No-Knead Quinoa Bread

Any Pinterest fans out there?  I love it - so many wonderful new recipes to discover, like this one I found for Quinoa bread.  If you're not a bread baker, don't be intimidated by this extremely easy recipe - there's no kneading required, and the dough can rest in your refrigerator for up to 10 days before you bake it.  The finished bread tastes wonderful, has a soft interior, and is packed full of protein.  Kind of delicate, kind of rustic, totally awesome.

Items used to make this recipe:

(affiliate links)

• quinoa https://amzn.to/2U8H3P6

• white whole wheat flour https://amzn.to/2WtV4s9

• vital wheat gluten https://amzn.to/2U8PIAW

• pizza stone https://amzn.to/398U1k2

• active dry yeast https://amzn.to/2U8zebX

• Heathy Bread in 5 Minutes a Day https://amzn.to/2U8HjO7

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No-Knead Quinoa Bread

makes 2 small loaves (approx 8x3-inches)

Printable Recipe

Ingredients

• 1 1/2 cups white whole wheat flour (made by King Arthur, available at most grocery stores)

• 1 3/4 cups all-purpose flour

• 1/2 cup uncooked whole Quinoa grains, rinsed

• 2 1/4 teaspoons dry yeast

• 2 tablespoons vital wheat gluten

• 15 fluid ounces lukewarm water (1 3/4 cups plus 2 tablespoons)

• 1 1/2 teaspoons Kosher salt

Directions

1. In the bowl of a stand mixer, mix all the ingredients until combined. Rest, loosely covered, for 2 hours. Transfer dough to an oiled container large enough to allow the dough to double in volume. Cover and refrigerate overnight, or up to 10 days.

2. On baking day, divide the dough into 2 balls and form each one into a narrow oval; allow to rise at room temperature for 90 minutes (after 30 minutes, preheat the oven to 450F with a bread/pizza stone on a lower-middle rack). Just before baking, slash the top of the loaves a few times with a very sharp knife or lame. Bake loaves for 30 minutes. Cool completely before slicing.

Note

• I'm not a fan of flour or cornmeal on the bottom of my breads, so I like to form my loaves on  parchment paper.  The parchment enables me to easily transfer the wet dough onto the preheated stone.  If you don't have a very sharp knife or “lame”, you can slash the bread with a serrated knife or clean razor blade.

adapted from Healthy Bread in 5 Minutes a Day

Date Delight Oatmeal Cookies

Okay, I know this is a bad picture, but there aren't any cookies left for a retake, and they're too good to make again, if you know what I mean.  You'll just have to take my word for it.  A little background for you - I bought a box of chopped dates for a specific recipe I wanted to try around the holidays, and I never got around to trying that recipe - not only that, but I forgot which recipe it was that I wanted to try.  So there I was, stuck with a box of chopped dates that I had no use for.  Thankfully there was a recipe for these cookies printed right there on the back of the box.  The family absolutely loved them - hope you do too.

Items used to make this recipe:

(affiliate links)

• chopped dates

• #50 scoop

• pure vanilla extract

• baking pan/silpat/cooling rack set

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Date Delight Oatmeal Cookies

makes 48 cookie (#50 scoop)

Printable Recipe

Ingredients

• 16 tablespoons unsalted butter, room temperature

• 1 cup packed brown sugar (light or dark)

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 1/2 cups all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon of cinnamon

• 1/4 teaspoon fine salt

• 3 cups quick-cooking oats

• 8-ounces chopped dates (about 1 cup)

Directions

1. Preheat oven to 350F.

2. In a medium bowl, combine flour, baking soda, cinnamon, and salt; set aside.

3. In the bowl of a stand mixer, cream together butter and sugars.

4. Add eggs and vanilla.

5. Add flour mixture, just until combined.

6. Stir in oats and chopped dates.

7. Using a #50 scoop, portion 12 scoops of dough per sheet tray and bake for 11-14 minutes until golden brown around the edges.

8. Cool cookies on sheet tray for a few minutes before transferring to a cooling rack. Makes 4 dozen cookies.

recipe adapted from Amport Foods