Pasteries & Quick Breads - Oats Biscuits, Blueberry Muffins, Cornbread, Texas Cornbread
Oats Biscuits
Ingredients:
-
2 cups quick oats
-
3 cups hot water
-
1/2 cup oil
-
1/4 cup Sucanat
-
2 T yeast
-
Mix together and let it sit for 5 min.
-
2 tsp salt
-
2 cups whole wheat flour
-
3 cups unbleached white flour or
-
5 cups prairie gold flour
Instructions:
-
Stir this into the above to form a sticky dough.
-
Sprinkle the table generously with flour.
-
Dump the dough out onto the table and dust the top with flour.
-
Press the dough out to about 3/4" thick.
-
Cut out round circles using a biscuit cutter or metal can.
-
Place them on a cookie sheet that is oiled and let them rise 10 min. Bake them at 400 degrees for 10 min.
-
Turn the oven down to 325 degrees and bake another 20 minutes
Blueberry Muffins [baking powder method]
Ingredients:
-
1 ¾ cups Whole Wheat Pastry Flour
-
1 ¾ cups Unbleached White Flour or Prairie Gold Flour
-
6 Tbsp Sugar Cane
-
¾ tsp Salt
-
1 tbsp Baking Powder (Featherweight, Ener-G)
-
1 ½ cups Blueberries
-
½ cup Soy Oil
-
6 tbsp. Honey
-
2 tbsp. Vanilla
-
1 cup Water
-
¾ cup Apple Sauce
Instructions:
-
Preheat the oven to 350˚F.
-
Oil a twelve cup muffin pan.
-
In a large bowl mix together the first six ingredients.
-
In a small bowl mix together the last six ingredients. Add the liquid mixture in the small bowl to the dry mix in the large bowl.
-
Working quickly mix the batter thoroughly till there are no flour streaks.
-
Divide the batter up between the muffins cups.
-
Bake at 350˚F for 20-30 minutes.
Blueberry Muffins [Yeast method]
Ingredients:
-
1 ¾ cups Whole Wheat Pastry Flour
-
12 Tbsp Sweetener of choice e.g. maple syrup, sugar cane, honey etc.
-
1 Tb. Yeast
-
½ cup Soy Oil
-
1 cup Water
-
¾ cup Apple Sauce
-
1 ½ cups Blueberries
-
2 tbsp. Vanilla
-
¾ tsp Salt
-
1 ¾ cups Unbleached White Flour or Prairie Gold Flour
Instructions:
-
Preheat the oven to 350˚F.
-
Oil a twelve cup muffin pan. In a large bowl mix together the
first six ingredients.
-
Set it aside and let it bubble up for about 10 minutes.
-
Add the rest of the ingredients and mix well till there are no flour streaks.
-
Divide the batter up between the muffins cups.
-
Let them rise to the top of muffin pan.
-
Bake at 350˚F for 20-30 minutes.
More Recipes
Lunch & Dinners
Cornbread
Ingredients:
-
3 c. yellow cornmeal
-
1 c. whole wheat pastry flour
-
2 c. unbleached white flour
-
2 tsp. salt
-
1 Tbsp. yeast
-
1 can corn (drained and rinsed)
-
¼ c. honey
-
½ c. oil
-
2 ¾ c. warm water
Instructions:
-
Place the dry ingredients into a medium size bowl and mix well.
-
Form a well in the middle of the dry ingredients.
-
Into this well add the wet ingredients.
-
Mix well. Pour into pan.
-
Let it rise until pan is full. Bake at 350°F 40 minutes.
Texas Cornbread
Ingredients:
-
2 T. flax gel*
-
2 c. soy milk
-
3 T. canola oil
-
1/2 c. honey
-
1 1/2 c. w.w. pastry flour
-
1 c. cornmeal
-
2 T. baking powder (non-aluminum)
-
1 1/2 t. salt
Instructions:
-
Mix together flax gel, milk, oil, and honey.
-
Combine dry ingredients in a separate bowl.
-
Mix into milk mixture until batter is smooth.
-
Pour into a lightly greased/oiled 8x11 inch glass baking dish.
-
Bake in a 425 degree oven for 25 minutes.
-
Serves 4-6.
*The flax gel is made by boiling 1/2 T. flax seeds in 1/2 c. water for approx. 20 minutes. The water becomes thick and gooey like egg whites. You do not need to strain out the seeds.