Broccoli & Oats Sandwich Bread - Gluten Free#BreadBakers

This is a delicious and healthy bread. Perfect for sandwiches . This bread taste so good and quick to make. You just required 3 florets of broccoli and oats, quick grind and your will have a beautiful healthy bread baked in minutes. This bread is so often made by me. Do try this quick recipe!

Ingredients
3 Broccoli Florets
3 Eggs
Salt to taste
60 Grams Gluten Free Rolled Oats
½ Teaspoon Baking powder

Method

In large blender jar add the salt, baking powder and oats. Blend this well till the oats are powdered. Then add the broccoli florets, eggs and pulse the blender once or twice only. The batter should be well mixed.
Pour this into a greased and lined loaf pan and level it well. 

Bake it in a preheated oven at 180°C for 20 -25 minutes or till a toothpick inserted comes out clean. 

Once baked lift the paper and place it on a wire rack to cool. 

When cooled slice it into two halves each half into two slices and use this to make an healthy sandwich.

Labels : Flourless, Gluten free, Bread, Bread Bakers, Quick Bread, Healthy, Low Carb, Oats, Broccoli, Egg

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

                                            

• Broccoli & Oats Sandwich Bread - Gluten Free by Sneha’s Recipe
• Cheddar Spinach Quick Bread by Food Lust People Love
• Cranberry Orange Beet Bread by Palatable Pastime
• Honeyed Spelt and Oat Levain by A Messy Kitchen
• Pomegranate and Blueberry Jam Milk Buns by Karen’s Kitchen Stories
• Pumpkin Nasturtium Pull Apart Bread by Cook with Renu
• Sweet Potato and Cranberry Quick Bread by A Day in the Life on the Farm
• Winter Squash Sourdough Boules by Culinary Adventures with Camilla

Halloween Ghost Hardboiled Eggs#Sunday Funday

These spooky Halloween Ghost Hardboiled Eggs are packed in protein. They are so cute and easy to make. These are perfect for a snack, lunch box or even for breakfast. To give these a nice yellow look for the eyes and mouth I used yellow gel color since the yolks were not that dark yellow that I wanted.

Hardboiled eggs
Knife
A Standard size straw
A Milkshake size straw
A Drop Yellow Gel Color
Method

First, slice the bottom off of the eggs so they can stand upright without toppling.

Then, take your milk sized straw and insert it right where you imagine the ghost’s eyes to go – toward the narrow (top) end of the oval

Insert the straw just through the outer white portion of the egg and stop before you hit the firm yolk
twist the straw around so it carves out a circle
pull the straw out at a slight angle so the circle that you just carved out of the white part remains inside the straw as you pull it out of the egg (you’re essentially creating a vacuum effect with the straw)
squeeze the egg that is inside the straw out onto your work surface and repeat for more ghost eyes
Mouth

Use your regular sized straw for the mouth of the ghost
I like to squeeze the straw a little to shape it into an oval for the ghost’s mouth. 

Repeat the same procedure from above. That’s it! 

The Halloween Ghost Hardboiled Eggs are done. What a fun exercise. 
Labels: Keto, Low Carb, Egg, Halloween, Sunday Funday, Breakfast, Snack, Lunch Box  

Sunday Funday

Halloween Party Treats

• Ghostly Candy Apple Concoction Bark by Culinary Adventures with Camilla
• Jack O’Lantern Cheese Bites by A Day in the Life on the Farm
• Halloween Ghost Hardboiled Eggs by Sneha's Recipes
• Spider Web Pretzels by Amy’s Cooking Adventures

Keto Turkish Menemen - Scrambled Eggs In Tomato Sauce#EatTheWorld

Menemen is basically scrambled eggs with tomatoes or what I would say is scrambled eggs in tomato sauce. This easy menemen recipe of soft, scrambled eggs with tomatoes and peppers , I have also added a tablespoon of Feta cheese for an extra flavor! This simple one-pan dish comes together in 20 minutes or less and makes the perfect breakfast, lunch, or dinner. Enjoy this dish with your favorite bread!

This dish gets its name from the Turkish market town of Menemen, a small town located just off the main highway of north Izmir. Shakshuka and Menemen are more or less considered to be close cousins. These two egg dishes are quite similar since they share some key ingredients (eggs, tomatoes, peppers), but the seasoning and preparations differ.

Serves 3
Ingredients  
2 Tablespoon Olive Oil
2 Green Peppers - finely chopped
4 Medium Tomatoes - grated
½ Teaspoon Salt
½ Teaspoon Red Chilly powder
4 Eggs
½ Teaspoon Black pepper powder
1 Tablespoon Crumbled Feta Cheese - optional
Coriander Leaves or Parsley - to garnish

Method  

Heat olive oil in a pan.  Cook chopped peppers in it for 2-3 minutes.  Add in tomatoes.  Season with salt and paprika and cook over medium low heat until tomatoes are tender, stirring occasionally. add the feta cheese and give it a light mix. This gives more flavor to the dish (it's optional) Now reduce the heat a bit.

Using a spoon, make rooms for each egg and break eggs into those hollows. Let it simmer uncovered till eggs whites are just set.     

Then with a spoon just break the egg yolks lightly and lightly fold the tomato mixture into the eggs. until the eggs are slightly cooked for 5 -8 minutes.  

Do not over cook the eggs should be soft. Switch off the flame and as it is cooling the egg will continue to cook.

Sprinkle black pepper and red pepper flakes over it. Garnish with herbs like parsley or chopped green onions and serve.

Serve it with your favorite bread

Nutrition 
Serving Size: 1 portion
Calories: 158
Sugar: 3.7 g
Sodium: 369 mg
Fat: 12.1 g
Carbohydrates: 6.1 g
Protein: 7.6 g
Cholesterol: 186 mg
Labels: Middle Eastern, Turkey, Turkish, Egg, Omelette, Main course, Keto, Eat The World

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Turkey.

Check out all the wonderful Turkish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Magical Ingredients: Kumpir - Turkish Style Baked Potatoes 

Amy’s Cooking Adventures: Turkish Simit Bread 

A Day in the Life on the Farm: Pide Ekmek 

Pandemonium Noshery: Sahanda Pirzola - Turkish Lamb and Tomatoes 

Sneha’s Recipe: Keto Turkish Menemen - Scrambled Eggs In Tomato Sauce

Kitchen Frau: Çilbir (Turkish Eggs in Garlic Yogurt) 

Culinary Adventures with Camilla: Ekşili Balık – A Lemony Turkish Fish Stew Recipe

Churros French Toast#SundayFunday

My Mom is my favorite person in the universe, so for today's brunch made her easy and quick Churros French Toast. I know mummy this was your to go recipe and a favorite one too.

The most amazing, most buttery French toast you will ever have, coated in cinnamon sugar and drizzled with a cream cheese glaze (optional)!

Ingredients
8 Big Bread slice (cut in length)
¾ Cup Caster Sugar
¼ Cup Cinnamon powder
¾ Cup Cream
¼ Teaspoon Anise seed powder
3 Large Eggs
Vanilla essence few drops
Butter or Desi Ghee for frying
Method

Make long slices of each bread slice ( I cut each into 3 pieces). 

Now whisk cream, eggs, egg yolks, cinnamon powder, anise seed powder and vanilla essence well.

Now dip bread slices and fry till golden.

Take out in a serving platter, sprinkle caster sugar and cinnamon powder mix.  

Serve with a cup of coffee or tea.  

Labels: Mexican, American, Breakfast, Cinnamon, Bread Slices, Sugar, Egg, Sunday Funday

For Sunday Funday our theme is Mother's Day Brunch.

• Amy’s Cooking Adventures: Brownie Bottomed Raspberry Cheesecake
• A Day in the Life on the Farm: Molettes de Jamon y Frijole
• Food Lust People Love: Fresh Peach Cream Pie
• Culinary Adventures with Camilla: Oil-Cured Fromage Blanc-Stuffed Nasturtium Leaves
• Sneha’s Recipe: Churros French Toast
• Mayuri’s Jikoni: Thepla - Gujarati Flatbread
• Cook with Renu: Avocado Stuffed Celery Sticks (Oil-Free)

Keto Coconut Flour Pancake & A Sandwich Burger#SundayFunday

This Keto sandwich uses pancakes as the bun and it’s filled with amazing soft scrambled or fried egg, sausage patty or any leftover chicken with cheese slice. One sandwich is just sufficient with a salad at the side to fill your tummy. Feel satisfied and happy after eating this meal. In the batter you can add fresh or dried herbs of your choice.

Makes 4 Pancakes & 2 Sandwich Burgers
Ingredients
2 Large Eggs
2 Tablespoons Coconut Flour
2 Tablespoons Parmesan Cheese
1/8 Teaspoon Baking Soda
1/8 Teaspoon Baking Powder
1/8 Teaspoon Salt
1/8 Teaspoon Dried Chives
1/8 Teaspoon Dried Parsley
4 Tablespoons Milk - I used Full Fat Milk
1 Tablespoon Butter
Method

In a bowl, mix together all the dry ingredients. Then add the eggs and milk, stir until there are no lumps. Let it sit for a minute (the batter will get a little fluffier).

Melt ½ tablespoon butter in the pan, and pour two small sandwich sized “pancakes” ( about 2 - 2½ tablespoons each) into your pan on medium heat. It will only spread a little bit. 

When the tops start to bubble and the sides look brown, check to see if the bottom is brown, and if so then flip them both over.

Now let's assemble our Sandwich Burgers
To make a grilled sandwich you can add filling of your choice. 

One I made with leftover grilled chicken

and a cheese slice. Place the filling on one pancake the leftover chicken, the cheese slice

now place the second pancake on top with the un-done side up.

Flip when the bottom is brown, and continue cooking till the cheese is melted

and the sandwich is done!

Now make the other 2 pancakes like wise with the remaining ½ tablespoon butter. 

As I mentioned earlier I made this with a fried egg and slice of cheese. 

This sandwich is not crunchy like regular bread when made into grilled cheese. 

It has a great flavor and wonderful bread-y texture. I had half of the egg and half of the chicken. The other half's I refrigerated for another meal. The extras will keep in the fridge for a day or so (you can toast them or heat them back up in the pan… or eat them cold!).
Macros Per Pancake Sandwich Without The Filling & Without Butter:
Cal 137, Total Carbs 6g Net Carbs 3g, Fiber 3g, Fat 8g, Protein 10g. 
NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers.

Labels: Keto, Coconut Flour, Pancakes, Low Carb, Sandwiches, Burgers, Chicken, Egg,Sunday Funday

For Sunday Funday our theme is Hamburger/Burger. 

• A Day in the Life on the Farm: Hawaiian Burgers 
• Palatable Pastime: Queen City Burgers 
• Our Good Life: Mushroom Burgers with Chipotle Mayo 
• Culinary Adventures with Camilla: Truffled Beef Sliders 
• Amy’s Cooking Adventures: Smash Burgers 
• Sneha’s Recipe : Keto Coconut Flour Pancake & A Sandwich Burger 
• Dana’s Table: The Apple Pan’s Hickory Burger Sauce Copycat Recipe 
• Making Miracles: Mushroom Swiss Bacon Burgers 
• Mayuri’s Jikoni: Chickpea & Quinoa Burgers

Choreg – Armenian Easter Bread#BreadBakers

Choreg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. This has an amazing smell and flavor, it's a lovely, tender, lightly sweet bread. 

Ingredients
250 Grams Bread Flour
50 Grams All Purpose Flour
50 Grams Caster Sugar
1 Tablespoon Heaped Milk Powder
1¼Teaspoon Instant Yeast
½ Teaspoon Sea Salt
½ Teaspoon Ground Mahleb
¼ Teaspoon Cinnamon Powder
¼ Teaspoon Vanilla Extract
50 - 75Ml Room Temperature Water 
1½ Large Egg
45 Grams Butter
For Egg Wash
½ An Egg - beaten
1 Tablespoon Sesame Seeds

Method 

Water depends on the size of the eggs and flour so add little at a time
In the bowl of a stand mixer/food processor, combine the flour, milk powder, yeast, sugar, mahleb, cinnamon and salt. Whisk to combine. Add in the egg, butter, vanilla and water. Knead until dough ball begins to form - mix on medium about 5 more minutes.
Remove dough from the bowl, add a bit of oil to the bottom. Cover bowl with a tea towel and set in a warm place until it doubles in volume. When doubled in size, punch down and cover again. Allow to rise a second time. Check in about 25 to 30 minutes (depending on the country and room temperature).

When it has doubled in size again, split dough into 6 equal pieces. 

Roll each of those pieces into 12-inch ropes. Cover and let it rest for 10 minutes.

Re roll into ropes to 12 inch ropes . Pinch the ends of ropes tightly together.

Twist the ropes tightly into a braid.

Then make a ring and pinch the ends. Repeat for the two set of dough.

Place them on a baking sheet, cover and allow to rise again for about 20 to 22 minutes.

In the meanwhile preheat the oven to 180°C. Brush the loaves with beaten egg and sprinkle with sesame seeds. 

Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.

See how perfectly baked they are and smell awesome! 

Enjoy warm!! 

Labels: Breads, Bread Bakers, Armenia, Easter Breads, Egg, International Cuisine

I am hosting this month and asked the others to join me in sharing Easter Breads

• Choreg-Armenian Easter Bread by Sneha’s Recipe
• Chocolate Bunny Bread by A Day in the Life on the Farm
• Sourdough Choreg-Armenian Easter Bread by Zesty South Indian Kitchen
• Sourdough Carrot Cake Waffles with Cream Cheese Syrup by Food Lust People Love
• Orange Blueberry Hot Cross Buns by Karen’s Kitchen Stories
• Tsoureki by A Messy Kitchen
• Jidase by Magical Ingredients

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.