This is a delicious make-ahead holiday breakfast.
8 c 100% whole grain bread, cut into 1” cubes (about 1 loaf) 1 cup cooked sweet potato (peel removed)
2 c almond milk
1/3 c maple syrup
1/4 c unsweetened applesauce
2 & 1/2 tsp cinnamon
1 tsp vanilla
1 tsp grated orange rind
1 tbsp orange juice
1/4 tsp allspice
1/4 tsp cloves
1/8 tsp sea salt
1 c fresh, or frozen & defrosted, cranberries
1tsp melted coconut oil 1 tsp maple syrup
1/3 c. chopped walnuts 1/2 tsp cinnamon
In a 250F oven, toast bread cubes for 15 minutes. Remove from oven. Increase oven temperature to 350F.
Meanwhile, combine sweet potato, almond milk, eggs, maple syrup, applesauce, cinnamon, vanilla, orange rind, orange juice, allspice, cloves, and salt in a blender and blend until smooth.
In a large bowl, gently combine the toasted bread cubes with blended mixture and cranberries. Transfer to a greased 9x11 baking pan. Combine topping in a small bowl...
Let the holiday baking begin! Here’s a 100% wholegrain treat sweetened with molasses and maple syrup – No refined sugar!
2&1/4 c spelt flour (can substitute 100% whole wheat flour)
1/4 c ground flax meal
1.5 tsp ground ginger
1.5 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp aluminum-free baking powder
1/4 tsp baking soda
1/3 c melted coconut oil
1/3 c molasses
1/4 c + 1 tbsp maple syrup
Whisk together flour, spices, salt, baking powder & baking soda in a medium bowl. In a large bowl, using an electric mixer, beat together coconut oil, molasses & maple syrup until smooth.
Add egg and beat well, then slowly add dry mixture while continuing to mix until combined. Using hands, roll dough into a ball and flatten it into a thick disc. (It will be a little sticky, you can dust it with a little flour if you need it to form the ball).
Wrap in plastic or beeswax wrap and refrigerate for...
Want to get into the holiday spirit? Whip up a batch of these muffins and your kitchen will smell like Mrs. Claus’s!
3 cups whole wheat (or whole wheat pastry) flour
2 tsp baking soda
1 tbsp ground cinnamon
1.5 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp sea salt
2 medium ripe bananas
1 c almond/cashew, soy, or cow’s milk
1/2 c maple syrup
1/2 c molasses
2 tsp vanilla
1.5 c real cranberries (frozen & defrosted or fresh)*
coarse sugar for sprinkling on tops*
In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
In a blender, blend bananas, milk, maple syrup, molasses, eggs, and vanilla until smooth.
Add wet to dry ingredients, then stir in cranberries, if using. Take care not to over-mix.
Divide mixture among 24 greased muffin cups. Sprinkle each with a little coarse sugar, if using.
Bake at 350F for 20-22 minutes, or until an inserted toothpick comes out clean.
These muffins can be frozen.