Nouveau Baking Recipes: Holiday Edition

How to Community Cook

What is Nouveau Baking?

It's an innovative way to bake traditional favorites. It starts with whole foods and provides more vitamins, minerals, fiber, and protein than conventional baking.

Nouveau Baking puts control and choice back into the hands of the home baker by using bulk and whole ingredients, instead of baking with processed flour, fats, and sugar. Using the "Quick Bread Mix" recipes, we grind our own flour using legumes, pseudo-grains (healthier and nutrient rich alternative to traditional flours), resistant starch (doesn't break down in the small intestine), seeds and spices. To the flour, we may add nuts, seeds, and dried or fresh fruit. The sweeteners provide fiber, nutrition, and have a low glycemic load. The liquid ingredients are protein rich and contain healthy fats.

The baked goods are gluten-free but so tasty that they're preferred by those without food sensitivities. The method is simple, straight-forward and, once mastered is easier than traditional baking. A delicious loaf of banana bread takes 15 minutes to mix and 30 minutes to bake and that includes grinding the flour.

Definitions

1. Pseudo-grains: are plant foods that resemble grains in appearance, but are not botanically in the Poaceae (grain) family. Pseudo-grains include: amaranth, buckwheat, quinoa, wild rice, and kaniwa.

2. Resistant starch: Most of the carbohydrates in your diet are starches, but some are indigestible, and pass through your digestive tract unchanged. We call them resistant starches, and they function like soluble fiber. Resistant starches have health benefits that include: improved insulin sensitivity, lower blood sugar levels, and reduced appetite.

Quickbread

The quick bread mixes are easy to make. Just assemble the basic dry ingredients into containers. I add the specific spices later before grinding the flour. I store the mixes in the fridge or freezer to keep the flaxseed from going rancid, and use recycled tahini cans, but anything works that will hold 1 ½ cups of dry ingredients.

To make twelve mixes you will need: 6 cups pre-washed dry quinoa 3 cups dry buckwheat groats 3 cups dry chickpeas 3 cups flaxseed 3 cups tapioca flour ¾ cup psyilium seed husk powder ¼ cup fine grain sea salt ¼ cup baking soda ¼ cup baking powder

Making the Mixes

Want more info as to how to make these mixes? Check out our video tutorial!

Line up twelve containers and assembly line the ingredients. It's easy to get distracted so after measuring put each ingredient away as a visual cue that it's already in the mix. After making the mixes, label and store them in the fridge or freezer.

Container of Mix Contains

cup dry pre-washed quinoa

cup dry buckwheat groats

cup dry chickpeas

cup flax seeds

psyilium seed husk powder

sea salt

baking powder

baking soda

Baking

Flour Grinding

Set up a large work bowl with a towel under it to catch rogue flour and set a hand held sieve over the top of the bowl. Add the mix to a high-speed blender with the additional dry ingredients and spices.

Blend at the highest speed for 1 minute and sieve into the bowl. Regrind the remaining fine for 30 seconds and add them to the flour. The flour should be fluffy.

Note: Any high-speed blender with at least 1200 watts will work to grind the flour. I use a Vitamix and like the convenience of also blending the wet ingredients in the same container. A good quality coffee grinder will also work a grain grinder should work although I haven't tried it out.

Easy Peasy Citrus Squeezy

Pebbling

Like an ''upside down cake" I spread toppings onto the bottom of the cake pan. After baking, invert the bread or cake onto a plate and the bottom becomes the top.

You can scatter the ''pebbling" ingredients organically or arrange them in geometric designs. Either way, the results are beautiful, providing texture and contrasts and take the place of frosting or decorations. A bonus of this technique is the wonderful crunchy toasts the toppings make, like with the apple upside down cake on page 11.

Wet Ingredients

Blend the wet ingredients for about 30 seconds until they're emulsified and look like a mayonnaise. If you're adding dates or other firm ingredients then blend until the liquid is smooth. I listen for the crunching sounds to stop and look for a creamy sauce consistency.

Using a rubber spatula blend the wet ingredients into the dry, don't over mix, but fold and stir. Keeping as much volume as possible before spooning the batter into the baking pan. Preheat your oven and have your baking pan set up,and pop the bread/cake into the oven onto a center rack immediately.

Baking Pans

I consistently use a 9-inch round silicone cake pan, lined with pre-cut round parchment paper, and set on a pizza pan to bake most of the quick breads. The easy release and clean up makes me happy.

I also use silicone bundt pans and a host of ceramic, cast-iron and aluminum pans.

Chicory Scones

Pumpernickel Mini Muffins

Makes 40 mini muffins

Add to quick bread mix:

1 teaspoon of caraway seeds

1/2 teaspoon fennel seeds

1/2 teaspoon dill seeds

1/2 teaspoon coriander seeds

1/2 teaspoon black peppercorns

2 tablespoons carob powder

1 tablespoon roasted chicory root

1/4 cup dehydrated onion flakes

Directions

1 1/4 cups whole milk

2 tablespoons apple cider vinegar

3 tablespoons black strap molasses

1/4 cup raisin puree

1/2 cup olive oil

Add to quick bread mix:

1/2 cup roasted carob flour

1/4 cup roasted chicory root

1/4 tablespoon black

1/4 teaspoon allspice berries

1/4 cup apple cider vinegar

1 tablespoon vanilla extract 1 cup whole milk

Butter the mini muffin pans, and preheat the oven to 350 F. Melt the butter in the preheating oven. Using a high-powered blender at a high speed for 1 minute, grind the dry ingredients into a flour. Sift into a mixing bowl and regrind any larger pieces.

Stir in the onion flakes.

Puree the wet ingredients unitl creamy (about 1/2 min.) Using a rubber spatula, blend in the flour.

Fill the mini muffin molds 2/3 full, and bake for 13 minutes.

"These pop-in-your-mouth muffins taste a lot like pumpernickel, with a deep roast beef-esque flavor. Try them with a hearty stew, cheese platter, or as appetizers"-Sidonie

1/2 cup cold unsalted butter

Directions

Preheat the oven to 425 F, Line a baking sheet with parchment paper.

Using a high-powered blender at high speed for 1 min, grind the dry ingredients into a flour. Sift into a mixing bowl and regrind any larger pieces.

Add the sifted flour to a food processor; pulse in the dates until minced. Pulse in the cold butter pieces, about eight pulses, or until the size of lentils.

Empty into a work bowl and fold the wet ingredients in with a spatula, trying not to lose too much volume. Wet your hand with cold water and separate the soft dough into two loose balls. Form into two 6-inch wide disks. Wet a knife with cold water and cut each round into 8 pieces. Freeze for 20 minutes. Bake for 15 minutes. The internal temperature should read 200 F.

–Sidonie

oven

"It tastes like a chocolate scone but made with carob and roasted chicory root. So buttery! Just sweet enough, and excellent toasted or fresh from the

with coffee or tea."

Almond Angel Bread

Makes one 9-inch round Loaf

Add to quick bread mix:

1/4 teaspoon of red pepper flakes

1/2 cup chopped almonds

2 teaspoons minced fresh rosemary 1 tablespoon minced lemon peel, without pith 1/4 teaspoon celtic sea salt for sprinkling

1/2 cup olive oil

3/4 cup soy or dairy milk

1/2 cup honey

1/2 cup lemon juice

Directions

Line a nine-inch cake pan with parchment paper and preheat the oven to 350°F.

Sprinkle coarse salt over the bottom of the pan. Using a high-powered blender at high speed for 1 minute, grind the dry ingredients into a flour.

Sift into a mixing bowl and regrind any larger pieces. Stir the almonds, rosemary and lemon peel into the flour. Puree the wet ingredients until creamy (about ½ a minute). Using a rubber spatula, blend into the flour. Level the batter into the cake pan.

Bake for 35 minutes or until the internal temperature is 200°F Invert it onto a plate and allow it to cool before slicing.

Anise Coriander

Makes 15 bread sticks

Mustard Seed Breadsticks

Add to quick bread mix:

2 teaspoons coriander seed

2 teaspoons mustard seeds

2 tablespoons sesame seeds plus extra for sprinkling

Directions

Preheat the oven to 425 °F

¼ cup fresh lemon juice

Zest of whole lemon

½ cup olive oil

¾ cup water

2 tablespoons runny honey

Line two baking sheets with parchment paper. Using a high-powered blender at high speed for 1 minute, grind the dry ingredients into a flour.

Sift into a mixing bowl and regrind any larger pieces. Coarsely crack the seeds together in a spice grinder. Add them to the flour.

Puree the wet ingredients until creamy (about ½ a minute).

Using a rubber spatula, blend into the flour.

Allow the batter to sit for a couple of minutes. Measure out 2 tablespoons of batter per breadstick,with oiled hands, roll each out like a clay coil snake about 7 inches long. Sprinkle tops with sesame seeds.

Bake for 13 minutes, turning them over halfway through. Cool before eating. Eat them fresh or toast them for a crunchy treat.

"Herby and crisp, these bread sticks are as fun to roll and bake as to eat."

–Sidonie

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"The bread of angels and almonds, I baked this one for a fiber arts retreat; they were in heaven and asking for the recipe" -Sidonie

Add to quick bread mix:

1 teaspoon coriander seed

½ teaspoon allspice berries ½ teaspoon decorticated cardamom

1 teaspoon ground ginger ¼ teaspoon black peppercorns

¼ cup apple cider vinegar

½ cup unsalted butter, melted ¾ cups deglet dates,

Pecan Fig Upside Down Cake

Makes one 9-inch cake

⅓ cup dried cranberries ⅓ cup raisins

⅓ cup dried currants

Add to quick bread mix:

1 tablespoon anise seeds

1 teaspoon coriander seeds

¼ teaspoon black peppercorns

¼ cup fresh lemon juice

Zest of whole lemon

2 teaspoons orange extract

½ cup olive oil

¾ cup pitted deglet dates 3 ripe bananas

Directions

Line a nine-inch cake pan with parchment paper and preheat the oven to 350. In an oven proof dish, melt the butter while the oven is preheating.

Using a high-powered blender at high speed for 1 minute, grind the dry ingredients into a flour. Sift into a mixing bowl and regrind any larger pieces.

In the blender, pulse the nuts and fruits together until chopped. Evenly lay ⅓ of the mix into the bottom of the cake pan, and mix the rest into the flour.

Puree the wet ingredients until creamy (about ½ a minute). Using a rubber spatula, blend into the flour. Level the batter into the cake pan. Bake for 35 minutes or until the internal temperature is 200. Invert it onto a plate and allow it to cool before slicing.

1 cup deglet dates, pitted

1 cup dried Smyrna figs

1 cup pecans

2 teaspoons of cinnamon

Directions

Preheat the oven to 425 F, Line a baking sheet with parchment paper.

Using a high-powered blender at high speed for 1 min, grind the dry ingredients into a flour. Sift into a mixing bowl and regrind any larger pieces. Add the sifted flour to a food processor; pulse in the dates until minced. Pulse in the cold butter pieces for about eight pulses, or until the size of lentils.

Empty into a work bowl and fold the wet ingredients in with a spatula, trying not to lose too much volume. Wet your hand with cold water and separate the soft dough into two loose balls. Form into two 6-inch wide disks. Wet a knife with cold water and cut each round into 8 pieces then freeze for 20 minutes. Bake for 15 minutes, the internal temperature should read 200 F.

Dark Pepper and Fig Bread

Makes one 9-inch round Loaf

Ingredients

Add to quick bread mix:

¼ cup carob powder

2 tablespoons roasted chicory root

2 teaspoons cinnamon

2 teaspoons anise seeds

1 cup sliced dried Smyrna figs

1 teaspoon black peppercorns, ground

½ cup olive oil

1 ½ cups soy or dairy milk

½ cup deglet dates

¼ cup apple cider vinegar

-Sidonie

Directions

Line a nine-inch cake pan with parchment paper and preheat the oven to 350

Using a high-powered blender at high speed for 1 minute, grind the dry ingredients into a flour. Sift into a mixing bowl and regrind any larger pieces.

Roughly grind the pepper in a spice grinder. Stir the figs and cracked pepper into the flour.

Puree the wet ingredients until creamy (about ½ a minute). Using a rubber spatula, blend into the flour. Level the batter into the cake pan.

Bake for 35 minutes or until the internal temperature is 200 Invert it onto a plate and allow it to cool before slicing.

"Sweet, hot, spicy and a welcome loaf for toasting and appetizers."

Ham and Date Bread

Makes one 9-inch round Loaf

Ingredients

Add to quick bread mix: ¼ cup dehydrated onion flakes

1 teaspoon anise seed ½ teaspoon coriander seed

¼ cup parmesan cheese

Gingerbread Bundt

Makes a 9-inch bundt cake

Ingredients

Add to quick bread mix: ¼ cup carob flour

2 tablespoons roasted chicory root

¼ teaspoon black peppercorns 1 teaspoon coriander seeds

1 cup of milk ½ cup olive oil ½ cup raisin puree ¼ cup apple cider vinegar

2 teaspoons jarred pickled jalapenos

1 teaspoon anise seed ½ teaspoon decorticated cardamom ½ teaspoon allspice berries 2 teaspoons cinnamon

tablespoons apple cider vinegar 2 tablespoons fresh ginger, ¾ cup deglet dates. pitted ½ cup black strap molasses ½ cup unsalted butter, melted 1 cup milk

"This is full on gingerbread with dark. spicy and bold flavors: only true lovers of the genre should proceed."

–Sidonie

Directions

Butter a round bundt pan. Preheat the oven to 350°F. In the preheating oven, melt the butter with the dates in an oven proof dish.

Using a high-powered blender at high speed for 1 minute, grind the dry ingredients into a flour. Sift into a mixing bowl and regrind any larger pieces.

Toss the currents into the flour and puree the wet ingredients until creamy (about ½ a minute). Using a rubber spatula, blend into the flour. Level the batter into the bundt pan.

Directions

Line a nine-inch cake pan with parchment paper and preheat the oven to 350 F.

Using a high-powered blender at high speed for 1 minute, grind the dry ingredients into a flour. Sift into a mixing bowl and regrind any larger pieces.

Stir the ham, parmesan and dates into the flour.

Puree the wet ingredients until creamy (about ½ a minute). Using a rubber spatula, blend into the flour. Level the batter into the cake pan.

Bake for 35 to 40 minutes or until the internal temperature is 200 F Invert it onto a plate and allow it to cool before slicing.

Bake for 35-40 minutes or until the bread has an internal temperature of 200°F. Invert onto a plate, and allow it to cool before slicing.

Honey Apple Upside Down

Makes a 9 inch round cake with a decorative apple top

Ingredients

Add to quick bread mix:

2 teaspoons cinnamon

1 teaspoon coriander seeds

1 teaspoon anise seeds

½ teaspoon decorticated cardamom ½ teaspoon allspice berries

¼ teaspoon black peppercorns

Directions

¼ cup apple cider vinegar

¼ cup raisin puree

½ cup olive oil

1 ¼ cups milk

¾ cup deglet dates, pitted

1 tablespoon, fresh ginger minced

1 tablespoon lemon peel, minced

To the bottom of the pan add:

1 tart apple, unpeeled and thinly sliced

¼ cup runny honey

Line a nine-inch cake pan with parchment paper and preheat the oven to 350 F. Using a high-powered blender at high speed for 1 minute, grind the dry ingredients into a flour. Sift into a mixing bowl and regrind any larger pieces. Briefly, pulse the cranberries and lemon peel in the Vitamix. Toss the ground cranberries and peel into the flour. Lay the apple slices in a circle, touching the out edges of the pan, slightly overlapping each slice. Fill the center with the remaining dried cranberries. Puree the wet ingredients until creamy (about ½ a minute). Using a rubber spatula, blend into the flour. Level the batter into the cake pan. Bake for 35 minutes or until the internal temperature is 200 F Invert it onto a plate and allow it to cool before slicing

To make raisin puree

Pour boiling water over 2 cups of raisins. Allow the raisins to plump. Puree and store in the fridge.

To make ginger paste

Mince fresh ginger, and using a food processor or blender, grind into a paste with a small amount of water. Store in the fridge.

BE SURE TO WATCH OUR VIDEO TUTORIAL FOR THIS RECIPE ON OUR WEBSITE!

Check out

Directions

Prepare 4 mini-loaf pans (3x5) and preheat the oven to 350. Melt the butter with the dates in an oven-proof dish.

Using a high-powered blender at high speed for 1 minute, grind the dry ingredients into a flour. Sift into a mixing bowl and regrind any larger pieces.

Puree the wet ingredients until creamy (about ½ a minute). Using a rubber spatula, blend into the flour. Divide the batter between the pans, filling each ⅔ full.

Bake for 30 to 35 minutes or until the internal temperature is 200 F Invert it onto a baking rack plate and allow them to cool before slicing.

our video tutorial for this recipe on our website!

The Baker's story

Sidonie Maroon, community chef, recipe developer, culinary educator and artist

In 2007, with an excellent reputation as a baker and caterer, Sidonie began teaching artisan baking workshops, with an emphasis on European levain (sourdough) breads, pastry and world flatbreads through her business F.E.A.S.T. (foodways education at a sustainable table).

During this time, she developed baker's asthma and stopped working with wheat flours. For the next seven years she developed ways of baking with rye and a host of gluten-free flours, taking what she knew innovating and stretching the limits of what pastries and breads she could bake. She began publishing a daily blog - Leaven Log which chronicled her process, taught baking classes, and from this work founded "The Revisionist Baking Society".

Unfortunately, or fortunately, she found that even gluten-free flours weren't working for her health, so quit baking with all the grass family grains and cut back on using processed starches. Sidonie believes in staying curious and never gives up. She's spent the past four years developing Nouveau Baking. a novel way to bake that's wonderful for those with food sensitivities, but delicious and supportive of everyone's diet. It brings science, flavor and presentation together to create recipes that support our needs for both health and happiness.

You can find her recipes, classes, column and blog posts on The Food Coop’s website https://www.foodcoop.coop/blog and on her personal blog https://www.abluedotkitchen.com