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Umm FatimaZahra published in Recipes

Moroccan Semolina Pancakes Baghrir

@MUSLIMAGUIDE RECIPE

Moroccan Semolina Pancakes Baghrir
Ready in 40 minutes : Serves 8 pieces

Ingredients

  • 2 ½ cups warm water.
  • ½ Tablespoon dry yeast.
  • 1 cup fine semolina.
  • ½ cup all purpose flour.
  • a dash of salt , about 1/8th teaspoon (half ¼ teaspoon)
  • ½ Tablespoon baking powder.

Preparation

  1. Put water, yeast, flour, semolina and salt in a blender and pulse until everything mixes well together.
  2. Add the Baking powder and mix again.
  3. Place in a container and cover to rise, will take approximately 30 minutes.
  4. The batter should be rather thin, about the same consistency as a crepe batter or cooking cream.
  5. If the batter is not thin, add water 1 Tablespoons at a time until it gets to the right consistency.
  6. Heat a small nonstick skillet over medium heat.
  7. Stir the batter and use a ladle to pour batter into the hot skillet. Pour carefully and slowly into the center, and the batter will spread evenly into a circle. (Do not swirl the pan as you would for a crepe; the batter should spread itself).
  8. Make the baghrir as large as you like (I made mine into 8 pieces).
  9. Small holes should appear all over the surface, continue cooking until no obvious uncooked surface appears. This takes 2 minutes to be completely cooked. Don’t flip the baghrir, it only gets cooked on one side and if it starts to curl up at the edges, you know it is overcooked.
  10. It should feel spongy, but not sticky or gummy when you touch it lightly with your finger.
  11. Transfer the baghrir to cool in a single layer on a clean kitchen towel. Once they are cool, they can be stacked without sticking.
  12. Repeat with the remaining batter.
  13. Serving suggestions: enjoy with butter and honey or dip into hot syrup.
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Umm FatimaZahra published in Recipes

Whole Wheat Quick Buns

@MUSLIMAGUIDE RECIPE

Whole Wheat Quick Buns
Ready in 30 minutes : Yields 8-12

Ingredients

  • 1 cup warm water
  • 3 tablespoons warm milk
  • 1⁄3 cup canola oil
  • 1⁄4 cup sugar/honey
  • 2 tablespoons dry yeast
  • 1 teaspoon salt
  • 1 egg beaten
  • 3 1⁄2 cups whole wheat flour
  • 1 extra egg Sesame seeds (optional)

Preparation

  1. Combine water, milk, yeast, oil and sugar/honey; let rest for 15 minutes.
  2. Add salt, egg, and flour to yeast mixture and mix well.
  3. Roll out 3/4 inch thick and cut into 10-12 rounds.
  4. Place rolls on oiled parchment paper or foil.
  5. Brush the top with the extra egg.
  6. Optional: sprinkle with sesame seeds.
  7. Bake at 400-425*F for 8-10 minutes or until lightly browned. Be careful not to over-bake or they will be too dry.

Note:I shaped mine differently. If you have time, let it rise for 30 minutes before rolling and cutting them into round disks. If you still have time, give it a 15-30 minutes 2nd rise after cutting them into disks.

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Umm FatimaZahra published in Recipes

Healthy Whole Wheat Soft Buns

@MUSLIMAGUIDE RECIPE

Healthy Whole Wheat Soft Buns
Ready in 1 hour 50 minutes : Yields 8-12

Ingredients

  • 1 cup warm water
  • 2 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 1 ½ tablespoons oil
  • 1 cup milk
  • 2 ½ teaspoons salt
  • 4 to 5 cups of brown bread flour (or half each of all purpose and whole wheat flour)
  • 1 egg
  • Sesame seeds (optional)

Preparation

  1. In a mixing bowl add warm water, yeast and sugar. Stir and let it sit for 5 to 10 minutes, until foamy.
  2. Mix in oil, milk, salt and 3 cups flour. Stir in additional flour gradually. Add enough flour until dough is smooth.
  3. Dough should stick to the bottom of the bowl but clears sides. It will be soft and slightly sticky.
  4. Knead by hand for 10 minutes or 7 minutes using bread machine to achieve a smooth dough.
  5. Lift your dough and oil the bowl. Place your dough in the oiled bowl and brush some oil on top of your dough.
  6. Cover the bowl with a cloth/ cling film and let the dough rise for at least 1 hour or until it has doubled in size.
  7. Once the dough has risen, divide it into 2 halves.
  8. Take one half and divide it into 5 equal balls.
  9. Take each ball and fold them into a smooth round ball in your hands. Once finished, repeat steps 8 and 9 for the 2nd half of the dough.
  10. Put them on a baking tray lined with oiled parchment paper or foil. Cover them and put them aside for 30 mins. Preheat the oven to 355*F in the meantime.
  11. Crack 1 egg and brush the buns ( you can brush them with milk if you don’t have eggs).
  12. Optional: sprinkle the top with sesame seeds. Bake for 20 minutes.

Note: You can skip step 12 and bake the buns for 15 minutes. Melt some 3 – 4 tbsp butter, add a little bit of salt (and mixed herbs if you have some) brush them on to the buns and return them to the oven for another 5 minutes.

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Umm FatimaZahra published in Recipes

Healthy Fruit and Nut Muffins

@MUSLIMAGUIDE RECIPE

Healthy Fruit Nut Muffins
Ready in 35 minutes : Serves 12 Muffins

Ingredients

  • 1 cup chopped dates
  • ½ cup raisins
  • ½ cup chopped prunes
  • 1 cup + ¼ cup extra water
  • ¼ cup + 2 tablespoons oil (½ cup butter)
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup wholewheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup chopped walnuts (optional)

Preparation

  1. In a saucepan over medium high heat, combine 1 cup of water with the dates, raisins and prunes.
  2. Boil for 5 minutes, the water will be absorbed and remove from heat, add oil / butter.
  3. Transfer to large bowl and let cool.
  4. Set oven to 350*F and grease and flour muffin cups or use paper liner.
  5. Beat in eggs and vanilla. Stir together flour, baking soda, salt and baking powder.
  6. Add extra water, a little at a time if the mixture is too thick – no more than ¼ cup of water.
  7. Mix in nuts.
  8. Spoon into muffin cups 2/3 to 3/4 full.
  9. Bake in preheated oven for 15-20 minutes, or until toothpick inserted comes out clean.
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Umm FatimaZahra published in Recipes

Fluffy Whole wheat Banana Pancakes

@MUSLIMAGUIDE RECIPE

Fluffy Whole wheat Banana Pancakes
Ready in 20 minutes : Serves 6 – 8 pieces

Ingredients

  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ⅔ cup milk of choice
  • ½ cup mashed ripe banana (from about 1 large banana)
  • 1 egg
  • 2 tablespoons maple syrup/honey
  • 1 ½ tablespoons oil
  • ½ teaspoon vanilla extract

Preparation

  1. Mix the flour, baking powder, cinnamon and salt.
  2. In a separate bowl, combine the milk, mashed banana, egg, maple syrup, oil and vanilla.
  3. Pour the liquid mixture into the flour mixture and mix just until combined.
  4. Heat a nonstick skillet over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface.
  5. If necessary, lightly oil the cooking surface, carefully wiping up excess with a kitchen towel.
  6. Using a ¼ cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion.
  7. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy).
  8. Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more.
  9. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.

Serving suggestions: enjoy with sliced banana, syrup, maple syrup or honey.

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Umm FatimaZahra published in Recipes

Almond Chocolate Whole Wheat Muffins

@MUSLIMAGUIDE RECIPE

Almond Chocolate Whole Wheat Muffins

Ingredients

  • 1 cup whole wheat flour
  • 3/4 cup ground almond
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup honey
  • 2 eggs
  • 1 cup milk of choice
  • 1/2 cup olive oil
  • 3/4 cup boiling water

Preparation

  1. Preheat your oven to 350 °F (175 °C). Line 2 muffin pans with 18 liners.
  2. In a large bowl, stir together the flour, ground almond, cocoa, baking powder, baking soda and salt.
  3. Add eggs, milk, honey and olive oil.
  4. Mix for 2 minutes on medium and then stir in the boiling water, the batter will be thin.
  5. Fill each liner about ¾ full – almost to the top.
  6. Bake for 15 – 18 minutes or until a toothpick comes out with some moist crumbs, but no liquid.
  7. Let cool for 5 minutes in the muffin tins, and then turn out onto a rack to cool.

NotesExpect a nutty chocolaty muffin, with a crispy top and a moist inside. The recipe was adapted from Texan Erin Baking.

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Umm FatimaZahra published in Recipes

Coconut Corn Muffins

@MUSLIMAGUIDE RECIPE

Coconut Corn Muffins
Ready in 30 minutes

Serves 10 – 12 Muffins

Ingredients

½ cup yellow cornmeal

½ cup flour

1 teaspoon baking powder

½ teaspoon salt

1 cup shredded/desiccated coconut

1 cup condensed milk / honey

½ cup + 2 tablespoons water (if using condensed milk) or milk (if using honey)

2 eggs

1 tablespoon oil

½ teaspoon vanilla

¼ cup of dried cranberry (you can add ½ cup if you prefer).

Preparation

  1. Set oven to 350*F and grease and flour muffin cups or use paper liner.
  2. Combine all the dry ingredients.
  3. In another bowl whisk the milk/ water/honey, egg, oil, vanilla.
  4. Pour over the dry ingredients.
  5. Add your cranberry.
  6. Mix until just moist and incorporated.
  7. Spoon into muffin cups 2/3 to 3/4 full.
  8. Bake in preheated oven for 15 minutes, or until toothpick inserted comes out clean.
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