Whole Wheat Oatmeal Bread Recipe

I decided to try a twist on the bread that I’ve made a few times – I added oatmeal! I used half oatmeal, half flour, but it would work with all flour as well.

Whole Wheat Oatmeal Bread Recipe

Whole Wheat Oatmeal Bread Picture

Ingredients

  • 1 package active dry yeast
  • 1/4 cup hot water
  • 1 teaspoon honey
  • 1/4 cup almond milk
  • 1 tablespoon brown sugar
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 5 teaspoons melted butter
  • 2.5 – 3 cups of whole wheat flour/oatmeal mix
  • Corn starch or nonstick cooking spray

Directions

  1. Prepare the yeast: heat up the water (about 120F – as hot as you can touch) and mix with the yeast until there are no lumps. Add 1 teaspoon of honey, mix, and let sit for a minute or two.
  2. Add the butter, milk, sugar, and salt to the yeast mixture. Mix gently until the color is consistent.
  3. Add two cups of flour/oatmeal mix and stir with a spoon. Add more flour/oatmeal until the dough is dry enough that it leaves a little bit of flour on the sides of the bowl.
  4. Put some flour between your hands and rub them over a clean area of the counter. This is for kneading.
  5. Knead the dough for 10 minutes. Squeeze it back and forth between your hands and mash it on the floured counter. Shape into a ball.
  6. Spray the inside of a bowl with nonstick cooking spray or dust with corn starch. Place the ball of dough inside, put a towel overtop, and keep in a warm place (near a lamp or on the warming area of a stove both work well) for about an hour. The dough should rise.
  7. Take the dough and punch/shape it into a rectangular, then roll it up – it should be about the size and shape of a bread pan. This is easily done in the same area that you did the kneading; you may even want to dust some more flour on the ball before you start shaping.
  8. Put the dough back in the bowl (or in a bread pan coated with cooking spray), cover with a towel again, and return to the warming area for another hour.
  9. Preheat the oven to 400F. Bake the roll in the bread pan or on a baking sheet sprayed with the cooking spray for 30 minutes. Remove from pan to cool.
  10. Enjoy!

This whole wheat oatmeal bread is delicious warm, straight from the oven, with a pat of butter. It also goes well with the apple dip I posted earlier. You can store the loaf in a Ziploc bag to preserve freshness. Be sure to put it in the fridge after a day or so – otherwise it will get moldy. Whole wheat bread goes moldy quickly because it has a lot of nutrients, which mold likes. Mold can tell the difference between homemade and processed, unlike people.

Be creative – you can use different flours and add flavors (cinnamon, raisins, dates, etc…) to fit the occasion.

Here is an excellent website for a kneading description: Kneading e-How.

Apples with Brussels Sprouts Recipe

I got the idea for this recipe from a great vegan blog, vegalicious. The link is here: Vegalicious Brussels Recipe.

Apples with Brussels Sprouts Recipe

 

Apples and Brussels Sprouts

Ingredients

  • 1 package Brussels sprouts
  • 1/2 white onion, thinly sliced
  • 2 teaspoons of olive oil
  • 1 sliced apple
  • 1 teaspoon lemon juice
  • 1/2 cup water
  • 1/2 cup sparkling apple cider

Directions

  1. Slice the apple and add a dash of lemon juice to keep the color.
  2. Cut and quarter the Brussels sprouts. Steam until al dente.
  3. Saute the onions, then add the water and sparkling cider. Heat until about half the liquid has evaporated.
  4. Put sprouts in a serving bowl and add the onion sauce. Mix. Then add the apple and mix again.
  5. Serve! (Add salt and pepper to taste.)
Apples and Brussels Sprouts

This could be a side dish with dinner. Very light and very simple.

Delicious Fruit Dip – Vegan Fruit Dip for Apples

Tofu Apple Butter Dip

Vegan Fruit Dip

Ingredients

  • 1 cup of silken tofu
  • 3 tablespoons apple butter (or pumpkin butter, peanut butter, etc…)
  • 1 tablespoon lemon juice
  • 1 teaspoon honey (this is the un-vegan part) (or you can use stevia)
  • 2 tablespoons almond milk
  • 1/2 teaspoon spices – cinnamon, nutmeg, pumpkin pie spices all work
  • dash of salt

Directions

  1. Puree all ingredients in a blender until smooth.
  2. Serve with fruit, on bagels, or anything you’d like! I had it on apples and it was delicious.

Vegan Apple Fruit Dip

Blueberry Muffins Recipe

Yesterday I made blueberry “muffins” that tried to be healthy. They turned out more like blueberry pancakes, but they were delicious anyway. They were too liquidy, so next time I might cut the oil to thicken up the batter. Also, the blueberries were frozen so they were slightly watery. I’m not sure how to fix that – maybe rinse and dry them beforehand? That might solve the additional problem of the dough turning blue from watery berries.

Blueberry “Muffins”

Ingredients

  • 1 cup plain, unsweetened Almond milk
  • 2 egg whites
  • 1/3 cup vegetable oil (replace with 2 tablespoons softened butter)
  • 1 cup of flour
  • 1 cup oatmeal
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup light brown sugar (I like the granulated kind by Domino)
  • 1 cup blueberries (use more or less depending on how much you like blueberries)

Directions

  1. Mix everything together, adding the blueberries last.
  2. Cook at 400F for…
  3. If you want just muffin tops, spoon then onto a greased baking sheet as though they were cookies and bake for 10-12 minutes. If you want real muffins, put them in muffin cups and bake for 20-25 minutes.
  4. Serve hot, with a pat of butter.