Almond flaxseed bread with wheat germ & a late summer lesson

Almond flaxseed bread with wheat germ is an easy and nutritious quick bread

At what age do we lose the ability to swim all day without feeling the cold?

I used to be that way and I miss it.

  • There are pictures of me swimming in the ocean along the coast of Maine and my lips are blue. Really blue. We couldn’t help but run back into the waves with our flutter boards, again and again.
  • I grew up swimming at New River Beach on the Bay of Fundy. We’d stay in the water until suppertime and used to joke that the temperature of the water in the Bay only changed two degrees from winter to summer. I don’t know if it’s exactly true, but it’s pretty close.
  • I grew up with daily summer swimming lessons on the Kennebecasis River. Every morning, rain or shine (unless there was thunder and lightning) we were in the water for 9:00.
  • Up at our camp on the St. John River my kids hardly ever come OUT of the water.

Almond flaxseed bread with wheat germ is an easy and nutritious quick bread

I would love to float in the river all afternoon or play “Marco Polo” with my kids for hours on end.

I can’t. I freeze.

So I Googled “Why don’t kids get cold in the water?” and this is what I discovered:

  • Kids are so excited about playing and exploring that there is no room in their brain to think about being cold. All of the fun shuts the door on the idea of being uncomfortable.

That is my new end of summer lesson.

I may yet end up with a wet suit but I’m going to swim like a kid again these last few summer weekends.

Almond flaxseed bread with wheat germ is an easy and nutritious quick bread

Late summer makes me think of baking more and with family joining us at our camp for the long weekend I was thinking about this yummy recipe for almond flaxseed bread with wheat germ. It’s great toasted with homemade raspberry jam but I also love it with cheese and tomatoes form my garden.

Almond flaxseed bread with wheat germ

Makes one large loaf

  • 1 ½ cups flour
  • 1 ½ cups grain flour
  • ½ cup ground almonds
  • ½ cup flax seeds
  • ½ cup wheat germ
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cardamom
  • 1 ½ cups milk
  • ¼ cup oil
  • ¼ cup Grandma Fancy Molasses
  1. Combine dry ingredients in a large bowl.
  2. In another bowl combine the milk, oil and molasses.
  3. Add wet to dry. Stir until dry ingredients are just moistened then stir vigorously another 10 seconds
  4. Pour batter into a large loaf pan that has been greased and floured (or lined with parchment paper).
  5. Bake at 350 F 50 minutes

 

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Healthier Molasses Chocolate Chip Cookies

Chewy, buttery whole wheat chocolate chip cookies with all the flavour and one third less sugar

There’s nothing like a classic chocolate chip cookie. Chewy and a little buttery they are a treat like no other.

I hardly ever make them because they disappear in a flash.

My daughter sneaks them before breakfast.  I have found them stashed on my son’s windowsill, behind the roman blind. (He can eat half a dozen in a sitting if I don’t tuck them away and dole them out one at a time.)

My kids are not starved for homemade treats but when classic chocolate chip cookies are in the house they behave like they haven’t seen a sweet in months.

 

Chewy, buttery whole wheat chocolate chip cookieswith a hint of molasses and one third less sugar

This is a healthier version of the classic chocolate chip cookie. I reduced the sugar by 1/3 which improved the flavour balance and I added a little molasses to make the texture chewy. I use whole wheat or spelt flour, add ground flax or wheat germ and I cut back on the chocolate chips. (Don’t worry, there are still loads).

The result is a chewy, buttery chocolate chip cookie with substance and lots of flavour.

Chewy, buttery whole wheat chocolate chip cookies with all the flavour and one third less sugar

Molasses Chocolate Chip Cookies

(Adapted from Saveur)

Makes about 4 dozen cookies

  • 2 ¼ cups whole wheat or spelt flour (all purpose is fine too)
  • 3 Tbsp ground flax or wheat germ
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 3 Tbsp Grandma Fancy Molasses
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 ¼ cups chocolate chips
  1. In a medium bowl combine the flour, flax, baking soda and salt.
  2. In another, good sized bowl cream butter and sugar.
  3. Add molasses then eggs one at a time. Mix in vanilla.
  4. Gradually add the dry ingredients until a dough forms.
  5. Stir in chocolate chips.
  6. Drop by tablespoonful on a parchment lined baking sheet.
  7. Bake for 8-9 minutes at 375 F.

Don’t cook them too long if you want them to be chewy.

Do you prefer rolled oats in your chocolate chip cookies? Take a look at my recipe for oatmeal chocolate chip cookies with dried cranberries.

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

 

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Chewy whole wheat chocolate chip cookies with a hint of molasses.

Healthy Blueberry Wheat Germ Muffins

healthy blueberry wheat germ muffins

My sister Mary Jo has been making these blueberry wheat germ muffins for as long as I can remember. They’re a favourite of mine thanks to their lovely light texture and an almost nutty sweetness from the wheat germ. The wheat germ makes these extra healthy too. Just ask Dr. Oz.

Wheat germ is packed with nutrients and unfortunately gets sifted out of regular white and unbleached white flour. Adding it to baked goods, or homemade molasses granola, is an easy way to work this great food into your diet. Of course you can make these blueberry wheat germ muffins even healthier by using stoneground flour. I use whole white flour (sometimes called white whole wheat). Another option is to use half all-purpose flour and half whole wheat or spelt flour in this recipe.

I consider muffins the perfect lunch box snack but my kids don’t always agree. To get them eating these again I made a little modification to the original recipe…I added a touch of molasses and some blueberries. Occasionally I’ll add chocolate chips instead and if they’re a treat for me I’ll add candied ginger.

healthy blueberry wheat germ muffins

Healthy Blueberry Wheat Germ Muffins

  • ½ cup wheat germ
  • 1 ¼ cups flour
  • ½ tsp salt
  • 1 ½ tsp baking soda
  • ½ cup sugar
  • 1 cup of plain yogurt (or flavoured, if that’s what you have on hand)
  • 2 eggs
  • ¼ cup oil
  • 3 Tbsp Grandma Fancy Molasses
  • 1 cup blueberries (more if you prefer)

Instructions:

  1. Preheat oven to 350 F and grease 12 regular-sized muffin cups
  2. In a medium bowl combine dry ingredients.
  3. In another bowl combine yogurt, eggs, oil and molasses.
  4. Pour wet mixture over the dry ingredients and mix gently, just until combined.
  5. Stir in blueberries.
  6. Spoon into prepared muffin pans and bake at 350 F for 18-20 minutes.

 

One more thing…

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healthy blueberry wheat germ muffins