Tags: Web Exclusive
May 08, 2013 - If you're like many Americans, you enjoy a snack two or three times a day.
Spring Berry Oatcakes can make a hearty and delicious snack.
(click for larger version)
Snacks are a great way to improve your diet, if they're balanced.
Balanced snacks can be just as important as balanced meals. A balanced snack includes foods that contain protein in addition to carbohydrates and a little fat. The protein slows down the absorption of the carbohydrates, keeping you fuller longer and helping your blood sugar to stay constant. Include yogurt, cheese, peanut butter and other protein foods when you snack.
Fortunately, there are many easy ways to bake up good-tasting, more healthful snacks to have on hand. Try these tips:
• Add whole grains — such as oats, flax and white whole wheat flour — to favorite treats to get more fiber in your diet.
• Add dried fruit to quick breads, pancakes and muffins; stir mashed sweet potato, grated zucchini or banana into corn bread, waffles and cakes for added vitamins and minerals.
• Try this recipe for a terrific healthful snack.
Spring Berry Oatcakes
3 cups old-fashioned rolled oats
2 cups whole wheat pastry flour
1 cup bran
1⁄2 cup almonds
1 tablespoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
1⁄3 cup butter or palm shortening
1⁄3 cup vegetable oil
1 cup applesauce
3⁄4 cup agave syrup or honey
1 cup milk, soy milk or buttermilk
1 tablespoon lemon zest
1 tablespoon orange zest
1 cup blueberries
1 cup dried cranberries, raisins or dates
Extra oats and blueberries for garnish
Preheat oven to 375˚ F. Line baking sheets with parchment or use nonstick spray for easier cleanup. Stir together oats, flour, bran, almonds, baking powder, baking soda and salt.
Using your hands or two forks, cut in butter, oil and applesauce, till the mixture resembles coarse crumbs. In a separate bowl, whisk agave or honey, eggs, milk and the 2 zests. Combine dry ingredients with wet ingredients and the berries. Stir with a wooden spoon until the dough pulls together. The dough will thicken as it sits for a few minutes and the liquids are absorbed.
Scoop dough by the 1⁄3 cupful onto prepared baking sheets. Press a sprinkling of oats and blueberries over the top for a rustic scone look. Bake about 22 minutes or until just firm in the center. Cool on a rack. Store frozen and reheat just before eating.
Makes about 2 dozen.
Our TownSt. Philip's to offer Vacation Bible School
Jul 23 2014The women of St. Philip's United Church of Christ have gathered once a week since early May to prepare materials and decorations for Vacation Bible School.... SportsSouthside Dirtbags win SLABA 18U titleOliver tosses complete game against CapitalsJul 23 2014Southside Dirtbags pitcher and recent Oakville High graduate Andy Oliver tossed a complete game to help his team finish the sweep in a best-of-three series over the St. Charles Capitals for the St. Louis ... SportsUPDATED: Dirtbags capture SLABA's 18U championshipBack-to-back wins propel Dirtbags to titleJul 16 2014UPDATED: The Southside Dirtbags captured the St. Louis Amateur Baseball Association’s 18U title with back-to-back wins over the St. Charles Capitals.... School NewsKlug named principal of Abiding Savior Lutheran School'Momentum at this school is tremendous,' Klug saysJul 16 2014Zachary Klug recently begin his duties as the new principal of Abiding Savior Lutheran School, a ministry mission of Abiding Savior Lutheran Church.... Our TownCrestwood city clerk resigns postFlowers' resignation to be effective July 25Jul 16 2014Crestwood City Clerk Tina Flowers has resigned her position, effective July 25.... |