The good news? We baked and cooked a ton during the hurricane. The bad news? Our cooking fun ended on Monday when our power went out. Fortunately, we were very lucky and only lost power for the week. So many in New York and New Jersey lost homes and loved ones. While the week was stressful and crazy, we made it through safely. For those who lost people and places they love, my thoughts go out to you. My next few posts are all recipes that were created during the hurricane. My roommate, boyfriend, and I all hunkered down together for a long few days. We played many games, had a talent show, and made some delicious foods, which kept our bellies full during the storm.
I talked in a recent post about how much I love fall and fall foods. And as I said, one of the things I want to bake more this fall is bread. I have basically no experience baking bread, but now that I eat gluten free, buying bread has become much more difficult, so I've been inspired to bake my own. And, I figured the storm was the perfect time to make some. Making bread proved to be a great idea; it was easy to make, delicious, and lasted us awhile. And, after our fridge went out and we couldn't really cook, it made the perfect breakfast.
This recipe was adapted from one of my all time favorite cooking magazines, Cooking Light. Cooking Light does an incredible job at making delicious and healthy recipes, without sacrificing the good things that go into cooking or making any crazy substitutions. As much as I try to cook and bake healthy foods, I am not a fan of using substitutes like splenda or other sweeteners, as some light-recipes recommend. Cooking Light always has awesome recipes that don't taste "light." My mom and I have drawn inspiration from the magazine and their online recipe archive for years. Just like baking something gluten free is always more satisfying when you can't tell its gluten free, baking something healthy is definitely more satisfying when you can't tell it is healthy! Try this bread out, you won't be able to tell it is light or gluten free!
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| yum, yum. |
Walnut Streusel Bread
**adapted from Cooking Light**
Streusel:
1/3 cup brown sugar
1/3 cup gluten free rolled oats (you can use regular here too)
1 tbsp gf flour mix (you can use ap flour here instead)
1/2 tsp cinnamon
1/2 tsp salt
2 tbsp butter, melted
2 tbsp toasted, chopped walnuts
Bread:
2 cups gf flour mix (you can use ap flour here instead)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
5 tbsp butter, softened
2/3 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup fat free buttermilk
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| streusel! |
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| layering |
Preheat your oven to 350 degrees
To prepare streusel, combine brown sugar, oats, 1 tbsp flour, cinnamon, and salt in a medium bowl
Add butter to streusel dry ingredients and stir well to combine
Stir nuts into streusel and set aside
In a large bowl, combine flour, baking soda, baking powder, and salt in bowl
In a separate bowl, mix together butter and granulated sugar on medium high until well combined
Add eggs to the wet ingredients one at a time, followed by vanilla
Turn your mixer down to a low speed and add the flour mixture and buttermilk alternatively to the sugar mixture, beginning and ending with the dry ingredients
Mix until just combined
Pour half of your batter into a 9x5 inch loaf pan, coated with cooking spray
Sprinkle half of streusel mix evenly over batter
Top with remaining batter, and swirl a tooth pick back and forth through the bread, reaching to the bottom of the pan
Sprinkle remaining streusel on top of batter
Bake at 350 for 60 minutes or until a tooth pick comes out clean from the center
Cool the bread for 10 minutes in the pan before removing and cooling completely on wire rack
enjoy!!!
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| the finished product. |
