In 2014, I’ll be host to some pretty awesome breakfast ideas from 12 fabulous food bloggers from around the world.
Each month, I’ll be featuring a different blogger’s recipe for 1 fantastic breakfast with all the details. Each recipe will be as healthy as it is tasty and VERY economically priced as well. You’ll see my first blogger’s entry in this event coming up next Sunday, January 19th. Can’t wait to get things started with this 12 month project of my favorite meal teamed up with my favorite bloggers.
My ‘Breakfast In Bed-Fest’ will have it’s own Pinterest board as well so you can keep track of each month’s new recipe posts. Then at the end of the year, I’ll run a little vote to see just who’s ideas were the most spectacular of all 12. More details on all that as the event unfolds. Now on to my own breakfast idea. Molasses Buckwheat Breakfast Bread.
I called it a breakfast bread because it is more of a moist sweet bread than a dry toast type. It stands up all by itself as a meal along with some fruit or just juice or tea. Not a sandwich type loaf, it eats more like a hearty cake. So full of great ingredients and it bakes up in just minutes so I thought of it for maybe a weekend breakfast meal? Or bake it up in advance and store thick slices in the freezer to thaw out for breakfast on the go.
You can go from this…
….in just over an hour’s time.
You can see by the dark rich color of this loaf just how rich and flavorful the molasses makes each slice.
A dream when toasted with a little spread of butter and a sprinkle of cinnamon sugar or jam.
- 1 cup non dairy milk (sweetened or not)
- 2 tsp quick rise, dry active yeast
- 2 cups Gluten Free Flour
- 1 cup Gluten Free whole Oats
- 1 cup Buckwheat flour
- 1/4 cup Arrowroot
- 1/3 cup Olive Oil
- 1/2 cup Molasses
- 1/2 cup organic sugar mixed with 3 Tbs. ground cinnamon
- Warm the milk, oil and molasses to 110 degrees in a glass bowl. Stir in the yeast and allow to sit for 10 minutes. Sift together all the dry ingredients in a large warmed bowl (this will help with the rising process later) When the yeast has become frothy or bubbly, pour the wet into the dry and gently blend together until you have a wet dough. The less you stir the better, just mix to bring them together in a dough ball.
- Wet your hands with some extra oil and form the dough into a smooth ball. Cover with a clean towel and let the dough rise for 30 minutes. Divide the doubled dough into two loaves and place on a baking sheet or into small loaf pans. Bake at 325 for 30 minutes or until the internal temperature reaches 160 degrees. Cool and serve.
- Additional add in ideas: Raisins, chopped dates, small apple chunks, chopped nuts.
Who needs a bakery? Make your own and you get the smell of fresh baked bread for free!
Anniversary Tulips courtesy of my loving hubby ♥
- If Cows could talk:
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