From Scratch Cinnamon Raisin Bread

Total preparation and cooking time is about 1 hour 45 mins

Ok so I was ‘accidently’ (well jokingly and I took it seriously) set the challenge to make bread from scratch.  I’d done it once before and it turned out nice so it was time to give it another go!

I was pretty keen on a healthier and preservative-free version of raisin bread that was easy to make.  I found a great recipe online but I reworked it to suit what I was after.  It also gave me an excuse to go shopping at my favourite organic shop in town, Sprout (LOVE it there). 

This recipe is so yummy warm with a little spread of butter/margarine/ jam or a small drizzle of honey. Or even toasted…. Mmmmm…..

The biggest pointer I want to give with this recipe is it can be adapted to suit your taste.  In brackets I will write alternatives you can use. I am going to experiment with gluten free options over the coming weeks so keep an eye out for a gluten free version of this recipe!

Ingredients

3 ¼ cups of wholegrain bread flour (any bread flour is fine)

1 cup (or 3 small boxes) raisins or sultanas

1 ¼ tbs coconut palm sugar (or raw sugar/ honey)

1 sachet of yeast

4 tsp cinnamon

2 tsp nutmeg

3 tbs olive oil

1 cup of almond milk at room temperature + 1 tablespoon to glaze (or oat/dairy)

1 egg lightly beaten (you can get away with not using an egg)

1. Grease and lightly flour a 13 × 23 cm loaf tin. Sift the flour and cinnamon into a large mixing bowl, Stir in the yeast, raisins and sugar, and make a well in the centre.

2. Combine olive oil and almond milk in a bowl and pour into the well in the dry ingredients and add the beaten egg. Mix together to make a soft dough.

3. Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Shape the dough into a rectangular shape and place in the prepared tin. Cover with oiled plastic wrap or a clean tea-towel and leave to rise in a warm place for about 1 hour or until doubled in size.

4. Towards the end of the rising time, preheat the oven to 220ºC. Uncover the loaf and brush with the remaining milk to glaze and sprinkle with chia seeds (if desired).

5. Bake for about 30 minutes or until it sounds hollow when removed from the tin and tapped on the base. Cover the loaf with foil towards the end of the cooking time if the top is browning too much.

6. Turn out onto a wire rack and leave to cool. The bread can be kept, wrapped in foil, for 2–3 days.

From Scratch Veggie Pizza

One of my favourite foods to eat as a child was pizza (well don't all children love pizza???).  I remember my Father and my Nonna making it as a child and getting all excited because it was pizza night.  Dad made an awesome marinara pizza with a thick crust and Nonna always made a margarita one on a thin crust with all the Italian trimmings.


So basically this recipe can make up to four servings depending on how you like your crust.  I love a thick  crust so I got two slices.  You can multiply this batch as required.  I also encourage you to go overboard with your veggie topping!!!! WOOT WOOT!!!!


So before you start, set your oven at 200 degrees and grease your pan.  I used a bread loaf to get my two slices, so if you want more make your mix to suit the tray.  I suggest tripling the batch to fit a flat bikkie tray.

BASE:
1/2 cup of oat flour
1/2 cup of quinoa flakes (or quick oats, it's up to you)
1 tbs of LSA
1 tsp of paprika
1 tsp of curry powder
2 egg whites
extra oat flour (as required)

TOMATO BASE

4 tbs of canned puree tomato (helps moisten the base)

1 tsp crushed garlic

½ tsp crushed chilli

TOPPING

-       2 cups of mixed chopped veggies (I love to use purple onion, capsicum, yellow squash, zucchini and spinach).

-       Cheese to top (how much you want to use depends on how cheese you want your pizza.  I do just enough to lightly cover the top.

INSTRUCTIONS

1.    Mix all BASE ingredients in a bowl. 

2.    Add extra oat flour if base is still really wet and sticky.

3.    Place onto greased pan and flatten out.

4.    Top with tomato base and topping.

5.    Place in the oven for 10-15 minutes or top is golden brown.

6.    ENJOY 

Clean Pumpkin & Spinach Mac & Cheese

Back when I was a broke University student, Mac and Cheese was my saving grace on those off-pay weeks.  It tasted awesome and was cheap(er) than chips.  For the first time in at least 12 months I had mad cravings for an old favourite.  So in true style I wanted to find a way to make it yummy AND healthy! I came across a blog called "Fat Girl Trapped in a Skinny Body" and found the perfect recipe to suit my appetite.  Just a couple of personal amendments and I was set! This dish serves 3-4 and takes about 45 minutes to make.

So basically all you need is:

1 cup of brown rice macaroni (most organic stores sell it). 

1 cup of mashed pumpkin

1/2 tsp nutmeg

1/2 tsp black pepper

1 1/2 tsp crushed garlic

3/4 cup of oat or almond milk

1/2 cup cottage cheese

2 decent handfuls of spinach

1 tablespoon LSA 

2 tbs pinenuts (optional)

1. Boil your macaroni as per packet instructions.  Drain and set aside.

2. While macaroni is cooking, heat up milk in a saucepan until warm.  Add pumpkin and stir for about two minutes on low heat.

3. Add macaroni, nutmeg, pepper, garlic, cottage cheese and spinach and stir until combined.  Pour into a small baking dish.

4.  Sprinkle with LSA and pinenuts (if using them).

5. Place in oven for about 15 - 20 minutes.

6.  Allow to sit and settle for about 5 minutes before eating.

ENJOY!!!!