Category Archives: bread/muffin

Blueberry Lemon Loaf

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I love blueberry anything. Muffins, pancakes, pie, stirred in my oats. Lemon added to blueberry takes it to another level. This is a great quick bread to take to a brunch or eat for dessert. When I am making it for just my family, I don’t add much sugar. Our tastebuds are very sensitive to sweetness at this point since we rarely eat sugar. But when I make something for others, I add a little more, hence the varying sugar amounts listed in the recipe. Either way, this loaf is very low in sugar (about half of any other recipe I found while browsing), has healthy fats, and higher protein from the sprouted whole grain flour and eggs. I foresee this being repeated often. I am sure this could be make into muffins as well, just shortening the cooking time to around 20-25 minutes.

Blueberry Lemon Loaf

makes 12 slices

1 2/3 cups  + 1 Tbs sprouted whole wheat flour (or flour of choice)

2 tsp baking powder

1/8 tsp salt

1/4 cup melted butter or coconut oil

1/3-1/2 cup sugar (coconut palm or unrefined)

2 eggs

1 tsp vanilla

1/2 cup buttermilk or kefir

1 1/4 cups blueberries

1 small lemon, zest and juice

1 tsp honey

Mix together flour (reserving the 1 Tbs), salt, baking powder. In a separate bowl mix melted butter, sugar, eggs, vanilla, zest, kefir, and all but 1 tsp of the lemon juice.

Toss blueberries with the 1 Tbs reserved flour. Stir together the dry, wet, and blueberries. Fold together just until combined.

Bake at 350 F for 60 minutes, until tester comes clean.

Mix remaining 1 tsp lemon juice and 1 tsp honey and reserve it.

As soon as the loaf is cooked, remove from oven, poke about a dozen holes with a toothpick and pour lemon juice/honey mixture over the top. After it cools for about 10 minutes, remove from pan and cut.

 

nutritional information

calories: 145

fat: 5 g

sodium: 73 mg (3%)

carbohydrates: 22 g

dietary fiber: 1 g

sugars: 8 g

protein: 3.2 g

St. Patricks Day Muffins

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I am a stay at home mom which means we go to a lot of play dates for various holidays. I usually bring something like carrots and hummus so my kids can eat a semi balanced snack/early lunch even if there is nothing else there for them. We pass on the pink food dye iced cupcakes and sugar laden yogurts. Today we are going to a St Patricks Day playdate so I am predicting a lot of green food dye snacks, and we stay away from that. Since someone else already said they were bringing veggies and fruit I decided I’d make a little treat for my girls that I feel good about them eating.

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These muffins taste just like banana bread but are bright green thanks to a healthy dose of spinach. I won’t tell any of the other kids its spinach, we can just let them think its food dye. My kids actually love all vegetables (Alyssa doesn’t love raw celery but that’s really the extent of their pickiness) but if I am willing to make them baked goods, they don’t care what is in them, spinach included. (We use beets to make things pink too). But if you need to trick your kids into eating veggies, these would be great!.

These came out nice and green, especially on the inside. If you want them even more green then use organic all purpose flour so the whole wheat doesn’t dull the green color.

St. Patricks Day Green Muffins

makes 3 dozen mini muffins

2 cups sprouted whole wheat flour (regular whole wheat or all purpose would work as well)

2 Tbs ground flax seed

2 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

one 5 oz bag fresh spinach

3/4 cup milk of choice (organic, raw, coconut from a can, or kefir)

1/4 cup coconut oil or butter, melted or applesauce

2 overripe bananas

1 egg

1/4 cup honey

2 tsp vanilla extract

Place spinach, milk, honey, banana, vanilla, and oil/butter into a food processor or high speed blender and blend until the spinach is pureed. If using coconut oil, make sure you let your ingredients sit out for a little bit to get close to room temperature before blending together because the cold milk will make the oil become a solid and not blend well. Beat egg separately and add to wet.

Mix flour, baking powder and soda, salt, cinnamon in a bowl. Pour wet in and fold together.

Bake at 350F in greased muffin tins for 15 minutes. If doing regular sized muffins it should take more like 18-22 minutes.

Nutritional Information per muffin:

Calories: 58 (47 with applesauce)

fat: 2 g (0.5 g with applesauce)

sodium: 40 mg (2%)

carbohydrates: 9 g

dietary fiber: 1 g

sugars: 3 g

protein: 1.3 g

 

Sourdough Bread Loaf

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I love the slight tang of sourdough bread. I used to be intimidated by it, maintaining a starter. But as it turns out, the starter was really easy to make and maintain and the bread is way easier to make than that using store bought commercial yeast. Its also very customizable. You like it only slightly sour? Then only let it rise for part of the day. You long a really sour sourdough? Then let it rise overnight and all day before you bake it. It is also pretty forgiving. There are days where I prepare it in the morning and am not home all day to do the punch down and reshape step, and it still turns out just fine.

Sourdough bread is way better for you and just more satisfying than using conventional yeast. We try not to eat wheat unless its sprouted, soured, or soaked. It makes it more digestible and the nutrients more available to your body. We eat to nourish our bodies so we want to get as much out of our food as we can. We also only eat organic wheat because of all the round up that is sprayed on conventional wheat right before harvest.

Depending on the hydration level of your starter, the type of flour you use, how old your flour is, etc, you may need to add a little more flour or water to make it the proper consistency. That’s the deal with bread making, its hard to quantify the exact amount of flour and water. You kind of have to just get a feel/look for it.

You can add a 1/4 tsp each of garlic powder and rosemary or thyme for a variation. Serve with a little grass fed butter. There’s nothing better or more comforting, and nourishing too!

Sourdough bread

3 cups whole wheat flour (pastry, bread, white whole wheat, or a combination)

1 1/2 cups starter

1 1/4 cup water

1 tsp sea salt

Place flour, starter, water, and salt into a stand mixer with the dough hook and mix until combined. Add more flour 1 Tbs at a time or more water one Tbs to reach desired consistency. You want it to be pretty wet but still hold its shape. Knead for 5 minutes.

Place on floured surface and cover with an upside down bowl. When you place the dough on the counter it should stay in a ball somewhat but it will spread out some. If it just completely flattens to the countertop, more flour needs to be added. If it’s a ball that you can just hold in your hand without it losing shape, more water needs to be added.

Let it rise for 8 hours up to 24. Half way through the rise, punch it down and reform it into a ball.

Heat up a dutch oven in a 425 F oven. Take it out, sprinkle in a little sprouted flour on the bottom, place your ball of dough in, put on the lid, and place it back in the oven. Let it cook for 20 minutes. Take off lid and cook another 10-15 depending on how browned you like the outside.

Take it out and let it cool on the countertop for 30 minutes before slicing. If you slice it right away, you will squash all those nice air bubbles inside.

Crescent Rolls

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Crescent rolls are a processed food that I haven’t had in forever but miss. I don’t know why I never thought to make them. This is the easiest recipe, the flour is soaked, and they rise beautifully. They are way lower in sugar, sodium, butter, and no chemicals, additives, or flavorings. It makes 24 rolls which is perfect to make for a gathering and will be a must at Thanksgiving and Christmas.

Like all baked goods without dough conditioners and preservatives, these are best the day they are baked and amazing straight out of the oven.

Crescent Rolls:

makes 24 large rolls

1 pkg active dry yeast

1 cup milk

2 Tbs sugar (or more honey is wanting completely cane sugar free)

2 Tbs honey

2 eggs

5 Tbs butter

3 Tbs kefir or buttermilk

4 cups flour (all whole wheat pastry or half white half whole wheat)

1 tsp salt

 

Heat milk until hot. Add butter. Let cool until warm to the touch. Add yeast and let sit for 10 minutes. Add the remaining ingredients to kitchen aid mixer with yeast/milk/butter. After combined, knead with dough hook for 5-10 minutes. Cover with plastic wrap.

Let it sit overnight.

cut dough in half. Roll each half into a 15 inch circle. Slice each circle into 12 pie pieces. Roll up starting from outer edge of pie piece.

Place on baking sheets. Cover with plastic wrap and let rise until ready to bake (at least a few hours).

Bake at 375 F for 12-15 minutes.

Nutritional Information

Calories: 118

fat: 3.2 g

sodium: 127 mg (5%)

carbohydrates: 19 g

dietary fiber: 1 g

sugars: 3 g

protein: 1 g

Sourdough Pizza Crust

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I’ve turned to sourdough for most of my bread consumption. Its healthier to soak/sprout/sour grains and I really like the slight tang to sourdough. This pizza dough has a really nice crisp crust on the bottom but a soft and chewy upper. Dave and I agree its the best pizza crust we’ve ever had, homemade or from a restaurant. I’ve also found when sourdough is properly prepared, its so much more filling than unsoaked flour. There is also evidence that the wild yeast in sourdough is much healthier than commercial store bought yeast.

This makes one good sized thicker crust. You can bake them and store in the freezer for quick weeknight meals. Or prep in the morning and it will be risen by the time you get home from work.

Sourdough pizza crust

1 1/4 cup sourdough starter

1 1/4 cup whole wheat flour

1 Tbs olive oil

1/2 tsp salt

cornmeal

Knead all ingredients with a dough hook for 5 minutes. Cover bowl and let rise about 4 hours. Roll into a circle and place on a cornmeal dusted pizza stone. Cover with plastic wrap and let rise another 3 or 4 hours. If you will be gone all day, forget the first rise and just let it rise on the pizza stone all day.

Bake at 450 F for 10 minutes. Brush with olive oil, garlic, and Italian seasoning. Top with sauce, cheese, and any meat or vegetables. Cook until cheese is bubbly, about 10 or so more minutes.

Maple Bacon Muffins

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Maple Bacon Muffins…not much needs to be said. These are as delicious as they sound. Probably one of the best muffin I’ve ever had, my husband agreed. I made these for Father’s Day because whose husband doesn’t love bacon? There is no added sugar, sweetened just from the pure maple syrup, which is a great contrast to the salty bacon. Of course use pasture raised nitrate free bacon. Pasture raised pork bacon actually has tons of health benefits and is far from the Oscar Mayer stuff in the regular grocery store.

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Compared to a common cereal like honey nut cheerios, you can eat one of these muffins for the price of one small cup of cereal (and who actually eats just one small serving anyway). Well actually for 25 less calories, 10 g less carbohydrates, HALF the amount of sugar, and TWICE the amount of protein. But aside from them being super healthy, they are super delicious and indulgent tasting! I would eat these even if they weren’t so healthy!

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Maple Bacon Muffins

makes 12

1 3/4 cup whole wheat pastry flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1 egg

3/4 cup buttermilk or kefir

1/3 cup maple syrup

1/4 cup yogurt, butter, or oil

8 pieces bacon

 

Cook bacon until well done and crispy. While it cooks, combine all dry. Combine all wet. Mix together wet and dry.

Crumble bacon and stir into batter.

Place into 12 lined baking tins.

Bake at 375 for 20-30 minutes. Checking every few minutes after the 20 minute mark.

*Soaked recipe: combine flour, yogurt, and buttermilk and let sit overnight. In the morning, beat the remaining ingredients together then stir with the soaked flour. Bake as directed.

 

Nutritional Information:

Calories: 120

fat: 2.2 g

sodium: 202 mg (8%)

Carbohydrates: 20 g

dietary fiber: 2 g

sugars: 6 g

protein: 4.2 g

Sweet or Savory Millet Biscuits

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I am a believer of a completely balanced diet. I don’t like low carb or grain free diets, vegetarian, paleo, low fat, low calorie, etc. I think you should eat a balanced diet and have all (healthy) foods in moderation. So we do eat a lot of whole grains, but they are unprocessed whole grains that are traditionally prepared by soaking or sprouting. I also  vary those grains and not focus on just wheat and rice like most of America. We eat rice, quinoa, barley, amaranth, etc.

Another grain we eat is millet, but Dave and I arent huge fans of it plain. It just has a very dry texture, no matter how much liquid is added while cooking. I made a big batch for dinner, as I do with all our grains to use in lunches the rest of the week, but neither of us really wanted to eat it. So I decided I would repurpose it. I completely winged it and made some delicious biscuits/fritters. Alyssa now says millet is her new favorite grain over amaranth. I made them savory the first time with thyme and cheese and the second time with a little honey. The honey ones ended up tasting like cornbread. So if you have a corn or wheat allergy, this would be a perfect cornbread substitute.

I made these twice just to get rid of the huge batch of millet I had made and now I’ll have to go buy more millet just to continue making them!

Sweet or Savory Millet biscuits

makes 12 biscuits

3 cups cooked millet (little less than 1 cup dry millet, soaked then cooked in water)

1/3 cup kefir or buttermilk

3 Tbs butter, softened

2 eggs

1/8 tsp salt

3/4 tsp baking powder

1/2 tsp baking soda

Sweet version: 2 Tbs honey

Savory version: 1/3 cup shredded cheese, 1/4 tsp thyme, couple shakes of pepper

Place millet, buttermilk, butter, egg, and salt into high powered blender or food processor. Process until uniform consistency and millet is completely pureed. If using honey, add that at the beginning too. Once pureed, add baking soda and baking powder and give it a quick whirl just enough to combine. If using thyme and cheese, stir that in after everything is pureed.

Put in refrigerator for at least 30 minutes or overnight. Spoon onto silpat baking sheet.

Bake at 400 F for 25-30 minutes.

 

Nutritional Information: honey. thyme and cheese in parenthesis

Calories: 106                          (108)

fat: 4.3 g                                    (5.3)

sodium: 193 mg                     (213 mg)

carbohydrates: 14 g               (11.6 g)

fiber: 1.3 g                                (1.3 g)

sugar: 3 g                                (0g)

protein: 3 g                              (3.6 g)