Tag Archives: kamut

Baking Day!

Good morning!

It’s baking day today.  I am off and although I have an appointment this afternoon and some clothes shopping to do ( I need a dress for a wedding and I don’t want to look like “frump girl”).  I won’t be buying, just trying.

I’m very fortunate to have a grain mill, so I can buy $40 worth of organic kamut and bake for about a year!  Kamut is an ancient grain and you can find out more about it by clicking this link:  http://www.kamut.com/  I rarely eat wheat and this has become my grain of choice for baking.  You can buy it at most health food stores as grain, flakes (think porridge) and flour.

While I am writing this, my sponge is sitting on the counter rising.  I use a method from a wonderful book called  Bread Time Stories aby Susan Jane Cheney.  I’ve had my copy for many years and it shows it’s wear.  It has many great recipes  (and not just for bread) but it’s value to me has been in the entertaining introduction where she explains in great detail the science of bread making.  Sadly you can’t just buy this book anymore.  But you may get lucky at a used book store.  Used copies are also available at Amazon.

Anyways, the introductory recipe (which I use and mess with) calls for only 3/4 of a teaspoon of yeast.  To get the yeast going you add all the water and about half of the flour, stir it 100 times in the same direction and then cover and let sit in a cosy place while you write blog posts, wash dishes, drink coffee and get the laundry done!

I’ll probably get the kneading done before I leave, but I’ll leave it in the fridge to rise while I’m galivanting around town in the rain. I do hope it will stop by then.

When I get home I will resume my breadmaking activities, and make some of my fish soup.

I’ve also tried something new with this baking of bread.  I’ve added kelp powder to the mix.  It’s a recommended food for “Type O’s ” according to the Eat Right for your Blood Type way of thinking (which I happen to share).  We’ll see how it tastes tomorrow.  Here’s what I hope to be looking at before I go to sleep tonight!

I’ve had to borrow pictures today because of – well that’s another story entirely.  Suffice it to say that I cannot recharge my camera which means that I also can’t take pictures to post!

Have a great day and enjoy changing things up a little!


PS:  I’m down to 226.5 lbs.   I think I might make my October goal.  Enjoyed reading The Help on the bike this morning!



Filed under GREEN: Money matters that matter., RED: Losing weight, gaining fitness, strength and new cooking ideas

“Best Banana Muffins Recipe”

Good morning!  I’ve just spent a chunk of time drinking coffee and scouring my Facebook messages for my favourite banana muffin recipe – which I never can find or remember.  So… why not add it to my blogland cookbook?  Which is what I’m going to do.  It is based on this recipe from… http://www.catcancook.com/awesome-banana-muffin-recipe and I borrowed (Without permission) the picture from her blog.  Of course, the recipes I use hardly ever stay the same, and I’ve made my changes, which I will share here, but Cat’s the source and you might enjoy reading her blog too!

Marcia’s Banana Muffins – inspired by Cat!

4 large bananas, mashed or …

1/4 cup sweet – sugar, brown sugar

1 egg, lightly beaten, or…

1/3 cup liquid fat.  Butter, margerine, canola or olive oil, they all work.

(In case you’re wondering what … is – it’s not what it is in Mama Mia – Instead of mashing and lightly beating, I just toss the above ingredients in my blender and liquify! After the muffins are in the oven, 400° I cut up the banana peels, add some water and make banana peel soup to feed to the worms in my garden!)

In the muffin mixing bowl I sift together:

1 1/2 cups spelt, kamut or wheat flour – I use the first or second.

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. of salt, since I don’t use butter or margerine.

I use the sifter because there is nothing worse than a chunk of baking soda to wreck a perfectly good muffin!

When you are ready to bake, preheat the oven to 375 or 400 degrees.  Prepare your muffin tins.  Add the banana mixture to the flour mixture and mix until just moist.  “Don’t overmix!”, as my grade 8 home ec. teacher used to say! Bake for about 20 minutes.  Take them out of the oven, and turn the oven off! (I sometimes forget this crucial step in the process!)

Let them cool off a bit, and then enjoy…with your coffee, on a break, for breakfast – they are great!

And now, I don’t have to scour old notes, messages or emails!  I just need to read my blog!

Have a great day everyone!

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