This recipe produces a crisp Italian bread that I like to use for roasted Eggplant or Pepper Sandwiches. It slices nicely, has a good texture, and can hold up to marinara sauce..
These are the buns I made for our Independence Day celebration. I used almond milk and vegan butter. Once baked and cooled, I filled them with falafel burgers and tahini sauce. They were a big hit!
This delicious healthy recipe has a modest sweetness and plenty of hearty goodness in the wheat germ, nuts and raisins.
Roti is an Indian flatbread that is similar to pita. It is easy to make on a griddle or heavy skillet, and bakes up quickly. This recipe goes very well with my Ginger Mint Hummus
Our local markets offer an artisan bread with rosemary and black olives in it. Here is my version of this delicious bread. It is a bit salty, but that gives the olives a great setting. Reduce salt if desired.
If you have a strong stand mixer with a dough hook, be sure to check out this recipe. It requires little work, yet produces a good loaf of wheat bread!
Here is a recipe for healthy muffins that children and adults alike will enjoy receiving in their lunch bags. I like them for an evening snack with herbal tea.
This recipe is based on the Back to Basics Readers' Digest series, and is a basic bread recipe. I get the 2-pound bags of all purpose flour at the dollar store, and they are the perfect amount for this recipe. The loaves slice nicely for sandwiches, toast well, and freeze well.
Pomegranate seeds, also called pomegranate berries, are loaded with nutrition and sweetness. They blend well with the flax seeds in this recipe, and the muffins stay moist and delicious for a few days after baking.
I use my Scottish shortbread pan for a great Scottish specialty, Buttermilk Scones. The pan makes it easy to shape and cut the scones in wedges, and allows the sides to crisp up. The scones come out flaky and moist, yet crunchy on the outside.