Bread

INGREDIENTS

1. Almond flour 1 cup
2. Tapioca flour or Arrowroot or Cornstarch 1/2 cup 2.5 tablespoons
3. Coconut flour or shredded coconut 1/3 cup
4. Zest of 1 orange
5. Cinnamon1.5 teaspoon
6. Cloves1/4 teaspoon
7. Nutmeg 1/4 teaspoon
8. Baking powder 1Teaspoon
9. Baking soda 1/2 Teaspoon
10. Eggs 2 room temperature
11. Coconut sugar 1/2 cup
12. Pumpkin puree 1 cup
13. Coconut oil 1/2 cup
14. Pecans 1/3 cup chopped
15. Chocolate chips 1/3 cup, 60%cacao

Method

Preheat oven to 200C or 400F if making a loaf.
176C or 350F if making muffins.

Mix the dry ingredients together: almond flour, tapioca flour, coconut , cinnamon, nutmeg, clove, baking powder, baking soda and orange zest.

Beat the eggs and coconut sugar together until fluffy then add the pumpkin purée and coconut oil and mix well.

Now add the dry ingredients in the wet mixture in 3 portions and fold them together.

Add half of the chocolate chips and half of the pecans in the batter .

Prepare the pan take the bread loaf pan and either use parchment paper or apply oil and sprinkle flour on it so that it’s easy to remove the bread after baking.

Now pour in the prepared pan and spread the rest of the chocolate chips and pecans on top.

Bake 40 minutes on 200C.

Benefits of Wheat Flour

Wheat flour is packed with nutrients including protein, fiber, B vitamins, antioxidants, and trace minerals (iron, zinc, copper, and magnesium).

Benefits of Wheat Germ

It’s a great source of vegetable proteins, along with fiber and healthy fats. It’s also a good source of magnesium, zinc, thiamin, folate, potassium, and phosphorus. Wheat germ is high in vitamin E, an essential nutrient with antioxidant properties

Recipe:

• Whole wheat flour 4 & 1/2 cups
• Salt 2 Teaspoons
• Active Dry Yeast 4 Teaspoons
• Sugar 1 teaspoon
• Water Lukewarm 3/4 cup
• Honey 2 Tablespoons
• Oil 3 Tablespoons
• Wheat germ 1/2 cup
• Pan size 8 1/2x 4 1/2
• Water 1 & 1/4 cup & 1 tablespoon

Method

Combine the flour, salt in a bowl and place it in the oven, at 130 C or 266 F, until warm for about 8-10 minutes.

Then mix the lukewarm 3/4 cup of water, yeast and sugar. Mix and cover it and leave it to rise.

After taking the flour out of the oven, make a well in the center. Pour in the yeast mixture, remaining water, honey, oil and wheat germ. Mix well.
Knead in a stand mixer for 15-20 minutes. If you knead it by hand then at least 20-25 minutes. In both the cases, the dough should look strong and smooth.
Let the dough proof by covering it and keeping it slightly warm by covering the lid with a towel or a blanket if your kitchen is cold.
Once it rises after about an hour or so, depending on the temperature of your kitchen, take it out and shape it in the shape and size of the loaf pan. Apply oil in the pan so that the dough doesn’t stick to it. Lightly touch the top with damp fingers and coat with wheat germ and press lightly so that the wheat germ sticks to it. And let it proof for a 2nd time in the pan covering loosely with a plastic paper.
Once it rises at least 1 inch above the rim of the pan, it is ready to be baked.
Bake at 180C or 356 F for 35 minutes. Check with a toothpick by inserting it, it should come out dry.

Whole wheat atta 1kg
Yogurt 170 grams
Salt 1 tsp
Water as much as required to knead the dough.

Dry ingredients:

Flour 300 grams
Whole meal or whole wheat flour 150 grams
Rye flour 50 grams
Salt 1tsp
Water 325 ml.

Bake at 260 C for 20 minutes then remove the lid & and bake for 35 minutes.

Method:

Mix all the ingredients together with the starter, mix in the stand mixer for 10 minutes or until it becomes stretchy but doesn’t tear. To check that hold the dough from the center and stretch. It should stretch not tear.

Now leave the dough in the pan or dish to rise, and ferment. Cover it with a cloth or plastic loosely and let it sit for 3-4 hours. Once it rises, you can bake it right away or leave it in the fridge overnight, and bake in the morning.
Before baking shape the dough, then roll the top of the dough on the wet cloth. Then roll top of the dough on the seeds.

I use Pyrex dish with a cover to bake the sourdough.

To bake sprinkle some flour or use parchment paper on the lid of the Pyrex dish. Place your dough on it. Now score it with a blade in any pattern you like. And bake.

Easy White Bread Homemade

1/4 cup lukewarm water
1 tablespoon active yeast
1 tablespoons sugar
1 cups milk
2 tablespoons oil
1 teaspoons salt
3 1/4cups flour

Method:

Mix yeast, sugar & water. Cover it and let it rise, in about 10 to 15 minutes it should rise & become frothy.

Now pour the yeast mixture in a large bowl, add milk, oil, flour & salt. Mix well in a stand mixture or by hand beater.

Prepare the tin with oil and flour or with parchment paper.
Place the dough in the pan and cover with plastic or pan lid for 2 to 3 hours in a warm place.

Once it rises. Cover it with the tin cover or you can leave it open. Bake in the oven 30 to 40 minutes (depends on your oven).

Preheat the oven to 180C

Un mold and tap the bottom of the bread. It should sound hollow. If necessary, return to the oven and bake a few minutes more.

Gluten Free Banana Bread – Healthy & Nutritious

Banana 3/4 cup
Egg 1 Refrigerated organic
Apple sauce-3Apples peeled, cubed and semi cooked
Maple sauce slightly less than 1/2 cup (or honey)
Vanilla extract 1tsp
Coconut oil 1/3 cup

Dry Ingredients

Tapioca flour 1/4 cup
Oats 1/2 cup
Almond flour 1/2 cup
Baking powder 1tsp
Baking soda 1/2tsp
Cinnamon powder 1/4tsp

Nuts & Seeds (optional)

Walnuts or Pecans 1/4 cup
Cranberries 2tbsp
Flaxseeds 2tbsp grinded
Chocolate chip 1/4 cup

Bake at 180 C. For 35 minutes. Check by inserting a toothpick in the bread . It should come out dry.

I try my best to develop, create and share healthy recipes for a healthy lifestyle. I believe health depends on healthy eating, exercise and a positive approach to life.

Gluten free, Paleo Pumpkin bread

Almond flour 1 cup
Tapioca flour or Arrowroot or Cornstarch 1/2 cup 2.5 tablespoons
Coconut flour or shredded coconut 1/3 cup
Zest of 1 orange
Cinnamon1.5 teaspoon
Cloves1/4 teaspoon,
Nutmeg 1/4 teaspoon
Baking powder 1Teaspoon
Baking soda 1/2 Teaspoon
Eggs 2 room temperature
Coconut sugar 1/2 cup
Pumpkin puree 1 cup
Coconut oil 1/2 cup
Pecans 1/3 cup chopped
Chocolate chips 1/3 cup, 60%cacao

Method:

Preheat oven to 200C or 400F if making a loaf.
176C or 350F if making muffins.

Mix the dry ingredients together: almond flour, tapioca flour, coconut , cinnamon, nutmeg, clove, baking powder, baking soda and orange zest.

Beat the eggs and coconut sugar together until fluffy then add the pumpkin purée and coconut oil and mix well.

Now add the dry ingredients in the wet mixture in 3 portions and fold them together.

Add half of the chocolate chips and half of the pecans in the batter .

Prepare the pan take the bread loaf pan and either use parchment paper or apply oil and sprinkle flour on it so that it’s easy to remove the bread after baking.

Now pour in the prepared pan and spread the rest of the chocolate chips and pecans on top.

Bake 40 minutes on 200C.