Tag Archives: Baking

Sprouted Buckwheat Granola with Cinnamon, Dates and Maple

Happy New Year Food Book Followers! Hope you all had a nice break and got lots of time with loved ones. I had a wonderful last couple weeks of 2014 and am looking forward to what 2015 brings. Only one more day and I will be back to my reality of crazy busyness.  Unfortunately I will continue to likely be too busy to create much of anything new and post between now and April but, I do have a few new recipes from the past few months jotted down to share and will do my best to get them out.

wpid-20141208_171530.jpgEach year I have created  healthier versions of holiday baking classics and posted but this year, with my time limitations and being in the midst of exams until mid December, I had to do something a little different.  I actually didn’t do ANY  baking this holiday – gasp!  I did however make massive quantities of my sprouted buckwheat granola and jarred that for my friends and family.

wpid-20141206_230925.jpgI have meant to post this simple recipe for a while now, the main reason I haven’t is because I never measure what I put into it.  Now, I am giving you measurements but I encourage you to splash, sprinkle and pinch to your own liking rather than just following the recipe. I prefer my granola lightly sweetened, for the purposes of gifting and this recipe I made it a bit sweeter.  Its nothing like you’d find in a store bought version as far as sweetness goes so if you prefer little sweetness too the measurement I provide is probably sufficient. You can always adjust if you wish on your next batch.

To sprout buckwheat, or any grain for that matter, all you do is soak, rinse and repeat until the grain cracks.  With buckwheat this usually takes about 3 days.  If you look closely you will be able to see some tiny sprouting tails. Buckwheat groats give off a really goopyness while soaking, just keep it covered with fresh water on your counter for 3 or so days, rinsing it and covering with new water each day.   When it is done soaking and just sprouting, rinse well and strain well.  Sprouting is so great.  The health benefits are numerous, it can turn a hard-to-digest whole buckwheat kernel into a light, nutrient-dense whole grain. All grains contain certain anti-nutrients inherent in the seed. These anti-nutrients preserve the seed until it has a chance to germinate and grow. By soaking and sprouting you reduce anti-nutrients and make the grain more readily available and digestible.  That’s all I’m going to write about sprouting benefits right now, if you are looking for more, Google has it covered. But whatever you do, DO NOT skip this part for this recipe!  Oh yes, and use raw buckwheat groats, toasted will not sprout, and, use all organic, quality ingredients!

wpid-20141208_171541.jpgThis recipe is dehydrated in the oven, I have posted before about using your oven for dehydrating.  If your oven sets as low then you are good to go at about 150 degrees, just set it and keep an eye on the dryness over the next couple days.  If your oven only goes as low as 170 or so degrees as my current oven does, it is still totally doable, just use a metal spoon or utensil to keep the door cracked open which allows moisture and extra heat to escape.  This recipe usually takes about 48 hours to dry out.  If you do a double batch, (which I often do) it might take longer but just keep an eye on it.

2       large baking sheets lined with parchment paper
6       cups Sprouted Buckwheat Groats (about 4 cups pre-soaking)
1        cup Hemp Seeds
1        cup Chia Seeds
1/2   cup Dates, chopped
1/4   cup Cinnamon
1/4   cup Maple Syrup
3-4   tablespoons Coconut Oil, melted
1        teaspoon Himalayan Mineral Salt

Combine buckwheat, melted oil, maple, cinnamon, and sea salt then divide on two parchment paper lined baking sheets to dehydrate in your oven for 24 to 48 hours. (I love cinnamon and always sprinkle extra on top before putting into the oven).  When done drying combine with the hemp and chia seeds and chopped dates.

GF Pumpkin Millet Muffins with Cranberries

wpid-2014-08-31-10.17.00.jpg.jpegHere is my new healthier version of a very Fall favourite muffin. Millet and Pumpkin go so well together and with all the spices and lightly sweet coconut sugar these muffins are the perfect chilly morning with tea kind of treat.
I chose to use half almond flour and half prepared gluten free flour mix but you could go all almond flour or go the other way and swap out the almond flour completely to make these nut free (omit the pumpkin seeds too then of course). Might change the baking time slightly but just keep an eye on them as they near the 25 minute mark. You could also use organic wheat flour if you wish. I use a full fat Greek goat yogurt here but you could use a dairy version or even buttermilk if you wish but do your body a favour and stay with organic and do not try to use a light yogourt. Only other ingredient detail to mention I think would be the cranberries, I only have juice sweetened cranberries in my kitchen, if you haven’t tried them yet I suggest you do, they are SO much tastier and better for you than the oiled sugar, sulphonated ones. Whole Foods carries them in bulk or every health food store should stock them. Pumpkin seeds can be purchased already toasted but to toast the millet, heat on medium high in a pan, shaking often until you hear them start to crackle and pop then remove. This recipe makes two dozen smaller muffins, filling the cups almost ¾ full but you can fill a one dozen pan to make 12 larger ones.

Oven 350 degrees
2 Muffin pans, oiled

3     large Organic Eggs
1/2  cup Coconut Oil, melted
1     cup Greek Goat Yogurt
3/4  cup Coconut Sugar
1     teaspoon Vanilla
1     can Organic Pumpkin Puree
1/2  cup Oats
1/2  cup Millet, toasted
1/2  cup Pumpkin Seeds, toasted
1/2  cup Juice Sweetened Cranberries
1     cup Almond Flour
1     cup Gluten-free Flour
2     teaspoons Baking Power
1 ½ teaspoons Baking Soda
1/2  teaspoon Sea Salt
2     teaspoons Cinnamon
1     teaspoon Ginger
1     teaspoon ground Nutmeg
1/2  teaspoons ground Cardamom

Beat Eggs with Oil, Yogourt, Coconut Sugar and Vanilla. I use a food processor but you can hand mix if you like.

Add Pumpkin, mix,

Add Oats, toasted Millet and Pumpkin Seeds, mix,

Add Cranberries, mix,

Add remaining ingredients and mix or process well.

Spoon into greased or lined muffin pan then sprinkle with coconut sugar and a few more pumpkin seeds.

Bake for approximately 25 minutes.

Gluten-free Blueberry Chia Muffins

20130224_101748Put this little recipe together this morning when I woke craving a muffin, kinda random but I take it as a challenge, plus, I bought a container of Organic Blueberries this weekend that were super tasty and would be perfect addition to a muffin recipe.  I like the challenge of using what I’ve got kicking around to create new recipes and I also have some Almond pulp/grinds left over from making almond milk (a recipe I will also post) to use.  You can sub in fresh ground almonds if you like, in fact, the muffin will probably taste even better, fine grind though!  I used a frozen banana in this recipe but you could sub in sweet potato puree or apple sauce if you have that instead.  I’m going to make these next time with fresh cranberries and orange next time. Have fun, and enjoy!

Oven 350 degrees

12 pan muffin tin, greased
Large bowl:
1 1/2      cups Gluten-free Flours, I made a mix of brown rice, white rice and sorghum
1              cup Almond Pulp/Grinds
1              teaspoon Xanthan Gum
1              tablespoon Chia Seeds
2              teaspoons Baking Soda
1/2         teaspoon Sea Salt
Medium bowl:
1              Banana, from frozen or ½ cup Sweet Potato Puree or Apple Sauce
1              large Egg
1/2         cup Maple Syrup
1/2         cup Coconut Oil or other oil like Sunflower or if you must room temp. unsalted butter
1              tablespoon Vanilla Extract
Juice and Zest from half a Lemon
1/2         cup fresh Blueberries

Combine dry ingredients.  Mix wet ingredients.

Fold wet ingredients into dry. Scoop batter into muffin pan and bake for 15-20 minutes.

Fresh Peach Pie

My boyfriend’s parents spent the day with us today and then had dinner at our place. The last time we visited them at their home on Vancouver Island, James’ Dad asked if I could make a good peach pie. I laughed (because his wife is a baking master) and said “sure”; to be honest, I had never made a peach pie. So, I did what I usually do when I want to create a new recipe: research then put one together based on what I like or bits and pieces of what I find others doing or reviewing about. I have a natural sense for flavour combinations and spices and decided that I loved the thought of cardamom and fresh peaches. Plus, the local peaches right now are to die for!

The crust below is a basic, good-for-all wheat flour crust, personally I prefer and usually make, gluten-free crusts but every once in a while it’s ok do go traditional. If you must have gluten-free, I have a recipe for a crust I will post later. In a pinch I love to use Mountain Top Bakery’s Gluten-Free Pie Crusts, they are located literally 3 blocks up the street from our place but can be purchased at Whole Foods.

As always I use the best ingredients I can, only the freshest peaches, organic flours, unsalted goats butter, earth balance shortening, raw sugar, sea salt and fresh spices.

You will need:
Oven at 400 degrees
2 large bowls
9 inch glass pie pan
Colander/strainer
Large baking sheet
Parchment paper
Rolling pin

Crust:
2 1/3 cups All-Purpose Flour
1 tablespoon fine Sugar
1 teaspoon Sea Salt
3/4 cup chilled unsalted Butter, cut into pieces
1/4 cup chilled Vegetable Shortening, cut into pieces
1 teaspoon White Vinegar
5-6 tablespoons of cold Water

Filling:
5 pounds medium Peaches, peeled, pitted, sliced (approximately 9 peaches)
3/4 cup Turbinado Sugar
1/4 cup All-Purpose Flour
1 tablespoon Tapioca Starch
1/2 teaspoon ground Cinnamon
1/8 teaspoon ground Cardamom
1/8 teaspoon ground Nutmeg

Crust:
Combine flour, sugar and salt in large bowl. Add butter and shortening, using hands, rub in until mixture resembles a coarse meal. Add in vinegar.

Using fork, mix in enough water to form a moist clump.

Form two equal dough balls; Flatten each into a disk and wrap separately in plastic. Chill for 45 minutes. (Can be made 2 days ahead and kept refrigerated. Soften to almost room temperature before rolling out.)

Roll out first disk to approximately 13-inch round and transfer to the glass pie plate.

Here is a great read on how-to pie crusts, pretty much all you need to know and it explains how to roll out. http://whatscookingamerica.net/piecrsthint.htm

Filling:
Cut peaches into a colander so that any extra juice drips off then toss them into a large bowl with, sugar, flour, tapioca and spices; mix well.

Transfer peaches to crust.

Roll out second dough disk and then gently lay on top of peaches.

Pinch edges together and crimp.

Cut 6 slits in top crust to allow steam to escape.

Place pie in the oven on the middle rack. You may have some bubble over, it’s a good idea to place a large baking sheet on the shelf below, just in case.

Bake pie for approximately 1 hour and 10 minutes, cover with tin foil just after you notice the crust begin to brown (approximately the 50 minute mark).

Cool pie 3-4 hours.

Serve with Vanilla Ice Cream