Rudi's Organic Bread Coupon

Mambo Sprouts added a coupon for Rudi's Organic Bread.

Find the coupon HERE

Gluten Free Bread---- that tastes good?

Mambo Sprouts sent me this email. Click at the bottom to get a $1 off coupon.


 

Canyon Bakehouse is a family-owned, dedicated gluten-free bakery located in Loveland, Colorado. They recognize the need for great-tasting, gluten-free products that combine great flavor with soft texture and healthy ingredients.





Click HERE for a $1 off coupon

Rudi's Coupon Gluten Free Bakery Product $1.00 OFF

Yesterday's coupon was for Udi's. Today's coupon is for Rudi's.
I've made this embarrassing mistake before.
Just sayin'.

Here is a coupon from Mambo Sprouts for $1.00 off a Gluten Free Bakery Item.
Every dollar counts!

$1.00 off Rudi's

Udi's Gluten Free Coupon $3.00 OFF

For my gluten- free friends!



Fill out the form and get a super HIGH value coupon for $3.00 off a Udi's Gluten Free Product

Rudi's Coupon

$0.75 off Rudi's Organic Product

They have breads in the freezer section too.

I've seen this brand at Whole Foods and Trader Joes and both stores accept manufacturer's coupons.

Mary's Gone Cracker's Coupon

Have you checked out Mambo Sprout's Coupons lately?


They just posted a new one for Mary's Gone Crackers $1.50 off 2 boxes.

Check it out HERE

Other coupons include:
Nature's Path
Arrowhead Mills
Organic Valley
Rudi's
Kit's Organic
Lifeway
Santa Cruz Organic
etc etc

Fleischmann's Yeast Coupons

I know a lot of you make your own bread. I'm not quite there yet, but I do make my own pizza dough.
I haven't been able to find an organic yeast, so I am still buying Fleischmann's. Here are some coupons:

Rudi's FREE sandwich container with purchase

Wow. I love the editing work I did up there. It's real nice.
If I had an ounce more energy I would attempt to correct it.
But I don't.
Ha ha.

So if you order 3 loaves of Rudi's Organic Bread you get a FREE sandwich box with the winning design on it. I got my kids' designs in the mail already. I will try to snap a pic and show you their handy work. Did you enter one? If so, I'd like you to send your pics as well and I will put them on the blog.

Please read the instructions and FILL OUT YOUR FORM for your free sandwich box by clicking on the link.

Recipe: Baked Pear Crumble

Baked Pear Crumble

This is a very simple and easily modified recipe for breakfast, brunch, or dessert.
I made this with pear, but you can use apples or peaches as well.

I used organic ingredients for nearly everything.
The flaxseed makes this healthier than your kids will realize.

Lightly grease an 8X8 dish with butter.
Wash, Peel, and Cut your fresh organic fruit.
Put them in the bowl with a little bit of LEMON so they don't brown.

Mix in a cinnamon/sugar mix of 1 TB cinnamon and 1/4 cup sugar.
( I used organic fair trade raw sugar)

Set aside.

For Crumble:

2 cups oatmeal flakes
1 cup organic wheat flour
2 TB ground flaxseed
1 cup Brown Sugar
1 tsp Baking Powder
1/2 cup softened butter

Combine all ingredients. When mixed well, pour on top of the fruit.
Put it in the oven for 35-40 minutes at 350 degrees.

Serve warm with whipping cream or vanilla ice cream.

I took pictures and then somehow deleted them. Awesome.

Recipe: Sunflower-Wheat Loaf

Sunflower-Wheat Loaf

This bread takes approximately 4 hours from start to finish. 

1 package dry yeast (2 ¼ teaspoons)

1 cup warm water (100°-110°)

2 cups whole wheat flour

¼ cup honey

2 tablespoons canola oil

1 tablespoon dark molasses

1 tsp salt

¼ cup wheat germ

2 tablespoons cornmeal

1 ¼ cups bread flour, divided

1/3 cup raw unsalted sunflower seeds

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. (I use my Kitchen-Aid fitted with the paddle attachment.)

Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Add whole wheat flour, honey, oil, molasses, and salt to yeast mixture, stirring well. Cover; let stand at room temperature for 1 hour.

Add wheat germ and cornmeal to sponge. Spoon bread flour into dry measuring cups; level with a knife. Add 1 cup flour to sponge; stir until a soft dough forms. Switch to dough hook if using your Kitchen-Aid. Knead until smooth and elastic (about 8 minutes); add enough of the remaining ¼ cup of flour to prevent dough from sticking to sides of bowl (dough may still be tacky). Knead in sunflower seeds.

Place dough in a bowl coated with a little oil, turn to coat all sides. Cover; let rise in a warm place*, free from drafts, 1 hour or until doubled in size.

*I use my oven on days when the house is cool—turn your oven on to the lowest temperature for 1 or 2 minutes and then shut it off and place the bowl of dough in the oven to rise. Leave the light on so you don’t forget about your bread and turn the oven on for something else!

Gently press two fingers into the dough. If indentation remains the dough has risen enough. Punch dough down. Cover; let rest 5 minutes. Turn dough out onto a lightly floured surface and roll out to a 14 x 7-inch rectangle (roughly). Roll dough tightly by starting with short edge and pressing firmly to eliminate air pockets; pinch seams and ends to seal. Place rolled up dough, seam side down, in an 8 x 4-inch loaf pan lightly coated with oil. Lightly coat top of dough with oil. Cover; let rise for 45 minutes or until loaf is doubled in size.

Preheat oven to 375° when the dough still has about 20 minutes left to rise—hopefully your loaf is not in the oven while you preheat ;).

Uncover your dough, bake for 45 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan, cool on a wire rack. I like to turn the bread out after 20 minutes so the bottom can cool faster and breathe.

Serve with whipped honey butter:

Place 1 cube of softened butter in a bowl. Pour in ¼ cup of honey. Beat for about 2 minutes until fluffy. 

Recipe from Cooking Light