Recipes

Beer Bread

Beer Bread

A quick and easy beer bread that doesn’t require rising, with a bold flavor, especially when using stout. Perfect for a quick carb fix!
Couverts8
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Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan
  • Large mixing bowl
  • Fork
  • Wire rack
  • Toothpick

Ingredients

Instructions

  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a large mixing bowl, whisk together the flours, oats, wheat gluten, sugar, baking powder, and salt.
  • Add the canola oil and stir with a fork.
  • Fold in the beer, being careful not to overmix.
  • The dough will be thick and sticky.
  • If it’s too thick, add a few tablespoons of water or extra beer to adjust.
  • Transfer the batter to the prepared pan.
  • Sprinkle the top with caraway seeds, if desired.
  • Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan on a wire rack for 15 minutes.
  • Transfer to the wire rack and let cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Delicious served warm with vegan butter or alongside a hearty stew.
Wine Advice:
Pair with a rich beer like stout or a hearty red wine such as Zinfandel.

Nutrition values

Calories: 200 kcal | koolhydraten: 35 g | Eiwitten: 6 g | Vet: 5 g | Suiker: 3 g
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Course; Bread / Snack
Cuisine; Ireland
Diets; Dairy-Free / Nut Free / Vegan / Vegetarian

Caraway Bread

Caraway Bread

A hearty caraway onion cornmeal bread with a rich, savory flavor, perfect for pairing with soups and salads.
Couverts8
Deel op Facebook Print Recipe

Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan
  • medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Wire rack
  • Toothpick

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a medium mixing bowl, combine the vinegar and soymilk; let sit until it curdles, forming a buttermilk-like consistency.
  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, dried onion, caraway seeds, and cornstarch.
  • Stir the canola oil into the curdled soymilk mixture.
  • Fold the wet ingredients into the dry, mixing until just combined.
  • Do not overmix.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Place the loaf on a wire rack, still in the pan, for about 15 minutes.
  • Transfer directly to the rack and let cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Delicious when toasted and served with vegan butter or alongside a warm bowl of soup.
Wine Advice:
A dry Riesling or a German-style wheat beer pairs well with the caraway and onion flavors.

Nutrition values

Calories: 210 kcal | koolhydraten: 32 g | Eiwitten: 5 g | Vet: 7 g | Suiker: 2 g
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Course; Bread / Side Dish / Snack
Cuisine; Germany
Diets; Dairy-Free / Nut Free / Vegan / Vegetarian

Banana Chestnut Quick Bread

Banana Chestnut Quick Bread

A rich and nutty banana chestnut quick bread with white chocolate chips, offering a delicious marzipan-like flavor.
Couverts8
Deel op Facebook Print Recipe

Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan
  • Food processor
  • Large mixing bowl
  • Whisk
  • Wire rack
  • Toothpick

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a food processor, blend the chestnuts until finely ground.
  • Add the bananas, vanilla, oil, milk, applesauce, and sugar.
  • Process until mostly smooth, leaving small banana pieces if desired.
  • In a large mixing bowl, whisk together the flours, arrowroot powder, baking powder, baking soda, and salt.
  • Fold the wet ingredients into the dry, being careful not to overmix.
  • Fold in the white chocolate chips.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Place the loaf on a wire rack, still in the pan, for about 15 minutes.
  • Transfer directly to the rack and let cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Enjoy warm with a cup of spiced chai or coffee.
Wine Advice:
Pair with a sweet dessert wine like Sauternes or a nutty Madeira.

Nutrition values

Calories: 240 kcal | koolhydraten: 38 g | Eiwitten: 4 g | Vet: 9 g | Suiker: 14 g
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Course; Bread / Breakfast / Snack
Cuisine; French
Diets; Dairy-Free / Gluten-Free / Vegan / Vegetarian

Blueberry Cornmeal Quick Bread

Blueberry Cornmeal Quick Bread

A moist and flavorful blueberry cornmeal quick bread, perfect with a spread of nondairy butter and fruit jam.
Couverts8
Deel op Facebook Print Recipe

Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan
  • medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Wire rack
  • Toothpick

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a medium mixing bowl, whisk together the yogurt, oil, milk, and vanilla.
  • In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
  • Fold the wet ingredients into the dry, being careful not to overmix.
  • Fold in the pecans and dried blueberries.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Place the loaf on a wire rack, still in the pan, for about 15 minutes.
  • Transfer directly to the rack and let cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Enjoy warm with a spread of nondairy butter and blueberry jam.
Wine Advice:
A lightly sparkling Moscato or a fruity white Zinfandel complements the sweet and nutty flavors.

Nutrition values

Calories: 225 kcal | koolhydraten: 32 g | Eiwitten: 4 g | Vet: 10 g | Suiker: 12 g
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Course; Bread / Breakfast / Snack
Cuisine; American
Diets; Dairy-Free / Nut Free / Vegan / Vegetarian

Chocolate Chip Breads

Chocolate Chip Breads

These rich and decadent mini loaves, filled with chocolate chips and a hint of espresso, are perfect for sharing or indulging on your own.
Couverts6
Deel op Facebook Print Recipe

Equipment

  • 6 mini loaf tins, Large bowl, Medium bowl, Whisk, Sifter

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Spray 6 mini loaf tins with nonstick spray.
  • In a large-size bowl, mix together the yogurt, oil, vanilla, chocolate extract, sugar, molasses, coffee liqueur, milk, and coffee crystals.
  • In a separate bowl, sift together the flours, cocoa powder, baking powder, baking soda, cornstarch, and salt.
  • Fold the dry ingredients into the wet, being careful not to overmix.
  • Fold in the chocolate chips.
  • Fill the mini loaf tins two-thirds full.
  • Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow to cool before serving.

Notes & Wine Advice

Serving Tip:
Serve with a tall glass of cold soy milk for the ultimate indulgence.
Wine Advice:
Pair with a rich, dark wine such as a Shiraz to complement the espresso and chocolate flavors.

Nutrition values

Calories: 280 kcal | koolhydraten: 45 g | Eiwitten: 3 g | Vet: 12 g | Suiker: 25 g
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Course; Bread / Dessert
Cuisine; American
Diets; Diabetic / Gluten-Free / Nut Free / Vegan / Vegetarian

Lemon Thyme Quick Bread

Lemon Thyme Quick Bread

Lemon and thyme combine in this subtly fragrant and zesty quick bread, perfect for spring days and an unexpected treat for your taste buds.
Couverts1
Deel op Facebook Print Recipe

Equipment

  • Large bowl, Medium bowl, Loaf pan, Whisk, Wire rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a medium-size bowl, whisk together the yogurt, oil, lemon extract, lemon zest, lemon juice, and sugar until emulsified.
  • In a large-size bowl, sift together the flour and baking powder.
  • Crumble the thyme between your fingers and sprinkle it over the flour.
  • Fold the wet ingredients into the dry, being careful not to overmix.
  • Pour the batter into the prepared pan.
  • Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 30 minutes before transferring it to a wire rack.
  • Allow it to cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Serve with a dollop of vegan butter and a cup of tea for a refreshing afternoon snack.
Wine Advice:
Pair with a crisp white wine like Chardonnay to complement the lemon’s zesty freshness.

Nutrition values

Calories: 210 kcal | koolhydraten: 35 g | Eiwitten: 2 g | Vet: 7 g | Suiker: 14 g
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Course; Breakfast / Dessert
Cuisine; American
Diets; Diabetic / Gluten-Free / Low Sodium / Nut Free / Vegan / Vegetarian

Figs Quick Bread

Figs Quick Bread

This scrumptious, fig-filled loaf combines wholesome ingredients and delicate flavors, making it a perfect addition to any spring celebration or cozy afternoon.
Couverts1
Deel op Facebook Print Recipe

Equipment

  • Large bowl, Medium bowl, Loaf pan, Whisk, Wire rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a large-size bowl, sift together the flours, baking powder, baking soda, and salt.
  • Whisk in the almond meal.
  • In a medium-size bowl, whisk together the Sucanat, yogurt, milk, rose water, vanilla, and oil.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Fold in the chopped figs.
  • Pour the batter into the prepared pan.
  • Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • If the loaf browns too much before it’s done, cover loosely with foil.
  • Turn off the oven and leave the loaf in for another 10 minutes.
  • Let the bread cool in the pan for 30 minutes before transferring it to a wire rack.
  • Allow it to cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Serve this bread with a cup of herbal tea for a lovely afternoon snack or as part of a brunch spread.
Wine Advice:
Pair with a slightly sweet, crisp white wine like a Sauvignon Blanc to balance the figs and rose water flavors.

Nutrition values

Calories: 210 kcal | koolhydraten: 36 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 16 g
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Course; Bread / Dessert
Cuisine; American
Diets; Diabetic / Gluten-Free / Nut Free / Vegan / Vegetarian

Pumpkin Whiskey Bread

Pumpkin Whiskey Bread

A moist, boozy loaf with a slight fruitcake resemblance, without the eggs but packed with rich flavors of pumpkin, cinnamon, and whiskey.
Couverts1
Deel op Facebook Print Recipe

Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan, mixing bowls, whisk, wire rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
  • In a medium-size bowl, whisk together the oil, whiskey, pumpkin purée, vanilla, Sucanat, and soy milk.
  • In a large-size bowl, sift together the flour, coconut powder (if using), salt, baking powder, baking soda, egg replacer powder, ginger, and cinnamon.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the raisins and chopped candied ginger.
  • Pour the batter into the prepared loaf pan.
  • Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  • If the loaf browns too quickly, loosely cover with foil.
  • Place the loaf on a wire rack, still in the pan, for about 15 minutes before transferring to the rack to cool completely.

Notes & Wine Advice

Serving Tip:
Serve with a cup of warm tea or coffee for a perfect autumn treat.
Wine Advice:
Pair with a sweet dessert wine like Muscat to complement the rich, spiced flavors of the bread.

Nutrition values

Calories: 200 kcal | koolhydraten: 35 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 12 g
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Course; Bread / Cake / Dessert
Cuisine; American
Diets; Diabetic / Gluten-Free / Kosher / Nut Free / Soy Free / Vegan / Vegetarian

Chinese Five-Spice Powder

Chinese Five-Spice Powder

A flavorful and aromatic blend of spices that will enhance your dishes with a balance of sweet, savory, and spicy notes.
Couverts1
Deel op Facebook Print Recipe

Equipment

  • Airtight container, mixing bowl

Ingredients

Instructions

  • Combine all the spices in a mixing bowl.
  • Mix thoroughly to ensure an even distribution of the spices.
  • Store the blend in an airtight container in a cool, dry place.

Notes & Wine Advice

Serving Tip:
Use as a seasoning for stir-fries, meats, or vegetable dishes to add an aromatic and slightly sweet flavor.
Wine Advice:
A light, crisp white wine like Riesling complements the spice blend’s sweetness and complexity.

Nutrition values

Calories: 18 kcal | koolhydraten: 4 g | Eiwitten: 0 g | Vet: 0 g | Suiker: 0 g
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Course; Spices & Seasoning
Cuisine; China
Diets; Gluten-Free / Kosher / Low Carb / Nut Free / Pescatarian / Vegan / Vegetarian

Homemade Curry Powder

Homemade Curry Powder

Spice up your dishes with this homemade curry powder, which can be adjusted for the perfect heat level to match your taste!
Couverts1
Deel op Facebook Print Recipe

Equipment

  • airtight container

Ingredients

Instructions

  • Mix all the spices together in a small bowl.
  • Store in an airtight container in a cool, dry place.

Notes & Wine Advice

Serving Tip:
Use this curry powder in soups, stews, rice dishes, or roasted vegetables for an extra punch of flavor.
Wine Advice:
A light, crisp white wine such as a Riesling or a refreshing Sauvignon Blanc pairs well with the bold spices in curry powder.

Nutrition values

Calories: 16 kcal | koolhydraten: 3 g | Eiwitten: 1 g | Vet: 0 g | Suiker: 0 g
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Course; Spices & Seasoning
Cuisine; India
Diets; Gluten-Free / Low Fat / Soy Free / Vegan