SEVcover

Sweet & Easy Vegan: Coconut, Almond and Chocolate Chip Cookies {Giveaway}

by AmandaCarter in Contests, Featured Articles, Recipes

Sweet & Easy Vegan is my kind of cookbook. I’ve been eating a dairy-free, egg-free diet for years, and at the time when I first started out on my vegan adventure, I was sure that cheese would be the thing I missed the most. Not so! As it turned out, I found myself craving traditional desserts more than anything else. Luckily I quickly discovered that vegan treats can be just as delicious— especially homemade vegan treats. I’ve since spent many a day in my kitchen experimenting with making vegan versions of my favorite desserts and baked goods, which can be rewarding when it works (sweet success!), but frustrating when it doesn’t (what a waste of time and ingredients!). That’s why I love Sweet & Easy Veganauthor Robin Asbell has already done that work for you, so you can jump right in and bake delectable vegan treats with confidence. When our friends at Chronicle Books offered us a copy to review, we knew that we just had to do a giveaway so we could share this gem with you.

In the book, Asbell offers over 80 sweet vegan recipes including cookies, cakes, tarts, fruit desserts, muffins and more. The author has also written a thorough introduction that covers the basics of vegan baking, discusses the benefits of whole grain flours and natural sweeteners, and includes a glossary of vegan baking ingredients. Sidebars sprinkled throughout the book give helpful tips on topics such as whole wheat pie crusts, alternative flours, and fair trade chocolate.

All this knowledge makes Sweet & Easy Vegan a great book for someone who is new to vegan cooking, but the appeal isn’t limited to beginners, or even to vegans for that matter. Anyone with a sweet tooth will appreciate the recipes here, which range from classics like yellow cake to more unusual treats like Lemon Pine Nut Cookies, and from decadent desserts like Chocolate Layer Cake with Peanut Butter Frosting to lighter fare like Summer Fruits in Vanilla Syrup. And who wouldn’t love a book with an entire chapter devoted to “Sweet Breakfast Treats”?

We hope you’ll enjoy this cookbook as much as we do. To get your mouth watering, here is a sample recipe from Sweet & Easy Vegan.

Coconut, Almond and Chocolate Chip Cookies

There is something about the texture of coconut in a cookie; the way it stays moist and chewy is irresistible. The addition of chocolate and almonds makes for a triple temptation that will call to you from the cookie jar.

Makes about 8 big cookies

INGREDIENTS

  • 2 tbsp nondairy milk, plus more as needed
  • 1 tbsp ground flaxseeds
  • ½ cup/60 g unbleached all-purpose flour
  • ½ cup/65 g whole-wheat pastry flour
  • 1 tbsp nutritional yeast (optional)
  • ½ tsp baking soda
  • ¼  tsp salt
  • ½ cup/120 ml canola oil
  • ½ cup/100 g granular palm sugar, palm sugar paste, or Sucanat
  • ½ tsp almond extract
  • 1 cup/90 g unsweetened shredded dried coconut
  • ½ cup/55 g sliced almonds
  • ½ cup/85 g vegan chocolate chip

METHOD

Preheat the oven to 375°F/190°C/gas 5.

In a cup or small bowl, whisk the 2 tbsp nondairy milk and the flaxseeds together and let stand for 5 minutes.

In a large bowl, combine both flours, the nutritional yeast (if using), baking soda, and salt and whisk until well mixed.

In a food processor, combine the canola oil and sugar and process until smooth. Add the almond extract and pulse to combine. Add the flaxseed mixture and process until thoroughly combined. Pour into the flour mixture and stir until just combined. Fold in the coconut, almonds and chocolate chips. If the dough is too crumbly to hold together, knead in up to 2 tbsp more nondairy milk.

Scoop a ¼ cup/60-ml portion of dough (oiling the measuring cup makes it easier to remove the dough) and form it into a ball. Place the balls on an ungreased baking sheet, leaving about 2 in/5 cm of space between them. Using wet palms, flatten slightly to a thickness of just over ½ in/12mm.

Bake for about 16 minutes, until the cookies are quite golden around the edges, rotating the pan halfway through the baking time.

Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, the cookies will keep for about 1 week.

Would you like to win a copy of Sweet & Easy Vegan? To enter the contest, comment on this post and tell us who you would bake treats for if you win this cookbook. Would you make vegan sweets for your kids, your friends, your sweetheart—or maybe just for yourself? To help you get started with these yummy recipes, we’ll also send the winner a bag of Bob’s Red Mill Whole Wheat Pastry Flour, a package of Sliced Almonds, and a package of Shredded Coconut.  We’ll pick a winner from those of you who enter by 11:59 pm on 8/23. Good luck!

Robin Asbell, chef and author of Big Vegan and Sweet & Easy Vegan, will be teaching a class next month at the Bob’s Red Mill Cooking School in Milwaukie, Oregon! Get details on the class, “Healthy Baking with Robin Asbell,” and registration information here.

About The Author
AmandaCarter Google: AmandaCarter
Share this article:
Classic Artisan Baking

Classic Artisan Baking: Lavender Loaf {Giveaway}

by AmandaCarter in Contests, Featured Articles, Recipes

Have you been following the Summer Olympics? We’ve really enjoyed watching the events and rooting for our favorite athletes—in fact, we’re a bit sad that the games are almost over. Delectable recipes always cheer us up, though, and this British cookbook from our friends at Ryland, Peters & Small is not only full of tasty treats, it’s also fun way to commemorate the London Olympics.

Ryland, Peters & Small is a book publisher dedicated to capturing, “in words and pictures, those elements of life that give the greatest pleasure: sharing the perfect meal with friends, baking a batch of cookies with your children on a lazy Saturday and a home that makes you happy every time you open the front door.” When they reached out to us with this new book from their line, we loved it and thought you would, too—so we’re going to give away a copy!

Classic Artisan Baking by Julian Day compiles recipes for the most popular baked goods from Meg Rivers Artisan Bakery, a renowned British bake shop. Artful photos of delicious desserts fill the book, which is divided into sections for cakes, cookies, bars, breads and tarts. Each section is introduced with photos of English manors, farmhouses and countryside, setting a mood that perfectly complements the recipes—classic and crisp with a touch of rustic charm. Though there is definitely an emphasis on traditional English confections (tiffin, parkin, treacle tart and Banbury cakes, to name just a few), you’ll also find recipes for classic tarts and cookies from France and Italy, as well as solid renditions of universal favorites including brownies, carrot cake and banana bread. The difficulty level ranges from quite easy to rather challenging, and there are goodies for almost any occasion, whether you’re looking for an everyday snack like hearty muesli bars or a Christmas pudding for a special holiday meal. One thing we especially appreciate about this book is that the author helpfully provides American measurements and oven temperatures, so you don’t have to worry about converting from grams or Celsius.

Here’s a sample recipe to give you a taste of what Classic Artisan Baking has to offer.

Lavender Loaf

Lavender has been used for centuries as a flavoring for food, and it takes just a tiny amount to transform this simple cake into a delicately flavored delight, perfect for summer eating.

  • 1 stick plus 2 Tbsp Butter, soft
  • 2/3 cup Sugar
  • 2 Eggs
  • grated zest of 1 Lemon
  • 3 Tbsp ground Almonds
  • 3/4 cup All-Purpose Flour
  • 1/3 cup Self-Rising Flour*
  • 3 tsp dried Lavender flowers

1-lb loaf pan lined with loaf-pan liner

Serves about 8

Preheat the oven to 325°F.

In a large bowl, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating between each addition. Add the lemon zest, ground almonds and flours and beat to a smooth batter. Finally, add the lavender and stir through.

Spoon the mixture into the prepared loaf pan, spread level and bake in the preheated oven for 40 minutes. A skewer inserted into the middle of the loaf should come out clean. Remove from the oven and leave to cool in the pan for 30 minutes before turning out onto a wire rack to cool completely.

This cake is best eaten on the day of baking, but will keep for up to 4 days in an airtight container or frozen for up to 2 months.

Tip: If using homegrown lavender, be sure to wash it thoroughly and dry it in the oven on low heat. Alternatively, you can buy dried lavender online at www.thefrenchybee.com.

*To make your own self-rising flour, combine 1 cup all-purpose flour, 1 teaspoon baking powder and ½ teaspoon salt.

Want to win a copy of Classic Artisan Baking? To enter the contest, leave a comment on this post telling us which kind of baked good is your favorite to make with Bob’s Red Mill products. Cake, cookies, brownies, bread? We want to know! We’ll pick a winner from those of you who comment by 11:59 pm on 8/16. In addition to this wonderful book, the winner of the giveaway will receive a package of our Organic White Flour and a bag of Baking Powder, so you’ll be ready to try out a classic artisan recipe right away. 

We hope you’ll enjoy the book as much as we do. We only have one copy to give away, but if you aren’t the lucky winner and you’d like to get one for yourself, it is available for purchase on the Ryland, Peters & Small website.

Recipe and photos copyright Ryland Peters & Small $24.95; www.rylandpeters.com

Photography by Steve Painter 

About The Author
AmandaCarter Google: AmandaCarter
Share this article:
savory oat bread 001

Meatless Mondays: Savory Oat Bread

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

I usually like to feature a main dish for Meatless Mondays to inspire you with a whole meal. Today, however, I’m sharing this fabulous recipe for Savory Oat Bread using our Quick Cooking Steel Cut Oats. This quick bread is so easy to make and can be done in just 30 minutes if you want to make muffins or 40 minutes for a full loaf. The combined flavors of sun dried tomatoes, feta and green onions make it the perfect addition to a Greek or Caesar Salad (vegan in honor of MM). If warming up the oven doesn’t appeal on a hot summer day, try making these first thing in the morning when it’s still cool. Then, just pop them in the oven quickly to reheat before serving. Pair with a green salad of your choice and some grilled veggies, might we suggest this recipe for grilled zucchini or this one for spicy grilled eggplant?

Savory Oat Bread

Yield one 8 x 4 loaf

  • 1 cup Quick Cooking Steel Cut Oats
  • 1 cup Buttermilk
  • ¼ cup dried or 1/3 cup packed in oil, rinsed Sun Dried Tomatoes
  • (1 cup Boiling Water for dried sun dried tomatoes)
  • 2 Eggs, slightly beaten
  • ½ cup Olive Oil
  • 1 cup Unbleached White Flour
  • ½ cup Whole Wheat Flour
  • ½ tsp Sea Salt
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ cup Feta Cheese, crumbled
  • ¼ cup Green Onions, sliced 1/4″

In a large bowl, combine oats and buttermilk and let stand 1 hour.  Pour boiling water over dried sundried tomatoes, if using, to rehydrate and let stand 15 minutes.

Preheat oven to 400°F.  Lightly oil an 8 x 4-inch loaf pan or line a muffin tin with paper liners.  Drain sundried tomatoes, reserving soaking liquid, and roughly chop.

Sift together flours, salt, baking powder and baking soda.  Add egg and oil to oat mixture, stirring until just combined.

Add dry ingredients to oat mixture, stirring until just combined.  Fold in sundried tomatoes, feta and green onions.  If batter seems very thick, add reserved tomato soaking liquid, about 2 Tbsp, until the batter reaches a thick yet pourable consistency.

Pour batter into prepared pan and tap gently on the counter to release any large air bubbles.  Bake until a tester comes out clean, about 25 – 30 minutes for muffins or 35 – 40 minutes for a loaf.

Serve warm.

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
brownies

Double Chocolate Brownies featuring Coconut Flour

by Guest in Featured Articles, Gluten Free, Recipes

Today kicks off our month-long celebration of Coconut Flour, an intriguing, but under-utilized, ingredient. It seems to us that coconut flour is one ingredient that keeps popping up all over food blogs and recipe sites as an interesting product. But what do you do with it and how do you bake with it?

If you try baking with coconut flour, you’ll notice right away- it’s different. When you look for recipes to try this “different” flour, they almost invariably call for loads of eggs. Even as a gluten free flour, it behaves quite differently from its brethren. The high fiber content makes coconut flour absorb an incredible amount of liquid, hence the eggs, making it hard to use in place of other gluten free flours or substitute in tried-and-true recipes. The very light coconut flavor, however, makes it an appealing ingredient for sweet and savory dishes alike.

While there is no good rule-of-thumb for using coconut flour, we brought together a wonderful collection of bloggers to give you inspiration and help guide you to understanding this unique and incredibly healthy flour. Enjoy!

Double Chocolate Brownies
Ingredients
  • 1/2 cup Coconut Flour
  • 1/3 cup Vegetable Oil
  • 1/2 cup Unsweetened Baking Cocoa
  • 1 cup Sugar
  • 1/3 cup Butter, softened
  • 4 Eggs
  • 1 cup Chocolate Chips
  • 2/3 cup Chopped Walnuts (optional)
Preheat oven to 350°F. In small bowl, combine cocoa and flour; set aside. In large bowl, mix vegetable oil, sugar and butter. Add eggs; stir. Add dry ingredients and mix just until blended. The batter will be somewhat stiff. Mix in chocolate chips and walnuts. Pour into a greased 8×8 or 9×9 pan (depending on how thick you like your brownies) and bake for 30 minutes. Enjoy!
This recipe comes from Hope of Hopes Cafe. Of her blog, Hope says, “My blog is a place for Moms and families to enjoy finding out about new products. I keep everything family friendly, so even children can visit Hope’s Cafe. My favorite products to talk about are anything techie, cooking, or fashion.”
About The Author
Guest Google: Guest
Share this article:
LemonCake

Happy Valentine’s Day + The Gluten Free Baker {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

Happy Valentine’s Day from all of us at Bob’s Red Mill. We couldn’t spread our love of whole grains without you. We can’t send each of you a frilly valentine to show our love, but we hope you’ll enjoy this beautiful recipe and giveaway from us and our friends at Ryland, Peters & Small. We thought this would be just the thing to make for your gluten free sweetheart tonight.

Ryland, Peters & Small is a book publisher dedicated to capturing, “in words and pictures, those elements of life that give the greatest pleasure: sharing the perfect meal with friends, baking a batch of cookies with your children on a lazy Saturday and a home that makes you happy every time you open the front door.”  They reached out to us with two new books from their line and we thought they were a perfect fit for you. We have one book this week and we’ll offer up another of their fine books next week.

The Gluten-Free Baker by Hannah Miles is one part cookbook and one part piece of art. Each recipe is accompanied by beautiful photography by William Reavell and is truly fit to be framed. The recipes range from decadent desserts such as the one listed below to more savory fare like Rosemary, Olive & Tomato Focaccia and Onion Seed Bagels. It’s a small book, with about 60 gluten free and wheat free recipes, but each is clearly written with care and more than a bit of culinary experience behind it. There are even a few recipes that recreate the magic of puff pastry, something that eludes many gluten free bakers. We hope you’ll enjoy this book as much as we do. We only have one copy to giveaway; if you aren’t the lucky winner and you’d like to lay your hands on a copy, the book is available for purchase on the Ryland, Peters & Small website for $24.95.

Photograph by William Reavell

Caramelized Lemon Cake

Tangy lemon slices, drenched in a lemon caramel, nestled on top of a delicate lemon sponge, make this cake a must for all citrus lovers. Delicious served warm with custard sauce or cold with whipped cream.

  • 1-1⁄2 sticks Butter, softened
  • 3⁄4 cup plus 2 Tbsp Granulated Sugar
  • 3 large Eggs
  • heaping 3⁄4 cup Gluten-Free All-Purpose Baking Flour plus 2 tsp Baking Powder and 1⁄4 tsp Xanthan Gum
  • 3⁄4 cup ground Almonds
  • 3 Tbsp Sour Cream
  • Custard Sauce or Whipped Cream, to serve

For the caramelized lemons

  • 1 cup Granulated Sugar
  • freshly squeezed juice of 1 Lemon
  • 4 Lemons
  • a 10-in cast iron tarte tatin pan or a similar heavy, flameproof pan, greased

Serves 8–10

Preheat the oven to 180˚C (350˚F) Gas 4.

To make the caramelized lemons, put the sugar and lemon juice in a saucepan and heat until the sugar melts and turns golden brown. Do not stir whilst cooking but gently shake the pan from time to time to prevent the sugar from burning. Watch closely once the sugar has melted as it will caramelize quickly. Pour into the bottom of the pan. Grate the zest from 3 of the lemons and reserve for the cake batter. Cut the top and bottom from all 5 lemons and stand them upright on a chopping board. Using a sharp knife slice away the peel and pith in vertical slices and repeat until the lemons are peeled. Cut each lemon into 6 slices and remove any pips using a sharp knife. Arrange the lemon slices in the caramel in the pan in a circular pattern – taking care as the caramel will be hot. Set aside.

Put the butter and sugar in a mixing bowl and whisk together until light and creamy. Beat in the eggs and whisk again until the batter is light and airy. Sift in the flour and baking powder and add the ground almonds, sour cream and reserved lemon zest. Fold together until everything is incorporated. Spoon the batter into the pan with the lemon slices. Bake in the preheated oven for 30–40 minutes, until the cake springs back to the touch and a knife inserted in the middle of the cake comes out clean. Remove from the oven and let cool for a few minutes then put a serving plate on top of the pan and, holding the pan with a kitchen towel (so you do not burn yourself) invert the cake onto the plate. Serve warm or cold with custard sauce or whipped cream.

This cake will keep for up to 2 days if stored in an airtight container.

{Giveaway}

We had a few hiccups during our last giveaway, so I’m going to try and explain myself a little better for this one. We are going to use this handy app (handy for us) to count and tally everyone’s entries. There is a great 45 second tutorial for how to use this app here. It’s pretty simple, enter using your Facebook login or an email address and password. You absolutely must leave a comment to be counted. I do double check, so don’t think clicking on “I did this” and not commenting will win you a prize. Do be sure to leave your comment and click on “I did this” or you won’t be entered. There is an additional entry option for “liking” Ryland, Peters & Small on Facebook. If you’re not on Facebook, don’t sweat it. Most of my winners do end up being those who complete the mandatory entry- it’s all done by random selection, but I’m just telling you what I see.

In addition to this fabulous book, we’ll be kicking in a package of our Gluten Free All Purpose Flour so you can start baking right away!

Mandatory Entry: Visit Ryland, Peters & Small’s website and tell us what other book (or books) really intrigue you. Who knows? Maybe that will be our next giveaway prize? Then, check “I did this” in the app below.

Still got a question? Leave it in the comments and I’ll get back to you as soon as possible.



(more…)

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
PizzaMargherita

Artisan Pizza and Flatbread in Five Minutes a Day {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Recipes

I loved Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day, so I was thrilled to hear that Jeff Hertzberg and Zoë François were coming out with a book dedicated to making pizza and flatbread in their signature “five minutes a day” style. The theory behind this method is to make a big batch of dough on Sunday (or any day) and use it to bake homemade bread, or in this case pizza, quickly when pressed for time. Having done it myself, I can truly say it’s a lifesaver on a weeknight when you need bread to go with dinner. Sure, you can stop by the bakery and pick up a loaf, but it won’t taste nearly as good as a fresh loaf and it definitely won’t fill your home with the smell of freshly baked bread.

Artisan Pizza and Flatbread in Five Minutes a Day takes the work out of pizza dough. I don’t know about you, but I have yet to find the magical combination of ingredients that yield a delicious homemade pizza. The closest I’ve gotten was using the Healthy Bread in Five recipe, so I was beside myself to learn about this book entirely dedicated to pizza. Just looking at these photos, it’s easy to tell that these recipes will allow you to create chewy, crunchy pizzas with little effort. My proposition? Forget ordering delivery pizza on Friday and plan ahead. Make a batch of dough on Sunday, it only takes a few minutes, and pull it out on Friday. Follow the directions below and you’ll have a tastier pizza in less time than it takes to get a delivery on Friday night (45 minutes in my neck of the woods). Not only that, but you’ll know what went into it (no nasty preservatives) and you can feel proud that you created such a splendid meal for your family.

Oh yeah, and the best part? This book has GLUTEN FREE recipes too!!

To show you just how great this book is, Jeff and Zoë, are sharing this recipe and their signature method with you here. I know, it looks daunting, but try it and then see what you think. I can tell you what I’ll be doing this weekend! They’ve also generously offered up three copies of Artisan Pizza and Flatbread for you to win. In addition to that, we’ll kick in a 5 lb bag of our whole wheat flour (or a gluten free alternative) and an 8 oz package of our active dry yeast so you can get started right away. (If you haven’t tried our yeast, let me just say that I can tell a huge difference between ours and those little yeast-packets.)

Whole Wheat Pizza Margherita (Mozzarella, Tomato, and Basil)

Adapted from Artisan Pizza and Flatbread in Five Minutes a Day,
by Jeff Hertzberg and
Zoë François Thomas Dunne Books, 2011

Makes enough dough for at least eight ½ -pound pizzas or flatbreads (about 12 inches across).  The recipe is easily doubled or halved.

  • 3-¼ cups lukewarm Water
  • 2 Tbsp Olive Oil
  • 1 Tbsp Active Dry or Instant Yeast (or 1 packet)
  • 1 to 1½ Tbsp Coarse Salt
  • 2 Tbsp Sugar, Honey, Malt Powder, or Agave Syrup
  • 3-½ cups Unbleached All-Purpose Flour
  • 3-½ cups Whole Wheat Flour (“white” whole wheat or traditional)
  • ⅓ cup Tomato Sauce
  • 3 ounces fresh Mozzarella Cheese (cut into 1/2-inch chunks)
  • 4 fresh Basil Leaves (whole, thinly slivered or torn)
  • Olive Oil for drizzling over the pizza before baking
  • Flour, Cornmeal or Parchment for the pizza peel

Mixing and Storing the Dough

  1. Add olive oil, yeast, salt, and sweetener to the water in a 5-quart bowl or in a lidded (not airtight) plastic food container.
  2. Measure the flours with the “scoop-and-sweep” method. Then mix with the liquids:  Add both flours and mix with a wooden spoon, dough whisk or a heavy-duty stand mixer (with paddle).  Don’t knead, it isn’t necessary.
  3. Allow to rise: Cover with a lid (not airtight), leave it open a crack for the first 48 hours  and allow the dough to rise at room temperature until it begins to flatten on the top, approximately 2 hours. Do not punch down the dough!
  4. After rising, refrigerate and use over the next 10 days; the dough will develop sourdough characteristics with storage.  Fully refrigerated wet dough is less sticky and is easier to work with.  The first time you try our method, it’s best to refrigerate the dough overnight (or at least 3 hours) before use.  Once refrigerated, the dough will collapse, and it will never rise again in the bucket—that’s normal. 

On Pizza Day

  1. Prepare and measure toppings in advance:  This will help you top the pizza quickly so you can get it into the oven before it sticks to the pizza peel.
  2. Thirty minutes before you’re ready to bake, preheat a baking stone at your oven’s highest temperature, with the baking stone placed in the bottom third of the oven.
  3. Shape a ball in 20 to 30 seconds.  Prepare a pizza peel with flour, cornmeal or parchement to prevent sticking.  Sprinkle the surface of the refrigerated dough with flour. Cut off a half-pound (orange-sized) piece of dough, using a serrated knife or kitchen shears. Hold the piece of dough and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter-turn as you go to form a ball.
  4. Flatbread recipes, such as this Fougasse, are abundant in this wonderful resource, as well.

    Roll out and stretch a pizza crust:  Flatten the dough with your hands and a rolling pin on the counter or directly onto the pizza peel to produce a ⅛-inch-thick round, 12 inches across, dusting with flour to keep the dough from adhering to your work surface.  Use a dough scraper to “un-stick” the dough as needed, and transfer it to the prepared pizza peel if you haven’t stretched the dough directly on one.  When you’re finished, it should have enough flour under it to move easily when you shake the peel.  The pizza should move freely.  If it doesn’t, use the dough scraper and some flour to un-stick.

  5. Add the toppings:  Spread the tomato sauce over the dough, leaving a half-inch border at the edges, then add the cheese and basil, and sprinkle with a pinch of salt.  Drizzle a little olive oil over the pizza.
  6. Slide the pizza onto the preheated stone:  Place the tip of the peel near the back
    of the stone, give the peel a few quick forward-and-back jiggles and pull it sharply out from under the pizza.  Check for doneness in 8 to 10 minutes and turn the pizza around
    in the oven if one side is browning too fast.  It may take up to 5 more minutes.  Allow to cool slightly, preferably on a wire cooling rack, so that the cheese sets.

Recipe copyright 2011, Jeff Hertzberg and Zoë François, adapted from Artisan Pizza and Flatbread in Five Minutes a Day (Thomas Dunne Books, 2011). Photos courtesy of Mark Luinenburg (MarkLuinenburg.com)

Visit artisanbreadinfive.com for tips, tricks and recipes using all three of these wonderful books.

To enter the contest, please tell us what your favorite pizza topping is in the comments, then be sure to click in the box below to say “I did this.” If you don’t have a facebook account, you can set up an account with an email address. Extra entries can be earned by completing the tasks below.

Totally confused? You’re not alone! Check out this great tutorial for how to enter here: http://blog.rafflecopter.com/2011/07/how-to-enter-rafflecopter-giveaways/


a Rafflecopter giveaway

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
orangechiaseedmuffins

Ch-ch-ch-chia! (Orange Chia Seed Muffins)

by Guest in Featured Articles, Recipes

Do you remember that jingle?  The catchy tune that sold millions of Chia Pets over the years?  Well, those same seeds that grow the “fur” on chia pets is the same seed that’s one of the best superfoods!  I’d never made that connection until this weekend when my mother, who was taste-testing the muffins I’m about to tell you about, asked if she was eating a Chia Pet.  After laughing about it for a while, I got on the trusty old Internet and found that that they were, indeed, one and the same.  Who knew???

But chia seeds are more than a fun As Seen on TV buy.  They’re a nutritional powerhouse.  Full of protein and fiber, they pack a huge punch in a tiny little package.  I sprinkle them in smoothies, in pancakes and waffles, and in these amazing muffins.

These muffins are great for a Sunday brunch party.  Or dessert.  Or mid-day snack.  Or whenever.  Because they’re completely awesome.  And that’s saying a lot for a chocoholic like myself.

Orange Chia Seed Muffins with Streusel and Orange Glaze

Makes 24 muffins

Ingredients:

For the muffins:

For the streusel:

  • 3-1/2 cups all-purpose flour
  • 1-1/2 cups brown sugar
  • 2 tsp Kosher salt
  • 3/4 cup unsalted butter, chilled
For the glaze:
  • 2 cup powdered sugar
  • 6 Tbsp freshly squeezed orange juice (use the oranges you zested)
Directions:
  1. Preheat oven to 350 degrees.
  2. Butter a 12-cup muffin tin well, being sure to butter the top of the tin as well so the muffin tops don’t stick to the pan.
  3. In a medium bowl, make the streusel by mixing the flour, brown sugar, and salt.  Cut in the 3/4 cup of chilled butter using a pastry cutter.  Refrigerate while you prepare the rest of the ingredients.
  4. To make the muffins, whisk together the flour, baking soda, baking powder and salt in a large bowl.  In another bowl, beat the butter and sugar until light and creamy.  Add the orange zest and, with the mixer on low, blend in one egg at a time.  Add the vanilla.  Blend in one-third of the milk, alternating with the flour mixture, until it’s all incorporated.  Do not overbeat.
  5. Divide the batter among the muffin cups and then sprinkle with the streusel.  Bake for 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool completely.
  6. To make the glaze, whisk the powdered sugar with the orange juice, and let sit for a few minutes to thicken.  Using a spoon, drizzle over the muffins.
  7. Serve and enjoy.

Prep ahead tips:  Make the streusel ahead of time and store in the refrigerator.

Amy blogs at A Little Nosh where she shares recipes for busy working moms like herself.  She also hosts a weekly recipe party where other bloggers come to share what they’ve made that particular week.  Amy lives in the Washington, DC suburbs in a tiny condo, with an equally tiny kitchen. With no time (or space) for fancy, complicated recipes, most of what you’ll see on her blog are very simple and user-friendly recipes, with an emphasis on “from scratch” cooking.
About The Author
Guest Google: Guest
Share this article:
choc

A Day for Chocolate Cake

by Cassidy Stockton in Featured Articles, Recipes

A single day to celebrate chocolate cake seems 364 days to few, but Happy National Chocolate Cake Day just the same. Chocolate cake is such a staple in our culture for all celebratory occasions- whether it’s a birthday, a retirement party, or just a fancy night out, Americans can’t get enough of chocolate cake.

Decadence does seem to be the qualifying criteria for a good chocolate cake, but we wanted to share a slightly different form of decadence.This cake, from the amazing Christen at Life:Styled was part of our “Bake a Healthier Holiday” promotion with California Olive Ranch in December.  This recipe uses fresh rosemary and Arbosana olive oil to give this chocolate cake a lighter touch and unique flavor. If millet flour is hard to come by, try substituting whole wheat pastry flour or oat flour.  Gluten Free? See our links below for decadent chocolate cakes just for you. Enjoy!

Chocolate Rosemary Olive Oil Cake

  •     1 -1/2 cups Unbleached White Flour
  •     3/4 cup Millet Flour
  •     3/4 cup Sugar
  •     3/4 tsp Baking Soda
  •     3/4 tsp Sea Salt
  •     3 Eggs
  •     1 cup California Olive Ranch Arbosana Extra Virgin Olive Oil
  •     3/4 cup Milk
  •     1-1/2 Tbsp fresh Rosemary, finely chopped
  •     4 oz grated Dark Chocolate bar (70% cacao)
  •     2 Tbsp Sugar (for top crunch)

Directions

Step 1: Preheat oven to 350°F. Rub a bundt (or loaf) pan with olive oil.

Step 2: Whisk the flours, sugar, baking soda and salt together in a large bowl. Set aside.

Step 3: In another bowl, whisk the eggs together, then add the olive oil and milk to the eggs. Whisk until blended. Then mix in the rosemary.

Step 4: Fold wet ingredients into the dry, mixing until just combined. Next fold in the shaved chocolate until uniformly mixed.

Step 5: Spoon the 2 Tablespoons of sugar into the bottom of your bundt pan. Then pour the batter into your prepared pan.

Step 6: Bake for 40 minutes, or until the top is golden brown and skewer inserted comes clean.

Step 7: Wait until the cake is cooled before inverting the bundt pan to release your beautiful cake!

Other great chocolate cakes:

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Banana Bread2

Banana Flaxseed Quick Bread (V)

by Meagan Nuchols in Featured Articles, Recipes

Known for their healthy omega-3 & 6 fatty acids and ample amount of fiber, flax seeds can be a great addition to any recipe. Whether it’s flavor, crunch, texture or health that concerns you, Bob’s Red Mill Flax Seeds provide what you need. For the month of January all of our flax seed products from organic golden flax seed meal to normal brown flax seeds are on sale. That’s right 20% off in our store and on the website.

In the bakery we use flaxseed meal to top our scratch biscuits, to amplify some breads, and mostly as an egg replacer. When added to a recipe, flaxseed meal will often change the texture of the finished product making it chewier and sometimes a bit dry, if extra moisture isn’t added. Whole flaxseeds are also used in many of our breads including our best seller, 10 Grain. Adding whole flaxseeds to a recipe will also permit a chewier texture, and a delicious crunch. If adding flaxseeds to yeasted bread, we recommend soaking them prior to mixing. This can be done by adding the flaxseeds to the allotted amount of water called for in the recipe. 30 minutes before mixing will suffice, but the longer the soak the better. Similar to all of our grains they are best kept in the fridge or freezer.

The following recipe is a vegan banana bread with an addition of flaxseeds. Try both kinds of flaxseeds, brown and golden, same nutritional value, just different color. This delicious bread is also great with blueberries or your favorite nut. Enjoy and Happy Baking!

Banana Flaxseed Quick Bread

  • 1-¾ cups Whole Wheat Pastry Flour
  • 1 cup Light Brown Sugar (packed)
  • 1 Tbsp Baking Powder
  • ¼ tsp Salt
  • 1 Tbsp Cinnamon
  • ¼ cup Flaxseeds
  • ½ cup Safflower Oil (or melted butter)
  • ½ cup Soy Milk
  • 1 cup Banana (mashed)
  1. Preheat oven to 350°. Grease 2 mini-loaf pans or one regular sized pan.
  2. In a large bowl, combine the dry ingredients.
  3. In another bowl mix together the soy milk and oil.
  4. Gradually stir into the dry ingredients, just until incorporated.
  5. Fold in the mashed banana.
  6. Spoon the batter into the pans.
  7. For a regular sized loaf, bake for 35-45 minutes, or until a tester comes out clean. Cook the mini-loaves 20-25 minutes.

 

About The Author
Meagan Nuchols Google: Meagan Nuchols
Share this article:
sweetpotatocake

Iced Sweet Potato and Orange Spice Loaf

by Guest in Featured Articles, Recipes

This recipe comes from Lori Twitchell, of Lemons and Lavender, and is part of our Bake a Healthier Holiday promotion with California Olive Ranch.

Iced Sweet Potato and Orange-Spice Loaf

INGREDIENTS

  • 1 cup Bob’s Red Mill Whole Wheat Pastry Flour
  • 1 cup Unbleached All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Kosher Salt
  • 1 tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¼ tsp ground Cloves
  • ¼ tsp ground Mace
  • 3 extra-large Eggs (at room temperature)
  • 1 tsp pure Vanilla Extract
  • 2/3 cup California Olive Ranch Extra Virgin Olive Oil (grown at Artois Ranch)
  • ½ cup Golden Brown Sugar (do not use dark brown sugar)
  • ½ cup Granulated Sugar
  • 1 cup roasted and mashed Sweet Potato
  • 2 Tbsp Whole Milk
  • 2 tsp Orange Zest
  • ½ cup chopped Pecans
  • Orange Icing (recipe below)

METHOD

  1. Preheat oven to 350° F and grease and flour standard size ( 8 ½ x 4 ½ x 2 ½ ) loaf pan.
  2. In a medium-sized bowl, add flours, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and mace, and mix together with a whisk.  Set aside.
  3. In a stand mixer fitted with the paddle attachment or with a hand-held mixer, add eggs and blend on medium speed until well mixed.  Add vanilla.  With mixer running on medium speed slowly pour extra virgin olive oil in a steady stream into the bowl until fully incorporated with the eggs and vanilla.
  4. Add sugars, mashed sweet potato, orange zest, and milk and mix until combined.
  5. Add dry ingredients all at once and mix just until combined.  Do not over mix.
  6. Add chopped pecans and fold into batter by hand.
  7. Pour batter into prepared loaf pan and place into preheated oven for 55 minutes to 1 hour. The loaf is done when a wooden skewer is inserted and removed and a few crumbs remain.
  8. Cool loaf in pan for 10 minutes before removing to cooling rack. Loaf must be completely cooled before icing.
  9. Makes 1 loaf.

ORANGE ICING

  • 2 cups Confectioner’s Sugar, sifted
  • 2 Tbsp fresh Orange Juice
  • 2 tsp Whole Milk
  • ½ tsp Orange Zest
  1. Mix all ingredients together with a wooden spoon and pour over loaf.  Icing will be thick.
About The Author
Guest Google: Guest
Share this article: