Peach Focaccia Thyme – click for recipe
Adapted from NY Times Cooking – “This lightly sweet, slightly savory focaccia is delicious any time of day.” The recipe has been updated to include 2 Tablespoons of ProBiotein, which give you an added flavor enhancement plus healthy prebiotic fibers.
Crispy Mushroom Focaccia – click for recipe
Adapted from NY Times Cooking – “In this recipe, the secret to achieving crispy, not soggy, mushrooms is roasting them twice: first, alone on a sheet pan until they’re just tender and their moisture reduced, then again on top of a soft and fluffy focaccia dough, where they will brown and crisp.” The recipe has been updated to include 2 Tablespoons of ProBiotein, for added prebiotic fibers and scrumptious taste.
Here's how to make a simple, healthy granola snack bar in your own kitchen with ProBiotein.
Muffin Tips from The Old Farmer's Almanac Cookbook
Muffins are an easy way to include ProBiotein in the mix while adding more to the fiber content, taste and texture to the breads. ProBiotein is ideal for adding to mixes as it provides more fiber, digestive enzymes and prebiotics to promote healthy digestion. Baked goods are a great fiber delivery mechanism and here are some great recipes to begin including ProBiotein in baked goods. If you find modifications that you would like to contribute, please let us know by email and we'll dive right into the recipe for tweaks.
Triple Chocolate Banana Muffins – From The Old Farmer's Almanac Cookbook
- 4-1/4 C flour
- 1/4 C ProBiotein® powder
- 2 T baking powder
- 2 C sugar
- 1/2 C plus 1 T premium-brand cocoa
- 1/2 t salt
- 2 eggs, slightly beaten
- 1/2 C melted butter, cooled
- 1/2 C sour cream
- 1 t vanilla
- 3 medium bananas, mashed
- 2 C milk
- 3/4 C premium-quality white chocolate chips
- 3/4 C premium-quality double chocolate chips
- Confectioners' sugar for dusting tops
Preheat oven to 400° F. Whisk flour, ProBiotein powder, baking powder, sugar, cocoa, and salt together. Mix eggs, butter, sour cream, and vanilla into mashed bananas. Gradually add milk to mixture. Add wet mixture to dry ingredients, and mix gently until almost combined. Fold in chocolate chips. Do not overmix. Spray muffin tins with nonstick spray, and fill about two-thirds full. Bake 20-25 minutes or until test utensil comes out clean. Let cool slightly, remove from baking pan, and dust with confectioners' sugar before serving. Makes 24 muffins.
Wild Blueberry-Sour Cream Muffins – From The Old Farmer's Almanac Cookbook
- 1/4 C (1/2 stick) butter
- 3/4 C sugar
- 2 large eggs
- 1-1/3 C all purpose flour
- 2 T ProBiotein® powder
- 1/2 t baking soda
- 1/4 t salt
- 3/4 C sour cream
- 1/2 t vanilla extract
- 1 C fresh wild blueberries
Preheat the oven to 425° F. Grease a standard 12-cup muffin pan or line with paper baking cups. In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time. In a separate bowl, sift together the dry ingredients and add to egg mixture, alternating with the sour cream. Beat in the vanilla, then fold in the berries. Fill the cups half full. Bake for 12 to 15 minutes. Remove the muffins from the pan and cool on a wire rack. Makes 12 muffins.
- 1 1/4 C Milk
- 3/4 t Vinegar
- 1 T Yeast
- 1 1/2 t Baking Powder
- 1/2 t Baking Soda
- 3/4 t Salt
- 1/2 C Sugar (I prefer Demerara Sugar)
- 1/2 C Vegetable Oil
- 1 T Probiotein®
- 3 C Flour (mix in slowly until desired biscuit consistency is reached)
Preheat oven to 350 degrees. Drop by spoon onto cookie sheet and bake for approx. 12-14 minutes.