Tag Archive for Whole grain

Apple-Speculaas Muffins

Moist muffins with the lovely warmth of speculaas spice mix and sticky apples on top. A real big hit in my house.

AppulaasMuffin2

Apple-Speculaas Muffins (12 muffins)
inspired on “Leon Ingredients & Recipes”

2 eggs
1/3 cup neutral tasting oil (for example rapeseed, rice bran)
1/3 + 1/4 cup unsweetened apple sauce (from ~1,5 large apple)
1/2 tsp vanilla extract
1/2 cup brown sugar
1 1/2 cup whole-wheat flour
1/4 cup bran
1 tsp baking soda
1 tsp baking powder
1/2 tsp speculaas spices
pinch of salt
handful chopped walnuts
1/2 apple chopped in small cubes, mixed with a little brown sugar and speculaas spices

Preheat the oven to 175C. Line a muffin pan with paper cups.
Whisk eggs, oil, apple sauce, vanilla and brown sugar together.
In a separate bowl, mix flour, bran, baking soda, baking powder, spices and salt.
Mix dry and wet ingredients until just mixed. Stir in the walnuts.
Spoon the batter in the prepared muffin cups. Top each one with a spoonful of chopped apple.
Cook for about 30 minutes in the preheated oven. Leave to cool on a wire rack.

Whole Grain Milk Bread

Quite a close-textured bread, but not heavy or dry at all. A slightly sweet flavour, that works well with a smear of cream cheese, but also nice with some jam and butter. I expect it would make very nice pain perdu, but haven’t tried it yet.

MilkBread2

Whole Grain Milk Bread (1 loaf)
Adapted from “Recepten van Moeder Aarde”

2 1/2 cup whole grain flour
1 packet dry yeast (7 gram)
1/2 cup milk powder (=60 g)
1 cup water
40 g butter
40 g honey
1/2 tsp salt

Mix the flour, yeast and milk powder in a large bowl. Melt the butter and honey in the microwave in a separate jug or bowl. Add the water and salt, and mix well. You should have a lukewarm liquid mixture. Add this to the flour mixture, stir around with a fork or spatula until it is crudely mixed, then leave to rest for a few minutes. Scoop the dough from the bowl onto your workspace, and knead for 10-15 minutes. Form into a ball, place back into the bowl, cover with clingfilm and leave to rise for 1,5 hours.
Take the dough from the bowl, knead through lightly, then form back into a ball. Place onto a greased or lined baking tray and leave to rise for another 45 minutes, covered with the bowl.
Preheat the oven to 225C. Place the baking tray with the risen bread into the oven. Bake for about 45 minutes. Place on a rack and leave to cool completely before slicing.

Banana Bread Muffins

A lovely moist muffin with the flavours of banana bread.

BananaBreadMuffin2

Banana Bread Muffins (makes 10)
Heavily adapted from “Leon – Ingredients & Recipes”

2 eggs
1/3 cup + 1 tbsp oil
1/2 tsp vanilla extract
3 small ripe banana, mashed
1/2 cup brown sugar
1 1/2 cup whole-wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 cup bran
Optional: a handful of chopped pecans or blueberries
Optional: oats or pumpkin/sunflower seeds for the tops

Preheat the oven to 175C. Line a muffin tin with paper liners.
Mix the eggs, oil, vanilla extract, banana and brown sugar. Add flour, baking soda, baking powder, cinnamon, bran and fold through. Fold through the pecans or blueberries if using. Divide over 10 muffin cups.
Place in the oven and bake for about 30 minutes. They will rise high. Leave to cool on a rack. Suitable to freeze.

Walnut, raisin and cinnamon whole grain bread

Made with a basic unsweetened whole grain dough, these buns get their sweetness from the raisins. They make a nice breakfast smeared with some butter, but are also lovely as an accompaniment for cheese. The walnuts give them a nice bite.

WalnutRaisinCinnamonBread2

Walnut, raisin and cinnamon whole grain bread (12 buns)
Adapted from “Mary Berry’s Baking Bible”

225 g flour
225 g whole grain flour
1 tsp salt
1 tbsp brown sugar
1 tsp cinnamon
40 g butter, melted
250 ml warm water
7g sachet dry yeast
100 g chopped walnuts
100 g raisins

Measure the flours, salt, sugar, cinnamon, butter, water and yeast into a bowl and mix together by hand or with an electric mixer fitted with a dough hook, until combined to fairly sticky dough.
Knead for about 4-5 minutes on a lightly floured work surface or in the mixer, adding a little extra flour if needed.
Transfer to a large bowl, cover tightly with cling film (make sure no air can escape) and leave to rise in a warm place for 1-1.5 hours or until the dough has doubled in size.
Tip the dough on a lightly floured work surface and flatten the ball slightly. Add the chopped walnuts and raisins and knead into the dough, then shape into 12 equal sized balls. Space these equally in an oiled roasting tin. Cover with some oiled cling film (otherwise it will stick) and leave to rise for 45 minutes.
Preheat the oven to 220C and bake the buns for 20-25 minutes, or until they sound hollow when tapped and are nicely browned.

Alternatively, shape the dough into a loaf and bake in a loaf tin.

Whole Grain Oat Bread

A simple whole wheat bread with a twist: it has some rolled oats added. They aren’t really noticeable in the end product, but seem to keep the bread fresh for longer. It freezes really well, I slice it when cooled after baking, store in a ziplock bag in the freezer and pop a slice in the toaster when I want some. The dough is supposed to be really forgiving too, you can proof it at room temperature and bake immediately, or place in the fridge and leave for up to five days for a more complex flavour. As a variation you could use other kinds of rolled grains.

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Whole Grain Oat Bread (1 bread)
Slightly adapted from Smitten Kitchen

320 g whole-wheat flour
80 g rolled oats
1 tsp salt
1 tbsp brown sugar
1 egg
25 g oil (I used rapeseed)
145 ml lukewarm water
145 ml lukewarm milk (or use more water instead)
7 g dry yeast (1 sachet)

Combine water, milk and sugar in a bowl, then mix in the yeast. Add egg and oil and mix. Add the flour, oats and salt, and stir for 1 minute. The dough will be wet, that’s fine. Let it rest for 5 minutes.
Mix for another 2 minutes. The dough should be smooth, supple and slightly sticky. If it is still very wet, add a little more flour. If it is very stiff, add a little more water. I found I had to add quite some flour to create a nice dough.
Mix for another 4 minutes.
Dump onto your workbench, knead a few times, then form into a ball. Place back in the bowl, cover with cling film and either let it proof for about an hour at room temperature (until doubled) or place in the fridge and leave there for up to five days. Make sure you take the dough from the fridge early enough when you want to bake the bread (about 3 hours before baking).
Take the dough from the bowl and place on a floured workbench. Flatten gently into a rough rectangle. Fold in the sides so that it is roughly the with of a bread loaf pan. Roll the dough, and place this log into the loaf pan, seam side down. Leave to proof at room temperature for about an hour, or until it has risen a few cm above the rim of the baking pan. Meanwhile, preheat the oven to 175C.
Bake the bread for 35-40 minutes, or until it sounds hollow when tapped. Remove the bread from the tin and let cool on a rack.

Oat-Blueberry Muffin

If you follow my blog, you’ll probably have noticed that I like blueberry muffins and am always keen to try out a new recipe. This one is a lower carb higher protein variety. The muffins are nice, but not really muffin-like, they are more like baked oatmeal. Which I like too, so that is not a problem. They taste best when they are freshly baked, they tend to get soggy with storing.
When I make these next time, I will try and swap the flour for protein powder, to make them even more low carb high protein.

Blueberry Oat Muffin

Oat-Blueberry Muffin (makes 6)
Adapted from Libelle

150 g light cream cheese
2 eggs
2 tbsp flour
10 tbsp oats
1 tbsp honing
1 sachet vanilla sugar
pinch of cinnamon
2 tsp baking powder
1 tsp salt
125 g blueberries

Preheat the oven to 180C. Place 6 paper liners in a muffin tin.
Mix all the ingredients, except the blueberries, in a bowl to a thick batter. Fold in the blueberries. Divide the batter over the muffin holes.
Bake in the oven for 20-30 minutes. Leave to cool on a wire rack.

Whole grain oat blueberry muffins

Not too sweet, moist, fruity and with a lovely texture. They freeze well.

Whole Grain Oat Blueberry Muffin

Whole grain oat blueberry muffins (makes 12)
Adapted from Betty Crocker

1 cup buttermilk (or use milk mixed with a few tbsp yoghurt)
1 cup oats
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1/2 cup whole wheat flour
1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup blueberries (frozen is fine)

Heat oven to 200C. Place paper baking cup in each of 12 regular-size muffin cups.
In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm or leave to cool on a rack.

Blueberry Oat Muffins

These muffins are moist and filled with juicy blueberries, perfect as a healthy snack. Make a batch, freeze, and take one out when you want a bite to eat.

Blueberry Oat Muffins

Blueberry Oat Muffins (makes 12)
Adapted from From The Kitchen

1 1/2 cup self raising flour
1 cup oats, whizzed in food processor to a flour
1 tsp baking powder
3/4 cup sugar
1 cup blueberries (frozen is fine)
1/2 cup oil
1 egg
1 1/4 cups buttermilk (or 50:50 milk:yoghurt)

Preheat oven to 180C and line a 12 hole muffin tin with liners.
Mix flour, oats, baking powder and caster sugar. Stir through blueberries. Whisk oil, egg and buttermilk together, add to flour mix and fold wet mix into dry.
Divide evenly amongst the holes and bake for 15-20 minutes.

Applesauce Oat Muffins

These muffins are really, really moist and tasty; they also freeze fantastically. Another recipe for my healthy-snack repertoire.

Applesauce Oat Muffins

Applesauce Oat Muffins (makes 12)
Adapted from Mel’s Kitchen Cafe

1 cup oats
1 cup unsweetened applesauce (from 2 large apples)
1/2 cup milk
1 egg
1 tsp vanilla extract
60 g butter, melted
1/3 cup sugar
3/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
Optional: 1/2 cup dried cranberries or raisins

Preheat the oven to 190C. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
Stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined.
Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean.
Remove the muffins to a rack to cool completely.

Olive Oil and Cider Carrot Cake

A lovely dense, spicy and moist carrot cake. It is not too sweet and not very fatty, which together with the whole grain flour, carrots and apple juice makes it quite a healthy cake. So it is perfect for those normal days, on which you still want to have something nice in the afternoon with a cup of tea, but nothing too heavy or too indulgent. I love a thick slice of it with some cream cheese mixed with a little brown sugar, maple syrup and vanilla.
You can keep it at room temperature for a few days, or supposedly longer in the fridge. I didn’t try storing it in the fridge, because I always find storing baked goods in the fridge a bit iffy. But if you do want to keep it longer, slice the cake, put in a freezer container with baking paper between the layers and freeze. It will keep for about 2 months in the freezer. When you want a slice, take it out and leave to defrost at room temperature, or put it in the bread toaster.

Carrot Cake

Olive Oil and Cider Carrot Cake (for 1 23×13 cm loaf pan)
Slightly adapted from Smitten Kitchen

200 g flour
90 g whole wheat flour
3/4 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/2 tsp speculaas spices
1/2 cup olive oil
145 g brown sugar
2 eggs
1 cup soft cider (fresh, unfiltered apple juice)
1 tsp vanilla extract
260 g coarsely grated carrots
Olive oil for baking pan

Heat the oven to 175C. Coat a loaf pan with olive oil.
In a large bowl, whisk together both flours, salt, baking powder, cinnamon and speculaas spices. In a medium bowl, whisk together olive oil, brown sugar, eggs, cider and vanilla. Stir grated carrots into wet ingredients until evenly coated, then stir wet ingredients into dry just until no floury bits remain.
Pour into the prepared pan and bake for 60 to 70 minutes, until a skewer inserted into the center comes out batter-free. Let cool in loaf pan for 20 to 30 minutes, then remove from pan and cool the rest of the way on a rack.