Quiet Saturday Adventures in Baking

What's shaking, cats and kittens? I'm laying low this weekend and decided to try a couple of ideas I had for some healthy treats.

Yeah yeah, quiet you. They are.


I've made these without adding any sugars or salts to the mix.



The first task: Dessert Perogie.
Inspired by: Missing Gramma's Apple Crisp and my love of cinnamon raisin oatmeal. :9

Fancy-schmancy!

The recipe is simple enough, I had some dough leftover so I've upped the quantities for the filling a little.

The raisins were a brilliant afterthought... so... they didn't make the original photo op. ;)

Mini Apple-Cinnamon Raisin Perogie

Dough:
- 500g Flour (approx)
- 1 egg
- 1 cup of warm (not hot) water

Mix the egg and water together in a big bowl and add flour one cup at a time until the dough is no longer sticky.
Cover the bowl with plastic wrap/put the dough in a plastic bag and put it in the fridge while you mix up the filling.

Filling:
- 3 Apples (I used 1 golden delicious and 2 fuji, approx 200 grams each)
- 200g Quick rolled oats
- 50g Raisins
- 1 Tbsp Cinnamon

Bubble bubble boil and trouble.

Peel and core the apples, put them in a pot and add water to just about cover them.
Bring to a boil and simmer until the apples have gone soft and the water has evaporated.
Mash the apples and add the cinnamon rolled oats (again, half a cup at a time) and raisins.
Let the mixture stand for at least 10 minutes so the oats can absorbe some of the moisture.

Smashy smashy!

On a well floured table, roll out some dough until it is about .25 cm thick. Keep the remaining dough covered/in a bag to keep it from drying out.

Cut circles using a glass or round cookie cutter 6 cm in diameter.
Scoop some filling into the middle, fold in half and pinch the edges together. I ended up rolling the circles of dough a little more once I'd cut them out so I could put a little more filling inside, the dough is nice and stretchy so you can fill them up pretty well.

Then, you can freeze them, bake them in an oven until golden brown (10 mins each side @ 170 C) or pop them in a toaster oven for 5 minutes.

To Freeze Them:
Lay them out on a towel, make sure they aren't touching, in the freezer then put them in a container.

 Yields: approximately 100

Each perogie: 31 calories, carbs: 7g, fat: 0g, protein 1g, fiber 1g, sugar 1g
See? Healthy! :D

Next up: Minimal ingredient cookies! I've wanted to make up cookies without using sugar or fats or all that other stuff that usually is included in things that taste super yummy in my mouth. BrittRawk directed my attention to The Burlap Bag's actual recipe for 2 ingredient cookies. Usually these "2 ingredient" recipes require a mix of some sort, which is *so* cheating. So, here are my

Banana-Coconut Oatmeal Cookies!

- 250g Bananas
- 3g dry shredded coconut
- 65g quick rolled oats

Smash and mash the bananas in a bowl and mix in the dried coconut.
Preheat the oven to 170C
Mix in the rolled oats and let stand while waiting for the oven to heat.
Drop a spoonful the mix onto a greased cookie sheet and bake for 25 minutes.

Yield: 24 bite-sized cookies

Each cookie: 20 calories, carbs 4 g, fat: 0g, protein 0g, fiber 1g, sugar 1g

Woo woo!

Dollar store froggy oven mitt! :D

EDIT: 2nd attempt mixed 2g of banana for ever 1 g of oats, 10g of liquid honey and they turned out less overwhelmingly banana-y and crunchier. Still pretty soft. I also baked them at 180C for 20 minutes and got some golden-brown action going on.

Each cookie: 23 calories, carbs 5 g, fat 0g, protein 1g, fiber 1g, sugar 1g.