Cornbread

Virtually fat free, whole grain cornbread!

Ingredients:
1 cup whole wheat flour
1 cup cornmeal
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
6 tbsp flax mixture*
1 cup water
1/3 cup unsweetened applesauce (or 1 individual snack cup of unsweetened applesauce)

Method:
Preheat oven to 180 c. Coat a 9x9 baking pan with nonstick spray.

Sir dry ingredients in a large bowl until well combined. Add flax mixture, water and applesauce and mix well.

Pour into prepared baking tin, bake for 25 min or until inserted skewer comes out clean.


*Flax mixture:

In a blender, place 1/4 cup ground flax seed. (Or use whole flax seed, and grind it up first.) Add 1 cup water and blend until milkshake thick. This can be used as an egg substitute in recipes where egg is used as a binder.

3 tbsp flax mixture = 1 egg

Orange Poppy Seed Bread

One of my favourite quick breads to whip up for lunchtime snacks (I freeze slices for lunch boxes) or when I'm low on ingredients... I can still usually make this!

Ingredients:
2 cups whole wheat flour
1/2 cup sugar (white or brown works fine)
1 tsp baking soda
1-2 tbsp poppy seeds
zest of 1 orange (optional, but it does add more orange flavour)
1 cup orange juice
1 tsp vanilla extract

Method:
Preheat oven to 165 c. Coat a loaf tin with nonstick spray.

Combine flour, sugar, baking soda and poppy seeds in a large bowl. In a separate bowl, mix together orange zest, juice and vanilla extract. Add orange mixture to dry ingredients, mix well. Pour into loaf tin and bake 30 minutes, or until inserted skewer comes out clean.

Remove from oven, turn out onto wire rack and let cool before slicing.

Spiced Squash Bread

Our dessert last night, using the second half of the acorn squash we ate roasted!

Ingredients:

1 3/4 cup whole wheat flour
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 ground allspice or cloves
1/8 tsp nutmeg
1/4 cup pumpkin seeds (optional)
1 cup cooked pureed winter squash (acorn squash, pumpkin etc.)
1/2 cup orange juice


Method:

Preheat oven to 165 c. Coat a loaf tin with non stick spray.

In a medium bowl, mix flour, sugar, baking soda, baking powder, spices and pumpkin seeds. Add squash and orange juice, stir to combine.

Transfer mixture to loaf tin and bake 45 minutes or until inserted skewer comes out clean.

Chapatis (Indian Flatbread)

Makes 8

Ingredients:

2 cups wholewheat flour

1 scant cup water

Method:

Place flour into a large bowl and add water. Using fingertips, mix together and then knead until very soft. Set aside in an oiled bowl for at least 1/2 hour. (Can be left in fridge for up to two days.)

Heat a cast iron skillet (or traditional tawa) over medium-low heat.

Divide dough in half, then half again until you have 8 balls. Coat with extra flour if necessary to prevent sticking. On a floured surface, roll out one ball of dough into a flat disc approximately 15 cm in diameter. Slap off excess flour, then place onto skillet until bubbles start to appear and underside is starting to brown. Turn and cook a further minute.

If you have a gas stove: turn on a separate burner to medium heat. Using tongs, place chapati onto flames and allow it to puff up into a ball, then quickly turn over for a few seconds and remove from the flame before it starts to burn.

If you have an electric stove: Place a metal grill over a burner turned onto medium heat, so that it is close but not touching. (I use a cooling rack propped up with coins.) Using tongs, place chapati onto grill and allow it to puff up into a ball, then quickly turn over for a few seconds and remove from the heat before it starts to burn.