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:
serena3

Gluten Free Cinnamon Bread

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes
This recipe comes from Sarena Shasteen, author of The Non Dairy Queen, as part of our Bake a Healthier Holiday partnership with California Olive Ranch.
Gluten Free Cinnamon Bread
(3 Mini Loaves or 1 Large Loaf)
Preheat oven to 350°F. Coat 3 – 5.75″ x 3.35″ x 2.25″ mini loaf pans or 1 9 x 5 loaf pan with California Olive Ranch Mild and Buttery Artois Ranch.

Combine oil, egg, vanilla and milk in a bowl. In a separate bowl, combine the sugar, flour, cinnamon, baking soda, xanthan gum, baking powder and salt. Gradually add the dry ingredients into the wet. Mix just until combined. Pour into prepared loaf pan. Evenly sprinkle each loaf with the cinnamon and sugar topping mixture.

Cook for 35-40 minutes for mini loaves, 50-60 minutes for a large loaf or until a toothpick inserted in the center comes out mostly clean with a little bit of gooeyness on it. You can remove it from the pan after it has cooled for about 10 minutes or leave it in the pan and give it as a gift.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
cranberrybread2

Almond Cranberry Chocolate Chip Quick Bread

by Guest in Featured Articles, Recipes

This recipe comes from Marnely Rodriguez, author of Cooking with Books, as part of our Bake a Healthier Holiday partnership with California Olive Ranch. 

When baking with olive oil, you want oil that will not only add moisture to your baked goods, but will also add a layer of flavor. California Olive Ranch’s Artois Ranch is just that; it brings a delicate buttery taste and a mild underlying olive depth that pairs perfectly with the nuttiness of Bob’s Red Mill Almond Flour.

Using almond flour in quick breads provides flavor, but more importantly, a supportive crumb structure. Living in New England, fresh cranberries were an obvious addition to cut the sweet buttery taste and add some tartness. Milk chocolate chips can be substituted for dark chocolate chips as well. Serve with fresh cranberries as a treat for a holiday brunch or top with whipped cream and shaved chocolate for a special dessert!

Almond Cranberry Chocolate Chip Quick Bread

By Marnely Rodriguez, Cooking with Books blog

http://cookingwithbooks.blogspot.com/

  1. Preheat oven to 350°F. Grease a loaf pan with a little olive oil. Set aside.
  2. Whisk together flours and baking powder and stir in fresh cranberries and chocolate chips. Reserve.
  3. In a medium bowl, whisk together olive oil, sugar and eggs. Add vanilla and incorporate.
  4. Add dry ingredients to the wet ingredients and stir until incorporated. Pour into loaf pan and bake for 35-45 minutes, until bread is done. To check doneness, touch the center of the cake, and if it springs back, it’s ready.
About The Author
Guest Google: Guest
Share this article:
stuffing

Homemade (GF) Stuffing in Honor of Homemade Bread Day!

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

I bet you didn’t know that today is National Homemade Bread Day. Who knew homemade bread got its own day? I thought any day you made bread at home would be homemade bread day… Well, it turns out that today, November 17 is the official day to celebrate homemade bread. Instead of limiting our focus to just more bread recipes, we’re going to share some recipes for turning that loaf of delicious homemade bread into stuffing.

Stuffing made our list of intimidating items and my guess is that it’s the actual bread component that causes the stress- after all, stuffing is pretty basic. The principles of a good stuffing are the same whether you use gluten free bread or conventional bread—you want to use day-old, or oven-dried bread, so plan ahead. To really save yourself time, bake a loaf of bread this weekend and let it sit out overnight. Then dice it and freeze it until Wednesday night.

It’s hard to boil down the basics of stuffing when every region of the United States has its own way of doing things. Here are some pretty simple gluten free bread recipes that you can use in the basic gluten free stuffing recipes that follow. Want a truly simply way to make stuffing? Try our Gluten Free Homemade Wonderful Bread Mix- it’s fairly basic and a great place to start your gluten free bread baking education. We also have a great Gluten Free Cornbread Mix, if that’s more your style.

Basic Gluten Free Breads

Stuffing Recipes (make sure you use a gluten free broth or make your own to avoid any hidden sources of gluten)

 

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

Cranberry Walnut Bread (GF)

by Patricia Dowd in Cyclocross, Train With Grain

This gluten-free cranberry bread is made with yogurt instead of oil and is sweetened with honey and orange zest. Wouldn’t this make a lovely breakfast for Thanksgiving?

Ingredients:

Preheat oven to 350° F.

Spread walnuts on a cookie sheet and toast in over for 8-10 minutes, or until lightly toasted. Remove; coarsely chop.

Prepare a bread pan or muffin tin*.

In a medium bowl combine flour, almond meal, brown sugar, baking powder, xanthan gum and salt. In a medium bowl or Kitchen Aid, mix (using flat beater attachment) eggs, yogurt, vanilla, orange zest; add dry ingredients. Combine. Add cranberries and toasted walnuts. Combine.

Pour the batter into prepared baking pans or muffin tin and bake for about 1 hour, until sides pull away from edges of the pans, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and place on a wire rack to cool for 10-15 minutes. Remove from pan. Serve warm. Share with your friends, family and training partners.

*Muffins are great real food snacks for training rides and fit perfectly in your jersey pocket.

Adapted from a recipe in Real Simple, November 2011.

 

About The Author
Patricia Dowd Google: Patricia Dowd
Share this article:
HBin5

Healthy Bread in Five Minutes a Day {Giveaway} Cookbook Extravaganza Week 2

by Cassidy Stockton in Contests, Featured Articles

I first picked up Healthy Bread in Five Minutes a Day in January of 2010 and I still love it. I really can’t say enough good things about this book- it takes all of the work out of bread baking. Each recipe starts with a basic bread dough that’s easy to throw together and takes no time for rising. Simply use a big container and put the dough in the fridge until you’re ready to use it. This book is full of great recipes for everything from cinnamon rolls to pizza crust. Each takes only a portion of your dough and turns it into something magnificent. It’s also chock full of simple, healthy bread recipes. The only draw back to this book is that most recipes need your dough to rest and come to room temperature before baking. Like any other good bread recipe, this means about 90 minutes of resting/rising. As long as you plan ahead, you should have no problem. Read more about my experience baking from this book here.

How to enter:
Leave us a comment on this post and tell us what kind of bread is your all-time favorite,  THEN CLICK ON “I DID THIS”  in the widget below so you can be entered. It doesn’t have to be fancy, it can be a simple answer like “rye” or it can be that special crusty French bread you had at that Parisian street market 10 years ago. We’ll select a winner randomly from all who enter by midnight on 11/13/11.


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

Druber’s Multi Grain Bread

by Mark Swartzendruber in Recipes, Road Cycling, Train With Grain, Triathlons

Every endurance athlete (this includes cyclists) needs healthy, whole gain carbohydrates to provide the fuel needed to practice our sport.  This easy to make bread is great toasting in the morning, eating with dinner or for bringing along with you on long rides in lieu of power bars.  The grains provide an easy to eat, easy to digest source of complex carbohydrates and protein.

As far as I know, this is an original recipe. All ingredients in bold type are Bob’s Red Mill brand

Dissolve 1Tbsp Active Dry Yeast into 1/4 cup of luke warm (100 degree) water

In a Kitchen Aid Mixer Bowl (or a large stainless bowl if you’re rockin’ old school by hand) combine

With bread hook (or with a spoon or whisk if not using mixer) stir all dry ingredients until fully blended using low speed.

Add:

  • 2Tbp Canola Oil

 

Start mixer on lowest speed and pour in dissolved yeast (do your best to get all residue in)
continue to mix slowly.

Add:

1 3/4 cup luke warm water slowly (about 1/4 to 1/3 c at a time) pouring in until the dough forms a proper consistency that is elastic but not sticky or dry. If it appears your dough is dry add more water one Tablespoon at a time. If your dough is very soft or sticky, add Whole Wheat Flour 1 Tablespoon at a time, allowing additional water or flour to fully incorporate before adding more.

Knead dough with bread hook at medium high (you may need to hold the mixer down to keep it on the counter) for 5 minutes, or vigorously knead by hand for 7-10 minutes.

Remove dough from dough hook and allow to rise in the bowl, covered with damp paper towel for 30 min.

When first rise is complete, if you choose, you can add herbs such as 1/4 cup freshly chopped chives or 2T chopped rosemary or thyme leaves.

Preheat oven to 350°F degrees

Punch risen dough with the dough hook and mix at low speed for two minutes. Remove from mixer and move to a floured surface. Hand knead lightly, and cut dough into two equal halves with a knife or pastry cutter. Form dough into the shape of your loaf pan – round or rectangular and place into oiled and flour dusted pan. Cover once again with damp paper towel and allow the loaves to rise for 10 minutes.

When second rise is done, bake at 350°F for 40 minutes.

Remove from pan onto cooling rack.

I’ve done this bread with both quinoa and millet and amaranth or spelt flour. It’s great either way or with any combination you choose of the 4. Also, I’ve done it with or without herbs – it’s great either way.

About The Author
Mark Swartzendruber Google: Mark Swartzendruber
Share this article:
nondairyqueenwaffle1

The Non-Dairy Queen: Chickpea Oatmeal Waffles (GF, V)

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes
Quick bread alternatives were one of the hardest things for us to come up with when my husband was diagnosed with celiac disease. We love toasted bread for sandwiches, so I decided to create a savory waffle for our quick bread needs. These waffles are quick and easy, as well as, full of fiber and whole grain. We love having them with over easy eggs on top or they work perfectly with your favorite sandwich fillings. They also freeze perfectly!

Chickpea Oatmeal Waffles

(makes 1 sandwich)

Mix everything together and cook in a waffle iron.  If you want it toasted, leave it in for a little longer.
Sarena is The Non-Dairy Queen. She writes about her family’s adventures in eating healthy with multiple food allergies and intolerances. Read more from her here and here.
About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
WFRolls

Homemade Wonderful Bread and Rolls (GF)

by Meagan Nuchols in Featured Articles, Gluten Free, Recipes

I’m not sure how many of you enjoyed our Wheat Free Dinner Rolls during the holidays, but now you have another chance to buy them. One of July’s in store specials is our Gluten Free Homemade Wonderful Bread Mix. As you may know we continue to sell our Wheat-Free/Dairy Free Bread in the freezer section. Lucky for you this month we are showcasing this great mix by making two different types of dinner rolls! You’ll find 6-packs of regular and pesto Wheat-Free dinner rolls for $4.99 through July, available in the freezer. These rolls are great to accompany summer salads, or even soup.

If you’d rather bake them yourself, the Gluten Free Wonderful Bread Mix is 25% off for July. In the bakery we’ve found the following recipe to work well, it is also dairy free. Other Bob’s Red Mill Whole Grain Store summer savings include black beans, red kidney beans and the delicious potato bread mix. Come on down, grab a pack of Wheat Free Pesto Rolls and enjoy a sunny lunch on our patio. See you soon!

Gluten Free Bread Recipe

Mix together in a small bowl:

  • 5 Tbsp cornstarch
  • 1 cup  water
  • Yeast packet (found in Bob’s Red Mill Gluten Free Bread Mix)

When cornstarch is dissolved, pour into large bowl and mix in the following using a dough hook in an upright mixer:

  • ¼ cup vegetable oil
  • 1-1/8 cups rice milk (or milk of choice)
  • 1 tsp apple cider vinegar
  • 1 package Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix

Pour mixture into a bread pan and let rise until dough is just above the top of the pan about 30-40 minutes. Bake at 350°F degrees for one hour, rotating pan once during baking.  Remove from oven and let cool on rack.

Makes: 1 bread loaf or 24 dinner rolls

Directions for making this mix into dinner rolls.

About The Author
Meagan Nuchols Google: Meagan Nuchols
Share this article:
First place winner, Margaret Boone, with her winning Irish Soda Bread.

Newport Celtic Festival Winning Recipes

by Cassidy Stockton in Featured Articles, Recipes

First place winner, Margaret Boone, with her winning Irish Soda Bread.

A couple of weeks ago I told you about the Newport Celtic Festival as something fun to do if you were around the area. Today, I bring you the winning Irish Soda Bread recipe so you can enjoy a little Celtic festival at home.

Irish Soda Bread with Caraway & Drambuie
submitted by Margaret Boone, 1st prize winner
2011 Newport Celtic Festival and Highland Games, Baking Contest

  • 1½ cups Golden Raisins
  • 6 Tbsp Drambuie
  • 2 cups Bob’s Red Mill Organic Whole Wheat Flour
  • 2 cups  Bob’s Red Mill Enriched Unbleached Wheat Flour
  • ¼ cup light Brown Sugar (packed)
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 Tbsp Caraway Seeds
  • 1½ cups cold Buttermilk
  • 2 large Eggs
  • 2 Tbsp unsalted Butter (melted)

In a small bowl, combine raisins and Drambuie.  Let stand for 30 min.

Preheat oven to 375°F.  Grease baking sheet.

In a large bowl, using a whisk, combine flours, sugar, baking powder, baking soda, salt and caraway.  In another bowl, combine the buttermilk, eggs and butter.  Beat slightly with whisk.  Add macerated raisins.  Make a well in the dry ingredients and pour in the wet.  Stir with wooden spoon until moistened.  Turn the dough onto a lightly floured counter.  Knead gently about 6 times or until it comes together.  Form into 2 round loaves; place on baking sheet.  Using a serrated knife, slash the tops with an X no more than ¼” deep.

Bake 40-50 min. or until loaves sound hollow when tapped and are brown & crusty.  Serve warm.

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