Breads – Kacey Tess

Thyme, raspberry + rhubarb muffins

Ingredient list:

3 C chopped rhubarb

1 1/2 C flour + additional for dusting

1 C honey flavored yogurt

3/4 C sugar

3 large eggs

1 tsp vanilla

1/2 C canola oil

2 tsp baking powder

1/2 tsp sea salt

1 tbsp chopped thyme

1 pint raspberries

Method:

Prepare and line a muffin pan

Preheat oven to 350

Place rhubarb in a bowl and dust with flour, set aside

In a large bowl combine yogurt, sugar, eggs, vanilla and oil

Slowly stir in flour

Add baking powder and stir until combined

Add salt

Fold in raspberries, rhubarb and thyme

Divide evenly into muffin pan

Bake for approximately 25 minutes

Let cool for 1 hour up to a day

Enjoy!!!

Low Carb Bread

Ingredient List:

2 C milled golden flax seed

2 tbsp whole flax seeds

1 tbsp baking powder

1 tsp sea salt

2 tbsp honey or agave

5 eggs lightly beaten

1/2 C warm water

1/3 C oil

Method:

Pre-heat oven to 350

Line a baking sheet with parchment paper sprayed with non stick spray

In a large mixing bowl combine flax seed meal, flax seeds, baking powder and salt

In a medium bowl combine beaten eggs, honey or agave, water and oil

With a whisk mix wet ingredients slowly into dry ingredients

Let thicken for a few minutes

Pour onto greased baking sheet

Bake for 25 minutes until slightly browning on edges

Enjoy!

(I topped mine with smashed avocado, sea salt + pepper)

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French Toast with Cranberry Butter

Ingredient List:

12 slices of your favorite crusty bread ( I used sourdough)

4 jumbo eggs

1/4 C almond milk

1 tsp vanilla

1 C fresh cranberries

4 tbsp unsalted room temp butter

1/4 C maple syrup (more or less, do to your liking)

Method:

Grease large skillet or dutch oven

Place cranberries with a small amount of water in microwave safe bowl and cook for 2 minutes in microwave until soft and set aside

Whisk eggs, milk + vanilla

Dip bread in mixture and cook over medium heat until golden brown on each side (2-3 minutes per side)

While cooking combine cranberries, butter and 1/2 maple syrup in a bowl

Taste, add more maple syrup if wanted

Serve on french toast immediately

Enjoy!

Serves 4

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Caprese Sandwich

Ingredient List:

Sliced sourdough bread

4 tbsp pesto (I bought mine in the refrigerated section by the premade pasta)

2 tomatoes sliced

1/4 C fresh basil

1 fresh mozeralla round sliced into 1/4 pieces

1 tbsp balsamic vinegar

Olive oil

Sea salt

Black pepper

Method:

Turn oven on low broil

Prepare a baking seet lined with foil

Spread 1/2 tbsp on a piece of bread

Top with basil

Place tomatoes and cheese

If wanted place another slice of bread

Repeat steps

Brush top of sandwich with olive oil

Sprinkle with sea salt and pepper

Broil for about 5 minutes until cheese is melted and bread is browning

Enjoy!

Cap

Garden Herb Breakfast Sandwich

Ingredient List:

1 baguette cut into 4 pieces

2 eggs

2 tbsp creme fraiche, marscapone or sour cream

1/2 C mozeralla cheese

Fresh herbs (whatever you have on hand) I used: dill, rosemary, parsley and cilantro

4 cherry tomatoes

1/4 C sliced mushrooms

Sea salt to taste (1 tsp)

Method:

Pre-heat the oven to 400

Line a baking sheet with aluminium foil

Hollow out the baguette pieces and place them on the baking sheet

In a large bowl combine eggs, creme, cheese, herbs, tomatoes, mushrooms and salt

Scoop egg mixture into bread

Top with extra tomato pieces if wanted

Bake for 20-23 minutes until golden brown

Enjoy!

Cauliflower “Breadsticks”

What you’ll need:

1 head of cauliflower grated or pulsed in the food processor until it’s the consistency of couscous rice

1 egg (or egg substitute)

2 C mozzarella grated and divided

2 tbsp Parmesan cheese grated

2 tbsp Italian seasoning

1 tsp sea salt divided

1 tsp garlic powder

What you’ll do:

Pre-heat oven to 400

Place cauliflower in a large saucepan and cover with water, bring to a boil and steam until tender about 5 minutes. Alternatively cook cauliflower for 2 minutes in the microwave in a microwave safe dish

Let cool

Drain excess water by squeezing the cauliflower in cheesecloth or a dish towel, remove as much water as you possibly can

Combine drained cauliflower, egg and 1 C mozerella, Italian seasoning, garlic and 1/2 tsp salt

Line a loaf pan with parchment paper and grease

Spoon cauliflower mixture into the loaf pan and press down firmly

Bake for 35-40 minutes or until golden brown

Remove from oven, and loaf pan by flipping the breadsticks over on a baking sheet then top with remaining mozerella and Parmesan cheese. Sprinkle with remaining salt

Bake for an additional 10 minutes or until cheese is bubbling

Remove from oven, cut into strips

I served mine with tomatillo ranch dressing

Enjoy!!

Cinnamon bread French toast

What you’ll need: 2 servings

4 pieces of cinnamon bread (or your favorite bread)
1/4 C almond milk
1 egg
1 Tbsp hazelnut flavor syrup (Tate & Lyle) alternatively you can use vanilla
1 clementine
Maple syrup

What you’ll do:

Heat a medium skillet over medium
Spray with non stick spray
Mix milk, egg and flavoring
Dip bread in egg mixture
Cook 2-3 minutes on each side until cooked through
Top with clementine pieces and syrup

Enjoy!!

French Bread Rolls

My favorite recipe for French bread came from friend Kennedy. She would always bake it and bring it in to work for all the girls. It made my whole day better, so I had to ask her for it. This is my go to bread recipe and it works great for loaves or rolls.

What you’ll need: 2 Loaves or 15-20 rolls

2 1/2 C warm water

2 Tbsp sugar

2 Tbsp fast rising yeast

2 tsp salt

3 Tbsp olive oil

6 C flour (I use bread or unbleached all purpose)

What you’ll do:

Grease 2 loaf pans or a baking sheet for rolls

Pre-heat oven to 350

Mix water, sugar and yeast

Let sit for a few minutes

Mix the rest of the ingredients in

Beat

Rise 10 minutes, beat and repeat 4 times

Bake 20-25 minutes

Enjoy!

{fashion inspired} Tomato soup with caprese cheese bread

Follow the link below to get the recipe for this fashion inspired recipe

http://sociallyshoppable.com/style/style-inspired-recipe-tomato-basil-soup-with-caprese-garlic-bread/

Eggnog Pumpkin Bread

What you’ll need:

1 can pumpkin purée

4 eggs

1 c veg oil

1/4 c water

2/3 C egg nog

1/4 C Tate + Lyle vanilla sweetener or 1 Tsp vanilla extract

1 Tsp baking soda

1 1/2 Tsp salt

1 chai tea package

3 1/2 c flour (I use unbleached all purpose)

1/3 C brown sugar

What you’ll do:

Heat the oven to 350

Combine all dry ingredients (cut open chai tea bag and empty contents)

Add pumpkin, oil, eggs, water, egg nog and sweetener

Combine thoroughly

Split batter between two greased loaf pans

Bake at 350 for 50 minutes

Enjoy!!