Whole Grain Raisin Bread

What could be better than homemade bread, especially on a cold day? The smell alone conjures good memories and warm feelings. After making this recipe several times, I think I've finally tweaked the ingredients and amounts to produce the perfect loaf of bread. Most people tend to prefer white raisin bread, so this is a healthier twist on familiar comfort food. I've used some specialty flours that you may not have on hand, so I'm providing substitution options just in case. The time involved in this recipe is well worth the final product!


Ingredients
1 1/4 cup raisins
1/4 cup oats
1/2 T yeast
1 T honey
3/4 cup warm water
1 egg
1/3 cup dry milk 
1 t salt
1 t cinnamon
1 cup whole wheat flour
1/6 cup tapioca flour (or wheat)
1/2 cup spelt flour (or wheat or white)
1 1/2 cup white flour
2 T wheat germ (may omit)

Directions
1. Put raisins in a small sauce pan, cover with water, and simmer for about 15 minutes. Stir every now and then (this helps plump up the raisins). When draining raisins, reserve 1/4 cup of the water and add to the oats.
2.  Add the yeast and honey to the warm water and let sit for at least 5 minutes.
3.  In the bowl of a stand mixer, add the egg, dry milk, salt, cinnamon, wheat germ,yeast mixture, and wheat, tapioca, and spelt flours. Using the paddle attachment, mix for about 3 minutes.
4.  Add about half of the raisins and mix until just combined. Add white flour in increments while mixer is running. (You may need a little more or less than what I did depending on the humidity - the dough should be firm but sticky.)
5.  Replace the paddle attachment with the dough hook. Add the remainder of the raisins. Using the dough hook, "knead" the bread for about 6 minutes.
6.  Spray a bowl with non-stick cooking spray. Place dough in bowl and turn to cover dough in spray. Cover with a clean dish towel and let rise in a warm place for about an hour.
7.  Punch dough down and place into a 9 x 5 loaf pan (I use glass) sprayed with non-stick spray. Cover and let rise another 40 minutes.
8.  Bake bread at 350 for 40-45 minutes.

This bread tastes great fresh or will keep well for months in the freezer!

Nutrition (for 1 slice, based on 20 slices per loaf)
Calories: 116
Total Fat:  .7g
Carbs:  25g
Fiber: 2g
Sugar: 6.5g
Protein: 3.2g

 Eat healthy and homemade!

Whole Grain Banana Muffins

Whole Grain Banana Muffins

  What better to do on a cold, overcast day than to bake some healthy, comfort food? Today's project: hearty, healthy, whole grain banana muffins! I spent some time scouring the web for recipes and combined ideas and ingredients from several to come up with my own recipe.  Here's the recipe!

Wet Ingredients

1/2 cup unsweetened applesauce

2 ripe bananas

1 large egg white

1 t vanilla extract

1/4 cup organic sucanat

1/2 T maple or table syrup (next time I make these, I think I will eliminate this but it depends on your preference for sweetness)

1 1/2 T sour cream

Dry Ingredients

1 cup whole wheat flour

1/2 cup spelt flour

1/2 cup rolled oats

1 t baking soda

1/2 t baking powder

1/2 T ground flax

1/2 t pumpkin pie spice

(Next time, I'll add some extra ginger and cinnamon)

Topping

1/4 cup rolled oats

1 T organic sucanat

1-2 T chopped walnuts

thinly sliced bananas

Directions

Pre-heat oven to 350; spray a muffin pan with non-stick cooking spray (do not use wrappers).  Combine all wet ingredients until well-blended; combine dry ingredients in a separate bowl.  Add dry ingredients to wet ingredients and stir until moistened. Fill muffin pan about 2/3 full (makes about 12 muffins).  Combine topping ingredients (except bananas) in a small bowl & sprinkle over top of each muffin.  Add a few pieces of thinly sliced bananas on top.  Bake for about 22-25 minutes.

If you like, you can add extra walnuts to the batter; you could also try adding chocolate chips, coconut, or carob chips.

Nutrition

Calories: 134

Fat: 1.5g

Carbs: 30.6g

Fiber: 3.3g

Protein: 3.2

Stay healthy!

Whole Grain Pancakes (Eat Clean!)

It's been awhile since I've made pancakes, and what better to do on a dreary day? This is a purely homegrown recipe, so feel free to tweak it to your needs and ingredients on hand.  They make a great low-calorie, nutritious breakfast or snack and fit into the clean eating lifestyle (but more on that in a future post). AND they are sugar-free!!  There are many variations you could do with these like adding unsweetened cocoa powder, wheat germ, flax seed, chia seed, etc. Experiment! (These do not get real "fluffy" like typical pancakes.)

Whole Grain Pancakes

Ingredients

2 cups unsweetened almond milk

2 t white vinegar

1/2 cup oats

1/4 cup yellow cornmeal (stone ground is best!)

3/4 cup whole wheat flour

1/4 cup tapioca flour (substitute soy or whole wheat if needed)

3 T ground flax

1 t baking powder

1/2 t baking soda

1 t cinnamon

1 t vanilla extract

1/4 cup egg whites/liquid egg substitute (or 1 whole egg)

Directions

Add the vinegar to the almond milk (to make buttermilk) and set aside for 15-20 minutes.  Mix all dry ingredients; add egg whites and vanilla.  Add buttermilk and stir until moistened.  Batter will be runny! Let it sit for a minute or two before using.  Drop by approximately 1/8 cup fulls (I use a coffee scoop) onto a hot skillet coated with cooking spray.  Cook on one side until air bubbles surface and pop; these need to cook longer than regular pancakes due to the density of the wheat flour.  This recipe makes about 24, 2-inch pancakes.

Top with fresh berries, sugar free syrup, or natural peanut butter and enjoy!

Nutrition (per 2 pancakes)

Calories: 71

Total Fat: 1.4 g

Total Carbs: 13.5

Fiber: 2.8 g

Protein: 3.6 g

Stay healthy!