Replace your sandwich bread and wheat pizza crust with this recipe. Watch me make it here! This another version of this green bread or Jalapeno Bread. Play with the recipe, use what you have. Don't sweat the small stuff!
2-4 whole garlic cloves, skin on if you can, roasted
2 whole jalapenos, roasted
1 whole, large sweet pepper, roasted
1 large, onion, halved, roasted
1 bunch of kale, steamed and drained
1 bag frozen spinach, defrosted & drained
1 large egg, lightly beaten
1/4 tsp salt
1/4 tsp chili flakes or black pepper or omit
1 tsp of your favourite dried herb (oregano, thyme, basil etc)
1-2 tbsp cooking oil
Clean both peppers. Add onion & garlic to prepared baking sheet. Coat with 1 tbsp of oil. Bake in oven of 400°F/200°C for 40-45 minutes. You want the skin of the peppers to start to blister & the onion and garlic to turn a golden brown.
When these are finished roasting, place them in a bowl and cover. This will create steam, allowing for easy removal of the pepper skins.
After removing the skin from the garlic and peppers, remove the seeds from both peppers.
If you like heat, keep the jalapeno seeds. If you are not sure how much heat you like, stick with 1 jalapeno, seeds removed.
While that is baking. Clean & steam the kale for 4-5 minutes in the microwave or on the stove. Let the kale drain. This can be done the night before.
Drain your defrosted spinach. Squeeze out any excess liquid or leave to drain over a colander overnight.
Slightly cool all of your hot ingredients before adding everything but the egg to food processor.
Blend mixture until well mixed but still retaining small chunks. You do not want a complete paste.
Then add the egg. Or add the egg in a bowl. Mix well.
Spread mixture on a prepared baking sheet, into the size & shape of your preference.
You want a thickness of 1/8-1/4 inch.
Bake in a preheated oven of 350°F/176°C for 30-35 minutes. You want the bread firm and mostly dry, with some browning on both sides. If the bread is still wet after this time or browning too much, turn the heat down to 300°F/148°C for a further 15-20 minutes.
Cut and serve warm, at room temperature. Or freeze, wrapping well for future use.
Blueberry muffins are delicious and very convenient. Enjoy them with a leisurely breakfast or on-the-go. What are some of your additions that you add to your blueberry muffins? Let me know in the comment section. Watch me make it here.
1/2 cup milk at room temperature, or substitute soy, nut or coconut milk
1 egg at room temperature, lightly beaten
2 tbsp melted butter or melted coconut oil or vegan substitute
1 tsp lemon zest
1 tsp vanilla extract
Prepare your muffin tin, if needed. Non-stick is easier.
Preheat the oven to 375°F/190°C.
Mix dry ingredients in a medium bowl & set aside.
Lightly beat the milk and egg.
Add it with the remainder of the ingredients, minus the blueberries.
Mix or beat lightly just until the dry & wet ingredients are blended.
Fold in blueberries. You can leave a few to place on top of the batter.
Evenly divide the batter. Place the extra blueberries on top.
Bake for about 15-17 minutes. Your oven times and temperatures may vary. Check doneness after 12-ish minutes.
Let sit in baking pan for 4-ish minutes. Turn out & cool on wire rack.
Serve at room temperature or warm.
These blueberry muffins freeze very well. Wrap securely and freeze for up to 3 months. You can defrost on the counter. Heat in the oven to warm, wrapped in foil. Or microwave for 15-20 seconds to warm.
You can use lime or orange zest for a different flavour or if that is all that you have on hand.
I like to keep orange and lemon zest, wrapped well, in the freezer so I have it ready to go at all times. It keeps well for about six months. Or dry the zest, storing in an airtight container. Rehydrate with a little water before adding to the recipe.
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