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Three Nifty-Giftys in Jars (With Recipes)

I was feeling inspired so made up a few gifts to hand out, accompanied by jars of jams and butters I had made this summer. Having wandered by Whole Foods “Gifts From the Kitchen” I tried a few out. What is neat is each recipe has a printable gift tag with baking directions. The mixes are designed to fit in a 1 quart mason jar (wide mouth works best). Click on the title of each recipe to see the Whole Foods recipe, plus to get access to the tag. Two cookies and a savory quick bread (to counter act all that sugar!)

And yes, these are not health food. They are tasty though….

Cookies1

For a vegan cookie, use melted Earth Balance Buttery Stick (or favorite vegan margarine) and 1 Tbsp ground flaxseed + 3 Tbsp water for the egg.

Gingersnap Cookie Mix

Ingredients:

  • 1¼ cups dark brown sugar, packed
  • 2¼ cups all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • 1¾ tsp ground ginger
  • 1¼ tsp ground cinnamon
  • ¼ tsp ground cloves

Also –

  • 1½ sticks (12 Tbsp) unsalted butter, melted
  • 1 large egg

Cookies3

Directions:

Add the brown sugar to a clean 1 quart (wide-mouth) mason jar. Press down firmly to pack (a potato masher helps). Whisk flour, baking powder, baking soda and salt together, pour over sugar (a canning funnel helps), rap jar gently on counter to settle. Sprinkle ginger, cinnamon and cloves on top, seal jar. Decorate as desired and tie a gift tag on.

To prepare:

Preheat oven to 350°, line tow baking sheets with parchment paper. Add the dry ingredients to a large mixing bowl. Add butter and eggs, beating in with a hand mixer.

Make balls, a 1 Tablespoon Disher helps, rolling hands to compact. Bake 12 to a sheet, for about 14 minutes, until firm and lightly browned. Transfer to a cooling rack.

Makes 1 quart jar to give away, and about 3 dozen cookies.

Mix1

For a vegan cookie, use melted Earth Balance Buttery Stick (or favorite vegan margarine), vegan-friendly chocolate chips and 1 Tbsp ground flaxseed + 3 Tbsp water for the egg.

Oatmeal Cookie Mix

Ingredients:

  • 1 cup all-purpose flour
  • ½ tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp fine sea salt
  • ¾ cup Dried Cranberries
  • ¾ cup brown sugar, packed
  • 1 cup old-fashioned oats
  • 1 cup semi-sweet or dark chocolate chips

Also –

  • 1 stick + 2 Tbsp (10 Tbsp) unsalted butter, melted
  • 1 large egg

Cookies2

Directions:

Whisk flour, cinnamon, baking powder, baking soda and salt together. Pour into a clean 1 quart mason jar (wide-mouth), using a canning funnel. Rap jar gently to settle the flour.

Add remaining mix ingredients in layers, pressing down after each layer (a potato masher helps). Seal jar and decorate as desired, attaching a gift tag.

To prepare:

Preheat oven to 350°, line two baking sheets with parchment paper.

Add the dry mix to a large mixing bowl, beat butter and egg in with a hand mixer.

Drop by Tablespoon balls on the sheets. Bake until the cookies are lightly golden, 10 to 14 minutes.

Make 1 quart jar, and about 2 dozen cookies.

Mix2

This savory quick bread can be made vegan easily. Use an unsweetened almond, rice or soy milk for the dairy milk. I made my loaf with unsweetened almond milk and palm sugar.

Walnut-Rosemary Oat Quick Bread

Ingredients:

  • 1 cup all-purpose flour
  • 1 Tbsp granulated sugar
  • 1½ tsp dried crumbled rosemary
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper
  • 1 cup white whole wheat flour
  • 2/3 cup quick-cooking oats
  • ¾ cup walnuts, finely chopped

Also –

  • 1½ cups milk (dairy or unsweetened non-dairy)
  • ½ cup extra virgin olive oil

rosemary

Directions:

Whisk the all-purpose flour, sugar, rosemary, baking powder, baking soda. salt and pepper in a medium bowl. Add to a clean 1 quart mason jar (wide-mouth) using a canning funnel. Rap jar gently to settle flour, add whole wheat flour, oats and walnuts to the jar in layers, pressing down after each addition (a potato masher helps).

Seal jar, decorate as desired and attach a gift tag.

To prepare:

Preheat oven to 350°, oil a 9×5 bread pan and lightly flour it (shaking out excess).

Add dry ingredients to a large mixing bowl, stir in milk and oil. Spread mixture into prepared pan. Bake for 50 ,minutes, until browned on top and a toothpick comes out clean.

Cool in pan for 10 minutes, turn out on a cooling rack. Let cool fully before slicing.

Makes 1 loaf, store leftovers in a bread bag.

~Sarah

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Vegan Comfort Food: Eggnog Quick Bread

My guilty pleasure every fall/winter is So Delicious Coconut Nog. For drinking, frappes and even baking with. At least with So Delicious I don’t feel my Doctor glowering at me over the high cholesterol of egg nog 😉

My idea came from a recipe out of Taste of Home Magazine, which was just calling to be made over. Toss the white flour, eggs, the butter, the dairy egg nog and the (gag) candied dyed cherries and you know….you might find a lovely loaf of eggnog quick bread that almost makes me think of fruitcake (which isn’t evil if made right!). Do read labels, not all dried fruit is equal. I buy organic raisins so I don’t get preservatives, the Dried Cherries I buy don’t have them either. Enjoy!

Eggnog Quick Bread

Ingredients:

  • 2 Tbsp ground flaxseed meal
  • 6 Tbsp cool water
  • ¾ cup granulated sugar, preferably organic
  • ¼ cup neutral vegetable oil
  • 1 cup coconut nog
  • 2¼ cups white whole wheat flour
  • 2 tsp baking powder
  • 1 tsp fine sea salt
  • ½ cup finely chopped pecans
  • ½ cup raisins
  • ½ cup Dried Cherries

Directions:

Preheat oven to 350°, oil an 8×4″ baking pan.

Mix the flaxseed and water together, let hydrate for 10 to 15 minutes to thicken. Whisk in sugar and oil till smooth.

In a small bowl whisk the flour, baking powder and salt together, add to the wet ingredients alternately with the nog, till blended. Stir in the pecans, raisins and cherries.

Spread in the prepared pan, bake for 60 to 70 minutes, until a toothpick comes out clean.

Let rest for 10 minutes, turn out on a cooling rack. Let cool fully before slicing. Store loosely wrapped in a bread bag.

Makes one loaf.

~Sarah

Blueberry Yogurt Bread

Inspired by my large collection of blueberries in the chill chest and craving some quick bread, I came up with this moist treat using Redwood Hill Farm’s Blueberry Goat Milk Yogurt:

The result is a slowly baked “quick” bread (well it does come together quickly!), baked at a low temperature, that has a nice crunch to the crust, a moist inside and a double layer of blueberry delight.

Blueberry Yogurt Bread

Ingredients:

  • 1½ cups whole wheat pastry flour
  • ¾ cup granulated sugar, preferably organic
  • ½ tsp fine sea salt
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • 1 large egg, preferably locally grown or 1 Tbsp ground flaxseed meal + 3 Tbsp water
  • 6 ounce container blueberry yogurt
  • ½ cup unsweetened applesauce
  • 1 Tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • ½ cup frozen blueberries

Directions:

Preheat oven to 325°, lightly oil an 8″x4″ glass bread pan.

In a large mixing bowl, whisk the dry ingredients together. Take out a Tablespoon of the dry mix and toss with the frozen berries in a small bowl.

In a small mixing bowl, whisk the egg, yogurt, applesauce, lemon juice and vanilla together.

Add wet to dry, stir till just mixed, add in the berries and gently fold in.

Scrape into the prepared pan, bake for 60 to 80 minutes, till golden on top and a toothpick comes out clean in center.(Why such a gap in time? I started checking at 60 minutes. Berry size and how much moisture they have will decide final cooking time, if using fresh berries start checking at 50 minutes.)

Let cool for 10 minutes, turn out on a cooling rack. Cool for an hour before slicing, store in a bread bag.

Makes one loaf.

~Sarah

FTC Disclaimer: We received product samples, which were used for recipe development.

Peanut Butter Coconut Macadamia Nut Bread

I have been working with Coconut Flour in more recipes. The key is don’t replace more than 20% of the total flour called for and add an additional amount more liquid (so if you used ¼ cup coconut flour add another ¼ cup liquid). The flour is high in both fiber and protein but low in fat, a bonus for many recipes! The bread is a little crumbly so don’t saw. sink your knife down when cutting.

Peanut Butter Coconut Macadamia Nut Bread

Ingredients:

  • 1¾ cups white whole wheat flour
  • ¼ cup Coconut Flour
  • 1/3 cup brown sugar, packed
  • 4 tsp baking powder
  • 1 tsp kosher salt
  • 1¾ cups vanilla coconut milk
  • ½ cup natural peanut butter (chunky or smooth)
  • 1 tsp pure vanilla extract
  • ¼ cup macadamia nuts, diced (roasted or raw)

Directions:

Preheat oven to 375°, spray a loaf pan with cooking spray.

Whisk the dry together in a large mixing bowl. Whisk the wet in a medium mixing bowl, add to the dry, stir until mixed. Add in the nuts and stir well. Scrape batter into the prepared pan, bake for 40 to 50 minutes, until golden on top and a toothpick comes out clean in the center. Let cool for 5 to 10 minutes, turn out onto a cooling rack, let cool before cutting. Store tightly wrapped.

Makes 1 loaf.

~Sarah

Chickpea Noodle Soup and Oatmeal Seed Quick Bread

Be sure to use parchment paper or a sil liner – the bread will stick to the baking sheet otherwise, due to the egg wash.

Chickpea Noodle Soup

Ingredients:

  • 3 Tbsp extra virgin olive oil
  • 4 ounces broken spaghetti (about 1 cup dry)
  • ½ cup carrot, peeled and thinly sliced
  • 1 small onion, peeled and diced
  • 1 tsp garlic, minced (2 cloves)
  • 1 tsp ground cumin
  • ¼ tsp ground cinnamon
  • 4 cups lower sodium vegetable broth
  • 1 cup water
  • 14.5 ounce can petite diced tomatoes
  • 1½ cups cooked garbanzo beans or 15 ounce can, rinsed and drained
  • 2 Tbsp freeze-dried or fresh cilantro

Directions:

Heat the oil in a tall soup pot over medium-high, add the pasta and cook for about 2 minutes, until lightly toasted. Add the carrots, onion, garlic, cumin and cinnamon, cook for a minute.

Add in the broth, water, chickpeas, tomatoes and cilantro, bring to a simmer, cover and let cook on medium-low for 8 to 10 minutes, until the pasta is tender.

Season to taste with salt and pepper.

Serves 4 to 6.

Oatmeal Seed Quick Bread

Ingredients:

  • 1 cup old-fashioned oats
  • 3 cups white whole wheat flour
  • 1/3 cup brown sugar, packed
  • ¼ cup hulled hemp seeds
  • ¼ cup raw sesame seeds, brown or white
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ¾ tsp kosher salt
  • ¼ cup cold unsalted butter, diced
  • ¼ cup liquid egg substitute or 1 large egg
  • 1½ cups buttermilk

Directions:

Preheat oven to 375°, line a large baking sheet with parchment paper.

Reserve 1 Tablespoon each of the oats, hemp and sesame seeds for topping.

In a large mixing bowl whisk everything through salt together, add the butter and work in with your fingers until small crumbs. Beat the egg and buttermilk together, set aside about a Tablespoon. Add the rest to the dry, stir until mixed. Flour a work surface, knock the bread out and knead until the dough can be handled, adding flour in as needed.

Transfer to the baking sheet, patting into about a 7″ circle. Slash a large “X” across the top, brush on the reserved milk and then sprinkle on the reserved oats/seeds.

Bake for 30 to 50 minutes, until the bread is golden brown and hollow sounding when knocked.

Transfer to a cooling rack.

Serves 4 to 8.

~Sarah

Blueberry Walnut Bread

If you can find them, use the tiny frozen wild blueberries over big ones, it suits the bread better! Trader Joe’s and Safeway have them in the frozen berry section.

Blueberry Walnut Bread

Ingredients:

  • 1 cup walnuts
  • 1½ cups all-purpose flour
  • 1/3 cup granulated sugar
  • ¼ cup brown sugar, packed (used dark)
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • ½ cup low-fat milk
  • ½ cup Egg Beaters© or 2 eggs
  • 2 Tbsp unsalted butter, melted and cooled
  • 1 Tbsp fresh orange zest (off 1 orange)
  • ½ tsp pure vanilla extract
  • 1½ cups frozen or fresh tiny wild blueberries

Directions:

Heat oven to 350° and place walnuts on a small baking sheet, toast for 10 minutes. Take out, let cool a bit and then chop finely (a mini chopper works well).

Spray a bread pan with cooking spray, set aside.

In a large mixing bowl whisk the flour through salt, stir in the nuts.

In a small mixing bowl whisk the milk, eggs, orange zest and vanilla together, add the butter. Pour over the dry, stir till just mixed. Gently mix in the berries, don’t be alarmed if the batter turns a bit purple.

Scrape the batter into the prepared pan, smooth out and bake for 55 to 65 minutes, or until a butter knife comes out clean.

Let cool for a few minutes, turn out and let cool fully on a cooling rack before slicing.

Store tightly wrapped.

~Sarah

Glazed Eggnog Mini Loaves

Perfect for gift giving! Although maybe I should have a stack of the disposable pans in my cupboard….I had to hit a couple of stores before I found any in stock. Oops! Which I suppose is what I get for waiting till the last-minute for holiday baking supplies….

Glazed Eggnog Mini Loaves

Ingredients:

  • 2¼ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp kosher salt
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ cup liquid Egg Beaters© or 2 large eggs
  • 1 cup eggnog
  • ¾ cup granulated sugar
  • ½ cup butter, melted and cooled a bit
  • 2 tsp pure vanilla extract
  • 2 tsp rum extract

Directions:

Preheat the oven to 350° and spray 3 5¾x3x2″ loaf pans with cooking spray, set on a baking sheet.

In a large mixing bowl whisk the dry ingredients together.

In a medium mixing bowl whisk the remaining ingredients together, pour onto the dry and whisk until just mixed.

Divide between the 3 pans, smoothing out the batter.

Bake for 30 to 40 minutes, until golden on top and a toothpick comes out clean.

Let cool for 10 minutes, flip over gently to knock out and put on a cooling rack till cold.

Eggnog Glaze

Ingredients:

  • ¾ cup powdered sugar
  • 2 Tbsp eggnog
  • 1 tsp rum extract

Directions:

Mix in a small bowl until smooth.

Place the loaves on a cooling rack over a baking sheet and using a fork drizzle the glaze evenly over the breads. Let set up before handling (for best wrapping, chill in the refrigerator and then wrap.) Keep refrigerated until eating time.

Makes 3 loaves.

~Sarah

Blueberry Banana Bread (Vegan)

Hard to wrap around but this year I was picking fresh blueberries in the second week of September! I had been so worried that my blueberry crop was going to be lost to our cold summer but I was given a happy ending – and we had actually a pretty good year! The hot week we had last week ripened up the last ones and I had a cup or so I picked, after Walker picked through them, not so many 😉  Add in a couple overly ripe bananas and it was bread time….yum!

Blueberry Banana Bread

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 stick Earth Balance buttery stick
  • 1 cup granulated sugar
  • 2 Tbsp flax-seed meal + 6 Tbsp water
  • 2 tsp pure vanilla extract
  • 2 medium very ripe banana, mashed (about ½ cup or so)
  • ¾ to 1 cup ripe fresh blueberries

Directions:

Preheat the oven to 350° and spray a 9×5″ bread pan.

Sift the flour, baking soda and salt together in a small bowl.

Mix the flax-seed and water together in a small bowl, set aside.

In a stand mixer add the buttery stick and sugar, beat until light and fluffy. Add the flax-seed mixture, beat in and then the vanilla. Add the bananas and beat in throughly.

Slowly add the dry ingredients and beat in.

Stir the blueberries in gently by hand.

Scrape into the prepared pan and smooth out. Bake for 1 hour to 1 hour 10 minutes, looking for a clean knife or toothpick in the center and golden on top.

For best taste (and cutting), let cool completely before enjoying! Store tightly wrapped and eat up within 2 days.

~Sarah

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