Apple and Sharp Cheddar Buckwheat Mini Breads

Apple Sharp Cheddar Mini Breads | by Sonia! The Healthy FoodieIt had been a while since I’d made little breads like these. I remember a time when I would make a different batch every.single.week-end.

I had a blast creating all sorts of different flavor combinations.

But then I started easing up on grains… so I started making them less and less often.

The thing is I don’t find it *AS* easy to bake without grains, you know. And the results aren’t always as good. No… good isn’t quite the right adjective, here. Make that, erm… light? Or maybe fluffy? Or is that airy…

I don’t quite know exactly how to put it.

Maybe it’s just that I’m so used to cooking with regular wheat flour that I find myself a little bit “crippled” when trying to bake without it.

Could be the pastry chef in me…

But in all honesty, I think it might be that I’m a bit of a grain aficionado. Yeah. I happen to really love my grains.

I also happen to believe that, if eaten in moderation, they are good for me. Removing them completely from my diet hasn’t made any significant difference, so I can’t think of any reason why I’d want to completely rule them out.

Why do it, then? Why torture myself in vain?

Apple and Sharp Cheddar Mini Breads | by Sonia! The Healthy Foodie

I still think that I want to do LESS of them, because I do believe that our modern diets tend to include WAY too many grains and other starchy carbs. That’s something that I DO want to keep in check.

But I will not deny myself of beautiful, healthy little breads such as these ones here.

I firmly believe that food, no matter how healthy or clean you want to keep it, still has to send you straight to seventh heaven, sometimes. Make that REGULARLY.

Your daily diet HAS to include food items that will have you look forward to eating them, that will make you salivate when you think of them, when you think of this time of day when you will finally get to sink your teeth into them.

These breads totally fit that description for me.

They turned out amazingly good! Dense, but still airy and fluffy. Sweet, but not overly so. In fact, they sit right on the fence between sweet and savory.

Did I mention they contain NO ADDED SUGAR whatsoever? Yep. Really! Not one single grain. I’m still on that 30 day sugar free challenge, you know! ;)

Apple and Sharp Cheddar Mini Breads | by Sonia! The Healthy Foodie

I tried these babies straight out of the oven, straight out of the fridge and I also cut them into cute little slices which I popped in the toaster until they became all nice and warm and crispy and golden and oh so fragrant!

I’ve but one thing to say: BLISS!

The toasts were amazing on their own, but there was this one time where I spread a very light coat of hazelnut butter on them. Oh my word! It was like the breakfast of the gods!

If like me, you are a muffin junkie, here is one “muffin” that you can enjoy without feeling guilty in the least!

These breads are HUGE yet, they still will set you back way fewer calories than your average muffin. Also, they contain MUCH less fat and carbs PLUS they will provide you with an VERY GENEROUS dose of protein.

Apple and Sharp Cheddar Mini Breads | by Sonia! The Healthy Foodie

Quite simply, they are the perfect “on-the-go-breakfast” or “grab-a-snack-real-quick” for when you are in a hurry.

Of course, you can still enjoy them in the comfort of your home, quietly sitting at the dining room table on a Saturday morning while reading the paper and lazily sipping a hot cup of coffee or tea.

There are absolutely no rules against that, you know…

If you’re gonna do that, tough, I strongly suggest you pop them in the toaster beforehand. Your house will then smell soooo deliciously good.

And THAT’S what I call added bonus!

Apple and Sharp Cheddar Buckwheat Mini Breads

Yield: Makes 6 mini breads

Apple and Sharp Cheddar Buckwheat Mini Breads

INGREDIENTS

    Wet
  • 1 very ripe plantain banana
  • 1½ cup unsweetened applesauce
  • ½ cup buttermilk
  • ¾ cup egg whites
  • 1 tsp pure vanilla extract
  • Dry
  • 1 cup spelt flour
  • 1 cup buckwheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 3 scoops unflavored whey protein powder
  • 1 tsp fresh rosemary, finely chopped
  • Add-ins
  • 85g sharp cheddar cheese, cut into small cubes
  • 1 apple, skin on, cut into small cubes (I used Granny Smith)

INSTRUCTIONS

  1. Preheat your oven to 425F and coat your mini bread (or muffin*) pans with cooking spray or olive oil, or line with parchment paper.
  2. In a large bowl combine dry ingredients and whisk until well incorporated. Set aside.
  3. In a separate bowl, mash plantain with a fork until creamy. Add the rest of the wet ingredients and mix until well blended. Reserve.
  4. Add cheese and apple cubes to dry ingredients and lightly toss until all the pieces are evenly coated. Pour wet ingredients into dry and stir with a wooden spoon or spatula until well combined, no more.
  5. Pour mixture into prepared pans and bake for 5 minutes at initial temperature of 425F, then lower oven temperature to 375F and bake for an additional 18-20 minutes until breads look nice and golden and a toothpick inserted in the center comes out clean.
  6. Allow to cool for 2-3 minutes before removing from pans then place on on a wire rack to cool completely.
  7. Keep refrigerated in an airtight container for up to a week. (if they last that long, that is!)

Notes

*Although I haven't tried it myself, I'm pretty sure that these could be made into smaller muffins instead. However, you'll need to adjust cooking time accordingly. I'm estimating that you would need to decrease by 5 to 8 minutes, depending on the size of your muffins. Just make sure you keep a close eye on them.

http://thehealthyfoodie.com/apple-and-sharp-cheddar-buckwheat-mini-breads/

Apple and Sharp Cheddar Mini Breads | by Sonia! The Healthy Foodie

Apple and Sharp Cheddar Mini Breads | by Sonia! The Healthy Foodie

Apple and Sharp Cheddar Mini Breads | by Sonia! The Healthy Foodie

 Apple and Sharp Cheddar Mini Breads | by Sonia! The Healthy Foodie

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Comments

  1. Eha says

    Sonia – you just may be converting me somewhat. These do look very moreish and are perhaps just the kind of ‘baked good’ which will tempt me back to search for my baking pans :) ! I love both flours and the wet ingredients! With me it’s largely time which limits also, as I work seven days/week fulltime, do a lot of tertiary studies, newspaper writing, lecturing + love my garden and am short of exercise and beloved meditation time. Local, real friends also complaining: baking is a love affair [for me at least] and can’t be hurried like marinating a meat or placing a pile of vegetables in the steamer!! love Eha

    • says

      I didn’t say they were gluten free, did I? Please tell me I didn’t make that mistake!!?!? I can’t see a mention anywhere, but maybe I’m just missing it?

      If you did want to keep them gluten free, you could use all buckwheat flour, or try maybe replacing spelt with gluten free oats flour, almond flour or chickpea flour… these should do the trick!

  2. says

    OooOOooo I like that you’ve added the nutrition info right TO the recipe. Very nice. I know what you mean about grain-free baking… it’s just different. I find chickpea flour is the best to bake with, resulting in that fluffy, cake-like consistency. Love these little cakes, you’re so good at making them!

  3. says

    YAY! They’re here! But there’s that banana. I’ll try to think of a good substitute. :) They look great. About how big are mini pans? I have some but I think mine are much smaller. I have a feeling that I would add a lot more cheddar though. Especially to the top. Yummy.

    I like grain free baking but can’t do it all the time since my blog is supposed to be all about 100% whole grain stuff. But it’s fun! And it’s getting easier and easier. :)

    • says

      Uh oh… I’d forgotten about this banana thing… that’s bad. That’s real bad! I get the feeling that bananas will get used more and more to sweeten my baked goods and other “sweet” creations as I move forward with this new sugar free lifestyle. Mind you, I won’t always be so drastic as I am being right now, so date paste and dried fruits will get reinstated, as well as honey and maple syrup for the real “desserts”… I guess you could probably use a mixture of unsweetened applesauce and date paste and it would work equally well.

      My mini loaf pans are 3.75″ x 6″ x 1.75″.

      And more cheese would definitely be tasty! I tend to go real easy on it because it’s A- high in calories and fat and B – not the healthiest overall option. But I couldn’t be without SOME cheese, so I still enjoy it from time to time, in moderation… ;)

  4. KristenInGermany says

    Hmmm, I didn’t find in the comments, if this was asked or not, but could I just use a large, overripe banana, instead of a plantain banana, in case I can’t find them here?! I know they are available here, but not AS easy to find, as when I lived in FL. I would have to go to the Asian/Turkish store to find them, and I don’t know if I will be able to get there in the next time, but I really DO want to try them. I am super excited to try buckwheat flour, because I had buckwheat cake once or twice (with cranberry) – and it was delish! yay! I can’t even tell you how excited I am to try so many of your recipes… You are going to get tired of me lol!!!! <3 Kristen

    • says

      I wouldn’t see why not, but I wouldn’t go TOO overripe. Plaintains are much firmer and a lot less sweet than bananas, so I guess a very large, fairly ripe banana should do the trick.

      And me, get tired of you? I think not! I am just as excited about you trying out my recipes as you are about trying them. I love your feedback and questions and overall enthusiasm. So post, comment and email away! I am loving it! ;)

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