bread

Low GI Blueberry Muffins

1 cup old fashioned oats, processed into flour

1/2 cup old fashioned oats

1/2 cup whole wheat flour

2 t baking powder

1/2 t salt

1/2 t cinnamon

1/2 cup sugar

1 cup fresh blueberries

1 cup fat free milk or almond milk

1 egg plus 1 egg white

1 t vanilla

2 t olive oil

  1. Preheat oven to 400 and spray muffin pan with nonstick spray.
  2. In a large bowl, combine oat flour, oats, whole wheat flour, baking powder, salt cinnamon, and sugar and stir together.
  3. In a second bowl lightly beat eggs. Add milk, vanilla, and oil and mix well.
  4. Add the milk mixture to the flour into the dry mixture and stir together. Mixture will be quite loose, but will bake up fine.
  5. Fill the muffin cups 3/4 full. Bake for 15-17 minute.
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Bread in a Slow Cooker

Yep. I did it and it worked! The amount of dough in this recipe would make 2 oven loaves. The most time-saving thing about using the slow cooker is that it rises in the slow cooker, so you just mix up the dough and toss it in the slow cooker.

Screen Shot 2015-08-23 at 7.21.28 AMIngredients:

Crockpot liner (highly recommended)

Non-stick spray

3 cups lukewarm water (You can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast.)

1 tablespoon granulated yeast (You can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry.)

1 to 1 1/2 tablespoons salt

6 1/2 cups all-purpose flour

Directions:

Mix together water and yeast (no need to let stand).

Add salt and flour and mix until a slightly sticky dough forms.

Spray the inside of a Crockpot liner with nonstick spray.

Place dough in liner.

Lift and place into crockpot.

Place lid on and turn slow cooker onto high.

Screen Shot 2015-08-23 at 7.22.07 AMLet cook for 2 hours.

Bread is done when center is solid to the touch.

The bread will not have a top crust. If you would like it to, place it under the broiler in the oven for about 5 minutes.

Let cool completely on counter before storing – bread is very hot and moist inside. I left it on the counter overnight before wrapping it in foil.

Original recipe here.

Whole Wheat Apple Chia Muffins

3/4 cup packed brown sugar
1 T teaspoon ground cinnamon
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup olive oil
2 T chia seeds
6 T water
2 shredded apples, skin on
¾ c almond milk

Preheat the oven to 400 degrees F.

In a small bowl, mix together chia seeds and water. Let set to gel (about 5 minutes).

Shred the apples into a bowl.

In a medium bowl, whisk together the flour, baking soda and salt.

In a large bowl, whisk the sugar and the oil until combined. Stir in the chia gel and shredded apples.

Whisk in the flour mixture in two batches, alternating with the almond. Whisk just until combined.

Pour the batter into the prepared muffin pan. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.

Vegan Blueberry Breakfast Muffins

Screen Shot 2015-02-02 at 12.39.29 PMHigh fiber, high protein blueberry muffins.

Ingredients:

2 T chia seeds
6 T water
1 cup All-Purpose Flour
1 Cup spelt flour
1/2 cup agave syrup (or honey for non-vegan)
3 teaspoons baking powder
1/2 teaspoon salt
1 C cashew or almond milk
6 tablespoons olive oil
1 teaspoon vanilla extract
3/4 cup blueberries

Directions:

Mix chia seeds and water and let stand for 10 minutes.
Preheat oven to 400.
Mix all other ingredients, minus blueberries.
Spray 12 muffin tins and fill 2/3 full with batter.
Top each with 1 T of blueberries.
Top off with remaining batter.

Bake at 400 for 19 mins.

Quick Coconut Oil Hamburger Buns

I exchanged white sugar for honey and vegetable oil for coconut oil to make these rolls a little more healthy. They are quick to make (about 40 minute total) and quick to disappear.

Quick Coconut Oil Rolls

Ingredients:

2 T active dry yeast
1 cup plus 2 T warm water
1/3 cup coconut oil
1/4 cup honey
1 egg
1 teaspoon salt
3 to 3 ½ cups all purpose flour

Directions:

1) In the mixing bowl of a stand mixer, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes.

2) Add the egg, salt and 3 cups flour.

3) Mix with dough hook until soft, elastic dough forms: about 3-5 minutes. Do not let rise.

4) Place dough onto a lightly floured surface. Divide into 12 pieces; shape each into a ball. Place 2 inches apart on baking sheets covered with parchment paper.

5) Let rest for 10 minutes, then bake at 425° for 10 minutes or until golden brown. Remove from pans to wire racks to cool.