Weekend Baking

Sandwich Thins

1 1/4 cups warm water
1/4 cup sugar
2 1/4 tsp yeast
2 cups whole wheat flour
1 1/2 cup all-purpose flour
1/2 cup wheat bran
2 Tbs vital wheat gluten
1 tsp salt
1 large egg
2 Tbs olive oil
2 Tbs rolled oats

1. In the bowl of your stand mixer, combine water, sugar and sprinkle the yeast on top. Let sit for 10 minutes. Mix the dry ingredients in a separate bowl (start with only 1 cup of the AP flour) and add half to the mixer bowl (or just measure out half of each one). Add the oil and egg and then turn the mixer on to low and mix until thoroughly combined. Cover and let rest 1 hour.

2. Add the remaining dry ingredients and knead for 5 minutes. This dough will be sticky. Add additional AP flour by the tablespoon so that dough forms a ball. (It doesn't have to perfectly clean the sides of the bowl, but you don't want a gloopy mess.)

3. Spray 2 baking sheets with cooking spray (I also used parchment). Divide dough into 18 equal portions - I weighed the entire ball of dough to figure out the weight of each bun. Roll each portion of dough in your hands to form a ball, and then flatten  it between your palms. Place it on the baking sheet and press down, working the dough into a thin 5-inch round. Brush the tops with water and then sprinkle with rolled oats.

4. Preheat oven to 350 degrees while you let the buns rest for 30 minutes before docking - I used the narrow end of a chopstick to dock the buns before baking for 12-15 minutes. Let cool completely before slicing.

Servings: 18

Nutrition Facts
Serving size: 1/18 of a recipe (1.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 128.76
Calories From Fat (15%) 19.27
% Daily Value
Total Fat 2.19g 3%
Saturated Fat 0.36g 2%
Cholesterol 11.75mg 4%
Sodium 134.68mg 6%
Potassium 63.94mg 2%
Total Carbohydrates 23.45g 8%
Fiber 1.57g 6%
Sugar 2.88g
Protein 4.08g 8%
MyPoints 3.53

Protein Granola Bar - Vanilla

200 g rolled oats
100 g vanilla whey protein powder
1 tsp baking soda
1 tsp vanilla extract
122 g unsweetened applesauce
20 g ground flax
84 g honey
80 g brown sugar
56 g almonds, chopped
68 g shredded coconut

1. Mix the oats, protein powder, baking soda, extract, applesauce, flax, honey, and brown sugar in a bowl.

2. Stir in almonds, dried fruit, and coconut.

3. Spray a 9x13 inch cookie sheet with non-stick cooking spray.

4. Press mixture over cookie sheet evenly to the edges.

5. Bake 18-20 minutes in a 325 degree oven.

6. Let cool and cut into bars.

7. Store in air-tight container in refrigerator.

Servings: 18

Nutrition Facts
Serving size: 1/18 of a recipe (1.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 137.02
Calories From Fat (26%) 35.1
% Daily Value
Total Fat 4.23g 7%
Saturated Fat 1.46g 7%
Cholesterol 9.26mg 3%
Sodium 83.31mg 3%
Potassium 99.87mg 3%
Total Carbohydrates 19.91g 7%
Fiber 2.26g 9%
Sugar 10.18g
Protein 6.88g 14%
MyPoints 3.94

Cereal Bars

1 cup light corn syrup
1/2 cup brown sugar
1 cup peanut butter
2 tsp vanilla
7 cups cereal rice krispies
½ cup chocolate chips

1. Combine sugar and corn syrup in saucepan. Bring to a boil, stirring constantly until the sugar is dissolved. Remove from heat and add the peanut butter and vanilla, stir until well mixed and smooth. Stir in cereal mix. Fold in choc chips. Grease a 12x9 pan. Pour the mix into the greased pan. Using WET hands press the mix into the pan as evenly as possible. Let them cool on the counter or in the fridge. Once cooled completely, cut into bars. Store in an airtight container.

Servings: 18

Nutrition Facts
Serving size: 1/18 of a recipe (1.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 224.54
Calories From Fat (32%) 72.83
% Daily Value
Total Fat 8.76g 13%
Saturated Fat 2.36g 12%
Cholesterol 0mg 0%
Sodium 172.92mg 7%
Potassium 113.43mg 3%
Total Carbohydrates 35.11g 12%
Fiber 1.22g 5%
Sugar 13.35g
Protein 4.5g 9%
MyPoints 6.51

English Muffins

2 cups all purpose flour
2 Tbs sugar
2 tsp salt
1 package active dry yeast
1 3/4 cups skim milk
1/4 cup water
1 Tbs butter unsalted
2 cups all purpose flour
1 large egg
cornmeal for dusting

1. In a large bowl, stir together the flour, sugar, salt and yeast... set this aside. In a small sauce pan, heat the milk, water, and butter until very warm (about 120*-130*F).

2. Add this gradually to the dry mixture and beat on medium speed in a stand up mixer for 2-3 minutes. Add one egg and another 1 cup of flour, and beat on high for 2 minutes. Continue to add small amounts of flour so that a soft dough forms. Remove this dough from the bowl, and knead until it is smooth and elastic. If the dough is too sticky, add small amounts of flour. Place back in the bowl, cover, and let rise until it doubles... about one hour.

3. After it's doubled, punch it down like it called your spouse fat, cover, and let it rise back again... about 45 minutes. Punch it down again like it didn't learn it's lesson :) On a lightly floured surface, roll out the dough until 1/2" thickness. I use a water glass, cut out the muffins.

4. Sprinkle a cookie sheet with cornmeal, and place the muffins about 1" apart from each other. Sprinkle the tops with more cornmeal. Cover and let rise again for another 45 minutes... I know but they need it.

5. Over low heat, lightly grease a griddle or a heavy skillet. Once the surface is hot, place the muffins with a metal spatula - be careful not to damage or deflate them - on the griddle. They will expand both up and outwards as they cook on each side. Flip over each muffin as they brown, but don't let them burn... they will get too crunchy. This takes about 5 minutes a side. Make sure each side is evenly brown, and cool them on wire racks. This recipe makes anywhere from 20-24 muffins, depending on how thick they are.

Servings: 24

Nutrition Facts
Serving size: 1/24 of a recipe (1.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 94.42
Calories From Fat (9%) 8.08
% Daily Value
Total Fat 0.92g 1%
Saturated Fat 0.41g 2%
Cholesterol 10.44mg 3%
Sodium 204.97mg 9%
Potassium 61.51mg 2%
Total Carbohydrates 18.01g 6%
Fiber 0.65g 3%
Sugar 2.03g
Protein 3.18g 6%
MyPoints 2.5