Years ago my husband and I regularly visited a small bakery/cafe on the weekend. We fell into a bit of a routine and got the same meal each time if possible. I always love the poached egg with Canadian bacon on top of a warm croissant. Usually this was on an English muffin but who could resist a buttery, flaky croissant. This was all then topped with a delicious hollandaise sauce.

My husband on the other hand loved a recipe that they called the “Ian”. A soft plain bagel with delicious cream cheese spread on each half. Then on the bottom half of the bagel, thin layers of smoked salmon were layered, then a nice whole thin slice of a red onion. They then sprinkled yummy capers on top of it all and topped it with the other cream cheese slathered bagel. They’d slice it in half and ran a pick through each half holding it together. Sounds scrumptious!

For each of us, they were the best meals ever. Delicious brunch meals that we loved.

Fast forward a few years and unfortunately we don’t live near that cafe anymore. We try to make a stop in whenever we visit the area. My husband brought up the idea to have that meal again, recently and I decided I had to make this dish for him. It had been so long since I’ve seen the sandwich so i tried my best to remember all that was in it and tried to recreate it. With a few questions for my husband, I made it for brunch one morning recently and I apparently got it just right.

It’s a very simple sandwich but it packs a lot of flavor. He was pleasantly surprised to get it, as I didn’t tell him I was making it. Point 1 for me!

Frequently Asked Questions

Can I make this ahead of time?

Though they taste best made right before you serve it you can make them ahead of time. I have made these the evening before my husband took it to work the following day. I put it in an air tight container to keep it fresh.

What other toppings can I add?

You can add anything that you like. Some add a poached egg. You could also thinly slice up some avocado or even cucumbers. The cucumbers add a nice fresh and crisp taste to the sandwich. Thinly sliced tomatoes or even microgreens or arugula or baby spinach would be delicious.

What is the best smoked salmon to buy?

I try to find something that is wild caught like an Atlantic Salmon. I have read that the Latitude and DuckTrap Spruce Point brands seem to be the best when it comes to flavor and texture. If you like the added flavor of dill you could try the Gravlax Style of the DuckTrap Spruce Point brand. Next, take note of any added flavors or preservatives, you’ll want to avoid these.

Ingredients for a Smoked Salmon Bagel

• Bagel – Feel free to use what ever type of bagel you fancy. Plain bagels tend to be more popular but an everything bagel or even a cheese bagel would be delicious. I used a homemade sourdough bagel for this sandwich. I think the sourdough adds another tasty flavor to the sandwich.
• Smoked Salmon – Try to find a good quality smoked salmon. If you can find one that’s not farmed and wild caught, that would be best. Also, take note if it has any coloring added to it. You can use regular cooked salmon, it just won’t have the same flavor that smoked salmon does.
• Cream cheese – I used regular whole fat cream cheese but you could use a whipped cream cheese. If you fancy a flavored cream cheese you can add some herbs to give your sandwich even more flavor. You could try a little dill, garlic and green onions and a couple dashes of pepper mixed in.
• Red onion – Slice them very thinly, this makes for an easier time to not get too much onion and just the right amount with each bite. If you find pickled red onions that will add for a nice sweet and tangy flavor.
• Capers – I added about a tablespoon but if you really like them, feel free to add more. Maybe add it to the cream cheese before your smoked salmon so it doesn’t fall out.

How to Make a Smoked Salmon Bagel

Start off with your bagel. You may toast it if you like, that adds another tasty texture to your sandwich. If you prefer, just slice it in half and leave it as it is.

Next add your cream cheese. I like to put a generous amount of the cream cheese on each halves of the bagel.

Add your salmon, the thinner the slices the better, you’ll find that this brand of salmon has them thinly layered. I did about 2 oz per sandwich. The package of smoked salmon I had was a 4 oz package. If you add more toppings than in this recipe, I would add closer to 1 oz of salmon per sandwich.

Add the red onions

Next, add the capers and any other toppings if you choose.

Slice and Enjoy!

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Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

Smoked Salmon Bagel

Yield: 2

Prep Time: 5 minutes

Total Time: 5 minutes

This Smoked Salmon Bagel sandwich is a delicious and simple meal you can make in just a few minutes. It makes a great breakfast, brunch or lunch sandwich. It's very customizable to include ingredients that you love.

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Ingredients

• 2 Bagels
• 2 oz Cream Cheese
• 1 4 oz package Smoked Salmon
• 1 oz Red Onion
• 2 tbsp Capers

Instructions

1. Start off with your bagel and slice it in half.
2. Next add your cream cheese. I like to put a generous amount of the cream cheese on each halves of the bagel.
3. Add your salmon, the thinner the slices the better, you'll find that this brand of salmon has them thinly layered. I did about 2 oz per sandwich. The package of smoked salmon I had was a 4 oz package. If you add more toppings than in this recipe, I would add closer to 1 oz of salmon per sandwich.
4. Add the red onions
5. Next, add the capers and any other toppings if you choose.
6. Slice and Enjoy!

Notes

You may toast your bagel first it if you like, that adds another tasty texture to your sandwich.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 55Total Fat: 13gSaturated Fat: 6gTrans Fat: 0.023gUnsaturated Fat: 2.25gCholesterol: 64mgSodium: 1002mgCarbohydrates: 50.4gFiber: 4.4gSugar: 7.74gProtein: 24g

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Sourdough Maple Syrup Dumplings (Grand-Pères)

The post Smoked Salmon Bagel appeared first on Natural Living Homestead.

I know it’s still winter but I am already looking forward to spring. If you’re like me, your already looking forward to the warmer weather and that means maple syrup. That brings maple Sunday and freshly made maple syrup.

Well I have you covered if your looking for a sweet treat to make with your maple syrup. This is a recipe I got from my mother, who got it from her grandparents in Canada.

My grandmother grew up in Canada on a farm and maple syrup was something they loved to use just as much as the next person. My grandmother’s brother had a sugar shack in Canada that we’d all visit once a year for maple Sunday. He would then send us back home with some delicious maple syrup. What was extra special about this was that they came in metal cans. I don’t know about you but I don’t find maple syrup in metal cans anymore.

Unfortunately, my grandmother’s brother no longer makes maple syrup. We still have a couple of cans left that we got from him. We just can’t bare to open them up and use them. Almost like the memory will be gone when the syrup is all used up.

If you are curious to know more about maple syrup and how its made with some pretty cool old photos of how it was done, you can learn more about it Here.

Tips for making Sourdough Maple Syrup Dumplings (Grand-Pères)

• You can either make this the day of or long ferment it and start it the day before you want to eat it.
• You can use sourdough discard or active starter.
• Make sure you have at least a 3 inch deep pan or deeper, both with a lid. You don’t want that maple syrup goodness to bubble over the edge.
• Keep your heat low, you don’t want it to boil too much and burn. It needs to cook long enough to thicken up your syrup.
• The smaller you make the dumplings, the less cooking time they need.
• Use too big of a pan and your dumplings may flatten out like mine did in the photos.
• You can top this with some heavy cream or ice cream to make this more of a creamy dessert.
• You can make this recipe with either an active sourdough starter or discard.

Why would you want to make something with sourdough?

The natural bacteria in your sourdough starter will break down the gluten and phytic acid in the flour, making the final product easier to digest and the nutrients more available to you.

Also, with long fermentation of sourdough, the product then has a bit of a sour flavor which a lot of people tend to like.

Tools you May need to Make Sourdough Maple Syrup Dumplings (Grand-Pères)

• Stand mixer with the paddle attachment or a hand mixer.
• Measuring cups and measuring spoons
• 12 inch Cast iron pan with lid or a Dutch oven

How to make Sourdough Maple Syrup Dumplings (Grand-Pères) – Quick Version

Add the maple syrup, water and salt to a 12 inch pan with lid and bring it to a boil.

Combine the flour, baking powder, salt, milk and 1 cup sourdough starter.

Add butter and combine well.

Drop by the spoonful into boiling syrup. Turn your heat down to medium low.

Cover and let cook for 20 minutes (less if making very small dumplings) without removing the lid.

Let cool a bit and serve with a generous amount of the syrup.

How to make Sourdough Maple Syrup Dumplings (Grand-Pères) – Long Fermented

To a large mixing bowl, combine the dry ingredients.

Add the butter and cut it into the flour with a fork or pastry cutter.

Next, add your sourdough starter and milk and mix well.

Cover and set aside on your counter for 8-24 hours.

When your ready to make the dish, add your maple syrup, water and salt to your 12 inch pan with lid and bring to a boil.

Add your dumpling mixture by the spoonful to the boiling syrup. Turn your heat down to medium low.

Cover and let cook for about 20 minutes, or less if you made very small dumplings.

Let cool a bit then serve and add a generous amount of the syrup on top. Serve it with a bit of ice cream or heavy cream.

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Find more of my Favorite Homemade Recipes

Naturally Leavened Sourdough Banana Bread

Healthy No-Bake Oatmeal Cookies

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Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

Sourdough Maple Syrup Dumplings (Grand-Peres)

Yield: 6

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 12 hours

Total Time: 12 hours 25 minutes

These Sourdough Grand-Pères are a simple, sweet maple syrup dumpling dessert. Made with long fermented sourdough dumplings then cooked in maple syrup. This is a delicious recipe to make for all the freshly made maple syrup you got from maple Sunday.

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Ingredients

• 1 Cup All Purpose Flour
• 4 TSP Baking Power
• 1 Pinch Salt
• 4 TBSP Butter
• 1 Cup Sourdough Starter
• 1 Cup Milk

Instructions

1. To a large mixing bowl, combine the dry ingredients.
2. Add the butter and cut it into the flour with a fork or pastry cutter.
3. Next, add your sourdough starter and milk and mix well.
4. Cover and set aside on your counter for 8-24 hours.
5. When your ready to make the dish, add your maple syrup, water and salt to a 12 inch pan with a lid and bring to a boil.
6. Add your dumpling mixture by the spoonful to the boiling syrup. Turn your heat down to medium low.
7. Cover and let cook for about 20 minutes, or less if you made very small dumplings.
8. Let cool a bit then serve and add a generous amount of the syrup on top. Serve it with a bit of ice cream or heavy cream.

Notes

Make sure you have at least a 3 inch deep pan or deeper, both with a lid. You don't want that maple syrup goodness to bubble over the edge.

Keep your heat low, you don't want it to boil too much and burn. It needs to cook long enough to thicken up your syrup sauce.

The smaller you make the dumplings, the less cooking time they need.

Use too big of a pan and your dumplings may flatten out like mine did in the photos.

Nutrition Information:

Yield: 6 Serving Size: 6
Amount Per Serving: Calories: 275Total Fat: 10.14gSaturated Fat: 5.856gTrans Fat: 0.312gCholesterol: 24mgSodium: 361mgCarbohydrates: 39.04gFiber: 1.5gSugar: 3.86gProtein: 7.58g

The post Sourdough Maple Syrup Dumplings (Grand-Pères) appeared first on Natural Living Homestead.

This naturally leavened sourdough banana bread is a long ferment sweet bread. I wanted to make a banana bread that’s made with a natural sweetener and long fermented to make it more tolerable for those that are gluten sensitive. Another great aspect is this bread rises naturally and no baking powder or baking soda is needed.

Why we love Naturally Leavened Sourdough Banana Bread

My husband absolutely loves banana bread. Sadly, I never made it much until the last few months. When I did start making it again I wanted to make it with sourdough. Everyone seems to love it. I know I really like it.

I have always loved banana bread topped with cream cheese. My husband prefers it plain. But how good does sweet banana bread, warmed a bit in the toaster oven and smothered with cream cheese? Delish!

Once again this makes my list for a quick little pre-breakfast snack. Just like the peanut butter no-bake oatmeal cookies. I’ll leave a link for those cookies HERE.

To Long Ferment or To Not

I choose to ferment it for a long time because I believe it helps me handle the flour better. For years, I’ve had some issues and since switching everything that I make to a long ferment with sourdough, things are getting better.

Another reason is that there is a health benefit from using sourdough in our food. Though the probiotics don’t survive the baking process you still have the healthy bacteria left from the lactic acid from the fermentation.

By allowing the bread to naturally leaven this makes sure that the phytic acid is being broken down so that our body can easily process these modern day grains. Your body will also get more nutrients from the grain itself like zinc and iron.

Lastly, the third reason is because I wanted the bread to naturally rise. I did not want to use any more processed ingredients then I had to.

So I decided not to use any baking soda or baking powder. I wanted to use the natural yeast in the sourdough to make it rise. I also like the idea of having less ingredients to add and keep this sweet bread as healthy and natural as possible.

If you choose not to long ferment that is fine as well. You will still get the sourdough taste and some of the health benefits from the sourdough starter.

Though you will want to add baking powder and baking soda. I have not tested the amounts needed for these with this recipe but 1 tsp each should do the trick.

Naturally Sweetened

Once again I used honey as a sweetener for this banana bread. I am slowly trying to move away from using processed sugar. Natural sweeteners like honey are slowly digested making you feel full longer. It also keeps your metabolism stable unlike processed sugar.

Very Ripe Bananas

When ever I make banana bread I always use the ripest bananas I can find. The more brown spots the better! This is best because as the banana ages the starch in the flesh of the banana starts to break down and it then converts into sugar. What I have always done is when my bananas a too brown for fresh eating I put them in the freezer to save for future banana bread. When it comes time to use them I just pull them out to thaw on a plate. Another good bonus is this will add some extra sweetness to your bread.

How to make Naturally Leavened Sourdough Banana Bread

Ingredients

• 2 cups all-purpose flour
• pinch of salt (I use pink Himalayan salt)
• 2 tsp cinnamon
• 3 bananas (as ripe as you can get them)
• 1 egg
• 1 tsp vanilla
• 3/4 cup honey
• 1/2 cup melted coconut oil
• 1 cup fed and bubbly sourdough starter

First thing you will need is fed and bubbly sourdough starter. I usually feed mine in the evening the day before I want to make the bread and I let the starter ferment for about 12 hours or more.

After the 12 – 24 hours, begin to prepare the banana bread.

In a large bowl add your flour, salt and cinnamon. Mix well together.

In a smaller bowl add the bananas and egg and mash those together well.

Then add the vanilla, honey and coconut oil and mix well.

Lastly, add 1 cup of the sourdough starter and fold it in. I find that it’s better to add the starter in last and fold it in. It seems to make the bread rise the most doing it this way.

Grease your bread pan with coconut oil all over and completely up the sides. If given warm enough temperatures, the dough should at least double in size.

Cover with a tea towel, cheese cloth or large cloth napkin.

Place in a warm spot for at least 12 hours. I placed mine in my oven with the oven light on. Depending on the temperature in the house I may leave the oven door open a crack so it didn’t rise too quickly. Since I typically make this in the evening, I don’t want it to rise too fast and I can then bake it when I get up in the morning.

Once your bread has doubled in size preheat your oven to 350 degrees.

Bake for 35 to 45 minutes.

Note: Depending on how much the bread rose the baking time may vary. If it rose to the top of the bread pan it may take closer to 45 minutes. Once its been in there for about 30 to 35 minutes, check the center with a knife to see if it comes out clean.

Tip: If you would like your bread sooner you could place it in a casserole dish (8×8) prepared the same way. This will allow it to bake a bit faster since it’s not as thick.

Once your bread is done baking, let it cool in the pan for a bit.

Then with a knife loosen up the sides of the bread from the pan and it should slide right out.

You can let it cool a bit before you cut into it. This will help to keep the bread from squishing as you cut it. I usually can’t wait long enough before I break into it.

Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and follow me on Instagram @naturalliving.homestead then tag me in a photo of your tasty treat!

Naturally Leavened Sourdough Banana Bread

Yield: 1 Loaf

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 12 hours

Total Time: 12 hours 55 minutes

Long fermented sourdough banana bread has a hint of cinnamon, a touch of sweetness and moist within.

Print

Ingredients

• 2 cups all-purpose flour
• pinch of salt (I use pink Himalayan salt)
• 2 tsp cinnamon
• 3 bananas (as ripe as you can get them)
• 1 egg
• 1 tsp vanilla
• 3/4 cup honey
• 1/2 cup melted coconut oil
• 1 cup fed and bubbly sourdough starter

Instructions

1. First thing you will need is fed and bubbly sourdough starter. I usually feed mine in the evening the day before I want to make the bread and I let the starter ferment for about 12 hours or more.
2. After the 12 - 24 hours, begin to prepare the banana bread.
3. In a large bowl add your flour, salt and cinnamon. Mix well together.
4. In a smaller bowl add the bananas and egg and mash those together well.
5. Then add the vanilla, honey and coconut oil and mix well.
6. Lastly, add 1 cup of the sourdough starter and fold it in. I find that it's better to add the starter in last and fold it in. It seems to make the bread rise the most doing it this way.
7. Grease your bread pan with coconut oil all over and completely up the sides. If given warm enough temperatures, the dough should at least double in size.
8. Cover with a tea towel, cheese cloth or large cloth napkin.
9. Place in a warm spot for at least 12 hours. I placed mine in my oven with the oven light on. Depending on the temperature in the house I may leave the oven door open a crack so it didn't rise too quickly. Since I typically make this in the evening, I don't want it to rise too fast and I can then bake it when I get up in the morning.
10. Once your bread has doubled in size preheat your oven to 350° degrees.
11. Bake for 35 to 45 minutes.
12. Once your bread is done baking, let it cool in the pan for a bit.
13. Then with a knife loosen up the sides of the bread from the pan and it should slide right out.
14. You can let it cool a bit before you cut into it. This will help to keep the bread from squishing as you cut it. I usually can't wait long enough before I break into it.

Notes

Note: Depending on how much the bread rose the baking time may vary. If it rose to the top of the bread pan it may take closer to 45 minutes. Once its been in there for about 30 to 35 minutes, check the center with a knife to see if it comes out clean.

Tip: If you would like your bread sooner you could place it in a casserole dish (8"x8") prepared the same way. This will allow it to bake a bit faster since it's not as thick.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 479.5Total Fat: 10.3gSaturated Fat: 8.1gUnsaturated Fat: 0.4gCholesterol: 14mgSodium: 21.6mgCarbohydrates: 88.2gFiber: 3.3gSugar: 21.4gProtein: 9.5g

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The post Naturally Leavened Sourdough Banana Bread appeared first on Natural Living Homestead.