Thursday, September 17, 2015

Homemade Whole Wheat Bread

(recipe from Foodie Gone Healthy)

Makes appx. 4 loaves
(Easiest, yummiest bread ever! There is nothing like homemade bread!)

4 c  warm water (approx 110°      
2 T yeast 
1 T  salt                                          
1/2 c vital wheat gluten (I get it at Walmart) 
1/3 c  oil                                            
3/4 c honey
1 ½ T dough enhancer* (I get it at Walmart) 
   7 c  whole wheat kernels, freshly ground to appx. 10 cups
      (Do not use more than 11 c. flour)

In electric mixing bowl (preferably a Bosch), with dough hook, place water, salt, oil, honey, dough enhancer, yeast and gluten flour.  Turn on mixer and slowly add freshly ground flour, 1 cup at a time, just till dough begins to clean off the sides of the bowl. You might want to add a cup or two of white flour to lighten your loaf a little if you are using red wheat flour or if your family is just getting used to wheat bread.  It helps the transition to whole wheat much easier!  Allow mixer to continue to knead for about 12 minutes.  Remove kneaded dough from mixing bowl.  Divide into 4 pieces of dough and place in 4 bread pans.  Cover with clean, lint free cloths, and let rise till double (about 40-60 min) Remove cloth and bake at 325 for 30 minutes.  When loaves are done, immediately remove from pans, and let cool on wire rack.  Place cooled loaves in plastic bags.  Freeze any loaves that will not be used within a couple of days.  

*Dough enhancer keeps bread from crumbling. 
**Gluten, Vital Wheat is the natural protein found in wheat. It contains 75% protein. A small amount added to yeast bread recipes improves the texture and elasticity of the dough. This is often used by commercial bakeries to produce light textured breads. Available in bulk at health food stores or kitchen stores.

To add flavor, variety and nutrition to your breads, follow the one-third rule: just add any grain to your bread recipe as long as you do not exceed more than one-third of your total flour.  For example, if your recipe calls for nine cups of flour, you can use up to three cups of any grain you want, in any form you desire.  The grain can be flour, cracked, cooked or whole grain.  The other six cups of flour must be some form of wheat, red wheat, white wheat or white flour and or spelt.

The formula:  1/3 grain + 2/3 wheat type flour = mulit-grain breads

Favorite Green Smoothie

(recipe and pic from Becky

This is our favorite green smoothie hands down.  

2 cups spinach and kale (I keep mine in freezer so I have it on hand whenever I want it)
1 cup frozen strawberries
1 cup frozen pineapple
1/2 banana
1/2 orange
1 cup coconut water
1 container Greek Yogurt, toasted coconut vanilla (Dannon Light & Fit)
1 tsp honey

Mix in blender and Enjoy. 

Makes 2 large or 3-4 small smoothies. 

Pumpkin Snickerdoodles

(recipe from Little Sous Chef)
  • 3 1/2 cups Flour
  • 1 teaspoon cornstarch
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 1 cup butter, softened
  • 1 egg
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla
  • 1/4 cup sugar
  • 2 teaspoons cinnamon 
  1. Preheat oven to 350 degrees.
  2. LSC: In a large bowl add in flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. LSC: Using a whisk, stir all the ingredients together, then set aside.
  4. LSC: In the bowl of a stand mixer, cream together the sugars and butter. Be sure to scrape down the sides of the bowl and only mix until combined, don't whip the batter.
  5. Add the egg, pumpkin puree, and vanilla and mix again. 
  6. Place dough in a bowl and cover with plastic wrap. Refrigerate dough for an hour. This helps it to be firm enough to roll in the sugar and cinnamon. 
  7. Preheat oven (try to preheat 20 minutes before bake time) to 350 degrees. 
  8. LSC: Mix sugar and cinnamon together in a small bowl.
  9. Roll dough into 1" balls. 
  10. LSC: Roll balls of dough in cinnamon sugar mixture and place on an un-greased cookie sheet.
  11. Bake for 10 minutes. Allow to cool for 5 minutes before eating.

Monday, September 14, 2015

Zucchini Spelt Muffins

This recipe originally came from Blendtec.  I modified it a bit and make it in my Vitamix. 

1/3 cup coconut oil, melted
3 large eggs
1 cup unsweetened applesauce
3/4 cup brown sugar
2 tsp vanilla
1 medium zucchini, quartered lengthwise
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cup wholegrain spelt flour (I get this in the bulk bins at Fred Meyer)
2/3 cup oat bran (I get this in the bulk bins at Fred Meyer)

1/2 cup raisins
chocolate chips
dates and walnuts

Add first 6 ingredients to blender in order listed and secure lid.  Pulse 10-12 times.  (note: zucchini will not be completely grated -this will occur when dry ingredients are incorporated.)  Add remaining ingredients to blender and secure lid.  Pulse 3-5 times until dry ingredients are barely incorporated; don't overblend.  Stir in option of your choice.  We like chocolate chips, obviously!  Allow batter to rest 5-10 min.  Pour batter into prepared muffin tins (3/4 way full).  Bake at 375 for 16-20 min. or until toothpick comes out clean.

Makes between 12-18 muffins depending on size of zucchini.