Irish Soda Brown Bread

In honor of Saint Patrick's Day, I thought I'd repost one of my favorite bread recipes, this Irish Soda Brown Bread. This sweet and nutty bread boasts a hearty, chewy texture that goes nicely with any meal. We will be serving ours tonight with our Corned Beef & Cabbage. If you decide to give it a try, I hope you enjoy it as much as we do!

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One of the many wonderful perks to being a Melting Pot American is the fact that I get to celebrate my 30% Irish heritage on March 17th with Corned Beef, Cabbage, and Soda Bread and then, two days later, I get to celebrate my 50% Italian heritage on March 19th with St. Joseph's Cakes!

Now, as a disclaimer, I realize my version of Irish Soda Bread is a far cry from the authentic recipe but, as I've already mentioned, I am far from being truly Irish myself so this recipe is good enough for 100% American me. ;)

This bread comes together so quickly and easily that I actually make it throughout the year as a basic table bread to be served with breakfast, lunch, dinner, or even with a cup of tea.

A couple of years ago, I took my family's original recipe and tweaked it here and there until I came up with this heartier, nuttier, brown version. 

Now it is much more filling and goes well with soup, stew or salad.

My favorite addition is the flaxseeds. They give a great crunchy texture and nutty flavor.

It may not be the prettiest bread but it is delicious. 

I divide the batter into three small loaves so that I can serve one fresh and freeze the other two for later on in the week. 

It tastes the best when it's hot out of the oven and smeared with softened butter. The boys like theirs with jam.

Irish Soda Brown Bread

2 c. whole wheat flour

1 1/4 c. oat flour

1 t. baking soda

2 t. baking powder

1/2 t. sea salt

1/2 c. brown sugar

2 eggs, lightly beaten

2 c. sour cream

3/4 c. raisins

1/2 c. walnuts, chopped

1/4 c. flaxseeds

Preheat oven to 325 degrees. Sift first five ingredients. Add remaining ingredients. Mix well. Separate batter into thirds and spread onto baking sheets prepared with parchment paper. Bake 40 - 45 minutes. Makes three loaves.

{enjoy!}

Blueberry Banana Bread with Cinnamon Pecan Swirl

Since each of my boys eat at least one per day, bananas are always top on my shopping list when I get to the grocery store. I try to grab several small bunches in various stages of ripeness so that we don't end up with a ton of brown bananas by the end of the week. 

Sometimes that method works, but very often it doesn't... and that is when we make banana bread!

I love making banana bread because it's so quick and easy to put together that it's a great 'hands-on' recipe for the boys to help with. I also love making banana bread because the bananas offer so much natural sweetness that it's a healthy snack for my boys since I don't need to add much artificial sugar.

Of course there are a lot of banana bread recipes out there but what I love about this one is the swirl. That little bit of sugar, cinnamon and pecan lends the rest of the bread a perfect amount of sweetness and moisture.

And the blueberries of course are just the icing on top - to my boys at least.

{Blueberry Banana Bread with Cinnamon Pecan Swirl}

bread:

3 bananas, mashed

1/2 c. blueberries, fresh or frozen
1/3 c. coconut oil
1/2 c. honey
1 egg, beaten
1 t. vanilla
1 t. baking soda
1/4 t. sea salt
1 c. whole wheat flour
1/2 c. oat flour

swirl:

1/2 c. pecans, chopped
1/3 c. sugar
1 T. cinnamon

Preheat oven to 350 degrees. Spray baking pan. Mix wet ingredients. Stir in dry ingredients. Gently stir in blueberries. Pour half the batter into prepared baking pan. Mix cinnamon, sugar and pecans in a small bowl. Sprinkle half the swirl mixture onto the batter. Repeat with remaining batter and swirl mixture. Cut a small spatula or knife into batter using a circular motion to distribute the swirl mixture into the batter. Bake. 

Creamy Corn & Cauliflower Chowder

I actually feel a little twinge of guilt every time I serve this chowder because I'm the only one at the dinner table who knows that it contains cauliflower. 

It's not that I have anything against white potatoes but after stumbling upon this recipe from Cooking Classy {probably my favorite food blog} I decided to substitute it with cauliflower in order to create a chowder that is just as creamy but not as heavy. 

Well, it worked! The resulting chowder was thick, creamy, sweet and comforting - especially perfect for the snowy day we were enjoying.

I served this chowder with two different kinds of biscuits: Sweet Potato Biscuits and Corn & Cheddar Biscuits. Topped with homemade whipped butter and a drizzle of honey, they completed the meal perfectly making for a sweet and satisfying meal.

{Creamy Corn & Cauliflower Chowder}
*inspired by this recipe

7 c. corn, fresh or frozen

1/2 head cauliflower, chopped
1 c. fresh baby spinach leaves, chopped

3 T. coconut oil

1 onion, chopped

3 T. whole wheat flour

4 c. water

1/2 c. whole milk

3 T. heavy cream

1/2 c. honey

salt & pepper

cheddar cheese, shredded {optional, for topping}

In a medium pot, bring cauliflower, 1 c. corn and 2 c. water to a boil. Cook until fork tender, 20 minutes. Meanwhile, in a large, heavy pot, heat coconut oil over medium heat and cook onion until translucent, 3 - 5 minutes. Lower heat and whisk in flour, 1 1/2 minutes. Continue to whisk while slowly adding 2 c. of water. Bring to a boil, stirring occasionally, then add 6 c. of corn. Season with salt and pepper. Return to a boil, reduce heat to low and simmer, stirring occasionally, 10 minutes. Transfer cooked cauliflower and corn to a blender and puree until smooth. Stir pureed cauliflower, spinach, milk, cream and honey into soup.  Return to light boil, reduce heat and simmer until thickened, 10 minutes. 

Serve warm, topped with cheddar cheese and drizzled with honey. 

{enjoy!}

Apple Pecan Crumble Pie

Last year we attended at a Fall Festival at a little park across the street from our parish. The event had just begun when we walked out of 10:30 mass so we figured we'd check it out. It was small, intimate, and even a little quirky. 

There was a local band playing in the center gazebo. There were a couple of craft booths selling handmade goods. There were a few food vendors selling ice cream, kettle corn, and hot Italian sandwiches. There was even a trailer with ponies giving out horse-drawn carriage rides. It was picturesque. Not to mention, I felt like I was walking around in a Gilmore Girls episode.

And there was an Apple Pie Contest! After listening as they announced the first, second and third place winners and purchasing a slice to try for ourselves, I decided that next year I would enter.

Way back then, ;) I had only ever made two pies from scratch before so I certainly needed some practice.

Since I come from a family of pie lovers and my mom, who passed away nearly two years ago, and her mom, who is very sick at the moment, have always been the designated pie bakers, I have taken it upon myself to perfect my skills in their footsteps.

While chopping apples, rolling crust, sprinkling cinnamon, cutting shapes, and coloring with sugar,  I thought of my beautiful mom and it brought a smile to my face because I knew she would be so proud. 

Especially because my pie won second place! (Out of only about ten other pies competing, mind you, but still! ;) I won a $25 Visa Gift Card and the honor of knowing that a complete stranger actually liked my baking and the pleasure of knowing that another complete stranger even asked for my recipe. It felt great!

This recipe makes two pie crusts because I don't know how to halve it. I either freeze the second crust to use another day or use it to make a double crust pie.

I like to bake my pies one day in advance so that the filling has time to thicken in the refrigerator overnight. I serve it warm and topped with vanilla ice cream.

{Apple Pecan Crumble Pie}

Pecan Pastry Crust:

1 1/4 c. flour

1/4 c. toasted pecans, ground

1/2 t. sea salt

1/2 c. butter, cut up

1/3 c. ice water

Apple Filling:

6 c. Granny Smith apples, peeled, cored, and sliced

2 T. flour

3/4 c. brown sugar

1/4 c. turbinado sugar

1/4 t. sea salt

1 t. cinnamon

1/2 t. nutmeg

Pecan Crumble:

1/2 c. butter, softened

1/4 c. brown sugar

1/4 c. turbinado sugar

1 c. flour

1/4 t. sea salt

2 T. milk

3 T. cinnamon sugar

1/4 c. toasted pecans, chopped

Preheat oven to 375 degrees.

In a large bowl, stir together flour, pecans and salt. Using a pastry blender, cut in butter until pieces are pea size. Sprinkle 1 T. water over part of flour mixture. Toss with fork. Push moistened portion to side of bowl. Repeat 1 T. at a time until flour mixture is completely moistened. Gather into a ball, knead gently until it holds together. Divide in half. For halves into balls. On a lightly floured surface, roll out one ball of dough into a circle, 12 inches in diameter. Transfer to 9 inch pie plate. Repeat with second ball of dough. Set aside. 

In a large bowl combine flour, sugars, salt and spices. Add apples and gently toss until coated. Let stand.  In a medium bowl combine flour, sugars and salt. Add butter and use a fork to combine until crumbles form. Set aside. Transfer filling to prepared pie crust. Top filling with crumbles. Brush crumbles with milk. Sprinkle with cinnamon sugar. Bake 60 minutes. Sprinkle pecans over pie. Bake 5 - 10 minutes or until bubbling. 

{enjoy!}

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Linking up with Sandra today:

Coconut Almond Granola

With the warmer weather upon us, granola has now become the perfect alternative to our usual morning oatmeal around here. 

And, just in time for summer, I decided to tweak my favorite recipe a little to suit the season. Shredded coconut, coconut oil and coconut extract give this granola just the right amount of flavor and aroma to put me in a beachy mood.

Since ninety percent of the preparation process involves pouring and stirring, granola is one of my favorite recipes to make with my boys. They love seeing all the ingredients that go into it, watching it bake in the oven, and, of course, taste-testing when it's finished.

I usually have a fresh batch of granola in the house at all times because there are so many different ways that my family enjoys it. I like it best sprinkled over yogurt and topped with fresh berries. The boys eat it like cereal with milk poured over. And my husband just snacks on it by the handful.

Granola freezes well so I always make a double batch and store half of it in the freezer to keep it fresh.

Packaged in a mason jar with a ribbon around the lid and the recipe attached, it also makes a great gift for family, friends, new neighbors, etc.

{Coconut & Flaxseed Granola}

4 c. old-fashioned rolled oats

1 1/2 c. slivered almonds

1 1/2 c. dried cranberries

1 1/2 c. shredded coconut

1/4 c. flaxseeds

1/2 c. raw sunflower seeds
1/2 c. brown sugar (optional)

1/2 c. coconut oil

1/4 c. honey

1/4 t. coconut extract

Preheat oven to 300 degrees. Combine dry ingredients. Stir coconut oil and honey together and heat until coconut oil is liquid form. Add coconut extract. Pour over dry ingredients. Mix very well, using your hands. Let sit for at least fifteen minutes. Spread onto two cookie sheets lined with parchment paper. Bake 28 minutes or until lightly browned. Cool completely before storing.

Spinach & Cheddar Quiche with Whole Wheat Crust

We eat a lot of eggs in this house. (Hence the small flock of chickens in our backyard. :)

While I'm not one to tire of my usual spinach omelette for lunch, to keep things a little more exciting, every once in a while I change things up a bit and make this quiche instead.

Now most of the quiche recipes I've found call for either 'made from scratch crusts' that can be difficult or time consuming to make or 'pre-made store bought crusts' that are unhealthy and expensive. 

Well, this one is so easy to make it doesn't even need to be rolled out! Just press it directly into the
pie plate. 

I pack as much spinach into this quiche as possible. Such an easy way to get more vegetables into my family.

The best part about quiche is that it can be served for breakfast, lunch or dinner. It also stores well in the freezer or refrigerator so I often make it in advance and simply reheat it before serving.

My older son insists that it is really called Quiche Pizza. I don't argue with him and I even allow him to eat it with his hands like pizza because I'm just happy he loves it that much.

{Spinach & Cheddar Quiche with Whole Wheat Crust}

for the crust:

1 c. whole wheat flour

1/2 t. sea salt

1/4 c. olive oil 

1/4 c. cold water

Preheat oven to 325 degrees. Prepare 9 inch pie plate with cooking spray. Mix flour and salt together with a fork in a small bowl. In a separate medium bowl, whisk together oil and water. Add flour mixture to oil mixture and use a fork to combine. Gently press dough into pie plate, folding and fluting any excess over the sides. Set aside. 

for the filling:

8 oz. cheddar cheese, shredded

2 T. whole wheat flour

10 oz. baby spinach, chopped

1 c. milk

5 eggs, beaten

1/2 t. salt

pepper to taste

Toss cheese with flour. Add all other ingredients and mix well. Pour into prepared crust. Bake 60 minutes or until a toothpick inserted into the middle comes out clean.

{enjoy!}

Oat & Flaxseed Lactation Cookies

I have been very blest so far in that I did not encounter any major issues when it came to breast feeding either of my two sons. They are both really good eaters and have pretty much been that way from the start.

Because they nursed so often and so much, I can remember feeling nutritionally deprived those first couple of weeks when my milk supply was supply was being established. I tend to be a very healthy eater in general but between breast feeding and postpartum recovery, my body really craved nutritionally dense foods to replenish all the calories and vitamins it was expending.

I love a cookie or two to go along with my afternoon tea so in preparation for #3's arrival I decided to make a batch of 'lactation' cookies to freeze. I wasn't crazy about any of the recipes I found so I decided to come up with my own version. Of course, you don't actually have to be lactating to enjoy these cookies. Just call them Oat & Flaxseed Granola Cookies instead. ;)

I realize these are not 100% healthy since they contain a good amount of sugar but, personally, if I'm going to eat a cookie, it needs to taste good! Aside from the sugar, all the other ingredients are highly nutritious. They are loaded with oats and flaxseeds which have both been shown to help increase a breast feeding mom's milk supply. 

More than half the flour is oat flour which I make by using the milling blade on my Baby Bullet to grind up old-fashioned rolled oats.

I added dates and walnuts but any dried fruit and nut will taste great and also contribute a wealth of vitamins and nutrients. 

The dough turns out a little dry because of all the grains so I add a few tablespoons of water to moisten it up enough to roll out.

I don't own a round cookie cutter so I used the screw top to a small mason jar lid. It ended up being the perfect size since I like my cookies to be big.

My son and I made thirty-two large cookies yesterday. Once they had completely cooled I wrapped them in plastic wrap, put them in a ziploc bag and placed them in the freezer so that they are ready for once the baby is born. 

Of course, before I had a chance to tell him what they were for, my husband snatched one off the cooling rack when he got home from work and gobbled it up in two bites. (So now I have thirty-one cookies. ;) Luckily, he said it was really good!

I'm even thinking that a stack of these cookies, wrapped in waxed paper and a ribbon, would make a practical and unique little gift for a new mom.

{Oat & Flaxseed Lactation Cookies}

3/4 c. oat flour

1/2 c. whole wheat flour

1/2 c. coconut oil

1/2 c. brown sugar

1/2 t. baking powder

1/2 t. sea salt

1 t. vanilla

1 c. oats

3/4 c. dates, pitted & chopped

2 T. flaxseeds

2 T. roasted sunflower kernels

1/2 c. walnuts, coarsely chopped

Preheat oven to 350 degrees. Beat coconut oil and brown sugar until creamy. Add oat flour, whole wheat flour, baking powder, and vanilla. Beat until combined. Stir in oats, dates, flaxseeds and sunflower kernels. If dough feels too dry and crumbly to work with, stir in a few tablespoons of water. Roll dough out to about 1/2 inch thick onto floured surface. Cut into rounds. Bake 15 - 18 minutes or until edges are lightly browned.

{enjoy!}