Healthy Holiday Whole Grain Sweet Bread

Naturally Sweetened, Healthy Whole Grain 

Cinnamon Roll Recipe with Glaze

This season I decided to loop my braided bread into a wreath.  The girls and I thought it turned out beautiful.

These are my whole grain take on a recipe I grew up making and delivering during the holidays with my mom "Candy Cane Bread.  I use my basic Whole Grain Bread recipe with just a few alterations.  I think I posted this four years ago, but my recipe may have morphed a bit in the last few years.  The new Xylitol Glaze is a far healthier non-dairy, low glycemic index, low calorie option.

"Candy Cane Bread" (Makes 4-6 Canes)

Whole Grain Sweet Bread Dough:

Combine in Bosch (or similar) Mixer:

9-10 cups of whole grain flour (I put equal parts kamut, spelt and wheat in my grinder and blend them all together) 

3 T saf dry instant Yeast  (make sure you are using a dry active yeast!)

Add:

 6 cups Warm Water

Mix, until a paste-like consistency.  Cover and let rest for 15 minutes.

Add:  

2/3 cup Wheat Gluten 

1/3 cup Braggs apple cider vinegar

2 T Salt

2/3 cup extra virgin olive oil

1 ½  cups Honey 

Turn mixer on to speed 1.  Add whole grain flour just until dough begins to pull away from the sides of the mixer.  (Usually around 5-9 cups)  The dough will still be fairly sticky.  Mix on speed 1 or 2 for 5 minutes.  Cover mixer to prevent dough from climbing out of the bowl.  

Unrefined Naturally Sweetened Cinnamon Roll Topping:

Cinnamon

Butter  (just enough for a light coating)

Unrefined Natural Sweeteners (click for a mini tutorial of natural sweeteners) of your choice.  I like to combine and liquid and a granular sweetener.

           Great Combinations:

Agave and Sucanat

Barley Malt Syrup and Xylitol

Brown Rice Syrup*  and Sucanat

*I am using this less because of the concerns over arsenic

Divide dough into 4-6 parts.  Roll each section of dough into a long rectangle about 6"x18".   Spread a thin layer of butter on the dough.  Then add a drizzle of a natural sweetener of your choice ( i just make one long swirling "s" the whole length of the dough.  Sprinkle on a granular natural sweetener like sucanat, xylitol or coconut sugar.  Finally sprinkle cinnamon on generously.  

Braiding the Dough

Using kitchen scissors or a pizza cutter, cut strips about 1/2 inch wide along each long side of your dough rectangle.   Cut in about 2" on each side.  You should have about a 2" strip of uncut dough down the center of your rectangle.

Criss cross dough strips, alternating sides. 

 Cover and let rise until they have doubled in size.  This will take anywhere from 30-90 minutes depending on the temperature of the room.  

Preheat oven to 325 degrees convection or 350° bake.  Bread will cook 25 minutes depending on your oven.  When bread tops are golden brown, remove from oven and let cool for 10 minutes on a wire rack.  Butter tops of bread.  

Low Glycemic Index, Low Calorie, Non-dairy Xylitol Glaze:

1 cup xylitol

2 Tbsp cornstarch

water 

*For an extra fun holiday feel, color your glaze with a few tsps of fresh spinach juice!

Put xylitol in a blender with cornstarch.  Blend until powdered texture is attained.  Add just enough water for desired spreading consistency.  I just put it in a plastic bag, snip the corner and have a perfect pastry bag.  Spread over bread.  It will melt if hot, but will harden like a regular sugar glaze when cool.

Enjoy!!!

Peanut Butter Super Seed Energy Bars

Peanut Butter Super Seed Energy Bars

The last year has taken a toll on my creative cooking juices.  I've generated hardly any new recipes.  Difficult pregnancy, sick baby, sick children, 4 children :), homeschooling full time, it all adds up.  But with the kids at Summer Camp last week, and the grocery bills climbing K2, I decided I needed to start stocking my freezer with homemade snacks again.  Let's face it, buying healthy snacks is ridiculously expensive.  All those Lara and Art's Bars from Costco add up fast!

This recipe is an easy adaptation of my Peanut Butter and Honey Delights.  You could mix and match your favorite seeds or puffed grains.  I liked the millet because of the size.  The kamut, and brown rice puffs seemed to overwhelming for the bar.  The response to these bars has been fantastic.  Try them out and let me know what you think.  Brent loves these as a mid-morning snack or after work-out bar.  They are also easy to make vegan by substituting ground flax for the eggs.

 Peanut Butter Super Seed Energy Bars

1 c extra virgin coconut oil (could substitute olive oil or butter partially or completely)

1 c natural peanut butter (unsweetened)

1 c honey (or other natural sweetener of your choice, click for some ideas: the beauty of the peanut butter base is that anything works well)

1 t baking soda

1 t baking powder

2 eggs (powdered or fresh) or 2 T ground flax

1 t vanilla

3 c freshly ground whole grain flour

1/2 c raw pumpkin seeds

1/2 c raw sunflower seeds

1/2 c raw chia seeds

1 c puffed millet

Chocolate Fudge Frosting

1/4 c cocoa powder

1/4 c pure grade B maple syrup

1 T coconut  oil or butter (optional)

1/4 t vanilla

dash of salt

Mix all ingredients, excluding flour and seeds, until smooth. Add flour and mix gently. You may have to reduce flour or add more depending on the dough consistency. Add seeds.  The dough will be firm, you may have to knead the seeds in.  

Line a 9x13 cookie sheet with parchment paper.  Press dough onto sheet 1/4-1/2 inch thick, using a rolling pin as necessary.  Use a pizza cutter and score dough into desired bar size.  Bake at 375 degrees for 10-15 minutes.

Remove from oven.  Use pizza cutter to cut bars along original scoring.  Spread a very thin layer of Chocolate Fudge Frosting.  Allow to cool on wire rack.  When cool, individually wrap each bar in plastic wrap and store in the freezer.  Makes two 9x13 pans.

Happy Birthday Honey!

The little Honey turned one on June 10th!  What a wild ride of a year it has been.  You would never know looking at this bright-eyed, fat little lambchop now she began with such a rough time.


Her smile simply lights up our hearts.  And I can't seem to pull my eyes away from hers.  They have a trance like quality that just sucks you in. 

 Berkeley isn't talking yet, except for consonant babble and the occasional dramatic growling.  However, I have come to expect with my PCD kids talking comes, but comes very late.  Fighting all that goo in the ears takes it's toll.  

Finally she is beginning to move independently.  Her favorite mode of transit is an incredibly awkward bum scoot, which consists of face to the ground, arms stretched out as far as possible.  I guess she is quite flexible, maybe we can be proud of that. 











What the honey lacks in language and mobility she makes up for in personality.  She is never shy with a smile, even though she may want to stay in her mom's arms.  Not necessarily a snuggler, but she gives just enough "lean ins" and kisses to be irresistible.  

 We spent a very fun afternoon picnicking in SLC and then to the zoo with Char and her kids and my mom.  Berkeley especially loved the carousel.  But mostly she was just her little gem self, sitting quietly in the stroller looking around.

The children and I made her some ladybug cakes using the Buttermilk Chocolate Sheet Cake recipe.  It is such a moist yummy cake.  For the birthday cake I just used a decorator frosting, and disgusting artificial coloring.  We scraped off the frosting to eat it.  Luckily none of us like frosting, exceptingEllery, who really has a sweet tooth!  I did substitute the agave nectar for SUCANAT.  I have been trying to stay away from agave lately.  It is so controversial, I am not sure what to make of it.  The cake is actually best made on a cookie sheet.  It almost tastes like a brownie, but not as dense. 

Berkeley is my least picky eater of all the children.  She will eat anything, which just further endears her to me.  Her nose runs, and she can cough up the juiciest hacks you've heard, but we've steered clear of pneumonia and RSV for which I am very grateful.

We love our little Berkeley.  Our caboose.  I had a very hard time when she weaned herself last week.  She is my first baby to do so.  It was time, but it was hard to give up.  This little one is growing up far too quickly for her mother's liking!

Naturally Sweetened Gingerbread Spice Cake

If you are in the mood for a moist, rich and spicy healthy cake, this is your ticket. Be aware, the flavor and spice are robust, not for the faint of heart. My family including all my children, devour it.

Naturally Sweetened Gingerbread Spice Cake

2 c whole wheat/grain flour

1 t baking soda

1 t ground ginger

1 t cinnamon

1/4 t ground cloves

1/4 t allspice

1/4 t salt

3/4 c agave nectar

1/4 c olive oil

1 large egg or 2 Tbsp ground flax

1 cup raw broccoli

3 large carrots

1/2 cup coconut water or plain water

1/2 c kefir or plain yogurt

1/4 c molasses

2 t vanilla

1 T grated orange zest

Combine first seven ingredients, and mix well. Add agave, oil and egg. Put broccoli and carrots in a blender, with just enough coconut water (or plain) to puree. Add to mixture, it should be about 1 1/2 cups. Add remaining ingredients and mix gently. Bake in 2 small loaf pans 45-55 minutes in a 365 degree oven.

Xylitol Glaze

1/2 cup xylitol

1 t ultra gel or 1/2 t cornstarch

1 t orange zest (opt)

enough water for desired consistency

Combine xylitol and ultra gel in blender. Blend into a "powdered sugar." Add water and drizzle over hot cake.

In math, We are learning fractions and how to follow a recipe. This recipe was Ellery's first independent cooking attempt. She did fabulous. It is adapted from the Jessica Seinfeld "Deceptively Delicious" cookbook. Ellery loves to peruse this cookbook, I think because it is pink and has really big pictures in it!

Naturally Sweetened Oatmeal Cake

Emmett's Birthday Cake (in the sort-of shape of a car)

This recipe for Oatmeal Cake was always a favorite at our house growing up. With a few alterations, the nutritional value is vastly improved. When I first got married, I struggled with recipes to make for Brent and I. My sweet Grandmother sent me about 15 handwritten recipes. They are treasures to me in so many ways. Although many of them don't fit our current diet (think crab casserole, melted cheese casserole...) she was always so sensitive to my vegetarian lifestyle.

Grandma died 6 years ago. I am so thankful I have these little bits of her always with me, poking out of my disastrous recipe binder. (I especially love the reference to "oleo.")

Naturally Sweetened Oatmeal Cake

1 1/2 c boiling water

1 c rolled oats

1/2 c xylitol

3/4 c honey

1/4 c barley malt syrup

1/2 c virgin coconut oil

2 eggs

1 t baking soda

1+ t cinnamon

1/2 t real salt

1 1/2 cup whole grain flour (wheat or mixture wheat/kamut/spelt)

Pour water over oatmeal and let stand for 10 minutes. Combine wet ingredients. Add dry ingredients. Mix gently. Bake at 350 degrees, in 8x12 pan, for about 45 minutes.

Broiled Coconut Frosting

a little less than 1/2 c butter

1/4 c almond or coconut milk

1/2 c brown rice syrup

1 c unsweetened coconut chips

2 t vanilla

Melt butter and then add other ingredients. Spread on cake while cake is still warm. Broil in oven for 2-3 minutes.

Note: You could use 1 1/2 cups of honey or change the combination if you don't have these sweeteners on hand. Maple syrup would also be a great choice.

Refined Sugar Free Chocolate "Chips"

This recipe was a fantastic find for my family. I have been trying to find a way to get rid of chocolate chips and this is a perfect solution. And they are so easy! Thanks again to Everyday Raw by Matthew Kenney.

Chocolate Pieces

2 c coconut oil, melted
6 c cocoa powder
1 3/4 c pure maple syrup* or more to taste

Put all ingredients in a bowl. Thoroughly mix. Spread a thin layer on parchment-lined cookie sheet pan. (I actually used a rolling pin and rolled it out like dough. I had enough to fill 4 cookie sheets.) Chill in freezer until firm: break into small pieces (I used a pizza cutter) and store in containers in freezer. Makes about 1 quart.

I will experiment using these in other recipes. The 1 3/4 cup makes a rich, slightly bitter chip. It was perfect in the mint ice cream. You may prefer them sweeter.

Mint Chocolate Chip Vegan Ice Cream

My mom gave me a great cookbook for Christmas called Everyday Raw by Matthew Kenney. He has this fabulous recipe for mint cacao chip ice cream. I contacted the publisher and they said I could post a few recipes on my blog. Hooray! This is the recipe I used for our New Years Eve snowballs. It was a hit with everyone.

Mint Chocolate Chip Vegan Ice Cream

1 cup cashews, soaked 1-2 hours
1/2 c young coconut meat*
1/2 c agave nectar
1 1/4 c water
1 T vanilla
1 vanilla bean scraped
Pinch of sea salt
1/2 c coconut oil
2 T spinach juice (opt)
2 T peppermint extract
1/4 c cacao nibs or 1/2 c chocolate pieces**

Blend all ingredients except chocolate in a high powered blender. Pour into ice cream maker, add cacoa nib or chocolate pieces and follow manufacturers instructions.

*Both times I have made this recipe I didn't have young coconut meat on hand, actually I have never bought it before but I am excited to try it. I substituted 1/2 c soaked coconut chips. They add some texture to the ice cream but it's not offensive.

**I prefer the chocolate pieces

Don't be afraid on the spinach juice. I just popped a handful or two in my juicer and that was plenty. There is isn't a hint of bitter spinach flavor, only a soft, subtle green so recognizable by this type of ice cream.

*An additional note on young coconut meat...What is it? This is what I had to figure out. I guess they are young coconuts, literally. The inside meat is more gelatinous, instead of hard like a mature coconut. These are also the coconuts with the coconut "water" inside of them which is so healthy.

We have taken to using coconut water instead for our electrolyte replacement. The water is very high in potassium and lower in sodium. A much better recovery balance drink for your body. The taste is mild and refreshing.

Holiday Cranberries with Agave

This is a fantastic recipe adapted from my mother-in-law's recipe for cranberry sauce. Emmett ate an entire bowl tonight.

Fresh Agave Cranberry Sauce

3 lbs fresh cranberries (that is a gigantic costco bag)

2 cups agave nectar

2 cups water

1 small package of frozen mixed berries

Juice of 3 fresh oranges

Add rind of one orange to cook

1/2 t of ginger

Mix all of the above in a large pot. Bring to boiling. Boil until the cranberries "pop." (I love that noise, it reminds me of helping my mom on holidays when I was a little girl.) Cook a little longer. Let set in the fridge overnight. If you want a firmer texture add some ultra gel. This recipe makes a huge bowl, but it will disappear fast!

Chocolate Agave Cupcake Recipe

Ellery claimed these were the best things I have ever made. I don't think I would go that far but they were yummy!

Chocolate Agave Cupcakes

3/4 c apple sauce

1/2 c olive oil

1 c agave nectar or alternative sweetener of your choice

4 T ground golden flax

3 t pure vanilla extract

2 c whole grain flour

1 t baking soda

1 t baking powder

1/2 t real salt

2/3 c baking cocoa

Combine wet ingredients. Add dry. Stir as little as possible. Pour into baking cups, or if you want to make cookies, refrigerate dough until firm. Then roll out cookies. Bake at 350 degrees for 15-25 minutes.

To make the apples monster mouths use slivered almonds and fruit leather.

Naturally Sweetened, Vegan, Chocolate Fudge Swirl Ice Cream

A new way to indulge in chocolate ice cream the unrefined, raw, vegan way. I was visiting a local health food store several weeks ago and found a 1/2 pint of ice cream with an ingredient list similar to this. I bought it for $6. 50. Not a bargain. Making it I discovered was a piece of cake. Snitching the ingredient list and massaging it a bit this is what I came up with. If you like your chocolate extra rich, increase the molasses and decrease the agave proportionately.

Chocolate Fudge Swirl Ice Cream

1 c unsweetened cocoa powder
1 1/2 c agave nectar
1/3 c blackstrap molasses
2 c cashews*
2 c water
1 c soaked almonds chopped rough
1 T pure vanilla extract

Mix cocoa, agave nectar and vanilla until smooth. Set aside 1/2 cup of mixture. Combine cashews and milk in high powered blender. Mix until smooth. Add to bowl with molasses, and chopped almonds and remaining chocolate agave mixture. Put in ice cream maker and process until creamy. Put into serving bowls and alternately layer the cocoa agave mixture you set aside. Or drizzle on top if serving immediately.

This is both a raw and vegan recipe.

*You can substitute any nut milk. The cashew makes the richest creamiest, we have found. But coconut milk is yummy too. Just use 2 cups unsweetened, coconut


....there is a part of me that is feeling the need to research chocolate however...I really don't want to open that can of worms...I am uncomfortable with the addictive nature of chocolate...I don't feel our family is addicted, we indulge in moderation...but everything is not to be done in moderation...some things are to be done not at all.

Peach Agave Ice Cream

Fresh Homemade Peach Ice Cream with Homemade Waffle Cones

Dairy and refined sugar free...filled with fresh peaches from our tree...a delectable dessert. With an ice cream maker and a little creativity, it is amazing the concoctions available at our fingertips!

For my ice creams I have used a few different bases. This was made with cashew milk. Cashews provide a thick creamy base without altering the flavor. I also use coconut milk and almond milk. Cashews are such a soft nut they don't even require straining, if you don't mind a little bit of texture.

Fresh Peach Ice Cream

3 cups fresh peaches sliced

4 T fresh squeezed lemon juice

1 1/2 c agave nectar

2 cups cashews and enough water to make 4 cups milk

1 1/2 t pure vanilla extract

Combine the peaches, lemon juice and 1/2 c agave nectar. Allow to sit for 2-3 hours. Strain the berries, reserving the juices. Puree half the berries.

Combine cashews and water in a blender. Use enough water to make 4 cups of cashew milk. Process until smooth. Add 1 c agave, peach juice, puree and vanilla. Process in ice cream maker, until thickened. Add reserved berries just before the ice cream is finished.

More ice cream recipes and waffle cone recipe to come...free from refined sugars and dairy.

Naturally Sweetened "Caramel" Popcorn

Remember the ooey, gooey popcorn of yester years? I decided my children could experience the same thing, in a bit more healthy fashion. I'm not always a huge fan of the cakes, the frosting is tricky...so for my little Pip's upcoming birthday I got creative.

A "Caramelly" Popcorn Dinosaur Cake...interested?

The results were a hit, so here is the resultant recipe. No refined sugars, including corn syrup or brown sugar. Also, dairy free.

Naturally Sweetened Caramelly Corn

10 Cups of fresh popped Popcorn
1/2-3/4 C Raw Pumpkin Seeds

Sauce:
1/2 c Virgin Coconut Oil
1/2 c Honey
1/2 c Brown Rice Syrup
1 T Molasses
2 t salt
1 T Vanilla

Combine sauce ingredients and melt over medium high heat. Bring to boil for about 5 minutes. Pour over popcorn. Mix well. Let cool for 15 minutes.
Mix in pumpkin seeds.

Pumpkin Seeds...Food for Your Temple

Don't leave out the pumpkin seeds! They are amazingly healthy. Sprinkle them on anything and everything you can. Chock full of vitamin, minerals, protein, and amino acids. In fact, you can get 1/2 of the daily recommended doses of zinc, magnesium, manganese, iron, copper, vitamin K and phosphorous. Their protein content is 29% higher than the average seed. They are also high in A and B vitamins, calcium, and a known anti-inflammatory, and anti-depressant, anti-parasitic agent. Zinc deficiency is a major issue with osteoporosis. I have taken to adding them into the Multigrain Hot Cereal right before I serve it to my family. Delicious.

Naturally Sweetened Chocolate Chip Cookies

Here is another recipe for cookies without refined sugar. I am in charge of making the "cowboy cookies" each year for the rodeo. I decided to be true to my values and bake cookies I felt okay with my children eating. I made over 350 cookies. Including pumpkin raisin and pumpkin chocolate chip (always a fan favorite) and I devised a new recipe this year. While it isn't vegan like the Refined Sugar Free Choc-Oat Cookies, it is delicious. By popular demand I am posting the recipe.

Naturally Sweetened Chocolate Chip Cookies

1 c barley malt syrup
1 c agave nectar
2 eggs (powdered or regular)
1 c organic butter
2-3 c whole grain flour (kamut:spelt:wheat)
1 t vanilla
1 t baking powder
1 t baking soda
1/2 t sea salt
2 1/2-3 c blended rolled oats
2 cups blended unsweetened coconut
Any combination of: chocolate chips, raisins, nuts, seeds...
2 T apple cider vinegar

Combine all ingredients in mixer and mix well. Start with 2 cups of flour. Add more depending on moisture of the dough. You may want to bake a test cookie. Cook at 375 degrees for 9-11 minutes.

No Refined Sugar Chocolate Dip

Clearly, the children gobble this one up. It is so easy and delicious. You may want to alter the amounts to suit your sweet tooth!

Chocolate Agave Dip
Perfect for Fruits, Nuts and Veggies

1/2 cup unsweetened peanut (or other nut butter)
1/4 cup cocoa powder
1/4 c agave nectar or pure maple syrup
1/4-1/2 cup coconut milk

Graham Cracker Recipe

For some reason this post doesn't seem to work right. Here is the recipe for homemade graham crackers.

Graham Crackers

6 c whole grain flour

1 T baking powder

1/2 c evaporated milk

½ t salt

1 c olive oil

1 ½ c warm honey

2 t vinegar or lemon juice

2 t vanilla

1 powdered egg (you can substitute a regular egg)

Mix dry ingredients. Add remaining. Mix until well moistened. Roll out 1/8” thick on greased and floured baking sheet (without sides is best, or just turn one with sides upside down). Score into desired size. Sprinkle with cinnamon, if desired. Prick with fork. Bake at 350 for 8-10 min, or until golden. Longer for crisp crackers. Makes 3 large trays.

Sometimes I even take them off the sheet after they are done cooking, flip them over and put them back on the tray upside down and cook some more. That way they are really crispy.