Category Archives: bread

My fav muffin–Coconut banana gluten free

Baby bits of coconut sprinkled on top add a nice crunch

Get ready to read the recipe for your new favorite muffin!

My yogi friend, Sarah shared this recipe on her blog and I just had to give it a try.  I have now made these fantastic muffins 3 times in the 2 short weeks since she posted the original recipe.  I didn’t have many of the ingredients that her recipe called for, so I modified it with what I had in the pantry AND to lower the fat just a little.  It worked beautifully and I honestly wouldn’t change a thing.  My hubby gets so excited when I walk into his office with a hot pot of tea and a freshly baked muffin.  Maybe you should surprise your loved one(s) with this super moist and delicious muffin this afternoon?!

Bon Appetit!  XO

Fresh from the oven!

Coconut banana muffins

Servings: 6 large muffins

 

 

  • 1/4 cup virgin coconut oil
  • 1/4 c applesauce (organic, unsweetened)
  • 1/4 cup vanilla bakers cane sugar or coconut sugar
  • 1/4 c honey
  • 1 egg, beaten
  • 3 ripe bananas, lightly mashed (mine were pretty small)
  • 1/2 cup coconut flour (AP flour does not sub well for coconut, so try almond if you can’t find coconut)
  • 1/2 c (plus about 2 T for sprinkling on top) unsweetened coconut flakes
  • 1/2 cup all purpose gluten free flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp Chinese or Vietnamese cinnamon
  • pinch of salt

Preheat the oven to 350 degrees F.

Grease the muffin tin.

In a large bowl, combine all of the dry ingredients.

In a medium bowl, combine the wet ingredients.

Add the wet ingredients to the dry ingredients and mix.  Spoon into the muffin tin.  Sprinkle the muffins with the coconut flakes.  Bake for 25-28 minutes, until golden brown and a toothpick comes out clear.  Serve with a cup of hot tea or a large glass of coconut milk.  ENJOY!

 

Corn flatbread

Adding the butter

I can’t tell you how many times I have tried to make naan…honestly, it pains me to think about it!  How?  Why?  What??  UGH!!  It doesn’t matter…I am over you naan!!  But, the success that I had making tortillas, has made me a little stubborn and cocky so I thought I would try one last time for something similar to naan, but a little more forgiving.

This is it!  Not only is it easy, it is CRAZY good!  When I made it last week, I had a very hard time not cowing (yes, not chowing) down the entire stack before the curry was served!  I did save enough to sop up every last bit of the burmese chicken booyah, and it was soooo good!  Anyway, I would imagine this flatbread would work in just about every situation requiring a side bread or even when serving sandwiches.  I can even see making yummy breakfast burritos with this savory bread!  Anyway, have fun with it, be creative, and ENJOY!

Corn flatbread, perfectly brown!

Corn flatbread

Servings:  9

  • 2 c yellow corn flour
  • 1/2 c AP flour
  • 1 t salt
  • 4 1/4″ pieces of fresh ginger
  • 2 jalapenos
  • 1/2 c red onion, finely chopped
  • 1/4 c cilantro, finely chopped
  • 1-1 1/4 c warm water
  • 1 T butter, melted
  • PAM cooking spray, butter flavored

In a medium bowl, combine the flours and salt.  Chop the ginger and jalapeno in the food processor until finely chopped, but not pureed.  Add to the flour mix along with the onion and cilantro.

Drizzle the warm water over the flour mix 1 T at a time stirring as you go until the mix forms a nice ball.  Turn the dough out onto a floured surface and gently knead until soft (about 1-2 minutes).

Divide the dough into 9 balls.  Cover the balls with a damp towel and let rest until you are ready to cook them.

Heat a small non-stick skillet over medium/low and coat with PAM cooking spray.

Press out the balls into flat circles about the size of a small tortilla.  Carefully lift them to avoid tearing, place them one at a time in the skillet and cook until slightly browned on both sides.  Using a butter brush add a light brush of the melted butter to each piece.  Continue until all are cooked to your liking.  Serve warm and enjoy!

 

Flour tortillas!

Flour tortillas

I can’t tell you how much fun I have scouring the web looking for inspirations for my blog.  A few months ago I ran across the most kick a** site – hilahcooking.com .  This gal has it going on!  She swears and often consumes adult beverages while whipping up easy and affordable dishes and cocktails!  She is an absolute riot and the creator of this adapted recipe!  Make sure you check out her site!

Anyway, I turned to her when thinking about making my own tortillas.  She has a video showing and hilariously describing how best to make these puppies!  Her recipe is super simple, so I went for it!  We don’t usually have cow’s milk here at the casa, so I have made them with coconut and goat’s milk and both worked perfectly!  I must warn you though–once you have had a taste of these awesome tortillas, you won’t have the stomach to go back to the ‘bagged in plastic, tastes like plastic’ grocery store version!

Don’t forget to use these when you make your own tortilla chips!

Flour tortillas!

Makes 10-12

  • 2 c bread or AP flour
  • 1/2 t salt
  • 1 1/4 t baking powder
  • 2 T vegetable oil (I use grapeseed)
  • 3/4 c room temperature goat, 2 %,  or plain soy milk

Sift together the dry ingredients.  In a separate container, add the wet ingredients.  Pour the wet into the dry and mix together.

On a clean counter top knead the dough for 2-3 minutes.  I don’t have to flour my countertop, but throw some flour down if your are afraid of the dough sticking.  Place the kneaded ball back in your bowl and cover with a cool, damp towel for 30 minutes.

Heat a non-stick or cast iron pan over medium/medium-high.  You want it nice and hot, but not smokin!

Divide the dough into 10 small pieces. Using a circular rolling motion with the palm of your hand against the countertop, roll them into small balls.  Let the balls rest under the damp towel for 10 minutes.  Again, flour your countertop if sticking is an issue.  Flatten a ball with your hand and then use a rolling pin to flatten it to a paper-thin thickness.  Carefully lift the tortilla off of the countertop and put in your heated pan.  I take my hand and twirl the sphere to brown nice and evenly.  Flip it over after it achieves the doneness that you desire.  Once finished start another one and keep going until you have cooked them all!  Try not to gobble too many of them down before you are finished!

 

Ciabatta bread made easy

 

Baking-the final 15 minutes!

There is nothing like a really good piece of home-made bread and I promise you I know good bread!  You are reading the writings of a true wheat farmer’s daughter!  My dad raised wheat and hand-milled the grain for our household use.   My mom would find all sorts of ways to use the grains, but my favorites were her whole wheat cinnamon rolls and her bread!  Remember, this was a long time ago–we didn’t have a mixer in the house, so everything was hand-kneaded and a labor of love!  Oh, how our house smelled–my mouth is watering (and so are my eyes) just thinking about our old farm, my parents, and those wonderful aromas.  I was (am) a very, very lucky girl!

The pizza oven has sort of forced my hand at baking and I am sooo happy about that change!  My crusts are really looking good and my confidence with baking is shooting to the moon.  In fact, Andy has recently been requesting that I start baking bread.  I had been pushing back knowing the type of effort that goes into even one loaf, but I remained open-minded enough to start doing  research into no-knead breads.  They sounded so simple, and the online pictures and testimonials were compelling, to say the least.  Last week I finally took the plunge and gave it a try.  My first attempt kind of flopped, but by then I was determined to make a success of it, so I did!  This is the ciabatta recipe that I have made 4 times now–and it gets better every time!  The thing about bread is that it is made from just a few simple ingredients:  flour, salt, water, and yeast (I have added red wine vinegar to this recipe so it can be made all in one day!) so why does homemade bread taste so much better??  Take a quick peek at the ingredient label on your bread packaging.   Maybe it has something to do with all of the ‘other’ stuff they throw into the mix when trying to keep bread from molding on the grocery store shelf.  I can promise you our bread doesn’t sit around long enough for it to turn green–and yours won’t either!!  So give this recipe a try!  If you hate it I will buy your next grocery store loaf (just kidding–I am BROKE!), but I know you won’t!

Bread made easy

Makes 1 loaf

  • 4 cups flour:  3  all purpose (or bread), 1 whole wheat
  • 2 cups very warm water (not HOT, just warm to the skin)
  • 1/2 t instant dry yeast
  • 1 1/2 t salt
  • 1/4 t red wine vinegar

Put all of your dry ingredients in a big stainless steel bowl.  Use your fingers to mix it together well.  In your big measuring cup add the wet ingredients.  Add the water mixture to the flour stirring with your fingers until it is all mixed together–less than a minute.  Don’t worry if there is some flour on the edges of the bowl or a few lumps in the dough–it doesn’t have to be perfect!  Cover the bowl and let sit undisturbed for 3 or 4 hours.

Preheat oven to 500 degrees F.  When the oven is hot, place your dutch oven in for a few minutes to preheat the pan.

Dump the dough onto your generously floured countertop.  Take each side (left, right, top, bottom) of the dough and fold it in once–almost like you are wrapping a gift–so there will be one long seam on the top.  Carefully remove the dutch oven from the oven and generously spray with PAM cooking spray.  Place the bread seam side down into the dutch oven and add the lid.  Bake for 30 minutes.  Remove the cover and bake for another 15 minutes.  Remove the bread from the pan and let cool down a little.  Slice and serve warm!!

So far I have made the following adjustments to vary the flavor:  1.  Freshly chopped rosemary (about 1/4 c) and freshly ground black pepper (about 1 T) to the dry ingredients and sprinkle ground pepper over the top and sides before baking 2.  Chipotle pepper flakes (about 1 T) to the dry ingredients  — both have turned out beautifully~

I have several others (including sweeter, fruit breads) that I am hoping to try in the next couple of weeks.  I will let you know how they turn out!

Milton and George’s Grilled Cheese

I don’t know about you, but I still love a grilled cheese sandwich!  So simple, yet so rich and satisfying.  The beautiful thing is you can use ANY type of cheese that suits your fancy, throw it in between two slices of bread, slather it with butter and in just a few minutes you have a tasty treat!  The negative is that this sandwich is loaded with FAT–I love butter as much as you, but my thighs definitely do NOT!  So, I went searching for an easy answer to that problem and quickly found the solution.  I am happy to report that it is as simple as choosing the right bread and cooking appliance.  Enter George and Milton.  Yes, that is right!    Fire up your George Foreman grill and use Milton’s Whole Grain bread and you will have a crispy grilled cheese that is much lower in fat and calories!  Follow the simple recipe below and you will be enjoying your grilled cheese with less guilt and hopefully equal or more satisfaction.  YUM!   Oh, and the George and Milton’s grilled cheese is like a featherweight–weighing in at 260-340 kcal and 11-18 g fat vs 450-600 kcal and 28-33 g fat!

George and Milton’s Grilled Cheese

Servings:  1 sandwich

  • 2 slices of Milton’s Bread
  • 2 slices of your favorite cheese
  • Pam butter flavor cooking spray (optional)–I don’t use this, but if you need the butter flavor add a quick spray to the GF grill
  • Hot pepper, herbs, black pepper–sprinkle between the slices for an added kick!

Assemble the sandwich while the GF is warming up.  Place the sandwich in the GF, close the lid and let the sandwich brown.  Remove and EAT!

Add sliced tomatoes or any veggie that you like to add nutrients and even more flavor to your sandwich!

Sweet Cornbread

Did I ever think that I would buy a box of Jiffy mix?  That very cheap, small, blue box that sits on the grocery store shelf collecting dust–no way!  Well my dear reader I changed my tune several years ago after eating a rather unimpressive meal at a chain restaurant.  The only food on my plate that I really enjoyed was the cornbread.  I liked it so much that I told the server I thought it was delicious.   Over her shoulder, as she was walking off with our empty plates, she mentioned that Jiffy was responsible for the cornbread.  WHAT?!  Yep, I learned through this very nice gal that it was just 1:1 ratio of Jiffy cornbread mix and Jiffy white cake mix-made according to the recipe the boxes.  I wasn’t sure that I believed her, so I stopped at the store and tried it for myself.  She wasn’t making it up!  So easy and really delicious on its own or with chili or stew.  Guests just rave over my cornbread…even the VEGAN version!!  Thank you Jiffy!!

Sweet Cornbread

Servings 8 (?)

1 box Jiffy cornbread mix

1 box Jiffy white cake mix

2 eggs

1/3 c milk

1/2 c water

Mix all ingredients together.  Try not to eat too much of the batter!  Pour into a greased baking pan.  Bake according to the time/temp provided on the box.

Alterations to this recipe:

For spicy cornbread:  add chopped green chilis, japs, or hotter pepper as you like!

Corny cornbread:  add frozen or canned corn.  You will want to cut back on the water that you add to the mix if you use corn or it will take forever to cook and have an odd texture.  Throw some cheese on top to make it really good!

For vegan cornbread:  Skip the eggs.  Replace the milk with soy milk. In a separate bowl mix together 2 T ground flax seed and 2 T water.  Let sit for a minute or two.  The consistency should be similar to egg, if not adjust the water/ground flax seed accordingly.  Add to the mix and follow the remainder of the prep directions according to the box.  I absolutely LOVE the vegan cornbread!  The flax seed gives the sweet mix a nutty flavor and helps keep the cornbread nice and moist!  YUM!