We’re starting this Monday on the right foot! November 17th was Homemade Bread Day and what better way to celebrate than making a savory a sweet bread to enjoy throughout the workweek. Plus, I promise your kids will love tasting your bread skills. So, let’s put those bread skills to the test!
For recipes, I’ve decided on a blueberry banana bread for breakfast. The recipe goes great with peanut butter or a hazelnut spread. Even just a simple spread of Kelapo Ghee will do. The 2nd recipe is a savory garlic bread recipe which goes great with light pasta dishes. Pasta is easy to make and makes for coming home from work so much easier plus you’ll only have to toast the bread back up and enjoy.
Begin by preheating the oven to 350 degrees. In a medium-sized bowl, add in the almond flour, baking soda and salt then set aside. In a separate bowl, add the Kelapo Ghee and sugar then using a hand mixer beat them together until the consistency is fluffy and it’s fully blended together. To that same bowl, add in the mashed bananas, eggs, yogurt and vanilla extract and using the same hand mixer beat until all ingredients are mixed well. Add in the dry ingredients into the large bowl but beat with the hand mixer on low until moist. Next, place in a separate bowl and add about 1 tablespoon of almond flour then toss together until the blueberries are coated with flour. Using a non-stick spatula fold the coated blueberries into the bread batter. Next, grease an 8 ½ x 4 ½ inch pan with Kelapo Coconut Oil Spray and pour the batter in. Add extra blueberries on top for decoration and place in the oven for about 60 to 70 minutes. The best way to make sure the bread is ready is to insert a knife and making sure it comes out clean. Once the bread is ready, let it cool for 10 to 15 minutes on the pan then remove from pan and let sit for an extra 10 minutes, or store in a container for the next day.
2 tablespoons of fresh parsley leaves (finely chopped)
2 cloves of garlic (minced)
First, begin by adding warm water to the bowl of a stand mixer. Make sure it is fitted with the dough hook. Sprinkle in a bit more water with the sugar and yeast and let stand for 5 to 10 minutes until foamy. Next, add in the Kelapo Ghee, milk, salt and flour gradually into the bowl. Knead the dough for 7 to 10 minutes. The dough should start to stick to the bottom of the bowl but clears sides. Divide that dough into 2 equal portions. In a separate bowl, add the topping ingredients and mix them well. Next, cut the dough into small round pieces and dip into garlic ghee mixture. Arrange the dough balls into a 2×4 shape (or any other shape that works for you!) and cover them up until the dough rises doubled (about 1 hour). Set the leftover garlic ghee mixture aside. Once they’ve risen, preheat the oven to 350 degrees and grease a baking sheet pan with Kelapo Ghee Spray. Once greased, add the doughball-shaped bread onto the pan and bake in the oven for about 30 minutes, or until it’s golden brown. Baste the garlic ghee mixture on the bread after it’s out of the oven. Enjoy with a pasta dish like lasagna!
Have better bread recipes that we should try? Let us know in the comments below!
Homemade Bread Day
We’re starting this Monday on the right foot! November 17th was Homemade Bread Day and what better way to celebrate than making a savory a sweet bread to enjoy throughout the workweek. Plus, I promise your kids will love tasting your bread skills. So, let’s put those bread skills to the test!
For recipes, I’ve decided on a blueberry banana bread for breakfast. The recipe goes great with peanut butter or a hazelnut spread. Even just a simple spread of Kelapo Ghee will do. The 2nd recipe is a savory garlic bread recipe which goes great with light pasta dishes. Pasta is easy to make and makes for coming home from work so much easier plus you’ll only have to toast the bread back up and enjoy.
Blueberry Banana Bread
Ingredients needed:
2 cups of almond flour
¾ teaspoon of baking soda
½ teaspoon of kosher salt
1 cup of granulated sugar
¼ cup of Kelapo Ghee
1 cup of mashed ripe bananas
2 eggs
1/3 cup of vanilla yogurt
1 teaspoon of vanilla extract
1 ½ cups of fresh blueberries
Kelapo Coconut Oil Non-Stick Cooking Spray
Begin by preheating the oven to 350 degrees. In a medium-sized bowl, add in the almond flour, baking soda and salt then set aside. In a separate bowl, add the Kelapo Ghee and sugar then using a hand mixer beat them together until the consistency is fluffy and it’s fully blended together. To that same bowl, add in the mashed bananas, eggs, yogurt and vanilla extract and using the same hand mixer beat until all ingredients are mixed well. Add in the dry ingredients into the large bowl but beat with the hand mixer on low until moist. Next, place in a separate bowl and add about 1 tablespoon of almond flour then toss together until the blueberries are coated with flour. Using a non-stick spatula fold the coated blueberries into the bread batter. Next, grease an 8 ½ x 4 ½ inch pan with Kelapo Coconut Oil Spray and pour the batter in. Add extra blueberries on top for decoration and place in the oven for about 60 to 70 minutes. The best way to make sure the bread is ready is to insert a knife and making sure it comes out clean. Once the bread is ready, let it cool for 10 to 15 minutes on the pan then remove from pan and let sit for an extra 10 minutes, or store in a container for the next day.
Pull-Apart Garlic Bread
Ingredients needed:
1 teaspoon of active dry yeast
½ cup of water
1 tablespoon of white sugar
1 tablespoon of Kelapo Ghee (softened)
½ cup of milk
1 teaspoon of salt
3 cups of bread flour
Kelapo Ghee Non-Stick Cooking Spray
Topping:
4 tablespoons of Kelapo Ghee (melted)
Salt to taste
2 tablespoons of fresh parsley leaves (finely chopped)
2 cloves of garlic (minced)
First, begin by adding warm water to the bowl of a stand mixer. Make sure it is fitted with the dough hook. Sprinkle in a bit more water with the sugar and yeast and let stand for 5 to 10 minutes until foamy. Next, add in the Kelapo Ghee, milk, salt and flour gradually into the bowl. Knead the dough for 7 to 10 minutes. The dough should start to stick to the bottom of the bowl but clears sides. Divide that dough into 2 equal portions. In a separate bowl, add the topping ingredients and mix them well. Next, cut the dough into small round pieces and dip into garlic ghee mixture. Arrange the dough balls into a 2×4 shape (or any other shape that works for you!) and cover them up until the dough rises doubled (about 1 hour). Set the leftover garlic ghee mixture aside. Once they’ve risen, preheat the oven to 350 degrees and grease a baking sheet pan with Kelapo Ghee Spray. Once greased, add the doughball-shaped bread onto the pan and bake in the oven for about 30 minutes, or until it’s golden brown. Baste the garlic ghee mixture on the bread after it’s out of the oven. Enjoy with a pasta dish like lasagna!
Have better bread recipes that we should try? Let us know in the comments below!
Peace, love and Kelapo,
Gabriella