bread

almond butter

A recipe 2 days in a row? We can thank Mr. Washington for that – I have a bit more time to whip something up. Happy Presidents’ Day… here is some almond butter.

I love making things at home rather than buying them because I know exactly what is in it. There’s no mystery ingredients and I can be confident with what I’m consuming. I also love it because it makes me appreciate my food more. The time + effort it takes to make something really allows me to enjoy it rather than stuffing it in my face within 2 minutes.

almond butter | park street posts

Plus, I think he who pays for groceries likes it when I am able to make something at home rather than paying more than $10 for it! So it’s a win-win-win.

This almond butter was incredibly easy to make. I think I put it off in the past because I’ve made almond milk and that was a PAIN. It was time consuming and I made a big mess. So, naturally,  I assumed anything that involved almonds would be just as daunting.  Not true at all.

It turned out delicious + creamy. And did I mention it is easy to make and costs a fraction of the price of buying it? You just grab 4 cups of almonds and toss them into a blender or food processor.almond butter {park street posts}

Blend them up until they get creamy-like. It’s probably about a 4 or so minute blend total. Half way through the almonds turn powdery.

almond butter {park street posts}
They’ll get a little less powder-like and you slowly pour in ¼ cup saffola oil and blend/process it some more.  And then it turns creamy!

almond butter {park street posts}

Then you put it in a jar and eat it with everything!  Oatmeal, bread, fruit, green muffins… a spoon?

almond butter {park street posts}

ingredients:
4 C. almonds
¼ C. saffola oil (I’m thinking you could swap out the oil for a little water or  maybe honey)

directions:
1. add almonds to blender or food processor and blend until powdery and slightly formed together

2. add oil and blend for about 1 more minute, until almonds are creamy

 


quinoa millet bread with spices

Speaking of bread…

Park Street Posts - herb quinoa millet bread

Here is a similar recipe to the cinnamon quinoa millet bread, but more sharp-tasting (that’s a way to describe savory, look it up) than sweet. Again, I found the recipe on Edible Perspective and again I switched things up a bit. This bread turned out much thinner and crispier than the cinnamon version I made. It could be because I used a cast iron skillet or it could be because I cooked it too long. Either way, it was pretty good and worked decently for sandwiches. I say decently because I’d prefer it to be a little softer for sandwich consumption. When I make it next time I plan to modify a few things. Or just break it up into pieces and use it to dunk in hummus!

The flavor of the bread was wonderful though. The combination of the bread with spinach + tomato + cucumber + homemade cilantro hummus was perfect for a lunch-time bite. Super fresh!

IMG_3599 edited

ingredients:
1/2 C. millet flour
3/4 C. quinoa flour
1/4 C. whole wheat flour
1 C. water
1 ½ T. ground chia or flax seeds
1½  T. coconut oil
1/4 tsp. salt
1/4 tsp. garlic powder (or more if you love garlic)
1 tsp. dill
1 tsp. oregano
1 tsp. thyme
black pepper, to taste

directions:
1. preheat your oven to 375° .

2. mix all dry ingredients together in a large bowl.
3. in a separate bowl, whisk together the water, 1 T.  melted coconut oil.
4. add the wet + dry ingredients together and stir until combined, then let sit for 5 minutes.  (Batter should be thick, but still pour-able).
5. while the batter is sitting place the pan ( (I used a cast iron pan this time) in the oven with 1/2 T. coconut oil for 5 minutes.
6. remove the pan from the oven and slide the oil around the sides + bottom of the pan to coat it.
7. pour the batter into the pan and make sure it fills the pan evenly.
8. bake for 38-42 minutes (bread should be pulled away from the sides with golden brown edges).
9. let cool to fully firm up before you slice it up.

I let mine cook slightly longer, which is where I may have gone wrong. With that being said, this recipe is almost no fail. You cook it too much? Now you have chips. You don’t have a certain spice? Mix in a different one. You can experiment with this bread and see which spices and cooking time + temp works best. I definitely plan to!


cinnamon quinoa millet bread

Really, I should change this to Better Late Than Never. Has a nice ring to it.

Park Street Posts - cinnamon quinoa millet bread

On to the recipe at hand… bread. I love bread. All bread. Who doesn’t though? I don’t think I have ever heard anyone say, I hate bread… it’s awful… it gets in the way…tastes horrible.

I may or may not have just poured my 2nd glass of wine, which intensifies my feelings for bread.

This particular bread is from Edible Perspective. It’s Cinnamon Quinoa Oat Bread.  And as I was perusing the recipes this one caught my attention because it had the words quick + easy in the description. Per the usual, I made a few changes and it turned out delicious.

 ingredients:
1/2 C. millet flour
3/4 C. quinoa flour
1/4 C. whole wheat flour
1/2 C. water
1/2 C. unsweetened almond milk
1 ½ T. ground chia or flax seeds
1½  T. coconut oil
2 T. pure agave
1/4 tsp. salt
1½ tsp. cinnamon
½ tsp. vanilla extract

directions:
1. preheat your oven to 375° .

2. mix all dry ingredients together in a large bowl.
3. in a separate bowl, whisk together the water, milk, agave, 1 T.  melted coconut oil, and vanilla extract.
4. add the wet + dry ingredients together and stir until combined, then let sit for 5 minutes.  (Batter should be thick, but still pour-able).
5. while the batter is sitting place the pan ( (I used a regular pan for this one and a cast iron pan for the next bread) in the oven with 1/2 T. coconut oil for 5 minutes.
6. remove the pan from the oven and slide the oil around the sides + bottom of the pan to coat it.
7. pour the batter into the pan and make sure it fills the pan evenly.
8. bake for 38-42 minutes (bread should be pulled away from the sides with golden brown edges).  Or if you’re oven is like mine, slightly longer and possibly at a higher temp.
9. let cool to fully firm up before you slice it up.

Park Street Posts - cinnamon quinoa millet bread

After you’ve patiently waited for the bread to cool and you’ve sliced it into little triangles, you’ll want to add the goods aka nut butter, fruit, honey, etc. etc.

I don’t have any pictures of that because I couldn’t be bothered!