WHOLE GRAIN MAPLE LAVENDER CORNBREAD

1 cup yellow corn meal
3/4 cup whole wheat flour
1/3 cup turbinado sugar
1 tablespoon lavender buds
2 teaspoons baking powder
¼ teaspoon salt
1 cup whole milk
4 tablespoons unsalted butter, melted
2 tablespoons maple syrup
2 large eggs, beaten


Preheat the oven to 400 degrees F, oven rack in the middle. Butter an 8-inch pan or line a muffin tin with 12 paper cups.

Place the cornmeal, flour, sugar, lavender, baking powder and salt in a large bowl. Whisk to combine.

Add the milk, butter, maple syrup and beaten egg. Stir well to obtain a smooth batter.

Transfer to the prepared pan. Bake until a skewer comes out clean, 25 to 35 minutes (15 to 18 minutes if baking muffins).

Cool to room temperatures before cutting.

Serves 12

CRANBERRY SPELT BREAD

4 large eggs
¾ cup canola oil
¾ cup muscovado sugar
1 ½ teaspoons vanilla extract
1 ripe banana, mashed
Grated zest of 1 orange
1 ½ cups whole spelt flour
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup fresh cranberries, halved

 


Preheat the oven to 375 degrees Fahrenheit. Line a 9X5 loaf pan with parchment paper.

Using an electric mixer, mix the eggs, oil, sugar, vanilla, mashed banana and orange zest until well combined. Sift the flour, baking powder, cinnamon and salt into a bowl and add to the wet mixture. Mix again until the batter is smooth and shiny. Fold in the cranberries.

Transfer the batter into the prepared pan. Bake until the cake is set and a skewer inserted in the center comes out almost clean, about 30 minutes.

Serves 8

Spelt Flour Cranberry Cake

WHOLE WHEAT HOT CROSS BUNS

This recipe doubles perfectly to make a dozen buns.

 

½ cup milk

1 package (7 grams) active dry yeast

1/3 cup turbinado sugar, plus more for sprinkling

1 large egg yolk

4 tablespoons unsalted butter, softened

½ teaspoon vanilla extract

1 ½ cups plus 1 tablespoon white whole wheat flour

¼ teaspoon salt

1/2 teaspoon ground cardamom

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

1/3 cup raisins

For the eggwash

1 egg

2 tablespoons water

 


 

Microwave the milk in a small bowl for 45 seconds, until warm but not burning hot (about 105 degrees). Stir in the yeast. Let activate 5 to 10 minutes.

Place the sugar, egg yolk, butter, and vanilla extract in the bowl of a stand mixer fitted with a paddle. Mix at low speed until incorporated. Add the yeast-milk mixture. Sift the flour, salt and spices into a bowl. Add them to the wet mixture. Switch to a dough hook attachment and Knead the dough at medium speed until light and supple, 1 to 2 minutes.

Lightly hand knead the dough on a floured surface, incorporating the raisins, and roll it into a ball. Place the dough ball in a large bowl and cover it with plastic wrap and a towel. Let it rise in a warm place for 1 hour.

Divide the dough into 6 balls. Transfer them to a lightly greased baking sheet, placing them about 1 1/2 inches apart. Cover with a towel and let rise 30 minutes.

Preheat the oven to 400 degrees Fahrenheit.

In a small bowl, whish the egg and water well to make eggwash. Brush the buns with eggwash and sprinkle them with turbinado sugar. Using a knife, cut a cross shape, going about ½-inch deep into the dough.

Bake the buns 15 to 18 minutes. Transfer the buns to a rack to cool a bit.
 

Makes 6 buns

MOROCCAN BRIOCHES

Since this recipe requires refrigeration prior to baking, it is best to prepare the brioches at night and bake them first thing in the morning. They are wonderful right out of the oven for breakfast.

 

For the yeast
1 cup milk
2 packages (14 grams) active dry yeast
1 teaspoon sugar

For the dough
2/3 cup turbinado sugar
2 large egg yolks
5 tablespoons unsalted butter, softened
2 tablespoons canola oil
2 teaspoons orange blossom water (substitute rosewater or ½ tsp vanilla extract)
3 teaspoons anise seeds
2 cups white whole wheat flour
1 ¾ cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sesame seeds

For the eggwash
1 egg
2 tablespoons water

 


 

Microwave the milk in a small bowl for 45 seconds until warm but not burning hot (about 105-110 degrees). Stir in the yeast and a teaspoon of sugar. Let activate 5 to 10 minutes until foamy.

Place the turbinado sugar, egg yolks, butter, oil and orange blossom water in the bowl of a stand mixer fitted with a paddle. Mix at low speed until incorporated. Add the anise seeds. Sift the flour and salt into a bowl. Add them to the wet mixture. Add the yeast-milk mixture. Switch to a dough hook attachment and knead the dough at low speed at first, then at medium speed until light and supple, 5 minutes.

Roll the dough into a ball. Place the dough ball in a large oiled bowl and cover it with plastic wrap and a towel. Let it rise in a warm place for 1 hour.

Divide the dough into 12 balls. Transfer them to a lightly greased baking sheet, placing them about 1 1/2 inches apart. Cover with plastic wrap and refrigerate overnight.

Take the pan out of the fridge and allow to slightly warm up at room temperature, about 15 minutes.

Preheat the oven to 375 degrees Fahrenheit. Place the baking rack in the center of the oven.

In a small bowl, whisk the egg and water well to make eggwash. Brush the buns with eggwash and sprinkle them with sesame seeds. Bake the buns 20 minutes.

Enjoy warm with some honey and your favorite warm drink.

Makes 12

CHICKPEA BREAKFAST BREAD

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

3 eggs

1/4 cup honey

1 teaspoon vanilla extract

3/4 cup chickpea flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

Pinch of salt

1 banana, mashed

1 cup chopped nuts

1/2 cup chopped dates

1/2 cup raisins

1/2 cup shredded unsweetened coconut

1/2 cup grated carrots*

 


 

Preheat the oven to 350 degrees Fahrenheit. Grease an 8X4 loaf pan and line the bottom with parchment paper.

Using an electric mixer or hand whisk, mix the butter, eggs, honey and vanilla until well combined.

Combine the chickpea flour, baking soda, cinnamon and salt in a separate bowl. Add them to the moist mixture. Mix again until the batter is smooth and homogeneous.

Fold in the banana, nuts, dates, raisins, coconut and carrots.

Pour the batter in the prepared pan. Bake until the cake is set and slightly browned, 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool before unmolding.

*If you want to use store-bought shredded carrots instead of grating them, chop them into small pieces.

Makes 1 loaf.

 

YUCCA CHEESE BREAD

1 1/4 cups tapioca starch/flour

1/2 cup milk

4 tablespoons unsalted butter, melted

3/4 cup shredded mozzarella

1 egg

1 teaspoon salt

1 teaspoon unrefined brown sugar


Preheat the oven to 400 degrees Fahrenheit. Lightly grease a muffin tin.

Blend all the ingredients in an electric blender until you obtain a smooth, homogeneous batter.

Pour the batter into the prepared muffin tin filling each cup about halfway.

Bake until golden and puffy, 20 minutes. Let cool slightly.

Eat warm. Reheat leftover breads before eating.

Makes 8

Adapted from different sources, mainly Simplyrecipes.com.