I have really been having a rough time doing life balance as of late. I was down on myself, had missed my 2nd Joy Council call (which I really wanted to be a part of), was really behind in school, and over whelmed at work. I talked with my fellow amazing women on the Joy Council and decided to have some me time to find balance back within myself. What did I do… I baked 🙂 My happy work that I fully enjoy more than not. I was going through the pantry and found Spelt Flour which I had a plan for once long ago but no clue now. I found two recipes that both had in it! I also got to use my Wheat Flour which is always a bonus too.
I made Multi Grain shortcakes from TheChicLife, who you need to be following because she is on a mini cake (personal cake) kick!! I am so excited to see what she comes up with next, fingers crossed for Carrot Cake or German Chocolate Cake.
Here is the Recipe from TheChicLife:
These shortcakes are light, just chewy enough, and plenty tender. They’re also Not So Sweet, since you get most of the sweetening from the strawberries and whipped cream. I used 3 types of flours in my recipe, but you can use whatever flours you want or 100% all purpose. Spelt is the key to keeping the fluffy texture, but All Purpose would work, too.
2 cups flour (I used 1 cup spelt, 1/2 cup whole wheat, and 1/2 cup unbleached all purpose)
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons Earth Balance (I used it cold – straight out of the fridge) or butter
2 tablespoons All Vegetable shortening (I used Spectrum brand, which is made with organic palm oil)
3/4 cup milk or non-dairy milk
extra sugar for sprinkling on top of shortcakes, about 1 tablespoon
Pre-heat oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine flour(s), sugar, baking powder, and salt in a large bowl. Whisk together.
Cut in Earth Balance and shortening into the flour mixture using dough cutter or forks until Earth Balance and shortening are pea-sized.
Gently stir in the milk/non-dairy milk until just combined (careful to not over-mix, but do ensure all flour combined into dough).
Separate into 6 portions. Roll each portion into a ball and place on prepared baking sheet.
Bake for 15-18 minutes, until golden brown on top and cooked through (if a toothpick inserted in the center comes out clean).
Allow to cool to room temperature.
They are AMAZING!! Jrod was more than a little worried, but he is eating it all up!
Next up were these really heathly but best of all really easy to make cookies by Chocolate Covered Katie.
(makes 9-15 cookies)
1/3 cup plus 1/4 cup flour (I used 70g whole-grain spelt. You can use all-purpose.)
1/8 tsp salt
1/4 tsp baking soda (not baking powder)
2T to 1/3 cup chocolate chips, depending on your preference
2T brown sugar (do not omit or sub with white) (20g)
1T plus 2tsp white sugar (If you have no sweet tooth, like me, you can omit) (21g)
1/2 tsp vanilla extract
1T vegetable oil (or pre-melted margarine) (12g)
3T nondairy milk, or more if needed (feel free to switch proportions of milk and oil) (45g)
Preheat the oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies and bake 6-8 minutes. Take out when still underdone–they’ll continue to cook while cooling, and so you don’t want them to get hard.
Fat: 1.5 grams
Protein: 1 gram
For these calculations, I used spelt flour and included both sugars.
Each ball has 23 calories and 0 grams fat if using the fat-free option of Cookie Ball Pops.