Raisin No-Knead Whole Wheat Bread

 

 

 

“By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”

 

I jumped on board to do this post when TheRecipeRedux and the people at CaliforniaRaisins.Org joined together co-sponsor a contest using California Raisins. The one clear thought in my mind was that the dish that I would create should have no added sugar. It kills me when I see recipes with California raisins as one of the principal ingredients and then they add over a cup of sugar to the recipe. Even in a recipe for cake that amount of sugar is overkill when using this delicious dried fruit.

When I was a kid my mother used to pack my lunches; usually a balogna sandwich a piece of fruit and a little box of raisins. The sandwich, as you may well imagine, made for dull and monotonous food; they piece of fruit was usually pretty good, but the California Raisins… they were my treat! Besides their succulent sweet taste, what I enjoyed about them, and still enjoy, is their plumpness and juiciness, and how they roll on my tongue.

 

California Raisins are not only tasty, they are a ideal food! Take look at the reasons below and you’ll see why:

 

Satisfy Your Sweet Tooth All Natural Dried in the Sun No Added Sugar Zero Fat An Economical Dried Fruit . . . → Read More: Raisin No-Knead Whole Wheat Bread

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Recipe: Banana and Blackberry Whole Wheat Crepes

Dessert Crepe

 

Banana and Blackberry Whole Wheat Crepe

“Where’s the sugar?” This is what you may by wondering if you’ve been following this blog for the past four months. You’ve probably noticed that they conspicuously absent. Well, here’s the thing, sugary foods is everywhere —I mean EVERYWHERE! My dream is that people would quit thinking about sweets, desserts, sugar, pastries, trifles, ice-cream, tarts, torts, sodas, shakes, puddings, cheesecakes, cakes, brownies, cookies… and stop putting these, and other refined sweets in their bodies.

But…this doesn’t mean that we shouldn’t ever enjoy a little sweetness, it just means that we should be making better choices about what we’re putting in our bodies. Fruit is tasty, sweet, and has fiber and vitamins that our necessary for our health.

Today I offer my recipe for banana and blackberry topped whole wheat crepes, that are good served for breakfast, brunch or dessert. Chef Michael Stroot has a wonderful crepe batter recipe, that I have adapted from his book The Golden Door Cooks Light and Easy. It uses very little oil and no cream, and I came up with a variation to make it even better for an anti-inflammation diet by changing the milk to soymilk and using egg white instead of whole egg. These no added sugar crepes taste surprisingly good, and you don’t have to feel guilty about eating them.

Servings: 5

Total cooking and prep time: 1 hour and 30 minutes (includes one hour refrigeration time)

Ingredients:

¾ cup soymilk

¼ cup egg . . . → Read More: Recipe: Banana and Blackberry Whole Wheat Crepes