Month: February 2017

Lemon Chia Seed Muffins



Ingredients

  • 2c flour
  • 1T baking powder
  • 1/4c sugar
  • 1/4c maple syrup
  • 1 1/2T chia seed
  • 1/2t salt
  • 3/4c milk
  • juice and zest of 2 lemons
  • 1/2c oil or applesauce

Directions

Preheat oven to 350. In a large bowl combine the flour, baking powder, salt, and sugar. In a smaller bowl combine the maple syrup, milk, lemon juice, zest, and the oil or applesauce. Stir the wet ingredients into the dry. Fold in the chia seeds. Fill muffin tins with the batter. Bake for 18 minutes.

Iced Cinnamon Rolls



Ingredients

  1. Dough:

    2. * 2 eggs * 3/4c warm water * 1 package active dry yeast * 3 1/2c sifted flour * 1t salt * 2T sugar * 1/2 unsalted butter

  2. Filling:

    3. * 1/4c butter, melted * 1/3c dark brown sugar * 1T ground cinnamon * 1/4c raisins * 1/4c chopped pecans * sugar, for sprinkling

  3. Icing:

    4. * 3/4c confectioner’s sugar * 2-3t milk


Directions

  1. Dough:
    2. Beat eggs in a medium sized bowl. Add 3/4c warm water and yeast, stirring to dissolve yeast. Refrigerate mixture for 10 minutes. In large bowl, mix flour, salt, and sugar. With pastry bender or fork, blend in butter, until it resembles coarse crumbs. Make a well in the center and pour in yeast mixture. Gradually blend the mixtures together; it will be loose and sticky. Gather dough onto floured surface and knead until smooth, about 2 minutes. Form dough into a ball and place in lightly greased bowl. Chill for at least 2 hours, or overnight. When ready to bake, roll dough into an oblong shape on a well-floured surface, about 1/4 inch thick.
  2. Filling:
    3. In a bowl, mix brown sugar, cinnamon, raisins, and pecans. Brush the dough with melted butter and sprinkle with sugar mixture, leaving a 1-inch border. Roll dough to form a jelly roll. With a serrated knife cut the roll into 1-inch slices. Place on greased baking sheet about 2 inches apart and allow to rise in a warm place about 30 minutes. Generously sprinkle with granulated sugar. Bake in a pre-heated 350 oven for 22-24 minutes. Allow rolls to cool slightly on wire racks placed over wax paper.
  3. Icing:
    4. Mix confectioners sugar and milk together until smooth. Drizzle icing over rolls and serve. Makes 1 dozen rolls.

Cranberry Sauce Quickbread



Ingredients

  • 1 1/2c flour
  • 1/2t salt
  • 1t baking soda
  • 2t baking powder
  • 1/3c sugar
  • 1/3c brown sugar
  • 1/2c buttermilk
  • 1/2 cranberry sauce (plus extra for serving)
  • 2 eggs
  • 1/3c melted butter

Directions

Preheat oven to 350. Grease a 9×3 loaf pan with butter and set aside. In a large mixing bowl, combine the flour, salt, baking soda and baking powder. In another bowl, whisk the sugar, brown sugar, buttermilk, cranberry sauce, eggs and butter until even. Fold the wet mixture into the dry and stir until just uniform, careful not to over mix (over mixing yields a tougher texture in the finished product). Pour into the greased loaf pan and bake for about 40 minutes, until golden brown. Serve with extra cranberry sauce and cream cheese, if desired.

Cinnamon Roll Squash Muffins



Ingredients

  1. Topping:
    • 2T melted butter or coconut oil
    • 2T raw honey
    • 1T cinnamon
  2. Muffin:
    • 1/2 butternut squash puree (fresh or canned)
    • 1/2c coconut flour
    • 3 eggs
    • 1/2t baking soda
    • 1/4t sea salt
    • 1/2c melted butter or coconut oil
    • 1T vanilla extract
    • 1/4c raw honey
    • 1/4-1/3c raw pecans for topping, optional

Directions

  1. Topping

    2. Combine all ingredients in a small bowl. Set aside.

  2. Muffins
    3. Combine all ingredients together, except pecans, in the food processor until a smooth, fluffy batter forms. Alternatively, you can mix all the dry ingredients together, whisk the wet ingredients together in a separate bowl, and then whisk the wet ingredients into the dry. Grease muffin cups or line with parchment paper liners. Fill each with approximately 1/4c of batter. Spoon cinnamon mixture over each muffin and top with pecans, if using. Bake at 350 for 20-25 minutes, or until a toothpick inserted in the center of the muffins comes out clean.

Breakfast Tacos



Ingredients

  • 3 corn tortillas
  • 1 sweet potato, cooked
  • 1/2c cooked black beans
  • 1/2c cooked greens (e.g. steamed kale or collards)
  • 2 green onions, sliced
  • hot sauce
  • salsa (optional)
  • nutritional yeast (optional)
  • guacamole (optional)

Directions


Warm corn tortillas. Mash sweet potato with a fork (you can mix in
spices like ground cumin, chili powder, garlic powder, onion powder, and
cayenne if you like, or even a basic fajita or taco seasoning with a
splash of milk) and spread into the center of the tortilla. Top with
beans, greens, and green onions, plus hot sauce, salsa, nutritional
yeast, and guacamole as desired.

Scandinavian Flat Bread



Ingredients

  • 1c buttermilk
  • 1/2c white corn syrup
  • 1/4c vegetable oil
  • 1c white flour
  • 1c cracked wheat flour
  • 1c whole wheat or graham flour
  • 1t salt
  • 1T baking soda

Directions

Slightly warm the first 3 ingredients and mix well with dry ingredients. Let mixture sit, covered, in refrigerator for several hours or overnight. Roll into balls the size of a walnut. Roll balls out on pastry cloth or board to desired size and thickness; use generous amount of whole wheat flour to prevent sticking. When rolled out, use a notched rolling pin to make pattern on dough. Bake on electric grill at 350-400, turning often to prevent burning. Stores well in cool, dry area and can be recrisped in warm over for a few minutes. *Nancy Eddy bakes in oven and enjoys with egg salad*

Savory Pumpkin Rosemary Bread



Ingredients

  1. Biga (serves two loaves)

    2. * 3 1/2c bread flour * 2 cups water at room temperature * 1/2t instant dry yeast

  2. Bread

    3. * 1 1/2c biga * 1 1/2c canned pumpkin * 3/4c water at room temp * 1T fresh yeast, or 2 1/2t instant dry yeast * 1T molasses * 2 3/4c Italian 00 flour * 2c bread flour * 2 1/2t kosher salt * 1 sprig fresh rosemary, stem discarded and leaves chopped finely


Directions

  1. Biga

    2. Whisk all ingredients together and allow to let stand at room temperature for 6 hours. The biga will start to ferment and will get gassy/bubbly. Can ferment up to 24 hours. Reserve 1 1/2c biga for following bread recipe. The remaining can be stored in the fridge, covered. You can keep it alive by discarding some of the biga every 2-3 days and feeding the remaining with a little water and bread flour (about equal amounts) and giving it a vigorous stir.

  2. Bread

    3. In a large mixing bowl, mix together the biga and pumpkin on low speed. In a small bowl, mix together the warm water and the yeast. Add the yeast mixture to the pumpkin mixture, and then the sorghum molasses. Mix until thoroughly combined. The consistency will be quite runny.

    In a large bowl, combine the 00 flour and the bread flour. Add about 3 1/2c of flour, continuing to mix with the dough hook on medium-low speed. Slowly, add the remaining flour bit by bit, until the dough comes off the sides and bottoms of the mixing bowl and climbs up the hook.

    With the mixer still kneading, add the salt and chopped rosemary. When the salt and rosemary look evenly incorporated, allow the dough to rest for 20 minutes. Meanwhile, pour 2T of olive oil into a large bowl. When the dough has rested for 20 minutes, turn the dough out into the bowl, and flip the dough over so it is well-oiled on all surfaces. Cover the bowl with a towel and allow the dough to rest for an hour.

    After 1 hour, cut the dough in half. Working with half the dough, stretch it lightly with your fingers-you can hold it up on one side in the air and just let gravity stretch the dough for you. Fold the dough in half. Flatten and shape the dough into a rough rectangular shape, then roll it up like a cinnamon roll. Tuck the ends of the dough neatly underneath and use your fingers to pinch the seam close. Your dough should now resemble a flat baguette.

    Generously flour a baking sheet with 1/3c of flour. Transfer the log of dough on top of the flour, then sprinkle some of the flour over the entire surface of the dough. Repeat all steps with second loaf.

    Space the loaves so they have room to rise. Cover with a towel, and allow the dough to rise for 2-3 hours. At this point, the dough should be nicely puffed but not quite doubled in size. Spritz the tops lightly with water.

    Preheat the oven to 425 degrees. Place a pan of water on the bottom rack. Bake the bread directly on the baking sheet for about 50 minutes, until crust is browned and crisp. When you pick up the loaf, give it a light thump on the bottom. It should sound hollow.


No-Knead Beer Bread



Ingredients

  • 1/4 t instant yeast
  • 1 1/2 t salt
  • 3/4 c plus 2 T (7 oz.) water at room temperature
  • 1/4 c plus 2 T (3 oz.) mild-flavored beer
  • 1 T white vinegar

Directions

  1. Whisk flour thru salt in large bowl. Add water thru vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap & let sit at room temp. for 8-18 hours.
  2. Lay 18”x12” sheet parchment paper inside 10” skillet & spray with Pam. Transfer dough to lightly floured work surface & knead 10-15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet & spray surface of dough with Pam. Cover loosely with plastic wrap and let rise at room temp. until dough has doubled in size & does not readily spring back when poked, 2 hrs.
  3. About 30 min. before baking, adjust oven rack to lowest pos., place 6-8 quart heavy-bottomed Dutch oven (with lid) on rack, & heat oven to 500. Lightly flour top of dough &, using sharp knife, make one 6” long, 1/2” deep slit along top of dough. Carefully remove pot from oven & remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot & place in oven. Reduce oven temperature to 425 & bake covered for 30 min. Remove lid & continue to bake until loaf is deep brown & instant- read thermometer inserted into center registers 210, 20-30 min. longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Carrot Apple Muffins



Ingredients

  • 1.5 flax eggs (1.5 T flaxseed meal + 4 T water)
  • 1/4 c olive oil
  • 1/3 c mashed very ripe banana
  • 1/4 c agave nectar or maple syrup (or honey)
  • 1/2 c unsweetened applesauce or 1 finely grated apple
  • 1/2 c brown sugar
  • 1/2 t sea salt
  • 1.5 t baking soda
  • 1/2 t ground cinnamon
  • 1/2 c plain almond milk
  • 1 heaping cup (packed) grated carrot
  • 2/3 c rolled oats
  • 1/2 c almond meal
  • 1 c + 2 T gluten free flour
  • 1/4 c raw walnuts (chopped) for topping

Directions

Preheat oven to 375. Prepare flax eggs in large mixing bowl. Prepare muffin tin with liners. Add banana, agave, olive oil to flax and whisk. Add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk. Add almond milk and stir. Add carrot and stir. Add oats, almond meal, gluten free flour blend and stir. Divide evenly among 12 muffin tins. Top with crushed walnuts. Bake for 32-36 minutes, or until deeply brown and a toothpick comes out clean. GF blend takes longer than normal flour to bake. Remove from oven and sit in pan for 15 minutes. Remove and eat!

Honey Beer Bread



Ingredients

  • 3c flour
  • 2T sugar
  • 1T baking powder
  • 1t salt
  • 2T honey or agave nectar
  • 1 bottle (12oz) beer
  • 4T (half stick) butter, melted (you can double this if you like)

Directions

Preheat oven to 350. Grease a 9x5x3 loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. (use a pastry brush to spread it around if you’d like). Bake for 50-60 minutes, until top is golden brown and a toothpick/knife inserted into it comes out clean. Serve immediately.

Tip: If you’re a big fan of beer-cheese bread, add a cup or so of shredded cheddar to the batter!