Servings :
12
Categories :
Breads
Vegetarian
1 1/2
cups
Millet flour
1/2 cup
Soy
flour
1
tablespoon
Baking powder
1/2
teaspoon
Salt (optional)
1/4
teaspoon
Orange flavoring
1 cup
Water
or orange juice
1/4 cup
Vegetable
oil
1/4 cup
Rice
syrup or honey
Combine all dry ingredients in a medium bowl. Mix all liquid
ingredients
together, then add
to dry ingredients. Put mixture in well oiled muffin tins (makes 12
muffins.
You can also
make a loaf bread from this.) Bake at 375(F) for 15-20 minutes (35-40
for
loaf) or until
done.
This recipe comes from Arrowhead Mills Posted by: kupstas@cs.unc.edu
(Eileen
Kupstas)
Servings : 8
Categories :
Indian
Vegetarian
Breads
1/2 cup
Yogurt
1/2 cup
Milk
1/2
teaspoon
Baking soda
1
teaspoon
Sugar
4
tablespoons
Butter/oleo
2 each
Eggs,
lightly beaten
3
packages
Dry yeast (1 pack=10 oz)
3 cups
White
flour
1/2
teaspoon
Salt
1/2
teaspoon
Poppy seed
Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.
Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast.
Sift together the flour and salt. Make a well in the flour and
gradually
add the yogurt
mixture.
Knead the flour 15 to 20 mins until smooth and elastic. Brush dough
with
some of the
remaining butter/oleo. Cover with a warm, damp cloth and set aside in a
warm
place for 3
hours until the dough had risen to twice its size.
Dust hands with flour. Knead the dough again for a few mins and divide
into
8 balls. Roll
each ball into a 10-in pancake. Pull each pancake gently to give it an
oval
shape. Cover
with damp cloth 20 mins.
Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with
poppy
seed. Brush
one side of each nan with the mixture and the other side with warm
water.
Place the warm-water side on the griddle for 1/2 minute. Remove from
the
griddle and place
nan under broiler for about 2 mins. Serve with curries and tandoori
dishes.
Servings : 16
Categories :
Vegetarian
Breads
1
package
Active dry yeast
1/4 cup
Warm
water
1/4 cup
Molasses
4
tablespoons
Dairy free margarine
2
teaspoons
Salt
1/4 cup
Brown
sugar
2 cups
Oatmeal
(uncooked)
1 cup
Boiling
water
1 cup
Cool
water
2 cups
Whole
wheat flour
2 1/2
cups
Unbleached white flour
Measure 1/4 cup warm water and stir yeast and 1 tablespoon of the
molasses
in the water. Let
stand until bubbly.
Meanwhile, in a large bowl, combine margarine, remaining molasses,
salt,
brown sugar,
oatmeal and the boiling water, stirring until margarine melts.
Add cool water and yeast to above mixture. Beat in 4 cups of the flour,
1
cup at a time.
Turn out the dough onto a floured board and knead until smooth, about 5
minutes,
adding more
flour as needed to prevent sticking. Turn dough over in a greased bowl;
cover
and let rise
ina warm place until doubled (about 1 hour).
Punch dough down and divide into 16 equalpieces.
Shape each piece into a smooth ball. Place balls about 2 inches apart
on
greased baking
sheets and flatten slightly. Cover and let rise in a warm place until
doubled
(30 or 40
minutes.)
Bake in a preheated 350 degree oven until lightly browned, about 20
minutes.
Note: This recipe can be shaped into 2 loaves and placed in greased 9 x
5-inch
loaf pans.
Allow to rise until double and bake in a 350 degree oven about 40
minutes
or until bread
sounds hollow when tapped on bottom.
Recipe by Shirley Wilkes-Johnson
Servings :
12
Categories :
Vegetarian
Breads
2 cups
Flour,
pastry, whole wheat
1
teaspoon
Baking powder, low sodium
1
teaspoon
Salt
2
tablespoons
Safflower oil, unrefined
1/4 cup
Peanut
butter, crunchy or
1 1/2
cups
Soymilk
4
tablespoons
Molasses
1. Preheat the oven to 350 degrees. Stir the flour, baking powder and
salt
together.
2. Mix the oil and peanut butter and cut into the flour with a fork or
pastry
blender until
the mixture becomes grainy.
3. Mix the soymilk and molasses and add to the batter. Stir just enough
to
mix well. Do not
beat.
4. Fill the lightly oiled muffin tins or muffin cups two-thirds full.
Bake for 12 to 15 minutes.
Variation: For Peanut Butter Bran Muffins, substitute one cup of bran
for
one cup of flour.
High Road to Health by Lindsay Wagner and Ariane Spade MM by DEEANNE
Servings :
15
Categories :
Breads
Vegetarian
1/2
teaspoon
Saffron
1/4 cup
Hot
Water (120 to 130, degrees)
1 cup
Milk
1/4 cup
Margarine
1
tablespoon
Lemon Rind, grated
1
tablespoon
Active Dry Yeast
1/4 cup
Sugar
1/4
teaspoon
Ground Nutmeg
2 1/2 To
3
c Flour
1 cup
Dried
Currants -or- Dark, Raisins
Steep
the
saffron in the hot, water for 10 to 15 m
Meanwhile, combine the milk and margarine in a saucepan. Heat until the
margarine
has
melted. Cool.
Add the lemon rind. Sprinkle the yeast into the milk mixture when
lukewarm.
Let stand for 5
minutes to dissolve.
Add the sugar, nutmeg, 2 cups of the flour and the saffron mixture.
Beat
until smooth. Stir
in the currants (or dark raisins) and another 1/2 cup of the flour.
Cover
with a damp towel
and let rise in a warm place until doubled in size. Then punch down and
knead
on a
lightly-floured board until smooth.
Shape into a loaf and place in an oiled 4- by 9-inch bread pan. Let
rise
until doubled.
Bake in a 350-degree oven for about 1 hour. Cool for 10 minutes in the
pan
before turning out
on a wire rack. When the bread is thoroughly cooled, it may be sliced.
Serves 15
One Serving = Calories: 160 Carbohydrates: 20 Protein: 3 Fat: 3 Sodium:
46
Potassium: 132
Cholesterol: 0 Exchange Value: 1 Bread Exchange _ 1/2 Fruit Exchange +
1/2
Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0,
by Betty
Wedman, M.S.,R.D.