Millwee

1 cup semolina flour

1 cup white flour

1 teaspoon salt* if watching sodium intake omit the salt

1 cup warm water

Butter 1 stick soften

Olive oil 1/2 cup to pour over soften butter

Olive oil as needed for coating hands and dough

Place the flour and salt in a kitchen aide mixer mix with your hand until combined make a well in flour and add water then using a dough hook mix until blended then beat on high for 15 minutes once throughly mixed take dough out and oil well and let sit for 15 minutes then divide into ball I do 6 for this recipe coat balls in oil let rest for 15 minutes then take one ball oil hands well and surface your working on .

Note you can mix this by hand it just tires the arms and takes a while longer you mix the liquid into the flour then knead it for 15 minutes

Using hands and some of the oil and butter flatten and stretch thinly without breaking once thin rub butter and oil onto it sprinkle with a bit of semolina flour and fold into thirds thin roll into round rolls and stretch the ends and tuck into the center then set aside after you oil it , repeat until done.

Note some people just fold and make square instead of rolling into tubes and flattening either way is fine I’ll post pictures of both

To cook use a cast iron pan or if you have a Moroccan bread pan for stove top cooking use that a griddle will also work.

Heat over medium heat pan is hot enough when a few small drops of water dance and disappears

If doing the round kind flatten to about 1/4 thick cook until golden brown on one side flip and cook until golden brown

Ways to serve

Serve hot with tea can put jelly on it ,

Serve as base for marshooes the chicken recipe tear into small pieces https://diaryofarevertmuslimah.wordpress.com/2020/04/02/marshooes/

Can store in freezer and reheat later if doing this make sure they are completely cooled down and place waxed paper between the breads then wrap in plastic wrap and place in gallon size zipper freeze bag and freeze

To thaw take out and place on counter once thawed can warm on stove top or oven

Note there’s a variation to this recipe where you add 1 teaspoon yeast and follow the same directions

Folded into thirds before rolling
Round roll

Easy Sugar Free Muffins

1 cup rolled old fashioned oatmeal run through a food processor until flour consistency

1/2 cups flaxseed meal basically run through food processor until flour consistency

1/2 cup nutritional yeast

1 1/4 cups flour can use white or whole wheat

1/4 teaspoon salt

3 teaspoons baking powder

1 teaspoon baking soda

Mix dry ingredients well

Can store dry in airtight container until your ready to use I make up several batches of dry and keep in quart jars until I want to make muffins.

Wet mixture

1 cup applesauce

1 cup peanut butter * note can use other types of butters or yogurt or applesauce or pumpkin purée just keep the liquid ratio the same

3 eggs combine wet ingredients well then add in dry ingredients

1 cup of mini chocolate chips

If using chips do not add more than 1 cup chips

I’ve used pecans pieces and cranberries 1 cup each and replaced the peanut butter with applesauce

Combine wet dry and pieces mix well place in well greased muffins tins I use Pam spray on the tins.

Bake for 20 minutes in 375F oven remove from oven and cool down store in airtight container.

Note you can mix the muffins and store the mixture in the fridge and bake next morning too.

Banana Peanut Butter Oatmeal Bread

6 bananas very ripe

2/3 cups peanut butter

3 eggs

2/3 to 1 cup sugar ( I used 2/3 in my recipe )

1 cup old fashioned rolled oatmeal ran through a blender until it’s flour

1/4 cup nutritional yeast

1/2 cup flax seeds run through a blender until turns to meal

1 1/4 cups flour

2 teaspoons baking soda

1/4 teaspoon salt

Mix wet ingredients in kitchen aid mixer until smooth about 5 minutes with the paddle mixer.

Combine dry ingredients then slowly add to wet ingredients mix well

Preheat oven to 350

Grease 4 mini bunt pans and a small loaf pan , add 1 cup dough to each bunt pan then the rest of dough goes into small loaf pan .

Bake for one hour then pull out and let cool 5 minutes then remove from pans.

share a cookie with friends

Share a cookie by using your cake pan to make a giant cookie

Combine:
1-3/4 cups all-purpose flour
1-1/2 cups ground
blanched almonds, ground almond slivers or almond flour
3/4 cups sugar
1/4 tsp. salt
1-1/2 tsp. vanilla
Combine well.

Cut 14 Tbsp. cool room temperature butter into pieces.

Cut butter into mixture using pastry cutter. Butter should be completely worked into mixture.
Place and press 3/4s of the mixture into a 10″ spring form pan.

Place remaining mixture and clump over top of pressed mixture.

Bake at 350F for 25 minutes until cookie turns golden.

Then reduce to 300F and bake another 10 minutes until dry.

Cool on cooling rack. Release the sides of pan. Release cookie from pan bottom.

Serve.

Quick Floureless Peanut Butter Cookies

1 cup peanut butter
3/4 cup sugar
1/4 cup nutritional yeast
2 eggs
1/2 cup peanuts roughly chopped
1/2 white chips or chocolate chips can also use both
Cream together peanut butter sugar nutritional yeast and eggs add nuts and chips.
Drop from rounded tablespoon or teaspoon depending on what size cookies you want, can make mega cookies as well. Bake on cookie sheet lined with wax paper.
Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes.
Remove from oven cool on wire rack enjoy warm or cold with tea or coffee.

Makes about 2 dozen cookies unless you snack on the dough like I do before it’s baked

* can add cocoa powder 1/2 cup to make chocolate peanut butter cookies just add 1 more egg.

pbwcpbwzaatar and coffee

Moroccan Tea

Green tea loose leaf

Boiling water

Sugar

Mint if you have it, if not no worries

Tea pot

Tea cups and tray

  • Pour green tea leaves into tea pot about 3.5 tablespoons for those who like to measure , I just pour in green tea to cover the bottom of the pot .
  • Pour a small amount of water onto tea leaves swish it around and dump this out repeat one more time then add water to fill pot.
  • Bring to boil and lower heat boil for 3 to 5 minutes
  • Add sugar to taste , also if using mint wash then crush and break into pieces add to tea pot note you might need to pour some tea out into a cup to add the mint and sugar once added then add the tea back to pot
  • Mix well by pouring into cups then pouring back into pot
  • Place tea cups and pot onto tray , can serve cookies, bread and cheese with jelly ,olives, and olive oil .moroccan tea yumm