Tomato Head’s UFOs made with Flour Head Bakery pita

What do you get when you cross French toast, a waffle and a pancake? We’re calling it a UFO. Once the pita hits the hot griddle, they’ll expand and your breakfast will appear to be from out of this world (and taste like it too).

Mahasti’s recipe calls for a garnish of bananas. You can tell from our photo that we thought the sweetness of fresh strawberries would add another dimension to the plate. With blueberry season just around the corner, you’ve got another great berry available for brunch. Share your success with us on Facebook or Twitter. Bon appetit!

For the Waffle Batter:

½ plus 1/3 cup all purpose flour

2 tsp baking powder

2 tsp sugar

¼ tsp salt

½ tsp cinnamon

1 cup milk

2 eggs

1 tsp vanilla

1 stick butter, melted

In a small bowl, mix together all dry ingredients. In another small bowl, mix together milk, eggs and vanilla. Add the milk to the dry ingredients and mix well. Add the melted butter and mix until all the melted butter is incorporated.

To Make the UfO’s

Waffle batter

4 pita rounds

4 bananas

Maple syrup

Butter for the pan

Heat a skillet over medium heat, place a little bit of butter in the skillet. Spread the melted butter around with a paper towel or pastry brush. When the skillet is hot, dip one pita in the waffle batter, flipping the pita once to coat both sides. Pick the pita bread up out of the batter and allow some of the batter to drip off. Place the pita on the hot griddle, when the excess batter starts to bubble and dry out (like a pancake) flip the pita over and cook other side. Flip the pita over once or twice until you are certain that the waffle batter has cooked all the way, about 3-4 minutes.

Top cooked pita with a whole banana sliced and maple syrup.

Serves 4-8 – depending on the size of your pitas you can share one between two people.

waffles, pancakes, French toast

Tomato Head’s Pizza with Kale, Sweet Potatoes, Caramelized Onion and Sausage

Here is a simple and healthy pizza recipe. I know what you’re thinking – healthy pizza? Yes, it can be done. By incorporating a few “Super Foods” like kale and sweet potato, Mahasti’s recipe is rich in many vitamins and minerals. And do not forget that great pizza doesn’t have to be smothered in cheese, and a lean, well-seasoned protein will be much friendlier to your waistline.

Today, we have a recipe for kale, sweet potato and caramelized onion pizza.

Kale is an excellent source of fiber, vitamin A and calcium. It also contains beta-carotene, which is believed to lower one’s risk of developing heart disease and cancer. Notice in the recipe how we don’t add sugar to the sweet potatoes robbing them of their nutrients. The Center for Science in the Public Interest regards sweet potatoes as one of the most nutritious vegetables because of the high levels of calcium, potassium, vitamin C and beta-carotene in each serving. They also recommend not removing the skins where many of the nutrients are found.

A little salt, pepper and oil showcase the flavors of each ingredient.  If you do not want to make homemade dough, you can purchase a 9 or 14” crust from either location of The Tomato Head, bringing a little Tomato Head home with you.

Although this recipe calls for a spicy sausage, swap it for soysage and you’ll have a vegetarian-friendly pie. Cooking should be fun and stress-free so play around with this recipe and share your successes with us.

For Kale:

8 cups Kale, chopped

½ tsp salt

4 Tbl Balsamic Vinegar

¼  cup oil

Wash Kale well and chop into thin strips.  Preheat oven to 400 degrees.  Toss Kale with oil, vinegar and salt.  Place the kale on a cookie sheet and roast in oven for 6 minutes.  Set kale aside to cool.

For Sweet Potato:

4 cups sweet potato

1/8 cup oil

1/2 tsp salt

¼ tsp black pepper

Scrub Sweet potatoes, and cut into small cubes or thick slices.  Toss sweet potatoes with Oil, salt and pepper.  Place the potatoes on a cookie sheet and roast in oven for 30 minutes or until soft.

For Caramelized Onion:

1 large Red Onion

¼ cup oil

¼  tsp salt

Peel and slice onion.  Place a large skillet over high heat, add oil, onion, salt and pepper.  Saute onion for 1 -2 minutes over high heat.  Reduce heat to low, cook onions, stirring occasionally, for 20 minutes.

To assemble pizza:

One prepared pizza crust

Shredded Mozzarella Cheese

Sweet Potatoes

Kale

Caramelized onion

Spicy sausage of your choice (We recommend visiting Three Rivers Market and selecting among the many area farmers such as West Wind Farm, River Ridge Farms and Mitchell Family Farm).

Preheat oven to 475 degrees – or follow the instructions on the prepared pizza crust.

Top pizza crust with desired amount of shredded cheese – followed by desired amounts of Kale, sweet potato, onion and sausage.  Place pizza on a preheated pizza stone, or directly on the middle rack of your oven.  Bake for 10 – 12 minutes or until the bottom of the crust is golden brown, and the cheese has melted.

Pizza’s may be assembled up to 2 hours in advance and kept cold in refrigerator.

Serve immediately.

Tomato Head’s Roasted Apple and White Chocolate Bread Pudding

With temperatures in teens, you’re going to need something warm in that tummy of yours. We’re thinking some white chocolate and roasted apples would hit the spot.

Mahasti’s roasted apple and white chocolate bread pudding is rich without being overwhelming. White chocolate chips, brown sugar and cinnamon add a layer of sweetness, which is balanced by the tartness of the Granny Smith apples. Of course, we suggest using day old Flour Head Bakery bread for this recipe. Yum Yum Yum!

For the Roasted Apples:

4 large Granny Smith Apples, peeled and diced

4 Tbl unsalted Butter, melted

2 Tbl Granulated Sugar

1 tsp Cinnamon

Place apples, melted butter, sugar and cinnamon in a medium bowl, and toss to coat.  Pour apples onto a baking sheet and bake in a 350 degree oven for 12 – 15 minutes, or until semi soft.

For the Bread Pudding:

10 cups bread, crust removed and cubed

6 Eggs

1 cup Heavy Cream

¾ tsp Cinnamon

½ cup Light Brown Sugar

1 tsp Vanilla

½ cup white chocolate chips

All the roasted Apples

Remove the crust from the bread and cube – (any bread will work as long as it is not savory bread)

In a large bowl, whisk the eggs.  Add the heavy cream, brown sugar, and cinnamon.  Beat well.  Add the Bread, chocolate chips and roasted apples.  Toss all the ingredients to mix well and allow the mixture to sit for 30 minutes, until all most of the liquid is absorbed into the bread.  Place the bread pudding in a 10×7 baking dish and cover with foil.  Place the baking dish on a cookie sheet.

Place the cookie sheet in a 350 degree oven – fill the cookie sheet  ½ full with water.  Bake the bread pudding for 50 – 60, until the center is hot.  Remove the bread pudding from the oven, being careful not to spill the hot water on yourself.  Allow pudding to cool slightly or to room temperature and serve with vanilla icing.

Serves   8 – 10 people.

Flour Head Bakery’s Pecan Pie

Flour Head Bakery’s take on this Southern treat retains the rich and gooey texture without the heaviness of the traditional holiday dessert.

1 – 9 inch, deep dish prepared pie crust

2 cups pecan pieces

1 Tbl all-purpose flour

9 tablespoons unsalted butter, melted

¾ cups packed light brown sugar

4 large eggs, room temperature

½ cup light corn syrup

2 Tbl dark molasses

2 tsp vanilla

1/4 tsp salt

Preheat your oven to 375 degrees.  Prick the bottom and sides of the pie crust with the tines of a fork and place a coffee filter or parchment paper in the frozen pie crust.  Fill the crust with dried beans or rice.  Bake the crust for 5 minutes.  Remove from oven and allow the crust to cool.

Reduce oven temperature to 350 degrees.

For the Filling:

Meanwhile – in a small bowl, toss the pecan pieces with the flour and set aside.  In the bowl of a stand mixer, with a paddle attachment or with an electric hand mixer, beat the butter and brown sugar until light and fluffy.  Add the eggs one at a time and beat until incorporated.  Gradually add the molasses, corn syrup, vanilla and salt.  Beat well.  Pour the pecans into the egg mixture, and mix with a wooden spoon or spatula.  Pour the filling into the prepared pie shell.  Bake the pie for 1 hour or until the pie looks set, and does not jiggle when tapped.  Allow the pie to cool at least 4 hours before serving.

Serve at room temperature – with whipped cream if desired.

Flour Head Bakery’s Pumpkin Cranberry Muffins

Flour Head Bakery’s pumpkin cranberry muffin is sure to add a little warmth to our lives on these gray, gloomy and wet winter afternoons. The sweetness of the cinnamon, brown sugar and molasses is balanced by the tartness of the dried cranberries. Try out this recipe the next time your home made brunch needs a little treat at the end. Yum Yum Yum!

1 cup pumpkin puree

2 eggs

½ cup packed light brown sugar

3 Tbl vegetable oil

1 Tbl molasses

½ tsp salt

¼ tsp ground cloves

¼ tsp ground ginger

1 tsp ground cinnamon

½ cup milk

1 cup dried cranberries

¾ cup all purpose flour

¾ cup white wheat flour

1 tsp baking powder

½ tsp baking soda

In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk.    In another bowl whisk together the flours, baking powder and baking soda.  Stir in the dried cranberries.  Add all at once the wet ingredients to the dry ingredients and mix gently until all the ingredients are well combined. (do not over mix)  Let the batter sit, covered at room temperature for 30 minutes or overnight in the refrigerator.

Preheat the oven to 400 degrees.  Scoop the batter into greased or paper lined muffin cups.  Bake the muffins for 20 – 22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Remove the muffins from the tin and allow them to cool.  Serve warm or at room temperature.

Makes about 12 muffins.

Tomato Head’s Spicy Vietnamese Chicken Sandwiches with Carrot Slaw and Spicy Mayo

If you aren’t familiar with Sriracha hot chile sauce, where have you been hiding? “The Rooster” is perfect when mixed with hummus, used as a substitute for ketchup, or added to BBQ sauce to give it an extra punch. Mahasti has mixed Sriracha with mayo and soy sauce to create an extra spicy condiment that pairs well the sweetness of the rice wine vinegar and carrots in the cole slaw.

For the Slaw:

2 cups shredded Carrots

½ cup sliced Onion

1 Tbl Rice Vinegar

2 tsp Sesame Oil

¼ tsp Salt

Mix the ingredients together in a small bowl, until well combined.

For the Spicy Mayo :

½ cup Mayo

1 Tbl Sriracha Sauce

1 Tbl Soy Sauce

Mix the ingredients together in a small bowl, until well combined.

To Assemble the Sandwiches:

Baguettes

Thinly Sliced cucumbers

Chicken breast, cooked and sliced

Cut the baguettes into desired size and slice leaving one edge intact. Spread the bottom of the baguette with a generous amount of spicy mayo, top with chicken, thinly sliced cucumbers and slaw.

Serve immediately.

The slaw and mayo makes 4-6 sandwiches depending on the size of your bread.  The recipe can be easily doubled or halved for larger or smaller quantities.

Flour Head Bakery & Webb School of Knoxville fight childhood obesity

Since the beginning of the 2012 school year, Flour Head Bakery has been supplying Webb School of Knoxville with an assortment of freshly baked bread and bagels for school lunches.

Sodexo, a provider of programs for school lunches, including the school lunch program at Webb, has long been a supporter of local purchasing as well as healthy dining standards. This new school year, Sodexo has partnered with Flour Head Bakery to offer new and exciting items to the Webb School campus. “Healthy eating, exercise, and knowing what we eat each day will help us all stay healthy a lot longer,” said Brian Newell, Sodexo’s General Manager.

Webb and Sodexo have embraced the national trend of purchasing local goods and produce to meet the needs of their customers. Additionally, in keeping with new federal nutrition standards required in public schools, Sodexo and Webb want to ensure that Webb’s campus population also eats healthier and consumes less trans fats, sodium and calories in their school meals while encouraging them to add more whole grains to their diets.

“With childhood obesity on the rise, and parents’ busy lives, it is really important that the meal children receive at school be as healthy as possible,” said Mahasti Vafaie, owner of Flour Head Bakery and The Tomato Head. “By providing freshly baked Flour Head bread to Webb, we were able to reduce the amount of high fructose corn syrup and hydrogenated oils that children are consuming.”

Flour Head Bakery delivers daily an assortment of fresh wheat and white sandwich bread, wheat hamburger and hot dog buns, as well as plain, cinnamon raisin and blueberry bagels at Webb. Vafaie adds, “We use unbleached and unbromated flour milled in North Carolina. So we are eliminating a suspected carcinogen while reducing our carbon footprint.”

Tomato Head’s Pambazos

This recipe for Pambazos makes me long for the days of Mahasti and Scott’s restaurant Lula. Years ahead of its time, their take on contemporary Mexican and southwestern cuisine was always fresh and interesting. This recipe would have definitely found a place on Lula’s menu. So the next time you’re thinking Mexican for supper, consider this instead of the ol’ El Paso.

To assemble the pambazos:

Rolls (Your favorite from Flour Head Bakery)

1 jar enchilada sauce, of your choice

Some cooked chicken breast, or tofu

Monterey jack cheese slices

Avacado

Salsa, of your choice

Sliced onion

Crema

Banana peppers or Jalapeno peppers

 

Cut rolls in half, and with a small spoon scoop out the insides of the rolls, leaving a ½ inch thick shell.

Pour the enchilada sauce onto a plate and place the rolls, one at a time in the sauce, cut side down, making sure the entire surface of the rolls are covered with sauce.

Fill the bottom of the roll with chicken, top with avocado slices and cheese.   Repeat with remaining rolls.

Heat about 2 tablespoons of oil in a large skillet, over medium heat.  Place as many sandwiches as will fit, without crowding, in the skillet, and cook pressing on the sandwiches constantly, flipping , until browned on both sides.  Transfer sandwiches to a cutting board, open sandwiches and top with banana peppers, salsa, sliced onion, and crema.  Repeat until all the sandwiches are cooked and assembled.

Serve warm.

Lula interior

Flour Head Bakery’s Nectarine Italian Cheesecake

Nectarines are a great source of vitamins A and C, beta-carotene and potassium, which makes up for me eating this Italian Cheesecake for my shift meal last weekend. Try Mahasti’s recipe with your favorite jam and share your pics with us. For more Flour Head Bakery recipes and wonderful dinner possibilities, keep an eye on our blog for updates and more!

2 3/4 cups Ricotta Cheese

3 egg whites

1/3 cup sugar

One 9” prepared graham cracker crust

Nectarine jam or jam of choice

Preheat oven to 350 degrees.

Beat egg whites in a bowl of a stand mixer or with a handheld mixer until foamy.  With the mixer running, gradually stream in the sugar.  Continue beating the egg whites until they are light and fluffy and hold a stiff peak.

In a medium bowl, with a fork, fluff the ricotta cheese.  Gently fold in the egg whites.  When the egg whites are fully incorporated into the cheese, pour the mixture into the prepared pie crust.  Bake for 30 – 40 minutes or until cheesecake is set (when you tap the pan, it moves as a whole and does not jiggle in the middle).  Remove the cheesecake from the oven and allow the cheesecake to cool.  Top with Nectarine jam, or your jam of choice.  Serve at room temperature or, chill 6 hours or overnight, and serve cold.

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