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Baking With Teeccino
Teeccino Pumpernickel
Thanks to Brendal Caldwell of Tucson, AZ for contributing this recipe.
Makes one 2-lb. loaf
- 1 1/4 C. Water, hot
- 2 Tbsp Java Teeccino Buy Here
- 1/4 C. Sucanat (or brown sugar)
- 1/4 C. Blackstrap Molasses
- 3 Tbsp Almond Oil (or any mild-tasting veg oil such as canola, corn, or safflower)
- 2 C. Unbleached All-Purpose Flour
- 1 C. 100% Whole Grain Rye Flour
- 1 C. 100% White Whole Wheat Flour
- 2 Tbsp Cocoa Powder, unsweetened
- 1 Tbsp Vital Wheat Gluten (see note 1)
- 2 tsp Sea Salt (unrefined)
- 1/4 tsp Vietnamese/Saigon Cinnamon, ground (optional)
- 2 tsp Yeast, active dry
(add toward the end of knead cycle)
1 Tbsp Caraway Seeds, whole (optional, see note 2)
Preparation Instructions
- Add hot water to the Teeccino and set aside to infuse and cool while measuring dry ingredients.
- Dry ingredients are measured first, and then sifted together to evenly distribute and break up any large lumps in the cocoa.
- Separate grounds from the liquid, using a fine-mesh strainer. Add enough water to bring the amount of Teeccino infusion back up to 1 1/4 cups measured liquid. Save grounds for later use
- Add wet and dry ingredients in the order listed above, including the Teeccino grounds, or as suggested by bread maker manufacturer and bake as instructed. (see note 3)
Notes
- May need to add an extra Tbsp of gluten depending on brand of all-purpose flour.
- My preference is to add the caraway seeds toward the end of the knead cycle. The Zo has an “Add” indicator and will sound a reminder beep for the first 30 seconds
- Bread machine brands vary in terms of cycles, baking times, temperatures and crust color. This recipe performs beautifully with the “basic” (3:30) cycle and “light” crust setting in the Zojirushi BBCC-V20.
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Teeccino Cookies
Mix the following at high speed in an electric mixer:
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2 sticks unsalted butter
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1 1/4 cups raw sugar
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1/2 cup Teeccino granules
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3 eggs
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3 tablespoons vanilla
Add 2 1/2 cups whole wheat pastry flour and mix until well blended. Optional:
add chocolate chips, nuts or raisins. Drop batter by teaspoonfuls onto a
greased cookie sheet. Bake at 350° for 16-18 minutes.
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Teeccino Banana Nut Bread
Mix the following at high speed in an electric mixer:
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1/2 cup honey
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1/2 cup canola oil
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2 beaten eggs
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2 cups ripe banana pulp
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1/2 cup brewed Teeccino
Add and mix the following until thoroughly blended:
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2 cups whole wheat flour
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1/2 cup Teeccino grounds after brewing
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1 teaspoon baking soda
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1/2 cup ground roasted almonds (grind in a coffee grinder)
Bake for 1 hour at 350° in a greased loaf pan.
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Teeccino Banana Nut Muffins
Thanks to The Urban Frog in Green Bay, WI
Mix the following at high speed in an electric mixer:
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1/2 cup honey
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1/3 cup canola oil
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2 beaten eggs
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2 cups ripe banana pulp
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3 oz. brewed Teeccino (we recommend either Hazelnut or Almond Amaretto)
Add and mix the following until thoroughly blended:
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2 cups brown rice flour
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2 tablespoons Teeccino grounds after brewing
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1 teaspoon salt
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1 teaspoon baking soda
Fill muffin tin with mixture, top with almond slices and Bake for 22 minutes at 350°
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