Category Archives: Breads

Fresh Fig & Cambozola Flatbread

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Since it is summer, and it is hot, my blog posts, meals, and entire kitchen have been put on the back burner (or better yet, not on a burner at all…just forgotten about entirely). It seems to be fresh fruit and cold salads all around our honeyed home for this particular time of year. Although, there is one upside to this season’s climate, and it is a good one at that. It just so happens that an average temperature of 80º in your home isn’t exactly ideal for comfort, but transpires to be the pinnacle temperature for bread dough. That is why I was determined to make my next post all about the perfect process of raising dough. I honestly adore the entire experience and believe that making bread is truly a satisfying art. The evolution of the bread dough is incredible to watch and really makes you feel that you have made something worth recognizing. 

My first flatbread dough was made from Sara and  Hugh Forte’s book The Sprouted Kitchen. She makes a flatbread with pears and arugula that is just divine and includes fascinating detail about the dough rising technique. This recipe is inspired by hers in that book, which I am telling you, you must buy (if you haven’t already). I am completely obsessed with Cambozola cheese these days and have been pairing it with fresh fig slices on cheese plates at home. I decided that two are such a perfect pair that they needed to be incorporated on another level. I hope that enjoy this as much as we did. 

*If you do not have the time and resources available for homemade dough, please feel free to purchase the already made pizza dough from Trader Joe’s. This option is perfect for times when you are in a pinch, but please remember to grill on a grill pan before adding toppings to ensure that the dough is cooked all the way through. 

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Fresh Fig and Cambozola Flatbread

Serves 6
A sweet and savory grilled flatbread with fresh figs, caramelized onions, & creamy blue cheese!


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Prep Time
3 hr

Cook Time
8 min

Prep Time
3 hr

Cook Time
8 min

Flatbread dough
  1. 1 tsp active dry yeast
  2. 1 tsp honey
  3. 1.5 cups unbleached AP flour
  4. 1.5 cups whole wheat flour
  5. 1 tsp sea salt
  6. 1 TBSP fresh thyme leaves
  7. 2 TBSP extra-virgin olive oil
Toppings
  1. 1 TBSP extra-virgin olive oil
  2. 1 yellow onion, sliced thin
  3. 1 TBSP balsamic vinegar
  4. sea salt & black pepper (about 1/2 tsp each)
  5. 10 fresh figs, stems removed and sliced thin
  6. 2-3 TBSP fig jam
  7. 7 oz Cambozola, crumbled & rind removed from all sides (or any other blue cheese you like)
  8. 2 TBSP flat leaf parsley, chopped
Flatbread dough
  1. 1. Put the active yeast in a small bowl with honey and 1/4 cup of warm water. Let sit for 10 minutes and you should begin to see the yeast bubbling a bit. Mix the flours, thyme leaves, and salt in a large glass bowl. Add the yeast mixture and olive oil to the flour mixture and combine. Add 1 cup warm water and knead the dough with your hands until it is smooth. Brush the dough with a bit more olive oil and cover the bowl with a dish towel and let sit for at least one hour. The dough should rise and double in size.
  2. 2. Once the dough has risen, punch the dough to remove the air pockets and knead it a couple more times. Put the dish towel back over the bowl and let it rise for another hour.
  3. 3. This time, divide the dough in 2 parts and roll into balls and place them back into the bowl and cover with a dishtowel to rise for another hour.
  4. 4. After the dough balls have risen for the third time, preheat your grill pan to a medium-high heat. Roll the dough balls out on a floured surface as thinly as possible. Pay no mind if they are not perfectly rectangle, the more imperfect they look, the more rustic and homemade it appears.
  5. 5. Place onto the heated grill pan and grill for about 1.5-2 minutes on each side and there are visible grill marks. Set them aside on wire racks to cool before adding toppings. Preheat the broiler. (I only used one of the flatbreads for the toppings since it is just my husband and I. I put the other grilled flatbread into a ziplock bag and then into the freezer to use at a later time.)
Toppings
  1. 1. Caramelize the onions when there is about 25 minutes left for the last rise of the flatbread dough. Heat 1 TBSP of extra virgin olive oil over medium heat. Add the thin onion slices and sprinkle them with the salt and pepper. Sauté for about 15 minutes or until nice and golden in color. Add the balsamic vinegar to the pan and sauté the onions and vinegar for another 3-5 minutes. Turn off the heat and set the onions aside.
  2. 2. Spread the fig jam in a thin layer all over the grilled flatbread (make sure to go all the way to the edges). In an even layer, top with the caramelized onions, Cambozola crumbles, and fresh fig slices. Place the flatbread on a baking sheet and broil for 5 minutes. The cheese should be melted, the figs caramelized, and the dough thoroughly cooked through. Place on a wire rack to cool slightly for about 3 minutes and prevent the dough from being soggy.
  3. 3. Top the flatbread with fresh flat leaf parsley, slice, and serve immediately!
Notes
  1. *This recipe makes 2 grilled flatbreads, each of which can be cut into 10 slices. Since it is only myself and my husband, I put the other grilled flatbread into the freezer for a later use. The toppings were enough for the 1 flatbread. If you are making both flatbreads, then I suggest doubling the topping recipe.
  2. *Make sure that the active yeast is not expired and that the 1/4 cup of water is not too hot (not above 100 degrees). Do not add the salt directly to the yeast, make sure to add it to the flour mixture first. Hot water and salt both kill yeast so be sure to avoid both of those things and you should be in good shape. The yeast is dormant until the warm water and honey is added, so make sure it does begin to fizz and bubble before adding the flours. Keep the bowl in a warm and dry place when the dough is rising (78-80 degrees is about the perfect temperature to allow for proper rising).
Adapted from Sprouted Kitchen’s Cookbook- Grilled Flatbreads with Pear, Arugula, and Goat Cheese
Adapted from Sprouted Kitchen’s Cookbook- Grilled Flatbreads with Pear, Arugula, and Goat Cheese
HONEYED HOME http://www.honeyedhome.com/

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Baked Vanilla Almond Donuts

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I woke up this morning with a new number….28. Wow. A whole year has passed in the blink of an eye. I can’t even believe how great 27 was to me. Some extremely wonderful things happened; I got married to the man of my dreams, gained an amazing family, traveled to some incredible places, worked harder than I knew possible, and  started this little project of mine that I like to call Honeyed Home. I have to say it was the best year of my life. I am so grateful and so utterly humbled for the amazing people in it. I don’t know how I got so lucky. For this birthday, I realized I am no longer one that needs anything extravagant or over-the-top; just some good food, close friends, and you could maybe throw in a day off with nice weather.  No program or schedule to follow, just the simplicity in knowing you have some good people surrounding you in your life. When you have no plans or expectations for a birthday it usually turns out for the best.

This is my new M.O. for future birthdays except for one thing; I will expect donuts. I think that I decided on a baked, health-ified, sprinkled donut as my own birthday breakfast because if there is one day a year I am going to really indulge, it’s going to be on my birthday. I don’t know what the rest of the day will hold, but at least I am certain about this one thing: donuts for breakfast. I once was “made fun of” for calling dibs on the old-fashioned buttermilk donut at a work meeting. I remember the moment when a co-worker said “No one calls dibs on old-fashioned’s”. Little did they know, there is a secret that lies within these perfect fried confectionaries. Buttermilk donuts have this impeccable glaze that creates an outer-layer that holds up unbelievably when dipping in hot coffee. This is not true for the old fashioned’s counterparts; like the crumb donut. Old fashioned’s are still my favorite and I totally had them in mind when I wanted to make my own at home. These donuts are baked, not fried, and this eliminated half of the calories. They are warmly spiced and sweetened naturally with honey instead of it’s refined white doppelgänger that normally inhabit these breakfast treats. I topped these donuts with a vanilla bean glaze to give it that extra gourmet touch and to recreate a little nostalgia in my old-time favorite. I do realize that vanilla beans are expensive but you just shouldn’t skip this fancy ingredient. Those little black flecks all throughout the glaze give it a special distinctive touch that affirms the “home-made-ness”. An important characteristic when cooking for your family, friends or even just for yourself; on your birthday.

This year I learned the significance in going all out to take care of yourself first and foremost; ultimately you are the one who can make yourself happy and I am sharing that with you in the form of a donut. I hope you enjoy and thank you for listening and giving Honeyed Home a chance at this new endeavor. Oh, and Happy Birthday to me!

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Baked Vanilla Almond Donuts 

Makes 6 Donuts 
Prep time: 5 minutes, Bake time: 10 minutes 
Inspired by: The Faux Martha's Vanilla Bean Donuts 

DONUTS:

1/2 cup almond meal

3/4 cup whole wheat flour

1/4 tsp baking soda

1/4 tsp baking powder, aluminum free

1/4 tsp sea salt

1/4 tsp nutmeg

1/2 tsp cinnamon

1 large brown organic egg

1/2 tsp pure vanilla extract

1/3 cup unsweetened organic vanilla almond milk

2 TBSP clover honey

3 TBSP coconut oil, melted at room temp

GLAZE: 

1 TBSP organic half and  half

1/4 vanilla bean pod

1/2 cup+ organic powdered sugar

1. Preheat the oven to 350º. Spray a 6-welled donut pan with coconut oil. Mix all the dry ingredients in a large bowl. In a small bowl whisk the egg, add the milk, vanilla, honey and coconut oil and whisk to combine. Pour the wet ingredients into the dry ingredients and fold together with as few strokes as possible (careful not to mix too much or donuts become too dense). Using a large spoon, divide the batter evenly into each of the wells (making sure to wipe the center clean so that a neat hole is formed). Bake the donuts for 10 minutes and then remove and let cool on a baking rack for 20 minutes.

2. While donuts are cooling make the glaze. Mix the half and half with the seeds of the vanilla bean in a medium bowl. Add the powdered sugar and whisk to combine; adding more powdered sugar if you like a thicker glaze. Once the donuts are cooled dunk each one into the glaze and then place back onto the baking rack to set for another 15 minutes (option to dust with sprinkles after dunking). You are always free to double the glaze recipe and dunk each donut for a second time to really ensure the thickness of the glaze. Best enjoyed immediately or store at room temperature in an air-tight container for a couple of days.

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Coconut Maple Banana Bread

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There are so many reasons to make banana bread. Mostly, the reason occurs because you have a few ripened and browned bananas lying on the counter, looking unappetizing as ever, but yearning to be used. Sometimes, the reason is because you get in that baking mood and you want something healthy and utterly satisfying. Other times, it’s because you are hung-over and you need a distraction from feeling like you might bite the dust. Either way, all are good and all are equally acceptable. Unfortunately for me, my reason, was the latter. What a night we had! We had a little too much fun with great company last night and today I am paying for it. After working all day, I came home and knew I needed a little something special for a night in with my main squeeze. We both needed it, really. Banana bread is something my mother and I always made together. Except, the version we made when I was little yielded 1/2 cup Crisco. (gasp!) I know, right? It seemed like we made a lot of things with vegetable shortening and now you couldn’t pay me to touch the stuff. I decided to make some real changes and attempt a vegan adaptation. The bread is moist and not overly dense, because the almond meal and shredded coconut appear in place of extra flour. This banana loaf cured my post-party blues and helped me realize that I just might possibly survive this day. Phew.

Coconut Maple Banana Bread {Vegan}

(Prep time: 5 minutes, Bake time: 50 minutes)
 

3 ripe medium bananas (*see note if your bananas are not yet ripe)

1 1/2 cups spelt flour (or whole wheat flour)

1 cup almond meal

1/2 cup unsweetened shredded coconut

1 tsp aluminum free baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp ground nutmeg

1/2 cup packed brown sugar

1/2 cup unsweetened vanilla almond milk

1/4 cup organic coconut oil, melted at room temperature

2 TBSP organic maple syrup

1 tsp vanilla

1 tsp apple cider vinegar

*If your bananas are very yellow and not yet ripe, preheat oven to 425º. Arrange bananas (with peels on) on a small baking sheet and roast them on the middle rack for about 20 minutes. Let cool for 5 minutes and then carefully remove the peels (they will still be a bit hot) and then mash the bananas in a medium bowl, set aside.

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1. Preheat oven to 350º and grease a loaf pan with coconut oil. Sift all the dry ingredients together in a large bowl and set aside. In a medium bowl mash the ripe bananas until there aren’t any large chunks. Add the almond milk, brown sugar, coconut oil, maple syrup, vanilla, and apple cider vinegar and mix well. Add the wet ingredients to the dry ingredients and fold to combine (try not to stir around too much here or the bread becomes too dense). Pour into the loaf pan and bake for 45-50 minutes or until golden brown and toothpick inserted comes out clean. Let cool for 10 minutes before slicing. Serve warm or cover with foil to allow some of the steam to absorb back into the bread. Serve with a dollop of yogurt and fresh berries.

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Whole Wheat Berry Shortcakes

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They say old habits die hard but I believe we can alter these habits to fit in with our future selves. I educated myself on the importance of monitoring what foods go in my body and I am very aware of each ingredient, where it came from, and more importantly it’s nutritious value to ensure that my future self is well taken care of. It is important to look out for ourselves now; I mean, if you won’t then who will? My old habits are still in existence but come in a healthier package these days. I still love a sweet treat after dinner, but instead of the ice cream sundae with chocolate sauce I had growing up, I might have some frozen yogurt with fresh berries. I like it better this way anyway. There is nothing like really tasting the freshness of your food. Out with the old preserved packaged stuff and in with new nourishing and beneficial fare.

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My girlfriend, Rachel, recently explained to me that her all-time favorite dessert is a strawberry shortcake with whipped cream. But she, like me, is always looking to health-ify the indulgences she used to consume to correspond with her fitness based lifestyle now. She asked me to come up with a new recipe for her old favorite and I was more than happy to oblige. After all, who doesn’t like  warm berry shortcake? Instead of angel food cake (full of white sugar and flour) or buttermilk biscuits (loaded with butter and full-fat milk) I wanted to come up with a healthier vessel entirely. I created some whole wheat biscuits sans butter and substituted in plain goat’s milk yogurt and almond milk. They turned out incredible. Not only do they contain more fiber than white flour biscuits, they are not laden with saturated fats. Because these are not buttery in nature, feel free to break one open and smear a bit of Earth Balance (vegan butter) and a smidgen of organic honey to enjoy hot and fresh out of the oven. Or, go all the way and make the new spin on the old fav with the warm berry shortcakes with a yogurt whipped cream (yes, I made a healthier whip too). It’s all about taking care of ourselves and of course, each other. So here you are Rachie, I hope you love them!

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Whole Wheat Berry Shortcakes {Vegetarian} 

Biscuits (makes 10):

2 cups whole wheat flour, plus more for dusting

1 tsp baking soda

1 TBSP aluminum free baking powder

1/2 tsp sea salt

1 tsp organic cane sugar

1 cup plain yogurt (use greek or goat’s milk)

1/2 cup organic almond milk (plain and unsweetened)

Shortcakes (makes 2):

1/2 cup organic strawberries, sliced

1/2 cup organic blueberries

1/2 cup organic blackberries

Whipped Yogurt Cream (makes about 2 cups):

1-2 TBSP organic maple syrup

1 cup organic heavy whipping cream

2-3 tsp brown sugar

1 tsp vanilla extract

1 5.3oz package organic greek vanilla yogurt (I get mine at Trader Joe’s)

1/4 cup organic powdered sugar, for dusting

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1. Make the biscuits. Preheat the oven to 425º and line a baking sheet with parchment paper. In a large bowl, whisk to combine the flour, baking soda, baking powder, salt, and sugar. Make a well in the center of the bowl and add in the plain yogurt. Mix with a wooden spoon until a crumbly dough forms. Add the almond milk in slowly and stir until the dough forms a ball (be careful not to over mix). Flour the counter top very well. Place the dough on the floured surface and sprinkle with a little more flour. Flour the rolling pin and roll into a 3/4″-1″ thick circle . Using a 2″ biscuit cutter (or a floured wine glass) cut out as many biscuits as you can before collecting the scraps to re-roll and cut. You should get 10 biscuits from the dough (if you have more than 10, the biscuits were rolled too thin). Line them on a baking a sheet and bake for about 15 minutes or until golden brown and puffed up. Serve immediately with Earth Balance and a bit of honey, or arrange on baking racks to cool before storing. The biscuits can be stored in an air-tight container for up to a week. To re-heat place in toaster oven for a few minutes to warm through.

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2. Make the whipped cream. Add the heavy cream, vanilla, yogurt and brown sugar in the bowl of an electric stand mixer and whip for about 3-5 minutes or until stiff peaks form. Set aside. This makes about 2 cups so feel free to save the whip in an airtight container in the fridge for up to a week, stir with a whisk to form peaks before each use.

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3. In a small bowl combine all the berries and the maple syrup and let sit for about 10 minutes to macerate (you could substitute 1 1/2 cups of frozen berries, thawed). Add the berries and maple syrup to a medium sauté pan and cook for about 2 minutes, until syrup starts bubbling and berries are warmed through. Set aside. Take two of the biscuits and cut in half. Pour the berries on the bottom halves of the biscuits (make sure to get some of the sauce), top with yogurt whip, and place the tops of the biscuits on. Dust with confectioners sugar and serve.

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Honey Wheat Bran Muffins w/ Blood Orange Glaze

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I frequently recall my college days and remember how I always yearned for a break in my studies long enough to get into the kitchen. I rarely had time for anything that wasn’t school, soccer, or work related. In those days, my life was hectic. I used to imagine the day when I would graduate and finally get to sit down and read a book of my choice, sleep until 10am, and completely embrace the feeling of having nothing on my to-do list. My cousin, Danielle, and I both went to the University of California, Irvine. It was here that we would lay on the Aldrich park lawn to study but instead would dream of what our lives would be like in the future, once we finished with the chaos and stress. We had some great times there and I never thought I would say this, but I really do miss that school.

One of our favorite mid-afternoon, get-out-of-the-slump snacks were these incredible honey bran muffins from a restaurant slightly off campus. They were sweet enough to give us the slight sugar rush we craved and were substantial enough to tide us over until soccer practice. When I thought I wanted to recreate these at home I came across a recipe that seemed to fit the bill. I tweaked it a bit; adding whole wheat flour, some warming spices, and some incredibly beautiful blood oranges that had just arrived in my farm box delivery. These muffins turned out perfectly; utterly sticky and moist and brightly flavored with citrus.

Danielle, this recipe is for you. I love you so much, cousin. I hope these inspire you to reminisce in our college days, like they did for me!

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Honey Wheat Bran Muffins w/ Blood Orange Glaze {Vegetarian} 

Makes 12 muffins 
(Prep time: 10 min, Bake time: 20 min)
 
Adapted from The Lazy Wife's Guide, Honey Bran Muffins 

1 cup whole wheat flour

1 cup wheat bran

1 tsp cinnamon

1 tsp ground nutmeg

1 tsp cardamom

1/2  tsp sea salt

1/4 tsp baking powder, aluminum free

1 tsp baking soda

1/3 cup Muscovado (or brown sugar)

1/4 cup honey

2 TBSP molasses

1/2 cup water

1 egg

1/4 coconut oil

1 TBSP blood orange zest (about 2 small oranges)

Glaze: 

3 TBSP sugar

3 TBSP butter, melted

3 TBSP Muscovado

2 TBSP honey

2 TBSP blood orange juice, freshly squeezed

1.Preheat oven to 350º. Evenly distribute the glaze into each of the muffin wells (about 1 TBSP in each). Be sure  coat all sides of each well. Mix all the dry ingredients in a large bowl. In a separate, medium sized bowl, mix all the wet ingredients together. Carefully pour the wet ingredients into the dry ingredients and mix until just moistened and combined.
2. Using an ice cream scoop (for even distribution), scoop mixture into glazed muffin wells. Make sure that you do not fill the wells up more than 2/3 of the way full (the rise quite a bit, spilling over the top). Bake the muffins for 20 minutes. Remove from oven and immediately invert onto parchment paper.

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