Category Archives: bread

Cinnamon Raisin Quick Bread

You know when you buy a carton of buttermilk but you only use one or two cups and you don’t want the rest to go to waste? Well-now you have your answer! This quick bread is so delicious. We have been eating it plain, smeared with butter, topped with peanut butter and toasted with honey.

The original recipe calls for white sugar and white flour.  I easily replaced the white flour with white whole wheat flour but wasn’t sure what to use to replace the sugar.  I have been using honey a lot and that would probably have been delicious as well, but instead I wanted to try something with a slightly different flavor profile.  Jaggery! Jaggery is also known as coconut palm sugar.  Read more about jaggery here (thanks Wikipedia!).  This specific brand of jaggery I buy  is a very damp sugar, which is why I feel that you could easily replace it in the recipe with honey or even maple syrup.

feeding brian: cinnamon raisin quick bread

Cinnamon Raisin Quick Bread

Adapted from The Kitchn

Ingredients:

1 cup buttermilk

1 large egg

1/4 cup salted butter, melted

1/2 cup jaggery (palm sugar) or honey

2 cups white whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 Tablespoon cinnamon

1/2 cup raisins

Directions:

1. Pre-heat oven to 325º.

2.Grease a 9 x 5 loaf pan with butter or spray with cooking spray.

3. Whisk together buttermilk, egg,  melted butter, and jaggery or honey.

4. Add in remaining ingredients and stir until well combined.

5. Pour batter into prepared pan and bake for 50-60 minutes.

6. Let bread cool in pan for a few minutes before turning it out on a wire rack to cool.

7. Slice and enjoy!

Makes 1 loaf, but recipe easily doubles (then freeze your extra loaf)

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Filed under bread, breakfast, nut free, snack, toddler approved, vegetarian

Ginger Teff Muffins

Mmmmm….muffins.  Have I already shared how much I like muffins?  I think I may have back in my post about my lemon blueberry muffins I made with almond flour.  One of the reasons I love muffins so much these days is that I have a hard time eating a real breakfast in the morning, what with being a teacher and getting up so early.  Muffins are the perfect on the go breakfast food, as long as they are not laden with sugar.  For me, muffins need to pack some nutritional and delicious goodness into each bite to be worth eating.

If you have ever eating Ethiopian food, you have had Teff flour.  It is the main ingredient in injera, the Ethiopian flatbread served alongside delicious meats and vegetables and is used in place of silverware.  You can read more about teff HERE. (Thanks Wikipedia!)

You can purchase teff flour at Whole Foods and I buy my arrowroot powder from Penzey’s Spices.  Enjoy!

Ginger Teff Muffins

Ingredients

1/2 cup plus 2 Tablespoons teff flour
1/4 cup arrowroot flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons ginger
1/2 teaspoon kosher salt
2 Tablespoons grapeseed oil
4 Tablespoons water
1 teaspoon vanilla
2 Tablespoons agave
4 Tablespoons molasses
2 eggs, lightly beaten
2 medium overripe bananas, mashed

Directions

1. Pre-heat oven to 350°F.  Spray 6 muffin cups with non-stick cooking spray.  If using a 12-muffin cup tin, use the outside edges.

2. In a medium mixing bowl stir together teff flour, arrowroot powder, baking soda, cinnamon, ginger and salt.

3. Make a well in the middle of the dry ingredients.  Add oil, water, vanilla, agave, molasses, eggs and banana to the center of the bowl.  Stir all ingredients together to combine.  Do not over mix. The mixture will be liquidy.

4. Evenly distribute batter between 6 muffin tins.  The tins will be full to the top.

5. Bake muffins for 25 minutes or until a toothpick comes out clean. Enjoy!

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Filed under bread, breakfast, gluten free, nut free, snack, vegetarian

Vanilla Coconut Flour Pancakes

So, I wasn’t originally going to post this recipe but a few friends were insistent upon it!  That is why I only have one picture (and the picture was actually taken WAY after we ate the pancakes-I did a little re-staging).  I recently bought some different flours at the market: quinoa, coconut, and teff.  I have been reading a lot of blog posts recently about the use of coconut flour for people who are gluten free, low carb, and who follow the paleo or primal diet.  From my reading I discovered that coconut flour is a very dense and fiber filled flour.  I also learned, though my cooking, that the sweetness of the coconut really comes through and very little extra sweetner is needed.

For those who have not cooked with coconut flour before you can find it at markets like Whole Foods or you can order it from online purveyors.  For this recipe I used Bob’s Red Mill coconut flour that I bought at Whole Foods.

Just in time for breakfast…

Vanilla Coconut Flour Pancakes

adapted from Fluffy Coconut Flour Pancakes and Coconut Flour Pancakes

Ingredients

4 large eggs
1/4 cup almond milk
1 teaspoon vanilla
1 Tablespoon agave (or honey)
1/2 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt

About 2 tablespoons coconut oil (or butter) for the pan

Directions

1. In a medium bowl whisk eggs until frothy.

2. Whisk in almond milk, vanilla and agave until well combined.

3. Stir in coconut flour, baking soda and salt.

4. Let sit for 5 minutes or so while you heat up coconut oil in a large non-stick pan or griddle on medium heat.

5. Pour batter by 1/8 cup (2 tablespoons) into frying pan or griddle. I found that a large Cookie Scoop worked well for this.

6. Cook for 2-3 minutes, flip, cook for 2-3 more minutes, repeat with the rest of the batter.

7. Serve with maple syrup, butter, coconut oil, jam, or your favorite pancake topping!

Makes 10 small pancakes

Side note: While these are very small pancakes, they are VERY dense.  I ate 3 and Brian ate 4 and we were both satisfied.



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Filed under bread, breakfast, gluten free, nut free, vegetarian

Banana-Walnut Oat Muffins and Raspberry Honey Butter

Brunch is my favorite meal, especially when we eat great food and share the meal with fantastic friends!  I love going out for brunch, but sometimes it is much nicer to stay at home and entertain friends.  The food usually tastes better at home AND you can make things to your specifications and you get to show off your cute new napkins and napkin rings!  That being said, I am a big dork when it comes to planning meals when we have friends over.  As soon as we set a date, I start creating a menu.  Not just, “Oh I think I’ll make this and that,” but, a typed document on my computer with ideas and links to recipes.  I revisit it and revise it usually until a day or two before when I have to go shopping for ingredients.  I get this from my mom-she does the exact same thing!

For this brunch, I was originally going to make the Lemon Blueberry Muffins I posted about a week ago.  Alas, my newest shipment of almond flour from Honeyville had not yet arrived so I had to make other arrangements.  I starting searching for recipes using alternate flours and grains and I came upon a few interesting recipes for oat flour muffins and quinoa flour muffins.  I did a test batch of quinoa flour muffins and they came out well-but not good enough to serve to company or post about just yet.  I’ll be working on them for a future post-keep your eyes peeled!  So, I decided on oat flour muffins.  Most oats ARE NOT gluten free due to cross-contamination.  However, since I keep gluten free mainly for diabetes purposes, rather than because of an allergy, I was able to use regular oats.  If you are gluten free due to an allergy or intolerance, here are the safest Gluten Free Oats I have been able to find.*  These muffins are also dairy free for those avoiding dairy.  Regular  yogurt and milk could be substituted for the goat’s milk yogurt and almond milk if you are so inclined.  At some point I am going to try to do a version of these muffins with agave instead of brown sugar-I’ll let you all know how they turn out!

Alongside the muffins I served raspberry honey butter, Crustless Quiche with LeeksSkillet Smashed Potatoes, Trader Joe’s Apple Maple Chicken Sausage and coffee (of course!).  The whole menu was a hit!

Banana-Walnut Oat Muffins

1 ¼ cups old-fashioned rolled oats
½ cup plain goat’s milk yogurt
½ cup unsweetened vanilla almond milk
2 cups old-fashioned oats, ground down to oat flour in food processor (equals about 1 ½ cups oat flour)
½ cup dark brown sugar
½ teaspoon kosher salt
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup coconut oil, melted
2 large, over-ripe bananas mashed
1 egg
1 cup walnuts, chopped

Preheat oven to 400°F. Spray a 12-cup muffin tin with cooking spray and set aside.

Mix rolled oats, yogurt and milk together in a large bowl. Let stand for 10 minutes.

Combine oat flour, sugar, salt, cinnamon, baking powder and baking soda in a separate bowl.

Add oil, mashed bananas and egg to the wet rolled oat mixture and mix well.

Add dry oat flour mixture to wet oat mixture and mix together well. Stir in walnuts until well combined.

Fill muffin cups full. Bake for approximately 16-20 minutes or until a toothpick comes out clean.  Cool for 5-10 minutes and then turn out onto a wire rack to finish cooling.

Raspberry Honey Butter

1 stick unsalted butter, room temperature
½ cup. low sugar raspberry preserves
2 Tablespoons honey
½ teaspoon kosher salt

Place butter and honey in a microwave safe bowl.  Microwave on low for 30 seconds.  Butter should be soft but not melted and honey should be runny.  Add preserves and salt to butter and honey and mix until well combined.  Put in a small dish and place in the refrigerator to re-harden.  Take out a bit before serving so butter can come up to room temperature. Serve with breads, muffins, waffles or pancakes.

*Please note, I am not a doctor or nutritionist, so if you have a gluten allergy or intolerance and are wondering if you can eat oats, please speak to your health care provider.

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Filed under bread, breakfast, gluten free, vegetarian

Lemon Blueberry Muffins

 

Hmmm…what to say about warm muffins fresh from the oven?  Well,these muffins take the cake in terms of delicious gluten free muffins, if I do say so myself!  I used to make a lemon-blueberry muffin recipe full of gluten and I was looking for a substitute to make for breakfasts and brunches.  I turned to my good friend almond flour for the lower carbohydrate count and protein factor.  I did some searching around and found a great blueberry muffin recipe.  I made it as it appeared (the link is below) but I felt that they would benefit from a little citrus.  Lemon zest andblueberries = a magical combination.

A few more facts about these muffins-they are amazing to take as a on-the-go breakfast.  I wake up EARLY and I can’t stomach breakfast first thing in the morning.  I am able to pack up one of these muffins and either eat it in the car or when I get into school in the morning.  Either way, it is something fast, low carb, full of protein and healthy fat and a great way to start the day.  I did an approximate carb count on them and figured about 15 grams of carb per muffin.  A 1.5 hour post meal blood sugar check confirmed that I was pretty accurate.  Please don’t take this as an official cab count however, it is more of a general approximation. These muffins are great on their own, with a little butter or with some cream cheese schmeared on top (although I haven’t tried that yet!).  ENJOY!

Lemon Blueberry Muffins

Adapted from the Blueberry Muffins at Daniela’s Kitchen

1/4 teaspoon Kosher salt
1/4 teaspoon baking soda
2 teaspoons baking powder
2 1/2 cups Honeyville blanched almond flour, packed
1/4 cup agave nectar
4 large eggs
1/4 cup grapeseed oil
1 Tablespoon pure vanilla extract
zest of 2 large lemons (about 2 Tablespoons)
1 1/2 cups fresh or frozen blueberries

1. Pre-heat oven to 325°F.

2. For large muffins, spray 8 sections of a muffin tin with non-stick cooking spray and set aside. For smaller muffins, spray all 12 sections.

3. In a large bowl mix salt, baking soda, baking powder, almond flour and set aside.

4. In a medium bowl whisk eggs and oil.  Then mix in agave, vanilla and lemon zest.

5. Pour the wet mixture over the dry mixture, stir together with a large mixing spoon until well combined.

6. Fold in blueberries.

7. Fill 8 sections of the muffin tin to the top.  If you want smaller muffins, fill 12 sections half-3/4 of the way full.

8. Bake muffins for 25-30 minutes (for large muffins), or until muffins are brown on top and a toothpick comes out clean.

9. Let muffins cool in the tin for about 20 minutes and then gently coax them out onto a wire rack to finish cooling.  These muffins are pretty soft, so you may have to use a butter knife around the edges to get them out completely without the tops popping off.

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Filed under bread, breakfast, gluten free, vegetarian