Bready or Not

Bready or Not recipe blog

Bready or Not Original: Apple Butter Blueberry Muffins

Posted by on Jul 8, 2020 in apples, Blog, blueberry, Bready or Not, breakfast, cupcakes, healthier, muffin | 0 comments

Apple Butter Blueberry Muffins! Fruity flavors combine in a delicious way in this original recipe.

Bready or Not Original: Apple Butter Blueberry Muffins

I love apple butter. It’s delicious, versatile stuff. I’ve found it can work as a substitute in recipes that call for things like applesauce, bananas, and pumpkin puree.

Bready or Not Original: Apple Butter Blueberry Muffins

Here, the inherent spiciness in apple butter adds a lot of flavor without the need to measure out extra spices–and the thick texture creates a cakey, moist crumb.

Bready or Not Original: Apple Butter Blueberry Muffins

The fresh blueberries throughout are like flavor bombs, introducing a different kind of sweetness in contrast.

 

Bready or Not Original: Apple Butter Blueberry Muffins

Do note that this recipe makes 24 muffins. It saves a lot of time if you have two pans, but this recipe could certainly be done with one. Make sure you have paper liners, though. There’s no sadness like my-muffin-is-stuck-in-the-pan sadness.

Bready or Not Original: Apple Butter Blueberry Muffins

Apple butter and blueberries are a delicious, underutilized combo that work out perfectly in these moist, cakey muffins. Recipe makes 24 muffins, so make this recipe with plans to share or freeze!
Course: Breakfast, Snack
Keyword: apple butter, blueberries, muffins
Servings: 24 muffins
Author: Beth Cato

Equipment

  • muffin liners
  • 2 muffin pans

Ingredients

  • 1 cup fresh blueberries
  • 2 cups all-purpose flour plus extra
  • 1 cup white sugar
  • 1/2 cup light brown sugar packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon heaping
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups apple butter
  • 3/4 cup coconut oil liquid

Instructions

  • Preheat oven at 425-degrees. Place muffin liners in two 12-count pans and apply a heavy dose of nonstick spray. Set aside.
  • Wash and sort through blueberries, picking out stems or mushy berries. Pat dry. Place in a bowl. Add a tablespoon or so of flour and gently stir to coat berries. This will prevent them from sinking in the batter.
  • In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a big mixing bowl, beat together the eggs, vanilla, apple butter, and coconut oil. Gradually pour in the dry ingredients, scraping bottom several times, until everything is just incorporated. Carefully fold in the blueberries.
  • Scoop batter into prepared liners, filling each no more than 3/4 full.
  • Bake for 5 minutes at 425-degrees. Don't open oven door. Lower temperature to 375-degrees and bake for an additional 16 to 18 minutes, until middle muffins pass the toothpick test.
  • Remove pans from oven. Immediately (and carefully) use a fork to pry out each muffin. Keeping them in liners, set on rack to completely cool.
  • Once cooled, pack in sealed containers. If freezing muffins, remove liners first.

OM NOM NOM!

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    Bready or Not Original: Scottish Oatcakes

    Posted by on Jul 1, 2020 in Blog, Bready or Not, cheese galore, cracker, gluten-free, healthier | 0 comments

    These Scottish Oatcakes are like a thick, wholesome, chewy cracker, and they are the perfect platform for cheese and charcuterie.

    Bready or Not Original: Scottish Oatcakes

    When I was on my UK trip last year, I made a pilgrimage to the Victoria Street location of I.J. Mellis Cheesemongers. Oh, bliss! I bought stuff for a personal picnic: cheeses I could never find in America, plus port chutney and Scottish oatcakes.

    Bready or Not Original: Scottish Oatcakes

    I loved everything. The oatcakes, basic as they were, really impressed me. They were oaty and fresh with a tiny hint of salt, and were ideal platforms for the cheese and chutney.

    Upon getting home, I found no acceptable imported options for oatcakes, so I resolved to make them myself. I didn’t want to use processed flour or sugar. In the end, I ended up finagling my own recipe.

    Bready or Not Original: Scottish Oatcakes

    These oatcakes are basic and wholesome, and delicious in their simplicity. Get the consistency right, and these oatcakes are durable enough to handle smears of a soft-ripened cheese or cream cheese, and won’t crumble when you bite in.

    Bready or Not Original: Scottish Oatcakes

    Store these oatcakes for days at room temperature, or freeze them for ages. By ages, I mean as long as six months. That’s right, I forget I had some tucked in my freezer, and lo and behold they were fine half a year later.

    Bready or Not Original: Scottish Oatcakes

    Pair oatcakes with cheese, sausage, and mayhap a nip of scotch.

    Bready or Not Original: Scottish Oatcakes

    These easy-to-make oatcakes act as wholesome platforms for cheese and charcuterie. If you need gluten-free food, use GF old-fashioned oats. Makes about 20 oatcakes using a 2.5-inch cutter.
    Course: Appetizer, Main Course
    Cuisine: Scottish
    Keyword: cheese, cracker
    Author: Beth Cato

    Equipment

    • food processor
    • large cookie sheet
    • cookie cutter

    Ingredients

    • 2 1/2 cups old fashioned oats
    • 2 Tablespoons unsalted butter
    • 1 teaspoon sea salt
    • 1/2 cup hot water

    Instructions

    • Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
    • Place oats in a food processor and chop on HIGH for about 15 seconds, long enough to make them slightly less coarse.
    • Melt butter in a large bowl. Pour oats into the bowl. Stir to coat. Sprinkle salt over the top, then pour in water. Stir again to form a stiff dough that is just cohesive. If the mix won't come together, add more water in small increments.
    • Sprinkle flour (gluten-free flour, if necessary) on an even stretch of counter. Use palms of hands or a rolling pins to press oats into a flat, cohesive layer. Note that the oatcakes will not expand or grow when baking. Use a round cookie cutter to slice into discs.
    • Bake for 10 minutes. Use a spatula to gently flip them over. Bake for another 7 to 10 minutes. Let cool, then pack into sealed container.
    • Store at room temperature. Oatcakes can also be frozen, with wax paper or parchment between the layers, for as long as six months, and thaw quickly.

    OM NOM NOM!

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      Bready or Not Original: Apple Cinnamon Loaf Cake

      Posted by on Jun 24, 2020 in apples, Blog, Bready or Not, breakfast, cake, quick bread | 0 comments

      This Apple Cinnamon Loaf Cake is tender and delicious, perfect for breakfast, snack, or dessert.

      Bready or Not Original: Apple Cinnamon Loaf Cake

      This loaf cake is a lot like my small casserole-sized Easy Apple Cinnamon Cake. If you like one, you’ll like the other!

      Bready or Not Original: Apple Cinnamon Loaf Cake

      My husband, see, looooves apple pie and apple cake. Apples in baked goods, period. And yes, he loved this loaf cake.

      Bready or Not Original: Apple Cinnamon Loaf Cake

      One of the great things about this recipe is that this loaf kept for about a week, all wrapped up and stored in a safe place at room temperature.

      Bready or Not Original: Apple Cinnamon Loaf Cake

      (In my house, that means tucked inside my stainless steel breadbox, as otherwise my cats would tear their way inside the plastic wrap. Because my cats are weird.)

       

      Bready or Not Original: Apple Cinnamon Loaf Cake

      This tender, moist loaf cake is packed with spiced apple chunks. It's perfect for breakfast, snack, or dessert, and the loaf keeps well wrapped-up at room temperature for about a week. It can also be frozen.
      Course: Breakfast, Dessert, Snack
      Cuisine: American
      Keyword: apple, cake, loaf cake
      Author: Beth Cato

      Equipment

      • 9x5 loaf pan

      Ingredients

      • 2 medium apples such as Gala, peeled, cored, and chopped
      • 1/3 cup brown sugar packed
      • 1 teaspoon ground cinnamon
      • 2/3 cup white sugar
      • 1/2 cup applesauce
      • 2 large eggs room temperature
      • 1 1/2 teaspoons vanilla extract
      • 1 1/2 cups all-purpose flour
      • 1 3/4 teaspoons baking powder
      • 1/4 teaspoons salt
      • 1/2 cup milk or half & half

      Instructions

      • Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
      • Prepare apples. Add brown sugar and cinnamon to bowl and toss with chopped apples to coat.
      • In a big bowl, mix white sugar and applesauce until smooth and creamy. Add eggs one at a time, then the vanilla extract.
      • In another small bowl, stir together the flour, baking powder, and salt. Gradually stir this into the egg mixture, followed by the milk.
      • Spoon about half of the batter into the prepared pan. Layer about half of the apples on top. Scoop the remaining batter over it, and add the rest of the apples. Pat them into the top.
      • Bake for 50 to 55 minutes, until a toothpick stuck into the middle emerges clean.
      • Use parchment sling to immediately lift loaf onto a rack to completely cool. Once the loaf is at room temperature, shroud in plastic wrap and store at room temperature--or freeze all or part of loaf for later.

      OM NOM NOM!

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        Bready or Not Original: Golden Syrup Snack Cake

        Posted by on Jun 17, 2020 in Blog, Bready or Not, breakfast, british, bundt, cake, lemon | 0 comments

        Golden Syrup Snack Cake! This delicious, sticky, sweet-but-not-too-sweet cake delivers a taste of the UK wherever you may live.

        Bready or Not Original: Golden Syrup Snack Cake

        I see golden syrup all the time in British recipes. I debated trying those recipes, but wondered if I could finagle some kind of American equivalent to golden syrup. Nope.

        Bready or Not Original: Golden Syrup Snack Cake

        Accept no substitutes. Golden syrup is kinda between honey and maple syrup, but has its own unique kind of sweetness. The good news is, if you’re in America, it can be found on the shelf in grocery stores. I live in the boonies on the far western fringe of Phoenix, and I can even find it here… though it is kind of expensive.

        Bready or Not Original: Golden Syrup Snack Cake

        The grocery gods did smile upon me, though. I scored TWO bottles of Lyle’s Golden Syrup for half off in the clearance area. I actually squealed out loud.

        Bready or Not Original: Golden Syrup Snack Cake

        This cake has a soft, tender crumb that is gently sweet throughout. The glaze of extra syrup brushed on top adds a perfect finish. This is the perfect treat to serve up for a binge-watch of British telly!

        Bready or Not Original: Golden Syrup Snack Cake

        Recipe heavily modified and converted in measurement from a recipe found at the BBC.

         

        Bready or Not Original: Golden Syrup Snack Cake

        Golden Syrup originates in the United Kingdom and can be found in American supermarkets on the international aisle. Accept no substitutes; it has a unique sweet taste.
        Course: Breakfast, Dessert, Snack
        Cuisine: British
        Keyword: cake, golden syrup
        Author: Beth Cato

        Equipment

        • 8x8 or 9x9 pan

        Ingredients

        Cake

        • 1/2 cup unsalted butter 1 cube
        • 1/2 cup turbinado or other raw sugar
        • 3/4 cup golden syrup such as Lyle's, but not the squeeze bottle version
        • 1 3/4 cup all-purpose flour
        • 1 large egg
        • 2 teaspoon baking powder
        • 1 teaspoon ground ginger
        • 1/4 teaspoon salt
        • 2/3 cup milk or half & half

        Glaze

        • 2 Tablespoons golden syrup

        Instructions

        • In a large pot, heat butter, golden syrup, and turbinado sugar until melted and combined. Set aside to cool.
        • Preheat oven at 325-degrees. Line an 8x8 or 9x9-square cake pan with foil and apply nonstick spray or butter.
        • In a bowl, whisk together the egg and milk. Mix with the contents of the large pot.
        • Into this pot, add the baking powder, ground ginger, and salt, followed by the flour. Pour into the prepared pan.
        • Bake for 40 to 50 mins, until the middle passes the toothpick test. Measure the golden syrup for glazing into a bowl and brush it atop the warm cake.
        • Let cool at least 20 minutes before slicing. Store covered by foil or sliced up in a sealed container at room temperature.

        OM NOM NOM!

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          Bready or Not Original: Blueberry Crumble Bars

          Posted by on Jun 10, 2020 in Blog, blondies, blueberry, Bready or Not, breakfast | 0 comments

          Nothing says summer to me quite like blueberry bars, and this version has a delectable crumb topping and loads of blueberries!

          Bready or Not Original: Blueberry Crumble Bars

          This is really the best kind of fruit and shortbread combo. The bottom and top acquire a buttery crispness as they bake, the perfect contrast for the oozy, sweet berries.

          Bready or Not Original: Blueberry Crumble Bars

          I am frustrated when recipes only list blueberries by cup measurement, which is useless when I’m in the grocery store trying to figure out how much to buy in pints or ounces. I can say that 4 cups or 20 ounces is what you need for this recipe.

          Bready or Not Original: Blueberry Crumble Bars

          Be careful at the final stage when it’s time to slice into bars. The blueberries can stick to the foil quite a bit. Therefore, be sure to generously grease the pan prior to baking, and gently pry the foil away when ready to slice.

          Bready or Not Original: Blueberry Crumble Bars

          The recipe makes a full 9×13 pan, so be sure you have a lot of people present to eat them. These would be very dangerous treats to keep around when home alone, just sayin’.

          Bready or Not Original: Blueberry Crumble Bars

           

          Bready or Not Original: Blueberry Crumble Bars

          This recipe makes a 9x13 pan full of delicious bars! The buttery shortbread-like crust is perfectly paired with a generous layer of oozy blueberries.
          Course: Dessert, Snack
          Keyword: bars, blueberries, shortbread
          Author: Beth Cato

          Ingredients

          • 3 cups all-purpose flour
          • 1 cup white sugar divided
          • 1/2 cup brown sugar packed
          • 1 teaspoon baking powder
          • 1/4 teaspoon salt
          • pinch ground cinnamon
          • 1 cup unsalted butter 2 sticks, room temperature
          • 1 egg
          • 3 teaspoons cornstarch
          • 4 cups fresh blueberries 20 ounces

          Instructions

          • Preheat oven at 375-degrees. Line a 9x13 pan with foil and apply nonstick spray. Wash the blueberries and remove any stems or smashed berries, then gently blot dry with a towel.
          • In a big bowl, mix together the flour, 1/2 cup white sugar, the brown sugar, and baking powder. Add the salt and cinnamon. Add the butter and mix until it forms crumbly dough.
          • Pat about 2/3 of the dough into the prepared pan. A piece of waxed paper and a heavy glass will help compress it into an even layer.
          • In another bowl, stir together the remaining 1/2 cup white sugar and cornstarch. Gently stir the blueberries to coat. Sprinkle the blueberries over the bottom crust, then crumble the remaining dough evenly over the top.
          • Bake for 45 minutes, but check at the 30 minute point. If it's looking golden on top, cover it with foil then continue to bake.
          • Cool at room temperature, then chill in fridge to make it even more cohesive to cut. Use the foil to lift the contents onto a cutting board. Carefully peel back the foil from the edges; a knife might help to hold the bars in place if the blueberry layer is being especially sticky.
          • Slice into bars. Store in a sealed container in the fridge, with waxed paper between the stacked layers.

          OM NOM NOM!

            Bready or Not Original: Blueberry Crumble Bars

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            Bready or Not Original: Cardamom Cashew-Walnut Butter

            Posted by on Jun 3, 2020 in Blog, Bready or Not, gluten-free, healthier, nutty | 0 comments

            This is a two-for-one Bready or Not posts: recipes for Cardamom Cashew-Walnut Butter, for both small and large food processors.

            Bready or Not Original: Cardamom Cashew-Walnut Butter

            For the past few years, I had an 8-cup Cuisinart food processor. The thing was great, but as I tried more recipes, I found that most were designed for a larger food processor. Darn.

            So when Costco advertised a Cuisinart double the size, I circled the ad and shoved it toward my husband, saying, “This is what I want for Christmas.”

            Bready or Not Original: Cardamom Cashew-Walnut Butter

            After overcoming my initial anxiety about operating the darn thing (blades and pieces galore! confusing!), I delighted in the increased capacity. Now I can make bigger batches of stuff like nut butter!

            Bready or Not Original: Cardamom Cashew-Walnut Butter

            This recipe is a particular favorite of mine. I created the original small batch recipe for my old unit, and then modified it for the shiny new machine.

            Bready or Not Original: Cardamom Cashew-Walnut Butter

            You can substitute other nuts in the recipe, but the mixing time may be different. Almonds are harder, and take longer to process.

            Bready or Not Original: Cardamom Cashew-Walnut Butter

            Also check out my Maple Nut Butter recipe!

            Bready or Not Original: Cardamom Cashew-Walnut Butter [Small Batch]

            If you have a small food processor (around 8 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 1 cup (8 ounces) of nut butter.
            Cuisine: American
            Keyword: cashews, nut butter, walnuts
            Author: Beth Cato

            Equipment

            • 8-cup food processor

            Ingredients

            • 1 1/2 cups cashews
            • 1 cup walnuts
            • 1/2 teaspoon sea salt
            • 1 Tablespoon honey
            • 1/2 teaspoon ground cardamom
            • 1/2 teaspoon vanilla extract

            Instructions

            • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
            • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
            • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
            • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.

            OM NOM NOM!

              Bready or Not Original: Cardamom Cashew-Walnut Butter [Large Batch]

              If you have a large food processor (around 15 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 2 cups (16 ounces) nut butter.
              Keyword: cashews, nut butter, walnuts
              Author: Beth Cato

              Equipment

              • 16-cup food processor

              Ingredients

              • 3 cups cashews
              • 2 cup walnuts
              • 1 teaspoon sea salt
              • 2 Tablespoon honey
              • 1 teaspoon ground cardamom
              • 1 teaspoon vanilla extract

              Instructions

              • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
              • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
              • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
              • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.
              • OM NOM NOM!
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