"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Thursday, August 29, 2013

quinoa spelt bread

Yield: 1 large loaf
3,240 calories per loaf
Active time: 15 minutes
Total time: 4 ½ hours

1 cup raw spelt
1 cup water
1 cup rice milk
2 teaspoons yeast
3/4 cup lukewarm warm water
1/3 cup agave nectar
1/4 cup vegetable oil
4 tablespoons powdered milk
2 tablespoons sourdough starter
1/4 cup oatmeal
1 cup oat bran
1 cup high gluten flour
1½ cups whole wheat flour
1 cup quinoa flour

1. Place the lukewarm water, yeast, and a pinch of sugar in a 2 cup Pyrex measuring cup. Set aside.

2. In a microwave safe bowl, book the spelt in 1 cup water and 1 cup rice milk until the water is absorbed, about 15 minutes.

3. Add the remaining ingredients and cooked spelt into your stand mixer bowl.


4. “Stir” to incorporate.

5. Pour in the yeast mixture and “stir” until a smooth and cohesive dough forms, about 5 minutes. The dough may feel slightly sticky but should not be wet.

6. Form the dough into a ball, place in a large bowl, cover with plastic wrap, and set aside until doubled in bulk, about 2 hours.

7. Turn the dough out onto your counter top, shape into a loaf, and place in a parchment lined pan.

8. Cover with plastic wrap and allow to rise until very puffy, about 1 hour.

9. About 30 minutes into the final proof, preheat the oven to 400 degrees.

10. Bake for 45 minutes or until the loaf is golden brown and sounds hollow when tapped. If the bread begins to brown too quickly, you may need to tent it.

Original recipe found here.

Sunday, August 25, 2013

oatmeal chocolate chip cookies

These cookies are super easy to make and a healthy alternative to your standard oatmeal cookie.  The oat bran and wheat flour give the cookies a delicious nutty flavor, which is rounded out nicely by the chocolate chips and brown sugar.

Yield: 52 small cookies
80 calories per cookie
Active time: 10 minutes
Total time: 45 minutes

2¾ cups oats
1 cup wheat flour
3/4 cup oat bran
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup brown sugar
1 cup butter (2 sticks), at room temperature 
2 eggs
2 teaspoons vanilla extract
1/2 cup chocolate chips

1. Preheat your oven to 350 degrees.

2. Cream the butter brown sugar until light and fluffy, about 3 minutes on high using the whisk attachment of your stand mixer or hand mixer.

3. Add in all the remaining ingredients except for the chocolate chips. With the paddle attachment, "stir" until incorporated, about 1 minute.

4. Add in the chocolate chips and "stir" until combined, about 30 seconds.

5. Using a tablespoon, scoop a portion of dough out of the bowl, roll into a ball, and place it onto a silpat or parchment lined baking sheet.

6. Bake until golden brown, about 15 minutes.

Original recipe found here.

Thursday, August 22, 2013

strawberry peach orange muffins

With all the fresh fruit stands, it is hard to believe that fall officially begins in about one month. These fruity muffins are a delectable way start to your summer day and trick yourself into thinking that summer's just begun.

Yield: 12 muffins
155 calories per muffin
Active time: 10 minutes
Total time: 30 minutes

3/4 cup wheat flour
1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
1 egg
3/4 cup rice milk
1/4 cup orange juice
1 teaspoon vanilla
1 cup strawberries, chopped
1 cup peaches, chopped

1. Preheat your oven to and line your muffin tin with liners.

2. In a large bowl, combine the dry ingredients and stir to combine.

3. Pour in the wet ingredients, stirring to combine.

4. Add in the chopped fruit, stirring to incorporate.

5. Scoop the batter evenly into the lined muffin tin wells.

6. Bake until golden brown, about 20 minutes.

Other modifications:
  • Use dairy milk
  • Use almond extract instead of vanilla
  • Add in some chopped nuts

Original recipe found here.

Sunday, August 18, 2013

banana walnut raisin cookies

Ripe bananas have many uses outside of bread. Like Greek yogurt, bananas are a healthy ingredient alternative, delivering rich and moist baked goods. Walnuts give these cake cookies the perfect crunch.

Yield: 30 cookies
175 calories per cookie
Active time: 5 minutes
Total time: 15 minutes

1/2 cup unsalted butter, at room temperature
1/2 cup of white sugar
1/2 cup of brown sugar
1 egg
1 cup of mashed bananas (about 2 large bananas)
1 teaspoon of baking soda
2 cups of flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon of ground cloves
1 cup walnuts, chopped
1 cup golden raisins

1. Preheat your oven to 350 degrees.

2. In your stand mixer bowl with the paddle attached, cream the butter and sugars until light and fluffy.

3. Add in the egg and beat to combine, about 30 seconds.

4. Add in the banana, baking soda, flour, salt, and spices. Mix, on a speed of 4, until well combined.

5. Add in the walnuts and raisins, mixing in “stir” until combined, about 15 seconds.

6. Place the dough in the fridge for about 15 minutes.

7. Drop by the spoonful onto a parchment lined baking sheet.

8. Bake until golden brown, about 15 minutes.

Original recipe found here.

Thursday, August 15, 2013

savory vegetable bundt

This dense bread is the perfect answer to a brunch menu screaming for savory options. Complemented by the gorgonzola cheese, the sweet peppers and green beans add variety to the bread's crumb and texture profile.

Yield: 1 bundt
270 calories, if cut into 8 pieces
Active time: 10 minutes
Total time: 70 minutes

2 cups fresh green beans, chopped
1 cup sweet peppers, chopped
2 cups all-purpose flour
1 cup wheat flour
1 teaspoon salt
1 teaspoon pepper
1/2 cup gorgonzola cheese, crumbled
4 tablespoons butter, melted at room temperature
1 cup almond milk
2 eggs

1. In a large saucepan, carmelize the green beans and sweet peppers.

2. In your stand mixer bowl, combine all the remaining ingredients except for the gorgonzola cheese.

3. With the paddle attached "stir"to blend, about 30 seconds.

4. Add in the vegetables and cheese.  I like to portion out my cheese and freeze it so it is easier to bake with.

5. "Stir" to combine.

6. Generously spray your bundt pan with nonstick spray.

7. Evenly scoop in the batter and use a spatula to spread it evenly throughout the bundt pan.

8. Bake at 350 degrees until golden brown, or when a toothpick inserted into the middle comes out clean.

9. Let cool for 10 minutes and then turn out onto a plate or serving platter (see step 8 of "roasted nectarine greek yogurt chocolate cake" for tips).

Other modifications:
  • Make savory muffins.
  • Scoop the dough into a loaf pan.
  • Change the add-ins to your liking.
Original recipe found here