bread – Farm Fresh And Active

Cinnamon Apple Loaf Cake

mrskrbrown1 — Thu, 07 Mar 2013 01:23:43 +0000

There is a bread company here in VA that makes delicious breads but none that I can eat anymore. For 3 days I’ve been craving their famous Apple Scrapple bread. It has sweet chunks of apples with a cinnamon/ sugar topping. The bread was to amazing and I really miss being able to eat Great Harvest. I improvised and decided to keep it paleo rather than cheat. While this is in no way the apple scrapple I used to inhale, it definitely gave me my fix.

This bread tastes like a sour cream cake with chunks of apple cinnamon goodness inside. The top is not burnt, it’s the palm sugar topping and has a nice crisp coating to it! Enjoy!

Warm Cinnamon Apple Loaf

Apples:
1 apple, diced, unpeeled
2 tsp coconut oil, melted
1 tsp cinnamon
1 tsp coconut palm sugar

Topping:
1 tsp. Cinnamon
2 Tbsp. Butter
1/2 c. Palm sugar
1Tbsp. Almond Flour

Bread batter:
1/4 c. Honey
1 c. Almond flour
1/4 c. Coconut flour
1/2 tsp. Salt
1/4 tsp Nutmeg
1/2 tsp. Baking soda
1/2 tsp. Baking powder
2 Eggs
1/4 c. Coconut oil, melted
1 tsp. Vanilla
1/4 tsp cinnamon

Process:

Dice apples into chunks. Place them in a bowl and add cinnamon, sugar and coconut oil, mix and set aside.
For the batter, place the eggs in a mixing bowl and beat well.
Add vanilla, oil and honey, mix until well blended.
Add the rest of the batter ingredients and combine until we’ll blended.
Fold in the apples and place in a well greased loaf pan.
Make the loaf topping by placing cold butter in a bowl.
Add cinnamon and sugar. Use a two knives to dice the butter and mix the topping. It should be crumbly but not melted.
Place loaf into the oven at 350 for 5 minutes.
Remove the bread and put the topping on the loaf.
Return to oven for another 30-35 minutes.
Remove and let cool.

Caraway Bread

mrskrbrown1 — Fri, 06 Jul 2012 21:40:00 +0000

These are great as biscuits or as sandwich bread. We’ve had a lot of success with this with paleo and non- paleo eaters. It tastes like Rye Bread.

Caraway Bread

Ingredients:

2 C Almond Flour
1/3 C Tapioca Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Sea Salt
3 Eggs, whisked
1/2 C Coconut Oil, melted
1 tsp Apple Cider Vinegar
1 Tbsp. Caraway Seeds

Process:

Preheat oven to 350 degrees.
Combine Melted Coconut Oil, Vinegar and Whisked eggs in a mixing bowl. Beat until well blended.
In a seperate bowl, mix the rest of the ingredients together until well blended.
Add the dry ingredients to the mixing bowl with the wet ingredients and mix on medium speed until well blended.
Pour ingredients into a well greased loaf pan.*For biscuits- Roll and form into biscuit shape and place on a greased cookie sheet.
Bake for 30 minutes or until the bread is lightly browned and a knife comes out clean. Watch the bread and don’t let it burn or it will result in dry crumbly bread. *For biscuits, bake for 10-12 minutes until the biscuit is lightly browned and a knife comes out clean.

Brazilian Cheese Bread

mrskrbrown1 — Wed, 25 Apr 2012 01:30:00 +0000

Brazilian Cheese Bread

Ingredients:

1 Egg (room temperature)
1/3 C Coconut Oil
2/3 C Almond Milk
1 1/2 C Tapioca Flour
1/2 C Grated cheese, I used Raw Milk Cheddar
1 tsp Sea Salt
¼ tsp Garlic for a soup bread or 1/4 cinnamon + 1 tsp Honey for a dessert bread

Process:

Preheat oven to 400 degrees
Grease a mini-muffin pan with coconut oil
Combine all of the ingredients in a blender and pulse on medium/high until all is well blended. Scrape blender if needed.
Pour batter into mini muffin pan. Fill it all the way up without over flow. I got about 22 mini muffins out of this batter.
Place in the oven and bake for 15 minutes until golden brown. Do not over cook bread should be chewy and light.
Serve warm! I tried them alone (delicious), with butter and honey (amazing). They would also be outstanding with some fresh jam or with a bowl of chicken soup.

So what do they taste like? They are chewy and light. They are not overwhelmingly cheesy (could be the choice of cheese or the fact that I added just barely a half cup) but I am not a cheese fan.

These reheat and if you want them for a dinner, you can save the batter in the fridge for about a week.

Tastes like a warm roll! YUM

Irish Soda Bread

mrskrbrown1 — Sun, 19 Feb 2012 02:06:00 +0000

Today we spent our afternoon walking around the Loudoun Grown Expo in Purcellville, VA (about 30 min from our house). It was really fun to see all of the different opportunities for buying local produce, meat, cheese, HONEY and even skin care products. We met some local farmers and got a lot of information on local CSA’s (Community Supported Agriculture).

After the Expo we headed over to Banshee Reeks Nature Preserve and walked around on the trails for a little while and hung out at the little pond. It was so nice to have a 60+ degree day in February. Today got me really excited for warmer weather. I can’t wait to do things like this more often. We finally feel healthy enough to adventure and explore!

Walking around Banshee Reeks and looking forward to warmer March weather- I was feeling very festive and decided to try my hand at a little Irish Soda Bread tonight.

Irish Soda Bread

Ingredients:

2 C. Coconut flour

2 C. Almond flour

1 tsp.Sea Salt

1 tsp. Baking Soda

1 tsp. Baking Powder

1 egg, whisked

3 C. Unsweetened Almond Milk

1/4 C Raisins

2 Tbs. Apple cider vinegar

1 Tbs Agave Nectar (or Honey)

1 Tbs Caraway Seeds

Process:

Preheat oven to 375F
Bake in a lightly olive oil Greased 8 or 9″ round pan

1.) Put raisins in boiling water (plump) then turn off heat. Let soak for approximately 10 minutes.

2.) Combine flour, salt, caraway seeds, baking soda and baking powder in a large bowl. Mix well.

3.) Add egg, milk, honey and vinegar, mix well.

4.) Drain raisins and knead into dough.

5.) Knead the dough with hands on a lightly Almond floured board for 2-3 minutes.

5.) Make into a round loaf and place in the greased pan.

6.) Sprinkle Caraway seeds on the top of the loaf and press lightly into pan, cut a cross into the top of the loaf with a knife.

7.) Bake for an hour Browned and thoroughly baked.

8.) Let cool for 20-30 minutes and serve with butter (we used grass fed butter)

9.) Cool on a wire rack.

Pumpkin Bread

mrskrbrown1 — Fri, 03 Feb 2012 03:53:00 +0000

Pumpkin Bread

Ingredients:

1 C. blanched almond flour
¼ tsp. sea salt
½ tsp. baking soda
1 Tbs. cinnamon
1 ½ tsp. Pumpkin pie spice
½ C. Pumpkin puree (I use trader Joe’s canned organic)
2 Tbs. honey
1 tsp. Vanilla Extract
3 eggs

Process:

In a mixer combine dry ingredients. One by one, add Pumpkin puree, Honey, Vanilla and Eggs
Mix until well blended and then scrape into a small loaf pan.
Bake at 350° for 30 minutes and allow the bread to cool and set before serving.