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Message From Peggy
Cooler weather and the beautiful colors of Fall are upon us. Jeff loves this time of year because I'm in the kitchen baking whenever I have the chance. Maybe the lower temps increase my appetite. This month's recipes come from a new favorite blogger and some Food Network quick bread ingredients ideas from one of my recent bake-a-thons in the kitchen.
Renowned chef and author Peter Reinhart has published his latest book: Bread Revolution. It's full of fabulous recipes formulated for baking with sprouted flours. Peter has included one of my recipes and an interview with us during a visit last spring. We will have Peter's book available on our web site when it's released on October 21st, or you can pre-order it now on Amazon.com.
Girls On The Farm Sprouted Granola
http://www.simplysproutedsnacks.com was picked as one of the top five products at Expo East in Baltimore
last month. Max Goldberg of Living Maxwell reviews the top 5 with Food Babe Vani Hari. The Girls now offer an 8 oz. bag in addition to their 16 oz. bag.
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Sprouted Millet Pumpkin Thumbprint Cookies
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Sara, the organic dietitian, http://www.theorganicdietitian.com recently posted this great recipe for all of you who are going gluten, dairy, and egg-free for a while.
Ingredients:
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2 cups sprouted millet flour
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1/4 teaspoon baking soda
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1/4 teaspoon sea or real salt
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1 teaspoon pumpkin pie spice
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1 tablespoon vanilla extract
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1/4 cup coconut oil, melted
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1/4 cup maple syrup
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2 tablespoons coconut or almond milk
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1 chia egg (1 tbsp. ground chia and 3 tbsp. water - let sit for 1 minute)
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1/3 cup pumpkin puree (fresh or canned)
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8 large dates, pitted (soak in water overnight if they are not really soft)
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1/2 teaspoon pumpkin pie spice
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Preheat oven to 375 degrees. In mixing bowl add flour, baking soda, salt and 1 tsp. pumpkin pie spice. Mix to combine.
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Add vanilla, coconut oil, maple syrup, milk, and egg. Mix to combine. The dough will be thick and soft almost like play doh.
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Scoop 1 tablespoon of dough and roll it into a ball with your hands. Place on parchment-lined cookie sheets. With your thumb lightly press down into the cookie to form a bowl for the topping. Repeat with remainder of dough. Place on sheets 1/2" apart.
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In a blender add the pumpkin puree, dates, and 1/2 tsp. pumpkin pie spice. Blend until smooth and thick (add a couple tbsp. water if needed to get the blender going). Spoon 1-2 teaspoons of the pumpkin date mixture into each thumb bowl.
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Bake for 15-18 minutes until firm. Remove from oven and cool on wire rack. Store in airtight container for 5-7 days. Makes about 3 dozen cookies.
Click to download a PDF version of this recipe.
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Savory Batter Bread
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This is my original sprouted bread recipe, but with a fabulous new variation. I got the inspiration from the Food Network, my go-to TV station.
Ingredients:
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3 cups sprouted flour (use your favorite; great with gluten-free flours)
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2 cups organic whole buttermilk (can substitute almond or coconut milk)
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3 eggs, lightly beaten (can substitute 3 tbsp. ground chia seed mixed with 1/2 cup plus 1 tbsp. water. Let sit 1 minute before adding to batter)
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1 teaspoon sea or Real salt
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1/3 cup raw honey
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2 teaspoons aluminum-free baking soda
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1/4 cup organic butter or 3 tablespoons coconut oil, melted
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1/2 cup fresh sage, chopped and fried in pat of butter or coconut oil
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2 organic tart apples, peeled, grated, and squeezed dry between 2 paper towels
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(optional) 1/2 cup crisp bacon, crumbled or toasted walnuts
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Preheat oven to 350 degrees. In large bowl mix flour and buttermilk until blended. Thoroughly mix in remaining ingredients. If batter is dry add buttermilk, 2 tbsps. at a time, until batter is stirrable, but not thin.
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Pour batter into a well buttered (use bacon grease if adding crumbled bacon) and floured 9"x5" loaf pan or 3 mini loaf pans. Bake for 1 hour and 20 minutes (about 1 hour if using mini loaf pans) or until a toothpick inserted into center of loaf comes out clean. Remove from oven and cool for 10 minutes. Remove from pan and continue to cool on wire rack.
Click to download a PDF version of this recipe.
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Cornmeal Drop Cookies
A great sweet treat that's fast and easy to make. I prefer them plain.
Ingredients:
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Preheat oven to 350 degrees.
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In mixing bowl, cream togther butter and sugar. Add egg and vanilla. Blend well. Add remaining ingredients and blend well.
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Drop by tablespoonfuls onto a parchment-lined cookie sheet. Bake about 15 minutes until lightly browned on edges. Remove from oven and cool on wire rack.
Click to download a PDF version of this recipe.
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