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HEALTHY HOLIDAY BAKING


A Cornucopia of Delicious Treats photos by Stephen Blancett T


here’s nothing so comforting as the scent and taste of home- baked treats. To fill a home with


cheer, try these delectably healthy recipes. Some are gluten- or dairy-free, others pack less butter and sweeteners (thus fewer calories) than their typi- cal counterparts, and a few are vegan (containing no animal products, includ- ing honey). All are perfect for holiday celebrations, hostess gifts or exchanges.


Gluten-Free


Apricot Scones These scones freeze well and taste even better the next day, warmed for 30 seconds in a microwave. Serve with apricot jam or honey.


Yields 8 servings (342 calories per serving)


cup potato starch 2½ tsp baking powder 2½ tsp xanthan gum ¼ cup natural cane sugar ½ tsp salt


1½ cups brown rice flour ½ cup tapioca flour 1


/3 Apple-Walnut


½ cup (1 stick) cold butter, cubed 5 eggs (divided) ½ cup plus 1–2 Tbsp plain low-fat yogurt


¾ cups dried apricots, finely chopped ½ tsp vanilla extract 1 tsp almond extract


20 NA Twin Cities Edition


Coffee Cake Here’s a favorite yummy treat for festive brunches. Guests and family will never guess that this decadent indulgence contains much less butter and sugar than a typical coffee cake.


Yields 16 servings (239 calories per serving)


natwincities.com 1 Tbsp water ¼ cup turbinado sugar


Preheat oven to 350° F. Sift together first 7 ingredients (brown rice flour through salt). Using a pastry blender or two knives, cut in butter until mixture resembles coarse meal.


In a separate bowl, whisk together 4 eggs, yogurt, apricots and extracts. Add to flour-butter mixture. Mix until just combined.


Dust work surface with brown rice flour. Turn out scone mixture and pat into a nine-by-nine-inch square. Cut scones into desired shape or use a bis- cuit cutter. Place on a parchment-lined baking sheet.


Whisk remaining egg with 1 tablespoon water; brush mixture over scones. Sprinkle with turbinado sugar. Bake for 10 to 15 minutes or until golden.


¼ cup light brown sugar 2 tsp ground cinnamon 2¼ cups whole-wheat pastry flour (divided)


¼ cup (½ stick) cold unsalted butter ½ cup (1 stick) unsalted butter at room temperature 1 cup maple sugar 2 eggs


¼ cup plus 1 Tbsp low-fat buttermilk (1 percent) 2 tsp vanilla extract 1 tsp baking soda ½ tsp salt 2 cups Granny Smith apples, peeled and diced ½ cup walnuts, chopped and toasted


Preheat oven to 350° F. Line a 9-inch springform pan with parchment paper. Butter pan sides and top of parchment.


In a medium bowl, whisk together brown sugar, cinnamon and ¼ cup flour. Cut in ¼ cup cold butter until mixture becomes crumbly and resem- bles a streusel topping. Refrigerate until ready to use.


In a large bowl, use a mixer to cream together ½ cup room-temperature but- ter and maple sugar until fluffy. Add eggs, one at a time, mixing until fully incorporated. Beat in buttermilk and va- nilla. Sift remaining 2 cups flour, baking soda and salt into egg-butter mixture. Mix until just combined.


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