prepare, and you can make a big batch to place in the refrigerator and enjoy them for up to 7 days. Or make a double batch and freeze half, so you can have a stock ready for up to one month.

Whatever goals you have in mind when it comes to physical conditioning, don’t forget what an important part what you eat plays in the end game. Nourish your body with nutrients, good quality carbohydrates, protein and good fats, so that you reach your maximum potential, always striving  for more!

Power Bites made with Tahini - OnceAgainNutButterBlog.comApricot and Tahini Power Bites

1 cup pitted dates

1 cup dried apricots, unsweetened

½ cup Once Again Tahini

½ cup coconut flakes, unsweetened

½ cup chopped cashews

Add dates and apricots to food processor and pulse until they are mixed well and form  a ball. Then add the tahini and coconut flakes. Then ,  in a bowl, mix in the chopped cashews by hand.  Roll them into small sized balls, and finally, roll them in extra coconut flakes and enjoy! Keep them refrigerated for up to 6 days. They can be frozen for up to 30 days. Makes 15-18 pieces.

Tahini Power Bites see full recipe on Once Again Nut Butter Blog

Power Bites made with Tahini - OnceAgainNutButterBlog.com