Quick bread

Doctors bread

  • 20g chia seeds
  • 35g flax (originally psyllium husk)
  • 150g porridge oats (rolled)
  • 150g mixed nuts, chopped
  • 150g mixed seeds
  • 1 tsp sea salt (reduced from 1.5, use even less if nuts are salted)
  • 400ml water
  • 3 tbsp extra virgin olive oil

Seeds: Sesame, sunflower, pumpkin 

Nuts: Walnuts, cashews, pecans, hazelnuts

Blend chia seeds and oats dry on low in small blender. Blend 300g water and 300g nuts and seeds in blender on low. Use last 100g water to get stuff off blender that sticks to the side. Mix all ingredients together and put in mini muffin molds. 

Convection bake in muffin mold at 350 for 25m

From https://www.thedoctorskitchen.com/recipes/doctor-s-daily-bread


Instructions 

  1. Gather and prepare your ingredients. Line a 2lb loaf tin with parchment paper, or lightly grease with olive oil. Preheat your oven to 190°C/170°C fan.
  2. Place the chia seeds, psyllium husk, oats, nuts, seeds, and salt into a large bowl. Stir to combine.
  3. Pour in the water and olive oil and mix well.
  4. Scrape the mixture into your prepared tin.
  5. If you like, you can leave it to soak for 30 minutes - 8 hours at this stage.
  6. Bake for 60 minutes. Remove from the tin and bake for a further 15 minutes. Remove from the oven and allow to cool completely before slicing

Almond muffins

Ingredients
1 cup almond flour (120g)
3 tbsp powdered sugar (20g)
1/4 cup water (60g)
1 egg or flax egg
1/2 tbsp baking powder
1/4 tsp salt

Bake at 350 for 10m

Whole wheat quick bread 

To try in muffins as cornbread option. From OSU extension 

Yield
16 pieces
Prep time
10 minutes
Cook time
45 minutes
Total time
55 minutes
Ingredients
1 cup flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups buttermilk (try blending 1.5 cups water with 3/8 cups nuts and adding 2 tbsp vinegar or lemon juice 
2 tablespoons oil (vegetable)
3 tablespoons brown sugar (packed)
Steps
  1. Preheat oven to 350 degrees F. Lightly oil or spray the bottom of an 8-inch x 8-inch baking pan.
  2. In a large bowl combine both flours, baking soda, baking powder, and salt. Mix well.
  3. In another bowl, combine buttermilk, oil and brown sugar. Be sure sugar has no lumps.
  4. Add liquids to flour mixture. Stir together until dry ingredients are just moistened.
  5. Pour into prepared baking pan and smooth into corners.
  6. Bake for 40 to 45 minutes. Top should look golden brown.
  7. Cool slightly and remove from pan. Slice with a serrated knife.
  8. Wrap leftovers in plastic wrap and store at room temperature.
Notes
  • No buttermilk? Add enough milk to 2 tablespoons lemon juice or vinegar to make 2 cups. Stir well and let stand 5 minutes.
  • Add 1/2 cup raisins and 1 tablespoon cinnamon for a tasty breakfast bread.
Meal Type: Snack
Category: Kid-Friendly
Food group: Grains
Season: Winter, Spring, Summer, Fall
Source
Oregon State University Extension


From https://www.nutrition.gov/recipes/whole-wheat-quick-bread

Comments

Post a Comment