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- Dish type
- Loaf cake
This fibre filled bran loaf is easy to make and does not include any fat. The prunes and banana help to keep it moist.
5 people made this
IngredientsMakes: 1 loaf cake
- 75g bran flakes
- 25g All-Bran®
- 75g prunes
- 50g sultanas
- 250ml semi-skimmed milk
- 40g light muscovado or soft brown sugar
- 100g wholemeal self-raising flour
- 50g porridge oats
- 2 eggs beaten
- 1 banana, mashed
- 1 teaspoon mixed spice
- 1 teaspoon bicarbonate of soda
MethodPrep:15min ›Cook:50min ›Extra time:1hr soaking › Ready in:2hr5min
- Put bran flakes, All-Bran®, prunes and sultanas in to a bowl and add milk. Cover and put in to the fridge for 1 hour, stirring occasionally.
- Preheat oven to 180 C / Gas 4 and grease and line a 2lb loaf tin.
- Take bowl from fridge and stir in all remaining ingredients and tip mixture into prepared tin.
- Bake in the oven for 50 to 55 minutes. Cool in tin for 10 minutes before turning out.
Tasty with low fat spread. You can use any other dried fruits in place of the prunes, such as dried figs or apricots.
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One Bowl Lemon Brownies
One bowl. No mixer. So easy. You’ll need 3 small lemons and always zest the lemons before juicing. The 8x8 pan will produce cakier bars while the 9x9 will be a bit more dense. ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. - Jenny Jones
- 1 cup all-purpose
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2 eggs
- 1/4 cup plain Greek yogurt (I use Fage 2% - never fat free) - or sour cream
- 3 Tablespoons vegetable oil (I use avocado oil)
- zest of 2 lemons
- 2 Tablespoons fresh lemon juice
- Preheat oven to 350° F.
- Line an 8 x 8 or 9 x 9-inch square pan with foil or parchment paper, leaving extra for “handles.”
- Put all ingredients into a bowl.
- Stir by hand until smooth (about 30 seconds).
- Spread batter in pan and bake for about 20 minutes.
- Cool in the pan for 5-10 minutes.
- Lift out of pan and spread glaze over warm brownies.
No Yogurt? You can use sour cream instead.
Note: Whole wheat pastry flour works just as well - it's the way I usually make them.
One Bowl Lemon Brownies
Coconut Bread II
I got this recipe from my mother-in-law. Even people who don’t like coconut love this sweet, yummy bread.
Original recipe makes 1 – 9 inch loaf
2 cups white sugar
1 cup vegetable oil
2 teaspoons coconut extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup shredded coconut
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch loaf pan.
- In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
- Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.
Calories: 488 kcal
Carbohydrates: 60.2 g
Cholesterol: 71 mg
Fat: 25.3 g
Fiber: 2.1 g
Protein: 6.5 g
Sodium: 213 mg
Easy Cheesy Bites
This is a wonderful appetizer, popular and in demand at any type of party. You can substitute the cocktail rye bread for sliced baguettes. I can’t have a party without my guests expecting this recipe!
Original recipe makes 15 servings
4 cups shredded Colby cheese
1/2 cup mayonnaise
1/2 cup chopped green onions
1/4 cup chopped black olives, drained
1 (1 pound) loaf cocktail rye bread
1/2 cup butter
- Preheat the broiler.
- In a medium bowl, mix Colby cheese, mayonnaise, green onions and black olives.
- Spread cocktail rye bread slices with butter. Top with equal amounts of the Colby cheese mixture.
- Arrange cocktail rye slices in a single layer on a large baking sheet. Broil in the preheated oven 5 to 10 minutes, or until cheese is melted and lightly browned.
Calories: 230 kcal
Carbohydrates: 1.4 g
Cholesterol: 48 mg
Fat: 21.9 g
Fiber: 0.2 g
Protein: 7.4 g
Sodium: 289 mg
Publications such as USA Today have named it among other fictional foods that many have wanted to exist in real life, but according to the New York Daily News, there are four restaurants that serve a similar burger to the seen one in the show. These burgers include the Snow Crab Crispy Rice, Phuket Fantasy, Angry Crab Benedict, and Soft Shell Crab Taco.
The Krabby Patties have also inspired real-life gummy confectionery treats, primarily in New England. In 2008, a doctor with Texas A&M Health Science Center College of Medicine warned parents to be aware of where the candy their child consumes is produced due to contamination then found in Chinese milk SpongeBob Gummy Krabby Patties were among those candies produced in China. In 2019, a reporter with the student newspaper of Capital University gave the gummy candies a rating of a 2 out of 10 in their review of Halloween candy.
The Krabby Patty has been used by Katy Perry as a second costume on the red carpet at New York's Metropolitan Museum of Art. In The SpongeBob Musical, the Krabby Patty was portrayed by an actor on stage at the Palace Theatre. Including various Merchandise depicting Spongebob and the Krabby Patty such as HipDot and Dog Toy.
18 thoughts on &ldquo Craziest Pizza Combo Yet: Limpa Dough, Tomato, Anchovies, and Black Olives &rdquo
I left a message on Zoe’s blog but got no reply to my question.
I am doing some ‘sprouting’ and I always see these amazing ‘sprouted’ breads in the store, which are supposed to be very good for you. Have you played around with a recipe using sprouts yet?
I’ve been turning people on to your bread left and right. I bought the book and am encouraging them to buy it too. I am also doing a demo at the learning center where my husband works (adults completing their grade 12) and the local health food store is interested too. The owner would like to experiment with different organic flours etc.
I tried the pumpernickel last night, only had no rye flour, will pick some up this weekend, it still turned out great and I added some bran.
Oh, but what is caramel colour, is that like a syrup or browning stuff? I’ve never heard of it?
I blogged my last loaf of bread, and I believe my friend has too!
I am so sorry not to have responded earlier. I did get your note and have been thinking about the answer! We are working on a new book about whole grains and healthy breads. In that book we are considering adding a recipe using sprouted grains. I too love these breads and am excited to play with it more!
Thank you so much for your note and for your enthusiasm. It is wonderful that you have been sharing the book with so many people!
Hi Barb: You also asked about caramel color– it’s usually available as a powder, but the only place I know of that has it is King Arthur Flour through mail-order or the web. You can make your own, just go to http://artisanbreadinfive.com/?p=145, and scroll down to my post to Kathy on 10/14 to find the recipe. In that case, it’s a liquid not a powder and you probably should make a slight adjustment in the liquid in the recipe. Jeff
Very interesting use of limpa dough! I first started making bread so I could have limpa, which we had at smorgasbord every Christmas when I was a child. It’s one of my favorites.
Fran, you sound like an expert on Scandinavian breads maybe you can help me. I’m teaching a class next week where I’ll demo a braided enriched bread. The recipe for challah and for the Finnish pulla aren’t all that different, except for cardamom. Isn’t there also a braided Swedish festival bread too? I’d love to mention three to make the point that Europeans from all the corners of Europe picked up on this style.
You had me at “anchovies.” This sounds wonderful – a refreshing combination of flavors!
Welcome to the site, Sandy. Yeah, the anchovies kind of like the citrus zest and the spices. Maybe we can start a trend.
We find that these doughs are forgiving and let us break rules all the time. Jeff
Are there any specific tricks to doing pizza on a stone in the oven? Does it have to be flipped over before putting toppings on? (I saw the direct on the grill method, with flipping, and the fruit pizza, without, and was planning on trying something indoors tonight).
thanks– my family thinks I’m a little crazy (not sure they have the bread gene) but I’m loving your book.
David, welcome to the site! For regular indoor pizza baking, I don’t flip the crust before topping it. If you use a hot temp and keep the dough thin (1/8 inch), it isn’t needed.
If you do your pizza directly on a grill, you DO need to flip before topping or it’s liable to burn before the crust is baked through. See my post on that at http://artisanbreadinfive.com/?p=237
I have a pizza question. First let me say, I LOVE, LOVE your book – can’t wait for the next. This is the second time I’m writing. Since I got the book, I’ve been making breads from the master recipe – sometimes adding some whole wheat. I finally made the olive oil dough. The focaccia is AMAZING! My friends and family are crazy over it. Sometimes I add little tomatoes sliced in half with the cut side down. And hard to believe but my rosemary in a pot outside has survived this brutal Brooklyn cold weather.
I made really good eggplant pizza today, following your instructions.
A few years ago, I took a class with Jim Lahey from Sullivan St Bakery. To my surprise, he used boxed Pomi tomatoes which was pulsed and then added 1/2 carton of water, as well as salt and some olive oil. I think he said something about the water being absorbed leaving the tomato. Since it was different dough, and it was in the oven for 25 minutes, I was afraid to use this method, although the drained Pomi with olive oil and salt was delicious. What do you think about the added water method?
P.S. visiting French friends loved the boule and had it each morning with jam. They were shocked that it was homemade. They took the recipe home.
Barbara: In general, I prefer drier sauces and vegetables on our dough because our dough is so wet in the 1st place. Maybe Jim is baking “blind,” (giving the crust some time in the oven un-topped so it doesn’t end up soggy). But I’d never add water this way. Odd thing is, Jim uses a very wet dough too.
So fun to hear about your French guests. Does my heart good!
I’m not sure this is the appropriate spot to ask this question…..Do you think it would work to make a batch of pizza dough, form it into multiple pizza crusts and freeze them individually? Then just pull them out, load then with toppings and cook or does the crust need to be prebaked before adding toppings? On Friday nights after work, I often “doll up” AMy’s frozen organic pizzas for a quick supper. I would like to make my own in batches and freeze. Thank you for any suggestions.
Yes, a number of people have tried this. The only problem is how airtight the wrapping is… the longer you keep it, the more likely it will be that it might taste like the freezer!
Go for it, see what you think.
Question about Pizza dough. I have been making Napoletana pizza with just 00 flour, salt yeast and water, the traditional “kneading” way and the Jim Lahey way which both require a 2 hour rise either in a proofing box or under a floured kitchen towel. In your book, you don’t appear to require any rise after taking it out of the fridge. With your method, do you just take it out of the fridge and start rolling out the dough or do you require the same 40 minute rise your bread does?
Gary: The pizza can be rolled out and baked without a rise time. Jeff
We had a pizza party at work today, and all but one had what looked like _chop suey_ on them. The party thrower wanted pizzas he like forgetting not everyone is like him. The pizzas had meat but multiple unrecognisable veggies. So, my vote for bizarre ingredients would be to in fact use chop suey (sans rice) as the topping!
Hi Anon: I’m afraid I won’t be trying this! Though I guess I have to admit that I sometimes do vegetarian pizzas that start to look like this. Try marinated artichoke hearts, sliced thin.
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Sandy's healthy bran loaf recipe - Recipes
A photo album from HOME SENSE.. that says My Little Pumpkin.. she took so many photos of Noah w/ Pumpkins and at Le Jardin Botanique..for the festival of lanterns and pumpkins..
Can you believe our luck? After years in the dark w/out commercially proven stores like Michael's and Home Sense..we now have both.
These stores are amazing for gifts.
Mind you I prefer quirky..different little stores..brocantes..artists galleries..but they are not plentiful close to our home..brocantes even further:)One day again!
I tried a new appetizer for dinner w/ a healthy bowl of soup..to bring..but felt it was easier to bring something that does not need watchful baking..
However..it's on my keeper list now..So I thought I would share with you
The recipe came from a little color flyer in one of my magazines..
This recipe makes 20..I halved the recipe for Jacques and I..
So easy..cute..and good.
I would make one change and use garlic butter where the recipe calls for plain butter
Mozza-Olives Pizza Twists
1 1/4 cups warm milk,about 130 F(55c)
1/2 cup melted butter divided
2 tbsps golden corn syrup
2 packages(8grams each) Pizza yeast(I used reg)
3 cups all purpose flour ap.
1 tsp salt
2 cups shredded mozzarella cheese
1/2 cup chopped green olives(I used Kalamata)
1/4 cup each of chopped green onions and sun dried tomatoes.
poppy seeds optional
Feel free to use whatever fillings you like..I would love roasted peppers I know it♥
1.Stir milk,1/4 cup of butte corn syrup and ueast in a bowl and let satnd ap 10minutes or until foamy.Sir in flour and salt until mixture forms a sticky dough,
2.On a lightly floured surface knead dough 20 -30 times..until smooth and elastic.Let stand 10 mins.
Meanwhile preheat oven to 400F(200c).Toss cheese with olives and sun dried tomatoes..
3.Stretch or roll dough into a 12x16 rectangle..cut in half making 2 12 x 8 rectangles.
Sprinkle and even mixture of filling lengthwise over half of each rectangle.Fold over to enclose filling making 2 12x 4 inch rectangles.Press down lightly to adhere filling.
4.Line 2 baking sheets w/ parchment..Cut each rectangle into 10 equal strips.
Twirl each strip twice and place on baking sheet..Brush with remaining melted butter..sprinkle with poppy seeds.
5.Bake 16 minutes rotating sheets halfway..or until twists are golden on the bottom..Serve warm.
To bring to the party..I made the baked feta I have mentioned before..You prepare everything at home..and they just pop it in the oven until the cheese is warm and soft and the toppings become fragrant.
It's so easy..and serves many.I made a loaf of bread to accompany..found some cute printables online..Thank you Printabelle.
I found more cute Printables here..but I had already printed mine
and I made this recipe from MenuTuristico:) Hers caught my eye.. Her blog is lovely..and the English recipes are so appreciated!I made mini muffin hearts and the only difference..was that I sliced mine open and added this red pepper jelly because I know my girls love it.
It was a lovely get together..he kids had so much fun..the weather was bleak and grey. BOO. there was a cookie decorating event after dinner at the table..and my daughter had also filled four buckets that were Halloween pumpkins filled with different things..(blue jello..creamed corn..pickled onions..I forget the fourth!) and put lids on top so only their hand could get in to feel and they had to guess..lots of shrieks and laughs:)
She made darling Candy Corn parfaits,,piped into glasses..fajitas..all kid friendly food..The children each got a wonderful Halloween book w/ a sticker of Noah amongst pumpkins inside.
And lady Giuliana was a rock star with her dad at the end of the evening.♥She sang Adèle for us:)