Tag Archives: whole grain

Oatmeal Whole Grain Bread

I woke up it to snowing this morning. After a night of not much sleep and several days of stress with a kid with the flu, it was the last thing I wanted to see. So I took some advice and made some homemade bread and soup. Cold weather screams homemade bread to me for some reason. And there isn’t much better in this world than a grilled cheese sandwich on homemade bread.

This bread is quickly becoming my go to. It sounds a bit odd for sandwiches, but I promise it works. I’ve made it with and without the cinnamon. I think I may slightly prefer it without cinnamon, but it isn’t an overpowering flavor when you use it.

Oatmeal Whole Grain Bread (Makes 2 loaves, 32 slices)

Oatmeal Whole Grain Bread

2 ½ cups boiling water
1 cup rolled oats
½ cup brown sugar
1 tablespoon honey
4 tablespoons unsalted butter
1 tablespoon salt
1 teaspoon cinnamon, optional
1 tablespoon instant yeast
5 ½ cups white whole wheat flour

1. Combine water through cinnamon in large mixing bowl. Cool to lukewarm (no more than 120 degrees F).
2. Add the yeast and flour, stirring to form a rough dough. Knead with a dough hook for 7 minutes or by hand for 10 minutes; knead until dough is smooth an satiny.
3. Lightly grease bowl. Place dough in bowl. Cover with a light towel or lightly greased plastic wrap. Let rise for 1 hour, about double in bulk.
4. Divide dough in half and shape into a loaf. Place in lightly greased loaf pans. Cover pans with towel or plastic wrap as above. Allow loaves to rise until they crown 1 inch over the rim of the pan, about 1 hour.
5. Preheat oven to 350. Bake for 35-40 minutes, or until golden brown. Immediately remove loaves to wire rack to completely cool.

Nutritional Information (Amount per slice):

Calories: 109
Protein: 3 g
Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 4 mg
Carbohydrates: 21 g
Fiber: 3 g
Sodium: 220 mg

Recipe notes: I have only made this with white whole wheat flour. If using “regular” whole wheat flour, I would probably split it with all-purpose. The original recipe called for 1 ½ cups whole wheat flour, 4 cups all-purpose. I’ve had no problems just using 100% white whole wheat flour.

Source: slightly adapted from King Arthur Flour

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Gingerbread Pancakes

Breakfast is a nutritionally important meal of the day. But I also find it to be an emotionally important meal. When I wake up on the wrong side of the bed, I need a good breakfast to help me turn my day around. And it really works. No bowls of cold cereal. I need warm food that makes me feel happy. I love easy ways to make breakfast seem special, since I usually don’t have much time on those days.

These gingerbread pancakes fit that bill. If you tried my gingerbread pancakes last year, these are even better.  Lighter and more fluffy.  Still great gingerbread flavor without being overpowering.  And no sugar in the batter besides molasses!  Hooray!

Gingerbread Pancakes (Makes 10-15 pancakes)

Gingerbread Pancakes

1 large egg
1 ½ cups skim milk
5 tablespoons molasses
2 tablespoons canola oil
1 teaspoon vanilla
1 ⅓ cups whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves

1. In a medium bowl, whisk together egg, milk, molasses, oil, and vanilla. Add dry ingredients. Mix until just combined.

2. Heat a griddle or non-stick pan to medium-high heat (350 if electric). Lightly spray pan with cooking spray. Pour about ¼-⅓ cup batter onto griddle for each cake. Cook until they start to bubble and bottom looks set. Flip and cook until browned.

Nutritional Information (Amount per pancake):

Calories: 110
Protein: 3 g
Fat: 3 g
Saturated Fat: less than 1 g
Cholesterol: 16 mg
Carbohydrates: 18 g
Fiber: 2 gm
Sodium: 138 mg

Notes: I prefer white whole wheat flour, but “regular” whole wheat flour also works here. As with all pancake batters, I find the amount of liquid is a little bit tricky. You can add more milk if you need a thinner batter.

Source: Children’s Museum Denver

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Easy Granola

A year and a half ago, I visited my in-laws. My mother-in-law was on a very strict low carb diet at the time. The day before I arrived, however, she had a bit of a fall out with her diet. Now, while most of us would go for cake and cookies and ice cream, she made granola. I gave her props for at least caving for something whole grain and mostly good for you.

That story is to try and give you some indication of how good this granola is. Good enough to blow a diet for, rather than all the normal sugary stuff. And it really is pretty good for you. Granola only gets a bad rap because we tend to eat A LOT at one time, which can add up in the calorie department. But a little as a snack or on some yogurt is perfect. Enjoy some today on this beautiful first day of fall!

Easy Granola (Makes about 8 cups)

Easy Granola

5 cups oats (quick or old-fashioned are fine)
1 cup non fat powdered milk
1 teaspoon ground cinnamon
1 cup shredded coconut (optional)
½ cup canola oil
1 cup honey
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts
1 cup dried fruit (or more if you like)

1. Preheat oven to 300. Line a baking sheet with parchment or a silicone liner, or spray with cooking spray.

2. Mix all the ingredients together with a rubber scraper or wooden spoon. Spread in an even layer on baking sheet.

3. Bake for about 30 minutes (keep an eye on it so it doesn’t start to burn). Remove from oven and let it cool for 30 minutes. Break into chunks as desired. Store in an airtight container.

Nutritional information (about per ¼ cup):

Calories: 171
Protein: 3 g
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: less than 1 mg
Carbohydrates: 24 g
Fiber: 2 g
Sodium: 94 mg

Recipe notes: I never have coconut, so I leave that out. You could sub coconut oil in for flavor, but realize that it will change the fat ratios. I like walnuts and craisins. You could use whatever dried fruit and nut combo you like. Or you could use some premixed trail mix if you have that around.

Source: my sister-in-law

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Pumpkin Oatmeal

I waxed so philosophical about hating recipes that only use part of a can of pumpkin. Yet, I frequently find myself making them anyway. Oops. But I’m getting more creative in ways to use up the extra pumpkin.

Pumpkin in oatmeal seems like a logical choice. You already put in brown sugar and cinnamon, which go great with pumpkin. Plus you are now putting vegetables in breakfast. That is always a win. Super fast breakfast that is good for you and delicious. Major win this time of year!

Pumpkin Oatmeal (Serves 3-4)

Pumpkin Oatmeal

2 cups old-fashioned oats (not instant)
¾ – 1 cup pumpkin puree
2 cups skim milk
2 cups water
cinnamon to taste (I use about ½ teaspoon)
¼-⅓ cup brown sugar

1. Combine all the ingredients in a saucepan over medium heat. Bring to a boil, then simmer for 5-7 minutes, per package instructions for your oats. Stir frequently.

Nutritional Information (Amount per serving):

Calories: 285
Protein: 10 g
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 3 mg
Carbohydrates: 56 g
Fiber: 6 g
Sodium: 62 mg

Recipe notes: This is a very flexible recipe. Use more or less pumpkin, per your taste. You could use all milk, all water, etc. As for the sugar, I usually add about ¼ cup sugar to my regular oatmeal. I found the pumpkin had a strong taste that needed a little more sugar. You might start with ¼ cup, then add teaspoons in individual bowls for each person’s taste.

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Pumpkin French Toast

I know I complained about all the pumpkin recipes on the internet a couple weeks ago. And I still stand by my statement that the food world should not revolve around pumpkin in the fall, even though it does. Most of them call for only part of a can of pumpkin, which is high on my list of pet peeves. If I’m opening something perishable, I better use all of it. And at the end, I often find myself saying, “This item isn’t better because of the pumpkin.” Pumpkin cinnamon rolls, pumpkin cheesecake brownie, pumpkin snickerdoodels…meh.

Breakfast food (minus the cinnamon rolls) is the one area I make an exception for. We ate this French toast before heading out the door to a fall festival last weekend, and it totally started our day off on the right foot. Super easy and super delicious. I know it only calls for a partial can of pumpkin, which I do hate. But this is the perfect way to use up remainder pumpkin from other recipes.

Pumpkin French Toast (Makes about 13 slices)

Pumpkin French Toast

3 large eggs
¾ cup skim milk
½ cup pumpkin puree
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
13 slices thick-sliced whole wheat bread

1. Preheat griddle or skillet to medium to medium-high heat.

2. Combine all ingredients except bread in a shallow dish.

3. Spray griddle with cooking spray. Dip bread in mixture until lightly coated on each side, scraping off any excess. Cook on griddle for 3-4 minutes per side, until lightly browned and cooked through. Serve warm.

Nutritional Information (Amount per slice):

Calories: 130
Protein: 5 g
Fat: 1 g
Saturated Fat: less than .5 g
Cholesterol: 15 mg
Carbohydrates: 25 g
Fiber: 2 g
Sodium: 192 mg

Recipe Notes: I used whole wheat French bread for most of mine. I didn’t have quite enough, so I used sandwich bread as well. I liked the thicker bread better, but all of it was delicious and got eaten. I served this with buttermilk syrup, which made it an extra special treat.

Source: Slightly adapted from Two Peas and Their Pod

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Citrus Berry Pancakes

Sometimes I surprise myself at how big of a mess I can make of a recipe. The first time I made these pancakes, I more than doubled the flour because I was trying to go from memory rather than look at my phone again. To make them work, I added unknown amounts of milk, yogurt, and eggs. The good news was they were delicious. The bad news was I had no idea how I made them.

Obviously I had to make them again. I managed to follow the recipe a little more closely this time. And they still turned out amazingly delicious. So good, I didn’t mind that I made them for myself for Mother’s Day.

Enjoy!

Citrus Berry Pancakes (Makes about 12 pancakes)

Citrus Berry Pancakes

2 large eggs
1 cup plain nonfat Greek yogurt
1 cup skim milk, divided (you may not need all of it)
3 tablespoons canola oil
½ teaspoon lemon or orange zest
½ teaspoon vanilla extract
1 ¼ cup white whole wheat flour
2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
¼ teaspoon salt
1 cup berries, rinsed and dried

1. Whisk together eggs, yogurt, ¼ cup milk, canola oil, zest, and vanilla in a medium/large bowl.

2. Add flour, sugar, baking powder, and salt. Stir together until just combined. Add remaining milk as needed to get batter to desired thickness. Gently fold in berries.

3. Heat skillet to medium to medium-high heat. Spray pan with cooking spray. Pour about ¼ cup of batter per pancake onto skillet. Cook until bubbles begin to form, about 4 minutes. Flip. Cook until golden underneath, another 3-4 minutes. These are thick pancakes, so they take a little longer to cook than regular pancakes. You may need to lower the heat to prevent burning.

Nutritional Information (Amount per pancake):

Calories: 120
Protein: 5 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 32 mg
Carbohydrates: 15 g
Fiber: 2 g
Sodium: 239 mg

Recipe Notes: I have to add all the milk. I have made this tried blueberries, blackberries, lemon zest, and orange zest in these pancakes. All are delicious. Tomorrow I’m contemplating strawberry banana. The world is your oyster. Experiment and enjoy!

Source: Adapted from Smitten Kitchen

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Molasses Bread

I’m posting yet another recipe that requires the oven and another bread recipe. I know. But I’m hoping that as not sweltering pregnant ladies, you will be open to actually turning yours on. And we all love carbs, let’s be real.

Obviously, my family really liked this recipe, or I wouldn’t be posting it here. However, the site I originally got this from claimed it is like the bread at Outback or other steakhouse chains. Admittedly, it’s been more than a year since I went to one of those. But this bread is different from that to me. Very delicious, but not that specific bread. And if you have some calories to splurge on some honey butter, they would be well spent.

Enjoy!

Molasses Bread (Makes 3 loaves, serves about 15-16)

Molasses Bread

2 ½ cups warm water (about 110 degrees)
1 ½ tablespoons instant yeast
⅓ cup molasses
2 tablespoons unsweetened cocoa powder
3 tablespoons canola oil
⅓ cup honey
½ teaspoon salt
3 tablespoons vital wheat gluten
6-7 cups white whole wheat flour
2 tablespoons butter, melted, optional
Old-fashioned oats for sprinkling, optional

1. In the bowl of an electric mixer fitted with the dough hook, combine the water, yeast, molasses, cocoa powder, oil, honey, salt, gluten, and 2 cups flour. Mix until combined.

2. With the mixer running, slowly add the rest of the flour until the dough pulls away from the sides of the bowl. Knead for 7-10 minutes. The dough should be soft and slightly tacky.

3. Grease the sides of bowl. Cover bowl and let rise until doubled, about 1 hour.

4. Punch down the dough and divide into 3 equal pieces. Form into tight loaves and place on a lightly greased baking sheet. Cover and let rise until puffy and doubled in size.

5. Preheat oven to 375. Bake the loaves for 25 minute-30 minutes. If sprinkling with oats, remove loaves after 25 minutes, lightly brush with butter and sprinkle on oats before baking for remaining 5-7 minutes.

Nutritional Information (Amount per serving):

Calories: 258
Protein: 9 g
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Carbohydrates: 50 g
Fiber: 6 g
Sodium: 83 mg

Recipe Notes: The butter and oats at the end are only for presentation. Feel free to skip it. As I mentioned above, honey butter on this is amazing.

Source: Mel’s Kitchen Cafe

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