Polenta Bread

Polenta Bread

  • 1/2 C Polenta
  • 2 t Yeast
  • 1 t Salt
  • 1 1/3 C Warm Water
  • 2 T Olive Oil
  • 3 C Flour

Directions:

In a large bowl, combine water, polenta, the yeast, oil and salt.  Wait 5 minutes, then mix in flour.  Knead 2-3 minutes.  Set aside for 1-2 hours.  Knead again, place into buttered loaf pan and wait 1 hour.  Bake at 425 for 30-40 minutes.  Remove from pan immediately to a cooling rack.  Wait until cool to cut.
Adapted from: http://www.williams-sonoma.com/recipe/polenta-bread.html

Pumpkin Almond Butter Muffins

Pumpkin Almond Butter Muffins

Pumpkin Almond Butter Muffins

1/2 cup honey
1 cup pumpkin
2 eggs
1/2 C vegetable oil
1/3 C almond butter
1 C Whole Wheat Pastry Flour
¾ C Whole Spelt Flour
1 t Baking Soda
3/4 t salt
1/2 t cinnamon
1/2 t nutmeg

In a mixing bowl, combine the honey, pumpkin, eggs, oil, and peanut butter; beat well, set aside. Combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add to pumpkin mixture; mix well.

OPTIONAL top muffins with chocolate chips or mix into batter before baking

Makes 12 muffins