As much as I love experimenting with new grains and flours or making a nutrient rich snack packed with protein, today was not the day for that. I went for a long run and was craving empty carbs, so I made empty carbs. White flour did the job today folks, and it was thoroughly satisfying. I know I slept better because of it.
Who doesn't love the smell of fresh bread wafting from the kitchen? I grew up in an active household and bread was always a staple in the kitchen. I started making my own bread in college and never turned back. The satisfaction from watching the yeast bubble, to wrestling a sticky dough while kneading, to finally letting the dough rest for hours is always long and laborious. But when the magic finally unravels in the oven it is simply beautiful and deeply gratifying.
These guys have a short rise and aren't very fussy relative to the bread world, so if it's your first stab at bread making, this is a good one to try.
3 2/3 cups bread flour
1 envelope active dry yeast
1 tsp salt
1 cup lukewarm water
2/3 cup full fat plain yogurt
Whisk the dry ingredients together in a bowl and then slowly add the lukewarm water and yogurt.
Mix until it comes together.
Knead the dough for ten minutes until it becomes smooth, adding flour as needed.
Put the dough back in the bowl and let the rest for 30 minutes.
Roll the dough out to a thickness of about 3/4 inch.
Cut out 12 circles with a 3 inch round cutter.
Heat a flat griddle or cast iron to medium heat and brush with oil.
Cook each muffin undisturbed for 6 minutes on each side.
There are a million accompaniments you can use with muffins, the classic being butter and jam. I threw some fresh blackberries in a food processor with butter and honey which made a nice whipped spread.
The Gorge 100k is approaching this weekend and as always, I will be crewing for Justin. I felt the nervous energy settle in the house last night as planning commenced. Justin made a record of different snacks I have made since December, noting what has worked the best during his long runs. GU has made his stomach go sideways at different times, so I am always on the hunt for alternatives I can whip up before he heads for the hills. I have posted a few of those recipes here, mostly because the pictures turned out well (confessions of a blogger...). These cookies are one of a handful of recipes I planned for this weekend. Trust me, there will be no food shortage on Saturday.
This recipe isn't necessarily pack-able because of the jam; these cookies are more of a hand-off and eat immediately or leave at the car until post-run, both of which are important moments to refuel. This weekend they will likely all be consumed in the car before we arrive in Oregon.
Coconut Cookies with Goji Jam
3/4 cup coconut flour
1 cup quinoa flour
1 stick butter, softened
2 bananas, mashed
5 tbs coconut nectar
3/4 cup apple sauce
1 tsp vanilla
Combine dry ingredients in a bowl. Mash bananas and combine well with butter, apple sauce, coconut nectar and vanilla. Add the wet ingredients to the dry ingredients and combine. Spoon golf sized balls onto a lined baking sheet. Make an indent in each ball with your thumb; re-shape if needed. Bake at 350F for 20 minutes, or until golden brown. Once cooled, fill each indent with goji jam.
1/4 cup goji berries
6 oz strawberries
1 tsp arrowroot
1 tbs coconut nectar
1/4 tsp vanilla
Soak goji berries in hot water for 30 minutes. Discard water and blend all ingredients in a food processor until smooth. Keep refrigerated for up to one week.
I will be back after the weekend to talk about my experience crewing - which I am always trying to perfect! I hope to shed helpful information and share our sure to be wild experience at the Gorge.
I find great pleasure in spending my entire day off from work attempting to champion a recipe. The grocery shopping, the measuring, the layering, the chopping, the waiting - all of it leading to a moment of utter satisfaction when you get to bite into your masterpiece. And thank god when you randomly decide to double a recipe so you can experience the magic all over again, and again.
I stumbled across this recipe on Pinterest (where else?) and was taken back by the creativity of this recipe. There is no dairy, which for me, makes it a great digestible snack pre or post workout. I often lean toward involved recipes because spending five minutes in the kitchen for a sub-par snack is anti-climactic. Everyone needs excitement in the kitchen.
This recipe takes patience more than skill, so grab a book and find a comfortable position on the couch while you wait out the chilling process.
Raspberry Cacao Bars
Adapted from Elsa's Wholesome Life
1/2 cup buckwheat groats
1 cup almonds
1 cup dates
1/2 cup shredded coconut
1/4 cup cacao powder
1/4 cup melted coconut oil
2 tbsp warm water
1 1/2 cup hazlenuts, soaked overnight in water
1/4 tsp sea salt
1/3 cup coconut nectar
1/3 cup melted coconut oil
1/4 cup cacao powder
1 1/2 cup cashews, soaked overnight in water
1/4 cup coconut nectar
1/4 cup melted coconut oil
6 oz raspberries
1/4 raspberry preserves
Blend almonds and buckwheat groats in a food processor into a grainy mixture, add the dates and shredded coconut, and process again until well combined.
Add the coconut oil and water and blend briefly into a dough.
Line a square baking dish with parchment paper and press dough into dish.
Place in freezer while making the next layer.
Blend the cashews with the coconut nectar and sea salt in food processor until smooth.
Add the melted coconut oil and cacao and blend until smooth and creamy
Spread mixture over the bottom layer with a spatula.
Place in freezer while making the top layer.
Blend the cashews with the coconut nectar until smooth.
Add the melted coconut oil and raspberries and blend until smooth and creamy.
Pour mixture into the baking dish and spread out evenly.
Let set in freezer 2-3 hours.
Once set, remove from freezer and cut into bars. Top with shaved chocolate and fresh raspberries.
My husband and I are outdoor travel junkies who like to spend our free time experiencing nature and new cultures. On Sweet World Travels you will find stories of our adventures, our lives as health care practitioners, and the communities we serve in our travels.