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*Mostly Vegan* Coconut Banana Bread

October 28, 2009 in Recipes by bursty | 2 comments

bananabread

I need snacks in the morning while I’m at work to eat with my morning tea, otherwise I end up going down to the skyway coffee shop and getting some sugary muffin or other breakfasty bready product…  So it’s best when I make something at home and take a piece or two to work with me to avoid that temptation…  It’s finding the time and energy to do the baking that is the real challenge, but I am always grateful that I took the time — I made this bread this week and it’s really great!

[Mostly Vegan] Coconut Banana Bread Read the rest of this entry »

Weekend Chef: Lemon Cranberry Bread

December 11, 2008 in Reviews by bursty | No comments

The weekend chef gives you great recipes ahead of time so that you can plan a delicious macrobiotic weekend!

I made this bread this weekend as I am craving delicious holiday treats of all shapes and sizes. The only caution is that you have to mix it enough, but not too much, as it gets a little too tough if you mix it too long… But it’s delicious - and could definitely even pass for those non-macro holiday eaters who we’ll be spending our traditions with!

Lemon Cranberry Bread

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Weekend Chef: Pumpkin Bread

November 27, 2008 in Recipes by bursty | 7 comments

The weekend chef gives you recipes ahead of time so you can have a delicious macrobiotic weekend!
I made a pumpkin pie with ‘real’ pumpkin for a potluck this past week. Although it was non-macrobiotic, it was really amazing. I decided to use the remainder of my pureed pumpkin for good, not evil - and macro-ized my favorite pumpkin spice muffin/bread recipe - turned out great! spiced right, healthy, light, and very moist. Happy Thanksgiving everyone!

Macrobiotic Pumpkin Bread (or Muffins)

  • 3 c. spelt flour
  • 2 t. baking soda
  • 1 t. baking powder
  • 1 t. salt
  • 1 t. ground cloves
  • 2 t. ground cinnamon
  • 1 t. ground nutmeg
  • 1 t. ground allspice
  • 3 T. arrowroot powder
  • 3/4 c. honey (or other macrobiotic sweetener)
  • 2 c. pumpkin puree (roast a small pumpkin, scoop out the middle, and puree)
  • 1/4 c. canola oil
  • 1/3 c. applesauce

sift dry ingredients together, set aside; mix wet ingredients together with a hand mixer, then add to dry ingredients. mix together with a wooden spoon until the dry is moistened. spoon into greased loaf pans or muffin tins. bake at 375º for: 35 minutes for muffins, 1 hour for loaves (use the toothpick test to tell when it is done). I also sprinkled some toasted & crumbled hazelnuts on top before I baked them for a little nuttiness & pizazze… Enjoy!

Weekend Chef: Corn Muffins

November 27, 2008 in Recipes by bursty | No comments

Weekend Chef gives you delicious macrobiotic recipes ahead of time so you can prepare for a delicious macrobiotic weekend! A couple of weeks ago we found ourselves up north in a little cabin on Lake Superior with a wood burning stove and very few ingredients. But we had cornmeal, rice milk, baking powder, and salt… hmmm… I whipped these simple muffins up and we were both satisfied and quite happy with the results.

Simple Macrobiotic Corn Muffins

  • Roughly 2 1/2 c. organic corn meal
  • About 3 t. aluminum-free baking powder
  • dash of salt
  • Probably about 1 1/3 c. rice milk
  • A generous pour of maple syrup

As you can tell, I was just throwing things into a bowl & mixing until this felt like a pretty thick mush - but it was all moist and happy mixing around together — not too thick… I spooned the batter into muffin tins that I had greased with olive oil, and baked them at about 375º for about 30 minutes - they turned out great.

Dough + Steam = Bread?

April 1, 2008 in Recipes by cooljuice | 1 comment

Mmm…bread. That’s one of the things we’ll miss most—fresh baked bread. The last four years have been a bread-bonanza, and I’ve actually learned how to bake a pretty decent loaf. So when I learned that baked flour is a much less wholesome way to eat wheat (i.e. it causes tension and dryness throughout the body), I was bummed, to say the least.

Luckily we found a recipe for steamed sourdough whole wheat bread. It turned out alright. I think if I practice it some more I’ll get better at it. It is kind of spongey and thick—like smooshed bread—but has a great taste.

Here’s the recipe we found by Jessica Porter:

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