Quick & Easy Dinner Rolls

IMG_2315I made this recipe as buns for sliders and they came out so perfect and fluffy! Recipe was found on an awesome site that you should definitely check out – backtoherroots.com

This made about 20 rolls for me and they came out perfectly sized for sliders.

 

Ingredients:

  • 1 cup – warm water
  • 1 – large egg, beaten
  • ½ cup (1 stick) – butter, melted (or oil), plus more for brushing the tops of the buns once they have risen prior to cooking
  • 3 tbsp – honey
  • 2¼ tsp (1 packet) – active dry yeast
  • 3½–4 cups – flour (I used white flour, but whole wheat would work just as well)
  • 1 tsp – salt
  • Cooking spray

Directions:IMG_2313

  1. In a large mixing bowl, add in the water, egg, melted butter, honey, and yeast. Mix until just combined using a wooden spoon
  2. Add in 3½ cups of flour and salt
  3. Add in remaining flour until the dough is not too sticky
  4. Move the dough to a floured surface and knead for 7-10 minutes
  5. Spray a baking dish with cooking spray
  6. Form the dough into small balls, about the size of a golf ball, and place in the prepared baking dish, spacing them about a ½ inch-1 inch apart
    • They will expand quite a bit when they rise so the closer you put them together the less room they will have and may affect the fluffinesss of the finished product
  7. Cover the baking dish loosely with plastic wrapIMG_2315
  8. Let rise in a warm spot until doubled in size, about 1 hour
    • I turn my oven on to the lowest setting and once it reached that heat I turn the oven off and place the buns in to rise with the door closed
  9. Preheat the oven to 350°
  10. Brush tops with oil or butter
  11. Cook for 15 minutes or until the tops have browned to your liking

 

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Peach Blueberry Cobbler

I love peaches and when they are in season Peach blueberry cobbler2I like to use them as often as I can. Cooked peaches are wonderful in both savory and sweet dishes. Blueberries pair wonderfully with peaches and with their natural sweetness coming through you can use less sugar when cooking with them. Stay tuned for all things apple as we approach fall.

 

Ingredients:

3 cups – Peaches Peach blueberry cobbler1

1 tbsp – Sugar

1/4 cup – Blueberries or 1 tbsp Blueberry jam

Pinch – Nutmeg

1/2 tsp – Vanilla extract

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1/4 cup – Rolled Oats

2 tbsp – Coconut flour Peach blueberry cobbler4

1/8 tsp – Salt

1/4 tsp – Cinnamon

2 tbsp – Brown sugar

2 tbsp – Maple syrup

1 tbsp – Butter, cut into pieces

1 tbsp – Walnuts

1 tbsp – Sliced almonds

Directions:Peach blueberry cobbler2

Mix together the ingredients above the line to create the fruit bottom. In a separate bowl mix together the ingredients below the line to create your cobbler topping. Grease dish and pour in fruit mixture. Then top with your crumble topping and place in the oven at @ 375 degrees for 30 minutes.

Zucchini Noodles with Butternut Squash Sauce

This recipe is an adaption from Sphoto 5onnet’s Zucchini Fettuccine with Rosemary Butternut Creme Sauce

I hope you enjoy!

Tools:

  • Blender
  • Garlic press (optional)
  • Potato peeler or spiralizer

Ingredients:

  • 1 – Butternut squash
  • 1 1/2 tbsp – Olive oil or coconut oil
  • 1 – Sweet onion (finely chopped)
  • 2 cloves – Garlic (pressed or minced)
  • 1/2 tsp – Salt
  • 1 tsp – Dried rosemaryphoto 7
  • 1 cup – Coconut milk (I use A Taste of Thai’s Lite Coconut Milk)
  • 1/2 cup – Chicken or vegetable broth
  • 1 tsp – Brown sugar
  • 2 – Zucchini (sliced into long thin strips with a potato peeler or spiralized)
  • 1 cup – Pasta shells (optional)
  • 1 tbsp – Grated romano

Directions:

  1. Turn the oven on to Broilbutternut squash
  2. Cute your butternut squash in half and scoop out the seeds. Place tin foil on a baking sheet and drizzle about a tsp of oil on it before placing the butternut squash halves skin side up.
  3. Broil for about 20 minutes. The skin should be charred and you should be able to cut through the inside easily with a knife.
  4. While the butternut squash is cooking, pour the rest of the photo 3oil into a pan and add the chopped onions, pressed garlic and a pinch of salt. Cook until the onions are translucent, about 3-5 minutes.
  5. Once cooked, transfer them to the blender, along with the coconut milk, a few pinches of salt, brown sugar, rosemary and chicken or vegetable broth.
  6. When the butternut squash is done peel off the charred skin with a knife or fork and cut the flesh into medium chunks so that they fit easily into the blender.
  7. Blend everything together until you get a smooth consistency.photo 2
  8. Use a potato peeler or spiralizer to create long thin strips of zucchini that resemble noodles. Peel directly into the pan that you cooked the onions and garlic in and pour blended butternut squash mixture over it.
  9. Cook on medium heat for about 3 minutes to gently soften the zucchini. If you are adding pasta shells to your dish, boil these now in 2 cups of water for about 5 minutes.
  10. Plate your pasta, zucchini noodles, sauce and top with some grated romano. Enjoy!

This recipe goes perfectly with a nice glass of white wine 🙂

Blueberry Spice Crumble

blueberry crumble 1.2Looking for something sweet but still pretty healthy? You can eat this anytime of the the day. Blueberries are awesome for you as they are high in vitamin C and manganese. They are also high in dietary fiber, much like many of the other ingredients in this recipe. Coconut flour, for example, is high in fiber and low in carbs and calories.

I had just bought some beautiful blueberries and wanted to create something fun with them. Below is the recipe I whipped up and I love how it turned out. I hope you enjoy!

Ingredients:

Base

  • 1 cup – Blueberries

Crumble Topping

  • Handful – WalnutsBlueberry crumble 1
  • 1/3 cup – Coconut flour
  • 1 tbsp – Butter
  • 1 tsp – Cinnamon
  • 1/4 cup – multibran flax flakes or similar crushable cereal (granola can be used, just keep in mind that it will add extra sugar to the finished product)
  • 1 tsp – Baking powder
  • 1/4 tsp – Salt
  • 4 tbsp – Greek yogurt
  • 1 tbsp – Brown sugar
  • 1/2 tsp – Cloves
  • 1/2 tsp – Nutmeg
  • 1 tsp – Ground flax seed (optional)blueberry crumble 1.3
  • 1 tbsp – Coconut flakes (optional)

Directions:

Mix all ingredients except for the blueberries to form the crumble. Pour the crumble over the blueberries and bake at 350 degrees for 30 minutes. Looking for something with a little less fall spice? Leave out the cloves, nutmeg, and cinnamon and add some lemon juice, lemon zest, and a peach cut into bite size pieces. You can also partially cook the fruit down, like you would for a pie, before adding the crumble on top and finish by baking for 20 minutes. Let me know how it turns out!

Oreo Peanut Butter Cupcakes

These Oreo Cupcakes 1.1 cupcakes are a fun alternative to plain chocolate or vanilla ones. This recipe is very simple and can be either made from scratch or with the help of a box of cupcake mix. Below I will show you the simplest version, but give you ideas of where you can spice it up a bit.

Ingredients:

  • Box of chocolate cake mix
  • Sleeve of Oreos
  • 3 tbsp – Peanut butter
  • 1 tsp – Cinnamon
  • 2 pinches – Salt
  • 2 tsp – Brown sugar
  • Cupcake cups
  • Cupcake tin

Oreo Cupcakes 1Directions:

  1. Crush 5-7 oreos in a bag by rolling a rolling pin over it
  2. Make cupcakes as directed on box of mix
    • Mix in a tsp of cinnamon
    • Mix the oreos you just crushed in with the dry ingredients
    • *alternative – add in chili powder instead of cinnamon for a spicy Mexican chocolate flavor
  3. Place a whole oreo at the bottom of each cupcake cup
  4. Pour cupcake batter into cups
  5. Bake as directed on box
  6. Cool on a baking rack or cold surface
  7. Once cooled, scoop out a small hole in the middle of each cupcake with a butter knife, make sure not to cut all the way to the bottom
  8. Mix 3 tbsp of peanut butter with 2 tsp of brown sugar
    • If peanut butter is unsalted – mix in 2 pinches of salt
    • *alternative – use nutella as filling, or a mixture of peanut butter and nutella
  9. Dab some of the peanut butter mixture into each hole
  10. Frost the top with your choice of topping (I used vanilla icing and mixed in some crushed oreos to make an easy oreo frosting)
    • *alternative frosting ideas – butter cream, nutella, mixture of nutella and vanilla icing, chocolate icing, or cinnamon icing

Sprouted Buckwheat Tortillas

Now that I know how wonderful non-white flour photo 4tortillas are for your body I’m excited to be making sprouted buckwheat tortillas. Sprouted flour is amazing for your body, it is more easily digested by the body and delivers more nutrients to your body than whole grains. The easiest way to explain the benefits of sprouted grains is that your body is basically digesting the product as a vegetable, or close to it, because the process of sprouting the grain turns the grain into more of a plant than a grain. Anywho, I love using sprouted flour when baking. It is easily found at Whole Foods and can be used exactly like any flour, no need to adjust the amount.

For this recipe I used part buckwheat flour and part sprouted flour, this way it will have the yummy buckwheat flavor and all the awesome nutritional benefits that come with it, plus the sprouted flour lowers the glycemic index even more and delivers other awesome nutritional benefits. Super Win.

Ingredients:

  • 1 packet – Active-dry yeast
  • 13 Ounces – Warm water (since we are using sprouted flour, using a smidge more water is always a good idea)
  • 1 tsp – Honey
  • 2.5 cups – Buckwheat flour
  • 1.5 cups – Sprouted flour
  • 3 tbsp – Olive oil
  • 1 tsp – Salt
  • Butter or olive oil for cooking in pan

*Makes about 8 tortillas
Directions:

  1. Mix yeast, water and honey in a bowl and let photo 1sit for 10 minutes. The honey give the yeast a little something extra to feed on and become active. You should see bubbles in the mixture after a few minutes if the yeast is alive. If yeast is too old it can become defective.
  2. Mix both flours and salt in a separate bowl.
  3. Add oil to water/yeast mixture after those 10 minutes and add all to flour mixture, stirring continuously to create a smooth dough.
  4. knead for 5 minutes and form into a ball.
  5. Place ball into a slightly oiled bowl and let sit for 1 hour to rise. Keep bowl in a warm place while rising. Turning the oven onto warm and photo 3placing the bowl inside with the door left open a bit is always a good fix if there is no place warm to keep it.
  6. Shape dough into balls a little bit smaller than the size of your fist. Flatten them with your hands or rolling pin to your desired tortilla thickness. Feel free to add more flour if the dough is sticking to your hands or rolling pin. Always a good idea to add a smidge before placing in the pan.
  7. Heat a pan with a little bit of butter or olive oil and cook 1 tortilla at a time in the pan, flipping after about 2 minutes or when the tortilla starts to bubble up a bit.

Sourdough

Sourdough is made with a starter, rather than dry yeast. A starter can be made different ways and there is some great info out there on the process, but I think that easiest way to start is by borrowing some starter from a friend or buying some online. Sourdough starters take at least a few weeks to really build up, so using a bit of starter from someone else will cut down the time from start to finished bread significantly.

Low-Glycemic Breads

Sourdough, besides being delicious, is actually a pretty healthy bread choice. After doing some research I found that it comes in pretty low on the glycemic index due to the fermentation of the starter.

This glycemic ranking is based on how food affects one’s blood sugar and insulin levels. Eating high glycemic food creates spike in your blood sugar and insulin levels, negatively affecting your metabolism.

Fresh breads that are truly sourdough breads rank around 53 out of 100. To give some context, white bread ranks from around 73-95 and whole wheat bread is around 70. Rye and pumpernickel bread come in at about 50. It is interesting to note that both wheat tortillas and coarse barley bread are only around 30.

I really enjoy making bread with spouted flour. The process that the grain goes through when sprouting results in a flour that is low glycemic as well as easier to digest and allows your body to absorb more of the nutrients.

Bread doesn’t need to be taken out of your diet, but it is good to keep in mind which breads to reach for the mood strikes.

Stay tuned for my Sourdough Saga. From frustration to perfection (well at least a mighty fine loaf).

I may also try to make some pumpernickel bread, or even better, sprouted tortillas.