Tuesday, September 23, 2014

Chicken Soup to Die For

It's that time of year again! The sweaty, hot days of summer have gone and you aren't quite sure whether to wear a light sweater and pants or try and be optimistic with shorts and a t-shirt. Nevertheless, I will always play it safe and wear the pants and sweater and I will also ditch the yummy, light and cool summery meals for something a little more hearty, warm and comforting.
I absolutely love overcast days when we decide to stay home and bake and cook all day and just hang out. You know on days like this, everything goes! That is also a perfect day to make a soup like this, because even though it is a more lengthy process, it's fun to make and there isn't as much work to it as it may seem. Let the heat do the work and you just facilitate (every now and then)!

Our little one, Lyla (who is now 2) loves "helping" out in the kitchen and so she helped with the process of the soup making. I believe that with her contributing in the kitchen (when she wants to) she eats better. She isn't a bad eater to begin with, I think she just enjoys it more. Plus there is a sense of pride that she helped make something, and it actually tastes quite good. A little tip to parents out there that want to start cooking with their kids more. Prep as much as possible and be patient!

For the Stock:
2-3 lbs bone-in, skinless chicken (I used drumsticks)
3 medium carrots, roughly chopped
1 onion, roughly chopped
4-6 garlic cloves, smashed
1/2 lemon sliced (optional)
1-2 tablespoon ginger, chopped (optional)
2 bay leaves
Fresh Basil
3 quarts water

Chicken (cooked in stock, boned and shredded)
3 medium carrots, chopped
1 onion, minced
1 rib celery
4 gloves of garlic, minced
5 plum tomatoes, chopped (from the can or fresh)
2 bay leaves

Fresh Basil, sliced at last minute
Freshly grated Parmigiana-Reggiano
A good Olive Oil

For the Stock
1) Heat a large Crock-pot or Dutch-oven on medium-high heat. Lightly season chicken with salt and pepper. Add a good glug of olive oil to the pot and allow to heat for a few minutes, until shimmering. Carefully, place chicken in pot and brown both sides, about 7-8 minutes each side. Once both sides’ of the chicken have been browned add the rest of the ingredients (season with a little salt and pepper), except the water. Give everything a good toss in the pot for a few minutes, just until you can start smelling the ingredients all starting to cook. Add the water (about 3 quarts) until everything is fully submerged. Cover and bring to a slow boil. Once boiling, reduce heat and  gently simmer for 20 minutes, covered, and an additional 20 minutes uncovered.
2) Once chicken is cooked through, remove from pot and place in a heat proof bowl. Spoon a few good ladles of the stock over the chicken, and set aside to cool. Meanwhile, continue cooking the stock for an additional 30 minutes, uncovered. Once the stock has completed its time on the stove, remove from the heat and strain out all the cooked ingredients, through a sieve or colander into a heat proof bowl. Be careful as the stock is extremely hot, set aside to cool slightly.

For the Soup:
1) Heat the same Dutch-oven or Crock-pot on medium-high heat, with a little olive oil. Add the diced onion, celery and carrots. Season with a little salt, and allow to sweat for approximately 5 minutes, until onions become translucent. Add tomatoes, and allow to cook for an additional 4-5 minutes or until some of the juices from the tomatoes have started evaporating. Add Garlic and cook for 30 seconds, until you can start to smell it. Add all of the stock (which you made earlier) and bay leaves and bring to a simmer. Allow to simmer for about 15 minutes, uncovered.
2) Meanwhile remove the chicken from the bones and roughly chop into bite size pieces. Add the chicken (and the stock the chicken was sitting in) back into the pot and allow to continue simmering for an additional 15 minutes or so. Give a taste and adjust seasoning as needed.

the basil adds a nice touch of freshness 

To serve:
I like to serve this with pasta or rice that was cooked separately (Some other good alternatives would be Couscous or Quinoa). This way you can add as much starch as you want and it won't get mushy and over cooked, if you were to add it all to the soup.
Spoon the soup over your pasta/rice and then garnish with freshly grated Parmigiana and sliced fresh basil and a drizzle of good olive oil.

homemade soup with rice and parmigiana-reggiano

P.S This soup tastes amazing the next day when all of the flavors have really gotten to know each other a little more! To Die For!

I hope you enjoy this!

Tuesday, June 10, 2014

Food Processor - Homemade Artisan Bread

You know when you get a new kitchen appliance there is always that annoying booklet that tells you how to set it up and use it. That gets tossed aside, because well, We don't need their help, Right? We know exactly what to do, Right? Well, in most cases I would agree but for those of you that throw them out - think again next time you get something that has a nice fat insultingly silly instruction book. Not because of the instructions should you keep it but because sometimes there are some really awesome recipes in there. I found this recipe in my Cuisinart Food Processor book and it is so far my absolute favorite bread recipe. It is my go to whenever we need a fresh loaf or when we run out. It's easy to make with very little "baby sitting" required.

Making bread is an art and I absolutely love it. My favorite part of it all is actually seeing how much the dough rises for the first rise. It's so incredible, and without out fail every time I make bread and that first rise is ready to be punch down, I run through the house looking for my husband to show him and have him admire the beauty of risen dough. It gets me ever time. I'm like a little kid at Christmas.

Remember: This is not something you rush. Take your time. I promise the outcome is very rewarding. 
If you do not have a pizza stone, don;t sweat it. You could do a number of different things. 1) Bake the bread on a cookie sheet as is. No need to transfer the dough to anything in the oven. You may not have as nice a crust but it's possible. 2) Pre-heat a baking sheet in oven. When you are ready to bake the dough, use an upside baking sheet or peel to transfer the dough to the preheated baking sheet. 

Extra tips: Here are some things I have learnt along the way. 
Yeast loves Warmth, if you are baking bread of any kind on a chilly day or you have a lot going on in the kitchen and need all the counter space you have. Place your dough in a bowl (preferably NOT plastic) and cover with a clean kitchen towel, place in a cold oven. DON'T TURN IT ON!!!!! close the door and switch your oven light on. This creates a wonderful growing environment for yeast and your dough will rise beautifully (You can thank me later....:)
There is no time limit on how long the dough can rise for. If you forget about it or need to run some errands the dough will sit happily in your oven for a good 4-6 hours without "causing" much of anything. It may have a little bit of a funky smell, but not too worry, that's the yeast working!

1 lb All-Purpose Flour (approx 3 1/2 - 4 cups)
2 teaspoons active yeast
2 teaspoon kosher salt
1 1/4 cup water (approximately 105°F - 110°F)
extra flour for dusting
cornmeal (optional)

1) In the bowl of a food processor fitted with the dough blade, pulse flour, yeast and salt until well combined.
2) With the food processor on the dough setting, add water slowly through the feeding tube. Once all the water has been added to the dough mixture and dough comes together. Process the dough for an additional 45 seconds until smooth and elastic.
3) Transfer dough to large ungreased bowl. Cover with plastic wrap or clean dish towel and let rise for 2 hours until doubled in size.
4) Remove dough from bowl onto well floured surface. Punch out all the air bubbles. Cover and let rest for 15 minutes. Meanwhile, place a pizza stone on top rack (about 8 inches from top of oven) and a small cast iron skillet on floor of oven or bottom rack (depending on your oven) and pre-heat the oven to 475°F.
5) Once dough has rested, place a piece of parchment paper on the work surface where you will be preparing your dough. Sprinkle with flour or cornmeal. Mold dough into desired shape. Cover loosely with plastic wrap or clean kitchen towel and let rise for 30 - 45 minutes.
6) Sprinkle some extra flour onto of risen dough, using a serrated knife carefully score the bread, about 1/4 - 1/2 an inch deep in a tic-tac-toe pattern.
7) Carefully pull the parchment paper with the dough onto an upside down cookie sheet or peel and shimmy parchment paper with dough into the oven, onto the pre-heated pizza stone. Carefully pour a cup of warm water into the cast-iron skillet.
8) Reduce heat to 450°F. Bake bread for 30-40 minutes, until well browned and when tapped it sounds hollow.
9) Remove from oven and place on a wire rack to cool completely (about 2 hours) before slicing and storing.

Recipe adapted from
Cuisinart, Food Processor instruction booklet.

dough on parchment, cut and risen - ready to hit the oven

fresh out the oven and cooling

This bread is fantastic for breakfast, toasted with a little butter. Top it with an egg? Dip it in some olive oil? Makes awesome grilled cheese! and sandwiches in general! Although I love it hot and fresh out the oven with a smear of butter. YUM!

This bread will keep for about 4 days. Store in a plastic bag  (like a Ziploc) or wrap in wax paper and plastic. There are no preservatives in this bread so it will become stale quite quickly.

I hope you enjoyed this. 


Wednesday, April 30, 2014

Garlic-Ginger Broccoli

One of my favorite ways to experience food is through home cooking - especially when it's something I have never tried before. There is this wonderful sense of someone else making you something from scratch with love and adding their own twist to it.
Most of my friends, here in the states, are originally from another country which of course keeps everything as diverse a possible. It's great because there is so much that one is exposed to when all you are surrounded by is difference.
When I first tried this dish, I was blown away by the flavors and how well they worked together. I couldn't believe that what I was eating was broccoli and ginger. It sounds so weird! At least I thought it did. The woman that cooked it for me is originally from Guyana. This is a country that is a part of the Caribbean but finds itself of the continent of South America.
Granted this might not be as traditional as it gets for the Guyanese, but that is what is so wonderful about home cooking - It never has to be because there are always influences that come into play, even when it isn't planned.
I, in return have made this dish for many people since trying it myself and everyone loves it. Even little one loves this dish.

Keep in mind:
Ginger is a fantastic ingredient to cook with and while it may be expensive the great thing is that you do not need that much of it. You could always store what you don't use in an airtight bag in the refrigerator, or you can mince it and freeze it in a Ziploc freezer bag, or something similar to save for another dish.
P.S - it is also fantastic to bake with;)

What I learnt:
You do not need a lot of it. It has a very strong flavor. It's best to give it about 30 seconds in the skillet before adding the broccoli. The onions, garlic and ginger will continue to caramelize as the broccoli cooks and stems in the skillet.
Other great ingredients that I like to add are: Greens Beans, and tomatoes. They add great variety of color and texture.
This side dish pairs well with a main that has a sweet and savory flavor to it. The Maple-Mustard Marinade recipe can be found on Mother Earth Living - Food Matters blog, pairs very well with this side dish. When I tried it for the first time - It was as if I was eating a well thought out meal that flowed beautifully together. It truly was a perfect creation, and the bonus part was that the family enjoyed it too.

1 bag frozen broccoli
1/2 onion diced
2 teaspoons minced fresh ginger
2 teaspoon minced garlic
salt and pepper to taste
olive oil

1) Heat a large skillet on medium heat until hot. Add olive oil and onions, a pinch of salt and sauté until tender and slightly translucent, about 3-4 minutes. Add minced ginger and garlic and cook, moving around the skillet until fragrant, about 30 seconds. Add broccoli and pinch of salt and combine with ingredients in skillet. Cover and turn heat down to medium-low.

2) Once the broccoli is cooked through and hot - about 15- 20 minutes, taste and adjust seasoning if needed, give a final toss/mix in the skillet and serve immediately alongside your main dish.

garlic-ginger broccoli, green beans, and tomatoes 
I hope you enjoy this as much as we do!


Friday, April 4, 2014

Delishious Roasted Chickpeas

Roasting chickpeas is a really great option and they have some many uses for them. They taste great, they are easy to make and extra BONUS, they are healthy for you! The first time I made them I didn't really like them, they were bland, and I didn't like the texture of them (they were far too crunchy and dry). After making them that time and not being impressed by them, I gave up. But recently I was at a friend's house and she made a batch for our kids to snack on. My daughter Lyla LOVED them and so did her friend. They tasted great and weren't as crunchy as the ones I had made previously. So I got to work trying to figure out what I really liked when it came to this wonderful, healthy snack and how to make them.

Here are some pointers to consider:
  1. Make sure the beans you buy are organic - trust me there is a difference! If you don't want to spend the money for the "fancy", more upscale cans of beans, Goya makes an organic bean they is pretty good.
  2. Make sure it's low sodium - This way you can season to your liking!
  3. These beans really need some help when it comes to having great flavor so don't be scared to season well. If you are unsure about this, do a little at a time and just keep doing a QC (Quality Control taste) until you find a balance of flavor that you like.
  4. There is no right or wrong answer when it comes to seasoning. It's whatever you like that will work. Some flavors that I have tested and like are:  Paprika, Turmeric, Garam Masala, Onion, Garlic, Kosher Salt, and cracked black pepper to name a few. You could also possibly experiment with a sweet version using sugar and cinnamon. I haven't tried this yet - but I bet it's good!

1 can of Low Sodium Garbanzo/Chickpeas
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon Garam Masala
Kosher salt to taste

1) Preheat oven to 350°F and line baking sheet with parchment paper. Remove beans from can into a sieve or colander and run cold water over them to remove the liquid they have been sitting in. Remove any of the outer-membranes that come off the bean. Once thoroughly rinsed, place in a bowl lined with a paper towel, and gently pat them dry. Remove paper towel.

rinsing beans with cold water

seasoning the beans / garlic powder, paprika, turmeric combo

2) Combine spices with beans and toss to coat evenly. Before placing them on the baking sheet, taste one. If you like the flavors then that's great, if not adjust the seasoning to your liking. Place beans on baking sheet and spread out evenly, check to see if any more outer-membranes have fallen off and remove them. Place baking sheet in oven and roast for 30-45 minutes. During the roasting process, shake pan once or twice to move them around a little, for even roasting.

on the roasting pan

Some notes:
  • This is a great snack for kids. They can also help with this process since it's not very complicated. Depending on the age of your child, it would be best to not roast them until they are entirely crunchy. For my 19 month-old, I roasted them for 30 minutes. The beans had a great crunch that were also soft on the inside for easy chewing. 
  • This would also be great as an alternative to croutons in a salad, or just as a snack to tie you over until your next meal.
  • Ensure you remove all outer-membranes that come off the bean before placing them in the oven. They will burn a little while the beans are roasting. It also look nice :)
  • You can definitely cook your own beans and then roast them - which is much better and that way you can control everything. From quality of ingredients to quantity. If you cook your own beans - follow directions on the bag.



Wednesday, April 2, 2014

Banana Bread - Gone Dairy Free

There is nothing I love more than some of my mom's homemade banana bread, fresh out the oven, warm with a dollop of butter, as it melts into the slice. If you know my mom, then you must have at some point come into contact with this banana bread, and so you know how good it is. This recipe is a rendition of hers, as it has gone, dairy free. I replaced the butter with coconut oil and milk with almond milk. I also replace two whole eggs, for two egg whites only, for a little bit of a healthier version. This recipe would also be great for adding Nuts and dried fruit to - if that is something that you like or prefer, also some chocolate chips would work wonderfully in this.

8 tablespoons coconut oil
1 cup sugar
2 egg whites
2 cups flour
2 teaspoon baking powder
3/4 cup almond milk
1 teaspoon vanilla
2 very ripe bananas mashed

1) Preheat oven to 350°F. Grease loaf tin.

2) In a medium size whisk flour and baking powder together until well combined, set aside. In a two cup measuring cup combine Almond Milk and Vanilla Extract. Set aside. Peel and mash bananas, set aside.

3) In a stand mixer fitted with a paddle combine coconut oil and sugar until well combined, about 1 minute. Scraping down the bowl at least one to ensure all ingredients are combined. Add egg whites, one at a time, beating until each one is incorporated. Continue beating for an additional 30 seconds until foamy.

4) Alternating between the flour mixture and almond milk mixture, add 1/3 of a time of each until all combined, ensuring that each addition is add and incorporated well. Add mashed bananas and beat for an additional 30 seconds until well combined.

5) Pour batter into prepared loaf tin and bake, for approximately 1 hour to 1 hour 30 minutes. When tooth pick inserted comes out clean, remove the banana bread from the oven. Allow to cool for 5 minutes in loaf tin for removing. Continue to cool on cooling rack until room temperature. At least 2 hours.

This bread will be last 3-5 days. 


  • I have discovered through my baking that when using coconut oil, the baked goods need a little extra time in the oven. Sometimes up to 30 minutes more. Check the bread at 1 hour, if it still looks raw then continue cooking it, checking every 10-15 minutes until toothpick inserted come out clean.
  • The coconut oil that I used did not create a coconut flavor in the bread. 
  • If you wish to use dairy products in the recipe, replace the coconut oil with butter, the almond milk for regular milk (in the same ratios).
  • For the eggs, if you wish to use the yolk, add the yolk with the egg white. Beat until well combined, and continue with the recipe as follows.

Here are some of my favorite ways to eat Banana Bread:

  • Toasted with butter in a cast iron skillet

  • Top the toasted banana bread with some ice-cream for a yummy dessert! My husband loves this! Ridiculously Delishious with Butter Pecan, BTW:) You are welcome!

  • And for the South African in me, I cannot get enough of Marmite and Cheese on Toasted Banana bread. It's the perfect sweet, savory and salty combination...as far as I'm concerned. This is something I would possibly eat for my last meal. It's definitely an acquired taste:)

I hope you enjoyed this! Tell me what are some of your favorite ways to eat banana bread are, comment below. 



Friday, March 28, 2014

Tiramisu Cake - Raw-Egg-Free

I absolutely loved this cake. I loved making it from start to finish, and yes, that included eating it too:). My husband loves Tiramisu, and so I figured I would surprise him with this cake. I was inspired to make this cake when I saw one flipping through a williams-sonoma catalog. They have these yummy looking pastries and cakes that you can order from them and one of the cakes was a beautiful Tiramisu Cake displayed on a gorgeous cake stand. As  soon as I saw it, I wanted some and so I decided I would make one for my husbands birthday. I had this planned for months, and I was so excited. When it came time to making it, I did the shopping for it while he wasn't at home, and then hid all the ingredients in the fridge. I went through great lengths to make this cake. It even came out as wonderful and delishious as I was hoping it would. Of course, my husband came down with the flu and just couldn't enjoy it as much as I think he would have. So needless to say I have a few extra inches around my waist. You just can't let something like this go to waste, Right?...Right?

Some tips to consider before starting:
  • You will need a Spring Form pan to build your cake in. When it comes time to baking your cakes use a cake tin that is the same diameter as your spring form pan.
    For example: If your spring form pan is 9" in diameter then your cake pan should be 9" in diameter. This will ensure a snug fit [of the cake rounds] in the Spring Form pan that will allow all layers to be exposed and visible when you are ready to serve it.  
  • If you prefer not to use alcohol it can be omitted. 
  • I'm not a huge fan of Rum and switched the Rum out for a Chocolate Liqueur called Thatchers, Dark Chocolate. This gave a nice smooth flavor as opposed to the strong Rum flavor, which we liked. So if you are considering omitting the Rum definitely consider this - It's a really great alternative.
  • For kid friendly versions, you could brush the cake rounds with either a hot chocolate/hot cocoa mixture or a simple ganache, like I did [this is so delishious, BTW!], omit the alcohol from the mascarpone mixture if you making a kid friendly version or reserve some aside before adding the alcohol.
  • Bake the cakes in the morning and allow them to cool completely before assembling your cake. This also makes it easier to cut them.
  • Instead of using cocoa to decorate on top, I used ground up bittersweet chocolate. I placed 1 cup bittersweet chocolate in the freezer for approximately 20 minutes. I then placed the frozen chocolate into a food processor fitted with a steel blade. Pulse the chocolate until small pieces form and the bowl looks "dusty". Once fine enough remove chocolate from processor bowl and sift to separate the larger pieces from the small. When it comes time to serve, dust the chocolate over the cake, cut and serve. The slight hint of the bitter sweet chocolate really compliments all the flavors in the cake!
  • This cake needs time to set. It should be done up to 12 hours in advance or [even better], 24 hrs.

Cake Ingredients:
4 large eggs, room temperature
1/2 cup whole milk, room temperature
2 teaspoon vanilla extract
1 3/4 cups cake flour
1 1/12 cups sugar
2 teaspoon baking powder
1/2 teaspoon salt
16 tablespoon unsalted butter, cut into 16 pieces and softened

1) Adjust oven racks to middle position. Preheat oven to 350°F. Grease two cake tins*, line with parchment paper and grease parchment paper. Flour cake tins.

2) In a medium size bowl whisk eggs, milk, and vanilla extract together until well combined. Set aside. In a stand mixer fitted with paddle mix flour, sugar, baking powder and salt together on low speed until combined. Add butter 1, piece at a time, until pea-size pieces remain, about 1 minute.

3) Add half of egg mixture, increase speed to medium-high and beat until light and fluffy, about 1 minute. Reduce speed to low, add remaining egg mixture, and beat until incorporated. About 30 seconds.Batter may look slightly curdled. Give one last mix by hand.

4) Divide batter evenly between prepared cake tins and smooth top with rubber spatula. Bake until tops are light golden and tooth pick inserted comes out clean 20-25 minutes rotating pans halfway through cooking.
Let cake cool in pans on cooling racks for 10 minutes. Remove cakes from pans and discard parchment. Allow to cool completely, about 2 hours.

Cake Tins: Depending on the size you use will depend on how many you need and baking time
8-inch-cake-tins: You will need three cake tins and bake them for 18-20 minutes.
9-inch-cake-tins: You will need two cake tins and bake them for 20-25 minutes.

Recipe by Cooks Illustrated

cakes cooling

Coffee Mixture:
1 1/2 cups strong coffee
1 teaspoon instant espresso powder (optional)
5 Tablespoons Dark Rum (optional)

Combine all ingredients and mix until espresso powder has dissolved. Set aside

Mascarpone Filling:
5 large egg yolks
1/2 teaspoon salt
1/3 cup cream (for adding to egg yolks)
2/3 cups sugar
4 tablespoon Rum (optional)
1 pound mascarpone cheese
3/4 cup heavy cream

1) In the bowl of a stand mixer fitted with the whisk attachment add eggs yolks and mix on low to break up. Add salt and sugar and beat on medium until a light pale yellow, approximately 1 1/2 minutes. Add cream and beat for an additional 30 seconds until well combined. Scrap bowl to ensure all ingredients are well combined.

2) Place bowl with egg yolk mixture over a pot of gently simmering water. Stir and scrap bowl constantly to ensure egg doesn't cook, until mixture becomes thick and coats back of spoon, about 4-7 minutes. Remove from heat and stir vigorously to cool slightly, set aside to cool to room temperature, about 15 minutes. Whisk in Rum. Transfer bowl back to stand mixer, fitted with whisk attachment, add mascarpone cheese beat on medium speed until no lumps remain, about 30 seconds. Transfer mixture to large bowl, and set aside.

3) In the same bowl (no need to wash), add the heavy cream and beat on medium speed until frothy. Increase speed to medium-high and beat until stiff peak forms. About 1 1/2 minutes more. Using a rubber spatula, fold 1/3 whipped cream to mascarpone mixture to lighten mixture. Add the rest until and fold until no white streaks remain. Set aside.

Recipe adapted by Cooks Illustrated

Assemble the Cake:
1) Gather all your equipment and ingredients to assemble your cake. You will need, a Spring Form Pan, a pastry brush, your cooled cake, mascarpone mixture, coffee mixture, serrated knife, spatula.

2) using a serrated knife, cut cake rounds in half or thirds, parallel to the ground (depending on the height of cake rounds and how thick you want the cake layer to be.

3) Place a bottom half of a cake round into the bottom of spring form pan. Using a pastry brush, brush the coffee mixture over the cake until well covered. Pour 1/3 of mascarpone mixture over cake layer. Place second cake round over mascarpone mixture and repeat the process, another two times. You should have three layers of cake and the last 1/3 of the mascarpone mixture will be poured on top of last cake round after brushing with coffee mixture.

4) Once your cake has been assembled, cover with plastic wrap and place in fridge for 12 - 24 hours. I kept mine in the fridge over night and through the next day.

5) Remove cake from fridge, using a paring knife, gently run it along the side of the cake and pan to help loosen. Carefully loosen spring form pan, and remove slowly. Dust with cocoa powder or grated chocolate, cut and serve.

kid friendly version w/ chocolate ganache between layers of cake and mascarpone
When it came time to building my daughters Tiramisu I had 1/2 a cake round left. I broke it up and layered the tiramisu cake into a Ramekin. It was perfect and she loved every spoonful of it.

If you would like the recipe for the chocolate ganache, please comment below and I can give you something to work with.
I hope you enjoy making and eating this delightful cake as much as I did:)

Happy Creating!



Saturday, March 8, 2014

Quick Breakfast Loaf

I absolutely love making quick breads and this one is no different. It's healthy, packed with flavor and has a wonderful texture. It's the perfect breakfast bread that is delishious by itself, with butter, jam, cheese or even a fried egg (which is my favorite to top it with).
I do have a note for you before we get started and that is: this bread is easier to cut when completely cooled - However if your household is like my household then allowing it to cool completely is not an option. Because, what is better than fresh, warm bread straight out the oven with a little pat of butter? I can't think of anything better! Can you? I hope you enjoy creating and eating this Quick Bread as much as I did.
1 1/2 cups All-Purpose flour
1/2 cup whole wheat flour
1/2 cup oatmeal (thick cut or steel cut)
1/3 cup ground flax seed/flax seed meal
2 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup packed brown sugar
1 1/4 cup almond milk
1/4 cup sunflower oil (or vegetable oil)
1/2 teaspoon vanilla extract
1 teaspoon of each extra poppy seed, flax seeds and oatmeal to sprinkle on top (optional)

1) Preheat oven to 350°F. Grease loaf and set aside.
Meanwhile, in a large bowl combine both flours, oatmeal, ground flax seed, poppy seeds, baking powder, baking soda, and salt.
2) In another bowl combine egg, brown sugar, almond milk, sunflower oil, and vanilla extract until well combined. Make a well in the flour and add the wet ingredients to the dry ingredients. Stir until just moistened (batter should be lumpy). Spread batter evenly into prepared loaf pan and sprinkle the top with the extra poppy seeds, oatmeal and flax seeds. Bake for approximately 1 hour or until tooth pick inserted in the center comes out clean.
3) Allow to cool in the pan for 5 minutes, remove loaf from pan and allow to continue cooling to room temperature on a wire rack - approximately 2-3 hours.
To store bread: Wrap in wax paper and then plastic. Must be eaten within 2-3 days.

  • Do NOT over mix this batter until all lumps have disappeared. This particular bread is very dense and over mixing will toughen the batter making it more difficult to manage, and the outcome will not be as tender. 
  • If you have whole flax seeds - Grind them in a clean spice grinder (or coffee grinder) to create a flax meal.

This will be a great bread to add to your brunch menu!