Instant Pot Black Beans

 4 cups dry black beans

10 cups water

cook in Instant Pot - 30 minutes

allow to cool- 10 minutes

vent, drain

Next time, vent immediately, or try cooking 25 minutes

Pumpkin Bread 4

 More Favorite Easy Baking Recipes

If you love this homemade pumpkin bread, try one of these easy baking recipes next:

USED FOR ROUND THE CORNER NEIGHBOURS DECEMBER 2024

USED ALL PURPOSE FLOUR, BROWN SUGAR, EGGS AND REGULAR MILK

Pumpkin Bread

Prep Time: 20minutes mins Cook Time: 45minutes minsTotal Time: 1hour hr 5minutes mins

Serves 8

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The BEST pumpkin bread recipe! A delicious fall treat, it's super moist and warmly spiced with cinnamon, nutmeg, and allspice.

Ingredients

¾ cup all-purpose flour, spooned and leveled*

¾ cup whole wheat flour, spooned and leveled*

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground allspice

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 cup canned pumpkin puree

½ cup almond milk, or any milk

½ cup cane sugar

¼ cup vegetable oil, or other neutral oil

2 large eggs**

1 teaspoon vanilla extract

Cook Mode

Instructions

Preheat the oven to 350°F and grease an 8x4-inch loaf pan.

In a medium bowl, whisk together the all-purpose and whole wheat flours, the cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.

In a large bowl, whisk together the pumpkin puree, almond milk, sugar, oil, eggs, and vanilla until smooth.

Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the prepared pan and bake for 45 to 50 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean.

Notes

*Alternatively, replace both flours with whole wheat pastry flour. I like Bob’s Red Mill.

**Make this recipe vegan: In a small bowl, whisk together 4 tablespoons ground flaxseed and 6 tablespoons warm water. Let it sit for 5 minutes, until thickened, and use in place of the eggs

Pumpkin Bread 3

 Healthy Pumpkin Bread

Author: Cookie and Kate

Prep Time: 10 mins

Cook Time: 55 mins

Total Time: 1 hour 5 minutes

Yield: 1 loaf 1x

This amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It’s so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free—check the recipe notes for details. Recipe yields 1 loaf.

Ingredients

1x

2x

3x

⅓ cup melted coconut oil or extra-virgin olive oil*

½ cup honey or maple syrup

2 eggs

1 cup pumpkin purée

¼ cup milk of choice or water

1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)

1 teaspoon baking soda (NOT baking powder; they aren’t the same!)

1 teaspoon vanilla extract

½ teaspoon salt

1 ¾ cups white whole wheat flour or regular whole wheat flour

Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit…

Pinch of ground cinnamon, for sprinkling on top

Instructions

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.

In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)

Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.

Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.

Notes

Recipe adapted from my honey whole wheat pumpkin bread and healthy banana bread.

Storage suggestions: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.

*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.

Make muffins: Here’s my pumpkin muffin recipe.

Make it vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.

Make it dairy free: Choose non-dairy milk (I used almond milk) or water.

Make it egg free: Replace the eggs with flax eggs.

Make it gluten free: Bob’s Red Mill’s all-purpose gluten-free flour blend works well. Or, substitute 2 ½ cups certified gluten-free oat flour instead. Do NOT substitute coconut flour.

Flour alternatives: An equal amount of all-purpose flour can be used in place of the whole wheat flour.

Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.

Recommended equipment: I love my Fiesta Loaf Pan in Turquoise (affiliate link).

Nutrition

Show Nutrition

Category: Quick Bread

Method: Baked

Cuisine: American

healthy pumpkin bread recipe

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Filed Under: baked goods, breakfast, dairy free, fall, Halloween, naturally sweetened, nut free, recipes, snacks, soy free, Thanksgiving, tomato free, winter

Ingredients: cinnamon, honey, pumpkin

Granola Supreme November 3, 2024

 Recipe modified etc from Post on February 8/15 granola batch

ANALYSIS: The water helps to bind the small pieces, seeds and flakes, very little "dust"

Ingredients-

	Large flakes	9
5	Rolled oats
1.33	rolled rye
1.33	rolled spelt
1.33	rolled barley
9
	Medium Grains	2
1.25	Buckwheat
0	Steel cut oats
1.25	12 grain cereal
2.5
	Large Seeds	2
1.5	Sunflower seeds raw
0.5	Pumpkin seeds raw
2
	Small seeds	1.5
0.5	Sesame seeds white
	Sesame seeds black
0.5	Brown Flax Seed
0	Caraway seeds
0	Quinoa
1.0
	Nuts, Coconuts	2
1.0	Sliced almonds
	Slivered almonds
	Peanuts chopped
0.33	Coconut shredded
1.33
	Ground Powdered	1
1.75	Bran flakes
0.5	Flax Ground
0.	Hulled hemp seed
2.25
	Protein	1
0	hemp protein
0	whey protein
1.0	Nutritional Yeast
0.1
9	Flakes	9
9.62	Non flakes	9.5
18.62	Total	18.5

ADDITIONS

 plus 2 tsp salt (=4000 mg of sodium) so used 2 Tbsp Kalamata Olive Tapenade =425 mg sodium + 1.5 tsp salt)
one cup of oil- Used Avocado
Aspen Mulling spices 2 TBSP (First ingredient is sugar)
2 cups of water was called for in recipe 
for sweetening used 2x 125 Jam bottles Kiwi Lemon Grapefruit and Papaya Apple

sprinkled some 2024 hot pepper flakes to add to the flavour

BAKING - @ 250 degrees

put about half in 2 large cookie trays with parchment paper

baked 60 minutes, stirring and turning at 30 minutes

FRUIT and CHOCOLATE CHIPS    3 cups total

Added after - 1/2cup raisins, 1/2 cup diced dates and 1/2 cup diced dried apricots. 1/2 cup goji berries, 1/2 cup dried blueberries and 1/2 cup 70% dark chocolate chips

 

 

 

French Onion Soup

Ingredients

1/2 c. salted butter

4 large (or 6 medium) yellow onions (3 to 3 1/2 lbs.), thinly sliced

1 qt. low-sodium chicken broth

1 qt. beef broth

1 1/2 tsp. Worcestershire sauce

2 cloves garlic, chopped

1 tsp. kosher salt

1/2 tsp. black pepper

6 thick slices of french bread or baguette

6 oz. gruyère cheese, grated

Directions

1 Preheat the oven to 400°F.

2 In a large, heavy soup pot or Dutch oven, melt the butter over medium-low heat. Add the onions and cook, covered, for 20 minutes. Place the soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow the onions to cook in the oven for 1 hour, stirring once, half way through, so the onions don't stick and burn. 

3 Remove the pot from oven and place back on the stovetop over medium heat. If the onions aren't yet golden brown, cook for 5 to 10 minutes more, stirring frequently and scraping off all the brown, flavorful bits, until golden.

4 Add the broths, Worcestershire sauce, garlic, salt, and pepper. Bring to a simmer, then reduce the heat to low. Simmer for 30 to 45 minutes.

5 Preheat the broiler to low. Butter one side of the bread slices and broil for 1 to 2 minutes, allowing the bread to brown and become crispy.

6 When the soup is ready, ladle it into oven-proof bowls or ramekins set on a sheet tray. Place the crispy bread on top, then sprinkle generously with the gruyère. Broil until the cheese is melted and bubbly, 2 to 3 minutes. Serve immediately.

Kevin's Instant Pot Chili - 90 mins

 Ingredients

1 Onion, diced

1 Sweet Pepper, diced

4 - 6 garlic cloves, chopped fine

1/2 to 1 bunch Cilantro, chopped

2 cups Dry Black Beans(1 500 ml. cottage cheese container)rinsed and drained

2 cups Dry Red/Pink Kidney Beans(1 500 ml. cottage cheese container)rinsed and drained

1 can tomato sauce(680 ml)plus 2 cans water

1 can Diced Tomatoes(480 ml.)

1 can Corn

1 pkg. Yves Veggie Ground Meat(or 1 1/2 cups TVP, re-constituted)

Instructions

Sautee onions, pepper, garlic and cilantro.  Add ground meat and brown lightly. Stir in dry beans, mixing well.  Add remaining ingredients and stir well. Set instant pot to Chili/Beans for 90 minutes on high.

 

Vegan Flaxmeal muffins

 ▢2/3 cup flaxseed meal

▢1/2 cup smooth almond butter

▢1/2 cup plain nondairy milk, (e.g., almond milk, cashew milk, oat milk)

▢1/3 cup pure maple syrup

▢Optional: 1 teaspoon vanilla extract

▢Optional: 1/4 cup chopped dried fruit or miniature chocolate chips

Instructions 

Preheat oven to 325F (160C). Grease or spray 12 cups of a standard muffin tin.

In a large bowl, stir together the flaxseed meal, almond butter, milk, maple syrup and (optional) vanilla until blended and smooth.

Divide batter evenly among prepared cups. If using, sprinkle tops with dried fruit, lightly pressing into batter.

Bake in preheated oven for 25 to 30 minutes or until edges are browned and the centers are just set.

Let cool in pan on wire rack for 10 minutes, then remove muffins from muffin tin. Transfer muffins directly to rack to cool completely.

Notes

Storage: The muffins will keep in a airtight container in the refrigerator for 5 to 6 days or the freezer for up to 3 months.

Tip: Any creamy-ish nut or seed butter can be used in place of the almond butter. If the nut or seed butter is unsalted, add about 1/8 to 1/4 teaspoon fine sea salt to the batter.

Milk: Use any nondairy milk you like except for full fat coconut milk. If you are not avoiding dairy, feel free to use dairy milk.

Sweetener: Use an equal amount of granulated sweetener (e.g., coconut sugar, brown sugar, granulated cane sugar) in place of the maple syrup.

Sugar-Free Option: Replace the maple syrup with an equal amount of measure for measure liquid or granular sugar replacement.