Tag: high-fiber

Sneaky cookies…healthy-ish, high-fiber, and full of goodness


I just made these, and My Man and I enjoy them. 🙂 The cookie is sweet and light, despite the spread in the oven, and the hidden square of chocolate has just the right burst of naughtiness without overloading your blood sugar 🙂

Let me know what you think of the recipe format…I’m using my iPad so much these days, and writing is much easier than typing on the screen…

Anyway, here goes! Perhaps I’ll get more of my back -logged recipes up soon if Grandíssimo helps me out a little 😉

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The quest for easy, fresh-baked bread…Mission accomplished? (Updated)


The other day, I tried this recipe from Natalie Oldfield’s Gran’s Kitchen cookbook (via 101 Cookbooks).

Why should you even click on the above link to the recipe?

  • No kneading
  • yeasty bread
  • Start to finish (including the time it takes for the bread to rise) in under 2 hours
  • Oatmeal, whole wheat, versatile wholesome-y, tweak-able goodness.

Do it.

I spritzed the loaf with olive oil and sprinkled whole wheat flakes on top before popping it into the oven. Nutty goodness ensued.

Mine was a little bit on the crumbly side after a few hours and a few slices, but I threw the remaining slices into the oven under the broiler (ever-so-quickly), and they made for great toast (with great peanut butter) the next morning.

Mostly, I like this recipe because I can time things so My Man comes home at about the same time I’m taking fresh bread out of the oven. Clever girl. (Yeah, that’s right…my house smells like fresh-baked bread. Hah!)

So, why does the title of this post end with a question mark?

I’ve got a bold tweak in the oven at the moment. I had some bread-machine mix (no bread machine, mind you) for 7 grain bread in the cupboard, so I used it in place of the flours/oats in the original recipe. But then I added salt. And yeast, like the recipe calls for. I suspect that was a bad move, since the mix had these things already. However, the mix had been opened, so I thought some of the yeast might be bust by now. To compensate (really, just because it’s what I do), I threw in a handful of whole wheat flakes and a handful of wheat germ.

I tasted the batter after scooping it into the loaf pan, and it was salty. I might be able to boot and rally, but I’m not sure.

So, we’ll see if I screwed the pooch on this one. It won’t be a reflection on the recipe if I did, so I still encourage you to try it.

The original bread has a whiff of sweetness to it (because of the oatmeal and the whisper of honey), but I think you could easily throw in dried herbs, or conversely add some cinnamon or nutmeg to sex it up according to your needs.

I’m off to check on the bread…and then to contemplate why bending, squatting, putting on and taking off shoes, etc. got so difficult all of a sudden. A couple of weeks ago, my little dude still gave me room. Now he’s hogging up my uterus. Naughty muppet. I’m grounding him until birth.

Post Script

Holy crap, I can’t believe I got away with that bread.

I expected a hard (or alien-like poofiness of a blob) brick of salty nastiness.

As it turned out, I have a slightly salty, very whole grain, high fiber, hearty  yet moist and soft (on the inside) bread.

Awesome.

My standards are pretty flex when it comes to eating my own food… but here’s the thing: my Portuguese man likes the bread.

Success, friends, by the skin of my teeth.

And now I’m more confident about baking.

Boa.

First things first: Honey Oatmeal Scones!


I have a few other tidbits that I’ve been wanting to write about for the past couple of days, but let’s focus on the important stuff first.

Food.

Namely, honey oatmeal scones- perfect for this delicious autumn weather 🙂 Obviously, with the shift into fall, baking becomes mandatory for Gradissima ;p However, we just had a 4-day Halloween weekend, which means I’ve been on a stringent fat-bastard diet of sugar with a generous sprinkling of fats (and artificial colors, of course!).

I’m gradually weaning myself (gently…ever so gently) off the all-sugar diet, and today I managed a breakfast that seemed the perfect compromise: whole grain, seeded toast with chunky peanut butter…and a mug of hot chocolate. It was perfection.

Of course, I shoved four (packaged, store-bought) shortbread cookies down my throat with my mid-morning mug ‘o’ tea. Meh. It’s a give and take.

Anyway, baking for today needed to include oatmeal and some wholesome goodness… and to smell good…and to taste good (not too “health food”-y) so that my Man and his buddies at work will enjoy them when I send half the batch with my aforementioned Man tomorrow. (Fat-bastard detox baking rule #1 mandates that at least half the baked product leave the house as soon as possible to prevent self-loathing as a result of face-stuffing. But you all know this.)

Ok. Yadda, yadda, yadda, I googled and shopped around my favorite sites and compared ingredients and settled on THIS recipe for Gradissima-style bastardization.

Oh, Eggs on Sunday, thank you for this wholesome-y goodness 😉

Check this out:

Whole Grain Maple Oatmeal Scones

MARCH 8, 2008
by eggsonsunday
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We love our scones on weekend mornings! Occasionally I like to mix it up a bit from the traditional white flour cream scones, though. You may know by now that I sometimes fiddle with substituting white whole wheat flour into baked goods; I try to do the substitutions only when the flavors seem like they can take it — i.e. I wouldn’t use whole grain flour in a delicate, light lemon cake. Maple and oatmeal, though? They’re made for whole grain flour!

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….

They look good, right? That’s an understatement. 🙂 Eggs on Sunday has lovely, 101 Cookbooks -style photography, so I’m not even bothering to get my camera to show you my scones. (They look pretty much the same as these, though my photography skills wouldn’t do them justice.)

So, I started with the Whole Grain Maple Oatmeal Scones recipe, and then I tweaked it.  I’ll leave you to go to the original page for the recipe.

The substitutions and additions I made are these:

  • I replaced the maple syrup in the recipe with the same amount of honey.
  • I added about 1/3 c of ground hazelnuts and 1/3 c of wheat bran (farelo de trigo) to the dry ingredients (before adding the butter)
  • my yogurt and milk mixture was one 125g container of fat-free yogurt and a splash of milk (as opposed to 1/3c yogurt, 1/3c milk)
That’s it! Mine are golden, smell like honey-heaven, buttery-toasty on the outside, and impressively moist and light on the inside. You know you have a good base recipe when your tweaking works! And this one is also very easy to tweak if you’d like to make it vegan 🙂 (Soy-based cream would substitute well for the yogurt-milk mixture, or you could use soymilk and soy yogurt… and margarine works instead of butter… etc.)

Happy autumn, folks 🙂