Dozen Bread

IMG_3223I think small things are super cute. Like babies. You know how people are always googling over a cute little baby? I do that with all kinds of small things. “Awww, look at that cute little sweater!” or because I work in a radiology department, “That six month old’s skull xray is adorable!”

Sticking with the theme of small cuteness, when I decided to post my recipe for dozen bread, I could’ve easily made it one big loaf. But who wants that when you can have a bunch of cute baby loaves? Plus, when starting out with a smaller portion, we tend to eat less. These baby loaves are so versatile because you can wrap them up in foil, thrown them in the freezer and pull them out to thaw when you are craving some dozen bread. When I say craving, I mean it. This bread was an overnight success with my coworkers. In fact, more than any other recipe I am frequently asked, “Do you have any of that bread with you today?”

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This bread is great because it doesn’t require any fancy flours to make. And boy does it pack a protein punch! Dozen bread gets its name from the fact that it takes a dozen eggs to make one batch. Eggs have taken on a bad rep through the years as a cholesterol raising culprit, but new research begs to differ. They are one of the best natural forms of protein available. In fact, they may help raise HDL (good cholesterol) in the body. From my personal experience as a person with outrageously high cholesterol levels, I can tell you that eggs have not increased this number. In fact, as my egg intake went up, and dairy went down, so did my cholesterol numbers. I can happily say I am in a normal range today due to my natural food diet changes. Click here to check out more on eggs.

Dozen Bread

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 5 mini loaves or 1 large loaf

Serving Size: 15

Dozen Bread

Ingredients

  • 2 cups almonds
  • 2 cups unsweeted coconut, shredded
  • 2 cups oats, gluten free, plus more for sprinkling
  • 12 large eggs
  • 1 tbsp honey
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp sea salt
  • 5 mini loaf foil pans (optional: 1 large loaf pan)
  • coconut oil for greasing

Instructions

  • Preheat oven to 300°.
  • Place 1/2 cup oats, 1/2 cup coconut, baking soda, baking powder and salt in a large bowl. Set aside.
  • Add remaining coconut, oats and almonds to food processor. Blend for 1 minute.
  • When mixture is done blending, it should appear more like a meal, with the almonds in very small pieces. If there are any large chunks of almonds, remove them from the bowl.
  • Add the blended mixture to the unprocessed oat/coconut mixture and mix well.
  • In a separate bowl, crack open 12 eggs. Add honey to eggs.
  • Whisk with a fork until blended well.
  • Pour egg mixture into “flour” mixture.
  • Stir until all ingredients are blended.
  • Prep 5 mini loaf pans by greasing generously with coconut oil.
  • Divide bread mix between all 5 mini loaf pans. Sprinkle the top with oats.
  • Bake for 40-50 minutes or until golden brown on the outside. You should be able to push on the top lightly and it will feel firm.
  • Once bread has cooled completely, cut into thin slices. You can speed up this process by placing warm loaves wrapped in the foil and put in the refrigeraor until cool. Store any unused loaves in the freezer. Wrap in foil and place in a freezer bag before freezing.
  • If you decide to make one large loaf instead of mini’s, generously grease a regular sized loaf pan. Cut a rectangle of parchment paper to fit in the bottom of the pan. Place in pan and then pour mixture in . Bake for 1 hour to 1 hour 15 minutes or until the bread does not give when pushed lightly in the middle.

For more on ways to use Dozen Bread and a step-by-step picture tutorial, visit http://www.tiffanystrimtreats.com/2013/03/06/dozen-bread/

http://www.tiffanystrimtreats.com/2013/03/06/dozen-bread/

 

CONTINUE HERE FOR PICTURE TUTORIAL: 

Place 1/2 cup oats, 1/2 cup coconut, baking soda, baking powder and salt in a large bowl. Set aside.

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Add remaining coconut, oats and almonds to food processor. Blend for 1 minute.

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When mixture is done blending, it should appear more like a meal, with the almonds in very small pieces. If there are any large chunks of almonds, remove them from the bowl.

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Add the blended mixture to the unprocessed oat/coconut mixture and mix well.

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Crack open the dozen eggs in a separate large bowl. Add honey to eggs.

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Whisk with a fork until blended well.

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Pour egg mixture into “flour” mixture.

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Stir until all ingredients are blended.

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Prep 5 mini loaf pans by greasing generously with coconut oil.

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Divide bread mix between all 5 mini loaf pans. Sprinkle the tops with oats.

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They are so cute…fits right in your hand :)

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Bake for 40-50 minutes or until golden brown on the outside. You should be able to push on the top lightly and it will feel firm.

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Once bread has cooled completely, cut into thin slices. You can speed up this process by placing warm loaves wrapped in the foil and put in the refrigerator until cool. Store any unused loaves in the freezer. Wrap in foil and place in a freezer bag before freezing.

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If you decide to make one large loaf instead of mini’s, generously grease a regular sized loaf pan. Cut a rectangle of parchment paper to fit in the bottom of the pan. Place in pan and then pour mixture in . Bake for 1 hour to 1 hour 15 minutes or until the bread does not give when pushed lightly in the middle.

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So once you have your dozen bread, what do you do with it? You can obviously eat it plain, but I love making little snacks out of mine. Here are 5 ways to shake up snack time using dozen bread:

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1) A slice of pepperoni with a small wedge of manchengo cheese (manchengo is from sheep milk, not cows milk)

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2) Almond maple butter with banana slices

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3) Almond cheese with a homemade garlic pickle spear (click here for recipe)

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4) Toasted dozen bread topped with Bruschetta (recipe coming soon!)

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5) Dip bread in olive oil, balsamic vinegar and Italian spices. Yum!!

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There are sooooooo many ways to use this bread! How would you use your dozen bread?

Xoxo,

Tiffany

Easy Peasy Trail Mix to Go

IMG_3098We have a staple in our household: trail mix. It’s one of those things I know my husband will go for when he is past the point of starving to hold him over, and is a healthy alternative to what he could grab instead. Don’t get me wrong…he is a super healthy eater, but you know how ravenous someone can get when they past the point of no return with an angry tummy. I’m pretty sure I would start eating the plants on my patio if I had to. No regrets either. Except that we forget to water them, so it would be a pretty dry snack…

This is probably the easiest trail mix you could ever throw together. I make it about every 2 weeks and takes me no more than 10 minutes to mix and separate into individual portions. I use what I affectionately call my “trail mix bowl” for measuring, mixing and storing. When it is empty, the hubster puts it out on the counter and I make some more. This version is not only pretty dern tasty, but also allows you to customize based on what you like. It’s really that simple.

 

What you’ll need:

A mix of nut varieties, dates, raisins, healthy chocolate chips, banana chips, dried fruit…whatever you like in a trail mix. Buy enough to fill your “trail mix” bowl

3 tsp cinnamon

2 tbsp powdered maple sugar

 

Kitchen Equipment:

“Trail Mix” bowl

wooden spoon or a long kitchen spoon

measuring spoons and cup

sandwich sized ziplock baggies

 

Directions:

Step one: Find a large bowl that you don’t use for cooking all that often. It will become your trail mix bowl :) This is what mine looks like.

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Fill your trail mix bowl until you only have about 2 inches left on the sides without any mix. Use a combo of your ingredients. For this mix, I used banana chips, dates, almonds, walnuts and cashews. If all of your stuff won’t fit, just set it aside for next time.

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Add cinnamon, maple sugar and mix well with a big spoon. This makes the trail mix so tasty! You can also add apple pie or pumpkin pie spice around the holidays to mix it up a bit.

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Using a 1 cup measuring cup, portion the trail mix out into sandwich baggies.

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Keep portioning the mix out until you have no more. See, all gone :) Rinse and dry your trail mix bowl.

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Put your portioned baggies back into your trail mix bowl. I usually get about 13-15 baggies. You could get more with a smaller portion size if you want.

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Place your trail mix bowl in a very obvious place in your pantry. Mine is in the front of the other stuff I have crammed in there lol. IMG_3110Enjoy!

 

Xoxo,

Tiffany

Almond Herb Cheese

One of the downfalls of having a dairy allergy is not enjoying a simple pleasure of life…cheese. Me and Cheese, we were best friends. We did everything together…pizza, sandwiches, soups, etc. You should’ve seen what we could do with a cracker! Ahhh…good times. But ultimately, cheese betrayed me and I was left alone, overweight, and sporting a puffy face with a daily headache. Enter my friend the almond. It really is one of the most versatile foods and makes a mean cheese spread (without the cheese of course). This is one of my favorite snacks EVER! It pairs well with crackers, veggies, as a replacement for ricotta, or just eating it straight out of the container. Guilty :)

What you will need:

1 cup almonds (blanched if you want a white cheese)

1 lemon, juiced, seeds removed

1/2 cup water

2 tbsp dried italian herbs

1/4 cup olive oil

1/2 tsp himalayan pink salt

5 or 6 garlic cloves

 

Kitchen Equipment:

Tupperware container or bowl with plastic wrap (for soaking)

strainer or colander

Food Processor

Spatula

 

Directions:

Place almonds in a plastic container or bowl and cover with water (make sure container has enough room for almonds to expand). Cover. Let soak for at least 8 hours or overnight.

After soaking is finished, drain and rinse well under cold water.

Place all ingredients in a food processor and process for 6 to 7 minutes until smooth and creamy.

Every 2 to 3 minutes stop food processor and scrape down the sides with a spatula.

When mixture is done processing, place in container and chill. If it is still too thick, you may add more olive oil to get it to the right consistency.

Serve with veggies, gluten free crackers or a spoon :)

The consistency will not be completely smooth if you use non-blanched almonds, but I like it with a little crunch to it. If you prefer a smooth cheese (that looks like cheese), definitely go for the blanched almonds. After soaking, they will have a strong vinegar smell to them (from the blanching process), so rinse well. I hope you enjoyed meeting my new best friend, almond cheese!

Xoxo,

Tiffany

 

No Bake Cookies

There are days when I am just not into baking. Not many, but I have my moments. Thank God for who ever discovered the first no-bake cookie! These delicious cookies are easy to make and are usually only a 2 or 3 step process to getting a yummy dessert without the multiple batches of cookie sheets in and out of the oven. The only problem I found with most no-bake cookie recipes is that they are loaded with refined sugar and peanut butter. So I did a little experimenting and came up with a new and improved chocolate gem! These will melt in your mouth and satisfy even the most insatiable sweet tooth:

What you’ll need:

1/2 cup honey

1/2 cup coconut oil

2 tbsp raw cacao powder (cocoa is fine if you don’t have cacao on hand…but cacao tastes better :) )

1 cup gluten free quick cooking oats (or rolled oats that have been pulsed in food processor for 15 seconds)

1 cup sugar free shredded coconut

2 heaping spoonfuls of almond butter (or any nut butter variety you like)

1 tsp vanilla

 

Kitchen equipment:

Medium saucepan

Baking sheet lined with parchment or wax paper

Sturdy wooden spoon

 

Directions:

Combine honey, coconut oil, and cacao powder in saucepan on medium heat.

Bring mixture to a boil, stirring constantly. Boil for 2 minutes.

Remove from heat and add almond butter and vanilla. Stir until melted and creamy.

Add oats and coconut and stir to combine. Drop by spoonfuls onto parchment lined cookie sheet. The mixture may run slightly around the cookies.

Refridgerate until completely cool. Enjoy with a nice glass of coconut milk and try not to devour the whole pan :)

Xoxo,

Tiffany

Zac and Cheese

When you hear the words “Comfort Food” what comes to mind? For me, mac and cheese has to be somewhere at the top of the list. The biggest problem with that is that cheese doesn’t like me all too well. I am very fortunate not to have all the lactose intolerant stomach cramps (and all the other gross stomach issues we won’t go into…), but my sinuses and kleenex will most definitely become best friends after a night of milk binging. What’s a girl to do?! Come up with something better :)

Putting together a list of ingredients for mac and cheese usually looks something like this: milk, wheat noodles, cheese (usually not hormone free), butter, lots of salt, and more cheese. Occasionally people might add something healthy like an onion to it. And that’s only the healthy homemade version! Boxed mac and cheese (depending on the brand) adds sodium tripolyphosphate, disodium phosphate, and or calcium phosphate as a food preservative. You can find many of these preservatives in household cleaners and corrosion inhibitors. Let’s not forget  our friends Yellow number 5 and Yellow number 6, the food colorings that turn mac and cheese a strange fluorescent orange sci-fi color. I don’t even think it even comes close to the color of sharp cheddar which usually is the brightest orange cheese. I once watched a family member consume an entire box of mac and cheese while thinking to myself, “That can’t be good…”

I don’t know about you, but I don’t want chemical cleaners or something with a number in my food. Preferably, I’d also like to feel good after eating it as well! This led to my creation of the new and improved “Zac and Cheese”!

What you will need:

For the sauce

2 cups raw cashews

2 cups water

2 cups organic nitrate free chardonnay

2 tbsp nutritional yeast, not brewers yeast

2 tsp garlic powder

1 tsp sea salt

1 lemon

 

For the “Macaroni”

5 medium zucchini

 

For the topping

1 cup almond flour

1 TBSP olive oil

1 tsp garlic powder

1/2 tsp sea salt

1 tsp onion powder (optional, but recommended)

 

Kitchen equipment

food processor or Ninja

fine sieve strainer

non-stick frying pan or Magic green pan ( My favorite pan!)

cutting board

3 bowls

8 lightly greased ramekins placed on a baking sheet

 

Directions:

To begin, blend the 2 cups cashews with 2 cups water until smooth and creamy (about 2 minutes). I love using my ninja for this because it seems to take less time and purees really nice. Once the mixture is smooth, strain through the strainer into a bowl and throw away the chunky pieces left in the strainer. Set cashew puree aside.

Bring wine to a simmer over medium heat and cook for 12 minutes.

While the Chardonnay is cooking, prep your zucchini. Peel using a vegetable peeler (recommended) or a knife.  If you want the macaroni small, cut zucchini into 3 pieces lengthwise. If you want it a little bigger, cut in half. Next slice along the length if the zucchini in half moons, about a half inch apart. Place zucchini macaroni aside in a large bowl.

Heat oven to 350 degrees. Once the wine has reduced by about half, add cashew puree, nutritional yeast, garlic powder, salt and pepper. Cook another 2 minutes. Squeeze lemon into sauce and stir.

Pour “cheese” mixture into zucchini noodles and stir well

Divide noodle mix evenly among 8 ramekins.

Place all topping ingredients in a small bowl and mix with a fork until small pea sized pieces appear throughout mix. Top zucchini mixture in ramekins.

Bake for 30 minutes or until tops are slightly browned. If you are in a hurry, you can turn the oven on broil after 30 min and cook for another 2 min to get the tops browned a little faster.

Let cool for at least 10 minutes because they are extremely hot coming out of the oven (my husband actually burned his mouth!) We enjoyed these as our afternoon snack for the next few days and they were really filling due to the use of almonds and cashew protein added to the recipe. The zucchini worked perfectly as a noodle replacement. The sauce almost resembled a creamy white alfredo cheese. Yum! I also didn’t have a sluggish feeling after eating them so…success! I hope you love them as much as we do!

Renal Diet Exchanges: exchange cashews for 16 oz cream cheese, no salt, exchange almond flour for rice flour, and add 1 tsp garlic powder to both the sauce and topping.

xoxo

Tiffany

 

 

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