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How to make bread healthier
Posted: 15 June 2012 11:41 AM   [ Ignore ]   [ # 31 ]
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If you google wowie cake, you will find it on a lot of sites. You can make it in many different pans.  It’s a really good recipe.

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Posted: 18 June 2012 06:57 AM   [ Ignore ]   [ # 32 ]
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Yea i know i can google it smile . Thanks anyway!

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Posted: 18 June 2012 03:19 PM   [ Ignore ]   [ # 33 ]
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Oh did you want the recipe? Here it is (the conversion to grams is mine):


This recipe uses an 8x8 pan or a 9 inch round pan.

You can double the recipe and use a 9 x 13 pan or two 8 inch pans

CHOCOLATE WOWIE CAKE:

1.Oven 350 degrees

2. Line 8x8 pan with parchment or grease and flour 9 inch round pan

3. Sift together in medium bowl:

1 1/2 c (210g) All Purpose Flour
1 c Sugar (200g)
1/4 c (20g)Cocoa Powder
1/2 tsp Salt
1 tsp Baking Soda

4. In another bowl, whisk to combine:

1/3 c (72g) Canola Oil
1 tsp Apple Cider or White Vinegar
1 tsp Pure Vanilla Extract
1 c (237g) Cold Water

5. Add Wet ingredients to Dry ingredients and fold or stir until batter is smooth

6. Scrape batter into pan and bake for 35-40 minutes

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Posted: 19 June 2012 06:40 AM   [ Ignore ]   [ # 34 ]
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Thank you very much! Actually, i needed in grams so it is ok. I wrote it down and give it a try this days. I’m sorry for misunderstood in my previous posts, i wanted your recipe because your wowie cake on the photo looks interesting.  I’m thinking to try instead of cocoa powder to put melted chocolate and i hope i won’t ruin it with too much sweet taste. Thanks again!

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Posted: 19 June 2012 11:43 AM   [ Ignore ]   [ # 35 ]
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You’re welcome Cookie Monster. The recipe is very versatile. I will be interested to see how your substitution works.

You can also substitute the cocoa powder for almond flour for a non-chocolate cake.

Good luck

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Posted: 20 June 2012 09:44 AM   [ Ignore ]   [ # 36 ]
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No problem, i will post it soon as i can, maybe even this weekend smile

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Posted: 20 June 2012 12:40 PM   [ Ignore ]   [ # 37 ]
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Cool! I hope you like it.

Are you planning to adorn it?

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Posted: 21 June 2012 06:16 AM   [ Ignore ]   [ # 38 ]
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Yes but nothing fancy, just classic six point star cutter. Do you have some proposal?

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Posted: 21 June 2012 11:38 AM   [ Ignore ]   [ # 39 ]
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Anything you do will more than likely work.

I put 1/3c honey in a double boiler and mixed-in 1TB brown sugar. I then brushed it on the warm cake. The cake stayed moist until it was all gone.

You can frost it, glaze it, sprinkle confectioner’s sugar. Whatever appeals to you.

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Posted: 22 June 2012 08:25 AM   [ Ignore ]   [ # 40 ]
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This are good tips! I prefer to be moist, and it is very important because im thinking to put it in freeze. Good way to refresh on this hot days.

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Posted: 22 June 2012 12:11 PM   [ Ignore ]   [ # 41 ]
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The honey glaze makes it very moist. Enjoy!

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Posted: 02 April 2013 05:15 PM   [ Ignore ]   [ # 42 ]
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I’m wondering if you want to limit to just Rose’s recipes, or if you’re willing to branch out.  This is the recipe I use every time for 100% whole wheat flour bread.  It’s delicious and very flavorful, unlike some bread you will get with whole wheat flour, especially what you buy in the grocery store which tends to be dry and tasteless.  Here’s the recipe:

3/4 C honey
3/4 C oil (you can use vegetable oil for this, I use half coconut oil and half butter for health purposes)
4 t salt
2 1/2 C hot water
2 1/2 C warm water
3 T yeast
15 C flour

Mix honey, oil, salt, and hot water.  Add warm water, yeast, and 7 C flour and mix; let sit 10 minutes.  Add 8 C flour; knead 10 min.  Shape into 6 loaves.  Let rise in oiled pans 35 min.  Bake at 350 F 22 min.

You and your kids will love this!

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Posted: 03 April 2013 01:57 AM   [ Ignore ]   [ # 43 ]
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Sounds good. Can that recipe be halved?

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Posted: 24 June 2013 03:23 PM   [ Ignore ]   [ # 44 ]
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Sorry I’ve taken so long to reply, I haven’t been very active on this forum.

Yes, the recipe can certainly be halved, or cut into thirds.  I do it all the time when I bake for the family.

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Posted: 29 December 2013 01:21 PM   [ Ignore ]   [ # 45 ]
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I used to use honey too (actually tried the ginger honey and the cinnamon honey) but stopped recently, have you tried using pumkin seeds (or any other seeds).

The honey oat one is great too: http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_homemade_bread_recipes?slide=1#leaderboardad

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