Hippiemommy

Category: Breads

  • Apple Coffee Cake

    This also happens to be pretty low fat since you use applesauce instead of oil )

    Coffee Cake:
    2/3 cup all-purpose flour
    1/2 cup whole wheat flour
    1 tsp baking soda
    1 tsp ground cinnamon
    1/4 tsp salt
    2 small apples, finely chopped and peeled
    1 egg
    3/4 cup sugar
    1/4 cup chopped walnuts
    1/4 cup applesauce

    Topping:
    1/4 cup packed brown sugar
    1 tbsp all-purpose flour
    1 tbsp whole wheat flour
    1/2 tsp ground cinnamon
    1 tbsp earth balance or butter
    1/4 cup chopped walnuts

    Spray 9 inch round baking pan with nonstick cooking spray and set aside. In a small bowl stir together the flours, baking soda, cinnamon, and salt for the cake.

    Combine apples and egg. Stir in the sugar, nuts, and applesauce. Add dry mixture. Stir and pour into prepared pan.

    For the topping: Stir together the brown sugar, flours, and cinnamon. Cut in the butter. Stir in nuts. Sprinkle over batter in pan.

    Bake in a 350 oven for 30 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm.

  • Casein-free Pumpkin Bread

    3 1/4 cups flour
    2 tsp ground cinnamon
    2 tsp ground nutmeg
    1 tsp ground cloves
    1 3/4 tsp baking powder
    1 tsp salt
    1/2 tsp baking soda
    1 can of pumpkin (I use pumpkin that I’ve frozen – about 2 cups)
    1 1/3 c sucanat
    2/3 c. vanilla almond or rice milk (water works too)
    1/2 c. vegetable oil
    2 tsp. vanilla (you can omit if you use vanilla milk)
    2 eggs or substitute

    Preheat to 350. Coat 2 loaf pans with cooking spray. Mix the flour through baking soda in one bowl and then combine the pumpkin through eggs in another bowl. Whisk the wet into the dry until the batter is moist.
    Bake at 350 for an hour or until toothpick comes out clean

  • Casein-free Banana Bread

    1 1/2 cups flour (I either use 1/2 white and 1/2 whole or all whole – I started out 1/2 and 1/2 to see if anyone would notice, but now I’;m doing 100% whole)
    1 tsp baking soda
    1/2 tsp salt
    1 cup sucanat
    2 eggs or enough egg substitute/banana/applesauce/whatever to make up for the moisture and stickiness of eggs
    1/4 cup Earth Balance, melted
    3 bananas, mashed
    Enough vanilla almond milk to make a good consistancy – maybe 1/2 cup here, but that’s high-altitude cooking

    Grease (I use an olive-oil spray) a loaf pan and preheat the oven to 350. In one bowl, whisk the flour, soda, salt, and sucanat. Min in the egg substitute, melted Eath Balance, and mashed bananas. Add the almond milk until its moist but not squishy
    Bake at 350 for an hour or until a toothpick comes out clean!

  • Sourdough

    Starter
    2 cups warm water
    1 Tbls. sugar, honey, or maple syrup (optional)
    2 cups all purpose flour
    1 Tbl. dry yeast

    – Beat all ingredients together in a 2-quart bowl
    – Cover the bowl with a towel and place it somewhere warm (use a towel, not plastic wrap, so airborne yeast can enter – it will give your starter a unique flavor)
    – The mixture will bubble within a few minutes. Initially it will double in bulk, but as it begins to ferment, it will settle down.
    – Let the mixture sit in a warm place, stirring the liquid back into the batter (it will separate) once a day for 2-5 days. When the bubbling diminishes and it has a sour, yeasty aroman, it is ready to use
    – Stir the mixture and measure out the amount you need. It will be the consistancy of pancake batter.

    To keep the starter going
    – Store the finished starter in a sealed jar in the refrigerator
    – Each time you remove some starter, replenish it with equal amounts flour and water. So, if you use 1/2 cup of starter, stir in 1/2 cup each of flour and water into your starter. Then, let it sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the fridge.
    – A starter can be kept indefinitely – just stir and feed every week or two. Stirring removing and replenishing your starter serves to feed the remaining batter.

    Sourdough bread recipe
    For a 2lb. loaf
    2/3 cup sourdough starter
    1 cup warm water (I use closer to 2 – I add extra as its mixing)
    1 Tbl. sugar, honey, or maple syrup (optional)
    1 Tbl. oil (optional)
    4 cups all purpose or bread flour
    1 tsp. salt
    2 tsp. dry yeast

    Add all ingredients to the bread pan in the order given.

    Mine is way too dry with only 1 cup of water. I’m not sure how much of that is due to altitude. Today I used about 2 cups. Last time I think I used more like 1 2/3. I just add enough for it to form a ball, and then add a little flour if I add too much water. Its easy once you get the hang of it!

en_USEnglish
en_USEnglish