http___fitbg.net_sladuk-bananov-hlqb__1.xml
http___mormonfoodie.blogspot.com.es_2007_04_01_archive.html.xml
1.1 3.1 5.1 7.1 9.1 11.1 13.1 15.1 17.1 19.1 21.1 23.1 25.1 26.1 28.1 30.1 32.1 34.1 34.2 34.3 34.4 34.5 36.1 38.1 40.1 40.2 40.3
Необходими продукти 3 големи банана, намачкани на пюре 3 яйца 2 супени лъжици кокосово масло(течно) 3 супени лъжици мед (ако обичате по-сладко, ако не, намалете) или ползвайте подсладител Стевия вместо мед. шепа натрошени орехи шепа сушени боровинки(по избор лилави или червени) 1 ч.л. ванилия или 1 бр. шушулка. 1 чаша пълнозърнесто брашно 1/2 чаша обикновено, безглутеново брашно 1 1/2 ч.л. бакпулвер 1/4 чаена лъжица сода за хляб Щипка хималайска сол Начин на приготвяне Загрейте фурната до 180°C. Намазнете добре формата, в която ще печете хляба. Смесете намачканите банани, яйцата, меда или стевията (което от двете сте избрали), кокосовото масло и ванилията. Смесете в отделна купа всички сухи съставки, после добавете банановата смес вътре. Добре разбъркайте до получаване на хомогенна смес. Изсипете в намасления съд. Печете 40-50 мин. Поглеждайте го през 10-15 мин, за да проследите процеса на печене и да не го изгорите. Ако печката ви е силна, след 15-тата мин. покрийте хляба с фолио и продължете да печете. Проверете с шишче, като го забодете в средата на хляба- ако излиза чисто, Вашият хляб е готов. Извадете и оставете да изстине. След това премахнете формата. Нарежете го на филийки и му се насладете с чаша чай.
1.1 1.2 1.3 1.4 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 17.2 17.3 17.4 18.1 18.2 19.1 20.1 20.2 20.3 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 35.1 36.1 36.2 36.3 36.4 36.5 37.1 37.2 38.1 39.1 39.2 39.3 40.1
With all the crazy talk about zucchini around here, I thought I'd share two zucchini bread recipes with you. Joyce Ashton, my mom's neighbor, compiled a bunch of zucchini recipes for her ward (a ward is an individual church congregation, in Mormon-speak) several years ago. These two recipes are from that compilation, modified to fit my own tastes. Thanks Joyce! Whole Wheat Zucchini Bread Ingredients 3 large eggs 1 1/2 cups brown sugar 1 cup vegetable oil 1 tsp vanilla extract 2 1/2 cups whole wheat flour 1 tsp baking soda 1/2 tsp salt 1/4 tsp baking powder 1 tsp cinnamon 2 cups zucchini, grated 1/2 cup chopped walnuts, pecans, cashews, or whatever you like (optional), toasted Non-stick cooking spray Preheat the oven to 325 °F. Beat together the eggs, oil, and vanilla in a mixing bowl. Mix in the sugar until well combined. In a separate mixing bowl, mix the flour, soda, salt, baking powder, and cinnamon. Add the egg mixture, zucchini, and nuts to the flour mixtures and gently mix the whole thing until well blended. Spray two 9-inch by 4 1/2-inch bread loaf pans with cooking spray. Divide the batter evenly between the loaf pans, and smooth the tops with a rubber spatula. Bake on the center rack for 50 minutes, or until a toothpick can be inserted, and come out clean. Place the bread pans on a wire cooling rack and let cool for 10 minutes, in the pans. Remove the bread loaves, and transfer to the cooling rack. Let cool at least 30 minutes before slicing. This bread can be kept in a freezer, wrapped tightly in plastic wrap, and then aluminum foil, for up to six months. Zucchini Banana Nut Bread Ingredients 3 eggs 1 cup vegetable oil 2 tsp vanilla extract 1 1/2 cups grated zucchini 2 bananas,quartered and cut into 1/2 inch pieces 3 cups all purpose flour (alternately you could use 1 1/2 cups all purpose, 1 1/2 cups whole wheat flour) 1 tsp cinnamon 1 tsp baking soda 1/2 tsp salt 1/4 tsp baking powder 3/4 cup raisins 3/4 cup chopped walnuts, pecans, cashews, or whatever you like (optional), toasted Beat the eggs in a mixing bowl along with the oil, and vanilla. Add in the sugar and mix thoroughly. Gently fold in the zucchini and bananas until well blended. In a separate bowl, sift together the flour, cinnamon, baking soda, salt, and baking powder. Mix in the egg mixture, and then fold in the raisins and nuts. Spray two 9-inch by 4 1/2-inch bread loaf pans with cooking spray. Divide the batter evenly between the loaf pans, and smooth the tops with a rubber spatula. Bake for 60 minutes, or until a toothpick can be inserted, and come back out clean. Place the bread pans on a wire cooling rack and let cool for 10 minutes, in the pans. Remove the bread loaves, and transfer to the cooling rack. Let cool at least 30 minutes before slicing. This bread can be kept in a freezer, wrapped tightly in plastic wrap, and then aluminum foil, for up to six months.