Peanut Butter Bites – Cinnamon Rolls – Cinnamon/Raisin Swirl Bread (Tuesday Twister – 9/29/09)
September 29, 2009 By 7 Comments
Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season"
My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to real food. So here we go – I’ll catch you up on what’s twisting in my kitchen this week!
To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
- Peanut Butter Bites – It is amazing how much we enjoy these simple snacks. My spelt sourdough bread just keeps getting better and better, and we really like to turn a bunch of the dough into rolls. We eat the rolls with salmon salad, soup, and as snacks. One great way to do a snack is to open a roll, toast it if you like, and then smother it with peanut butter and a dollop of raw honey. Yumm!
- Cinnamon Rolls – The sourdough spelt dough took on many roles this week, and one of them was as cinnamon rolls! After the dough rose, I took about a loaf’s worth of it, rolled it out into a rectangle, then topped it with melted virgin coconut oil, evaporated cane juice, soaked raisins (just 10 minutes in water), and cinnamon. Roll up, slice off rolls, and put in a baking pan into which more coconut oil and evaporated cane juice were sprinkled all over the bottom. Then I baked them. More details coming soon…
- Cinnamon-Raisin Swirl Bread – Yet another use for the spelt sourdough! (And without tasting sour, by the way.) Roll out a loaf’s worth, sprinkle with melted coconut oil, cinnamon, evaporated cane juice, and soaked raisins. Roll up and pop into a loaf pan and bake. See the recipe here.
- Misc – We’re still enjoying beans and stews. On Sunday, when we had company over to help us with our barn/water project, we had rice bowls – brown basmati rice topped with partially mashed and seasoned black beans, and then toppings such as sliced olives, sliced onions, and shredded goat cheese.
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
About Wardeh
ABCs of Grain Mills. Free PDF tip booklet. 
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
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I wondered about making cinnamon bread and cinnamon rolls out of the sourdough starter. I’m so glad that you are brave to pave the way with your kitchen experiments for not so brave people like me!
.-= Millie´s last blog post… Misc. =-.
Ooh! Wardeh! Those cinnamon rolls look amazing! Everything else sounds good, too. Thank you for sharing!
—Sonya
.-= Sonya Hemmings´s last blog post… Touting Sprouting =-.
Hi Wardeh,
Your bread and rolls make my mouth water, but I have decided to go on a yet stricter diet that doesn’t even include gluten-free goodies. Well, I take that back, I can have nuts and eggs, and I’m learning you can make some pretty cool stuff with just a few ingredients. But I am very hopeful to one day enjoy fresh sourdough spelt bread again!
thanks for hosting the twister!
Sarah
.-= Sarah Schatz – menu planners for limited diets´s last blog post… Am I having a Herxheimer reaction? Plus great grain-free goodies =-.
My toddler LOVES a piece of homemade sourdough bread (whole wheat) slathered with raw grass fed butter, peanut butter, and raw honey. He devours it.