Gluten Free Pancakes

Recently I went gluten free for a few months as part of an elimination diet type cleanse thing. I even went without grains for part of that time not because I think they are not healthy but because I wanted to see if I had any sensitivities to any of them. The only big thing I noticed without them was feeling a bit bound up if you know what I mean.

I still have not added back wheat yet, it has been a slow process and I'm trying to listen to my body. I have added back non-gluten grains and some Spelt but only in sprouted or sourdough form.

Anyway as I was adding back other grains I wanted to try some gluten free pancakes. Most of the ones we tried where not good at all and really soggy in the middle and just......yuck. But then I tried using the almond pulp from making almond milk and this is what I came up with. I don't think they are as good as our regular pancake recipe but they are pretty tasty and if you are wanting a gluten free pancake it's the best one I've tried yet!

Gluten Free Pancakes

1 cup almond meal (I just use all the leftover almond pulp from making this almond milk)
1 cup brown rice flour
1 cup oats
3 Tablespoons arrowroot powder
1 Tablespoon baking powder
1 teaspoon lemon zest
1/2 teaspoon cinnamon
1 teaspoon Real Salt
1/2 cup almond or coconut milk
1/2 cup water
1/4 heaping cup coconut oil, melted
2 free range eggs
1 teaspoon vanilla
2 Tablespoons honey or pure maple syrup


In medium size bowl add the first 8 ingredients. In separate bowl, whip up eggs and add then whisk in the rest of the ingredients. Add the wet ingredients to the dry until just combined add more water if needed for desired batter thickness. Heat up slightly oiled griddle or frying pan. Using a ladle pour batter onto the griddle. Be sure to cook well on each side at not too hot of temperature to be sure they cook in the center. Serve hot with favorite pancake toppings.

Note: You could try these with egg replacer but I have found that when you are not working with gluten to help hold things together egg replacer just doesn't give it quite a sturdy enough texture. More mushy and crumbly at the same time if that makes any sense.

Whole Grain Quick Biscuits and/or Muffins

So this is a recipe that our good friends make us quite often when we are visiting. It's been an instant favorite for my kids and I finally asked for the recipe. We have made it many times since and from the get go we doubled it. I call them Biscuits/Muffins because they are kind of on the sweet side although they sort of taste like a biscuit. You could use less sweetener if you want a more biscuit like flavor. Also instead of rolling out the dough and cutting it into biscuit shapes you just spoon it into a greased muffin pan. I love how quick and easy it is.

We have made this recipe when I need my meal to stretch and fill bellies. Or for a quick breakfast of biscuits and gravy. Or if we are out of bread and need some quick! Very versatile you could even add some berries, apples, dried fruit, or something like that to have it be more of a muffin. Even spices like cinnamon and things would work good for more of a muffin flavor.

I have also tried using all Spelt flour when making these and they still where very good although maybe a little more crumbly. I think it would be fun to try other flours maybe even a mix of a few different whole grain flours. Mostly I just love how it is just a few ingredients and mixes together so quick and simply.

Whole Grain Biscuits/Muffins

4 cups whole grain flour, we have used Spelt and hard white wheat
2/3 cup Sucanat
2 Tablespoons baking powder
1/2 teaspoon Real Salt
6 Tablespoons melted coconut oil
3/4 cup milk (I use almond or rice milk)

Add all ingredients into bowl and mix well. Scoop into greased muffin tin bake at 350 degrees for 15 minutes or until golden brown and toothpick in the center comes out clean.

No Knead Sourdough Artisan Bread

So before I get to the recipe I want to be sure to share with you where I learned about making this type of bread and then share a little about why I love this recipe so much.



I know I have talked about GNOWFGLINS before and that I have learned so much being a member. Wardee the founder is my go to source for all things fermented and sourdough! Did you know that she recently changed the name to Traditional Cooking School by GNOWFGLINS? I guess some people got a little confused as to what the name was all about and the new name just makes it easier. If you are curious to know what GNOWFGLINS means just click here and scroll down.

So far my very favorite class of the ones that I have gone through is the Sourdough Class. It's also the one that I keep going back to and trying recipes from. It has inspired me to do much more then just make bread. This past Summer we were doing some experimenting and tried out this recipe in the dutch oven I instantly grew very fond of making bread this way and we not only made it multiply times in the dutch oven cooking outdoors while camping or when we didn't want to heat up the kitchen.....but we have also made it in the oven and I plan to make it often all winter long.



What I love most is how simple it is to make. All it takes is thinking ahead just a little. The day before I want to make it I get out my start from the fridge and build it up throughout the day so have have at least 2 cups. (1 1/2 for the recipe and 1/2 to put back in the fridge for other things) Then that evening I quickly mix together the ingredients in a large bowl and put it in the fridge for the night. The next day as soon as I'm ready to bake the bread I pull it out of the fridge and divide it into the two loaves and throw it in the oven to bake. It may sound time consuming but all together it's only about 10 minutes of my time the rest is just the sourdough doing it's own thing and of course the bake time.

Just trust me......try it and you will think that it is the easiest bread you have ever made. In the class they also showed how you can use what they called the bucket method and keep the dough perpetually going so you always have bread dough in your fridge ready to use at a moments notice. Doing it that way though does require that you use and feed the dough at least every three days. Not something I wanted to do in the summer but may consider it this winter. We will see how it goes.



There were also so many ideas shared of what you could do with the dough and the video class demonstrated how to make each one and of course recipes where provided! Now some of you may not have the time or money right now to take the entire class so you will want to check out Wardee's Sourdough ebook.....It contains all of the recipes from the class including how to make your own start, how to care for it and many more details about sourdough! There are even a few bonus videos that come with the purchase of the ebook so it's a great option!

Now how about that recipe!

No Knead Artisan Sourdough Bread

3 cups water
1 1/2 Tablespoons Real Salt
1 1/2 cups sourdough starter
6-8 cups whole wheat or spelt flour

At least 8 to 10 hours before baking stir together all ingredients in a large bowl until just combined. Adjust the amount of flour so you have a wet but not too wet dough. I like mine to be a little wet and sticky but firm. Cover and place in fridge for 8-10 hours or overnight. Preheat oven to 400 degrees. Take dough out of the fridge and sprinkle the top with a little flour. Divide dough into two large round loaves or whatever shapes and sizes you want. I bake mine in two round bakers (similar to round cake pans 9-10") I also use parchment paper to line the pans but you can choose to oil your pans if you want. Using a large knife make 2 or 3 slices in the top the the dough then place in the preheated oven. (Yep I don't even wait for it to rise it seems to rise up instead of out if I get it right in the oven while the dough is still cold) Bake for 25-40 minutes until nice and dark golden brown. Try to let cool a bit before slicing ( I know it's hard but the very center is still baking a bit as it cools.)

IMPORTANT NOTE: If you want a thicker more chewy traditional type crust....take a spray bottle with water and spray the bread a few times while cooking. I like the crust this way and usually do this spraying the dough three or for times throughout baking.

Sourdough......Making bread without commercial yeast!

I have really enjoyed learning how to use natural yeast.  I love that it is much more self reliant then having to buy commercial yeast.  I'm having fun seeing all the cool things I can make with my Natural Yeast Starter!

You will want to be sure to pin this post so you will have it for safe keeping.....Since so many of the sourdough recipes I have made pretty much come from these two recipes I thought I would share them first.  Then soon I will share all the fun ways we have used them.

The first recipe is very basic and I think it's cool that it uses so few ingredients but is flexible if you want to add to it.  It's like the perfect CHEAP food storage bread recipe.  The only thing I found was that you need to have a pretty nice mixer that will mix it well and get the gluten going.

The old mixer I have just doesn't seem to knead it quite good enough so it doesn't work very well for sandwich bread it just becomes too crumbly after the first day.  I have seen others make it though with their nice new mixers and it turns out beautifully.

With the second recipe I added a little gluten so it holds together well and makes a great sandwich bread.  I also added some other things to make it extra tasty.

Feel free to adjust either recipe to suit your tastes.  Just know that you are looking for a dough texture that is nice and smooth but on the sticky side.  Like in the picture above.  Also to divide the bunch of dough into four loaves, I use that cute little pampered chef handy scraper thing that you see on the counter and I cut the dough in half one way and then the other as shown.  The rubber side of it also works great to scrap clean the dirty counter.

I actually use water now to keep the dough from sticking to my hands or the counter.  Just a light mist works really well. Oil would also work but it is more expensive. ;)  I found that using flour to keep dough from sticking to the counter gives a more dry texture to the dough.  This is with any kind of bread not just sourdough.

Basic Sourdough Bread

8-9 cups starter
3 cups water
2 Tablespoons Real Salt
Fresh Ground Whole Wheat Flour (I use Hard White Wheat) to desired texture, about 10 cups

In mixer add all ingredients and about 5 cups of flour.  Mix well, continue to mix while adding flour 1/4 cup at a time until desired texture is achieved.  Continue to have mixer knead bread for at LEAST 10 minutes.

Being sure to knead well helps the gluten in the flour to activate, also adding a little lemon juice can help activate the gluten.  To be sure there is plenty of gluten you can hold up a piece of dough and if it stretches really thin, to the point of almost being able to see through it, without breaking you will know it is good.  If it breaks easily keep mixing.

Divide dough into 4 equal sections and place in greased bread pans.  Brush with oil or cover and let rise in a warm place for about 2 hours or until doubled in size.  Bake at 350° for 30-40 minutes or until golden brown on top.  Brush with coconut oil, let cool for a few minutes then pop out of pans onto cooling rack to finish cooling.

NOTE:  You can add oil and/or sweetener of choice (honey, Sucanat, etc.) easily to this bread 1/3 to a 1/2 cup of each works good.  But whatever you want just be sure to end up with a good final dough texture by adding more or less flour.

Sourdough Sandwich Bread

9-10 cups of starter
up to 1 cup water depending on how thick start is (optional)
1/3 cup softened coconut oil
1/3-1/2 cup honey
2 Tablespoons Real Salt
2 Tablespoons molasses
1/4 cup Vital Wheat Gluten
Fresh Ground Whole Wheat Flour (I use Hard White Wheat) to desired texture, about 8-10 cups

In bread mixer, mix all ingredients together adding last of flour slowly until desired texture is achieved. (Don't be afraid to use more or less flour to get the right texture) Knead for 10 minutes.  Shape into loaves and place in oiled bread pans.  Brush with oil or cover and let rise for about two hours in a warm place.  Bake at 350°  for 30-40 minutes.  Remove from oven, brush with oil, let cool for a minute then pop out of pans and let cool on cooling rack.

Final Notes:
A lot of people want to be sure the flour has soaked long enough so they will do a first rising in the mixer and then a second rising in the bread pans.  I usually skip the first raising cause I think it makes for a bit more sour bread but it is up to you.  For these recipes I have tried to minimize the sourness so it's more like regular bread.  A lot of it depends on your start though too.

I have also tried these recipes using part spelt flour part wheat, it was still very good.  I bet you could use all spelt if you wanted but would have to play a bit with it to get the right texture.  I also want to try it using some Rye flour.  I think trying other grains and making a multigrain bread would also be good.

How I build my start to have enough to make four loaves of bread:
The day before I make bread I make sure that I have a quart of start.  If not I put it out on the counter and feed it at least once or twice that day.

Then before I go to bed, in a large bowl  I take 4 cups of start, 4 cups of water and about 5-6 cups flour.  I stir it well then cover it with a large plate.  In the morning I have plenty of start to use in my bread with some leftover to keep and continue feeding.

Learn more at my post: Natural Yeast Starter aka {Sourdough Start}
Another Favorite Recipe using a start: Simple Sourdough Waffles

More fun sourdough recipe ideas coming soon!
DO YOU HAVE A START YET?

Simple Sourdough Waffles

I have read and heard about Natural Yeast (aka sourdough starts) for a long time now.  Do you ever learn about something new and think that it doesn't seem that difficult and you know you could do it, but at that point it isn't part of your routine and changing seems a bit too overwhelming?  Well that is how soaking flour and sourdough has been for me.  Please note that I don't think all flour needs to be soaked all the time and that I do feel whole grains no matter how they are prepared are much healthier than refined ones.  We have been well nourished and healthy for many years without soaking a single bit of our flour......That being said I have been able to understand the logic and have always wanted to learn how.  And even more important;  What if for some crazy reason I couldn't get commercial yeast?  I feel like having your own natural yeast start is very self reliant.

Anyway long story short.  Back in February I decided it was time to learn.  I went to a sourdough class saw it done and come home with a start.  Over 3 months later my start is still alive in fact it is thriving and I have not bought a single loaf of bread.  The term "sourdough" is a little deceptive because although I can make very sour dough if I want to more often than not it has very little sour flavor.  Like in the case of these waffles.  I have been trying out and making all sorts of recipes many have been perfected and I can't wait to share them with you.  These waffles come first because we have made them the most often.  And don't worry if you are totally new to sourdough I plan to share what I have learned about getting a start and taking care of it.

Guess what I was right.  I knew it wouldn't be hard and would fit right into my routine once I decided to take the leap.  I totally could have done this sooner but no biggie..... Now I know and one things for sure it's hard to unlearn something.  Just glad I finally took the time to learn.

Simple Sourdough Waffles

2 cups starter
1 Tablespoon egg replacer mixed with 3 Tablespoons water
OR 2 Organic Eggs
2 Tablespoons Sucanat or Honey
2-4 Tablespoons Coconut or Olive oil (be sure start is at room temperature if using coconut oil)
1/2 teaspoon Real Salt
1 teaspoon vanilla
1/2 teaspoon almond flavor (optional)
1/4 cup water
1 teaspoon baking soda

In large bowl mix in all but last 2 ingredients.  Stir well may add more water if start is especially thick.  Mix the baking soda and water together.  Add to the batter, stir.  It will foam up a bit cook in a waffle iron like any other waffle.  Makes 6-8 large waffles.

Streusel Topped Zucchini Oatmeal Muffins

My Sister gave me loads of Zucchini from her garden!  This is one of the many ways we used it! We also easily used it up by making this. We have planted Zucchini in our garden and should start enjoying lots in about a month or so.  You never can have too many tasty Zucchini recipes! ;)  For more Zucchini uses look here too!

I love this scoop for getting the same amount of muffin batter neatly in the papers.

Be sure to sprinkle the streusel on top BEFORE you bake the muffins.

Streusel Topped Zucchini Oatmeal Muffins

Streusel Ingredients: 
2 Heaping Tablespoons coconut oil, melted
1/2 cup Sucanat
1/2 cup rolled oats
3 Tablespoons whole wheat flour
1 teaspoon cinnamon

Combine all streusel ingredients in a bowl and set aside.

Muffin Ingredients:
2/3 cup rolled oats
4 cups whole wheat flour
1 1/4 cup Sucanat
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon Real Salt
3 teaspoons cinnamon
4 cups grated zucchini, packed
1 1/3 cup rice milk
1/2 Tablespoon apple cider vinegar
3 teaspoons arrowroot powder mixed with 4 Tablespoons water
1/2 cup unsweetened applesauce
1/2 cup coconut oil

Mix first 7 ingredients together add the zucchini and coat well with the flour mixture.  Mix the rice milk and vinegar together.  Slightly warm the milk add the last 3 ingredients to warm milk and continue to lightly warm until the coconut oil is melted.  Add milk mixture to the zucchini flour mixture in bowl,  fold in until well combined.  Scoop into muffin papers or oiled muffin pan.  Sprinkle each muffin with streusel topping.  Bake at 375 degrees for 20-25 minutes or until toothpick stuck in center comes out clean.

Best Yet Whole Wheat Bread, Big Batch

Do you like my bread mixer!?!?!  My Mom gave it to me she has had it for years and years.  It's pretty awesome, all stainless and it's a workhorse.  So what's my excuse for not having fresh homemade bread around our house all the time?  Ummmmm......I've been really busy with moving and getting ready to move again....yeah that's it.  Besides whenever I make that much dough very little of it gets made into loaves of bread we have to make at least one batch of cinnamon rolls if not more and bread sticks will go great with dinner, oh and speaking of dinner....dinner rolls are great too and maybe some pretzels.  Have I mentioned I love how versatile this recipe is!  Now with a big batch recipe and a awesome bread mixer the possibilities are endless!




Note:  Homemade bread is always much better with flour that has been freshly ground from whole wheat.  My favorite wheat for bread is Hard White Wheat it is much less heavy then the Hard Red Wheat or Winter Wheat.  I have used a number of wheat grinders and/or grain mills and by far my favorite is This Wonder Mill!  It is the least loud machine out there, in fact it is almost quiet compared to the others.  It is also faster then the others I have tried yet still grinds the grain nice and fine.  I love it!  I have had mine for over 16 years, I use it all the time and I have never had a problem with it!  I highly recommend The Wonder Mill!

Best Yet Whole Wheat Bread, Big Batch

(yields 5-6 loaves)
2/3 cup honey
2/3 cup extra virgin olive oil
6 cups warm water
3 Tablespoons Yeast
1 ½ - 2 Tablespoons Real Salt
16-20 cups fresh whole wheat flour
3 Tablespoons Vital Wheat Gluten

In large bread mixer, combine the warm water, (110 degrees) yeast, and 2 cups of fresh ground whole wheat flour.  Allow to sponge for 15 minutes. Add the honey, oil, salt and 12-16 cups of flour until the dough begins to clean the sides of the mixer.  Dough should be smooth and kind of sticky.  Don't add so much flour that the dough gets too stiff, this will make for dry crumbly bread.  Beginners often add too much flour.  Have mixer knead the dough for six to ten minutes.  Form the dough into 5-6 loaves, place the dough into greased loaf pans. Allow to rise in a slightly warmed, THEN TURNED OFF oven until doubled in size (about 30-60 minutes).  After the dough has risen turn on oven to 350 degrees. Bake the loaves for 30 minutes or until  done. This bread recipe is very versatile! Use it to make cinnamon rolls, pizza, bread sticks,
and more!

Pumpkin Carob Chip Bread

It's just that Pumpkin time of year! Another Pumpkin recipe that we love!

Pumpkin Carob Chip Bread

1 3/4 cups whole wheat flour
1 to 1 ½ cup Sucanat (for desired sweetness)
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1/8 teaspoon salt
1 cup pumpkin puree
½ cup coconut oil, melted
2 Tablespoons ground flax mixed with ½ cup water and set to gel
1/3 cup water
½ cup carob chips


Preheat oven to 350 degrees. Grease 2 medium loaf pans. Combine dry ingredients. Mix wet ingredients and then stir in dry ingredients. Stir in carob chips. Put into pans. Bake 45-50 minutes. You can eliminate the chips and replace all or part with nuts, dried cranberries or raisins.

Healthy Strawberry Freezer Jam

Just looking through my archives again!  Not sure if it's helping the search to work better or not!  But it's Strawberry time so why not make some jam too!  A friend shared this jam and recipe with me once and I'm so glad she did!  We love it!

Healthy Strawberry Freezer Jam

4 C. crushed strawberries

(I just wash and hull the strawberries and then pulse them in the blender until desired consistency)

1 1/2 C. Agave

1 pkg powdered pectin (low or no sugar kind)

3/4 C. water

Combine strawberries and agave in a bowl. Combine pectin and water in a small saucepan. Bring to a boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving 1/4-inch head space. Put lids on. Let stand at room temperature until set. Label and freeze. Yield: about 7 half-pints

Retta's Dinner Rolls with Cinnamon Roll Option

Retta's Dinner Rolls with Cinnamon Roll Option

Mix and rest 15 minutes:
3 1/2 cups warm water (I find 110 degrees is about right)
3/4 Cup Sucanat or 1/2 Cup honey
1 Cup coconut oil
6 T. yeast
ADD:
1 T. Salt
10 1/2 Cups Whole wheat flour (I use HARD white wheat but red winter will work also or a mixture of the two)
3 Tablespoons Ground Flax mixed with 3/4 cup water (or energy egg replacer for 3 eggs or 3 good eggs from your own healthy chickens ;)

3 Tablespoons Vital Wheat Gluten

Shape immediately into rolls, cinnamon rolls or hamburger buns. For Parker house rolls roll dough out cut dough with a doughnut cutter with the hole cutter removed, (I used a little round biscuit/cookie cutter) I then poured a little olive oil mixed with a drop of butter flavor and maybe a pinch of salt on your cookie sheets rub each roll in the oil to coat then fold in half and press the edges together with your fingers being sure the top extends over the bottom so they stay folded as they rise. Place next to each other on the cookie sheet. Cover and let raise until double in size then bake at 425 degrees 10 to 15 min. until golden brown. For Hamburger buns shape into size of hamburger patty. 12 hamburger buns fit on a cookie sheet. Let rise about 10 min. Bake 10 min or until golden brown at 425 degrees.

Now I don't have a bread mixer (YET;) so I have found this recipe works better to half it if you are kneading it by hand, it's just to much dough to knead by hand and have it turn out light a fluffy. It still makes up a good bunch of rolls. And makes one good rectangle to do cinnamon rolls. If you have a good bread mixer feel free to make the entire batch. For cinnamon rolls you will have to roll out two rectangles.

OK this is what I have done for the Cinnamon Rolls I have used melted coconut oil or almond oil in place of the olive oil in the recipe just to have a more sweet type flavor but the olive oil would work without to much difference. When I have rolled out the dough into a rectangle I spread melted coconut oil over the top then I sprinkle about a cup of Sucanat mixed with about 1 heaping Tablespoon of Cinnamon (use as much or as little cinnamon to your taste) on top of that. Then now these are all optional but we like them I sprinkle some chopped pecans or walnuts on and some carob chips and raisins. Then I roll it up jelly roll style then I use dental floss to "cut" into cinnamon rolls. I then place them on an oiled cake pan. I cover and let rise until doubled. (I have found especially during the winter I will set my oven on the lowest setting let it heat up then turn it off and put the rolls in so it is about 150 degrees in there to start) Then when they are double I turn the oven on to 425 degrees and let them cook for 20 to 30 minutes or until nice and golden brown. Then we frost them and be sure to eat them warm cause they are by far the most tasty fresh and warm! Although they are pretty decent for breakfast the next morning just be sure to put them in an airtight container so they don't dry out.

Frosting

1 cup Sucanat

2 Tablespoons Rice Milk

2 teaspoons vanilla extract

Blend Sucanat in blender until it is powdery, add rice milk and vanilla blend till smooth, spread onto cinnamon rolls immediately after taking them out of the oven. (Note the picture shows not near enough frosting I doubled the recipe for you here is should be enough but if not feel free to make more;)

Or

Cream Cheese Type Frosting

1 cup raw cashews

juice of one half to whole lemon or to taste

pinch of sea salt

1 Tablespoon coconut oil melted

1/4 cup agave nectar (or pure maple syrup)

apple juice (optional or if needed)

Blend ingredients together in blender if it is to thick add some apple juice be sure not to make to runny I like a frosting like consistency not glaze.

I usually just use the Best Yet Whole Wheat Bread recipe to make cinnamon rolls but we love this recipe for dinner rolls!  But if you like nice bready cinnamon rolls this recipe works great!

Navajo Fry Bread

Also known as Scones with Honey Butter where I come from! ;)

Navajo Fry Bread

1 recipe Best Yet Whole Wheat Bread
Coconut oil for frying

After mixing dough you may let it rise or if you are short on time you may immediately roll it out.  It should be lighter if you let it rise a bit.  Roll out into a rectangle that is 1/2" thick.  Cut into small rectangles or squares about 3"x4" or 3"x3".  I use a small plastic pizza cutter to do this.  In a small frying pan heat coconut oil.  I usually have enough oil to have it be about 1/2" deep.  Gently place 2-3 squares (what ever you have room for) in pan fry until golden brown on the bottom then with tongs flip the Navajo Fry Bread and cook until golden brown on the other side.  Then remove to a plate covered with a paper towel.  Spread with favorite topping and enjoy!  We like the Honey Butter recipe below!  Some people like to sprinkle them with powdered sugar, if you want to do this you could powder some raw sugar in the blender and it would work well.  Makes lots and lots!

Honey Butter

Honey
Coconut oil, melted or softened
1 drop natural butter flavor, optional
Cinnamon, optional

I usually take whatever coconut oil is left from frying and use it to make the honey butter with.  Use about equal parts honey and coconut oil or to taste.  Sprinkle in a little cinnamon if desired.  Coconut oil hardens as it cools so it can be a spread or you can keep it warm so it's pourable.  Either way this is an excellent, rich tasting, easy and healthy honey butter!

Other Ideas Using Navajo Fry Bread!

Focaccia Bread

This recipe is just another great spin on the Best Yet Whole Wheat Bread!  It's lots of fun and is great to use as the bread on Grilled Veggie Sandwiches. 

Focaccia Bread

1 recipe made of Best Yet Whole Wheat Bread

4 green onions sliced

2-4 cloves garlic minced

Olive oil

Italian seasoning

Oil cookie sheet with olive oil.  Take bread dough and spread it out on the cookie sheet.(You can have bread dough rise once and then punch down and place on pan or you can just have it rise once on the pan.)  It doesn't need to be rolled smooth in fact poking it on top with your fingers so it's kind of uneven is better.  Brush with some olive oil to coat the top of the dough the spread on the minced garlic.  Sprinkle with the green onion and Italian seasoning.  You may add other seasonings if you wish.  Let rise a bit until about double.  It can be less if you don't have time it will rise some as it bakes.  Bake at 350 degrees about 20 minutes or until nice and golden brown. 

Best Yet Whole Wheat Bread

Update:  I recently learned that hard wheat has enough gluten in it to hold bread together it just needs to be activated.  Lemon juice does that!  So if you don't have any Vital Wheat Gluten you don't really need it just try some lemon juice to help activate the gluten already in it!  We have tried it and it works great!  We have also substituted the honey for agave and it gave it a little lighter flavor I kind of liked it better although it's good either way!  

As far as just regular simple bread dough goes I just love this recipe!  I have tried some "other food storage" bread recipes and they tasted more like cardboard.  I pretty much use this dough for EVERYTHING;  Fry bread, (known as scones where I grew up;) rolls, soup bowls, cinnamon rolls, doughnuts, pull apart bread, pizza dough, pretzels, and of course BREAD.  You name it we have tried it with this recipe!  Again I just love how versatile it is. 

Oh and by the way my daughter is now 13 and is usually the one who makes this dough up she enjoys doing it and says if I get a bread mixer she won't use it.  She makes amazing perfect dough every time. (she says the secret is to not use too much flour if it gets sticky while kneading just oil your hands with a little olive oil) She has taught her 11 year old brother how to make it too!  Maybe I don't need that bread mixer after all! ;)  My next goal it to take this recipe and try it with other grains!

I love this bread recipe! It makes great bread bowls, yummy cinnamon rolls, and wonderful bread. It's very fool proof! I have never been a good bread maker but this turns out great every time. My 11 year old daughter made it yesterday with very little help from me. The picture is of the bread she made it turned out GREAT! She said she wants to make it again WITHOUT my help!

Best Yet Whole Wheat Bread

Hand Method: Yep I still don't have a mixer ;) (yields 2 loaves)

1/3 Cup honey or agave

1/3 Cup extra virgin olive oil

2 1/2 Cup Warm Water

1 1/2 Tablespoons Yeast

1 Tablespoon Real Salt

6-7 Cups Fresh Ground Whole Wheat Flour (I used hard white wheat)

1 1/2 Tablespoons Vital Wheat Gluten OR 1-2 Tablespoons Lemon Juice

Combine the warm water, yeast, and 2 Cups of flour in a large bowl. Let sponge for 15 minutes.
Add the honey or agave, oil, Vital Wheat Gluten or Lemon Juice, salt and 4-5 Cups additional flour until the dough is all together and the sides of the bowl are clean. Don't let the dough get too dry and stiff. Too often beginning bread makers add too much flour.  Be careful not to do this.

Knead dough by hand for 10 minutes you want the dough very smooth, elastic, and to have small bubbles or appear beneath the surface of the dough. If you are kneading by hand, be sure to use a little oil on your hands while kneading to help with the dough sticking to them.  This will help make it so you don't need to add too much flour.

Cut dough in half and form into 2 loaves and put in greased loaf pans (you can also cut the dough into 5 or 6 pieces and roll into balls and place on a cookie sheet if making bread bowls. Allow to rise in a slightly warmed oven (oven should NOT be on at this point) or other warm place until doubled in size (about 30-60 minutes).

Bake loaves at 350 degrees for 25-30 minutes. Bread is done when it sounds hallow when tapped and when the outside is a golden brown color.

This Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more. (recipe inspired by: "Marilyn's Famous Whole Wheat Bread")

Banana Nut Zucchini Bread

Update July 2010:  We have lots of Zucchini we need to use up. (Not that we can grow any around here my plants aren't even blossoming yet maybe one day I'll figure out how to garden well.  So far I can only grow Kale and Herbs really well.  Herbs are basically weeds so ya know! ;)  I keep working on it though I do have some peas and a few tomatoes too and it looks like I may get quite a few peppers.) 

Anyway between family and our CSA share we have had plenty of Zucchini.  We shared some and grated some and froze it for later use. I made this recipe last night for dinner and now I'm down to one to use this week before we pick up more from our CSA.  I plan to make some of the recipe below and  I plan to show you some other fun, tasty and creative ways I have come up for using all our Zucchini!  I hate to see yummy, fresh, healthy food go to waste and when we first started on the Simple, Healthy, Tasty journey I had a hard time not having a lot of my fresh food go bad in the fridge. 

Now though with a little creativity and one simple practice, I have found that there is very little fresh food in our house that goes to waste.  You can find most of my creativity here on my blog in my many recipes!  And the one simple practice is what we call leftover night!  For us it's once a week on Saturday evening.  I pull out whatever needs to be used from the fridge and we make it into something.  It's surprisingly good,  takes very little time or effort and keeps my fridge from having hidden "science projects" in the back of it.  Give it a try it works great!

I have always really like Zucchini Bread and I think this is my favorite Zucchini Bread recipe yet!

Banana Nut Zucchini Bread

3 cups whole wheat flour

1 Tablespoon Cinnamon

1 teaspoon sea salt

1/2 teaspoon all spice

1 teaspoon soda

1/2 teaspoon nutmeg

1 teaspoon baking powder

1/2 teaspoon cloves

1 cup Sucanat

3 ripe bananas mashed

1/3 cup coconut oil, softened

2-3 cups shredded zucchini

Egg Replacer for 3 eggs

1 Tablespoon vanilla

3/4 cup coarsely chopped walnuts

Blend wet ingredients then add dry ingredients and blend well. Fold in walnuts. Pour batter into 2 oiled bread pans (or 4 mini ones) and bake at 325 degrees for 45 minutes or until done.

Blueberry Muffins

We love these muffins so much...that we bought and planted some blueberry bushes.

Growing blueberries in Southern Nevada?! Should be an adventure.Enjoy these little pretties!

Blueberry Muffins:

7 Tbsp. Earth Balance buttery spread or coconut oil

1/3 almond or rice milk

1/2 tsp. apple cider vinegar

1 large *egg and 1 large egg yolk OR the equivalent of 1.5 eggs in egg replacer

1 tsp. vanilla extract

1 1/2 cups hard white wheat flour

3/4 cup organic pure cane sugar

1 1/2 tsp. baking powder

3/4 tsp. salt

2 cups fresh blueberries

*Remember when/if eating eggs
that you get your eggs from a
very reliable organic source.
Like your own grain fed chickens. :)

Crumb topping:

3 Tbsp. cold Earth Balance butter, cut into tiny cubes

1/2 cup hard white wheat flour

3 1/2 Tbsp. organic pure cane sugar

Preheat oven to 375 degrees F. Line muffin pan with paper liners.

Melt butter in a small saucepan over medium heat.

Whisk together milk and vinegar then add eggs/replacer and vanilla until combined.

Add the butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl.

Add milk and butter mixture all at one and stir gently to combine.

Gently but thoroughly fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.

Bake until golden and crisp about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan.

Serve warm or at room temperature.Makes 1 dozen muffins.

Store in air tight container.

~ Makes a super yummy'once in a while' snacky.~

Sorry No Time to Post

Sorry I'm busy having lots of holiday fun and Christmas cheer with family. Don't worry there are still lots of yummy recipes to post and there will be even more and I haven't forgot about the post about the cosmetics/beauty care products! But for now we are just having fun getting ready for Christmas! I am even have my apron on as I type this! We are making this, this and probably some of this today! We have already made lots of these and these and I really should tell you about the Candied Almonds I made last week! But I just don't have time right now! I plan to try the recipe below today and hopefully a couple of other new fun sweet breads! Don't worry if they turn out I will post them all but for now I am going to be brave and give you my healthified Almond Poppy Seed Loaf recipe before I even try it! I thought it might be fun for you to try it right along with me. If it doesn't turn out you can let me know what I should have done different! I just thought it might be fun! I'm pretty sure it will be pretty tasty and at the very least edible! ;) ENJOY! And Merry Christmas!

Oh hey just an update on that almond poppy seed bread I tried. It DID NOT turn out! The flavor was good but I need to work on texture. For some reason in didn't want to cook in the middle. I baked it and baked it and baked it. Then I sliced it and the center was still not done so we sliced it up and baked it again. Biscotti style. It made it edible but not quite what I was hoping for. Not sure why but I will post this same note on the recipe just in case someone else tries it! Just know I warned you. See what I go through to come up with Simple, Healthy, Tasty, recipes for all to enjoy! ;)

Almond Poppy Seed Loaf

with Orange Glaze

3 cups whole wheat flour (I will use hard WHITE wheat)

2 1/2 cups Sucanat

1 1/2 teaspoons baking powder

1 1/2 teaspoon sea salt

Egg Replacer for 3 eggs

1 1/2 cups rice or almond milk

1 cup coconut oil melted

2-3 teaspoons poppy seeds

2 teaspoons vanilla

1 1/2 - 3 teaspoons almond flavoring (depending on your tastes I think I will like it Almondy;)

1/4 teaspoon butter flavoring

Glaze

1/4 cup orange juice

(I will probably use fresh and maybe add a little zest not sure yet)

3/4 cup raw sugar (slightly blended so it's less course more like granulated)

1/2 teaspoon vanilla

1/2 teaspoon almond flavoring

1 drop butter flavoring

For bread blend all ingredients except poppy seeds in a large bowl and beat for 2 minutes. Gently fold in Poppy seeds. Pour batter into 2 large or 5 mini greased loaf pans. Bake large loafs for 1 hour mini loafs 35 minuets or until done at 350 degrees. Let cool for 10 minutes then loosen loaf from pan with a knife and turn onto cooling rack. Place cookie sheet under rack pour glaze over loaves. I may poke them with a fork before I pour the glaze over.

For Glaze combine ingredients and mix well!

Do you like how my "No post" turned into a post? ;)

Whole Wheat Sweet Potato Rolls

So I made these little beauties, and they turned out perfectly...first try. They are light and chewy and delicious. You really should try 'em.

Whole Wheat Sweet Potato Rolls:

1 Tbsp. active dry yeast

2 Tbsp. honey

1 1/2 cups sweet potato, cooked and pureed

1/2 cup warm water

3 Tbsp. coconut oil, melted

1 tsp. salt

2 eggs, slightly beaten or 2 egg replacers.

3 cups hard white whole wheat flour, plus extra for kneading

4 1/2 tsp. vital wheat gluten

1. In a large mixing bowl, dissolve honey in warm water.

Add the yeast and let stand 10 minutes until foamy.

2. Add sweet potato, oil, salt, and eggs/egg replacer. Stir to mix well.

3. Sift together flour and vital wheat gluten.

Stir in 3 cups of flour mixture until the dough pulls away from the sides of the bowl.

Turn dough out onto a lightly floured surface.

Knead 2 to 3 minutes, adding just enough flour to prevent sticking.

Do not knead too heavily; when smooth, shape into a ball.

4. Place in an oiled bowl, and turn dough to coat the surface.

Cover, and let raise about 1 hour or longer.

5. Punch down, and allow dough to rest for 2 minutes.

Divide dough and form into 12-15 rolls.

Place on a lightly greased cookie sheet or in a 9x13 pan.

Cover and allow to rise until doubled, about 1 hour.

6. Preheat oven to 375 F. Bake for 15-18 minutes until browned on top.

Serve warm.

Makes 12-15 rolls.

Pineapple Cornbread Muffins

I love making these muffins...because they turn out good every single time. They are yummy to eat on their own, or enjoy them along side a big bowl of  hearty chili or steamy soup.

Pineapple Cornbread Muffins

1.5 cup cornmeal

1.5 cup soft white wheat flour

1/4 teaspoon salt

3/4 cup sucanat or 1/2 cup pure cane sugar

3/4 teaspoon baking soda

1/4 cup coconut oil

3/4 cup vanilla almond or rice milk

20 oz. can of crushed pineapple in its own juice

1 teaspoon apple cider vinegar

Directions:

Preheat oven 400 degrees.  Stir together first 5 (dry) ingredients in a large bowl.  In a different bowl, stir together the wet ingredients and then add them to the dry ingredients.  Mix together just until everything is moist.  Spoon into lightly oiled muffin tins until they're full.  Bake for 18 minutes or until an inserted toothpick comes out clean.  After removing muffins from oven wait about 5 minutes, then take muffins out of pan and let cool on rack.  Enjoy 'em!

Whole Wheat Apple Cinnamon Muffins

Whole Wheat Apple Cinnamon Muffins

2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1 tablespoon cinnamon

1/2 cup coconut oil melted (or 1/4 cup applesauce and 1/4 cup coconut oil)

3/4-1 cup Sucanat (depending on how sweet you like it)

Substitute for 1 egg flax or egg replacer both work good

1 cup rice or almond milk mixed with 1 Tablespoon Apple Cider Vinegar

2 large apples, peeled (optional), cored, and coarsely chopped

Preheat the oven to 450°F. Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the oil and Sucanat. Beat until fluffy. Add the egg substitute and mix well. Mix in the rice milk mixture gently. Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups. Sprinkle the unbaked muffins with some Sucanat and cinnamon or homemade granola. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan, then turn them out onto a wire rack to cool completely.

Apple Cinnamon Swirl Bread

This year for Christmas we are in the homemade mood! We are making gifts and even ornaments for our tree.

We made some applesauce cinnamon spice ornaments that smell oh so good!

Then we soaked some sliced apples in a mixture of water, lemon, and salt and sprinkled them with cinnamon and put them in the dehydrator. Oh the smells were so good!! I was wishing they weren't just for the tree!

I decided we must make something edible that smelled that good! So here you have it Apple Cinnamon Swirl Bread! It was super Simple and it is very very Tasty! Of course I don't need to mention it's also Healthy! ;)

Apple Cinnamon Swirl Bread

Here is what I did! I used my Best Yet Whole Wheat Bread recipe, only I added 1/4 cup Sucanat when I put in the honey for a touch of extra sweetness. Just so you know this is still bread not cake. If you want it more like cake you will have to figure that out. I really like the not too sweet but sweet enough home cooked bread flavor! ;) I let the dough rise in the bowl until double and while it was rising I chopped up a couple of apples I didn't bother to peel them. After the bread had rose I punched it down and split it in half. I took the first half and made a loaf width rectangle then I sprinkled it with some Sucanat and cinnamon then I put some of the chopped apples on top of that sprinkled with a little more Sucanat and cinnamon then rolled it up and shaped it into a loaf and put it in a loaf pan. Then I did the same thing with the other loaf only I added a few raisins with the apples. I then set them in a barley warm then turned off oven to let rise until double again. Once they rose I turned the oven on to 350 degrees and baked them for about 35 minutes or until golden brown. It's a great twist on your same old whole wheat bread and fills the house with wonderful scents!