Holiday Nut Roll | Recipe Redux

 Monk Fruit in the Raw keeps sugar in check in this Holiday Nut Roll.



Disclosure: I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.

IMG_nutloaf5

I don’t usually get in the mood for holiday baking when it’s 75 degrees outside. Yet, my desire to bake has gained momentum this week, thanks to the Recipe Reduxers’ creative recipes and festive photos posted in our final recipe contest for the year, Show us Your Sweets, sponsored by the makers of Monk Fruit in the Raw. In my opinion, these festive holiday pistachio cherry biscotti just say Jingle Bells.IMG_nutloaf5 And how about visions of these cute chocolate chip cookie croutons dancing in your head or maybe a kransekake, for goodness sake!

IMG_nutloaf5I was rather enthusiatic with the outcome of my first attempt (Less is Better Pumpkin Spice Cake) at baking with the latest sweetening alternative, Monk Fruit in the Raw. Prior to this, I have shied away from using sugar substitutes in baking because of the pitfalls; you can’t get the same volume, moisture, texture or color without  sugar.  Well, until now. Let me reintroduce Monk Fruit In the Raw.IMG_nutloaf5

IMG_nutloaf5

IMG_monkfruitintheraw3

 Monk Fruit in the Raw keeps sugar in check in this Holiday Nut RollIMG_monkfruitintheraw3

IMG_monkfruitintheraw2

Monk Fruit in the Raw is a zero calorie sweetner made from monk fruit, a vine reipened fruit native to Asia. It’s 300 times sweeter than cane sugarIMG_monkfruitintheraw2 and sweetens without a bitter aftertaste. Because it is heat stable, you can substitute it for up to one-half of the sugar in your baked goods. For more information and cooking/baking tips click here.
IMG_monkfruitintheraw2

Please excuse me if this sounds like  bragging, but the performance of this sweetener in my pumpkin spice cake was so good, I’m experimenting with it in yet another one of my holiday favorites! This one is special (in a personal kinda way) and I haven’t had it in years. My Grandmother made it religiously around the holidays giving it nostalic meaning  for me. I combined her recipe with other similar recipes and made substitutions for fat along with sugar. Most of the sweetness in this nut roll is in the filling; so this is where I substituted one-half of the sugar with Monk Fruit in the Raw. I don’t remember my grandmother icing her bread, but I finished mine with a  simple icing, the base of which I made with nonfat Greek yogurt. I used 1/4 of the sugar as Monk Fruit in the Raw and the remainer as powdered sugar.

This bread is not overly sweet and can be served as a dessert, but I’d eat this bread with an omelet for breakfast, with a salad for lunch, before a run for quick energy, and after a run for recovery.

I hope you enjoy this recipe and please check out all of the other links at the bottom of the post for more holiday recipes that will convince you, cutting back on sugar never tasted so good!

Holiday Nut Roll

What holiday treasures will you make with Monk Fruit in the Raw?

Holiday Nut Roll

by Diane Boyd

makes 2 loaves

Ingredients

    for the bread

    • 1 packet (1/4 oz.) active dry yeast
    • 1/4 cup warm skim milk (110-115 degrees F)
    • 3 Tablespoons sugar
    • 1/4 teaspoon salt
    • 1/4 cup butter, softened
    • 1/4 cup applesauce
    • 1/2 cup light sour cream
    • 1 1/2 eggs, lightly beaten (save other half for filling)
    • 3 to 3 1/4 cups all-purpose flour

    for the filling

    • 1/4 cup + 1 tablespoon sugar
    • 1/4 cup + 1 tablespoon Monk Fruit in the Raw
    • 1/4 cup butter, cubed
    • 1/2 egg
    • 1/4 teaspoon ground cinnamon
    • 2 cups ground walnuts
    • 1/2 honey crisp apple, peeled and grated

    for the frosting

    • 1 cup nonfat Greek yogurt
    • 2 Tablespoons Monk  Fruit In the Raw
    • 6 Tablespooons powdered sugar, sifted
    • 1/2 teaspoon vanilla

    Instructions

    for the bread

    Dissolve yeast in warm milk. Add sugar, salt, butter, applesauce, sour cream, eggs and half of flour. Beat in an electric mixer for about 3 minutes until smooth. Stir in remaining flour to form a soft dough. Turn onto a floured surface and knead by hand for about 6-8 minutes until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place until doubled, about one hour.

    for the filling

    In a medium saucepan combine sugar, Monk Fruit, butter, egg and cinnamon. Cook over medium heat until mixture reaches 160 degrees F or is thick enough to coat the back of a metal spoon. Remove from heat. Stir in walnuts and grated apple. Let cool completely.

    to assemble nut roll

    Punch dough down and place on a floured surface. Divide in half. Roll each half into a 12 inch by 10 inch rectangle. Spread filling to 1/2 inch of dough edges. Starting with the long side, roll each piece up jelly-roll style. Pinch seams to seal. Place seam side down on a greased cookie sheet. Cover and let rise until doubled, about 30 minutes.

    Bake at 350 degrees F for 30 minutes or until lightly browned. Place on wire racks to cool.

    for the frosting

    In a medium bowl combine Greek yogurt, Monk Fruit, powdered sugar and vanilla. Mix well. Dizzle over warm loaves.

    Powered by Recipage

    Recipe Redux: A Trend in Every Pot

    If you’re a foodie, chances are, you love reading predictions of what will be HOT this year on restaurant menus and in supermarkets. The trend trackers certainly have been busy compiling lists. If you google ‘food trends 2013’  you will find umpteen opinions of what will take the place of kale and  cupcakes!  I must admit, I have been burning the midnight oil (and I bet other Recipe Reduxer’s have as well)  reveling in these lists. This month’s recipe redux challenge is to  pick one trend and  add it to a pot of soup.

    So what predicted ‘food craze’ caught my attention? POPCORN!!!  In my opinion, popcorn is already  a popular snack. Taste of Home reports,  “Americans consume 7 billion  quarts of popped popcorn a year. That’s enough to fill the Empire State Building 18 times.”

    Yes, that’s billion with a B! But this year expect to see popcorn in a new light.  Sweet or savory; as a snack or as an ingredient; marketers, chefs and food bloggers will adopt  this trend in a variety of fun and different ways. Today, I am using it as a topping for a hot winter soup. With the big game only weeks away, football fans can enjoy my spicy popcorn on top of another classic Super Bowl food, chili. I hope you have fun looking at the links at the bottom of this post to see what other trends have ended up in our pots!

    What food trend are you looking forward to this year?

    Turkey Chili with Spicy Popcorn


    Turkey Chili with Spicy Popcorn

    by Diane Boyd

    Ingredients (serves 6)

    for the chili

    • 2 Tablespoons olive oil
    • 2 cups chopped onions
    • 3/4 cup chopped celery
    • 1 cup chopped green peppers
    • 1 cup chopped carrots
    • 1 Tablespoon minced garlic
    • 2 cups sliced cremini mushrooms (baby bella)
    • 1 pound ground turkey
    • 3/4 teaspoon red pepper flakes
    • 1 Tablespoon ground cumin
    • 3/4 teaspoon dried basil
    • 1 Tablespoon chili powder
    • 3/4 teaspoon dried oregano
    • 1/2 teaspoon black pepper
    • 2 cups low sodium tomato juice
    • 14.5 oz. can chopped tomatoes
    • 1.5 oz can undrained kidney beans (Goya)
    • 1/2 teaspoon Tabasco sauce
    • 2 Tablespoons lemon juice
    • 3 Tablespoons tomato paste
    • 1 Tablespoon Worcestershire sauce
    • 1/4 cup white wine

    for the popcorn

    • 1/2 cup popcorn
    • 1/2 teaspoon chili powder
    • olive oil

    Instructions

    for the chili

    Assemble ingredients. Sauté ground turkey in a pot sprayed with cooking spray. Once cooked, set aside. Add olive oil to a large skillet and heat on high. Add onions, celery, green peppers, carrots, mushrooms, and spices through pepper. Cook for 1-2 minutes while stirring. Add cooked ground turkey and remaining ingredients. Bring to a low boil, reduce heat and simmer for 20 minutes, uncovered. Thin with additional tomato juice if necessary.

    for the popcorn

    Place popcorn in a small brown lunch bag and fold over twice. Place in a microwave oven and cook on full power for 2 to 2-1/2 minutes for until you hear a pause of 2 seconds between pops. Carefully remove popcorn from microwave and pour into a large bowl. Use a mister to spray with olive oil and sprinkle with chili powder. Toss to coat evenly.

    Powered by Recipage

     


    SaveSave

    SaveSave

    Social media & sharing icons powered by UltimatelySocial