whole grain Archives - Page 3 of 5 -

October 20, 2014

Pistachio Almond Baked Donuts

How did it take me so long to buy a donut pan?! For a long time I kept convincing myself that I did not need another specialty baking pan, but after seeing this recipe, I finally decided that I could go no longer without a donut pan. Now I wish someone had convinced me that I needed a donut pan a long time ago. In terms of cookware, donut pans are relatively inexpensive and they take up very little space. I think this could possibly be my best purchase of 2014.

Baked donuts have brought such a welcome change from the usual muffins and quick breads that I often bake. Shape indeed does make a difference. Since I have been making them mostly for breakfast, I wanted to create a recipe that was whole-grain and refined sugar-free. These Pistachio Almond Baked Donuts are a combination of some of my favorite flavors. They are made with whole wheat pastry flour and ground pistachios, lightly sweetened with coconut sugar and honey, and finished with a dark chocolate glaze. I like these best served warm out of the oven.

Pistachio Almond Baked Donuts

Serves: 6 donuts

Ingredients

Donuts

¾ cup whole wheat pastry flour
⅓ cup finely ground pistachios, plus extra for sprinkling on top
1 teaspoon baking powder
¼ teaspoon fine sea salt
1 egg
⅓ cup + 2 tablespoons buttermilk
1 tablespoon unsalted butter, melted
2 tablespoons coconut sugar
2 tablespoons honey
1½ teaspoon almond extract

Glaze

1.5 ounces dark chocolate
¼ teaspoon almond extract
½ teaspoon coconut oil

Instructions

Donuts

Preheat the oven to 400.
In a medium mixing bowl, whisk together the flour, ground pistachios, baking powder, and salt.
In a small mixing bowl, whisk together the egg, buttermilk, butter, coconut sugar, honey, and almond extract.
Add the wet ingredients to the dry ingredients and mix together until just combined. Do not over mix.
Pipe the mixture evenly into the donut pan. (I use a small ziploc bag and cut the tip off one corner for piping.)
Bake for 10 minutes, until donuts are light golden brown. Let cool in pan for 2-3 minutes before transferring to a cooling rack. Dip donuts in chocolate glaze and sprinkle with additional ground pistachios. Donuts are best served slightly warm.

Glaze

Melt chocolate and coconut oil together in a double boiler or in a microwave. If using a microwave, heat for 15 second intervals and stir after each interval. When chocolate is almost completely melted, remove from heat and stir until smooth. Stir in almond extract.

October 13, 2014

Whole Wheat Apricot Scones {with Oats and Flax}

My very first experience with scones was at afternoon tea at the Hong Kong Peninsula Hotel. My dad used to take our whole family to the Peninsula for tea during our trips to visit my grandmother. It was a special outing that we always looked forward to. Everything about the Peninsula’s afternoon tea is remarkable- the service, the atmosphere, the classical music, and of course, the food. My definition of what a scone ought to be comes from my enjoyment of the scones served at the Peninsula. Their scones are a bit like biscuits with a soft interior and only subtly sweet. I once did a google search for the Peninsula Hotel scone recipe and found one that resulted in scones very similar to the ones served at the Peninsula. Over the years however, my taste preferences have gravitated more towards whole-grains and I’ve adapted a scone recipe that I enjoy every bit as much as the Peninsula’s. These whole wheat apricot scones are made with whole wheat pastry flour, oats, flax, and are lightly sweetened with dried apricots and honey. Often times I substitute other dried fruits for the apricots and occasionally I will use almond extract instead of vanilla. If I am ambitious I make a double batch and freeze one batch unbaked. Frozen unbaked scones can be baked directly from the freezer with just a few additional minutes of baking time. Those are perfect for days when you feel like baking, but don’t want the work the work of baking because let’s face it, don’t we all have days like that?

Whole Wheat Apricot Scones {with Oats and Flax}

Serves: 12 small scones

Ingredients

2¼ cups whole wheat pastry flour
1 cup rolled oats
3 tablespoons ground flax seed
1 tablespoon baking powder
¼ teaspoon sea salt
5 tablespoons unsalted butter, chilled
⅔ cup chopped dried apricots
¼ cup honey
¾ cup plus 1 tablespoon buttermilk, divided
1 egg
½ teaspoon vanilla

Instructions

Preheat oven to 400. Line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the flour, oats, flax, baking powder, and salt. Cut butter into small cubes and add to the dry ingredients. Use a pastry blender to cut the butter cubes into the flour mixture until it resembles coarse crumbs. Stir in the dried apricots.
In a small mixing bowl, whisk together the honey, ¾ cup buttermilk, egg, and vanilla. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
Transfer dough to a well-floured surface and form two circles ¾" thick. Use a floured knife to cut each circle into 6 wedges. Transfer scones to the baking sheet, leaving at least 1" between each.
Use a pastry brush to brush scones with the remaining buttermilk. Bake 12-16 minutes, until golden brown around the edges.

Notes

adapted from Whole Foods

September 15, 2014

Broccoli Cheddar Soup {with Whole Grain Mustard Croutons}

It seems like I often order broccoli soup at restaurants thinking that I am going to love it and I often end up disappointed because it’s either too salty, too watery, and/or has mushy, overcooked broccoli rather than fresh, tender broccoli. This homemade version of broccoli cheddar soup is better than any restaurant broccoli soup that I’ve had. It’s creamy, hearty, and full of fresh broccoli, carrots, and onions. I used milk to keep the soup on the lighter side, but the addition of cheddar adds richness and depth. The whole-grain mustard croutons complement the soup splendidly and add a satisfying crunch with every bite. Croutons are simple to make at home and are so much healthier and tastier than all of their store-bought counterparts. It’s also an excellent way to make use of leftover bread. In addition to boosting the nutritional value, using whole grain bread adds a certain complexity to the flavor that I find missing in white bread croutons. The quality of the croutons really depends on the quality of bread so use a high quality artisan loaf if you can find it. I used an ancient grain bread for the croutons here, but I have also used a simple whole wheat loaf in the past with good results. Making comforting soups like this one is one of my favorite ways of easing into the fall season.

Broccoli Cheddar Soup {with Whole Grain Mustard Croutons}

Ingredients

1 tablespoon olive oil
¾ cup chopped onion, about 1 medium onion
1 cup grated carrot, about 2 medium carrots
6 cups small broccoli florets, from 1 large head broccoli
3 cups low-sodium chicken broth
½ teaspoon onion powder
½ teaspoon garlic salt
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 tablespoons unsalted butter
4 tablespoons flour
2 cups whole milk
2 cups grated sharp cheddar cheese

Instructions

In a large pot, heat the olive oil over medium heat. Add the onions and saute until onions soften and start to become translucent, about 5-7 minutes. Add the grated carrots and sauté for another 2 minutes. Add the broccoli, chicken broth, onion powder, garlic salt, salt, and pepper. Bring to a boil, reduce heat and simmer on low heat for about 20 minutes, stirring occasionally.
While the vegetables are simmering, melt the butter in a small saucepan. Add the flour and whisk continuously for 1-2 minutes, until mixture starts to turn golden brown. Gradually whisk in the milk and continue to whisk until mixture has thickened, about 5 minutes. Add the cheese and stir until the cheese is melted and mixture is smooth.
Add the cheese mixture to the vegetables and stir until incorporated. If broccoli is not quite tender, continue to cook for another few minutes.
Use an immersion blender to blend soup to desired consistency. Alternatively, transfer soup to a blender to blend soup. Season to taste with additional salt and pepper. Serve with whole grain mustard croutons.

Notes

adapted from Annie's Eats

Whole Grain Mustard Croutons

Ingredients

6 ounces whole grain bread, cut into cubes (about 3 cups)
1½ tablespoons unsalted butter, melted
1½ tablespoons olive oil
1½ tablespoons dijon mustard
¼ teaspoon sea salt

Instructions

Preheat oven to 350.
Spread the bread cubes on a large rimmed baking sheet.
In a small bowl, whisk together the butter, olive oil, dijon mustard, and salt. Drizzle mixture over the bread cubes and toss well to ensure bread cubes are evenly coated.
Bake for 10-15 minutes, until croutons begin to turn golden and crunchy. Halfway through the baking time, gently flip the croutons for even baking.

Notes

adapted from Super Natural Every Day