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Baking For Micaela                                                   

 

 

 

 

 

 

 

 

Author   Marni Bachuk

Photography and Design: Jaclyn Walkington Roks 

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Simple and Decadent Healthy Baking
Call
1-905-666-3517
or email us at
mbachuk@sympatico.ca
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                           Copyright © 2013 by Marni Bachuk

                   Photographs © 2013 by Jaclyn Walkington Roks

Welcome!


Baking For Micaela is all about healthy, delicious baking, especially for children.  My recipes - which avoid wheat, dairy and refined sugar - are simple and decadent!  Your favourite cookies and squares, muffins and breads, offer up wholesome ingredients which have received the "seal of approval" from the neighbourhood children.

Have you considered the benefits of spelt?

Spelt is an ancient grain which boasts a higher protein content than wheat, has not been genetically modified, is low in gluten and easier to digest than wheat.

Take time to educate yourself about healthy, delicious baking. You, and your loved ones,  will be rewarded with enjoyment and good health!

Below is Micaela at age 5 helping me as I developed the recipes you will find in my book and a picture of her at age 12, healthy, strong and as tall as her mother! 

             

 

 

Here are some other great healthy baked goods you will find in the book.

All of the products you see on this site were baked by me:

Chocolate Chip Banana Bread, Yummy Nutritious Healthy Cookies, Brownies and Double Chocolate Hemp Heart Cookies!

 

           

           

Testimonials

Wow, Oh my goodness!  Almond butter with chocolate chips - Yum!!

Big hit (think its my new favorite)!  Trouble was saving the yummy batter from little hands before I baked the cookies :)

Oh, wow!  These taste like regular brownies.  I didn't think "healthy" stuff could taste so good! 

These squares are awesome!

 

Below are some of the healthy ingredients in my recipes: orange peel, cinnamon and organic 70% dark chocolate!

                  

 

 

Here are some other delicious, healthy recipes in the book.  If you are a lover of chocolate, like everyone in my family, you will love the baked goods you see below.

                                                                       Chocolate Banana Muffins

                                                

                                                                                                Chocolate Nut Biscotti                             

                                                     

                                                                            Chocolate Raspberry Mayonnaise Cake

                                                              

 

However, I have non-chocolate baked goods as well!

                                                            Strawberry Rhubarb Streusel Pie

                                     

                                                                                             Ginger Pear Muffins

                                   

                                                                                            Banana Maple Muffins

                                  

 


Peanut Butter Banana Muffins

Preparation Time: 15 Minutes

Baking Time: 18 minutes

Makes : 18 muffins

2 cups organic whole spelt flour

1 1/2 cups of organic quick oats

1 cup of sucanat or coconut sugar

1 tbsp. baking powder

1 tsp. salt

2 cups of soy or almond milk

1 cup of mashed banana

2 eggs

4 tbsp. of grapeseed or olive oil

2 tsp vanilla

 

Preheat ove to 375F

1. Grease 18 muffin cups or line with paper cups. Place flour in a large mixing bowl. Using a fork to stir, add dry ingredients to bowl of spelt flour.

2. Whisk eggs in bowl and mix in milk, oil and vanilla. Mix in mashed banana.

3. Make a well in the centre of dry ingredients. Pour wet mixture into well and stir until blended. Do not overmix. 

4. Spoon batter into muffin cups. Bake in centre of oven until a toothpick or cake tester inserted into middle of muffin comes out clean, about 18 minutes. Cool muffins in muffin tin for 5 minutes, then remove and place onto a cooling rack. You may store muffins in a sealed bag or container at room temperature for up to 2 days, or refrigerate. Freeze if not intending to consume in 2 days.