Date: Mon, 11 Apr 2016 04:41:55 GMT -------------- BEGIN bread-bakers.v116.n011 -------------- 001 - Reggie Dwork Subject: Flourless Banana Oat Protein Muffins Date: Fri, 01 Apr 2016 22:30:46 -0700 * Exported from MasterCook * Muffins, Flourless Banana Oat Protein Recipe By :Monique Serving Size : 12 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Fruit Grains Low Fat Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cup oat bran 1/4 C vanilla protein powder -- (1 scoop) 2 teaspoons baking powder 1 teaspoon cinnamon 2 small ripe bananas -- or medium, mashed 1/2 cup unsweetened applesauce 1/2 cup nonfat plain greek yogurt 2 large egg whites -- (or 1 egg) 1 teaspoon vanilla extract Muffins with no flour or added sugar. Made healthy with applesauce, greek yogurt, and protein powde Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Preheat oven to 400F. Spray 12 cup muffin tin with nonstick cooking spray or grease well with coconut oil In a medium bowl whisk together oat bran, protein powder, baking powder and cinnamon; set aside. In a large bowl, mix mashed banana, applesauce, greek yogurt, egg whites, and vanilla together until well combined and smooth. Add wet ingredients to dry ingredients and mix until just combined. Let batter sit two minutes to thicken a bit. Divide batter evenly into 12 muffin cups and bake 15 minutes or until toothpick inserted into center comes out clean. Transfer to a wire rack to cool for 10 minutes, then remove muffins from tin and place on wire rack to cool completely. Muffins are best served warm with your favorite spread. Feel free to add in chocolate chips, berries, or nuts to the batter! Source: "Ambitious Kitchen" S(Internet Address): "http://www.ambitiouskitchen.com/2013/07/banana-oat-protein-muffins-no-flour-or-sugar-added-100-calories/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 1g Fat (13.9% calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n011.2 --------------- From: Reggie Dwork Subject: Whole Wheat Sweet Potato Bread Date: Fri, 01 Apr 2016 22:33:17 -0700 * Exported from MasterCook * Bread, Whole Wheat Sweet Potato Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread Machine Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups whole wheat flour 1 1/4 cups bread flour -- to 1-3/4c 3/4 teaspoon salt 1/4 teaspoon Ground Nutmeg 1 envelope RapidRise Yeast 1 cup mashed sweet potatoes -- (canned or fresh) 2/3 cup reserved liquid from canned potatoes -- OR cooking water (if fresh potatoes are used) 1/4 cup honey 2 tablespoons butter -- or margarine 1 egg Yield 1 loaf, about 15 slices Prep Time 15 minutes Rise Time 30 to 45 minutes Bake Time 35 to 40 minutes Combine whole wheat flour, 1 cup bread flour, salt, nutmeg and undissolved yeast in a large mixer bowl. Combine sweet potatoes, liquid or water, honey and butter; heat to very warm, between 120 to 130F. Add to flour mixture and beat 2 minutes. Add egg. Beat 2 minutes more. Add enough remaining flour to make a soft dough. Turn dough out on lightly floured surface and knead 8 to 10 minutes, until smooth and elastic. Cover and let rest 10 minutes. Shape dough into loaf and place in greased 9 x 5" loaf pan. Cover loosely with greased plastic wrap; let rise in a warm draft-free area for 30 to 45 minutes until double. Bake in a preheated 350F oven for 35 to 40 minutes. Cover with foil after 25 minutes to prevent over-browning. Remove from pan and brush with melted butter if desired. Recipe Note: Use your bread machine to make the dough for this recipe. Shape and bake as directed above. Source: "breadworld.com" S(Internet address): "http://www.breadworld.com/recipes/Whole-Wheat-Three-Seed-Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 3g Fat (14.1% calories from fat); 6g Protein; 36g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 212mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n011.3 --------------- From: Reggie Dwork Subject: Yogurt - Zucchini Bread With Walnuts Bread #2 Date: Fri, 01 Apr 2016 22:34:44 -0700 * Exported from MasterCook * Bread, Yogurt - Zucchini Bread With Walnuts #2 Recipe By : Serving Size : 12 Preparation Time :1:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Nuts Posted Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup walnut halves -- (4 oz) 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup sugar -- plus 2 tablespoons sugar 2 large eggs 1/2 cup vegetable oil 1/2 cup at-free plain Greek yogurt 1 cup coarsely grated zucchini -- (from about 1 medium zucchini) 1. Preheat the oven to 325 degrees. Butter and flour a 9-by-4 1/2" metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool. 2. In a large bowl, whisk the flour with the baking powder, baking soda, and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil, and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving. Servings: Makes one 9" loaf, 12 servings Description: "This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat." Source: "recipe.com" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 297 Calories; 16g Fat (48.4% calories from fat); 6g Protein; 33g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. NOTES : make ahead: The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month. --------------- MESSAGE bread-bakers.v116.n011.4 --------------- From: Reggie Dwork Subject: Whole Wheat Cheddar Beer Bread Date: Fri, 01 Apr 2016 22:37:35 -0700 * Exported from MasterCook * Bread, Whole Wheat Cheddar Beer Recipe By :Prose Serving Size : 18 Preparation Time :0:10 Categories : Alcohol Bread Grains Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup whole wheat flour 3 teaspoons baking powder 1 teaspoon salt 3/4 cup shredded cheddar cheese 12 ounces beer -- (1 bottle) 6 tablespoons unsalted butter -- melted Preheat oven to 375F. Prepare a 9 by 5" loaf pan with cooking spray or line with parchment paper. Combine flours, baking powder, and salt in a large bowl. Add cheese and beer and stir well. Dough will be extremely thick. I used my hands to incorporate the last bits of flour. Scrape dough into prepared loaf pan. Drizzle melted butter over the top. Bake at 375F for 45-50 minutes or until top is golden brown and middle is set. Slice and serve with apple butter, if desired. Source: "Adapted, barely, from How Sweet It Is." S(Internet address): "http://www.food.com/recipe/whole-wheat-peanut-butter-banana-bread-with-chocolate-chips-219189" Start to Finish Time: "0:50" T(bake): "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 6g Fat (38.9% calories from fat); 4g Protein; 16g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 231mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n011.5 --------------- From: Reggie Dwork Subject: Gluten-Free Sweet Potato Biscuits Date: Fri, 01 Apr 2016 22:42:02 -0700 * Exported from MasterCook * Biscuits, Gluten-Free Sweet Potato Recipe By :Linda J. Amendt Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Breakfast Posted Potatoes Sandwiches Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Gluten-Free All-Purpose Flour -- more for dusting 1/2 cup cornstarch 2 Tbs. firmly packed brown sugar 1 Tbs. baking powder 1 tsp. ground cinnamon 3/4 tsp. xanthan gum 1/2 tsp. baking soda 1/2 tsp. table salt 1/2 tsp. grated nutmeg 1/8 tsp. ground ginger 6 Tbs. cold unsalted butter -- (3/4 stick) cut into pieces 1 large egg 1 cup mashed peeled, cooked sweet potatoes -- (2 medium) 6 Tbs. whole milk 1 Tbs. unsalted butter -- melted (optional) Heat the oven to 400F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, cinnamon, xanthan gum, baking soda, salt, nutmeg, and ginger until well combined. Add the butter pieces. Using a pastry blender, a fork, or two knives, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and set aside. In a small bowl, using a wire whisk, lightly beat the egg. Stir in the mashed sweet potatoes. Gradually whisk in the milk. Pour the liquid mixture into the well in the flour mixture all at once and stir with a fork just until the dry ingredients are moistened and the mixture comes together into a soft dough. Place the dough on a board or other surface lightly dusted with gluten-free all-purpose flour. With lightly floured hands, gently pat into a flat disk about 3?4" thick. Using a 2" biscuit cutter dipped in flour, cut out as many biscuits as possible. Gently gather the scraps into a ball, pat out, and cut out more biscuits. Place the biscuits about 1" apart on the prepared baking sheet. Brush the tops of the biscuits with melted butter, if desired. Bake until the biscuits are golden brown, 15 to 20 minutes. Immediately transfer to a wire cooling rack. Serve warm. Description: "Since sweet potatoes are available year-round, you can have a taste of fall even on a cool spring day." Source: "finecooking.com" S(Internet Address): "http://www.finecooking.com/recipes/gluten-free-sweet-potato-biscuits.aspx?nterms=52404" Copyright: "Gluten-Free Breakfast, Brunch & Beyond" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 8g Fat (38.2% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 299mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : These have a pretty orange color and a nice touch of spice. Halve and fill with a slice of ham, topped with a scrambled or fried egg and a dash of maple syrup for a hearty breakfast sandwich. --------------- END bread-bakers.v116.n011 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved