Banana Bread with Orange Glaze

The Brother's are really picky about bananas cooked in things... which was a big pain when The Princess was allergic to eggs. There are many recipes that use bananas to replace eggs, which The Princess would eat, but The Brother's would not. It drove me crazy. Now, we don't have that problem anymore, but we always seem to have rotten bananas around. I swear my kids will gobble bananas like crazy and complain that we don't have enough. But, when I buy a whole bunch, suddenly no one wants them anymore and the entire bunch goes rotten.

That is what happened recently. I found myself with about 9 rotten bananas and needed to do something with them. We did make a batch of Chunky Monkey Muffins, but that only used 4. Brother #1 told me he would not eat the muffins, but would eat plain banana bread. Plain meaning it didn't have stuff in it like chocolate chips. This is the same Brother #1 who prefers chocolate chips in all other muffins or he won't eat them. Apparently banana and chocolate do not go together in his book. So, I decided to make some "plain" banana bread just for him.

This is a recipe I received in a recipe box as a wedding present. It was my FAVORITE recipe for banana bread up until The Princess was diagnosed with an egg allergy and we switched up our diet. There was just too many eggs, too much sugar and a whole lot more things wrong with this recipe. I decided it was time to "clean" up this recipe. I was nervous it wouldn't turn out since I made quite a few changes. Lucky for me and Brother #1 (and for you), it not only turned out, but Brother #1 said it was amazing! Although he probably won't like it tomorrow (because that is how fast his tastes change), at least it was a hit for one day. I will take that!

Banana Bread with Orange Glaze

Bread
1 cup buttermilk

1 cup sugar

3/4 cup coconut oil, melted

1/2 cup no-sugar added applesauce

3 bananas, mashed

2 eggs

1 chia egg (1 Tbsp chia mixed with 3 Tbsp water, let sit for 15 min before adding)

1 1/2 tsp vanilla

1 1/2 tsp almond extract (optional, but so delicious!)

3 3/4 cups wonder flour*

1 1/2 tsp salt

1/2 tsp soda

1 tsp cinnamon

1/4 cup wheat germ

1/4 cup unsweetened shredded coconut

1/2 cup finely chopped walnuts (optional)

Glaze
1/4 cup agave nectar

1/8 cup orange juice

1/4 tsp almond extract (optional)

1/4 tsp vanilla

1 tsp melted butter

Preheat oven to 350 degrees F. Grease 2 loaf pans with coconut oil.

Combine flour (* if using another whole grain flour besides wonder flour, cut the amount to 3 cups), salt, soda, cinnamon, wheat germ, shredded coconut and chopped walnuts (if using) in a bowl.

In the bowl of a stand mixer, combine buttermilk, sugar, coconut oil, applesauce, bananas, eggs, chia egg, vanilla and almond extract. Mix well.

Add dry ingredients to wet ingredients and mix until just barely combined.

Pour into prepared pans. Bake for 1 hour.

Just before bread is done baking, prepare the glaze. Combine agave, orange juice, almond extract, vanilla and melted butter and whisk to combine.

Remove bread from the oven when done and set pans on wire rack to cool. While bread is still hot, drizzle glaze all over the top of the loaves. Allow to cool slightly before turning out of pans.

Eat one loaf and give the other away to a neighbor in need (otherwise you will eat it too)!

Jana

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How To: Use Whole Grains in Baking

A few weeks ago, I posted about whole grains of all kinds and all their benefits... which does no good if you don't know how to substitute them for white flour in your baking. So today, you will learn how to use them.

To start, let me just say to not be afraid of playing around with different flours. Failures are ok, I have had many of them myself. You will learn what types of grains you prefer in certain recipes by testing and trying things for yourself.  The things you will learn in this post are just guidelines but definitely not rules you have to follow.

When most people think of replacing white flour, they go right to wheat flour. And more often than not, they are left with a very dense product with a funky texture or something that resembles a brick. In case you didn't already know (which I didn't when I first started learning about whole grains), there are 3 different types of wheat flour: hard red wheat, hard white wheat and soft white wheat. Red wheat is what most people think of when they hear the word "whole wheat" - it is the strongest and heartiest tasting of the three varieties and what you find in the stores (labeled wheat flour). That isn't really a bad thing, but sometimes you don't want that dense, strong flavor. So, here you will learn about other options to replace white flour with rather than just "wheat" flour.

So, here we go!

Soft White Wheat and Hard White Wheat

Soft white wheat tastes very similar to white flour and has a light, fluffy texture.  It is definitely not as dense or strong tasting as red wheat. It is lower in protein than red wheat making it perfect for food that doesn't need to rise like cookies, cakes, quick breads, muffins etc. Higher protein flours are good for breads and rolls - basically anything that needs to rise. In that case, you would want to use hard white wheat. Soft white wheat can even be found in grocery stores now - it is labeled whole wheat pastry flour. Or you can mill your own with a grain mill. Just be sure to store it in the refrigerator or freezer after milling to keep all nutrients. 

Substitute 1 cup of white whole wheat (or hard white wheat) for 1 cup of white flour

Kamut

Kamut has a yummy, buttery taste that is delicious! It is amazing in cookies (to add that yummy buttery taste without all the butter). It adds fiber and vitamins to cookies that is missed when white flour is used. Kamut is also yummy when used in pancakes and quick breads. It is not a good choice in foods that need to rise. You will need a high powered blender or grain mill to mill Kamut into flour. It can be purchased at a health food store or a company like Azure Standard (which is how I buy mine). Store in the refrigerator or freezer to preserve the nutrients and prevent the freshly milled flour from going bad. 

Substitute 1 cup Kamut for 1 cup white flour.

Spelt

This is my new favorite grain! It is 60% higher in protein than wheat and contains all eight essential amino-acids. This grain is packed with B vitamins, iron, potassium, magnesium and fiber. It hasn't been hybridized or changed to make it grow faster or in more abundance like wheat - which is why it costs more. It can used in anything from pancakes, cookies, quick breads, and also breads and rolls that need to rise. It is very versatile. It bakes up lighter than wheat flour and has a yummy nutty flavor.You can find spelt flour at some health food stores, but the cheapest way is to buy it as a grain and mill it yourself (I also buy my spelt from Azure Standard).

Substitute 1 cup spelt flour for 1 cup white flour.

Wonder Flour

This flour is a blend of three grains. It was developed by Chef Brad. He is a professional baker who experimented for awhile until he came up with this amazing blend. It is perfect for anything that doesn't need to rise. It is lower in gluten and therefore doesn't work well for bread, rolls, breadsticks, etc. We love it in cookies, cakes, pancakes and waffles. Wonder flour is equal parts brown rice, barley, and spelt. 

How to make wonder flour: get yourself a big bowl and mix 1 cup brown rice, 1 cup barley and 1 cup spelt together. You can use as much as you want, just make sure you use equal parts of each grain (I usually use 4-5 cups of each to fill my big container). Put the mixture into a high powered blender or grain mill and grind into a flour. Store in the freezer or refrigerator to preserve nutrients.

Subtsitute 1 1/4 cup wonder flour for 1 cup white flour

A quick tip for making the best baked goods - do not over stir! This makes a big difference in the texture of the batter in quick breads, cookies, muffins, cakes, etc. It is a good thing for bread however as it develops the gluten and gives it the structure the dough needs to rise and maintain shape. For anything that doesn't need to rise, stir just enough to mix the dry ingredients with the wet.

If you are new to baking with whole grains, pick just one new grain to experiment with. Also, you can start by using 50% whole grains and 50% white flour as you slowly make the adjustment. 

Have fun in your baking and experimenting and enjoy your whole grains!

Jana

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Soft Sugar Cookies with Lemon Glaze

In case you are wondering, this is not the same recipe as my Egg-free Sugar Cookies. Why, you might ask, does one blog need 2 sugar cookie recipes? That is simple...  because they are not the same - in fact, they are quite different. And not just because one has eggs and one doesn't.

There are 2 types of sugar cookies out there. First, the super, soft and chewy kind. Second, the crunchy kind. Most people have a preference. I prefer the super soft and chewy kind. That is why this recipe needs to be on the blog. This is my FAVORITE sugar cookie recipe ever!! The yogurt in this recipe keeps the cookies soft and moist (which I guess could make it kind of the secret ingredient). The Egg-free Sugar Cookies are a bit more on the crunchy side. So head over there if those are your preference.

I served these yesterday at our family BBQ for Memorial Day - they were a big hit! The lemon glaze makes for a yummy but light topping... perfect for the start of summer.

Soft Sugar Cookies With Lemon Glaze

COOKIES
1 1/2 cups sugar (for a healthier option choose raw)

1 cup coconut oil (consistency of shortening - if yours has melted, but it in the fridge for a bit before adding)

3 eggs

1 cup plain Greek yogurt

1 tsp pure vanilla

5 1/2 - 6 cups flour (I used a combo of kamut and white whole wheat - check out Whole Grains 101 for more info)

1 tsp baking soda

1 tsp baking powder

1/2 tsp real salt

GLAZE
2 Lemons

Confectioners Sugar

In the bowl of a stand mixer, cream together the sugar and coconut oil. Beat the eggs and add them to your bowl. Add Greek yogurt and vanilla. Mix well.

In a separate bowl, combine 5 cups of flour (notice this isn't all the flour listed above - pay attention, there is a good reason), baking soda, baking powder and salt. Mix together.

Add dry ingredients to wet ingredients and mix until combined. Add the last 1/2 cup to 1 cup flour as needed. How much flour you use will depend on what type of flour you choose. I used all 6 cups and wish I would have used just a bit less (but I mixed all my flour together with the baking soda and powder, therefore I had to put it all in my cookies. They still tasted good, but were a bit drier than I would prefer).

Chill dough in fridge for at least 15 minutes. It can be left overnight if needed.

Preheat oven to 350 degrees F. Roll dough out to desired thickness and cut with cookie cutters. Bake on greased cookie sheet (or use a silpat) for 8 - 10 minutes, depending on thickness.

Allow cookies to cool completely before glazing (is that a word? Well, it is now). 

While the cookies are cooling, prepare the glaze. Start by zesting 1 lemon in a small bowl. In a larger bowl, juice both of the lemons. By using 2 different bowls for the zest and the juice, I ensure that no seeds get left in the glaze by hiding themselves under zest. There is probably a better way, but this works for me.

Mix zest with juice, whisk in confectioners sugar by the spoonful to the juice/zest until desired consistency is reached. For thinner glaze, add more lemon juice. For thicker glaze, add more sugar.

When the cookies are completely cool to the touch, glaze away. There are 2 options for adding the glaze. You can either drizzle it across the cookies or spread it with a knife. Your choice... equally delicious both ways!

Jana

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Whole Grains 101

In case you haven't noticed, I LOVE whole grain flours. Maybe because they actually have some nutrition (where white flour does not) and because they taste yummy. For those who are new to whole grains, I am going to give you a run down of the grains that I use frequently and why they are so good for us.

BARLEY

Barley is one of the oldest grains that is eaten today. It is great in soups and stews. It is excellent  
combined with other flours because it is high in protein but low in gluten. Used (along with spelt and brown rice) to make wonder flour.
*Contains mucopolysaccharides, which stimulate the immune system, lower cholesterol and help blood clotting.
*It is good for carbo-loading (think marathon runners here or other endurance athletes) because it is
more easily digested and has double the carbohydrates of wheat.
*It is an excellent source of riboflavin (vitamin B2) which helps with energy production.
*It contains niacin (vitamin B3) which helps regulate cholesterol.

BROWN RICE

Most of you are familiar with brown rice. It is a super easy substitute for white rice. It is used (along with spelt and barley) to make wonder flour.
*Relieves muscle cramps, tension, soreness and fatigue and helps aid in recovery after exercise (thanks to gamma oryzanol)
*Stops muscle spasms and lung spasms
*High in magnesium which helps keep your blood sugar stable and aid in the proper absorption of calcium
*Reduces cholesterol
*Can help reduce menopausal symptoms

KAMUT

This is one the the newest grains for me, but so far, I love it! It is the only grain that is trademarked, which means when you buy kamut, it is always organic. It is fairly new in the US. It was an ancient Egyptian staple which a Montana farmer brought to the US in the 1950's.
*Kamut kernals are 3x bigger than wheat kernals
*Has 30% more protein than wheat
*Is high in magnesium, zinc and vitamin E
*Excellent choice to replace white flour in pastries and baked goods (that are best when light and fluffy) that don't need to rise

OAT GROATS

Oats in their whole form are called oat groats. To make old fashioned or rolled oats, the oat groats are steamed and pressed. Oat groats can be boiled and made into cereal or pulsed in a blender to make oat flour. Oat flour makes really yummy cookies, quick breads and cakes when mixed with other flours.
*Good for lowering cholesterol due to beta-glucan
*Oats are rarely processed to remove the outer germ and bran making them an easy way to get whole grains into your diet
*Higher in protein than most types of wheat
*High in soluble fiber

POPCORN

This is a very familiar grain in our diet (although usually it is popped and covered in butter and salt or sugar). It can be a very healthy snack though if air-popped.
*High in vitamin A - more than 10 times the amount found in other grains
*High in fiber
*Corn is high in manganese
*High in vitamin C
*A great source of antioxidants
*Corn can decrease the risk of cardiovascular disease

QUINOA

A favorite grain of the Incan people - it was a staple in their diet and was so revered that it was only planted with a golden shovel. Quinoa is a powerhouse grain and is great in either a sweet or a savory dish.
*All essential amino acids, making it a complete protein
*Contains a combo of magnesium and riboflavin that can help reduce migraines
*Helps reduces cholesterol
*Can help with restless leg syndrome
*Low in the glycemic index
*Supplies prebiotics which are the good bacteria in the gut

SPELT

One of my favorite grains because it is easy to substitute for white flour (or even whole wheat flour) in baked goods. It is used (along with barley and brown rice) to make wonder flour.
*It has 60% more protein than wheat
*Contains the 8 essential amino acids, It also contains B vitamins, iron, potassium, magnesium and fiber
*Stabilizes blood sugar levels
*Just as effective at lowering cholesterol as lipid-lowering and statin drugs but without the side effects
*Good source of niacin (vitamin B3) which is used for energy and strength. Niacin also helps process fat
*Has selenium, which protects against degenerative diseases
*Helps the lungs fight off asthma attacks
*Can help prevent gall stones. Detoxifies the liver
*Lower cancer risk, especially colon cancer
*Relieves arthritis and repairs body tissues
*Contains prebiotic fibers which feed good bacteria in the gut

This is by no means a full listing of all the whole grains that are available - these are just some of the ones that I am most familiar with and use in my kitchen. To read about other whole grains or to learn more about these, visit Whole Grains Council.

As you can see, there are so many health benefits to whole grains - and to switching things up and using a variety of whole grains in your cooking. Each of the grains brings something else to the table and can benefit our bodies.

In another post, I will explain how to substitute whole grain flour for white flour in your baking - so stay tuned!

Jana

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Spelt Cinnamon Rolls

Sorry for the late post today - but late is better than never!

I have a thing for cinnamon rolls. Especially the super-bad-for-you-but-they-taste-so-yummy-it's-a-good-thing-they-are-only-in-airports Cinnabon. For the first few years of my marriage, my husband felt it was his obligation to get me a giant one every time we flew anywhere. Of course, it tasted so good while I was eating it, but I would inevitably feel so sick afterwards (sugar overload!).

I decided it was about time I create a healthier version with whole grains and less sugar. Keep in mind this isn't considered a health food, but this version could be enjoyed more often than a once a year (or less) trip to the airport.

I made a glaze to go over my cinnamon rolls which I thought was good but my husband said they were missing something - namely the frosting on the top. You can pick whether you want the frosting or the lower-in-sugar glaze.

Spelt Cinnamon Rolls

Dough

1 cup milk

4 Tbsp butter, cut into chunks

2 cups spelt flour

1 cup white whole wheat flour

2 1/4 tsp instant yeast

1/4 cup sugar

1 egg


Filling

1/4 cup liquid sweetener (honey, agave)

1/2 Tbsp maple syrup or molasses

1/3 cup spelt or white whole wheat flour

1 Tbsp cinnamon


Glaze

1/3 cup liquid sweetener (honey, agave)

2 Tbsp powdered sugar

Dough: Place milk and butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large bowl of a stand mixer, whisk together 2 cups flour, yeast, sugar and salt.  When milk mixture has cooled to warm (not hot) add to the flour mixture along with the egg while the beater (with paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: Add liquid sweetener, maple syrup (or molasses), flour and cinnamon in a bowl and mix well.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread filling over dough and spread with the back of a spoon. Roll up from the longer side of the rectangle and pinch edges closed. Score the rolls into 12 equal pieces and then cut into rolls (I like to use thread, but you can also use dental floss). Place in a 9 x 13 pan that has been spread with coconut oil. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising, bake for 15-20 minutes or until light golden brown. While rolls are still warm, spread glaze over the top. If you are like my husband and prefer ooey-gooey rolls, you can make frosting to replace the glaze. Makes approximately 12 rolls.

Dough recipe adapted from Our Best Bites

Jana

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