Showing posts with label quick bread. Show all posts
Showing posts with label quick bread. Show all posts

Tuesday, March 10, 2015

How to Add Delicious Dietary Fiber to your Cornbread with Spelt Flour by Cleo Coyle


In our house, we often try “health foods” but unless they taste good, they don’t get tasted much. That’s why I’m delighted to share this recipe for Spelt Cornbread. My husband and I love it.

For those of you who are new to spelt flour, it comes from an ancient grain with more dietary fiber than all-purpose flour; protein that's easier for your body to absorb; and a lovelier, more mellow flavor than whole wheat flour, which is why I like to incorporate it into my baking. As you can see above, spelt also brings a rustic, darker look to baked goods, along with a slightly nutty flavor note that’s quite tasty.


If you'd like to begin using spelt in your own recipes (muffins, brownies, cookies, pie crusts), the rule of thumb is: Replace 25% of your recipe’s all-purpose flour with spelt flour. Once you see how the recipe turns out, you can consider whether or not to increase the percentage on the next go-round. 

From my own baking, I've found that all-purpose flour requires more liquid than spelt—which makes sense because spelt has a higher level of water solubility. In other words, as you increase the spelt flour in your recipe, you will likely have to reduce some of the liquid.

For my cornbread recipe below, I replaced 100% of the white flour with spelt. This required me to reduce a bit of the milk (and happily some of the calories) that I would have had to add if I had used all-purpose flour. 

So this cornbread is better for you, but how does it taste? Delicious! The traditional cornbread flavor is there but with a more complex background note of toasted nuts from the spelt. And now for the recipe...



Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Cleo Coyle's 
Spelt Cornbread

For breakfast, Marc and I enjoy eating squares of this tasty bread with fruit and coffee. We'll warm it up for 10 seconds or so in the microwave and melt a bit of butter on it—amazing! 


For dinner, we’ll pair it with a bowl of chili or barbecued ribs or chicken. Note my variation suggestions in the recipe. If you prefer savory cornbread, simply reduce the sugar to 2 T. and (if you like) fold in some sweet corn kernels, a finely diced jalapeno, maybe even some shredded cheddar cheese. 

Make it your own and bake it with joy! ~ Cleo 





To download this recipe in a PDF document that you can print, save or share, click here.






Cleo Coyle's
Spelt Cornbread

Makes one 8-inch square pan of cornbread

1 large egg
1/2 cup milk
(whole, 2%, or skim)
1/2 cup sour cream (drain off any visible liquid)
1/2 cup granulated sugar (for savory cornbread reduce to 2 T.)
1/2 teaspoon kosher salt or 1/4 teaspoon fine table salt
1/4 cup canola (or vegetable) oil 

2 teaspoons baking powder 
1/2 teaspoon baking soda 
1 cup spelt flour (if using all-purpose flour, see my note below**)
3/4 cup yellow cornmeal


*SAVORY CORNBREAD IDEAS – For savory cornbread, consider adding ½ to ¾ cup sweet corn kernels (fresh or thawed frozen; if using canned, drain well). You might also add 1 finely chopped jalapeno pepper (remove seeds and white membrane) and/or ½ cup shredded cheddar cheese.

**FLOUR NOTE – If you use white, all-purpose flour for this recipe, you must increase the milk to ¾ cup.

DIRECTIONS: 


One bowl mixing method: First preheat the oven to 350° Fahrenheit. In a mixing bowl, whisk together egg, milk, sour cream, sugar, salt, and oil. When the mixture is well blended and the sour cream smoothly incorporated, whisk in the baking powder and soda. 


Finally, measure in spelt flour and cornmeal. Switching to a spoon or spatula, stir until all the dry ingredients are incorporated into a loose, lumpy batter, but do not over-mix or you will develop the gluten in the flour and your cornbread will be tough instead of tender. 


Prep an 8-inch square non-stick baking pan by coating bottom and sides with cooking spray or generously buttering the pan or lining it with parchment paper. Pour the batter into the pan and tilt it back and forth to even it out. 


Bake in your preheated 350 degree F. oven for 20 to 25 minutes (the time will depend on your oven). When a toothpick inserted in the center comes out with no wet batter clinging to it, remove from oven. Cool, cut, and eat with joy!




Stay cozy!




~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 




Friend me on facebook here. * Follow me on twitter here
Learn about my books here


* * *

Once Upon a Grind:
A Coffeehouse Mystery



* A Best Book of the Year
Reviewer's Pick -
 
King's River Life


* Top Pick! ~ RT Book Reviews

* Fresh Pick ~ Fresh Fiction

* A Mystery Guild Selection


Delicious recipes are also featured in my 14th 
culinary mystery, Once Upon a Grind, including...

* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev 
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* "Fryer Tuck's" Ale-Battered Onion Rings
* Poor Man's Caviar 
* Caramel-Dipped Meltaways

...and many more recipes, including
a guide to reading coffee grinds...


See the book's
Recipe Guide (free PDF)

* * * 


Marc and I also write
The Haunted Bookshop
Mysteries 


Get a free title checklist,
with mini plot summaries, 

by clicking here. 




Or learn more about the
books and meet Jack Shepard,
our PI ghost 
by clicking here. 




Sign up for my Coffeehouse Newsletter here.
(Recipes, contests, videos, fun info)


* * * 


Tuesday, August 13, 2013

How to Make Nutella Banana Split Bread by Cleo Coyle




This is a beautiful bread that will impress your friends and family by giving them the taste of two different breads in every slice: Chocolate-Hazelnut "Nutella" Bread on top and Banana Bread on the bottom. 

My recipe below will show you how easy this bread is to make with one bowl and one batter. I've replaced traditional butter with light buttermilk and canola oil, and you can even make your own Nutella, if you like (more on that below)...


Cleo Coyle's
Nutella
Banana Split Bread



Cleo Coyle, banana masher,
is author of The
Coffeehouse Mysteries
My new Coffeehouse Mystery Newsletter is going out later this week with more recipes and fun contest info. It will also have more step-by-step photos of this recipe along with a free, downloadable PDF. 

Have you subscribed to my newsletter yet? Just type your
e-mail address into the box below...



-------------------------






---------------------


Ingredients

1 large egg

1/3 cup vegetable or canola oil (or cold pressed coconut oil, measure in liquid form)

1/4 cup light buttermilk (shake before measuring)


1 teaspoon vanilla extract


1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) 

1/2 teaspoon baking soda

1/2 teaspoon baking powder


1/2 cup white granulated sugar

1/4 cup light brown sugar (lightly packed)


4 ripe bananas (medium-size), mashed well (1-1/2 cups mashed)
               (I place ripe bananas 
on a flat plate and use a fork
                to really mash them well. After mashing, they must
                measure 1-1/2 cups.)


2 cups all-purpose flour

1/2 cup Nutella chocolate-hazelnut spread (store bought or homemade**)

(Topping) 1/3 cup chopped walnuts or hazelnuts 






**Would you like to make your own Nutella? It's very easy. You can get the recipe I use, along with more than 20 other tasty recipes in the appendix of my Coffeehouse Mystery A Brew to a Kill, newly released in paperback. To learn more, click here.



Directions

Step 1 - Prep oven and pan: Pre-heat the oven to 325 degrees F. Butter the bottom and sides of a 9 x 5-inch loaf pan and create a parchment paper sling (see photo in this week's Coffeehouse Newsletter). This sling will allow you to lift the bread out of the pan easily.


Step 2 – One bowl mixing method: Whisk the egg well. Add the oil, buttermilk, vanilla extract, salt, baking soda, baking powder. Whisk until well blended. Add the white and light brown sugars and whisk until smooth. Now stir in the mashed ripe bananas, combining well. Finally, stir in the flour, making sure all of the flour is incorporated into the batter, but do not over-mix. Batter will be thick.

Step 3 – Create the Nutella layer: Scoop all but 1 full cup of the batter into the prepared pan. Use the back of a spoon to even it out into a smooth layer that reaches all four corners of the pan. Set aside. Go back to the bowl where you left the remaining 1 cup batter and mix in ½ cup of Nutella. Mix well. The batter should be completely dark. Pour this mixture onto the banana batter. Use the back of the spoon to smooth it into an even layer.


Step 4 – Top with nuts and bake: Sprinkle the chopped nuts over the top of the batter. Bake for about 1 hour (it may take a little longer or not, depending on your oven). The bread is done when the top is firm to the touch and a toothpick inserted deep into the center comes out clean of wet batter. Cool for 10 minutes on a wire rack before carefully removing from the pan. Use a serrated knife to gently cut slices and note that warm bread will crumble. As the bread cools, it will be easier to slice without crumbling. (To speed up the cooling process, pop the bread in a refrigerator for 15 to 20 minutes.) And may you...








My new Coffeehouse Newsletter is
going out later this week. Have you subscribed?
(Scroll back up to the "subscribe" box and...)


Eat (and read) with joy! 
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.







To view the
Coffeehouse Mystery
book trailer, click here.
 





Last year's
hardcover bestseller
has just released in its
paperback 
edition! 


A Brew to a Kill

To learn more,
click here. 


"A foodie's delight...
And a satisfyingly
rich mystery."

~ Kirkus Reviews



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 

 

The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name
Alice Kimberly

To learn more, click here.




Tuesday, January 17, 2012

A Writer’s Breakfast: Secret Ingredient Cornbread Squares from Cleo Coyle


On most mornings, my breakfast table
is also my writer's work table.


So the comments on this blog have made it ginormously clear: some of you like your cornbread sweet and some of you think it makes about as much sense as adding garlic to fudge. :)

Certainly, if you’re baking up cornbread as a side dish for a hearty lunch or dinner, then jalapeños and corn kernels are delicious additions and putting sugar in such a mix would be oh-so wrong. But…

For me, well...cornbread is a breakfast food, especially here in New York City, where a toasted corn muffin has been a classic morning deli order for decades. That's why my cornbread is on the sweet side, and I treat it more like a coffee-break cake. 

If you’re no fan of dry, grainy cornbread, this may be the recipe for you (with or without the sugar). The crumb is tender and tasty (more cake-like). The sour cream is my secret, along with my (subjectively favorite) ratio of flour to cornmeal. I often cut the fat and calories by using low fat milk and sour cream; and I sometimes increase the fiber and nutrition by using white whole wheat flour (more on that below).

Are Oranges Safe? Yes! No worries…

This is a peak time for California and Florida oranges. They're a great source of vitamins and with winter taxing our systems, they’re also a good immune booster so don’t pass on them because of that recent issue with some brands of orange juice. 


In a nutshell, orange juice products made from Brazilian oranges are being inspected for a health issue: Brazilian farmers were using a fungicide on their oranges that was not approved for use on foods in the US. There is no recall, and it has nothing to do with oranges grown in the United States. You can read more about the orange juice story by clicking here.

To read about the harvesting seasons for (and varieties of) our California and Florida oranges, click here and here, and eat US-grown oranges with joy!


A note on white whole wheat flour…

What is it? A lighter type of whole wheat flour that gives you the fiber and nutritional benefits of whole grain but with a taste and texture closer to white flour. You can substitute white whole wheat flour for all-purpose flour at a 1:1 ratio. While this won’t work in an angel food cake or puff pastry, you can get good results using it in cookies, muffins, brownies, quick breads, and yeast breads. Learn more from King Arthur flour by clicking here




Cleo Coyle, sweet on
cornbread, is author of
The Coffeehouse Mysteries
CLEO COYLE’S
BREAKFAST CORNBREAD

This sweet cornbread is delicious plain, slathered with butter, or even drizzled with the orange blossom honey. And speaking of a slight note of citrus, here’s a second secret to something amazing…

With a bounty of California and Florida oranges cheering up our winter produce aisles (as I mentioned above, this is a peak time to go orange!), I’ve started adding a little orange zest to my morning cornbread. The light orange fragrance in the warm, sweet bread starts off my winter day just right. If you’re not a fan of oranges, leave it out. But it you are, I think you’ll go Lady Ga-Ga for it.




To download a free PDF of this recipe that you can print, save, or share, click here.




Makes one 8- or 9-inch square pan of cornbread (This recipe will also work in a 7 x 11-inch pan.)



Ingredients

1 large egg
1/2 cup milk (whole, 2%, or skim)
1/2 cup sour cream (regular or low fat)
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 cup canola (or vegetable) oil
1-1/2 cup all-purpose flour (for more fiber and nutrition I often use
          “white whole wheat flour,” more info on this above)
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
(optional) 1 tablespoon orange zest (grated orange peel, no white pith)



CLEO NOTE: I'm adding this bit of info on zesting based on a query in the comments section. If you've never "zested" an orange, lemon or lime, Chef Gordan Ramsay will show you how in the video below... 





CLEO NOTE CONTINUED... Although I do have a boxed grater similar to the one that you see in Chef Ramsay's video, I find a MICROPLANE grater/zester makes zesting citrus fruits even easier and well worth the small investment. To see the microplane tool (and/or purchase one for yourself), click here. To see me using a microplane grater in a recipe, jump to my Key Lime Coolers cookies post by clicking here.


Directions:

One bowl mixing method: First preheat oven to 350° Fahrenheit. In a mixing bowl, whisk together egg, milk, sour cream, sugar, salt, and oil. 




When the mixture is well blended and the sour cream smoothly incorporated, measure in the flour and cornmeal. Evenly sprinkle over the baking powder and soda. If using, add orange zest now. 

Switching to a spoon or spatula, mix to create a lumpy batter. Do not over-mix or you’ll develop the gluten in the flour and your cornbread will be tough instead of tender. 



Prep an 8- or 9-inch square pan by coating
with non-stick spray (or buttering and dusting with flour). 




Pour batter into pan and 
spread into an even layer.




Bake in preheated oven
for about 25 minutes. 





When a toothpick inserted in the center 
comes out clean, remove from oven. 





Cool, cut, and... 








Eat with joy!


~ Cleo Coyle, author of
The Coffeehouse Mysteries

------------------------------




To get more of my recipes,
enter to win free coffee, or
learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:





The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.