Malt-O-Meal used to be my favorite hot cereal (the ONLY hot cereal I would eat) but I haven’t had any in a couple of years due to the fact that I prepared it (two servings) with three tablespoons of sugar. However, seeing as how monk fruit and stevia extracts have no sugar and no known harmful side effects (or nasty aftertaste like aspartame and possibly maltodextrin and erythritol as well) I thought it might be worthwhile to see what would happen if I tried Malt-O-Meal flavored with either of these two extract alternatives instead. To my surprise, I discovered that the great taste of Malt-O-Meal had as much to do with the sugar as it did with the malted barley. So, in the future, instead of making a double portion, as was my former practice, I will use the recipe for a single bowl only. Using half as much extract as I found necessary for the double recipe means I'll be adding at least 10 drops. But, without any sugar flavor, I will still need to "spice" up the dish a bit, which will entail something like adding fruits and/or nuts, as the picture on the box suggests... (Since I had none yesterday, I went ahead and cheated, adding a teaspoon of cocoa mix [powder] instead.)
Duh! It recently occurred to me that perhaps monk fruit extract could make oatmeal edible as well. I tried adding five drops, and indeed, the minor cereal no longer tasted like cardboard. (I also add cinnamon and cocoa.) I added five more drops, fearing it might become a bit too sweet, but it was still fine. I find that adding the monk fruit or stevia extract to grain cereal or tea does not make it taste delicious, as sugar does, but simply "fixes" it so the taste is no longer unpleasant. After adding butter, a tablespoon of granola, and a box of raisins to the oatmeal for added flavor, at that point, it did come across as a bit sweet, so when doing so (which is normal for me) it will probably be sufficient to add just five to eight drops of extract.
Whole Wheat Banana Pancakes From Page 5 1/2 cup flour 1/2 cup milk 2 teaspoons baking powder (or use 1 instead) 1/4 teaspoon baking soda (or use 1/8 instead) 2 Medjool dates 2 teaspoons to 2 tablespoons ground flax seed 1/4 teaspoon salt 1 tablespoon melted butter 1 egg 1/2 teaspoon cinnamon 1/8 teaspoon vanilla extract 1 banana
I follow a diet plan. Coconut chia pudding with some fruits is my top priority. It's tasty as well as healthy. Chia seeds are low on calories and rich in omega 3 fatty acids. They also help in reducing blood sugar levels and blood pressure. If you are looking for a perfect and healthy breakfast, do include chia seeds in your diet.
I have a package of chia seeds I purchased by accident (I was supposed to buy ground chia) but I've only used them once because up till now, almost none of the recipes I have call for them... I'll have to check out how to make coconut chia pudding, thanks. (And it just occurred to me that given their health benefits, it would be easy enough for me to start adding chia seeds to the poppy seed dressing I often put on my salads.)
Coconut Chia Pudding Ingredients 1 14-ounce can light coconut milk 5 tablespoons chia seeds 1 tablespoon honey use maple syrup to make vegan 1/2 teaspoon pure vanilla extract Tiny pinch kosher salt Toppings of choice fresh fruit, jam, nuts—see blog post for even more ideas! Instructions In a medium mixing bowl or large liquid measuring cup, stir together the coconut milk, chia seeds, maple syrup, vanilla, and salt so that the chia seeds are evenly distributed throughout. I find a fork works well for this. Cover and refrigerate overnight. If you think of it, give the mixture one more stir before bed. If you forget, don’t stress over it. In the morning, stir once more to evenly combine the seeds throughout. Taste and add more maple syrup if you'd like it a bit sweeter. Portion into your bowl, then add toppings of choice. Enjoy! Notes TO STORE: Prepare your chia pudding as directed, and store it in an airtight storage container in the refrigerator for up to 5 days. You can store it in a covered mixing bowl, or transfer it to portion-sized jars. Prepare your toppings in advance, so you can easily add them to your pudding throughout the week. TO MAKE AHEAD + FREEZE: You can also make a big batch of chia pudding and freeze it in small, airtight freezer-safe storage containers for up to 2 months. Let each portion thaw overnight in the refrigerator before serving. The Directions Use either a mixing bowl or liquid measuring cup to mix your pudding ingredients. Stir until combined. Refrigerate overnight. In the morning, give it one more good stir. The pudding will be nice and thick. Portion into your serving bowl, then add desired toppings, and DIG IN! Coconut Chia Pudding – Make Ahead Breakfast Ideas Coconut chia pudding can last in the refrigerator for up to 5 days. To prep it ahead: Refrigerator Method. Prepare your chia pudding as directed, and store it in an airtight storage container in the refrigerator for up to 5 days. You can store it in a covered mixing bowl, or transfer it to portion-sized jars. Prepare your toppings in advance, so you can easily add them to your pudding throughout the week. Freezer Method. You can also make a big batch of chia pudding and freeze it in small, airtight freezer-safe storage containers for up to 2 months. Let each portion thaw overnight in the refrigerator before serving. Coconut Chia Seed Pudding Topping Suggestions: Citrusy Coconut Chia Pudding. Add ½ teaspoon lemon zest or orange zest. Berry Coconut Chia Pudding. Top with fresh blueberries, raspberries, or strawberries. This combo is especially tasty with lemon or orange zest. Chocolate Coconut Chia Pudding. Top your coconut pudding with mini chocolate chips. Vegan Coconut Chia Pudding. Use pure maple syrup instead of honey. Add Some Crunch. Top your pudding with toasted coconut flakes, granola, or toasted nuts. Coconut Chia Jam Pudding. Top with 1 tablespoon of your favorite jam.
I'm going to give up on the microwave and start baking in a conventional oven. And since I will be creating my own (sugarless) recipes, I need to know how long it typically takes to bake a basic/standard cake... (Most cakes bake at 350 degrees Fahrenheit. Reducing the temperature to 325 degrees is all you need to do to get a flat-topped cake.)
Whatever cake I bake will need to be based on these recipes: SUMMARY Equal parts flour and sugar (1¾ to 3 cups) 2 to 4 eggs Initially, try two drops of monk fruit extract for every teaspoon of sugar, or 6 drops for every tablespoon, or 96 drops for every cup (figure out how many teaspoons or tablespoons 96 drops equals). According to Google, one drop is approximately one-one hundredth of a teaspoon. So, 96 drops of stevia or monk fruit extract should be equal to about one teaspoon.