Tag Archives: whole wheat

Whole Wheat Strawberry Shortcake Cups

21 Jun

It’s finally summer! I probably say that every year, but in Wisconsin, summer is an especially happy, albeit short, time of year.

And with the jubilation of summer, comes delicious summery recipes, full of fresh fruit, seasonal produce, and cold treats. To add to it, it’s the 6th birthday of The Recipe Redux!

Whole Wheat Strawberry Shortcake Cups | xtinaluvspink.wordpress.com

Yep, six years of transforming everyday recipes into delicious, healthy options, and the group is still growing strong. It’s always a joy to step up to the monthly challenges and recipe contests.

And as such, there’s much to celebrate, which is why we were tasked with creating a small bite dessert recipe. This recipe for whole wheat strawberry shortcake cups is the PERFECT small bite dessert. It’s simple, vegan, low in sugar, and packed with fresh fruit. It’s also modeled by a beloved childhood character!

Whole Wheat Strawberry Shortcake Cups | xtinaluvspink.wordpress.com

They’re great for entertaining, or a quick dessert to enjoy with your family while watching the fireflies in the backyard during sunset.

Regardless who you serve these to, everyone will be delighted by this small bite dessert!

Whole Wheat Strawberry Shortcake Cups | xtinaluvspink.wordpress.com

Whole Wheat Strawberry Shortcake Cups

Makes 9 shortcake cups

  • 1 C whole wheat pastry flour
  • 1 tbsp coconut sugar
  • 1/2 tbsp baking powder
  • 1/4 tsp sea salt
  • 2 tbsp cold coconut oil
  • 1/2 C nondairy milk
  • 12 large strawberries, diced
  • 1 can full-fat coconut cream, refrigerated overnight
  • 2 tbsp coconut sugar
  • 1 tsp vanilla

Preheat oven to 425. Grease the bottom side of a mini muffin tin and set aside. Place your stand mixer’s metal bowl and beater in the freezer (this will be used for the whipped coconut cream).

In a medium bowl, whisk together the flour, sugar, powder, and salt. Use a fork to cut in the cold coconut oil. Gradually stir in the milk until a dough forms.

Scoop about two tablespoons of the dough and pat it into a flat circle with your hands. Press this around one of the muffin tin bottoms. Repeat with the rest of the dough; you should get 9 from the batch.

Bake at 425 for 8 minutes, or until the cups just turn brown.

Let cool on a wire rack for a few minutes before carefully removing the cups from the muffin tin. Then, let cool completely.

In the meantime, dice the strawberries – you want small pieces, not whole slices – and set aside in a bowl.

To make the whipped coconut cream, take the lid off of the can and scoop out the coconut cream solids into your frozen mixing bowl. Keep the liquid for another use (like in iced coffee, or oatmeal!).

Beat the coconut cream on medium speed to start, then turn it to high. Beat for 7-8 minutes. Add the sugar and vanilla and beat one more minute.

To assemble, place the biscuit cups right-side up on a serving platter. Spoon in diced strawberries, and top with whipped coconut cream. Garnish with some fresh mint or a sprinkle of cinnamon. Enjoy!

Whole Wheat Strawberry Shortcake Cups | xtinaluvspink.wordpress.com


Whole Wheat Hummus Flatbread Crackers

11 May

I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

There are SO MANY crackers out there that appear healthy and delicious. But upon closer inspection, most of these have a crazy amount of unpronounceable ingredients that are apparently only there to keep the crackers shelf stable.

Well, that might be all well and good, and some would argue that those ingredients are plant-based to a degree, but that’s just not good enough for me.

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com

I want crackers and flatbreads that I can feel good about! Which is why I devised this stupidly simple recipe using just THREE ingredients. Yes, three!! Sabra’s Roasted Red Pepper Hummus provides all the moistness and flavor, whole wheat flour provides some complex carbs, and water pulls it all together.

Ok, water is hardly an ingredient, but like in Scrabble, a two-letter word doesn’t count, so I refuse to count a two-ingredient recipe as a recipe!

As such, enjoy these wholesome, family-friendly, and snack-worthy flatbread crackers. What’s a flatbread cracker? Well, you can either maintain a flatbread mouthfeel OR you can bake them even longer for a crispy cracker. And if you want a different flavor? Go for it! Sabra makes 14 varieties of hummus, so you can go wild! They make an excellent vegan snack to celebrate National Hummus Day, which is May 13. You could totally even dip these in more hummus, because this plant-based dip is all sorts of protein happiness!

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com

Whole Wheat Hummus Crackers

Makes about 40 crackers

  • 10 tbsp Sabra Roasted Red Pepper Hummus
  • 1 C whole wheat flour
  • 1/4 C warm water

Preheat oven to 400 degrees. Line a baking sheet with parchment and grease well.

In a bowl, mix together the hummus, flour and water. Stir together with a spoon until a pliable dough forms. Add more water or flour as needed to achieve the right dough texture – it should begin to ball up quickly.

Transfer the dough to the center of the greased parchment and place another piece of parchment on top. Use a rolling pin to roll out the dough until even and  thin. The thinner, the better! Remove the tap piece of parchment and bake for 15 minutes, turning halfway through.

Remove and let cool five minutes on the baking sheet a few minutes. Then, using a sharp knife or pizza cutter, slice the cracker sheet into square crackers (or rectangles, triangles, whatever you desire!). You don’t need to cut all the way through – just enough to perforate the cracker sheet.

If you want more of a flatbread, let cool completely and then break apart at the perforations.

If you want more of a crisp cracker, cut the sheet all the way through and return to the oven for 5-10 minutes. Then, cool completely.

Transfer crackers to a metal tin or glass container. Store in the fridge and eat within five days.

Whole Wheat Hummus Flatbread Crackers | xtinaluvspink.wordpress.com


Spicy One-Pot Southwestern Pasta

30 Mar

One-pot dishes have clearly taken off recently. What’s not to love about healthy meals cooked in one pot (with usually just one cutting board and one knife for prep), that are ready in a half hour from start to finish?

Spicy One-Pot Southwestern Pasta | xtinaluvspink.wordpress.com

Not all meals need to be multi-part gourmet dinners that are composed of five dishes! This one-pot pasta is too easy – whole wheat pasta joins a pot of water with black beans, bell pepper, onion, celery, and seasonings for a protein- and fiber-packed dish that’s perfect for busy weeknights or after a workout. Kick up the spice factor by stirring in some hot sauce before serving!

Spicy One-Pot Southwestern Pasta

Serves 4

  • 2 C water
  • 8 oz whole wheat pasta, such as penne, macaroni or shells
  • 1 can or 1.5 C black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1/2 tbsp cumin
  • 1/2 tbsp coriander
  • 1/2 tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried minced garlic, or 2 cloves, minced
  • 1 tbsp dried parsley
  • 2 tbsp hot sauce
  • Shredded cheddar, option, to serve

Place all ingredients in a large pot. Cover and bring to a boil.

Once boiling, remove lid and let cook about 8-10 minutes, until most of the liquid is absorbed/evaporated.

Stir in the hot sauce and serve into bowls. Sprinkle with shredded cheddar cheese, if desired.

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