Healthy Holiday Recipes
Oat Bran Muffins
Makes 8 muffins
Ingredients:
3/4 cup almond milk
1 Tbsp. lemon juice
1/2 cup oat bran
1 3/4 cups whole oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. Sweet Spot sugar substitute
1/4 cup chopped wlanuts or almonds
3/4 cup unsweetened applesauce
1/2 cup dates or dried apples
Instructions:
- Preheat oven to 400 degrees.
- Coat muffin cups with oil and set aside.
- Combine almond milk and lemon juice in a cup and allow to sit about 10 min or until curdles form.
- Combine dry ingredients in a large bowl.
- Add almond milk/lemon juice combination and applesauce, mixing gently with a spoon until completely moistened.
- Stir in dried fruit but do not over-mix.
- Spoon into prepared muffin tin, filling about 3/4 full.
- Bake 20-25 minutes until lightly browned.
- Allow to cool for 10 minutes before removing from pan.
Wild or Brown Rice Stuffing
Servings: 4
Ingredients:
1 onion, finely chopped
2 Tb. Vegetable oil
1 1/2 cups wild or brown rice
4 cups chicken or vegetable stock
Salt, pepper
1/2 cup toasted hazelnuts, walnuts, pine nuts, or pecans, chopped
1/3 cup currants, dried cherries, raisins, or dried apricots
1 Tb. Chopped thyme
4 scallions, thinly sliced
Instructions:
- Saute the onion in the oil in a medium saucepan for about three minutes until tender.
- Add the rice and sauté 2 minutes while stirring.
- Add the stock and a good pinch of salt then cover.
- Bring to a boil over med-hi heat.
- Reduce heat to low and cook until tender. Wild rice this takes about 45-55 minutes while brown rice should take about 25 to 30 minutes.
- Drain any remaining liquid and transfer to serving dish.
- Add remaining ingredients (nuts and berries, etc.) and toss well.
- Season for taste and serve warm.
Banana Bread
Servings: 10
Ingredients:
1/3 cup safflower
2/3 cup Sweet Spot® sugar substitute
2 large eggs
1 tsp. Vanilla extract
1 3/4 cups baking flour (Use Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, found at Whole Foods)
2 tsp. Baking powder
1 1/4 tsp. Cinnamon
1 tsp. Xanthum gum
1 1/2 cups ripe banana, mashed
1/2 cup chopped pecans, walnuts, or sunflower seeds
1/2 cup raisins or mulberries
Instructions:
- Preheat oven to 350 degrees.
- Take a 9 in. x 5 in. bread pan and coat inside with thin layer of safflower oil.
- In a large bowl, mix together the eggs, Sweet Spot®, safflower oil, vanilla extract and baking flour.
- Add the xantham gum and baking powder to the mixture.
- Add cinnamon and mashed bananas.
- Stir in nuts and berries.
- Beat the resulting batter until mixture is soft.
- Place the finished batter in the bread pan and bake in oven for 1 hour.
- Remove from oven and let cool until safe to touch bare handed.
- Turn pan upside down and retrieve loaf, then slice and serve.
German Red Cabbage
Ingredients:
1 medium head red cabbage, cored and sliced
2 large tart apples, peeled, sliced, and cubed
1 medium sweet onion, sliced and separated into rings
1 1/2 cups water
1 cup (organic) apple cider vinegar
1/2 cup Sweet Spot® sugar substitute
1 tsp. salt
6 whole peppercorns
1 cinnamon Stick
2 whole cloves
2 tsp. Potato starch
Directions:
- In a Dutch oven, toss cabbage, apples and onion.
- Add water, vinegar, Sweet Spot®, and salt.
- Place the peppercorns, cloves, and cinnamon stick on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.
- Add to Dutch oven and bring to a boil.
- Reduce heat; cover and simmer for 1-1/4 hours.
- Remove and discard spice bag.
- To thicken, combine potato starch and cold water in a small bowl and stir until smooth.
- Add starch mix into Dutch oven then cook and stir for 1-2 minutes, or until thickened.