To me, nothing says Christmas more than the smell of fresh cinnamon rolls. Around the holidays everyone seems to eat more than their fill, but who says it cannot be healthy stuff? This recipe combines a sweet and gooey cinnamon filling with decadent pecans and sweet dates to create one beautiful holiday treat with 1000 times more nutrition than any commercial cinnamon roll! Not to mention the festive wreath presentation. 

Dates, nature's sweetest gift. Dates are what make this scrumptious treat stand out in both taste and nutrition! These energy dense fruits make for an excellent pre or post-workout snack due to their carbohydrate and potassium content. Dates also provide a generous amount of copper, which aids in the formation of red blood cells and energy production. 

Wreaths have been around for centuries, originating all the way back to the persian empire. They were traditionally made of evergreen branches which symbolize strength. Whereas the circular shape represents eternal life, for it has no end. While wreaths have personified many different meanings throughout history, they still find a place in many countries across the globe today. 

Vegan, Gluten Free 

Ingredients:

For the dough: 

2 cups spelt flour or 1 cup GF oat flour and 1 cup GF sorghum flour 

1 tbs dry active yeast

3/4 cups organic unsweetened apple sauce 

3 tbs coconut oil 

For the filling: 

1/2 cup chopped tart apple (such as granny smith or jonagold) 

1 1/4 cups medjool dates, pitted and chopped 

3/4 cup filtered water 

3/4 cups finely chopped pecans

1/2 tsp sea salt

2 1/2 tsp cinnamon

1/4 tsp cardamom

1 pinch cloves

For the frosting: *

1 cup organic greek yogurt

juice of 2 lemons

1 - 2 tbs maple syrup

Instructions:

Combine all the dry ingredients in a large bowl. In a separate bowl, slowly heat the coconut oil (be careful not to heat it too much or it will kill the yeast) until melted then add in the rest of the wet ingredients. Add the wet mixture to the dry and fold until a dough begins to form. Dump the dough out on a floured surface and knead for about 2 - 3 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl and cover it with a clean tea towel, then leave it to rise in a warm place for about an hour, or until doubled in size.

While the dough is rising prepare the date filling. In a small saucepan add the chopped dates, chopped apple and spices along with about 3/4 cup filtered water. Heat the filling over medium heat until the water is almost gone and the dates form a paste. 

Next, punch down the dough and roll it out into a rectangle on a heavily floured surface. You want the rectangle to be about 2 feet long by 10 inches wide with a thickness of about 1/4 inch. 

Evenly spread on the date mixture with a wooden spoon, leaving about 1/2 inch around the edge, and top it off with the chopped pecans. 

Begin by rolling up the dough lengthwise into one giant log. Slice the log lengthwise. Grab the two halves and continue to spiral them around each other to create the illusion of an intricate braid. Connect the ends to form a wreath, transfer to a baking sheet (I used a pizza stone) and cover to rise again for about 30 more minutes. 

Pre-heat your oven to 370F degrees ( 190C). Bake the wreath for about 30 - 35 minutes, until lightly golden brown. 

To prepare the lemon frosting, add the greek yogurt, maple syrup and lemon juice to a small bowl and whisk to combine. Chill until ready to serve. 

To serve, add a dollop of lemon yogurt, a sprinkling of chopped pecans and a drizzle of maple syrup. Enjoy! Serves 8 - 12. 

*To make a vegan frosting try: adding about 1/2 tsp lemon zest to 1 cup whipped coconut cream or 1/4 cup lemon juice to 1 cup cashew cream . 

Post by: Rebecca 
Merry Christmas! 

My favorite time of the year has finally arrived! Not only is my birthday during the end of the year, but also it is Christmas time. A time of cookies and tea cakes, warm apple cider, comfort foods and fragrant candles. Speaking of comfort food, I have finally made a successful batch of ravioli. The trick is to roll it out as thin as possible (without it tearing) or of course, use a pasta machine. For this recipe, I decided to combine the flavors of sweet pumpkin, peppery arugula and creamy cashews (all winter favorites of mine). So when that cold weather gets you down, feel free to whip up a batch of these delicious ravioli! 

Do not let arugula scare you. True it is not the best green for smoothies or raw salads, but it does provide an excellent contrast to both sweet and tangy flavors. Arugula's unique combination of phytochemicals has been linked to cancer prevention in some individuals including breast, cervical, colon, ovarian and prostate. This awesome little green also provides a healthy dose of vitamins C, A and K! 

Vegetarian, Dairy Free 

Ingredients:

Pasta

1 cup rye or spelt flour (GF oat flour might also work)

3 eggs

Cashew Cream

1 cup raw cashews, soaked for at least 4 hours 

1 tsp apple cider vinegar

1 tsp maple syrup

1 tbs nutritional yeast 

1/2 tsp smoked sea salt

Filling

1 medium squash, halved and seeds removed

1/4 tsp smoked paprika

For the Plate

2 handfuls fresh arugula or 

your favorite hard cheese, for garnish (optional) 

pepper 

Instructions:

Preheat your oven to 400F degrees. 

Start by roasting the squash. Fill a large baking dish with about 1 inch of water and place the halved squash in the center. Roast the squash for about 30 minutes, or until soft. 

To make the cashew cream, add the soaked cashews to a high-speed blender along with the vinegar, salt, maple syrup, nutritional yeast and about 1/4 cup water. Blend until extra creamy, add more water if needed. 

To make the filling, add about 2 cups roasted squash to a blender and add the smoked paprika, and about 2 tbs cashew cream. Blend until smooth and set aside. 

For the pasta, add all the flour to a large mixing bowl and make a well in the center. Next, whisk together the eggs and add them to the flour well. Fold together the dough until it is the same throughout. Place the dough on a heavily floured surface and continue to knead for another minute or so. Break the dough into about 3 sections. Roll one section out over a generously floured surface until it is about 1/8 inch thick. Once you have it rolled out, cut the dough into squares about 2 inches in size. 

To assemble, drop about 1 tsp of the pumpkin puree mixture onto half of the squares. Next, top each square with another piece and use a floured fork to press the edges together (you might also want to wet the edges between layers to help the pieces stick together). 

To cook the ravioli, fill a large stock pot with water and bring it to a gentle boil. Drop about 4 raviolis in at a time and cook them for about 2 - 3 minutes on each side (I usually taste one to make sure they are done). Place the cooked ravioli on a towel or in a strainer to get rid of excess water. 

Before serving, lightly arrange the arugula on a plate and top with the warm ravioli. Add the cheese shavings and pepper for garnish and serve alongside cashew cream, enjoy! 

Post by: Rebecca 

I am sorry if you were waiting on a traditional Thanksgiving recipe, but I could not resist sharing this scrumptious breakfast item! I promise a delicious Thanksgiving recipe is coming soon (spoiler alert, it involves pecans), but the holidays have just crept up on me (like every year). 

Scones are a cross between an English and American biscuit, slightly crumbly, very flavorsome, not too sweet, not too dry, the perfect winter breakfast. While no one can be sure about where scones truly originated, they are traditionally connected with Scotland, Ireland and England. Needless to say, when it comes to cold weather foods, I think of warm baked fruits and rich hearty breads. Mornings filled with warm blankets and nights in front of the fire. I am not gonna lie, these are the best scones I have ever had! They even smell like winter, like the aroma of fresh herbs and spices. Perfectly paired with coffee and warm apple butter, these scones are sure to bring on the holiday cheer. 

I love slow-cooker recipes! You throw it together, leave it on low and slow, wait and enjoy the creamy goodness. Fruit butters are exceptionally easy to make in a slow cooker. They require little ingredients and little preparation, which is exceptionally important during the busy holiday season. 

Walnuts are packed with so many health benefits. As I know you have probably heard before, walnuts are excellent heart healthy snacks, but did you know that these common nuts also help to boost the metabolism? Walnuts have also been found to help prevent certain types of cancer as well as fight inflammation. 

Vegan, Low Carb

Ingredients:

1 1/2 cups + 3 tbs spelt flour

1/2 cup walnut meal* 

1 tbs baking powder 

1 1/2 tbs flax meal 

1/2 tsp sea salt 

1 tsp ground cinnamon

3 tbs maple syrup

1/2 cup virgin coconut oil, chilled and cut into pieces 

1/3 cup chopped walnuts

1/2 tsp apple cider vinegar 

1 tsp vanilla

4 - 6 tbs unsweetened almond milk 

Instructions:

First, make your walnut meal (below) and preheat your oven to 350F degrees. (If you are using a baking stone, be sure to leave it in the oven to preheat as well.) 

Next, add all the dry ingredients to a high speed blender or food processor and pulse until well incorporated. Add in the cubed coconut oil and continue to pulse until the mixture resembles wet sand. Remove this mixture from the blender/food processor and set it aside in a large mixing bowl.

Now, whisk together the wet ingredients, including the vanilla and apple cider vinegar, in a separate mixing bowl. Add the wet to the sand-like mixture and continue to stir and combine. The batter should be thick, moist and easy to shape. Add more spelt flour if it looks too wet  and 2 tbs almond milk if it looks too dry. Once the mixture is well incorporated, fold in the chopped walnuts. Transfer the dough to a baking stone or a parchment lined baking sheet. 

Divide the dough into two sections, and shape each into a large disc about 5 inches wide and 1 1/2 inches thick. Cut each disc into 4 wedges and sprinkle with leftover chopped walnuts. Bake for about 23 - 25 minutes or until golden (they're kind of hard to tell when they're done cooking so I just broke one in half to check). Serve with rosemary sprigs, slow-cooker apple butter and your favorite hot tea, enjoy! 

*To prepare the walnut meal, add 1/2 cup walnut halves to a high speed blender or food processor and pulse until a fine meal is created. 
*These would also be delicious with my Simple Orange Scented Fig Jam

Gluten Free, Vegan, Nut Free

Ingredients:

about 4 cups peeled and cubed apples (a variety of types works best, I used gala, golden delicious and wine sap)

2 whole cinnamon sticks

1/2 tsp nutmeg 

1 pinch cloves

1/3 cup filtered water 

Instructions:

Add all the ingredients to a slow-cooker and stir to combine. Set it on low and close the lid. Let it cook low and slow for about 10 - 12 hours. Checking to stir it ever so often. Once your apple butter is done, it should smell divine and look dark and creamy. You can also blend the apple butter, like I did, to make it extra smooth! Enjoy it on top of a warm scone. 

*If you are looking for a quick apple butter, check out my Homemade Naked Apple Butter! 

Post by: Rebecca 

In celebration of the first week of fall I just had to post a comfort food inspired recipe! Remember a time sitting around a fire, cuddled up in a warm blanket, sipping hot cocoa and wiping that sticky but delicious toasted marshmallow off our face. Since vegan marshmallows are not easy to find or make, I opted for something a little easier to work with (but just as delicious)! These s'mores might just be easier than the conventional ones of your childhood. I do not know what else to say but coconut butter coupled with chocolate = heavenly deliciousness. 

Coconut butter is one of my favorite foods, you can crumble it on top of oatmeal, toss it in muffins or use it as icing in desserts! This nut and seed free butter is made from the pulp of the coconut and ground into a smooth paste. 7 percent protein and 14 percent fiber and healthy fats is what makes coconut butter so satisfying. While coconut butter might seem like an impossibility with its low carb and sugar content, I assure you it is not! 

Now, on to these delicious crackers! Graham crackers are one of my favorite types of crackers, I enjoy paring them with peanut butter, cookie dough dip and of course coconut butter! I decided to use spelt in these crackers because I have been trying to cut back on oats, they sometimes mess with my stomach. Spelt happens to be a little powerhouse of its own. Spelt is an excellent source of manganese, protein, fiber and zinc. This ancient grain has also been found to prevent gallstones as well as slow the progression of atherosclerosis, the accumulation of plague within the blood vessels.  You can see why spelt has been used since Biblical times. Native to Iran and southeastern Europe, spelt was one of the first grains used to make bread, usually in the form of a cracker. As stated in Ezekiel 4:9...   

Gluten Free, Vegan

Ingredients:

For the Graham Crackers:

1 cup spelt flour  *see below for a GF version 

1/2 cup sorghum flour

1 -2 tbs coconut sugar

1/4 tsp baking soda

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/2 tsp sea salt

3 tbs smooth almond butter (or peanut butter)

2 tbs maple syrup

2 tbs blackstrap molasses or sorghum 

4 tbs almond milk

2 tbs apple sauce or melted coconut oil

1/2 tbs ground flax mixed with 1 tbs water (for your flax "egg") 

For the Filling:

coconut butter 

1 good quality vegan dark chocolate bar 

Instructions: 

Pre heat the oven to 350F degrees and mix your flax "egg", set it aside to gel up. 

For the crackers, combine all your dry ingredients in a large mixing bowl and stir to combine. Next, slightly warm your almond butter if it is hard then add it to a small mixing bowl along with the rest of your wet ingredients. Now add the wet mixture to the dry and continue to stir and combine. Add more almond milk if needed for moisture but the mixture should be a little dry. 

Next, take about 1/2 of the dough and roll it out to 1/8 in thick on a large workspace dusted with spelt flour. Trim the rough edges and cut your crackers into the desired size and shapes. Place the crackers on a baking sheet covered in parchment paper, sprinkle with corse sugar (optional) and poke some holes in them using a fork. Bake in the oven for about 15 - 18 minutes, rotating your pan about halfway through cooking time (only if your oven is not very consistent). 

To assemble, take two crackers of about the same size and place one square chocolate piece on top of one and about 1/2 tbs coconut butter on the other. Leave the crackers face side up and turn the oven to broil. Heat the smores for about 2-5 minutes (be sure to watch them carefully). Once the chocolate and coconut butter has melted, sandwich the crackers together and (messily eat them or) place them in the fridge for about 5 minutes to cool (they are less messy this way). You can store the smores in the fridge and eat them cold or let them warm to room temperature when you are ready to eat the rest. Enjoy! 

*Other Filling Additions:
sliced fresh figs
apple butter
peanut butter 

* If you have a gluten intolerance or are simply on a GF diet, I have also had success with subbing in 1 cup GF oat flour for the spelt. 

Post by: Rebecca