FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

a healthier version of Banana Nut bread or muffins

February24

I got this recipe from the Cookbook that came with my KitchenAid Mixer (Thanks again to the Taylor’s) so if you have one this is super easy to make with it, and you can follow the timed directions for mixing if you have the cookbook.   If you don’t – just do what I used to always do and improvise.

1/2 cup shortening.  (I always use the organic vegan shortening from Whole foods.)

3/8 cup agave or 1/2 cup pure maple syrup (recipe calls for 1/2 cup sugar.  I use agave instead and for every 1 part of sugar you replace it with 3/4 parts of agave.  I hope that make sense.  If not just use 1/2 cup – it shouldn’t be too devastating.)

2 eggs worth of Egg Replacer (3 tsp egg replacer whisked into 4 tbsp warm water)

1 cup all purpose unbleached flour

3/4 cup Kamut Flour (if you don’t have this you can just use regular flour, but you’re not uping the health factor by doing that)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 medium) mashed ripe bananas

1/2 cup chopped nuts of our choice – or not (walnuts or pecans are pretty standard)

Mix Shortening and Agave together very well (this is where it’s very handy having a mixer) – add in Egg Replacer and mix well.  In a separate owl mix Flour, baking powder, baking soda, and salt.  Combine half the flour and half the mashed bananas in with the wet ingredients and mix until just combined, then add the remaining flour and bananas and mix until combined.  Add nuts.

For bread pour entire mixture into a greased (I use the shortening) and floured 9x5x3 baking pan.  Bake at 350゜ for 40-45 minutes.

For muffins I use muffin paper cups, but you can also just grease and flour a muffin tin.  Spoon some batter evenly into your muffin cups and bake for about 20 minutes.  (Check at about 15 because I can’t remember how long I let them cook for exactly.)  It should make 12 good sized muffins.

Most important part to making these a healthy version is by using ALL organic ingredients.   Don’t skimp there – you can’t eat chemicals if you’re trying to eat healthy.  It’s virtually impossible.

Let me know if you make them how they turn out!  I have made both the bread and the muffins many times just to get rid of ripe bananas hanging around the house (hate it when bananas loiter) and I always get a great response.  Don’t tell anyone they are a little healthier than regular bread/muffins and they like it even more.  Sad, but true.

BREAD – Husband Rating 4 star:gold-stargold-stargold-star gold-star “Slather my tounge with butter and toss in the bread.”

MUFFINS – Husband Rating 3 star:gold-stargold-star gold-star “Why make muffins when you can make bread?”

Millet Loaf

September18

SO EASY and surprisingly satisfying and good. Use this in place of a dense bread loaf to go with soups or as a side dish.

Millet Loaf:
1 cup of millet
2 cups water
the rest of your onion from the Lentil Soup recipe (about a 1/4 onion diced)

Bring all ingredients to a boil in a pot. Turn down to a simmer and cook about 20-25 minutes. Then smash it all into a loaf pan and let it cool. It sets up and you can cut it like bread and I load on the Earth Balance like there’s no tomorrow – Zeke uses Tahini. It’s awesome with my Lentil Soup.

Just try it!! It’s not going to kill you to eat something “wierd” – it’s not like it’s Koala Bear Kidneys.

Organic organic organic! Don’t forget.

Husband Rating 3 star: gold-stargold-stargold-star “Tasty, satisfying with the right dish, but won’t get you laid.”

D-

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Country Style Yeast Free Bread

September17

Zeke found this one for me on the Internet somewhere – sorry I can’t give it it’s due credit, but I changed it a bit anyway…

country_style_bread

Ingredients

  • 3 cups flour – I used 1/2 Whole Wheat and 1/2 Unbleached White
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups soy milk
  • 1/4 cup Earth Balance

Directions

  1. Mix dry ingredients. (Don’t sift flour)
  2. Mix liquids and add to dry ingredients. Stir until there is no more dry flour.
  3. Depending on the humidity of the air where you live you may need a little bit more or less liquid.
  4. The dough should be moist but not sticky.
  5. It may take a few minutes for the flour to fully absorb the liquid, so don’t rush to add liquid or flour to it.
  6. Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
  7. This is a country style bread that should be sliced thick.
  8. It is important not to overwork the dough.
  9. Shape into a ball or an oval, with oiled hands.
  10. Place on clean baking sheet.
  11. Bake for 40 minutes at 400F.
  12. Variations: Rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a focaccia flavor.
  13. For tea time add a tsp pure cane sugar.
  14. The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits.
  15. For a savory bread the liquid can be tomato juice and you can add chopped sun-dried tomatoes to the dough.
  16. Sprinkling of seeds in the dough or on top of the bread is also possible.

I brushed the uncooked ball of dough with Olive Oil and sprinkled Sea Salt. It came out pretty yummy.

Husband Rating 4 star: gold-stargold-stargold-stargold-star “An interestingly unique take on a time honored favorite!”

D-

posted under 4 Stars, Breads | No Comments »