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HEALTHY HOLIDAY BAKING
A Cornucopia of Delicious Treats 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 sweeten- ers (thus fewer calories) than their typical counterparts, and a few are vegan (containing no animal products, including 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)
1½ cups brown rice flour ½ cup tapioca flour 1
/3 cup potato starch
2½ tsp baking powder 2½ tsp xanthan gum ¼ cup natural cane sugar ½ tsp salt ½ cup (1 stick) cold butter, cubed 5 eggs (divided) ½ cup plus 1–2 Tbsp plain ½ low-fat yogurt ¾ cups dried apricots, finely chopped ½ tsp vanilla extract 1 tsp almond extract 1 Tbsp water ¼ cup turbinado sugar
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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 table- spoon 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 fes- tive brunches. Guests and family will never guess that this decadent indul- gence contains much less butter and sugar than a typical coffee cake.
Yields 16 servings (239 calories per serving)
¼ cup light brown sugar 2 tsp ground cinnamon 2¼ cups whole-wheat pastry flour (divided)
¼ cup (½ stick) cold unsalted butter photos by Stephen Blancett
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 re- sembles 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.
Fold in apples and walnuts. Pour bat- ter into prepared pan and sprinkle with streusel topping. Bake for 50 to 55 minutes or until an inserted toothpick comes out clean. Cool before releasing from pan.
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