Quinoa Blueberry Bites

These little bites are essentially a muffin. As they are gluten-free, dairy-free and contain cooked quinoa and rice flour, they don't rise as much as the muffins that are typically baked in my kitchen. But that's not a bad thing. They certainly are packed full of goodness and natural sweetness. And moist. Enjoy them shortly after they come out of the oven for that melt-in-your-mouth experience, when the blueberries are still warm. The applesauce also makes a bolder flavor when they are fresh.

Quinoa Blueberry Bites

Recipe by Lisa Turner Published on March 3, 2015 Moist, gluten-free and dairy-free muffins packed with quinoa and seed goodness and applesauce and blueberry flavor Print this recipe Ingredients: 1 cup cooked quinoa (from 1/3 cup uncooked) 2 tablespoons chia seeds 2 tablespoons hemp seeds 1 cup almond milk 1 cup unsweetened applesauce 1/3 cup maple syrup or honey 2 tablespoons coconut or brown sugar 3 tablespoons coconut oil, melted 1 1/2 teaspoons vanilla 1 cup brown rice flour 4 teaspoons baking powder 1 teaspoon sea salt 3/4 cup fresh blueberries quinoa or rice flour for dusting the blueberries Instructions: Grease 12 muffin cups. Preheat an oven to 375°. In a small bowl, combine the almond milk with the chia and hemp seeds and set aside. In a medium bowl, combine the cooked quinoa, applesauce, maple syrup or honey, sugar, coconut oil and vanilla. Stir in the almond milk mixture. In another medium bowl, stir together the rice flour, baking powder and salt. Add the quinoa mixture to the bowl and stir until just combined. Toss the blueberries with the quinoa or rice flour and gently fold into the batter. Distribute the batter evenly into the prepared muffin cups. Bake in the oven for 20 to 25 minutes until a cake tester comes out clean. Let sit in the pan for 10 minutes and then remove from the tin and transfer to a wire rack to cool. Makes 12 muffins

More little bites from Lisa's Kitchen you are sure to enjoy:
Lime Biscuit Thins
Indian-Style Poppy Seed Wafers
Classic Blueberry Muffins
Cornmeal Honey Muffins

Gluten-Free Applesauce Raisin Muffins

I tend to eat small amounts throughout the day as opposed to large meals, so it's important for me to have quick solutions for breakfast and snacks. Muffins are always ideal to have on hand, especially when they are packed with protein and fiber like these cinnamon applesauce muffins with plump raisins. Eggless and made with chickpea flour, the muffins are suitable for those following gluten-free and vegan diets. Not that you have to be either vegan nor gluten-free to enjoy one or two. I could hardly wait for them to cool before I started to nibble. A little denser than muffins made with gluten flours, they are nonetheless soft and moist, with a bit of chewiness from the raisins and a slightly crisp exterior. Filling and satisfying if the urge to overindulge is resisted. My husband had two as part of his breakfast.

Gluten-Free Applesauce Raisin Muffins

Recipe by Lisa Turner Published on February 17, 2015 Moist dense muffins packed with protein, fiber and a wholesome applesauce and cinnamon flavor Print this recipe Ingredients: 3/4 cup chickpea (besan) flour 6 tablespoons coconut flour 1 1/2 tablespoons corn or potato starch 2 teaspoons ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon sesame or hemp seeds (optional) 1/4 teaspoon sea salt 1/3 cup coconut or brown sugar 2 tablespoons ground flax seeds 1 1/2 cups unsweetened applesauce 1/4 cup coconut oil, melted 1 teaspoon vanilla 1/2 cup raisins Instructions: Grease 12 muffin cups. Preheat an oven to 350°. In a large bowl, whisk together the flours, starch, cinnamon, baking powder, baking soda, sesame or hemp seeds if using, and salt until well combined. In a medium bowl, whisk together the sugar, flax seed, applesauce, coconut oil and vanilla until well blended. Let the mixture stand for 10 minutes. Make a well in the center of the dry ingredients. Add the applesauce mixture and stir until just blended. Gently fold in the raisins. Evenly divide the batter among the prepared muffin tin. Bake for 20 to 25 minutes or until the muffins turn golden and a cake tester comes out clean. Let cool in the pan for 10 minutes and then turn out onto a wire rack. Makes 12 muffins

More gluten-free muffins to try from Lisa's Kitchen:
Rice Muffins
Gingerbread Muffins
Quinoa Flour Muffins with Roasted Red Peppers and Goat Cheese

Goat Cheese Biscuits

I'm certain one of the reasons I am not vegan is creamy goat cheese, and oh yes, paneer cheese too. I adore buttery biscuits with cheese in the mix. Surely an indulgence, once in a while comforting biscuits are in order. Darkness has engulfed the city I reside in, as usual. My oven shines despite it all.

Goat Cheese Biscuits

Recipe by Lisa Turner Published on January 23, 2015 Warm tangy goat cheese and yogurt biscuits make a perfect side to almost any meal or a great snack with a pat of butter Print this recipe Ingredients: 2 cups unbleached white flour 1/4 cup pastry or cake flour 1 tablespoon baking powder 1 teaspoon coconut or other sugar 1/2 teaspoon sea salt 1/2 cup (1 stick) cold unsalted butter 1/2 cup soft goat cheese 3/4 cup whole fat yogurt 1/4 cup heavy cream Instructions: Line a baking sheet with parchment paper and preheat an oven to 425°. In a large bowl, combine the flours, baking powder, sugar and salt. Using a pastry cutter or a knife and fork, cut the butter and cheese into the dry mixture until it resembles coarse crumbs. Stir in the yogurt and cream until just combined. Turn the dough out onto a lightly floured surface, gently knead a few times, and shape into a rough rectangular shape. Fold it over twice onto itself and press down until the dough is about 1-inch thick. Fold over again in half and roll out until the dough is about 1-inch thick again. Lightly flour a biscuit cutter that is 2 to 3 inches in diameter. Cut out rounds, transfer to the prepared baking sheet, and press the dough out again until all of it is cut out. Leave about 1 inch between each biscuit on the baking sheet. Bake for 12 to 15 minutes until the tops are golden brown. Let cool on a wire rack for 5 minutes and serve hot. Makes 10 - 12 biscuits

More biscuits please:
Cheddar Dijon Biscuits
Buttermilk Cheddar Biscuits
Whole Wheat Buttermilk Biscuits
Skinny Masala Biscuits

On the top of the reading stack: the newspaper

Audio Accompaniment: silence

Buttermilk Lemon Scones

Often when I want a quick solution to fill out and complement a meal, I will make up a batch of scones or biscuits. They don't take long to prepare and there is no substitute for homemade preparations. Over the years I have gained a bit of a reputation for making some fine quick breads, and after years of practice and the quest to create that perfect biscuit that rises well with a flaky and layered texture, I think my efforts have been rewarded. Key to the process is to use cold butter, not to overwork the dough, and to fold the dough over a few times during the kneading stage.

These savory scones with just a hint of sweetness have a citrus-y burst from fresh lemon zest and go well with any number of meals or just on their own with a pat of butter. They are certainly fancy enough to serve as part of your holiday meals too.

Buttermilk Lemon Scones

Recipe by Lisa Turner Published on December 19, 2014 Simple, soft and flaky buttermilk biscuits with a burst of fresh lemon flavor Print this recipe Ingredients: 2 cups spelt flour or unbleached white flour 1 tablespoon coconut or other sugar 4 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup (1 stick) cold butter 1 large egg 3/4 cup buttermilk 1 1/2 teaspoons freshly grated lemon zest Instructions: Preheat the oven to 425° and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder and sea salt. Cut the butter into the flour mixture using a pastry cutter until it resembles coarse crumbs. In a small bowl, beat the egg and then whisk in the buttermilk and lemon zest. Make a well in the center of the dry ingredients and stir in wet mixture until just combined and the dough starts to come together. Turn out onto a lightly floured board and gently knead a few times. Flatten into a square shape roughly 3/4 inch thick. Fold over itself and flatten again. Fold over and flatten once again. Cut into 6 squares and cut each diagonally into 2 triangles. Transfer to the prepared baking sheet. Bake in the oven for 12 minutes or until golden brown. Let cool on a wire rack and serve warm. Makes 12 scones

Other quick breads to enjoy from Lisa's Kitchen:
Apple Cheddar Scones
Classic Southern-Style Buttermilk Biscuits
Mini Gruyère Scones
Skinny Masala Biscuits

On the top of the reading stack: Plenty More by Yotam Ottolenghi

Audio accompaniment: Master Margherita

Kalamata Olive Bread with Sun-Dried Tomatoes

There is nothing quite like the aroma of freshly baked bread, especially when you add some cheese, olives and sun-dried tomatoes into the mixture. This easy quick bread is guaranteed to be eaten up as fast as the time it takes to make. Rustic, flavorful and just about the ideal accompaniment to any Italian meal or just as is for a light lunch with a pat of butter if desired, this one ought to be on the menu all the time, at least once a week.

Considering serving this as part of a tapas plate for gatherings with slices of fine cheese, more olives on the side, stuffed mushrooms, salsas and simple salads, pickles, spiced up chickpeas and spreadable cheeses with crackers. Such a small plate is all I would need for dinner, or just a few slices of this bread.

Kalamata Olive Bread with Sun-Dried Tomatoes

Recipe by Lisa Turner Cuisine: Mediterranean Published on December 2, 2014 Easy and comforting, this fresh rustic no-yeast bread is baked with a flavorful Mediterranean-style assortment of cheese, sun-dried tomatoes, olives and herbs Print this recipe Ingredients: 1/3 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 1/2 cups spelt flour or unbleached white flour 1/2 cup whole wheat flour 2 tablespoons coconut sugar or brown sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper 1 cup Fontina cheese, grated 1/2 cup Parmesan cheese, grated 1/2 cup Kalamata olives, pitted and chopped 1/4 cup fresh parsley, finely chopped 1 tablespoon fresh rosemary, finely chopped 2 large eggs 1/2 cup olive oil 1 large clove garlic, minced grated rind from 1 small lemon 1 1/4 cups buttermilk Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop finely. Set aside. Preheat an oven to 350°. Grease a 9-inch loaf pan and line with parchment paper. In a large bowl, combine the flours, sugar, baking powder, baking soda, salt and black pepper. Stir in the grated cheeses, sun-dried tomatoes, olives, parsley and rosemary. In a medium bowl, beat the eggs. Whisk in the olive oil, garlic, lemon rind and buttermilk. Make a well in the center of the flour mixture and pour in the wet ingredients. Mix until just combined. Transfer the mixture to the prepared pan and bake for 50 to 55 minutes until the top is nicely browned and a cake tester inserted into the middle of the loaf comes out clean. Makes 1 loaf

Other quick breads to try from Lisa's Kitchen:
Irish Soda Bread
Cheese and Sage Damper Bread
Jalapeño Spoon Bread
Rustic Sun-Dried Tomato Bread

On the top of the reading stack: River Cottage Bread Handbookby Daniel Stevens

Audio Accompaniment: Tim Hecker

Cornbread with Brown Rice

I've made several different types of cornbread over the years, but my basic yet classic preparation of cornbread always seems to remain a favorite with my husband and best friend Basil. There is nothing to it really expect the exceptional flavor of cornmeal with a tiny bit of sweetener which isn't even needed. I switched things up this time around though and included some cooked brown rice for added nutrition and substance. The nutty flavor of the rice was especially appealing and complementary to the grainy cornmeal.

This bread is excellent just smothered with butter or as an accompaniment to any meal, especially ones featuring soups and stews. Simplicity is bliss in this instance.

Cornbread with Brown Rice

Recipe by Lisa Turner Published on September 29, 2014 Classic yellow cornbread cooked with brown rice for a nutty and filling experience Print this recipe Ingredients: 3 cups yellow cornmeal 1 cup pastry flour 1 cup cooked brown rice (1/3 cup uncooked) 2 tablespoons coconut sugar (optional) 1/2 teaspoon sea salt 3 tablespoons sesame oil 2 1/2 to 3 cups water Instructions: Preheat an oven to 325° and grease a 0-inch loaf pan with oil. In a large bowl, combine the cornmeal, flour, brown rice, sugar if using, and salt. Rub the oil in with your hands. Gradually stir in the water until the mixture resembles a thick cookie dough. Heat the prepared loaf pan until hot but not smoking. Transfer the batter to the pan and bake for 30 minutes. Increase the heat to 350° and bake for another 50 to 60 minutes or until the bread begins to brown and small cracks form on the top of the loaf. Let the bread cool in the pan on a wire rack for 15 minutes. Gently invert the loaf onto the wire rack and let cool for another 30 to 40 minutes. Cut into slices and serve. Makes 1 9-inch loaf or 8 to 10 slices

Other recipes with cornmeal to try from Lisa's Kitchen:
Crusted Cornmeal Chickpea Potpie
Corn Cakes with Blue Cheese and Honey
Jalapeño Spoon Bread
Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalapeños

On the top of the reading stack: browsing the stacks

Audio Accompaniment: Puzzle Muteson

Herbed Sour Cream and Yogurt Mini Biscuits

If you are looking for a rich buttery biscuit, then look no further than these cute little sour cream and Greek yogurt biscuits made in a mini muffin tin. Light and fluffy, they are not for those on a diet however. I suggest making them when you are sharing dinner with family or friends because I speak from experience when I say the temptation to eat more than two is awfully hard to resist.

There is no rolling involved with these biscuits. Simply knead the dough a few times, shape into small balls and transfer to greased mini muffin cups. They come together in hardly anytime at all and only take about 10 minutes in the oven.

These melt in your mouth beauties make for a fine accompaniment to pretty much any meal that would be enhanced with some homemade biscuits on the side. Best served warm, they can be reheated in foil in a 250 degree oven before serving.

Herbed Sour Cream and Yogurt Mini Biscuits

Recipe by Lisa Turner Published on September 3, 2014 Simple, rich and buttery miniature sour cream and yogurt biscuits with dried herbs — these light and fluffy melt-in-your-mouth biscuits are irresistible Print this recipe Ingredients: 2 cups spelt or unbleached white flour 3 teaspoons baking powder 1/4 teaspoon dried basil 1/4 teaspoon dried parsley 1 teaspoon sea salt 1 cup unsalted butter, softened at room temperature 1/2 cup sour cream 1/2 cup Greek yogurt Instructions: Grease 24 miniature muffin cups. Preheat an oven to 425°. In a large bowl, whisk together the flour, baking powder, basil, parsley and salt. Add the butter, sour cream and yogurt and stir well to combine. Knead a few times in the bowl, gently folding the dough over itself a few times. Shape the dough into 24 small balls about 1-inch in size and transfer to the prepared muffin tin. Bake in the preheated oven for 10 to 12 minutes or until golden brown. Let sit in the pan for a few minutes and then transfer to a wire rack. Serve warm. The biscuits can be reheated in a 250° oven wrapped in foil. Makes 24 mini biscuits

Other biscuit recipes you may enjoy from my kitchen:
Blueberry Lime Biscuits
Cheddar Dijon Biscuits
Classic Southern-Style Buttermilk Biscuits
Whole Wheat Blueberry Tea Biscuits with Dried Cherries

On the top of the reading stack: short stories by Dostoevsky

Audio Accompaniment: Objekt - Ganzfeld

Barley Muffins with Apple and Cashew Pieces

Muffins are one of my favorite quick breads to make because they are easy to put together and there are endless possibilities to keep your taste buds interested. There is nothing like a nice basketful of muffins to provide nourishment throughout the day. Not only do they make for a quick breakfast, they are a wonderful portable snack to take to work for break time, and when I am hungry in the evening but fussy about what I might want, muffins will usually do the trick.

In this case, I wanted something a little different and incorporated some barley and cashews, along with apples that make up the fruit component, for an especially nourishing and healthy alternative to store-bought sugar-filled cakes masquerading as muffins as I know them. Not there is anything wrong with indulging your sweet tooth from time to time, but if you want to eat cake, well eat cake and you can still have your muffin and eat it too.

Probably some of the most unique muffins I have made in a long time, I was especially delighted with the layers of texture from the grain, seeds, nuts and fruit — chewy, crunchy and soft sensations in the mouth with each bite. Little sweetener is needed here to make these a treat and you might not be able to stop at one, especially if you are lucky to enjoy one fresh out of the oven.

Barley Muffins with Apple and Cashew Pieces

Recipe by Lisa Turner Published on January 15, 2014 Soft, chewy and crunchy apple and pearl barley muffins with lightly toasted sesame seeds and cashew pieces — nourishing and not-too-sweet Print this recipe Ingredients: 1/4 cup sesame seeds, lightly dry roasted 1/4 cup cashew pieces, lightly dry roasted 1 1/2 cups spelt flour or unbleached white flour 1/2 cup cake flour or another 1/2 cup spelt or white flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt scant 2 tablespoons brown sugar or coconut sugar 1 1/2 cups cooked pearl barley 1 small apple, peeled and finely sliced 3/4 cup buttermilk 1/4 cup maple syrup or honey 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 4 tablespoons unsalted butter, melted Instructions: Lightly toast the sesame seeds and cashew pieces in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, until lightly browned. Set aside. Preheat an oven to 400° and grease 12 muffin cups. In a large bowl, combine the flours, baking powder, baking soda, salt and sugar. Stir in the barley and use a fork to break up the barley and mix everything together well. Stir in the apple, sesame seeds and cashew pieces. In a small bowl, whisk together the buttermilk, maple syrup or honey, egg, and vanilla and almond extracts until smooth but not frothy. Pour this into the flour and barley mixture, along with the melted butter, and stir until everything is moistened and just combined. Take care not to overmix. Distribute the batter evenly into the prepared muffin tins. Fill 10 for larger muffins and 12 for smaller muffins. Bake for about 20 minutes or until the tops of the muffins are nicely browned and a cake tester inserted into the middle of a muffin comes out clean. Let sit in the pan for a few minutes and then transfer to a wire rack to cool. Makes 10 to 12 muffins

More savory quick breads you are sure to enjoy from Lisa's Kitchen:
Apple Cheddar Scones
Classic Blueberry Muffins
Mini Gruyere Scones
Quick and Easy Cornbread Muffins

On the top of the reading stack: 660 Curries by Raghavan Iyer

Audio Accompaniment: Aes Dana