Delightful Dairy Free Muffins

I love baking….even when I did not love cooking as much as I do now. For this reason I always try my hardest to avoid baking unless I know someone else is going o enjoy it…because I’m weak to pastries of all kinds.

My friends really find it hard to believe that I can make dairy free breads, pastries of all kinds, but it’s truly possible. I’ll teach you how starting with this recipe:

Ingredients

2 1/4 cups spelt flour or whole wheat flour  (insert whatever flour you have here)

1/4 cup coconut sugar (or your preferred sugar)

1 tsp. cinnamon

1/4 tsp. sea salt

1/4 tsp. ground ginger

1/4 tsp. all spice

1/2 tsp. baking soda

1/2 cup apple sauce

3/4 cup non dairy milk

1/3 cup maple syrup or honey

1 tsp. vanilla

Fruit of your choice (I put figs…you can do blueberries, dried cranberries or raisins)

Instructions

Pre-heat the oven to 350*. Have a muffin pan with cupcake liners ready or simply use the muffin pan direct and spray with oil to coat them to ensure they do not stick to the pan.

Next, mix the flour, the spices and salt, baking powder. Sift the mix until well combined in a large bowl.

In a smaller bowl, mix the liquid ingredients; honey, applesauce, milk and vanilla extract. Mix it up.

Now mix up the wet mixture with the dry and combine. Next add the fruits (blueberry or figs or fruit of your choice). The batter will be thick. Spoon the mixture into the cupcake liners or directly to the muffin pan. Bake for about 25 minutes until when a toothpick is inserted in the center comes out clean.

 

Can I eat bread?

This is such a common question I get from my friends who are trying to lose weight. I get it, I understand where they are coming from. I was the same way every time I would start a new diet. Having started eating healthier since last year I promised myself I would not live this way anymore. Instead I listen to my body, I trust my body and its cravings. I pay attention as to whether I’m eating out of emotions or of my body really needs the carbs. Listen and listen well, carbs are not bad.

Truth is bread is not bad, it’s the way in which we consume it that can be detrimental for us. I’ll speak from my own experience, I eat vegetables and grains most of the time. I actually do not like the full feeling I get when I consume too much bread in my diet. So I know to limit it. My body has shown me to take it in moderation and revert back to greens to keep myself balanced. That is what I do. As I mentioned before, we are all created differently, what may be okay for one person may not be the same for you. I have super skinny friends that have no problem with eating bread. I’m sure you do too. But we have to stop with comparing our lives with others, we have to start being accountable for our own bodies and stop looking to others to validate whether what we are putting in our bodies is good for us or not.

It starts by doing our own research. Listening to our bodies. Finding what meals agree with you. Just because someone else is eating raw food and thriving, does not mean you will too. You might be someone who thrives better on some cooked meals. Also there is a reason people focus on transitions, because it takes time to adjust to eating more healthy. Changing your habits and sticking to it will take time and will power. Plus, have you noticed how one day some foods are all the rave and the next people discover it’s the most detrimental food ever. It’s hard to keep up with the fads and the diets.

In my short journey this is what I have learned to do. Trust myself more with the foods that I put in my own body. In turn I have found myself losing weight without feeling guilty and maintaining my weight off too.

So to answer the question, can you eat bread? My question back to you is does your body want it. Are you eating it because you are emotional and want to just numb your feeling with food? If you are…don’t. Can you balance bread with healthier foods as you go about your day, can you walk as a form of excercise? Then by all means eat, because we both know if you don’t , you will cave in tomorrow to the cake your workmate brings in because you never satisfied your craving. As the saying goes….”do you boo!!” Do what works for you.

Now onto the bread recipe that your family will keep asking for more…do not be intimidated honestly if you can make spaghetti, you can make this bread. As long as you have the ingredients, you really cannot go wrong. You will need the following:

Bread Ingredients

2 cups unbleached all-purpose flour

1 cup sweet potato flour or spelt flour

1 cup whole wheat flour

1/4 cup coconut sugar

2 Tbsp. vital wheat gluten

1 Tbsp. instant yeast

I tsp. pink salt

1 cup warm plant-based milk of your choice. (I used brazil nut and hemp milk)

1/4 cup olive oil

Warm water for kneading as needed.

Instructions

Mix all the ingredients together in a large bowl. Knead on a flat surface for up to five minutes. You will need more liquid other than the warm plant-based milk. use the warm water until you get the desired dough consistency. It should be elastic.

Take a bowl and grease it with oil. Place the dough in the bowl and cover with a kitchen towel in a warm place for an hour.

After an hour knead again for another 5 minutes until soft and smooth.

Pre-heat the oven to 400*F. (200*c)

Bake this bread in a loaf pan or shape as you desire on a parchment lined cooking sheet. Bake the bread for about 20 minutes.

Take out of the oven, brush the loaf and bake for another  10 minutes or until brown.

Enjoy!!

Bread Recipe

 

 

Moringa Bread

I get so excited with the plant moringa and I always add moringa powder to my smoothies, without fail. Moringa is native to northern India, Pakistan, the Himalayan region, Africa and Arabia, but is now cultivated more widely throughout the tropics.

Also known as drumstick tree or horseradish tree, moringa trees grow quickly, reaching a height of between 15 and 30 feet within just a few years. The leaves, fruit flowers and immature pods of the tree are eaten as nutritious foods.

Beyond the flavor and nutrition, moringa offers healing benefits. Virtually all parts of the plant are used to treat inflammation, infectious disorders, and various problems of the cardiovascular and digestive organs, while improving liver function and enhancing milk flow in nursing mothers.

The leaves seem to be getting the most market attention, notably for their use in reducing high blood pressure, eliminating water weight, and lowering cholesterol. The liver-protective activities of the leaf and its extracts could make it a staple component of bitters formulas and various cleansing preparations.

Beyond adding it to smoothies I decided to try to make bread with moringa. I saw this after getting the idea from a cookbook Caribbean Vegan by the wonderful Taymer Mason. It was my first time making any type of bread and I really enjoyed it. I wish I could make bread daily for my family. This way i know what goes into the bread..but I know my kids will not have it lol.

So here is the recipe as I made it as I had to substitute some things because I did not have everything required in the book but I made it work and it was wonderful. So please feel free to do the same and substitute where necessary and let me know how you like it.

Ingredients

2 cups unbleached flour

1 cup sprouted spelt flour

1 cup whole wheat flour

1 cup moringa powder

1/4 cup coconut palm sugar

2 tsp. arrowroot powder

1 tbsp. onion powder

1 tbsp. instant yeast

1 tsp. pink himalayan salt or sea salt

1 cup almond milk

1/4 cup olive oil

warm water as needed

Moringa Herb Oil Ingredients

1/4 cup olive oil

1 garlic clove pressed

1 tbs dried dill

1 tbsp. fresh mint or parsley

1/2 tsp moringa leaf powder

Preparation

Mix up all the ingredients in a large bowl and knead until smooth. Add the liquids as will allow to make the dough come together.

Put the dough in a greased bowl and cover with a kitchen towel and let it sit somewhere warm for 1 hour.

After an hour and dough has doubled in size.  Knead it again for 5 minutes until soft and smooth.

Pre-heat the oven to 400*

Shape the dough and put it in a lined cooking sheet or on a loaf pan for 20 minutes

After the 20 minutes. Take the oil ingredients and whisk. Brush the loaf with oil and return to the oven for about 10 minutes or until brown.

Wait for about 20 minutes or until it cools after you take out of the oven.  Enjoy

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