Focaccia Bread

This recipe is just another great spin on the Best Yet Whole Wheat Bread!  It's lots of fun and is great to use as the bread on Grilled Veggie Sandwiches. 

 

Focaccia Bread

1 recipe made of Best Yet Whole Wheat Bread

4 green onions sliced

2-4 cloves garlic minced

Olive oil

Italian seasoning

Oil cookie sheet with olive oil.  Take bread dough and spread it out on the cookie sheet.(You can have bread dough rise once and then punch down and place on pan or you can just have it rise once on the pan.)  It doesn't need to be rolled smooth in fact poking it on top with your fingers so it's kind of uneven it better.  Brush with some olive oil to coat the top of the dough the spread on the minced garlic.  Sprinkle with the green onion and Italian seasoning.  You may add other seasonings if you wish.  Let rise a bit until about double.  If can be less if you don't have time it will rise some as it bakes.  Bake at 350 degrees about 20 minutes or until nice and golden brown. 

Best Yet Whole Wheat Bread

Update:  I recently learned that hard wheat has enough gluten in it to hold bread together it just needs to be activated.  Lemon juice does that!  So if you don't have any Vital Wheat Gluten you don't really need it just try some lemon juice to help activate the gluten already in it!  We have tried it and it works great!  We have also substituted the honey for agave and it gave it a little lighter flavor I kind of liked it better although it's good either way!  

As far as just regular simple bread dough goes I just love this recipe!  I have tried some "other food storage" bread recipes and they tasted more like cardboard.  I pretty much use this dough for EVERYTHING;  Fry bread, (known as scones where I grew up;) rolls, soup bowls, cinnamon rolls, doughnuts, pull apart bread, pizza dough, pretzels, and of course BREAD.  You name it we have tried it with this recipe!  Again I just love how versatile it is. 

Oh and by the way my daughter is now 13 and is usually the one who makes this dough up she enjoys doing it and says if I get a bread mixer she won't use it.  She makes amazing perfect dough every time. (she says the secret is to not use too much flour if it gets sticky while kneading just oil your hands with a little olive oil) She has taught her 11 year old brother how to make it too!  Maybe I don't need that bread mixer after all! ;)  My next goal it to take this recipe and try it with other grains!

I love this bread recipe! It makes great bread bowls, yummy cinnamon rolls, and wonderful bread. It's very fool proof! I have never been a good bread maker but this turns out great every time. My 11 year old daughter made it yesterday with very little help from me. The picture is of the bread she made it turned out GREAT! She said she wants to make it again WITHOUT my help!

Best Yet Whole Wheat Bread

Hand Method: Yep I still don't have a mixer ;) (yields 2 loaves)
1/3 Cup honey or agave

1/3 Cup extra virgin olive oil

2 1/2 Cup Warm Water

1 1/2 Tablespoons Yeast

1 Tablespoon Real Salt

6-7 Cups Fresh Ground Whole Wheat Flour (I used hard white wheat)

1 1/2 Tablespoons Vital Wheat Gluten OR 1-2 Tablespoons Lemon Juice

Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, Vital Wheat Gluten, salt and 4-5 Cups additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.
Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.
Form the dough into 2 loaves and put in greased loaf pans or 5-6 loaves balls if making bread bowls and place on cookie sheet. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).
Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.

This Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more.

Banana Nut Zucchini Bread

Update July 2010:  We have lots of Zucchini we need to use up. (Not that we can grow any around here my plants aren't even blossoming yet maybe one day I'll figure out how to garden well.  So far I can only grow Kale and Herbs really well.  Herbs are basically weeds so ya know! ;)  I keep working on it though I do have some peas and a few tomatoes too and it looks like I may get quite a few peppers.) 

Anyway between family and our CSA share we have had plenty of Zucchini.  We shared some and grated some and froze it for later use. I made this recipe last night for dinner and now I'm down to one to use this week before we pick up more from our CSA.  I plan to make some of the recipe below and  I plan to show you some other fun, tasty and creative ways I have come up for using all our Zucchini!  I hate to see yummy, fresh, healthy food go to waste and when we first started on the Simple, Healthy, Tasty journey I had a hard time not having a lot of my fresh food go bad in the fridge. 

Now though with a little creativity and one simple practice, I have found that there is very little fresh food in our house that goes to waste.  You can find most of my creativity here on my blog in my many recipes!  And the one simple practice is what we call leftover night!  For us it's once a week on Saturday evening.  I pull out whatever needs to be used from the fridge and we make it into something.  It's surprisingly good,  takes very little time or effort and keeps my fridge from having hidden "science projects" in the back of it.  Give it a try it works great!

I have always really like Zucchini Bread and I think this is my favorite Zucchini Bread recipe yet!

Banana Nut Zucchini Bread

3 cups whole wheat flour
1 Tablespoon Cinnamon
1 teaspoon sea salt
1/2 teaspoon all spice
1 teaspoon soda
1/2 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon cloves
1 cup Sucanat
3 ripe bananas mashed
1/3 cup coconut oil, softened
2-3 cups shredded zucchini
Egg Replacer for 3 eggs
1 Tablespoon vanilla
3/4 cup coarsely chopped walnuts

Blend wet ingredients then add dry ingredients and blend well. Fold in walnuts. Pour batter into 2 oiled bread pans (or 4 mini ones) and bake at 325 degrees for 45 minutes or until done.

Blueberry Muffins

We love these muffins so much...
that we bought and planted
some blueberry bushes.
Growing blueberries in Southern Nevada?!
Should be an adventure.Enjoy these little pretties!

Blueberry Muffins:

7 Tbsp. Earth Balance buttery spread
1/3 almond or rice milk
1/2 tsp. apple cider vinegar
1 large *egg and 1 large egg yolk OR
the equivalent of 1.5 eggs in egg replacer1 tsp. vanilla extract
1 1/2 cups hard white wheat flour
3/4 cup organic pure cane sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
2 cups fresh blueberries

*Remember when/if eating eggs
that you get your eggs from a
very reliable organic source.
Like your own grain fed chickens. :)
Crumb topping:
3 Tbsp. cold Earth Balance butter, cut into tiny cubes
1/2 cup hard white wheat flour
3 1/2 Tbsp. organic pure cane sugar



Preheat oven to 375 degrees F. Line muffin pan with paper liners.
Melt butter in a small saucepan over medium heat.
Whisk together milk and vinegar then add eggs/replacer and vanilla until combined.
Add the butter and stir to combine.
Whisk together flour, sugar, baking powder and salt in a medium bowl.
Add milk and butter mixture all at one and stir gently to combine.
Gently but thoroughly fold in the blueberries.
Divide the batter among muffin cups and spread evenly.
To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
Bake until golden and crisp about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan.
Serve warm or at room temperature.Makes 1 dozen muffins.
Store in air tight container.

~ Makes a super yummy'once in a
while' snacky.~

Sorry No Time to Post ;)

Sorry I'm busy having lots of holiday fun and Christmas cheer with family. Don't worry there are still lots of yummy recipes to post and there will be even more and I haven't forgot about the post about the cosmetics/beauty care products! But for now we are just having fun getting ready for Christmas! I am even have my apron on as I type this! We are making this, this and probably some of this today! We have already made lots of these and these and I really should tell you about the Candied Almonds I made last week! But I just don't have time right now! I plan to try the recipe below today and hopefully a couple of other new fun sweet breads! Don't worry if they turn out I will post them all but for now I am going to be brave and give you my healthified Almond Poppy Seed Loaf recipe before I even try it! I thought it might be fun for you to try it right along with me. If it doesn't turn out you can let me know what I should have done different! I just thought it might be fun! I'm pretty sure it will be pretty tasty and at the very least edible! ;) ENJOY! And Merry Christmas!


Oh hey just an update on that almond poppy seed bread I tried. It DID NOT turn out! The flavor was good but I need to work on texture. For some reason in didn't want to cook in the middle. I baked it and baked it and baked it. Then I sliced it and the center was still not done so we sliced it up and baked it again. Biscotti style. It made it edible but not quite what I was hoping for. Not sure why but I will post this same note on the recipe just in case someone else tries it! Just know I warned you. See what I go through to come up with Simple, Healthy, Tasty, recipes for all to enjoy! ;)

Almond Poppy Seed Loaf

with Orange Glaze

3 cups whole wheat flour (I will use hard WHITE wheat)

2 1/2 cups Sucanat

1 1/2 teaspoons baking powder

1 1/2 teaspoon sea salt

Egg Replacer for 3 eggs

1 1/2 cups rice or almond milk

1 cup coconut oil melted

2-3 teaspoons poppy seeds

2 teaspoons vanilla

1 1/2 - 3 teaspoons almond flavoring (depending on your tastes I think I will like it Almondy;)

1/4 teaspoon butter flavoring

Glaze

1/4 cup orange juice

(I will probably use fresh and maybe add a little zest not sure yet)

3/4 cup raw sugar (slightly blended so it's less course more like granulated)

1/2 teaspoon vanilla

1/2 teaspoon almond flavoring

1 drop butter flavoring

For bread blend all ingredients except poppy seeds in a large bowl and beat for 2 minutes. Gently fold in Poppy seeds. Pour batter into 2 large or 5 mini greased loaf pans. Bake large loafs for 1 hour mini loafs 35 minuets or until done at 350 degrees. Let cool for 10 minutes then loosen loaf from pan with a knife and turn onto cooling rack. Place cookie sheet under rack pour glaze over loaves. I may poke them with a fork before I pour the glaze over.

For Glaze combine ingredients and mix well!

Do you like how my "No post" turned into a post? ;)

Whole Wheat Sweet Potato Rolls

So I made these little beauties, and
they turned out perfectly...first try.
They are light and chewy and
delicious.
You really should try 'em.

Whole Wheat Sweet Potato Rolls:

1 Tbsp. active dry yeast
2 Tbsp. honey
1 1/2 cups sweet potato, cooked and pureed
1/2 cup warm water
3 Tbsp. coconut oil, melted
1 tsp. salt
2 eggs, slightly beaten or 2 egg replacers.
3 cups hard white whole wheat flour, plus extra for kneading
4 1/2 tsp. vital wheat gluten


*****

1. In a large mixing bowl, dissolve honey in warm water.
Add the yeast and let stand 10 minutes until foamy.

2. Add sweet potato, oil, salt, and eggs/egg replacer. Stir to mix well.

3. Sift together flour and vital wheat gluten.
Stir in 3 cups of flour mixture until the dough pulls away from the sides of the bowl.
Turn dough out onto a lightly floured surface.
Knead 2 to 3 minutes, adding just enough flour to prevent sticking.
Do not knead too heavily; when smooth, shape into a ball.

4. Place in an oiled bowl, and turn dough to coat the surface.
Cover, and let raise about 1 hour or longer.

5. Punch down, and allow dough to rest for 2 minutes.
Divide dough and form into 12-15 rolls.
Place on a lightly greased cookie sheet or in a 9x13 pan.
Cover and allow to rise until doubled, about 1 hour.

6. Preheat oven to 375 F. Bake for 15-18 minutes until browned on top.
Serve warm.

Makes 12-15 rolls.

Pineapple Cornbread Muffins

I love making these muffins...because
they turn out good every single time.
They are yummy to eat on
their own, or enjoy them along
side a big bowl of
hearty chili or steamy soup.

Pineapple Cornbread Muffins


1.5 cup cornmeal
1.5 cup soft white wheat flour
1/4 teaspoon salt
3/4 cup sucanat or 1/2 cup pure cane sugar
3/4 teaspoon baking soda
1/4 cup coconut oil
3/4 cup vanilla almond or rice milk
20 oz. can of crushed pineapple in its own juice
1 teaspoon apple cider vinegar

Directions:

Preheat oven 400 degrees.

Stir together first 5 (dry) ingredients in a large bowl.

In a different bowl, stir together the wet
ingredients and then add them
to the dry ingredients.

Mix together just until everything is moist.

Spoon into lightly oiled
muffin tins until they're full.

Bake for 18 minutes or until an
inserted toothpick comes out clean.

After removing muffins from oven
wait about 5 minutes, then take muffins
out of pan and let cool
on rack.

Enjoy 'em!

Whole Wheat Apple Cinnamon Muffins

I have been wanting to add some Healthy, Tasty, muffins to my recipe favorites. These would make great grab and go breakfasts or snacks! My kids loved them! I can't decide which was better the smell of them cooking or the taste of them! They are super moist and oh so comforting!

Whole Wheat Apple Cinnamon Muffins

2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1 tablespoon cinnamon

1/2 cup coconut oil melted (or 1/4 cup applesauce and 1/4 cup coconut oil)

3/4-1 cup Sucanat (depending on how sweet you like it)

Substitute for 1 egg flax or egg replacer both work good

1 cup rice or almond milk mixed with 1 Tablespoon Apple Cider Vinegar

2 large apples, peeled (optional), cored, and coarsely chopped

Preheat the oven to 450°F. Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the oil and Sucanat. Beat until fluffy. Add the egg substitute and mix well. Mix in the rice milk mixture gently. Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups. Sprinkle the unbaked muffins with some Sucanat and cinnamon or homemade granola. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan, then turn them out onto a wire rack to cool completely.

Apple Cinnamon Swirl Bread

This year for Christmas we are in the homemade mood! We are making gifts and even ornaments for our tree.

We made some applesauce cinnamon spice ornaments that smell oh so good!

Then we soaked some sliced apples in a mixture of water, lemon, and salt and sprinkled them with cinnamon and put them in the dehydrator. Oh the smells were so good!! I was wishing they weren't just for the tree!

I decided we must make something edible that smelled that good! So here you have it Apple Cinnamon Swirl Bread! It was super Simple and it is very very Tasty! Of course I don't need to mention it's also Healthy! ;)

Apple Cinnamon Swirl Bread

Here is what I did! I used my Best Yet Whole Wheat Bread recipe, only I added 1/4 cup Sucanat when I put in the honey for a touch of extra sweetness. Just so you know this is still bread not cake. If you want it more like cake you will have to figure that out. I really like the not too sweet but sweet enough home cooked bread flavor! ;) I let the dough rise in the bowl until double and while it was rising I chopped up a couple of apples I didn't bother to peel them. After the bread had rose I punched it down and split it in half. I took the first half and made a loaf width rectangle then I sprinkled it with some Sucanat and cinnamon then I put some of the chopped apples on top of that sprinkled with a little more Sucanat and cinnamon then rolled it up and shaped it into a loaf and put it in a loaf pan. Then I did the same thing with the other loaf only I added a few raisins with the apples. I then set them in a barley warm then turned off oven to let rise until double again. Once they rose I turned the oven on to 350 degrees and baked them for about 35 minutes or until golden brown. It's a great twist on your same old whole wheat bread and fills the house with wonderful scents!

Pumpkin Carob Chip Bread

Pumpkin Carob Chip Bread

1 3/4 cups whole wheat flour
1 to 1 ½ cup Sucanat (for desired sweetness)
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1/8 teaspoon salt
1 cup pumpkin puree
½ cup coconut oil, melted
2 Tablespoons ground flax mixed with ½ cup water and set to gel
1/3 cup water
½ cup carob chips

Preheat over to 350 degrees. Grease 2 medium loaf pans. Combine dry ingredients. Mix wet ingredients and then stir in dry ingredients. Stir in carob chips. Put into pans. Bake 45-50 minutes. You can eliminate the chips and replace all or part with nuts, dried cranberries or raisins.

Scones

Everyone seemed to like the bread bowl idea. So here is another one using the Best Yet Whole Wheat Bread recipe! Just make the dough and as soon as you are done kneading it roll it into very thin small circles. Then place in a small frying pan of hot coconut oil and fry up just like you would a scone. These are great with some "honey butter" on them. For the honey butter I just mix up a little honey and coconut oil together you could maybe put a drop of natural butter flavor in there too. You could add some cinnamon too if you like it with that flavor!

They also make really good Navajo Tacos at least that is what I have always heard them called. They are basically taco ingredients on a scone instead of a tortilla. We love them! You can pretty much put whatever you want on them. We like some kind of bean usually refried, cheezy sauce, chopped tomato, onion, olives, corn, chopped bell pepper, lettuce, maybe salsa or some ranch dressing, guacamole would be good too! Very versatile just make according to you and your family's tastes! Give it a try the recipe will make lots of scones so you can have some for dinner and them some for dessert! Leftovers go great with breakfast too!

Enjoy!

Healthy Strawberry Freezer Jam

Healthy Strawberry Freezer Jam

(this jam is very healthy cause it uses a natural sweetener and it's not cooked!)

4 C. crushed strawberries

(I just wash and hull the strawberries and then pulse them in the blender until desired consistency)

1 1/2 C. Agave

1 pkg powdered pectin (low or no sugar kind)

3/4 C. water

Combine strawberries and agave in a bowl. Combine pectin and water in a small saucepan. Bring to a boil. Boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving 1/4-inch head space. Put lids on. Let stand at room temperature until set. Label and freeze. Yield: about 7 half-pints

Whole Wheat Bread Sticks

1 ½ cups warm water
1 Tablespoon Yeast
2 Tablespoons Honey
2 teaspoons Sea Salt
3 cups Whole Wheat Flour

Mix all ingredients except Flour. Allow mix to set and dissolve. (It just takes 3 or 4 minutes) Add 1 ½ cups flour to mixture mix till smooth and elasticy. Add remaining 1 ½ cups flour stirring with wooden spoon. If dough is really sticky add more flour so it can be handled. Flour counter and knead for 3 to 5 minutes. Place in oiled bowl and allow to raise for 10 minutes. (May skip this step if in a hurry) Flour counter roll dough out to a rectangle ½ inch thick. Cut dough into 1 inch strips. (I like to use a pizza cutter to cut the dough) Pick up a strip by each end and quickly dip in a bowl of extra virgin olive oil. Fold strip in half and twist place on a cookie sheet. We like to sprinkle the bread sticks with garlic salt, oregano, basil, or any favorite herbs. I bet they would also be good sprinkled with sesame seeds but we haven’t tried that yet. Bake at 375 degrees for 20 minutes.

Whole Wheat Pizza Crust

4 cups warm water
1/4 cup olive oil
Whole wheat flour (as much as needed to get a dough like consistency)
1 Tablespoon sea salt
1 1/4 Tablespoon yeast

Prepare dough like any bread, either kneading by machine or hand. After first rising (or immediately if you are in a hurry), Make 4 equal size balls of dough work one ball of dough onto well-greased cookie sheet or pizza pan. I like to use olive oil to grease the pan. Spread and stretch dough until it fits the pan and is no more than ½ inch thick. After you have stretched the dough onto all your pans, go back to the first pan, which has had time to rise a bit by now, and cover with sauce and toppings. Bake at 425 degrees for 15 - 28 minutes, or until the top and the bottom of the crust is light brown. Makes 4 large pizzas.

Outrageously Easy BIG Bread

2 packages of yeast
1/4 cup warm water
2 cups hot water
3 Tablespoons Sucanat
1 Tablespoon sea salt
3 cups whole wheat flour
1/3 cup olive oil
3 cups whole wheat flour

Note: This recipe works best if all ingredients are set out, ready to go, in advance. Also, make sure the Sucanat, salt, flour, and oil are measured in the exact amounts called for.Pour warm water into a small ceramic bowl and add the yeast, but DO NOT STIR. Set aside.In a large mixing bowl, pour hot water over the vegan sugar and salt, then stir with a wooden spoon to completely dissolve.

Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. (I begin mixing with the wooden spoon but I very quickly have to move into squishing the dough with my hands.) At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes. (I've left it for almost two hours.)

On a lightly floured cutting board or counter top, divide the dough into half. (If my husband is home, this is when I call him in to knead the dough -- a must in his opinion. But the recipe actually calls for no kneading; I've done this recipe many times without kneading anything and it always turns out really good.) Flatten each half into roughly an oval/rounded rectangular shape, about 1/2- to 3/4-inch thickness; then roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet. (If you don't have a very large cookie sheet, use two cookie sheets, one for each half of the dough.) Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes. If you can keep everyone from digging in right away, allow to cool for about 15 minutes and then enjoy. (Also, before the bread bakes, you can slit the top of each lump of dough a couple of times and brush lightly with some kind of egg substitute. Even just water brushed on will work. The glaze helps the bread come out with a slightly crunchier crust. I don't usually bother.)

Scones

Choctaw Indian Fry Bread (Requires no Sucanat) (14 Pieces)or Navajo Indian Fry Bread (Add 1 tsp. Sucanat to the Following Recipe)or Indian Tortillas or Indian Fried Scones

2.25 cups wheat flour
2 tsp. baking powder or soda
1 tsp. salt
1/4 cup rice milk
3/4 cup water
2 tbsp. Coconut oil (optional)

Preparation: Sift flour, salt, and baking powder into a bowl (with the optional sucanat). Stir in the water and milk (and the optional Coconut oil). Knead with hands. Divide into 14 balls about two-inches in diameter. Cover and let rest for 20 minutes. Pat each ball into a five-inch diameter flat circle. Make a small hole in the center with your finger.Cook: Fry in several inches of hot oil for about 1 minute on each side or until puffed and golden. Drain on paper towel. Serve hot with honey.

Variation - Indian Tortillas: Use above Fry Bread Recipe but press the dough very thin.

Variation - Indian Fried Scones: Omit the milk. Increase water to 1 cup. Add 1 tbsp. Sucanat. Shape as scones and fry until golden brown. Serve with butter, honey, or jam.

Note: I always use coconut or olive oil to fry with. Coconut oil is best cause it can be heated to higher temperatures without turning to trans fats!

Whole Wheat Flour Tortillas

5 cups whole wheat flour
2 teaspoons salt
2 Tablespoons olive oil
½ teaspoon baking powder
1 2/3 cups warm water

Stir together dry ingredients, then add the oil and water. Mix well and knead lightly. Pinch off a walnut sized piece of dough and roll out very, very thinly on floured board or counter. Heat an ungreased griddle or frying pan to very hot and cook on one side until bubbles form, then turn over and cook the other side. Store in plastic bag. Makes 20 or more.

Retta's Dinner Rolls with Cinnamon Roll Option

Retta's Dinner Rolls with Cinnamon Roll Option

Mix and rest 15 minutes:
3 1/2 cups warm water (I find 110 degrees is about right)
3/4 Cup Sucanat or 1/2 Cup honey
1 Cup extra virgin olive oil
6 T. yeast
ADD:
1 T. Salt
10 1/2 Cups Whole wheat flour (I use HARD white wheat but red winter will work also or a mixture of the two)
3 Tablespoons Ground Flax mixed with 3/4 cup water (or energy egg replacer for 3 eggs or 3 good eggs from your own healthy chickens ;)

3 Tablespoons Vital Wheat Gluten

Shape immediately into rolls, cinnamon rolls or hamburger buns. For Parker house rolls roll dough out cut dough with a doughnut cutter with the hole cutter removed, (I used a little round biscuit/cookie cutter) I then poured a little olive oil mixed with a drop of butter flavor and maybe a pinch of salt on your cookie sheets rub each roll in the oil to coat then fold in half and press the edges together with your fingers being sure the top extends over the bottom so they stay folded as they rise. Place next to each other on the cookie sheet. Cover and let raise until double in size then bake at 425 degrees 10 to 15 min. until golden brown. For Hamburger buns shape into size of hamburger patty. 12 hamburger buns fit on a cookie sheet. Let rise about 10 min. Bake 10 min or until golden brown at 425 degrees.

Now I don't have a bread mixer (YET;) so I have found this recipe works better to half it if you are kneading it by hand, it's just to much dough to knead by hand and have it turn out light a fluffy. It still makes up a good bunch of rolls. And makes one good rectangle to do cinnamon rolls. If you have a good bread mixer feel free to make the entire batch. For cinnamon rolls you will have to roll out two rectangles.

OK this is what I have done for the Cinnamon Rolls I have used melted coconut oil or almond oil in place of the olive oil in the recipe just to have a more sweet type flavor but the olive oil would work without to much difference. When I have rolled out the dough into a rectangle I spread melted coconut oil over the top then I sprinkle about a cup of Sucanat mixed with about 1 heaping Tablespoon of Cinnamon (use as much or as little cinnamon to your taste) on top of that. Then now these are all optional but we like them I sprinkle some chopped pecans or walnuts on and some carob chips and raisins. Then I roll it up jelly roll style then I use dental floss to "cut" into cinnamon rolls. I then place them on an oiled cake pan. I cover and let rise until doubled. (I have found especially during the winter I will set my oven on the lowest setting let it heat up then turn it off and put the rolls in so it is about 150 degrees in there to start) Then when they are double I turn the oven on to 425 degrees and let them cook for 20 to 30 minutes or until nice and golden brown. Then we frost them and be sure to eat them warm cause they are by far the most tasty fresh and warm! Although they are pretty decent for breakfast the next morning just be sure to put them in an airtight container so they don't dry out.

Frosting

1 cup Sucanat

2 Tablespoons Rice Milk

2 teaspoons vanilla extract

Blend Sucanat in blender until it is powdery, add rice milk and vanilla blend till smooth, spread onto cinnamon rolls immediately after taking them out of the oven. (Note the picture shows not near enough frosting I doubled the recipe for you here is should be enough but if not feel free to make more;)

Or

Cream Cheese Type Frosting

1 cup raw cashews

juice of one half to whole lemon or to taste

pinch of sea salt

1 Tablespoon coconut oil melted

1/4 cup agave nectar (or pure maple syrup)

apple juice (optional or if needed)

Blend ingredients together in blender if it is to thick add some apple juice be sure not to make to runny I like a frosting like consistency not glaze.