Holidays, Recipes

Holiday Treats: Sorta-Healthy Spice Rolls

As I mentioned earlier this week, my one concession to the holiday season was preparing a special breakfast for Christmas morning. Christmas breakfast has always been a thing in my family. When I was very young, we would usually have Christmas brunch with my dad’s family, and as we got older, and our family circumstances changed, Christmas breakfast with my mother became a firm tradition. Our favorite Christmas breakfast was panettone french toast.

But first, every morning, before we could open our gifts, someone would have to make my mother a cup of tea. As it turned out, I was the one who remembered best how she liked it: Earl Grey, steeped for just a minute or two, with a quarter teaspoon of sugar. Then, we could coax our parents downstairs to open gifts (my father was very much a morning person, but my mother needed her cuppa before she was willing to rise so early on a holiday).

These days, I’ve tried to move from food being a preamble or postscript to gift-opening to more of the main event. As my relationship with Dan has evolved, we’ve started spending more time together in the kitchen and eating together as a part of our holiday traditions, rather than spending our time on material gifts. This year, as I mentioned, we didn’t exchange gifts between the two of us at all. But we still had a nice breakfast.

This recipe is based on the Molasses & Cranberry Cinnamon Rolls from Nourished Kitchen. Jenny’s recipe uses unrefined sugars and sprouted whole-grain flour to create a treat that is delicious and yet not as full of sugar and white flour as the average cinnamon roll. Then, I used Alton Brown’s overnight cinnamon roll method to proof the rolls because I like the texture it yields. I’ve tweaked the recipe just a bit to fit what I keep in my kitchen and what I wanted from the recipe (and to allow for Dan’s dislike of cranberries). And I made them with a mix of spices because I didn’t check how much cinnamon I had on hand, but they would also be delicious as just cinnamon rolls.

Christmas Morning Sorta-Healthy Spice Rolls

Dough:

2 cups of einkorn all-purpose flour
3 cups of sprouted spelt flour
1 packet of yeast
1/2 tsp. salt
1 cup of dairy-like liquid (the original recipe calls for whole milk, but I used a mix of plain yogurt and cashew milk)
1/4 cup of butter
1/4 cup honey
2 eggs

Filling:

1/4 cup butter, very soft
pinch of salt
1/2 cup sucanat
1 Tbsp. Ceylon cinnamon
2 tsp. cardamom
1 tsp. powdered ginger

Glaze:

1/4 cup honey
2 Tbsp. butter

1. Make the dough: Mix together the flours, yeast, and salt. Warm the milk, butter, and honey until the butter melts and it comes to about body temperature. Beat the eggs in a separate bowl and stream in the warm milk mixture, beating constantly. Add the wet ingredients to the dry and mix until a dough forms.

2. Grease your hands and work surface and knead the dough until it’s smooth and elastic and doesn’t stick to things (about 5-10 minutes). Put in a greased bowl, cover, and set aside to rise for an hour or so.

3. Make the filling: Beat together the butter, salt, sucanat, and spices until they make a smooth paste.

4. Roll the dough out to about 1/3” in thickness, and roughly 12” square. Spread the filling on the dough and roll. Slice into nine rolls and place into a 10” square pan that’s been greased and lined with parchment.

5. Cover with plastic and refrigerate overnight.

6. The next morning, place the pan in a turned-off oven along with a pan of boiling water to proof for one hour. Remove the pan and the water and preheat the oven to 375F. Bake for 30 minutes or until they read at least 190F internally.

7. Make the glaze by melting together the butter and honey and brush over hot rolls. Enjoy!

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pregnancy, Recipes

Pregnancy Cravings: Cranberry-Date Oatmeal

As I mentioned earlier this week, there is some evidence that eating dates just before childbirth can make things go more easily. This comes from studies that followed women who were either encouraged to eat a certain amount of dates in the last four weeks of pregnancy, versus those who were asked not to eat any dates. This post is a good overview of the research, but the upshot is that eating 60-80g of dates per day could be helpful.

I’ve decided to try to eat around 75g of dates per day. But, unlike my husband, I’ve never actually eaten plain dates. I find them a bit sweet, plus they look a little bit like a cockroach and an olive had a baby. So I’m consuming my date in recipes. Of course, a Larabar will give me about 20-25g of dates, but I can only eat so many Larabars before I get utterly sick of them and start to worry about the cost. I did get a few cases of them from Vitacost, though, during their recent promo, to keep on hand for snacks.

But I thought I’d share some recipes I’ve been enjoying that use dates. The first is an easy breakfast that is an absolutely delicious way to enjoy some autumn flavors, especially since fresh cranberries are readily available in the grocery store right now! I haven’t tried it with any other kind of cranberries, but it might also work with frozen.

Cranberry-Date Oatmeal

Ingredients:

1/3 cup fresh cranberries
25g pitted dates, chopped fine
1 cups water
1/2 cup rolled oats
pinch of salt, cardamom, and ginger
1 Tbsp. pumpkin seeds

  1. Combine the water, cranberries, dates, salt, and spices in a small saucepan and bring to a boil. Simmer for five minutes, until the cranberries start to burst.
  2. Add the oats to the simmering water and stir. Cook, stirring constantly, until the porridge is thickened.
  3. Serve topped with pumpkin seeds.

Makes one serving

Note: Can also be made in the microwave by combining everything except the pumpkin seeds in a microwave-safe dish, microwaving until cooked, and topping with pumpkin seeds.

Recipes

Pregnancy Cravings: Delicious Sorta-Healthy Belgian Waffles

Last week, I posted about my craving for waffles. Now, I anticipated this craving and stocked my freezer with some toaster waffles. And then I promptly forgot I had them when in the midst of a craving. I woke up one morning, decided I needed to make Belgian waffles. I told my husband I wanted waffles for breakfast and wandered downstairs while he was showering. When he came down, he saw that I’d taken up pretty much every available surface in the kitchen with my culinary endeavor. He stopped, momentarily struck speechless by how quickly I’d spread out, and then said “You had toaster waffles. Why did you make so many dishes?” I shrugged and said I wanted “real” waffles, but really, I’d completely forgotten about the waffles in the freezer.

The good news is that now I have “real” waffles in the freezer because I made an entire batch of Belgian waffles so that I could eat one for breakfast (and maybe one an hour or so later when I was hungry again because pregnancy). So for the next couple of cravings, I can probably just heat up a waffle I made previously instead of making more dishes again. Assuming I remember I have them.

Now, if I was going to make waffles from scratch, I decided I wanted them to be sorta-healthy. So I pulled out my trusty Alton Brown waffle recipe, which uses a half-and-half mixture of whole wheat and white flours to increase the nutrition level a bit. Then, I used sprouted wheat flour as the wheat flour and high-extraction einkorn flour for the white flour because supposedly their healthier. Also, I have them in the pantry because I used them in a muffin recipe recently and actually they’re probably the freshest flours I own right now. Anyway, what resulted were delicious, light and crispy waffles. Here’s how I made them:

Sorta-Healthy Belgian Waffles

Ingredients:

1 cup sprouted spelt flour
1 cup einkorn all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 6-oz. container plain, whole-milk yogurt, mixed with enough almond milk to make 2 cups total (see note)
3 eggs
1/2 stick of butter, melted

  1. Mix together the flours, baking powder, baking soda, and salt.
  2. In another container, mix the yogurt, almond milk, eggs, and butter.
  3. Pour the wet ingredients into the dry ingredients and mix together.
  4. Heat your waffle iron and spoon the batter into the iron, cooking according to the manufacturer’s directions.
  5. Keep waffles warm in a 200F oven while you cook them all, or cool them on a wire rack and freeze leftovers.
  6. Serve with butter and syrup, or fruit and whipped cream, or whatever your heart desires.

Makes about 4-5 Belgian-sized waffles.

Note: I used New Barn Original Almond Milk, which is higher in fat than other brands of almond milk, and is lightly sweetened with maple syrup. If you use unsweetened almond milk, you may want to add a teaspoon or so of maple syrup to your batter.