Sourdough desserts are my new favorite things! Sourdough bread can be hard to get right sometimes and a lot of people give up on baking sourdough when they can’t get the right rise in their bread. I personally don’t make the fancy Instagram loafs that you picture when you hear the term sourdough. Mostly I make sourdough desserts, pancakes, apple fritters, flat bread, cookies, banana breads, muffins the non-rising baked goods.

The idea of sourdough is to use a ferment dough/batter in your baking for added health benefits. When our dough is fermented it brakes down the grains making them easier to digest as well as making it easier to absorb the nutrition from the grains. Fermented dough also have prebiotics that the bacteria in our gut feed off of also helping us digest not just the bread but everything we eat.

When we make non-rising sourdough baked goods we mix our sourdough starter, flour and liquids. Let sit on our counter for about 4 hours or in the fridge for overnight. Then we add the rest of our ingredients and bake. The longer you let if ferment (sit on the counter) the healthier the benefits but also the more sough flavor it will get. I don’t mind the sour flavor but some people don’t want to taste that in their desserts.

Many sourdough recipes for baked goods like these will are considered sourdough discard recipes. The problem with these is that they mix 1/2 or 1 cup of discard to the recipes but don’t let the batter ferment. This will add only a very little amount of the benefits that true fermented sourdough brings.

Ingredients for Baked Sourdough Apple Fritters

Ferment the following ingredients

• Sourdough Starter. If you don’t have a sourdough starter you can buy a starter off of Amazon or learn to make your own.
• Milk. I you don’t like the idea of having milk in your batter sitting on the counter for 4 hours you can use water and add 1/3 cup dry powdered milk to it later.
• Flour. I use all purpose for these apple fritter donuts. You can use a combination of whole wheat and all purpose but I wouldn’t go all whole wheat for this recipe. We want a light and airy texture and that can be hard to accomplish with whole wheat flour.
• Brown Sugar or Honey. The flavor changes a little depending on if you use brown sugar or honey. Both bring great flavors to our apples fritters donuts so its up to you and what you choose.
• Eggs. I don’t add the eggs at this stage unless I’m letting them ferment in the fridge. If I fermenting on the counter I will add the eggs later, right before I bake them.
• Coconut Oil. If you don’t have coconut oil around you can substitute with another oil, apple sauce or butter.

Add after fermented

• Apples. Granny Smith apples are best for this recipe but often I just use what ever apples I have on hand and they all seem to work out. Dice your apples in to small pieces, about the size of a fingernail. The larger the apple chunks the more crumbly you donuts will be. Keeping them small will help them cook faster and provide the best texture.
• Baking Soda. Baking soda is our rising agent that will help keep our apple fritters light and airy. the baking soda will react to the fermented dough and create little gas bubbles giving us the desired texture.
• Cinnamon & Nutmeg. My two favorite spices, especially with apples. the cinnamon and nutmeg will give us a warm flavor that pairs perfectly with our apples.
• Salt. Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.
• Vanilla or Almond Extract. I love almond extract, but its expensive and not many house holds keep it around. Vanilla extract is just as good. If using vanilla use 1/2 a teaspoon. Almond extract can be a bit stronger so only use 1/4 a teaspoon for the apple fritter donuts.

How To Make Baked Apple Fritters

Ferment The Batter

In a bowl, mix together the sourdough starter, flour, sugar, milk, coconut oil and eggs together. Cover with a lid, wet cloth or plastic wrap and let sit on a the counter for 4 hours or in the fridge overnight.

Add The Rest of Ingredients

When you are ready to bake, preheat the oven to 350.
Add the rest of the ingredients, diced apples, cinnamon, nutmeg, salt, vanilla extract, and baking soda.

Pour Into Donut Molds

Pour you apple fritter batter into silicone donut molds. Bake for 8-10 minutes at 350 degrees.

Glaze Baked Donuts

Let cool for a couple minutes before taking the donuts out of the molds. Mix together 1/2 cup powdered sugar and 1-2 tablespoons milk and 1/4 teaspoon vanilla extract. Glaze the donuts and let cool completely.

Sourdough Apple Fritter Donuts

Yield: 12

Prep Time: 4 hours

Cook Time: 8 minutes

Total Time: 4 hours 8 minutes

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Ingredients

Sourdough Batter

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• 1/2 cup sourdough starter
• 1 cup milk
• 1/3 cup brown sugar
• 1 1/2 cup all purpose flour
• 2 tablespoons coconut oil
• 2 eggs

Add After Fermentation

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• 2 cups diced apples
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract

Glaze

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• 1/2 cup powdered sugar
• 1-2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions

1. In a bowl, mix together the sourdough starter, flour, sugar, milk, coconut oil and eggs together. Cover with a lid, wet cloth or plastic wrap and let sit on a the counter for 4 hours or in the fridge overnight.
2. When you are ready to bake, preheat the oven to 350. Add the rest of the ingredients, diced apples, cinnamon, nutmeg, salt, vanilla extract, and baking soda.
3. Pour you apple fritter batter into silicone donut molds. Bake for 8-10 minutes at 350 degrees.
4. Let cool for a couple minutes before taking the donuts out of the molds. Mix together 1/2 cup powdered sugar and 1-2 tablespoons milk and 1/4 teaspoon vanilla extract. Glaze the donuts and let cool

The post Simple Sourdough Apple Fritters | Baked Donuts for Kids appeared first on Embracing The Home.

Ingredients For Pumpkin Muffins

Pumpkin

You can use canned pumpkin or fresh pumpkin for this pie. I like to cook a pumpkin or two at the beginning of the fall season and freeze my pumpkin puree for all my pumpkin recipes throughout the festive months. If you are using a whole pumpkin check out my post on how to make pumpkin puree.

Flour

In most of my recipes I like to use 1/2 all purpose 1/2 whole wheat but for these muffins I choose to use 100% All Purpose Flour. All purpose has a much lighter texture insuring a good rise and lighter muffins.

Sugar

Sugar is our sweetener, you can substitute with a 1:1 ratio of Monk Fruit Sweetener or honey or maple syrup. If you use honey or maple syrup consider reducing the milk by 1/4 of a cup to make up for the added moisture.

I like to use organic cane sugar from Azure Standard. If you’ve never heard from azure standard before you should check our my Azure Standard Review to learn more.

Milk

I use rice milk or regular milk sometimes I even use just plain water. What ever type of milk you typically use will work for this recipe. If you use water use a little less, instead of 3/4 cup use 1/2 at first then add a tablespoon more if needed.

Eggs

Eggs are a bonding ingredient, they are very important to the texture of baked goods. We want our muffins to be soft with a little springy but not crumbly. Eggs also help with the raise, keeping the muffins from becoming dense.

Baking Soda and Baking Powder

This recipe calls for both baking soda and baking powder. Baking soda is activated as soon as it is mixed in so we want to add it in last. Baking powder is also activated at the mixing point but also has some agents in it that need heat to insure activation. By adding both of these raising agents we get a longer raise throughout the baking process giving us a fluffy muffins.

Spices

Our spices include cinnamon, nutmeg, all-spice. These spices add so much flavor and you can easily adjust the amounts and create a whole new flavor. If you favor one flavor over the other you can experiment by adding a extra 1/4 teaspoon to the spice you want to stand out. Reduce another spice you want to be more subtle then the others.

I also really like freshly ground nutmeg. This is optional but if you have never tried grating your own nutmeg from whole cloves you are missing out. I love the taste of nutmeg and fresh nutmeg does not disappoint!

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Pumpkin Muffins

Preheat Oven to 350 Degrees

Mix Wet Ingredients Together

In a large bowl mix together pumpkin, eggs, milk and whisk together.

Add Dry Ingredients

Add sugar first, then flour, spices, salt and your baking powder and baking soda. Mix all together until smooth. You can also mix all the dry ingredients in a separate bowl then add together but personally I like to use less dishes.

Spoon Batter Into Muffin Pan

Line your muffin pan or grease the inside and poor the batter in 3/4 of the way up. Sprinkle some sugar and cinnamon on the top if you like.

Bake

Bake for 20-22 minutes at 350 degrees. Let cool a few minutes before enjoy the first bite!

Add Caramel or Maple Glaze

You can drizzle caramel syrup on your muffins as I did or you can make a very simple maple glaze with powdered sugar and maple syrup. Add 1/2 a cup of sugar to 1-2 teaspoon of syrup. Mix together and drizzle or dip your muffins.

Pumpkin Muffins

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Ingredients

• 2 Cups Pumpkin
• 3/4 Cups Milk
• 2 Eggs
• 1 Cup Sugar
• 2 Cups Flour
• 1 Tablespoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon All-Spice
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Salt

Simple Maple Glaze

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• 1 Cup Powdered Sugar
• 2 Tablespoons Maple Syrup

Instructions

1. Mix wet ingredient together, pumpkin, egg and milk
2. Add dry ingredients starting with the sugar and ending with baking soda.
3. Spoon into a greased or lined muffin pan.
4. Bake for 20-22 minutes at 350 degrees
5. Let cool for a few minutes then remove gently from molds. Drizzle or dip into caramel syrup or a simple maple glaze and enjoy with a fresh glass of eggnog!

The post How To Make Pumpkin Muffins appeared first on Embracing The Home.

Ingredients For Pumpkin Donuts

Pumpkin

You can use canned pumpkin or fresh pumpkin for this recipe. I like to cook a pumpkin or two at the beginning of the fall season and freeze my pumpkin puree for all my pumpkin recipes throughout the festive months. If you are using a whole pumpkin check out my post on how to make pumpkin puree.

Flour

In most of my recipes I like to use 1/2 all purpose 1/2 whole wheat but for these donuts I choose to use 100% All Purpose Flour. All purpose has a much lighter texture insuring a good rise and lighter donut.

Sugar

Sugar is our sweetener, you can substitute with a 1:1 ratio of Monk Fruit Sweetener or honey or maple syrup. If you use honey or maple syrup consider reducing the milk by 1/4 of a cup to make up for the added moisture.

I like to use organic cane sugar from Azure Standard. If you’ve never heard from azure standard before you should check our my Azure Standard Review to learn more.

Milk

I use rice milk or regular milk sometimes I even use just plain water. What ever type of milk you typically use will work for this recipe. If you use water use a little less, instead of 3/4 cup use 1/2 at first then add a tablespoon more if needed.

Eggs

Eggs are a bonding ingredient, they are very important to the texture of baked goods. We want our donuts to be soft with a little springy but not crumbly. Eggs also help with the raise, keeping the donuts from becoming dense.

Baking Soda and Baking Powder

This recipe calls for both baking soda and baking powder. Baking soda is activated as soon as it is mixed in so we want to add it in last. Baking powder is also activated at the mixing point but also has some agents in it that need heat to insure activation. By adding both of these raising agents we get a longer raise throughout the baking process giving us a fluffy donut.

Spices

Our spices include cinnamon, nutmeg, all-spice. These spices add so much flavor and you can easily adjust the amounts and create a whole new flavor. If you favor one flavor over the other you can experiment by adding a extra 1/4 teaspoon to the spice you want to stand out. Reduce another spice you want to be more subtle then the others.

I also really like freshly ground nutmeg. This is optional but if you have never tried grating your own nutmeg from whole cloves you are missing out. I love the taste of nutmeg and fresh nutmeg does not disappoint!

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Pumpkin Donuts

Preheat Oven to 350 Degrees

Mix Wet Ingredients Together

In a large bowl mix together pumpkin, eggs, milk and whisk together.

Add Dry Ingredients

Add sugar first, then flour, spices, salt and your baking powder and baking soda. Mix all together until smooth. You can also mix all the dry ingredients in a separate bowl then add together but personally I like to use less dishes.

Spoon or Pipe Batter Into Donut Molds

With Silicone Donut Molds spoon or pipe your batter into. Using a piping bag goes a lot smoother, faster and cleaner but is not necessary.

Bake

Bake for 15-18 minutes at 350 degrees. I like to place my donuts molds on a baking sheet for easier transportation. Let cool a few minutes before taking them out of the molds

Add Caramel or Maple Glaze

You can drizzle caramel syrup on your donuts as I did or you can make a very simple maple glaze with powdered sugar and maple syrup. Add 1/2 a cup of sugar to 1-2 teaspoon of syrup. Mix together and drizzle or dip your donut.

Pumpkin Donuts

Yield: 18

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Ingredients

• 2 Cups Pumpkin
• 3/4 Cups Milk
• 2 Eggs
• 1 Cup Sugar
• 2 Cups Flour
• 1 Tablespoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon All-Spice
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Salt

Simple Maple Glaze

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• 1 Cup Powdered Sugar
• 2 Tablespoons Maple Syrup

Instructions

1. Mix wet ingredient together, pumpkin, egg and milk
2. Add dry ingredients starting with the sugar and ending with baking soda.
3. Spoon or pipe into donut molds.
4. Bake for 12-15 minutes at 350 degrees
5. Let cool for a few minutes then remove gently from molds. Drizzle or dip into caramel syrup or a simple maple glaze and enjoy with a fresh glass of eggnog!

Shop This Recipe!

Aichoof Silicone Donut Mold for 6 Doughnuts, Set of 2. Food Grade LFGB Silicone Bagels Baking Pan, Non-Stick, Dishwasher Safe, Heat Resistant and Microwave Safe(Blue)

The post Pumpkin Baked Donuts (Healthy Fall Snacks) appeared first on Embracing The Home.

Ingredients for Caramel Dip

Sugar

Sugar is the main ingredients in caramel syrup. I have no experience substituting any other ingredients. I do not thing honey or maple syrup will work the same at all but monk fruit sweetener might work the same.

Water

In order for the sugar to not burn we add a little bit of water for the sugar to melt in. As the sugar caramelizes the water will evaporate and you will just be left with yummy hot caramelized sugar.

Butter

The fat from the butter is what is going to help keep our caramelized sugar from becoming hard like candy.

Cream

The cream will also help the caramelized sugar from recrystallizing and keep it a smooth syrup. Too much cream will cause the caramel to be too runny not suitable to dip in. Not enough cream and cause the caramel to recrystallize and crunchy rather than smooth.

Salt

If you like salted caramel feel free add more salt. A little salt is good, more salt is sometimes just a bit better! Add your salt to taste and make it your own.

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

Vanilla

I like to use vanilla powder rather than extract. You can find the vanilla powder on amazon. This powder is a 1:1 ratio for vanilla extract so you don’t have to do any extra math when substituting. I like the flavor a lot and its been a great addition to my pantry.

How To Make Caramel Syrup Dip

Caramelize Sugar and Water

In a heavy small pot or heavy bottom sauce pan mix together the water and sugar on medium heat. Let the mixture bubble and not get to hot to a rolling boil. Do not stir and just let it bubble and caramelize for about 10 minutes. The sugar should darken into a light amber caramel color and will have a liquid consistency that will thicken when it cools.

Add Butter and Cream

Turn the heat on low and add the butter first. Mix until thoroughly melted then add the cream. Bring back to that bubbly/but not a boil state to ensure its mixed completely.

Add Salt and Vanilla

Take off the heat and add the salt and vanilla. Stir or whisk them in and let cool. Pour into a glass jar and let it thicken while cooling down completely.

Storing Your Caramel

Store your caramel in a air tight container in the refrigerator until the expiration date of the cream that you used. You can also freeze to keep good for a little longer.

You can store to save for later OR you can make a fun dessert date with your kids with fun topping like sprinkles, mini chocolate chips, coconut, or walnuts for you apple slices and caramel!

Caramel Syrup Dip

Prep Time: 1 minute

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 11 minutes

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Ingredients

• 1 cup sugar
• 1/4 cup water
• 1/4 cup butter
• 1/4 cup cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Instructions

1. In a heavy bottom sauce pan caramelize the sugar and water over medium heat. Let the sugar and water bubble but not full on boil for about 10 minutes. Don’t stir but keep an eye on it so it doesn’t burn. Once the sugar is a nice amber color and thickening up like honey turn the heat on low.
2. Immediately add the butter and whisk in.
3. Once the butter is all melted, mixed the heavy cream in slowly while continuing to whisk. Turn the heat off.
4. Whisk in the salt and vanilla.
5. Let cool then store in a glass jar. It will thicken as it cools.

Enjoy Your Caramel More Recipes!

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Baking A Whole Pumpkin

In the fall we love collecting pumpkin for decorating, baking and carving. This year we where able to pick up 15 pumpkins from a local pumpkin field and my son has decorated every room in the house, including the bathroom with pumpkins! Slowing, I am baking 1 at a time in order to make delicious pumpkin pie, pumpkin breads, muffins, soups, scones… and so much more! With all these delicious recipes I’m also baking the seeds for a fun wholesome snack for the kids.

Ingredients for Pumpkin Spiced Seeds

Pumpkin Seeds

Fresh pumpkin seeds right out of the pumpkin! Pumpkin seeds are a great source of nutrition. They are rich in manganese, copper, magnesium, phosphorous, zinc and iron. These seeds also contain lots of fiber, protein and healthy fats.

Olive Oil

You can really use any oil of your liking. Avocado oil, coconut oil, olive oil, they all work. Although I will say not all oils are created equal so be wise in your baking and healthy choices and use the oil you find to the best.

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

Cinnamon & All Spice

To add a little spice and flavor to our seeds we can add a little cinnamon and all spice. Although lightly salted is my favorite way to make pumpkin seeds I also like experimenting with different flavors and spices. The cinnamon and all spice made a fun change change of flavor that ended up being a great addition to our granola and trail mix.

Honey

Honey is my sweetener of choice when it comes to pumpkin seeds. When using sugar, the sugar doesn’t seem to stick to the seeds unless you melt it on the stove top first. You could do that when using sugar but I prefer to use the already liquid sweetener. Maple syrup would also be a great substitute.

How To Make Pumpkin Seeds

Gather the Seeds

Cut your pumpkin open and scrape out tall the guts including the seeds.

Rinse the Seeds

Place your seeds inside a colander or strainer and rinse off all the little pumpkin strings, bits and pieces.

Dry the Seeds

Dry your seeds on a towel. You can dry them quickly by damping them down with the towel or you can let them sit there and air dry for over 24 hours. Often I clean the seeds and set them aside till the next day while bake and puree the rest of the pumpkin.

Mix All the Ingredients Together

When the seeds are dry, add them to a bowl and add the oil, honey, salt and spices together.

Bake

Pour you pumpkin seeds on a baking sheet lined with parchment paper and bake at 275 degree for 30 minutes. Let the seeds cool and enjoy your fun fall snack!

Pumpkin Spiced Seeds

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

• The seeds from 1 pumpkin
• 1/4 cup honey
• 1 tablespoon olive oil
• 1/4 teaspoon all spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Instructions

1. Cut up your pumpkin and scrape all the seeds out, rinse them and dry them on a towel.
2. Mix all your ingredients, pumpkin seeds, honey, olive oil, cinnamon, all-spice and salt together in a bowl.
3. Pour you pumpkin seeds on a parchment paper lined baking sheet and bake at 275 degrees for 30 minutes.
4. Let cool and enjoy!

More Pumpkin Recipes!

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Ingredients for Vegan Irish Soda Bread

Flour

This recipe turns out best with 100% All-Purpose flour but I often use a 50/50 mixture of All-Purpose and Whole Wheat Flour. The bread still turns out wonderfully. When using just All-Purpose

Baking Soda, Baking Powered & Salt

Baking soda and powdered is a raising agents. The baking soda creates little air bubbles when activated by acidic ingredients like apple cider vinegar or buttermilk. To make this recipe vegan I use vinegar to activate. Baking powder is also activated partly by acidic ingredients but also heat. So to insure a even continually rise I use both. You can substitute them for each other if you need.

Don’t forget to enhance the flavor of everything you make some good ol’ salt.

Sugar

This bread is somewhat bland but with the right amount of sugar can easily turn into a dessert! You don’t need to much sugar to make it perfect for a dinner side or snack bread.

Chia Seeds

We will use chia seeds as an egg substitute. Chia seeds soaked in water create a gel like texture simmilar to an egg white. The chia seeds are also filled with good omega-3 fats that also help bring out bread together so it wont crumble and fall apart.

Water or Plant Based Milk

You can use water or a plant based milk for our liquid. Be sure to soak your chia seeds in some water to create our egg substitute.

Coconut Oil

Melted coconut oil will also add to our fat based ingredients to help keep our bread soft and held together. You can use olive oil or another favorite oil to bake with. My favorite is coconut.

Apple Cider Vinegar

Apple cider vinegar is used to help activate the baking soda and baking powder and create a nice fluffy soft bread. Without the vinegar the baking soda will not be activated and your bread will be dense. If you don’t have apple cider vinegar you can substitute with lemon juice.

How To make Vegan Irish Soda Bread

Step 1: Prepare Pan and Preheat Oven

Preheat oven to 350 degrees and prepare pan. One the baking soda and apple cider vinegar mix the bubbling and rise affect begins. We want to get the batter in the oven quickly so have your pan prepared by oiling it or parchment paper lining the pan.

Step 2: Chia Seeds Egg Substitute

Mix chia seeds in water and let soak for about 5 minutes till the water and chia seeds create a thick, gel like texture.

Step 3: Mix Dry Ingredients

Combine flour, sugar, salt and baking soda in a mixing bowl. Set aside.

Step 4: Mix Wet Ingredients Together

Mix the apple cider vinegar, melted coconut oil and chia seeds and water/milk together.

Step 5: Combine Wet and Dry and Bake

Mix together wet and dry ingredients together. Pour into prepared pan and bake at 350 degrees for 40 minutes.

Step 6: Cool and Enjoy!

Check if the bread is done by inserting a toothpick, if it comes out clean the bread is done. Let cool before cutting into it. Serve with a little butter, some honey and enjoy!

Vegan Irish Soda Bread

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

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Ingredients

• 3 Cups Flour
• 1 Tablespoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 teaspoon salt
• 1/3 Cup Sugar
• 1 Tablespoon Chia Seeds
• 1/4 cup melted coconut oil
• 2 Cups water or milk

Instructions

1. Prepare baking pan by greasing or lining with parchment paper or and preheat oven to 325 degrees.
2. Mix together dry ingredients then in separate bowl mix together wet ingredients (and chia seeds)
3. Combine the two when oven is preheated and the pan is prepared. Once the baking soda is activated by the apple cider vinegar you want to get in the oven quickly to ensure and nice even, fluffy raise.
4. Bake for 1 hour at 325 degrees. Let cool before cutting in. Enjoy!

The post How To Make Vegan Irish Soda Bread appeared first on Embracing The Home.

Healthy Benefits of Bran

Bran is an excellent source of fiber, iron, copper, magnesium and more! Just one cup of Organic Wheat Bran contains,

• Total Carbohydrate 27.4g (12% DV)
  • Dietary Fiber 24.8g (99% DV)
  • Total Sugars 0.2g
  • Includes 0g Added Sugars (0% DV)
• Protein 9g (18% DV)
• Iron 6.1mg (34% DV)
• Potassium 686mg (20% DV)
• Copper 0.59mg (64% DV)
• Magnesium 354.38 mg (84% DV)
• Manganese 6.670 mg (290% DV)
• Phosphorus 587.54 mg (47% DV)
• Selenium 45.01 mcg (82% DV)
• Zinc 4.22 mg (38% DV)

So adding a 1/2 cup or 1 cup to your favorite breads and baked treats is an easy way to add more nutrition to your diet.

Ingredients For Banana Bran Muffins

Banana

Because banana’s are sweet and moist the natural sugars from a banana are a great substitute for sugar. Refined sugars are “empty calories” calories that don’t produce any other nutritional value. Unlike sugar, 1 bananas has potassium (9% DV), copper (10% DV) (Manganese (14% DV), Vitamin B6 (25%), and Vitamin C (11% DV). Banana’s add moisture, creating a soft, moist muffin without the added fats from oils and butter.

Greek Yogurt

Yogurt is also a great way to add moisture and nutrients, along with some fat (unless you use fat free) to your recipe. Butter or oil is the typical way to add the moisture we need in a muffin recipe. Because butter is made from the fatty cream we get from milk it is not whole, so it will not contain all the beneficial nutrients that whole raw milk contains. Now, Yogurt is made from milk, whole or low fat will still have more vitamins and minerals than butter. Yogurt contains lots of vitamin B, selenium, phosphorus, and calcium where butter only contains trace amounts.

Oil or Applesauce

Melted coconut oil, olive oil, or avocado oil, any oil will work. You don’t need much and if you want to leave oil out completely you can either add more yogurt or, I recommend, applesauce. Applesauce is another great substitute for oil in baking.

Eggs

Eggs are a bonding ingredient, they are very important to the texture of baked goods. We want our muffins to be soft with a little springy but not crumbly. Eggs also help with the raise, keeping the muffins from becoming dense.

Flour

I use 1/2 all purpose and 1/2 whole wheat for this recipe. All purpose flour separates the germ and bran from the flour where whole wheat is the whole grain. This makes whole wheat flour full of great nutrition but it also keeps the gluten strands shorter where as all purpose flour has longer gluten strands. The difference in this gluten strands makes a difference in the rise and the texture of your breads and pastries.

Wheat Bran

Bran is a the outermost layer of wheat. This part of the wheat is typically left out of your flours. It has a nutty and slightly sweet flavor and is full of nutrients that your flour is now lacking. By adding it back in you are getting more nutrition such as magnesium, fiber, copper, iron, manganese and selenium.

Sugar or Honey

Sugar or honey is our sweetener! Yes, bananas are also sweetening these muffins helping us keep the refined sugars low. If you want to keep this recipe refined sugar free substitute the sugar with honey or maple syrup.

Baking Soda

Baking soda is a leavening agent for quick rises, you may remember your science experiments with vinegar (acidic) and your baking soda (alkaline) when mix together create carbon dioxide bubbling all about. Instead of vinegar in our muffins we us yogurt as our acidic ingredient. When the two are mixed the carbon dioxide is released and therefore imprints air pockets while baking.

Salt

Don’t forget salt, just a the right amount of salt makes everything better. It brings out the flavor in the blandest of ingredients and makes the simplest of foods feel rich.

Cinnamon

As well as adding some wonderful deep flavor, cinnamon has some great health benefits! From reducing blood sugar to protecting from heart disease, anti-inflammatory and a great source of antioxidants. This spice has power and is so delicious.

How to Make Banana Bran Muffins

Step One: Mix Wet Ingredients

• In a medium/large bowl mash banana’s with a fork or potato masher.
• Once mashed well, add yogurt, eggs, and oil
• Mix together.

Step Two: Mix Dry Ingredients

• In a separate bowl mix all the dry ingredients, Flour, bran, sugar, baking soda, salt and cinnamon.

Step Three: Mix Wet and Dry Together

• Mix all ingredients together. You don’t want the consistency to be too thick or too runny. When I make this recipe its a little more on the thick side. Its not pour-able but its not so thick that it holding form on a spoon. It still falls off the spoon easily.
• If its too thick when baked it will be dense muffin. You can add a little more oil or yogurt. If you feel like its still not enough add a little milk or water. Just a little at a time.
• If its too runny it will take longer to bake in the middle and you risk burning the outside of the muffin. If your muffin is runny, first let it set for 5-10 minutes. The bran and whole wheat take time to absorb moisture. After that time if it hasn’t changed add more flour 1/4 cup at a time.

Step Four: Spoon Into Muffin Tin or Cups

• I use silicone muffin cups, me and the kids love them. You can either place these cup in your muffin tin or just stand alone on a baking sheet.
• Spoon the batter into the cup 3/4 of the way full.
• Bake for 18-20 minutes. Because of the bran and whole wheat these muffins are darker and a little harder to tell when they are done. They may look done on the outside but still need a few minutes on the inside. With a tooth pick or small thin paring knife check to see if the inside is cooked through. When the muffin is done the tooth pick will come out clean.

Step Five: Let Cool and Enjoy!

• Let cool for 10 or so minutes and enjoy!
• You can store for about 3 days covered on countertop
  • 5-7 days in refrigerator in zip-lock or air tight container
  • 3-6 month in freezer in zip-lock or air tight container

Banana Bran Muffins

Yield: 24 Muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

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Ingredients

Wet Ingredients

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• 6 bananas
• 1 cup greek yogurt
• 1/3 cup oil or applesauce
• 3 tablespoons molasses
• 3 eggs

Dry Ingredients

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• 1 1/2 cups all purpose flour
• 1 1/2 cups whole wheat flour
• 1/2 cup wheat bran
• 1/2 cup sugar or honey
• 3 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoon cinnamon

Instructions

1. Preheat oven to 350 degrees
2. Mash banana with fork or potato masher
3. Mix all wet ingredients together
4. Mix together dry ingredients in a separate bowl
5. Combine the wet and dry ingredients
6. Spoon into greased muffin tins or liners
7. Bake for 18-20 minutes at 350 degrees

The post The Best Banana Bran Muffins appeared first on Embracing The Home.

I’ve been experimenting with putting molasses in just about everything, from smoothies, to banana bread to pasta sauce… After learning about how good and high in nutrients molasses is I have been adding it to our daily diet in different types of ways. To read more about the benefits of molasses click here!

Ingredients For Banana Nut Molasses Bread

Vegan friendly alternatives below

Bananas

Ripe bananas are best, they are the sweet and easy to mash up and make into breads. You can use unripe but they are harder to mash so you might end up with more banana chunks in your bread. Bananas are a great source of potassium, vitamin B6 and vitamin C.

Plain or Vanilla Yogurt

I use Greek Plain Yogurt, I use yogurt in replacement for oils or butter in most of my muffins and bread. It has more vitamins and protein then oils and butter and less fat.

Eggs

Eggs are the binding agent in this recipe also adding 6.5 grams of protein per eggs. Whole Eggs also contain vitamin B12, selenium (anti-oxidant, anti-cancer, and stimulates the immune system) and iron.

Blackstrap Molasses

Full of flavor, nutrients and keeps my breads moist and delicious! Oh how I love molasses! It is so rich in so many vitamins and minerals and such a fun ingredient to add to my recipes. Molasses contains, iron, calcium, magnesium, sodium, copper and more. healthy for your heart and nervous system. Read more on the Benefits of Molasses here!

Flour

I use a combination of organic whole wheat and organic all purpose flour. Whole wheat is full of a wider range of vitamins and minerals such as, manganese, calcium and selenium, then all purpose or even enriched flours. It also has more flavor but is also a bit more dense. So I do half and half whole wheat and all purpose.

Oats

Not just for texture sake but I do love the texture of oats in my breads and muffins. Oats are full of fiber and also contain protein, thiamine, iron, phosphorus and more.

Sugar

You can substitute sugar with honey or maple syrup. Both of those would also add a lovely flavor to this recipe but I typically bake with sugar and save my honey and syrup for smoothies, pancakes, teas, oatmeal and such.

Cinnamon

Cinnamon is the chosen spice in order to add another layer of flavor to this recipe. Nutmeg, cloves or allspice would also be great additions but this recipe already seem complex with so many textures that I left those out for now.

Salt

Salt is going to help bring out all the flavor in this recipe. You can use table salt or pink Himalayan salt or another sea salt will also works great.

Baking Soda & Baking Powder

Both of these are a rising agent. The original recipe just had baking soda but as I adapted and added all these heavy grains I found the baking powder was also needed.

Chia Seeds & Flax Seeds

Chia and flax seeds are small but mighty. The Chia seeds have more iron, magnesium, zinc and phosphorus while flax seeds have more copper, thiamine, a B vitamin that help with metabolism, flax is also full of good omega 3 fatty acids. It is better to grind your flax seeds before consuming but not always necessary. I usually leave them whole for this recipe.

Walnuts

Walnuts are also full of both omega 3 fatty acids and antioxidants, they are also full of protein and they just taste delicious. You can substitute most any nut, almonds, pecans, hazel nut would be yummy. In the photos you might notice I added both walnuts and almonds this time.

Chocolate Chip (optional)

I could try to convince you that chocolate chip are a superfood by telling you about all the ways chocolate chips have reduced my stress and given me the endurance I needed that day but I don’t think I have to. I think you all know a little chocolate goes a long way. Although my kids and husband would prefer me to always add chocolate chip I only add it every so often as a treat. My way off making something ordinary, special.

Vegan Alternative Ingredients

• Yogurt/Applesauce.
  You can substitute yogurt for apple sauce at the same ratio and it will turn out the same.
• Eggs/Chia Seeds or Flax Seeds.
  Both of these are already in the bread but you must mix them with 1/2 c water and let them sit for a while before adding them to your batter. If you use the flax seeds for an egg substitute you will need to grind them in a coffee grinder first to get the correct reaction. You are looking to the seeds and water to get thick and gloppy, kinda like an egg.

How to Make Banana Nut Molasses Bread

1. Preheat oven to 300 degrees. Because this bread is so moist with the bananas, molasses and yogurt plus the chia, flax and oats are holding on to water, you will want to bake this banana bread at a lower temperature for longer. Thus If the temperature is too hot you will burn the outside before the inside is done. Therefore this bread bakes for 60-70 minutes. Although a long time it does not dry out but stays moist.
2. Secondly, mash Bananas in a bowl, then add all the other wet ingredients. Eggs, yogurt and molasses. and put aside.
3. In a second bowl mix all your dry ingredients, flour, oats, sugar, cinnamon, salt, baking soda, baking powder, chia seeds, flax seeds and walnuts.
4. Now combine the wet and dry ingredients and mix together.
5. Pour into a 9.5×5 bread loaf pan or you can make muffins by pouring into a muffin tin. When making muffins or cupcakes I like to use these reusable silicone muffin liners.
6. Bake in loaf pan for 60 minutes at 300 degrees.
   Bake in muffin tin for 23-25 minutes at 300 degrees.
7. Check to see if its done by inserting a tooth pick into the center. If the toothpick comes out clean it is done.
8. Finally, let the bread cool completely before cutting into it

How to Store and Freeze Banana Bread

This banana bread can be stored in a zip-lock bag on your counter for 3-5 days and in your refrigerator for 7-10 days.
You can also freeze a loaf but putting it in a freezer zip-lock bag. Be sure to remove all the air for save storage. Keep it in your freezer for 3-6 months. In order to thaw the banana bread out simply take it out and set in on the counter for a few hours or rather in the refrigerator overnight.

Banana Nut Molasses Bread

Yield: 1 Loaf

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

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Ingredients

• 3 Bananas
• 1 Cup Yogurt
• 1 Eggs
• 1/2 Cup Molasses
• 1 1/2 Cups Flour
• 1 Cup Oats
• 1 Cup Sugar
• 1 1/2 Teaspoons Cinnamon
• 1/2 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 3 Tablespoons Chia Seeds
• 3 Tablespoons Flax Seeds
• 1 Cup Walnuts
• 3/4 Cup Chocolate Chip (optional)

Instructions

1. Preheat oven to 300 degrees.
2. Mash Bananas in a bowl, then add all the other wet ingredients. Eggs, yogurt and molasses. and put aside.
3. In a second bowl mix all your dry ingredients, flour, oats, sugar, cinnamon, salt, baking soda, baking powder, chia seeds, flax seeds and walnuts.
4. Combine the wet and dry ingredients and mix together.
5. Pour into a 9.5×5 bread loaf pan or you can make muffins by pouring into a muffin tin.
6. Bake in loaf pan for 60 minutes. Bake in muffin tin for 23-25 minutes
7. Let the bread cool completely before cutting into it. Enjoy!

The post Banana Nut Molasses Bread appeared first on Embracing The Home.