Knead to Cook

Food & fitness obsessed girl.

Pumpkin Chobani Bread. 3 different ways.

by Filed Under: Muffins, Quick Bread 8 Comments

I’m on a pumpkin kick today!  My kids think I’m crazy… well until they eat the goodies then they understand my fascination.  I love cooking with pumpkin… I think of the possibilities, the aroma… so addictive!  It screams fall, which is coincidentally, my absolute favorite time of year.  Get ready kids… we are on a pumpkin ride~

Ingredients:

1/2 cup of butter, softened
1/2 cup of sugar
2 eggs
1 teaspoon of vanilla extract
1 1/2 cup of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of pumpkin puree
1/2 cup of vanilla Chobani yogurt
1 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
Nutella
Chocolate chips

Directions:

Preheat your oven to 350 degrees.  I made this recipe for mini loaf pans.  Whatever you use – spray with nonstick baking spray and set aside.

In your stand mixer, blend sugar and butter until fluffy.  Add the eggs and vanilla.  In a separate bowl whisk the flour, baking soda and salt together.   Add to the butter mixture.  Then add the pumpkin puree, Chobani, cinnamon and nutmeg.  Blend well and scrape the sides down and mix again.

Customize your loaf.

For the Nutella version.  I spooned about 1/2 of the well with batter and then add doll-ups of  Nutella.  Then top with more batter.  Add more doll-ups of Nutella and then swirl with a toothpick.

For the chocolate chip version.  Pour 1/2 of the well with chocolate chips and then top with additional batter (fill 3/4 of the way filled).  Add more chocolate chip and mix with a knife gently.

For the plain version:  Spoon the batter into the well 3/4 of the way filled.

Bake for 40-45 minutes or until a toothpick inserted comes out clean.  Let cool completely and slice and enjoy!

You can also add nuts to the batter or top with nuts for a different version.  Also works well for muffins or mini muffins too!  Make it your own & enjoy!

— Knead to Cook

Pear Raisin Walnut Wheat Bran Bread.

by Filed Under: Breakfast, Quick Bread, Snacks, Vegetarian Leave a Comment

Fall is in the air and I’m happy.  I love fall. The crispness of the air.  The leaves turning fiery shades.  Putting on a cozy sweater and curling up with a good book and a mug of my favorite tea.  I also, have an affinity towards the foods we prepare for fall.  Heartier.  Substantial.  The warmth of cinnamon strewn throughout delectable treats…. and of course the aroma that memories are made of.

As my family is away this weekend, I thought I would whip up an old favorite recipe.   I don’t want the name of this bread to throw you, although quite healthy, it is so moist and delectable thanks to the applesauce and pears, that it will rival any other sweet treat in your kitchen.  I love it toasted for breakfast or straight up for snack.  Great to pack in school lunches too.

Ingredients:

1 egg
1 cup of unsweetened applesauce
1/4 cup of butter, at room temperature
1/4 cup of granulated sugar
1/4 cup of light brown sugar
1 1/2 cup of all-purpose flour (I use King Arthur’s)
1/2 cup of wheat bran
1 tablespoon of flax seed meal
2 teaspoons of baking powder
3/4 teaspoon of salt
1/2 teaspoon baking soda
1 teaspoon apple pie spice (if you don’t have this use nutmeg)
1 teaspoon ground cinnamon
2 pears, washed, peeled and finely diced
1/4-1/3 cup of golden raisins, depending on how many you wish to add
3/4 cup of chopped walnuts

Topping:  I sprinkled more golden raisins and cinnamon sugar mixture on the top sparingly.

Directions:

Preheat your oven to 350 degrees with the rack in the center of the oven.  Spray your loaf pan with nonstick floured baking spray. Set aside.

In your stand mixer, paddle attachment on, add the egg, applesauce, butter and sugars.  Blend well.

In a separate bowl, sift the flour and then add the wheat bran, flax seed meal, baking powder, salt, baking soda, apple pie spice or nutmeg and cinnamon.  Blend well.  Then add to the wet mixture.  Blend together.  Then add the pears, raisins and walnuts and fold in by hand.

Pour into your prepared pan.  I did add a few additional raisins and a sprinkling of cinnamon sugar mixture on top and then baked for 45-50 minutes or until a toothpick inserted comes out clean.  Let cool completely before removing and slicing.  Enjoy!

— Knead to Cook

Healthy Zucchini Bread.

by Filed Under: Breakfast, Quick Bread, Vegetarian 8 Comments

 

 

Fresh zucchini from the farmer’s market this morning.  My family loves zucchini bread and I made this a bit healthier using applesauce, flaxseed and wheat bran to the batter.  It’s a hit… and hubby will be happy because there’s no chocolate in this recipe.

Ingredients:

3 cups of shredded zucchini
1 cup of unsweetened applesauce
1/2 cup of canola oil
3 eggs
3 teaspoons of vanilla extract
1 cup of sugar
1.5 cups of whole wheat flour
1.5 cups of all-purpose flour
1 tablespoon of flaxseed meal
1 tablespoon of wheat germ
3 teaspoons of ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 ripe banana
1 teaspoon salt
3/4 cup of chopped walnuts

Directions:

Preheat the oven to 350 degrees.

Spray your loaf pans or muffins pans with non stick baking spray.  Set aside.

In your stand mixer with the paddle attached, blend zucchini, applesauce, oil, eggs, vanilla and sugar.  Then blend the remaining ingredients adding the nuts last and stirring those by hand.  Spoon the batter into your prepared pans and bake.  Loaf – bake for 50-55 minutes or until a toothpick inserted comes out clean.  Muffins bake for approximately 20-24 minutes.

— Knead to Cook

Chocolate Basil Chobani Zucchini Bread.

by Filed Under: Desserts, Quick Bread, Snacks, Vegetarian Leave a Comment

 

 

Chocolate pairs so beautifully with basil and with four very prolific basil plants… I thought I would create a fun new recipe.  Yesterday as I was leaving swim practice, a lovely mom handed me two very large zucchinis from her garden.  I stuffed most of them yesterday but had some remaining.  Just enough for this wonderfully decadent bread.

Ingredients:

1/2 cup of all purpose flour
1/4 cup (heaping) of good quality cocoa powder
1/4 teaspoon of ground cinnamon
1/4 tsp salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup of light brown sugar
1 cup of grated zucchini
1 large egg
1/4 cup of canola oil
1/4 cup of vanilla Chobani Greek yogurt
1/2 cup of packed fresh basil, chopped (about a handful of leaves)
1/2 cup of dark chocolate chips

Directions:

Preheat your oven to 350 degrees.  Spray your loaf pan with a non stick baking spray.

Sift the first 6 ingredients (dry) into your mixing bowl.  Then add the brown sugar.  Whisk to combine.  Set aside.  In your stand mixer, with the paddle attached, blend the egg, oil, yogurt and basil together.  Then gently add the dry mixture to the wet.  Mix to combine.  Then add the chocolate chips by hand.

Pour into your prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.  Remove from the oven and let cool.  Transfer to a platter and dust with powdered sugar.  Slice and enjoy!

— Knead to Cook

Gluten Free Chobani Banana Bread.

by Filed Under: Gluten Free, Quick Bread, Vegetarian 1 Comment

With some very ripe bananas going soft on my countertop & some unique flours in my pantry – I thought it was time to make a gluten-free recipe for those of you who suffer with a gluten intolerance.

Teff flour is a very important food grain in Ethiopia, where it is used to make a wonderful bread by the name of injera.  It is a very impressive nutritional profile – high in dietary fiber and iron and provides protein and calcium.

I also used Quinoa flour in this recipe, to keep it gluten-free.  Quinoa is rich in essential amino acids and possesses calcium, phosphorus and iron.  Basically this bread is a nutritional powerhouse for your body šŸ™‚  I would say the texture is a bit grainier than a gluten quick bread but it has a lovely nutty flavor & for me the nutritional value is a huge benefit.

Ingredients:

1 c of Quinoa Flour (you can use another other type of gluten free flour that you have on hand)
1 c of Teff flour
3/4 c of sugar
3/4 tsp of baking soda
1/2 tsp of salt
3 tsp of ground cinnamon
4 overripe bananas
1/4 c of Chobani non fat plain yogurt (you can use 2% as well)
2 eggs
6 tbl of melted I can’t believe it’s not butter (or regular butter)
1.5 tsp of vanilla extract
Optional:  Top the bread with your favorite nut (I used about 1/3 c)

Directions:

Preheat the oven to 350 degrees.  Spray your loaf pan with a nonstick spray and set aside.

In a large mixing bowl, combine all of the dry ingredients, whisk and set aside.

In your stand mixer, with the paddle attachment, beat the eggs for 45 seconds.  Then add the Chobani, vanilla and melted butter.  Mix.  Then add the bananas and mix until incorporated.  Add the dry ingredients (at once is fine) and turn the mixer on low.  Mix only until blended.  Scrape down the sides and mix again for a few seconds.  Then pour your batter into your prepared pan and bake for 42-45 minutes or until a toothpick comes out clean.

I topped my loaf with chopped walnuts.  You can top it with your favorite nut or leave it plain.  Enjoy!

 

— Knead to Cook

JalapeƱo Cornbread.

by Filed Under: Muffins, Quick Bread, Vegetarian 1 Comment

I LOVE cornbread!  It is a must in my house when we have chili.  Tonight was no different.  I went with the spicy theme of the evening and added a chopped jalapeƱo to it.  It was a perfect compliment to the honey butter.

1 c of yellow corn meal
1 c of all purpose flour, unbleached
1/4 c of sugar
3 tsp of baking powder
1 tsp of salt
1/4 c of oil
1 c of low fat or non fat milk
1 egg
1 jalapeƱo, chopped

Preheat oven to 425 degrees.

In a dry mixing bowl combine, corn meal, flour, sugar, baking powder and salt.  Then add oil, egg and milk together.  Then blend with the dry ingredients.  Then add the chopped jalapeƱo.  Spray your pan with nonstick spray and pour the batter (it will be thick) into the prepared pan.  Bake for 20-22 minutes or until golden brown.  Let cool for 5-10 minutes then slice and serve.

— Knead to Cook

Zucchini Banana Chobani Muffins.

by Filed Under: Muffins, Quick Bread, Snacks, Vegetarian 6 Comments

I love creating new muffin recipes!  I love it even more when I can pack veggies in them and my kids gobble them up šŸ™‚  That’s the case with these muffins.  They are not overly sweet, just the right amount, and very tender -thanks to the Chobani yogurt addition.  Okay that’s my intro to this recipe. I hope you enjoy these as much as we do!

 

Ingredients:

4 eggs, at room temperature
1 c of granulated sugar
3/4 c of Chobani plain non fat yogurt
2 ripe bananas
2 c of all purpose flour, unbleached
1 c of whole wheat flour
1.5 tsp of baking powder
1.5 tsp of baking soda
2 tsp of ground cinnamon
1 tsp of salt
1 medium zucchini, shredded
1/2 c of chopped walnuts
1/2 c of chocolate chips (optional)

Directions:
In your mixing bowl with the paddle attachment, blend eggs, sugar and yogurt.  Add bananas and mix well.  In a separate bowl, combine flours, baking powder, baking soda, cinnamon & salt.  Add to the wet mixture and blend.  Stir in the zucchini and nuts until combined.

Pour this into either non stick sprayed muffins pans or into cupcake liners.  Baked at 350 degrees for 20 minutes or until a toothpick inserted comes out clean.  Cool on wire racks and then store.

Yum.

 

— Knead to Cook