Spicy kinako bread with creamed edamame

Triple power snack : edamame (green soy beans), kinako and sesame.
That’s an interesting very bread-like quick bread, and it happens to be gluten-free.

Kinako is made by roasting dry soy beans, then making them into a flour. It’s a common ingredient of Japanese sweets.

Mix : 1/2 cup kinako, 1/2 cup oatmeal, 2 tbs yellow and black sesame (half ground, half whole), 1/2 cup onion (half ground, half thinly cut), 1 dry chili pepper (without seeds, thinly cut), black pepper, salt, 1/4 ts of baking powder. Wet with water
Spread and level between 2 sheets of baking paper. Sprinkle sesame seeds on top.
Bake 15 minutes at 120 degrees Celsius, then cut and bake 15 more minutes at 180 degrees.

Warning : the chili pepper’s hotness will develop, so skip it if you are sensitive to it.

The result is a soft and compact dark bread. Let it cool overnight so flavors can develop fully.

For the cream, pass in the blender freshly boiled edamame, a little cold water, lemon juice, a small piece of fresh onion, salt. Let cool in the fridge at least 2 hours.

Like a strawberry breakfast

What’s pinker than starting a Spring day with tender strawberry muffins ?

The recipe is the same as the zesty oat muffins. Replace the fillings with a cup of diced strawberries, fresh or frozen.

Juice of strawberries has escaped when the top popped up, so they look like small volcanoes. Let the muffins cool.

Sprinkle cinnamon sugar on top. And go to bed, they’ll be ready when you get up…

Zesty oat muffins

Simple oat muffins, not too sweet and full of flavors.

Wet mix :
Blend : 1 cup (the size of muffin cup) of oat meal + 1 cup water + 1 yuzu lemon’s juice
Let 30 min or overnight. Add 1 small egg, 1 cup water,1/3 cup light cream. Blend.

Dry mix :
1 cup flour, BP, cinnamon/nutmeg/spices, 1 ts kurozato black sugar.
Fillings : raisins, cut yuzu lemon zest
Topping : oat meal and kurozato sugar

Tips : For vegan muffins, you can replace the cream and water with coconut milk and don’t add the egg.

Other muffins :

softy banana apple muffins

percinnamon muffins

savory shiitake muffin (GF)

banana bread with nuts (GF)

okara carrot cupcake (vegan)

pinapple chocolate cupcakes (vegan)

strawberry muffins (be patient…)

If you need more : the quick baker’s compil’

Quickie : dill rieska

A few tbs of buckwheat flour, as much of flour, baking powder eyeballed, salt, a pinch of sugar, grated yuzu citrus peel. Mix well. I’ve added cut dill and made these rieska style Nordic pancakes :

The mix of flavor of yuzu and dill is delicious. That makes a great brunch item with a good cup of wulong tea.

Buckwheat yuzu bread

A blond nutty bread with an after-taste of citrus.

It’s this recipe :

quick buckwheat soda bread (click here)

Oops, no baking soda in stock. So I’ve put more baking powder. As I eyeballed, there is less buckwheat flour it seems. So the color is very different.