Add all ingredients to a pot, place lid on pot and bring slowly to a gentle boil then turn to lowest heat setting and wait 30 minutes. Remove from heat and allow to cool to a drinkable temperature. Remove spices before serving. Drink warm.
I don’t have time for breakfast in the morning so I started making these the night before, oatmeal in muffin form is a perfect heart healthy on the go breakfast.
Oat bran is usually sold with specialty flours or with the hot cereals in stores, I had to look twice to find it.
This is a well established recipe, I found it from AllRecipes to 10 other web sites and even on the package the oat bran were all the same recipe so I went with it.
I make half the recipe so that I have six standard size muffins, this last two days in my household so nothing is wasted and nothing goes bad. You can double the recipe for 12 muffins.
I like to change it up, I leave the lumps in the brown sugar so it gets gooey sugar pockets, I add different dried fruit and I add different flavors of yogurt. In the pictures I used cinnamon, dried blueberries and Peach Almond milk yogurt which added peach chunks to my muffins. I like to use dried fruit if it’s available, You get all the flavor but not a soggy pocket in the muffin from water content evaporation. So check out the dried fruit section, I like to go to the bulk bins in the market instead of prepackaged for this. Add apple sauce, add chocolate chips, coconut flakes, add banana or maple syrup, add everything all at once! I like it because of the versatility.
Here is the base recipe before being dressed up, add things like cinnamon or cocoa powder in at 1 teaspoon. And add the fruit berries and nuts as thick or thin as suits your taste.
3/4 cup flour
3/4 cup oat bran
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons olive oil
1/2 cup yogurt
In a bowl mix oat bran, flour, baking powder, baking soda, salt and any dry additives of your choice. Stir and then add Egg, oil, and yogurt. Mix until combined and add any remaining additives. Scoop evenly between 6 baking cup liners and let stand for 10 minutes before placing into the oven.
If you are not using a stick blender I recommend getting one of the cheap ones, but if you are hand mixing make sure you mix it for several minutes, rest, mix, rest, mix some more. I have had a few hand mixed lotions fail to fully emulsify because I thought I had mixed it enough.
The oil you use can effect the overall color of your finished soap. If you want a beautiful white then lard is a good choice. Another good addition was rice bran oil, it tends to make a soap look shinier.
Soap Method: Cold Process
Design Method: In the Pot Swirl
Mold: Tall & Skinny
Soaping Temperature: 117 (oil) 130 (Lye)
Fragrance: Aqua Di Gio from Natures Garden
440 g manteca
330 g coconut oil
110 g castor oil
110 rice bran oil
110 g shea butter
330 g H2O
15.7 g NaOH
34 g fragrance
Mica: Caribbean blue, celestial blue and black knight mica’s from Brambleberry and Natures Garden.
This is a recipe for people with food allergies, for people on low carb diets, you are just trying to be healthier or you have no bread and don’t want to go to the store. Instead of an exact recipe I will give you the variety of some ingredients that can be used, they are interchangeable, and lend a different flavor depending on which ingredients you use, go out there and experiment!
For the most part I most often make this with coconut and use it as a replacement for an English muffin but it can be used in place of any bread. A little experimentation and modification with this recipe and you can make a whole loaf of bread in the oven, or a cake/muffins/pancakes.
2 tbsp coconut flour or almond flour or hazelnut flour (or a blend of them equaling 2 tbsp)
1 tbsp almond milk or coconut milk or heavy cream
1 tbsp oil or butter of your choice
1/4 tsp baking powder
You can modify the favor further to your needs by adding, sugar or bacon bits or herbs.
Mix all ingredients in a coffee mug and microwave for 90 seconds. Flip the bread out of mug and cut in two.