7 ingredient bread 🍞

I’m really excited about this post! With it comes a couple of firsts; my first loaf of bread and my first feature post! Today I’m featuring my friend Marjan Hansell. The other day she sent me a photo of a gorgeous loaf of bread with no caption, I assumed she got the photo from the internet or bought the bread from a bakery. It wasn’t until later that she said “mmm my bread is so good” and I was wait you made that!?! Send me the recipe immediately! So I couldn’t make this post without sending her a huge shout out for the inspiration of the day! See below the photo of Marjan’s bread.


She sent me the recipe which you can find here : The Minimalist Baker

I made it today and let me tell you it is a great feeling to see something come out of the oven that looks like you purchased from a bakery. It was SO easy, I know you are all capable of creating this and the best part? 7 ingredients. This is what you’ll need:

  • 1.5 cups warm water
  • 3 cups flour (I used whole wheat because that’s all I had) 🌾
  • 1/2 tbsp salt
  • 3/4 tbsp yeast
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup craisins (original recipe says raisins but nah)
  • 1/4 cup raw almonds

That’s it! One thing to note thought is that there is a couple “resting” periods which you will need to plan ahead for. Maybe make the dough and let sit while you go get groceries or run other errands.

Combine the first 4 ingredients together.

IMG_0255Cover and chill in the fridge for 2 hours.It should have raised a bit over the 2 hours.  When it comes out kneed it a few times and put the remaining ingredients on top. Kneed them into the bread, trying to keep the majority of them contained within the dough. If they surface no biggie, but the ones on the outside could burn, if that happens just brush them off after it’s cooked.


IMG_0261IMG_0262When you are ready to bake, make a few slashes on the top.IMG_0264Bake at 450* for 30 mins until golden brown. I love how mine and Marjan’s look so different but still good. I used whole wheat flour because it’s all I had so mine is a bit darker. I personally think hers is much prettier!!IMG_0265

IMG_0267Once your bread is cooked remove from the oven and allow to cool. Once cooled, slice and enjoy! So delicious to enjoy while warm with butter and honey.

I will definitely make this again and was thinking of putting my own spin on it and doing a savoury version with cheese and jalapeño? I’m expecting to hit a huge nut and seed jackpot once I get to the centre of this loaf.

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Almond flour waffles

In a bowl mix:

  • 1 1/2 cups almond flour
  • 2 eggs whisked
  • 1/2 almond flour
  • 1 tbsp arrowroot powder
  • 1 tbsp raw honey
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon

 

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How delish do these look? Well they taste even better. I love finding recipes that are a healthy version of a classic favourite that doesn’t seem like a sacrifice.

Chocolate dream smoothie 

Have you ever thought and wished “why can’t healthy food taste as good as junk food”? Wellllllll it can. Obviously you’re never going to make broccoli taste like chocolate but you can make a healthy version of something chocolate !!!

I just purchase a magic bullet this week. At first I was hesitant because it was more expensive than I was expecting but I went for it and I do NOT regret it!! I’ve been going smoothie crazy and having at least 2 a day haha! I’ve been making delicious green smoothies but this post is all about chocolate.

Start with a frozen banana

Add other frozen fruit of choice. This time I used strawberries.

1 tbsp of hemp seeds.

1/2 an avocado. I really stress that this is an extremely important ingredient regardless if you like avocado or not. It makes the texture and does not add a taste.

1 tbsp of raw cacao. *Remember cacao and cocoa are different ingredients.

Cacao v cocoa powder

“Raw cacao powder is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter).

Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at high temperatures. Sadly, roasting changes the molecular structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value.”

cacao v cocoa <- check out this link for more info!

1 medjool date. This adds a delicious sweetness.

Aprx 1 cup unsweetened almond milk – or milk of choice. It is worth noting, however, that dairy is “said” to inhibit the absorption of some of the nutritional benefits found in raw cacao.

SERIOUSLY. This is like ice cream. With nutritional value. Honestly it’s absolutely worth making and the magic bullet blends smoother than any blender I’ve had so I’m very happy with my purchase!!!

Not pictured is the addition of cinnamon and a splash of vanilla. This makes a great replacement for an ice cream craving and is completely dairy and refined sugar free! As well a great idea would be to use chilled coffee as the liquid as well! Which I am definitely going to try.

Hashbrowns

Pre heat oven to 400*

Peel, rinse, and chop 3-4 russet potatoes.

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saute in 2 tbsp cooking fat. I recommend bacon fat….stir often

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After 10 mins in the frying pan coat as evenly as possible with
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp sea salt
1/2 tsp black pepper

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Once dusted, saute for another 5 minutes. Stir frequently.

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Transfer hashbrowns to foil lined baking sheet and pop in the oven for 15 mins.

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After 15 mins, flip them, stir them and put them back in the oven for 5 mins on broil.

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Perfection….these are sooooooooo good. They go with anything. I will make a big batch and then have them ready to heat in the pan with an egg for breaky before class. In this case I made an epic breaky for dinner!image

Eggs in a cloud

I got this idea from one of those video recipes that have been circling the net.

Start by preheating the oven to 450 then separate your eggs. I meant to use 2 but my first broke and so I used 3.

Whisk the whites until it starts to form a peak. This didn’t take long and I probably could/should have done it slightly longer.

I added some cheese, green onions, and bacon as the recipe recommended. You could really add anything you like I’m sure.

I lined my baking sheet with parchment paper and made 2 “clouds”. I tried to indent the center slightly.

Place in the oven and bake for 3-4 minutes, until you can start to see a tiny bit of golden brown.

Carefully place the yolks in the indented center and place back into the oven for another 3-4 minutes.

Voila! Eggs in a cloud!!!

The ingredients really aren’t very far from what you may use for a typical breakfast anyway so it wasn’t a stretch there, but it definitely added an extra aspect that I’ve never tried before, always looking for new things to make!  This is a great idea if you have a guest or want to make someone a bit of a special breakfast! They will be impressed.

My bacon seemed a bit overly salty, not surprising but might use less next time. I also think longer whipped whites might make more texture in the base. I will be making these for Rob next days off!

Creamy Green Smoothie

I ate way too many bites of baking last night.

In blender I added

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  • 1 frozen banana
  • 1/2 avocado
  • 1/2 cup pineapple (a guess, I didn’t actually measure)
  • 2 tbsp coconut milk
  • handful spinach

I think I also splashed some almond milk in too.

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Yum! The pineapple added sweetness and the avocado+frozen banana adds the best creamy texture! If you don’t have coconut milk, you can use any other milk it just won’t be as thick. Sometimes smoothies are great breakfasts for early mornings because you can take them on the go. I probably won’t be packing around a cold drink when it’s 30 below though….

Savory things

Left overs made new: This is a great way to take some things out of your fridge. I had some left over chicken, left over yams, added onion and garlic and sautéed in a pan with some coconut oil. I then made 2 over easy eggs and placed them over top. Yoke doubles as a sauce.

 

Stackers: This is clearly a made up name… I just stacked tomato, bacon, mushrooms, and eggs into a neat little pile. All flavors in one bite.

 

Frittatas: Using a muffin tin I made mini frittatas. Just like you would prepare an omelet or scrambled putting whatever you want in. Here I put leftover chicken, onion, garlic, tomato and mushrooms. It does take a bit longer to cook than a pan made egg but if you want to make a whole muffin tin full they make really easy to go breakfast or if you need 30 mins to get ready you can leave them in the oven and come back instead of waiting at the stove.
Tinners: Again, use a muffin tin. Line with bacon, crack egg into lined muffin tin and put in oven THATS IT. I like to stack mine onto tomato…sometimes pepper. This is Rob’s favorite and when he’s home I often wake up to these already in the oven, he’s so sweet 🙂

 

Pancakes

So for my favorite pancakes the recipe is crazy easy!

1 ripe banana 2 eggs. That’s it. Mash together in a bowl. You have batter. They basically fry up like typical pancakes. I use coconut oil in my pan, and just add a tiny amount before each batch. You can add anything you want to the actual batter. I usually add cinnamon because I love it and it goes so well with bananas. Here are a few suggested toppings for your pancakes.

 

Almond butter:

I also choose almond butter over peanut butter because get this – peanuts aren’t even nuts…they are legumes. This can cause problems for some people. Almond butter is a great source of Vitamin E, Omega 3 (good fat), magnesium and iron. Peanuts are susceptible to something called aflatoxins which are a type of mold and this can also cause problems for some people.

Raw Honey:

I use raw honey because it still has intact pollens and living enzymes, all which are killed in the heating process of pasteurization. If you’re looking for raw honey it should say right on the jar. It is more of a crystalized whiter look to it compared to golden syrupy texture of typical pasteurized honey.

Fruit syrup:

Homemade fruit drink syrup can also double as a sauce. Yum!

I made mine a few days before with 1 mango, grated ginger root, 1/2 lemon, and 2 tbsp. raw honey. All in glass jar, shaken, and left in fridge over night. Then put through a fine strainer to separate the fibers of the mango and ginger.

 

Chocolate Sauce***:

dates (about 4) pitted, cacao powder, water for consistency. I used my hand held blender to mix these 3 things and then refridgerated until I was ready to use. CacAo and cocOa only vary by a few letters but are actually quite different. Cacao powder is raw and cold pressed which keeps enzymes alive and is very high in minerals and antioxidants. Cocoa powder is roasted at high temps which eliminates the benefits.

Tip: If making a chocolate smoothie with cacao it is best made with non dairy milk like almond or coconut or cashew as dairy apparently inhibits the absorbtion of antioxidants from raw cacao.