Bread Recipes

Spelt, Flax Seed Bread

Ingredients:
  • 1-¾ cup warm water
  • 1 tbs dry yeast
  • 2 tsp sea salt (optional)
  • 2 tsp dry milk powder
  • 2 tbs vegetable oil (I use canola)
  • 3-½ cups spelt flour(can use whole wheat pastry flour)
  • ½ cup wheat gluten (can omit and replace with spelt or pastry flour)
  • ¼ cup whole flax seeds (can use ground or whole)
Directions:

Dissolve yeast in warm water. Add oil. Mix well. Mix together 2 cups spelt flour, milk powder and salt. Add yeast liquid to dry ingredients. Stir well. Add flax seed. Add remaining 1-½ cups spelt flour and ½ cup gluten until dough ball forms.

Knead on lightly floured surface until smooth and elastic. Shape and put in oiled loaf pan. Let rise until doubled (about an hour).

Bake at 350 degrees fahrenheit for 45 to 50 minutes or until done.

Cool in pan on rack for 10 minutes, run knife along edges of loaf and remove from pan. Finish cooling on rack before slicing.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

This recipe is from the back of a flaxseed bag which has been modified a bit. It is so simple and yet so good. It only requires one raising, so that makes this a fast bread to make.

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Basic Whole Wheat Biscuits

Ingredients:
  • 2 cups whole wheat flour (can use ww pastry flour or spelt flour)
  • 2 tsp baking powder
  • 1/4 cup milk powder
  • 1/2 tsp salt
  • 1/3 cup safflower oil (i use canola)
  • 3/4 cup milk
Directions:

Sift dry ingredients together. Blend in oil to make a mix the consistency of cornmeal. Make a hollow in the center of flour mix and pour in milk. Mix with a fork until well blended.

Turn out on a floured board and knead lightly ten or fifteen times. Pat to 1-inch thickness and cut with a biscuit cutter. Bake at 450 degrees fahrenheit for 12 to 15 minutes.

SUGGESTIONS: Thin lightly to make drop biscuits. To make pancakes or waffles, add more liquids. Omit milk and use 3/4 cup yogurt. Use 3/4 cup buttermilk instead of plain milk. Omit 1/2 cup flour and use 1/2 cup wheat germ. Decrease oil to 1/4 cup and add 3/4 cup grated cheese. Decrease oil to 1/4 cup and blend 1/4 cup peanut butter into oil. Blend 3 tbsp of butter into mixture for shortcake.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

NOTE: I really like substituting the low-fat plain yogurt for milk. Seems to make them even shorter and flakier, and the tang of the yogurt gives them an even better flavor!

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Simone's Whole Wheat Bread Additions/Recommendations


I'm not very good with recipes. So what I do is follow the basic recipe for whole wheat bread and add my own stuff:

  • sunflower seeds
  • pumpkin seeds
  • poppy seeds
  • walnuts
  • dried onion flakes
  • whole cumin seeds (go easy on those - strong flavour!)
  • whole coriander seeds
  • all sorts of dried herbs
  • tomato puree!! (plus herbs, it's really gorgeous! and a great colour!)
  • sun dried tomatoes linseed


The possibilities are endless! You can use olive oil instead of butter if you like. I also use only about half the amount of sugar stated in the recipe.

Whole wheat loaves turn out a bit denser than white ones, but I really like this texture. The rise improves if you add quarter of a teaspoon of vitamin C powder, it acts as a flour improver. It's important you use "strong" flour, not pastry flour (pastry flour hasn't got enough gluten, so the bread won't rise properly!)

I'd recommend you start with the basic recipe and then start experimenting. I've made lots and lots of loaves and only very few have turned out a bit sad, and I've not yet produced an inedible one.

Doing my first loaf was really scary - but he was beautiful and I called him David. Then I had Steve...

This recipe was contributed by Simone from the Radiant Recovery Community Forum.

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Cheddar Corn Bread

Ingredients:
  • 2 cups whole grain cornmeal
  • 1 cup shredded Cheddar cheese
  • 1 1/2 cups buttermilk
  • 2 tablespoons melted butter or corn oil (I used canola)
  • 2 eggs
  • 1 tsp medium unsulfured molasses (I left this out)
  • 1 tsp baking soda
Directions:

Place the cornmeal in a large bowl and toss with the Cheddar cheese. Place an 8 X 8 inch lightly oiled glass baking dish or a cast iron pan in the oven to heat up.

Place the buttermilk, melted butter or oil, eggs, molasses and baking soda in a blender, processing on low to medium speed until combined.

Stir the buttermilk mixture into the dry ingredients until smooth. Take the preheated baking pan out of the oven and pour in the corn bread batter.

Bake at 375 for 20 to 25 minutes, until golden brown.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

From The 20-Minute Natural Foods Cookbook by Sharon Claessens.

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Flour Tortillas or Chapathis

Ingredients:
  • 2 cups whole wheat flour
  • 1 tsp salt (or less)
  • 1/4 tsp baking powder
  • 1/4 to 1/2 c. butter (or oil, but I always use butter)
  • 1 cup warm water
Directions:

Combine dry ingredients in a bowl, mixing well. Cut in butter, then add water to make a soft, pliable dough. Knead briefly. Let sit for 15 minutes or so. Make the dough into golf ball sized balls, then roll out thin on a well floured board. Bake on a pretty hot skillet until slightly browned, then flip and bake the other side.

This recipe was contributed by Kelli from the Radiant Recovery Community Forum.

From La Leche League Whole Foods for the Whole Family Cookbook.

These keep well wrapped in a tea towel and put in a plastic bag. Worth

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Sour Cream Corn Bread

Ingredients:
  • 1 1/2 cups cornmeal
  • 1/2 cup whole wheat flour
  • 1 1/2 tsp baking soda
  • 1 egg
  • 1 cup sour cream
  • 1 tbs honey (I left this out)
  • 3/4 cup buttermilk
  • 2 tbs corn or safflower oil (I used canola)
Directions:

Preheat oven to 375 degrees fahrenheit. Mix the cornmeal, flour and baking soda in a medium mixing bowl. In a small bowl, beat the egg and add the sour cream and honey. Beat together until thoroughly blended. Add the egg mixture, the buttermilk and the oil to the dry ingredients. Beat together until blended. Lightly oil an 8 X 8 inch baking dish. Fill with batter and bake 20-25 minutes at 375.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

From The 20-Minute Natural Foods Cookbook by Sharon Claessens.

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Sprouted Wheat Bread (unleavened)

Ingredients:
  • 2 cups sprouted wheat (sprouted for 24 to 36 hours)
  • 1/2 cup oil
  • 1 1/4 cups milk
  • 2 cups whole wheat flour
  • 2 cups wheat germ
Directions:

Preheat oven to 325 degrees.

Put wheat sprouts through a meat grinder, using the fine blade (I don't see why this could not be done in a food processor). Combine all ingredients and let stand at room temperature for 20 minutes. Form into two oval loaves and place on oiled baking sheet. Bake in preheated oven for 1 hour. Cool on rack.

Yield: 2 small loaves.

This recipe was contributed by Susan S. from the Radiant Recovery Community Forum.

From Rodale's Basic Natural Foods Cookbook

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Unyeasted Rice Bread

Ingredients:
  • 1 cup brown rice
  • 3 cups water
  • 1 medium-size carrot, cut into chunks
  • 1 tbs oil
  • 1/2 tsp salt
  • 3 to 3 1/2 cups whole wheat flour
Directions:

Cook brown rice in water to the "mushy" stage (approximately 1 hour). Combine carrot and rice mixture in electric blender. Process briefly to a puree consistency. There should be approximately 2 cups of this mixture.

Add oil, salt and flour. Knead at least 5 minutes to develop gluten in the flour, using more flour as required. Shape into a round loaf, lightly oil surface of loaf, and place on oiled cookie sheet. Score top of loaf by cutting shallow, horizontal lines across it before baking to prevent cracks and make it easier to cut slices.

Place in cold oven, turn oven to approximately 150 degrees fahrenheit (about 60 celsius), and leave for 1 hour; turn oven to 250 F (about 121 celsius) for another hour and then turn oven to 375 F (190 C) for a third hour. Bread will be done when inserted toothpick comes out clean. Cool on wire rack.

This recipe was contributed by Susan S. from the Radiant Recovery Community Forum.

From Rodale's Naturally Great Foods Cookbook, Nancy Albright, 1977

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Peanut Butter Muffins

Ingredients:
  • 2 cups whole wheat pastry flour
  • 1/4 cup natural peanut butter
  • 1 tbsp. baking powder
  • 1/3 cup vegetable oil (optional)(i used canola)
  • 1/4 cup unsweetened apple juice
  • 1/2 tsp. sea salt (optional)
  • 1-1/2 cups milk (can use oat, rice or soy)
Directions:

Preheat oven to 350 degrees fahrenheit.

Stir: flour, baking powder and salt in a bowl.

Mix: peanut butter, oil, honey and milk in a separate large bowl until smooth.

Add: dry mixture to liquid mixture and mix with minimal strokes. Do NOT beat.

Fill: oiled muffin tins 2/3 full.

Bake: for 25 minutes or until done - until toothpick inserted into center of muffin comes out clean

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Pumpkin Corn Bread

Ingredients:
  • 1-1/2 cup corn meal (yellow or white)
  • 1/2 cup flour (I used spelt)
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1/4 cup butter
  • 1/2 milk (i used oat milk)
  • 1/4 chopped apple or 1/4 cup unsweetened applesauce
  • 1 can pumpkin
  • 1 egg
  • 4 mini loaf pans
Directions:

Preheat oven to 450 degrees fahrenheit.

Spray pans with olive oil. Sift dry ingredients and then add wet ingredients. Stir well.

Divide mixture evenly between pans.

Bake 25 minutes. Remove from pans to cool. Serve with butter.

*This recipe originally called for ¼ cup sugar which I replaced with the chopped apple.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From the magazine The Joy of Halloween published by H&S Media Incorporated, 1998.

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Cheddar Cheese Popovers

Ingredients:
  • 3 eggs
  • 1 cup milk
  • 3 tbs melted butter
  • 1 cup whole wheat pastry flour
  • 1/4 cup grated Cheddar cheese
Directions:

Preheat oven to 375 degrees fahrenheit.

Beat the eggs in a medium mixing bowl with an electric beater until foamy.

Add the milk and continue beating. Add the butter and flour and continue to beat until smooth.

Place 1 tbs of the popover batter in the bottom of each of 12 oiled muffin or custard cups.

Sprinkle a teaspoon of the grated cheese into each cup. Top with the remaining batter, but do not fill the cups more than two-thirds full.

Bake for 40 to 45 minutes, until puffed and golden brown. Do not open the oven sooner than 5 minutes before the popovers are finished baking, or they may fail to puff.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

From The 20-Minute Natural Foods Cookbook by Sharon Claessens.

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Popovers

Ingredients:
  • 4 eggs
  • 1-1/2 cups whole wheat pastry flour
  • 3/4 tsp. salt
  • 1-1/2 cups milk
  • 1 tbs cooking oil
Directions:

Place all ingredients (liquid ones first) into a blender and blend thoroughly. Pour mixture into popover cups, filling each well at least half-full. Bake at 400 degrees for 10 minutes, turn oven temperature to 350 degrees and bake for 30 minutes.

This recipe was contributed by Carol from the Radiant Recovery Community Forum.

From the OSU Cooperative Extension Service, Tulsa County.

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Kamut Bread

Ingredients:
  • 1 cup water
  • 1 TB oil (I use canola)
  • 2 cups Kamut flour
  • 1/3 cup gluten flour (if you are not gluten sensitive)
  • 1 egg
  • 1/2 TB brown sugar
  • 1 tsp salt
  • 1 1/2 tsps regular active dry yeast or
  • 1 1/4 tsps bread machine yeast
Directions:

Add ingredients to bread pan in order listed (and don't forget to put the blade into the pan like I did! That's why I added the egg LOL which turned out to be a serendipitous idea!!) Use Whole wheat setting and one for small loaf.

NOTE: If you are gluten sensitive, then spelt is not for you. You can make this loaf without the gluten just increase flour to 2 1/3 cups. You can also adapt any 100% whole wheat recipe to Kamut. I intend to add herbs to my next loaf.

Makes 1 pound loaf.

This recipe was contributed by Laurice from the Radiant Recovery Community Forum.

Adapted from a whole wheat recipe in the Sunbeam Bread Machine cookbook

This makes a nice light bread that keeps well and makes excellent toast.

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Bagels

Ingredients:
  • 2 Tbsp. yeast
  • 4 to 4 1/2 c. WW flour
  • 2 Tbsp. vital wheat gluten
  • 1 1/2 c. warm water
  • 2 tsp. salt
Directions:

Mix yeast and 1 1/2 cups flour and the gluten. Add the water and salt. Beat with electric mixer on low speed for 30 seconds, just to blend. Then beat at high speed for 3 1/2 minutes.

By hand add flour until the dough begins to stiffen. Turn onto floured surface and knead until smooth adding flour as necessary (you do not want a sticky dough). This will take about 8 minutes.

Cover and rest 20 minutes. Divide into 12 balls. Punch a hole in the center of each ball with your finger and stretch to enlarge the hole.

Cover and rise 50 minutes in a warm place. If your kitchen is cold, you can rise them in a warm oven of about 90 degrees fahrenheit--just be sure it is not too hot or you will kill the yeast.

Gently slide the dough into a large pot of simmering water for 6 minutes turning after 3 minutes. You will have to do this in batches.

Drain well on a towel.

Preheat oven to 375 degrees fahrenheit.

Place bagels on a baking sheet and bake for 35 minutes or until nicely browned.

This recipe was contributed by Joan from the Radiant Recovery Community Forum.

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Whole Wheat French Bread

Ingredients:
  • 2 Tbsp dry yeast
  • 1 1/3 c. warm water
  • 2 tsp salt
  • 3 to 3 1/2 cups w w flour
  • 1 1/2 tbsp vital wheat gluten
Note: For the flavor or Sourdough add 1 tbs vinegar to the water.

Directions:

Dissolve the yeast in water add the salt, flour and gluten. Knead until smooth and elastic adding flour as necessary so the dough is not sticky. Cover and rise 30 minutes.

Divide dough in half. Fold each in half. Press each into a 14-inch rectangle.

Keep the work surface lightly floured. Do not let the dough stick. Fold each piece in half. Pinch the edge to seal well. Fold the edges of each piece into the center then fold in half.

Keep in mind we are creating a long thin loaf of French bread. Fold in half longways again pinch to seal Roll gently with hands like rolling a pencil on the table to make the classic shape. Place on a large cookie sheet that has been dusted with additional flour. Cover and rise in a warm place for 1 1/2 hours.

Preheat oven to 425 degrees fahrenheit.

With a razor or sharp knife make 3 quick slashes in each loaf each one going 1/3 of the length of the bread.

Place a shallow pan of water on the lower shelf of the oven. Put bread in the center of the oven and bake for 20 minutes or until brown. Reduce heat to 400 degrees and remove pan of water. Bake for 10 minutes longer.

I know it looks complicated but it is not really and it is worth it for fresh ww French bread.

This recipe was contributed by Joan from the Radiant Recovery Community Forum.

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Rye Bread

Ingredients:
  • 1 c. WW flour
  • 1 Tbsp. yeast
  • 1 Tbsp. plus 1 tsp. vital wheat gluten
  • 1 1/4c. Buttermilk or sour milk warmed (add 1 tsp. lemon juice to 1 c. milk to sour)
  • 1 tsp salt
  • 1 1/2 to 1 3/4 c. rye flour
  • 2 Tbsp cooking oil
Directions:

Dissolve the yeast in the warm milk add the oil and salt. Stir in the WW flour. Add the rye flour to form a stiff batter. Turn onto floured surface and continue adding rye while kneading until you have a smooth dough that is not sticky. Continue kneading for about 5 minutes.

Cover and rest for 45 minutes.

Shape into a loaf either round or oblong. Place on a greased baking sheet. Spray tops with cooking spray. Slash one big slash in the top of the loaf with knife or razor.

Rise in a warm place, covered for 1 to 1 1/2 hours or until double in size.

Preheat oven to 400 degrees fahrenheit. Bake for 35 minutes.

This recipe was contributed by Joan from the Radiant Recovery Community Forum.

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Vegetable Muffins


I've been experimenting with this muffin recipe for a while now and I have had favorable comments from my family. They have not set off any bingeing.

Ingredients:
  • 3 cups wholemeal self-rising flour
  • 1 cup organic millet flakes
  • 1 large or 2 small sweet potatoes (grated or steamed and mashed)
  • 2 medium carrots (grated or steamed and mashed)
  • 1 kg pumpkin (I use Jap) - steamed and mashed
  • 1 or 2 green apples (grated or steamed)
  • 2 tablespoons olive oil
  • 2 eggs
  • 1/4 cup soymilk (optional)
Directions:

Grate or steam all fruit and vegetables and mash in large bowl. Add oil and eggs and mix. Add flour and millet flakes and mix well. Add soymilk if not moist enough. Place in papered muffin tins or 2 oiled loaf tins. Cook in 200C oven (moderate) for about 50 mins or until golden brown on top. Makes 12 large muffins.

This recipe was contributed by Dianne from the Radiant Recovery Community Forum.

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Mixed Grains Piecrust


This is not a sweet pastry crust. Use for a quiche or main dish pie.

Ingredients:
  • 1/2 cup millet meal (whole millet coarsely ground in a blender)
  • 1/4 cup corn flour (I used fine stone ground cornmeal)
  • 1/2 cup whole wheat pastry flour (I used spelt flour)
  • 1/4 cup butter, melted or safflower oil (I used canola)
  • 2 to 3 tbsp ice water
Directions:

Preheat oven to 350° fahrenheit.

Mix millet meal and corn flour together and toast in a small dry skillet over medium heat, stirring constantly, until mixture begins to give off nutty aroma.

Remove from heat; turn into a medium-size bowl, and stir in whole-wheat flour.

Slowly pour butter or oil over mixture while mixing with a fork or pastry blender.

Add water and mix thoroughly.

This crust does not gather neatly into a ball; it must be pressed into pie plate.

Press dough into pie plate until bottom is evenly covered.

Prebake for quiche for 5 to 10 minutes before adding filling.

Crust firms up when it bakes.

I also added 1/4 tsp crushed celery seed to the flours.

Makes 1

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

Adapted From Rodale's Basic Natural Foods Cookbook

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House Corn Bread

Ingredients:
  • 1 tbsp butter
  • 1 tbsp oil (I used olive oil)
  • 3/4 cup cornmeal
  • 1 egg, lightly beaten
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups plain yogurt
Directions:

Preheat oven to 425 degrees fahrenheit.

Combine butter and oil in a 9 inch baking pan or a shallow 1-quart casserole. Place in the oven for 5 minutes to melt.

Mix remaining ingredients together and pour into the hot baking dish. Return to the oven for 30 minutes (less if you use a larger pan so batter is not as deep) or until set. Cut into squares to serve.

This recipe was contributed by Annette from the Radiant Recovery Community Forum.

I baked it in a slightly larger pan than the recipe called for so my corn bread was only 1/2 inch thick and very crusty. I could even toast the leftovers in the toaster. I changed the recipe to omit the honey.

Adapted From Nikki & David Goldbeck's American Wholefoods Cuisine.

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Whole Wheat Biscuits

Ingredients:
  • 2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 3/4 tsp. salt
  • 5 tablespoons shortening
  • 1 cup buttermilk or sour milk (approximate measure)
Directions:

Mix dry ingredients. Cut in shortening. Add milk to form a soft dough. Shape into biscuits. Place in a greased baking pan. Bake in a preheated oven at 450 degrees Fahrenheit.

Variation: Use 3 TBS oil for the shortening and reduce milk to 3/4 cup.

Sweet Potato Biscuit variation: Add 1 cup cooked mashed sweet potato and reduce milk to 1/2 cup.

This recipe was contributed by Joan from the Radiant Recovery Community Forum.

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Pizza Dough

For bread machine

Ingredients:
  • 1 tablespoon yeast
  • 2 1/2 to 3 cups whole wheat flour
  • 1 teaspoon salt
  • 1 to 1 1/4 cup water
  • 1 tablespoon oil
Directions:

Put the ingredients in the breadmaker in this order. Set the breadmaker to dough only and start it. As the dough is mixed you want to get a nice ball of dough. You may need to add a little flour if it is too wet or a little water if it's too dry.

I buy my yeast in bulk, you can use one of those little packets the grocery store sells, I believe they are about 1 1/2 tablespoons. For flour, I mixed whole wheat & spelt, but have made it with whole wheat only. You can add other things to the dough before it mixes, suggestions: substitute garlic salt for the salt; use a little Italian seasoning; Parmesan cheese-actually any shredded or grated cheese that appeals to you.

This recipe was contributed by Terri from the Radiant Recovery Community Forum.

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Kamut/Whole Wheat Bread

For bread machine:

Ingredients:
  • 1 cup water
  • 1 TB butter or oil
  • 1 egg (optional)
  • 2 1/3 cup Kamut or WW flour* (NB: You don't need gluten with the WW flour)
  • 1 tsp salt
  • 1 TB brown sugar
  • 1 1/2 tsps regular dry yeast OR
  • 1 1/4 tsps bread machine yeast (I find the regular yeast works just as well and is cheaper
* I used 2 cups kamut, 1/3 cup gluten or 1 3/4 cups kamut, 1/4 cup brown rice and 1/3 cup gluten. Sunflower seeds, poppy seeds, sesame seeds, walnuts flaxseed are all good additions as is protein powder. I usually throw in a handful of the nuts.

Directions:

Use small loaf, whole wheat setting.

Place all ingredients in bread machine in order recommended by manufacturer.

The above makes a 1 lb. recipe and freezes well.

This recipe was contributed by Laurice from the Radiant Recovery Community Forum.

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Spelt Bread

For bread machine:

Ingredients:
  • 1 1/8 cup water
  • 1 egg (optional)
  • 2 TB vegetable oil (I use olive)
  • 3 1/2 cups spelt flour*
  • 1 1/2 tsps salt
  • 1 tsp sugar
  • 1 TB instant yeast sunflower seeds, flax seed, poppy seed, walnuts or a combination of all.
* I have modified my recipe to 3 cups spelt, 1/2 cup gluten flour and/or 2 3/4 cup spelt, 1/4 cup brown rice flour and 1/2 cup gluten. I find the addition of the rice flour makes for a lighter bread which doesn't dry out as quickly as the regular bread does. The gluten does the same thing. You can also add protein powder if you want.

Directions:

Use the large loaf, whole wheat setting.

Place all ingredients in bread machine in order recommended by manufacturer. .

This recipe was contributed by Laurice from the Radiant Recovery Community Forum.

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Whole Wheat Bread for Bread Machine

Ingredients:
  • 1 cup water
  • 1 TB butter (I use olive oil)
  • 2 1/3 cups WW flour (I keep my WW flour in the refrigerator)
  • 1 TB brown sugar
  • 1 tsp salt
  • 1 1/2 tsp regular dry yeast or
  • 1 1/4 tsp bread machine yeast
Directions:

Put all ingredients in order required by machine. Use WW setting, medium setting, regular setting and small setting.

I often add poppy seeds for extra crunch, or sesame seeds, sometimes flax and sunflower seeds - but only about a 1/4 cup.

This makes a very nice moist loaf with an even texture.

This recipe was contributed by Laurice from the Radiant Recovery Community Forum.

From the Sunbeam Deluxe Breadmaker manual.

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Zucchini Corn Muffins

Ingredients:
  • 3/4 cup flour (I used whole wheat)
  • 1/2 cup cornmeal
  • 1 TBS, brown sugar (I omitted)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup skim milk
  • 1/3 cup margarine, melted (I used canola oil)
  • 1/4 cup egg substitute (I used 1 egg)
  • 1 1/2 cups shredded zucchini
  • 1/2 cup drained, chopped roasted red peppers
Directions:

Preheat oven to 400 degrees fahrenheit.

Line 8 muffin cups with paper liners. (I sprayed my pan well 'cause I like the crusty edges.)

Combine dry ingredients. Mix well with fork. In small bowl, combine milk, oil, and egg. Mix well with fork. Add liquid ingredients to dry ingredients, stirring with fork just to blend. Stir in zucchini and red peppers.

Spoon batter into prepared muffin cups. Bake 20-25 min. or until toothpick comes out clean. Remove from pan and cool on rack.

I think whole kernel corn and/or jalapeno peppers would also be good in these muffins. I'm planning to have them with vegetable beef soup.

This recipe was contributed by Sheila from the Radiant Recovery Community Forum.

From Weight Watchers Magazine, October, 1990.

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5-Minute Pizza Crust

Ingredients:
  • 1 package yeast
  • 1 cup very warm water
  • 2 1/2 cups flour (I use half whole wheat & half W.W. pastry))
  • 2 tablespoons oil
  • 1 teaspoon salt
Directions:

Dissolve yeast in water. Add remaining ingredients and stir to mix well. Knead 5 times in bowl. Let stand 5 min. (I do this step in the oven at lowest temp.). Roll dough onto cooking stone or pizza pan to make one large (or two small) pizza. Top with 1 cup sauce, 2 c. shredded mozzarella cheese and toppings. Bake at 450 degrees fahrenheit for 12-15 min. till crust is golden brown and cheese is bubbly.

This recipe was contributed by Misti from the Radiant Recovery Community Forum.

Modified from a recipe found in The Betty Crocker Cookbook.

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