The Everything Naturally Sugar-Free Cookbook: Includes Apple Cinnamon Waffles, Chicken Lettuce Wraps, Tomato and Goat Cheese Pastries, Peanut Butter Truffles, ... Eclairs...and Hundreds More! (Everything®) by Annie Forsyth, Holly Forsyth
Authors: Annie Forsyth, Holly Forsyth
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2 minutes. Melt softened butter into the milk and let cool.
In a large mixing bowl, beat together eggs, 1 ⁄ 4 cup powdered honey, salt, and the milk and butter mixture.
Add yeast mixture to the batter. While continuing to mix, add flour. Knead dough for 5 minutes. If the dough is too sticky, add just a bit more flour, but do not exceed 5 cups.
Place dough back in the bowl and cover with a towel. Set the bowl in a warm place for 30 minutes for the dough to rise.
Preheat oven to 400°F. Spray 2 muffin pans with cooking spray.
Pinch 1" balls from the dough and roll until smooth. Place three of these 1" balls into the bottom of each muffin cup.
Bake for 10 minutes or until golden brown on top. Brush with melted butter and serve.
PER SERVING Calories: 288 | Fat: 10g | Protein: 9g | Sodium: 237mg | Fiber: 6g | Carbohydrates: 43g | Sugar: 10g
Activating Yeast
A simple kitchen thermometer is the best way to ensure water is warm enough to activate the yeast in a recipe but not so hot that it kills the yeast, leaving it inactive. Using water that is either too cold or too hot will hinder the yeast from making bread rise. Fresh yeast and a bit of honey added to 110°F water will cause bubbles and foaming in the mixture after 5 minutes. This foaming lets you know the yeast has been activated properly for baking.
Pumpkin Spice Muffins
Warm, moist, and comforting, these muffins are wonderful served with Dairy-Free Cinnamon Honey Butter (see recipe in Chapter 6) or paired with an afternoon cup of tea.
INGREDIENTS | SERVES 12
1 cup canned pumpkin
1 ⁄ 3 cup grapeseed oil
2 large eggs
1 cup powdered honey
1 ⁄ 2 cup maple sugar
1 teaspoon molasses
1 teaspoon vanilla extract
1 ⁄ 2 teaspoon baking soda
3 ⁄ 4 teaspoon baking powder
1 ⁄ 2 teaspoon sea salt
1 ⁄ 2 tablespoon pumpkin pie spice
2 teaspoons cinnamon
1 ⁄ 8 teaspoon nutmeg
1 1 ⁄ 2 cups spelt flour
Preheat oven to 350°F. Line a muffin pan with muffin liners and spray liners with cooking spray.
In a large mixing bowl, add all ingredients and whisk until combined.
Pour batter into prepared muffin liners, filling 3 ⁄ 4 of the way full.
Bake for 20 minutes or until a toothpick poked into the center of a muffin comes out clean.
PER SERVING Calories: 391 | Fat: 7.5g | Protein: 7g | Sodium: 197mg | Fiber: 2.4g | Carbohydrates: 75g | Sugar: 30g
Raspberry Muffins
Tart raspberries combined with a delicious hint of citrus make these muffins incredibly delicate and flavorful.
INGREDIENTS | SERVES 24
4 cups white whole-wheat flour
1 1 ⁄ 3 cups powdered honey
4 teaspoons baking powder
1 teaspoon sea salt
1 ⁄ 2 cup butter, softened
1 ⁄ 2 cup grapeseed oil
1 1 ⁄ 2 cups full-fat coconut milk
2 large eggs
1 ⁄ 2 teaspoon vanilla extract
2 cups frozen raspberries
2 tablespoons xylitol
Preheat oven to 400°F. Line 2 muffin pans with cupcake liners and spray liners with cooking spray.
In a medium bowl, combine flour, powdered honey, baking powder, and salt. Stir in butter and oil.
In a second bowl, mix coconut milk, eggs, and vanilla. Add the coconut milk mixture to flour mixture and mix until just barely combined.
Fill each muffin cup 1 ⁄ 4 of the way full. Place 2 or 3 raspberries on top of the batter and add more batter over the raspberries. Each muffin cup should be filled 3 ⁄ 4 of the way to the top. Sprinkle xylitol on top.
Bake muffins for 15 minutes or until a toothpick poked into the center of a muffin comes out clean.
PER SERVING Calories: 237 | Fat: 9g | Protein: 4g | Sodium: 195mg | Fiber: 3.5g | Carbohydrates: 38g | Sugar: 20g
Powdered Honey
Powdered honey is a great dry sweetener for baking. Powdered honey bakes similarly to regular liquid honey in that it browns quickly. Watch these muffins carefully toward the end of baking and cover with foil if they are browning too quickly.
Vegan Banana Nut Bread
The perfect combination of sweet and nutty, this egg- and dairy-free bread is a delicious alternative to regular banana
In a large mixing bowl, beat together eggs, 1 ⁄ 4 cup powdered honey, salt, and the milk and butter mixture.
Add yeast mixture to the batter. While continuing to mix, add flour. Knead dough for 5 minutes. If the dough is too sticky, add just a bit more flour, but do not exceed 5 cups.
Place dough back in the bowl and cover with a towel. Set the bowl in a warm place for 30 minutes for the dough to rise.
Preheat oven to 400°F. Spray 2 muffin pans with cooking spray.
Pinch 1" balls from the dough and roll until smooth. Place three of these 1" balls into the bottom of each muffin cup.
Bake for 10 minutes or until golden brown on top. Brush with melted butter and serve.
PER SERVING Calories: 288 | Fat: 10g | Protein: 9g | Sodium: 237mg | Fiber: 6g | Carbohydrates: 43g | Sugar: 10g
Activating Yeast
A simple kitchen thermometer is the best way to ensure water is warm enough to activate the yeast in a recipe but not so hot that it kills the yeast, leaving it inactive. Using water that is either too cold or too hot will hinder the yeast from making bread rise. Fresh yeast and a bit of honey added to 110°F water will cause bubbles and foaming in the mixture after 5 minutes. This foaming lets you know the yeast has been activated properly for baking.
Pumpkin Spice Muffins
Warm, moist, and comforting, these muffins are wonderful served with Dairy-Free Cinnamon Honey Butter (see recipe in Chapter 6) or paired with an afternoon cup of tea.
INGREDIENTS | SERVES 12
1 cup canned pumpkin
1 ⁄ 3 cup grapeseed oil
2 large eggs
1 cup powdered honey
1 ⁄ 2 cup maple sugar
1 teaspoon molasses
1 teaspoon vanilla extract
1 ⁄ 2 teaspoon baking soda
3 ⁄ 4 teaspoon baking powder
1 ⁄ 2 teaspoon sea salt
1 ⁄ 2 tablespoon pumpkin pie spice
2 teaspoons cinnamon
1 ⁄ 8 teaspoon nutmeg
1 1 ⁄ 2 cups spelt flour
Preheat oven to 350°F. Line a muffin pan with muffin liners and spray liners with cooking spray.
In a large mixing bowl, add all ingredients and whisk until combined.
Pour batter into prepared muffin liners, filling 3 ⁄ 4 of the way full.
Bake for 20 minutes or until a toothpick poked into the center of a muffin comes out clean.
PER SERVING Calories: 391 | Fat: 7.5g | Protein: 7g | Sodium: 197mg | Fiber: 2.4g | Carbohydrates: 75g | Sugar: 30g
Raspberry Muffins
Tart raspberries combined with a delicious hint of citrus make these muffins incredibly delicate and flavorful.
INGREDIENTS | SERVES 24
4 cups white whole-wheat flour
1 1 ⁄ 3 cups powdered honey
4 teaspoons baking powder
1 teaspoon sea salt
1 ⁄ 2 cup butter, softened
1 ⁄ 2 cup grapeseed oil
1 1 ⁄ 2 cups full-fat coconut milk
2 large eggs
1 ⁄ 2 teaspoon vanilla extract
2 cups frozen raspberries
2 tablespoons xylitol
Preheat oven to 400°F. Line 2 muffin pans with cupcake liners and spray liners with cooking spray.
In a medium bowl, combine flour, powdered honey, baking powder, and salt. Stir in butter and oil.
In a second bowl, mix coconut milk, eggs, and vanilla. Add the coconut milk mixture to flour mixture and mix until just barely combined.
Fill each muffin cup 1 ⁄ 4 of the way full. Place 2 or 3 raspberries on top of the batter and add more batter over the raspberries. Each muffin cup should be filled 3 ⁄ 4 of the way to the top. Sprinkle xylitol on top.
Bake muffins for 15 minutes or until a toothpick poked into the center of a muffin comes out clean.
PER SERVING Calories: 237 | Fat: 9g | Protein: 4g | Sodium: 195mg | Fiber: 3.5g | Carbohydrates: 38g | Sugar: 20g
Powdered Honey
Powdered honey is a great dry sweetener for baking. Powdered honey bakes similarly to regular liquid honey in that it browns quickly. Watch these muffins carefully toward the end of baking and cover with foil if they are browning too quickly.
Vegan Banana Nut Bread
The perfect combination of sweet and nutty, this egg- and dairy-free bread is a delicious alternative to regular banana
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