Category Archives: Breads

Easter Dinner Party

A few weeks late, but here are pictures from our Easter dinner party:

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We had 15 people for dinner and it was a huge blessing to share such a special day like Easter with a variety of dear friends, old and new.

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Banana Nutella Pumpkin Bread

I know, I know, it’s a lot of words in the title and you’re thinking “hmm…could it really work?” The answer is yes! I think all the flavors are blended more into a uni-flavor when you eat the bread at room temperature. Just out of the oven, the banana flavor is strongest. I made these into mini bundts and they’re the perfect portion for a sweet and healthy treat. I traded out original recipe ingredients using egg whites, applesauce, and whole wheat flour instead to make it more nutritious and lower in calories. Enjoy!

Ingredients

      1 cup sugar
      1/2 cup applesauce
      1/2 cup egg substitute
      2 teaspoons pure vanilla extract
      4 over ripe bananas – mashed
      1 cup pumpkin puree
      2 cups all purpose flour
      1/2 teaspoon baking soda
      1/2 teaspoon kosher salt
      4 tablespoons Nutella – divided
      1/2 tsp pumpkin pie spice

Directions

1. Preheat oven to 350 degrees. Add sugar and applesauce to your mixing bowl. Mix together until light and creamy. Add: eggs, vanilla extract. Mix until well combined. Add mashed bananas and pumpkin puree. Mix until well combined. Stir in pumpkin pie spice.

2. Add flour, salt and baking soda to a bowl. Whisk together to combine.  Gradually add flour mixture to wet ingredients. Mix until well combined. Batter will be thick.

3. Spray your mini bundts or loaf plans with cooking spray. Fill each 3/4 way full. Add 1/2 teaspoon Nutella to each. Using a toothpick, swirl Nutella through batter. Bake for approximately 40-45 minutes until bread passes the toothpick test.

Makes 30 mini bundts

Nutritional Info

 Calories 86.8
  Total Fat 0.9 g
      Saturated Fat 0.3 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 9.4 mg
  Potassium 96.2 mg
  Total Carbohydrate 17.8 g
      Dietary Fiber 1.5 g
      Sugars 11.0 g
  Protein 1.9 g
Vitamin A 26.7 %
  Vitamin B-12 1.3 %
  Vitamin B-6 5.1 %
  Vitamin C 3.0 %
  Vitamin D 0.7 %
  Vitamin E 0.9 %
  Calcium 1.3 %
  Copper 1.4 %
  Folate 2.0 %
  Iron 3.7 %

Black Bean Pumpkin Soup and Eggplant Bread

  Black Bean Pumpkin Soup

(Adapted from Smitten Kitchen)

  Ingredients

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained (I used low sodium Goya)
1 cup drained canned tomatoes, chopped (I used no salt added Del Monte)
1 1/4 cups chopped onion
4 garlic cloves minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable broth
16-ounce can pumpkin puree (about 1 1/2 cups)
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

  Directions

In a food processor coarsely puree beans and tomatoes.Spray a 6-quart heavy kettle with cooking spray and cook onion, garlic, salt, and pepper over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth and pumpkin until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.Season soup with salt and pepper.Serve soup garnished with sour cream and toasted pumpkin seeds.Serving Size: 5-6
 
 

  Nutritional Info

Calories 266.0
  Total Fat 0.3 g
      Saturated Fat 0.0 g
      Polyunsaturated Fat 0.0 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 719.4 mg
  Potassium 9.6 mg
  Total Carbohydrate 52.3 g
      Dietary Fiber 16.6 g
      Sugars 7.3 g
  Protein 17.3 g
Vitamin A 6.0 %
  Vitamin B-12 0.0 %
  Vitamin B-6 1.5 %
  Vitamin C 7.2 %
  Vitamin D 0.0 %
  Vitamin E 0.0 %
  Calcium 10.4 %
  Copper 0.4 %
  Folate 0.0 %
  Iron 18.6 %
 
 

  Eggplant Whole Wheat Bread

(Adapted from A Bread A Day)

  Ingredients

For Bread: 

1 1/4 c. luke warm water
1 tbsp. butter
1/2 tsp. salt
1 pkg dry (rapid rise) yeast (I used Hodgsen Mills Whole Wheat Bread Yeast)
2 tbsp. sugar
3 1/4 c.  whole wheat flour

For Filling:

1 eggplant (about 1 pound)
1/2 medium yellow onion
4 cloves garlic, peeled and left whole
1 tablespoon dried Herbes de Provence 
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 to 1/3 cup extra virgin olive oil 

  Directions

Dissolve yeast in water. Add sugar, butter and salt. Stir in 1 1/2 c. flour and blend well. Mix in rest of flour (1 1/4 c) leaving 1/2 c for kneading.

Knead until smooth and place in lightly greased bowl. Cover and let rise until doubles (about 10-15 minutes).

To make the eggplant filling, preheat the oven to 350° F.  Peel the eggplant, and cut into 1/2 inch cubes.  Place in a large roasting dish or on a rimmed baking sheet.  Chop the onion, and combine with the eggplant.  Add the garlic, Herbes de Provence, salt, and pepper.  Drizzle with enough olive oil to coat, and toss together.  Bake for 45 to 60 minutes, stirring occasionally, until lightly browned and soft.  Remove from the oven and cool slightly.

Using a food processor, pulse the roasted eggplant mixture a few times until blended, but still a bit chunky.  Adjust seasoning as needed with additional salt and pepper.  Set aside.

Turn out dough onto lightly floured surface. Roll into 12×18 rectangle. Spread the eggplant filling over the dough gently and evenly, leaving about a 1/2 inch border on all sides.  Fold the dough edge on the short sides over the filling, stretching the dough and pressing down into the filling, so that the edge of the rectangle has an even thickness.  Starting with a long edge of the rectangle, roll the dough up jelly-roll-style, into a tight spiral, keeping the short edges lined up evenly.  When you get to the end, pinch the seam firmly to seal it well, to prevent the filling from leaking out during baking. 

Place on a greased cookie sheet (or parchment paper). Sprinkle with water, cover and let rise 20-30 minutes.

With sharp knife, gash top 1/4″ deep every 2.5 inches.  Sprinkle again and bake at 375 for 30-40 minutes.

 Makes 16-18 slices

  Nutritional Info

 Calories 105.2
  Total Fat 0.7 g
      Saturated Fat 0.1 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.1 g
  Cholesterol 0.0 mg
  Sodium 31.9 mg
  Potassium 87.6 mg
  Total Carbohydrate 21.3 g
      Dietary Fiber 2.8 g
      Sugars 2.3 g
  Protein 3.4 g
Vitamin A 0.5 %
  Vitamin B-12 0.0 %
  Vitamin B-6 2.3 %
  Vitamin C 2.3 %
  Vitamin D 0.0 %
  Vitamin E 0.1 %
  Calcium 0.9 %
  Copper 1.3 %
  Folate 4.7 %
  Iron 5.1 %
  Magnesium 1.4 %
  Manganese 3.3 %
  Niacin 6.2 %

Pumpkin Cornbread

Another fabulously tasty treat made by Laura. The perfect chili companion.

Ingredients

      1.5 c self rising cornmeal mix
      1/2 tsp cinnamon
      1/4 tsp nutmeg
      1 egg
      3/4 c pumpkin
      1/4 c applesauce
      1/2 brown sugar
      2 tsp molasses

Directions

Preheat oven to 400. Grease 9 inch baking pan.

Sift cornmeal and spices in large bowl.

In medium bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, applesauce and molasses.

Create well in dry ingredients, pour pumpkinn mixture in and mix until just combined.

Pour into prepared pan. Bake for 30 minutes until golden brown.

Servings: 8

 

Nutritional Info

Calories 153.6
  Total Fat 1.4 g
      Saturated Fat 0.2 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.3 g
  Cholesterol 23.1 mg
  Sodium 355.1 mg
  Potassium 138.1 mg
  Total Carbohydrate 38.9 g
      Dietary Fiber 2.5 g
      Sugars 20.5 g
  Protein 2.5 g

Gruyere and Rosemary Beer Bread

I’ve decided that beer bread is my new favorite thing. I went to bed unable to stop thinking about how delicious this was, and woke up sad that I have to give away the loaves I made.

Basic Beer Bread Recipe

(from a great blog)

3 cups self-rising flour

3 tbsp sugar

12 oz of beer, room temperature (I used Stella)

Butter

Preheat oven to 350 degrees. Combine the flour and sugar. Pour in the beer (the batter will foam up a little) and stir until combined. Lumps are normal so don’t over-stir! Coat the inside of a 9×5 loaf pan with shortening. Pour in batter and bake for 1 hour (mine only took about 45 minutes). Immediately dump loaf out onto a cooling rack. Place cooling rack over a cookie sheet and pour melted butter over the loaf, letting it run down the sides. That’s it! Super easy!  And it seems to work that you could make these into individual biscuit/rolls. I wanted to be able to taste the bread without cutting into one of my gift loaves so I dropped a couple spoonfuls on a greased cookie sheet and they baked up perfectly in about 12 minutes.

Now I did a little variation in mine and added 1 cup of shredded gruyere cheese and 1 tbsp of fresh rosemary to the batter. It was A.MA.ZING!

Low-cal Marbled Chocolate Banana Bread

I figured it was a good time to share a new recipe I just tried that wasn’t as decadent in calorie content as many of the other recipes on here =) I’m obsessed with using www.sparkpeople.com for tracking all my nutrition and fitness, and they have a great feature where you can enter in recipes you’re making and it will calculate the nutritional value per serving. Love it!

Ingredients

2 cups white wheat all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup applesauce
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Directions

1 loaf, 16 slices (serving size: 1 slice)

Preheat oven to 350°.

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

Place sugar and applesauce in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutrition Facts: (serves 16)

  • Calories: 154.3
  • Total Fat: 2.2 g
  • Cholesterol: 0.3 mg
  • Sodium: 141.3 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.6 g