Oh my goodness… I’ve got a good one for ya!
I’m sad to say that summer is over – we had a short one. BUT my favorite season is here – bring on the pumpkins, pumpkin spice, apples, hot tea…it’s time to cozy up! I love all colors that fall brings. That’s why moving to Seattle was such an easy thing – I missed 4 seasons and now I finally have them.
Talking about cozy, there’s nothing better than some bread pudding with hot coffee, tea, or milk. SO yummy. This one you see here? Disappeared in a day. No shame. I mean, it’s not the healthiest because of all of the bread, but the rest are good ingredients. Are you excited? Let’s do this:
2 cups almond milk
1/4 cup vegan butter
1/2 cup maple syrup
3 flax eggs
2 tsp cinnamon
1/4 tsp pumpkin pie spice
2-3 apples (depending on size), shredded and drained
1 tsp vanilla extract
- Preheat oven to 350F.
- In a pot heat milk and butter until butter melts. Cool off.
- Combine maple syrup, flax eggs, spices and vanilla and mix until completely combine, best with electric mixer. Slowly add milk mixture.
- Cut baguette into cubes and mix with shredded apples in a bowl. Move into round spring pan.
- Pour batter on top.
- Bake for about 50-55 mins until golden brown.
Recipe adapted from MomsWhoThink
Hmmm, banana bread. Super comforting ANY time of the day. Or night. That’s right. I can eat this anytime. And you know what? It’s ok because it’s got only good things. I’m talking bananas, pecans, chia, oats, almond meal, etc. Can’t beat that! This bread is the breakfast you dream of every morning. It’s also that snack you’ve been craving every afternoon. Dinner? Sure, why not. Go for it and let me know how you liked it 😉
I first started making banana bread when I saw it on Dana’s Site. I made this amazing bread so many times I can’t count. And it’s amazing! Then last weekend I didn’t have peanut butter on hand so I decided to play a bit and see what I came up with. I decided to use less flour and more oats/almond flour and less sugar and more bananas to make it super moist and it worked out! I was able to omit sugar altogether, except a bit of maple syrup and I was able to get flour amount down to half a cup. In this amount of bread I think that’s great.
So I baked it and let it cool, but half of it was gone before it even had a chance to cool down. My husband literally attacked it 😀 I came to it to take a slice and noticed that all of the crunchy pieces on the sides were broken off and enjoyed by him before I even had a chance. I got into Stepford mode and gave him an earful. Poor thing 😀 He survived though. And then I calmed down and we enjoyed it together.
- 4 bananas
- 1 flax egg
- 3.5 tsp baking powder
- pinch of salt
- 1/4 cup maple syrup
- 2.5 tbsp coconut oil, melted
- 3/4 cup unsweetened almond milk (I made fresh one)
- 1/4 cup almond meal wet (leftover from when I made almond milk), or dry
- 1/2 cup oat flour
- 1 cup oats
- 1/2 cup whole wheat flour
- 1/4 cup chia
- 1/4 cup pecan pieces
- chocolate chips and pecan pieces for top
- Preheat oven to 350F.
- Make flax egg and let sit for about 5 minutes.
- Once it set, mash bananas with it in a bowl. I didn’t mash all the way because I wanted chunks of bananas once it was baked.
- Add all ingredients through almond milk and mix until combined.
- Add the oats, oat flour, whole wheat flour, chia and pecans and stir.
- Pour into a loaf pan greased with oil or covered with parchment paper and sprinkle chocolate chips and pecan pieces on top.
- Bake for 1 hour and 5 minutes or until golden brown.
- Let cool before slicing.
- Enjoy with loved ones! 🙂
Bread. It’s a love/hate relationship, right? It’s so simple, yet so satisfying. Everyone loves it, but no one wants to eat it because it adds inches and whatnot. Well, I say everything in moderation. Except this one. This bread is the single most requested food item requested at my house. I make it and there are times when it doesn’t last half a day. And, on to the next one…
When I came to the US, the bread was one thing I couldn’t get past. It tasted like paper, there was no crust..I loved bread back home! Please don’t hate, it was just a culture shock. So, over the years I managed to find similar-to-back-home breads in various stores and they were acceptable, but nothing was just right. Until I found this recipe by Mark Bittman (video). Oh man, this bread is heaven! The crust is perfectly crunchy and the inside is soft like clouds. What can I say? It’s perfection.
Sure, it takes 12-16 hours to rise, but you sleep during most of it so – no problem. It took me a bit of planning to figure out when to mix the dough in order to have the perfect amount of time to make it the next day, or late in the evening. This recipe needs you to organize your time well, but once you get the gist of it you’re fine. I’ll put my tips on the recipe card.
WARNING – the first loaf you’ll make will disappear on the same day so schedule another batch right away 😀 Enjoy!
- 3 cups of whole wheat flour
- 2 cups of luke warm water (I have to use more than what the original recipe calls for because of whole wheat flour)
- 1/4 tsp dry yeast
- 1 1/4 tsp himalayan salt
- Optional – seeds. I used sunflower on the inside and on top.
- Mix all the ingredients in a bowl quickly without kneading or working the dough too much. A quick mix until everything is combined is all you need.
- Cover and let rise for 12-18 hours.
- Prepare large cutting board and dust liberally with flour.
- Dump the dough on the board and add more flour on top of it.
- Sprinkle sunflower seeds on the flattened dough.
- Fold over about 4-6 times (watch the video as it’s easiest to understand).
- Take an older dish towel that you don’t mind getting messy and lay it flat on the counter top.
- Sprinkle flour liberally on it and add sunflowers on one half.
- Dump the dough on the towel, with the fold that formed facing down so it gets covered with the seeds.
- Cover with the other half of dish towel and let it sit for two more hours.
- Half an hour before 2 hours hit, preheat the oven at about 465F with enameled cast iron inside.
- Open the enameled cast iron carefully and dump the dough in, making sure the fold is now on top. It’s tricky, but you’ll get it right in a couple of tries.
- Bake covered for 30 mins, then uncover and bake for 10-20 mins more until brown.
- Let cool completely on a cookie rack before serving or cutting.
- Share and enjoy with loved ones! 🙂
- Flour – I had to play around with different flours to get the results I liked. I wanted whole wheat, but that doesn’t rise as well as white flour so keep that in mind. Also, different brands of whole wheat rise differently, I find. I like to do half whole wheat and half white, but mostly I just make it with whole wheat because my hubby likes it if it doesn’t rise that much.
- Rising prep – during the week, I make my dough in the morning before I leave for work and then make the bread in the evening. On the weekends I make it around 5 pm and then start the next step around 8 am the next morning.