Dairy, Egg, Soy and Peanut/Tree Nut Free Hearty Irish Soda Bread And Sweet Potato Leek Soup

I couldn’t resist baking up a loaf of Dairy, Egg, Soy and Peanut/Tree Nut Free Hearty Irish Soda Bread.

A bowl of Sweet Potato and Leek Soup with a slice of Dairy, Egg, Soy and Peanut/Tree Nut Free Irish Soda Bread

A favourite of mine to accompany a hot bowl of soup on a cold and blustery day.

The Irish Soda Bread recipe originates from the Canadian Living Step By Step Cookbookspying this recipe had me craving a slice…now I just needed a bowl of soup!

I came across a very simple recipe for Potato Leek Soup over at lucys friendly foods. Click here for the original recipe.

I just so happened to have most of the ingredients…a partly used carton of vegetable stock and leeks were already in my refrigerator, however, I switched up the potato with sweet potato.

Three simple ingredients = a quick, easy, nutritious soup!

With a soup recipe to try…I had the perfect excuse to bake a loaf of Dairy, Egg, Soy and Peanut/Tree Nut Free Hearty Irish Soda Bread! Click here for Canadian Living’s original recipe.

Click here for the post I did on a plain version of Dairy, Egg, Soy and Peanut/Tree Nut Free Irish Soda Bread.

Of course, I made a few adaptions:

Buttermilk replacement: 1 1/2 cups of buttermilk with Natur-a Soy Beverage (for a soy free version use Natur-a Rice Beverage) mixed with 1 1/2 tbsp white vinegar.
Flour replacement: I used 2 cups of whole wheat flour and 1 cup of unbleached all-purpose flour.
Flaxseed replacement:  I used and equal amount of flaxmeal and I sprinkled the top with flaxmeal instead of the unbleached all-purpose flour.

Tip: The dough is very sticky when you mix the wet with the dry ingredients…I mean very sticky

Kneading the very sticky Dairy, Egg, Soy and Peanut/Tree Nut Free Hearty Irish Soda Bread with lots of extra flour

I encourage you to make sure you really dust with flour the area that you will be kneading the dough, as well as, have a pile of flour at your finger tips to dust the top of the dough in between kneading to reduce the amount of stickiness. The picture above shows my completed kneading of the dough with the extra flour to the side.

Enjoy!

Toasted Dairy, Egg, Soy and Peanut/Tree Nut Free Hearty Irish Soda Bread spread with homemade strawberry jam

Delicious toasted with jam, honey or a spread of Vegan Becel Margarine.

P.S. Posting my favourite winter soup soon.

P.P.S. Carla @ My 1/2 Dozen Daily is having another giveaway of one of her beautiful handmade items. Click here to check it out!

What is your favourite winter soup…what do you like to accompany it?

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Dairy, Egg, Soy and Peanut/Tree Nut Free Honey Oat Muffins

I love a freshly baked muffin for breakfast with my cup of green tea…crunchy on the top, moist and warm in the middle.

Dairy, Egg, Soy and Peanut/Tree Nut Free Honey Oat Muffins

Dairy, Egg, Soy and Peanut/Tree Nut Free Honey Oat Muffins

My idea of a perfect any day morning breakfast!

While perusing through the recipes in my Canadian Living Step By Step Cookbook, a muffin recipe caught my attention…Honey Oat Muffins. Click here for the original recipe by Canadian Living.

I was curious to taste the difference between honey vs. sugar in a muffin.

I also knew I could easily adapt the recipe:

Egg replacement: 1/2 tsp of baking soda and 2 tbsp of water (add baking soda to the dry ingredients and water to the wet ingredients). 
Buttermilk replacement:  Equal amount of Natur-a Soy or Natur-a Rice Beverage mixed with 1 1/2 tbsp of vinegar (let sit for 5 minutes to thicken).
Increased fibre content: Equal amount of whole wheat flour instead of unbleached all-purpose flour.

When I crave freshly baked muffins for breakfast…I make sure I do all my prepping the night before.

Prepped ingredients ready the night before for Dairy, Egg, Soy and Peanut/Tree Nut Free Honey Oat Muffins

I measured and mixed together all my dry ingredients, all my wet ingredients and placed the paper muffin cups in the muffin tin ready to fill. I only prepped those ingredients that did not need refrigeration, therefore, the liquid measure with the tablespoon was empty. I waited until the morning to prepare my ‘buttermilk’ replacement.

Come the next morning…all that needed doing was turning the oven on and preparing my ‘buttermilk’ replacement. When the oven reached the desired temperature, I added the ‘buttermilk’ replacement to the wet ingredients, then added the wet to the dry and mixed until just combined.

Filled my muffin tin…popped it in the oven…and waited patiently for the timer to ring…

Dairy, Egg, Soy and Peanut/Tree Nut Free Honey Oat Muffins cooling

and my muffins to cool for 10 minutes.

I baked two batches of this recipe…one with the baking soda/water egg replacement (measurements given above) and the other with a flaxmeal egg replacement (see below). Both recipes were prepped the night before.

For the flaxmeal egg replacement recipe: mix 1 tbsp flaxmeal with 3 tbsp water, stir to combine and then refrigerate overnight. Follow the original recipe, adding the flaxmeal mixture when the egg is called for in the recipe.

Enjoy!

Enjoying a Dairy, Egg, Soy and Peanut/Tree Nut Free Honey Oat Muffin

I was pleasantly surprised how the flavour of the honey permeated the muffins… I really enjoyed the change in sweetness. With all that fibre content…they were delightfully light!

Tip 1:  For the second batch with the flaxmeal egg replacement…I also increased the cinnamon to 2 tsp and sprinkled whole oats rather than the quick oats on the tops of the muffins prior to baking. I must say, they were equally delicious. Nutrition wise, I think I would use the flaxmeal egg in future.

Tip 2: Prepping the muffin ingredients the night before works really well when you have overnight guests…with a fresh fruit salad or some fresh fruit…your guests will think they are staying at a B & B!

P.S. I dropped a couple of my Dairy, Egg, Soy and Peanut/Tree Nut Free Honey Oatmeal Muffins at Michael Penney’s yesterday. Click here for his post on my dropping by.

A little something to say thank you for letting my husband and I borrow a blanket to keep my new antique desk, I had just purchased, from getting bumped en route to it’s new home. Plus, I wanted to show him how beautifully his antique desk fit into my home.

My new antique desk from Michael Penney Style in my front window

It fits like a glove…love it! 🙂

Would you prep the night before for that freshly baked muffin experience first thing in the morning?

Dairy, Egg, Soy, Sesame and Peanut/Tree Nut Free Bagels

Staying with the breakfast theme for a bit longer…

Dairy, Egg, Soy, Sesame and Peanut/Tree Nut Free Bagels.

Dairy, Egg, Soy, Sesame and Peanut/Tree Nut Free Bagels

Crispy on the outside…chewy on the inside!

Bagels are another one of those packaged items found in the grocery store that tantalize my son Michael. (food allergies include: dairy, egg, sesame, peanut/tree nut, beef, fish, shellfish, mustard, lamb and raspberry.) Due to the allergy warning label, bagels are not a convenient breakfast or snack for our family to purchase.

It has been a few years since I last made Dairy, Egg, Soy, Sesame and Peanut/Tree Nut Free Bagels…September 15, 2007 to be exact. So you can imagine the excitement in our house this past weekend when I announced that bagels were on the menu for Sunday.

I discovered a bagel recipe to adapt in Canadian Living Cooks Step By Step Cookbook by Daphna Rabinovitch. I could not find the original recipe online. Below is my adapted version.

Dairy, Egg, Soy, Sesame and Peanut/Tree Nut Free Bagels

A Dairy, Egg, Soy, Sesame and Peanut/Tree Nut Free Sliced Bagel ready to be toasted or spread with some honey or jam

1 tsp granulated sugar
1 cup warm water
1 pkg or 1 tbsp of active dry yeast

Replacement for 2 eggs: 3 tbsp water
                                         3 tbsp canola oil
                                         2 tsp baking powder
Mix the above three ingredients together just before adding to the yeast mixture.

1 tbsp canola oil
3 1/2 cups unbleached all-purpose flour
2 tbsp granulated sugar
2 tsp kosher salt

Poaching Liquid
16 cups water
2 tbsp granulated sugar

In a large bowl, dissolve the 1 tsp of sugar in the warm water.
Sprinkle with the yeast and let stand for 10 minutes or until frothy.
Whisk in the above mentioned egg replacement with the canola oil.
Using a wooden spoon, beat in 2 cups of the flour with the sugar and salt until smooth.
Gradually stir in the remaining flour until the dough is soft not sticky.
On a lightly floured surface, knead the dough for 8 to 10 minutes until smooth and elastic. (adding in more of the remaining flour to keep the dough from sticking.)
Roll the ball of dough in a bowl greased with canola oil, cover with plastic wrap and let rise in a warm draft-free place until it has doubled…approximately 1-1 1/2 hours.
Punch the dough down and knead on a lightly floured surface.
Divide the dough into 12 balls. Roll each ball into 12-inch ropes…cover with a tea towel when each has been made.

The stages of forming a bagelOverlap the ends of the rope by an inch…pinch to seal.

Bagels ready to rise Place on a lightly floured baking sheet, cover with a tea towel and let rise for 15 minutes.

Poaching Bagels
In a wide saucepan, when the water has come to a boil, add the sugar.

Boiling the Dairy, Egg, Soy, Sesame and Peanut/Tree Nut Free BagelsCarefully slip in 3-4 bagels at a time and cook at medium heat for a minute before turning and cooking a further minute on the other side.
With a slotted spoon, transfer bagels to a baking pan that has been covered in canola oil.

Baking the Bagels
Spritz the tops of the bagels with canola oil and bake at 400 F fir 20-25 minutes until the tops are a golden brown.

Dairy, Egg, Soy, Sesame and Peanut/Tree Nut Free Bagels ready for the ovenLet cool on cooling racks.

Dairy, Egg, Soy, Sesame and Peanut/Tree Nut Free Bagels cooling on cooling rack

Enjoy!

Enjoying a Dairy, Egg, Soy, Sesame and Peanut/Tree Nut Free Bagel hot from the oven

The boys loved them, Andy included…I think I will be needing to bake up another batch today…my bread machine ‘died’ yesterday!

Tip 1: Rolling out the dough into ropes is easier on the marble slab/counter without any extra dusting of flour…the stickiness of the dough also helps to seal the bagel together.

Tip 2:  When rolling the dough into ropes…start in the middle and work your hands outwards…let the rope become thinner at the ends than in the middle…when you cross the thinner ends over and seal together they will make up a thicker portion of the bagel to match the thicker middle side. Hope that made sense! 🙂

Tip 3:  Make sure when poaching the bagels, the water is not at a rolling boil as the bagels are more inclined to come apart. If they do…do not fret…place them on the oiled baking sheet and let them dry a bit, they will feel sticky and can be pressed back together/leaned up against one another to keep them in place.

Tip 4: Although this recipe may seem daunting…the ingredients are few, the steps are simple and the outcome is well worth the time and effort spent! 🙂

P.S. Do not worry if in your haste to make the bagels, you forget to knead the dough after punching it down…I did and the bagels still turned out delish

P.P.S. Also, do not worry if you add the sugar before the water comes to the boil…I did and all was well.

P.P.P.S. Making them again today…correcting all my ‘mess ups’. Today I let the dough rise closer to 2 hours as I had more time…yesterday, I probably only let the dough rise 1 hr 15 minutes.

The boys will be thrilled there are more bagels…Michael toasted a bagel for breakfast and packed the last two for his lunch for today.