I continue my quest for dairy-free quick breads! I found this recipe on allrecipes. It’s delicious! I tweaked it just a bit. I cut the recipe in half and added some almonds in. Here is the way I made it:
1 cup sliced strawberries
1 1/2 cup + 1/16 cup all purpose flour
1 cup white sugar
1/2 T ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 + 1/8 cups vegetable oil
2 eggs, beaten
1/2 cup chopped pecans
1/4 cup sliced almonds
Spray a loaf pan with cooking oil and preheat the oven to 350F.
Toss the sliced strawberries with sugar and let rest about 5 minutes.
In a blender, combine the strawberries, vegetable oil, and eggs. In a separate bowl, combine the dry ingredients: flour, sugar, cinnamon, salt, baking soda. Gradually add the dry ingredients to the sugar mixture, beating on low until combined. Add the nuts. Stir well.
Pour into the loaf pan.
Bake at 350F for 70 minutes.
Note: The original recipe suggested I bake for 45-50 minutes, but ovens vary, and when I inserted a toothpick into the center of the loaf after 50 minutes the center was still runny. So I let it bake for 15-20 more minutes. The edges came out crusty but the loaf was cooked and very tasty. You may want to pair this with butter or jam if it’s too dry.
Since we need bread recipes without milk, I’ve been experimenting with applesauce. The possibilities are endless! You may remember my Busybee Banana Bread. Well, I tweaked that just a bit to make this recipe.
3 ripe bananas, mashed
1/2 cup applesauce
3/4-7/8 cup white sugar
1 egg, whisked
1 tsp baking soda
1 tsp vanilla
a pinch of salt
1.5 cups all-purpose flour
1/2 cup chopped walnuts
1/8 tsp cinnamon
In a bowl, combine the mashed bananas with the applesauce. Add the baking soda and salt. Stir well. Add the sugar, cinnamon, egg, and vanilla. Continue mixing. Add the flour. Stir in the walnuts.
Pour batter into 4×8 loaf pan sprayed with cooking oil. Bake on center rack at 350F for 1 hour or until toothpick inserted into the center is clean.
A few weeks ago, I needed to make a quick lunch, but I had no meat! I rummaged around the refrigerator for a while and then decided to try something new. I sliced a peach and sauteed it in the pan on medium heat for about 5 minutes until it was soft. Then, I melted a bit of Muenster cheese on bread and added the peach slices to the sandwich. I sprinkled a bit of powdered cinnamon on the peaches. It sort of reminded me of this apple/ham/cheese crepe I had at La Bonne Crepe, a great restaurant on Las Olas Boulevard in Fort Lauderdale. My friend Adriana and I went there after we took the Multistate Professional Responsibility Exam in March (a prerequisite to getting licensed as an attorney in Florida). That exam was really difficult, so we needed a break after it was finished! Since we took it in Fort Lauderdale, the best place to think of to celebrate was Las Olas! I had previously been to the restaurant with my mom. That place was so good that I finished both my plate and my mom’s! So, if you go to Le Bonne Crepe, get the crepe with Gruyere cheese, ham and apple compote. Amazing!
I picked up a can of pumpkin because it’s November and I’ve always wanted to make pumpkin bread. I found a recipe on Southern Food. I omitted the cloves and added 1/2 cup walnuts. I also added 1 tsp. vanilla extract.
1/3 cup butter, softened
1 1/3 cups sugar
2 eggs, beaten
1/4 cup water
1 cup canned pumpkin puree
1 2/3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup walnuts
1 tsp. vanilla extract
You’re supposed to beat it with the mixer but I didn’t have one, so I did it all by hand. Probably not such a good idea….the bread came out tasty but a bit rubbery. Egh. I’ll definitely use the mixer next time!
My boyfriend and I love going to Bugatti. We usually get the Ravioli San Marco (lobster ravioli). But I have to admit that I go there for a bigger reason: The yummy, crunchy seasoned bread they serve. I’ve always wanted to re-create it, but it’s tough to replicate a masterpiece.
Here is what I came up with:
Ok, so that is before I put them in the toaster oven. But they came out great!
I sliced some French bread into 1/2-inch thick pieces and lightly coated them with olive oil. Then, I sprinkled some salt, pepper, garlic powder, and LOTS of dried parsley. The parsley gives it a nice crunchy texture on top of the crispiness of the bread once it has been toasted.
I placed them on the wire rack in my toaster oven and toasted them on LIGHT. I let them sit in the oven for five minutes. Then I toasted them on MEDIUM and let them sit for about 5 more minutes. They came out very crunchy and tasted awesome.
Time for some blueberry bread! I debated whether I should make bread or muffins or even pie, but the bread won. My boyfriend has become interested in this bread-making pattern I am developing. He had TONS of blueberries that never seem to get old (Costco has amazing fruits!) and so I put them to good use. I called this post “Bubbly Blueberry Bread” because when I took the bread out of the oven the blueberries seemed to bubble and burst. They tasted great!
I got this recipe from Allrecipes. As I tend to do, I changed a few things:
2 eggs, beaten
1 cup sugar
1 cup milk (I used 1.5 cups)
3 tablespoons vegetable oil (I used butter instead)
3 cups all-purpose flour (I used 2.5 cups)
1 teaspoon salt ( I used just a pinch)
4 teaspoons baking powder (I used 3 tbsp.)
1 cup fresh blueberries (I used 2 cups)
1/2 cup chopped walnuts
I added 1 tsp. vanilla extract
Mix the egg, sugar, milk, and melted butter in a bowl.
Add the dry ingredients, then the blueberries, and finally the walnuts. Stir well.
Pour into loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes.
Here’s the batter before it went in:
I made 2 batches:
That square pan took only 45 minutes to bake. That’s the one I tasted tonight.
…And there’s the evidence!
It was tough to scoop onto a plate:
The second batch took 1 hour to bake. I made that one in the loaf pan. I left that one in the fridge so my boyfriend can eat it for breakfast tomorrow.