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!!!

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!

Peanut Butter and Honey Delights

These little moist peanut butter treats have landed in our kitchen twice in the last two weeks. Last week, the cookies lasted a single day. The rapid disappearance was due to 2 factors; one, the delicious taste, and two, during homeschool, Emmett snuck his chair up to the kitchen counter, and meticulously licked every last bit of chocolate off of each frosted cookie. He's no dummy!

Peanut Butter and Honey Delights

1 c extra virgin coconut oil

1 c unsweetened natural peanut butter

1/2 c raw agave nectar or xylitol

1/2 c honey

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

Mix all ingredients, excluding flour, until smooth. Add flour and mix gently. You may have to reduce flour or add more depending on the dough consistency. Bake at 375 degrees for 7-9 minutes.

Chocolate Fudge Frosting

1/2 c cocoa powder

1/2 c pure maple syrup

1/2 t vanilla

dash of salt

This frosting is a great hot fudge, and fruit dip. It is so easy to make. Usually I just dump and change the proportions based on the consistency I want. Many recipes call for added coconut oil, but I think the added fat is unnecessary. We prefer without.

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 Agave Chocolate Mousse Pie

It has been forever since I posted a recipe. This one is delicious and worthy. It is sinfully rich. All natural. No refined ingredients. All whole grains. But beware...not low fat! Just scrumptiously decadent.

Agave Chocolate Mousse Pie with Homemade Graham Cracker Crust

Chocolate Agave Pie Filling...
5 ounces mascarpone cheese (cream cheese will work but is salty)
1/2 c cocoa powder (not dutch processed)
1 1/2 t vanilla
3/4 c organic agave nectar
2 c heavy whipping cream (I use my Gossners)
4 T ultra gel

Whole Grain Graham Cracker Crust...
1 1/2 c blended graham cracker crumbs from whole grain graham cracker recipe
1/3 c melted butter
1/4 cup natural sweetener (I like xylitol in this recipe)

Agave Whipped Cream Topping
2 c heavy whipping cream
3 T agave nectar

Prepare Whole Grain Graham Cracker crust. Melt butter and mix with crumbs and xylitol. Press into pie pan. Refrigerate for 1-2 hours. Prepare Cream filling. Blend mascarpone cheese, agave nectar, vanilla, and cocoa powder until smooth. Beat in 1 T of ultra gel at a time. Ultra gel is a dehydrated corn starch product. It will thicken and improve the texture of the filling without heat. Beat whipping cream until stiff peaks form. Fold chocolate mixture and cream together. Chill for 1-2 hours. Top with agave whip cream and sprinkle a few chocolate chips or chocolate curls for good measure! Indulge.

I developed this recipe because my children always seemed to gobble up the chocolate agave whipped frosting on the cakes and leave most of the cake behind. They beg for ice cream but I don't have an ice cream maker yet. I thought I could create a cream pie/mousse cake that would do the trick. I served it at Ellery's party and she loved it. It was too rich for some of the children. A little tiny piece is all you need!

Chocolate Valentines Day Cookies No Refined Sugar

Chocolate Sweetheart Valentines Day Cookies with Agave Whip Cream

Toss the Teddy Grahams and box of chocolates this Valentines Day and head straight for these yummy healthy Chocolate Sweetheart Cookies. Of course you can switch up the shape for occasions. These are a perfect way to satisfy your chocolate craving. Use little cutouts for just the perfect portion.

Chocolate Sweetheart Cookies

Combine:
1 c whole grain flour + 1/2 c if needed
1/4 c unsweetened cocoa powder
1/2 t baking soda
1/4 t real salt

In saucepan melt:
4 ounces unsweetened baking chocolate, chopped
4 T unsalted butter, cut into pieces
3/4-1 1/2 c natural sweetener*

*I recommend agave or brown rice syrup.
You will need more if using brown rice syrup less if agave.

Let cool and add:
1 large egg or 1 powdered egg

With a mixer on low, beat until well blended.
Gradually stir in flour mixture (dough will from a ball).

Divide dough in half; roll out each on parchment paper to 1/4 inch thickness. Freeze until firm, about 20 minutes. Using cookie cutter, cut out cookies.
Place on buttered baking sheet. Bake 7-10 minutes.
Be careful not to overcook. Transfer to rack to cool.

Dip and serve with Agave Whip Cream.

Agave Whip Cream

8 oz cold whipping cream
1 T agave
1 T vanilla

Combine in metal pan. Blend until firm.

Callista was going a bit crazy with the dough. She got quite a bit on herself, but some made it into the oven.
Ellery and Aunt Amy...notice we didn't butter the pan...opps. Don't forget!

Buttermilk-Chocolate Sheet Cake of course minus the Refined Sugar

The beauty of cooking a lot is you keep getting better, as long as you are willing to risk disaster in search of a triumph. Case in point, last night. I tried a soup recipe in my shiny new pressure cooker. Thumbs down from all 5 family members.

...However all the practice does pay off. Most of the time I can take any recipe and modify it into something I feel comfortable feeding my family. This means excluding processed or refined ingredients. Such was the case with this recipe. I found it in my Better Homes and Gardens cook book. With a little bit of massaging it was a healthy hit. Sprinkles are optional, unless you have 3 and 5-year-olds whose names are Callista and Ellery.

Buttermilk-Chocolate Sheet Cake

2 cups kamut or spelt flour
(low gluten)
1 c brown rice syrup
1 c agave nectar
1 t baking soda
1/4 t salt
1 c butter
1/2 unsweetened cocoa powder
1 c water
2 T powdered eggs (if using fresh decrease water by 4 T)
1/2 c buttermilk
2 t vanilla

Combine flour, baking soda, salt, and powdered eggs.
In a saucepan over medium heat combine butter, cocoa, and water.
Bring to just boiling, stirring constantly. Add brown rice syrup and agave.
Stir and remove from heat. Add to dry mixture and beat on medium until well combined.
Add buttermilk and vanilla. Beat for 1 minute (batter will be thin).
Pour into a buttered pan. Choose your own size depending on the thickness you want.
Cook at 350 degrees for 15-30 minutes.

Cookies and Cream Frosting

2 c whipping cream
2-4 T agave (to your taste)
1/4 c butter
3 T cocoa
3 T buttermilk
1/2 t vanilla

In a cold metal bowl whip cream with metal hand mixer, until peaks form.
Add agave to taste and mix a little more. Put in fridge.
In a saucepan over medium heat combine butter cocoa and buttermilk.
Bring to boiling. Remove from heat. Add vanilla. Beat until smooth.
Put in a bowl and place in freezer for about an hour.
Remove chocolate mix from freezer and beat with whip cream to combine.
You may want to add more agave to your taste.

(If you prefer a smoother chocolate frosting, allow the chocolate mixture to cool in the fridge. Then mix with cream until smooth)

Holiday Candy Cane Bread with Agave Frosting

A scrumptious holiday tradition. Candy Cane bread. This is made using my Basic Whole Grain Bread Recipe.
Roll out dough into a long rectangle. Lather with butter, and sweeten with a dab of barley malt syrup and a sprinkling of sucanat and cinnamon. Use a pizza cutter or kitchen scissors to make 2-3 inch slits on each side. Braid.
Make the night before and refrigerate. Take out a couple hours before you want to eat to let rise. Bake at 350 degrees for 20-30 minutes. Frost with Creamy White Whipped Frosting.

Creamy White Whipped Frosting

1/3 c cream cheese
1/3 c whipping cream
1/2 t vanilla
2-4 T agave nectar

Combine all ingredients in a metal bowl and mix well with a hand mixer.
Keep refrigerated and frost when ready to serve.

Refined Sugar-free "Sugar Cookies"

Life without Refined Sugar can be very sweet. Sugar cookies are the timeless pleasure for Moms and Kids during Valentines Day, Christmas, Easter... When I decided to take my family off refined sugar I needed a recipe and this is my own variation of one I discovered. These cookies are to die for!

If you are not converted to limiting or drastically reducing refined sugar in your families diet may I suggest a book? Sugar Blues by William Dufty. This book will open your eyes if anything. I am a convert. My family has been healthier and my PMS/bloating/cramping disappeared. We are 2 years into this lifestyle.

Of all things to make without refined sugar, cookies have been the trickiest to figure out. But these Sugar-free "Sugar" Cookies are the best. Warning! Not low fat...but heavenly, melt-in-your mouth, delicious.

Sugar-Free "Sugar"Cookies

1 1/2 c butter softened
1 c natural sweetener **
1/4 t salt
4 c fresh ground whole grain flour *
1 1/2 t vanilla

**I like to use agave or xylitol or a combo...there is some personal preference here. You can use more or less to taste. I think pure maple syrup would be really good too.
*My favorite flour is actually kamut in this recipe, because of the rich buttery flavor, but wheat, spelt or the combo works well too)

Whip butter until fluffy. This is important, it helps the texture.
Add the rest of the ingredients while mixing. Add flour slowly until a stiff batter is formed.
You may need more or less dependent on the sweetener you chose and the moisture content of your flour.

Roll dough on parchment paper. Chill in fridge. You have to do this or your cookies won't turn out, they will spread like crazy. Use cutouts...
Chill again.

Put cold cookie sheet in 325 degree oven for 12-25 minutes depending on thickness.

Sidenote: I picked up these cute cookie cutters at Michaels on Friday. My sister and I did our first ever "arise at 3:45 am shopping adventure." We were complete novices. We got worked over at Wal-Mart. We had no idea how to handle ourselves. But we had a great time at Michaels, Kitchen Kneads and Old Navy.

You can leave the dough in a thick sheet for shortbread, if you like. Frost. (Note: This frosting will cause the cookies to soften, so often we just keep it in the fridge and frost when we are ready to eat them.)

Refined Sugar-free Cream Cheese Frosting

8 oz pkg cream cheese
1/2 c sweetener (more or less to taste, we like agave or maple syrup)
1/4 c butter
1 t vanilla (opt)

Whip all together until fluffy. Keep refridgerated. Color if desired.