Category Archives: Bread

Cornbread Muffins in a Jiffy

It’s soup season and with soup I like some kind of bread. Cornbread is nice with chili and Gwen, of Gwen’s Nest, has a tasty low carb, low fat version that I’m going to share with you today.

She shares a single serving but I’m making enough for four. Also, my daughter has a sensitivity right now to flax meal, so I’m following her alternative baking blend version today.

So you start with Greek yogurt. (Tiffany tells me that she’s used regular yogurt on accident before and they turned out okay.)

Add water and egg whites.

Add dry ingredients.

The key is the masa flour that has been treated with lime. Be sure to read that part of Gwen’s post on the recipe page link below. I have found a small package of the masa flour at Dollar Tree, which is nice so that you don’t have so much sitting around, especially if you only make the single serving. Even making a quadruple batch, I have had the package around for a long time! Do yourself a favor and get the small bag from Dollar Tree.

Combine and put in oil sprayed silicone muffin liners and bake. I chose to bake in the oven rather than the microwave. ;)

So, here’s the link to Gwen’s wonderful recipe. I hope you enjoy these too.

Until next time,

Michele ºÜº

Sourdough French Toast

This is something Tiffany has been eating a lot of lately. She just pours a little of this and a little of that into her bowl and soaks her bread in it.

First we slice two pieces of sourdough bread. My poor bread is still very short, maybe one day it will rise and bake properly. :)

Ours is still a bit frozen. :D But this knife does the trick.

Pour some cashew milk (probably about a 1/4 cup) into a container that will hold your bread flat and keep it in contact with the liquid.

(This is the second time she’s made this today, so you can see there is already some of the mixture in the container. ;) )

Next add about two egg whites (about 1/4 cup from a carton of whites). Yes sometimes I need the simplicity of the carton over the frugality of the eggs and separating them myself.

Then a sprinkling of cinnamon and a splash of vanilla.

Then just combine with a fork to ensure the egg whites are broken up a bit and blend with the milk and cinnamon.

Soak the bread in the mixture, flipping to soak both sides.

The put in a heated skillet over medium to medium high heat.

Since our bread was still somewhat frozen, it didn’t absorb as well, so we pour a little more of the mixture on top as it cooks, so that each piece gets its fair share. ;)

Flip and cook on the other side.

Then serve with desired toppings. I usually use a bit of on plan syrup and/or a bit of sugar free jelly. Tiffany likes to add some sugar free chocolate chips and sugar free syrup. :)

Yet Another Bread!

The bread I’m sharing today is a single serving (but there’s also the recipe for a whole loaf too). This is the bread I shared for the beef and cheddar sandwich last week.

It’s so quick to throw together. Just put the dry ingredients in a small bowl.

Add the egg whites and water.

Combine well.

Now, I have this small gravy pot that is a perfect size. I spray it with olive oil spray and add the swiss bread batter.

I bake this in my toaster oven for about 10 minutes

This is a great bun. :) I really like it with a lot of filling.

So if you are wanting to try this bread, head on over to Trim Healthy Mama’s summer e-zine.

I hope you like this too,

Michele ºÜº

My Sourdough Bread Adventure

Friday a week ago, I left off saying that I needed to go feed my sourdough starter and I did. I was preparing to make Glenda’s Honey Oat Sourdough Bread from her cookbook, Around the Family Table: Food, Fun, and Fellowship, which makes five loaves. Yes you read that right, FIVE loaves. However, I only decided to do this because I’d made her single loaf version from her website and it was gone very quickly and loved by the four of us.

Now, we generally go through 1-2 loaves of store-bought sourdough (THM plan approved) bread each week. Hubby takes a sandwich daily for his lunch and has a piece with his breakfast each morning. Son has at least one piece each morning and then the rest fluctuates. Consequently, I knew we needed at least 2 loaves a week and my options were either one loaf made using my KitchenAid mixer or two loaves by hand.

If I was going to have to do it by hand anyway, I might as well make the large batch and freeze three loaves until needed. That way I wouldn’t have to make bread every week. So five loaves it was. Trouble was, I didn’t have a bowl big enough to hold the amount of dough that I was going to end up with for five loaves of bread.

I pulled out my largest bowls and asked my family which they thought would work. Here were the bowls to choose from.I used to think my stainless steel bowl was big. :D but as you can see, it is the smallest one on the table by comparison. I was mixing the dough up in the orange-red bowl and it was already 2/3 – 3/4 full, so I knew neither of those two were going to be big enough for it all to rise in.

The red plastic bowl is one I bought for artisan bread in 5 minutes to sit in the refrigerator, several years ago, but even it didn’t seem like it’d be large enough. And although the punch bowl has a nice large top, its optimum capacity would probably be lacking.

I was beginning to think I might need to divide the dough into a couple different bowls because the cake saver lid just didn’t seem to be the right thing to use and I doubted that the lovely wooden Honduras salad bowl would work.

Then on top of all of this, I needed to cover the bowl with greased plastic wrap which meant to me that it wouldn’t be able to rise over the bowl’s rim. =)) The family voted that the cake saver lid was the best option in spite of the place where the handle is connected on the inside. I took some trusty packing tape and covered it up.

I’ve had some trouble with some pain in my right wrist in the last year or so and was concerned about the stirring of that much dough and the kneading of the dough for nearly ten minutes. Family to the rescue! They were actually quite proactive during the whole process.

Michael helped combine the ingredients with my dough whisk, which I also got for that artisan bread I mentioned earlier. Then after I’d kneaded the dough for about five minutes, I showed Sean how to do it and he spelled me for a bit. I finished it off the last minute. Then oiled the cake saver lid and put the dough inside, turning it over to get a bit of oil on the top and bottom of the dough (exactly for what reason, I do not know ;) ). Then I sprayed the bottom of the cake saver with oil and attached it.

This is what it looked like five hours later. :)

Look at those gorgeous bubbles. When I ordered my cookbook I requested the mature starter from Glenda that she so graciously offers.

It didn’t even touch the “lid”. So I guess it was a perfect fit. :)

I got out all my loaf pans. I have two of the stainless steel ones that Jane recommended, a very old dark and small one, and two glass ones of different sizes.

I stood there looking at it for several minutes trying to figure out how to get it portioned into five loaves. I finally dumped it out onto a mat and used my handy dandy dough knife. Worked like a charm!

Here they are ready to rise for about an hour or so before baking.

Unfortunately I let them rise too long and didn’t do the slits across the tops of the loaves quite right but they are still very good. Oh, and I also forgot to take more pictures.

Here is what is left some 5 days later . . .

It is a great recipe and I was even successful with it. I’ll definitely do it again. I just hope it isn’t next week. ;)

I’m sorry this bread story got so long. I promise to share a recipe with you next week. Well, technically I did share a recipe with you today because I gave you the link to Glenda’s single loaf recipe on her site. It’s what I started with before moving on to the five loaf recipe.

Have you made sourdough from scratch?

Until next time, God bless,

Michele ºÜº

Low Carb Rolls (psyllium)

This is a recipe I got over from AllDayIDreamAboutFood. :) It is a low carb, all purpose bread that can be made into rolls, buns, or even a loaf of bread. I use this one so frequently that I have not one, not two, but three copies of the recipe printed out. Apparently I didn’t think I’d printed it and/or couldn’t find it several times. :)

I usually make hot dog buns, hamburger buns, or rolls with it. This time I made rolls out of the dough. Here is how I did it.

I started by weighing out Trim Healthy Mama psyllium husk and then grinding it into a powder with my clean, dry coffee grinder.

Then I measure the dry ingredients into my KitchenAid mixer bowl and whisk it.

Then add in the wet ingredients, generally including the higher amount of water in the directions. (I don’t dump it all in at once but have found that I usually need the larger amount.)

I do not use the dough attachment, just the regular beater attachment.

After letting the dough sit the required time, I divide it into fourths and then into 3 to form a total of 12 rolls.

I bake them for the full hour to ensure that they are fluffy and not gooey inside at all.

This night we had them with baked pizza meatballs.

So, head on over to Carolyn Ketchum’s blog and get the recipe.

Until next time,

Michele ºÜº

Breadsticks ~ Lifeofjoy.me

Sprouted Spelt Bread Sticks

Last month I shared how to make sprouted spelt drop biscuits, sprouted spelt drop biscuits, which my family loves. Well, I took the same dough and flattened it out. Then cut it into strips.

sprouted spelt dough ~ Lifeofjoy.me Then I sprinkled it with a bit of garlic powder and then some salt.

Sprouted spelt bread sticks ~ lifeofjoy.meDrop biscuits have a rougher texture on the outside whereas these bread sticks have a smoother texture. They are quite good.

Sprouted Spelt Bread Sticks ~ Lifeofjoy.me

Sprouted Spelt Bread Sticks

Ingredients

  • 3 cups sprouted spelt flour
  • 1 1/2 Tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups non-fat plain yogurt
  • Garlic powder
  • salt

Instructions

  1. Preheat oven to 425º.
  2. Whisk together the flour, baking powder, and salt.
  3. Fold in the yogurt.
  4. Roll out onto parchment paper, cut into breadsticks.
  5. Bake for about 10 minutes, until golden brown. 🙂
http://lifeofjoy.me/sprouted-spelt-bread-sticks/

Look at the link to see the pictorial directions. :)

Until next time, God bless,

Michele ºÜº

Sprouted Spelt No-Fat Drop Biscuits ~ Lifeofjoy.me

Sprouted Spelt Drop Biscuits!

I’m sooooo excited!!!!! (I decided not to yell in all caps but bold worked nicely. :D )

I wanted a quick healthy carb bread. There are lots of healthy fat bread recipes going around the internet but not many that are healthy carb with no fats. Yep! You read that right. I even asked on the THM facebook page and was basically told that it couldn’t be done because it takes fats. I was not to be deterred. ;)

Oh and it had to be specifically formulated to work for spelt flour. You see, spelt requires less liquid. So if you ever see a recipe that says that you can substitute spelt flour for the whole wheat, don’t believe them! Seriously! I did and my dough was way too wet and I had to add a lot more flour to get it to work.

I did some research and found a simple biscuit recipe using whole wheat (they said you could use spelt, but I knew better). Then I found a fat free recipe for biscuits which uses all purpose flour but noticed that it was very similar to the previous recipe and that it simply replaced the amount of butter and milk with non-fat yogurt.

Then I found an actual recipe for spelt flour biscuits, for which I knew I could substitute sprouted spelt flour. This recipe looked very similar to the previously mentioned ones but with the right proportions of liquid to spelt flour. I decided to try to substitute non-fat yogurt for the amount equivalent to the butter and milk.

It worked!!! My family loves these and they are done, start to finish, in less than 20 minutes. I’m so happy. So here’s what you do (4 simple ingredients):

Combine the sprouted spelt flour, baking powder, and salt with a whisk. I use my KitchenAid mixer with the whisk for just a quick whirl while I measure out my yogurt.

Sprouted spelt flour in mixer ~ Lifeofjoy.meAdd baking powder ~ Lifeofjoy.meAdd salt ~ Lifeofjoy.meWhisk flour, salt, baking powder ~ Lifeofjoy.meThen change to the dough hook and add the yogurt.

non-fat yogurt added to dry ingredients ~ Lifeofjoy.meAnd blend until it all comes together well.

Sprouted spelt drop biscuit dough ~ Lifeofjoy.meI blend it about 5 minutes or so. I keep it going until it is all well combined and not extremely sticky to the touch. You can fold the yogurt in by hand, it’s just more work than my machine doing it for me. :)

Then take the dough and plop it on a baking sheet.

Sprouted Spelt Roll Dough ~ Lifeofjoy.meReady to bake spelt drop biscuits ~ Lifeofjoy.meI’d used some of this dough for other purposes this time so I only made 7 biscuits this time but you want to make 12 biscuits. Per biscuit there will be .5g fat from the flour and 20.4 net carbs (this does take the carbs from the yogurt into account).

Greek yogurt is too thick to use. However, I was out of non-fat regular yogurt the last time I made these and did thin some down a bit and it worked reasonably well. Tiffany said they were a bit tangier than usual though.

If you want to attempt this with sprouted whole wheat flour only use 2 cups of it. That may bring down the carb count too–I don’t know though because I cannot get that very readily and am currently out of it.

Sprouted Spelt No-Fat Drop Biscuits ~ Lifeofjoy.me

Sprouted Spelt Drop Biscuits!

Ingredients

  • 3 cups sprouted spelt flour
  • 1 1/2 Tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups non-fat plain yogurt

Instructions

  1. Preheat oven to 425º.
  2. Whisk together the flour, baking powder, and salt.
  3. Fold in the yogurt.
  4. Drop onto a silpat on a baking sheet forming 12 biscuits
  5. Bake for about 10 minutes, until golden brown. 🙂
http://lifeofjoy.me/sprouted-spelt-drop-biscuits/

If you try these, I’d love to know how they turned out for you.

Until next time, God bless,

Michele ºÜº

Sprouted Spelt Rolls ~ Lifeofjoy.me

Spelt Rolls

I learned that sprouted spelt flour cannot be used interchangeably for sprouted whole wheat. Yeah, in spite of a recipe saying that was indeed the case, every time I made that bread, it required more spelt than listed. I finally did some research and found that spelt flour needs 25% less water. I finally decided to just look for a spelt flour recipe and found a gem!

I chose to weigh my flour to ensure it would turn out right.

Sprouted Spelt Flour ~ Lifeofjoy.meI add the yeast and salt. I skip the sugar because I chose to use some honey instead, so I added that to the wet ingredients later.

Added salt ~ Lifeofjoy.meAdding Yeast ~ Lifeofjoy.meThen I put it into my KitchenAide mixer because it’s just easier.

Whisk dry ingredients ~ Lifeofjoy.meNext I heat up the water, almond milk, honey, and olive oil to 110º – 120º.

Add almond milk ~ Lifeofjoy.meWater ~ Lifeofjoy.meAdd honey ~ Lifeofjoy.meheat wet ingredients ~ Lifeofjoy.meThen add the wet to the dry and mix for a couple minutes.

mix ingredients ~ lifeofjoy.meI switch out the whip for the dough hook and continue beating as described in the directions on the link.

Kneading spelt roll dough ~ Lifeofjoy.meI failed to get pictures of the rest of the process (but may remember next time I make them ;) ). I just follow Dana’s directions and they turn out wonderful.

Sprouted Spelt Rolls ~ Lifeofjoy.meI tried it as bread too but had a mishap with the rising of the loaf.

Spelt Bread ~ Lifeofjoy.meIt was still edible and yummy. :)

So, go check out Dana’s recipe over on Minimalist Baker. These marvelous rolls work in an E or S-Helper setting on Trim Healthy Mama. :)

Until next time, God bless,

Michele ºÜº

Four Homemade Corn Tortillas ~ Lifeofjoy.me

Corn Tortillas

Easy, homemade, corn tortillas. I use them in a THM-E meal.

These easy tortillas are sooo good. They are much better tasting that the corn tortillas I used to buy in the store. They are okay for use on Trim Healthy Mama lifestyle of eating because the corn flour is treated with lime. So the lime does the work in the corn like the process that happens when wheat dough is in the refrigerator for 72 hours. It is all similar to what happens when wheat is sprouted. :) You can read over on Gwen’s Nest about this corn flour and get the nitty gritty on why it is okay to use on THM.

So, I was a bit of a detective in getting this recipe. I had seen a post about homemade corn tortillas over on Dawn’s site, Oh Sweet Mercy dot com but the recipe was not visible. It was an old post, so I searched for it on the internet archive and found the recipe. :) It was very similar to the recipe on the package of corn flour I purchased.

Now I am going to admit here that I have not seen anyone on THM do anything like this, so I guess you have to use your own judgement on whether you want to give it a go or not. ;) I have seen others use the masa flour in addition to other flours in S and FP tortillas or wraps but mostly with eggs whites and I didn’t want any egg whites.

If you use butter as suggested in the recipe there are about 3g fat and 23g carbs for all four tortillas; per tortilla it is about .75g fat and about 5.75g carbs.

When I told Sean I could make tortillas but it would be easier with a tortilla press, he told me to pick it out and he’d get it for me. :D I got a heavy duty cast iron one. I read somewhere online that the best way, and most authentic way, to press them is with cut grocery sacks. I was opposed at first but they say that it is really the best thing to use for easy removal.

So here is the super simple recipe.

Place 1/2 cup Masa flour (treated with lime) in a bowl.

Maseca Corn Tortillas ~ Lifeofjoy.meCorn flour in bowl ~ Lifeofjoy.meThen add 1/8 – 1/4 teaspoon salt (the original recipe said to use Kosher salt but I used pink Himalayan).

Corn tortillas ~ LIfeofjoy.meAdd 1/4 tsp to 1/4 cup + 1 tablespoon hot water and let it melt. Then add to the flour and salt and stir.

Corn Tortilla Dough ~ Lifeofjoy.meIf it is a little too dry, add a tablespoon of water, one at a time, and stir until it comes into a cohesive ball. If it is too wet, you can add a tiny bit (1/4 tsp or so) at a time, until it is not longer sticky. Knead it for a minute or two.

Corn tortilla dough ~ Lifeofjoy.meDivide it into 4 balls, about the size of a golf ball.

Corn tortilla dough ~ Lifeofjoy.meNow, place one piece of your cut grocery bag on the tortilla press (or down on your hard surface).

Preparing to press corn tortilla ~ Lifeofjoy.mePlace your other piece of bag on top of it.

Corn Tortilla Press ~ Lifeofjoy.meLower the top part of the press, if using press.

Using tortilla press ~ Lifeofjoy.meRaise the handle and press on the top.

Pressing corn tortilla ~ Lifeofjoy.meIf you don’t have a tortilla press, you can use a heavy flat bottomed pan.

Remove the tortilla from the press and gently peel the bag from it.

pressed corn tortilla ~ Lifeofjoy.meCorn tortilla ~ Lifeofjoy.meremoving tortilla from liner ~ Lifeofjoy.mePlace on a medium hot skillet, sprayed lightly with oil spray.

Quick cooking tortilla ~ Lifeofjoy.meCooked Corn Tortilla ~ Lifeofjoy.meRepeat the process with each dough ball.

Four Homemade Corn Tortillas ~ Lifeofjoy.meAnd there you have it! Four lovely, delicious corn tortillas. These are soft and pliable. Unfortunately to fry them up crispy would make them a crossover. Hmmm, I wonder how they would turn out cut into triangles and baked?

Corn Tortillas

Ingredients

  • 1/2 cup Masa (corn flour, not corn meal and be sure it has lime in the ingredients)
  • 1/8-1/4 tsp salt
  • 1/4 tsp butter (or coconut oil)
  • 5 tablespoons hot water

Instructions

  1. Melt the butter in the hot water.
  2. Combine all ingredients in a bowl.
  3. Form into a ball and knead for a minute or two.
  4. Divide into 4 golf ball sized balls
  5. Press between two pieces of cut grocery bag.
  6. Remove from press and bags.
  7. Cook on a medium hot skillet, lightly sprayed with oil to keep it from sticking.
  8. Cook for about a minute on each side.
  9. Fill with your favorite low fat toppings.
http://lifeofjoy.me/corn-tortillas/

In future weeks I’ll share some ways we enjoy these with some low fat ingredients.

Until next time, God bless,

Michele ºÜº

WWBB ~ Lifeofjoy.me

Another Kind of Bread

Low-Calorie bread that you can have slathered in butter if you so desire. :)

My first attempt at this Wonderful White Blender Bread from the Trim Healthy Mama Table cookbook page 242, turned out less than stellar results. ;)

FP Bread ~ Lifeofjoy.meAlthough it did some serious collapsing, it was still edible and good enough that another loaf was desired.

The second time yielded much better results. I also made a batch into buns. They weren’t very large buns but they made some nice hamburgers. I’ll make them again this week to have with the Slim Sloppy Joes.

Brian, Lauren, and Liam were here this weekend and they liked it too. We finished off the loaf I made a few days prior.

It looked really nice and didn’t have that big fold over top that I’ve had on previous loaves and that I’ve seen online of other’s loaves. This time I changed up a few things per other’s experiences on the THM Facebook group, so I think that contributes to the lack of fold over.

I’ll walk you through it, as I make another loaf. (That is my only regret about this recipe, it makes only one loaf instead of two.)

So first up is to get a whole lot of eggs whites. Yes, it is easier to use egg whites from the carton but I cannot pay $3 or even more for a quart when I can get 5 dozen eggs for just $2.08 which turns out to render quite a bit more than four cups. So, I start this (and many recipes) by separating eggs. Thankfully we have animals that love the cooked yolks. ;)

Egg whites in Blender ~ Lifeofjoy.meThe whites go into the blender while I go measure out the other ingredients.

Modified WWBB Ingredients ~ Lifeofjoy.meI measure out the ingredients into a bowl. All the dry in one and the cup of Greek yogurt. Then I run the blender for a minute with just the egg whites and xanthan gum.

Egg whites ~ Lifeofjoy.meAdd the remaining ingredients.

Add dry ingredients to blender ~ Lifeofjoy.meAdd Gk Yog ~ Lifeofjoy.meBlend for another minute or so.

Pour into sprayed straight sided loaf pan.

Baking Bread ~ Lifeofjoy.meBaking Bread ~ Lifeofjoy.me

After it is baked, lay it on its side and keep it in the oven with it turned off for about 10-15 minutes to keep it from falling.Bread ~ Lifeofjoy.meThen put it on a cooling rack on its side to cool some more.

bread ~ Lifeofjoy.mebread ~ Lifeofjoy.me bread ~ Lifeofjoy.me bread ~ Lifeofjoy.meWhen it is freshly baked, it has a squishy sponginess. I don’t know how it tastes because I waited and toasted mine.

toast ~ lifeofjoy.me toast ~ lifeofjoy.meI shared though; it’s hubby approved.

Hubby Approved Bread ~ Lifeofjoy.meHope you like it too.

Another Kind of Bread

Ingredients

  • 1 1/2 cups egg whites
  • 1/2 teaspoon xanthan gum
  • 3/4 cup whey protein isolate powder
  • 1/2 cup THM Baking Blend
  • 1/2 cup oat fiber (THM or LIfesource 500 brands)
  • 1 cup greek yogurt or 1% cottage cheese
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon THM Super Sweet Blend (Or possibly Sukrin +)
  • 1/2 teaspoon mineral salt
  • 1 tablespoon yeast (optional)

Instructions

  1. Preheat oven to 350º and spray loaf pan with coconut oil spray.
  2. Blend the egg whites and xanthan gum on high for about a minute in the blender (or some say a mixer will work too)
  3. Add remaining ingredients and blend for about 30 seconds.
  4. Scrape down the sides of the blender to ensure it gets well blended.
  5. Blend for another 30 or so seconds.
  6. Pour into loaf pan.
  7. Bake for 40-50 minutes.
  8. When it is done, turn off the oven and lay the pan on its side and stay in oven for another 10 minutes or so.
  9. Then remove from oven and put on its side on a cooling rack.
  10. When cool, slice.
  11. Store in gallon size baggie with a paper towel in the refrigerator if it will last longer than a day.
http://lifeofjoy.me/another-kind-of-bread/

Until next time, God bless,

Michele ºÜº