bread Archives - Page 7 of 13 - Feathers in Our Nest

Whole Wheat Italian Herb & Garlic Pizza Crust

November 13, 2012 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

I have been perfecting this recipe for three years, and it is definitely a family favorite which I have also served to company on multiple occasions! It is not too difficult to throw together (very little hands on time), but the delicious taste and health benefits are worth any extra effort! We probably make this whole wheat pizza recipe two or three times a month.

I have on occasion mixed up the dry ingredients ahead of time and stored them in the freezer. When I want to make a pizza, I just pull out the dry mix, add the oil and water, and proceed as usual! Whole wheat flour is best for you when freshly ground, but storing it in the freezer is the next best thing.

Whole Wheat Italian Herb & Garlic Pizza Crust

2 cups whole wheat flour, freshly ground
2 1/2 tsp. yeast (or one packet)
1/2 tsp. salt
1 tsp. garlic powder
2 tsp. Italian seasoning
1 cup warm water
2 Tbsp. olive oil

Grind wheat in the WonderMill.

In a mixing bowl, combine flour, yeast, salt, garlic powder, and Italian seasoning.

Add water and olive oil and mix just until combined. Dough will be very wet.

Sprinkle the surface of the dough with flour, cover, and let rise in a warm place for 25 minutes. Preheat oven to 400 degrees.

After the rise, turn out dough onto a well-floured surface and knead until smooth and elastic (adding flour as necessary).

Roll out crust to desired thickness onto a greased baking sheet or a pizza stone (I usually just use my hands to press it out into a round-ish shape). Bake crust for 5-6 minutes by itself.

Remove crust from oven and top with sauce, cheese, and desired toppings. Bake for 15-20 minutes (depending on crust thickness and what toppings you used) until crust is cooked through and cheese is melted.

We like lots of combos, but one of our favorites is bacon and mushrooms!

Enjoy!

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Blueberry Banana Quinoa Flour Muffins

November 6, 2012 by Aliesha

This past week my sweet mother in law brought me a large bag of organic quinoa. I started searching for yummy recipes and ways to use it creatively. I made these muffins and was delighted with how well they turned out!

Blueberry and banana are one of my favorite combinations, and these muffins are so guilt-free that I can enjoy several! They are gluten-free, high in fiber, and loaded with protein (thanks to the quinoa). I love how moist and delicious they are, and I had a hard time keeping my two-year-old from eating them all right off the kitchen counter!

Blueberry Banana Quinoa Flour Muffins (from here)

2 cups organic quinoa flour (freshly ground)

1/4 tsp. sea salt
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 banana, mashed
2 eggs
3 Tbsp. melted butter
1 cup milk
1/3 cup 100% pure maple syrup
1 cup blueberries (frozen or fresh)

Preheat oven to 375 degrees. Grease a muffin tin or line with liners.

Grind quinoa in WonderMill (pour slowly so you don’t clog the mill).

Stir together dry ingredients in a medium mixing bowl.

In a large mixing bowl, mash the banana. Add the eggs and mix. Add butter, milk, and maple syrup and stir until combined.

Add the dry ingredients to the wet ingredients and stir.

Fold in the blueberries gently.

Fill muffin liners with batter and bake for 25 minutes.

Yield: 12 muffins

Enjoy!

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Whole Wheat Whipping Cream Biscuits

October 30, 2012 by Aliesha

One of the things that has been the hardest for me to give up when transitioning to using 100% freshly ground whole wheat flour is my beloved recipe for buttermilk biscuits. I’ve been searching for a great recipe for whole grain biscuits, and I’m happy to say I’ve found one!

These biscuits are light and beautiful, and they don’t taste dense or too “wheaty.” They also are SO easy to throw together and they bake really fast. It’s a great way to have whole wheat bread with your meal at the last minute!

Whole Wheat Whipping Cream Biscuits (adapted from here)

2 1/2 cups whole wheat (hard white) flour, freshly ground
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. sucanat

1 1/2 cups heavy whipping cream

Preheat oven to 500 degrees.

Grind wheat in the WonderMill.

Combine all dry ingredients in a mixing bowl and stir until combined.

Pour in whipping cream all at once and stir just until it comes together.

Sprinkle flour on the counter and knead the dough a couple of times, but be careful not to overwork it. Roll it out to 1/2 inch thickness and cut out biscuits using a glass or a biscuit cutter.

Place on baking sheet and bake for 9 minutes.

Serve with butter!

Enjoy!

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This post contains an affiliate link to the grain mill I use and love!