Saturday, September 22, 2012

Scheduling Conflict

Good afternoon!! If you've found yourself here because of Pinterest or Twitter posts on gluten free, sugar free living, then welcome!  If you're here because you know I've been neglecting my blog and you're hoping for some good things, well - welcome also, and know there's more recipes coming!

I started school and decided to work outside my home a little.  All these things collided at once and my blog suffered.  I'm also starting a new business, and soon, my website will be linked here if anyone is interested - it will have a natural focus on the beginnings of life.   I may start to post bi weekly, just to slowly get back on my feet.  In the world of blogging that's almost suicide, but with everything going on, it's how things are going to work right now.  I love food, cooking and healthy living and love supporting others on the same path.  This is passion and purpose for me and tying all these things together in life seems the way for me to go.  I need to get through school and bring my business up to speed in order to complete the circle.

I was supposed to start yoga instructor training this year, but didn't have the money or time for it.  I'm considering doing that in the spring now, if possible.  It's something I've wanted to add to my life for years and the opportunities are in front of me and hopefully will be part of my life plan!

As a welcome back for anyone who was following (or would like to! just click follow! I'm also on twitter and pinterest!) I have a super easy, very surprisingly wonderful recipe for bread.  I can hear everyone thinking,  "Ugh! Bread!  So difficult!  So much wheat!  So much on the 'no' list!"   AHA!  But this one isn't!  You'll be glad you tried this one.  I was.

It has a rich 'nutty' almost rye flavor.  It's very very moist and good, but the secret is the baking time.  I will post the original recipe website, and then give you my run down as usual.

Easy Almond/Peanut Butter Bread

1 cup natural almond/peanut butter, smooth
3 eggs
1 Tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt (if PB already has salt, you can omit)
2 servings Stevia (to taste, more if you want sweeter bread)

  1. Blend all ingredients in large bowl until smooth, about 1 minute.  
  2. Pour into a loaf pan lined with foil for easy removal.  I used a 8.5X 4.5.  This makes the bread rise a little higher.
  3. Bake in preheated oven at 350 degrees for 22-25 minutes or until toothpick comes out clean. (Times will vary based on different ovens.  Just don't over bake or it will be dry).
  4. Remove from oven and allow to cool for 5 minutes.  Then remove foil and cool on rack.

First, this is such a great, satisfying bread.  Very delicious and rich.  My suggestions are such:

1. Watch your baking time like a hawk.  This is the key.  If you dry it out, it's just going to be icky and then you'll feel like it didn't turn out.  It does great right around 22-28 minutes if using a loaf pan.  I used a bundt pan (so we could have little circle sandwiches) and it required even less time, about 15 min.

2.  Use organic, no sugar added, creamy almond butter.  I know she says use peanut butter, but almond has a much lighter taste and just works really well with this particular bread.

3.  Get over the no flour aspect.  It doesn't need flour.  Really.

4.  Yes, use a little stevia even if you're going to be making ham and cheese.  It works, just trust us.

5.  Add the vinegar last.  I put all the ingredients together, mix well in my mixer and then add vinegar, mix again then dump it into the pan and into the oven stat.  Mine was pretty fluffy.  Not overmixing once the vinegar/baking soda reaction hits, is another key.  Get it blended in, then put it in the oven.  Some recipes try to replicate this by dumping a can of soda in the bread (YUCK!) but this works well, you can't taste it, and it's free of high fructose or any sugars and additives (WIN!)

Good luck and welcome back!