Brazilian Cheesebread (GF)

Everyone is probably making new year's resolutions to cut down on carbs, eat healthier and exercise more. 

If that's you, good for you! I hope you win.

One word of advice though.... you might want to stay away from me for a bit. 

I'm nothing but trouble!

I've never really subscribed to the whole New Year's Resolution thing. 

One time of year we resolve to make major lifestyle changes? 

Seems overwhelming and destined for failure. 

(Why yes, I know I'm a ray of sunshine :p).

Don't get my wrong, I'm all about resolving to change oneself. Change is good. I just prefer to tackle it day by day, and moment by moment.

In that spirit, I'm always resolving to try out different ingredients in my cooking or baking.

This recipe interested me in particular because it's made mostly with tapioca flour (starch), something that I've only used maybe once before. (For anyone wondering, tapioca flour was $1.79/425g in the supermarket's oriental section.)

Plus I'm a sucker for anything carby and cheesy.

These were really easy to make, no kneading or rising. But there was one thing......

They had a very um..... unique texture. I'm not sure if it was unique good or unique bad.

They are extremely chewy like I-thought-I-under-baked-them chewy.

Almost..... dare I turn you off by saying......... gluey?

That really sounds gross but they weren't gross at all they were just different.

Your just going to have to try these out for your self.

Embrace them. Love them. Make them this 2012.

Brazilian Cheesebread

Makes: about 12

Source: The Pink Cowgirl via Tasty Kitchen

• ½ cups Whole Milk
• ½ cups Water
• ¼ cups Canola Oil
• ¼ teaspoons Salt (heaping)
• 2-½ cups Tapioca Flour, Or A Little More As Needed
• 1-½ whole Egg Beaten
• 4 ounces, weight Granulated Cojita Cheese, Plus Extra For Topping Cheese Breads
• Directions: Preheat oven to 350ºF and grease 2 baking sheets. In a saucepan bring the milk, water, oil, and salt to a boil. Remove the pan from heat and set aside. Add the flour in increments, stirring constantly until the dough becomes pliable and can be kneaded with hands. Be patient, the more you stir the more solid the dough will become. Only add enough flour until dough reaches desired consistency. Stir in the beaten eggs then the cojita cheese. Stir until dough becomes thick and can be molded. Add additional tapioca flour if needed. Roll dough into 1″ balls and dip the tops into the extra cheese. Place on the greased baking sheets and bake for 20-25 minutes or until cheese becomes golden brown.
• 
  
  
  
  
  
  Note: You can also use granulated parmesan cheese (Kraft) for this recipe.
  
  
  
  
  
  

Cranberry Seed Muffins

I made you some muffins.....

with my little elf. 

Beware that they may not have been made in the most sanitary way.

Elves like to lick their fingers when they bake.

They're still good though, no worries there.

Fresh, tart cranberries, with crunchy pumpkin seeds. 

A true seasonal delight.

Cranberry Seed Muffins

Makes: 12 large muffings

Source: Canadian Living 2011 Special Edition

1¾ cups all-purpose flour

¾ cups whole wheat flour

½ cup oat bran (or wheat bran)

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

⅓ cup unsalted sunflower seeds

⅓ cup unsalted pumpkin seeds

¾ cups white sugar

¼ cup packed brown sugar

2 tsp finely grated orange zest

2 eggs

1 ⅓ cups buttermilk

½ cup butter, melted and cooled

2 cups thawed cranberries

Topping:

3 tbsp each oat bran, sunflower seeds, and pumpkin seeds

Directions:

1) In a large bowl, whisk together flours, bran, baking powder, baking soda and salt; whisk in sunflower and pumpkin seeds.

2)In a separate bowl, whisk together white sugar, brown sugar, orange zest, eggs and buttermilk. Whisk in butter until combined; stir in flour mixture in 2 additions just until combined. Stir in cranberries. Spoon into 12 greased muffin cups.

3) Mix together the bran, sunflower and pumpkin seeds for the topping. Sprinkle on the muffins. Bake at 375°F until cake tester inserted in center comes out clean, about 25 minutes.

Vegan Banana Breakfast Bar

As my daughter gets a little bit older, she's becoming super eager to help me out in the kitchen.

Her 'help' seems to involve dumping flour on the floor, eating chocolate chips by the handful, making cakes that are 1 part wood blocks to 2 parts fridge magnets and of course sampling anything I'm making by the fistful. 

Don't be fooled by those little fists.

A one year old can get a lot of cookie batter in there.

This breakfast bar (anything with oatmeal can be eaten for breakfast, right?) was a good little baking project for her and I.

The batter has no eggs (hello, it's vegan!) so I really didn't mind if she sampled. 

And then sampled again. And again.

And then just took a spoon and shoveled it in, all the while screaming ''MINE!!! MINE!!! MINE!!!!!".

I'd like to say I'm kidding but that is pretty much how it played out.

This is super easy to make and a tasty grab and go.

You can switch up the cranberries for different dried fruits and the chocolate chips for nuts. 

If you're feeling brave and like you want to spend some extra time cleaning the kitchen.... let little hands get involved by squishing the banana, adding in the dry ingredients and mixing.

(But don't say I didn't warn you.)

Vegan Banana Breakfast Bars

Makes: about 9 bars

Adapted from: Eat, Live, Run

1 very ripe banana

1/3 cup canola oil

2/3 cup light brown sugar, packed

3/4 cup whole wheat flour

2/3 cup dried cranberries

2/3 cup dark (pure) chocolate chips

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

2 cups quick cooking oats (or old fashioned oats pulsed in a food processor for a few moments)

Directions:

Preheat your oven to 350 degrees.

In a large bowl, mash the banana with a fork and then add the canola oil and brown sugar. Mix well until there are no sugar lumps left.

In another (smaller) bowl, whisk together the flour, baking soda, salt, cinnamon and oats. Mix into wet ingredients and add cranberries and chocolate chips.

Pat batter down into a greased square 8-inch pan. Bake for 25 minutes, or until edges are golden. Let cool before cutting into squares.

Cherry Almond Granola

Chunky nuts and tart cherries make this my favorite granola. 

Ever.

That's saying a lot if you've ever tried the peanut butter and chocolate granola on this site.

I can't really describe to you why this is so great, it just is. 

Something about the toasted nuts and warm cinnamon make this granola both nutritional and decadent.

All I can say is:

Make it.

Eat it.

Love it.

Repeat.

Cherry Almond Granola
Makes: about 6 cups
Slightly adapted from Martha Stewart
4 cups old fashioned rolled oats
½ cup coarsely chopped almonds
½ cup coarsely chopped pecans
½ cup dried cherries
½ cup sweetened dried coconut flakes
½ tsp cinnamon
pinch of salt
⅓ cup coconut oil
¼ cup honey
½ cup brown sugar
1 tsp vanilla extract
Directions:

1. Preheat oven to 325 degrees. Lightly coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oats, almonds, pecans, cherries, coconut, cinnamon, and salt. Set aside.
2. In a small saucepan, combine oil, honey, and sugar. Bring to a boil and remove from heat. Stir in vanilla. Drizzle syrup over oat mixture; toss with a wooden spoon. Pour granola onto sheet pan and spread evenly. Bake, stirring occasionally, until golden (about 25 minutes). Let granola cool completely on a wire rack. Break it into chunks and store in an airtight container.

Apple Carrot Coconut Muffins

These were almost too pretty to eat.

Almost.

I eat all things. Pretty or not.

I thought these would be easy to throw together in the morning and be ready for breakfast once my family woke up. 

I was wrong.

It took me forever to grate the apples and carrots and apparently weighing out ingredients versus measuring volume takes me double the amount of time.

By the time these were ready it was nearly lunch time and I'd filled up on ice cream cake and cookies.

I still managed to eat 3 but had to freeze the rest.

The combination of apples, carrots, coconut and walnuts was nice but next time I'll use a recipe with volumes.

Apple Carrot Coconut Muffins

Makes: 18 muffins

Slightly adapted from Apples: more than 70 inspiring recipes

Muffins:

3 large eggs

300g light brown sugar

125 ml vegetable oil

125 ml applesauce

450g self rising flour

2 tsps ground cinnamon

pinch of salt

300g coarsely grated carrots

150g flaked coconut

100g walnuts, lightly toasted and chopped

2 tsps baking soda

Topping:

50g walnuts, lightly toasted and chopped

50g flaked coconut

75g brown sugar

Directions:

1. Preheat oven to 350°F. Line 18 muffin cups with muffin papers.

2. To make the topping, mix together the walnuts, coconut and sugar and set aside.

3. Combine the eggs with the sugar, oil and applesauce in a bowl. In a separate bowl combine the other ingredients and fold into the oil mixture. Spoon into the muffin papers and top with the sugar mixture. Bake for 30 minutes or until well risen and firm to the touch. 

Crepes

I had a bad day. 

I need crepes. 

Please make me some. 

I'll be in bed with my head under the covers, m'kay?

I just want to forget that I lost my keys, drove over my phone, and hit a neighbour's brand new travel trailer. 

In the scheme of life these things aren't very important but today, 

they seem pretty big.

The best thing to do on a bad day is stay in bed wallowing in your sorrow and filth eat a good breakfast.

Haven't you heard? It's the most important meal of the day... next to dessert.

So if I could just muster up the courage to make these crepes the skies will clear up, I will find all that's been lost, wrongs will be righted and life will be good. 

Well maybe not all of that will happen. 

But getting out of bed and making some crepes is a good start.

Crepes

Makes: 12

Source: Wonderful Ways to Prepare Crepes and Pancakes by Jo ann Shirley

2 eggs

1 ¼ cups milk

1 cup all purpose flour (I used ½ barley flour)

¼ tsp salt

2 tbsp vegetable oil

Directions: 

1. Beat together eggs and milk with an electric blender or whisk. 

2. Sift the four with the salt and add to egg and milk mixture

3. Add vegetable oil and blend thoroughly.

4. If beating by hand, strain mixture through sieve to remove lumps (I'm much to lazy to do that! But you can if you want to.)

5. Allow mixture to stand for at least one hour before using. If mixture is too thick, add a little milk.

6. Pour 1 or 2 tbsp of batter into the center of a hot, lightly oiled frypan. Tilt pan to spread the mixture around the edges of the pan. Cook until top is dry. Turn over and cook other side for about 15 seconds. Serve with fresh berries and whip cream or serve with cheese sauce and sliced ham for a savory crepe.

Peanut Butter and Chocolate Granola

Chocolate in your breakfast cereal?

Uh...yes, please!

If you need me to help you justify this whole chocolate and peanut butter thing for breakfast (again), we can talk about the protein in peanut butter or how dark chocolate is rich in antioxidants but...... we should definitely avoid the chat about fat content.

We can still talk fiber, though.

'Cause it is there.... along with some energy boosting sunflower seeds.

Are you okay with it now?

Have I talked you into it?

Eating this dessert-worthy granola on top of your yogurt for breakfast?

I bet you haven't even heard (or read) what I've said about how nourishing this is going to be. You just saw peanut butter and chocolate granola and headed right for the recipe.

I don't blame you.

I shall celebrate your love for chocolate and peanut butter by eating another bowlful myself.

Peanut Butter and Chocolate Granola

Makes about 1lb

Adapted from Eat Live Run

¼ cup canola oil

⅓ cup maple syrup

½ cup natural peanut butter

1 tsp salt (I like the sweet/salty combo but if you don't like that reduce the salt by half)

1 tsp cinnamon

4 cups old fashioned oats 

¼ cup ground flaxseed

½ cup sunflower seeds

½ cup dry roasted peanuts (if using honey roasted reduce the maple sugar to ¼ cup)

⅔ cup chopped dark chocolate (or chocolate chips)

Direction:

1. Preheat oven to 275°F. Bring the canola oil, maple syrup, peanut butter, salt and cinnamon to a simmer on the stove. Cook for 3 to 5 minutes.

2. While that's cooking. mix together the oats, flax, sunflower seeds and peanuts. Pour hot syrup mixture over the oats and toss well to coat. Spread the granola out on 2 lined baking sheets and bake for 40 minutes, stirring occasionally. 

3. Cool granola completely before stirring in the chocolate. Store in an airtight container.

Crunchy Quinoa Parfait

I was actually pretty impressed with this easy breakfast parfait. 

We eat a lot of quinoa around here and this seemed like an interesting way to incorporate it into breakfast.

The quinoa is toasted in the oven with a bit of sweetener and olive oil and transformed into a nice, crunchy treat. Add that to some creamy, thick Greek style yogurt and fresh fruit and you have yourself a plethora of texture and flavor.

I toasted the quinoa the night before making it super fast to throw together in the morning.

Try it out for a variation to the usual yogurt and granola parfait.

Crunchy Quinoa Parfait

Adapted from: Whole Living

Serves at least 4

For each cup of quinoa (red or white), mix with 1 tbsp of honey or agave nectar and 1 tbsp of olive oil. Spread in a single layer on parchment paper. Bake at 375°F for 10 minutes. Let cool and serve with thick Greek yogurt and fresh seasonal fruit.

Molasses Bran Muffin

A few weeks ago I mentioned that I'm on a mission to use up some amaranth flour.

I shouldn't really say 'mission' because it's more of a casual attempt to use up the flour.

I figure I have at least a year before I need to actively get rid of the stuff.

Last week while I was browsing through recipe books in the library (who doesn't love the library?), I came across 'Good to the Grain' by Kim Boyce. I was already familiar with the cookbook from these honey amaranth pancakes but what I didn't know was that this cookbook has a whole section on amaranth. 

How perfect is that? 

Unless of course you don't have any amaranth flour, then it's probably not ideal for you.

Kim Boyce pairs amaranth with ''strong-flavoured sweeteners like honey, molasses and muscovado sugar as they temper the boldness of the flour without masking it's flavour."

These muffins are a great example of the above. The molasses makes them thick, chewy and uh.... molassesy(?) while still allowing a hint of amaranth's earthiness to shine through.

Not too much though.... I don't want my muffins to taste like grass.

I had to make quite a few adaptation to the recipe to fit what was in my cupboard. Her recipe called for cooking prunes in orange juice, which I'm sure would've tasted great, but since I didn't have any prunes or orange juice I subbed in bananas.

I'm a simple girl with simple ingredients.... it works for me.

Molasses Bran Muffin

Makes: about 18

Adapted from Good to the Grain

½ cup mashed banana (you could also try pumpkin, pureed berries or date spread)

1½ cups wheat bran

½ cup amaranth flour (or substitute quinoa flour or whole wheat)

1½ cups whole wheat flour

2 tbsps brown sugar

1¼ tsp baking soda

½ tsp kosher salt

½ tsp cinnamon 

2 cups buttermilk

½ cup molasses

3 tbsp butter, melted and cooled

1 egg

Directions:

1. Preheat the oven to 350°F. Grease muffin tin. 

2. Measure the bran into a medium bowl. Warm the buttermilk until lukewarm and add to the bran. Set aside.

3. Sift the dry ingredients into a large bowl. In a separate bowl whisk together the molasses, butter, egg and banana, making sure the egg is thoroughly mixed. Add this mixture to the bran, stir, then add the entire wet mixture to the dry ingredients. Stir gently until just combined.

4. Spoon batter into muffin cups (about ¾ full). Bake for about 25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool completely. These freeze well.

Crustless Broccoli and Cheddar Mini Quiche

I honor of St. Paddy's day (yesterday) I thought I better kick out something green for y'all.

It was between this broccoli, some spinach or the green eggs and ham in the back of the fridge.

The broccoli needed to be used up so it won. 

I'm not sure if being eaten is really 'winning' in the life of a vegetable but it's better than being tossed, right?

These are yummy and easy so they're a winner in my book. 

The muffin tin makes them the perfect size for little (and big) mouths. My one year old gobbled them up (probably because of the cheese). The few leftovers we did have I put in the freezer and they taste pretty good reheated.

Try them out for an easy breakfast or lunch.

Crustless Broccoli and Cheddar Mini Quiche

Makes: about 16

Adapted from Martha Stewart

1 pkg (10oz) broccoli florets

6 large eggs

½ cup whole milk

1 tsp dijon mustard

1 tsp freshly ground pepper

¾ cup shredded cheddar cheese

Directions:

1. Preheat oven to 350°F. Grease 16 holes in a standard muffin tin, set aside. Bring a pot of water to a boil. Add broccoli and cook for 1 minute. Drain well. Blot with paper towels to get out as much water as possible. Once cool enough to handle, coarsely chop.

2. In a large bowl whisk together eggs, milk, mustard and pepper. Stir in broccoli and cheese. Ladle broccoli mixture into muffin cups, dividing evenly. Bake for about 20 minutes or until the center of the quiche no longer jiggles. 

Linked to: Seasonal Sunday's

Whole Wheat Peanut Butter Bread

I do like peanut butter bread, Sam I am. 

I could eat in a boat or with goat, or by a moat or even stuff it in my tote.

I'll eat with nutella, jam and jelly; anything really as long as it goes in my belly.
I'll eat it by the telly with Shelly alongside my pet melly in a deli.

I'll eat it for breakfast, lunch and snack I'll even share some with Jack.

Just don't make me give it back or I'll stuff it in my sack and make you sit on a tack.

Peanut Butter Bread

Makes: 1 loaf

Adapted from "The Lady and Sons Savannah Country Cookbook" by Paula Deen

2 cups whole wheat flour (I used spelt)

⅓ cup sugar

4 tsp baking powder

¾ tsp salt

⅔ cup peanut butter (preferably natural)

1 ½ cups milk

Directions:

1. Preheat oven to 350°F. Grease a 9'' x 5'' loaf pan. In a large bowl mix together flour, sugar, baking powder and salt. Add peanut butter and milk and stir until just combined. Pour into prepared loaf pan and smooth out the top. Bake for 50 minutes or until a skewer inserted into the center of the loaf comes out clean. Best eaten with homemade jam.

Apricot Cheese Loaf

Winter is alive and well in Revelstoke.

In the last week it's snowed almost 3 feet!

(Um... yes, I know it's March!)

I really love snow and winter but even I'm starting to miss the grass.

March 04, 2011

All this snow had me longing for a little taste of summer.

This loaf is basically what happened after I was finished tasting summer.

I took out some frozen apricots and blackberries and made some really lovely things (more on that another day) and was leftover with a handful of mushy thawed apricots.

Truthfully, I didn't have high expectations for this loaf (I'm really more of a chocolate kind of gal), but oh goodness me it was good. The cream cheese made it super duper moist and gave it a lovely melt in you mouth quality.
And the nutmeg and the cinnamon!
They just make everything taste like granny's house. (A cute little old granny that bakes not the one that sits in a lazy boy chain smoking all day.)

Although this loaf was superb, I wish I hadn't eaten all of it. 

I should've saved some for the very real possibility of getting snowed in. 

Apricot Cheese Loaf

Makes 1 loaf

For the loaf:

1 cup all purpose flour

1 cup whole wheat flour (I used spelt)

½ cup chopped apricots (dried or fresh)

2 tsp baking powder

¼tsp salt

¾ cup granulated sugar

¼ tsp nutmeg

2 eggs

¾ cup milk 

½ cup oil

1 tsp vanilla extract

For the filling:

4oz cream cheese, softened

1 egg

¼ cup granulated sugar

⅛tsp almond extract

For the topping:

2 tbsp granulated sugar

½ tsp cinnamon

Directions:

1. Preheat oven to 350°F. Grease a 9''x 5''x3'' loaf pan. To prepare the loaf combine the flours, baking powder, salt, sugar and nutmeg. Mix well. Add the apricots, eggs, milk, oil and vanilla and stir until just combined. Set aside.

2. Prepare filling. Beat softened cream cheese for about a minute or until smooth. Add sugar and beat another minute. Add egg and almond extract and beat two more minutes, occasionally stopping to scrap the sides of the bowl.

3. Pour half of the loaf batter into the prepared pan. Spoon about half of the cream cheese mixture on top. Pour in the rest of the loaf batter and top with remaining cream cheese mixture. With a butter knife, gently (and minimally) swirl the batter to create a swirl effect (duh).

4. In a small bowl mix make the topping by mixing together the sugar and cinnamon. Sprinkle this cinnamon mixture all over the top of the loaf. Bake for about 1 hr - 1hr 15 mins or until a toothpick inserted in the middle comes out clean. Cool completely, slice and enjoy.

Linked to: Sweets for a Saturday