Recently, I was offered a free jar of Kretschmer Wheat Germ to try and also a jar to giveaway on my blog, which is really great but honestly, I already knew about the awesomeness of wheat germ. I’ve been a fan for awhile and use it all the time for coating chicken, adding to granola and cereals and even baking. Did you know that you could do all of that with wheat germ? Well, you can.
And also, wheat germ is a super food. It’s an excellent source of nutrients including vitamin E, the B vitamins, and folic acid. Wheat germ can easily be a substitute for breadcrumbs for coatings and toppings and, like I’ve done in this recipe, it can be used to replace some of the flour in a recipe for an extra nutritional boost! And speaking of these biscuits, they turned out really well — flaky and herb-y, they’d be a great addition to a Thanksgiving meal. And if you need more inspiration, there’s a lot of recipe’s right here.
All of this…can be yours (well, just the coupon).
So, want to try some Kretschmer . . . → Read More: Wheat Germ & Herb Biscuits and a Super Food Giveaway!
Generally speaking, I am not a huge fan of chia seeds. They get kind of slimy and what-not and I just do not find that texture enjoyable. So, I have been at a bit of a loss of what to do with my huge bag of Chia Seeds. And I do want to use them, because they are SO good for you.
And then I came across this recipe and it’s perfect because it’s baked and thus, the slime factor is relatively low. In fact, the chia here basically take the place of the eggs, binding everything together. Add some butter, ricotta and lemon and you’ve got a wonderful loaf of Lemon Ricotta Chia Seed Bread.
Since it’s summer, I incorporated some grated zucchini into this loaf, but it works just as well without it.
Lemon Chia Seed Zucchini Bread
Recipe adapted from the Bob’s Red Mill Chia Seed back label
2 Tbsp Chia Seeds
Zest of 1/2 a Lemon
1/4 cup Lemon juice
1/2 cup Milk
4 Tbsp butter
1/4 cup low-fat Ricotta Cheese (you can also subsitute low-fat, plain yogurt)
1/3 cup Sugar
1 medium Zucchini, grated
1 cup Unbleached White Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Kosher . . . → Read More: Lemon Chia Seed Zucchini Bread
This recipe is one inspired by our recent trip to the coast, where each morning we got a delightful cream cheese and onion bialy at Pacific Way Cafe Bakery. I made these the following weekend and I think they turned out very well — chewy, cheesy, onion-y. Ohmygod-y.
Mine had (maybe…maybe) too many onions on them (but, I like to over-fill things!), but that was the only issue. I divided my filling up between my bialys instead of measuring it. The wrong choice? Perhaps, but all things being equal, I might do the exact thing next time.
This recipe can be easily halved (which is what I did), because with only two of us, we really only needed four bialys. Really, probably only two, but there’s something fun about living bialy-dangerously.
Cream Cheese and Red Onion Bialys
Recipe adapted from King Arthur Flour
3 cups bread flour
1 tsp instant yeast
1-1/2 tsp salt
1 cup + 2 tbsp warm water
2 medium red onions
2 tbsp olive oil
salt & pepper
1/2 tsp dried thyme
1/2 cup cream cheese
Combine the flour, yeast, salt and water. Mix until combined, then use a dough hook and knead till smooth, about 7 minutes in a . . . → Read More: Cream Cheese and Red Onion Bialys
Oh my, this was so good! I think this is my favorite French Fridays with Dorie so far…and that’s saying a lot, because I’ve really liked pretty much everything (except the sardines, which this totally makes up for).
This is also bread that I thought, looks much more complicated than it is — always a plus. I actually can’t wait to make this one again.
1. I used a mix of kalamata and mixed Mediterranean olives, as I didn’t have any oil-cured ones. But I really want to try it with the right kind of olives next time.
2. Halved the recipe as I usually do so I got one loaf.
3. I added a 1/2 tsp of herbes de Provence to the dough.
4. I could probably have eaten the whole loaf a few minutes it came out of the oven but I decided it would probably be nice to leave some for jwa.
5. Oh, I might have had a bit too much flour in mine as it never seemed as loose as Dorie said it would be. Mine felt like regular bread dough.
6. I baked my bread on a pizza stone and I got a nice, crunchy . . . → Read More: FFwD: Provencal Olive Fougasse
This week’s French Fridays with Dorie is indeed an onion biscuit. I liked these a lot. I made a half recipe and only seemed to have gotten seven biscuits, but I may have made mine a little big. Another item of note — I used red onion. I think that’s it. Oh, and they had a delightfully crunchy exterior.
If I try these again, I think they would be great with green onions too.
Here’s a link to everyone’s posts and my photos below. Good night.*
Sauteed red onions.
Onions, flour, butter…almost dough.
Patted out on top a floured board.
Light inside, crunchy outside.
* So here was my day yesterday: up at 6:30 AM, work at 8:00. I left early to go to a bread baking class at 4:00PM taught by Tim Healea at Bob’s Red Mill, then I had a Thursday night pottery class to go to right after baking class. Finally home at 8:30 PM. What a . . . → Read More: FFwD: Saint-Germain-des-Pres Onion Biscuits