Artificial Food Dyes

While I was researching my next topic on why we should avoid artificial dyes in foods, I came across this article. It explained things much better than I ever could. Therefore, instead of me restating everything, you can read it for yourself. Once again.....read your labels.

Wheat Germ Streusel Banana Muffins

1 1/2 c. freshly milled soft wheat (1 1/4 c. freshly milled hard)
1/3 c. sucanat
1 t. aluminum free baking powder
1/2 t. baking soda
1/2 t. sea salt
3 medium bananas, mashed
1 egg
2 T. oil
2 T. unsweetened applesauce

Streusel
1/4 c. sucanat
2 T. toasted wheat germ
1/8 t. cinnamon
1 T. cold butter
2 T. finely chopped walnuts

In a large bowl, combine the flour, sucanat, baking powder, baking soda, and salt. In another bowl, beat the bananas, egg, oil, and applesauce until well blended. Stir into dry ingredients just until moistened.

Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For streusel, combine the sucanat, wheat germ, and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.

Bake 375 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

10 muffins.

Hot Fudge Pudding Cake

1/3 c flour
1/4 c. honey
1 T cocoa powder
3/4 t aluminum free baking powder
1/8 t sea salt
3 T milk
1 T oil
1/3 c chopped nuts (optional)
1/3 c sucanat
1 T cocoa powder
2/3 c hot water

Heat oven to 350 degrees.

Mix all ingredients except brown sugar, 1 T cocoa, and the hot water.

Pour into ungreased 1 quart casserole. Mix brown sugar and 1 T cocoa. Sprinkle on batter. Pour hot water on batter.

Bake 30-35 minutes. Serve warm.

Top with whipped cream or ice cream.

This is very similar to the molten lava recipe. Instead of being individual cakes, it's one big cake. Yum!!! I don't care for the chopped nuts, but otherwise, this one is a winner.