Tag Archives: baking

Wheat, buckwheat, oatmeal bread

Does that make it a multigrain bread?

Anyway, I wanted to make a wheat version of Bean’s special gluten-free bread that I’ve been making. So this is what I came up with.

Ingredients:
-1 cup whole wheat flour
-1 cup oat flour
-3/4 cup buckwheat flour
-1 1/2 cups unbleached all purpose flour
-1/4 cup flax seed meal
-3 tbsp brown sugar
-1 1/2 tsp salt
-3 eggs
-1 tsp apple cider vinegar
-1 tbsp molasses
-1/4 cup olive oil
-1 packet active dry yeast plus 1 tsp granulated sugar for proofing yeast
-1 1/4 cup warm water
-rolled oats for garnish (optional)

Directions:
Heat oven to 200 and then turn off.

Grease a loaf pan.

Sift together your dry ingredients.

In a medium bowl whisk eggs, molasses, vinegar, and oil together.

In a small bowl mix yeast and sugar together. Then add 1/4 cup warm water and mix with a fork. Let sit for 20 minutes. It should be foamy and active. If not, start over with a new package of yeast.

With your mixer on stir, slowly add egg mixture and then yeast mixture to the bowl. Then slowly add your water to achieve the right consistency in your batter. The dough should be like very stiff cake batter. If you accidentally add too much water just add a little more flour.

Put the dough in your prepared pan. If desired, sprinkle rolled oats over the top and lightly press into the dough. Cover with plastic wrap and place in oven to rise for about 1-1 1/2 hours.

Once the dough has risen to the top of the pan remove plastic wrap and bake the bread for 40 minutes at 350 degrees.

Remove from oven, cut, slather with butter and enjoy.

It’s pretty good, but it actually came out a bit more dense than the gluten-free bread and I kind of think I even like the gluten-free version better. Maybe I’m just weird. It is good though, so don’t let these statements discourage you.

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Gluten-Free Granola

I kind of get on kicks where I try to make everything from scratch at home because the food industry scares me. This is one of those kicks. And I haven’t even seen Food, Inc. yet, imagine what will happen to me after that.

A lot of granola in the stores has so much crap in it that I can’t even pronounce. And a lot of it has either wheat or egg whites in it, two things Bean can’t have.

Inspired by the Weelicious Wee Granola, I decided to try my hand at making a gluten-free version of this recipe. My recipe is really similar to hers, but I’ve changed things where I needed to accommodate Bean’s food allergies.

Ingredients:
-2 cups certified gluten-free rolled oats
-1 1/2 cups soy nuts (She has a mix of several nuts in her recipe, but since soy is the only “nuts” Bean has had, I decided to use those. I am not planning on introducing other nuts until after she’s two)
-3/4 cup dried fruit(s) of your choice (Again she has a mix adding up to this, but I just had dried apricots on hand so that is what I used, you can check out her recipe for more ideas)
-2 tbsp flax meal (She uses wheat germ, but Bean can’t have that so I Googled wheat germ substitute and this is what it said to use)
-1 tsp cinnamon (I really like the taste of cinnamon so I doubled her amount)
-1 tbsp molasses (Molasses are a really good source of iron and since our little gal isn’t a big fan of meat I’m always looking for ways to get more iron into her)
-1/4 cup plus 3 tbsp honey (between this and the molasses this adds up to the 1/2 cup honey she suggests in her recipe)
-1/2 cup Earth Balance with olive oil, melted (I didn’t have any vegetable oil on hand)

Directions:
Preheat oven to 275.

Place all ingredients in a mixing bowl, stir until completely combined.

Place mixture on a parchment lined cookie sheet (please trust me and do this, you will thank me later when you don’t have granola stuck to your cookie sheet).

Bake for 40 minutes (OK her recipe has you bake for 30 minutes and then another 40, I tried this the first time and wound up with burnt granola, so I just did 40 minutes total and it turned out great). Remove from oven and let it remain on the sheet until it’s completely cooled so it can harden.

Serve with milk like cereal, with yogurt and fresh fruit, or you can put it in trail mix to munch on as a snack. She has a recipe for chewy granola balls that I may try as well.

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What I’ve been up to…

My sweet sister and her baby came to visit…


Photo by the always amazing John Stephens.

So a weekend with a bit of everything ensued: being lazy around the house, Vernal Equinox treat receiving, checking out cool shops on Main Street in old San Buena Ventura (and feeling very old pulling up in front of Urban Outfitters with my minivan and babies), soup eating and cousin fix getting (Bean’s new favorite word is her older cousin’s name and she was saying it and singing it over and over ALLLLL day long on Saturday), church, our favorite farmer’s market, and a photo shoot with John.

Bean loved on her cousin and her brother…

…while my sweet sister watched all the kids so this mama could go to Whole Foods all by herself and get some supplies for making Bean some yummy food that she isn’t allergic to.

I have been wanting to do this stuff for so long, but I haven’t had the time or energy until now.

So in the last couple days I have been gluten/dairy/egg-free bread making (this is our second loaf, it is so good)…

…and vegan gluten-free blueberry muffin making…

…and dairy-free yogurt making (still in progress).

I’ve also joined a book club, done lots of laundry and just plain enjoyed my kids. OK, back to my life now. See you later Internet. 🙂

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Life is not complete…

…until you have had these muffins.

And after that slightly complicated bit of baking I am reminded of why I have two different mixers (Kitchenaid Stand and Hamilton Beach Hand), a Kitchenaid food processor with a chopping/grating blade, several mixing bowls, two Wilton muffin pans, and a whole host of other utensils that filled my sink after completion.

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Vampire Weekend

In case you haven’t figured this out by now, we’re a little obsessed with certain reading materials around here.

So of course it is only natural that there will be a DVD release party tonight attended by certain friends and family.

I was simply told to bring a dessert and that “we’re going with a red theme.” I came up with something that I hope will taste as amazing as it looks (I tried the raw batter and it tasted wonderful, but can’t have the finished product until tonight). Yes, that’s right folks you get TWO Gourmet Lisa posts about dessert from me in a single week. I guess you could say I’ve been feeling particularly inspired lately.

Before I go any further though I have to admit that I did look to The Pioneer Woman’s Carmel Pumpkin Gingersnap Cheesecake recipe for a little help in constructing this recipe.

Vampire Cheesecake

Ingredients
Crust:
-Joe-Joe’s (I bought the chocolate filled kind, but the filling doesn’t really matter)
-3 tbsp butter
-1 .63 oz Trader Joe’s 100 Calorie 70% Dark super smooth Belgian chocolate bar

Filling:
-2 pkgs cream cheese, room temperature (this is important, you don’t want to wind up with lumps in your cheesecake)
-1/2 cup sugar
-1 16oz pkg strawberries (I actually bought a 32oz pkg so I’d have leftovers)
-2 eggs
-1 tbsp heavy cream
-red food coloring

Optional:
-Chocolate powder for decorating (I used Trader Joe’s Sipping Chocolate)

Directions
Use a butter knife to remove the filling from your Joe-Joe’s. In a food processor crush the cookie part of the Joe Joe’s. I used about 2 rows from a box of Joe-Joe’s.

Now you should stop and have a Joe-Joe’s and milk break while you melt butter and the chocolate bar. Also, if you bought extra strawberries like me that leftover filling tastes excellent with them.

Add butter and chocolate to food processor and pulse until thoroughly combined. Press into bottom and sides of a springform pan or pie plate. Chill for 20-30 minutes.

While this is going on take a moment to clean up your kitchen or at least clean out your food processor. I had a sink full of dishes so I had to clean the kitchen in order to continue with the recipe.

Top and quarter the strawberries.

Place them in your food processor and pulse them until you have a nice smooth pulp.

In a mixing bowl beat cream cheese and sugar until light and fluffy. Add strawberries and continue mixing. Add eggs and then cream beating between each one until combined.

Add food coloring until desired redness is achieved (I used the whole 1oz bottle).


The vampires are now salivating.

Remove crust from fridge. Gently pour cheesecake into pan. If necessary, even out the top with a flat spatula.

Bake at 350 for 1 hour 15 minutes or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter 30 minutes. Cover and chill in the fridge at least four hours or overnight. Or if you are like me and you waited too long to figure out what you are going to make, chill in the freezer for like an hour or so.

And if you want, you can decorate it with some chocolate powder. I made a template/mask out of some cardstock, placed it on my cheesecake and then dusted with the chocolate powder.

I’m not sure if my decoration will make it in tact to the party, but one can hope. At least I took a picture for evidence.

Incidentally, the title of this post is one of my new favorite bands and not just because they have the word “vampire” in their name. Check them out.

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