Bread Recipes
COCONUT BREAD
Servings: 1
4 ounces Tofu
1 cup Sugar
1/4 cup Amaretto
14 fluid ounces Coconut milk
2 1/2 cups Flour
1/2 teaspoon Salt
1 tablespoon Baking powder
1 cup Unsweetened coconut flakes
Preheat oven to 350 F. Grease a 9" x 5" x 3" loaf pan.
Blend together tofu and sugar thoroughly in an electric mixer or by mashing
them together in a large mixing bowl with the utensil of your choice.
Mix Amaretto and coconut milk into tofu until well blended. Meanwhile,
sift together flour, salt and baking powder. Toss in coconut flakes,
then add dry ingredients to liquid mixture and blend thoroughly.
Spoon batter into prepared loaf pan. Bake until done, about 50 minutes.
Cool slightly before removing from pan. Toasted slices of this bread are
very nice with tea, coffee, or your fave hot beverage. Note: 1 teaspoon of
almond extract and 1/4 cup of water may be substituted for the 1/4 cup
of Amaretto. 1 1/2 cups water plus 1/4 cup oil may be used instead of coconut milk.]
APPLE-CARROT MUFFINS
Servings: 9
1 large Granny Smith apple
3 medium Carrots, peeled
3 Egg whites, lightly beaten
2 tablespoons Canola oil
1/4 cup Unsweetened applesauce
1/2 cup Dark brown sugar
1 teaspoon Vanilla
3/4 cup Flour
1 1/2 teaspoons Baking soda
1 1/2 teaspoons Baking powder
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/4 teaspoon Salt
1/3 cup Quick-cooking oatmeal
2/3 cup Dark or golden raisins
1/2 cup Grape Nuts cereal
1. Preheat oven to 350 degrees. Spray nine regular-sized muffin cups with vegetable
cooking
spray and set aside.
2. Cut the apple into quarters and remove the core. Coarsely grate the apple and carrots,
either by hand or with a food processor. Combine with the lightly beaten egg whites, oil,
applesauce, brown sugar and vanilla.
3. Sift together the flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir
into the moist ingredients. Add the oatmeal, raisins and cereal. Spoon in the prepared
muffin tins, filling to the top.
4. Bake 30 minutes, until the muffins test clean. Cool a few minutes in the pan before
unmolding onto a cooling rack.
BAKED FLATBREAD WITH
GARLIC
Servings : 12
4 cups Unbleached all-purpose flour
2 teaspoons Baking soda
1 teaspoon Cream of tartar
1/4 teaspoon Sea salt
1/2 cup Water
1 tablespoon Egg replacer
1 cup Soymilk or low fat milk
2 tablespoons Canola oil
1/4 cup Olive oil or melted ghee
2 Garlic cloves, minced
Combine flour, baking soda, cream of tartar and salt. Set aside.
Whisk water and egg replacer.
Mix egg replacer, soy milk and canola oil in a large bowl.
Add flour mixture to soymilk mixture and stir until dough forms a ball.
Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a
warm, draft-free area for 2-1/2 to 3 hours.
Preheat oven to 400 degrees F. Lightly oil baking sheets.
Sauté garlic in olive oil for 2 minutes. Set aside.
Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until
smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball.
Flatten each ball with hands, roll into an oval about 3/8" thick and stretch ends to
form a
teardrop shape (wide at base and tapering to a point on top).
Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes.
Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63 mg calcium
HINT: After baking, place under broiler to brown.
BARLEY-AMARANTH
WAFFLES
Servings: 4
3/4 cup AM Amaranth Flour
1 cup AM Barley Flour
1 tablespoon Non-alum baking powder
1/4 teaspoon Sea salt (optional)
1 1/2 cups Milk, soymilk, or water
3 tablespoons AM Unrefined Vegetable Oil
Mix liquids and dry ingredients separately, then beat together with a hand mixer. Pour
onto
hot, non-stick surface griddle. Thin batter with additional water if needed. Makes four
waffles. May be used for pancakes also.
LEMON MUFFINS
Servings: 24
1 1/2 cups Unbleached all-purpose flour
1 1/2 teaspoons Cream of tartar
1 tablespoon Baking powder
1/4 teaspoon Sea salt
1/4 teaspoon Ground nutmeg
1 1/2 cups Whole wheat flour
1/2 cup Wheat germ
10 1/2 ounces Soft silken tofu, drained
1/4 cup Lemon juice
2 tablespoons Egg replacer
1/2 cup Water
1/2 cup Natural applesauce
1 cup Brown sugar
1/2 cup Light corn syrup
1/2 cup Wht. grape juice concentrate, - (frozen, thawed)
1 teaspoon Vanilla extract
1 teaspoon Grated lemon peel
1/2 teaspoon Cinnamon
Preheat oven to 400 F. Oil and lightly flour muffin pans.Sift all-purpose flour, cream of
tartar, baking powder, salt and nutmeg into a large bowl.Stir in whole wheat flour and
wheat germ. Set aside.
Place tofu and 2 tablespoons lemon juice in a food processor and blend until smooth. Set
aside.In a small bowl, whisk egg replacer with water until foamy.In a medium-size bowl,
mix applesauce, brown sugar, corn syrup and juice concentrate. Stirin egg replacer,
vanilla,
lemon peel and remaining 2 tablespoons lemon juice.Add applesauce mixture to dry
ingredients alternately with tofu mixture, stirring after each addition. Fill muffin cups
2/3 full
with batter and lighty dust surface of each with cinnamon. Bake until muffins are light
brown
and toothpick inserted into center of muffin comes out clean, about 18 minutes.Turn out to
cool on a wire rack. Serve warm or wrap and store at room temperature when cool.
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