Zucchini Bread

 

I was given some Zucchini by a friend, as this is the season for lots of Zucchini to be harvested. And, one of the first things i make when I get those big late summer Zucchini is Zucchini Bread. This is a pretty standard recipe with the usual ration of 2 cups of Flour (I used King Arthur's Gluten Free Measure for Measure) to 1 cup of Sugar, although I used Brown Sugar as it makes the loaf more moist  and I then add some kind of fat - in this case I used Oil but you can certainly use melted Butter.  And, of course, I added in 2 Eggs to hold it together  I used Duck Eggs, which are bigger so i also cut back on the amount of Oil by about 2 Tablespoons. I also used a combination of Baking Soda and Baking Powder. Baking Powder is useful when there is no acid in the Batter, which is why I used a bit more, but Baking Soda helps brown baked goods, so I had to include it. I also do something a little different with the Zucchini. Of course, I grated it, but I removed the core of seeds first as I think they are mushy. That allows me to use a bit more Zucchini in the bread and I think that makes it moister. I added just a bit of Vanilla Extract and Cinnamon, as I usually do, but sometimes I will grate some Lemon Zest instead.  And, I like to sprinkle the top with a little Sugar in the Raw, mostly because it's pretty, but also because it gives it some crunch. So, if you have too much Zucchini, this recipe is for you!

Zucchini Bread

1 1/4 cups Grated Zucchini (cut in half and seeds scooped out before grating)

2 Eggs

3/4 cups neutral tasting Oil, like Sunflower or Safflower or Grape Seed

1 cup Brown Sugar

1 teaspoon Vanilla

2 cups Gluten Free Flour 

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Salt

1 teaspoon Cinnamon

1 Tablespoon Sugar in the Raw

Heat the oven to 350 degrees. Then scary a loaf pan with Oil.

In a large mixing bowl, mix together the Zucchini, Eggs, Oil, Sugar and Vanilla. In another bowl, mix together the Flour, Baking Powder and Baking Soda, Salt and Cinnamon. Then add to the Zucchini Mixture. Stir to blend and pour into the loaf pan. Sprinkle evenly with the Sugar in the Raw.

Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving. It's even better the next day.

Five Element Analysis

As a Sweet Bread made with Sugar, this is going to be a part of the Earth Element. Zucchini adds even more Earth. It is actually a combination of Earth, since it is a squash, and the Wood Element since it is Green.  The Eggs and Oil (made from Seeds) bring in the Water Element. The Cinnamon, Vanilla, Baking Powder and Baking Soda bring in just a little of the Metal Element and the Gluten Free Flour, made mostly of Rice Flour adds even more So, add this as an afternoon snack with a cup of Tea or Coffee, which brings in the Fire Element. Or, serve it after dinner when you have a Fire food as a main dish, like a Summer Salad.

Butternut Squash Muffins

I'm trying to incorporate more orange foods into my diet because they are so good for you. Orange foods belong to the Earth Element in Chinese Medicine and they support the Spleen, Stomach and Pancreas. They are considered very grounding and good for regulating blood sugar. I have to admit that Orange foods aren't my favorite foods in the ways that they are usually cooked. I'm quite fond of Sweet Potato Fries but mostly I like my orange foods to be desserts or sweet breads. I made some Roasted Butternut Squash the other night for a Salad and had enough left over to do something else with it. Luckily, I didn't season the Squash much when I roasted it - just a little Vegetable Oil and Salt. So, I decided to make Butternut Squash Muffins and lowered the Salt in the recipe to compensate. I also added Oats and used Pumpkin Pie Seasoning because it's that time of year and it works perfectly with Butternut Squash. The Muffins were wonderful - really delicious and not too sweet! They are just perfect for a quick breakfast on the go.

Butternut Squash Muffins

1 cup Gluten Free Flour Mix (I used Cup 4 Cup)

1/2 cup Rolled Oats

1 teaspoon Baking Powder

1/2 teaspoon Salt

1 teaspoon Pumpkin Pie Spice

1 cup cooked Butternut Squash (steamed or roasted)

1/3 cup Almond Milk

1/4 cup melted Butter

1/2 cup Brown Sugar

1 large Egg

1/2 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a muffin tin with Oil (I used a Silicone Muffin Tin)

In a mixing bowl, combine the Gluten Free Flour Mix, Rolled Oats, Baking Powder, Salt and Pumpkin Pie Spice. Then add in the Butternut Squash, Almond Milk Oil, Brown Sugar, Egg and Vanilla Extract. Stir until blended.  

Fill Muffin cups 3/4 full - it should make 12 muffins. Bake for 18 - 20 minutes or until tops are brown and spring back lightly when touched or a toothpick comes out clean when poked. 

Five Element Analysis

Butternut Squash is part of the Earth Element and the Oats, Almond Milk and Brown Sugar add even more. The Egg contributes the Water Element. The Butter, Pumpkin Pie Spice and Vanilla Extract along with the Gluten Free Flour (that is mostly Rice Flour) bring in the Metal Element. The Fire Element is not present so be sure to serve these muffins with some Tea or Coffee and later have some of the Wood Element in another meal for balance. 

Blueberry Flaxseed Muffins

There is a brand of Flaxseed Muffins that I used to pick up at PCC and the other night, I decided to replicate them. The muffins remind me a lot of the dense bran muffins I used to eat when I was eating gluten. I love a hearty muffin for breakfast and I also don't like them to be too sweet. The very first try yielded the perfect replica!  I combined Flaxseed Meal with Gluten Free Flour, added Applesauce along with Eggs and a bit of Almond Milk and Vanilla Extract. I was going to add Butter, but I forgot and they turned out so good that it was a lucky mistake. Flaxseed Meal has a lot of oil in it I guess so you don't need any extra oil. I ground my own in a little spice grinder although you can buy it already ground up. I used fresh frozen blueberries - I freeze them after a few days in the fridge if no one is using them. I like to use frozen Blueberries because they don't break down when you stir them in. I baked them until they were springy on the top when pushed down lightly. Of course I ate one right away and it was good, but the next morning, they were delicious!  I may be making these once a week as I have them three mornings in a row now. I love these muffins!

Blueberry Flaxseed Muffins

1 cup Apple Puree (I used Organic Applesauce or you can puree Apples in a food processor or blender)

1 ½ cups Gluten Free Flour Mix 

1 1//2 cups Flax Meal

1 cup Brown Sugar

2 teaspoons Baking Soda

1 teaspoon Salt

2 large Eggs, lightly beaten

¾ cup Almond Milk (or Soy Milk or Regular Milk)

1 teaspoon Vanilla Extract

1 cup Frozen Blueberries

Heat oven to 350 degrees and put liners in a muffin pan.

In a large mixing bowl, ix Together the GF Flour, Flax Meal, Sugar, Baking Soda and Salt.  In a smaller bowl, mix together the Milk, Eggs and Vanilla Extract.  Pour the Milk and Egg Mixture into the Flour Mixture and stir to combine (mixture will be very thick. Stir in the Blueberries and fill Muffins ¾ full.  Bake for 25 – 30 minutes or until the top lightly springs back when touched and a toothpick comes out clean.  Repeat with remaining batter. Cool for at least 10 minutes. Muffins are even better the next day.

Five Element Analysis

Flaxseeds are part of the Water Element being seeds and also dark in color. and the Eggs and Blueberries add even more. The Applesauce contributes the Fire Element. The Brown Sugar adds in the Earth Element along with the Almond Milk. The Metal Element is represented by the Rice Flour in the Gluten Free Flour Mix along with the Baking Soda and Vanilla Extract. Only the Wood Element is missing, so I served them with Chicken Breakfast Sausages for a balanced breakfast!

Kelsey's Leftover Oatmeal Crackers

I have this very frugal part of me that comes out whenever I am confronted with leftovers. I simply can't stand to throw things away when I just know that with a little creativity, they can be repurposed. Sometimes I find that the new dish made out of the old ingredients is even better than the original dish and that was the case with these Oat Crackers. While I was in Germany visiting my son, my daughter-in-law made Oatmeal for breakfast and we had a lot left over since my son didn't want any.  So, I suggested that we try to make Oat Crackers out of them as an experiment. So, Kelsey pressed out the cold Oatmeal onto parchment paper, coated the top with a little butter (or oil) and then sprinkled on some salt and some herbs and they came out great! I just got sent the picture, so I thought I would share the recipe with you. Oat Crackers are quite common in the UK and there are several good brands. My son thinks they are particularly good with Blue Cheese. Keeping that in mind, Oat Crackers are designed to be a bit on the bland side to serve with spreads that are quite flavorful so the most important thing is that you make them super crunchy. That means taking the leftover oatmeal and spreading it really thin before baking them. All that's required for seasoning is a little Sea Salt or Seasoned Salt and whatever dried herbs you like - Thyme and Rosemary and Oregano are particularly good. You can also sprinkle on Sesame Seeds if you like. These are really simple crackers, but they are also really delicious and the perfect way to repurpose leftover breakfast oatmeal!

Leftover Oatmeal Crackers

2 cups leftover, precooked Oatmeal (preferably Steel Cut Oats - I used 1 cup with 4 cups boiling water and a pinch of salt - we ate half and used the rest for the crackers)

1 Tablespoon Butter (melted) or Olive Oil

1 teaspoon either Thyme or Rosemary Leaves or a combination

1/4 teaspoon Sea Salt or Seasoned Salt

Optional:  1 Tablespoon Sesame Seeds

Mix the Olive Oil into the Cold Oatmeal.  Then place a piece of parchment onto a baking sheet.  Place oatmeal onto the parchment and press down with your hands and spread until the oats are really thin.  Sprinkle with Sea Salt or Seasoned Salt and Sesame Seeds (if using them).  Bake in a 325 degree oven for 45 minutes or until dried and crisp on the edges  and no longer sticky in the middle - this may take up to 15 minutes more - they will dry more when they cool off.  Let them cool and then break into cracker sized pieces to serve with cheese or dips.

Five Element Analysis

Oats belong to the Earth Element, but they are also good for the Kidneys because they retain so much water, which is then very good for the Digestive System. The Olive Oil contributes the Wood Element, the Thyme and Rosemary add the Metal Element and the Sea Salt and Sesame Seeds contribute more of the Water Element. Only the Fire Element is missing, so these crackers would be particularly good with a Fire Dip like a Red Pepper Spread like Muhammara (previous post) or you could sprinkle on some Smoked Paprika or Cayenne Pepper to create a Five Element balance in the cracker itself.  

Seed and Nut Bread by Sarah Britton

My mother-in-law in Copenhagen makes a wonderful seed and nut bread from a mix that is bound together by eggs and cheese. It is delicious but I don't dare have too much as I am lactose intolerant. So, I've been searching every since for a recipe that was similar. I found the perfect recipe one day on a food blog called mynewroots.org by Sarah Britton. And, I just had to share it with you. She is an American who lives in Copenhagen and she calls this bread The Life-Changing Loaf of Bread and it is. If you are searching for a gluten-free bread that is like the wonderful dark rye and seed breads of Northern Europe, this is the recipe for you. It's very adaptable and full of fiber, which does wonders for your digestion! That's mostly due to the Chia Seeds and Psyllium Husk powder. And, the seeds and nuts are all soaked before baking, which enhances digestion as well.  

Of course, I did have to tweak the recipe just a bit. I like my bread a little saltier so I added more and Martin loves pumpkin seeds so I added them instead of sunflower seeds in the second batch. Then, instead of using Almonds, I added Hazelnuts. I also cooked it a bit longer too so it was more crusty and a little drier. I have to say that it tasted completely different but also delicious. It was also a darker loaf and looked more like Danish Rye Bread.  Next time, I'm going to try Quinoa Flakes and/or Millet to see what happens. I'm also going to use my Danish loaf pan which is narrower and deeper to make the slices more like regular bread.

We like this bread toasted and I like it with Butter and I sometimes add Ham (with a bit of Dijon Mustard) and I love it spread with a Basil Pesto or a Sun Dried Tomato Pesto or  to top it with Chicken or Tuna Salad. Martin likes his best with Smoked Salmon. And, I've been told it is great with Cream Cheese and Cheddar Cheese too. However you serve it, this is a brilliant recipe and I wish I had invented it.  So, thank you Sarah Britton!

Seed and Nut Bread by Sarah Britton

1 cup Sunflower Seeds (or Pumpkin Seeds)

1/2 cup Flax Seeds

1/2 cup Almonds (or Hazelnuts) chopped up

1 1/2 cups Gluten Free Rolled Oats

3 Tablespoons Psyllium Husk Powder

1 1/2 teaspoons Sea Salt

1 Tablespoon Maple Syrup (or Agave Syrup or Honey)

3 Tablespoons melted Butter or Ghee (or Coconut Oil) melted

1 1/2 cups water

In a loaf pan, combine all the dry ingredients except the salt. In a small bowl, stir together the Maple Syrup, melted Butter or Coconut Oil, salt and the water. Add to the dry ingredients and stir thoroughly. Smooth top and leave for 2 hours up to overnight

Preheat oven to 350 degrees.  Bake the bread for 20  minutes and then remove bread from the loaf pan. Put loaf directly onto the rack and bake for another 45 minutes until lightly 
browned. Let cool completely before slicing.  

Five Element Analysis

Since this bread is made primarily with seeds, it is considered a mostly Water Food. By adding the Almonds or Hazelnuts, you bring in some of the Earth Element and the Oats add even more. Although the Butter adds a hint of the Metal Element, that element is a little deficient. And, both the Fire and Wood Elements are missing. So, the best way to create balance is in the toppings - change them and vary them or serve a lot of them to create a Five Element balance.