Pumpkin molasses muffins that are free from common allergens: dairy, nuts,egg, oats, peanuts, soy, sesameRead More
5 cups white bread flour + some for dusting
2 tsp quick rise dry yeast
2.5 tsp salt
2 tsp sugar
2 cups warm water
2 tsp sunflower oil
1 tbsp. ground cinnamon
Add the flour, yeast, sugar, and salt to a large bowl and mix well.
Make a well in the center and add the oil and water at one time. Begin stirring slowly until all the dry ingredients are incorporated and the dough has come together in a ball.
Dust some flour onto a clean surface and begin kneading the dough for several minutes until it's smooth and elastic.
Transfer to a lightly oiled bowl and cover with plastic wrap. Allow to rise for 1.5 hours. It should double in size.
Preheat oven to 425F.
Remove the plastic wrap and punch the dough in the center. Then transfer it onto a clean surface dusted with flour. Cut into 3 equal portions and roll each one into a rectangle that's about 1/4 inch thick. Dust the cinnamon over the dough evenly and then roll each one into a loaf.
Place the loaves a few inches apart on a large baking sheet and let stand for a half hour.
Place tray in preheated oven and bake for 15 minutes. Then turn the oven down to 400F and bake for another 10 - 15 minutes.
The cooked loaves should be light brown on the outside and sound hollow when tapped.
Top the sliced bread with a smear of coconut oil, a dusting of cinnamon, and a sprinkle of raw sugar.
*You can freeze any unbroken bread in a freezer strength plastic bag. It will last for up to 3 weeks.
Perfect for any meal of the day, these egg muffins are light, fluffy, healthy, and packed with protein and flavor.
Free from dairy, nuts, peanuts, shellfish, citrus, legumes, soy
6 large eggs (I use omega-3 eggs)
a handful of button mushrooms
1 clove of garlic
1 tbsp olive oil
1/2 cup cooked, chilled quinoa
salt and pepper to taste
1. Give the zucchini, mushrooms, and garlic a rough fine chop and set aside.
2. Heat the olive oil in a non-stick pan and add the garlic. Let it brown on medium heat for a minute, then add the zucchini and mushroom and allow to brown on medium-high heat. Season with salt and pepper. When the veggies are browned transfer to a large mixing bowl.
3. Add the quinoa and eggs to the mixing bowl all at once and season with salt and pepper. Mix well.
4. Preheat oven to 375F and line a muffin tray with parchment paper muffin cups (9 cups). The parchment cups will not stick to the batter and will give the muffins a nice scalloped edge.
5. Spoon the batter into the cups equally. Bake for 20 - 25 minutes. You'll know they're done when they've risen slightly and are nicely browned. When you jiggle the pan the batter should remain firm.
Serve warm. Makes 9 muffins
Satisfy your cravings with this simple recipe that only contains one ingredientRead More