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Grain Free Butternut (or Sweet Potato) Flatbread

Grain Free Butternut (or Sweet Potato) Flatbread
I know, that’s sounds like an extreme claim. But if you follow a restricted diet, then you know just how liberating it is to have a never-fail staple recipe in your culinary arsenal. This grain free flatbread, a healthy bread alternative, fits the bill when you crave something–for lack of a better term–bready. If you are on a grain free diet, then you know how comforting it is to have something that can be used for sandwiches. I’ve been enjoying these for breakfast, slathered with raw honey. The strange ingredient in this grain free flatbread is the gelatin. “I don’t have gelatin,” you may be thinking, “can I leave it out?” I know I will be asked about egg substitutes. If you don’t have the butternut squash, you could use mashed acorn squash or sweet potato to make this grain free flatbread. Grain Free Butternut (or Sweet Potato) Flatbread Ingredients Instructions Have all ingredients at room temperature.

Moist Pumpkin Bran Muffins I’m traveling for Thanksgiving but I just had to make SOMETHING before I left. I’ve been experimenting with pumpkin muffins and thought they’d make a good breakfast treat for Thanksgiving morning. These came out really moist with just the right sweetness. I sprinkled the tops with a bit of quick oats just for fun. 1 ½ cups Whole Wheat Flour (180g)1 tsp baking soda1 tsp baking powder¼ tsp salt1 tbsp ground cinnamon½ tsp ground ginger½ tsp ground cloves½ tsp all spice1 tsp nutmeg1 15oz can of pumpkin¼ cup molasses (84 g)2 tbsp honey (42g)1 egg2 egg whites¼ cup unsweetened applesauce½ cup non-fat unflavored yogurt¾ cup Wheat Bran (45g) (available in the storeNon-stick cooking spray Preheat the oven to 400 degrees. Double sift the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, allspice and nutmeg. In a large bowl, add the pumpkin, molasses, honey, egg, egg whites, applesauce and yogurt. Pour the flour mixture and wheat bran into the pumpkin mixture.

Lemony Olive Oil Banana Bread Recipe Certain adventures call for the perfect banana bread, and this was one of them. You can't really know what to expect regarding the weather when someone invites you to a late-October wedding near Monterey, California. A wedding at an off-season summer camp. I thought there was a good chance I'd be wearing Wellies under whatever dress I picked out, sloshing around in puddles. Not the case! If you drive south, and then a bit east from Monterey, the landscape changes. The banana bread - it's amazing. Congratulations Oliver & Naya, it was incredibly special to be part of your beautiful celebration - and (!)

No-Knead Garlic-Cheese Flatbread 1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom. 2) Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds. 3) Add the cheese and garlic, beating gently just to combine. 4) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy. 5) While the dough is rising, preheat the oven to 375°F. 6) Sprinkle the dough with pizza seasoning, and/or the dried herbs of your choice, if desired. 7) Bake the bread till it's golden brown, 35 to 40 minutes. 8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. 9) To make crunchy bread sticks: Cut day-old bread into 1/2" slices. Yield: about 12 to 18 servings bread; or about fifty 6 1/2" bread sticks.

whole roasted garlic clove focaccia bread : sweet beet and green bean whole roasted garlic clove focaccia bread Posted by Jacqueline Gabardy, L.Ac. on Monday, December 8, 2008 · 14 Comments i love making my own bread. there really isn’t any comparison between a fresh, out of the oven, loaf and store bought varieties. but bread can be tricky to get right - either it is too dense, the crust isn’t thick enough, or it comes out lopsided. focaccia is a simple bread to make that’s always soft on the inside with a crunchy crust. adding italian herbs to focaccia is fairly normal, but i stepped it up a notch by adding whole cloves of roasted garlic to the bread, and lots of it. i used 3 heads of garlic in one batch, but you can use more or less according to your taste. keep in mind when you roast garlic the taste mellows out significantly to a savory and almost sweet caramelized flavor that isn’t pungent in the least. for most, this means you can eat a lot more of it. bake at 400F for 18 minutes until starting to toast golden brown on top. slice up and enjoy!

cinnamon swirl bread : sweet beet and green bean cinnamon swirl bread Posted by Jacqueline Gabardy, L.Ac. on Monday, March 2, 2009 · 29 Comments i first learned how to make my own bread when i worked in an italian restaurant in portland. i would make pizza dough fresh every morning so it had plenty of time to rise before we topped it with sauce, cheese, and toppings and popped it in the oven for lunch time. sure it takes hours to let the yeast do its thing, but i was surprised by the simplicity of the recipe. it’s really just a little warm water, sugar, salt, yeast, oil and flour. variations of that simple combination create most every type of bread. cinnamon swirl bread 1/3 c sugar 1 tbsp active yeast 1/2 tsp salt 1 c water 2 tbsp oil + some for greasing about 2 c white flour (i used organic) 1/4 c brown sugar 2 tbsp oil (canola works well) 1 tbsp cinnamon add the warm water, sugar, salt and active yeast together in a medium-sized bowl. let sit for 10-15 minutes or until the mixture begins to foam.

No-Fail Whole Wheat Bread (it's not dense!) - Progressive Pioneer Though I'm still loyal to my Peter Reinhart book for making whole wheat versions of fancier breads (challah, cinnamon rolls, bagels, pita etc.), I've discovered that nothing beats my mother-in-law's recipe for simplicity, softness and tastiness. If I'm going to be making all our bread, the process needs to be pretty darn simple or it's just not going to happen. I can whip this up in under half an hour (just hands on time, not rising and baking, but you can do other stuff while that's happening). To make two loaves, mix 3.5 cups warm water, 1.5 tsp. yeast, and 1/4 c. honey in your mixer bowl and let the yeast proof. Now add the second half of the flour (another 3.5 cups). Final step: slice off a big, fat piece, slather it with butter and honey and sink your teeth in!

Grain-Free Granola | Plan to Eat Awhile ago our family did the GAPS diet, which means no sugar and no grain (among other things). I thought I would miss sugar the most, but that wasn’t the case at all. I was actually pretty okay without it. I think it might have to do with the huge amount of probiotics I’d been consuming. Has anyone else experienced this? My mom was in town for a month and gamely stuck to the diet with us. cookbook, but I modified it quite a bit, so I’ll share our version here: 1 cup pumpkin seeds 2 cups sunflower seeds 3-4 cups dried coconut large flakes 1/4 cup honey warmed if necessary 1/8 cup oil something mild, like safflower salt to taste 1 tsp cinnamon 1 tsp vanilla 1 cup dried fruit pieces apricots, apples, date, raisins, cranberries, &c. coconut flour optional Directions Powered by We think it's soooo yummy.

The Life-Changing Loaf of Bread It took me a long time to settle on the title for this post. Why? Because it’s quite a statement to suggest that a humble loaf of bread will change your life. I am willing to be so bold. When I began eating healthier, bread was definitely on my hit list. Not because bread is inherently “bad” (in my books nothing is that black and white), but that I knew when I was basing three meals a day around a loaf of crusty, white French loaf, something had to give. Now, that isn’t to say that my love affair with bread ended there. People often ask me why I don’t bake my own bread, and the answer is simple: the Danes just do it better. It wasn’t until I went for lunch at a friend’s place a couple weeks ago that my life changed. Friendly Fiber: Psyllium Seed HusksYou’re probably asking yourself how the heck this bread holds itself together without any flour. Psyllium seed husks are one of nature’s most absorbent fibers, able to suck up over ten times their weight in water. Third. Directions: 1. 1.