Category: Breads

Ingredients

• 1 2/3 cups chopped dates
• 1 cup of boiling water
• 1 teaspoon of baking soda
• 1 1/2 cups whole wheat flour
• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup buttermilk
• 1/3 cup brown sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup chopped walnuts

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8h by 4h-inch loaf pan. Combine dates, boiling water, and baking soda in medium bowl, cover, and let sit until dates have softened, about 30 minutes.
2. Whisk whole-wheat flour, all-purpose flour, baking powder, and salt together in large bowl. Whisk buttermilk, sugar, oil, and egg in second bowl until smooth, then stir in dates and their soaking liquid until combined. Using rubber spatula, gently fold buttermilk mixture into flour mixture until just combined. Gently fold in walnuts. Transfer batter to prepared pan and smooth top.
3. Bake until golden and skewer inserted in center comes out clean, 55 minutes to 1 hour, rotating pan halfway through baking. Let bread cool in pan on wire rack for 10 minutes. Remove bread from pan and let cool completely on wire rack, about 2 hours.

Serves: Makes 4 (1 pound) loaves

Source: The New Healthy Bread in 5 minutes a day

For best results, weigh the flour.

Ingredients

• 260 grams whole wheat flour (2 cups)
• 425 grams all purpose flour (3 cups)
• 140 grams old fashioned rolled oats (1 1/2 cups)
• 13 grams ground flaxseed (2 tablespoons)
• 65 grams pumpkin seeds (3/4 cup)
• 100 grams sunflower seeds (3/4 cup)
• 35 grams sesame seeds (1/4 cup)
• 10 grams granulated yeast (1 tablespoon)
• 15 grams salt (1 tablespoon)
• 40 grams vital wheat gluten (1/4 cup)
• 680 grams lukewarm water (3 cups)
• 170 grams honey, agave syrup or barley malt syrup ((1/2 cup)
• 55 grams olive oil, melted unsalted butter or coconut oil (1/4 cup)

***Note 1: If omitting vital wheat gluten, decrease water to 2 1/2 cups.

Instructions

1. Mixing and storing the dough: Whisk tougher the flours, rolled oats, seeds, yeast, salt and vital wheat gluten in a 5 quart bowl or lidded (not airtight) food container.
2. Combine the liquid ingredients and then mix them with the dry ingredients without needing, using a heavy spoon or dough whisk.
3. Cover (not airtight) and allow dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used after initial rise, though it is easier to handle cold. Refrigerate dough in a lidded (not airtight)container and use over the next 7 days. The flavour will be best if you wait at least 24 hours after refrigeration.
5. On baking day, dust the surface of refrigerated dough with flour and cut off a 1 pound (grapefruit size)piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom, rotating the ball a quarter turn as you go.
6. Elongate the ball into a narrow oval. Allow the dough to rest, covered loosely with an overturned bowl on a baking sheet lined with parchment and dusted with cornmeal for 90 minutes (40 minutes if you are using fresh unrefrigerated dough,
7. Thirty minutes before baking time, preheat oven to 400 degrees, with a baking stone placed on the middle rack. Place an empty metal broiler tray on any other oven rack that won’t interfere with the baking bread.
8. Just before baking, use a pastry brush to paint the top crust with water. Sprinkle a few seeds on top (sunflower, pumpkin,and sesame seeds) and slash the loaf diagonally with 1/2 inch parallel cuts, using a serrated bread knife.
9. Slide the loaf directly to the hot stone or place the parchment lined baking sheet directly on the hot stone. Pour 1 cup of water in the broiler tray and quickly close the oven door. Bake or approximately 40 minutes or until richly browned and firm. Carefully remove the loaf from the parchment lined baking sheet and move it directly to the baking stone about 2/3 of the way through the baking time. Smaller loaves require time adjustments in resting and baking time.
10. Allow bread to cool before slicing.

***With convect bake, baking time was about 35 minutes for my first loaf.

Serves: 1 large or 2 small pizzas

Source: Love & Lemons Every Day

Ingredients

• 3/4 cup warm water (105 to 115 F)
• 1 1/2 teaspoons maple syrup
• 1 package of dry active yeast(or 2 1/4 teaspoons)
• 1 cup of whole wheat flour
• 1 cup of all purpose flour
• 1/2 cup cooked quinoa
• 1 tablespoon ground flaxseed
• 1 teaspoon salt
• 2 tablespoons of olive oil

Instructions

1. Stir together the warm water, maple syrup (or you could use honey), and yeast, and set the mixture aside for 5 minutes or so, until it becomes foamy.
2. In the bowl of a stand mixer fitted with a dough hook, place the flours and salt. Mix on medium speed until combined. Add the yeast mixture and 1 tablespoon of the olive oil. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
3. Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
4. Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
5. Turn the dough out onto a floured surface. Stretch to fit a 14-inch pizza pan. Cover and let the stretched dough rest for 10 minutes.
6. Bake according to the pizza recipe you are using, typically 10 to12 minutes in a 500° oven, or until the crust is browned.

Serves: 2 large rectangular crisp bread

Source: Del’s cooking twist

Ingredients

• 1 cup of all purpose flour (you can replace with rolled oats)
• 1 cup of rye flour or gluten free flour mix
• 1/3 cup (50g) flaxseeds
• 1/3 cup (50g) sesame seeds
• 1/3 cup (50g) pumpkin seeds
• 2 teaspoons fennel seeds, cracked (optional)
• 1 teaspoon cumin seeds (optional)
• 3/4 teaspoon flaky salt
• 1/4 cup (50 ml) olive oil
• 2/3 cup (150 ml) hot water

Instructions

Heat the oven to 350°F (180°C). Take two large baking trays and a roll of parchment paper.

Add all the dry ingredients to a very large, spacious bowl. Stir well with a rubber spatula, then tip in the oil and water. Stir well and use your hands to for 1 Place a sheet of parchment paper onto a large surface and place half of the dough on top. Cover with another sheet of parchment paper, and flatten the dough into a large and thin rectangle using a rolling pin.

Remove the parchment paper on top and transfer carefully the flattened bread with the remaining inferior parchment sheet into the baking tray.

Lightly score into pieces with a sharp knife if you wish. You can also sprinkle additional flaky salt over.

Repeat the same with the other half of dough.  1 Place the trays in the oven and bake for 15 minutes. Swap the trays around and bake for 10 to 15 more minutes, until golden (but not burned!).

Let cool and break into pieces, or crack along the scored lines with a heavy knife.

Store in a airtight container for up to two weeks…

Serves: 1 loaf

Source: Ambitious Kitchen

Ingredients

• 3 very ripe bananas (mashed)
• 1/4 cup honey
• 1/3 cup tahini
• 1 egg
• 1 Tsp vanilla extract
• 1/3 cup milk (any kind you have on hand)
• 1 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup ground flax seed
• 2 Tbsp sesame seeds
• 1 Tsp baking soda
• 1 Tsp cinnamon
• 1/2 Tsp salt
• banana and sesame seeds (for topping).

Instructions

1. Preheat oven to 350 and line a loaf pan with parchment paper and spray with cooking spray.
2. In a large bowl combine mashed banana, tahini, egg, vanilla, milk, and honey. In a medium bowl combine flours, ground flaxseed, sesame seeds, baking soda, cinnamon, and salt. Add dry ingredients to wet and stir to combine.
3. Pour banana bread mixture into loaf pan, smoothing out the top. Slice a banana and place slices down the centre of the loaf, overlapping slightly. Sprinkle with some additional sesame seeds if desired and bake for about 60 minutes, until cooked through and brown.
4. Remove from oven and let cool in pan for at least 10 minutes. Remove from pan and let cool completely.

Serves: 1 loaf

Source: Cookie and Kate

Ingredients

• 1/3 cup melted canola oil
• 1/2 cup Honey
• 2 Eggs
• 1 cup mashed Banana
• 1/4 cup Milk
• 1 tsp Baking Soda
• 1 tsp Vanilla Extract
• 1/2 tsp Ground Cinnamon
• to taste Ground Cinnamon
• 1 3/4 cups Whole Wheat Flour
• 1/2 tsp Salt

Instructions

1. Preheat oven to 350 and line a loaf pan with parchment paper and spray with cooking spray.
2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Serves: 1 loaf

Source: Leslie Beck, Heart Healthy Food for Life

Ingredients:

• 1 cup whole wheat flour
• 1 /4 cup all purpose flour
• 1/2 cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 egg
• 2 tablespoons canola oil
• 1/3 cup brown sugar
• 1/2 cup milk
• 1 cup shredded carrots
• 1/4 cup chopped walnuts
• 1/2 teaspoon lemon zest (optional)

Instructions:

1. Preheat oven to 375. Grease a 9 by 5 inch loaf pan or line with parchment.
2. Combine the flours, baking soda, baking powder, salt and spices in a large bowl.
3. Combine egg, canola oil, brown sugar, milk, carrots, walnuts and lemon zest.
4. Add wet ingredients to dry ingredients and mix just enough to combine.
5. Bake for 30 to 35 minutes.

Serves: 12

Source: Greg

Ingredients:

• 1 3/4 cups all purpose flour
• 4 teaspoons of baking powder
• 1 tablespoon of sugar
• 1/2 teaspoon salt
• 1/2 teaspoon granulated garlic
• 1 tablespoon dried parsley
• 1/4 cup of frozen butter, grated
• 1 cup of grated cheese
• 1 cup of milk

Instructions:

Preheat oven to 425  degrees and line baking with parchment paper.

1. Combine dry ingredients.
2. Grate butter into dry ingredients and add grated cheese.
3. Gently stir in milk to dry ingredients.
4. Drop biscuit dough by tablespoons on parchment lined cookie sheet and bake for 13 – 15 minutes.

Serves: 1 9 x 5 Loaf

Source: Oh She Glows App

Ingredients:

• 3 large bananas (about 1 1/3 cups mashed)
• 2 tablespoons ground flaxseed
• 1/3 cup plant based milk
• 1/3 cup melted coconut oil or canola oil
• 2 tablespoons maple syrup
• 2 teaspoons vanilla
• 1/4 cup plus 2 tablespoons of coconut or cane sugar
• 1/2 cup oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups of light spelt flour or whole grain spelt flour
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350 degrees and prepare a 9 x 5 loaf pan .
2. In a large bowl, mash bananas until almost smooth. Stir in wet ingredients until combined.
3. Stir in dry ingredients and add walnuts
4. Spoon dough into prepared loaf pan and bake for 45 to 55 minutes. The top of the loaf should spring back when touched. Slice when cooled.

Serves: 8

Source: Josie Parks

Ingredients:

• 2 cups whole wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup brown sugar
• 1/4 cup vegan margarine (I used softened butter!)
• 1/4 cup almond butter
• 2 cups of over-ripe mashed bananas (about 3 bananas)
• 1/2 tsp almond extract (I used vanilla)
• 1/4 cup of milk (non-dairy or regular)
• nuts & seeds to sprinkle on top

Instructions:

1. Put oven at 350
2. Combine all dry ingredients (except sugar)
3. Cream the sugar with the rest of the ingredients
4. Add wet & dry ingredients together
5. Spray loaf pan with cooking spray then add batter – bake for 40 – 45 min.