1Â¼ cups applesauce
Â½ cup cold pressed oil (canola)
1 cup organic granulated sugar
3 tablespoons milk
Â¾ cup toasted amaranth bran flour
1Â½ cups rice flour
Â½ teaspoon baking powder
Â¼ teaspoon salt
Â¼ teaspoon allspice
Â¼ teaspoon baking soda
Â¼ teaspoon cinnamon
Â¼ teaspoon nutmeg
Â½ cup raisins
Â½ cup + 1 tablespoon puffed amaranth
Â¼ cup brown sugar
Â½ teaspoon cinnamon
Combine applesauce, oil, eggs, granulated sugar and milk.
Add remaining ingredients through raisins.
Add Â½ cup puffed amaranth last.
Sprinkle brown sugar and cinnamon over top.
Pour into greased bread pan.
Bake at 350Â°F for 1 hour (check at 45 minutes if using dark pan)
Sprinkle with remaining puffed amaranth, slightly pushing into top.
Run knife around edges of pan to loosen bread.
Set on wire rack.
Cool 10 minutes.
Invert: remove pan.
Turn bread right side up to continue cooling.
(recipe provided from recipehub.com)
Courtesy of Natural Nutrition Advisor.
Here’s something I bet you didn’t know. I didn’t know this, either, until about two weeks ago: you can eat broccoli leaves! They’re quite similar to kale, in fact. Which makes sense seeing as they’re in the same plant family. (Brassica members also include cauliflower, cabbage, and Brussels sprouts.)
Seeing all those lush leaves – and relatively tiny florets – on my broccoli plants inspired me to start including the leaves in my meals and snacks. You won’t get many leaves when you buy broccoli heads at the store, but if you grow your own broccoli, being able to use the leaves makes broccoli even more valuable in the garden. What a great two-for-one deal! They’re thinner than kale leaves, so they cook more quickly … which is a boon when you want roasted chips.
Broccoli Leaf Chips
Preheat oven to 325F and line a baking sheet with parchment paper or foil. (Eyeball how many leaves you have to see how many sheets you’ll need. These three easily fit onto one sheet, but perhaps you’re making chips for a crowd.) In a small bowl, combine equal parts extra-virgin olive oil and honey or Dijon mustard. For these three leaves, I used about 1 tablespoon of each.
Rub both sides of the leaves with the oil and mustard. Place them on the baking sheet as you go. Sprinkle the tops with dried dill, a sprinkling of sea salt, and some nutritional yeast (you can omit the latter if you don’t have it, but it does add a savory dimension) and bake for 8 to 10 minutes. Oven temperatures can vary, so you might want to check your chips at the eight-minute mark to see if they’re crispy and beginning to brown.
Eat immediately. The ribs are a little tough, so you might want to approach your broccoli leaves the same way you’d approach drumsticks or chicken wings: gnaw around the rib as if it were a bone. Just be sure to do so over a plate, because these crispy chips can be messy. In a fun way!
Fresh-From-the-Garden Tortilla Panzanetta
It’s August, and gardens are in full swing! Whether you have tomatoes or beans or broccoli or peppers, this quick salad is a great way to make use of whatever you have on hand. And to add a classic touch, how about tossing it with some fresh mozzarella and torn-up pieces of toasted tortilla? It’s an off-the-beaten-path way of recreating a classic Italian dish: panzanetta. Doubtless created as a way to make use of leftover bread that’s about to go (or has already gone) stale, panzanetta is an easy dish to throw together at the last minute. Its classic ingredients include mozzarella, fresh veggies, basil, and extra-virgin olive oil. I’d contend that balsamic vinegar is another indispensable ingredient.
Rather than use chunks of white bread in the mix, I opted to take the whole-grain approach and rip up a toasted corn tortilla instead. Corn, after all, is an essential ingredient in Italian cuisine – it’s been prepared in the form of polenta since Roman times. And corn tortillas freeze well, so you can keep a bag of them in the freezer and make panzanetta whenever you like. Freshly toasted tortillas taste a lot better than stale bread!
Fresh-From-the-Garden Tortilla Panzanetta
This serves 2 for lunch, but double or triple the amounts as you wish.
Handful green beans, trimmed (I used a mix of yellow and green beans)
Several broccoli florets
2 whole-grain corn tortillas (my favorite brand is Food for Life)
Handful halved cherry tomatoes
1 bell pepper OR any mild pepper, chopped (I used banana peppers from my garden)
Fresh basil leaves
Extra-virgin olive oil*
Bring a medium pot of water to a boil and add the beans and broccoli. Simmer for 3 minutes if you like your veggies crunchy or 5 minutes if you like them softer. While the veggies are simmering, place the tortillas in two separate small skillets. Heat over medium heat for about 2 minutes on each side or until the tortillas are turning golden brown. (No oil needed! They’re best when dry-toasted.)
Drain the beans and broccoli well and toss with tomatoes and peppers. Add mozzarella, a few basil leaves, and a drizzle of oil and vinegar. Tear tortillas into rough bite-sized pieces and toss with the rest of the salad. Serve immediately.
* If you’d like to lend the dish a mild garlic flavor, cut a clove of garlic in half and let it sit in the oil overnight. Fish it out before drizzling on the oil the next day.
Last two posts courtesy of The Cultured Cook.