Dear Reader – (day 10) Super Health-ified Greek Yogurt Pumpkin Bread

pumpkin bread A 550

Hey! It’s a food day! Yay!

In case you didn’t deduce so much from the title, it’s pumpkin bread – with the fat and sugar dialed down, and the whole grains and protein dialed up.

We’ve got just the eensiest bit of butter in there (by baking standards, anyway), and instead of processed sugar we’re using real maple syrup and molasses (because rumor has it that, as far as sugars go, these two are the healthiest).

So now we can bypass all that godforsaken, processed-pumpkin-everything looming on coffee shop pastry shelves and grocery store convenience isles.

If you’re craving fall in a breakfast/afternoon snack/dessert, I suggest you try this.

The icing is optional, of course, and made with real powdered sugar. There was no way to modify that one and enjoy even remotely similar results. The bread’s perfectly tasty without it – so whether or not you top it with icing is all about how decadent you want to be. And, if you happen to be a gluten-free eater, check the notes section. Something tells me this would work quite well with gluten-free flour too.

Dear Reader – (Day 10) Super Health-ified Greek Yogurt Pumpkin Bread

This quick bread could easily be made gluten free, simply by replacing the white and whole wheat flours with equal amounts of gluten free flour. I used glass loaf pans with this batch, and it worked well. I'm sure, however, that metal will do the trick too. A special note - because there is so little white flour in the recipe, the bread won't plump up as high as a regular quick bread might, but I assure you - even though it comes out fairly flat, and the slices end up rectangular, your pumpkin-loving heart won't be dissappointed!

Ingredients

  • 1/2 cup all-purpose white flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour (or ground rolled oats)
  • 1/2 cup almond flour or almond meal
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon fresh ground nutmeg
  • 1/4 teaspoon ground cloves or ground allspice
  • 1/2 cup maple syrup
  • 1/4 cup molasses
  • 1/4 cup butter, room temperature
  • 2 eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups pumpkin puree
  • 1/3 cup plain, 2%fat greek yogurt
  • For the icing
  • about 1 1/2 cups powdered sugar
  • 1-2 tablespoons half and half

Directions

Pre-heat the oven to 350 degrees F.

Line two 9"x5" loaf pans with parchment paper.

In a medium bowl, combine white flour, wheat flour, oat flour, almond meal, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir to combine. Set aside.

In the bowl of a mixer, combine maple syrup, molasses, butter, eggs, and vanilla. MIx until incorporated. Butter will not mix in completely. It's ok.

Add half the dry mixture to the wet mixture. Fold until evenly mixed.

Add in pumpkin and greek yogurt. Mix again until incorporated.

Add in remaining dry mixture and fold until just mixed.

Pour half of the mixture into each loaf pan.

Bake at 350 for 40-50 minutes. Test with a toothpick.When it's inserted into the middle of a loaf and comes out with just a few cakey crumbs it's done.

Allow to cool on wire racks, in the loaf pans for 10 minutes. After 10 minutes, remove from loaf pans and carefully remove parchment paper. Allow to cool completely on wire racks.

For the Icing -

You really can eye-ball this one. Add your powdered sugar to a small bowl, then add small amounts of half and half, stirring well each time with a fork or whisk, until you reach the consistency you like. Voila!

Source

Adapted by Sara| Home is Where The Cookies Are, from sublimereflection.com

http://www.wherethecookiesare.com/2015/10/14/dear-reader-day-10-super-health-ified-greek-yogurt-pumpkin-bread/

Whole Wheat Honey Nut Bread

Whole Wheat Honey Nut Bread

Hiya Guys!

I feel like we’re long-lost friends finally meeting up for coffee after weeks of chaotic, um . . . chaos and total absorption in our own little worlds. And by that, I mean I’ve been totally absorbed in my own little world, and I have lots of friends with whom coffee dates and catch-ups are supremely necessary.

Forgive me for being the friend who’s gone missing.

And also, Dear Readers? Forgive me for my writing at this particular moment, because I think the part of my brain that gives good words is asleep. We’re doing our best this morning – me and my brain. I’m giving him lots of coffee (why my brain is a man today, I don’t know. Probably because I find him unreachable and perplexing right now. And sometimes stubborn. And he loads the dishwasher wrong.)

So what shall we talk about that doesn’t require lots of good words?

Bread.

Yes, bread is always good, regardless of words.

And this bread is simple.

This bread is good, simple, healthy, and DELICIOUS.

Note the use of all caps in “DELICIOUS”. That is to emphasize the actual deliciousness of the bread. Because I lack other words. So I’ll capitalize on the accuracy of the one I have.(Heh! Capitalize. . . .)

So, the bread.

If you’re into whole grains, nuts, the slight sweetness of honey, and yeast bread that comes from your hands, in your kitchen, with minimal work, this is your new baby.

Hands-on time required will amount to about 10-15 minutes the first time around (not including rise time and baking time), but I’ve made it three times, and each time I shave a little time off the prep. (Total time will end up just under 2 hours).

This, my friends, is the way all many-grain (9 grain, 10 grain, 12 grain. . . whatevs) breads should taste. Soft, nutty, wheaty, healthy. . . FRESH.whole wheat honey nut bread

Also? I must warn you – watch yourself when it comes out of the oven warm and fragrant. If you have a slab of butter near by, don’t consider your diet safe.

And, if your first loaf gets stuck in the pan and happens to come out in pieces, you might be tempted to curse the fact that you thought olive oil would create an apt enough anti-stick barrier, then you’ll forgive yourself and stand there with a gigantic hunk of tender, warm, nut-bread in one hand, a knife adorned with a generous blob of soft butter in the other hand, and all those pieces might end up smoothly dressed and on a one way trip to your mouth.

But if it does, and you do, and it does, don’t worry. You’ll enjoy it 100%.

Whole Wheat Honey Nut Bread

Prep Time: 50 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 50 minutes

Yield: 1 loaf, 16 slices

Whole Wheat Honey Nut Bread

This bread is delightfully delicious and super healthy. It's packed with whole grains, nuts, and some nifty Omega 3's from the flaxseed. Consider using it for breakfast toast, open faced with eggs, spread with mashed avocado, or even just graced with butter and honey. It's also fantastic for sandwiches and alongside soup. If you are a calorie counter, cut your slices thin - this is a hearty and filling bread that lends itself to more calories than a typical store-bought loaf.

Ingredients

  • 2 cups warm water (130 degrees F)
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 3 cups white whole wheat flour
  • 1 cup old fashioned rolled oats (not instant or quick cooking)
  • 2 tablespoons wheat germ
  • 2 tablespoons ground flaxseed
  • 1/2 cup coarsely chopped walnuts
  • 3 tablespoons raw sunflower seeds
  • 1 teaspoon sea salt
  • 2 Tablespoons extra virgin olive oil (I used "light tasting" olive oil so the flavor wouldn't overpower the bread)
  • 1/4 cup honey
  • 2 tablespoons unsweetened applesauce

Directions

In a large, non-reactive bowl, add warm water and sprinkle yeast over the top. Let stand until the yeast is foamy - about 5 minutes. In another medium bowl, combine the flour, oats, wheat germ, flaxseed, walnuts, sunflower seeds, and sea salt. Stir to combine.

Stir the olive oil, honey, and applesauce into the water and yeast mixture until combined. Using a wooden spoon, stir the dry ingredients into the wet ingredients and mix well. The dough will be dense and very sticky. Cover the bowl with a towel or plastic wrap and set in a warm place or about 20 minutes.

Meanwhile, line a 9"x5" loaf pan with parchment paper. (You could also grease liberally with butter, shortening, or coconut oil).

After 20 minutes, use the wooden spoon to fold the dough from the perimeter into the center of the bowl onto itself, rotating the bowl as you fold, for 2 minutes. This will knead the dough without getting your hands dirty, and it helps develop the gluten for nice, chewy bread.

Preheat the oven to 375 degrees F.

Pour the dough into the prepared loaf pan. Slightly wet your fingers with water and gently spread the dough to evenly fill the pan.

Cover loosely with plastic wrap or a towel and return the pan to a warm spot for another 20 minutes.

Place the pan in the middle of the pre-heated oven and bake for about 50 minutes, or until the crust is a deep golden brown. Remove from oven and allow to cool for 5 minutes. Turn the bread out onto a cooling rack. Remove the parchment paper. When you give it a good tap on the bottom with your knuckle, it should sound hollow.

Allow to cool completely before slicing (Try!! It preserves the texture of the bread).

Store at room temp for up to 3 days. If you don't think you'll get through your whole loaf in 3 days, then slice the whole loaf, wrap well in plastic wrap, then place in a freezer bag or Tupperware, and freeze half for later.

Source

Adapted by Sara|Home Is Where The Cookies Are (just slightly) from Relish : An Adventure in Food, Style, and Everyday Fun

http://www.wherethecookiesare.com/2014/08/25/whole-wheat-honey-nut-bread/

Dark Chocolate Quick Bread

Dark Chocolate Quick Bread: Pumpkin and Cashew butter give this dessert bread a dark and decadent texture

Aww Yeah.

I just said that.

Dark. Chocolate. Bread.Dark Chocolate Quick Bread - grain free decadent quick bread

Ummmm hmmmm.

And you know what’s all up in there?

Cashew butter, pumpkin, pure cocoa, and dark chocolate chunks.

Must I say anything else?

I kind of don’t want to say it’s Paleo bread because then all you normal eaters won’t bother trying it, but I promise you, I PROMISE:

you can’t.

even.

tell. Continue reading

When You Have too Many Brown Bananas and Not Enough Recipes

too many bananasIt happens to the best of us.

Too many bananas.

Not enough time.

Here’s how to put your bananas on hold until you are ready for them – not the other way around.

Bananas are not the boss of you. 

Peel them. Place them on a parchment lined cookie sheet.

Freeze them.

If you’re feeling especially industrious, you can even slice them first for smoothie purposes.

Once they are frozen, seal them in a zip-top freezer bag and tell them you’ll get back to them when you darn well please.frozen bananas

Like when you’re ready to bake Healthy Banana Muffins, or Bananas Foster Layer Cake, or pecan-crumble-topped Banana Breakfast Coffee Cake.

Then you’ll be back to get them.

On your terms.

That’s right.

You’re taking charge of your banana dominated life.

Baby steps, Friends. Baby steps.

Easy, No-Knead Focaccia

Focaccia - quick and easy

Guys, I know it’s not attractive, but I’m going to take a sec to throw myself a pity party.

Just real quick, then I’ll be done and move on with breathing, walking, talking, eating, finding my zen, etc.

Life currently has parked me on a tubo-speed hamster wheel. Continue reading

Pumpkin Streusel Muffins

My first apple pie of the year dive-bombed into an epic fail the other day.

What was supposed to be a mouth-watering concoction of baked caramely apples dotted with cherry-cranberry compote all wrapped up in a buttery, flaky crust, manifested instead as a major mess in an under-cooked, too small crust.

Like I said.

Continue reading

Honey Oat Quick Bread

Honey Oat Quick Bread - this bread is delicious, super nutritious, and so so easy!

I didn’t expect to fall head-over-heels in love with this bread – but I did.

Like tumbling-down-a-hill-after-a-pail-of-water head-over-heels.

(If we’re talking bread here, is it “heals” instead of “heels”? – Nope. Just checked. Still “heels”.)

I was battling myself all day long to stay away from it.
Continue reading