Tag: Healthy

Whole Wheat Quick Buns


Whole Wheat Quick Buns
Ready in 30 minutes : Yields 8-12


  • 1 cup warm water
  • 3 tablespoons warm milk
  • 1⁄3 cup canola oil
  • 1⁄4 cup sugar/honey
  • 2 tablespoons dry yeast
  • 1 teaspoon salt
  • 1 egg beaten
  • 3 1⁄2 cups whole wheat flour
  • 1 extra egg Sesame seeds (optional)


  1. Combine water, milk, yeast, oil and sugar/honey; let rest for 15 minutes.
  2. Add salt, egg, and flour to yeast mixture and mix well.
  3. Roll out 3/4 inch thick and cut into 10-12 rounds.
  4. Place rolls on oiled parchment paper or foil.
  5. Brush the top with the extra egg.
  6. Optional: sprinkle with sesame seeds.
  7. Bake at 400-425*F for 8-10 minutes or until lightly browned. Be careful not to over-bake or they will be too dry.

Note:I shaped mine differently. If you have time, let it rise for 30 minutes before rolling and cutting them into round disks. If you still have time, give it a 15-30 minutes 2nd rise after cutting them into disks.

Healthy Whole Wheat Soft Buns


Healthy Whole Wheat Soft Buns
Ready in 1 hour 50 minutes : Yields 8-12


  • 1 cup warm water
  • 2 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 1 ½ tablespoons oil
  • 1 cup milk
  • 2 ½ teaspoons salt
  • 4 to 5 cups of brown bread flour (or half each of all purpose and whole wheat flour)
  • 1 egg
  • Sesame seeds (optional)


  1. In a mixing bowl add warm water, yeast and sugar. Stir and let it sit for 5 to 10 minutes, until foamy.
  2. Mix in oil, milk, salt and 3 cups flour. Stir in additional flour gradually. Add enough flour until dough is smooth.
  3. Dough should stick to the bottom of the bowl but clears sides. It will be soft and slightly sticky.
  4. Knead by hand for 10 minutes or 7 minutes using bread machine to achieve a smooth dough.
  5. Lift your dough and oil the bowl. Place your dough in the oiled bowl and brush some oil on top of your dough.
  6. Cover the bowl with a cloth/ cling film and let the dough rise for at least 1 hour or until it has doubled in size.
  7. Once the dough has risen, divide it into 2 halves.
  8. Take one half and divide it into 5 equal balls.
  9. Take each ball and fold them into a smooth round ball in your hands. Once finished, repeat steps 8 and 9 for the 2nd half of the dough.
  10. Put them on a baking tray lined with oiled parchment paper or foil. Cover them and put them aside for 30 mins. Preheat the oven to 355*F in the meantime.
  11. Crack 1 egg and brush the buns ( you can brush them with milk if you don’t have eggs).
  12. Optional: sprinkle the top with sesame seeds. Bake for 20 minutes.

Note: You can skip step 12 and bake the buns for 15 minutes. Melt some 3 – 4 tbsp butter, add a little bit of salt (and mixed herbs if you have some) brush them on to the buns and return them to the oven for another 5 minutes.

Healthy Fruit and Nut Muffins


Healthy Fruit Nut Muffins
Ready in 35 minutes : Serves 12 Muffins


  • 1 cup chopped dates
  • ½ cup raisins
  • ½ cup chopped prunes
  • 1 cup + ¼ cup extra water
  • ¼ cup + 2 tablespoons oil (½ cup butter)
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup wholewheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup chopped walnuts (optional)


  1. In a saucepan over medium high heat, combine 1 cup of water with the dates, raisins and prunes.
  2. Boil for 5 minutes, the water will be absorbed and remove from heat, add oil / butter.
  3. Transfer to large bowl and let cool.
  4. Set oven to 350*F and grease and flour muffin cups or use paper liner.
  5. Beat in eggs and vanilla. Stir together flour, baking soda, salt and baking powder.
  6. Add extra water, a little at a time if the mixture is too thick – no more than ¼ cup of water.
  7. Mix in nuts.
  8. Spoon into muffin cups 2/3 to 3/4 full.
  9. Bake in preheated oven for 15-20 minutes, or until toothpick inserted comes out clean.

Fluffy Whole wheat Banana Pancakes


Fluffy Whole wheat Banana Pancakes
Ready in 20 minutes : Serves 6 – 8 pieces


  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ⅔ cup milk of choice
  • ½ cup mashed ripe banana (from about 1 large banana)
  • 1 egg
  • 2 tablespoons maple syrup/honey
  • 1 ½ tablespoons oil
  • ½ teaspoon vanilla extract


  1. Mix the flour, baking powder, cinnamon and salt.
  2. In a separate bowl, combine the milk, mashed banana, egg, maple syrup, oil and vanilla.
  3. Pour the liquid mixture into the flour mixture and mix just until combined.
  4. Heat a nonstick skillet over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface.
  5. If necessary, lightly oil the cooking surface, carefully wiping up excess with a kitchen towel.
  6. Using a ¼ cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion.
  7. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy).
  8. Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.
  9. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.

Serving suggestions: enjoy with sliced banana, syrup, maple syrup or honey.

Coconut Corn Muffins


Coconut Corn Muffins
Ready in 30 minutes

Serves 10 – 12 Muffins


½ cup yellow cornmeal

½ cup flour

1 teaspoon baking powder

½ teaspoon salt

1 cup shredded/desiccated coconut

1 cup condensed milk / honey

½ cup + 2 tablespoons water (if using condensed milk) or milk (if using honey)

2 eggs

1 tablespoon oil

½ teaspoon vanilla

¼ cup of dried cranberry (you can add ½ cup if you prefer).


  1. Set oven to 350*F and grease and flour muffin cups or use paper liner.
  2. Combine all the dry ingredients.
  3. In another bowl whisk the milk/ water/honey, egg, oil, vanilla.
  4. Pour over the dry ingredients.
  5. Add your cranberry.
  6. Mix until just moist and incorporated.
  7. Spoon into muffin cups 2/3 to 3/4 full.
  8. Bake in preheated oven for 15 minutes, or until toothpick inserted comes out clean.