Category: Breads

Whole Wheat Cinnamon Bread

7/16/2019

Sweetbread that is 100% organic and refined sugar-free!? I think yes! One of the questions I receive a lot about my health and my diet is about gluten. Gluten is a great controversy in the modern food war, and for me, I've found that it's not so much the gluten that does harm in people with certain autoimmune diseases, but it's the KIND of gluten. Wheat and flours that are highly saturated in pesticides and other chemicals can cause great havoc on a body that is already compromised, and after being gluten-free for a year, I've found organic whole wheats that don't make me sick and that I love feasting upon! With that said, I'm all for those who find that a diet without gluten makes them feel better. Health is all about listening to your body and doing what's best for YOU!

This bread is made with organic whole wheat flours, and sweetened with raw honey and Lakanto monk-fruit sweetener! It's the perfect treat to curve that sweet tooth without overdoing the sugar intake for the day, and tastes amazing with butter or jam!

Whole Wheat Cinnamon Bread!

Ingredients:
1 egg
1 cup warm water
1 Tbs. organic butter (melted)
1/4 cup raw honey
1 1/2 tsp salt
4 cups whole wheat bread flour
2 tsp. active dry yeast
1/2 cup classic Lakanto sweetener
1 Tbs. cinnamon

Directions:

Place egg, water, and honey in a stand mixer fitted with a whisk attachment and mix on low until well combined.
Sift flour, yeast, and salt together in a bowl and add to wet mixture. Replace whisk attachment with dough hook and mix on medium speed until dough forms in a ball. (You may need to add more flour or water depending on your mixture.) Dough should form a firm ball, and be slightly sticky but not so sticky that you can't form it into a ball.
Kneed dough by mixing with dough hook on low speed for 3-5 minutes. (You will know when your dough is ready to rise when you poke it with your finger and it bounces back at you.)
Put the dough in a clean bowl that has been greased with butter and cover with parchment paper Let rise in a warm environment for 60 minutes to 2 hours. Dough will be ready when it has doubled in size.
Once risen, remove the dough from the bowl and divide into two loaves.
On a lightly floured surface, stretch and roll out dough into a rectangle the same size as your bread pan.
Mix sweetener and cinnamon together and sprinkle on bread. (You can also spread melted butter on your dough before adding the cinnamon sugar mix if preferred. That's what I do, and it tastes amazing!)
Start at the end of the dough and roll your dough up like a jelly roll. Repeat with your second ball of dough.
Let breads raise in a warm environment for another 60 minutes to an hour.
Bake at 350F for 30-45 minutes or until the top of the bread is golden brown.
Remove bread from oven and let cool for about 15 minutes. Remove bread from pan and let cool on a cooling wrack the rest of the way before serving.

1 Comment

Healthy Cinnamon Rolls!

3/7/2019

2 Comments

Did you know that cinnamon can actually be used as a medicinal herb? It can be used as an anti-bacterial, and it's also known to kill stealth bacteria in our bodies like micoplasma! Who knew?!

I have a lot of healthy recipes I've been trying lately that are going to go up on here soon, but I had to postpone all of those because this recent recipe I just made was ABSOLUTELY AMAZING! This recipe taught me so much about clean eating and how you don't have to eat bad tasting food to eat clean. These cinnamon rolls look, taste, smell, and make you feel amazing!

I don't know why anybody would feel like they need processed sugars and other processed food in their lives when they can eat something this delicious and nourish their body with proper nutrients at the same time! These rolls are made with organic, whole wheat flour, and they're about 98% sugar free, and 100% refined-sugar free! The only refined sugar in these babies is a little bit of raw honey in the dough, and then the filling and frosting is sweetened with Lakanto sweetener which is not processed in your body the same way sugar is. Lakanto is an amazing sweetener that is made with Monk fruit which is a super food and filled with nutrients!

You can purchase Lakanto here and you can also find it on Amazon!

The BEST Healthy Cinnamon Rolls!

Ingredients:

Dough:
1 cup warm coconut milk (110° F)
2 eggs
1/3 cup butter (melted)
4 1/2 cups organic whole wheat bread flour
1 tsp. salt
1/4 cup raw honey
2 1/2 tsp. yeast (do not use instant yeast! Instant yeast is highly processed)

Filling:
1/2 cup golden Lakanto sweetener
2 1/2 Tbs. ground cinnamon
1/3 cup butter (melted)

Frosting:
1 (8 oz.) package organic cream cheese
1/4 cup butter (softened)
1/2 cup powdered Lakanto sweetener
2 tsp. vanilla extract
1 pinch of salt

Directions:

Dissolve the yeast in the warm coconut milk in a large glass measuring cup. Mix the honey, butter, salt, and eggs in a large stand mixer. Add your milk and yeast mixture and whisk together on low until well combined.
Add flour and mix well. Knead your dough using your dough hook attachment. Knead for about 4-5 minutes on medium speed. (When you poke your dough with your finger and it pops back at you, that's when you now it's ready to rise.)
Grease a large glass bowl with a light layer of butter, and with lightly floured hands place your dough in the bowl, cover with parchment paper, and let rise for about 2 hours (or until the dough has doubled in size) in a warm environment.
After the dough has doubled, turn it out onto a lightly floured surface, cover, and let rest for 10 mins.
In a small bowl, combine combine your golden sweetener and cinnamon.
Roll dough into a 16x21 inch rectangle. Brush your dough with melted butter, then sprinkle your cinnamon mixture over the top. Roll up dough, starting along the long side.
Cut into 12-18 rolls. (Or you can use the simple trick of taking a clean piece of white thread, sliding it underneath your dough where you'd like to cut, and crossing the two ends of the thread over each other to cut the dough. This makes for a clean cut, and doesn't mutilate your rolls so much.)
Place rolls on a lightly greased baking sheet. Cover and let rise until doubled. (It took mine about 1 hour.)
Preheat oven to 350°F.
Bake rolls for about 20 minutes, or until golden brown.
To make the frosting, simply cream your butter and cream cheese together with a hand mixer, add your other ingredients, and then cream together until smooth. Spread evenly on each roll.

*These rolls stay super fresh for about five days if you store them in the fridge! Then when you're ready to eat them you can either warm them in your warming drawer on high for 10 mins. Or you can preheat your oven to 350°, turn it off once it's fully preheated, and place your rolls inside for about 10 mins. Then when you take them out it will be like having a freshly baked cinnamon roll!
*Use organic ingredients when feasible.

2 Comments

Banana Bread!

1/7/2019

2 Comments

I've always found it quite the struggle to keep sweet breads and cake moist when you're cooking refined sugar-free. With that said, I finally found a banana bread recipe that is super moist, healthy, refined sugar-free, and absolutely delicious! I love banana bread, and this recipe will be a favorite for your kids and your family!

Healthy Banana Bread!

Ingredients:
2/3 cup grapeseed oil
1 cup raw honey
4 eggs
2 cups mashed banana (about 4-5 large bananas)
1/2 cup unsweetened coconut milk
2 tsp. baking soda
2 tsp. vanilla extract
1 tsp. salt
1 tsp. ground cinnamon
3 1/2 cups whole wheat flour

Directions:

Preheat oven to 325°F and grease with butter 2 9x5 inch loaf pans.
In a large bowl, beat the oil and honey together by hand with a whisk.
Add the eggs and beat well.
Whisk in the bananas and milk until well combined.
Add the baking soda, vanilla, salt, and cinnamon and whisk to until well blended.
Lastly, switch to a large rubber spatula and fold in flour just until combined. It's okay if there are some lumps.
Pour batter evenly into each greased loaf pan. Bake for 55 mins. or until a toothpick inserted comes out clean. Let the bread cool for 10 mins. before removing it from pan.
Remove from loaf pan onto a wire wrack and let cool the rest of the way.
Slice and enjoy!

*Yields two loafs.
*Use organic ingredients when feasible.

2 Comments

Artisan Bread!

12/23/2018

2 Comments

There's nothing like the smell of fresh baked bread enveloping the entire house! These breads are SO YUMMY and super easy to make! They don't require any kneading and your body will love you for the health benefits of these breads! These breads are made with ancient grains, like kamut and spelt, which are full of nutrients that feeds your body just as well as it satisfies your taste buds! They are also made with all organic ingredients, and there is zero refined sugars in them! These breads are perfect for the Christmas season and the whole family will love them!

Cardamom Cranberry Bread

Ingredients:
3 cups whole wheat bread flour**
3/4 cup dried cranberries
1/2 cup chopped walnuts
1 3/4 tsp. ground cardamom
1/2 tsp. active dry yeast
1 3/4 cups cool water
coarse cornmeal for dusting

Directions:

Combine flour, cardomom, salt, and yeast in a large glass bowl.
Add the cranberries and walnuts. Mix gently with a rubber spatula until well combined.
Add water and combine together with a rubber spatula. (Dough will be a wet sticky mass when it is thoroughly mixed.)
Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours. (You want the dough, as it rises, to not touch the plastic wrap. So use a fairly large bowl.) Dough should double in size and should be bubbling.
Dust wooden cutting board with bread flour and then using plastic dough scrappers, scrape the dough onto the board in one piece. Then let rise for another 1-2 hours.
30 minutes before your second rise is done, place a cast iron pot without the lid on the lower third of the oven (not on the bottom rack) and heat oven to 425°F. (Depending on the heat of your oven you may have to do it at 450°F.)
Once the oven has reached 425°F, remove the pot with heavy duty pot holders. Sprinkle a tsp of cornmeal on the bottom of the pot.
With two plastic dough scrappers, shape the dough into a ball by folding it over on itself a few times, and lift it carefully into your pot.
Dust the top of the dough with a little coarse cornmeal. Cover your pot and bake for 30 minutes. After 30 mins. remove lid and bake for another 10-15 minutes or until bread is golden brown on top.
Remove your pot from the oven and then with a sturdy spatula, remove your bread from your pot onto a cooling rack.
Let cool for at least one hour before slicing. (Don't slice before then because this is when the cooking process finishes.)

*Use organic ingredients when feasible.
**You may have to adjust the water and flour measurements depending on your flour. If the dough is too dry add water. If it's too wet add flour. Dough should be a wet sticky mass.

Seeded Kamut Bread

Ingredients:
2 1/4 cups whole wheat bread flour**
3/4 cup kamut flour
1 1/4 tsp. salt
1/2 tsp. active dry yeast
1 Tbs. ground flax seed meal
1/2 cup pumpkin seeds
1/4 cup sunflower seeds
1 Tbs. sesame seeds
1 Tbs. poppy seeds
1 1/2 cups cool water
1 tsp. raw honey (mixed into the water)

Directions:

Combine flours, salt, yeast, flax seed.
Then add all of your seeds. Mix gently with a rubber spatula until well combined.
Add water and honey mixture, and combine together with a rubber spatula. (Dough will be a wet sticky mass when it is thoroughly mixed.)
Cover the bowl with plastic wrap and let rise at room temperature for 12-18 hours. (You want the dough, as it rises, to not touch the plastic wrap. So use a fairly large bowl.) Dough should double in size and should be bubbling.
Dust wooden cutting board with bread flour and then using plastic dough scrappers, scrape the dough onto the board in one piece. Then let rise for another 1-2 hours.
30 minutes before your second rise is done, place a cast iron pot without the lid on the lower third of the oven (not on the bottom rack) and heat oven to 425°F. (Depending on the heat of your oven you may have to do it at 450°F.)
Once the oven has reached 425°F, remove the pot with heavy duty pot holders. Sprinkle a tsp of cornmeal on the bottom of the pot.
With two plastic dough scrappers, shape the dough into a ball by folding it over on itself a few times, and lift it carefully into your pot.
Dust the top of the dough with a little coarse cornmeal. Cover your pot and bake for 30 minutes. After 30 mins. remove lid and bake for another 10-15 minutes or until bread is golden brown on top.
Remove your pot from the oven and then with a sturdy spatula, remove your bread from your pot onto a cooling rack.
Let cool for at least one hour before slicing. (Don't slice before then because this is when the cooking process finishes.)

*Use organic ingredients when feasible
**You may have to adjust the water and flour measurements depending on your flour. If the dough is too dry add water. If it's too wet add flour. Dough should be a wet sticky mass.