IT'S INTERESTING to note how we commemorate the victories in our history with heavy carbs. The doughnuts and latkes are done and dusted, and now we have hamantaschen to look forward to on Purim. It might be a good idea to use this time in between to detox with a more wholesome Rolodex of recipes. Baked goods filled with healthier ingredients are perfect as an accompaniment for coffee in the morning or a lunchbox filler for school. May we merit to add yet another carb to our holiday menus soon as a commemoration of the final Geulah, may it come speedily in our days.

Tip: Turbinado sugar may feel like the whole wheat version of table sugar, but it isn’t better for you. There are many options for sugar substitutes, from zero-calorie sweeteners and sugar alcohols to baking blends with a mix of lower-glycemic sugar substitutes. Your needs will determine which ones are best for you.

—Michal Frischman

Moist Bran Muffins

Learn how to prepare delicious, moist, low-fat wheat bran muffins, perfect for a breakfast on the go or a midmorning boost.

SERVES 12

• 1 cup unprocessed wheat bran
• 1½ cups whole wheat flour
• ½ cup raisins or dried cranberries
• 1 tsp Haddar Baking Powder
• 1 tsp baking soda
• 1 cup milk or pareve milk
• ½ cup Gefen Honey
• ¾ cup Haddar Applesauce
• ¼ cup chopped nuts
• 2 Tbsp oil
• 2 eggs, beaten

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin and set aside.

Place all ingredients, one at a time, into a large bowl, mixing well by hand after each addition.

Spoon the batter into the lined muffin tin and bake for 20 minutes or until an inserted toothpick comes out clean.

Wholesome Oatmeal Chocolate Chip Cookies

This recipe yields plenty for everyone. If you don’t need all five dozen cookies at once, it’s okay to freeze them. Alternatively, you can freeze a portion of the cookie dough, well-wrapped, and then defrost and bake as needed.

YIELDS 60 COOKIES

• 5 eggs
• 5 cups flour (substitute half for whole wheat flour, if desired)
• 1 cup wheat germ
• 1 tsp baking soda
• 2 tsp Haddar Baking Powder
• 1½ cups brown sugar
• ¾ cup sugar
• 2 tsp Gefen Vanilla Extract
• 1½ cups oil
• 2½ cups orange juice
• 6 cups oatmeal
• 2 cups Glicks Chocolate Chips

Preheat oven to 400°F (200°C).

Combine all ingredients, except chocolate chips, in a mixing bowl and mix well. Stir in chocolate chips.

Drop onto ungreased cookie sheets with a teaspoon, 1½ inches apart. Bake for 12–15 minutes. Do not overbake.

Berry Dutch-Chocolate Cupcakes

Grain-free and sugar-free, this is a perfect healthy option for breakfast or dessert on Shabbos or Yom Tov. Nut butter takes the place of flour in this recipe, offering a much more nutritious and filling cupcake.

YIELDS 18-20 CUPCAKES

• 4 eggs, separated
• 8 oz (225 g) frozen blueberries
  (1⅔ cups)
• 10 oz (280 g) frozen strawberries, cubed (2½ cups)
• 4–12 fresh dates soaked in hot water, with pits and skins removed after soaking, or 4–12 Tbsp Heaven & Earth Date Syrup (optional)
• 2 tsp vanilla extract
• 16 oz (450 g) Haddar Cashew Butter
• 2 tsp baking soda
• 1 cup Dutch cocoa powder
• Gefen Chocolate Chips, cacao nibs, or crushed nuts, to taste (optional)

Preheat oven to 350°F (175°C). Line 18–20 muffin tins and set aside.

In a food processor fitted with an S blade, beat the egg whites until stiff. Slowly incorporate the frozen fruit, continuously blending until all the berries are totally blended into the egg whites. Add the soaked, skinned dates or date syrup, if using, and mix well to incorporate.

Add the yolks, vanilla extract, and cashew butter and mix to combine. Add the baking soda and cocoa powder and mix well, stopping to scrape down the sides halfway through.

Divide the batter between the prepared muffin tins. Sprinkle with toppings of choice, if using. Bake for 24–28 minutes (more dates or date syrup will require longer bake time, and minimal dates or silan will require less bake time).

Note: The success of this recipe is dependent on stiffened whites and fully blended berries.

Tip: Look for high-quality Dutch cocoa powder to achieve the best outcome.

Healthy Carrot Muffins

Yummy muffins, no mixer, easy cleanup. ’Nuff said!

SERVES 12

• 3 large carrots, peeled and grated
• ¾ cup Mishpacha Flour
• ¾ cup Shibolim Whole Wheat Flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup brown sugar
• 1 tsp cinnamon
• ½ cup oil
• 1 egg, beaten
• 2 tsp freshly squeezed lemon juice or Heaven & Earth Lemon Juice
• 2 Tbsp water
• 1 tsp vanilla extract

Preheat oven to 350°F (175°C). Grease muffin pans or line with paper muffin cups. Set aside.

Combine carrots, flours, baking powder, baking soda, salt, brown sugar, and cinnamon. Mix until combined.

In a separate bowl, combine oil, egg, lemon juice, water, and vanilla. Mix well. Add liquid mixture to carrot mixture and stir until dry ingredients are moistened.

Spoon into muffin cups, two-thirds full, and bake for 20–25 minutes.

Oat Bran Muffins

Quick and easy, these healthy muffins make a great grab-and-go breakfast!

SERVES 12

• 2¼ cups oat bran hot cereal, uncooked
• 1 Tbsp baking powder
• ½ tsp salt
• ¾ cup pareve milk, such as Gefen Oat Milk (or skim milk)
• 2 eggs, slightly beaten
• ⅓ cup Manischewitz Honey
• 2 Tbsp oil
• ¼ cup raisins or blueberries (optional)

Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with Palisades Parchment Paper Muffin Cups or spray bottoms with cooking spray.

Combine oat bran, baking powder, and salt in a bowl; mix well.

In a separate bowl, combine milk, eggs, honey, and oil. Mix wet mixture with the dry ingredients, adding raisins or blueberries, if desired. Do not overmix.

Fill prepared muffin cups three-quarters full. Bake 15–17 minutes or until golden brown.

(Originally featured in Family Table, Issue 872)