Category Archives: Breads

Sourdough Bread

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My mom taught me to make bread when I was young and for years I made bread for our family every Saturday. Through the years I learned how to use sourdough starter vs yeast. I used loaf pans to shape the dough into loaves. Overtime my recipe has evolved.

1/2 cup Sourdough Start 

1/2 cup Warm Water

1/2 cup Bread Flour

Mix together and allows to bloom 2-4 hours.

1/4 cup Olive Oil

1 cup Water Water

3 cups Flour

1/2 tsp Salt

Mix in and the knead in all flour.

Let raise for 30 minutes. The Stretch & Fold 6 times. Raise 30 minutes & repeat 3 times.

Cold ferment 8 to 12 hours.

OPT 1– Form into loaf. Place in dutch oven. Let raise 30 – 60 minutes and score with a bread blade or knife. Allow to continue raising until double in size.

Place in oven heat to 400 degrees. When the oven comes to temperature.

When at temperature bake for 20 minutes. Remove lid and bake 5 to 10 minutes until golden brown.

OPT 2 – Form into loaf. Place on pan or in loaf pan. Let raise 30 – 60 minutes and score with a bread blade or knife. Allow to continue raising until double in size.

Preheat oven to 400.

Prepare a water bath to put in five minutes before the bread. 

Bake for 30 minutes.

Sourdough Bread
Banana Chocolate Chip Oat Muffins

Banana Chocolate Chip Oat Muffins

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These muffins make great breakfast on the go options. They also freeze well.

Ingredients

2 cups Sugar
1 cup Coconut Oil or Shortening
3 Eggs
1 cup Sour Cream
1 1/2 cups Ripe Bananas
2 scoop Vanilla Protein Powder
2 cups Oat Flour
1 cup Rolled Oats
1 1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
1 tsp Salt

Optional:
1 cup Chopped Nuts
1 cup Chocolate Chips

Directions

Pre-heat oven to 350 degrees. Line muffin tin with liners.

Combine sugar, oil, eggs, sour cream, bananas, and mix well, smashing the bananas into the mix. Add dry ingredients and mix well. Gently fold in optional ingredients if you choose.

Fill liners 3/4 full. Bake for 45-50 minutes. Allow to cool completely before storing in an airtight container or place in the freezer on a cookie sheet. After 2 hours seal in individual bags and return to freezer.

Protein Bran Muffins

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Bring to a gentle boil.

1/3 c honey

1/3 c coconut oil

1 c water

Pour into a bowl.

Mix in

1 1/2 cups All Bran

1 1/2 cups Bran Flakes 

Mix in

1 cup Greek Yogurt 

2 scoops  doTERRA Vanilla Protein Powder

2 scoops doTERRA Fiber

Mix in 2 eggs

Mix in

1 cup Oat Flour

1 1/2 tsp soda

1/2 tsp salt

Refrigerate for at least two hours.

Remove from the refrigerator while preheating the oven 400 degrees. Bake for fifteen to twenty minutes. Makes 24-30 muffins depending on size of muffin tin.

Gluten Free Dinner Rolls

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Making Gluten Free Rolls and Bread can be tricky. Mixing gluten free flour blends can make a huge difference. This receipt make 12-18 rolls depending on the size balls you make.

Ingredients

2 T Yeast
1/4 Cup Honey
1/2 Cup Olive Oil
1 Cup Warm Water

1 Cup Caputo Fioreglut Gluten Free Flour
1 Cup Namaste Perfect Flour Blend
1 Cup King Arthur Measure for Measure
2 Large Eggs
1/2 tsp Salt

In a small bowl, mix together and allow to grow for 10 minutes.

Directions

In a medium bowl mix flours, eggs, salt and yeast mixture.

Preheat oven to 400 degrees. Grease muffin tin. Roll dough in to balls. Place in muffin tins and allow to raise for 30 minutes

Bake for 15-20 minutes until golden brown.

Banana Chocolate Chip Squares

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My son needed something with good protein and healthy carbohydrates for breakfast. I also took them for his hockey team and they were a hit. These are also gluten free and can be a healthier dessert option.

Ingredients

5 cups Bananas
1 cup Butter softened
4 scoop Vanilla Protein Powder
1 cup Brown Sugar
1 cup Monk Fruit (You can omit the monk fruit and do an additional cup of brown Sugar)
2 tsp Salt
3 tsp Baking Power
2 cups Oat Flour
7-9 cups Oats
24 oz Chocolate Chips

Directions

Preheat oven to 350 degrees.

In a large bowl mash the bananas.

Mix in butter, sugar, monk fruit, and butter until smooth.

Stir in oat flour, salt, and baking powder.

Mix in 5 cups of oats and then add in one cup at a time. Mixture should be thick but not dry like cookie dough.

Lightly grease a quarter sheet pan. Spread evenly over pan. Bake for 25-40 minutes until toothpick comes out clean.

Protein Blueberry Muffins

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These Blueberry Muffins are low-fat and wheat/gluten free and high protein. They have a nutty texture and full of flavor.

Ingredients

6 T Egg Whites
1 cup Water
3 oz unsweetened apple sauce
2 1/2 cups Oat Flour
2 scoops Whey Protein 
3 tsp Baking Powder 
1 tsp Salt
10 oz Blueberries 

Directions

Preheat oven to 400 degrees.

Place liners in cup cake tin.

Combined egg whites, water, and apple sauce. In a Mixing bowl combined oat flour, whey protein, baking powder, and salt. Stir Blueberries into the dry ingredients.

Fold wet ingredients into dry ingredients. Divide into the 12 liners. Bake for 20-25 minutes.

Nutrition Facts are approximate numbers
12 servings – 124 calories per serving

58 % Carbs 16% Fat 26%

Total Carb 18g
Fiber 2g
Sugar 2g

Fat 2g

Protein 8g

Double Chocolate Zucchini Bread

Double Fudge Zucchini Bread

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I took a family favorite from of my Grandma Martin and made a few modifications. It also works well for Gluten Free.

Ingredients

3 Eggs
1 cup Brown Sugar
1 cup Sugar
1 1/4 cup Grapeseed or Avocado Oil
2 cup Grated Zucchini
1 T Vanilla
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1/2 cup Cocoa Powder
2 cup Flour (Gluten Free option 1 cup Namaste Gluten Flour 1 cup Grandpa’s Kitchen Flour Blend
12 oz Mini Chocolate Chips

Directions

Preheat oven to 375.

Beat eggs until they are thick and lemony. Add sugars and oil. Beat well; a zucchini and vanilla. Mix in dry ingredients. Fold in chocolate chips. Pour into greased loaf pans or Bundt pan.

Bake for 50 to 60 minutes. Cool in pan for 10-15 minutes before removing.

Serve warm or cold. If desired, drizzle with melted chocolate or frost with cream cheese frosting.

https://beyondfoodisart.com/

Gluten Free Lemon Poppy Seed Muffins

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I love lemon in baked good and I love muffins. I have been playing around with recipes to make it one that works for our dietary needs in our family. Everyone enjoys these muffins. My kids prefer them with the optional glaze.

Ingredients

3/4 cup Coconut Flour
1 tsp Baking Soda
2 T Poppy Seeds
1/4 cup Sour Cream
1/3 cup Oil (Avocado or Grapeseed)
4 Large Eggs
3 T Lemon Juice
30 drops doTERRA Lemon Oil

Direction

In a glass or metal bowl measure flour, baking soda, and poppy seeds and combined.

In a separate glass or metal bowl measure sour cream, oil, eggs, lemon juice, and lemon essential oil and combined completely.

Preheat oven to 350 degrees.

Make a well in the dry ingredients. Pour in wet ingredients into the well. Slowly fold the dry ingredients into the wet ingredients. Let sit for 1-2 minutes and gently fold to incorporate ingredients completely.

Grease a muffin tin or line with cupcake liner. Use a 1/4 cup cookie scoop to fill muffin tin.

Bake for 18 to 22 minutes, until golden brown.

Optional:

Drizzle with Lemon glaze.

Lemon Drizzle

1 T Unsalted Butter melted
2 T Lemon Juice
1/2 cup Powdered Sugar

Combined together until smooth.

Gluten-Free Rolls

Gluten-Free Buns

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When my daughter found out she had a gluten intolerance we removed all bread, crackers, and food that had gluten. We found it difficult to maintain. So I started researching and trying to created gluten-free options. These need a muffin tin, bread pan or metal bowl to support the dough rising.

We mad hoagie rolls and hamburger buns for those in the pictures.

Ingredients

1 T Dry Active Yeast
1/4 cup Honey
1/4 cup Olive Oil
1/2 cup Luke Warm Water
1/2 cup Potato Flakes
1/2 tsp Salt
1 cup Hot Water
2 Eggs
1 cup Tapioca Flour
3 cups Bob’s Red Mill 1 to 1 Baking Flour
3 T Butter Melted

Directions

Pre-heat oven to 400 degrees. Mix together yeast, honey, oil, and luke warm water. Allow to rise for 15 minutes.

Combined potato flakes, salt, and hot water.

Add potato mixture, and eggs to the yeast mixture. Stir in flours.Gluten-Free Buns

Grease pans with cooking spray. Form into buns and place in pans.

Raise for 20 minutes.

Brush each bun with melted butter. Bake for 20 minutes.

Gluten-Free Buns

Gluten-Free Buns

 

Gluten Free Toad in the Whole

Gluten Free Toad in the Whole

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We love Yorshire Pudding and Toad in the Whole, but one of our children has developed a gluten allergy, so we are trying alternatives to wheat flour at our house. Our first attempt was close, but not quit the right balance. This recipe can be done with breakfast sausage served on its own or with syrup or with Irish Sausage severed with pork gravy. You can also make it into individual servings by transferring the meat into muffin tins.

Ingredients

1 lb Sausage
5 Eggs
3/4 cup Whole Milk
3/4 cup Arrowroot
pinch of Sea Salt

Directions

Preheat oven to 400 degrees. In a 14-16 inch cast iron skillet brown the sausage. Place pan with sausage in the preheated oven for 3 minutes.In the blender combined eggs, milk, arrowroot, and salt. Blend until well combined approximately 2 minutes. Pour mixture over the sausage and cook for 20-25 minutes until golden brown. Remove from pan and allow to cool for 5 minutes before serving. Cut into 8 slices.

Gluten Free Toad in the WholeToad in the WholeSliced Toad in the Whole

Nutrition Information

Servings 8
Calories 281
Carbs 15.9 g
Fat 19.7g
Protein 12.7g