Individual Raisin Bran Cookie
5 Tablespoons natural wheat bran
1/2 teaspoon ground cinnamon
1/8 teaspoon baking soda
pinch salt
1 Tablespoon blackstrap molasses
2 teaspoons oil
1/4 teaspoon vanilla extract
milk, as needed
2 Tablespoons raisins (soaked and plumped, if desired)
Mix all ingredients together in a bowl until well combined, adding just enough milk to form a dough that sticks together. Form into one large cookie and place on a microwave-safe plate. Microwave on HIGH (100% power) for 1-2 minutes until just firm. Let stand for a minute or two before devouring.
These muffins are moist, with a nice texture. They are healthy with a refreshing flavor.
Orange Bran Muffins
2 cups all-purpose (plain) flour
2 cups natural wheat bran
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 1/2 cup buttermilk
1/2 cup oil
juice of two large blood oranges, strained'
zest or two large blood oranges
Preheat oven to 350◦F. Grease or line muffin cups with paper liners.
In a large bowl, stir together the first six dry ingredients.
In a separate medium bowl, beat the eggs, then beat in the milk, oil, juice, and zest. Stir into dry ingredients until just combined.
Divide batter evenly among prepared muffin cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Makes 18 muffins.
Note: If blood oranges are unavailable, any type of orange can be used. Blood oranges give a more pronounced orange flavor, so use additional juice/zest if desired.
Quick, easy, and tasty. Featured with this picture is my father's homemade rhubarb jelly.
Small Bran Machine Bread
3/4 cup water
1 Tablespoon oil
1 Tablespoon molasses
1 teaspoon salt
2/3 cup natural wheat bran
2 cups whole wheat flour
1 teaspoon yeast
1/4 teaspoon ground ginger (optional)
Place all ingredients in bread machine pan in order given, or according to manufacturer's instructions for whole wheat cycle. This makes one small (one pound) loaf, although size setting will depend on machine.
Machine Bran Bread
1 cup water
1 large egg, beaten
1 1/2 Tablespoon oil
3 Tablespoons molasses
1 teaspoon salt
1/2 cup natural wheat bran
1/2 cup ground flaxseed2 cups whole wheat flour
2 1/2 teaspoons bread machine yeast
1/4 teaspoon ground ginger (optional)
Place all ingredients in bread pan in order given, or according to manufacturer's instructions for whole wheat cycle, large loaf.
Machine True Whole Wheat Bread
1 1/2 cups water
1 1/4 teaspoons salt
2 Tablespoons blackstrap molasses
1 cup cereal mix (see note)
3 cups whole wheat flour
2 1/4 teaspoons yeast
1/4 teaspoon ground ginger (optional)
Place all ingredients in bread machine pan in order given, or according to manufacturer's instructions for whole wheat cycle. This makes one large loaf, although size setting will depend on machine.
NOTE: For this recipe, I used my own homemade hot cereal mixture that I keep on hand, which contains oats, oat bran, wheat germ, flax, and wheat bran. The recipe can be found at this link: {Hot Cereal Mix}.
These are just like the {No Touch Biscuits}, except this is a whole grain, healthier version I devised. The trick is to handle the dough as little as possible. Of course whole grain biscuits don't tend to be as fluffy and light, however, they are still tasty and hearty with whatever spread you like best. I made these more hearty biscuits, but if you prefer them sweet, add up to three Tablespoons of granulated sugar along with the dry ingredients.
No Touch Multigrain Biscuits
2 cups whole wheat flour
2 Tablespoons each: ground flaxseed, oat bran, wheat germ, natural wheat bran
1 HEAPING Tablespoon baking powder
1/2 cup plain yogurt
1/4 cup unsweetened applesauce
1/2 cup milk
1/2 cup water
Preheat oven to 425◦F. Line a baking sheet.
In a large bowl, stir together the dry ingredients. Cut in the yogurt like you would butter until crumbly. Mix together the applesauce, milk, and water, and stir in to form a soft dough. Stir just until dough comes together, adding a little extra water or flour if needed. Dough should be slightly sticky. Gently pat dough into a shape about 1/2 inch thick, DO NOT KNEAD, then cut into biscuits of any shape. Place on prepared baking sheet, spacing apart for crisp sides or placing together for soft sides. Bake for about 15 minutes until golden.
Multigrain Wheat Machine Bread
1 1/2 cups water
1 1/4 teaspoons salt
2 Tablespoons honey
1/4 cup each ground flaxseed, natural wheat bran, oat bran, and wheat germ, mixed together
4 cups whole wheat flour
5 1/2 teaspoons wheat gluten (optional)
2 1/4 teaspoons yeast
Place all ingredients in bread machine pan in order given, or according to manufacturer's instructions for whole wheat cycle. This makes one large loaf, although size setting will depend on machine.
This is a really soft, moist, and flavorful bread. It is not very sturdy, so not ideal for sandwiches, but is is great to enjoy as is - and barely requires and butter or jam.
Soft Molasses Wheat Bread
2 cups whole wheat flour
1/4 cup each: ground flaxseed, natural wheat bran, oat bran, wheat germ
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1/2 cup molasses
1/4 cup applesauce
Preheat oven to 350◦F. Grease or line a 9x5 inch loaf pan.
In a large bowl, stir together all dry ingredients. Make a well in the center.
In a small bowl, mix together the milk, molasses, and applesauce. Pour into well, stir just to combine. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
This is an individual-sized microwave-baked whole wheat muffin recipe I created from inspiration of similar recipes. It is quick to through together for breakfast, and can be combined with many different flavors.
Single Nutty Bran Muffin
1 Tablespoon ground flaxseed
1/2 Tablespoon water
1 Tablespoon whole wheat flour
1 Tablespoon natural wheat bran
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 Tablespoon chopped nuts
2 Tablespoons milk, or as needed
In a microwave-safe mug, mix together the flax and water. Stir in remaining ingredients. Microwave on HIGH (100%) power for about one minute, until risen and firm. Serve as part of a delicious breakfast - spread with nut butter, serve with fresh fruit, and perhaps a bowl of cereal.
Multigrain Machine Bread
1/4 cup each: ground flaxseed, oat bran, natural wheat bran, and wheat germ
1/2 cup oats
1 cup warm water
1 large egg, beaten, at room temperature
2 Tablespoons oil
2 Tablespoons honey
1 teaspoon salt
grain mixture from above
1 1/2 cups whole wheat flour
1 teaspoon ground ginger
1 1/2 teaspoons yeast
Mix together the grains and oats, set aside. Place all ingredients except in bread machine pan in order given, or according to manufacturer's instructions for whole wheat cycle. This makes one large loaf, although size setting will depend on machine.
This is a bread machine recipe I came up with myself that truly combines all my favorite hearty grains. Some may find this bread a little bit heavier or dense, but it is certainly a nutritional powerhouse, and is meant to be sliced quite thinly. To ensure the bread rises better, as multigrain breads do tend to contain less gluten, a tablespoons or two of wheat gluten may be added along with the flour.
Can't decide between bread and cereal for breakfast? Have both in one with this healthy, homey bread.
Cereal Machine Bread
1 1/3 cups warm water
2 Tablespoons oil
2 Tablespoons moalsses
1 teaspoon salt
1/2 cup cereal* (see NOTE)
2 1/2 + 1/3 cups whole wheat flour
1/4 teaspoon ground ginger (optional, to promote rising)
1 1/2 teaspoons yeast
Place all ingredients in bread machine pan in order given, or according to manufacturer's instructions for whole wheat cycle. This makes one large loaf, although size setting will depend on machine.
*NOTE: This recipe uses 1/2 cup of a hot cereal mixture. You can easily use a commercial mix - any multigrain mix should do, as long as it is a HOT cereal mix that cooks relatively quickly (think microwave and not awhile on the stove). Plain oat bran or oatmeal may be used as well.
For this recipe, I used my own homemade hot cereal mixture that I keep on hand, which contains oats, oat bran, wheat germ, flax, and wheat bran. The recipe can be found at this link: {Hot Cereal Mix}.
I always like to have some type of bread, muffin, or biscuit on hand. This time, I decided to try a little something different. I made a healthy snacking cake, then cut it into squares to have on hand in the freezer. This snack cake is soft and moist, yet contains several whole grains. It has a mild pumpkin and spice purée. The seeds are optional, and nuts or raisins would be a nice substitute. This cake is lower in fat and sugar, so modify amounts to suit your personal tastes. I use this more of a bread spread with a topping than a cake.
Pumpkin Grain Breakfast Cake
scant 1 cup pumpkin purée
1/2 cup applesauce
2/3 cup plain yogurt (I used Greek)
2 large eggs
1/4 cup molasses
1/4 cup each: ground flaxseed, wheat germ, wheat bran, oat bran
1/2 cup sunflower or pumpkin seeds
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk (I used almond)
2 cups whole wheat flour
Preheat oven to 350◦F. Line a 9x13 inch pan with parchment paper.
In a large bowl, mix the first five wet ingredients together. Stir in all of the dry ingredients except the flour. Stir in half of the milk. Stir in 1 cup of flour, the remaining 1/2 cup milk, and the remaining 1 cup flour. Spread batter evenly in prepared pan. Bake for about 40 minutes, until a toothpick inserted in the center comes out clean.
Yogurt Grain Flatbreads
1/2 cup whole wheat flour
1/2 cup oat bran
1/2 cup natural wheat bran
1-4 teaspoons sugar, or to taste
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup plain yogurt (I used Greek)
1 cup + 2 Tablespoons water
In a large bowl, stir together the flour, oat bran, bran, salt, and baking soda. Make a well in the center.
Whisk together the yogurt and water. Add to well and stir well. Mixture will seem fairly liquidy. Let mixture sit for thirty minutes to thicken.
Heat a large greased griddle or skillet over medium-high heat. Check the mixture, and add a little extra water if necessary to thin it. Cook as desired, spreading batter to desired size.
For soft, thick flatbreads: Keep the dough a little thicker, don't spread as thinly in the pan. Cook over medium heat for a few minutes on each side until golden.
For crispy, thin flatbreads: Add a little extra water to make the dough thin and pourable, spread very thinly in the pan. Cook over high heat for a few minutes on each side until golden and crispy.
These may also be baked, or kept warm in the oven.
This is a pretty versatile recipe. They can be made thick or thin, crispy or soft; if you want to experiment, cook one at a time in a skillet and add more water or spread the dough thicker or thinner next time if desired. For really thin and crispy breads, I recommend cooking them in a skillet, but if you want to cook many smaller ones at once, a griddle works really well. Whichever way, grease the pan between batches. These can be made any size you want. They can be used for a variety of dishes, sweet or savory, including sandwiches, wraps, burgers, falafels, crêpes, fruit desserts, etc.
Good and Grainy Machine Bread
1 cup water
2 Tablespoons hard margarine
2 Tablespoons honey
1 teaspoon salt
2 1/3 cups whole wheat flour
1/2 cup oats
1/4 cup natural wheat bran
3 Tablespoons skim milk powder
1 Tablespoon ground flaxseeds
1 1/2 teaspoons yeast
Place all ingredients in bread machine pan in order given, or according to manufacturer's instructions for whole wheat cycle. This makes one large loaf, although size setting will depend on machine.
This bread has a good dose of healthy whole grains, therefore it will not rise as high as a whole wheat or white loaf would. Add a little wheat gluten if you would like a higher rise. Skim milk powder is used in this recipe to avoid using perishable milk. It is also easier because skim milk powder is stored at room temperature unlike fluid milk, and this is more cost efficient.
I apologize for publishing yet another bread (and bread machine at that) recipe so soon, but i promise I will have an awesome cake to show tomorrow.
Kefir Biscuits
1 cup whole wheat flour
1/4 cup each old-fashioned oats, ground flaxseed, natural wheat bran, and sesame seeds
1 Tablespoon baking powder
1 Tablespoon granulated (white) sugar
1 teaspoon salt
1 cup kefir milk
Preheat oven to 425◦F. Line a cookie sheet with parchment paper. Place on top of another cookie sheet in order to prevent bottoms from becoming too brown.
In a large bowl, stir together all ingredients except the kefir. Add in the kefir. Drop dough by tablespoonfuls onto prepared baking sheet, a large ice cream scoop works really well for this. Bake for 12-15 minutes until golden.
This is my latest creation using kefir. Kefir is just like using yogurt or buttermilk in these biscuits- it adds a little flavor and makes the biscuits moist. It also keeps the biscuits from being too heavy, even though they contain a good amount of hearty whole grains.
Here are two other kefir creations: {Kefir Smoothie} and {Kefir Oatmeal}.
Machine Bran Bread
1/2 cup natural wheat bran
1 cup water
1 large egg, beaten
1 1/2 Tablespoon butter or hard margarine
3 Tablespoons molasses
1 teaspoon salt
2 5/8 cups whole wheat flour
2 1/2 teaspoons bread machine yeast
Place all ingredients in bread pan in order given, or according to manufacturer's instructions for whole wheat cycle, large loaf.
This is another bread machine recipe I tried. It worked really well - uniformly shaped, even textured, and hearty. This is a really heavy, nutritious bread so one slice is all you need. I may have a slightly smaller bread machine than was designed for this recipe, as my dough overflowed a little when rising, but once it baked it seemed to be fine. Next time I may try the amount for a medium loaf and use the large cycle.
This is an incredibly easy and versatile bread recipe. Make it any shape you like! It contains a variety of great grains, but if you do not have one of them on hand, simply add in ore of another or substitute something different - even seeds or ground nuts would work. It doesn't rise a lot, which is why it is a flatbread.
Grainy Flatbread
1 cup whole wheat flour
1/4 cup each ground flaxseed, wheat germ natural wheat bran, oat bran, old-fashioned oats
1 Tablespoon baking powder
1 cup milk
1 Tablespoon oil
Preheat oven to 350◦F.
In a large bowl, stir together the dry ingredients. Make a well in the center and add the milk and oil. Stir well, dough will be dry. Dough can be shaped any way you like - in pans or simply on a baking sheet. Make it as thick or thin as you like, I made mine fairly thick flatbread. Baking times will vary accordingly.
Here is another individual muffin recipe that can be whipped up and cooked it the microwave for a quick hot breakfast. I have tried a few of these now, including the Single Blueberry Muffin and the Banana Bread For One, however my favorite is still the Muffin In A Cup. You can click on all of these titles here for the links. This one is moist and flavorful, and can be served with fresh fruit, nuts, or nut butters.
Single Applesauce Bran Muffin
2 teaspoon ground flaxseed
1 Tablespoon water
4 teaspoons milk or choice
1 Tablespoon applesauce
1 Tablespoon whole wheat flour
1 Tablespoon natural wheat bran
2 teaspoons oats
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 teaspoons sweetener of choice, if desired
Mix the flax and water together until smooth, then mix in remaining ingredients. Transfer to a greased mug or ramekin and microwave on HIGH (100%) power for about one minute.
Usually with other individual microwave muffin recipes, I mix everything in my extra-wide mug and just microwave that. This doesn't work as well for this recipe since it is low-fat, so it will stick to the mug a bit unless it is greased. Also, these recipes are not as large or voluminous as my original favorite muffin recipe, so a taller, thinner mug would work better than an extra-wide mug.
Super Simple Bran Muffins
1 cup natural wheat bran
1/4 cup each ground flaxseed and wheat germ (I used these to add some more texture and flavor, but 1/2 cup additional bran may be used)
1 cup almond milk
1/2 cup unsweetened applesauce, or a little more
1 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
These do not require any oil with the applesauce, but if you use unsweetened applesauce or prefer a sweeter muffin, add some maple syrup, honey, molasses, or sugar. A pinch of salt and a dash of vanilla will also add some flavor, depending on you intended use of the muffins.
Preheat oven to 350◦F. Grease or line twelve muffin cups.
In a large bowl, mix together the bran, flax, and wheat germ with the milk. Let stand for about ten minutes. Stir in the applesauce, then all of the dry ingredients. Divide batter among prepared cups and bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Add raisins or other dried fruit and/or chopped nuts for variety.
The title is pretty self explanatory. I really like bran muffins, and I love to have them with my breakfast slathered with peanut butter, so I treat them more like a biscuit than a portable snack. Therefore, judge ingredient substitutions and additions accordingly.
This must be one of the quickest bread recipes, with no kneading or rising times. It also has a very nice soft texture, yet is sturdy enough for sandwiches. It is a bit sweeter with more flavor.
Honey Yogurt Quick Bread
1 cup old-fashioned oats
1 cup whole wheat flour
1/3 cup each oat bran, natural wheat bran, wheat germ, ground flaxseed
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
3/4 cup milk
1 large egg
1/4 cup oil
1/4 cup honey
Preheat oven to 375◦F. Grease or line a 9x5 inch loaf pan.
In a large bowl, mix together the oats, flour, grains, soda, and salt. Mix in the remaining ingredients. Spread in prepared pan. Bake for about 40 minutes.
