Matisse & Jack's New Summer Recipes
Healthy baking is a great activity, and since summer is a season of spontaneity, we're giving you some new recipe variations to stimulate your creativity (and tastebuds!) On a hike, at summer camp, or at the office, we aim to deliver taste and nutrition in every bite. Here are some of the latest homemade variations:Cocoa Square Cupcakes
A more wholesome option than snack cakes and cupcakes, these will satisfy a sweet-tooth without the empty calories. Try them as a birthday or lunchbox treat and let us know what you think! Makes 12 cupcakes.
- 1 pkg Cocoa Squares mix
- 2 teaspoons baking powder
- 1/2 cup low fat plain yogurt
- 1/4 cup apple sauce
- 2 eggs
Preheat oven to 325 degrees. Whisk together the baking powder and baking mix until combined. Add the yogurt, apple sauce and eggs and mix with a wooden spoon. Grease a muffin pan. Portion batter evenly in each muffin cups and bake for 15 minutes or until a skewer or toothpick inserted in the cupcakes comes out clean. When completely cool, frost with Cocoa Frosting.
Cocoa Frosting
- 1 cup powdered sugar
- 3 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla
- 1/4 cup unsalted butter, softened
- 1 Tablespoon warm water
Beat together ingredients until creamy.
Peanutty Hiking Bars
A tasty and power packed snack. Perfect for a day of hiking or a marathon day at the office. Made from our Granola Bites mix. Makes 18 bars.
- 2 Tablespoons unsalted butter
- 2 Tablespoons honey
- 1/3 cup all natural crunchy peanut butter
- 1/3 cup silken soft tofu
- 2 Tablespoons water
- 1 pkg Granola Bites mix
- 1/4 cup dried apricots, chopped roughly
- 1/4 cup walnuts, chopped
Preheat oven to 350 degrees. Combine the butter and honey and microwave until melted. Let cool. Whisk together the butter and honey, peanut butter, tofu and water. Add the baking mix, apricots, walnuts and stir with a wooden spoon. Grease a 8x8 baking pan. Press the dough into the pan and bake for 20 minutes of until cooked through. Allow to cool slightly then cut into 12 bars.
Chocolate Chip Power Cookies
A wholesome take on the original. Easily made from our Chocolate Chip Power snacks mix. Makes 2 dozen cookies
- 1/2 teaspoon baking soda
- 1 pkg Chocolate Chip Power Snacks mix
- 1 stick butter, melted and cooled slightly (1/2 cup)
- 1/4 cup maple syrup
- 1 egg
Preheat oven to 350 degrees. Whisk together the Chocolate Chip Power Snacks and the baking soda until combined. Add the butter, maple syrup and egg and mix with a wooden spoon. Let dough sit for 10 - 20 min in fridge. Portion dough onto a greased cookie sheet by the tablespoon. Bake for 10-12 minutes. Let cool for 5 minutes on the cookie sheet before transferring to a rack to cool completely.
Mini-Banana Bread Muffins
A healthy new way to use our Cranberry Power Snacks. Combination of the wholesome sweetness of banana bread with the nutrition of our Cranberry Power Snacks. A perfect on-the-go breakfast. Makes 18 mini muffins.
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pkg Cranberry Power Snacks mix
- 1 over ripe banana (should be completely brown on the outside)
- 1 egg white
- 1/3 cup vanilla low fat yogurt
Preheat oven to 350 degrees. Whisk together the baking powder, soda and snack mix until combined. Add the banana, egg white and yogurt and mix with a wooden spoon. Grease a mini muffin pan. Place about one tablespoon of batter in each muffin cup and bake for 12 minutes or until a skewer or toothpick inserted in the muffins comes out clean.
