This is going on the Greatest Hits list:
Spelt bread shmeared with white bean, garlic, and rosemary dip. Hard boiled egg. Avocado.
Bellissima! Enjoyed it for lunch with:
Trader Joe’s carrot-ginger soup and
My love! I have missed you, plain yogurt. With chopped apple and cinnamon.
Apples and cinnamon= heaven.
Now for THE BEST MUFFIN RECIPE I HAVE EVER INVENTED.
Background: The mama has IBS. It means that (this is horrifying) whole grains are rough on her tummy and she is encouraged to AVOID whole grains and eat WHITE BREAD. Yeurgh.
The one exception to the painful whole grains? OATMEAL! SOLUBLE FIBER, YAY! Another reason oatmeal is freaking perfect.
So the base of my muffins is….
Oats! More specifically, based on a trick my dietitian godmother taught me, give ‘em a spin in the food processor and you have…
Combined with the other dry ingredients (this one, for the college kids, is one you want to make at home with your fully stocked pantry!): oat flour, regular flour, wheat germ, brown sugar, baking powder, salt.
Ze wet: egg, plain yogurt, pineapple juice (!), vegetable oil, water
Ze mix ins: apricots, almonds, and DATES!
Into ze oven!
Do other people leave their oven doors open because it makes their house so wonderfully warm? Anyway, ze finished product!
1 1/3 cups oatmeal (measured then ground)
3/4 cup all purpose flour
1/4 cup brown sugar
2 T wheat germ
2 t. baking powder
1/2 t. salt
1 egg, lightly beaten
1/3 cup pineapple juice
1/3 cup plain nonfat yogurt
1/4 cup clear colored oil of your choice
2 T water
1/2 cup almonds (measured then chopped)
1/2 cup dates (ditto)
3 large dried apricots, finely chopped
Combine dry ingredients. In a separate bowl, combine wet ingredients. Make a well in the dry ingredients, add the wet. Fold in almonds and fruit. Bake at 350 degrees for 20-22 minutes or until a toothpick in the middle comes out clean.
SO GOOD! They are SO SWEET despite having hardly ANY sugar! Gotta love natural sweetness :D And the texture? THE TEXTURE?
Freakin’ gorge. Super moist and tender with nice chunks of sweetness!
I enjoyed my first (of what will be many!) with my afternoon tea: