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.

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.

Healthy Pumpkin Pie & Pie Crust 🎃💛

This year is the first time I will be making a full Thanksgiving dinner myself! I will probably make a follow up post with some other dishes I make for this occasion. Although we are not having Thanksgiving dinner until Monday when Rob gets home from work, I had some free time today and decided to make -> Apple Bacon Butternut Squash Soup <- (an absolute favorite) and this pumpkin pie which is a very first for me. By the looks and smell of it, it will no doubt be amazing.

I found this recipe duo on this blog I just found Elanas Pantry.

Ingredients you will need:
Crust:
2 cups almond flour (not meal)
1/4 teaspoon sea salt
2 tablespoons coconut oil (room temp)
1 large egg

Pie Filling:
1 cup canned pumpkin puree (not pie filling)
3 large eggs
1/2 cup full fat coconut milk
1/2 cup honey
1 tablespoon cinnamon
1 teaspoon nutmeg
1/8 sea salt

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Add the almond flour and salt and pulse in food processor.

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Add coconut oil and egg and blend in food processor until the mixture starts to stick together and forms sort of a ball of “dough”.

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Press the dough into a pie dish. It says 9 inch and I believe mine was but I wasn’t 100% sure the diameter. It worked out fine. I took my time to press it out to ensure it was even and therefore would cook evenly.

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If at this point you just want to use the crust for something else or a different pie recipe you can bake at *350 for 8-12 minutes. If you are using this crust for the pie recipe below skip this step and bake all at once as the last step.

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Add the pumpkin puree and the eggs and pulse together in food processor. Then add in coconut milk, honey, cinnamon, nutmeg, and salt and blend well.

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Pour the pie filling into the unbaked pie crust. You can then use a fork to press the edges of the pie for appearances if you wish.

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Bake the pie and crust in the oven at *350 for 45 minutes.

It smells soooooo good!! Wish I could eat it right now but have to wait 2 days 😦

Once the pie has finished baking allow to cool fully and then refrigerate for 2 hours so it can set.

 

Pineapple creamsicles

If you’re looking for a healthy warm weather treat here’s an idea. I came across someone’s post about “dole whip” which is apparently a famous treat in Disney land made from canned pineapple and cool whip….I knew I could make that better.

Here’s what you need:

1 fresh pineapple
1/2 cup coconut milk

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Blend the entire pineapple in food processor until it is frothy.

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Like so ^ then add 1/2 cup coconut milk, preferably the harder stuff that rises to the top of the can. I splashed in some of the liquid also.

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Pour into popsicle containers of your choice. Freeze. Last step = enjoy!

 

Candied yams

Preheat oven to 450* Found this recipe in a new cookbook called Gather which was gifted to my by my auntie! The authors are the same of one of my favorite existing cook books so very excited.

Cut yam ends and into halves. Poke with fork several times. Bake for about 1 hour. Once cooked you can either leave skin on (I did) or you can peel them totally personal preference.

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Cut one pineapple and place in sauce pan.

  I used my immersion blender to make a smooth texture.

Add 1/2 cup butter and 1/4 cup maple syrup to the crushed pineapple. Bring to a boil and reduce. Pour over yams and enjoy!   Almost good enough for dessert 😉

Pumpkin carrot muffins 

These are no joke the best muffins I’ve ever made including non healthy versions. YUM! Seriously. I found this recipe on the Nom Nom Paleo website! It is sooooo good. I made a few slight changes for example it suggest using 5 spice powder which I did not have so I used pumpkin spice powder. It also had cream of tartar on the recipe which I also didn’t have but read you could replace it with a different acid. In this case it was for every 1/2 tsp of baking soda use 1 tsp of lemon juice. I used 2 tsp of lemon juice!

You will need:

  • 3 eggs
  • 4 medium carrots
  • 1 1/2 cups almond flour
  • 1 1/2 teaspoons pumpkin spice blend
  • 1 tsp baking soda
  • 2 tsp lemon juice
  • 1/2 tsp cinnamon
  • 1/8 tsp sea salt
  • 3/4 canned pumpkin **
  • 1/2 cup honey
  • 2 tbsp almond butter
  • 2 tsp melted coconut oil

**It is very important to make sure you read the can and get pure pumpkin puree NOT PIE FILLING! There is a big difference

Right away I would take the eggs and almond butter out of the fridge because they are recommended to be room temperature to mix smoothly…

Pre-heat oven at 350*

Grate your carrots, place in cheese cloth or clean thin kitchen cloth and squeeze as much of the liquid out as you can manage.

The aim is to have 1 and 1/2 cups

In a large bowl whisk together almond flour, pumpkin spice, baking soda, cinnamon, and salt (I didn’t measure, just did a couple twists of the grinder), and cream of tartar…as mentioned above I used lemon juice. I wasn’t sure if I should still add the lemon to the dry ingredients but didn’t have anyone to ask so I just went for it. Immediately the lemon reacted with the baking soda and created somewhat of a science experiment feel. I was worried this would affect the baking but it was too late. (IT DIDN’T!!)

In a different bowl whisk the room temperature eggs. Add in pumpkin, honey, almond butter and melted coconut oil.

My almond butter was really dry because it was the end of my jar and the oil was long gone so I ended up using my immersion blender to get the clumps mixed in.

Pour the wet ingredients into the dry. Mix.

Fold in the shredded carrots.

Spoon into a greased muffin tin. I chose to top with raw pumpkin seeds.

Cook for 30 minutes rotating the pan half way through. These smell wonderful while baking.

ENJOY! SO GOOD

Chicken salad

Earlier in the week I had made some chicken thighs. I knew I wanted to make this for the leftovers….yum.

I started by making mayo:
1 large egg yolk
1 tbsp lemon juice
1 tbsp water
1 tsp dijon mustard
up to 1 cup oil.

It is recommended to use macadamia nut oil but I’m cheap so I used olive. the quality of oil does seem to make a difference in the overall taste. I don’t love the olive oil in sauces like this because it’s kind of over powering but it does the trick when needed.

With an immersion blender blend everything except the oil. With the head of the immersion blender still at the bottom of your jar add the oil on top. Pulse and tilt the head to mix evenly. In the past I’ve always slowly poured the oil in as I constantly blended because I thought the emulsion would break if I didn’t, so I was hesitant but after trying it this way it was almost an instant emulsion and it was thick!

Who would have thought you could make mayo…in 5 mins….

  I then took the cold* left over chicken and cut into chunks. I didn’t have celery or cucumber to make it crunchy so I added a chopped apple. This would be great in a wrap or pita or lettuce wrap if you prefer. You don’t need the whole batch of mayo for this….

It is important the chicken is cold when you add the mayo or it may separate and become greasy.

Spicy Tuna Cakes

This recipe is from one of my regular cook books Nom Nom Paleo !

It’s so easy and delicious, one I would definitely make again.

You will need a muffin tin and:

  • 3 tablespoons melted ghee, divided (I used less)
  • 10 ounces canned albacore tuna packed in water, drained
  • 3 scallions, thinly sliced (about ⅓ cup)
  • 2 tablespoons finely minced fresh cilantro
  • 1⅓ cup mashed baked sweet potato
  • finely grated zest from ½ medium lemon
  • 1 tablespoon minced jalapeño pepper
  • 2 large eggs
  • ½ teaspoon red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 3 medium lemons, cut into wedges (optional)

Preheat your oven to 350*. Use some of the ghee or your choice of cooking fat to grease the muffin tin.

Mix together the tuna, scallions, and cilantro.

  I boiled the yams and then mashed them. Add the mash to tuna mix and gently combine. Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes. Season with salt and pepper to taste. Scoop evenly into muffin tin.
  Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out cleanly.
So yummy! Tuna, yam, and jalapeno actually went very well together. These were great to take to school for lunch the next day as well. They hold together enough to eat by hand and they don’t have an offensive tuna smell for those around you…hehe good for dinner or a snack!

Chocolate Avocado loaf

So right after I finished the ~~~> zucchini cake <~~~ I wanted to compare it to a chocolate avocado loaf. Who says dessert has to be bad for you! This recipe is also by Living healthy with chocolate!

You will need:

  • 1½ cup avocado, mashed*
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2½ tablespoons coconut cream
  • 3 tablespoons raw honey
  • 2 eggs
  • ½ cup pecans
  • 2 cups blanched almond flour
  • 1 teaspoon baking soda
  • ¼ cup raw cacao powder
  • ½ teaspoon salt
  • ⅓ cup chocolate chips

Use food processor to cream avocado.

  In separate bowl mix the pecans, almond flour, baking soda, cacao powder, salt and chocolate chips in a large bowl

add the coconut oil, vanilla, coconut cream, honey and eggs to the avocado and pulse to combine ingredients

  combine wet and dry ingredients and mix gently with a rubber spatula. Do not over mix.
  Pour into loaf pan and bake at 350 for aprx 45 mins

In comparison I think I prefer the Chocolate Zucchini Cake. I also have to keep reminding myself that this is still a treat. I find almond flour to be quite heavy and probably not something I should make baked goods with daily…ha
These are the chocolate chips I used for both loafs. They have cane sugar to sweeten but these are still bittersweet so not overly concerned about it. The other 2 ingredients are cocoa powder and cocoa mass. At first I wasn’t convinced that it would be worth it to buy “special” chocolate chips as of course I know chocolate quality makes a difference but I compared these to the ingredient list on conventional brand of chocolate chip bag and I was blown away! This made my decision very easy! Do some research, compare labels, read ingredients!