WW Hamburger Buns & Cinnamon Rolls

Grind 7 cups Hard White Wheat Berries.
(you will need approx 8-11 cups flour)

Mix the following in a mixer with dough hook:
3 1/2 cups hot water
1/2 cup agave nectar or honey
1/2 cup olive oil or butter - room temperature
3- 4 T SAF instant active dry yeast
3 T vital wheat gluten
ADD:
3 eggs - room temperature
1 T sea salt
Mix well.
ADD: Fresh wheat until the dough begins to clean the sides of the bowl and gathers in the center, (9 - 11 cups flour). It is best to add too little than too much flour. Knead on low speed for 10 - 12 minutes. The dough will be soft and slightly sticky.

Take about 1/2 of the dough and roll out on an oiled surface. Your dough should be about 1 1/2'' thick. Using an oiled, round cookie cutter, press into dough and swirl quickly with your hand to create a ball.

Place bun on parchement lined cookie sheet. You can flatten slightly if you want. Brush egg white on top of buns and sprinkle with sesame seeds. Cover. Let rise 15 - 30 minutes or until puffy. Bake at 375* for 10 - 12 minutes or until starting to brown. Let cool for 5 minutes on pan.

Place in an opened bag to cool. When cool, store in an air tight bag or freeze.
Makes 24- 36 Hamburger Buns

To make cinnamon rolls, roll out into a rectangle/oval. Mix approx 1/3 cup butter, 1/4 cup sugar and 2 T cinnamon together. Spread over the dough.

Roll up the dough, from the long side, into a log. Pinch the seam to seal.

Roll over so the seam is down.

Cut dough, dental floss works well, into 1 1/2 - 2 inch sections.

Place on parchment lined pan.

Cover and let rise for 15 - 30 minutes or until puffy.

Bake at 375* for 12- 17 minutes or until light brown.
Cool in opened bags. Store in air tight bag or freeze.
Frost if desired.
Makes 3- 4 dozen Large Cinnamon Rolls

Zucchini Muffins and Bread

Yum, this stuff is good!!Zucchini Muffins
12 XL muffins or 12 regular muffins and 12 mini muffins
You will need: 2 cups fresh ground white wheat or unbleached white flour
1/2 cup sugar
1 T baking powder
1 tsp salt
1/4 tsp lemon oil
2 lg eggs
1/2 cup milk
1/2 cup oil
1 cup shredded zucchini packed
1/2 cup chopped walnuts

Grind walnuts. I love this nut grinder. Find it at King Arthur Flour.

Grate one Zucchini.

Mix oil, eggs, milk and lemon oil.

Mix your dry ingredients, then make a well in the center and add your liquid ingredients.
Don't over stir. Lumps are good.

Gently fold in zucchini and nuts.

Scoop into muffin tins.


Bake at 400* for 10- 24 minutes depending on the size of your muffins. Don't over bake!
Mine are a little brown, I was distracted by my cute little helper :)
Serve with honey butter if desired.
Honey Butter
1/2 cup soft butter
2-4 T honey
*Whip honey and butter for 2-3 minutes or until fluffy and honey is incorporated.

Zucchini Bread
2 loaves
You will need:

2 cups sugar
1/2 cup oil
1/2 cup butter
3 eggs
1 tsp vanilla
1 tsp baking soda- scant
1 tsp baking powder- aluminum free
pinch salt
3 cups fresh ground white wheat or unbleached white flour
1 shredded zucchini
Cream sugar, oil and butter. Add eggs. Mix well. Add vanilla, soda, baking powder and salt. Mix well. Gently stir in flour. Fold in Zucchini.
Bake at 350* for 45-65 minutes. Cover with a 'foil tent' if the bread starts to get to brown.

Breakfast

Yip, I am one of those mothers who thinks breakfast is a VERY important meal :) My children must eat it everyday! And at our house donuts and pop tarts don't count, even if they are made from organic sugar, eggs and lard. Do we ever have donuts? Yes, but they are a special treat. I will admit, I do make them drink a Probug or a yogurt before we go to the bakery. I want their 'guts' to be full of good bacteria to fight all that sugar!

So, what do we eat for breakfast? My oldest loves smoothies, my middle child loves oatmeal and my baby loves yogurt, avocados (a great brain food for babies) and bananas. We also have Eggs in a Whole and Whole Wheat Pancakes. I keep a homemade Pancake mix in the freezer so they are a snap to make. So here we go, the 'dump' recipes... and a more exact pancake mix recipe:)

Fruit Smoothie ~ 1 big kid serving
1/2 - 1 cup kefir or 1 Probug
1 raw egg for protein
1 banana, for sweetness and a creamy smoothy
1/2-1 cup frozen blueberries/mixed berries, for anti oxidants
1 T ground flax seed for Omega 3's
Blend away ~ and drink

Oatmeal ~ 1 serving
1/2 cup steel cut or old fashioned oats
1 T ground flax seed
mik to cover
*let soak 2-3 hours or overnight in refrigerator
Mircowave 1 - 1 1/2 minutes or cook on stove top until tender. Add more milk, a little Agave Nectar and cinnamon.

Eggs in a Whole
Tear whole in center of bread. Butter both sides. Put in frying pan, break egg into whole. Cook on med/low. Flip when whites are cooked. Watch carefully if you like runny yellows.

Pancake Mix
7 1/2 Cups Fresh Ground White Whole Wheat
6 T Rumford Baking Powder
6 T Sugar
3 tsp sea salt
2 cups powdered milk
*Mix and store in Freezer
To make pancakes mix:
1 1/4 cup mix
3/4 - 1 1/4 cup water or milk *use more liquid for pancakes, less for waffles
2 T oil or melted butter
1 beaten egg
Optional: cinnamon, blueberries, apple chunks, dried fruit or raisins
*Cook on hot griddle of waffle iron. We use Agave Nectar for syrup.

Whole Wheat Hamburger Buns

Grind 7 cups Hard White Wheat Berries.
Mix the following in a mixer with dough hook:
3 1/2 cups hot water
1/2 cup agave nectar or honey
1/2 cup butter - room temperature
4 T SAF instant active dry yeast
3 T vital wheat glutten
ADD:
3 eggs - room temperature
1 T sea salt
Mix well.
ADD: Fresh wheat until the dough begins to clean the sides of the bowl and gathers in the center, (9 - 11 cups flour). It is best to add too little than too much flour. Knead on low speed for 10 - 12 minutes. The dough will be soft and slightly sticky.

Take about 1/2 of the dough and roll out on an oiled surface. Your dough should be about 1 1/2'' thick.

Using an oiled, round cookie cutter, press into dough and swirl quickly with your hand to create a ball.

Place bun on parchement lined cookie sheet. You can flatten slightly if you want. Brush egg white on top of buns and sprinkle with sesame seeds. Cover. Let rise 15 - 30 minutes or until puffy.

Bake at 375* for 10 - 12 minutes or until starting to brown. Let cool for 5 minutes on pan. Store in an air tight bag or freeze.