GRANOLA

2 CUPS OATS
1/2 PURE MAPLE SYRUP
WHEAT GERM, DATES, RAISINS, NUTMEG, CINNAMON AND CHOPPED NUTS.
TOSS WELL AND SPREAD ON COOKIE SHEET(I LINE MINE W/PARCHMENT). BAKE AT 350 FOR 30 MINUTES. TURN EVERY 10 MINUTES. COOL COMPLETELY

Homemade Multi-Grain Sandwich Bread

Source:  bakeoff-flunkie - visit site for step by step tutorial.

3/4 cup Bob's Red Mill 7 Grain Hot Cereal 
1 1/2 cups very hot water (as hot as your tap gets)
2 cups whole wheat flour
1 1/4 cup all-purpose flour
4 teaspoons sugar
2 teaspoons coarse salt
1 tablespoon yeast
2 tablespoons dry milk
2 tablespoons wheat gluten
4 tablespoons instant potato flakes
2 teaspoons white vinegar
2 tablespoons canola oil

1. Combine the cereal and hot water; let it stand 15 minutes.

2. Put all of the dry ingredients in the bowl of a food processor fitted with a dough blade; pulse it several times to combine it all together.

3. Add the cereal and water, vinegar, and oil. Run the processor on the dough setting for about 2 minutes; the dough should pull away from the sides, but not be a solid mass.

4. Turn the dough out onto a lightly floured surface, knead it a few times, and shape it into a ball.



5. Spray a medium bowl with non-stick spray. Place the dough in the bowl, lightly spray the top of the dough, and cover the bowl with plastic wrap. Let the dough rise at room temperature until it's doubled, about 55-60 minutes.


6. Gently turn the dough out onto a lightly floured surface and use your fingers to gently deflate it (I don't understand why recipes say to punch dough down. Be nice to your dough).

7. Use your fingers to press the dough out to a rough rectangle. Starting at a long side, roll and tuck/pinch the dough into a loaf. (This is a two-handed job, but I was both bread maker and photographer.)


8. Spray a 9 1/4 x 5 1/2 inch pan with non-stick spray (my pan is non-stick, so I didn't need to spray it) and place the dough in the pan. Make sure the dough comes to the ends to ensure an even rise. Lightly spray the top of the dough with non-stick spray, cover the pan with plastic wrap, and let it rise at room temperature until almost doubled, about 35-40 minutes. Pre-heat your oven before it's done rising.


9. Bake at 375 for 35-40 minutes or until the bread has an internal temperature between 190-200 deg. Checking the temperature is the best way to know if the bread is done; use an instant-read one. Remove the loaf from the pan and cool it on a wire rack. I put my rack on top of a wood cutting board because I think it helps absorb the steam, instead of the steam making a puddle on my countertop under the rack.

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Jenny’s Whole Wheat Bread

(Makes six loaves)

6 ½ cups of warm water (I get the water as hot as I can get from the tap)

3 T Saf Yeast (divided)

6-7 cups of freshly ground whole wheat flour

2/3 cup total oil/applesauce

3 T lecithin

2/3 cup honey or 1 cup sugar

2 T salt

½ cup Vital Wheat Gluten

3 T Dough Enhancer

8-9ish more cups of whole wheat flour, more or less as needed

Optional:  ½ cup ground flax seed

In a large bowl (Bosch/K-tec), place warm water, ½ the yeast, and about 6or 7 cups of the flour.  After mixing, it should look about like pancake batter.  Cover this mixture and let it “sponge” for 30 minutes.  The sponge will be bubbly and smell yeasty.

Stir to punch down.  Then add the other half of the yeast (this gives it a yeast “boost”), the oil/applesauce mixture, lecithin, honey, slat, vital wheat gluten and dough enhancer.  You would also add the ground flax seed at this point.  Mix to blend.  Add about 2-3 cups of flour and mix to blend.  Keep mixing (I do a #1 or a #2 on the Bosch) and add flour about a ½ cup at a time until the dough starts to clean the sides of the bowl.  Stop adding flour.  This is a soft and slightly sticky dough.  Knead (Bosch #2) for 10 minutes—auto knead for K-tec.

Let dough rise covered fro about 15 minutes.  You do not want to let it double in size at this point because that will break the gluten strands you have worked hard to develop.  It’s just a mini rise.

Spray counter with vegetable spray.  Punch dough down and divide into six pieces.  Shape loaves and place in pans sprayed with vegetable spray.  (pans measuring 8 ½” x 4 ½” work best.)  Cover, let rise until almost doubled.

Bake in oven at 350 degrees for about 25 minutes (180-190 degrees with internal temperature)

When done, immediately take out of pans and cool on racks.  Cover with a towel to soften crust or brush with butter.

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Cranberry-Almond Cereal Mix

In a large mixing bowl combine the following:

1 cup regular rolled oats
1 cup quick-cooked barley
1 cup cracked wheat
1/2 cup sliced almonds
1 cup dried cranberries
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt

Mix, Cover tightly; store at room temperature for up to 6 months.

For 2 breakfast servings, in a small saucepan bring 1 1/3 cups water to boiling. Add 2/3 cup of the cereal mix to boiling water.

Reduce heat, Simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency. (My cereal cooks for a short 2-3 minutes).

If desired, serve with milk.

Recipe Source: CBW

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Apple-Kashi Breakfast Pilaf

from Hilton Head Health Institute  

I great substitute for Oatmeal!

1c                    Kashi® 7 whole grain pilaf

2c                    apple juice

2c                    water

1c                    apples-peeled and diced

¼ c                  honey

1 tsp                vanilla

1 tsp                cinnamon

½ tsp   nutmeg

Bring apple juice and water to a boil. Add Kashi® and apples then cover and cook for 1 hour on low heat. Remove from stove and stir in remaining ingredients. Reheat to serve.

Yield: 4 cups

Serving Size: ½ cup

Calories: 152

Fat: 2

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Banana Nut Pancakes -- in a Bag!

Prepared by Heidi Diller, RD Albertsons Nutritionist
www.albertsons.com

(Recipe courtesy of California Raisins)

Serves 6
INGREDIENTS:

Pancakes
1 large ripe banana
2 cups whole grain pancake mix
1 cup fat-free milk
1/2 cup California raisins
1/4 cup maple syrup
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Maple Raisin Topping
1/2 cup maple syrup
1/4 cup California raisins
1/4 teaspoon ground cinnamon

PROCEDURE:

Place banana in large resealable plastic bag and squeeze to mash. Add remaining pancake ingredients; seal and knead to mix well. Snip corner off bag and squeeze batter onto a large hot griddle coated with nonstick cooking spray to make circles or squiggles or happy faces, as desired. Cook over medium heat for about 3 minutes on each side, until lightly browned.
For topping, combine ingredients in small bowl and microwave on HIGH for 30 seconds till warm.
Nutrition Facts per serving: Calories 380 (8% from fat); Fat 3.5g ;
Cholesterol 0mg; Protein 10g; Carbohydrates 81g; Fiber 8g; Iron 3mg; Sodium 370mg; Calcium 229mg

Bananas and Cream English Muffin

1/2 light muligrain or ww english muffin (8g fiber like Thomas), toasted

1 1/2 ts light cream cheese

1/2 med banana, cut in slices

pinch of cinnamon

95 cal, 4 prot, 20 carb, 2 fat, 5 fiber

source:  biggest loser family cookbook

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English Muffin Melt

1 light mulitgrain or ww english muffin (8 grams fiber per muffin -- like Thomas'), halved and toasted

1 oz (1/2 c )finely shredded Cabots 75% light cheddar cheese

2 (1/3 " thick) slices beefsteak tomato

Top muffin halves with cheese then tomato slice.  Broil in preheated oven until cheese is bubbly.

serves 1

168 cal, 15 protien, 26 carb, 4 fat, 8 fiber

source:  biggest loser family cookbook

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Subtly Strawberry Oatmeal

1 C water

pinch of salt

1/2 c old fashioned oats

1/2 tsp vanilla

1 1/2 T 100% fruit strawberry preserves

Bring water and salt to boil, add oats, reduce to medium heat and cook stirring occassionally for 5-7 min.  Stir in vanillar.  Cover,removed from heat and let sit 5 minutes.  Stir in preserves and serve.

226 cal, 7 protien, 42 carb, 3g fat, 4g fiber

Source:  Biggest Loser Cookbook

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Healthy Apple Muffins

3/4 cup whole wheat flour
3/4 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp ground ginger
1 egg
1/2 cup brown sugar
1/3 cup unsweetened applesauce (or vegetable oil, if you're not calorie counting)
1 tsp. vanilla
3/4 cup lowfat buttermilk (I subbed 3/4 cup milk with 1 tsp lemon juice)
1 cup shredded apple (1 large apple)
1/3 cup chopped pecans

Preheat oven to 400 and grease a 12-cup muffin tin. Sift together flours, baking powder and soda, salt and spices.

In a seprarate bowl, beat egg with brown sugar until well combined. Stir in vanilla, buttermilk, applesauce and shredded apple.

Pour wet mixture into dry mixture and stir until just combined. Fold in nuts.

Pour mixture into muffin cups and bake approximately 18 minutes or until a toothpick inserted comes out clean.

Pumpkin Muffins

Pancakes - Julie Sessions

(I usually double this recipe)

Beat 1 egg, then add:
1 Cup whole wheat flour 1 cup milk
1 Tbsp. Baking Powder 1 Tbsp. Oil (recipe calls for 2, I always use 1)
1 Tbsp. Sugar ¼ tsp. Salt (or a bit less if desired)

Mix all together and cook on a hot grill (or whatever ☺) (Egg can be omitted if not avail.)

Mom’s Wheat Bread

8 C. Flour
2 Tbsp. Yeast
¾ C. Gluten
Mix a little until yeast is mixed throughout flour, then add
6 C. Hot water (not boiling, but hot from tap). Mix this together for 1 minute with a mixer or constant stirring, then let the mixture sit, with a cloth over the bowl, for 10 minutes (set timer). Then add
1 C. Honey
2/3 C. Oil
2 Tbsp. Salt
Mix a little and keep mixing while adding 6 more cups of flour. After flour is in, mix for 6 minutes, or knead until bread is no longer sticky. Turn oven onto lowest setting (170’) and spray bread tins with Pam. Divide into 5 loaves for 8 inch pans, or 4 loaves for 9 inch tins. Arrange all tins in the oven and set timer for 20 minutes. When the timer goes off, turn oven up to 350’ and bake for 32 minutes longer.