Posted by Carole-Anne on September 27, 2007
Pumpkin, which is of the Squash Family, is very nutritious as it is a rich source of beta carotene, a low calorie source of Vitamin C and potassium and is high in fiber.
A real plus is the pumpkin seeds can be dried off and put on cookie sheet and slowly roasted in the oven at 250F to make a tasty snack or for lunches. The pumpkin seeds contain protein, iron,Vitamin B, Vitamin E and fiber. The pumpkin seeds, once totally roasted and cooled off, can be stored for long periods of time. Another Healthy Recipes great suggestion!
We know the benefits of cranberries, are Vitamin C, and they are good for the health of the urinary tract. They also contain fiber and there is a wealth of different uses for cranberries which you will find in other Healthy Recipes, here in this site.
Now to make Pumpkin Cranberry Bread!
This recipe makes two loaves.
INGREDIENTS:
2 1/4 cups of whole wheat flour
1 tablespoon of pumpkin spice
2 teaspoons baking powder
1/2 tsp sea salt
2 eggs (the good kind - organic brown)
1 cup Splenda (sugar replacement) brown blend
1 cup molasses
1 3/4 cups (15 oz can pumpkin)
1/2 cup safflower or olive oil
1 cup frozen or unsweetened dried cranberries
FOLLOW ME:
Combine whole wheat flour, ice, baking powder, pumpkin pie, spice, and sea salt in a large mixing bowl. Combine eggs, sugar, molasses, pumpkin and safflower oil and mix until just moistened.
Fold in cranberries. Spoon batter into 2 greased (use safflower oil) and floured 9 x 5 inch loaf pans.
Bake in preheated oven at 350 F for 55 - 60 minutes until pricked with a toothpick and it comes out clean.
Cool in pans for 5 to 10 minutes, remove to wire racks to cool completely.
Recipe makes 2 loaves.
PS: One of the best recipes and here at Healthy Recipes and we have tried to keep the calories down by using sugar replacements and molasses and whole wheat flour. It works!
Enjoy your Pumpkin Cranberry Tea Bread for tea, for a healthy snack or for a dessert!
Posted by Carole-Anne on September 22, 2007
I chose this recipe out of www.robinhood.ca 25th Anniversary Baking Event - Baking is Back, because they use the new blend of flour called Nutri-blend and the recipe is very tasty.
At Healthy Recipes, we want to let you know the value of cranberries in this recipe - cranberries are a fair source of Vitamin C, and contain bioflavonoids (see Wikipedia), which are thought to protect eyesight and help to prevent cancer. Cranberries are one of the darker fruits and the juice of cranberryhas long been used to help prevent urinary tract infections. In the dried form, cranberries make an excellent energy snack as well. So GO FOR CRANBERRIES!
TOPPING:
2 tbsp (30 ml) SPLENDA Brown Sugar Blend
1/2 tsp (2ml) cinnamon
CAKE:
3/4 (175 ml) butter, softened
3/4 cup (175 ml) SPLENDA Brown Sugar Blend
2 eggs - organic if you can
2 tsp (10 ml) vanilla
1 1/2 cups (375 ml) ROBIN HOOD Nutri-Blend
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
3/4 cup (175 ml) buttermilk
1 cup (250 ml) fresh or frozen cranberries chopped
1 tbsp (15 ml) orange zest (replacement which I use is grated orange peel (2 tbsp)
1. Topping: Combine brown sugar blend and cinnamon. Set aside.
2. Cake: Preheat oven to 350 F (180 C)/ Grease an 8 1/2″ X 4 1/2″ (1.5 litre) pan.
3. Beat butter and Splenda brown sugar blend until light and fluffy. Scrape bowl. Beat in eggs one at a time. Add vanilla.
4. Mix dry ingredients together. Add half of dry mixture to wet ingredients. Add buttermilk and then remaining dry mixture. Fold in cranberries and orange zest (or 2 tbsp grated orange peel). Spoon in prepared pan. Sprinkle with topping.
5. Bake in preheated oven for 65-75 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let stand for 15 minutes before removing from pan. Cool on a wire rack.
Preparation Time 20 minutes - Baking Time - Makes 16 slices - Cranberry Orange Tea Bread freezes very well.
PS: Healthy Recipes suggests Orange Cranberry Tea Bread be used not only for teas, but also for healthy snacks, healthy lunches for school and even as a dessert. Enjoy!
Posted by Carole-Anne on August 27, 2007
Saffron, being the most expensive herbal seasonings, is labor intensive to harvest, and is used sparingly - for flavor and color.
Saffron is harvested, (the individual stamens) crushed and saved in a jar. Saffron lasts less than a year in order to retain the flavor. It is recognized by its pungent, warm and bitter flavor plus it’s brilliant orange color.
Saffron powder, mixes well into liquids, or it may be added to the flour mixture.
INGREDIENTS:
1 cup milk warmed
1 oz fresh yeast
1 tsp saffron powder
1/2 cup boiling water
3 1/2 cups all purpose flour
4 oz butter
1/2 cup superfine sugar
6 oz. currants/raisins
4 oz chopped peel
1 tsp dried thyme
NOW TO DO:
Place the milk in a bowl and dissolve the yeast and the one teaspoon of sugar in it. Leave in a warm place for about ten minutes until frothy.
Steep the saffron in the boiling water, then leave the mixture to cool.
Sift the flour into a large bowl. Mix in the butter with your fingers. Add the rest of the sugar, currants or raisins, peel and thyme, mixing well.
Add the yeast liquid and saffron liquid to the flour mixture. Mix until smooth with a wooden spoon; it should be a thick batter and you can smell the fragrance of saffron & thyme.
Pour the batter into a greased and lined 10 inch round cake pan. Cover with a damp cloth and leave in a warm place for about one hour until the mixture rises to the top of the tin.
Preheat the oven to 375 degrees F.
Bake the bread for one hour. Leave to cool in the pan. Slice and serve your delicious Saffron Fruit Bread with butter.
This delightful recipe serves 10. Yummy!
Posted by Carole-Anne on
Rosemary grape flatbread I first tasted at my daughter’s home and was so impressed with it - just had to add this to my recipe collection!
Rosemary, as I have mentioned in my other recipes, aids in digestion of fats (totally necessary herb and in the list of the “10 healthiest herbs”, is traditionally sprinkled on lamb, chicken, sausage meats, many pates’ and is used also in stuffings.
INGREDIENTS:
Foccacia bread (thin), pita bread or your favorite!
NEXT:
Brush flatbread with olive oil or grapeseed oil.
Slice red seedless grapes in half; place them skins side up every inch or so on flatbread.
Chop fresh rosemary leaves in half and sprinkle on bread.
Sprinkle with Kosher salt or natural sea salt that is not ground (tastes much better.)
Bake in oven at 325F for approximately 10 minutes or until just lightly browning.
Serve this tasty Rosemary flavored flatbread with your favorite wine. Presto - awesome appetizer!