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Category: Breads and Muffins

Better-4-You Biscuits

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I love warm flaky biscuits but, sadly, all that flakiness = a lot of butter!

This recipe is a great, super simple alternative if you make biscuits frequently (if not — just enjoy all that butter once in a while).

Biscuits are so great for sopping up gravy/soup and they are delicious toasted for breakfast. They do go stale very fast so freeze what’s left of them the day you bake them.

This recipe calls for buttermilk, a RD’s best friend when it comes to baking. It gives a lot of flavour to baking and tenderizes products but is very low fat.

BUTTERmilk is LOW fat?

Yup!

It is actually the liquid left over from the butter-churning process. It is thick, tangy and has a longer shelf life than regular milk so it is great to keep on hand and use in baking, pancakes, soups, salad dressings, or add to tomato sauce (one of my favorite uses).

For each cup of buttermilk used instead of regular milk in a recipe you will want to use 2 teaspoons less baking powder and add 1/2 teaspoon of baking soda.

1 cup buttermilk can also be replaced with 1 cup regular milk and a tbsp of vinegar or lemon juice (mix and let stand 5 min) or combine 2/3 cup plain yogurt with 1/2 cup 1 percent milk, but the real thing will result in a better product.

Better-4-You Biscuits

Slightly modified from allrecipes.com

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 1 tablespoon white sugar
  • 3/4 teaspoon salt
  • 1/4 cup butter
  • 1 cup buttermilk
  • 2-3 tbsp flax seed (optional)

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs (or make sure the butter is very cold and grate it in); stir in buttermilk until just moistened.

3. Turn dough out on a lightly floured surface; knead gently 6 to 8 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter (or be ghetto like me and press is out with your fingers and then cut them with a glass ;) ). Place biscuits on an ungreased baking sheet.

4. Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

Note: to spice these up experiment with adding different herbs and cheeses

As promised in my previous post, 4 Ingredient *No Knead* Bread. I tried a similar (almost just as easy) recipe that added pureed white beans and 2 cups of whole wheat flour. It bumped up the nutrition and the flavor, I LOVE it! This will definitely be a new staple recipe for me. This combination also makes this bread a source of complete protein, great for vegetarians!

… sadly, this time I didn’t get a house filled with delicious fresh bread smells as my housemates oven is brand new and is burning off that new oven smell every time you turn it on (on the plus side it’s a VERY nice oven)! Even so, the bread turned out great. You can’t taste the beans at all, so if you live with a “bean-hater” as I currently do this is one way to get them to eat ’em!

No Knead Bean Bread

Slightly adapted from: Spilling the Beans

Ingredients:

  • 1 cup or 1/2 a 19 oz can of drained and rinsed white beans (I use white kidney beans)
  • 2 cups whole wheat flour
  • 1 cup all purpose flour, plus more for dusting
  • 1/2 tsp dry active yeast
  • 1 tsp salt

Directions

  • Blend beans with a 1/2 cup of water until smooth.
  • In a large bowl, whisk together the flour, yeast and salt. Add the pureed beans along with 1 cup of water and stir until blended. The dough will be sticky. Cover the bowl with plastic wrap and let it rest on the counter for 18 – 24 hours. The dough is ready when it’s surface is dotted with bubbles.
  • Flour a work surface and place the dough on it. Sprinkle the dough with a little more flour, fold it over onto itself once or twice, then roughly shape it into a ball. Generously coat a cotton towel (preferably a smooth one) with flour. Place the dough on the towel and dust with more flour. Fold the towel over the bread or cover it with another cotton towel and let it sit for another hour or two (mine sat for 2.5 hrs and it was fine).
  • While the bread is resting, preheat the oven to 450 F. Put a 6-8 quart heavy covered pot (cast iron, enamel, pyrex, or ceramic) into the oven as it heats (I just used the inside of a crock pot and used tin foil as a lid). When the dough is ready, carefully remove the pot from the oven. Slide your hand under the towel and (nicely) flop the dough over into the pot. Cover and bake for 30 minutes, then remove the lid and bake for another 10-15 minutes until golden brown.

I LOVE baking bread, if not solely for the way it makes my house smell. It’s intoxicating. But, sometimes I don’t feel like spending all day devoted to kneading and rising the dough…this bread (thanks to my cousin Laura for the recipe) is the perfect solution. I was actually a little amazed it work out so well and it was so easy!

I wanted to try it out plain and simple my first time, but next time I make it I am going to add in pureed white beans and use half whole wheat flour to boost the nutritional value and fiber. The recipe including those additions is from my favorite cook book: Spilling the Beans. (*UPDATE*- I tried Spilling the Beans version of no knead bread )

Start by mixing the dry ingredients (recipe to follow) in a bowl, then add the water and stir with a wooden spoon to get a kinda sticky and shaggy looking ball like this…

Cover it with plastic wrap and let it sit for about 12-18 hours… until it looks like this….

It was pretty sticky, so I dusted the top with some flour so I could handle it better and gently gathered it into a bit of a ball and plopped it out of the bowl into the greased, hot casserole dish (I don’t have a dutch oven so I just used the liner of my crock pot and covered it with tin foil).  Then I threw it in the oven and vuala! 30 min later I was greeted with amazing smells and this…

…. now I just need some butter!

4 Ingredient – No Knead- Bread

3 c flour – all purpose
1 1/4 tsp salt
1/4 –  1/2 tsp active dry yeast
1 1/3 c water ( I had to use a little more)

Mix ingredients together in a bowl. Put saran wrap over top of bowl. Let if rise for 12-18 hours.
Preheat oven and pot/Dutch oven to 400 F
Add a bit of oil or butter to bottom and sides of pot.
Put bread dough in. It’s pretty sticky. I never try to form it I just plop it in the pot.
Bake 20 min covered. If not golden brown take lid off and bake 10 more minutes.

Coconut Banana Bread

4 COMMENTS

Frozen, black bananas flying out at me every time I open the freezer is a clear sign that it’s time to make banana bread.

I have made some pretty good banana bread lately but this one is my favorite! I love the tropical flavors of the banana and the coconut together. Coconut is a source of fiber, protein, phosphorus and vitamin B6.

Coconut’s/coconut oil’s nutritional value is a bit of a controversial topic. Some say it’s nutritional gold, while others strongly disagree. Here’s a good article on the topic.

To make this bread into more of a treat add chopped dark chocolate and roasted pecans or coat it with a lime/lemon glaze (1/2 cup powdered sugar + 1.5 tbsp fresh squeezed lemon/lime juice).

Recipe Adapted from: Cooking Light

Yield: 1 loaf, 16 servings

Ingredients

  • 2 cups all-purpose flour (use half whole wheat flour to up the fibre)
  • 3/4 teaspoon baking soda
  • 1 tsp cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup olive or canola oil
  • 2 large eggs, lightly beaten
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/4 cup plain low-fat yogurt or Greek yogurt
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 4 tbsp flaked unsweetened coconut (use sweetened if you prefer it sweeter)

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, sugar, baking soda, and salt, stirring with a whisk.

Mix oil and eggs. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; mix just until moist. Gently stir in 1/2 cup coconut. Spoon batter into a greased 9 x 5-inch loaf pan; sprinkle with 4 tablespoon coconut (or how ever much you like, lots is good!). Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean (may take longer). Cool in pan 10 minutes on a wire rack; remove from pan.  Cool completely on wire rack.



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