Grain Free PB&J Bread

My 6 year old has 4 cavities. FOUR! If ever I felt like a failure as a mom, this is it. Epic fail. The fact that the dentist is my sisters husband may or may not have made me feel even punier. Not that I ever claimed to be World's Best Mom but I DO however like to think of myself as a fairly healthy eater and especially when it comes to feeding my kids healthy foods and snacks. I mean that's the entire premise of my blog! 

So how is it that my baby has 4 cavities? The dentist a.k.a. my brother-in-law asked me what his weakness was when it came to snacking.  "Errr, weakness?"  "Yeah, like does he love gold fish crackers and pretzels or candy?" Me, "NO! Well, I mean he does, actually have a big time sweet tooth but I SWEAR I can't even remember the last time I've bought gold fish crackers, or any crackers other that our GF quinoa and seed ones or any fruit snacks, candy or cookies or doughnuts....... (my mind is working over time trying to figure out where I went wrong).  So I say, "I mean sometimes I buy Popsicles, and there was Halloween where he gorged himself with candy  Oh!  all of those birthday parties at school with the cup cakes, that's got to be it right?  

Dentist/brother-in-law concerned for my mental health, "Ummm, no. You usually don't get cavities at this age from occasional snacking. Me, hanging my head in shame: "oh".  B-I-L, "What about your pregnancy? Was anything out of the ordinary there?"

Me:.......................... wrapping my mind around this question.

"Um. No. I mean I had to have surgery for appendicitis when I was 20 weeks along." 

"No, I mean were you sick a lot? Did you have a poor diet?"

Inner me trying to remember what the hell I ate 7 years ago while I was pregnant with my 3rd child that would have caused him to have 4 cavities at the age of 6:  "Um no. I mean maybe a little. I mean I think  I might have eaten more french fries than usual, and maybe a few second helpings of pasta..... at 2 a.m. 

And then I very jokingly and lovingly because he is family after all say "Why is it always the mothers fault?!!"  

I'm sure he knew I was joking. Kind of. Oh crap! I haven't been helping him brush his teeth in months. Should I mention that?

Nah.

Sighhh.

Which brings me to bread.

obviously.

I've played around with making gluten free bread a few times and have made a decent enough loaf or two but nothing that screams out "Mmmmm, home made bread!" Usually it's pretty dense and very dry.   

This bread was unbelievably good! It was heavier than your store bought, gluten laden variety because it is made with nut butter (ground nuts). I was however, expecting it to be much denser than it was. In fact, it was fairly light and airy and had just a mild hint of nut flavor. 

Cashews are my favorite nut after all. 

The small list of healthy ingredients, no yeast involved was a big bonus for me. Making home made bread was never so easy. You can use jarred Organic cashew butter or save some money and make your own if you have a good quality blender or food processor. See my post here on how to easily make your own nut butters.

Elana, from Elana's Pantry recommended using  Parrish Magic Line Loaf Pans
to bake gluten free breads which will help with the thin, dense bread that comes from using a regular size loaf pan. So I bought one. And it worked! Yay Elana! P.S.  she has another wonderful recipe for a grain free bread that I have tried and we all loved. It was however, slightly more involved than this recipe and I try to be as non-involved as possible these days. I blame the children. Which is only fair since somebody is going to turn around and blame me for all of their ailments and shenanigans anyway?  I kid!

Recipe from Danielle at Against All Grain

Yields 1 8.4x4.5 loaf
1 cup smooth raw cashew butter at room temperature.
4 large eggs, separated
1 tablespoon local honey
2.5 teaspoons apple cider vinegar
1/4 cup almond milk (cow milk, coconut, hemp milk or rice milk will work as well)
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt 

Directions 

Preheat your oven to 300 degrees. 

In a stand mixer using a cookie dough paddle, beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. 

Beat the egg whites in a separate bowl until peaks form. Combine the dry ingredients in another small bowl. Make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture. You don’t want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar. 

Pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. 

Gently fold in the beaten egg whites into the cashew butter mixture. Pour the batter into the prepared loaf pan, then immediately put it into the oven. Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. 

Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. 

Grain Free PB&J Bread

Posted by admin

My 6 year old has 4 cavities. FOUR! If ever I felt like a failure as a mom, this is it. Epic fail. The fact that the dentist is my sisters husband may or may not have made me feel even punier. Not that I ever claimed to be World's Best Mom but I DO however like to think of myself as a fairly healthy eater and especially when it comes to feeding my kids healthy foods and snacks. I mean that's the entire premise of my blog! 

So how is it that my baby has 4 cavities? The dentist a.k.a. my brother-in-law asked me what his weakness was when it came to snacking.  "Errr, weakness?"  "Yeah, like does he love gold fish crackers and pretzels or candy?" Me, "NO! Well, I mean he does, actually have a big time sweet tooth but I SWEAR I can't even remember the last time I've bought gold fish crackers, or any crackers other that our GF quinoa and seed ones or any fruit snacks, candy or cookies or doughnuts....... (my mind is working over time trying to figure out where I went wrong).  So I say, "I mean sometimes I buy Popsicles, and there was Halloween where he gorged himself with candy  Oh!  all of those birthday parties at school with the cup cakes, that's got to be it right?  

Dentist/brother-in-law concerned for my mental health, "Ummm, no. You usually don't get cavities at this age from occasional snacking. Me, hanging my head in shame: "oh".  B-I-L, "What about your pregnancy? Was anything out of the ordinary there?"

Me:.......................... wrapping my mind around this question.

"Um. No. I mean I had to have surgery for appendicitis when I was 20 weeks along." 

"No, I mean were you sick a lot? Did you have a poor diet?"

Inner me trying to remember what the hell I ate 7 years ago while I was pregnant with my 3rd child that would have caused him to have 4 cavities at the age of 6:  "Um no. I mean maybe a little. I mean I think  I might have eaten more french fries than usual, and maybe a few second helpings of pasta..... at 2 a.m. 

And then I very jokingly and lovingly because he is family after all say "Why is it always the mothers fault?!!"  

I'm sure he knew I was joking. Kind of. Oh crap! I haven't been helping him brush his teeth in months. Should I mention that?

Nah.

Sighhh.

Which brings me to bread.

obviously.

I've played around with making gluten free bread a few times and have made a decent enough loaf or two but nothing that screams out "Mmmmm, home made bread!" Usually it's pretty dense and very dry.   

This bread was unbelievably good! It was heavier than your store bought, gluten laden variety because it is made with nut butter (ground nuts). I was however, expecting it to be much denser than it was. In fact, it was fairly light and airy and had just a mild hint of nut flavor. 

Cashews are my favorite nut after all. 

The small list of healthy ingredients, no yeast involved was a big bonus for me. Making home made bread was never so easy. You can use jarred Organic cashew butter or save some money and make your own if you have a good quality blender or food processor. See my post here on how to easily make your own nut butters.

Elana, from Elana's Pantry recommended using  Parrish Magic Line Loaf Pans
to bake gluten free breads which will help with the thin, dense bread that comes from using a regular size loaf pan. So I bought one. And it worked! Yay Elana! P.S.  she has another wonderful recipe for a grain free bread that I have tried and we all loved. It was however, slightly more involved than this recipe and I try to be as non-involved as possible these days. I blame the children. Which is only fair since somebody is going to turn around and blame me for all of their ailments and shenanigans anyway?  I kid!

Recipe from Danielle at Against All Grain

Yields 1 8.4x4.5 loaf
1 cup smooth raw cashew butter at room temperature.
4 large eggs, separated
1 tablespoon local honey
2.5 teaspoons apple cider vinegar
1/4 cup almond milk (cow milk, coconut, hemp milk or rice milk will work as well)
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt 

Directions 

Preheat your oven to 300 degrees. 

In a stand mixer using a cookie dough paddle, beat the cashew butter with the egg yolks, then add the honey, vinegar, and milk. 

Beat the egg whites in a separate bowl until peaks form. Combine the dry ingredients in another small bowl. Make sure your oven is completely preheated before adding the egg whites and the dry ingredients to the cashew butter mixture. You don’t want your whites to fall, and the baking soda will activate once it hits the eggs and vinegar. 

Pour the dry ingredients into the wet ingredients, and beat until combined. This will result in more of a wet batter than a dough. 

Gently fold in the beaten egg whites into the cashew butter mixture. Pour the batter into the prepared loaf pan, then immediately put it into the oven. Bake for 45-50 minutes, until the top is golden brown and a toothpick comes out clean. 

Remove from the oven, then let cool for 15-20 minutes. Use a knife to free the sides from the loaf pan, then flip it upside down and release the loaf onto a cooling rack. 

Pumpkin Cinnamon Rolls w Maple Icing in parchment

i've never been a big fan of cinnamon rolls...........

are you still with me? Do you still trust me? Think I'm off my rocker? 

Well, that's beside the point. What was the point? Oh yes! Cinnamon rolls. They are just so, so sweet. Too sweet in my opinion. I just feel sick after eating one, same with root beer floats I love them but just can't stomach them. poor me. These pumpkin rolls had just the right balance of sweetness to satisfy my sweet tooth with out all the gluttony and guilt. The maple syrup cream cheese frosting was really the sweet treat in these. 

Now if you add pumpkin to the mix, I'll eat anything ..... anything. Kind of like with meat, pork specifically I can't stand it but if you put it in Mexican food covered with a decent home made spicy red sauce, I'll eat a pig alright. The point is, I love pumpkin. Stay with me people.

So when I saw this recipe on My Baking Addiction adapted from King Arthur made by Good Life Eats..... well you get the point, it's been enjoyed around the block. I knew this is what I had to make for my friend Brandi who has been graciously helping me out all year by taking my son to school on my early morning work days. Thanks Brandi!

Oh! Instead of making these in a cake pan I used a muffin tin.  I cut squares of parchment paper into squares and then put the cut dough into the muffin pan. This made it easier and prettier to give as a gift I think.

Risen and ready for the oven.

pumpkin rolls in parchment

tip: pumpkin makes these rolls denser than regular cinnamon rolls so they are best right out of the oven or re-heated for a few seconds in the microwave. Also, cut the cooking time down by 5-8 minutes if you are using my muffin tin method. enjoy!

pumpkin cinnamon rolls w/ maple icing

Yield: 12 cinnamon rolls

Prep Time: 50 min + rising time

Cook Time: 30 min

Ingredients:

DOUGH:
4 Tablespoons salted butter, melted
1/4 cup granulated white sugar
1/2 teaspoon salt
1 cup canned (unsweetened) pumpkin puree
1 large egg, beaten
1/2 cup lukewarm water (105 – 110 degrees F)
1 packet active dry yeast
1 Tablespoon granulated white sugar
3 3/4 cups all-purpose flour, plus extra- as needed
cooking spray

FILLING:
4 Tablespoons butter, at room temperature
2/3 cup light brown sugar
1 Tablespoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 teaspoon salt

ICING:
3 ounces cream cheese, at room temperature
1 cup powdered sugar, sifted
1/4 cup pure grade B maple syrup
1/4 teaspoon salt

Directions:

1. Spray a non-reactive bowl with nonstick spray. Set aside. Line a 13x9x2-inch metal baking pan with parchment paper.

2. In a mixing bowl, whisk together first 5 ingredients of the dough (through egg) until well combined. Set aside.

3. In a small bowl, whisk together warm water, yeast and 1 Tablespoon sugar. Let sit for 5 minutes until the yeast is frothy and active. If after 5 minutes yeast does not appear active, discard the mixture and start over with a newer, fresher yeast packet.

4. Place flour in a large mixing bowl (or the bowl of a stand mixer). Add yeast mixture and pumpkin mixture to the flour. Stir until ingredients have incorporated into a dough. If using a stand mixer, attach a dough hook and knead on medium speed for 5 minutes. If kneading by hand, turn dough out onto a clean, lightly floured surface and knead for 8 to 10 minutes. The desired consistency of the dough should be soft and just slightly sticky. Add more flour as necessary throughout the kneading process until you achieve the proper consistency.

5. Form dough into a ball and transfer to the oiled bowl. Toss dough around in the bowl to coat all sides lightly with oil. Cover with oiled plastic wrap and a kitchen towel. Place in a warm, draft-free spot. Let the dough rise until nearly doubled, usually 1 to 1 1/2 hours.

6. Roll dough into a 16x10-inch rectangle on a large, lightly floured piece of parchment or waxed paper. While rolling out the dough, make sure it’s not sticking to the surface. Lift the dough and sprinkle flour underneath, as needed.

7. Spread a thin layer of butter over the dough, leaving a 1/2-inch border on all sides. In a small bowl, whisk together remaining filling ingredients. Sprinkle this mixture evenly over the butter. Roll dough into a tight spiral- jelly roll style- by rolling the 16-inch long edge closest to you over the filling. Continue rolling dough into a log until the opposite edge is on the bottom. Slice dough into 12 even pieces and arrange in the prepared baking dish cut-side up. Cover the pan with oiled plastic wrap and a kitchen towel. Let rolls rise for 30 minutes in a warm, draft-free area. They’ll get puffy and smash into each other as they rise. Preheat oven to 350 degrees F.

8. Remove towel and plastic wrap. Bake until tops and edges are golden and rolls are cooked through- 30 to 35 minutes. Remove from oven and place on a wire rack to cool for at least 20 minutes before icing.

9. Place a baking sheet over the dish of cinnamon rolls. Invert rolls onto the baking sheet and peel away parchment paper. Flip the rolls onto your choice of serving dish. Whisk together the icing ingredients until smooth, then spoon evenly over all of the cinnamon rolls, allowing it to dribble down the sides.

Tips:

*To create a warm, draft-free place for rising, use your oven… turn on the oven for 30 seconds, then turn it off, turn the light on, and place your bowl inside the very slightly warmed oven. It’s a great place for your dough to rise if your oven is not in use.
*Make-ahead tip: Once your cut cinnamon rolls are in the pan, you can wrap them with plastic wrap at this point and refrigerate them overnight. Take them out of the fridge and let them warm up in the morning (at room temperature) and do their rising. Then you can continue with baking.
*These are best the day they’re made, but they’re also good re-heated the following day.
*Cinnamon rolls store better when they’re kept together since the edges will dry out if separated.

Pumpkin Cinnamon Rolls w Maple Icing in parchment

Posted by admin

i've never been a big fan of cinnamon rolls...........

are you still with me? Do you still trust me? Think I'm off my rocker? 

Well, that's beside the point. What was the point? Oh yes! Cinnamon rolls. They are just so, so sweet. Too sweet in my opinion. I just feel sick after eating one, same with root beer floats I love them but just can't stomach them. poor me. These pumpkin rolls had just the right balance of sweetness to satisfy my sweet tooth with out all the gluttony and guilt. The maple syrup cream cheese frosting was really the sweet treat in these. 

Now if you add pumpkin to the mix, I'll eat anything ..... anything. Kind of like with meat, pork specifically I can't stand it but if you put it in Mexican food covered with a decent home made spicy red sauce, I'll eat a pig alright. The point is, I love pumpkin. Stay with me people.

So when I saw this recipe on My Baking Addiction adapted from King Arthur made by Good Life Eats..... well you get the point, it's been enjoyed around the block. I knew this is what I had to make for my friend Brandi who has been graciously helping me out all year by taking my son to school on my early morning work days. Thanks Brandi!

Oh! Instead of making these in a cake pan I used a muffin tin.  I cut squares of parchment paper into squares and then put the cut dough into the muffin pan. This made it easier and prettier to give as a gift I think.

Risen and ready for the oven.

pumpkin rolls in parchment

tip: pumpkin makes these rolls denser than regular cinnamon rolls so they are best right out of the oven or re-heated for a few seconds in the microwave. Also, cut the cooking time down by 5-8 minutes if you are using my muffin tin method. enjoy!

pumpkin cinnamon rolls w/ maple icing

Yield: 12 cinnamon rolls

Prep Time: 50 min + rising time

Cook Time: 30 min

Ingredients:

DOUGH:
4 Tablespoons salted butter, melted
1/4 cup granulated white sugar
1/2 teaspoon salt
1 cup canned (unsweetened) pumpkin puree
1 large egg, beaten
1/2 cup lukewarm water (105 – 110 degrees F)
1 packet active dry yeast
1 Tablespoon granulated white sugar
3 3/4 cups all-purpose flour, plus extra- as needed
cooking spray

FILLING:
4 Tablespoons butter, at room temperature
2/3 cup light brown sugar
1 Tablespoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/4 teaspoon salt

ICING:
3 ounces cream cheese, at room temperature
1 cup powdered sugar, sifted
1/4 cup pure grade B maple syrup
1/4 teaspoon salt

Directions:

1. Spray a non-reactive bowl with nonstick spray. Set aside. Line a 13x9x2-inch metal baking pan with parchment paper.

2. In a mixing bowl, whisk together first 5 ingredients of the dough (through egg) until well combined. Set aside.

3. In a small bowl, whisk together warm water, yeast and 1 Tablespoon sugar. Let sit for 5 minutes until the yeast is frothy and active. If after 5 minutes yeast does not appear active, discard the mixture and start over with a newer, fresher yeast packet.

4. Place flour in a large mixing bowl (or the bowl of a stand mixer). Add yeast mixture and pumpkin mixture to the flour. Stir until ingredients have incorporated into a dough. If using a stand mixer, attach a dough hook and knead on medium speed for 5 minutes. If kneading by hand, turn dough out onto a clean, lightly floured surface and knead for 8 to 10 minutes. The desired consistency of the dough should be soft and just slightly sticky. Add more flour as necessary throughout the kneading process until you achieve the proper consistency.

5. Form dough into a ball and transfer to the oiled bowl. Toss dough around in the bowl to coat all sides lightly with oil. Cover with oiled plastic wrap and a kitchen towel. Place in a warm, draft-free spot. Let the dough rise until nearly doubled, usually 1 to 1 1/2 hours.

6. Roll dough into a 16x10-inch rectangle on a large, lightly floured piece of parchment or waxed paper. While rolling out the dough, make sure it’s not sticking to the surface. Lift the dough and sprinkle flour underneath, as needed.

7. Spread a thin layer of butter over the dough, leaving a 1/2-inch border on all sides. In a small bowl, whisk together remaining filling ingredients. Sprinkle this mixture evenly over the butter. Roll dough into a tight spiral- jelly roll style- by rolling the 16-inch long edge closest to you over the filling. Continue rolling dough into a log until the opposite edge is on the bottom. Slice dough into 12 even pieces and arrange in the prepared baking dish cut-side up. Cover the pan with oiled plastic wrap and a kitchen towel. Let rolls rise for 30 minutes in a warm, draft-free area. They’ll get puffy and smash into each other as they rise. Preheat oven to 350 degrees F.

8. Remove towel and plastic wrap. Bake until tops and edges are golden and rolls are cooked through- 30 to 35 minutes. Remove from oven and place on a wire rack to cool for at least 20 minutes before icing.

9. Place a baking sheet over the dish of cinnamon rolls. Invert rolls onto the baking sheet and peel away parchment paper. Flip the rolls onto your choice of serving dish. Whisk together the icing ingredients until smooth, then spoon evenly over all of the cinnamon rolls, allowing it to dribble down the sides.

Tips:

*To create a warm, draft-free place for rising, use your oven… turn on the oven for 30 seconds, then turn it off, turn the light on, and place your bowl inside the very slightly warmed oven. It’s a great place for your dough to rise if your oven is not in use.
*Make-ahead tip: Once your cut cinnamon rolls are in the pan, you can wrap them with plastic wrap at this point and refrigerate them overnight. Take them out of the fridge and let them warm up in the morning (at room temperature) and do their rising. Then you can continue with baking.
*These are best the day they’re made, but they’re also good re-heated the following day.
*Cinnamon rolls store better when they’re kept together since the edges will dry out if separated.

Rosemary, Garlic and Parmesan Rustic Flatbread Pizzas

I don't know why I still sometimes think that making good, home made breads has to be difficult. After all, I am known for preaching about how simple it is to make home made snacks and meals so why not breads? I still find myself searching high and low on the bread aisle for healthy and affordable breads, usually to no avail. About half way down the list of ingredients I give up and say " Well, at least there's not any High Fructose Corn Syrup in here." even if I have no idea what the last 10 ingredients are. I have found 2 excellent bread recipes that I stick to when I have the courage time and patience to make bread. I don't know what my hang up is..... previous life baking disaster maybe?  Luckily, I do have my trusty  'Go To' sandwich bread recipe which is super easy is this  Honey Oat Bread  I've made this rustic  Rosemary Filone Bread  many times as the perfect accompaniment to soups or panini's and this  Cinnamon Spice Bread  is one of our all time favorites and perfect for Fall.



Make sure to check out these simple bread recipes and please keep in mind that I've been making them for so long that they were some of the very first recipes I posted here on Simply Healthy Family so the pictures leave much to be desired. I must retake some decent ones.... some day.

There. Disclaimer complete. Onto my latest 'Go To' bread find. Super simple and amazing Rosemary Flat bread. These flat breads take all of about 20 minutes total to make and are perfect as individual pizzas, to serve with a chopped salad such as my this one,  which is why I started the search for the perfect flat bread in the first place.

I am submitting this recipe to  Whole Foods Market Fairfield Cooking  for their 'Best Parmesan' recipe.

I would be ever so grateful if you would stop by and Tweet or share my recipe. The voting on the top 2 finalists starts next week. Thanks again for all of your support!

So, my search for a quick and delicious flat bread recipe that would come out slightly crispy and 'rustic' led me to this recipe on Smitten Kitchen which was originally from July 2008 Gourmet magazine, can't go wrong there. I adapted it by using less oil in the dough, more rosemary and instead of brushing them with more oil I used a roasted garlic spread then made it into a pizza by sprinkling with Parmesan and sliced veggies. That's it. Simple.


I'm thinking I will make these with roasted eggplant and feta next time. What do you think you would put on them or serve them with?



I doubled this recipe.

TIME 20 MINUTES YIELDS 4

You will need: 

1 3/4 cups unbleached all-purpose flour
1/3 cup extra virgin olive oil + 1 teaspoon
3 tablespoon chopped rosemary
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water

Preheat oven to 400°F with a baking stone on the middle rack.
Slice the top 1/4 inch off of a head of garlic and drizzle with a teaspoon of olive oil. Place on a baking stone (you will need the pre-heated stone for the pizzas). Roast the garlic for about 20 minutes, remove from heat and let cool so you can handle it. 

Meanwhile....
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) onto a lightly floured work surface into 8 inch rounds (shape can be rustic; dough should be thin). 

Using your fingers, gently pop the cloves of garlic out of the skin and put into a small food processor. Add a dash of salt and a bit more oil if needed. Pulse until smooth. Using a brush, spread garlic onto flat breads. Sprinkle with freshly grated parmesan cheese and top with thinly sliced tomatoes and zucchini.
Slide pizzas onto preheated baking stone and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer pizzas to a rack to cool.

Mix your 3 dry ingredients and chopped rosemary in a medium bowl.

Add water and oil and stir

Divide into 4 equal size pieces and flatten out with your hand then a rolling pin.

Mean while, you will want to roast your garlic. Simple cut off a bit of the top,
drizzle a tiny bit of olive oil onto exposed garlic head and put onto a baking sheet and
into a preheated oven at 400F for about 20 minutes.

Voila! Deliciously sweet roasted garlic.

Put into a small food processor {I love my new manual one from P.C.}
Drizzle about a teaspoon of olive oil and a dash of sea salt into processor and pulse till blended.
You can never, EVER have to much garlic IMHO.

Brush the tops of each flat bread with your garlic spread

Sprinkle with shredded Parmesan and keep an eye out for sneaky baby fingers!
Top with your veggies of choice and bake as directed above.

Bon Apetite!

I'm thinking I will make these with roasted eggplant and feta next time. What do you think you would put on them 

or serve them with?

Rosemary, Garlic and Parmesan Rustic Flatbread Pizzas

Posted by admin

I don't know why I still sometimes think that making good, home made breads has to be difficult. After all, I am known for preaching about how simple it is to make home made snacks and meals so why not breads? I still find myself searching high and low on the bread aisle for healthy and affordable breads, usually to no avail. About half way down the list of ingredients I give up and say " Well, at least there's not any High Fructose Corn Syrup in here." even if I have no idea what the last 10 ingredients are. I have found 2 excellent bread recipes that I stick to when I have the courage time and patience to make bread. I don't know what my hang up is..... previous life baking disaster maybe?  Luckily, I do have my trusty  'Go To' sandwich bread recipe which is super easy is this  Honey Oat Bread  I've made this rustic  Rosemary Filone Bread  many times as the perfect accompaniment to soups or panini's and this  Cinnamon Spice Bread  is one of our all time favorites and perfect for Fall.



Make sure to check out these simple bread recipes and please keep in mind that I've been making them for so long that they were some of the very first recipes I posted here on Simply Healthy Family so the pictures leave much to be desired. I must retake some decent ones.... some day.

There. Disclaimer complete. Onto my latest 'Go To' bread find. Super simple and amazing Rosemary Flat bread. These flat breads take all of about 20 minutes total to make and are perfect as individual pizzas, to serve with a chopped salad such as my this one,  which is why I started the search for the perfect flat bread in the first place.

I am submitting this recipe to  Whole Foods Market Fairfield Cooking  for their 'Best Parmesan' recipe.

I would be ever so grateful if you would stop by and Tweet or share my recipe. The voting on the top 2 finalists starts next week. Thanks again for all of your support!

So, my search for a quick and delicious flat bread recipe that would come out slightly crispy and 'rustic' led me to this recipe on Smitten Kitchen which was originally from July 2008 Gourmet magazine, can't go wrong there. I adapted it by using less oil in the dough, more rosemary and instead of brushing them with more oil I used a roasted garlic spread then made it into a pizza by sprinkling with Parmesan and sliced veggies. That's it. Simple.


I'm thinking I will make these with roasted eggplant and feta next time. What do you think you would put on them or serve them with?



I doubled this recipe.

TIME 20 MINUTES YIELDS 4

You will need: 

1 3/4 cups unbleached all-purpose flour
1/3 cup extra virgin olive oil + 1 teaspoon
3 tablespoon chopped rosemary
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water

Preheat oven to 400°F with a baking stone on the middle rack.
Slice the top 1/4 inch off of a head of garlic and drizzle with a teaspoon of olive oil. Place on a baking stone (you will need the pre-heated stone for the pizzas). Roast the garlic for about 20 minutes, remove from heat and let cool so you can handle it. 

Meanwhile....
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) onto a lightly floured work surface into 8 inch rounds (shape can be rustic; dough should be thin). 

Using your fingers, gently pop the cloves of garlic out of the skin and put into a small food processor. Add a dash of salt and a bit more oil if needed. Pulse until smooth. Using a brush, spread garlic onto flat breads. Sprinkle with freshly grated parmesan cheese and top with thinly sliced tomatoes and zucchini.
Slide pizzas onto preheated baking stone and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer pizzas to a rack to cool.

Mix your 3 dry ingredients and chopped rosemary in a medium bowl.

Add water and oil and stir

Divide into 4 equal size pieces and flatten out with your hand then a rolling pin.

Mean while, you will want to roast your garlic. Simple cut off a bit of the top,
drizzle a tiny bit of olive oil onto exposed garlic head and put onto a baking sheet and
into a preheated oven at 400F for about 20 minutes.

Voila! Deliciously sweet roasted garlic.

Put into a small food processor {I love my new manual one from P.C.}
Drizzle about a teaspoon of olive oil and a dash of sea salt into processor and pulse till blended.
You can never, EVER have to much garlic IMHO.

Brush the tops of each flat bread with your garlic spread

Sprinkle with shredded Parmesan and keep an eye out for sneaky baby fingers!
Top with your veggies of choice and bake as directed above.

Bon Apetite!

I'm thinking I will make these with roasted eggplant and feta next time. What do you think you would put on them 

or serve them with?

Mini Cheddar-Dill & Saffron Scones and Get Happy Tea: A Home Made Gift for a Friend

My friend Azmina over at Lawyer Loves Lunch posted these wonderful scones not to long ago on her blog. I knew right away they were the perfect thing to make for a friend of mine who recently lost her mother. I also would like to send them to my dear friend Monet in Austin who as many of you know recently lost her sister and nephew in a horrible accident. These two people have both touched my heart in different ways and I can only hope to send them a bit of comfort and love in this gift.

In my heart I know that while scones in and of themselves may be insignificant to most, the act of thinking and caring about someone and then sharing something personal with them, whatever it may be is one of the most significant things you can do. So thank you for the recipe Azmina, I hope that my friends found some happiness in  receiving them.

Believe it or not, I have never ever made scones before. They've never been one of my favorite things at coffee shops and bistro's since they are usually dry and bland and well, not worth the calories in my opinion. These Cheddar Dill Scones however, tempted  my taste buds and  invaded  my dreams right from the get-go.

Not only do they have sharp cheddar cheese and oh-so fragrant dill weed in them, but what almost sent me into a genuine frenzy was the golden  saffron  threads hiding ever so daintily near the bottom of the ingredient list.


Interesting side note: 

Maybe dainty doesn't exactly do  saffron  justice. When I  think of saffron, I think of exotic Spanish meals at big family tables under the moonlight. I think Paella, I think yellow rice, I think shrimp, wine, salsa dancing, savory seafood and I think  Sexy.  In actuality, saffron has been used by the French, ancient Greeks, Indians and Egyptians in both cooking and medicine. It is also widely used in Moroccan and Asian cooking. Besides cooking, saffron has been used medicinally to reduce fever, to regulate the menstrual cycle, to combat epilepsy and convulsions and to treat digestive disorders. Use sparingly! When used in large amounts saffron takes on a medicinal taste and effect and can even be toxic in very large amounts.

I happen to simply be in love with the flavor, plain and simple. So these scones, with all of their wonderful flavors made me very, very happy. I so hope my dear friends find them comforting as well.

This line of tea from  Republic of Tea which I have mentioned before is one of my absolute favorites. There are such wonderful things in their variety of teas like organic rooibos, soothing chamomile, passionflower, calming lemon balm, St. John's wort, rhodiola and the mellowing properties of valerian to name a few. Pick a tea and cure all your woes. ;)

I chose to send along with my scones, the naturally decaffeinated "Be Happy" red tea to my friends. I know that these teas have done wonders for my attitude, my energy and naturally soothing me to sleep quickly (no small wonder). I love them. You will too.

Onto,

The Scones.

The key players:

 Real Wisconsin, Extra Sharp Cheddar. Amen.

Fresh Dill {weed} Not just for fish. Who knew?

 Last but not least.... Saffron.

 Known as the World's most expensive spice {actually the stigma of a flower},

 saffron's rich and savory flavor is used to flavor many exotic and wonderful foods. 

A very little goes a long way! Use with care or it takes on a medicinal effect.

My 'Spanish Mancha' Whole Saffron Threads.

This is how much I got for $9.47, worth every penny.

{I only used a small pinch of this.}   Next up, Paella!

Adapted very slightly form A Lawyer Loves Lunch: Cheddar and Dill Scones:

TIME   20 MINUTES      YIELDS  8-10 scones or 18-22 mini scones

INGREDIENTS:

2 cups flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
1/4 teaspoon freshly cracked pepper medley
1/2 tsp garlic powder
1/2 tsp onion powder
1 TBSP fresh dill
1/4 tsp of saffron threads
1/2 cup medium or sharp cheddar, grated
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
3/4 cup half and half (I used fat free)
Place rack in middle of the oven and preheat to 400 degrees.



In a large bowl, mix together the first eight ingredients. Crumble the saffron threads in your hand and add them to the dry mixture. Add the butter to the bowl and, using two knives or a pastry blender, cut into the dry ingredients until the butter has mixed in.  Add the cheddar cheese. 

Slowly add the half and half to the dry ingredients, whisking to make sure it is fully incorporated. If the dough looks like it is moist enough, you can leave out a little of the liquid.

Transfer the dough to a lightly floured work surface and knead a couple of times. Flatten the dough out until it is about 1 1/2 inches thick (should be about 8 or so inches wide). Cut into 8 to 10 triangles and transfer the wedges to a baking sheet that has been lined with parchment paper.

Brush the top of each scone with a little bit of half and half. Bake for 18-20 minutes, or until the tops are golden brown.

Let cool on wire rack and enjoy!

Originally from  A Thought for Food's Chocolate Cherry Scones with Saffron.

My poor whisk. Does anyone own a pastry cutter, thingy?  I need one.

The Packaging.

Some fluffy-stuff. IDK what it's called. You can get it at any craft store.

 A cute tin box or a woven basket will do.

 Personalize.

Add some color.

 Wrap.

Voila.  Make someone happy.



This post is linked to:

Fresh, Clean and Pure Friday's at La Bella Vita
Fun with Food Friday's
Friday Potluck

Mini Cheddar-Dill & Saffron Scones and Get Happy Tea: A Home Made Gift for a Friend

Posted by admin

My friend Azmina over at Lawyer Loves Lunch posted these wonderful scones not to long ago on her blog. I knew right away they were the perfect thing to make for a friend of mine who recently lost her mother. I also would like to send them to my dear friend Monet in Austin who as many of you know recently lost her sister and nephew in a horrible accident. These two people have both touched my heart in different ways and I can only hope to send them a bit of comfort and love in this gift.

In my heart I know that while scones in and of themselves may be insignificant to most, the act of thinking and caring about someone and then sharing something personal with them, whatever it may be is one of the most significant things you can do. So thank you for the recipe Azmina, I hope that my friends found some happiness in  receiving them.

Believe it or not, I have never ever made scones before. They've never been one of my favorite things at coffee shops and bistro's since they are usually dry and bland and well, not worth the calories in my opinion. These Cheddar Dill Scones however, tempted  my taste buds and  invaded  my dreams right from the get-go.

Not only do they have sharp cheddar cheese and oh-so fragrant dill weed in them, but what almost sent me into a genuine frenzy was the golden  saffron  threads hiding ever so daintily near the bottom of the ingredient list.


Interesting side note: 

Maybe dainty doesn't exactly do  saffron  justice. When I  think of saffron, I think of exotic Spanish meals at big family tables under the moonlight. I think Paella, I think yellow rice, I think shrimp, wine, salsa dancing, savory seafood and I think  Sexy.  In actuality, saffron has been used by the French, ancient Greeks, Indians and Egyptians in both cooking and medicine. It is also widely used in Moroccan and Asian cooking. Besides cooking, saffron has been used medicinally to reduce fever, to regulate the menstrual cycle, to combat epilepsy and convulsions and to treat digestive disorders. Use sparingly! When used in large amounts saffron takes on a medicinal taste and effect and can even be toxic in very large amounts.

I happen to simply be in love with the flavor, plain and simple. So these scones, with all of their wonderful flavors made me very, very happy. I so hope my dear friends find them comforting as well.

This line of tea from  Republic of Tea which I have mentioned before is one of my absolute favorites. There are such wonderful things in their variety of teas like organic rooibos, soothing chamomile, passionflower, calming lemon balm, St. John's wort, rhodiola and the mellowing properties of valerian to name a few. Pick a tea and cure all your woes. ;)

I chose to send along with my scones, the naturally decaffeinated "Be Happy" red tea to my friends. I know that these teas have done wonders for my attitude, my energy and naturally soothing me to sleep quickly (no small wonder). I love them. You will too.

Onto,

The Scones.

The key players:

 Real Wisconsin, Extra Sharp Cheddar. Amen.

Fresh Dill {weed} Not just for fish. Who knew?

 Last but not least.... Saffron.

 Known as the World's most expensive spice {actually the stigma of a flower},

 saffron's rich and savory flavor is used to flavor many exotic and wonderful foods. 

A very little goes a long way! Use with care or it takes on a medicinal effect.

My 'Spanish Mancha' Whole Saffron Threads.

This is how much I got for $9.47, worth every penny.

{I only used a small pinch of this.}   Next up, Paella!

Adapted very slightly form A Lawyer Loves Lunch: Cheddar and Dill Scones:

TIME   20 MINUTES      YIELDS  8-10 scones or 18-22 mini scones

INGREDIENTS:

2 cups flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
1/4 teaspoon freshly cracked pepper medley
1/2 tsp garlic powder
1/2 tsp onion powder
1 TBSP fresh dill
1/4 tsp of saffron threads
1/2 cup medium or sharp cheddar, grated
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
3/4 cup half and half (I used fat free)
Place rack in middle of the oven and preheat to 400 degrees.



In a large bowl, mix together the first eight ingredients. Crumble the saffron threads in your hand and add them to the dry mixture. Add the butter to the bowl and, using two knives or a pastry blender, cut into the dry ingredients until the butter has mixed in.  Add the cheddar cheese. 

Slowly add the half and half to the dry ingredients, whisking to make sure it is fully incorporated. If the dough looks like it is moist enough, you can leave out a little of the liquid.

Transfer the dough to a lightly floured work surface and knead a couple of times. Flatten the dough out until it is about 1 1/2 inches thick (should be about 8 or so inches wide). Cut into 8 to 10 triangles and transfer the wedges to a baking sheet that has been lined with parchment paper.

Brush the top of each scone with a little bit of half and half. Bake for 18-20 minutes, or until the tops are golden brown.

Let cool on wire rack and enjoy!

Originally from  A Thought for Food's Chocolate Cherry Scones with Saffron.

My poor whisk. Does anyone own a pastry cutter, thingy?  I need one.

The Packaging.

Some fluffy-stuff. IDK what it's called. You can get it at any craft store.

 A cute tin box or a woven basket will do.

 Personalize.

Add some color.

 Wrap.

Voila.  Make someone happy.



This post is linked to:

Fresh, Clean and Pure Friday's at La Bella Vita
Fun with Food Friday's
Friday Potluck

Cinnamon and Spice Bread with Dates and Walnuts

This afternoon I made the World's Best Bread, otherwise known as "Mission Impossible" in our house.
Honestly, have you ever tried to bake something with 4 kids in the house? Not so straight forward. But I did it and I'd do it again for this amazing bread. In fact, I'm really having a hard time calling it a bread. It's so delicious and wonderful it's really more of a cake without all the sugar. I've lovingly adapted this recipe from one of my fav blogs, Anja's Food For Thought.  I added nutmeg and cloves for extra Fall aroma's ( we'll take all we can get here in Phoenix) and subbed chopped dates for the raisins because I already had them and I added walnuts to the bread and topping. Just look at this list of ingredients, so healthy and delicious!
I strongly suggest you try this bread whatever obstacles may be hindering you from baking!! It's all kinds of worth it! Before you start baking away, take a peek at Anja's amazing blog! She has a truly natural and healthy approach to eating and I have personally made several of her delicious and simple recipes.

ummmm, ignore the fact that half of the loaf of bread seems to be missing.....

YIELDS  1 small loaf, I doubled this for 1 large loaf
You Will Need:

1/2 cup rolled oats

1/3 cup warm milk

1/2 cup chopped dates or raisins

1/2 cup walnuts, chopped

1/4 cup olive oil

1/3 cup palm sugar ( I used Raw, Organic sugar)

2 eggs

1/4 cup plain, fat free yogurt

1 teaspoon vanilla extract

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon ground cinnamon

2 teaspoons nutmeg

1/2 teaspoon cloves

Topping

1/4 cup rolled oats

1/4 cup walnuts, chopped

1 teaspoon ground cinnamon

1 tablespoon palm sugar

1 tablespoon butter



Putting it all together:
Combine oats, warm milk and dates in bowl, cover, let stand for 20-30 minutes.

Preheat oven to 180C (350F). Line loaf tin with parchment paper.

Beat butter and sugar in  bowl or stand mixer until smooth. Add eggs, one at a time. Whisk until well incorporated, before adding the next one. Stir in yogurt and vanilla. Stir in oat mixture.

In another bowl, sift together flour, baking soda and spices. Combine wet and dry ingredients.

For the topping, combine oats, nuts, cinnamon and sugar in a small bowl. Rub in butter with your finger tips or using a small spoon until mixture becomes crumbly.

Pour cake batter into prepared loaf tin. Sprinkle with topping . Bake for 45-50 minutes or until toothpick come out clean. ( if you double the recipe add 10-13 more minutes bake time)  Let cool in the tin for 10 minutes. Transfer to wire rack to cool completely.

Cinnamon and Spice Bread with Dates and Walnuts

Posted by admin

This afternoon I made the World's Best Bread, otherwise known as "Mission Impossible" in our house.
Honestly, have you ever tried to bake something with 4 kids in the house? Not so straight forward. But I did it and I'd do it again for this amazing bread. In fact, I'm really having a hard time calling it a bread. It's so delicious and wonderful it's really more of a cake without all the sugar. I've lovingly adapted this recipe from one of my fav blogs, Anja's Food For Thought.  I added nutmeg and cloves for extra Fall aroma's ( we'll take all we can get here in Phoenix) and subbed chopped dates for the raisins because I already had them and I added walnuts to the bread and topping. Just look at this list of ingredients, so healthy and delicious!
I strongly suggest you try this bread whatever obstacles may be hindering you from baking!! It's all kinds of worth it! Before you start baking away, take a peek at Anja's amazing blog! She has a truly natural and healthy approach to eating and I have personally made several of her delicious and simple recipes.

ummmm, ignore the fact that half of the loaf of bread seems to be missing.....

YIELDS  1 small loaf, I doubled this for 1 large loaf
You Will Need:

1/2 cup rolled oats

1/3 cup warm milk

1/2 cup chopped dates or raisins

1/2 cup walnuts, chopped

1/4 cup olive oil

1/3 cup palm sugar ( I used Raw, Organic sugar)

2 eggs

1/4 cup plain, fat free yogurt

1 teaspoon vanilla extract

1 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon ground cinnamon

2 teaspoons nutmeg

1/2 teaspoon cloves

Topping

1/4 cup rolled oats

1/4 cup walnuts, chopped

1 teaspoon ground cinnamon

1 tablespoon palm sugar

1 tablespoon butter



Putting it all together:
Combine oats, warm milk and dates in bowl, cover, let stand for 20-30 minutes.

Preheat oven to 180C (350F). Line loaf tin with parchment paper.

Beat butter and sugar in  bowl or stand mixer until smooth. Add eggs, one at a time. Whisk until well incorporated, before adding the next one. Stir in yogurt and vanilla. Stir in oat mixture.

In another bowl, sift together flour, baking soda and spices. Combine wet and dry ingredients.

For the topping, combine oats, nuts, cinnamon and sugar in a small bowl. Rub in butter with your finger tips or using a small spoon until mixture becomes crumbly.

Pour cake batter into prepared loaf tin. Sprinkle with topping . Bake for 45-50 minutes or until toothpick come out clean. ( if you double the recipe add 10-13 more minutes bake time)  Let cool in the tin for 10 minutes. Transfer to wire rack to cool completely.