Tag Archives: Bread

Cheesy Focaccia Sticks

Focaccia is so easy to make, I can’t understand why most folks bother to buy it in a store. You can so easily whip one together and top it with anything you like! No need to get that same old olive focaccia or rosemary focaccia if you can even find it. Go nuts! My favourite version currently involves either just cheese or cheese and garlic. So naughty seeming but really not all that bad. All about portion size. I love to cut these into sticks and have them ready to snack or dip while watching a marathon of movies or rocking out with rockband (three is coming out in late october eeee!).

  • 2 3/4 cup unbleached flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbl yeast
  • 3 tsp italian seasoning
  • 1 pinch ground pepper
  • 1 tbl canola oil
  • 1 cup water
  • olive oil or butter flavoured cooking spray
  • 1 tbl parmesan cheese
  • 1/4 cup low fat cheddar or mozzeralla
  1. Combine everything except the last three ingredients in either a  bread machine or by hand. Allow to proof.
  2. Preheat oven to 450F
  3. Grease a baking sheet, pat dough into the pan (rectangle shape). Spray with cooking spray. Sprinkle cheeses on top.
  4. Bake for 15 minutes. Allow to cool for a few minutes. Slice into 12 sticks.

Makes 12 servings. Each serving is 124 calories, 1.6 grams of fat and 1 gram of fibre. These are pretty big sticks of focaccia! Whether they are a side dish or a snack they are definitely a handy bread to have around. Yes, they do share well.

Ham and Cheese Toasty

This weekend I needed a tasty simple lunch…and since its fall weather out there it needs to be warm. So I whipped this together. It’s based on something my uncle used to make while babysitting my sisters and I all those years ago. A delicious and comforting dish that can be made with any cold cuts really. So quick it doesn’t leave the raid waiting too long for its healer hehe. While it is a fast healthy alternative to fast food I would still classify this as a lunch to be indulged in only on occasion as it still has quite a bit of fat in it.

  • 1 mini bagel
  • cooking spray
  • 2 oz extra lean ham cold cuts
  • 10 grams parmesan cheese shredded
  • 2 tbl tzatziki
  • lettuce leaf
  1. Cut the bagel in half and spray lightly with cooking spray. Place under broiler until lightly toasted.
  2. Top the toasted bagel half with equal portions of ham and cheese. Place under the broiler again until the cheese melts and browns.
  3. Gently remove the meat and cheese, it tends to move as one unit for me, top the bagel with tzatziki and lettuce. Replace the meat and cheese on top of the lettuce. Serve!

I suggest serving this with a couple of dill pickles to complete that deli sandwich num! This dish serves one. It contains 235 calories, 9 grams of fat, and 1 gram of fibre. Like I said the fat is not fabulous to lower it even further I suggest experimenting with other lower milk fat cheeses and lean chicken cold cuts. Also a very tasty toasty. Great for gaming on a rainy day. Enjoy!

Lemon Loaf

Made this for a dungeons and dragons game I went to last night. We were so engaged with the game and getting our characters put together that we didn’t have much time to taste it. That and one of the folks at the game is on Atkins, once I found out it seemed rather cruel to engage in carb deliciousness in front of someone trying to avoid them. We did when we finally got home though! Num! What is it about helping to kill a couple of skeleton creatures and a corpse lobster monster that can make a girl so hungry? You know, there’s some good eatin’ in those lobster monsters ya know. Cast burning hands!

  • 1 1/3c flour
  • 1/3 c WW flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 5 Tbl light cooking margarine, melted
  • 1 c splenda or sugar
  • 1 large egg
  • 2 egg whites
  • 1 tbl grated lemon rind
  • 1 tsp vanilla extract
  • ¾ c FF buttermilk
  • ½ c unpacked golden sugar
  • 1 tbl lemon juice
  1. Preheat oven to 350F. Spray 4×8 loaf pan.
  2. Combine flours, baking soda, baking powder and salt in large bowl.
  3. With  mixer on medium, beat the margarine, sugar, eggs, rind, and vanilla in another bowl until blended. With mixer on low add mix to flour, alternating with milk until combined. Pour batter into pan and bake about 55 minutes.
  4. Combine lemon juice and powdered sugar until smooth to make the glaze. Remove loaf from pan. Spread glaze over hot loaf and let cool 20 minutes.

Makes 12 servings. Each serving contains 112 calories, 2 grams of fat and .8 grams of fibre if you make it with the splenda option. Oops gotta go, just noticed that run fatboy run is on. I love that movie. It has been not only amusing but inspiring. Definitely a good workout movie….and I adore Simon Pegg.

Hardcore Hobbit Pie Crust

So, in LOTRO the recipe for pie crust is spring barley flour and egg. Well, laying aside the barley flour in favour of my unbleached flour, the only recipe I can think of that would involve egg in a pie crust is a Muerbeteig crust. Don’t worry, it’s easier to make than it is to say or spell. Its a nice german egg crust I have enjoyed in the past while visiting switzerland. It makes a nice pie or tart crust. The nicest thing about it is the simplicity of the formula…just 1,2,3. One part sugar, two parts butter, and three parts flour. The rest is just flavouring really. It just makes sense for a hobbit to be using such a charming european recipe so off I went!

  • 1 cup flour
  • 2 tbl confectioners sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1 tbl lemon juice
  • 6 tbl light cooking margarine
  • cooking spray
  1. Combine flour and sugar in a bowl and form a well.
  2. Add the yolk, vanilla, and lemon juice. Combine in the well and slowly work in some of the flour.
  3. Add the margarine and work with your hands until it forms a ball and no longer sticks to your fingers.
  4. Refrigerate for one hour.
  5. Roll out the dough to desired thickness. I go for anything between 1/8 inch or 1/4 inch. Cut shapes for tarts or use as a pie crust trimming excess after you have settled it into your greased pie pan.
  6. Bake at 400F for 10-15 minutes.

Makes one pie shell or 9 tarts. Each tart shell is 87 calories, 3.3 grams of fat and .4 grams of fibre. Much less than your standard pie crust per serving. While this is great for pie I highly recommend this for tart shells since portion control is just plain easier. What hobbit doesn’t enjoy a bunch of small tarts anyways? Dainty num that is full of epic win.

Cinnamon Bun Pie

The mornings are getting a little cold around here. For our special brunch this weekend I decided we needed something nice and warm…and full of cinnamon goodness. One snag…I was too lazy that morning to roll out and stuff cinnamon rolls. This demanded a slacker approach! To the slack cave! Alright, there’s no slack cave. It was worth a try. So, I thought it over and realized who said all those nummy things had to be rolled out? Why not make some sort of pull apart bread or something? Or better yet, pull apart pie. Ooooo. This bit of tasty works out making it the night before and baking it in the morning too. Tasty, healthy, and full of slacker win. Apparently cinnamon can help you keep your blood sugars even throughout the day too, so I guess that makes it a double win. To the recipe!

Bread Ingredients

  • 1 1/2 cup whole wheat flour
  • 1 1/2 cup white flour
  • 1 tsp ground cinnamon
  • 1 tsp sugar free chai syrup (optional)
  • 6 tbl brown sugar unpacked
  • 1 tsp cooking margarine
  • a pinch of salt
  • 1 1/2 tsp yeast
  • 1 cup water

Topping Ingredients

  • 2 tsp brown sugar unpacked
  • 4 tsp splenda (you can use sugar if you like, just add those extra calories)
  • 1 tbl cinnamon
  • 3 tsp cooking margarine
  • 2 tbl sugar free pumpkin pie syrup (optional)
  1. Combine the bread ingredients to make a dough ball. Proof twice.
  2. Spray a pie dish with non stick. Melt the topping ingredients margarine.
  3. Combine the splenda and cinnamon in a small bowl.
  4. Grab handfuls of dough a bit larger than a tablespoon in size. Shape into a ball, dip in the melted margarine, then coat with the splenda and cinnamon mixture lightly. Place the ball in the pie plate on the edge. Repeat until you have filled the pie plate by lining the outer edge, inner edge, and middle with balls of dipped cinnamon.
  5. When assembled drizzle with the pumpkin pie syrup (optional) or a bit of leftover melted margarine and sprinkle the brown sugar on top.
  6. Bake at 400F for 20-25 minutes.

This pie can be cut into 8 tasty portions. Each serving contains 208 calories, 2 grams of fat, and 4.3 grams of fibre. Not bad for a breakfast pie! This is so tasty with one of those foamy lattes I’m so fond of having. A great variation is to add other toppings right before you drizzle your syrup or margarine such as nuts, raisins, or dried apples. Just remember to add those nutritionals and that a little can go a long way! Enjoy! I know my husband did…that pie was gone by the end of the day hehehe. It made a great dessert with a bit of ice cream and some sugar free chocolate syrup.

Coconut Scones

Every weekend my husband and I try to have a lovely brunch outside in our courtyard. It always involves more effort than the usual cereal or granola bar breakfast. Some folks have sunday dinner, we have brunch. It’s nice to relax out there enjoying a nice treat, getting some real R and R out of our weekends. Our pups love it when we do that too, since they usually get a taste of what treat we are enjoying that day. It has become fun to come up with new and tasty things to enjoy for these brunches of ours. I made these scones the old fashioned way, a round that is cut in wedges. I also made them with a bit of coconut flour. I have been told that if you substitute all the flour in the recipe with coconut flour that you have yourself a nice gluten free scone. I’m not a gluten free expert so double check that before you serve it to your local celiac sufferer.

  • 1/2 cup coconut flour
  • 1/2 cup flour
  • 1 tbl sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup fat free plain yogurt
  • 1 egg
  • 1 tbl margarine, melted
  • 2 tbl sweetened coconut flakes
  1. Preheat the oven to 425F
  2. Combine the flour, coconut flour, sugar, baking powder, baking soda, salt, and 1 tbl of coconut in a bowl. In a separate bowl combine the yogurt, egg, and margarine.
  3. Add the yogurt mixture to the flour mixture, do not over mix.
  4. Roll on a floured surface to 1/4″ thick. Cut into 8 wedges and place on a baking sheet. Sprinkle the remaining coconut flakes on top of each scone and press in slightly so they will stick.
  5. Reduce the oven to 400F, place the sheet in the center of the oven. Bake until golden 12-15 minutes.
  6. Cool 10 minutes. Serve!

This makes eight servings. Each serving is 83 calories, 2.3 grams of fat, and 3.3 grams of fibre. You can thank the coconut flour for that high fibre! It’s great stuff. Instead of the usual cream we find served with these we went with source lemon meringue yogurt. YUM! We also served this with a lovely cut up tropical fruit salad containing papaya, pineapple, guava, and kiwi. Just a spritz of lime juice to keep it’s colour.

Now, isn’t that just an amazing way to start your day? I highly recommend it. In fact I think I’m going to pick up another bunch of fruits for a salad this weekend and think up another scone recipe. Mmmm. I live in a city filled with tea rooms, it just makes sense to have more scones and tea for breakfast!

Garlic Naan

The garlic naan I buy in the store just keeps letting me down, just not garlicky enough…not all that healthy either. While I don’t have a tandoori oven, I figured there must be some way to make naan at home. I think having a hot pan to start with really did the trick this time. Ofcourse if you are not a huge garlic fan you can always just take the garlic out of this recipe and make plain naan.

  • 1/2 cup skim milk
  • 1 large egg
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp brown sugar unpacked
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 5 cloves garlic, minced
  1. Combine all ingredients in a bowl until smooth and forms a ball. Allow to sit covered with a damp towel for 2 hours.
  2. Heat a large baking sheet on the center rack of the oven to 450F.
  3. Divide dough into 8 balls, flatten each into a 1/2 inch thick teardrop shape.
  4. Bake for 10-12 minutes. Serve!

This makes eight servings of naan. Each serving contains 127 calories, 1 gram of fat, and 2.3 grams of fibre. A great side dish for indian dishes, a dipping bread, naan pizza, or best yet a naan-wich. These are best served right out of the oven. If you need to reheat them just sprinkle them with a bit of water and put them in the oven at 350F for 1 or 2 minutes. Enjoy!

Frosted Banana Bread Muffins

I love it when bananas get neglected around here. It screams “make me into banana bread.”. Yes, the bananas tell me to do things…is that wrong? hehe. Making a whole loaf makes it too tempting to cut thicker and thicker pieces. Muffins are definitely helpful for portion control. My husband tends to call these cupcakes rather than muffins though. They are just that full of dessert goodness. Healthy enough for breakfast but sweet enough for dessert. Overall full of win. These are always a hit at potlucks and parties too. I once made them with the mini muffin tin for a baby shower. Adorable and devoured!

  • 2 tbl unsweetened applesauce
  • 2/3 cup unpacked brown sugar
  • 2 medium banana, mashed
  • 2 tsp lime juice
  • 1 large egg
  • 1 egg white
  • 2 cups unbleached flour
  • 1 1/2 tsp baking powder
  • 1 tsp pumpkin spice
  • 1/4 tsp cinnamon
  • a pinch of salt
  • 1/3 cup buttermilk
  • 1/2 cup raisins, unpacked
  • 1/3 cup icing sugar
  • 1 tbl lime juice
  1. Blend together applesauce, brown sugar, bananas, 2 tsp lime juice, egg and egg white.
  2. In a separate bowl, combine flour, baking powder, pumpkin spice, cinnamon, and salt.
  3. Gently stir the banana mixture into the flour mixture. Halfway through stirring add the buttermilk and raisins.
  4. When just combined divide the batter into 12 sprayed muffin cups. Bake at 350F for 25-30 minutes or until a toothpick comes out clean from the center muffin.
  5. Cool for 10 minutes in pan then remove from pan to rack.
  6. Combine the icing sugar and 1 tbl lime juice and drizzle on top of the muffins while they are still somewhat warm.

This makes 12 muffins, each muffin has 167 calories, .8 grams of fat and 1.3 grams of fiber. These always get devoured fast in this hobbit hole. In fact moments after this picture was taken they started disappearing. I think the icing gives it that extra bit of tempting, as if banana bread was not tempting enough on its own. Enjoy!

Strawberry “Stuffed” French Toast

It’s still strawberry season! Definitely that time to indulge in some strawberry tastiness. Not my most miraculous transformation but a tasty one that is far less in calories and fat than most other stuffed french toast I come in contact with. Definitely a delicious way to spend a brunch. This recipe is easy to double if you find yourself entertaining. I find when I eat this I can skip the syrup and just go with the filling and berries. Num!

  • 1 cup strawberries, sliced
  • 2 tbl fat free cream cheese
  • 2 tsp brown sugar, unpacked
  • 4 slices whole wheat bread
  • 4 servings egg white substitute
  • 2 tbl cool whip
  1. Combine the cream cheese and brown sugar. Puree a couple of the strawberries and add the cream cheese mixture.
  2. Heat a pan to medium and spray.
  3. Dip the bread slices in the egg whites and add to the pan. Add a portion of the cream cheese mixture to the center of two of the bread slices. Top with the remaining dipped whole wheat slices. Allow to cook until underside is browned and cooked, gently flip and press down as if it was a grilled cheese sandwich. Not too hard though! You want the sandwich to have some lift.
  4. Once cooked serve topped with the remaining strawberries and a tablespoon of cool whip on top of each.

My husband went a step further and added a squirt of sugar free chocolate syrup to ours. Very delicious. He also used a different cooking method. So that he could achieve his level of plating happiness he made each french toast the traditional way…which is separately and then assembled them as if they were a sandwich. Since he made such small slices of bread he also used three rather than the usual two. The plating force is strong with that one. This recipe serves two, each serving is 293 calories, 6.7 grams of fat, and 5.8 grams of fiber. Definitely another tasty way to start the day.

Lembas Bread I

When I started pondering the idea of lembas bread I came up with two different approaches, rather than trying to decide on just one I am going to be making both of them. This is obviously the first one hehe. This one is inspired by the game. In the game Lembas is made from barley flour, fresh cream, and clover honey. To me this sounds more like a bread style of loaf as opposed to what they show in the movie which was more like a shortbread cookie. I’m going to tackle that shortbread another time, I have ideas. So this is more of a bread style of lembas. Not being able to find any of the banana or tea leaves I would have loved to wrap these in I used corn husks instead. They made such cute packages!

  • 2 1/2 cup flour
  • 1 cup fat free plain yogurt (this is my cream substitute)
  • 3 tbl brown sugar
  • 3 tbl clover honey
  • 1 tsp vanilla extract
  • 1/4 cup lemon flavoured water
  • 1/4 tsp salt
  • 1 tbl baking powder
  1. Preheat the oven to 425F.
  2. In a large bowl, combine the flour, baking powder, and salt.
  3. Add the yogurt, sugar, honey, vanilla and water gradually and combine until a ball of dough forms.
  4. Divide the dough into 10 balls.
  5. Flatten each ball to about 1/2″ thickness and a rounded rectangular shape. Place on a cookie sheet.
  6. Bake for 12-17 minutes, they should be lightly golden. Wrap in leaves of choice and serve!

Makes 10 servings. Each serving contains 155 calories, 0.4 grams of fat, and 0.9 grams of fiber. This makes a lembas that is like a slightly sweet bread. This would be delicious with all sorts of berries picked from the woods as I imagine elves would want to liven it up…and maybe not tell the mortals that its more fun than eating it plain. Silly mortals, lembas is for elves!