My crafting and family life journal

Archive for the ‘Breads’ Category

Tabbouleh Bread

Twice a month I take a Friday morning to make bread for my household. This Friday i took advantage of some early spring herbs and made a  tabbouleh bread.  The bread has a great sent, flavor and makes great sandwiches that are piled high with fresh feta or Farmer’s cheese and vegetables.

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Ingredients

2 cup water
1/2 cup bulgar
3 T olive oil
1 T yeast
1 cup warm water (additional)
2 tsp salt
1 egg
1 bunch flat leaf parsley chopped
6 green onions sliced thinly
Zest 1 lemon
5-6 cloves garlic chopped
6 cups flour (may use white or a white/whole wheat mix)

Instructions

Cook the bulgar in 2 cups of water and the olive oil. Turn pan off when it comes to a boil and cool until lukewarm.

Dissolve yeast in 1 cup warm water.

Mix parsley, green onions, lemon zest, chopped garlic, salt, egg, flour, bulgar mixture, and yeast mixture well.

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Allow dough to rest for fifteen minutes. Add more flour if needed to make a soft dough.The dough should be soft and slightly tacky, but not sticky.

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Knead dough for 5 to 10 minutes by hand or by machine, until a smooth ball. Place dough in a greased bowl and allow to rise for one hour or until double. Punch dough down. Rest for 10 minutes. Shape into two loaves and place into greased pans. Let rise for 45 minutes or until double. Bake at 350 degrees for 30-35 minutes.

Serving Suggestions

Bread is great served with a olive oil and lemon dipping sauce or used on a sandwich of herbed feta cheese, sliced tomatoes and sliced cucumbers.

Carrot cake scones

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The dogs got us up really early this morning so I decided to make some carrot cake scones to go with our morning tea. One of the things that I like about this recipe is that they use no processed sugar and are very low in fat while still being moist and packed with flavor.

The scones were a very nice Sunday morning treat. I hope that you will give the recipe a try.

Ingredients

for the scones

  • 1 ½ cups white whole wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • ½ tsp salt
  • 2 tbsp unsalted butter or coconut oil, very cold and cubed
  • ½ cup plain nonfat Greek yogurt
  • 3 tbsp maple syrup or honey
  • 2 tbsp + 2 tsp nonfat milk, divided
  • 1 tsp vanilla extract
  • 1 cup freshly grated carrots

for the drizzle

  • 1 tbsp  Greek yogurt cream cheese, softened to room temperature
  • 1 ½ tsp nonfat milk
  • 1 tsp maple syrup

Directions

  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, spices, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs.
  3. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla. Fold in the grated carrots.
  4. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife.
  5. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. To make the drizzle, stir together the Greek yogurt cream cheese, milk, and maple syrup in a small bowl. Transfer the mixture to a zip-topped bag, and cut off a tiny piece of one corner. Just before serving, drizzle on top of the scones.

Cranberry bran muffins

We have been blessed with another sunny winter day so I decided to make some low sugar bran muffins as a treat for my honey. For some reason the chickens decided that they wanted to take a rest from laying so we have no eggs in the house. Since there was a missing ingredient I used flax eggs for recipe which reduced the calories and made the recipe vegan. The resulting muffins were light and tasty so I thought I would share the recipe.

Cranberry bran muffins

Ingredients

  • 1 1/4 cups bran cereal
  • 1 3/4 cups unsweetened apple juice
  • 5 Tbsp flaxseed meal
  • 1 cup wholewheat flour
  • 1 cup unbleached white flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp sea salt
  • 1/3 cup oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup dried cranberries (use the ones sweetened with apple juice if possible)

Directions

  1. Preheat oven to 400 degrees and prepare two 12 cup muffin tins (I like to use silicone muffin tins — they do not have to be oiled and are reusable)
  2. In a small bowl stir bran cereal into 1 cup of apple juice and set aside for 15 minutes to soften.
  3. In a large bowl, combine flours, baking power, baking soda, cinnamon, allspice and salt.
  4. In a medium bowl, beat flax meal with the remaining 3/4 cup of apple juice and beat for about a minute. Blend in oil, maple syrup, and vanilla. Stir in the bran and apple sauce mixture.
  5. Add the dry ingredients to the wet and stir until just incorporated — do not over mix.
  6. Divide the mixture among the muffin tins (an ice cream scoop makes quick work of this).
  7. Bake for 7 minutes, turn the tins and bake for another 8-10 minutes or until a tooth pick inserted into the middle come out clean.
  8. Cool on rack for 10 minutes. Freeze any muffins not consumed the day made.

Yummy low sugar and fat-free zucchini Bread

We woke to a cool morning so I decided to do a little baking before the heat of the day set in. I made a couple of fat-free quick breads that allowed me to use some of our garden harvest and a few over ripe bananas that we had hanging out in the freezer.  I made mini zucchini chip and banana breads. Both breads are fat free, vegan, low in sugar and super most and favorable. The recipe for the zucchini bread can be found below and the banana bread can be found here.  Substitute organic eggs for the flax eggs in the recipes if you are not concerned about eating vegan.

zucchini and banana breads

My honey cut into the large loaf of zucchini bread before I could take the picture 😦

Ingredients

  • 1 1/2 cups white whole wheat flour or whole wheat cake flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger powder
  •  2 flax eggs (2 Tbsp ground flax seed and 6 Tbsp water)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup dark brown sugar
  • 1/4 cup cane sugar
  • 2 tsp vanilla extract
  • 1/2 Tbsp lemon juice
  • 1 packed cup shredded zucchini
  • 1/2 cup carob chips, chocolate chips or nuts

Directions

  1. Preheat oven to 350 degrees and prepare 8 mini loaf pans or one standard loaf pan with non-stick cooking spray.
  2. Mix the ground flax seed with the water in a small bowl and set aside.
  3. Mix the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and chips or nuts in a medium bowl.
  4. Grate the zucchini and pack into a measuring cup — dumping off any liquid that rises to the top of the measuring cup.
  5. In a large bowl mix the flax eggs, applesauce, brown sugar, cane sugar, vanilla extract, lemon juice and zucchini.
  6. Fold the dry ingredients into the wet until just combined. Be careful not to over mix.
  7. Pour the batter into the pan(s) and place in oven.
  8. Bake for 35 – 45 minutes or until a toothpick come out clean. The exact amount of cooking time will depend on the oven and size of pans used.
  9. Cool on a rack and enjoy or freeze for a later date.

Sunday on the hill

The unusually cool and wet summer that we received this year has encourage our herb gardens to flourish.  This bounty has encouraged me to seek out new recipes and storage methods for the different herbs and spices from the garden. Today I made a cherry chutney from some of the fruit from our trees. I will be using this dish  to complement an afternoon snack of cheese and crackers.

Three-Grain-Meditteranean-Tabbouleh

While the chutney was cooking down I used a number of fresh herbs to make a yummy three grain Mediterranean tabbouleh and braided pesto bread for dinner  tonight. The hardy salad is bursting with flavor and the bread is soft yet stable with wonderful pesto flavors.

braided pesto breadAll of the flavorful  items in this post are vegetarian and can be be made vegan if the Parmesan cheese in the bread is replaced with cashew cheese or nutritional yeast.

Click on the names of the dishes if you would like to try any of the recipes.

Fall Soups and Bread

The unusually warm weather turned this weekend and we were given a rainy/sleety Saturday and Sunday. Just the type of weather to kick-off our soup and stew season. To welcome in the season I made a pantry soup of  butternut squash, parsnip and apples, and a basil focaccia bread for Sunday dinner. We enjoyed the meal so much that I wanted to share the recipes with you.

bread ans soup

Butternut Squash, Parsnip and Apple Soup

Ingredients

  • 2 Tbs olive oil
  • 1 large white onion, chopped
  • 3 cloves of garlic, crushed
  • 1 tsp cumin powder
  • 1 tsp dried thyme
  • 4 large parsnips, chopped into 1/2 inch cubes
  • 1 large butternut squash, chopped into 1/2 inch cubes
  • 2 medium tart apples, chopped into 1/2 inch cubes
  • 4 1/2 cups vegetable stock
  • Salt and pepper to taste

Directions

  1. Heat olive oil in large dutch oven.
  2. Saute the chopped onions in the olive oil for 5 minutes or until soft.
  3. Add crushed garlic and cook for another 2 minutes.
  4. Stir in cumin and saute until fragrant.
  5. Add chopped parsnips, butternut squash and apples to the pot and stir all ingredients together.
  6. Add stock and thyme and cook until vegetables have softened.
  7. Use an immersion blender to smooth the soup.
  8. Garnish with a bit of parsley.

Basil Focaccia Bread

basil focaccia bread

Ingredients

  • Herb oil
    • 2 tsp dried basil
    • 5 Tbs extra virgin olive oil
    • 1/2 tsp sweet paprika
  • Dough
    • 4 cups whole wheat flour
    • 2 cups water
    • 3 Tbs olive oil
    • 1 tsp sugar
    • 1 1/4 tsp active dry yeast
    • 1 1/2 tsp salt

Directions

  1. Mix the dried basil, extra virgin olive oil, and sweet paprika in a small bowl and let steep for at least 30minutes.
  2. Dissolve the sugar in 2 cups of warm water. Add the yeast and stir. Allow to sit until the mixture becomes frothy.
  3. Stir flour and salt together in a large bowl. Mix in olive oil and yeast mixture. Mix until dough is smooth, elastic and slightly sticky.
  4. Cover bowl with a towel or plastic wrap and let rise for 2 hours or until dough has doubled in size.
  5. Remove from bowl and flatten on a floured work surface. Divide into two equal parts.
  6. Spray two jelly roll pans with oil and place dough in pans.
  7. Gently work dough out to the edges of the pans and then split 1/2 of the herb oil across the trays of dough.
  8. With your fingers, indent the dough, keeping the bread approximately 1/2 thick.
  9. Let the dough leaven for 30 minutes.
  10. Preheat oven to 375 degrees.
  11. Pour the remaining herb oil on the loves, dimple lightly and sprinkle with salt.
  12. Bake for 20 to 30 minutes or until golden brown.

 

October Pumpkin Harvest

Since there has been an abundance of pie pumpkins and butternut squash (these two can be used interchangeably in recipes) this season I have been collecting and preparing  a number of recipes I have collected and dehydrating as many of the gems as our machine can handle as possible (1/4 cup of dehydrated pumpkin makes a cup of nice thick puree). The following provide links to some of the yummy items that have been prepared in our kitchen over the past few weeks.

pumpkin ravioli

The pumpkin ravioli with brown butter sauce and pecans made for a wonderful Sunday with a harvest vegetable salad.

pumpkindinnerrolls

Honey Butter Pumpkin dinner rolls were made to complement a wonderful roasted parsnip, sweet potato and cherry tomato with caper dressing dish out of the Plenty cookbook.

Pumpkin-Cake

This morning I made an iced pumpkin coffee cake as a treat for my honey as a thank you for the afternoon Cirque Du Soleil show to which I was treated.  The coffee cake was well liked and the show was well worth the three hour drive each way. Note: I cut the icing in half and it was still very good.

A pumpkin weekend

 

Fall is here and pie pumpkins and butternut squash are ready for picking. The cool weather front that settled in the area this weekend encouraged us to start pulling a few of the vegetable beds, prepare some of the produce for the winter and do a bit of baking.

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Saturday we harvested the last of the kale (about 20 pounds) and prepared it to be dried into kale chips and powder. The chips will will be packed into one pound bags for the fall and winter and the powder will be packaged for soups, stews and smoothies. We finished cleaning the kale by the end of the night and the dehydrator will be running for the next few days to dry the bounty.

Sunday we canned stewed tomatoes and bread and butter pickles from the veggies pulled from one of the back gardens.  While I was waiting for the jars to process I spent some time making a pumpkin zucchini spice bread ans pumpkin spice cinnamon buns to use some of the pie pumpkins and ball zucchini that grew so well this year.

Pumpkin Zucchini Spice Bread

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Ingredients

  • 1 1/2 cups white wholewheat flour
  • 1 1/2 cups all purpose flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • 1 cup  pumpkin puree or butternut squash
  • 1/2 cup honey
  • 1/2 cup coconut oil
  • 1 tbs vanilla extract
  • 2 cups shredded zucchini
  • 1/2 cup chopped pecans

Directions

  1. Preheat the oven to 350 degrees.
  2. Coat a 9″ x 5″ loaf pan with cooking spray
  3. In a large bowl, combine the flours, cinnamon, nutmeg, cloves, salt, baking powder and baking soda.
  4. In a medium bowl, whisk together the eggs, pumpkin, honey, coconut oil and vanilla until light and fluffy. Stir in the zucchini.
  5. Add flour mixture and stir until well combined.
  6. Fold in pecans.
  7. Pour mixture into prepared plan.
  8. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.

Pumpkin Spice Cinnamon Buns

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Ingredients

  • 2 1/4 tsp fast-acting active dry yeast
  • 1 1/4 cups white wholewheat flour
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tbs honey
  • 1 tsp pumpkin pie spice
  • 2/3 cup warm plant based milk (120 degrees)
  • 1 tbs coconut oil
  • 1 egg
  • 3/4 cup pumpkin puree

Filling:

  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup rasins
  • 2 tbs earth balance butter

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Directions

  1. In a large bowl, stir yeast, white wholewheat flour, 1 cup of all purpose flour, pumpkin pie spice, salt together.
  2. In a small bowl, mix honey, pumpkin, butter, plant based milk and egg together.
  3. Pour pumpkin mixture into dry ingredients ans stir until well blended.
  4. Pour the remaining cup of all-purpose flour onto the work surface and pour out the dough mixture on top of the flour.
  5. Kneed the flour into the dough mixture until it is used up and it is smooth and elastic.
  6. Put the dough in a bowl and cover with a towel or plastic wrap/ Let rise until doubled, about an hour.
  7. Combine the brown sugar, cinnamon, chopped nuts and raisins in a small bowl and set aside.
  8. Transfer the risen dough to the work surface, and roll it into a 16″ x 12″ rectangle.
  9. Spread the softened butter over the dough and sprinkle with the sugar mixture.
  10. Roll the dough into a log the long way. Cut the roll into even slices (9-12).
  11. Place slices into a prepared baking pan. Cover pan and let rolls rise until almost doubled (about 45 minutes).
  12. Bake in a 350 degree oven for about 30-40 minutes until they turn golden brown on the top.
  13. Remove from oven and let cool about 15 minutes before serving.

Low fat Carob Zucchini Loaf

This season has provided us with a bumper crop of zucchini, to the point that it is keeping the dehydrator  busy and experimenting with new recipes high. The following low calorie (about 100 calories each), low fat, low sugar loaf is not only healthy but moist and tasty. I hope you like them as much as we do.

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Ingredients

  • 1 1/4 cups whole wheat flour
  • 1/4 cup carob powder
  • 1 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 whole banana, mashed
  • 1/2 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk or other plant based milk
  • 1 tsp vanilla or almond extract
  • 1 cup shredded zucchini

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare mini loaf or muffin pans and set aside.
  3. Whisk flour, carob powder, baking powder, baking soda, salt and cinnamon together.
  4. In another bowl, cream mashed banana with applesauce and sugar.
  5. Stir almond milk, vanilla and zucchini into the banana mixture until evenly combined.
  6. Add flour mix to the wet mix and stir until just combined.
  7. Spoon batter into prepared pans and bake for 18-25 minutes, or until a toothpick inserted into the center comes out clean.

Menu: Week of January 26th

Woke up to a beautiful day, fresh sow on the ground, bright sunshine and deer and wild turkeys in the yard.  What a great day to spend in the kitchen preparing foods for the week.

This week we  will enjoy:

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Some fresh baked breads – made a sprouted grain bread for this week.

Curried Red Lentil Soup with Chickpeas and Quinoa 500

Curried red lentil soup with chickpeas and quinoa – I found this lovely gluten-free vegan soup on the Zesty Cook blog.  I replaced the yogurt with cashew cram and the chicken broth with a nice vegetable stock.

lentil loaf

Lentil meatless loaf a favorite in my house — shows up on the table about once a month. I found this yummy gluten-free, vegan recipe on the Healthful Pursuit blog.

Vegetarian chili with winter squash and wild mushroom – Recipe to be posted soon.

banana cranberry cake

For a sweet treat Grain-free banana cranberry & lemon breakfast cake. This tasty little gluten-free cake provided the perfect balance between sweet and tart.

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1 cup ripe mashed bananas (approximately 2-3 bananas)
  • 1/2 cup coconut oil
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/2 cup agave
  • 6 tsp Ener-G egg replacer (you can use 4 eggs if you prefer)
  • 8 tbs warm water
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • Zest of 1 lemon
  • 1 cup fresh cranberries

Directions

  1. Preheat your oven to 350 degrees and grease a 8 inch square baking dish with oil of your choice. Set aside.
  2. Mix the egg replacer and warm water in a small bowl and set aside.
  3. In a medium sized bowl mix together the coconut flour, almond flour, cinnamon, baking soda, and salt. Mix together well with a fork to decrease any clumps.
  4. Add the vanilla and agave to the egg replacer and whisk well.
  5. Add mashed banana into your egg mixture and whisk together until well combined.
  6. Pour wet ingredients into your dry ingredients and stir together until it is mixed thoroughly.
  7. Add the melted coconut oil and stir once again until the batter is completely mixed together.
  8. Fold in the lemon zest and fresh cranberries into the batter. They should be evenly distributed throughout.
  9. Spoon the batter into a greased baking pan and spread it out evenly.
  10. Bake it for 40-45 minutes or until the top is golden brown and then center when pierced with a toothpick or a knife comes out cleanly.
  11. Remove from the oven and let it cool for 20 minutes or so.

Adapted from a recipe at So Lets Hang Out

Baking Bread

It has been an especially cold weekend, and weather station forecast snow for today. So last night before retiring for the evening I staged whole wheat and raisin breads. The wonderful things about these breads is that they are no-knead artisan breads that come out perfect every time. The added benefit is the smell of baking bread on a cold day — add the aroma to a nice fire in the wood stove, and a good book  and you have a recipe for the perfect day.

The wood stove is lit and the breads rose overnight and are now on their second rise. The recepies for these lovely breads are listed below.

No-knead Whole Wheat Bread

whole wheat bread

Ingredients

  • 3 cups bread flour
  • 3 cups whole wheat flour
  • 1/2 tsp active-dry yeast
  • 2 1/2 tsp salt
  • 3 tbs molasses
  • 2 2/3 cups water

Directions

  1. In a large bowl, combine the flour, yeast and salt.
  2. Add the molasses and water, and stir until all the ingredients are well incorporated; the dough should be wet and sticky.
  3. Cover the bowl (I use a large Tupperware salad bowl). Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
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  4. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with bore flour. Fold the dough over on itself once or twice and, tuck the dough underneath to form a rough ball.
  5. Generously dust a cotton towel with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises.
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  6. Place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges of the towel or a piece of parchment paper and let rise for 2 hours, until it has doubled in size.
  7. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such a a cast-iron Dutch oven, in the oven as it heats.
  8. When the dough is fully risen, carefully remove pot from oven. Remove top towel or paper from dough andslide your hand under the bottom towel; flip the dough over into the pot, seam side up. Shake pan once or twice if dough looks unevenly distributed.
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  9. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep brown. The internal temperature of the bread should be around 200 degrees.
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  10. Remove the bread from the pot and let it cool completely on a wire-rack before slicing.
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  11. I cut the loaf in half, placing half in the dutch oven on the counter for the current week and freezing the other half for another week.

No-knead Rasin Bread

no kneed bread

Ingredients

  • 3 cups bread flour
  • 1/2 tsp active-dry yeast
  • 1 tsp salt
  • 1 tbs cinnamon
  • 1/2 cup rasins
  • 1 1/2 cups water

Directions

  1. In a large bowl, combine the flour, yeast,  salt, cinnamon, and rasins.
  2. Add the water, and stir until all the ingredients are well incorporated; the dough should be wet and sticky.
  3. Cover the bowl (I use a large Tupperware salad bowl). Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
  4. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with bore flour. Fold the dough over on itself once or twice and, tuck the dough underneath to form a rough ball.
  5. Generously dust a cotton towel with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises.
  6. Place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges of the towel or a piece of parchment paper and let rise for 2 hours, until it has doubled in size.
  7. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 4-6 quart heavy covered pot, such a a cast-iron Dutch oven, in the oven as it heats.
  8. When the dough is fully risen, carefully remove pot from oven. Remove top towel or paper from dough and slide your hand under the bottom towel; flip the dough over into the pot, seam side up. Shake pan once or twice if dough looks unevenly distributed.
  9. Cover and bake for 30 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep brown. The internal temperature of the bread should be around 200 degrees.
  10. Remove the bread from the pot and let it cool completely on a wire-rack before slicing.
  11. I cut the loaf in half, placing half in the dutch oven on the counter for the current week and freezing the other half for another week.

 

Gluten-free fig muffins

We needed a break from our usual summer breakfast of yogurt and granola so I desired to make some muffins. None of the fruit in the yard is ripe enough to pick yet so I pulled out some dried figs, nuts and few other items for this batch of muffins. I even made a batch of mini muffins that my honey could take to work and share.

fig muffins

Ingredients

  • 1 1/2 cups gluten-free high fiber flour*
  • 1/2 cup oat bran
  • 1 tsp guar or xantham gum
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (packed) dried unsulfured calimyrna figs, diced
  • 1/2 cup chopped pecans
  • 1/2 cup light brown sugar
  • 1/2 cup olive oil
  • 2 large eggs
  • 1 1/4 cup low fat buttermilk (I often use powered — and mix the power in with the dry ingredients and add 1 1/4 cups of water to the wet ingredients)
  • 1 tsp vanilla extract
  • 1 tsp grated lemon peel

Directions

  1. Preheat oven to 400 degrees.
  2. Prepare a standard and a mini 12 cup muffin tin.
  3. In a large bowl stir all of the dry ingredients together and then stir in the chopped figs and pecans.
  4. In a medium size bowl whisk the brown sugar, oil, eggs, buttermilk, vanilla, and lemon peel.
  5. Mix the wet ingredients into the dry mixture.
  6. Divide the batter among the muffin cups and bake in a 400 degree oven for about  10 minutes for the minis 18 minutes for the regular muffins, or until a toothpick inserted in the center  of a muffin comes out clean.
  7. Cool on a rack prior to serving.
  8. Freeze any leftover muffins to maintain freshness.

*High-fiber flour blend ( contains ~ 5g fiber and 8g protein)

  • 1 cup sorghum flour
  • 1/2 cup teff flour
  • 1/2 cup millet flour
  • 2/3 cup tapioca starch
  • 1/3 cup potato starch

Ancient Grain Bread

Surprise, surprise, it rained again today, so most of the yard work was a out of the question, but a little experimenting in the kitchen and working on a baby quilt for a friend of mine was perfect for this type of weather.

I took out the bread machine that has not seen the light of day in the better part of a year and took inventory of the types of grains and seeds that were in the cabinets and came up with the following bread that I served with a lentil souffle for dinner tonight. The recipe turned out to be a very moist and tasty bread that is also quite nutritious. Since there are only two of us I made a small half loaf — if you have a large bread machine the ingredients will have to be adjusted.

grain and seed bread

Ingredients

  • 1 cup water
  • 1 1/2 tbsp olive oil
  • 1 1/2 tsp honey
  • 1/2 tsp salt
  • 1 1/2 tbsp quinoa grains
  • 1 1/2 tbsp amaranth grains
  • 2 tsp hulled hemp seeds
  • 2 tsp chia seeds
  • 1 cup whole wheat flour
  • 2 cups bread flour
  • 3 tbsp nonfat dry milk
  • 1 tsp yeast

Directions

  1. Add the ingredient to the bread machine as listed.
  2. Set the cycle for basic, light crust.

Hazelnut Muffins

This weekend is filled with gardening and yard cleanup, so I got a quick start on our two days of outside fun by making gluten-free English muffins for Sunday and hazelnut muffins for today.

gf english muffins

Hot herbal tea and a couple of hazelnut muffins high in nutrients and fiber were a great way to start the day.

hazelnut muffins

Ingredients

  • 1/2 cup brown sugar
  • 3/4 cup teff flour
  • 3/4 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup chopped hazelnuts
  • 1/4 cup raisins
  • 2 eggs or egg substitute (to make it vegan)
  • 1/3 cup olive oil
  • 2/3 cup unsweetened apple juice

Directions

  1. Preheat oven to 400 degrees.
  2. Spray a 12 unit muffin pan with oil.
  3. Combine sugar, flours, tapioca starch, baking powder, cinnamon, salt, nuts and raisins.
  4. Mix eggs, oil and apple juice and add to flour mixture, mixing quickly.
  5. Fill prepared muffin 3/4 full.
  6. Bake for 25 minutes.
  7. Serve at room temperature and freeze all leftover muffins to keep them fresh.

Hot Water Cornbread

This weekend we spent the entire two day getting the vegetable gardens ready for planting, so there was little time for making meals. Saturday was basically what you could find in the frig. Sunday I put a pot of early greens on to simmer and rounded the dinner out with hot water cornbread — something that I have not made in a very long time. The bread is great a starch for those time when it is to hot to turn the oven on. Hope that you enjoy this very easy to make bread.

hot water cornbread

Ingredients

  • 1 cup of cornmeal
  • 1 tsp salt
  • 1 tsp maple or brown rice syrup
  • 1 tablespoon olive oil
  • 3/4 cup boiling water

Directions

  1. In a medium bowl, combine cornmeal, salt, syrup and olive oil.
  2. Stir in boiling water.
  3. Pour oil into a large skillet and heat to 375 degrees.
  4. Shape cornmeal mixture into flattened balls using a heaping tablespoon.
  5. Fry flattened balls in hot oil, turning once, until crisp and golden brown, about 5 minutes.
  6. Drain on paper towels.
  7. Serve at once with maple syrup or honey.

 

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