trawberries and almonds. Accompany with almond bread or biscotti.
eparate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon
Put the items into the bread machine in the order suggested
All ingredients must be at room temperature. Add ingredients in your bread machine owner's manual. (Mine says add liquids first).
Add fruit and nuts at the appropriate moment. (Mine beeps).
Set bread machine on basic bread making setting. Crust light.
If desired, dust bread with confectioners' sugar after bread has cooled.
In a saucepan, combine Cointreau, sugar and orange zest and juice. Stir over low heat until sugar dissolves. Remove from heat. Add strawberries and set aside for at least 20 mins to marinate.
Arrange strawberries, yogurt and almond bread in separate bowls. Drizzle yogurt with some of the strawberry syrup. Allow guests to serve themselves.
Place strawberries in a bowl. Sprinkle with 1 tbsp of the powdered sugar and drizzle with cognac or balsamic vinegar.
Cover with plastic wrap and refrigerate for 30 mins.
Combine ricotta, yogurt and remaining 1 tbsp powdered sugar in a small bowl. Cover and refrigerate until ready to serve.
Divide strawberries among serving bowls. Top with a dollop of ricotta mixture and serve with biscotti or almond bread.
owl, mix the flours(rye, almond, bread, gluten) and salt.
Add
BASIC BREAD:
Mix the flours, salt
Preheat oven to 350 degrees. Grease 9\"x 5\"x 3\" pan (or two small).
Crush cereal in blender or cuisinart to equal 1 1/3 cups. Reserve 1/3 cup. Combine sugar, milk, eggs, oil & almond in small bowl.
Combine flour, cereal, baking powder & salt in large bowl. Add sugar mixture to flour mixture. Press reserved cereal on top.
Bake 50 to 60 minutes. Cool 10 minutes and turn out in wire rack.
pread bottom with 1/2 bread cubes (4 cups).
Mix
FOR THE BREAD ~ In a medium bowl, pour
Combine water, almond oil, salt, honey, almond flour, whole wheat flour, vital wheat gluten, xanthan gum, and yeast, respectively in a bread machine. Follow manufacturers' instructions for a 2-pound loaf.
Preheat oven to 350 degrees F (175 degrees C).
Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.
he inside is done. Hide bread is similar to an English
n the hollowed out Sourdough bread bowls.
Mix wet ingredients: Almond butter and 4 eggs; mix until blended and smooth.
Mix all dry ingredients together-whisk together until well mixed.
Mix wet and dry ingredients until smooth (I use an electric hand mixer).
Grease the baking pan/bread pan with coconut oil.
Sprinkle flax meal on pan dusting all sides.
Add batter to bread pan.
Add to pre-heated 350F degree oven/20-25 minutes.
Check with toothpick to test for 'doneness'.
Place room temperature water and wet ingredients into bread machine.
Add flour and dry ingredients on top (if you are doing a delayed start, place yeast on top of the flour.
Use 2 tbs sugar (will be consumed by the yeast), alternatively, 2 tbs of splenda.
Bake bread using white cycle, 1.5 lb loaf, medium crust.
bowl.
Soak the bread in enough milk to cover
he crusts from the bread. Determine how much bread you will need
Stir together flour, baking powder and salt.
In a large mixing bowl, beat butter or margarine until softened.
Add sugar and beat until fluffy.
Add egg and almond extract and beat well. Add flour mixture and beat until well mixed.
Divide dough into fourths.
Form each into a 12-inch roll.
Place 2 rolls 4 to 5-inches apart on an ungreased
cookie sheet.
Flatten until 3-inches wide.
Repeat with remaining rolls.
Brush flattened rolls with milk and sprinkle with almonds.