I make up new recipes all the time. I try to cut out all the stuff that isn't absolutely necessary to make that dish function. I want a recipe that I can modify and tweak to go with everything. So I REALLY like recipes that can go in either the sweet or savory direction.
Lately I’ve been experimenting with adding fruits and veggies into baked goods to make them low fat. We could all stand to eat less fat. I get quite excited about eating more cookies and less fat. So cookies, cakes, and now finally breads have fallen prey to my tampering.
Quick Veggie/Fruit Bread
1.5-2 cups Pumpkin or any Fruit or Veggie puree
1 tsp salt
1 tsp baking soda
3 eggs
2.5-3 cups Whole Wheat Flour
Combine the puree, salt, soda, and eggs. Add the 2.5 cups of flour, stir until combined. Add more flour if the batter is runny. Bake @ 350 for 1 hour.
-Vegan Variation: Substitute 1 tbs ground Flax Seed and 3 tbs water per egg (3 Tbs Flax & ½ cup water for this recipe). Let the flax mixture soak for 5 minutes before use.
-Pumpkin Spice Variation: Use pumpkin puree and add 1 cup sugar, 1.5 tbs cinnamon, ¾ tsp ginger, ⅜ tsp nutmeg, ⅜ tsp allspice.
-Banana Spice Variation: Use banana puree and add ½ c sugar, ½ tsp cloves, ½ tsp nutmeg, 1 tsp cinnamon. Optional add ins: ½ cup chopped nuts, ½ cup chopped dried fruit, 1 tsp coffee, ⅛ tsp fresh ground black pepper.
-Cranberry Walnut Variation: Use orange puree and add 1 cup sugar, 1 cup cranberries, and ½ cup chopped walnuts.
Fruit or Veggie Yeast Bread
1.5-2 cups Kale or any Fruit or veggie puree
1 tsp salt
½ tbs yeast
3 eggs
2.5-3 cups Whole Wheat Flour
Combine the puree, salt, yeast, and eggs. Add the 2.5 cups of flour, mix until combined. Add more flour if the dough is too sticky. Knead dough for 10 minutes - I either do this in the food processor or mixer. Sometimes I put the dough in a plastic ziploc bag and knead through the bag. It’s less messy and you can add more flour a little bit at a time to make the dough not stick to the bag. Shape into a loaf and let rise in it’s pan for 2 hours (or a doubling in size). Bake @ 350 for 1 hour.
-Vegan Variation: Substitute 1 tbs ground Flax Seed and 3 tbs water per egg (3 Tbs Flax & ½ cup water for this recipe). Let the flax mixture soak for 5 minutes before use.
I haven’t tried many types of the yeast bread recipe so I’ll add variations to this post as I make them up.
Lately I’ve been experimenting with adding fruits and veggies into baked goods to make them low fat. We could all stand to eat less fat. I get quite excited about eating more cookies and less fat. So cookies, cakes, and now finally breads have fallen prey to my tampering.
Quick Veggie/Fruit Bread
1.5-2 cups Pumpkin or any Fruit or Veggie puree
1 tsp salt
1 tsp baking soda
3 eggs
2.5-3 cups Whole Wheat Flour
Combine the puree, salt, soda, and eggs. Add the 2.5 cups of flour, stir until combined. Add more flour if the batter is runny. Bake @ 350 for 1 hour.
-Vegan Variation: Substitute 1 tbs ground Flax Seed and 3 tbs water per egg (3 Tbs Flax & ½ cup water for this recipe). Let the flax mixture soak for 5 minutes before use.
-Pumpkin Spice Variation: Use pumpkin puree and add 1 cup sugar, 1.5 tbs cinnamon, ¾ tsp ginger, ⅜ tsp nutmeg, ⅜ tsp allspice.
-Banana Spice Variation: Use banana puree and add ½ c sugar, ½ tsp cloves, ½ tsp nutmeg, 1 tsp cinnamon. Optional add ins: ½ cup chopped nuts, ½ cup chopped dried fruit, 1 tsp coffee, ⅛ tsp fresh ground black pepper.
-Cranberry Walnut Variation: Use orange puree and add 1 cup sugar, 1 cup cranberries, and ½ cup chopped walnuts.
Fruit or Veggie Yeast Bread
1.5-2 cups Kale or any Fruit or veggie puree
1 tsp salt
½ tbs yeast
3 eggs
2.5-3 cups Whole Wheat Flour
Combine the puree, salt, yeast, and eggs. Add the 2.5 cups of flour, mix until combined. Add more flour if the dough is too sticky. Knead dough for 10 minutes - I either do this in the food processor or mixer. Sometimes I put the dough in a plastic ziploc bag and knead through the bag. It’s less messy and you can add more flour a little bit at a time to make the dough not stick to the bag. Shape into a loaf and let rise in it’s pan for 2 hours (or a doubling in size). Bake @ 350 for 1 hour.
-Vegan Variation: Substitute 1 tbs ground Flax Seed and 3 tbs water per egg (3 Tbs Flax & ½ cup water for this recipe). Let the flax mixture soak for 5 minutes before use.
I haven’t tried many types of the yeast bread recipe so I’ll add variations to this post as I make them up.
