1 cup all-purpose flour 1/4 cup wheat germ 1/4 cup brewer’s yeast 1 tsp. salt 1 1/2 Tbsp. canola oil 1/2 cup low-sodium canned chicken stock, plus more for brushing Preheat oven to 400 degrees. In a medium bowl, whisk together flour, wheat germ, yeast, and salt; set aside. Place oil in a large bowl. … Read More
32 oz plain nonfat yogurt 1 cup natural peanut butter ½ cup carob chips Divide yogurt evenly into each cup of a 6 muffin cup pan. Pour peanut butter into a small bowl. Melt carob chips gradually in a microwave safe bowl in the microwave. Stir after every 15-30 seconds. Pour the melted carob into … Read More
2/3 cup pumpkin puree ¼ cup peanut butter 2 large eggs 3 cups whole wheat flour, or more, as needed Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, … Read More
1/2 cup canned pumpkin 4 Tbsp. molasses 4 Tbsp. water 2 Tbsp. vegetable oil 2 cups whole wheat flour ¼ tsp. baking soda ¼ tsp. baking powder 1 tsp. Cinnamon Preheat oven to 350 degrees. Mix pumpkin, molasses, vegetable oil, and water together in a bowl. Add the whole wheat flour, baking soda, baking powder … Read More
