Do you ever have a week when you just feel like everything is out of your control and you’re just holding on for dear life? During those times, I find cooking especially therapeutic. It’s the soothing certainty of chemistry, I think—that sense of ,”If I combine these things and in this ratio, this is what will happen.” Though I don’t usually think of myself as someone who’s particularly good at baking, but when I need a distraction, it’s the perfect solution.
Because portions are so important in the science of baking, having a good supply of measuring spoons is key. I was excited to play with this set I received from Levoons, as they make leveling even a tiny little half-teaspoon super-easy.
I also received a Silpat mat. These non-stick mats are really nifty for making things with a sticky batter (cookies, scones, etc) when you don’t want to have to get a baking sheet dirty. I actually tested a scone recipe for this post, but I couldn’t quite nail it. Another spin to put on that statement is that I made something else I liked better.
When I was first in nutrition school I remember learning about white whole wheat flour and thinking it was nifty but kind of wanted to be, like, “Just suck it up and eat whole wheat, folks.” I couldn’t wrap my head around the idea that more texture, flavor, and nutrition could be a negative. Of course, time and experience have also shown me that there are some foods you really want a certain texture and flavor for, and that those things really depend on a certain type of flour. I also have a deeper respect for food preference. Getting out of the classroom and into the healthcare setting working with actual humans has a way of changing your opinion on things…
So when I received my November Clean Plate Club shipment, I was excited to play with the white whole wheat flour. White whole wheat actually is whole wheat–just a different type. It’s nutritionally comparable to regular (red) whole wheat, but has a milder texture and flavor—and appearance—though it’s not bleached. I do appreciate getting to up the nutrient value without completely changing the taste or texture of something, especially if I’m planning to share it with others who might not share my enthusiasm for whole grain mouthfeel. Or whatever the proper vocabulary.
This quickbread combines two of my favorite flavors—rosemary and lemon. Did you know rosemary has a bunch of health benefits? Bonus: This recipe is easy enough that almost anyone can make it. I was so happy with how it came out, I shared it with some of my fellow RD friends at a potluck dinner. The lemon adds a nice tart note, and the yogurt keeps it moist. Just barely sweet, it’s delicious on its own or pairs great with a drizzle of olive oil, butter, or even a lemon glaze if you want to get all fancy. I hope you enjoy this as much as I did!
Rosemary Lemon Yogurt Bread
- ¾ cup olive oil
- ½ cup plain low-fat yogurt
- 3 eggs, beaten
- ¼ teaspoon vanilla
- juice of one lemon (about 2 tablespoons)
- ½ cup all purpose flour
- 1 cup white whole wheat flour
- ¼ cup, sugar, coconut sugar, or stevia
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon of fresh rosemary sprigs, chopped
- pinch of sea salt
- Preheat oven to 350 degrees F. Grease a loaf pan or line with parchment paper.
- Mix together olive oil, yogurt, eggs, sugar, and vanilla. Add lemon juice and stir well to combine. Set aside.
- Mix flours, baking powder, baking soda, rosemary sprigs, and sea salt.
- Mix dry into wet ingredients. Pour into prepped loaf pan.
- Bake at 350 degrees about 45-50 minutes until bread is beginning to brown on top and a toothpick inserted in the center comes out clean.
- Let cake sit at least 10 minutes before inverting onto a cooling rack.
- Slice into 16 pieces.
Do you like to bake or do you prefer to cook? I still consider myself part of Team Cooking, but being able to be, like, well, heck, I think I’ll bake something, is nice too.
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