Encore of Breakfast Breads
As promised (and basically because I'm going to be too tired after cooking this evening to post my recipes from dinner), here are a couple more recipes from Bread 2. They were delicious and fairly simple, but they do require a fair amount of ingredients.
Gluten-Free Waffles: Yields About 6 Waffles
1 and 3/4 cup Gluten-Free Flour Mix (remove 1 Tbsp from the mix below)
2 tsp baking powder
1/2 tsp sea salt
2 Tbsp maple crystals
1/4 tsp ground cinnamon
3 medium eggs, separated
2 Tbsp butter, melted
1/2 tsp vanilla extract
1 cup almond milk
small amount of oil to grease waffle iron if not non-stick
Gluten-Free Flour Mix: Yields 1 and 3/4 cups + 1 Tbsp
1/2 cup chickpea flour (this does give a slight flavor. I am not sure of the results, but you could probably substitute additional rice flour)
7 Tbsp rice flour
7 Tbsp potato starch
7 Tbsp tapioca starch
1. Heat waffle iron.
2. In a large bowl, whisk together flours, baking powder, salt, maple crystals and cinnamon.
3. In a separate bowl, beat egg yolks. Add butter and almond milk.
4. Make a well in the center of the dry ingredients. Pour in liquid and whisk to combine.
5. Beat egg whites until stiff. Fold into batter until barely blended.
6. Lightly grease waffle iron. For each waffle, use about 1/2-3/4 cup batter. Cook about 3-4 minutes per batch.
Sticky Buns: Yields about 2 Dozen
Recipe courtesy of Melanie Ferreira
1 cup warm water (110 degrees
1/2 cup warm maple syrup
1 and 1/2 Tbsp active dry yeast
3-3 and 1/2 cups all-purpose flour
3-3 and 1/2 cups whole wheat pastry flour
1 and 1/4 tsp salt
1 and 1/2 cups water
1/2 cup melted coconut oil
Syrup:
3/4 cup honey
1 cup maple syrup
1/4 cup melted coconut oil
1 Tbsp vanilla
1 Tbsp rum extract
1 Tbsp cinnamon
Filling:
2 cups raisins
2 cups toasted walnuts, chopped
1. In a small bowl, combine warm water and maple syrup. Sprinkle yeast on top and allow to sit for 5-10 minutes, or until activated and bubbly.
2. In a large bowl, mix flours and salt (start with 3 cups of each). In a separate bowl, whisk together water and coconut oil.
3. Pour water/oil mixture into flour mixture. Add yeast mixture and stir to create a dough. If too wet, add additional flour.
4. Knead dough about 10 minutes to form a soft dough.
5. Place in a clean large bowl, cover, and let rise in a warm, draft-free place until it doubles in size, about 1 hour.
6. Cut dough in half and roll out into a rectangle. Spread 1/3 of the syrup evenly over the dough. Sprinkle with 1/2 of raisins and walnuts. Roll into a log and cut into 12 pieces. Place swirled side up into muffin tins or all of them into a 9-in cake pan. Repeat with remaining dough, 1/3 of syrup, remaining raisins and walnuts.
7. Let rise for another 40 minutes.
8. Bake at 350 for 25 minutes. Brush with the rest of the syrup, rotate pan, and bake for 10-15 minutes more, or until golden and firm to the touch.
I know these look a little tricky, but they were great! Hope you enjoy. Again, attempting souffles tonight. Photos of my grand success (or ultimate failure) to come!
Gluten-Free Waffles: Yields About 6 Waffles
1 and 3/4 cup Gluten-Free Flour Mix (remove 1 Tbsp from the mix below)
2 tsp baking powder
1/2 tsp sea salt
2 Tbsp maple crystals
1/4 tsp ground cinnamon
3 medium eggs, separated
2 Tbsp butter, melted
1/2 tsp vanilla extract
1 cup almond milk
small amount of oil to grease waffle iron if not non-stick
Gluten-Free Flour Mix: Yields 1 and 3/4 cups + 1 Tbsp
1/2 cup chickpea flour (this does give a slight flavor. I am not sure of the results, but you could probably substitute additional rice flour)
7 Tbsp rice flour
7 Tbsp potato starch
7 Tbsp tapioca starch
1. Heat waffle iron.
2. In a large bowl, whisk together flours, baking powder, salt, maple crystals and cinnamon.
3. In a separate bowl, beat egg yolks. Add butter and almond milk.
4. Make a well in the center of the dry ingredients. Pour in liquid and whisk to combine.
5. Beat egg whites until stiff. Fold into batter until barely blended.
6. Lightly grease waffle iron. For each waffle, use about 1/2-3/4 cup batter. Cook about 3-4 minutes per batch.
Sticky Buns: Yields about 2 DozenRecipe courtesy of Melanie Ferreira
1 cup warm water (110 degrees
1/2 cup warm maple syrup
1 and 1/2 Tbsp active dry yeast
3-3 and 1/2 cups all-purpose flour
3-3 and 1/2 cups whole wheat pastry flour
1 and 1/4 tsp salt
1 and 1/2 cups water
1/2 cup melted coconut oil
Syrup:
3/4 cup honey
1 cup maple syrup
1/4 cup melted coconut oil
1 Tbsp vanilla
1 Tbsp rum extract
1 Tbsp cinnamon
Filling:
2 cups raisins
2 cups toasted walnuts, chopped
1. In a small bowl, combine warm water and maple syrup. Sprinkle yeast on top and allow to sit for 5-10 minutes, or until activated and bubbly.
2. In a large bowl, mix flours and salt (start with 3 cups of each). In a separate bowl, whisk together water and coconut oil.
3. Pour water/oil mixture into flour mixture. Add yeast mixture and stir to create a dough. If too wet, add additional flour.
4. Knead dough about 10 minutes to form a soft dough.
5. Place in a clean large bowl, cover, and let rise in a warm, draft-free place until it doubles in size, about 1 hour.
6. Cut dough in half and roll out into a rectangle. Spread 1/3 of the syrup evenly over the dough. Sprinkle with 1/2 of raisins and walnuts. Roll into a log and cut into 12 pieces. Place swirled side up into muffin tins or all of them into a 9-in cake pan. Repeat with remaining dough, 1/3 of syrup, remaining raisins and walnuts.
7. Let rise for another 40 minutes.
8. Bake at 350 for 25 minutes. Brush with the rest of the syrup, rotate pan, and bake for 10-15 minutes more, or until golden and firm to the touch.
I know these look a little tricky, but they were great! Hope you enjoy. Again, attempting souffles tonight. Photos of my grand success (or ultimate failure) to come!
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