Thursday, July 2, 2015

Cinnamon Pecan Granola

Guys I think breakfast is well on its way to becoming my favorite meal of the day.

I'm not always a fan of nuts, but toss them in oats and cinnamon...

and coat them in coconut oil, honey, and maple syrup...

And I just might reconsider my devotion... or lack there of..

I could eat this granola all the day long. And the best part about this recipe?

I promise it will make your house smell ah-mazing!!

Cinnamon Pecan Granola
Recipe from: Shannon, I Knead to Bake

2 c. rolled oats
1/4 c. spelt flour
2 Tbsp. chia seeds
2 Tbsp. ground flax seed
2 Tbsp. almond flour
1/4 pecan halves, coarsely chopped
1/4 - 1/2 tsp sea salt, to taste
1 tsp cinnamon
1/4 c. coconut oil, melted
3 Tbsp honey
1/3 pure maple syrup

Begin by preheating your oven to 250 degrees F.

In a bowl toss together the rolled oats, flour, chia seeds, ground flax seed, pecans, salt, and cinnamon. Set aside.

In a separate bowl combine the melted coconut oil, honey, and pure maple syrup. Add the mixture of wet ingredients to the bowl of dry ingredient and stir with a rubber spatula.

Spread the mixture out as much as possible onto a large cookie sheet. Bake for 1 hour stirring every 20 minutes to ensure even baking. Once you remove the granola from the oven, do not stir until it has had time to cool, allowing larger granola clusters to form.

Serve with bananas or dried fruit if desired. Store in an airtight container. Enjoy!

Shared HERE.

Monday, June 22, 2015

Honey Whole Wheat Poppyseed Bread

While we were in Maui we ate at this yummy restaurant right on the ocean called Mama's Fish House. EVERYONE told us we had to go, and let me tell you it did not disappoint.

At the start of our meal our wait staff brought out these miniatures loaves of warm wheat bread speckled with poppyseeds. Tyson and I gobbled them right up (as we do with all bread fresh from the oven) and vowed to make some of our own once we got home.

Start by getting that yeast going and then get your dry ingredients combined.

Once you have your initial dough all set, continue to add flour 1/2 cup at a time, until the dough hardly sticks to your finger. This is still too sticky... 

You can also tell when your dough has enough flour when it begins to pull away from the sides of bowl.

Once its done, divide it up...

And let that yeast do its magic...

Bake them in the oven and brush them with some butter.

And enjoy!

Honey Whole Wheat Poppyseed Bread
Recipe adapted from: Whole Wheat Bread
Makes 4 mini loaves or 1 regular loaf

4 Tbsp. butter,  divided
1/2 c. honey
2 cups warm water
1 Tbsp. + 3/4 tsp. dry active yeast
1 + 1/3 c. white whole wheat flour, measured correctly
2 + 2/3 c. whole wheat flour, measured correctly
1 + 1/2 tsp. salt
1 Tbsp poppyseeds
6 Tbsp. vital wheat gluten

Directions: In the bowl of a stand mixer combine 3 tablespoons of melted butter, the honey, water and yeast. Gently give the mixture a few stirs to combine all of the ingredients and set aside for about 10 minutes, until foamy.

In a separate bowl combine the white wheat flour and 1 cup of the whole wheat flour along with the salt, poppyseeds, and wheat gluten.

Once the yeast has had enough time, slowly add the dry ingredients. Mix on medium using a dough hook until incorporated. Continue to mix and add the remaining whole wheat flour, about 1/2 a cup at a time until the dough begins to pull away from the edges of the bowl. Continue to knead for about 5 minutes until the dough is smooth.

Spray 4 mini loaf pans with nonstick spray. Evenly divide the dough into 4 equal pieces. Shape in loaves and place into prepared pans. Preheat your oven to 350 degrees F. Allow the dough to rise for 30 minutes. Bake for about 25 minutes or until the bread has reached an internal temperature of 190 degrees F.

Melt the remaining tablespoon of butter and brush the top of each loaf. Eat warm or allow bread to cool completely and store in a plastic bag.

Shared HERE.

Monday, June 15, 2015

Healthy Berry Syrup

Remember how I have a pancake obsession???

Well I decided if I was going to be eating pancakes obsessively that I better come up with a healthy topping alternative. I'm just not one of those people who can eat pancakes without coating them in delicious sticky syrup.

And while pure maple syrup is free of refined sugar... lets get real friends... it's still sugar, and that's how your body will metabolize it.

Luckily this recipe has only 81 calories and 14.5 grams of sugar per 1/4 cup, compared to the maple syrup alternative of 210 calories and 53 grams of sugar!

Make a big batch, store it in your fridge and let your pancakes lap up the strawberry-raspberry goodness.

Healthy Berry Syrup
Recipe from: Shannon, ikneadtobake
Makes 1+1/2 cups

2 cups strawberries, frozen
2 cups raspberries, frozen
1/4 cup pure maple syrup

Directions: In a saucepan heat berries, covered, over medium-low heat, stirring often, until the berries are thawed and soft.

Turn the heat up to medium and add the maple syrup and cook until the berries begin to break down, about 3 minutes stirring constantly.

Carefully add the hot mixture to a food processor or blender and pulse until you have reached your desired consistency. (I prefer the fruit to be mostly puréed with a few small pieces of whole fruit remaining.) Serve warm.

Syrup can be stored in an air-tight container in the fridge up to one week. It is recommended that you reheat only what you plan on using. 

Shared HERE.