consciouseating
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) 11
/2
1/2 1/3 21 21 1/4 1/2 1/2
/2
/2 /2
cups brown rice flour cup tapioca flour cup potato starch tsp baking powder tsp xanthan gum
cup natural cane sugar tsp salt
cup (1 stick) cold butter, cubed
5 eggs (divided) 1
3/4 1/2
cup plus 1-2 Tbsp plain low-fat yogurt
cups dried apricots, finely chopped
tsp vanilla extract 1 tsp almond extract
42 Collier/Lee Counties
Yields 16 servings (239 calories per serving)
swfl.naturalawakeningsmag.com
1 Tbsp water 1
/4 1/4 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.
Apple-Walnut 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.
1 cup (1 1/2
/4
2 eggs 1
/4
cup light brown sugar 2 tsp ground cinnamon 2¼ cups whole-wheat pastry flour (divided) /2
stick) cold unsalted butter
cup (1 stick) unsalted butter at room temperature 1 cup maple sugar
cup plus 1 Tbsp low-fat buttermilk (1 percent)
1 tsp baking soda 1
tsp salt 1/2
2 tsp vanilla extract /2
2 cups Granny Smith apples, peeled and diced
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 vanilla. Sift remaining 2 cups flour, baking soda and salt into egg-butter mixture. Mix until just combined.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64