Cornbread

CORNBREAD

I have been making this recipe for years. It is a simple one bowl  recipe. I usually make two at a time as it is so popular in my house.

INGREDIENTS

1 cup cornmeal
1 cup whole wheat flour
1 Tblsp baking powder
1/2 tsp salt
1/4  cup maple syrup
1 cup water
1/4 cup unsweetened applesauce
1/4 tsp stevia powder (optional, but we like it added)

DIRECTIONS

1. Preheat oven to 400 F.

2. Line an 8x8 inch pan with parchment.

3. measure everything into a large bowl and mix.

4. pour into prepared pan.

5. Bake for 20 minutes.

6. Remove from pan, but do not remove parchment paper yet. Place on cooling rack.

7. Once the cornbread has cooled slightly remove the parchment and return to cooling rack. If you remove the parchment too early it peels away a layer of the cornbread.

Enjoy!

BANANA MUFFIN 

These are incredibly moist muffins and are very simple to make. Once they have cooled completely, place them in an air tight container and by the next day, the paper liner will easily peel off.

DRY INGREDIENTS

1/4    cup white sugar

1/4    cup brown sugar

1       tsp baking soda

1       tsp, heaping  baking powder

1/2    tsp salt

1/2    tsp cinnamon

1 1/2 cup all purpose flour

WET INGREDIENTS

4      large bananas, mashed ( or 5 if they are small)

1     flax egg ( 1 Tblsp flax mixed with 3 Tblsp hot water and allowed to sit for about

       15  minutes)

1/3  cup water

METHOD

1. Preheat oven to 350 F.

2.  Prepare muffin pan by placing a  paper liner in each individual section. 

3.  Combine wet and dry ingredients in separate bowls. 

4. Combine wet ingredients with the dry ingredients and mix.

5.  Divide evenly between the muffin liners.

6. Place in preheated oven and bake for 20-23 minutes or until the a toothpick placed

    in the center of a muffin comes out clean. 

7. Remove from the oven and place on a cooling rack. I immediately remove the 

    individual muffins from the pan and place on  cooling rack being careful not to 

    burn yourself. 

8. Store in an air tight container. The next day the paper liner will easily peel off. 

9. Enjoy!

TIP 

If your bananas are very large you may have extra batter and the recipe will yield extra muffins. The bake time on these extra muffins, may be less than the first batch as you are cooking fewer muffins.

CARROT CAKE ZUCCHINI MUFFINS

What a treat these easy to make muffins are. Easy to make and delicious!

Wet ingredients

1             Flax egg  (1 Tblsp flax mixed with 3 Tblsp hot water and allowed to sit for

               minutes)

100 ml   Unsweetened applesauce, ( I used one single serve mini container,

              or just a little less than a 1/2 cup) 

1/4 cup  Water 

2 tsp      Vanilla

DRY INGREDIENTS

1/2 cup   Brown sugar

1/3 cup   White sugar

2 tsp       Cinnamon

1 cup      All purpose flour

1/2 tsp    Baking soda

1 tsp       Baking powder

1/2 tsp    Salt

OTHER INGREDIENTS

1  cup       Shredded carrots

1 cup        Shredded zucchini ( drained and excess water squeezed out) I use frozen

                 and drain  in a colander

1/2 cup     Nuts of choice, I use walnuts

METHOD

1. Preheat oven to 350 F. 

2. Line a 12 cup muffin tin with paper liners.

3. Measure wet ingredients into a bowl and stir.

4. Measure dry ingredients into a separate bowl and stir to combine.

5. Combine wet and dry ingredients.

6. Add carrots and zucchini and combine.

7. Stir in nuts of choice.

8. Bake in preheated oven for approximately 20 minutes until a toothpick inserted into      the center comes out clean.

9. Place individual muffins on a cooling rack. Once cool store in a air tight

    container.

10. Enjoy!

TIP

Paper liners should easily peel off the next day.

PUMPKIN MUFFINS

Pumpkin Muffins

    

This is an easy muffin to make with no added fat, but lots of flavour.  Homemade roasted pumpkin will give you the best flavour, just make sure that it is well drained.

INGREDIENTS

DRY INGREDIENTS

1 3/4 Cup whole wheat flour

3 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp ginger. ground

1/8 tsp cloves

1 cup sugar

DRY INGREDIENTS

3/4 cup water or aquafaba

1 1/2 cup pumpkin puree

METHOD

1.  Preheat oven to 350 F

2.  Line a 12 cup  muffin tin with paper liners.

3.  Measure dry ingredients into a bowl and mix.

4.  Measure wet ingredients into a measuring cup and combine.

5.  Combine wet and dry ingredients.

6.  Divide evenly amongst muffin cups.

7.  Bake 25-27 minutes.

8.  Remove from pan and cool on rack.

9. Once these have been cooled and stored in an air tight container for a little while, the paper liner will       peel off easily.

10.  Enjoy!

Banana Muffins

Banana Muffins

These muffins are so moist that you would never know they are healthy for you. Whenever possible use parchment muffin liners or silicone muffin pans as these muffins will stick to the liners otherwise.

Ingredients

1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon

4 large bananas, mashed
1 tsp stevia or 1/4 cup sugar ( I used stevia)
1 flax egg ( 1 Tblsp flax mixed with 3 Tblsp water and allowed to sit for 15 minutes)
1/3 cup applesauce
1 tsp vanilla

1/2 cup raisins, optional

Directions

Preheat oven to 350 F.

Mix flour, baking soda, baking powder, salt and cinnamon together in a large mixing bowl.

Mix banana, stevia, flax egg, applesauce and vanilla in another bowl.

Combine the two bowls until just mixed.

Stir in raisins, if using.

Place 9 large muffins liners into a muffin pan.

Spoon batter into liners.

Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Enjoy!

Russian Black Bread

Russian Black Bread

My husband says this reminds him of the bread that his Mother made him when he was a child. His Mother was an expert bread maker and she did not use a bread maker. But with the help of a bread machine, this is a rather easy bread to make.

Ingredients

3/4 cup raisins
Boiling water

1/4 cup water
2 Tblsp applesauce
3 Tblsp molasses
1/2 tsp salt
2 Tblsp cocoa powder
3 Tblsp wheat gluten
1 1/2 cup dark rye flour
1 1/2 cup plus 2 Tblsp whole wheat flour
1 1/4 tsp yeast

Water or non dairy milk for brushing the top --- do not add to the bread machine

Directions

Place raisins in a bowl and add enough boiling water to cover.

Let raisins soak for approximately 15 minutes. Drain well.

Add the remaining ingredients( except non dairy milk or water for brushing the top) to the bread machine pan in the order recommended by the manufacturer. Select dough cycle and start machine.

Add in the raisins after the first knead. Most machines beep to let you know when this occurs. Mine does not, so I wait about 5 minutes before adding the raisins.

Once dough cycle is complete, transfer dough to a parchment lined pan. Brush the top with either a little non dairy milk or water and let rise until almost doubled.

Brush the top again with either a little water or non dairy milk.

Place in a preheated 350 F oven. Bake for about 35 minutes until cooked through.

Enjoy!

 TIP

If you prefer a sweeter bread, you can add a little sugar or sweetener to the dough before mixing begins.

Hamburger Buns

Hamburger Buns

It is very difficult to find a good tasting, no oil, plant based bun for that perfect veggie burger. This recipe is that perfect bun recipe and with the help of an bread maker, it is super simple to make too. It pairs wonderfully with my mushroom burger which can be found here http://barbsplantbasedkitchen.blogspot.ca/search?q=mushroom+burger

Ingredients

3/4 cup applesauce
1/2 cup water
1/2 tsp stevia or sweetener of choice
1/2 tsp salt
2 1/2 cups whole wheat flour
2 1/2 tsp yeast

Other Ingredients
 
Flour for shaping into buns--do not add this amount to the bread maker
Non dairy milk or water for brushing the tops of the buns

Directions

Place ingredients into the pan in the order suggested by the manufacturer.

Select dough cycle and start the bread maker.

Once dough cycle is complete, dust a work surface with the extra flour.

Remove from bread pan and cut into 4 or 5 equal pieces and shape into buns.

Place on parchment lined pan and brush the top of each bun with either the water or non dairy milk.

Place in a warm place draft free place for about 30-35 minutes until the dough has risen.

Meanwhile,  preheat oven to 350 F.

Brush the tops again with water or non dairy milk and bake for about 15 minutes. The tops should be nicely browned if you have used non dairy milk.

Remove to a cooling rack.

Enjoy!

Tip



Because this recipe only makes  a few buns, I usually have two bread makers going at once. They are different models. Even though I measure them at the same time, the consistency of the dough varies between the machines. If you find the dough is looser than what you would like, do not worry it will still rise and bake just fine.

Soft Sourdough Bread for the ABM

Soft Sourdough Bread for the ABM

This bread comes together very quickly when using an Automatic Bread Machine. It is a soft loaf that makes a good sandwich.

 Ingredients

3/4 cup water
1 cup sourdough starter
2 Tblsp applesauce
1 tsp salt
1/2 tsp stevia Or sugar  equivalent
3 1/2 cups whole wheat flour
2 1/3 tsp yeast
Parchment paper lined baking pan ( I used a round enamel coated cast iron pan but a loaf pan should work)

Directions 

Place ingredients into the ABM pan in the order suggests by the manufacturer.

Select dough cycle.

Once cycle is complete remove from ABM pan and place onto a floured surface.

Shape into a ball and place into parchment lined baking pan. I used a enamel cast iron pan.

Lightly brush top with a little water.

Let rise for about 30 - 35 minutes in a draft free location. I used a warming oven.

Meanwhile preheat oven to 350 F.

Once dough has doubled in size, brush top again with a little bit of water.

Place in oven and bake for about 35 minutes or until top is nicely browned. If using a loaf pan, baking time may need to be adjusted.

Enjoy!

Sourdough Bread for The ABM

Sourdough Bread for The ABM

Who doesn't love fresh bread right out of the oven. With the help of the bread maker, this is an easy to make loaf that pairs nicely with a big bowl of soup. This bread is on the sweet side. If you prefer you can leave the stevia out or reduce it.

Ingredients

1 cup water
3/4 cup sourdough starter
1/4 cup unsweetened applesauce
1 tsp stevia, or equivalent sugar, Optional
1/2 tsp salt
1/3 cup rye flour
1/3 cup wheat bran
3 cups whole wheat flour
1 1/2 tsp yeast

Directions

Add ingredients to bread maker in order suggested by the manufacturer

Set machine to dough cycle and hit start.

When the dough cycle is complete, punch dough down and place in a loaf pan. I used a round cast iron pan.

Brush top of dough with a little water.

Place in a warm spot until almost doubled in size.

Meanwhile, preheat oven to 350. When dough has risen, brush the top gently with a little water and place in preheated oven. Bake for approximately 35 minutes until golden.

Enjoy!

This recipe was inspired by Madge Rosenberg's cookbook The Best Low Fat, No Sugar Bread Machine Cookbook Ever.