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Archive for the ‘Whole Wheat Flour’ Category

  

    During my internship I revamped the breakfast menu for the hospital I was working at to make it a little healthier.  This pancake recipe was put in the rotation and since I was feeling motivated this morning I decided to give them a whirl with a syrup recipe I found.  They were fantastic!  Fluffy and nutty paired w/ the sweetness of the apples and honey from the syrup, it’s the perfect way to start a Sunday morning!  I will definitely be making them again!

   Recipe adapted  Mayo Clinic. If you’re looking for some healthy recipes, Mayo Clinic is a great resource to check out and it includes all kinds of recipes from baked goods to appetizers! 

    Here’s what you’ll need for the pancakes:

  • 1 medium apple- cored and diced
  • 1 1/2 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 3/4 cup unsweetened almond milk
  • 2 tsp honey

   Okay so first core and dice your apple and microwave it for 2 minutes to soften and set it aside.  Then whisk together your flour, baking powder, baking soda and salt in a large bowl and set aside.  In a smaller bowl, whisk together your eggs, almond milk and honey.   Add the egg mixture and apples to the flour mixture and stir.  I like my pancakes fluffy so I ended up using only 1/2 cup cup of almond milk.  But if you like your pancakes a little thinner then just add more liquid.  Using a 1/4 cup measuring cup, dip out your batter and pour onto a non-stick skillet and cook on medium-low . 

I’ve never made my own syrup before but I was surprised at how easy it was and how delicious!!

For the syrup:

  •  1/4 cup unsweetened almond milk
  • 1 tbsp vanilla extract
  • 2 tbsp honey
  • 2 tsp butter
  • a dash of cinnamon (optional)

    Heat all ingredients in a small nonstick pot for 3-4 minutes or until some of the liquid has cooked off leaving a thicker consistency.  Pour over your pancakes and enjoy!  I hope everyone is having a lovely Sunday!

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    Today instead of working out I made garlic knots out of extra pizza dough and chamomille tea : )     Happy Sunday!!

Garlic Knots

  • 1/2 pizza dough recipe
  • 2 cloves of garlic- Minced
  • 1-2 tbsp olive oil
  • Pinch of salt
  • Pinch of pepper
  • Parmesan cheese to sprinkle

   Preheat oven to 400 degrees.  Roll out dough and cut into 2×4 inch strips.  Roll out and knot each slice and place on a greased baking sheet.  Combine garlic, oil, salt and pepper and brush onto unbake knots.  Bake for 10-15 minutes or until golden brown.  Sprinkle parmesean over the top and serve warm.

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      I am on a mission to find the tastiest whole wheat pizza crust recipe.  For me, the crust is the MOST important part of a pizza, the toppings are nice, but if the crust is bad I won’t even bother.  This challenge is especially hard for me because I’m not very good at making bread doughs.  So I first tried the easy way and go for a whole wheat mix, but here in nothern IN, those are hard to come by.  I finally found a pre made crust from Boboli, but at 5 dollars a pop not including the toppings I wanted something a little more economical.

    This is the first of probably many pizza crust posts and today we have two contestants- Crust 1 and Crust 2- they are essentially the same recipe, with the measures of wheat flour and all purpose flours flip-flopped.  My ultimate goal is to find a recipe that is tasty and uses all whole wheat flour, but small steps!   To fully appreciate the products I added some of my favorite toppings and ended up with a fantastic version of a margarita pizza that everyone needs to try!   Here are the crust recipes:

Crust 1

  • 2 cups all purpose flour                                                                
  • 1 1/2 cups whole wheat flour
  • 1 tbsp olive oil
  • 1 1/3 cup warm water
  • 1 packet of active dry yeast
  • 1.5 tsp sea salt

    In a large bowl, combine the warm water and yeast and let sit for 5 minutes.  After 5 minutes stir in the oil and salt and the flours and stir with a spoon until most of the flour is absorbed, then take the dough out and knead until the rest of the flour is absorbed.   Place the dough in a oiled bowl roll it around a couple of times till the dough is coated.  Let dough sit covered with a towel in a warm dry place for an hour or until the dough has doubled.   If you want a fluffy pizza then use the whole dough to make one pizza, if you’re looking for a thin crust then split the dough in half to either make two crusts or you can freeze one for later!  Roll out your dough and place your favorite toppings on and bake at 400 degrees for 15-20 minutes. 

Crust 2

  • 1 tsp raw cane sugar
  • 1 1/2 cups warm water
  • 1 Tbsp active dry yeast
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 2 cups whole wheat flour
  • 1 1/2 cups unbleached all-purpose flour

     In a large bowl, dissove sugar in warm water, then sprinkle yeast over the top and let it sit for 10 minutes (it should be foamy).  Stir in the olive oil and salt into the yeast mixture and then mix in the whole wheat flour and 1 cup of the all-purpose flour, then tip dough out onto a surface  floured with the remaining all-purpose flour and knead until all the flour has been absorbed.  placed dough in an oiled bowl and roll it around a couple of times till all surfaces of the dough are oiled.  Then let it stand for an hour or until doubled in size.  If you would like a thin crust then split the dough into 2 to make two crusts or keep it whole to make one fluffy crust.  Roll out your crust and let it stand for another 45 minutes covered with a towel to let it rise a little more.  Then add your favorite toppings and bake at 400 for 15-20 minutes or until golden brown.   

Crust 1

Crust 2

     AND THE WINNER IS ………CRUST 2!!!  –It’s from allrecipes.com and  this was the unanimous winner, it was fluffy and tasty and it was even the crust with the larger proportion of wheat flour to all purpose and less sodium!  It had a little more sugar but the difference in flavor was worth it!  Crust 1 was good, but as my family put it, ” very healthy tasting”. 
    For my toppings I went with what I had in the kitchen.  I didn’t measure any of these so I’m sorry for the rough estimates! Per pizza I used:
  • 1 Tbsp of olive oil
  • 1 clove of garlic- minced
  • About 1 jar of Ragu homestlyle pizza sauce
  • Enough sliced mushrooms to get a few slices on each piece of pizza (probably about 3/4 cup)
  • Enough raw kale to cover the pizza (except the crust)
  • 2 tomatoes thinly sliced (I used a yellow and a red one to add some different flavor)
  • About a 1/2 cup of Crumbled feta cheese

    First brush the areas you intend to make the crust with olive oil,  I got this tip from my cousin and it adds a crispiness to the outside but keeps the inside very soft.  Spread the sauce first and sprinkle the garlic evenly over the top.  Then place the kale, then mushroom slices, then tomatoes and finally the feta.  Bake in the middle of the oven for the 15-20 minutes.  Add a glass of two buck chuck chardonnay and you have yourself a great little meal!!  This might be my new favorite pizza.  What’s your favorite pizza?  Leave any tips or recipes you might have, I would love to here from you! 

 
  
 

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          So I’ve been making this torte about every other day for the last week because my dad loves it so much!  He’s lactose intolerant so finding a dessert with minimal dairy in it is a challenge.  I found the recipe in a Better Homes and Gardens cookbook and changed it a little to use whole wheat flour for half of the all-purpose  flour it orginally called for.   Let me take a second to tell you about whole wheat flour.  They keep the entire grain instead of taking off the outer shell during the milling process.  Keeping the grain intact adds about 11g of  fiber per cup to your dishes and a great nutty taste!  Using whole wheat flour in baked products can lead to a heavier product, but if you add it in the right amounts the end product is amazing! 

 

To start with you need the following ingredients:

  • 2 Lg apples or 3 small ones- I’ve used Fuji, Pink ladies and Jazz and I liked the Jazz apples the best
  • 1/3 cup of honey
  • 2 Tbsp of fresh sqeezed lemon juice
  • 6 Tbsp of unsalted butter (softened)
  • 2 large eggs
  • 1/2  cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 tsp of salt
  • 1tsp of baking powder
  • 1 T cane sugar
  • 1/2 tsp ground cinnamon

   Preheat the oven to 350 degrees.  Start by slicing the apples, I leave the skin on because I’m lazy and I hate peeling apples  but it’s up to you!  Pour the honey and lemon juice into a pan with the sliced apples and let it simmer covered for 14 minutes or until the apples are soft enough to cut with a fork.  Drain the juice from the apples and let them cool completely.

    While the apples are cooling cream together the butter, vanilla and sugars together in a large bowl and add the eggs one at a time.  Beat until well blended and then set aside.  Put together the flour, salt and baking powder in a small bowl.  Then add the flour mixture to the creamed mixture and stir with a spoon until well blended.

        Pour batter into a pan, the recipe calls for a spring form pan but I only had a pie pan and it worked just as well!  Place the apples on top of the batter shake the cinnamon and cake sugar over the top.  Bake on the middle rack at 350 degrees for 40-45 minutes.

                                              Hope you enjoy it as much as I do!!!

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