Chocolate Hazelnut Spread

I grew up on Nutella and pain brioché (a rich and buttery bread popular in France). My family could empty a jar at light-speed, no problem. Once looked at as a gourmet product, it is now everywhere: on the shelves of Costco and at your local grocery store.  These days I prefer to make my own concoction.  I favor flavor over sugar and I like my own palette of ingredients much better than what you get in the store-bought kind.



My kids loved this creation.  My husband agreed that it was really good but he would have liked it better sweeter--he was outnumbered.  The good thing about making it at home is that you can adjust the sweetness according to your taste.  It always turns out just right!


I am about to enter a week of finals and I know that this spread will get me through the long hours of studying--just like Nutella used to do all those years ago.  Only this spread is healthier!
 
 

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Chocolate Hazelnut Spread                        I used both a food processor and a blender for this recipe.My blender could not handle the hazelnuts at the beginning and then I switched to the blender to make the spread smoother. If you don't mind a chunkier spread you can make it entirely in the food processor.  Or if your blender is powerful enough to handle it, you can make it entirely in the blender. 1 1/2 cups hazelnuts 2 tbsp roasted hazelnut oil 2 tbsp coconut oil, melted 3 tbsp cocoa powdered, unsweetened or more to taste 2 1/2 tbsp evaporated cane juice (sugar) 1 tsp GF vanilla extract 1 tsp agave nectar or honey (optional) Place all the ingredients in a food processor and process for five minutes, scraping the sides as needed. Transfer to a blender to obtain a smoother paste.  Taste and adjust the sweetness to your liking.  Transfer to a jar with a lid and store in the refrigerator. Print this recipe

Amazing Teff Chocolate Chip Cookies

These unusual cookies came about out of necessity:  we were in the middle of our weekly family night pizza dinner when I realized that we had forgotten about dessert.  Within fifteen minutes, and with the help of two of my children,  a big batch of scrumptious cookies was baking in our oven.  The whole house smelled wonderful by the time the timer beeped.

Teff tastes nutty and earthy.  It goes really well with almond or peanut butter and (as I found out) dark chocolate as well.  These vegan cookies are quite addictive but full of wholesome ingredients.  They are sweetened with maple syrup, which adds a buttery sweetness that does not overwhelm.  The dark chocolate chips are less sweet than regular semi-sweet chocolate chips. I prefer it that way, it allows the flavors to really come through.  My teenage son thought they were even better the next day.

My next post will feature a sinful hazelnut-chocolate spread.  Nutella doesn't stand a chance...

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Print this recipe Amazing Teff Chocolate Chip Cookies   1 cup roasted almond butter, unsalted 1 tsp vanilla extract 4 oz unsweetened applesauce 1/2 cup pure maple syrup 1 1/2 cups teff flour 1/8 tsp salt dark chocolate chips Preheat oven to 350F. Oil two cookie sheets. In a food processor, place the almond butter, vanilla, apple sauce and maple syrup.  Mix to cream the ingredients together (2 minutes scraping the sides as needed) Add the Teff flour and salt to the food processor and pulse until combined. Scoop batter to make balls 1 1/4" in diameter and then arrange in rows--leave an 1" of space around each one. Flatten with the back of a fork each ball of batter. Arrange dark chocolate chips evenly on top of each cookie. Bake for 13 minutes in the center of the oven.  The bottoms should be slightly golden but the tops will still be slightly soft. Let cool on a rack. Keep in an airtight container in your pantry or on the counter for a few days.

Almond Muffins with Cocoa Nibs

     I started using cocoa nibs in my baking a little over a year ago.  I especially like the nutty texture and slightly bitter chocolate taste they impart to my muffins.  These little bits of goodness are made of the  roasted cocoa bean that has been separated from its husk but not yet turned into the form we are so familiar with: powder, bars, chips etc.  They add a hint of chocolate taste without the overwhelming sweetness that often accompanies chocolate chips.

     These little muffins are wonderful for an afternoon pick-me-up or breakfast in a hurry.  They have just enough sweetness to make them feel like a treat.  The sugar provides the perfect counterbalance to the slight bitterness of the cocoa nibs.  The best part is they come together in no time!


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Almond Muffins with Cocoa Nibs (makes 12) 1 cup almond meal 1/2 cup millet flour 1/2 cup brown rice flour 1 tbsp GF baking powder 1/3 cup raw sugar 1/4 tsp xantham gum powder  1/2 cup plain yogurt or soy yogurt 1/2 cup milk, soymilk or almond milk 2 tbsp walnut oil or vegetable oil 1/3 cup egg whites 1/2 tbsp vanilla extract 1/4 cup cocoa nibs 1/2 cup walnut pieces (optional)  Oil a 12 cup muffin pan. Preheat oven 375F. Mix the first 6 (dry) ingredients thoroughly in a large bowl. Mix the next five ingredients (yogurt-vanilla extract) in a medium bowl. Stir the resulting two mixtures together until just combined. Add the cocoa nibs and walnuts (if using). Mix a few times to distribute nibs and nut pieces evenly. Divide the batter evenly among the muffin cups. Bake for 20 minutes.  The tops of the muffins will be golden when they're ready. Enjoy fresh out of the oven or let cool on a rack. Printable Recipe

Amaranth: packed with nutrition

Amaranth is commonly referred to as a grain because of its appearance and nutritional profile.  It's actually not a grain at all:  it's the seed of a beautiful flower called Amaranthus, said by gardeners to be very easy to grow.

Both leaves and seeds are edible and enjoyed in various parts of the world.  The name of this wonderful plant comes from a Greek word that means "everlasting."  The plant itself comes to us from the Aztecs, however.  There are many legends attached to it, and it was an integral part of the Aztecs' diet and religious rituals. 




photo courtesy of: Wikimedia Commons





Amaranth's nutritional pedigree reads like manna from heaven. It is bursting with important nutrients--just take a look at its nutritional profile:

1 cup of Amaranth uncooked contains:

26g of protein
13 g of fiber
31% Daily values of Calcium
82% Daily values of Iron
14% Daily values of Vitamin C


The protein in Amaranth contains both lysine and methionine which makes it an especially good source for vegetarians. It contains no gluten (yeah!) and is a good source of vitamin E (tocotrienols).


Amaranth needs to be stored in an airtight container because of its oil content. I keep mine in a jar in the refrigerator. I try to use it within three months because the oils can go rancid if kept much longer. The good news is: it's delicious and very versatile.   You should have no problem eating it often. It can be popped like popcorn, cooked like grits, and transformed into delightful patties-- the list goes on and on. You can also add Amaranth flour to your baked-goods in moderation.  I would start by replacing 1/4 cup of your flour mix with it.   It's a great binding agent so too much will turn your bread gummy.


This week I will be sharing two recipes for Amaranth.  
Today's recipe is Popped Amaranth Cereal with Sesame Seeds and Crystallized Ginger. 



This breakfast or snack is packed with wholesome ingredients.  It comes together in minutes and is such a nice change from a bowl of porridge.

Coming up in my next post:  Spinach Amaranth Herb Salad


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Popped Amaranth Cereal with Sesame Seeds and Crystallized Ginger (makes 1 serving) One of my daughters doesn't like milk of any kind, so she enjoys hers with a little bit of orange juice. It can also be altered for a vegan diet by choosing one of the vegan milk and sweetener options listed below. 2 tablespoons of Amaranth Seeds 1/2 tsp cinnamon 1 tbsp sesame seeds 1 tsp of crystallized ginger, minced sugar, honey or agave nectar to taste (optional) 1/4 cup milk, soy milk, almond milk or orange juice Heat a thick-bottom pan to med-high temperature.  When a drop of water energetically dances in the pan you are ready to add the amaranth. Add to the pan 1 tablespoon of the amaranth and stir.  It will start popping soon after.  You'll need to have a lid to prevent the seeds from flying all over the place. It only take seconds and they burn fast-- keep a vigilant eye and transfer to a bowl as soon as most of them have popped. Then proceed the same way for the next tablespoon. Add cinnamon and sesame to the bowl with popped cereal and mix well. Then sprinkle the minced crystallized ginger. Add the sweetener if you are using it.   Finally,  pour your milk of choice over the whole thing and serve. Printable Recipe

Breakfast is Ready!

Ending the Year On a Sweet Note: Walnut Cookies with Chocolate

Months ago my sister sent me an email with a recipe for walnut macaroons. She wrote that they were deliciously addictive, and that I just had to try them.  I meant to make a batch right away but got busy and forgot about it.



With all the holiday baking, I ran out of a lot of ingredients in my pantry. I was all set to make my truffles when I realized I was out of hazelnuts.  I decided to make something with the only bag of nuts left on the shelf: walnuts.  I could have made the truffles using walnuts  but then I had an epiphany--I remembered my sister's email.  A few taps on the keyboard and I had it in front of me: the perfect walnut cookie recipe.  I can't leave well-enough alone, however, so I played around with some of the ingredients and altered her wonderful recipe into something that met my own preferences: reduced the sugar, added some brown rice syrup and coconut flour for texture.   These cookies were a huge hit with my family and friends. I'm sure that even my sister would approve if she could only fly over here and share some over coffee.





These cookies are so moist and rich tasting, it's hard to believe that they do not contain butter.  The orange zest works really well with the flavor of the ground walnuts.  A few chocolate chips in the center enhance these cookies and  make them even more memorable.  I had fun watching my seven year-old nibble his way around the cookie.  He carefully worked at isolating all three chocolate chips in the center to dedicate them for his very last bite without getting any of the melted chocolate on his hands--not an easy task!

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Walnut Cookies with Chocolate Chips (makes 36) 16 oz of walnut pieces, ground in the food processor 1/4 cup brown rice syrup 1/4 cup turbinado sugar Zest of one orange 1 large egg + 1/2 cup egg whites, beaten 1/4 cup coconut flour Dark chocolate chips Preheat oven to 350F Oil two cookie sheets and set aside Mix all the ingredients, except for the chocolate chips, together in a bowl until uniform Wet your hands slightly, and take a little under a tablespoon of the batter and roll it into a ball.  Set it on the prepared cookie sheet and continue this step until the batter is all gone.  Set the balls in rows about 1 1/2" apart from each other. Place three chocolate chips in the center of each one and gently push down to flatten slightly. Place the cookie sheets in the oven and bake for 18 minutes.  The bottoms of the cookies should be golden. Let cool on a wire rack.  Completely cooled cookies can be stored for a few days in an airtight container at room temperature.  Printable Recipe

Craving more cookies?
Cardamon Dark Chocolate Cookies 
Gluten Free Cranberry Pistachio Wedding Cookies  
Lebanese Gluten-Free Walnut Cookies

Just Right Walnut Coconut Muffins

I don't eat a lot of sugar.  The more you stay away from the stuff, the more intense the sugar tastes when you do eat a treat.  I have become so picky with my sweets that I tend to alter or invent my own. I select the best quality ingredients. Vibrant flavors will stand up on their own.  The sugar is there more as a team player rather than the team leader.

I had fun with this creation.  My goal was to create a really flavorful muffin that would highlight the wonderful aroma of walnuts, natural sweetness of coconut flakes and warming effects of cinnamon and ginger.  I also wanted to create a delicate texture, moist but still crumbly.  I baked them and then went to work out with a friend.  When I got home my kids had already eaten half the pan; I had to convince them to save the rest for breakfast the next day.

On another sweet note, I am thrilled to announce that my recipes will be available in printer-friendly format from now on.  I added this great feature  thanks to Kevin via Food Bloggers Unite!

Walnut Coconut Muffins (makes 12) If you do not follow a gluten free diet you can substitute the rice flour, coconut flour and cornstarch with regular flour: 1/2 cup all-purpose, 1/2 cup whole wheat pastry flour--and then use the 1/2 cup of quinoa flakes as indicated in the recipe below.   Dry Ingredients: 1/2 cup brown rice flour 1/4 cup coconut flour 1/4 cup cornstarch 1/2 cup quinoa flakes 1 tbsp GF baking powder 1/4 tsp sea salt 2 tsp arrowroot powder 1/4 cup cane sugar 1 tsp cinnamon 1/2 tsp ground ginger Wet Ingredients: 1/4 cup walnut oil (or vegetable oil)  1 cup lowfat milk (or soy milk) 1/4 cup egg white 4oz unsweetened apple sauce Add-ins: 1/2 cup unsweetened coconut flakes 1/4 cup chopped walnuts Topping: 1/4 unsweetened coconut flakes 1/4 cup walnut pieces 1/2 tsp ground cinnamon 1 tsp of agave nectar or honey  Preheat oven to 375F Oil a muffin pan and set aside Mix all the dry ingredients in a large bowl Mix all the wet ingredients in medium bowl Make a well at the center of the flour mixture in the large bowl (think of a crater) Pour the wet ingredients into the well Gently start mixing the dry mixture in with the wet ingredients until combined Add the add-ins Divide evenly into the 12 muffin cups (I like to use my ice cream scoop for that step, the spring action makes it super easy) In a small bowl combine the ingredients for the topping and then sprinkle evenly on top of each muffin Bake for 20-25 minutes.  Muffins should be golden. Printable Recipe

All Done!


Hungry for more?
Pear Butter Muffins
Orange Blueberry Muffins
Pumpkin Chocolate Chip Muffins

No Bake Almond-Chocolate Bars

Ever get tired of the "usual" snacks? Here is a treat that will remedy any snack-blues you may be experiencing.

I was feeling sorry for my snack-deprived children, when I came across this easy, no bake recipe for a power bar on Elena's Pantry.



I altered her beautiful recipe slightly by adding more agave nectar and omitting Stevia. I decided to use a different type of oil and less of it than what the original recipe called for. Finally, the addition of unsweetened applesauce made up for the missing oil.

Delicious treats that feature nutritious ingredients and are low in unnecessary refined sugars are my favorite. These little gems are packed with raw almonds and flaxseeds, providing plenty of healthy fats and protein, not to mention fiber. The melted dark chocolate topping provides a wonderful contrast in flavor and texture. I will be making these treats, and more variations on the original recipe, again soon.

Almond Bars with Dark Chocolate Crust 2 cups raw almonds 1/2 cup flaxseed meal 1/2 cup unsweetened shredded coconut 1/2 cup unsalted roasted almond butter 1/2 teaspoon sea salt 3 tablespoons canola oil or almond oil 1/4 cup unsweetened applesauce 2 tablespoons agave nectar, or honey (if not vegan) 1 tablespoon GF vanilla extract 1 cup of high quality dark chocolate, chopped coarsely In a food processor, process: almonds, flaxseed meal, coconut, almond butter and sea salt together until coarsely combined, about 10 seconds. In a small bowl, mix the oil, applesauce, agave nectar, and vanilla extract. Transfer to food processor with the almond mixture and pulse to combine . Press the mixture in a square brownie pan. Refrigerate for an hour. Melt the dark chocolate in a small bowl, using a double boiler or the microwave (in small increments)-- Stir often to avoid burning the chocolate. Spread the melted chocolate evenly on top of the almond mixture and return to refrigerator until chocolate crust forms. Divide into bars and serve. Keep in the fridge in an airtight container.

Artsy-Foodie's Tip: Although the dark chocolate crust is delightful, it does make it tricky to slice--imagine a frozen lake and you'll understand what I mean. The trick is to use a sharp knife with a warm to hot blade. Be careful not to burn yourself.




More recipes for you to snack on...
Apple Scones
Pumpkin Seeds with Spices
Oat Fig Bars

Pear Butter and Muffins

I came upon a cornucopia of pears through my CSA and decided to turn them into a light pear butter. Pears take on the loveliest velvety texture when baked and blended. It reminds me of the baby fruit purees I use to make for my children--yes, I would lick the leftovers. Since silkiness is provided by mother-nature, I just have to add the right complementary ingredients for my fruit spread. I chose maple syrup to provide some additional sweetness and richness, but the spices are really what makes this recipe special.



The batch will yield two jars. You can enjoy it as a spread or a nice change from applesauce. I used one jar for our morning toast and then turned the rest into a batch of delicious gluten-free pear muffins.



My kids loved them and immediately requested another batch.

Oven-Baked Pear Butter The Pear Butter is vegan. 4 cups ripe pears, peeled and sliced 1/4 cup maple syrup 2 teaspoon orange zest juice of one orange (1/4 cup) 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/4 teaspoon freshly ground nutmeg Preheat oven 350F. Mix all the ingredients in an oiled ceramic dish (lasagna pan). Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 20 minutes. Transfer pears to blender and pulse until smooth. Cool and transfer to jars. Refrigerate for up to a week.

Pear Butter Muffins (makes 12) 1/2 cup almond meal 1/2 cup millet flour 1 cup[ brown rice flour 1/2 teaspoon xantham gum 1/4 teaspoon salt 3 teaspoons baking powder 1/2 cup Sucanat (evaporated cane juice) or granulated sugar 1 cup Kefir or other liquid yogurt (buttermilk will work fine) 1/2 cup egg whites 2 tablespoons canola oil 1 teaspoon GF vanilla extract 6 tablespoons pear butter 1/4 cup walnut pieces Preheat oven 375F. oil a muffin pan. Mix the first seven ingredients in a bowl. Mix the next 4 ingredients (yogurt-vanilla extract) in a bowl. Incorporate the wet ingredients into the dry ingredients and mix well. Divide half the batter into the twelve muffin cups. Add 1/2 tablespoon of pear butter on top of each muffin. Then, top each dollop of pear butter with the remaining batter. Top each muffin with a sprinkle of walnut pieces and bake for 25-30 minutes or until nice and golden. Let cool for about 10 minutes before serving or transferring to a platter.

Similar recipes for you to enjoy:
Pumpkin Butter with Candied Ginger
Simple Fig Jam

My Love Affair with Cranberries

I have started a love affair with cranberries this year. Oh, I have always loved them but this season I am rediscovering the pleasures of adding their tartness to an array of dishes and baked goods.



Orange, whether zest or fresh squeezed juice, brings out their loveliness even more. Too often, they are limited to make a shy gooey appearance out of a can at Thanksgiving. No offense to the canned-cranberry-sauce lovers out there, but this does no justice to this beautiful fruit. I am partial to scones, muffins and bread bursting with citrus and chunks of these bright red berries. And, when it comes to my Thanksgiving table, I follow in my sister's footsteps and make a delicious homemade cranberry-blueberry sauce which she introduced me to many years ago. My kids eat it by the bucket-full so I always double the batch.

This year, I have discovered a new recipe for Cranberry-Orange Bread. The aroma that fills my house as I type this post is simply indescribable. You'll have to bake a loaf to find out for yourself. Be warned: it must be left alone to cool for an hour before being sliced--not an easy thing to comply with when the sweet enticing smell teases you mercilessly.

So what is so different about this bread that warrants such passion on my part? The batter for one is sweet with orange pulp and a pillowy texture. The cranberries are crushed while still frozen, thereby providing the perfect cranberry flavor to bite ratio. The pulpy juice of fresh oranges makes such a delightful difference in the intensity of flavor and texture.



This recipe was based originally on an America's Test Kitchen recipe.

Cranberry Orange Bread (makes 1 loaf) If you are not concerned about the gluten you can make this recipe using 2 cups all-purpose flour (just omit the xantham gum) instead of the first 5 ingredients. If you are gluten free but would rather use a baking mix feel free to do so but don't forget to add the xantham as indicated in the recipe. I like the addition of almond meal but I have made this loaf entirely with Bob's Red Mill GF mix before with excellent results. 1/2 cup brown rice flour 1/2 cup garbanzo bean flour 1/2 cup almond meal 1/2 cup millet flour 1 teaspoon xantham gum 1/2 cup granulated sugar 1/4 teaspoon salt 2 teaspoon baking powder 1/4 teaspoon baking soda 3 tablespoons canola oil 3 tablespoons unsweetened applesauce 2/3 cups fruit flavored kefir yogurt, or other liquid yogurt (buttermilk is a good substitute) 1/3 cup freshly squeezed orange juice with pulp 1 tablespoon of orange zest 1 large egg, beaten 1/4 cup agave nectar, or honey 1/2 cup of crushed frozen cranberries 1/2 cup walnut pieces Preheat oven 375F Oil a loaf pan Mix all the first 9 ingredients together in a bowl. In another bowl: mix the oil, applesauce, kefir, juice, zest, egg and agave nectar until well combined. Incorporate the wet ingredients into the dry ingredient bowl. Add the cranberries and nuts and mix thoroughly. Transfer batter to prepared loaf pan. Bake for 1 hour and 10 minutes. Check for doneness after an hour by inserting a knife in the center. Blade should come out clean. Let cool for an hour before slicing.

Artsy-Foodie's Tip: Make this recipe into muffins for a nice individual treat. Reduce the baking time to 30 minutes instead.





Stop by for a visit later on this week for a wonderful apple-cranberry salad dressing recipe...

Halloween-- Pumpkin Chocolate Treats

Are you ready for the sugar-rush that will come upon us on Friday? My little clan includes: a witch, twins posing as each other, and a little boy who turned into a venus flytrap.
I've never noticed that sugar had an effect on my children, although some of my friends might disagree. I prefer to stay delusional on Halloween night and let them have some fun.

I moved from France to California with my family when I was ten. It was the week before Halloween. Although I did not speak English yet, I quickly learned how to say: "trick or treat". I remember that night vividly in all its magic. People made their own costumes back then--no, it wasn't that long ago. The neighbors all knew each other and welcomed you with candies and smiles.

This year, we're getting together with some friends for a casual dinner and the usual Halloween festivities. I hope your Halloween is merry and magical.



For this recipe, I was inspired by the Pumpkin Chocolate Chunk Bars I saw on Eggs on Sunday. I decided to make them with olive oil instead of butter. I know it sounds strange, but olive oil is wonderful at mimicking the richness of butter while blending into your baked-goods. I also altered the recipe to make it gluten-free. Instead of making them into bars, I decided to pour the cake batter into individual cups to make it easier for the kids at my son's Halloween party.

Pumpkin Chocolate Treats (makes 12) These treats are more like a cake than a muffin. They are incredibly moist and delicious. 1/2 cup olive oil 3/4 cup brown sugar 1 egg 1 tsp GF vanilla extract 3/4 cup pumpkin puree 1/2 cup brown rice flour 1/4 cup tapioca starch 1/4 cup sorghum flour 1/4 tsp xantham gum 1 tsp ground cinnamon 1/4 tsp salt 1/4 tsp ground ginger 1/4 tsp ground allspice 1/4 cup GF chocolate chips Orange decorative sugar (optional/I use an all natural product) Preheat oven 375F Prepare muffin pan, and paper liners. Mix all the dry ingredients, except for the chocolate chips, in a bowl. Place the olive oil and sugar in a mixer and combine until smooth and fluffy (3 minutes). Add egg and vanilla to sugar mixture and mix some more. Add Pumpkin puree and stir until evenly distributed. Little by little add the dry ingredients to the wet ingredients until batter is well comined. Add chocolate chips. Distribute the batter evenly into the muffin cups. Sprinkle a little bit of the orange sugar on top of each muffin and bake for 20 minutes or until a skewer comes out clean when inserted in the center of muffin. Let cool.

And because it's Halloween tomorrow, here are some more treats...

GF Cranberry Pistachio Mexican Wedding Cookies
Cardamom Dark Chocolate Cookies

Black Forest Bread from Living Without Magazine

This is not my recipe but I'm compelled to share it with you. I came across this bread in a wonderful magazine called Living Without. This periodical is well-written and informative: an all-around great resource for people with food allergies or sensitivities as well as just-plain-adventurous cooks. I sampled a half-dozen recipes from the last issue and was pleased with every single one of them.



This rich bread is a real delight right out of the oven. My kids enjoyed a slice with some chocolate spread, thereby reaffirming their philosophy that you can never have too much chocolate. The aroma which overtakes your home is reason enough to make a loaf, but the texture and amazing flavor you'll savor is the true reason why you should go through the trouble. Frankly, gluten-free or not, anyone would enjoy a warm slice. It has the feel and richness of a chocolate brioche. My children have made it clear that they want to see this bread make repeat appearances in our kitchen.



Black Forest Bread adapted from Living Without Magazine (makes 1 loaf)
3/4 cup chickpea flour
3/4 cup cornstarch
1/2 cup cup brown rice flour
1/2 cup tapioca flour
1/2 cup coconut flour
1 tablespoon xantham gum
1/2 cup unsweetened cocoa powder
3/4 teaspoon salt
1/4 cup granulated sugar
2 tablespoons dry yeast
3 tablespoons melted butter
1 cup water
1 teaspoon apple cider vinegar
3 large eggs, beaten
1 teaspoon GF almond extract


Oil a loaf pan

In a mixer combine all the dry ingredients and mix on low speed then add the melted butter. Mix some more while you prepare the wet ingredients. In a bowl combine the water, vinegar, beaten eggs, and almond extract. While the mixer is on low speed, add the wet ingredients into the dry ones. Then increase the speed and let it run for about 5 minutes. Transfer the batter to the oiled loaf-pan. Cover with a clean towel and let it rise for 30 minutes. During that time preheat the oven to 375F.

Bake the bread in the center of the oven for 40 minutes or until a nice crust has formed on top and bottom sounds hollow when tapped.






Artsy-Foodie's Tip: This bread is perfect for french toast. Plan ahead, slice it thick and freeze some slices for your weekend brunch.





More Delicious bread recipes...
Gluten Free Oatmeal Bread
Almost Challah

Tweaked Apple Scones

Scones are always a favorite around here. My goal is to keep things as varied as possible which means experimenting with many ideas. I start with a concept and go from there. Sometimes, I succeed on the first try. At other times, I have been known to bake the same thing three times in a row just to tweak a recipe ever so slightly until it meets my idea of perfection.



My first batch of apple scones this week was good but not great. The apple flavor I was looking for wasn't coming through enough and the texture was too much like muffins. I played around with it all morning until it was just right.



Apple Scones (makes 10)
If you are not concerned about gluten or wheat, you can use 1 cup all-purpose and 1 cup of whole-wheat white flour instead. You'll also want to omit the xantham.

1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup millet flour
1/4 teaspoon xantham gum
1 tablespoon GF baking powder
1/4 teaspoon salt
1/4 cup turbinado sugar, or granulated
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon vegetable oil, or roasted walnut oil
1 tablespoon unsalted butter, diced
1 large egg, beaten
1/2 cup soymilk, or lowfat milk
1 teaspoon vanilla extract
1/4 cup walnut pieces, optional
1 cup cooking apple skin on, diced small


400F preheated oven
oiled cookie-sheet


Place the flours, xantham, baking powder, salt, sugar, and spices in a bowl and mix well.
Drizzle the oil on top and add the butter. With your fingers, work those ingredients in until the flour is well coated and forms clumps when squeezed (this should take about 2 minutes).
In a smaller bowl, combine the egg, milk and vanilla.
Form a well in the middle of the flour bowl and pour in the wet ingredients. With a wooden spoon, make circular motions to mix and form the batter. Add the diced apples.
Divide the batter into 10 patties on the prepared cookie-sheet. Place walnut pieces, if using, on top of each scones. Bake for 15 to 20 minutes or until bottom of scones look golden.
These are best enjoyed the same day.



Here's another wonderful scone recipe...
Pumpkin Chocolate Scones

Autumn Pumpkin Seeds with Spices

As the leaves turn fiery in October, pumpkins start appearing in stores, farmers markets, CSAs and finally front porches--that's when my children start asking for homemade roasted pumpkin seeds.
Picking the seeds out of the gooey mess inside the pumpkin is an interesting experience. It requires good music in the background and lots of patience. Kids enjoy helping with the sorting. If you've never tasted homemade roasted pumpkin seeds, let me reassure you that their superior taste is well worth your effort.
My recipe for the spice mixture evolves a little bit every year. This particular combination is wonderful, not overly spicy for the kids, but very flavorful.

Seasoned Pumpkin Seeds

1 1/4 cup fresh pumpkin seeds, picked clean and rinsed
1/4 teaspoon turmeric
1/4 teaspoon smoked sweet paprika
1/4 teaspoon ground cumin
1/4 teaspoon dried orange peel
1/4 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
1/4 teaspoon ground chili powder
Preheat oven 350F.
Oil a cookie-sheet.



Towel dry the rinsed seeds and set aside.
In a bowl, mix all the remaining ingredients until well combined. Add the seeds to the bowl and coat the pumpkin seeds evenly with the mixture. Spread the seasoned seeds onto the cookie-sheet.
Bake in the oven for 15 minutes. With a spatula give the seeds a stir. And continue roasting for 15 additional minutes or until the seeds are dry and slightly golden. Let cool and serve. Once cooled, these can be stored in an airtight container for a few days (but they won't last that long).