So I figured I’d just do a quick little photo recap of some recent events before getting to the yumtastic baking that took place this evening! Please keep in mind…I am quite aware that the quality in my photos is lacking, but it’s not about the quality, now is it? Focus on the content people! Content!
There you have it. My life as of late, in a nutshell.
This morning, I awoke with gusto knowing that I was heading to my FAVORITE gym class! X-Bike. Awesome instructors, awesome tunes, kickbutt workout! Seriously though, what other class can you think of where you get results like this:
Post workout and showering off my stink, I had to take the stinkin car in to get my tire fixed and replaced. Can I get a whatwhaaaat for free tire repair from Les Schwab!???? When I picked up my car, they said “just remember us for future tire needs, have a good day”. Holllla! I wanted to hug the greasy sweaty man…that’s JUST how much I like a good (or free) deal!
During said tire repair, the mom and I hit up Marshalls where I scored the ballin deal on the Justin’s. I swear, that place is a foodies paradise.
So, I’m sure many of you are avid Oh She Glows readers, no? If not, check out her blog! I just love Angela’s blog for healthy recipes… not to mention she just has just such lovely, positive posts! A few days ago, Miss Oh She Glows posted a recipe for “Healthy Carrot Cake Power Scuffins“. Tina over at Carrots’N’Cake made them promptly after. They looked so, SO delicious…but there was just one little problem; I’m not a huge fan of carrots.
Switching gears…A few days ago, one of the very nice ladies in my department brought in a bag full of GIGANTIC zucchini fresh from her garden. This lady is the stereotypical “Grandma/Mom” of the department. She is the kind of lady that is so sweet you just want to go home and live with her, but is such a spitfire, that she isn’t afraid to tell you when she thinks your hair “looks funny”. I just love her. Anywho, back to the gigantic zucchini.
I knew I had to do something pretty outstanding with these veggies…but what?
Remember growing up how your house would just FILL with that fantastic scent of zucchini bread (or as the kid’s in my Mom’s daycare called it, “skinny bread“, which it was FAR from…). I remember it quite well. Zucchini bread has always been one of those foods that is sort of a “you can look, but don’t touch” in my book. I know how much oil, sugar, and flour goes into one of those bad boys…and to me, that all translates into a new pair of jeans for Janna. No bueno! The “low-cal” versions just never compare, either.
Kids, hold onto your hats….here’s where things get serious. My wheels started turning and I began thinking…”What if I combined the recipe that Miss “Oh She Glows” and Miss “Carrots’N’Cake” made look so delicious, subtract the food that makes me cringe, and add what I have an abundance of on hand…” Viola! An adaptation of Angela’s “Healthy Carrot Cake Power Scuffin”–>Healthy SkinnyBread Power Scuffin. Head spinning yet?
I followed Angela’s recipe almost to a T, with the substitution of dried cranberries for raisins (also not a big fan of those…)
Here are the ingredients, and I’ll take you through the process! Since I knew there would be an abundance of the ‘zuch left over, I also made some “skinny muffins” for my dad! Hey, I’m working on “favorite kid” status here…last month I made him peanut butter oatmeal cookies that pretty much sealed the deal, but I want to make certain with these muffins! ;0)
First, the gigantic Zucchini!
The recipe for my dad’s “skinny bread” muffins was from this book, but can also be found here…..if you dare. “Mom’s Zucchini Bread“.
“Healthy Carrot Cake Zucchini Bread Power Scuffins” with my adaptations:
- 1 cup whole grain spelt flour
- 1/2 tsp baking power
- 1/4 tsp fine grain sea salt
- 1.5 tsp pumpkin pie spice (OR: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
- 2 tbsp extra virgin olive oil
- 1/2 cup pure maple syrup* (note below)
- 1 tsp pure vanilla extract
- Chia/flax egg: 1 tbsp ground chia seeds + 3 tbsp water OR 1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 mins **(i once had a bad chia “egg” experience where i accidently made ~2c of egg….so i went with flax this time! lol)**
- 1/2 cup regular oats
- 1 cup shredded or grated carrots (approx 2 medium) zucchini
- 1/4 cup raisins cranberries
- 1/4 cup toasted, chopped walnuts
- Coconut, for garnish
Directions: Preheat oven to 350F. In a small bowl, mix the chia/flax egg and set aside. In a large sized bowl whisk together all of the dry ingredients. Using a food processor or grater, process/grate the carrots. In a medium sized bowl mix together the wet ingredients (carrots, vanilla, oil, maple syrup, chia/flax egg). Add wet to dry and mix until just incorporated. Stir in the walnuts and raisins. Scoop mixture onto a baking sheet lined with parchment paper or greased with oil. Scoop about 1/4 cup for each Scuffin to make 6 large scuffins. Wet hands and shape into a circle if desired. Sprinkle with coconut. Bake for 25 minutes at 350F.
**** I have to admit this…. you will see cute little patterns under my bowls in each picture. It started out as a way to mask our ugly green counters and therefore make pictures more pleasant.. but ended up being quite possibly my best “accident” yet! Here is my brilliant tip for you all: put down a sheet of fabric (mine was old pillowcases) to do your mixing on. When you are through, all you have to do is gather the corners, take outside and Shake, and then toss into the washer. Easy peasy clean-up yo!****
Step 1: Mix the Flax “egg” and set aside.
Step 2: Whisk together dry ingredients
Step 3: Grate the carrots zucchini
no lovely picture of this step…I’m bummed…the bowl ended up being HUGE, and i now have scrambled egg filler for dayyyyys!
Step 4: Mix the wet ingredients (carrots zuchini, vanilla, oil, maple syrup, flax egg).
Step 5: Mix wet to dry (I did opposite…whoops!) and mix until just incorporated
Step 6: Stir in the walnuts and raisins cranberries
truth time: I accidently added the walnuts and cranberries to the “dry” mix done in step 5. I tend to get ahead of myself…
Step 7: Scoop mixture onto a greased baking sheet
Step 8: Sprinkle with coconut and bake for 25 min at 350F. (again, i can’t follow directions and therefore coconut was added AFTER baking)
Step 9: Take a peek whilst scuffins are baking (ok, I made this one up…i just get TOO anxious!)
Step 9: Take your yumtastic scuffins out of the oven to cool
Luckily, these bad boys aren’t just “beauty”. They are so very tasty! I give this recipe adaptation TWO very enthusiastic thumbs up, and can NOT wait to enjoy one before my run tomorrow morning!
Now, since I know you’re all curious how my “win favorite kid” skinny muffins turned out…a short little picture story for you….=0) Enjoy!
I hope you enjoyed this as much as I enjoyed making them! I seriously didn’t realize how much I actually *do* enjoy cooking!
Do you enjoy baking? What’s your all-time favorite thing to make? I’m a die-hard cookie fan. hands down.