Flaxseed bread

Actually, this bread was just the usual sweet bread. We could use whatever bread recipe or method we like. I only substituted 5% of the flour with flaxseed meal. So, if the amount of the flour in the recipe is 500 gr then I  use 25 gr flaxseed meal and 475 gr flour. 

Pumpkin cookies

Actually pumpkin cookie is very famous out there. One of my friends once said that it is a fall favourite cookie. But it is not in Indonesia. I never heard about it. That's why I just want to give it a try when I saw the recipe in femina website. Again, just as the story before, I had to omit the spices and substituted them for vanilla and flaxseed meal. I know people will say that it will be pretty plain without spices but my children love it that way. This cookie is soft, more like a cake than a cookie actually. But it is nice and my children like it.

Ingredients
110 gr unsalted butter, cubed and chilled
160 gr pumpkin, steamed and mashed
1 tbs egg yolk, lightly beaten
25gr fresh ginger, peeled and grated (skipped)

Dry ingredients, sift together:
200 gr all purpose flour
2 tbs flaxseed, ground (optional)
50 gr milk powder
25 gr caster sugar
1/2 tbs chilli powder (skipped)
1 tsp vanilla (optional)
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda

Methods
Preheat the oven 130C. Grease the baking sheets.
In a big bowl combine butter and dry ingredients. Mix using a pastry knife or fork until resembles breadcrumbs.
Add mashed pumpkin and ginger. Mix well. Add the egg yolk. Mix until the dough comes together.
Transfer the dough between 2 sheets of plastic. Roll it out.
Cut it using a cookie cutter you like. Transfer the cookies on the baking sheet. Brush with egg yolk.
Bake until golden brown.
Remove from the oven, transfer to a wire rack to cool completely. Store in airtight container.

Source: femina

(Unspicy) Pumpkin flaxseed bread

We can say that pumpkin bread is many people's favourite. We can easily find the recipes in books, magazines and internet. It is easy to make, moist, sweet and full of flavour. 
The first time I baked this bread, I put many spices in it, cinnamon, nutmeg, ginger, and cloves. Hmmm, the aroma filled my home. It was this aroma that make people fall in love with this  bread. When I put that bread on the table, my children came and gathered around waiting for me to cut it. After the first bite, they put back the bread on the plate. Ha??? What happened? Then, I got the answer. Unlike most other people, my children did not like the aroma of the spices. 

That fact did not stop me baking again this beautiful bread. This time I skipped all the spices. I added a bit of vanilla and flaxseed ground for the flavour. It was still delicious. My children eat it without any complaints... ^^...

Ingredients
200 gr all purpose flour
1/2 tsp salt
1 tsp baking soda
200 gr sugar (I used 100 gr palm suiker/gula palem/gula semut)
240 ml pumpkin, steamed and mashed
120 ml olive oil (I used corn oil)
2 eggs, lightly beaten
60 ml water
1/2 tsp nutmeg (skipped)
1/2 tsp cinnamon (skipped)
1/2 tsp allspice (skipped)
1/2 cup (120 ml) chopped walnut (skipped)
I added 1/2 tsp vanilla
I added 2 tbs ground flaxseed

Methods

• Preheat oven 180C. Sift flour, salt, soda. Add sugar and flaxseed. Stir to combine.
• Mix together pumpkin, oil, eggs, water and spices (if using). Then, combine with dry ingredients, but do not overmix. Stir in the nut (if using).
• Pour into well-buttered loaf pan. Bake until done.

Source: http://simplyrecipes.com/recipes/pumpkin_bread/

Rice Flaxseed Cupcake

This recipe surely catches my eyes...rice flour in a cupcake? yup. Maybe not for the others but this is a new thing for me...I am keen to give it a try.... It is originally prepared for one with a food allergy or intolerance. That's way all the ingredients are supposed to be free of dairy, gluten, nut, soy, and egg. But because no one has that problem in my house, I use regular flour and baking powder, and milk instead of rice drink .... I add flaxseed and vanilla to boost the nutrition and flavour. It turns out beautifull...fluffy and moist...the taste? delicious...'It touches my heart' said my daugther... :D

125 gr (dairy-free) margarine 
115 gr caster sugar ----- I use 85 gr
2 eggs (or equivalent egg replacer)
125 gr (gluten-free soy-free) self raising flour
90 gr rice flour
3 tsp (gluten-free) baking powder
125 ml rice drink ------- I use milk 
icing sugar for dusting


I add 2 tbs flaxseed meal and 1/2 tsp vanilla essence.

• Preheat the oven 180C. Line muffin tin with paper cases.
• Using an electric mixer, beat the margarine and sugar together well until light and fluffy.Add the eggs, one at a time, beating well after each addition.
• Fold in the sifted dry ingredients alternately with the rice drink. Spoon the mixture evenly into the muffin holes and bake for about 15 - 20 minutes or until a skewer comes out clean when inserted into the centre.
• Dust the cupcakes with icing sugar.

Source: Baby and Toddler Food by Murdoch Books