Irish Soda Bread Pudding

Happy St. Patrick’s Day!  Since this post falls on a holiday, I decided to figure something out that could be made with leftovers of traditional foods people might be cooking today.  Last year our bonus post for March was a basic Irish Soda Bread.  I delved a bit into the history of the bread and my version stuck to the more historic recipes, just flour, baking soda, salt and buttermilk.  One of my favorite things to do with leftover bread is make bread pudding.  Perfect for a simple dessert or even breakfast (along with some corned beef hash!)

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Spelt Oat Bread

Helping you out with those New Year’s resolutions and continuing on with healthy eating posts for January.  We already covered eating more veggies with our bonus recipe of the month available only for subscribers: cauliflower rice using the slicer/shredder attachment. (subscribe to get bonus recipes every month!)  Next we tackle eating more whole grains.  If you are used to eating white flour bread, quick bread is a great segue into the realm of whole grain baking, and eating.  The heartier flavors and textures of whole grains work well and taste great in recipes such as quick breads, muffins, pancakes and waffles.  I love this Spelt Oat Bread because it isn’t sweet, so you can go either way with it: spread on a little Greek yogurt and drizzle with honey for a filling breakfast or serve alongside a hearty minestrone for a healthy dinner.

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Gluten-Free Gingersnaps with Orange Glaze

I love putting a new spin on old recipes for the holidays.  Gingersnaps can seem a little ho-hum compared to other holiday cookies.  But with a healthy dose of candied ginger and a little orange glaze, these are cookies you’ll be proud to serve to Santa!  This is also the third and final post in a series using King Arthur Flour.  For these cookies I used King Arthur’s Gluten-Free Measure for Measure Flour.  Non-yeast recipes are a great way to swap out regular flour for a gluten-free one.  And the punch of ginger in this recipe from both ground and candied works really well, since we all know gluten-free baked goods need a little extra help in the flavor department.

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