Molasses Sourdough Bread

From the sourdough recipe we also made up a recipe for a hearty molasses bread. It was baked in a skillet and decorated with a cool pattern on top. It was great warm from the oven, cold, and toasted with butter and a good spoonful of molasses. It was also enjoyed with baked beans and cheese.

Sweet and Spicy Balsamic Roasted Nuts

Sweet and Spicy Balsamic Roasted Nuts
1 cup mixed nut blend (any kinds you like - I recommend three varieties) 
2 Tablespoons espresso balsamic vinegar
2 Tablespoons molasses
2 Tablespoons maple syrup
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
pinch chili flakes

Toss all together, spread on a baking sheet, and roast at 350°F until toasted. Let cool, then break into pieces. 

Strawberry Jam Oatmeal Thumbprint Cookies

This is a really easy cookie recipe that just happens to be vegan and relatively healthy. The rolling and filling of the cookies is a little time-consuming but well worth the effort. These cookies are filled with oats and whole wheat flour, use oil instead of butter, and are naturally sweetened by molasses and maple syrup. They also contain a hint of spice for flavor, but this can be omitted for a plain cookie. They keep well and freeze well.

Strawberry Jam Oatmeal Thumbprint Cookies
4 cups rolled oats
2 cups whole wheat flour
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup canola oil
1/2 cup molasses
1/2 cup maple syrup
strawberry jam (or your favorite flavor)

Preheat oven to 350◦F. Line baking sheets with parchment paper.
In a large bowl, stir together the oats, flour, salt, and spices.
Stir in the oil, molasses, and syrup; mix well.
Roll dough into walnut-sized balls, using about 1/2 tablespoon dough for each. Alternately, you may make these cookies as large or as small as you wish.
Place cookies slightly apart on prepared baking sheets.
Using your thumb or the opposite end of a mixing spoon, press a small indent into the center of each cookie. 
Fill each cookie with one teaspoon or so of jam - fill it straight to the top but don't overfill. The jam will reduce slightly when baked and doesn't tend to overflow like in some cookies, so be generous.
Bake for 15 minutes until the bottoms are lightly browned. Let cool on the cookie sheet for a couple minutes to firm up.

Makes approximately small 60 cookies.

Single Serving Sticky Toffee Pudding

Today was the first snow day and I am really beginning to get into the festive spirit. I even received a Christmas card in the mail today. As I usually do when I have some free time, I headed to the kitchen to experiment and create a yummy snack for myself. This winning, Christmas dessert recipe is vegan, 100% whole grain, and contains no refined sugars!

Single Serving Sticky Toffee Pudding
STICKY TOFFEE SAUCE
1 Tablespoon smooth nut butter (I highly recommend a really smooth one for this so the sauce doesn't end up gritty - peanut and cashew are good choices. Even smooth almond butter is a bit grainy)
2 Tablespoons blackstrap molasses (can substitute 1 Tablespoon maple syrup and 1 Tablespoon molasses for a slight mapley and sweeter taste. Molasses is essential to gingerbread recipes but can leave a very robust taste)
1 Tablespoon coconut oil
1 teaspoon vanilla extract
PUDDING
1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch salt
1 flax egg (1 Tablespoon ground flaxseed stirred into 3 Tablespoons water. Let stand in refrigerator for at least 15 minutes)
2 Tablespoons raisins 
2/3 of sticky toffee sauce from above

SAUCE: In a small bowl or mug, place the nut butter, molasses, oil, and vanilla. Microwave in HIGH (100% power) for 30 seconds until bubbling and melted together stir. Set aside.
PUDDING: In a small bowl, stir together the flour, baking powder, cocoa, ginger, cinnamon, and salt. Stir in the egg, raisins, and approximately 2/3 of the sauce from above.
Place the remaining sauce in a large, wide microwave-safe mug (you can make the sauce right in the mug initially to save on cleanup and ensure you get every drop of the sauce). Spoon the pudding batter over top. Microwave in HIGH (100% power) for one minute until risen and firm. Allow to cool a minute, run a knife around the sides of the pudding, invert onto a plate, ensuring all the sauce is drizzled on top, and dig in!

I live alone, so I am used to making individual servings on things. I am sure the recipe could be scaled up, and baked in a pan in the oven successfully as well. I like the robust molasses taste (not to mention blackstrap molasses is quite nutritious), but feel free to add in other sweeteners if you wish. You may also alter the spice amount and type (cloves and nutmeg would be nice too). You won't taste the nut butter in it, nor notice it is whole wheat.

Coconut Molasses Spice Bars

Coconut Molasses Spice Bars
1/2 cup butter or hard margarine, softened
1/2 cup granulated (white) sugar
1/2 cup molasses
2 large eggs
1/2 cup shredded coconut
2 cups all-purpose (plain) flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg

Preheat oven to 350◦F. Grease or line a 9x13 inch rectangular pan.
In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the molasses, then the eggs, one at a time. Stir in the remaining ingredients, mixing well. Spread evenly in prepared pan.
Bake for about 25 minutes until a toothpick inserted in the center comes out clean. 

These squares are a fine, not-too-sweet, easy to eat spicy treat eaten as is, but becomes something special when frosted with a simple icing - vanilla glaze, cream cheese, maple frosting, or even chocolate fudge frosting.

Molasses Pear Muffins

There are endless muffin possibilities out there, but we tend to favor the common ones a lot; banana, blueberry, chocolate chip, raisin bran. I was looking to make a little something different, so I came up with this somewhat unique combination - molasses and pear. These muffins are moist, spicy, and plenty sweet. 

Molasses Pear Muffins
1/2 cup oil
1 cup molasses
1 cup milk
2 large eggs
1 cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon salt
3 cups all-purpose (plain) flour
1 can pear halves

Preheat oven to 350◦F. Grease or line 24 muffin cups with paper liners.
In a large bowl beat the first four liquid ingredients well. Stir in the next seven dry ingredients, followed by the flour. Divide evenly among muffin cups.
Cut the pear halves in half and pat dry. Place one slice on top of each muffin.
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Ginger Muffins

Ginger Muffins

1/2 cup butter or hard margarine, softened

1/2 cup granulated (white) sugar

2 large eggs

1 cup molasses

1/2 cup hot water

3 1/2 cups all-purpose (plain) flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cloves

Preheat oven to 375◦F. Grease or line muffin cups.

In a large bowl, cream the butter and sugar until light and fluffy. Gradually beat in the eggs until well combined. Beat in the molasses, then the water.

Sift together the remaining dry ingredients and stir in until just combined. Spoon batter into prepared muffin cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Makes about 20 muffins. 

These ginger muffins remind me of gingerbread in a convenient, individual size perfect for breakfast or snacks! Great for the holiday season. 

Sticky Gingerbread

This is a deep, dark, spicy gingerbread loaf that is easy to make. It has a robust, spicy flavor and goes well with a nice toffee sauce. 

Sticky Gingerbread
1 cup all-purpose (plain) flour
1/4 cup granulated (white) sugar
1/2 teaspoon each: ground cinnamon, ground ginger, ground cloves
1/4 teaspoon salt
2 large eggs
1/2 cup cooking molasses
1 teaspoon baking soda
1/2 cup hot water

Preheat oven to 325◦F. Grease or line a 9x5x2 inch loaf pan.
In a large bowl, measure the first eight ingredients. Add the baking soda to the water and stir until it foams, add to bowl. Beat all together well.
Pour batter into prepared pan and bake for about 45 minutes, until a toothpick inserted in the center comes out clean. 

Pecan Molasses Oatmeal

Cook up a bowl of oatmeal using almond milk and make it creamy. Halfway through cooking, add a handful of pecan pieces and a drizzle of dark molasses on top. Cook again until caramelized, topping with more molasses if desired. Creamy, chewy, crunchy and smooth. It is almost like having caramelized toasted pecan brittle on top of hot oatmeal. What a treat!

Molasses Wheat Machine Bread

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}. 

Peach Apricot Muffins

These muffins get their dark color from the whole wheat flour and molasses. They are full of peach and apricot flavor, which also ends them a lot of sweetness. I love the texture the dried apricots add, but feel free to substitute dried mango, pineapple, or another fruit. 

Peach Apricot Muffins
1 3/4 cups whole wheat flour
1 Tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup chopped dried apricot
1 1/4 cups peach juice (100% juice, not cocktail; peach mango works as well)
1/4 cup blackstrap molasses
1 large egg
1 Tablespoon coconut oil

Preheat oven to 375◦F. Grease or line twelve muffin cups.
In a large bowl, stir together the flour, baking powder, cinnamon, and ginger. Stir in the apricot. Make a well in the center.
Beat together the remaining ingredients and add to the well. Stir until moistened. Divide evenly among muffin cups. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. 

Soft and Spicy Ginger Cookies

These are not typical gingersnap cookies, but more like soft and moist ginger molasses cookies. Actually the recipe is very similar to my {Velvety Molasses Cookies}. 

Soft and Spicy Ginger Cookies
1/2 cup oil
1/2 cup molasses
1/2 cup granulated (white) sugar
1 large egg
1/4 cup milk
1 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
2 3/4 cups all-purpose (plain) flour
packed light brown sugar

Preheat oven to 350◦F. Grease or line cookie sheets.
In a large bowl, beat the oil, molasses, sugar, and egg until thickened. Stir baking soda into milk and add to. Stir in the salt and ginger. Gradually stir in the flour. Drop dough by tablespoonfuls or use a small ice cream scoop onto prepared cookie sheets. Sprinkle with brown sugar.
Bake for about 10-12 minutes, until just set. Bottoms should be lightly browned. 
This makes about 30 cookies. 

Velvety Molasses Cookies

This makes one large batch of soft, moist, comforting classic molasses cookies - perfect anytime as a comforting treat with a glass of milk. Great for packing in lunches, or even good enough for breakfast. An old time recipe. 

Velvety Molasses Cookies
1 cup oil
1 cup molasses
1 cup granulated (white) sugar
1 large egg
1/2 cup milk
2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 cups all-purpose (plain) flour

Preheat oven to 375◦F. Grease or line cookie sheets.
In a large bowl, beat the oil, molasses, sugar, and egg until thickened. Stir baking soda into milk and add to. Gradually stir in the salt and flour. Drop dough by tablespoonfuls or use a small ice cream scoop onto prepared cookie sheets. 
Bake for about ten minutes, until just set. Bottoms should be lightly browned. They may appear soft, but leave them on the cookie sheet for a few minutes and they will firm up. Do not overbake, or they will be dry and not soft and moist. 
This makes quite a large batch - at least five dozen (60) cookies.

Oatmeal Molasses Machine Bread

Oatmeal Molasses Machine Bread
1 cup + 2 Tablespoons water
3 Tablespoons oil
3 Tablespoons molasses
1 teaspoon salt
1 1/3 cups old-fashioned oats
2 2/3 cups whole wheat flour
1/2 teaspoon ground ginger (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. 

What better bread flavor than the classic molasses oatmeal? This is a darker loaf with a color rich in molasses and whole wheat flour. It is a fluffy bread with a little more substance to it due to the oats. It is a nutritious, sturdy breakfast or sandwich bread. 

Soft Molasses Wheat Bread

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. 

Pumpkin Grain Breakfast Cake

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. 

Plum Pudding

The past two years I have made a Christmas pudding recipe around Christmastime. Keeping with tradition, I decided to do this again, and this year I chose plum pudding. Traditionally, plum pudding does not actually contain any plums at all - in the seventeenth century, plums referred to raisins or dates or other dried fruits, or the definition of a plum was that of any dried fruit. However, nowadays I have seen two different types of plum pudding recipes - the traditional with dried fruit, or the modern with real canned plums and white bread. Both seem to have in common spices, fruit, molasses, and a warm sauce to serve.

As I often do, I decided to take the best of both worlds. I took a traditional plum pudding recipe, but I wanted to add plums to it. This proved to be a difficult task, as plums are not easy to find this year. I didn't find the canned I was looking for, nor fresh or frozen. The solution I came up with - dried plums. Which, yes, are actually prunes. Therefore, they are more like dates, keeping with the traditional recipe. I also decided to bake the pudding, instead of the traditional method of steaming. 

Plum Pudding
1/4 cup butter or margarine, melted
2 large eggs, beaten
3/4 cup molasses
1/4 cup orange juice
1/4 cup granulated (white) sugar
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups all-purpose (plain) flour
1 1/2 cups raisins
1 1/2 cups chopped prunes
1 1/3 cups cut mixed peel

Preheat oven 350◦F. Grease an 8x8 inch square pan (an 8 inch round pan would also work).
In a large bowl, beat together the butter, eggs, molasses, and juice. Beat in the sugar, baking powder, cinnamon, ginger, and salt. Stir in all but 1/4 cup of the flour.
Toss the fruit with the remaining 1/4 cup flour to prevent it from sticking. Mix it in.
Spread batter evenly in prepared pan. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Best served warm with a warm sauce. Can be reheated.

Tomorrow I will feature the sauce recipe I served with my plum pudding. 

Mix It Up Batter Bread

Mix It Up Batter Bread
1 1/4 cups warm water
1 teaspoon granulated (white) sugar
2 packages instant yeast
1 cup warm milk
1 large egg, beaten
3 Tablespoons molasses
2 Tablespoons oil or butter
1/4 cup oats
1/4 cup natural wheat bran
1/4 cup wheat germ
2 teaspoons salt
4 1/2 cups whole wheat flour, divided
1/4 cup sunflower seeds

In a large bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand for ten minutes until bubbly. Stir to dissolve yeast.
Stir in remaining ingredients except for the flour and seeds. Stir in two cups of flour, then the seeds. Add another cup of flour.
Allow dough to rise for an hour.
Stir in the remaining 1 1/2 cups flour. Divide batter between two greased or lined 9x5 inch loaf pans. Allow to rise for another hour.
Bake at 375◦F for about 30 minutes. 

I call this mix it up batter bread, because it really is that simple, no kneading in this simple homemade bread recipe! Also because it contains a nice mix of healthy grains. 

Enriched Whole Wheat Batter Bread

It has been a little while since I've made bread. I was down to the last two slices from my emergency stash when I made this bread. I decided to ease back into it with something simple - a batter bread. It has a nice, hearty mix of whole grains I love, and doesn't require kneading. This loaf slices very nicely. 

Enriched Whole Wheat Batter Bread
1 1/4 cups warm water
1 teaspoon granulated (white) sugar
1 package instant yeast
1 cup warm milk
1 large egg, beaten
3 Tablespoons molasses
2 Tablespoons olive oil
1/4 cup oats
1/4 cup wheat germ
1/2 cup oat bran
1/2 cup ground flaxseed
1/2 cup natural wheat bran
3 1/4 cups whole wheat flour

In a large bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand for ten minutes until frothy. Stir to dissolve yeast. Add remaining ingredients except for the flour. Stir in 1 1/2 of flour, then 3/4 cup more flour. Allow the bread to rise for an hour. Stir in the remaining one cup flour. Divide the batter among two greased 9x5 inch loaf pans. Allow to rise for another hour. Bake at 375◦F for about 30 minutes.

Can you tell I'm running out of ideas for photographing bread?

Multigrain Batter Bread

Multigrain Batter Bread
1 1/4 cup warm water
2 teaspoons granulated (white) sugar
1 package instant yeast
1 cup warm milk
1 large egg
2 Tablespoons molasses
1 Tablespoon olive oil
1/2 cup natural wheat bran
1/4 cup oat bran
1/4 cup wheat germ
1/4 cup ground flaxseed
1/4 cup old-fashioned oats
3 cups whole wheat flour, divided

In a large bowl, dissolve the sugar in the water. Sprinkle the yeast over top and let stand for about ten minutes, until frothy. Stir to dissolve yeast.
Stir in the next four ingredients. Add the next five ingredients, mix well. Stir in one cup of flour, then another cup.
Allow the dough to rise in the bowl for approximately one hour.
Stir in the remaining one cup of flour. Divide the dough evenly among two greased 9x5 inch loaf pans. Allow to rise for another hour.
Bake at 375◦F for 30 minutes. 

This is another quick batter bread recipe, that requires no kneading and seems to rise better than my traditional breads. It also contains a nice mix of healthy, hearty grains. I developed this recipe from looking at several other whole wheat batter bread recipes.