cinnamon bread biscuits + honey butter

The instant I polished off 1/4 of the Irish Soda Bread from last week, I had an idea.

With it’s crunchy exterior and doughy, bread-like interior, it was very similar to a hearty drop biscuit.

That only meant one thing.

Time to dwarf this loaf into 12 mini bread biscuits.

And pack them with cinnamon.

And who doesn’t like things mini-sized?  I happen to be obsessed with miniature versions of anything.

mini spoons…mini jars…espresso cups…baby shoes… 

You get the idea.

But not the little baby corns you commonly find in stir fry!  Thosefreak me out.  Right mom?

And technically, when I say these are mini-sized they really aren’t.  In comparison to the full size loaf, yes.  But they are about standard biscuit size.

I adapted the original recipe using oat flour instead of quiona flour, raw honey instead of sugar, swapping out half of the milk for ricotta cheese, and adding cinnamon + vanilla.

I switched to oat flour instead of quinoa flour to give them a more mellow flavor.  They are just slightly sweet and can be classified as a hearty breakfast item or snack.

Their texture is a cross between quick bread and a hearty biscuit.  Do not think fluffy, pull-apart biscuit.  These are not those. 

But, like biscuits, they are perfect for hosting a multitude of toppings.

Like cinnamon honey butter.

Now we’re talking.

Cinnamon Bread Biscuits 

gluten-free // yields 10-12 // adapted from La Tartine Gourmande, Irish Soda Bread

• 1 cup GF oat flour
• 1 cup millet flour
• 2/3 cup sweet rice flour
• 1/2 cup milk
• 1/2 cup whole milk ricotta cheese
• 1/4 cup raw honey
• 1 large egg
• 2.5 teaspoons cinnamon
• 2 teaspoons vanilla extract
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon xantham gum
• 1/2 teaspoon salt

1. Preheat your oven to 450* and line two large baking sheets with parchment paper.
2. In a bowl, whisk together the egg, ricotta, milk, honey, and vanilla.
3. In another bowl, sift the flours together and stir in the cinnamon, baking powder, baking soda, xantham gum, and salt.
4. Make a well in the center of the dry ingredients.
5. Pour in the wet ingredients and mix together with a wooden spoon.
6. Mix until just combined.  Avoid over-stirring. 
7. Scoop + plop about 1/3 cup of the dough onto the pan.  They should be about 1 1/2 - 2 inches in height.  Leave 3 inches in between each biscuit.
8. Bake at 450* for 5 minutes, then turn down to 350* for 14-16min.  Switch the pans to different racks 1/2 way through.  When done, they should be golden brown, firm to the touch, and a toothpick should come out clean.
9. Best if served warm.  Let cool completely before storing in a sealed container. 

notes: The dough should be very thick and not pourable [check the first photo].  When scooped onto the pan it should hold form but still be moist.  If it’s too wet, start by adding 1T oat flour at a time.  If too dry, add more milk, slowly.  Quinoa flour or buckwheat flour can be subbed for oat flour.  These are easy to reheat by cutting in half and placing in a pan over medium heat for a 2-3min per side.

Cinnamon Honey Butter

• 3 Tablespoons butter, softened
• 1/2 Tablespoon raw honey
• 1/4 teaspoon cinnamon

1. Whip together until soft and creamy.
2. Store covered in the fridge.

notes: Sub unrefined coconut oil or cream cheese instead of butter, if desired.

Mixed up and ready to eat in no time.

These are a must have for the weekend.

Ashley

pizza bread bakes

Good things must come in threes.

Well at least yesterday + today they do.

Thursday, it was three dips.

And now, three pizza bread bake recipes.  Personal pan pizzas just got a facelift.

Do you see the missing bread bite in the back left corner of the pan?  There was no waiting for photos.  I just had to try one.

First, we have the 2-bite pizzas.  If you have a mini muffin pan, you’re all set.  Okay, you’ll also need 2 small bowls + a spoon.

After a short while in the oven they’re ready for round two.

Carve the tops off at an angle, to create a little bowl.

Then fill with sauce + cheese + top with more cheese.

Then broil.

Then bite.

I ate the missing pizza bite while standing on top of my kitchen table, hovering over the pan, taking photos.

It was speaking to me.

So what is the bread part made up of?  It’s not like pizza dough at all.

Do these look familiar?

Buckwheat bakes!  Savory style.  They’re packed with herbs and use a mix of raw buckwheat + millet flour.  So what’s with the darker bake?  It’s vegan!  A little something for everyone.

So what’s your favorite pizza combination?

Think about it, then stuff it inside with sauce + cheese and broil until bubbly.

My favorite?

Cheese + mushroom. 

I suggest tearing into this with a fork + knife.

Unless you’re alone…

In which case you should use your hands.

A pizza bread bake sandwich?

Oh yes.

While I am a fan of cheese, the vegan version made me just as happy.  I stuffed it with sauce + mushrooms, then topped it with sesame seeds, salt + nutritional yeast.

It was quite dangerous to make all of these at once.

A pizza-bread food coma ensued.

Pizza Bread Bake 

gluten free

• 3 Tablespoons raw buckwheat flour
• 3 Tablespoons millet flour
• 1 large egg
• 1 Tablespoon oil
• 3 Tablespoons milk
• 1/8 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon parsley
• 1/8 teaspoon salt
• 1/4 teaspoon baking powder
• few grinds of black pepper
• pizza/marinara sauce
• grated cheese
• any other toppings you like

1. Preheat your oven to 350*. [high altitude use 375*]  Grease or line a 4-5” baking dish with parchment paper.
2. Mix all of the dry ingredients together in a small bowl.
3. Whisk the milk, egg + oil together and then stir into to the dry ingredients until just combined.
4. Pour into the baking dish + bake for 30-34min, until a toothpick comes out moist, but not bone dry.
5. Remove from the baking dish and let cool for 5min.
6. Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
7. Heat the sauce and cook other ingredients you want to include.
8. Add sauce, cheese and other ingredients to the bread bowl. 
9. Put the top on and cover with cheese.
10. Broil 3-5min until bubbly.

*tips/substitutions: Best when served right away, to keep the bread from becoming soggy.  If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge.  Warm the bread and broil with other ingredients right before you want to serve.  You can use 2 ramekin dishes instead of the 4-5” baking dish, or 3 regular sized muffin tins – bake time will vary.  Feel free to sub in gluten-free oat flour or quinoa flour for either in the list.  Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet.

Pizza Bread Bake

gluten free + vegan

• 3 Tablespoons raw buckwheat flour
• 3 Tablespoons millet flour
• 1.5 Tablespoons ground flax meal
• 1 Tablespoons nutritional yeast
• 1 Tablespoon oil
• 3 Tablespoons milk
• 1 Tablespoon applesauce
• 1/8 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon parsley
• 1/8 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• few grinds of black pepper
• pizza/marinara sauce
• any veggie toppings you want
• nutritional yeast/sesame seeds/salt [to top]

1. Preheat your oven to 350*. [high altitude use 375*]  Grease or line a 4-5” baking dish with parchment paper.
2. Mix all of the dry ingredients together in a small bowl.
3. Whisk the milk, oil and applesauce together and then stir into to the dry ingredients until just combined.
4. Pour into the baking dish + bake for 34-38min, until a toothpick comes out moist, but not bone dry.
5. Remove from the baking dish and let cool for 5min.
6. Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
7. Heat the sauce and cook other ingredients you want to include.
8. Add sauce + other ingredients to the bread bowl. 
9. Put the top on, spoon a little sauce on and sprinkle with nutritional yeast, sesame seeds + sea salt if desired.
10. Broil 2-4 until browned.
11. Serve immediately.

*tips/substitutions: Best when served right away, to keep the bread from becoming soggy.  If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge.  Warm the bread and broil with other ingredients right before you want to serve.  You can use 2 ramekin dishes instead of the 4-5” baking dish, or 3 regular sized muffin tins – bake time will vary.  Feel free to sub in GF oat flour or quinoa flour for either in the list.  Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet. 

Pizza Bread Bites

gluten free // *original recipe quadrupled to make 24 mini bites

you can also quadruple the vegan recipe and do the same

• 3/4 cup raw buckwheat flour
• 3/4 cup millet flour
• 4 large eggs
• 1/4 cup oil
• 3/4 cup milk
• 1/2 teaspoon garlic powder
• 2 teaspoons oregano
• 2 teaspoons parsley
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 10-15 grinds black pepper
• pizza/marinara sauce
• grated cheese
• butter/coconut oil to grease

1. Preheat your oven to 350*. [high altitude use 375*]  Grease a mini muffin pan.
2. Mix all of the dry ingredients together in a bowl.
3. Whisk the milk, egg + oil together and then stir into to the dry ingredients until just combined.
4. Pour into the the mini muffin pan and bake for 15-18min.
5. Let cool 5-10min.
6. Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
7. Heat the sauce.
8. Add about 1/2 Tablespoon sauce sauce, cheese and other ingredients to the bread bowl. 
9. Put the top on and cover with cheese.
10. Broil 3-5min until bubbly.

*tips/substitutions: Because they are so small, it works best to just use sauce + cheese with the minis.  Best when served right away, to keep the bread from becoming soggy.  If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge.  Warm the bread and broil with the sauce + cheese right before you want to serve.  Feel free to sub in GF oat flour or quinoa flour for either in the list.  Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet.

…

I think I should cook everything in threes.

Ashley