Garam Masala Apple Quick Bread

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Garam Masala Apple Quick Bread
A slightly sweet, slightly spiced quick bread that is healthy enough to eat for breakfast.
Course Breakfast
Prep Time 20 minutes
Cook Time 40 minutes
Servings
loaf
Ingredients
Course Breakfast
Prep Time 20 minutes
Cook Time 40 minutes
Servings
loaf
Ingredients
Instructions
  1. Adjust oven rack to the middle position and preheat to 350°F. Line a 9- by 5- loaf pan with a 9 inch aluminum foil sling so that the ends of the foil hang over the sides of the pan (making it easier to remove the loaf after it is done baking). Spray with non-stick cooking spray and set aside.
  2. In a medium bowl, whisk together flour, garam masala, salt, baking soda and baking powder.
  3. In a large bowl, beat eggs until fully combined. Whisk in agave, vegetable oil and vanilla extract.
  4. Add flour mixture to wet ingredients, mixing until just combined. Stir apples into batter until evenly distributed.
  5. Pour batter into prepared loaf pan and sprinkle with granulated sugar. Bake bread until golden and a cake tester comes out clean, about 40-45 minutes. If you have a thermometer, I baked mine until it was 195°F and it came out moist.
Recipe Notes

I haven't tried these substitutions, but I am assuming you can use all-purpose flour for the spelt, honey or maple syrup for the agave and possibly coconut oil for the vegetable oil. Let me know how they work if you try it!

Chive & Paprika Yogurt Flatbread

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Chive & Paprika Yogurt Flatbread
Makes 6 - 4" flatbreads; adapted from Plenty by Yotam Ottolenghi
Course Side Dish
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Side Dish
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Combine all ingredients except cooking fat in a large mixing bowl. Stir together using a large spoon until the mixture is uniform, about 1 minute. Shape into a rough 3-inch disk, cover in plastic wrap and chill in the refrigerator for at least an hour.
  2. Remove dough from the refrigerator and divide into 6 equal pieces. Roll into balls and flatten into thin 4-inch discs with a rolling pin.
  3. Heat a couple of teaspoons of butter or olive oil in a 12" non-stick skillet over medium-high heat until melted and bubbling has subsided (if using butter) or until shimmering (if using oil). Place 2 or 3 pieces of flatbread in the skillet and cook until spotty brown, about 2 minutes. Flip and cook another 2 minutes on the second side. Transfer to a wire cooling rack and cook remaining pieces.
Recipe Notes

1) you can substitute whole wheat flour for the spelt - I just happened to have spelt flour on hand (spelt is an ancient form of wheat but has less gluten); 2) you can use plain whole yogurt in place of the Greek yogurt but the dough will be much stickier, so be sure to generously flour the board and rolling pin; 3) this is a great time to pull out your griddle if you have one and cook all of the flatbread at once. Simply preheat to 400°F, very lightly oil the surface and cook about 2 minutes each side.