Nothing tastes better then banana bread hidden by chocolate!! My brother always calls this bread brownies. Replacing some of the fat with applesauce really helps the texture and keeps the bread super moist.

Chocolate Multi Grain Banana Bread

Ingredients cup all purpose white flour 1/2 cup whole wheat flour 2 tbsp rolled oats 2 tbsp wheat bran 1 tbsp yellow cornmeal 1 tbsp flaxseed 1/2 cup applesauce, unsweetened 2 large eggs 1 cup mashed bananas (1-2 whole bananas) 1 tsp vanilla extract 1/4-1/2 tsp ground nutmeg 1/4-1/2 tsp ground cloves 1/4-1/2 tsp ground cinnamon 1/4-1/3 cup cocoa powder (dutch processed works best) 1/4 cup brown sugar 3/4 cup white sugar 1/4 cup skim milk 1 tsp baking powder

Directions
1. Preheat oven to 350F
2. In a food processor, pulse flaxseed until it becomes meal.
3. Add first five dry ingredients to processor and mix well. Place flour mixture in a medium size bowl.
4. Place applesauce, eggs, bananas, vanilla extract, and milk in processor and blend.
5. Add remaining dry ingredients to the flour mixture, stir to blend.
6. Add egg mixture to the dry ingredients and mix until well blended.
7. Grease a loaf pan (9 x 5 inch)
8. Spoon in banana bread mixture
9. Bake at 350F for approximately 1 hour or until a toothpick inserted in the middle comes out clean.
10. Remove from oven and cool in the pan for 10 minutes.
11. Remove from pan and cool on wire rack.
Makes approximately 8.5 1-inch slices.

Cinnamon Whole Wheat Bagels

BAGELS!!!!!!!!!!!!!!!

Cinnamon spiced whole wheat bagels with a lot of protein and moderate carbs. Can add raisins, cranberries, or nuts if you choose. Well worth the time making them and they can be frozen.

Ingredients: 2 cups white flour, all purpose 3 tbsp cornmeal 3 tbsp flaxseed 6 tbsp wheat germ 6 tbsp wheat bran 6 tbsp rolled oats 2 cups whole wheat flour 2 cups warm water (100-110 degrees F) 1 package active dry yeast 3 tbsp white sugar 1 tbsp vegetable oil 3/4 tbsp salt 3 tbsp poppy seeds 1/4 tsp baking powder 7 tbsp cinnamon

Directions
1. Combine sugar, yeast and warm water in a small bowl. Allow to proof (5-10 minutes)
2. In a food processor, blend first 7 ingredients. Add baking powder and salt and shift together, transfer to a large bowl.
3. Add yeast mixture to the flour mixture and mix well.
4. Turn dough onto a floured surface and knead until smooth and elastic (about 10-15 minutes).
5. Roll the dough into a ball and place in a greased bowl. Allow to rise for about 45minutes or until doubled in size.
6. Dough is ready when finger impression stays on the top.
7. Cut the dough into thirds. Rolls each section, and cut each section into fourths.
8. Roll the small sections into balls and then into ropes about 1 inch in thickness. Shape these into circles and press edges together, overlap about one inch. A drop of water can be used to seal the two edges together if needed.
9. Place the bagels on lightly oiled baking sheets and allow to rise for an additional 20 minutes.
10. While the bagels rise a second time, boil water in a quart saucepan with 1 tbsp of sugar.
11. Drop bagels into the boiling water for 1 minute on each side. Drain and place back on the baking sheet.
12. Bake for 15-20 minutes in a 400F degree oven.
Makes 12 bagels

tortillas

So its been a while since my last post, you can thank graduate school. Have you ever noticed how much time school absorbs?? Well, I'm back until school drags me away again. Lets hope not...

So here is my latest creation that I didn't take a photo of b/c i'm not sure where my camera is........

Homemade Tortillas

1/4 whole wheat flour
1/4 qunioa flour (or more whole wheat if you dont have qunioa or it isn't available...check health food stores)
1/2 cup cornmeal (you can also use corn flour, commonly called: masa harina - which you can find in blue which is great if you want to make these colored naturally)
1 tsp salt
1/2 - 1 cup warm water (use a little at a time)

Whisk the dry ingredients until they are thoroughly mixed. Add a little warm water at time until a dough forms. Knead the dough lightly until it forms a unsticky ball. Cover the dough and heat a nonstick pan or preferably a cast iorn skillet to medium heat.
Keep dough covered working with a small section (about a golf ball size) at a time. Sprinkle a clean/dry surface with a little bit of cornmeal or corn flour and a rolling pin. Roll out the dough til its about 1/8" thick. Carefully transfer the tortilla to the preheated skillet and let it cook till bubbles start to form (depending on pan 3-6 minutes) carefully turn the tortilla over and cook again. Press a spatula on the tortilla to flaten out the bubbles. Cook again for 3-6 minutes. Then remove and allow to cool. While each tortilla cooks, continue to roll out additional tortillas and alternate cooking and rolling.

Makes about 12 8inch tortillas.

to make torilla chips, cut the tortilla into 4 wedges sprinkle with salt and lightly drizzle olive oil on them. Cook in a 350F oven for about 5 minutes, watching carefully to prevent burning.