Anyone have muffin or bread recipes that aren't sweet and have vegies in them
#22243 - 10/01/03 03:39 PM
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lithelady
Reged: 08/15/03
Posts: 339
Loc: Novato, CA
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Hi,
I love muffins and oven baked breads (ie: not made in a bread machine b/c I don't have one). I'm trying to find some recipes for either of these that use vegies instead of fruit so that they aren't sweet. Any suggestions? Thanks!
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Many years of C-IBS and pain too for past 2 years-
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Hi - You can make cornbread (check the index for recipes) without the sugar, and add some finely diced green onions, chives, diced sundried tomatoes, or mild chiles.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Heather, that's funny.... our msges crossed in the mail system! I just sent you a 2 ?'s about a)the orange zest cornbread and b)about adding kernel corn to cornbread.
That's cool to know that I can eliminate all of the sugar from your cornbread recipe and the vegies you suggested are a great idea.
Do you think that chopped 1)black olives, 2)carrots, 3)radishes, 4)greens ( kale, mustard, collards), or 5) garlic would work in the cornbread too? If yes, any suggestions on what quantities of each of these you'd recommend using in this recipe?
I know it's a bit weird to want to add any of these vegies to good 'ole fashioned cornbread, but I love vegies!
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Many years of C-IBS and pain too for past 2 years-
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Hey there -  I think all but the radishes would work. I'm honestly not sure what happens when you cook radishes. For the other options, except for the olives, make sure you're using cooked veggies. They won't cook on their own in the bread to come out right, and the greens would release too much water as they cooked in the bread, which would ruin the end result. So cook first (and drain well after cooking) then add to the batter. This will actually let you use a greater quantity of veggies, as their volume will be much reduced after cooking. I'd say 1/3 cup cooked veggies per loaf of bread would be a good starting point. Use less than this (say 1/4 cup at most) for the olives, as they're very high fat. For garlic, I'd probably sautee a few finely minced cloves till golden and fragrant, then add to batter.
You might want to add some herbs and spices with the veggies and/or garlic. Try things like ground cumin, paprika, mild chile powder, oregano, crushed rosemary, basil. Mix and match to your own taste - you'll probably want 1-2 teaspoons TOTAL of the ground spices and herbs per loaf. If you go with the carrots, you could keep a bit of the sugar so it's slightly sweet, and add spices like ground cardamom, or a bit of cinnamon and orange zest, or orange flower water...the choices are endless!
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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