The Sweet Details: Bread

Showing posts with label Bread. Show all posts

Sunday, 17 March 2013

Quinoa Flatbread

This turned out pretty good. I think I will make a couple of changes next times but it was nice to be able to eat bread! (I can't have any grains right now)

Ingredients

¾ cup quinoa flour
½ cup almond flour
½ cup unsweetened almond milk
2 flax eggs (2 Tbs. ground flax seeds + 6 Tbs. warm water)
1 Tbs.+2 tsp. coconut oil or grapeseed oil
1 tsp. unsweetened applesauce
¼ tsp. salt
~~Optional additions for a savory version:
1 Tbs. fresh, chopped rosemary
1 Tbs. fresh, chopped basil
black pepper, to taste
~~Optional additions for a sweet version:
2 Tbs. honey
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. vanilla extract

Instructions

Preheat oven to 375 degrees.
Grease a cast iron skillet or a 9″ round pan with 2 tsp. coconut or grapeseed oil. Place the skillet/pan in the oven to heat it up.
Prepare your flax eggs: combine ground flax seeds with warm water and allow the mixture to sit and thicken for at least 10 minutes.
Mix all of the dry ingredients together in a large bowl. Add the almond milk, flax eggs, applesauce, and 1 Tbs. coconut/grapeseed oil (if using coconut oil, make sure to melt it first). Mix together until combined.
Remove the skillet/pan from the oven and tilt it around to spread the oil evenly. Pour the batter into the pan and lightly tap the bottom of the pan on a hard surface to even out the batter.
Bake for approximately 40 minutes, or until the edges have turned golden brown. Allow the flatbread to cool, remove from the pan, and slice.
Top with any toppings you prefer! For a savory version, you could try macadamia nut cheese (recipe listed above) or hummus, tomatoes (fresh or sun-dried), basil, cucumber or zucchini. For a sweet version, you could top with any kind of nut butter (I prefer almond), jelly, honey, or fresh fruit, just to name a few. Feel free to get creative!
Serve immediately or store in an airtight container in the fridge for up to 3 days. Enjoy!

Recipe Source

Thursday, 25 October 2012

I love this zucchini bread. It's so moist, and rich, and you can't even tell there's any zucchini in it. This recipe is taking the place of my usual chocolate cake recipe, it's that much better! I know it's just a zucchini bread recipe but it makes amazing cupcakes, cake, and you could change it up a little bit to make it even healthier.

Ingredients

4 cups grated zucchini (from about a pound and a half of zucchini)
2 1/2 cups all purpose flour
1 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups granulated white sugar
2 eggs
3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
1/2 teaspoon instant coffee granules
1/2 teaspoon almond extract

Method

1 Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe. If for some reason your zucchini is on the dry side, hydrate the shredded zucchini by soaking it in water first, and then place in sieve.

2 Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.

3 Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.

4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.

5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.

6 Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.

Adapted from here

Banana Chocolate Chip Muffins

As usual when I have bananas that I just didn’t get to in time I make banana chocolate chip muffins. I know, it’s one of the simplest things to make but for some reason I often have trouble with them being too flat. I’ll be honest I’ve resorted to the package cakes mix from time to time to get the muffins the way I want...I know, shame on me. BUT this recipe has worked well for me every time! No more cake mix for my muffins, which of course is way healthier, and I’m all about that!

1 ½ cup Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 cup Chocolate Chips
2 Eggs
2/3 cup Brown Sugar
1/3 cup Butter (soft)
5 Bananas

Preheat oven to 375 degrees. Line muffin tips, set aside.

In a medium bowl, combine flours, baking powder, baking soda and chocolate chips; mix well.

In a large bowl, beat eggs lightly. Stir in brown sugar, butter and bananas. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened.

Fill muffin cups 3/4 full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Tip: I like to use the big chocolate chips; put a little less in but use the large ones. It makes it more like a cookie, and you can taste the difference between the banana and chocolate then.