Whole Wheat Blueberry Bread

Ingredients:

1 1/2 cups whole wheat flour
1/2 cup white sugar (can subsitute for local honey)
1 tsp baking powder and 1 tsp baking soda
1/3 cup organic vanilla yogurt
1 egg
1/3 cup organic milk
1/2 cup unsweetened organic applesauce
1/2 pint fresh organic blueberries
1/2 tsp zest (always use organic when using zest) 2 tsp lemon juice

Directions:

Preheat oven to 325 degrees F.

Grease 4 mini bread tins with coconut oil.

Mix together the flour, sugar, baking powder and baking soda in a large bowl, set aside. Mix together yogurt, egg, milk, lemon zest, lemon juice and applesauce together in a mixing bowl. Then stir in the dry ingredient mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared bread tins, filling them 2/3 full.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 25 minutes.

A toothpick inserted into the center of a bread should come out clean.

These are the mini bread tins

Finished product!!!

Blackberry Greek Frozen Yogurt

Here is my new kitchen toy! A cuisinart ice cream and sorbet maker, but you can make frozen yogurt with it too. I also purchased the smart stick as I plan to use it to prepare homemade baby food (and it also came in handy for this recipe).

This was the first recipe I used in my new ice cream maker. It's a frozen greek blackberry yogurt.

Ingredients:

17 oz of organic greek yogurt (plain)
1 pint of organic Blackberries
1/4 cup of all natural local honey
1 banana

Directions:

Simply blend all of your ingredients together and scoop into the ice cream maker. I used my stick blender to blend the ingredients. The yogurt will need to turn for about 5-10 minutes.

You can enjoy the frozen yogurt immediately ( no need for addtional freezing). Its best consumed after preparing. You can freeze it but it does get hard.

I did have some leftover so I used some old Talenti canisters I had saved to store it. They work wonderfully for that!! Since it does get pretty hard in the freezer I pulled it out about 30 minutes before serving and that helped to soften it up.