Hello! I hope all have enjoyed a nice weekend. Mine flew by. I worked at the overflow shelter at church on Friday night, worked at Hospice on Saturday, and today went to church and then lunch with some new friends. Can't believe it is already time to start a new week!
We had somewhere between 6 and 8 inches of snow during that last weather front. It was beautiful but the whole town really shuts down. I was able to work from home for three days which was perfect. Productive and no risk out on the roads! That week I made a delicious bread to eat for breakfast. Don't be alarmed at the ingredients. Sunflower seed butter and yogurt. Sunflower seed butter is just like peanut butter but made with sunflower seeds. It is available in most grocery stores and even in Costco. I bought mine at Trader Joe's. Just be sure to read the label as some brands are full of sugar. Mine had no added sugars, just ground sunflower seeds. Of course you can make this bread with almond butter or peanut butter. WIth many schools being peanut free this version is a nice option. I will forewarn you - this is not a light bread. It is rich and delicious, and keeps you satisfied and full. It has lots of protein from the yogurt, the egg, and the sunflower seed butter. It is sweetened only with maple syrup. You can use any kind of milk you have. This is a recipe from Siggi's yogurt. It called for whole wheat flour and all purpose flour but substituted the brown rice flour. My batter was too dry with the 1/4 cup milk their recipe called for so I used 1/2 cup. If you make this and decide to use regular flour instead of brown rice flour, you may need to start with less milk and add more at the end if it is too dry. I could not quit eating this bread. It is not too sweet and you just keep wanting one more bite. Be sure it gets cooked through. Mine was slightly underdone and fell in the center when I removed it from the pan.
Let's see. Here are some pictures of the snow week. It was beautiful. I had so many birds at my feeder those couple of days.
I made a couple of recipes for the Food52 Cookbook Club. I cooked from Six Seasons A New Way with Vegetables by Joshua McFadden. It is a really great cookbook. Lots of unique takes on cooking vegetables that are in season. He divides the year into 6 seasons. I made Roasted WInter Squash with Spiced Green Sauce, Yogurt and Walnuts, and Smashed Roasted Beets with the same green sauce. They both were delicious. It is a great cookbook.
The beets were amazing. Here is how you make them. Wash and peel some beets. Wear gloves if you don't want your fingers to be pink. Cut them into big chunks all about the same size. Put then in a cast iron skillet, drizzle with olive oil, salt and pepper. Toss to coat. Roast at 375 for 45 minutes to an hour, until they are very soft. Remove from the oven and carefully smash them with the bottom of a glass. If they won't smash they aren't done yet. I then ran mine under the broiler on high to get them kind of sizzling and charred. (That was not part of the recipe.) They were so good.
I read a really good book this month. - I Liked My Life by Abby Fabiaschi. I am trying to get books from the library instead of buying them. Checking them out makes me read more since I have to turn it back in! I loved this book. Funny and yet thought provoking. It is my favorite kind of book - I guess you call it contemporary fiction. I highly recommend it.
So that's all for now. Hope you all are doing well and settling into the new year. I am ready for Spring! (I ordered some seeds this week....impatiens, nasturtiums, zinnias, basil. I swore I wasn't going to try them again, but I guess I am! :)
Sunflower Maple Blueberry Bread
Prep Time: 10 minutes
Cook Time: 30 - 45 minutes
Keywords: bake bread breakfast gluten-free vegetarian berries
Ingredients (1 loaf or 12 muffins)
- ½ cup whole wheat pastry flour
- ½ cup brown rice flour
- ¼ cup flax seed meal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- ¾ cup sunflower seed butter
- ¼ cup maple syrup
- 1 large egg, beaten
- 2 teaspoons vanilla
- ¾ cup Siggis plain yogurt
- 1 cup blueberries, fresh or frozen
Preheat oven to 375. Grease a 5x9 inch loaf pan, or 12 cup muffin tin.
Mix all the dry ingredients (whole wheat flour through salt) in a large bowl.
Mix the remaining ingredients except blueberries in another bowl.
Mix the wet ingredients into the dry ingredients until everything is well blended.
Add the blueberries and lightly stir them into the batter. Spoon the batter into the loaf pan or muffin cups.
Bake for about 30 to 45 minutes until a toothpick inserted comes out clean and the top is golden brown. Muffins will cook more quickly.