Walnuts And Potatoes Bread Food

SWEET POTATO AND COCONUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
• Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
• Beat butter in a large bowl using an electric mixer until creamy, about 2 minutes. Gradually beat sugar into creamed butter until fully incorporated, about 3 more minutes. Add eggs, 1 at a time, beating each egg completely before add the next. Beat in sweet potato and vanilla extract until well mixed. Stir flour mixture, coconut, and walnuts into butter mixture until just combined. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the bread comes out clean, about 1 hour 10 minutes.

TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)

Steps:

• Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
• Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
• In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
• Add ½ of the olive oil in the food processor and continue mixing.
• Add the garlic paste to the potato and mix with a wooden spoon.
• Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
• Add a bit of red wine vinegar for taste, mix well.

SWEET POTATO AND ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F.
• Butter and flour 9x5x3-inch loaf pan.
• Sift first 5 ingredients into medium bowl.
• Beat sugar, oil, eggs and vanilla in another, larger, bowl until blended. Mix in zucchini and sweet potato.
• Add dry ingredients and walnuts and stir well.
• Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 1 hour 20 minutes.
• Cool bread in pan on rack 15 minutes. Cut around bread to loosen. Turn out onto rack and cool completely.

WALNUT POTATOES WITH MUSTARD CREAM SAUCE

Steps:

• Preheat oven to 375°F. Drizzle oil over potatoes and toss well to coat; season with salt and pepper. Transfer to a small baking sheet and roast for 30 minutes or until potatoes are soft and lightly browned, stirring once halfway through cooking.
• To prepare Mustard Cream Sauce, puree walnuts, water, Dijon, vinegar, olive oil and garlic in a small blender until smooth and creamy. Add herbs and pulse to chop.
• Toss warm potatoes with sauce and cook for a minute or 2 more to heat through. Garnish with chopped walnuts and green onion tops.

SWEET POTATO APPLE BREAD

Steps:

• Preheat the oven to 325 degrees.
• Oil two 9 x 4 bread baking pans
• Whisk together dry ingredients in a large bowl.
• With an electric mixer mix wet ingredients in a larger separate bowl until the mixture gets thicker and more pale(about 5 minutes).
• Chop the apples and nuts (I pulsed mine in my food processor several times) Stir the apples and nuts into the wet ingredients.
• Pour the dry ingredients into the wet and stir together until just combined.
• Pour the batter evenly into two greased 9 x 4 inch loaf pans and lightly smooth the top.
• Bake for about 60 minutes until a toothpick inserted in the center comes out clean.

SWEET POTATO BANANA BREAD

Steps:

• Preheat an oven to 350 ℉ and line a loaf pan with parchment paper or grease it with extra oil to prevent sticking.
• In a blender combine mashed sweet potato, mashed banana, maple syrup/honey, eggs, vanilla, oil, and vinegar and blend until smooth. Set aside.
• In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Stir together and then pour the contents of the blender into the bowl with the dry ingredients. Mix until well combined and batter has a smooth consistency.
• Fold in chocolate chips, reserving some for the top of the bread, if desired.
• Pour batter into the prepared loaf pan, using a spatula to spread the batter evenly throughout the pan. Top with a few reserved chocolate chips, if desired.
• Bake in the preheated oven for 35-40 minutes.
• Let loaf cool in pan for 15 minutes before transferring it to a wire cooling rack. Slice into 8 pieces and enjoy!
• Let cool completely and store in an air-tight container in fridge for up to 4 days or in the freezer for a month.

GLUTEN-FREE SWEET POTATO BREAD

Steps:

• Preheat oven to 350 °F (175 °C).
• Grease and line an 8.5 x 4.5 inch or a 9 x 5-inch loaf pan with a strip of parchment paper down the middle of the pan with enough excess on each end to act as handles later.
• Add the oats to a food processor and process until a coarse flour is formed. If you already have oat flour just put it into the food processor and continue with the next step. If you don't have a food processor see the recipe notes.
• Add the sweet potato flesh, sugar, nut/seed butter (or oil), milk, apple cider vinegar, cinnamon, ginger, nutmeg and salt and process until smooth.
• Add the sorghum flour, baking powder and baking soda. Process/mix again until it's all combined.
• Remove the blade, then spoon the batter into your prepared loaf pan. Dip a spatula in some water, give it a shake to remove any excess, then use it to smooth out the top. Re-dip as necessary.
• Sprinkle with the chopped nuts and a very generous amount of coarse sugar then put in the oven on the middle shelf. Bake for about 55 to 60 minutes until it looks done, is coming away from the sides of the pan, and a toothpick, skewer or sharp thin knife inserted into the middle comes out clean.
• Gently remove from the pan and place on a cooling rack. Remove the parchment paper and allow to cool completely before cutting or storing.

SWEET POTATO WALNUT CAKE

Steps:

• Preheat the oven to 350F and prepare your bundt pan by greasing it.
• Sift the flour, baking powder, cinnamon, ginger, cloves, and salt together in a medium bowl. Set aside.
• In a large bowl, using an electric mixer, beat the egg whites on medium speed until foamy. Add in the cream of tartar and ½ cup of sugar. Increase to high speed and beat until stiff peaks form.
• In a separate large bowl, mix the sweet potato, oil, milk, vanilla, and the remaining ½ cup of sugar together until smooth. Add in the dry ingredients and stir until combined.
• Gently fold in the egg white mixture and toasted walnuts until just incorporated.
• Pour the batter into the prepared mini loaf tins or cake pan and bake at 350F for 15 - 20 minutes for mini loaves or 30 - 35 minutes for cake until golden brown and a toothpick comes out clean when inserted into the center.
• Let cool for 10 minutes before removing

CARROT BREAD WITH WALNUTS

Steps:

• Preheat oven to 350 degrees. Coat a 9 x 5 metal loaf pan with nonstick spray then line with parchment paper leaving an overhang for ease of removal. Set aside.
• In large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves. Set aside.
• In a separate bowl, whisk oil and eggs with both sugars and vanilla until well combined.
• Add grated carrots and ground walnuts to wet ingredients then stir with a wooden spoon until incorporated.
• Add wet ingredients to dry and stir with a spoon until just barely combined. Note: batter will be thick, avoid overmixing.
• Pour batter into prepared loaf pan and top with walnut halves. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. For best results, do not overbake.
• To prevent walnuts from overbrowning, cover loaf with aluminum foil during the last 15 minutes of baking.
• Place loaf pan on a wire rack to cool for 20 minutes then remove loaf from pan to cool completely before slicing.
• Store carrot bread covered at room temperature up to 3 days.

SKORDALIA: GREEK GARLIC MASHED POTATO DIP

Steps:

• Place cubed potatoes in a big colander and rinse with cold water until the water is clear (see cook's tip #1). Transfer to a saucepan and add water to cover the potatoes by at least 2 inches. Salt the water well. Bring to a boil over high heat, then reduce heat to medium-low and simmer for about 10 to 15 minutes or until the potatoes are well cooked through (test by inserting a knife, it should break the potatoes with no resistance). Drain the potatoes in the same colander and rinse again, this time with hot water, for 30 seconds. Set the potatoes aside for 5 to 7 minutes to allow excess moisture to evaporate.
• While potatoes are cooling, combine almonds, garlic, large pinch of kosher salt, and lemon juice in the small bowl of a food processor fitted with a blade. Run processor until the garlic and almonds turn into a paste (as smooth as you can get it).
• Using a potato masher or a food mill (do not use food processor), mash the potatoes thoroughly.
• To the mashed potatoes, add about 1/2 of the olive oil, a little bit at a time, mixing well with a wooden spoon. Add the garlic and almond paste and mix well. Then add the remaining olive oil, again a little bit at a time, mixing well with your wooden spoon. Taste and add more kosher salt if needed. Mix well to combine. (At this point, if you're not serving the skordalia, you can let it cool then chill in the fridge until later).
• Transfer the mashed potato dip into a serving bowl or dish. Add a generous drizzle of extra virgin olive oil and top with chopped green onions, parsley and lemon zest. Serve at room temperature or chilled (if you had chilled it before adding garnish).

COUNTRY-STYLE WALNUT AND ROSEMARY BREAD

Steps:

• Mix 2 cups warm water and yeast in large bowl of electric mixer fitted with dough hook; let stand until yeast dissolves, about 5 minutes.
• In medium bowl, combine all purpose flour with whole wheat flour, rosemary and salt.
• Stir 1 tblsp oil into yeast mixture.
• Gradually add flour mixture and beat until incorporated.
• Mix on medium speed 10 minutes, adding more all purpose flour if dough is sticky.
• Turn out dough onto floured surface; knead until smooth and elastic, about 3 minutes.
• Place dough in lightly-oiled large bowl; turn to coat.
• Cover with plastic, then kitchen towel.
• Let dough rise in warm, draft-free area until doubled in volume, about 1 ¼ hours.
• Meanwhile, heat 1 tblsp oil and garlic in small skillet over medium heat for 1 minute; stir in nuts and pepper.
• Remove from heat; cool.
• Discard garlic.
• Preheat oven to 375F.
• Punch dough down; let rest 10 minutes.
• Roll out dough to 12 inch diameter round.
• Spread walnut mixture over.
• Fold dough over walnut mixture; knead 3 minutes to distribute walnuts evenly.
• Form dough into ball.
• Place smooth side up on heavy, large baking sheet.
• Cover with towel; let rise in warm, draft-free area until almost doubled, about 35 minutes.
• Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes.
• Cool on rack.

PEACH BREAD WITH WALNUTS

Steps:

• Preheat oven to 350 degrees F. Spray loaf pan with cooking spray, and set aside.
• Add drained peaches, oil, brown sugar, yogurt, eggs, and vanilla to a blender. Blend until smooth. (If you choose not to use a blender, chop the peaches to your desired size, and stir ingredients together with a spoon until combined.)
• Add flour, oats, baking soda, and salt to the peach mixture, and blend (or stir) again until smooth.
• Scrape sides of blender, add walnuts, and pulse until well combined. (Pulse longer for smaller pieces of nuts.)
• Pour batter into prepared loaf pan. Bake in preheated oven for 60-70 minutes, or until toothpick inserted into center comes out clean. Allow to cool in pan 5-10 minutes, then transfer to cooling rack to cool before slicing.