breads, muffins

gluten free multigrain bread

I was hopeful (but kind of skeptical) that gluten free bread could be tasty based on sampling products in the past.  I searched around until I found some promising recipes. This is my first attempt and I have to say I think it turned out great. It actually tastes like bread and has an excellent texture. Since it doesn't require kneading it is pretty simple to make. I am on a gluten free diet for at least a month until my allergy tests come back, so it possibly I will have to stay away from gluten for life (yikes!), hence the recent gluten-free recipes. After tasting this bread I know it won't be too horrendous if I am gluten intolerant :)

adapted from Allergy Free Alaska. She also has some other great-looking GF bread recipes

 Ingredients:

dry:
1 cup millet flour
1 cup tapioca starch/flour
1/2 cup blanched almond meal/flour
1/2 cup amaranth (or teff flour). I had to grind some amaranth in the blender to make it fine
1/4 cup sorghum flour
1/4 cup flax meal
2 3/4 tsp. xanthan gum
1 1/2 tsp. sea salt

wet:
3 eggs
3 Tbsp. olive oil
1 Tbsp. molasses
1 tsp. apple cider vinegar

yeast ingredients:
1 1/4 cup hot water (110º-115ºF)
2 Tbsp. honey
2 1/2 tsp. dry active yeast (NOT instant)

Directions:

1. In a small mixing bowl, combine the honey and hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes exactly (set a timer). Make sure you have all the other wet and dry ingredients mixed and ready to go when the time is up!

2. In a large bowl, combine the dry ingredients and whisk together (This and the next steps can also be done in a mixer if you happen to have one, which I don't).

3. In a separate bowl, whisk together the eggs, oil, molasses, and vinegar.

4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then slowly add the yeast mixture. Mix for about 30 seconds. Scrape sides of bowl then mix on medium 2-3 minutes or until the dough is smooth.

5. Pour dough into parchment lined and well greased 9x5 metal bread pan. Cover with plastic wrap. Allow to rise for 45-60 minutes (check at 30 minutes). When dough is close to reaching the plastic wrap, remove it; allow dough to rise remaining time uncovered. When bread is finished rising, bake in preheated 375º oven for about 30 minutes. Remove loaf from pan and allow it to cool on a wire rack. Allow to cool completely before slicing.

honey whole grain rolls

These whole grain beauties are delicious and perfect for a variety of used like pulled pork, hamburgers, sandwiches, and dinner rolls. I used a combination of kamut and spelt flour and the texture and flavor was perfect. You can also use all of one kind.  Kamut and spelt are both ancient grains. Kamut has a rich buttery flavor while spelt has more of a nutty taste. Although related to durum wheat, they are far more nutritionally sound being organic and not over processed or refined. Although the grain does contain some gluten, many people sensitive to traditional wheat are able to tolerate these grains. They have more protein, higher vitamin and fiber content, and a higher lipid to carb ratio which produces greater energy. These are quite easy to make but require waiting for the dough to rise a few times.

makes 24 dinner rolls or 12 larger buns

Ingredients:

1/4 cup very warm (not hot) water

1 Tbsp active dry yeast

1/2 tsp. honey

2 cups filtered hot water (105º-115ºF)

1/3 cup melted butter or coconut oil

1/2 cup honey

2 tsp. sea salt

7-8 cups whole grain flour (I used equal parts Kamut and spelt)

1. Proof yeast by mixing the 1/4 cup warm water, yeast, and 1/2 tsp. honey in a small bowl. Let sit for 5 minutes.

2. In a large mixing bowl, combine the hot water, melted butter or coconut oil,  honey and salt.

Add 3 cups of flour and mix well. Then add yeast mixture and mix well again. Add some of the remaining flour until dough is thick enough to turn out onto well-floured surface.

3. Knead for about 10 minutes, adding more flour until dough is smooth and begins to resist kneading (if you push dough in with your fist or finger it will spring back at you).

4. First rise: lightly grease large bowl, shape dough into a ball and turn it a few times to coat. Cover with cloth and let sit in a warm place until it doubles is size, usually about 60-90 minutes (it works well to have the bowl sitting in a larger bowl or pan of hot water).  

5. Second rise: punch down dough gently, turn it around and reshape into a ball. Cover and let rise again until doubled, about 45-60 minutes.

6. Punch down dough gently again, then take out and place on well-floured surface and let sit covered with cloth for 10-15 minutes.

7. Grease pans (I used a couple 9x13s) and preheat oven to 350º

8. Shape the buns: Divide dough in half (each half will make 6-12 buns depending on how large you want them to be). Smooth dough into a thick roll and pinch off pieces. Form a circle with your thumb and pointer finger then push dough though and pinch off bottom to form a round smooth bun.

9. Cover pans with cloth and allow to rise again until they are just a little bit smaller than desired (since they will continue to rise slightly in oven), 10-40 minutes.

10. Bake for 25-30 minutes until just golden on top. Remove from oven and flip onto wire racks to cool.

lemony quinoa apricot muffins

These little goodies are also delicious gluten free; just substitute whole wheat flour for an all purpose gluten free flour.adapted from preventionmagazine

makes 10-12 muffins

ingredients:

3/4 cup milk

3 Tbsp. canola oil

1 egg

zest of 1 lemon

1 tsp. vanilla extract

1 3/4 cup flour

2/3 cup sugar

1 1/2 tsp. baking powder

1 tsp. salt

1 cup cooked quinoa*

1/3 cup chopped dried apricots

directions:

1. Heat oven to 350º. Line or grease muffin pan. Whisk milk, oil, egg, lemon zest, and vanilla in a large bowl.

2. In a separate bowl, whisk flour, sugar, baking powder, and salt. Stir into wet ingredients.

3. Fold in cooked quinoa and apricots. Divide in muffin pan. Bake 30 minutes. Makes 10-12 muffins.

*cover 1 cup quinoa with water and soak for at least 15 minutes. Rinse well in strainer. Heat in pot with 1 1/4 cup water. Bring to boil then simmer covered for about 30 minutes. Remove from heat and allow to rest 5 minutes.

WEDNESDAY, SEPTEMBER 25, 2013

pumpkin cream cheese muffins

these are a fun and healthy treat with a surprise filling
adapted from annies-eats.com

makes 21-24 muffins

Ingredients

for the filling:

8 oz. cream cheese, at room temperature
2 Tbsp. honey

for the muffins:
3 cups whole wheat flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1 Tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
1 cup brown sugar
2 cups pumpkin puree
1/2 cup oil
3/4 cup unsweetened applesauce

for the topping (optional):
4 Tbsp. whole wheat flour
7 Tbsp. rolled oats
3 Tbsp. turbinado (coarse) sugar
1/2 tsp. ground cinnamon
3 Tbsp. cold butter, cut into pieces

1. To make the filling combine the cream cheese and honey in a bowl. Beat with mixer until smooth. Transfer to a pastry bag and pipe 24 equal dollops onto parchment or wax paper. Freeze until firm, at least 3 hours.
2. To make the muffins, preheat the oven to 350ºF. Line muffin pans with paper liners or grease. In medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; whisk to blend. In a large bowl combine eggs, sugar, pumpkin, oil, and applesauce. Mix until blended. Add in dry ingredients, mixing just until combined.
3. To make the topping, combine flour, oats, sugar, and cinnamon in a small bowl. whisk to blend. Add in the butter and cut into try ingredients with a pastry blender or two forks (or handy dandy tupperware food mixer) until mix is coarse and crumbly. Transfer to refrigerator until ready to use.
4. To assemble muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom (about 1 Tbsp). Place the dollop of cream cheese on top. Divide the remaining batter among the muffin cups, covering the cream cheese completely. Sprinkle each with topping if desired.
5. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving (because the filling is hot).

MONDAY, SEPTEMBER 16, 2013

pumpkin bran muffins

A healthy fall treat. Great for breakfast, snack, or along with soup.
adapted from womansday.com

Ingredients:

1 cup whole wheat flour

3/4 cup wheat bran

3/4 cup brown sugar

1 1/2 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup pumpkin puree

2 eggs

2/3 cup buttermilk (or add slightly less than 1 Tbsp. vinegar to milk)

1/4 cup oil or applesauce (if you choose applesauce then spraying the paper liners helps the muffins not to stick)

orange mascarpone cream for serving (optional) Mix mascarpone with orange zest and honey to taste

1. Heat oven to 400ºF. Line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the flour, wheat bran, sugar, cinnamon, baking powder, baking soda and salt.

3. In a separate large bowl whisk together the pumpkin, eggs, buttermilk, and oil (or applesauce).

4. Fold the pumpkin mixture into the flour mixture and stir just until combined. Divide the batter between the muffin cups and bake until a toothpick comes out clean, 20-25 minutes.

5. If desired serve the muffins with orange cream.

cinnamon flax muffins

These tasty little treats look like bran muffins but are made with flax. The texture is perfect and they are fiber and nutrient rich (so drink plenty of water). They are great plain or for a more decadent treat top with plain greek yogurt, mascarpone, or butter plus some honey or jam. Adapted from Trim Healthy Mama.

makes 12 muffins (well it is supposed to but I always seem to get one less muffin out of a recipe :)

Ingredients:

wet:
3 eggs and 3 egg whites
3/4 cup plus 1 Tbsp. water
3 Tbsp. coconut oil (melted or olive oil)
1 tsp. vanilla
dry:
2 cups flax meal (I used mostly golden flax seeds - just grind it them in the blender) or you can mix 1 1/2 cups flax with with almond meal or ground dried coconut (what I chose) just as long as it adds up to 2 cups
1 tsp. baking powder
1 tsp. baking soda
4 Tbsp. cinnamon (yes, you read that right, tablespoon not teaspoon)
1/4 cup sweetener like honey or molasses or the equivalent in stevia (I used coconut sugar and stevia)

Directions:

1. Preheat oven to 350º

1. Put flax (or the mix you choose) in a large bowl.

2. Add baking powder, baking soda, cinnamon and sweetener (if it is a dry form). Mix well.

3. Blend wet ingredients (including sweetener if it is wet) in blender for 20 seconds. Add to dry, mix well, then let sit for 5 minutes to thicken.

4. Place in greased muffin cups and bake for 20-25 minutes (check at 19 minutes)

gluten free multigrain bread

I was hopeful (but kind of skeptical) that gluten free bread could be tasty based on sampling products in the past.  I searched around until I found some promising recipes. This is my first attempt and I have to say I think it turned out great. It actually tastes like bread and has an excellent texture. Since it doesn't require kneading it is pretty simple to make. I am on a gluten free diet for at least a month until my allergy tests come back, so it possibly I will have to stay away from gluten for life (yikes!), hence the recent gluten-free recipes. After tasting this bread I know it won't be too horrendous if I am gluten intolerant :)

adapted from Allergy Free Alaska. She also has some other great-looking GF bread recipes

 Ingredients:

dry:
1 cup millet flour
1 cup tapioca starch/flour
1/2 cup blanched almond meal/flour
1/2 cup amaranth (or teff flour). I had to grind some amaranth in the blender to make it fine
1/4 cup sorghum flour
1/4 cup flax meal
2 3/4 tsp. xanthan gum
1 1/2 tsp. sea salt

wet:
3 eggs
3 Tbsp. olive oil
1 Tbsp. molasses
1 tsp. apple cider vinegar

yeast ingredients:
1 1/4 cup hot water (110º-115ºF)
2 Tbsp. honey
2 1/2 tsp. dry active yeast (NOT instant)

Directions:

1. In a small mixing bowl, combine the honey and hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes exactly (set a timer). Make sure you have all the other wet and dry ingredients mixed and ready to go when the time is up!

2. In a large bowl, combine the dry ingredients and whisk together (This and the next steps can also be done in a mixer if you happen to have one, which I don't).

3. In a separate bowl, whisk together the eggs, oil, molasses, and vinegar.

4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then slowly add the yeast mixture. Mix for about 30 seconds. Scrape sides of bowl then mix on medium 2-3 minutes or until the dough is smooth.

5. Pour dough into parchment lined and well greased 9x5 metal bread pan. Cover with plastic wrap. Allow to rise for 45-60 minutes (check at 30 minutes). When dough is close to reaching the plastic wrap, remove it; allow dough to rise remaining time uncovered. When bread is finished rising, bake in preheated 375º oven for about 30 minutes. Remove loaf from pan and allow it to cool on a wire rack. Allow to cool completely before slicing.

TUESDAY, FEBRUARY 12, 2013

sour cream biscuits

these crisp buttery biscuits are perfect with soup or stew
adapted from Food and Wine

makes about 18 
1 large egg
1 large egg yolk
3/4 cup sour cream or creme fraîche
1/4 cup milk
2 1/2 cups whole wheat flour, plus more for dusting
2 Tbsp. plus 2 tsp. sugar
1 Tbsp. plus 1/4 tsp. baking powder
2 tsp salt
1 1/2 tsp pepper
1 1/2 sticks chilled unsalted butter, cut into 1/4-inch dice
1/4 cup heavy cream
coarse salt for sprinkling

1. In a small bowl, whisk the egg with the egg yolk, sour cream and milk. In a large bowl, combine the flour with the sugar, baking powder, salt and pepper. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse meal. Add the egg mixture and stir until the dough is evenly moistened. Gather the dough into a ball and knead 2-3 times, just until it comes together.
2. Press dough into and 8x10-inch rectangle. Cover with plastic wrap and chill for at least 30 minutes.
3. Transfer the dough to a floured surface and roll out into an 11-inch square. Fold in half and roll out again to same size. Repeat once more. Using a 2-inch round cutter (or a glass of the same size), cut out as many biscuits as possible. Gather scraps, re-roll and cut out more.
4. Preheat oven to 375º. Evenly space the biscuits on a parchment lined baking sheet. Brush tops with cream and sprinkle with salt. Bake for about 20 minutes, until golden.

MONDAY, DECEMBER 17, 2012

date citrus flatbreads

adapted from A Decade of Cooking the Costco Way
This is a perfect appetizer for holiday parties

makes 8 generous servings
1 Tbsp. olive oil
1 large onion, peeled and sliced into thin rings
2 cups shredded mozzarella cheese
4 naan (or other flatbread, can also use 2 medium-large premade pizza crusts)
2 tangelos, navels, or clementine mandarins (these are the easiest), peeled, segmented and cut into bite-sized pieces
3/4 cup pitted and chopped Mejool dates
1 tsp dried (or 2 tsp fresh) rosemary
2 Tbsp. crumbled feta cheese
(if you are a Green Barn shopper then look no further for all your ingredients)

1. Heat oil in a nonstick pan over medium heat. Add onions and saute 8-10 minutes. Reduce the heat to low, sprinkle salt over the onions, and cook 20 minutes, until the onions are a rich brown color (and smell really good!)

2. Preheat the oven broiler to low.

3. Sprinkle mozzarella over flatbreads. Place under broiler until cheese starts to melt, about 2 minutes.

4. Remove from oven and top with caramelized onions, citrus pieces, dates and rosemary. Sprinkle with feta.

5. Place under broiler for another minute or until toppings are hot and the bread browns slightly. Cut into pieces and serve.

WEDNESDAY, MAY 30, 2012

whole wheat flax tortillas

these are super healthy and tasty too of course. They work great for quesadillas or wraps

If you are like me you can sometimes get frustrated when looking for healthy products. My eyes are constantly being opened when I actually read the ingredient list. Even what may at first appear to be heathy and is promoted as such can be full of preservatives. Ideally we would all make most everything from scratch, but who has the time for that? (at least not all the time!) Here is one thing that is pretty easy to make at home and you can save extra in the fridge or freezer.

makes 8 tortillas

Ingredients: 

3 cups whole wheat flour

3 Tbsp ground flax seeds*

1/4 tsp baking powder

1 tsp salt

3 tsp oil (I used coconut)

1 cup warm water

seasoning if desired (you can add herbs, spices, garlic. I softened some rosemary with a rolling pin before adding)

1. Mix dry ingredients together. Add wet and kneed until not too stiff.

2. Wrap dough ball and let stand 10 minutes. Separate into 8 pieces and form into balls. Cover and let stand 10 minutes.

3. Roll out into 10" rounds. Stack on a plate and cover so they don't dry out.

4. Preheat pan or griddle to med-high, cook dough on ungreased surface, flipping when air pockets form, piercing bubbles. Cook until golden.

*use a blender to grind up whole flax seeds

WEDNESDAY, FEBRUARY 29, 2012

garlicky asparagus flatbread

makes 12 appetizer servings

try this, it is seriously delicious

  ingredients

• 1
  1 pound loaf fresh whole wheat pre-made or home-made pizza dough (or frozen, thawed)
• 2 Tbsp.
  butter
• 2 Tbsp.
  flour
• 1 cup
  milk
• 1/2 cup
  finely shredded Parmesan cheese
• 6 oz. 
  mozzarella cheese, sliced or grated
• 1 - 1 1/4
  pounds asparagus, trimmed and cut in 3-inch lengths
• 3/4 cup
  butternut squash, peeled and thinly sliced (can substitute 1 medium yellow squash*)
• 3 Tbsp.
  tablespoons olive oil
• 5
  large cloves garlic, thinly sliced
• Honey for drizzling (optional but really good)
  green onions, about 1/4 cup thinly sliced (optional. I actually forgot to put them on top)

          

directions

1.Preheat oven to 450 degrees F. Grease large 15x10x1-inch baking pan; 

set aside. 

For flatbreads, on a lightly floured surface, roll to a rectangle. (If dough becomes difficult to roll, let rest for 5 minutes, then resume rolling.) Press dough into prepared pan, pressing to sides. Prick dough all over with a fork. Bake for 6 to 8 minutes or until very lightly browned.

2.Meanwhile, for white sauce, in a small saucepan melt the butter over 

medium heat; 

stir in flour. Cook and stir for 2 minutes. Slowly whisk in milk. Cook and stir until thickened and bubbly. Add Parmesan cheese; cook for 1 minute.

3.Spread the white sauce within 1/2 inch of dough edges. Top with 

mozzarella. 

toss butternut with 1 Tbsp. olive oil and roast about 5-7 minutes until just tender. Lightly toss asparagus with 1 Tbsp. of the olive oil. Spread asparagus and squash on cheese layer. Bake for 10 minutes, until browned. Cool slightly.

4.Meanwhile, in a small skillet heat the remaining 1 Tbsp. oil over medium 

heat. 

Cook sliced garlic in oil, stirring frequently, until tender and beginning to brown. 

Remove from heat. Spoon garlic and oil evenly on flatbreads. Pass honey.

*if using yellow zucchini you don't need to roast first, just toss with the asparagus

TUESDAY, JANUARY 24, 2012

bruschetta with herbed cream cheese

This recipe was inspired by an idea on the back of a salmon package. I took it to a different level  by using what I had on hand. I "stole" a little smoked salmon that was waiting around for another recipe. I was also excited that our parsley survived all the snow. It was a very welcome addition!

Ingredients:
1 whole wheat baguette, cut into 1/4-1/2 inch slices
olive oil

8 oz. cream cheese

2 Tbsp. fresh herbs (I used basil, oregano, and parsley)

1-2 cloves garlic, minced

4 roma tomatoes, diced
1/8 cup. pesto (jarred or freshly prepared)
1/2 tsp. salt
pepper to taste
1/8 cup fresh parmesan, finely grated

3-4 oz smoked salmon (optional but super delicious) sliced into small pieces
fresh parsley, chopped

1. Preheat oven to 350. Brush bread slices with olive oil and toast in oven for about 7 minutes.
2. Combine cream cheese, herbs, and garlic.
3. Combine tomatoes, pesto, salt, pepper, and parmesan and mix well.
4. Spread cream cheese mixture on toasted bread slices. Spoon tomato mixture on top. Place salmon on next and finish with fresh parsley.

makes at least 8 appetizer servings.

THURSDAY, APRIL 14, 2011

Apple Muffins

1. mix together in medium bowl:
2 c. flour (I did half whole wheat and maybe all whole wheat would work well)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg

2. beat together:
1/2 c. butter, softened
2 eggs
1 c. sugar (I did half white and half brown)
3. then mix in:
1 1/2 c. apples (1/2 chopped and half peeled and grated)
1 1/4 tsp. vanilla
4. gradually blend in the flour mixture. Spoon into greased or paper lined muffin pan.
5.  For topping mix 1/3 c. brown sugar, 1 Tbsp. flour, 1/4 tsp. cinnamon and cut in 1 Tbsp. butter until mixture is like coarse crumbs. Sprinkle on tops of muffins.
Bake at 375 for 20 minutes or until toothpick comes out clean