Liz Eats Food

Sunday

Mel's Wheat Bread

Compliments of: Mel's Kitchen Cafe

Yield 4-5 loaves

12 to 15 cups wheat flour
2 tbsp yeast
1/2 cup vital wheat gluten
1000 mg Vitamin C, crushed
6 1/2 cups very warm water
2/3 cup coconut oil
2/3 cup honey
2 tbsp salt

In a large bowl or stand mixer, mix together 5 cups of wheat flour, yeast, gluten and Vitamin C.

Add the warm water and mix well. Add the oil and honey and mix again.

Cover the bowl and let the mixture sit for 10 minutes.

Add the salt and start the mixer, adding the remaining flour until the dough pulls away from the sides of the bowl to form a soft dough. It might be slightly sticky but should hold it's shape.

Let the dough knead for about 7 minutes in the stand mixer. Form into 5 loaves (for the 8 1/2 X 4-inch loaf pans) and place into greased bread pans. Let rise until the bread is 2 inches above the top of the bread pan.

Bake at 350 degrees for 25 minutes.

Friday

Whole Wheat Chocolate Cake

Compliments of: Heavenly Homemakers

Yield: 12-15 servings

2 cups whole wheat pastry flour

1 1/3 cups sucanat
1/3 cup cocoa powder

1 tsp baking powder

1/2 tsp baking soda

3 eggs

1/3 cup melted coconut oil

1 1/3 cups buttermilk

If you choose to soak your flour, mix the 2 cups of whole wheat flour with the 1 1/3 cups buttermilk. Cover and allow this mixture to soak overnight on the countertop. Add remaining ingredients and bake as directed.

OR Mix dry ingredients together in a large mixing bowl. Add eggs, oil and buttermilk. Mix with beaters until batter is smooth and well mixed.

Butter two round cake pans or one 9×13 inch cake pan.

Bake round cakes at 350° for 25-30 or a 9×13 inch cake for 35-40 minutes, until a toothpick comes out clean.

Allow the cakes to cool completely before removing them from the pans.

Thursday

Best Granola EVER!

Yield: A LOT!!

1/2 cup ground sucanat
1 cup honey
1/3 cup peanut butter
1/2 cup coconut oil
9 cups rolled oats

1/4 cup chia seeds
1/4 cup oat bran
1/4 cup flax meal
1/4 cup grape nuts
3 cups chopped nuts
1 1/2 tsp salt
1 cup coconut
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg

Mix sucanat, honey, peanut better and coconut oil in small bowl.

Mix remaining ingredients in a large bowl. Pour honey mixture over oat mixture and stir to combine.

Pour granola onto large baking pan and bake at 300° for 45 minutes, stirring every 15 minutes.

Allow to cool in pan. Break into chunks when cool and store in ziplock bag or plastic container.

Wednesday

Salsa

Adapted from: Alton Brown

Yield: 6 cups

12 Roma tomatoes, chopped

8 garlic cloves, minced
1 can diced green chilies
1/2 cup onion, finely chopped
2 tbsp olive oil
1 lime, juiced
1/4 cup chili powder
2 tsp salt
1/4 cup dried cilantro or parsley, to taste
1/4 tsp cumin
Red pepper flakes

Mix all ingredients and refrigerate for at least 2 hours to allow flavors to meld.

Waffles

Adapted from: Mel's Kitchen Café

I subbed 2 cups of Natural Yeast start for the almond milk and flour and added 1/2 cup rolled oats, ground to flour. They turned out so soft and fluffy!

2 large eggs
1 3/4 cups almond milk
4 tbsp coconut oil
2 tsp vanilla extract
1 3/4 cups whole wheat pastry flour
2 tbsp sucanat
2 tsp baking powder
1 tsp baking soda
1 tsp salt

In a medium-sized bowl, beat together the eggs, almond milk, coconut oil, and vanilla.

In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.

For an 8-inch round waffle iron, use about 1/3 cup batter (my Belgium waffle maker uses 1 cup). Cook according to waffle iron directions.

Tuesday

Honey Ice Cream

Adapted from: Food Network

Yield: 1 quart

1 cups heavy cream
3 cup whole milk
1/2 cup honey
2 vanilla beans, split lengthwise and scraped
4 large egg yolks
1 tbsp pure vanilla extract

Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.

Lightly whisk the egg yolks in a medium heatproof bowl, then slowly drizzle 1 cup of the hot cream mixture into the yolks while whisking. Pour the yolk mixture into the saucepan of cream; heat, stirring constantly, until the custard thickens slightly and coats the back of a wooden spoon, again being careful not to let it boil and curdle.

Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract.

Cover the custard with plastic wrap and refrigerate until cold, about 6 hours. (You can speed this process dramatically by partially submerging the bowl of custard in a larger bowl of ice water to form an ice bath and stirring the custard occasionally until cold. The colder the custard is, the faster the machine will be able to freeze it for ice cream.)

Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.

Monday

Dairy-Free Sugar-Free Ice Cream

Adapted from: Food Network

Yield: 1 quart

14.5 oz can coconut milk
about 2 cups almond milk
1/2 cup honey
2 vanilla beans, split lengthwise and scraped
4 large egg yolks
1 tbsp pure vanilla extract

Pour coconut cream into measuring cup. Add almond milk to fill to 4 cups.

Heat the cream, milk, honey and vanilla beans and seeds in a heavy saucepan over medium heat until hot, being careful not to let the mixture boil and curdle.

Pour through a fine-mesh strainer to remove the vanilla beans and any bits of cooked egg yolk. Stir in the vanilla extract.

Follow the directions on your ice cream maker to freeze. Once the mixture is frozen, put it into containers and allow it to "ripen" for at least 2 hours in the freezer.