Monday, February 27, 2012

Easy Creamy Tomato Bean Soup for a Cold Windy Minnesota Day

 An easy creamy soup that satisfies and tastes good!

Normally, I add a little ‘pepper’ in my bean soups, but decided to leave this one mild. I didn’t want to over power the other flavors.

The Pacific Foods Tomato Soup is very good, but is really high in sodium.  Bean soup sounded really good, but I just hate spending lots of time making meals.  Most of the time, I walk to the pantry, look in to see what can be used to make a quick meal.  The soup was about to go past it’s shelf date, so I decided it was time to use it.

There also was this large can of Kidney beans that I had bought for a family get-together. And I just love those canned diced tomatoes!

 Normally, I make bean soup with the beans whole, but since the tomato soup was cream, the beans needed to be creamed.

Easy Creamy Tomato Bean Soup


Easy Creamy Tomato Bean Soup - ready to serve

Ingredients

1 27-oz. can dark red kidney beans rinsed and drained well
1 14.5-oz. can diced tomatoes
1/2  4-oz. can  chopped green chilies
2 tbsp ginger (squeeze tube)
1 tbsp ginger, powdered
1 tbsp onions, dehydrated, chopped
1/4 tsp coriander
1/4 tsp cumin
1 tbsp garlic infused olive oil (or 1 clove garlic, finely diced, plus oil)
1  32-oz. box tomato soup (Pacific Foods)
optional, 1 tsp sugar

Procedures


1. Place beans and all spices into a food processor and pulse until smooth and beans do not have any skins showing.

Easy Creamy Tomato Bean Soup - Food processor beans

2. Drain juice from  tomatoes into the crock pot.  Add the tomatoes and chilies to the food processor and pulse to mix.

Easy Creamy Tomato Bean Soup - Food processor add chillies 2

Easy Creamy Tomato Bean Soup - Food processor beans pureed

Easy Creamy Tomato Bean Soup - Food processor add tomatoes


3. Add the Food processor mix to the crock pot.  Add the tomato soup to the crock pot.  Stir to mix. Stir in the oil

Easy Creamy Tomato Bean Soup - ready to heat

4. Set the crock pot to low for about 2 hours. Stir minimally every half hour.

Easy Creamy Tomato Bean Soup - ready to serve

5. Serve hot.

Easy Creamy Tomato Bean Soup - served 1

Easy Creamy Tomato Bean Soup - served

Small appliances needed
  • 3-5 quart crock pot
  • food processor
Easy Creamy Tomato Bean Soup - Ingredients

Makes 6 to 8 servings
Nutrition (per serving  - 8): 149 calories, 2.4g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, <1g saturated fat, 5mg cholesterol, 25.1g carbohydrates, 6.2g fiber, 18.9g net carbohydrates, 8.8g sugar, 1.3g starch, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, 0g maltose, 568.6mg sodium, 334.3mg potassium, 7.7g protein, 100.8mg calcium, 403.4IU vitamin a, <1mg vitamin b6, 0mcg vitamin b12, 10.2mg vitamin c, <1mg vitamin e, 3.6mcg vitamin k, 1.8mg iron, <1g lysine, 0mcg lycopene, 2.1mg phytosterols, <1mcg selenium, <1mg thiamin, 1.3mg zinc.

Nutrition (per serving  - 6):  199 calories, 3.2g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 1.1g saturated fat, 6.7mg cholesterol, 33.4g carbohydrates, 8.3g fiber, 25.2g net carbohydrates, 11.7g sugar, 1.7g starch, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, 0g maltose, 758.1mg sodium, 445.8mg potassium, 10.2g protein, 134.3mg calcium, 537.8IU vitamin a, <1mg vitamin b6, 0mcg vitamin b12, 13.6mg vitamin c, <1mg vitamin e, 4.8mcg vitamin k, 2.4mg iron, <1g lysine, 0mcg lycopene, 2.8mg phytosterols, <1mcg selenium, <1mg thiamin, 1.7mg zinc.

The soup is very good.  Feel free to use any other kind of beans.  Type of beans determines the amount of added seasoning. Black and red kidney beans require about the same amount of seasoning.
© 2012 retiredwithnoregrets.blogspot.com

Saturday, February 25, 2012

Sweet Potato Muffins - Gluten Free

Baked sweet potatoes make the best desserts versus boiled, but shredded makes them even better!
I am using the method used in the Brown Sugar Pecan Sweet Potato Bread and mix from Creating the “Muffin Mix”.

These are not too sweet and great for breakfast or brunch. I actually ate one for dinner as I just haven’t cooked much this week.

These muffins came about because I had shredded sweet potatoes and did not want to cook them all in a dish.

The recipe is very simple. If you have a plain gluten-free muffin mix, it should work just fine.  Gradually add the liquids as with all gluten-free mixes, liquid requirements depend on the actual flour mix. This mix has more fiber than most mixes, thus requires a little more liquid..


Sweet Potato Muffins - Gluten-Free

Sweet Potato Muffins with Pecans


Ingredients


Dry Ingredients
2 cups "Fixed-up Muffin Mix" (or your favorite plain muffin mix)
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp ginger powder

Wet Ingredients
4 tbsp butter - softened
2 large eggs
1 tsp vanilla extract
-----------liquids------------
2/3 cup butter milk
2 tbsp water, if needed

Add-ins
1 1/2 cup shredded sweet potatoes, (sauté  or microwave to soften a bit, but should not be mushy. Cooked = 1 cup shredded)
1/4 cup pecans, chopped

Procedure
Preheat oven to 350 degrees F.
Grease or cover the muffin tin with cupcake papers.
Whisk the dry ingredients together.
Using a mixer, beat the egg, butter and  extract until fluffy.
Beat in the Dry ingredients, adding  the buttermilk as you mix.  Beat about one minute.  Gently fold in the sweet potatoes and pecans. A fork works well and does not flatten the batter.

Sweet Potato Muffins- batter mixed

Spoon the batter into the cupcake tin, lightly twirl to smooth using  a fork or toothpick

Sweet Potato Muffins- ready for oven
Bake for 25 to 30 minutes or until done. Toothpick test works well.


Sweet Potato Muffins- just out of oven

Remove cupcakes from pan  and serve immediately or cool on a wire rack

Sweet Potato Muffins


Sweet Potato Muffins- one one


Cover with cellophane wrap or place in a lidded container; store on counter for up to two days or refrigerate. To re-warm, microwave 10 to 12 seconds.



Servings: 12

Nutrition (per muffin): 167 calories, 7.2g total fat, 2.5g monounsaturated fat, <1g polyunsaturated fat, <1g linoleic acid, 3g saturated fat, 46.1mg cholesterol, 23.3g carbohydrates, 1.6g fiber, 21.7g net carbohydrates, 9g sugar, <1mg stigmasterol, 2.1g starch, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 83.6mg sodium, 117.8mg potassium, 3.3g protein, 68.9mg calcium, 2536.5IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, <1mg vitamin c, 2.9IU vitamin d, <1mg vitamin e, <1mcg vitamin k, <1mg iron, <1g lysine, <1mcg lycopene, 4.2mg phytosterols, 3.4mcg selenium, <1mg thiamin, <1mg zinc

Tips
If you are using extra oil to sauté the sweet potatoes, you may want to reduce the fat in the recipe by 1 tablespoon.

I waited a day to see how these were  re-warmed.  They are still soft and fluffy.


All week I have been looking for meal ideas. One of the sides was these sweet potatoes. The sweet potatoes used in the muffin recipe should look like this, instead of being mushy.

Sweet Potatoes

Monday, February 20, 2012

Easy Focaccia Bread - Gluten-Free Option

For someone who knew how to bake and had to go gluten-free, it was very difficult at first to bake anything.

Now I am really enjoying playing with my food!  The only problem, I came from a very large family.  Even when I baked for neighbors or took goodies to work, I did not have to worry about making too much.

Finally, I am making smaller amounts of food.  I am basically not a person who uses recipes.  Instead, I make something and write as I make it. So, If I keep the flour mix to between 1 1/4 to 1 1/2 cups, the end product will be a half-sized recipe.

As with previous recipes, this was supposed to be pizza crust!.  I did not have the ingredients needed for pizza, so I decided to make focaccia bread.

This is a very easy recipe.  Change the spices to whatever you like.  Even use roasted red peppers or fresh herbs sprinkled over top instead of cheese.  The only requirement; the dough must be allowed to rise for at least 45 minutes to mature the yeast a bit.

This will be great with spaghetti.

Easy Focaccia - Gluten-free - cooling

Easy Focaccia - Gluten-free


Ingredients


Dry Ingredients

1 cup Mama's Coconut Blend (or any brown rice, tapioca, potato starch mix)
2 tbsp sorghum flour
2 tbsp millet flour
2 tbsp garbanzo bean flour
1/4 tsp ginger powder
3/4 tsp xanthan gum
1/8 tsp unflavored gelatin
2 tsp sugar
1 1/8 tsp yeast
1/2 tsp salt
1 tsp mixed spices (basil, garlic, marjoram, parsley, Herbs de Province)


Wet ingredients
2 tbsp liquid egg white
1 1/2 tbsp oil, grape seed
1/2 cup warm water, (plus more by teaspoon as needed)
1/4 tsp cider vinegar


Topping
3 tbsp Shaved Italian Parmesan Cheese, chopped or broken into smaller pieces

Easy Focaccia - Gluten-free - Shaved Italian Parmesan Cheesebreak into smaller pieces

Procedure


1. Whisk all the dry ingredients together in a mixing bowl.
2. Mix all Wet Ingredients together.
3. Add the Wet Ingredients to the mixing bowl and beat for about 2 minutes, scraping down.
4. Cover a baking pan with parchment paper or generously grease the baking pan with shortening.
5. Spread the dough out to the shape of the pan, leaving at least 1/2 inch on all sides.
6. Shape and smooth out the dough. Smooth out the top with a little oil. Use a fork to push holes into the dough. Cover and allow rising.


Easy Focaccia - Gluten-free - raised

7. Pre-heat the oven to 375F.
8. Sprinkle the cheese over the raised dough.


Easy Focaccia - Gluten-free - ready for oven

8. Bake for about 30 minutes until bread is browned.
9. Remove from oven, transfer from pan to cooling rack.


Easy Focaccia - Gluten-free - just out of oven

10. Cut into 6 pieces.


Easy Focaccia - Gluten-free - cooling just couldn't wait

Easy Focaccia - Gluten-free - served

Easy Focaccia - Gluten-free - plated

Servings: 6

Nutrition (per serving): 157 calories, 6.7g total fat, <1g monounsaturated fat, 2.4g polyunsaturated fat, <1g saturated fat, 2.2mg cholesterol, 25.1g carbohydrates, 2.7g fiber, 22.3g net carbohydrates, 1.7g sugar, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 250.8mg sodium, 18.6mg potassium, 3.6g protein, 29mg calcium, 11.1IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, 0mg vitamin c, 0IU vitamin d, <1mg vitamin e, <1mcg vitamin k, <1mg iron, <1g lysine, 0mcg lycopene, 6.1mg phytosterols, <1mcg selenium, <1mg thiamin, <1mg zinc, 0mg caffeine.


© 2012 retiredwithnoregrets.blogspot.com

Saturday, February 18, 2012

Soup’s on! - Carrot Sweet Potato Coconut Cream Soup


My preference is gingered carrot juice over carrots.  There is something nice about getting all of the flavor at once instead of chewing all of those carrots only to not get much flavor.

A better name for this soup would be Carrot Sweet Potato Mirage Soup, because there is a subtle hint of all of the flavors.  It as a slight spicy hint of carrots, sweet potatoes and coconut. There is an even less hint of the onions. It is a simple smooth soup for those days when you haven’t eaten, not hungry but need to eat…
To savor the flavors, eat this soup slowly, sort of like a fine wine…

Carrot Sweet Potato Coconut Cream Soup - with a Hint of Spice


 Spicy Carrot Sweet Potato Coconut Cream Soup - served 3

Ingredients

1 Tbsp olive oil (EVOO)
1 large sweet onion, shredded
1 16 oz bag peeled baby carrots, sliced thin or chopped
1 1/2 cups sweet potatoes, peeled, shredded
1 Tbsp ginger (squeeze tube)
1 tbsp lemon grass (squeeze tube)
1/2 tsp Cumin, Ground
1/4 tsp Red pepper flakes (not cayenne)
1/2 tsp turmeric, ground
1/4 tsp sage, ground
1/4 tsp white pepper
1 tsp Coconut Manna
1  low-sodium vegetable cube (Edward's & Sons)
1 14 ounce can  light coconut milk (Trader Joe's)
1 1/2 cups water (as needed), heat before adding to soup

Topping (optional):
4 tbsp unsweetened flaked coconut (1 tbsp each serving)

Procedure

Heat oil in large iron skillet on medium heat. Add all ingredients except Coconut Manna, water and coconut milk.  Cook on medium, stirring occasionally until carrots are tender.

Spicy Carrot Sweet Potato Coconut Cream Soup - onions n carrots - 2

The onions and carrots were cooked about 5 minutes before adding the sweet potatoes.

Spicy Carrot Sweet Potato Coconut Cream Soup - onions n carrots - added s potatoes


Scrape into a food processor bowl, add Coconut Manna and allow cooling about 5 minutes, then purée until smooth. Scrape the purée into a small slow cooker.

Of course, I grabbed the large crock pot first!

 Spicy Carrot Sweet Potato Coconut Cream Soup - food processor

Whisk in coconut milk and as much water as needed to get to desired consistency. Allow to heat about 2 hours on low or high about 45 minutes

Spicy Carrot Sweet Potato Coconut Cream Soup - ready to heat


Serve hot.  Optionally drop a tablespoon of unsweetened coconut flakes over  top of bowl.

 Spicy Carrot Sweet Potato Coconut Cream Soup - served 2

Servings: 4

Nutrition Facts
Nutrition (per serving): 264 calories, 13.8g total fat, 2.5g monounsaturated fat, <1g polyunsaturated fat, 8.6g saturated fat, 0mg cholesterol, 33.9g carbohydrates, 8.1g fiber, 25.8g net carbohydrates, 12.5g sugar, <1mg stigmasterol, 8.4g starch, 2g fructose, 0g galactose, 2.4g glucose, 5.1g sucrose, 0g maltose, 232.1mg sodium, 565.2mg potassium, 3.1g protein, 70.3mg calcium, 25079.2IU vitamin a, <1mg vitamin b6, 0mcg vitamin b12, 7mg vitamin c, 0IU vitamin d, <1mg vitamin e, 14.1mcg vitamin k, 1.9mg iron, <1g lysine, 0mcg lycopene, 20.8mg phytosterols, 1.6mcg selenium, <1mg thiamin, <1mg zinc, 0mg caffeine.

Notes:
One of the reasons I prefer TJ’s lite coconut milk, is the lack of lots of added ingredients.

© 2012 retiredwithnoregrets.blogspot.com

Saturday, February 11, 2012

Quick Meals - Sausage-Mixed Vegetables-Carrots-Sweet Peppers and Rice

Another quick meal and a bit healthy too! There is enough fiber to satisfy your hunger without feeling stuffed. 
This wasn’t really a recipe, but since it appeared on the Facebook Fan page, just thought I would give the ingredients.


This makes a very pretty dish with all of the yellow, red and green color!


I just can not get enough sweet peppers, carrots and those microwave mixed vegetables packets!  The more vegetables you add, the healthier it is!  Watch out for very high sodium sausages too.


Enjoy!

Sausage, Mixed Vegetables, Carrots, Sweet Peppers and Rice


 Veggie Sausage Stir-Fry  Served
Ingredients

Skillet
6 oz. Bistro Sensations Spinach with Mozzarella Cooked Chicken Sausage (or any other cooked sausage)
1 12-ounce pkg. mixed vegetables (corn, carrots, peas, green beans)
2 cups sweet peppers, julienne cut
1 cup baby carrots, julienne cut
1/4 tsp Cumin, Ground
1/2 tsp dried herb mix (thyme, marjoram, basil, pepper, etc.) - used Mrs. Dash

Rice
1 cup Wild and Basmati Rice blend, uncooked - used Trader Joe's 1
1 tbsp Canola Harvest Margarine
2 cups water (for rice)

Procedure
  • Slice sausage into thin slices.
  • Julienne cut baby carrots and peppers.
  • Add rice to a medium sized pot as the skillet is cooking.  Add water according to package, plus the margarine. Cook at a simmer according to package. This rice takes about 15 minutes, the amount of time to cook the remainder of the meal.
  • According to package, let rice rest 5 minutes. Fluff rice with a fork when done.
  • Microwave the frozen vegetables according to package, as you begin to heat skillet.
  • Place about a teaspoon olive oil in an iron skillet, heat to medium heat.
  • Add carrots and peppers to skillet.  Sauté about 2 minutes on high, reduce heat.
  • Add vegetable packet to skillet. Stir to mix.
  • Add sausage to skillet, stir to mix and cook until sausage is heated.

Veggie Sausage Stir-Fry
  • Serve Vegetable/sausage over rice or mix together and serve

Veggie Sausage Stir-Fry w rice

Veggie Sausage Stir-Fry  Served


Servings: 4 to 6

Nutrition info based on nutrition taken from back of packages entered into Living Cookbook Software.
  
Nutrition (per serving for 4): 296 calories, 7g total fat, 1.5g monounsaturated fat, <1g polyunsaturated fat, 1.4g saturated fat, 27.5mg cholesterol, 44.9g carbohydrates, 5.8g fiber, 39.1g net carbohydrates, 7.3g sugar, 0g starch, 1.2g fructose, 0g galactose, 1g glucose, <1g sucrose, 0g maltose, 307.7mg sodium, 234.2mg potassium, 12.1g protein, 72.6mg calcium, 4455.8IU vitamin a, <1mg vitamin b6, 0mcg vitamin b12, 65mg vitamin c, 0IU vitamin d, <1mg vitamin e, 3.6mcg vitamin k, 1.5mg iron, <1g lysine, 0mcg lycopene, <1mg phytosterols, <1mcg selenium, <1mg thiamin, <1mg zinc, 0mg caffeine.

Nutrition (per serving  for 6): 198 calories, 4.7g total fat, 1g monounsaturated fat, <1g polyunsaturated fat, <1g saturated fat, 18.3mg cholesterol, 29.9g carbohydrates, 3.8g fiber, 26.1g net carbohydrates, 4.9g sugar, 0g starch, <1g fructose, 0g galactose, <1g glucose, <1g sucrose, 0g maltose, 205.1mg sodium, 156.1mg potassium, 8.1g protein, 48.4mg calcium, 2970.6IU vitamin a, <1mg vitamin b6, 0mcg vitamin b12, 43.3mg vitamin c, 0IU vitamin d, <1mg vitamin e, 2.4mcg vitamin k, 1mg iron, <1g lysine, 0mcg lycopene, <1mg phytosterols, <1mcg selenium, <1mg thiamin, <1mg zinc, 0mg caffeine.

1Ingredients
Trader Joe's  Basmati Medley (back of package) - Indian Basmati rice, wild rice, dehydrated carrots, onions, celery, red bell pepper. mushrooms, parsley, garlic, lemon peel. 
Made in a facility that processes tree nuts and soy

‘Kicked Up A Notch’ Corn Muffins Anyone? - Roasted Red Pepper Hummus Corn Muffins

First off, these are not your grandma’s corn muffins. I can’t even remember my grand mother’s corn bread.   Just taking a phrase a` Lagasse.

Plain corn muffins are just so “back in the day”! My corn muffins were plain until I had to re-learn baking about 6 years ago.

When I first started out trying to bake gluten-free, there were flops, disasters and some garbage can fills.
Once I got a good corn muffin, I began spicing it up. So often, I will start with the intent to make one thing and end up making something else.  You see, I have the time to play with food!  I also retired 3 years ago!
I found a Roasted Red Pepper Hummus that I really like.  But as with anything, I cannot eat all of it before it would turn green, even when I buy the small size!

Last year, one day before trash pick-up, I was checking the fridge to see what needed to be tossed and discovered an unopened container of hummus.  Since I had made salsa corn muffins, I thought - why not hummus muffins? I made them on the fly and promptly lost the scratch paper I wrote the recipe on.

So today, I decided to make 6 muffins, so I measured out the dry mix and winged it on the other.   I found a cayenne infused oil at Target that I really like.  Only a small amount can be used in any recipe.  It is their brand. The fiery oil gives the corn muffins some of the flavor.

This is great as a breakfast or brunch muffin.  They are light and fluffy.

Roasted Red Pepper Hummus Corn Muffins (Gluten-Free Option)


Roasted Red Pepper Hummus Corn Muffins


Ingredients


Dry Ingredients
3/4 cup stone ground yellow cornmeal
6 Tbsp Tapioca Flour
1 1/4 tsp baking powder
1/2 tsp ginger powder
1 tbsp sugar


Wet Ingredients

2 large eggs
1/4 cup sour cream
1 1/2 Tbsp oil
1 tsp Fiery canola oil (an oil infused with cayenne pepper)
1/3 cup roasted red pepper hummus (used Sabra)


Procedure
Preheat oven to 375 degrees Fahrenheit
Spray a 6 muffin pan with an oil spray or use cupcake papers
Whisk together Dry Ingredients and set aside.
Beat eggs, sour cream, oils and hummus until smooth. Gradually beat in Dry Ingredients. Beat until smooth.
If the mix is a little too thick, add water, a teaspoon at a time.
Divide batter among the prepared muffin pan cups.
Bake in pre-heated oven about 25 minutes or until tops are browned.

Serve warm or hot.

Roasted Red Pepper Hummus Corn Muffins - yum

Servings: 6

Nutrition (per muffin): 202 calories, 9.9g total fat, 3g monounsaturated fat, 3.7g polyunsaturated fat, <1g linoleic acid, 2.5g saturated fat, 74.7mg cholesterol, 24.5g carbohydrates, 2g fiber, 22.6g net carbohydrates, 2.3g sugar, <1mg stigmasterol, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 162.2mg sodium, 125.8mg potassium, 5.2g protein, 103.4mg calcium, 190.2IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, <1mg vitamin c, 5.8IU vitamin d, 1.4mg vitamin e, <1mcg vitamin k, 1.6mg iron, <1g lysine, 0mcg lycopene, 6.1mg phytosterols, 8.2mcg selenium, <1mg thiamin, <1mg zinc.

Tips and Notes

The Fiery canola oil gives the corn muffin that little extra taste. It is a must!
This recipe has only been tested with whole grain yellow corn meal.

Tuesday, February 7, 2012

Cinnamon Dried Fruit Bread (Gluten-Free) - Revised Using a Packaged Bread Mix

It was time to bake bread again, so this time I decided it was time to use the pre-packaged mixes rather than individual flours.


I prefer mixing flours, because so many mixes are too starchy for me.  But, there are some good ones out there too.


As I have said in the past, baking a good loaf of gluten-free bread is a crap shoot. There are some good odds, but sometimes it fails.


Dried fruit helps keep the bread moist and makes it a bit softer.  Instead of raisins, I prefer dried plums (prunes).  Not only are prunes a digestive aid, they add more moisture than raisins.


I discovered a small jar of Authentic Foods dough enhancer in the refrigerator that I had forgotten, so decided to add some to the mix.  It’s ingredients are ascorbic acid, lecithin and ginger.   Ginger and ascorbic acid is reported to increase the rise of yeast doughs. The recommended amount was 1/4 teaspoon per cup of flour.


This loaf is a version of my previous Cinnamon Dried Fruit Bread (Gluten-Free), which used a mix of individual flours.  This version uses Namaste Gluten Free Bread Mix.


Namaste Gluten Free Bread Mix ingredients include brown rice flour, sorghum flour tapioca flour, millet flour and rice milk powder,  My mix included differing amounts of the same flours plus chickpea flour and small amounts of quinoa, amaranth.   The two mixes are very close in similarity

Basically the procedure steps are the same. 

The bag mix contained about 3 1/8 cups mix, whereas my mix was closer to 3 1/3.  Not much difference there. 
There is also a recipe on the side of the bag for cinnamon raisin bread.  I used it as a guideline in determining the amount of liquid to use.  Their recipe also used 1 egg and 3 egg whites.  Those are the only changes made from my original recipe. Their recipe used granulated sugar, mine uses honey and molasses.  I overlooked that and did not reduce my liquids.  The batter was a little looser than mine normally is, so I beat it an additional minute.  In the end, the loaf came out very good.

So here goes the recipe with this bread mix……

Cinnamon Dried Fruit Bread - Bread Mix - just out of oven II

Cinnamon Dried Fruit Bread (Gluten-Free) -using a packaged bread mix


Ingredients


Wet Ingredients
1  cup water, 80°–90°F (minus 2 tbsp if using honey and molasses instead of sugar)
4 Tbsp grape seed oil
2 Tbsp Raw Honey (or sugar)
1 tbsp molasses, full flavored (or sugar)

Dry Ingredients
1 pkg yeast, active dry (included in the bread mix package)
1 16-oz pkg. Namaste Gluten Free Bread Mix,
1/4 tsp ginger
1 tsp cinnamon
3/4 tsp dough enhancer, optional


Add Ins
2.6 oz prunes, snipped (or chopped)
2 tbsp raisins, chopped

Procedure

1. All ingredients should be at room temperature.  Gather all ingredients before starting to mix.

Cinnamon Dried Fruit Bread - Bread Mix - ingredients

2. Combine all of the dry ingredients in a stand mixer bowl, turn on low to mix.

3. If using liquid sweeteners, remove 2 tbsp water from the cup (save it to see if needed), before adding the other ingredients.  Combine the Wet Ingredients in a large measuring cup, and stir to mix. Stir to mix in raw honey.  If not completely mixed, warm the liquids, but allow them to cool, so as not to kill the yeast.

Cinnamon Dried Fruit Bread - Bread Mix - all Wet Ingredients combined

4. Snip the dried fruits using kitchen shears or chop  into small pieces. Set aside

Cinnamon Dried Fruit Bread - Bread Mix - snipped dried plums II

5. With mixer running on low, gradually add Wet Ingredients to bowl.  Scrape down, return mixer to low.  Once the batter has been mixed, gradually add in chopped dried fruit, so to prevent it clumping.  After all fruit has been added, scrape down the bowl.  Turn the mixer on a 'beat' setting and allow the dough to 'beat' for at least one minute. In this version, beat it 3 minutes.

6. Meanwhile, grease your baking pan generously with shortening.

7. Scrape the finished dough into the prepared baking pan.  Smooth out with a damp spatula.  Smooth the top with a small amount of oil.  Cover with cellophane wrap and allow to rise to double in a warm place.  Do not rush dough.  Allow it to rise.

Cinnamon Dried Fruit Bread - Bread Mix - ready to let rise

Cinnamon Dried Fruit Bread - Bread Mix - covered and rising

Cinnamon Dried Fruit Bread - Bread Mix - doubled - ready to go in oven

8. Preheat oven to 350 F.  Bake for  about 60 minutes or until center of loaf reaches 200 degrees F
If it begins to brown to fast, lay a piece of aluminum foil over the top.  Do not seal it, just drape it over.

Cinnamon Dried Fruit Bread - Bread Mix - Browning quick - cover  with foil tent

9. When finished baking, remove from oven and allow to sit about 5 minutes.   Remove to cooling rack to finish cooling.  Turn it out onto the rack.  If left in the baking dish, it will get soggy

Cinnamon Dried Fruit Bread - Bread Mix - just out of oven II

Cinnamon Dried Fruit Bread - Bread Mix - cooling on rack

Store any left-overs, unsliced in an airtight bread bag.  Since this loaf version has more moisture, it would be best refrigerated.


Cinnamon Dried Fruit Bread - Bread Mix - Cooled and sliced

Cinnamon Dried Fruit Bread - Bread Mix - Quick slicing

Day 10 - Bread is still fresh and not crumbly, although it was stored in an air-tight bread bag in the refrigerator.  It was sliced using a bread knife. It can be sliced very thin even with the bread knife!

Cinnamon Dried Fruit Bread - Bread Mix - day 10

Servings: 20
Yield: 1 loaf  18 to 24  slices, depending on thickness

Nutrition Facts
Nutrition (per serving): 167 calories, 3.4g total fat, <1g monounsaturated fat, 1.9g polyunsaturated fat, <1g linoleic acid, <1g saturated fat, <1mg cholesterol, 34.1g carbohydrates, 1.8g fiber, 32.3g net carbohydrates, 13.9g sugar, 0mg stigmasterol, <1g starch, 5.4g fructose, <1g galactose, 5.2g glucose, <1g sucrose, <1g maltose, 187.8mg sodium, 163.5mg potassium, 2.1g protein, 26.1mg calcium, 32.9IU vitamin a, <1mg vitamin b6, <1mcg vitamin b12, <1mg vitamin c, 6.3IU vitamin d, <1mg vitamin e, 1.2mcg vitamin k, 2mg iron, <1g lysine, <1mcg selenium, <1mg thiamin, <1mg zinc, 0mg caffeine.

This loaf has a texture like a soft whole wheat bread.  Possibly the dough enhancer helped in the softness.

Namaste Bread Mix
© 2012 retiredwithnoregrets.blogspot.com/