Long-Run Cake

This Gesine Bullock-Prado's mini-loaves are gluten-free and contain no added fat, making them ideal fuel before a long run.

This cake/bread is from the runners world magazine.  The hubby is a runner who is training for his first marathon and when he saw this in the magazine, he wanted to try it. 

It turned out to be a very dense cake/bread that everybody loves.  The kids both want to have it for dessert.

Ingredients:

1 cup organic apple-sauce
1 15.5 ounce can black beans, drained
1 1/2 cups oat flour
1 cup cocoa powder ( try Cacao Barry Extra Brute )
2 teaspoons baking powder
1 teaspoon salt
1 cup agave syrup
2 eggs
1/4 cup coffee
1 teaspoon vanilla

Directions:

1.  Preheat oven to 350 degrees.  In a food processor, blend the applesauce and beans.  In a bowl, whisk the oat flour, cocoa, baking powder and salt. 
2.  In a bowl of electric mixer, whisk the agave syrup and eggs until light and foamy.  Reduce mixer speed to medium slow and pour in coffee; mix until combined.
3.  Add bean and applesauce mixture and vanilla to the egg mixture.  Beat until combined. 
4.  Add oat-cocoa mixture all at once.  Beat on low until just moist, then increase speed and beat until smooth, 30 seconds.
5.  Divide batter among 12 greased mini-loaves ( the batter should reach 3/4 of the way up the loaf pan ).  I used regular loaf pans.
6.  Bake for 20 to 25 minutes, until the cake springs back when poked.  Makes 12 loaves.  For an extra indulgence, frost with Bullock-Prado's recipe for Peanut Butter Cream Cheese Icing found at runnersworld.com/chef.

Enjoy!

Zucchini-Pistachio Bread

From the book The Essential Tea Companion.  Everybody here loves Pistachios, so when I found this recipe, I tried it and it was a blast. 

Bread Ingredients:

1 1/2 cups all purpose flour
1 1/2 tsp. baking soda
1/4 tsp. ground cinnamon
3/4 cup sugar
2 large eggs
1/2 cup vegetable oil
1 tsp. vanilla extract
1/2 tsp. salt
1 1/2 cups grated zucchini, squeezed dry
1 1/2 cups shelled and peeled pistachios, lightly toasted

Ingredients for Vanilla-scented Frosting

1 large egg

3/4 cup sugar

2 1/2 tablespoons cold water

1/8 tsp. cream of tartar
3/4 tsp. light corn syrup
1/2 tsp. vanilla extract

Directions:



For the bread:

1. Heat the oven to 350 degrees.  Generously butter a 9x5x3 inch loaf pan.

2.  Sift together the flour,  baking soda, and cinnamon into a bowl.

3.  In another bowl, whisk together the sugar, eggs, oil, vanilla and salt.  Add to the dry ingredients and stir until combined.  Fold in the zucchini and pistachios.

4.  Transfer the batter to the prepared pan and bake for 50 - 60 minutes, until a cake tester inserted in the center comes out clean.

5.  Let the bread cool in the pan on a wire rack for 10 minutes.  Invert onto the wire rack and cool completely.

For the frosting:

6.  In the top of a double boiler set over simmering water; combine the egg white, sugar, water, cream of tartar and the corn syrup.  Using a hand mixer; beat the mixture for 7 minutes or until it is think and fluffy.  Beat in the vanilla.

7.  Frost the top of the cooled cake/bread.  Allow the frosting to set before serving.

Blueberry-Banana Bread - Whole Grains - Eat Better America

Blueberry-Banana Bread - Whole Grains - Eat Better America

The all-purpose baking mix makes this moist, oat-spiked bread extra easy! From eatbetteramerica.

Ingredients:

2 cups Bisquick Heart Smart® mix

3/4 cup quick-cooking oats

2/3 cup sugar

1 cup mashed very ripe bananas (2 medium)

1/4 cup milk

2 eggs

1 cup fresh blueberries or Cascadian Farm® organic frozen blueberries


Directions:

1. Heat oven to 350ºF. Spray bottom only of 9x5-inch loaf pan with cooking spray.

2. In large bowl, stir Bisquick mix, oats, sugar, bananas, milk and eggs with wire whisk or fork until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.

3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen loaf. Remove from pan to cooling rack. Cool completely, about 2 hours.

High Altitude (3500-6500 ft): Heat oven to 375ºF. Decrease baking mix to 1 3/4 cups, sugar to 1/2 cup and bananas to 2/3 cup; stir 1/3 cup all-purpose flour into baking mix. Increase milk to 1/3 cup and eggs to 3

Parmesan Herb Loaf

From Cooking for 2

Ingredients:

1 1/4 cups all purpose flour

3 tablespoons plus 1 teaspoon grated Parmesan cheese, divided

1 1/2 teaspoon sugar

1 1/2 teaspoon dried minced onion

1 1/4 teaspoons Italian seasoning, divided

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sour cream

2 tablespoons plus 2 teaspoons milk

4 1/2 teaspoons butter, melted

1 egg white, beaten

Directions:

1. In a small bowl, combine the flour, 3 tablespoons Parmesan cheese, sugar, onion, 1 teaspoon Italian seasoning, baking soda and salt.

2. In another bowl, combine sour cream, milk and butter.

3. Stir into dry ingredients just until moistened

4. Turn onto a floured surface; knead for 1 minute.
5. Shape into a round loaf; place on a baking sheet coated with non stick cooking spray.

6. With scissors, cut a 1/4 inch deep cross on top of loaf.

7. Brush with egg white.  Sprinkle with remaining Parmesan cheese and Italian seasoning.

8. Bake at 350 degrees for 30-35 minutes or until golden brown.

Serve warm

                                                

Sour Cream Loaves

From Cooking for 2

Ingredients:

2/3 cup butter, softened
2/3 cup plus 1 tablespoon sugar divided
1 egg
1/2 teaspoon vanilla extract
1- 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon, divided
1/2 cup sour cream

Directions:

1. In a large mixing bowl, cream butter and 2/3 cup sugar.  Add egg and vanilla; mix well.

2. Combine flour, baking soda, salt, nutmeg and 1/4 teaspoon cinnamon; add to creamed mixture alternately with sour cream.

3. Pour into two 5 3/4 x 3 x 2 inch pans coated with nonstick cooking spray. 

4. Combine remaining sugar and cinnamon; sprinkle over batter.  Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.

5. Cool for 10 minutes before removing from pans to a wire rack.

Zucchini Banana Bread

This is from Cooking for 2.  Easy bread mix and bake without kneading.  Perfect for busy moms.

1 1/2 cups all purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 salt
1 egg
1 cup mashed ripe banana
1/2 cup canola oil
1/2 teaspoon banana extract
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts

In a large bowl, combine the first six ingredients.  In a small bowl, beat the egg, banana, oil and extracts.  Stir into dry ingredients just until moistened.  Fold zucchini and walnuts.

Transfer to three 5 3/4 inch x 3 inch x 2 inch loaf pans coated with nonstick cooking spray.  Bake at 325 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

French Countryside Bread

This recipe is from the "Oster" Breadmaker.

1 3/8  cups water
1 1/2 tablespoons vegetable oil or olive oil
1 1/2 teaspoons salt
4 cups bread flour
1 tablespoon sugar
2 teaspoons active dry yeast

1. Measure and add liquid ingredients to the bread pan
2. Measure and add dry ingredients (except yeast) to the bread pan.
3. Use your finger to form a well (hole) in the flour where you will pour the yeast.  Yeast must NEVER come into contact with the liquid when you are adding ingredients.  Measure yeast and carefully pour it into the well.
4. Snap the baking pan into the breadmaker and close the lid.
5. Press "select" button to choose the French setting.
6. Press the "Crust Colot" button to choose light, medium or dark crust.
7. Press the "Start/Stop" button.

I have been reading and learning from responses to complaints about breadmakers in some reviews. 
It is not in the instructions but somebody mentioned that spraying the bread pan with oil before adding the ingredients will make the bread easier to remove from the pan once baked.
The hubby sifted the bread flour just for fun one time and we discovered that sifted flour makes a better textured bread.  So now I always sift the flour before placing them on the pan.

Have fun...

Banana-Banana Bread

We have a few over ripe bananas and it reminded me of this banana bread recipe from http://www.allrecipes.com/.  Easy and delicious!

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed over ripe bananas

1. Preheat oven to 350 degrees.  Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt.  In a separate bowl, cream together butter and brown sugar.  Stir in eggs and mashed bananas until well blended.  Stir banana mixture into flour mixture; stir just to moisten.  Pour batter into prepared loaf pan.

3. Bake in preheated oven for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean.  Let bread cool in pan for 10 minutes, then turn out onto a wire rack.