Tag Archives: Baking

Oven baked manna bread

After my first baking attempt with sprouted grains (in the crock pot), I realized this wasn’t very practical, since you can only cook one small dinner sized roll at a time. I did a little more research and looked for some guidance as to how to bake sprouted grain bread in the oven. I realized that the type of bread this would be is called “Essene” or “manna” bread.

According to mannabread.com

“Manna bread, an unleavened “Essene bread” made from sprouted grains, contains no salt, added fat, or sweeteners. Traditionally, the Hebrew tribes in ancient Egypt made this Essene or ’sprouted bread’ by grinding berry roots between rocks or millstones.  The bread was then laid to bake on stones heated by fire or the scorching sun. The sprouted grains are simply crushed, formed into loaves, and baked at a low temperature, resulting in a soft, subtly sweet, moist, dense, and coarsly textured “bread”.”

The recipes I found called for 3 cups wheat berry sprouts, ground and pressed into a loaf pan, or alternately, a cookie sheet (either must be lined with parchment for release.) The temperatures ranged from 200-250 degrees F and the times from two and a half to up to five hours. So I cooked mine in the middle, at 225 degrees for about 3 and a half, maybe closer to 4 hours.

I only had 2 cups of wheat berry sprouts left, so I ground those up. After attempting to shape in some kind of loaf, I figured I’d just go with like a mini flatbread or “crisp” set up. My thoughts were for little open faced sandwiches perhaps?

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It wasn’t until AFTER I took them out of the oven that the light bulb went off – COOKIES! This is totally the base for a delicious sprouted grain cookie! Mind blown. Anyway…

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The taste was exactly the same as the one made in the crock pot, only I did like the thinner aspect of this set up rather than the dinner roll style bread that was cooked in the crock pot. I ate one piece of this flatbread style manna bread with a little bit of Earth Balance (cheat – but it was soo good.)

So hmm… cookies? Crisps? I really want my dehydrator to come so I can start experimenting with these ideas, but keeping the food under a certain temperature to preserve all the nutrients instead of heating it above and ruining the integrity of the nutrients. I really think that’s the direction I’m headed! Eeeeee!

 

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Vegan peanut butter chocolate cake

Yesterday, I baked a cake for my brother’s 27th birthday.

Sure, it looks a little silly, but it tasted sooo delicious. The silliness came in my attempt to write “Happy Birthday.” Usually, if you combine confectioner’s sugar with margerine and coloring (in this case beet juice), you get a great frosting. You can play with the texture by adding more or less of ingredients to get piping frosting. Then, you can use the corner of a plastic sandwich bag with a very small hole in it to write on cakes or other pastries. However, the bags I had on hand had these weird inverted corners and the whole process ended up being messy. I just decided to go with it. Looks like a cake from a Gak factory, tastes like a cake from a fancy vegan bakery.

I found the recipe on a blog called The Baking Bird. It looks absolutely divine as is, but I decided to make a few substitutions to increase nutrition and decrease refined oils (my 2 goals in life, ha.) The peanut butter frosting, especially, is how she describes it – PERFECT.

I didn’t take photos along the way like I intended, I was in a bit of a rush, but I’ll share the recipe anyway. (** denote the only 2 ingredients changed)

Cake:
  • 2 cups soy milk
  • 2 tsp apple cider vinegar
  • 1 1/2 cup granulated sugar
  • 2/3 cup canned pumpkin**
  • 2 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup sprouted whole wheat flour**
  • 2/3 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  •  1/2 tsp salt
  1. Preheat oven to 350 F. Lightly spray two 9″ round cake pans.
  2. Whisk together the soy milk and vinegar. Add the sugar, pumpkin, and vanilla extract, beat until foamy.
  3. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and beat until large lumps disperse.
  4. Pour evenly into 2 cake pans. Bake 26-28 minutes or until toothpick inserted into center comes out clean. Allow 10-15 minutes before removing from pan, then allow to finish cooling thoroughly before frosting.
Peanut butter frosting:
*This will make JUST enough for a thin layer of frosting, all you need for this cake since it is so rich. But if you get greedy and start tasting the frosting, you may need to make another batch or 1/2 batch.* 😀
  • 1/4 cup Earth Balance margerine, softened
  • 2 TBSP Earth Balance shortening, softened
  • 1/3 cup organic peanut butter (crunchy or creamy)
  • 1 1/2 tsp vanilla extract
  • 1 1/4 cup confectioners sugar
  • 1 to 2 TBSP soy milk
  1. Cream together Earth Balance and shortening until very smooth.
  2. Add peanut butter and vanilla. Cream together until very smooth. (Side note on peanut butter: Quality matters! Choose organic if possible for a fuller, more peanuty flavor. Preferably with no oil, sugar, or salt added. Peanuts are all you need. I used Whole Food’s 365 Organic Peanut Butter with wonderful result.)
  3. Add sugar. Mixture will be very stiff, make sure to add well until frosting is no longer crumbly.
  4. Add soy milk slowly, a little at a time, beating continuously until frosting is fluffy.
  5. Frost cake once completely cooled. Enjoy!

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