Category Archives: Breads

Pumpkin Pecan Muffins

It’s that time again: fall. And you will be looking for creative things to do with pumpkin. Here’s one you can make any time, you don’t have to wait for the holidays, just the pumpkin to be ready at the farmer’s markets.


Makes 12.

1/4 cup butter

1/3 cup honey, or 2/3 cup evaporated cane juice or sugar, or 1/2 tsp stevia

1 tsp baking powder

3/4 tsp baking soda

1 egg, beaten

2 2/3 cup flour ( Can substitute 2/3 cup of buckwheat or

whole wheat flour for more nutritional value.)

1/2 tsp salt

1/2 cup milk

1/2 cup chopped pecans

1 cup fresh, cooked pumpkin

pumpkin muffins up close

DIRECTIONS: 

Cream the butter and sweetener. Beat in egg. Add flour, salt, baking soda and baking powder, mix well.

Add pumpkin and stir in. Mixing the pumpkin with the flour mix before adding the milk will absorb some of the water from the pumpkin.

Add milk and mix well with a spoon. Add pecans.

Fill baking cups 3/4 full and bake in a preheated 350º oven for 35-38 minutes until toothpick inserted in muffins come out clean. These are best fresh-baked but if your family cannot eat 12 muffins at once, you can bake 6 muffins and put the rest of the dough in the refrigerator and bake the rest the next day or later in the week. Or, bake them all and freeze what you don’t eat right away.

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Veggie Crackers

Making your own crackers is not as daunting as it seems. This recipe is actually quite quick to make if you have a food processor. These crackers taste great with cheese, dips and spreads.

Veggie Crackers Recipe:

INGREDIENTS:

2-3 veggies finely chopped in food processor. Some good veggie choices are onions, spinach, kale, broccoli, carrots, beets, herbs. You want to make sure the veggies you choose do not contain to much water or they may mold.

2 cups organic white flour

1 cup ground buckwheat or buckwheat flour, or rye flour

1 1/2 tsp salt

1/4 cup olive or grapeseed oil

1/4 cup butter

1/2 tsp baking powder

1/2 tsp baking soda

Enough water to form a dry dough that sticks together enough to roll it out (about 1/4 cup)

 

INSTRUCTIONS:

Preheat oven to 325 degrees.

Add all the dry ingredients in a large bowl. Add the chopped veggies and mix well. Add the oil and cut it in well so there are no pieces bigger than the size of a pea.

Melt the butter and cut in well.

Add just enough water to get the ingredients to start forming a dough that sticks together. The less water you use the quicker the baking time.

Cut the dough in half. Grease two cookie sheets. Roll out each piece of dough to fit a cookie sheet. Cut the dough on the cookie sheets into about the size of the crackers you want. You don’t have to cut through the dough all the way, you can just score it and break it apart later. Cutting it up before you bake it allows the crackers to dry quicker.

Bake at 325º for 35 minutes or until crackers are crispy and lightly browned. Let cool, break apart, and place in a glass jar with a lid, like a cookie jar. That’s it!

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Oatmeal Bread

Oatmeal bread is my absolute favorite bread because it is so moist, nutritious and delicious.

Makes 1 loaf.

2 cups warm water

1 package (2 1/4 tsp) active dry yeast

1 Tbsp honey

2 eggs

1 Tbsp grape seed or olive oil

1 tsp salt

2 1/2 cups flour

1 cup oatmeal

Heat 1  cup water to boiling and pour just enough over the oatmeal in a small bowl to cover the flakes. Let is sit for about 10 minutes to soften the oatmeal and cool down to room temp for the yeast.

Once the oatmeal and water has cooled down so it is just warm to the touch, heat the remaining 1 cup of water to luke warm, pour it into a mixing bowl, add the honey. Stir the honey to dissolve it, sprinkle yeast on top and let it proof for about a minute.

In a mixer with a dough hook or a bread machine (or do it the old-fashioned way in a bowl and kneed it later) mix in the eggs, salt and oil until mixed well. Gradually add the flour in 1 cup amounts at a time mixing well in between each addition. Add oatmeal last and mix thoroughly.

Turn dough out on a floured surface and kneed untilwell mixed. Most dough machines do not mix the dough well enough to avoid having to kneed it by hand altogether. Formthe dough into a loaf and place it in a lightly greased bread pan, cover with a light cloth and let rise in a warm place (atleast 70º) for an hour.

After an hour when the bread has risen, bake at 350º for 20-25 minutes until lightly brown on top. Remove to a wire rack and leave the bread in the pan for about 15 minutes before you try to remove it from the pan or it will stick.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

THIS RECIPE SPONSORED BY:

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Homemade Hamburger Buns

These hamburger buns beat anything you would buy in the store. They are very tasty with onions roasted on top. Make the whole batch of buns and freeze what you don’t use. They will last in the freezer for 3-4 months.

Hamburger Buns:

Makes 12 buns.
3 cups flour
2 cups whole wheat our
2 tsp salt
2 envelopes active dry yeast
1 1/4 cups warm water
1 Tbsp Dijon-style or whole grain mustard, or 1 tsp dry mustard
1/3 cup butter
1/4 cup honey
1 Tbsp butter, melted
Sesame seeds, poppy seeds or finely chopped onion.

In a large bowl, pour the warm water, add 1 Tbsp honey and the yeast. Let the yeast proof for 2-3 minutes (float to the top).

Mix in the 3 cups white flour, the whole wheat flour and salt. Add the mustard, the 1/3 cup of butter and honey. Mix well into the dry ingredients.You may need to mix it with your hands.

Stir in enough additional flour, if needed, to make a fairly stiff dough.

Turn the dough out onto a floured surface and knead until smooth and elastic, 5-7 minutes. Divide into 12 equal pieces and form each into a smooth ball. Place 2 inches apart on greased cookie sheets, cover with a clean cloth and let rise for 1 hour.

Preheat oven to 350o. Brush the tops of the rolls with the melted butter and sprinkle with chopped onion or seeds. Bake for 20-25 minutes until browned and they sound hollow when tapped with yourfinger. Cool on racks for at least 10 minutes.

THIS RECIPE SPONSORED BY:

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PRINTING, PROMOTION AND DESIGN

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Honey Raisin Quinoa Bread

This batter bread is easy to throw together in no time and is excellent for toast or breakfast. Adding quinoa to bread is an excellent way to add protein, B vitamins, minerals and texture to it. Just make sure to rinse the quinoa thoroughly and it won’t alter the taste of the bread at all, just add nutrients.

Honey Raisin Quinoa: Bread: Makes 1 loaf

1 cup pre-cooked or pre-sprouted quinoa

2 3/4 cup white flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 egg

1 Tbsp grapeseed or olive oil

1/2 cup honey

1/2 cup milk

1 cup raisins

1 tsp cinnamon

Pre-sprout the quinoa the night before or cook it for about 25 minutes until it is soft and the grains have burst. See our previous post under “Cooking Tips: for how to properly rinse and cook or sprout quinoa.

Preheat oven to 325º. Grease a bread pan. Sift the flour, baking powder, baking soda and salt into medium bowl. Beat the egg, oil and honey in a large bowl. Stir in the flour mixture alternately with the milk just until moistened. Stir in the raisins and quinoa.

Sprinkle with about 1/2 tsp cinnamon and stir once or twice just to swirl cinnamon into dough. Bake in oven for 1 hour and 10 minutes or until a toothpick inserted comes out clean. Cover the bread with foil for the last 30 minutes of baking time to prevent it from getting too brown while the inside of the loaf cooks.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages? Follow this online recipe book.

THIS RECIPE SPONSORED BY:

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Swedish Limpa Bread

Swedish Limpa is one of our favorites. It’s made with molasses, so it’s a dark, and very nutritious bread. It has a very good flavor and tastes great toasted for breakfast. Because it’s a sweet bread, it does not lend itself well to sandwiches except for peanut butter and jelly. It is best eaten alone or used for french toast.

Swedish Limpa Bread. Makes 1 large artisan loaf or two regular loaves.

1 1/4 cup warm water

1 Tbsp grapeseed or olive oil

1 tsp fresh lemon juice

1/4 cup molasses

1/3 cup honey

1 tsp salt

1 egg

1 1/2 cup rye flour

3 1/2 cup white bread flour

4 tsp anise seed

1 package active dry yeast (2 1/4 tsp)

Add 1 Tbsp honey to the water and sprinkle yeast on top. Let proof. Add rest of wet ingredients. Mix well. Add dry ingredients and mix well. Kneed until well mixed. Lightly grease a cookie sheet or large baking pan. Form the dough into a large round loaf and place on the cookie sheet. Cover with a clean, light cloth and let rise for 1 hour.

Bake at 350º for 35-38 minutes until brown and toothpick inserted in middle comes out clean.

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Cranberry Poppyseed Loaf

A bit like a cake and a bread in one, but one of our favorites to bake around the holidays because it’s so festive.

Makes 1 loaf

2 1/2 cups flour

1/2 cup honey, or 1 cup evaporated cane juice or sugar,

or 1 tsp stevia

2 Tbsp poppyseeds

1 Tbsp baking powder

1 cup milk

1/3 cup butter, melted

1 egg

1 tsp vanilla extract

1 cup frozen or fresh cranberries, chopped

Confectioner’s sugar glaze (can make your own with 50% evaporated cane juice (Rapadura or Sucanat) and 50% organic cornstarch.

Grease a loaf pan. In large bowl, mix flour, sweetener, poppy seeds and baking powder. In a liquid measuring cup, measure milk and add butter, egg and vanilla. Beat thoroughly with a fork and add to dry ingredients. Mix just untilmoist and add cranberries.

Spread in prepared pan.Bake at 375º for 60-70 minutes or until a toothpick inserted in middle comes out clean and loaf is lightly brown. Cool inthe pan on a rack for about 10-15 minutes before trying to remove loaf or it may stick. Drizzle with confectioner’s glaze (add just enough water to confectioner’s mix to make it drip down sides of loaf), honey, or maple syrup before serving.

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Thyme Oatmeal Bread

oatmeal_thyme_bread3  cups organic flour

1/2 cup uncooked organic oatmeal flakes

1 cup warm water

1 package baking yeast

1 Tbsp honey

1 Tbsp olive or grape seed oil

2 eggs

1/2 tsp salt

Grape seed or olive oil for dipping

Sprinkle thyme

Using a mixer with a dough hook or bread machine, pour hot water into the bowl you will use to mix everything in to warm it up for a few seconds. Dump out the water, add 1 cup warm tap water to the bowl, stir in the honey until it dissolves, sprinkle the yeast on top of the water and let it proof for about 2 minutes.

Add the oil, eggs and salt and about 1/8 tsp ground thyme. Mix well. Add the oatmeal and flour, one cup at a time mixing well between each cup. Knead dough or your dough machine or mixer and mix or knead for about 2 minutes until dough is well mixed. Put on a floured surface and knead dough by hand for another 2 minutes working a lot of air into the dough by folding it over on itself.

Grease a loaf pan with oil, put the dough in the pan, flip it over to lightly coat both sides with oil from the pan. Cover with a light cloth and let rise in a warm place (at least 70 degrees) for an hour and 15 minutes. Preheat the oven at 325º and bake bread for 25 minutes until the crust is medium brown.

Let the bread cool in the pan on a wire rack for at least 15 minutes – this will make it easier to remove the loaf from the pan without it sticking. Slice and dip in a shallow dish filled with olive or grape seed oil sprinkled with a little thyme and salt.

Want to follow our recipe club and get updates on new postings, holiday recipes when they get posted and special pages?
Follow this online recipe book.

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Make Your Own Flour Tortillas

tortilla-in-panMakes 6

How many times have you purchased tortillas from the store only to find out they are stale or taste like the bag they came in? Once you’ve had homemade tortillas you won’t go back to store-bough because homemade just tastes so much better. It only takes about 10 minutes to make them.

2 cups flour

1/2 tsp salt

1 tsp baking powder

1/3 cup olive oil or grape seed oil

1/2 cup warm water

Warm a 10 inch skillet on the stove on medium heat. Do not oil or butter it. Tortillas are cooked in a dry pan.

Mix flour, salt and baking powder in a large bowl. Measure oil and add 1/2 cup water. Mix together slightly and pour into dry ingredients. Mix well with a heavy wooden spoon or your hands.
Let dough sit for about 15-20 minutes.

Grab about a golf-ball sized piece of dough. Roll out on a floured surface until very thin and about 8 inches round. Put in a dry, hot skillet for about 1 minute. Pop any bubbles that form with a fork. Flip and lightly brown other side for about 30 seconds.

Only roll out and cook the tortillas you will be using for one meal and keep the rest of the dough in a covered bowl in the refrigerator to use later in the week for making veggie wraps to take to work or school for lunch, or breakfast burritos etc. Fry them up only as needed. The dough will last in the refrigerator for about a week.

What about corn tortillas? Masa Harina is a type of Corn Flour made from sun- dried posole that has been prepared with lime or wood-ash lye water. Masa is used to make corn tortillas because cornmeal will not work well. Because of the process used to make Masa, it cannot be labeled as organic.  Also, we have yet to find a Masa Harina manufacturer that uses organic corn. Some advertise that they are GMO-free. For the risk you are taking using non-organic corn products for anything these days, it hardly seems worth it unless you just have to have corn tortillas.

An alternative is to roll out your flour tortillas on a bread board floured with organic cornmeal. The cornmeal will stick to the outside of the tortillas and when you fry them, it gives them a crunchy corn texture that is good for making chips.

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Best Ever Fluffy Waffles

wafflles19No pre-packaged waffles or frozen here. These are the best waffles you will ever have, and you can make them yourself. The way they are made makes them light and fluffy, so don’t cut corners.

1 3/4 cups flour

2 tsp baking powder

1/2 tsp salt

1 Tbsp honey

3 egg yolks

3 egg whites

4 Tbsp olive or grape seed oil

1 1/2 cups milk

Sift flour, add baking powder and salt, mix well. Separate the eggs, Beat the whites in a separate bowl until stiff. Measure milk, add egg yolks and beat until light and foamy. Add to dry ingredients and mix well. Add vegetable oil and honey, mix well. Fold the egg whites into the batter until well mixed but not flat. Bake on high.

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