Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts

VEGAN PUMPKIN BREAD RECIPE

January 13, 2020
This is seriously the simplest vegan pumpkin bread you’ll ever eat! It’s perfectly spiced, moist and straightforward to form in 1 bowl. Better than Starbucks, this may become one among your favorite Fall recipes!

This is one among those recipes that took me quite few tries to urge it good. Even once I did, I tested again to form absolutely sure! Yep, this is often the simplest pumpkin bread ever. And better yet, it’s vegan! 

VEGAN PUMPKIN BREAD RECIPE
VEGAN PUMPKIN BREAD RECIPE

No one would ever guess this pumpkin bread is vegan. It’s so moist, fluffy, sweet and perfectly spiced with cinnamon, nutmeg and cloves. The bread slices beautifully once cooled, and it tastes better than the favored Starbucks pumpkin bread. I’m not kidding thereon one, I had several people tell me it had been better than Starbucks once they ate it!

Yes, this bread like most quick breads freezes alright . To freeze, cool completely first. Then, wrap it in wrapping , then wrap tightly in foil and freeze. You'll also freeze slices of it, wrapped well and placed during a large freezer bag. Confirm to label it so you don’t forgot what it is!

VEGAN PUMPKIN BREAD RECIPE

INGREDIENTS :
Wet Ingredients:

  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water
  • 1 1/4 cups brown sugar
  • 1/2 cup canola oil
  • 1/4 cup soy milk
  • 15 ounces (1 1/2 cups) canned pumpkin puree

Dry Ingredients:

  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves

Topping:

  • 1/2 cup pepitas

INSTRUCTIONS :

  1. Preheat the oven to 350 degrees F and grease a loaf pan.
  2. In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.
  3. In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.
  4. Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.
  5. Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
  6. Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

CHEESY GARLIC BREAD RECIPE

January 12, 2020
This homemade bread recipe has the right ratio of garlic, paprika, parsley, butter, parmesan, and mozzarella cheese to form this bread a favourite for all. It's easy to form , chesse-y, and therefore the perfect side for homemade spaghetti, or a simple fettucine alfredo with shrimp.

Make this World’s Best bread recipe as an appetizer, side, or simply once you are within the mood for a very good treat and luxuriate in the buttery, cheesy, garlic goodness that has become a loved treasure by all. 

CHEESY GARLIC BREAD RECIPE
CHEESY GARLIC BREAD RECIPE

This cheesy bread recipe is straightforward to form , delicious to taste, and is baked and prepared to serve in only a brief 10 minutes! So fast and straightforward. 

Every bread recipe differs. Some bread recipes just use garlic as their only spice, while others diversify and add Italian spices like oregano or basil.

CHEESY GARLIC BREAD RECIPE

INGREDIENTS :

  • 3/4 cup butter softened
  • 1 tablespoon fresh parsley finely chopped
  • 1/2 cup parmesan cheese
  • 1 tsp paprika
  • 1 tablespoons minced garlic
  • 1 tsp garlic powder
  • 1 loaf Italian bread cut into 1/2 inch slices
  • 1/2 cup shredded mozzarella cheese

INSTRUCTIONS :

  1. Preheat oven to 400 degrees
  2. In a small bowl, mix together butter, minced garlic, garlic powder, parsley, and parmesan cheese.
  3. Slice the Italian bread into 1/2 inch slices, and spread the butter mixture over each piece.
  4. Place on a baking tray.
  5. Sprinkle with a little paprika.
  6. Bake for 10 minutes until butter mixture is melted, and bread is slightly toasted.
  7. Remove from oven, and sprinkle with mozzarella cheese
  8. Turn oven to broil, and return bread to oven, broiling until cheese is melted, and edges are golden brown (1-2 minutes)

GINGERBREAD WAFFLES RECIPES

January 01, 2020
Gingerbread Waffles all the delicious molasses and spice flavor of gingerbread cookies, in yummy waffle form. Having Gingerbread Waffles for Christmas breakfast is one among our favourite family holiday traditions.

I am squarely within the 'have them with syrup , OF COURSE' camp, like within the photo above. I mean, just check out that lovely treacle spilling down over the gingerbread-y goodness. Who can resist that??

GINGERBREAD WAFFLES RECIPES
GINGERBREAD WAFFLES RECIPES

The other camp swears by enjoying gingerbread waffles with lemon cheese , like within the photo below. Lemon cheese is tasty, I'll admit that. And that I do love it's bright sunshiny yellow sitting beautifully atop the waffle .

But whichever way you enjoy gingerbread waffles, they're an exquisite Christmas morning treat especially when they're made by an exquisite Mom.

GINGERBREAD WAFFLES RECIPES

INGREDIENTS :

  • 1 c. buttermilk
  • 1/2 c. molasses
  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. ground ginger
  • 1/4 c. granulated sugar
  • 3 eggs, lightly beaten
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/3 c. shortening, melted

INSTRUCTIONS :

  1. In a large bowl, combine flour, baking soda, baking powder, salt, ground ginger, and sugar; set aside.
  2. Combine eggs, buttermilk, molasses, and melted shortening, stirring until well blended. Add to flour mixture. Stir until blended.
  3. Cook in a waffle iron, according to the manufacturer's directions. Serve with pure maple syrup or lemon curd.
  4. TRACEY'S NOTES
  5. Waffles can be made ahead and frozen. Thaw and reheat in the oven at 300 degrees for just a few minutes, until they are heated through and the surface is "re-crisped."
  6. I use a deep Belgian waffle maker, but any type of waffle maker will work.
  7. Here's my recipe for homemade lemon curd if you'd like to have lemon curd on your gingerbread waffles.

SUPER MOIST CORNBREAD RECIPE WITH CHEESE

December 29, 2019
Over the years I branched bent eating chili with flour tortillas, corn tortilla chips, topped with cheese, soured cream or chopped green onions, even chocolate shavings. And because of a Texan I now love eating chili with cornbread, and using this moist cornbread recipe.

Making this cornbread with creamed corn instead of kernels is one among my secrets. Confirm to empty a most of the liquid from the creamed corn, or it'll be too moist.

SUPER MOIST CORNBREAD RECIPE WITH CHEESE
SUPER MOIST CORNBREAD RECIPE WITH CHEESE

The type of cheese is another. I’m an enormous fan of Muenster for any Mexican, Southwestern recipe. Provides it a try. If you don’t just like the creamy results, you'll always switch to cheddar or Monterey Jack for your next batch.

I don’t know what I’d do without my Le Creuset square baking dish for this recipe. It’s study enough for the oven and pretty enough for the table. I’ve included an affiliate link for your convenience.

SUPER MOIST CORNBREAD RECIPE WITH CHEESE

INGREDIENTS :
  • 1 cup yellow corn meal
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon New Mexico Red Chile Powder (optional) or ancho chile powder
  • 2 large eggs beaten
  • 1 cup all-purpose flour unbleached
  • 1/3 cup sugar
  • 1 cup buttermilk
  • 3 Tablespoons canola oil
  • 1-14 1/2 ounce can creamed corn half drained
  • 1 cup muenster cheese shredded
  • 2 medium jalapenos deseeded, chopped
INSTRUCTIONS :
  1. Preheat oven to 375. Combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
  2. In a separate bowl, whisk together the eggs, milk, and oil. 
  3. Gently fold the liquid ingredients into the dry ingredients until a batter is formed. Fold in the corn, cheese, and jalapenos.
  4. Pour batter into a lightly greased 8-inch square baking pan. Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool a few minutes.

BANANA BREAD WAFFLES CHOCOLATE CHIPS

December 22, 2019
These quick bread Waffles are like having dessert for breakfast, but healthy! They’re sweetened with bananas, gluten free and are so meal prepable!

BANANA BREAD WAFFLES CHOCOLATE CHIPS

“These are the simplest waffles I’ve ever had”. Quick bread Waffles (with Chocolate Chips). I debated on numerous different names for for this recipe. Included were “Chocolate Chip Banana Waffles”and “I Want To Eat These All The Time Waffles”. Ultimately, I settled on quick bread Waffles (with Chocolate Chips) because they really do job my memory of enjoying one among my favourite treats for breakfast. 

These waffles are an adaptation of my Orange Cranberry Waffles and my Lemon Poppyseed Waffles, but are so different that appears like you’re just getting to need to try all three! Without a doubt – they're worth a attempt to a recipe I’ve been making and adapting all of 2019 thus far.

BANANA BREAD WAFFLES CHOCOLATE CHIPS

INGREDIENTS :
  • 2 teaspoons (10ml) apple cider vinegar or white vinegar
  • (87g) of cassava flour, (or oat flour)
  • 2 cups (500mL) any nut milk (I prefer soy milk for vegan buttermilk) 
  • 1 ¼ cups (185g) of gluten free flour mix (I use Bob's Red Mill 1:1 Gluten Free Baking Flour
  • 2 tablespoons (30mL unmelted) melted coconut oil  or vegan butter
  • 1 teaspoon (5ml) vanilla extract (I love Nielsen-Massey)
  • ½ teaspoon (2.4g) baking soda
  • 1 ½ teaspoons (7.2g) baking powder
  • ¾ teaspoon (4.2g) sea salt
  • 2 very ripe bananas, mashed with a fork (a bit over ½ cup and a bit less than ¾ cup)
  • ½ cup chocolate chips 
  • 1/2 cup chopped nuts (walnuts or pecans are best)
INSTRUCTIONS :
  1. Mix the nut milk and apple cider vinegar together in a large bowl or large measuring cup. Let sit for at least 3 minutes to create a vegan buttermilk.
  2. In a large bowl, mix the cassava flour, gluten free flour, baking soda, baking powder and sea salt. Set aside.
  3. In the apple cider vinegar and nut milk bowl, stir in the coconut oil/vegan butter, and the vanilla extract.
  4. Pour the wet ingredients into the dry and mix until combined. Add in the mashed bananas, chocolate chips and the nuts.
  5. Turn on and preheat your Waffle Maker according to which done level that you want. I set mine two dials before max because I like mine crisp and brown but also very fluffy. I also tested these on "light" and they work both ways!
  6. When preheated, use a heaping 1/4 cup/62.5ml measuring cup, scoop out some batter and pour/spread into the middle of each side of the waffle maker (so 1/4 cup per side*). You don’t need to push it to the edges. Close and remove when the timer on the Waffle Maker is finished and the waffle maker beeps.
  7. Remove each waffle and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
  8. Top with extra bananas and chocolate chips and maple syrup (optional). Enjoy!

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