Breads

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Banana, Date and Nut Muffins

1 cup mashed ripe bananas – about 3 bananas

17 oz. plain Greek yogurt container- ¾ cup plus 2 tablespoons

2 large eggs

2 Tbs. coconut oil

1 tsp. vanilla extract

1 cup whole wheat flour

1 cup old fashion rolled oats

2/3 cup light brown sugar

½ cup unbleached all-purpose flour

¼ cup unflavored protein powder

2 tsp. baking soda

¼ tsp. fine sea salt

¾ cup chopped walnuts (2 ounces)

¾ cup pitted & chopped dates

Position a rack in the center of the oven and preheat the oven to 375 degrees.  Line 16 muffin cups with paper liners. In a medium bowl, add mashed bananas, yogurt, eggs, coconut oil & vanilla extract –whisk until combined. In a separate bowl, add the whole wheat flour, oats, brown sugar, all-purpose flour, protein powder, baking soda and salt.  Whisk to combine. Add the banana mixture to the flour and stir with a wooden spoon –do not whisk- just until the batter Is moistened but still lumpy.  Add the walnuts and dates and mix just until batter is combined. Divide the batter evenly among the muffin cups.  Bake until the muffins are golden brown.  The muffins should spring back when pressed with a fingertip – about 18 to 22 minutes.  Remove the oven and allow to cool in the pan for 10 minutes. Remove from the pan and serve warm or at room temperature. These muffins can be frozen and used later if one wants

By:  Sally Hyde

DateNutPersimmonBread

Date Bread

3 Tbs. oil

¾ cup brown sugar

½ cup white sugar

2 eggs

2-1/2 cups flour

1 Tbs. baking soda

½ tsp salt

1 pkg. seedless dates, 8 oz. or so

1 cup chopped nuts

Water

1-1/2 cups together Orange or apple juice (water and juice combined)

1 Tbs. vanilla

In a large mixing bowl, stir the oil with the sugars; add the eggs and beat till light and fluffy.

Set aside. In a smaller bowl combine flour, soda, and salt and mix well.  Set aside. Chop dates

and place in small bowl; cover with very hot water and let stand while chopping nuts and

doing other mixing.  After dates and nuts have been chopped, add flour mixture to egg mixture

and mix well. Remove dates from liquid; add juice to equal 1-1/2 cups.  Add this liquid to the

flour-sugar-egg bowl and stir well to combine; add vanilla.  Add dates and nuts and mix well.

Bake at 350 degrees:

3 small bread pans, about 60 minutes

2 dozen muffins, about 20-25 minutes

(¼ cup batter in each)

By:  Joan Kringen