Dear Healthy Holiday Baker, · See all of our products and recipes at 1 Dear Healthy Holiday Baker, Few things are as memorable and nostalgic as gathering in the kitchen to bake homemade

Copyright © 2007-2015 Wellness Bakeries, LLC. ALL RIGHTS RESERVED See all of our products and recipes at www.WellnessBakeries.com 1

Dear Healthy Holiday Baker,

Few things are as memorable and nostalgic as gathering in the kitchen to bake homemade holiday treats with loved

ones. From cut-out cookies with sprinkles… to rich fudgy brownies… and festive spice cakes – these are as much fun to

make as they are to eat.

But with spirits high and sweets about, most of us overindulge

during the holidays. In fact, more than 75 percent of the average

person’s weight gain occurs during the last few months of the

years. What's more, research shows that this extra weight isn't lost

during the following year.

The good news is that you don’t have to forgo the memorable

experience of holiday baking… or the pure pleasure of savoring

these treats. You just have to upgrade to “intelligent ingredients.”

You see, most of our favorite treats are nothing more than empty

calories that spike our blood sugar! These holiday treats create the

perfect metabolic state for storing fat – and in the MOST

dangerous place – the belly!

But here at Wellness Bakeries we do things differently…

We create baking mixes that actually benefit your metabolism.

Our blend-and-bake treats are low in sugar (under five grams per

serving). They’re also rich in the healthy monounsaturated fats that

stoke your fat-burning furnace. Finally, you can indulge without the

bulge!

We hope that you will gather friends and family and truly enjoy the

sweet and delicious treats in this Healthy Holiday Bakebook.

To Your Health,

Kelley & Jon Herring

Wellness Bakeries

www.WellnessBakeries.com

http://www.wellnessbakeries.com/



Contents SWEET BREADS & ROLLS ............................................................................................................................................3

Pumpkin Cranberry Bread ................................................................................................................................................... 4

Paleo Pumpkin Bread .......................................................................................................................................................... 5

Cinnamon-Raisin Swirl Bread .............................................................................................................................................. 6

Gooey-Chewy Paleo Cinnamon Rolls .................................................................................................................................. 7

Mini Gingerbread Loaves .................................................................................................................................................... 8

COOKIES & BARS ........................................................................................................................................................9

Cut-Out Cookies ................................................................................................................................................................ 10

Double Chocolate Chip Macadamia Nut Cookies ............................................................................................................. 11

Chewy Butter Pecan Sandies ............................................................................................................................................ 12

Butter Cookies ................................................................................................................................................................... 13

Gingerbread Men .............................................................................................................................................................. 14

Gingersnaps ...................................................................................................................................................................... 15

Pumpkin Spice Cookies ..................................................................................................................................................... 16

Snickerdoodles .................................................................................................................................................................. 17

Pumpkin Blondie Bars with Maple-Pecan Crème ............................................................................................................. 18

Cranberry-Orange Biscotti with Almonds ......................................................................................................................... 19

Browned-Butter Amaretto Biscotti with Almonds ............................................................................................................ 20

CAKES ...................................................................................................................................................................... 21

Truffle Cake Pops .............................................................................................................................................................. 22

Low Carb Gluten Free Coffee Cake ................................................................................................................................... 24

Gingerbread Cake with Cream Cheese Frosting ............................................................................................................... 25

CARAMELS, DRIZZLES & TOPPINGS ........................................................................................................................... 26

Two-Minute Caramel ........................................................................................................................................................ 27

Homemade Sugar-Free Sprinkles ...................................................................................................................................... 28

Lemon Drizzle .................................................................................................................................................................... 29

Chocolate Glaze ................................................................................................................................................................ 30

Classic Vanilla Buttercream ............................................................................................................................................... 31

BONUS: TURKEY DAY TREATS ................................................................................................................................... 32

Low-Carb Gluten Free Stuffing Recipe .............................................................................................................................. 33

Low-Glycemic Cranberry Sauce ........................................................................................................................................ 34





This festive bread is perfect for the holidays. But don’t reserve it for just a special occasion. Packed with antioxidants and protein, it makes for a healthy breakfast or snack any time of year. For a flavorful twist, add ½ Tbsp. organic orange zest or 1 tsp. organic orange extract. Yield: One 9 x 5 loaf (16 slices) or 3 mini loaves Ingredients

½ cup organic pumpkin puree

½ cup mashed, ripe banana

⅓ cup powdered low-glycemic sweetener of choice (Erythritol or Coconut Sugar) or 20-30 drops liquid stevia (to taste)

⅓ cup dried organic unsweetened cranberries

1 cup (120 g) Miracle Mix

6 pastured eggs, room temperature

1 tsp. cinnamon

½ tsp. nutmeg

⅛ tsp. ginger Preparation

1 Preheat oven to 350 degrees. Line a 9 x 5 loaf pan with parchment paper, or prepare mini loaf pans. 2 Add Miracle Mix cinnamon, nutmeg and ginger in a bowl. Whisk to incorporate. 3 In a high powered blender, add the eggs, pumpkin puree, banana, and sweetener. 4 Pour in dry ingredients and blend on medium speed for one minute or until smooth. Stir in cranberries. 5 Pour into loaf pan lined with parchment paper. 6 Bake at 350 degrees 45-60 minutes (for large loaf) or until an inserted toothpick comes out clean.


http://www.wellnessbakeries.com/our-products/baking-essentials/erythritol/

http://www.wellnessbakeries.com/our-products/baking-essentials/coconut-sugar/

http://www.wellnessbakeries.com/our-products/breakfast-mixes/miracle-mix/


Pumpkin, spice and everything nice! This pumpkin-packed loaf makes the perfect grab-and-go breakfast or snack and is a

rich source of the antioxidant beta-carotene.

Yield: One7.5 x 3.5 inch loaf (12 slices) Ingredients

4 pastured eggs

½ cup virgin coconut oil, melted

1 cup pumpkin puree (240 g)

¼ cup Erythritol, powdered

30-40 drops liquid stevia extract (to taste)

1½ cup Miracle Mix (160 g)

2 tsp. vanilla extract

1 Tbsp. ground cinnamon

1 tsp. ground nutmeg

¼ tsp. ground allspice Preparation

1 Preheat oven to 350 F. Line a 7.5 x 3.5 inch pan with unbleached parchment paper.

2 In a medium bowl, add the eggs, melted coconut oil, pumpkin puree, Erythritol and liquid stevia. Blend on high speed with a hand held mixer to fully combine.

3 In a small bowl, combine the Miracle Mix and spices. 4 Add dry ingredients to wet and blend to a smooth batter. 5 Spread into lined pan and transfer to the oven. 6 Bake 40-45 minutes or until a toothpick comes out clean. 7 Cool on a wire rack for 10 minutes, then remove loaf and cool directly on wire rack before slicing.





Growing up, you might remember Pepperidge Farm Cinnamon Raisin Swirl Bread – with its sweet, cinnamon interior and spiral slices. Our delicious version has the same flavor and fun swirl shape… without the trans fats, corn syrup, gluten or additives! Yield: One 8 x 4 inch loaf (12 slices) Ingredients

Bread

½ package Better Bread Mix (108 grams)

5 egg whites

1 Tbsp. organic apple cider vinegar

1 Tbsp. organic molasses

2 tsp. organic vanilla extract

⅓ cup boiling water Filling

1 Tbsp. organic cinnamon

2 Tbsp. Erythritol or Coconut Sugar (or a blend of each), powdered

⅓ cup raisins, chopped

Preparation 1 Preheat the oven to 350 degrees F. 2 In a medium bowl, add the eggs, vinegar, vanilla and molasses. Add the Better Bread Mix and blend on medium

speed until dough thickens. 3 Pour in boiling water and mix on medium speed until combined. The dough will begin to firm up and stick

together after about 1 minute. 4 Grease a large piece of parchment paper. Place dough in the center and top with another piece of parchment.

Use a rolling pin or wine bottle to roll dough into a rectangle approximately ½ inch thick. 5 Combine filling ingredients (cinnamon, sweetener and raisins) and spread evenly over the rectangle. Transfer to

freezer for 10 minutes. 6 Once dough has chilled, use the parchment paper to lift the short side of the rectangle and roll the dough into a

tight cylinder. Guide the roll with the parchment. Tuck in ends of roll. 7 Place cylinder into an 8 x 4 loaf pan, lined with parchment paper. Tuck under ends of roll and pinch to seal.

Using a sharp knife, score the top of the loaf with three diagonal cuts. 8 Bake for 1 hour and 15 minutes until golden brown and firm.


http://www.wellnessbakeries.com/our-products/bread-mixes/better-bread-mix/




Does the sweet smell of Cinnabon call your name, when you’re walking through the mall? Unfortunately, with more than 500 calories (and 40 grams of sugar!) per serving, this treat is best left in the food court. But you can enjoy our good-for-you version that packs all the sweet-and-cinnamon goodness you crave, yet with only 140 calories and 2 grams of sugar apiece. To save time on your next batch, freeze rolled dough in parchment for an easy slice-and-bake treat. If you’re looking for a quicker version with less measuring than the recipe below, try our Sinless Cinnamon Rolls Mix! Yield: 16 cinnamon rolls (2-inches each) Ingredients

Rolls

1 package Better Bread Mix

½ cup Erythritol, powdered

8 egg whites

2 Tbsp. organic apple cider vinegar

⅔ cup boiling water Filling

1 Tbsp. organic cinnamon

2 Tbsp. Erythritol, powdered Frosting & Topping

3 oz. organic cream cheese or coconut cream concentrate

1 packet Classic Frosting Starter

2 Tbsp. unsweetened coconut milk

2 Tbsp. pecans, lightly toasted

Preparation

1 Preheat the oven to 350 degrees F. 2 In a medium bowl, add the Better Bread Mix and Erythritol. Whisk in the eggs and vinegar and combine until

you have a thick dough. 3 Pour in boiling water and mix using a hand-held mixer on medium speed until well combined and the dough

becomes firm (about 1 minute). 4 Grease a large piece of parchment paper. Place dough in the center and top with another piece of parchment.

Use a rolling pin or wine bottle to roll dough into a rectangle about ½ inch thick. 5 Combine filling ingredients (cinnamon and Erythritol) and spread over the rectangle. Chill in freezer for 10

minutes. 6 Remove chilled dough. Use parchment paper to life the longer side and roll dough lengthwise into a tight

cylinder. 7 Slice into 1-inch or 2-inch rolls, as preferred. Place in a 9-inch round pan lined with parchment paper. Bake 40-45

minutes until golden brown. 8 Blend frosting ingredients in a medium bowl until smooth. Drizzle over cinnamon rolls and top with toasted

pecans, if desired.


http://wellnessbakeries.com/our-products/breakfast-mixes/sinless-cinnamon-rolls-mix/




http://www.wellnessbakeries.com/our-products/frosting-mixes/classic-frosting-starter/


Whether to share for the holidays or enjoy all to yourself, these super-simple, boldly-spiced cakes are a festive and

healthy way to celebrate the season.

Yield: 3 mini loaves Ingredients

1 package Spice Cake Mix 3 large pastured eggs ⅓ cup virgin coconut oil ¼ cup hot water 1 Tbsp. organic molasses 1 tsp. vanilla

Preparation

1 Preheat oven to 350F and line mini-loaf pans with parchment paper. 2 In a medium bowl, prepare the Spice Cake Mix according to package directions 3 Pour batter into mini loaf pans, filling two-thirds full. Transfer to oven and bake 25-30 minutes. 4 Enjoy plain or top with Lemon Drizzle or Chocolate Glaze.


http://www.wellnessbakeries.com/our-products/cake-brownie-mixes/spice-cake-mix/




You’ll love how easy it is to make these holiday “sugar” cookies. So, grab your favorite cookie cutters and don’t forget

the sprinkles (see our Healthy Sprinkle Recipe).

Yield: 24 cookies Ingredients

1 package “Sugar” Cookie Mix

2 pastured egg yolks, room temperature

½ cup Kerrygold Butter, softened

1 Tbsp. naturally flavored extract (organic vanilla, peppermint, orange)

Natural sprinkles Preparation

1 Preheat oven to 350 F and grease a cookie sheet.

2 In a large bowl, cream the egg, butter and vanilla.

3 Pour in “Sugar” Cookie Mix and blend on medium speed to make a thick dough.

4 Chill dough in the freezer for 15 minutes (this will help shape the cookies). 5 Place chilled dough between two sheets of parchment paper. Roll out to ⅓ inch thickness. Remove top layer of

parchment and cut out dough using cookie cutters. Top with sprinkles, if desired. 6 Transfer to oven and bake 9-12 minutes or just until golden. Let cool on pan for 15 minutes, then transfer to a

wire rack.


http://www.wellnessbakeries.com/our-products/cookie-mixes/sugar-cookies-mix/


What could make the perfect chocolate chip cookies even better? More chocolate, of course! These dark, decadent cookies are moist and chewy – with the delicious salty crunch of macadamia nuts. Better make an extra batch – these disappear fast! Yield: 24 (2-inch) cookies Ingredients

1 package Chocolate Chip Cookie Mix 3 ounces dark organic chocolate (75-

85% cacao), melted ¾ cup grass-fed butter, macadamia

nut oil or coconut oil, melted 2 large pastured egg yolks 1 tsp. organic vanilla extract 1 Tbsp. organic molasses 2 oz. lightly salted macadamia nuts,

roughly chopped

Preparation 1 Preheat oven to 350 degrees and

prepare a baking sheet with parchment paper.

2 In a medium bowl, beat the eggs, vanilla and melted oil or butter for 45 seconds on high speed to combine.

3 Add the melted chocolate and molasses. Blend. 4 Add the Chocolate Chip Cookie Mix and blend to incorporate. 5 Fold in the macadamia nuts. 6 Chill in the freezer for 15 minutes 7 Roll into one-ounce balls and place a few inches apart on parchment lined baking sheet. Flatten balls to ½ inch

thickness. 8 Bake just until set – about 8-10 minutes. (NOTE: Do not bake the cookies to a crispy texture. They will be soft

when removed from the oven, but firm up as they cool.) 9 Let cool on the pan for 10 minutes, then transfer cookies to a wire rack to cool completely.


http://www.wellnessbakeries.com/our-products/cookie-mixes/chocolate-chip-cookies-mix/


Our riff on this classic will satisfy even the most devout fan of the Keebler elves. For more nutty goodness, lightly toast the pecans first. Want a crispy, crunchy version? Don’t melt the butter. Simply cream softened butter together with the egg and vanilla, then proceed as directed. Yield: 12 cookies Ingredients

½ package “Sugar” Cookie Mix

1 pastured egg, room temperature

½ cup Kerrygold Butter, melted

1½ Tbsp. organic vanilla extract

½ cup pecans, chopped Preparation


2 In a large bowl, add the egg, butter and vanilla. Blend on medium speed to fully incorporate.

3 Pour in “Sugar” Cookie Mix and mix on medium speed for 1-2 minutes to make a thick dough. Fold in pecans.

4 Chill dough for 15 minutes (this will help when shaping the cookies). 5 Scoop out rounded tablespoons, roll into a ball and place on cookie sheet about 3 inches apart. Flatten to ½ inch

thickness. 6 Transfer to oven and bake 12-14 minutes or until golden brown and firm.




Whether you call them shortbread or butter cookies or Danish tea cookies, these melt-in-your mouth morsels are bursting with buttery goodness. Enjoy with your favorite hot beverage for a healthy afternoon pick-me-up. For a dairy-free version, swap the butter for virgin coconut oil. Yield: 24 cookies Ingredients

1 package “Sugar” Cookie Mix

2 pastured egg yolks, room temperature

¾ cup Kerrygold Butter, softened

1 Tbsp. organic vanilla extract Preparation


2 In a large bowl, cream the egg, butter and vanilla on medium speed until thoroughly combined.

3 Pour in “Sugar” Cookie Mix and stir with a large spoon for 2-3 minutes to make a thick dough.

4 Chill dough for 15 minutes (this will help when shaping the cookies). 5 Scoop out rounded tablespoons, roll into a ball and place on cookie sheet about 3 inches apart. Flatten to ½ inch

thickness.

6 Transfer to oven and bake 10-12 minutes or until golden brown and firm.




Whip up these fun and festive holiday cookies in minutes. Let them cool completely to prevent inadvertent amputation of legs and arms! Yield: Varies depending on size of cookie cutter Ingredients

1 package Ginger Spice Cookie Mix ¾ cup grass-fed butter, macadamia nut

oil or coconut oil, melted 2 large pastured egg yolks + 1 egg white 1 Tbsp. organic vanilla extract 4 Tbsp. organic molasses

Preparation

1 Preheat oven to 350 degrees line a baking sheet with parchment paper.

2 In a medium bowl, add the wet ingredients and blend on medium speed for 1 minute to combine.

3 Add the Ginger Spice Cookie Mix and blend on medium speed for 1 minute or until the dough comes together.

4 Transfer to the freeze and chill 15 minutes.

5 Place the dough between two layers of parchment paper. Roll dough to ⅓-inch thickness. Cut out dough using cookie cutters.

6 Transfer cookies to lined baking sheet and bake 10-12 minutes or until edges are crisp and centers are set. 7 Let cool completely. Then decorate, if desired, with Vanilla Buttercream Frosting.


http://www.wellnessbakeries.com/our-products/cookie-mixes/ginger-cookies-mix/


Using egg whites – not just the yolks - gives these cookies more snap and less chew. They will soften up when placed in an airtight container overnight. To keep crisp, wrap in parchment. Yield: 24 (2-inch) cookies Ingredients

1 package Ginger Spice Cookie Mix ¾ cup grass-fed butter, macadamia

nut oil or coconut oil, melted 2 large pastured eggs 1 Tbsp. organic vanilla extract 2 Tbsp. organic molasses

Preparation

1 Preheat oven to 350 degrees line a baking sheet with parchment paper.

2 In a medium bowl, add the wet ingredients and blend on medium speed for 1 minute to combine.

3 Add the Ginger Spice Cookie Mix and blend on medium speed until dough comes together.

4 Transfer to the freezer and chill 15 minutes.

5 Roll the dough into 1-ounce balls and place on parchment-lined baking sheet. Flatten dough to ½ inch thickness (Or roll into a log and slice ⅓ inch or thinner for a crisper cookie)

6 Bake 10-12 minutes or until edges are crisp and centers are set. 7 Let cool completely on a wire rack.




Pumpkin, spice and everything nice! These quick and delicious cookies, loaded with spice and rich in antioxidants, are a great way to celebrate the flavors of fall. Using pumpkin doesn’t just add beneficial fiber and antioxidants, but slashes the calories and fat in these treats too. Enjoy with a steamy mug of Drinking Chocolate! Yield: 24 (2 inch) cookies Ingredients

1 package Ginger Spice Cookie Mix

2 large organic egg yolks, room temperature

¼ cup virgin coconut oil, macadamia nut oil or grass-fed butter, melted

⅓ cup organic canned pumpkin (try Farmer’s Market Organic)

4 Tbsp. organic molasses or coconut sap nectar Preparation

1 Preheat oven to 350 F and grease a cookie sheet. 2 In a medium bowl, add the wet ingredients and blend on medium-high speed for 1 minute to combine. 3 Add Ginger Spice Cookie Mix and blend on medium speed until dough comes together (about 1 minute). 4 Transfer dough to freezer to chill for 15 minutes. 5 Roll dough into golf-ball sized spheres (1 oz.) and place on cookie sheet 2-inches apart. Flatten dough to ½-inch

thickness. 6 Bake for 10-12 minutes or until edges are brown and top of cookie is set and crackled. Let cookies cool on pan

for chewy texture.




Do you soft-and-chewy, crackle-top Snickerdoodle cookies? We recreated this childhood favorite with gluten-free

ingredients and just 2 grams of sugar per cookie!

Yield: 24 one-bite cookies

Ingredients

Cookies

1 ½ cups almond flour

2 tsp. coconut flour

2 Tbsp. Erythritol

2 Tbsp. Coconut Sugar

1 tsp. cinnamon

¼ tsp. cream of tartar

¼ tsp. sea salt

¼ tsp. baking soda

1 pastured egg

¼ cup coconut oil, melted

30 drops liquid stevia extract


Coating

½ Tbsp. cinnamon

½ Tbsp. Coconut Sugar

Preparation

1 Preheat oven to 350 F. Line a cookie sheet with unbleached parchment paper.

2 In a medium bowl, combine the almond flour, coconut flour, Erythritol, 2 Tbsp. Coconut Sugar, 1 tsp. cinnamon,

cream of tartar, salt and baking soda.

3 In another bowl, add the egg, coconut oil, stevia and vanilla. Mix well using a hand-held mixer.

4 Add the dry ingredients to the wet and mix on medium speed to form a dough.

5 In a small shallow bowl, whisk together the ½ Tbsp. cinnamon and ½ Tbsp. Coconut Sugar.

6 Scoop out dough by rounded teaspoons and roll into a ball. Roll each cookie dough ball in cinnamon-sugar

mixture. Place coated balls on lined cookie sheet. For a domed effect, do not press down – leave in a ball.

7 Transfer to oven and bake 9-11 minutes for softer cookies, 11-13 for crispy cookies.






These moist, pumpkin-infused bars are a delicious way to satisfy your cool-weather cravings. No pumpkin on hand? Pureed sweet potato is equally as delicious and can be substituted. Yield: One 8 x 8 pan (12 small squares) Ingredients Pumpkin Bars

1 package Spice Cake Mix

3 pastured egg yolks


¾ cup organic canned pumpkin (try Farmer’s Market)

⅓ cup virgin coconut oil, melted Maple-Pecan Crème

¼ cup pecans

1 Tbsp. organic maple syrup

3 Tbsp. virgin coconut oil, melted


1 Tbsp. water

1 Tbsp. Erythritol, powdered

Preparation 1 Preheat oven to 350 degrees. Line an 8 x 8 baking pan with parchment paper. 2 In a medium bowl, beat the eggs, vanilla, pumpkin and melted oil until combined. Add Spice Cake Mix and blend

to incorporate. 3 Spread into parchment-lined pan and transfer to the oven. Bake 45 minutes or until edges are golden brown and

center is set. 4 Prepare Maple-Pecan Crème by blending all ingredients in a high-powered blender until smooth (add water to

thin, if necessary) 5 Let Pumpkin Bars cool completely then drizzle with Maple-Pecan Crème and chopped pecans.





The light, crisp snap of Italian biscotti makes the perfect complement to a steaming cup of cappuccino. Our cranberry-studded version packs all of the crunch and flavor, without high-glycemic cornmeal, wheat flour or sugar. Yield: 8 biscotti Ingredients


⅓ cup egg whites (2 egg whites)

1 Tbsp. organic vanilla extract

20 drops organic orange extract (try Nature’s Flavors)

¼ cup organic dried unsweetened cranberries, roughly chopped

⅓ cup sliced almonds

12 Tbsp. Kerrygold Butter, melted Preparation

1 Preheat oven to 350 F. Line a baking pan with parchment paper.

2 In a medium bowl, whisk together wet ingredients. Pour in “Sugar” Cookie Mix and stir well to combine. Fold in cranberries and almonds.

3 Shape dough into a flattened oval that is roughly ¾ inch tall, 4 inches wide and 7 inches long. Place on parchment and transfer to oven.

4 Bake for 25-30 minutes. Cookie loaf should be firm but not hard. Remove from oven and let cool for 1-2 hours or chill until the loaf has set.

5 Use a sharp knife to cut the cookie loaf into ¾-inch slices. (NOTE: The loaf should be firm enough that the pressure from the knife doesn’t compress the cookie when slicing).

6 Turn oven down to 250 F. Place the slices onto a wire rack and bake for 25 minutes or until crisp and golden. 7 Let cool for 1 hour. Biscotti slices will continue to crisp up.




Are you craving a more indulgent version of the classic Italian twice-baked cookie? This rich and buttery biscotti is scented with fragrant amaretto and dotted with chunks of crunchy almonds. Be sure to let the cookies cool completely to prevent crumbling. Yield: 8 biscotti Ingredients


1 egg yolk

1 Tbsp. organic vanilla extract

1 Tbsp. molasses

1 Tbsp. amaretto

½ cup almonds, roughly chopped

6 Tbsp. Kerrygold Butter, melted

Preparation

1 Preheat oven to 350 F. Line a baking pan with parchment paper.

2 In a medium bowl, whisk together wet ingredients. Pour in “Sugar” Cookie Mix and stir well to combine. Fold in almonds.

3 Shape dough into a flattened oval that is roughly ¾ inch tall, 4 inches wide and 7 inches long. Place on parchment and transfer to oven.

4 Bake for 25-30 minutes. Cookie loaf should be firm to the touch, but not hard. Remove from oven and let cool for 1-2 hours or chill until the loaf has set.

5 Use a sharp knife to cut the cookie loaf into ¾-inch slices. (NOTE: The loaf should be firm enough that the pressure from the knife doesn’t compress the cookie when slicing).

6 Turn oven down to 250 F. Place the cookie slices onto a wire rack and bake for 25 minutes or until crisp and golden.

7 Let cool for 1 hour. Biscotti will continue to crisp up.






These tiny indulgences are typically loaded with sugar (up to 30 grams a piece!) artificial ingredients, colors, and trans fat. But you can still satisfy your cravings with our all-natural, gluten-free “bliss on a stick” treats – with less than 5 grams of sugar per serving. Yield: 20 cake pops Tools: Lollipop sticks (found at craft stores) or wooden skewers + Double boiler or make-shift double boiler

Ingredients Chocolate Cake

1 package Chocolate Bliss Cake Mix

1 package Chocolate Bliss Cake Mix

4 pastured eggs 2/3 cup virgin coconut oil

(melted) 1/4 cup hot coffee 1 teaspoon vanilla extract ¼ cup Dark Chocolate Chips

(set aside for later) Dipping Chocolate

8 oz Dagoba Organic Eclipse Bar (87% cacao) or Green & Blacks Organic Chocolate (85% cacao)

1½ tsp. palm shortening Chocolate Ganache

1 pack Chocolate Frosting Starter 2 tablespoons water ¼ cup heavy cream or Native Forest Organic Coconut Milk 1 tsp. vanilla extract

Toppings (Optional)

Organic unsweetened coconut flakes

Dark Chocolate Chips (mini)

Let’s Do Organic Sprinklez or Sugar Free Sprinkles

Caring Candy sugar free candy canes Preparation Chocolate Cake

1 Preheat the oven to 350 degrees. 2 Prepare Chocolate Bliss Cake according to package instructions. 3 Pour into a greased 8-inch square pan. 4 Bake at 350 degrees for 25 min or until the cake springs back when gently pressed. 5 Cool slightly. Break the cake into fine crumbs and cool completely.


http://www.wellnessbakeries.com/our-products/cake-brownie-mixes/chocolate-bliss-cake-mix/

http://www.wellnessbakeries.com/our-products/cake-brownie-mixes/chocolate-bliss-cake-mix/

http://www.wellnessbakeries.com/our-products/baking-essentials/organic-dark-chocolate-chips/

http://www.wellnessbakeries.com/our-products/frosting-mixes/chocolate-frosting-starter/

http://www.wellnessbakeries.com/our-products/baking-essentials/organic-dark-chocolate-chips/


Chocolate Ganache 1 In a small saucepan, combine the Chocolate Ganache, vanilla, water and heavy cream or coconut milk. 2 Whisk over low heat until well combined, thick, smooth and glossy.

Assembling the Cake Pops

1 In a medium bowl, mix the ganache and chocolate chips into the cake crumbs. Combine well. 2 Use a rounded tablespoon, scoop out dough and form into 1½ inch round balls. 3 Set on a parchment-lined cookie sheet and transfer to freezer for 10-15 minutes to firm. 4 While the cake balls chill, prepare the coating (see below). 5 Stick a lollipop stick or skewer in the bottom of each cake ball. Dip it into the chocolate and allow the excess

chocolate to run off. 6 Place it back on the parchment-lined cookie sheet. Sprinkle with chocolate chips, if desired. 7 Place dipped cake balls into the freezer for another 8-10 minutes. Do not freeze longer than 10 minutes –

condensation will form on the chocolate coating and make them sticky) 8 Store at room temp in an airtight container. For a firmer chocolate coating, place in the freezer for about 5

minutes just before serving. You may also store in the fridge which will give them a more truffle-like consistency. Coating the Cake Pops

1 In a double boiler (or metal bowl over a pot of simmering water), melt the 8 ounces of dark chocolate. 2 Once melted stir in the palm shortening. (Do not over heat the chocolate – it will become dry and lumpy). 3 Pour the chocolate into a coffee mug or drinking glass for easy dipping.



Coffee cake is notoriously high in sugar and carbs. Indulge in this low carb, grain-free version for a guilt-free delight with

your morning cuppa.

Yield: 12 Ingredients Cake

1½ cups Miracle Mix (160 g)

4 free range eggs

½ cup coconut oil, melted

½ cup Erythritol or Coconut Sugar (or a blend)

1 tsp. vanilla extract

¾ cup coconut milk or almond milk Topping

¼ cup coconut oil, melted

¼ cup Erythritol or Coconut Sugar (or a blend)

½ cup pecans, finely ground (75 g) Preparation

1 Preheat oven to 350 F. Grease an 8” square pan or an angel food cake pan. 2 Make the streusel topping. In a small bowl, add the ground pecans, ¼ cup Coconut Sugar or Erythritol and ¼ cup

coconut oil. 3 In a medium bowl, combine Miracle Mix and ½ cup Erythritol or Coconut Sugar. In another bowl, add the eggs,

½ cup melted coconut oil, vanilla and coconut milk or almond milk. Mix dry ingredients into wet and beat on medium speed with an electric mixer until fully incorporated. Batter will be thick.

4 Spread batter into greased pan, smoothing the top. 5 Spoon streusel topping over the top of the batter and use a knife to swirl. 6 Transfer to oven and bake 25-28 minutes or until a toothpick comes out clean. Let cool slightly. Serve with a hot

cup of organic coffee.








These warmly-spiced cupcakes make the perfect traditional dessert for your holiday gatherings. For a dairy-free version, trade the cream-cheese frosting for Whipped Coconut Cream. Yield: 12 cupcakes or 24 small squares Ingredients

Cupcakes 1 package Spice Cake Mix

3 large pastured eggs

⅓ cup virgin coconut oil

¼ cup hot water

1 Tbsp. organic molasses

1 tsp. vanilla Cream Cheese Frosting

6 oz. organic cream cheese, softened

1 Tbsp. organic heavy whipping cream or coconut milk


2 packs Classic Frosting Starter Preparation

1 Preheat oven to 350F and line muffin cups with liners. Alternately, grease a quarter sheet pan for cake squares. 2 In a medium bowl, prepare the Spice Cake Mix according to package directions. 3 Spoon batter into muffin cups, filling two-thirds full or pour into prepared pan. Transfer to oven and bake 20-25

minutes for cupcakes, 15-20 for quarter sheet pan cake. 4 Add Classic Frosting Starter, vanilla, cream cheese and cream to a medium bowl and beat on medium until fully

combined. 5 Let cupcakes cool completely then frost.







Whether you enjoy it drizzled over ice cream or tucked into chocolate, this simple and delicious caramel is a low-sugar

version of the classic treat.

Yield: ½ cup (8 Tbsp.) Ingredients

6 Tbsp. Kerrygold Butter

¼ cup Erythritol, powdered

¼ cup Coconut Sugar, powdered Preparation

1 In a small saucepan, melt the butter over medium heat, then reduce heat to low.

2 Stir in powdered Erythritol and Coconut Sugar and continue stirring until caramel comes together (about 45 seconds).

3 Caramel will continue to thicken as it cools.





What’s a sugar cookie without sprinkles? Unfortunately, store-bought sprinkles are laden with trans fat, corn syrup and artificial colors. Our natural, sugar-free version will add a pop of color and crunch to your cookies – without calories health-harming ingredients. Yield: ⅓ cup Ingredients

½ cup Erythritol 1½ tsp. tapioca starch ½ tsp. natural extract (vanilla, lemon, or almond extract) 2-3 tsp. vodka Natural food coloring (try India Tree or Select)

Preparation

1 Add the Erythritol and tapioca starch to a Magic Bullet. Pulse to powder. 2 In a medium bowl, add the extract and vodka, a little at a time until the mixture forms a paste. Stir in food

coloring of choice. 3 Scrape the paste into a pipette bag fitted with a small round tip. Alternately, use a plastic bag and cut a very

small hole in the corner. 4 Squeeze the paste onto a sheet of parchment in a long line. 5 Let dry for 1 day. 6 Break the sprinkles into short pieces using a sharp knife. Store in an airtight container.




This sugar-free, sweet-tart topping is the perfect accompaniment to spicy gingerbread!

Yield: 2 Tbsp.

Ingredients

1 small package Classic Frosting Starter

¾ Tbsp. lemon juice

½ tsp. lemon extract

Preparation

1 Add the Classic Frosting Starter to a small bowl. Slowly stir in lemon juice with a fork to create a thick, but pourable consistency (not too thin!)

2 Mix in lemon extract. 3 Drizzle over cake.




Top fresh-based gingerbread, donuts and cakes with this quick and delicious Chocolate Glaze.

Yield: 1 cup (16 servings of 1 Tbsp.)

Ingredients

1 can Native Forest Coconut Milk

1/4 cup plus 1 Tbsp. unsweetened organic cocoa powder

1/2 tsp. organic vanilla extract

5-6 drops liquid stevia (to taste)

Preparation

1 Pour the coconut milk in a bowl refrigerate overnight.

2 Remove from the refrigerator and add cocoa powder, vanilla and stevia. Blend with a fork or a hand mixer until thick and creamy.

3 Refrigerate until ready to use.



You’ll never guess that this rich, creamy vanilla buttercream frosting is sugar free! Spread over chocolate cupcakes,

vanilla cupcakes or use it to decorate ginger cookies and chocolate chip cookie cakes!

Yield: 12 servings (covers One 9” cake or 12 cupcakes)

Ingredients

8 Tbsp. Erythritol, powdered + 6 – 12 drops

liquid stevia (You may also use 3 packets

Classic Frosting Starter in lieu of the first two

ingredients)

2 large organic egg whites


10 Tbsp. Kerrygold Butter

Preparation

1 Place a stainless steel bowl over a saucepan

filled with water. Bring the water to a simmer.

2 Add egg white and Erythritol (or Classic

Frosting Starter) to stainless steel bowl. Whisk

3-5 minutes, or until sweetener is completely

dissolved.

3 Transfer steel bowl to counter and beat egg white mixture until it has about doubled in volume. Beat in vanilla

and salt.

4 Add butter, one tablespoon at a time, beating for 3-5 minutes until mixture is smooth. Add stevia, tasting for

sweetness.

5 ADJUSTMENTS: If the icing is too loose, chill the mixing bowl in an ice bath. Then beat again. If the mixture is

chunky, heat the bowl over the simmering water again and beat until it comes together into a smooth icing. Use

a spatula to smooth out the consistency.

6 Transfer frosting to a piping bag, or spread directly on cake or cupcakes. Keep frosting refrigerated and whip

again to make fluffy.







What’s turkey… without the stuffing? Our herb-imbued, classic-style stuffing is the perfect grain-free accompaniment to

your holiday table.

Yield: 12 Ingredients

1 Better Bread Mix (prepared as instructed on package)

⅓ cup finely chopped onions

⅔ cup chopped celery

⅓ cup grass-fed butter, coconut oil, or duck fat

¼ teaspoon pepper

3 pastured eggs, beaten

½ tsp. salt

½ tsp. ground sage

¾ tsp. poultry seasoning

½ cup organic turkey or chicken broth (For casserole-style baking. If baking in the bird, reduce liquid to 2 Tbsp. as juices from the turkey will moisturize the stuffing)

Preparation

1 Preheat oven to 350 F. Bake Better Bread according to package instructions, shaping into two baguette-style loaves. Let cool.

2 Cut into 1 inch cubes. Place cubes on a baking sheet in a single layer. 3 Turn oven down to 325 F. 4 Place bread cubes in the preheated oven and bake 25 minutes. 5 While bread toasts, sauté onion and celery in butter, coconut oil or duck fat until softened. 6 In a large bowl, combine onion mixture with toasted bread cubes, pepper, eggs, salt, sage and poultry

seasoning. Stir in broth until well moistened (noting amounts for casserole versus in-bird cooking specified above).

7 Stuff into turkey and roast to 165 F – juices should run clear (please use a thermometer for food safety!). Alternately, bake in a greased covered shallow casserole at 325 F for 45 minutes. Remove the cover in the last 10-15 minutes to brown.




Forget the high-fructose syrup-laden, canned and contaminated cranberries! You can bring this fresh, tangy, wholesome,

low glycemic cranberry sauce to your table this Thanksgiving with just a few minutes of prep time. Best of all this tangy-

sweet sauce has a mere 2 grams of sugar.

Yield: 12

Ingredients

1 cup Erythritol

½ cup fresh organic orange juice

1 tsp. organic orange zest

12 oz. fresh organic cranberries

0.125 tsp. stevia extract (to taste)

Preparation

1 In a medium saucepan over medium heat,

dissolve the Erythritol in the orange juice.

2 Stir in the cranberries, and cook until they

start to pop (about 10 minutes).

3 Remove from heat, and transfer to a bowl.

Cranberry sauce will thicken as it cools.



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Dear Healthy Holiday Baker, · See all of our products and recipes at 1 Dear Healthy Holiday Baker, Few things are as memorable and nostalgic as gathering in the kitchen to bake homemade