This past weekend I posted a pic of some bread that I had just finished baking. It was so stupid crazy easy that I have to share. Your family and friends will be in awe of your wicked bread master skill….for reals…
After trying a few other bread recipes I really searched high and low for one that would produce a nice light and airy bread very similar to a good sourdough bread. The recipes that I had tried in the past have come out a bit dense..like a sandwich bread. And really what I wanted was something with a lot of air pockets and a little bit of a bite. This recipe produced both of those qualities. I think that the key to this recipe is time, yeast, and patience…and a super hot cast iron pot. I would suggest if you’re making it for the first time or you haven’t really experimented with bread making to do it on a weekend where you might have a little bit more time and want to experiment a little bit.
Hi friends! Happy Friday! I have a new recipe to try today….maybe out of your comfort zone…but it is worth a try.
Have you baked with almond flour? I was intrigued by this when I read an article recently about the great health benefits. I have to say that the jury is still out on weather I loved it or not. I didn’t mind the taste…actually was sweet and flavorful….but I am not sure about the texture. These donut holes came out a tad “chewy”. I don’t believe it was the recipe (although you put 4 eggs in anything and it will probably be a bit chewy). Maybe it is just because I am so used to baking with King Arthur (white and wheat is normally what I use)….that I need to give it some time to see if I can rotate some almond flour recipes into our baked goods. I do think the next time I make them I will roll them in powdered sugar and maybe cut out one of the eggs. Never the less….I wanted to give you a starting point too…in case you would like to try and bake something new. (I realize many folks on the paleo diet frequently use almond flour….I however am not on that diet….I merely wanted to try something new:)
For these donut holes I used the Babycakes cake pop maker. You can bake these also….but I haven’t tried. I would highly recommend this fabulous little electric if you don’t have one. Love it!
I found some almond flour on amazon and purchased a small package. From what I have learned…you want a flour that is super fine—you are not going to like a mill ground almond flour in baking. This is what I purchased and it showed up in 2 days. I didn’t use much so I portioned it out in freezer bags so I could use some later.
Almond Flour benefits…
Almond flour contains 160 calories in 1/4 cup, and 320 calories in 1/2 cup. In contrast, whole-wheat flour has 204 calories in 1/2 cup. Almond flour is high in fat, with 1/4 cup containing 14 g of total fat, 1 g of saturated fat and no trans fat. The fat in almond flour comes mainly from monounsaturated and polyunsaturated fats. You get about 35 percent of your vitamin E requirement for the day, 20 percent of your magnesium needs and 6 percent of your daily requirement for both iron and calcium. Your body uses vitamin E for the health of your red blood cells, and magnesium for your muscle function, bone strength and energy needs. Almond flour also gives you 6 g of protein and 3 g of fiber per 1/4 cup, which is about 12 percent of your fiber requirements, if you aim for consuming 25 g a day.
So here is how I made these donut holes….
So will you try something new today?
Adapted from ComfyBelly
Also, if you had just 3 seconds of time….would you mind filling out this super quick survey? Just wanted to get a little feedback…thanks friends!
Sharing at Whipperberry, HOH
- 1 cup of almond flour (or other nut flour)
- 4 eggs
- ¼ teaspoon of salt
- ¼ teaspoon of baking soda
- 1 teaspoon of vanilla
- 2 tablespoons of maple syrup
- ½ cup mini chocolate chips
- Whisk together all the ingredients well.
- Pour the batter into the donut circles in a pan or donut maker. Fill almost to the edge and then close the lid on the donut maker. Whisk the batter between batches. If you are baking them in the oven, preheat the oven to 300 degrees F, and then bake the donuts in the oven for about 20 minutes, or until they begin to turn brown.
- In the donut maker, they only take about 3 minutes or so before they are ready, and this depends on the donut maker as well.
- Once they are cooled, you can top with honey and cinnamon, toasted coconut, chocolate, maple syrup, dip in ice cream or yogurt, or just eat them plain!
My mom used to make me cinnamon toast before school…almost everyday. It is probably the only thing I would eat. A golden brown piece of toast…some butter warmed and melting on the top…sprinkling of cinnamon and sugar. Goodness. It is so simple…but so good.
I wanted to make a muffin that had all these same qualities. This is super easy (one bowl people!!) and they will freeze fabulously too. Make a bunch and when they are cooled pop some in the freezer for later. You can gently warm them in the oven to heat up.
Combine all the dry ingredients. Add in eggs, oil and milk. Gently mix together until just moisten. If you over mix a muffin batter…the muffins will for sure be tough. Just mix until ingredients are blended.
Pour batter into muffin cups. Sprinkle with cinnamon/sugar mixture (basically one part cinnamon, one part sugar). Bake for about 14 minutes at 375. Toothpick will come out clean when they are done.
Makes 12 nice size muffins…perfect for when you have a bunch of hungry kiddos in the morning looking for something yummy to eat ;)
4 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon cinnamon
2 Cups flour
1 Cup sugar
1 Cup milk
1/2 Cup oil
Combine dry. Gently mix in wet. Sprinkle with cinnamon sugar. Bake at in cupcake liners at 375 for 14 minutes.
Sharing at Whipperberry, Tatertots and Jello
stories a to z
house of Hepworth
Hi all!! I made it home from Haven 2012 and it was a blast. The sessions I attended were really informative. I got to talk to a ton of fabulous bloggers and new friends! A highlight (among several) was helping Ana White build during her session. She is so kind and really knowledgeable about building furniture. And when she told me later on that she actually reads my blog…I about screamed. Thanks Ana…for being so true to who you are on your blog. You are a gem! I will post a few pics later this coming week….onto some yummy Cherry cobbler….
Cherries remind me of summer. My mom always had a fresh bowl of cherries in the fridge. They are high in fiber (1 cup has almost 2.6 grams!) and in antioxidants. So eat up!! They are at their peak in the summer time so grab some now! This cobbler recipe calls for 2 cups of cherries ( I only had 1 cup of cherries left so I cut it in half, below is the full recipe) The recipe will either make 4 individual ramekins or one “pie” size cobbler.
Pit cherries (or have your kiddo pit them…it is really fun actually) We just spread out some wax paper so that our pits had a landing spot. Toss the pitted cherries with sugar and flour, pinch of salt. Pour into greased ramekins and set aside.
Combine the topping: Oats, brown sugar, butter, flour, baking powder, baking soda. Top the cherries with the mixture. Bake 25 minutes on 350.
Show a little extra love with a dollop of vanilla ice cream :)
2 cups pitted cherries
1/2 cup white sugar
2 tablespoons all-purpose flour
Pinch of salt
1/2 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup butter, melted
Bake at 350 till bubbly –25 minutes.
Sharing: Tatertots and Jello, CentsationalGirl