We're in the thick of the Real Foods Challenge, and we now have breakfast under control. I'll admit, I do like the convenience of prepackaged cereals for quick go-to breakfasts and snacks throughout the day. But, with a little planning and prep work, we've been managing breakfast very well.
This week, I made my whole grain Blueberry Muffins for breakfasts and snacks (recipe at the end of post).
Snacks are coming along. We've been snacking on popcorn, fresh or dried fruits, and nuts for the most part this month. We have relied on prepackaged granola and cereal bars, wheat crackers and organic cheesy crackers, and the occasional prepackaged fruit leather for snacks on the run. The fruit and nuts work well for snacks on the run, as does the popcorn in some cases. I would like to find a recipe for a healthy crunchy granola bar and maybe a sturdy cereal type bar. My kids love those.
I also bought a bag of organic pinto beans so I could try my hand at home made refried beans. I have been told they are easy to make. I believe it. The trick will be to figure out a way to store them so we can make quick cheese and bean quesadillas.
It's raining here again. Our backyard is one big mud puddle. I can't wait until the grass starts growing. Looks like rain for a couple more days.
Onto the recipe!! I make this recipe using agave nectar for sweetener. Agave nectar comes from the succulent Blue Agave plant similar to a cactus or a yucca plant. You can read a little bit about it here and here. Agave nectar has a low glycemic index and glycemic load, and thus does not spike your blood sugar the way regular table sugar does.
I have made this recipe with a variety of whole grains. Most often, I add a full cup of white flour. But sometimes, I make this recipe completely whole grain by substituting some other flours like amaranth, sweet brown rice flour, or even buckwheat flour.
Blueberry Muffins (makes about 24 muffins)
3 cups rolled oats
2 cups whole wheat flour
1 cup millet flour
1 cup white flour
1 1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 cups soy milk (or your favorite milk)
1/2 cup canola oil or melted butter
1 cup agave nectar (or brown rice syrup)
2 cups fresh or frozen blueberries
Mix everything in a large bowl. Grease some muffin tins. Spoon batter into muffin tins. Bake at 375 degrees for about 20 minutes.