Category Archives: Quick Breads

Our Favorite Homemade Tortillas

P1050759We love tacos around here. I make them a lot. It’s one of those meals that everyone at the table is always excited to eat- and without complaints- yay!

Switching to my own homemade Taco Seasoning from packaged taco seasonings was one of the first changes I remember making when I began to switch to truly homemade food.

But, this favorite meal of ours still needed a change…the tortillas.

So, we have recently switched from the store-bought pre-packaged tortillas to this homemade version.

And here is why- Instead of eating this along with our tacos: whole wheat flour, water, vegetable shortening (partially hydrogenated soybean and/or cottonseed oils), contains 2% or less of leavening (sodium bicarbonate, sodium aluminum sulfate, corn starch, monocalcium phosphate, calcium sulfate), salt, molasses, vital wheat gluten, fumaric acid, mono- and diglycerides, fully hydrogenated cottonseed oil, guar gum, sodium metabisulfite, soy flour, calcium propionate, and potassium sorbate (preservatives), enzymes. (found here)….

…we now enjoy tortillas made with only flour, salt, baking powder, lard (or butter), and water!

These tortillas are sturdy enough to hold all your fillings without falling apart, they are soft, and you will find them a little thicker than store-bought tortillas.

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Orange Burst Pancakes

P1050552I’ve been on a real pancake kick lately! It started with a steak and eggs and pancake dinner at our house last week, followed by several pancake breakfasts!

Pancakes are great because you can whip them together in one bowl- for quick and easy cleanup, and you can cook them in minutes- for all those growling bellies.

I really like this recipe because, like My Favorite Pancake Recipe, you still get the health benefits of oats and wheat flour in the pancake, and then an added surprise of little bursts of orange that are just enough to brighten up the flavor. Top with a little buttery maple syrup and you’ll enjoy very bite!

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Our Favorite Light,Tender,Wheat and Oat Pancakes

P1040005I used to rarely make pancakes. I mean, I like breakfast to have some nutritional value- and, let’s face it- pancakes made with white flour and then coated with a sugary syrup doesn’t really bring much nutrition to the table- at all!

On the other side of the coin, I do not like to make something simply because it is healthy. It MUST still taste good. So many “wheat” pancakes are too dense or too dry, and less than satisfactory. Just forget it!

And then I found this Wheat and Oat Pancake Recipe from King Arthur Flour. These are SO much better!  It is the only pancake recipe I make now- and all of us love them!

Here’s why I like them:

1. Healthy- almost all wheat flour and oats

2. Still light, still tender, still tasty- like a pancake is supposed to be!

3. So fast!- The initial time you make these, you prepare a very large amount of the dry ingredients, and then you freeze what you do not use. Then, whenever you want pancakes for breakfast- you just pull it out and add it to the wet ingredients. Couldn’t be easier!

4. My kids enjoy pancakes and I no longer have to feel guilty about giving them a worthless breakfast- and actually am giving them a nutritious breakfast!

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Chocolate Zucchini Bread

This bread is oh-so-soft, a beautiful deep chocolate color, and has excellent taste and texture. I love it! It was a big hit with my husband and kids, too. If you prefer to make it more like traditional zucchini bread, I’ve included those notes below, as well. The recipe makes 2 loaves, so it is great to make one for your family, and one to share with a neighbor or friend!
Enjoy!2 cups shredded fresh zucchini
3 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 cup all-purpose flour flour
1 cu whole wheat flour (I like to use King Arthur Whole Wheat flour)
1/4 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1/2 c. cocoa
2 1/2 teaspoons vanilla
Shred zucchini; place in strainer and press or squeeze with hands to get rid of some of the extra liquid. In a mixing bowl beat eggs, sugar, and oil together. Stir in the flours, baking powder, soda, cinnamon, salt, and cocoa, mixing just until all ingredients are combined. Add vanilla; mix; Add drained zucchini. Mix well. Pour into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake for 50 to 55 minutes at 350°, or until a knife inserted in center comes out clean.

Notes for non-chocolate version.
Simply omit the cocoa.
You could also add about 1/2- 3/4 c. raisins and/or walnuts or pecans, if desired

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