4 Tbs. oil
5 Tbs. agave
3 eggs
juice and greated peel of 1 lemon
1 cup whole wheat flour
1/4 tsp salt
1/2 tsp baking powder
Combine all ingredients, mixing well. Pour into well-greased 1lb coffee can and steam for 1-1/2 hours. To steam bread: Place coffee can on rakc of covered saucepan. Add enough water just to cover rack. Cook on burner at medium heat. If necessary, add more water during steaming.
1 large orange – unpeeled
3/4 cup boiling water
1 egg
1/4 cup vegetable oil
2 cups SGWW pastry flour
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup chopped apricots
1/2 cup chopped nuts
1/2 cup fructose or other sweetener of choice.
Cut orange in pieces, remove seeds. Combine in electric blender with boiling water. Blend until almost smooth. (Or orange may be put through food chopper, then add water). Add egg and oil; blend a few seconds. Combine remaining ingredients. Add orange mixture and stir just until well blended. Pour into greased 9” x 5” loaf pan. Bake in 350 degree oven for about 50 minutes.
This is a recipe I found in a magazine several years ago. I thought it was lost for good but I came across it yesterday while looking for something else. I used to make it successfully using whole wheat flour but not stone ground. I have adjusted the recipe to make it SB legal. The recipe called for raisins, so I substituted dried apricots. I don’t know of any other dried fruit that is low g.i. except maybe cherries if they are available without sugar added.
I would like to try it again but as I am the only one in the family that would be eating it that is not a very good idea. (I may try it at Christmas time). If anyone tries it I would be interested to know how it turns out.
2 cups boiling water
3/4 cup oatmeal
1/4 cup molasses (use Agave Nectar)
1 1/2 tsp salt
3 tbsp oil
1 package instant yeast
3 1/2 to 4 cups Stone Ground Whole Wheat Flour
Pour 2 cups boiling water over oats in large bowl. Stir in molasses (or Agave Nectar), salt and oil. Cool to warm (about 120 – 130 degrees F).
Add instant yeast to 2 cups of flour. Mix well and add to oat mixture. Beat on low speed of electric mixer for 1/2 minute then on high speed for 3 minutes, scraping sides of bowl often.
Stir in enough remaining flour to make a soft, non sticky dough. Knead for a few minutes to form a smooth ball. Let rest 10 minutes.
Shape into two loaves. Place in pans and cover with tea towel and let rise in warm place until doubled in size. Bake at 375 degrees F on lower oven rack for 25-30 minutes.
Makes 2 loaves 8x4 inch.
Note: I’ve only made this bread using molasses but it should be O.K. using agave nectar. I can’t find any in the stores here so not able to experiment with it.
1/3 cup butter flavor shortening
1 3/4 cup sgww pastry flour
2 1/2 tsp baking powder
2 tb Splenda
3/4 tsp salt
1/2 cup mashed sweet potatoe
3/4 milk
Heat oven to 450 degrees. Cut shortening into flour, baking powder, and salt until mixture resembles fine crumbs. Stir in milk and sweet potatoe.
Stir until dough leaves side of bowl and rounds up into a ball.
Turn dough onto a lightly floured surface. Knead lightly 10 times. Roll out 1/2 inch thick. Cut with floured biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. About 1 dozen biscuits.
Dump in a bowl 2 cups whole wheat flour
5 teaspoons Rumford® baking powder
(3 if other brand)
1/3 cup powdered milk (optional)
Stir to mix
Dump in 1 egg
Small amount of olive oil (other cooking oil can be used)
1 cup cold water or milk
Stir to mix
Vary the amount of water and flour to get proper thickness of batter (to get moist muffins, make the batter slightly thin). Place in greased muffin tins and bake at 375 degrees (F) for about 25 minutes or until brown.
Enjoy with agave, jam, etc. If you would like a sweet muffin, add sweetner to your ingredients.
1 1/2cups whole-wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt, if desired
3 tablespoons wheat germ
1 large egg, lighyly beaten
1 cup skim or low-fat milk
1 tablespoon honey (or agave nectar)
1 cup chopped walnuts (you can use less)
1. In a large bowl, combine the flour, baking powder, salt and wheat germ.
2. In a small bolw, beat togethre the egg, milk and honey. dd this to the flour mixture.
3. Stir in the nuts, and let the batter stand for a fwe minutes.
4. Spoon the batter into 12 greased muffin cups. Bake the muffins in the middle of a preheated 400 degree oven for 15 to 18 minutes (do NOT overbake, or the muffins will be too dry). Remove the muffins from the tin to cool on a rack.
NOTE! If using agave nectar, you may want to lower your oven by 25 degrees. I made these according to the 1tbl of honey (used agave) that it called for, there was no sweetness to them and they were a bit too dry. I would suggest increasing the agave to 1/4 cup, which is what I'll try to do with them next time I make them. I made a dozen mini muffins and 6 muffin caps-baking them for 12 minutes.
4 cups whole wheat flour
1 teaspoon salt
1/4 teaspoon baking powder
1 cup warm water
1 In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
2 Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
3 Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
4 Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.
1-1/2 cups Spelt Flour
1 cup rolled oats
1/4 cup packed Brown Sugar (I used the Sugar Twin Brown Sugar substiute)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold butter or margarine
1/2 cup dried fruit (I used 2 small fresh Apricots!)
1/2 cup milk
1 tablespoon brown sugar substitute
1/8 teaspoon ground cinnamon
Preheat oven to 400 degrees. In bowl, combine flour, oats, brown sugar substitue, baking powder & salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in fruit. Add milk; mix just until dry ingredients are moistened. Turn dough onto lightly floured surface; knead gently 8-10 times. Using lightly floured roller or hands, roll out dough into circle about 9" [or sightly smaller than your pan], about 1/2 " thick. Using pizza cutter, cut dough into 12 wedges; separate slightly. combine 1 TBSp sgar & cinnamon; sprinkle over dough. Bake 15-17 minutes or until golden brown. Serve warm. Yields 12 scones
*Approximately 180 calories & 8 grams of fat per scone*
Original recipe using all purpose flour copied from The Pampered Chef, STONEWARE SENSATIONS
Haven't tried this recipe, sounds easy enough though.
BLUEBERRY MUFFINS
1/2 cup warm water
2 Tbs dry yeast
1 Tbs agave
1 1/4 tsp salt
1 cup oat flour
1 1/2 cup whole wheat flour
1 cup whole wheat pastry flour
1/2 cup agave
1/2 cup oil
1 1/2 cup water
1 Tbs vanilla
2 cups frozen blueberries
In small bowl stir together first three ingredients. Set aside to bubble for 5-7 minutes. In another bowl stir together next four ingredients.
Blend next four liquids on high for 30 seconds. Pour into dry ingredients.
Add yeast mixture when ready. Stir together well. Gently fold in blue-berries. Batter should not be runny. Put 1/3 cup portions into oiled muffin tins. Let rise 5-7 minutes. Bake at 325F. for approx. 35 minutes
This is the bread machine recipe on the Hodgson Mills website.
1 1/2 tsp Active Dry yeast
3 c WW flour
2 tbl vital wheat gluten
2 Tbl honey (I used agave)
1 1/2 tsp salt
1 1/2 Tbsp butter or margerine
1c plus 2 Tbsp warm water (110 degrees)
Place ingredients in the pan according to your machine's directions. Set for Whole wheat or Basic/Normal cycle.
Makes one loaf: Each loaf 1410 calories; 36 g dietary fiber; 275 g carbs; 39 g protein; 30 g fat; 45mg cholesterol; 3464 g sodium.
My breadmachine makes anywhere from a 1 lb to a 2 lb loaf. The recipe doesn't say what size this is so I set my machine to a 1 1/2lb loaf and it did just fine. The bread is very dense, but very filling.
I adapted this from the Salton recipe book that came with my bread machine.
For a 1 1/2 lb loaf:
Add all ingredients to the bread pan in the order given:
1-1/4 cup warm water
1 Tbl. vegetable oil
2 Tbl Agave
1/2 tsp salt
1-1/2 cup WW flour
1 cup WW pastry flour
1/4 cup gluten
1-1/2 tsp active dry yeast
For a two lb loaf:
1-1/2 cup warm water
1 tbl. vegatable oil
3 tbl. agave
1/2 tsp salt
2-1/4 cup WW flour
1-1/4 WW pastry flour
1/3 cup gluten
2 tsp. active dry yeast
Using the WW pastry flour really seems to lighten the bread. It's still denser than white, but quite good and the bread rose and baked beautifully.
(Feb 3 note: This is the recipe I'm using on a regular basis. The first time I made it, the bread tasted very "yeasty." I've been fiddling with the yeast and for a 1and 1/2 lb loaf, 1 and 1/4 tsp of yeast seems to be enough to make the bread rise well, but not taste "yeasty." This recipe also works well if your bread machine has a timer.)
2 cups WW flour
1 Tbsp Honey (Use Agave)
2 tsps baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter or margarine
3/4 cup sour cream (I used FF)
1/4 cup milk (I used 2%)
Peheat the oven to 425 degrees and lightly spray oil on a baking sheet. Mix all the dry ingredients into a large mixing bowl. Stir with a fork. Cut in the butter with a pastry knife until butter pieces are smaller than pea sized. Combine the sour cream, milk and agave and pour into the center of the dry ingredients. Stir with a fork to mix. Do not over blend, it should be sticky, not dry. Add more milk if too dry. Turn the dough out onto a WW floured surface (you won't need too much) and knead for a few strokes only. Pat the dough into a thickness of 1/2 inch. Cut biscuits and reform scraps to cut again, trying to not overwork the dough with much more flour. (Dough will be very tender). Bake until light brown on top (about 15 min). Serve warm.
2 Cups WW flour
1/2 tsp salt
1/8 cup (2 tbsp) oil
1 pkg dry yeast
1 tsp honey (agave)
3/4 cups warm water
Dissolve the yeast in 1/4 cup of warm (not hot) water and add 1 tsp honey. Set aside for at least 5 minutes. Meanwhile, sift the flour and salt into a bowl. Make a depression in the center of the flour and add oil and the remaining warm water. Add the yeast mixture to the flour and mix the ingredients with your hands. When you have the dough mixed well gather the dough together and place it on the floured board. Knead the dough, adding more flour if necessary. Knead for 8 to 10 minutes. The dough should be elastic and cohesive.
Place the dough in a clean bowl that has been rubbed with oil. Brush the top of the dough with a small amount of oil. Cover the bowl with a clean towel and put it in a warm, draft-free place for 1 1/2 hours. Punch down and spread dough onto lightly oiled pizza pan. (I pricked the dough with a fork all over and pre-baked it for approx 5 min. The recipe did not call to do this) Top with ingredients and bake as you would your favorite pizza recipe. (approx 425 degree oven till cheese on top is bubbly and golden).
This recipe will make:
1 med/thin crust 12" pizza
3 6" pizzas
2 cups oatmeal
1/2 cup stone ground whole wheat pastry flour
1/2 tsp baking soda
½ cup agave syrup
½ tsp vanilla
1 egg
1/2 cup butter, softened
½ cup chopped walnuts
1/4 cup unsweetened coconut
2 tbs sesame seeds
2 tbs sunflower seeds
½ tsp cinnamon
¼ tsp nutmeg
Heat oven to 350F. Mix dry ingredients together in a bowl.
Cream butter and agave together. Add egg and vanilla and beat until smooth. Add dry ingredients and mix. Drop cookies by teaspoon onto a greased cookie sheet and flatten with a fork. Bake about 10 minutes or until light brown.
Breads (BREADS, BISCUITS, MUFFINS, SCONES, ETC.)
100% WW Bread
