1/2 loaf bread of choice, cut into cubes (we used whole wheat)
1/4 cup jam of choice (we used blackberry for this batch)
2 eggs or egg substitute (we used 1/3 cup plant based egg)
1/4 cup milk of choice (we used oat milk)
1/4 tsp ground cinnamon
1/2 tsp vanilla
Preheat your oven to 350F.
In a large bowl, whisk together your jam, eggs, milk, cinnamon, and vanilla.
Toss the cubes in the mixture, stirring to coat evenly.
Grease a jumbo muffin pan, and spoon about 1/4 cup – 1/3 cup of the bread into each cup.
Bake for about 30 minutes, rotating your pan after 15 minutes to promote even baking. (Tip: You can use a regular muffin pan, just reduce the amount in each cup and keep an eye on your cooking time, it’s likely you’ll need a little less time in the oven, about 15-20 minutes.)
Allow to cool slightly, then serve warm. (Or if making ahead of time, let them cool completely and store in the fridge.) Try with maple syrup or whipped cream!
Just a quick note: I’ve found the best way to remove them from the pan is to carefully run a rubber spatula around the outside of the bake and then scoop from the bottom.
Strawberry Lemonade Coffee Cupcakes: Makes 5 jumbo cupcakes or 10-12 regular cupcakes
Preheat your oven to 350F.
For the topping:
zest of 1 lemon
1/4 cup plant butter (we used avocado butter)
1/4 cup brown sugar
1/4 cup gluten free flour mix (I used Bob’s Red Mill Gluten Free 1:1)
Add all of your ingredients to a small bowl, and mash the butter into the flour and sugar with the back of a fork (or a whisk) until uniformly crumbly. Think pie dough!
For the Filling:
2 cups fresh strawberries, quartered
1/2 cup water
2 tbsp lemon juice
1/3 cup brown sugar
3 tbsp cornstarch
In a small pot, add in your strawberries, water, and brown sugar.
Simmer for 5 minutes.
Whisk together your cornstarch and lemon juice until well combined, adding water as necessary to make sure the cornstarch is dissolved.
Pour your cornstarch mixture into the strawberries and allow to simmer for another 2-3 minutes, or until thick and bubbly.
Set to the side and allow to cool.
For the cake:
1 1/2 cups gluten free flour mix (I used Bob’s Red Mill Gluten Free 1:1)
1/3 cup brown sugar
1/2 tbsp baking powder
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/2 cup plant butter of choice (we used avocado butter)
1/4 cup applesauce
1/2 cup dairy free milk (I used almond milk)
1 tsp vanilla
In a medium bowl, stir together your flour, brown sugar, baking soda, salt, and cinnamon.
Add in your butter and using the same method as mentioned above in the topping section, cut the butter into the flour mixture until it resembles fine crumbs.
In a separate bowl, mix together your applesauce, milk, and vanilla.
Add the milk mixture to the flour mixture and stir until combined.
All together now!:
Lightly pan spray your jumbo or muffin tin.
Spread 2 ounces (or 1/4 cup) of batter on the bottom of the tins (use 1 ounce or 2 tbsp for a regular cupcake pan), using the back of a spoon.
Spoon in 2 tbsp (1 tbsp for regular sized cupcakes) of your filling in the center of your batter.
Add 2 more ounces of batter on top of the filling (1 ounce for regular sized cupcakes), spreading it over the filling as best you can – I found small short movements made it easier to spread.
Evenly distribute your topping onto your cupcakes. (I’d estimate that I used 1 1/2 – 2 tbsp of topping for each jumbo cupcake.)
Bake in your oven for 30 minutes, rotating your pan halfway through the cooking time to promote even baking. For regular sized cupcakes, check them after 10 minutes to rotate, you may only need 15-20 minutes of baking to cook through the smaller size. If you’re not sure that they’re done, use a meat thermometer! They should read at least 190F.
Allow your cakes to cool for 15-30 minutes before removing from your pan and serving.
If desired, top them with your favorite whipped cream!
Enjoy! I shared one with my kiddo as a sweet treat to start our morning.
Tip: They will be a tad messy, and if you’d like to minimize mess in your oven, place a baking sheet underneath your cupcake pan to catch any jam that might drip out. I’ve also found that the easiest way to remove them from the pan was to run a small rubber spatula around the edge before scooping it out of the pan.
Preheat your oven to 350F. If you’re using a cast iron bread pan, remember to put it into your cold oven before preheating.
Whisk together your flours, salt, baking soda, and cinnamon. Set aside.
In a separate bowl, cream together your butter and sugar until fluffy.
Add in your egg and vanilla, and mix until well combined.
Mix in your mashed bananas.
Gently mix in your flour mixture, stirring until just combined.
Pour into a greased loaf pan, and sprinkle the granola evenly on top of the batter.
Bake for 30-45 minutes, or until the batter doesn’t shake anymore, and a toothpick comes out almost clean. (Due to the amount of banana it won’t come out completely clean like a cake, but you don’t want to pull out a toothpick and have it pick up a ton of batter.)
Allow to cool for 15-30 minutes before serving or storing. Enjoy!
Tip: If during the baking process, your granola looks or smells like it’s turning too toasted, feel free to cover the top with aluminum foil to prevent burning.
Chestnut Doodles: Makes 10-12 Large Cookies or 36-40 Small Cookies
½ cup white sugar
¾ cup brown sugar
1 tsp salt
½ cup butter or butter substitute
1 egg (or egg replacement)
1 tsp vanilla extract
1 ¼ cup flour
½ tsp baking soda
1/2 tsp ground cinnamon
1 cup roasted chestnuts – I found ours in the Asian aisle of our local Wegmans
Preheat oven to 350F
Chop your chestnuts into small pieces with a knife, or pulse in a food processor until the pieces are small and even.
In a small bowl, mix together your flour, baking soda, cinnamon and salt. Set aside.
In a separate bowl, cream together the sugars and butter products until fluffy.
Add in your egg and vanilla and mix until homogeneous.
Add your flour mixture and mix until combined.
Fold in your chestnut pieces
Using a 1 oz scoop (or a rounded tablespoon), or 2 oz scoop, scoop cookie dough into balls and place on an ungreased baking sheet 1-2” apart.
For small cookies: bake for 8-10 minutes, rotating the pan halfway through the cook time to promote even baking. For large cookies, increase the time to 15-20 minutes. The cookies should be soft and slightly golden around the edges.
Rest the cookies for 2-5 minutes on the pan before removing and placing on a cooling rack.
Try not to eat them all at once! I love them in the morning with some tea or even just as an afternoon sugar bump!
Starter: Mix your ingredients, and allow your starter to sit (covered) on the counter overnight. Then separate the amount you need. You can store extra sourdough starter in the fridge in an airtight container, just remember to feed it once a week by mixing in ½ cup water and 1 cup flour.
2 cups whole wheat flour
1 cup warm filtered water
1 tsp dry active yeast
Dough: This takes a little while, but don’t get discouraged! It’s only about 30 minutes of work total, the rest is just trying to be patient.
3 1/2 cups of cool water
7-8 cups bread flour
¾ cup sourdough starter
1 tbsp + 1 tsp salt
Mix together 3 1/4 cups cool water with 7-7 ½ cups bread flour until it forms a wet dough. Allow to sit for 30 minutes. This allows the natural yeast in your flour to activate a little bit.
Add in your sourdough, salt, and remaining water. Mix until thoroughly combined, pinching and squeezing the water into the dough. Once all the water has been absorbed, allow it to rest for 30 minutes.
With wet hands you’re going to scoop the dough from the bottom on either side before dropping it back into the bowl, and repeating on the opposite sides. Do this a few times and then let it rest another 30 minutes. You’re going to repeat the “flop and rest” 3 times. It’s long and forever taking, but worth it.
After your final flop and rest, you’re going to wet your hands and your work surface, and split your dough in half to shape into loaves. There are a few ways of doing this, the first one is to flatten out the dough ball and roll it up into a log, or you can use more of our flop method. This “folds” the dough over itself to make a tighter dough ball.
Allow the dough balls to rest for another 1-2 hours before baking. Slit the top of your bread in your desired pattern after resting.
If you have them, place cast iron pans into a cold oven, and preheat your oven to 475F.
Remove your pans and place the dough balls carefully onto the cast iron pans. Bake for 10-15 minutes, then reduce the heat to 375F and cook for another 30 minutes or until the crust is the shade you like and the internal temperature is at least 190F.