Christmas baking is one of the best parts of the festive season. And, those of us with food sensitivities/allergies still want the YUM-factor that baking has to offer.
In fact, with more and more people being diagnosed with celiac disease and wheat/gluten sensitivities plus recent studies and information about how nutritionally deficient wheat is – it is inspiring many people to rotate and experiment with other whole grains such as barley, rye, brown rice, and oat flours. They are not only nutritionally superior BUT also taste great!
Here are some great natural alternatives to popular recipes for this holiday season!
Snicker Snackers
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/3 -1/2 cup honey (the solid or creamy kind)
1/2 cup nut butter (peanut, almond, cashew, sesame) OR Tahini (ground up sesame seeds)
1/2 cup unsweetened carob powder (or cocoa powder)
1/4 cup wheat germ or oat bran
1/4 cup unsweetened coconut
Place all ingredients into the food processor (seeds or nuts first, then add the other items one at a time). You may need to add a bit more nut butter, depending on the combination of ingredients that are chosen. The mixture will form a loose clump. Pinch off small amounts and form into balls. Roll in coconut, sesame seeds or carob powder. You can substitute any seeds and nuts for the ones above. Experiment with what you like. I find that I quite often need to add a bit more nut butter or honey to make it stick.
Penny’s Best Ever Gingerbread
¼ cup maple syrup
2/3 cup molasses
1/3 cup vegetable oil
1 ½ cups milk (soy, cow’s, or almond)
1 ½ cups spelt flour
2/3 cup brown rice flour
¼ tsp baking soda
1 ½ tsps baking powder
1 tbsp. cinnamon
2 tsps. ginger
¼ tsp. ground cloves
2 eggs (or 2/3 cup soft tofu)
Blend maple syrup, molasses, oil, and milk. Sift together dry ingredients. Form a well in center of dry ingredients and pour in wet. Mix in eggs. Mixture will be very runny.
Pour into greased 9”x9” square pan. Bake at 375F oven for 45 minuntes or until firm to the touch.
Serve with warm and a sprinkling of cinnamon. Enjoy! Serves 8
Spelt Banana Bread
1 ½ cups dehydrated organic cane juice
2/3 cup oil of choice
3 free range organic eggs
2 2/3 cups organic, whole grain, spelt flour
1 ½ tsp. baking soda
1 1/3 cups mashed ripe organic bananas
½ tsp. sea salt
½ cup walnuts optional
Oil and flour 2 medium loaf pans. Whisk eggs, add cane juice and oil mixing thoroughly. Then add mashed bananas. Mix again. Add flour, soda and salt and mix until all flour is moistened and there are no lumps. Pour batter into loaf pans and bake at 350 degrees for 45 – 50 minutes until a toothpick comes out clean in the center. Cool and eat within 2 days or keep in the refrigerator or freezer for longer periods of time.
Gluten-free Gingerbread
1/3 cup butter
1/3 cup organic dehydrated cane juice
1/3 cup black strap molasses
1/3 cup honey
1 large organic free range egg
3 tsp. baking powder
1 tsp. ginger
1 tsp. cinnamon
½ tsp. ground cloves
½ tsp. allspice
½ tsp. sea salt
3 ½ cups gluten free flours (any combination of rice, potato, tapioca, arrowroot).
Mix cane juice and butter together, add beaten egg and mix well. Sift flours, baking powder, salt and spices together. Mix honey and black strap molasses together. Gradually add dry ingredients to butter, egg mixture alternating with honey and black strap molasses mixture until all combined. Put batter on to wax paper and wrap tightly. Refrigerate overnight. Roll into balls and mark with a floured fork. Bake at 350 degrees for 10 minutes or so depending on size of cookie and desired texture. Leave in a little longer time for crispy, shorter time for softer and chewier. Watch carefully. They get overdone very quickly. Cool. Keep in airtight container for 2 –3 weeks.
Barley Flour Shortbread
2 ½ cups whole grain barley flour
½ cup organic icing sugar
1 cup or 1/2 lb. room temperature Butter
Cream butter in mixer adding a little icing sugar at a time until light and fluffy. Gradually add in flour. If necessary knead in the last bit of flour and/or use to roll out pastry to approximately ½ inch thickness and cut into desired shapes. Bake in a 275 degree to a 300 degree oven for approx. 20 minutes depending on thickness of cookies and desired doneness. Let cool and decorate. Store in airtight container for 2 weeks.
Spiced Nuts
2 tbsp olive oil
1/2 tsp ground ginger
1/2 teaspoon cayenne pepper
2 tbsp agave
2 cups of nuts (I like almonds)
Line a baking dish with foil and lightly oil. Heat the 2 tbsp oil in a non stick skilled over medium heat. Add the above spices or whichever combination suits you, stir until fragrant. Stir in the agave and and add the nuts. Work quickly to prevent sticking and burning, tossing until the colour turns amber and the nuts are coated. Transfer to baking dish and sprinkle with sea salt. Cool. Store in an airtight container.
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A Nutritional Consultant provides a unique and natural approach to the treatment of a variety of conditions. Tania Heinemann, RHN, Registered Nutritionist Consultant (RNCP) and Post-Partum Doula, has a passion for educating people about nutritional healing starting from the inside through her Nutrition Practice, specializing in infants, children and Mom’s pre/postnatal, in Cambridge and Waterloo, ON. www.yellowood.ca
