Category Archives: Recipes – Snacks

Celebrate Summer with Strawberry Bread

This recipe caught my attention right away since I love breads and strawberries – so why not put the two together? Originally published about 20 years ago in a USA Weekend food section, the recipe was recently re-published. With a few modifications including adding whole wheat flour, switching the sugar to honey, and substituting vegetable oil with canola oil, I baked a delicious and “sensitive” quick bread. My sensitive-in-laws really enjoyed the sweet strawberry and tart lemon flavors. What a wonderful way to use the produce that is in season! My honey-sweetened version is noted below:

Ingredients:
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
2/3 cup honey
2 eggs
2/3 cup canola oil
2 teaspoons grated lemon rind
1 1/2 cups sliced strawberries
3/4 cup chopped almonds, walnuts or pecans (optional)

Steps:
Mix together the flours and baking soda in a medium bowl. In a large bowl, lightly beat the eggs. Mix in oil, lemon rind and honey. Stir in the flour mixture until just blended. Fold in the strawberries and nuts.

Butter and lightly flour an 8- by 4-inch loaf pan. Put the batter into the pan, and bake on the center rack for 1 hour at 350 degrees or until inserted toothpick comes out clean. Cut in squares or slices and savor a great taste of summer.

I am also sharing this recipe with Simply Sugar and Gluten Free, This Chick Cooks, Something Swanky , Food Trip Friday, Sweet as Sugar Cookies, Everyday Sisters and on my Facebook page.

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Fabulous Yeast and Cane Sugar Free Cinnamon Raisin Buns

Please excuse the corniness of this statement, but I can’t help it…these buns are cinna-yum! The heartiness of the dough, the combination of raisins and cinnamon, the sweet topping – and you can enjoy this delicious treat without eating yeast or refined sugar. That’s right, these buns are cinna-yum!

Thanks to Katie at This Chick Cooks for the original recipe for Quick, No-Rise Cinnamon Buns. This recipe immediately caught my eye because it had two of my favorite qualities in a baked good: being quick to make; and being no-rise, or yeast free. My revisions involved removing the refined sugars by replacing with maple syrup and a dash of maple sugar. Instead of making a sugary glaze topping, I drizzled a natural sweetener. My final change included adding some whole wheat flour to give a rustic texture. These buns have received rave reviews from sensitivehusband, my coworkers, my in-laws and myself. Picture a lot of nodding and happy noises as people eat – these buns really do have a positive effect on folks.

One more note: if you do not own a rolling pin, you can roll the dough out using a tall glass (thanks, sensitivehusband, for that idea – the result was better than just using my hands). However it is faster and easier to use a rolling pin (thanks, MaryAnn, for picking one up for me – I hope you enjoy the thank you bun).

And now for the Fabulous and Quick, Yeast Free, Cane Sugar Free Cinna-Yum Bun Recipe…

Ingredients:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder 
1/2 teaspoon salt
1/4 cup maple syrup
2 tablespoons butter
1 egg
1 cup milk
3/4 cup raisins
2 tablespoons maple sugar
2 teaspoons cinnamon

Mix the flours and then add baking powder and salt in a medium bowl. Mix in maple syrup and then cut in butter with two knives until the mixture looks like coarse crumbs. Beat the egg and the milk together, and then mix into the flour mixture until just blended.

Turn out the dough onto a very floured counter and roll it out in an approximate oval or rectangle shape. Sprinkle with raisins and half of the maple sugar and cinnamon. Roll the dough like a jelly roll. Slice it into 1 inch rounds, place on cookie sheets and sprinkle with the remaining cinnamon and maple sugar. Bake at 400 for 15 minutes and serve hot. Drizzle with agave nectar, honey or maple syrup for an extra sweet treat.

I am also sharing this recipe with Simply Sugar and Gluten Free, Something Swanky, Food Trip Friday, Sweet as Sugar Cookies, Joy of Desserts and on my Facebook page.

Pistachio-Chai Muffins

These muffins are superb! I got the idea from a Cooking Light, May 2011 recipe and made a few modifications to remove the cane sugar and boost the whole wheat flour. The result? A fabulous snack for any time of the day! Plus, now I know that I am a fan of chai, which is a blend of spices like cloves, cinnamon, nutmeg, ginger, cardamom and pepper.

Ingredients:
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 chai blend tea bags, opened
1/3 cup maple syrup
1 cup low-fat buttermilk*
1/4 cup butter, melted
1 1/2 teaspoons vanilla extract, divided
1 large egg, lightly beaten
1/3 cup shelled dry-roasted pistachios, chopped
agave nectar, to taste

*combine 1 cup milk with 1 tablespoon lemon juice and let sit for five minutes; may be used as a substitute for the buttermilk

Directions:
1. Preheat oven to 375°.
2. Combine flours and next 3 ingredients (through salt) in a large bowl. Cut open tea bags; add tea to flour mixture, stirring well. 
3. Combine buttermilk, maple syrup, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
4. Place 12 muffin-cup liners in muffin cups. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.
5. Drizzle agave nectar evenly over muffins.

Makes 12 delicious muffins.

I am also sharing my recipe on Muffin Monday, Slightly Indulgent Tuesdays, Sweet as Sugar Cookies and Facebook.

Triple Nut Mix Cubed

A colleague of mine, and regular reader of this blog, shared a favorite recipe with me, of which I am now sharing with all of you. It’s called “Triple Nut Mix Cubed,” which is a great name for anyone who enjoys snacks and math! Here is the recipe that involves three types of nuts, three dried fruits and three cereals. I have modified it a bit so that it is “sensitive.”

Three types of nuts: such as peanuts, walnuts, and sliced almonds

Three dried fruits: including cherries (apple juice infused), raisins (unsweetened), and dates

Three cereals: such as brown rice cereal (Erewhon makes a good cane sugar free brand), millet rice that is fruit juice sweetened (Nature’s Path is a good brand), and granola (Udi’s Vanilla is my favorite and honey is the ingredient that makes it sweet)

Once you mix it up, enjoy plain or add milk for a great breakfast, or add yogurt for a healthy snack. This mix would also be a tasty salad topping!

The tricky task is to find cereal without cane sugar, so look for brands that are infused with fruit juice, have no sugar, or are sweetened with honey. The sweetness in this trail mix will come from the dried fruits and dates.

Thanks, BV, for sharing this great idea! If anyone else has a good trail mix idea, please reply to this post!