RECIPE: Healthy Snack / Dessert Microwave Quick Bread Pudding
Healthy Snack Dessert Microwave Quick Bread Pudding
Take a 4-5 inch empty clean Glass peanut butter jar without lid or microwave safe cofee mug - microwaving with metal lid may cause microwave to malfunction - plastic will melt
Add 2 tbsp Olive oil or other cooking oil
Turn jar to coat inside up 1/3 to halfway - prevents sticking
Add 1 egg white and 1 whole egg
Add 2 tbsps of Whole wheat or white flour
add 1/4 cup banana
add an 1/8 tsp of vanilla flavoring (optional) or favorite flavoring
stir with a fork until egg and banana and flour thoroughly mixed.
Put jar and contents (with no cover) in microwave and cover with a microwave safe saucer.
Cook on half intensity (5 out of 10) for 3.5 minutes
Check if appears firm and cooked. Let set for 5 minutes.
Serve with plain Greek yogurt or your favorite topping.
@soulsings nice!!
I am a fan of this sort of thing this is a super healthful version!!
@RogueOne1983 I was surprised by how easy it is to make and it seems to come out the same way each time.
@soulsings
That sounds nice and easy! Thank you for sharing!
@amiablePeace77 it is good if you do not want to fire up the oven and heat up the kitchen
Chocolate Protein Bar
1 cup of ground oats (I use rolled oats and blend them in the mixer, they can fine or more coarse)
1 cup of dried fruit
1/4 cup of chia seeds
spices to taste (examples: cinnamon, anise, cloves , I use a little cayenne too)
1 TB peanut butter
1 coup of protein powder (optional)
put all in a blender, mix well
add mixture in a flat plastic container and freeze for 1 hour
mix coconut oil with cocoa powder so that you have a thick liquid (this liquid can be frozen to make chocolate too!)
brush the liquid over the frozen mixture (it will harden instantly and stay on top but you can also add it before freezing, it will be absorbed more by the mixture)
back into freezer for 1/2 hour or so, take out and cut into pieces
Enjoy
btw you can keep the cut pieces in freezer or fridge.
@amiablePeace77 niccce!!!
I'll put the idea here - roasted pumpkin seeds. My post from a while ago got truncated but @EmotionsListener posted one here.
https://www.7cups.com/forum/hobbyzone/Foodallaboutfood_1139/RoastingPumpkinSeeds_289442/
I do a lower temp, so they take longer.
Besides salt I like garlic powder on them.
I have also done sugar/cinnamon I very much recommend the lower temp for those and they tend to be less crispy.
@AffyAvo thanks for that link to the roasted seeds and for your seasoning ideas.
@AffyAvo
Hi Affy, from what kind of pumpkin do you use the seeds? I tried it several times but our garden pumpkin has big seeds but it's almost all "shell", hardly anything inside.
@amiablePeace77 Whatever they sell at the grocery stores for Jack O latern pumpkins, probably a few different types, although in general they aren't the nicest eating pumpkins I do get the few in there which aren't mature and are practically see through after boiling, but most are thicker. With yours, probably the type of pumpkin. I found out today that some pumpkins make seeds without the outer shell - sounds like you have the opposite!
I've roasted butternut squash and spaghetti squash seeds in the past too..
@AffyAvo oh I remember growing up part of the fun of jack o lanterns was pumpkin seeds, roasty toasty!!