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Raw Applesauce Buckwheat Bread… perfect for breakfast or brunch:)

My Sunny South Florida has been rainy and windy all day; which, is a shame because my boyfriend went away on a business trip and left me the convertible.  But alas, it was not meant to be…so I am now typing this as I look out onto the intracoastal canal with the wind tossing the palm trees back and forth like beaters in a bowl full of water that keeps splashing water on the glass of my balcony as the chairs sit empty doing a little dance now and then just reminding me they are they are the balcony.  The sky is a cloudless gray; and, well all in all it makes for a cooking day!!!  Now that you know the weather in South Florida today.. I  thought I would share with you a bread that I made based on the Betty Crocker, Gold Metal Cookbook.  I wanted a bread that reflected the fall and had a little spice.  One that was healthy, tender and full of fiber & protein … and this is what I came up with.   It would be perfect for tea with a little cinnamon butter or cream cheese or a lovely light dessert bread for brunch or how about this.. breakfast:)

Raw Applesauce Buckwheat Bread

(adapted from Betty Crocker’s Gold Medal Cookbook, for Apple Bread)

Raw Applesauce Buckwheat Bread Formula

  • 1 cup organic buckwheat flour
  • 1 cup Better for Bread white flour (Gold Medal)
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon fine Pink Himalayan Sea Salt
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 Tablespoon Saigon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 2/3 cup cane sugar
  • 1 teaspoon vanilla
  • 1/4 unsalted butter (melted, and cooled to room temperature)
  • 1/2 cup lowfat 2 % Greek yogurt
  • 2 large cage free omega three eggs, lightly beaten
  • 2 apples ( I used gala apples) washed, cored and cut into eighths (keep skin on)
  • 2 apples (I used gala apples) washed, cored and cut into eighths

Method

Preheat oven to 350 degrees.

Line one regular size loaf pan with parchment & one mini loaf pan with parchment.  This recipe is great because it makes one loaf of Raw Applesauce Buckwheat Bread for you & one for a friend or neighbor:)

In a large bowl, mix the buckwheat flour, white flour,baking soda, baking powder, pink sea salt, cloves, ginger,cinnamon and nutmeg.  Stir well to combine.  Make sure all the ingredients are thoroughly combined, a great way to do this is to stir with a whisk or large fork:)  Set this bowl aside.

Next ,with your food processor, grate the 2 of the apples . Then set the grated apples aside in a medium bowl.

Then make the raw applesauce.  Now, this is something that I had read about before but never made… but now since I am in the know, I will be making it much more often!!!  Take the 2 apples and place them in a food processor. Process on medium for about a minute.  Then scrape down the processor.  Then process again for about a minute, the apples will go from chunks to looking like they were grated to looking like apple sauce.  Scrape down the edges once more and process for about 10 more seconds. The final product should be completely pureed.  Then taste!!!  This raw applesauce is awesome it tastes super fresh and appley…is that a word:)  Put the raw applesauce in the same bowl as the grated apples. Set aside.

Grated apples & raw applesauce

Then in a medium bowl, combine the eggs, unsalted butter (melted & cooled), vanilla and yogurt.  Stir well to combine.  Set aside.

Now you are ready to combine the ingredients, at this point make sure that the oven is preheated & your baking pans are prepared.  As soon as you are done combining the ingredients this quick bread should go right into the oven, with no delay:)

In the bowl with all the dry ingredients, make a well in the center of the bowl.  Then pour the wet ingredients including  the raw applesauce/apple mixture into the hole.  Then with a heavy duty spoon, stir just to combine.  Do not over mix! ( Do not use a mixer for this!!)

Raw Applesauce Buckwheat Bread batter

Then place the Raw Applesauce Buckwheat Bread into the prepared pans & place in 350 degree oven.

Check after about 35- 40 minutes for the little loaf pans, a little longer for the large loaf pans- bread is done when a toothpick is inserted into the middle and it comes out clean.

As soon as the breads are done.  Take out of oven and place on their side on a cooling rack – leave the parchment paper on them until you are ready to cut them.  This keeps the bread from drying out.  If you are not going to eat them right away then, once completely cooled, wrap bread (still in parchment) tightly in cling film.

Enjoy this fall bread with a cup of tea or a nice glass of hot apple cider with a little rum:)

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