Fat-free Superseed Date Muffins

Fat-free Superseed Date Muffins

Fat-Free Superseed Datte Muffins

Servings 12 muffins

Ingredients
  

  • 450 g (2 1/3 cups) Muffin & Cookie Superseed Mix
  • 1/2 tsp (3 g) Baking soda
  • 1 tsp (3 g) Cocoa Powder
  • 1/4 tsp (0.5 g) Ground star of anise
  • 2 Eggs
  • 120 g (1 cup) Chopped Dates
  • 160 ml (2/3 cup) Natural Yogurt
  • Garnish If desired your choice of nuts, seeds or oatmeal

Instructions
 

  • In a small bowl, combine the chopped dates and the plain yogurt then heat in microwave for 30 seconds.
  • Reserve
  • In a large bowl, mix together all the dry ingredients.
  • Add the dates, yogurt and 1 egg then mix for 2 minutes with a mixer at low speed to partially break up the date pieces.
  • Add the other egg then mix on low speed for 1 minute.
  • Scrape the sides of the bowl then mix for another minute at medium speed.
  • Place the dough up to 2/3 of the lined or greased and floured baking pan.
  • If desired, garnish with nuts or seeds of your choice or oatmeal.
  • Bake at 375 ° F / 190 ° C
    • about 30 minutes for 8 large muffins (103g)
    • about 25 minutes for 12 medium muffins (69g – 1/3 cup)
    • about 18 minutes for 36 mini-muffins (23g)
  • Unmold and let cool for a few minutes before eating.
Choco-orange Superseed Cookies

Choco-orange Superseed Cookies

Choco-orange Superseed Cookies

Servings 12 large cookies

Ingredients
  

  • 450 g (2 1/3 cups) Muffin & Cookie Superseed Mix
  • 120 g (1/2 cup) Butter
  • 1 Zest of one orange
  • 1/4 cup Juice from that same orange
  • 1 Egg
  • 75 g (1/2 cup) Semi-sweet chocolate chips

Instructions
 

  • Mix muffin mix and butter on low speed for 2 to 3 minutes until crumbled and all the pieces of butter are about the size of a pea.
  • Add the egg, juice and zest and continue to mix at low speed until dough is smooth (about 1 minute).
  • Add the chocolate chips and mix for a few seconds to distribute them.
  • Form the dough into 12 balls (62g, 1/4 cup) or 24 balls (31g) each on a sheet (ideally lined with parchment paper).
  • Bake in the center of the oven at 350 ° F / 175 ° C
    • about 20 minutes for 12 large, soft cookies
    • about 20 minutes for 24 small, drier cookies
    • or cook to desired texture.
  • Unmold and let cool for a few minutes before eating.
Superseed Crepes

Superseed Crepes

Superseed Crepes

Servings 6 crepes

Ingredients
  

  • 1 large egg
  • 2 tbsp (30 ml) Vegetable oil
  • 1 1/2 cups (375 ml) Milk
  • 300 g Superseed Muffin and Cookie Mix

Instructions
 

  • In a mixing bowl, whisk egg, oil and milk together until blended (about 1 minute).
  • Pour the dry mixture over the liquids and whisk vigorously for 1 minute.
  • Let the mixture sit for at least 5 minutes.
  • Add 1 tbsp. of oil to a large skillet.
  • Heat the pan to medium-high heat, distributing the oil evenly. (the first pancake may require more oil and the others less).
  • Pour 1/2 cup of the mixture into the hot pan and rotate the pan to distribute the batter over the entire surface.
  • When the desired browning is achieved (after 1 to 2 minutes), gently turn the pancake with a spatula.
  • Lower the heat to medium and let brown for about 1 minute.
  • Repeat. The dough will keep for 2 days in the refrigerator.
  • Enjoy plain or with fruit, butter, maple syrup, etc.