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Holiday Stollen

Holiday Stollen
Prep Time
1 hour and 25 minutes, plus 25 minutes cook time
Number of Servings
12
Ingredients

Dough

  • 5 Tbsp EDEN Mirin
  • 1 cup organic golden seedless raisins
  • [q:1 1/4] cups EDENSOY Original
    • or EDENSOY Vanilla
  • [q:1/2] cup EDEN Safflower Oil
  • [q:1/4] cup EDEN Barley Malt Syrup
  • [q:1/4] cup organic maple syrup
  • 2 cups organic unbleached white flour
  • [q:1 1/2] tsp dry yeast
  • 1 tsp ground cinnamon
  • [q:1/4] tsp ground nutmeg
  • [q:2/3] cup organic almonds, blanched, remove skins, chopped
  • 2 cups organic whole wheat pastry flour

Glaze

Directions
  1. Combine mirin and raisins. Set aside to soak.
  2. Warm the EDENSOY, oil and sweeteners together in a sauce pan.
  3. In a food processor, combine warmed liquid with 2 cups unbleached white flour, nutmeg, cinnamon and yeast. Place in a mixing bowl.
  4. Drain the raisins. Place the soaked raisins, almonds and pastry flour in the mixing bowl and fold in.
  5. Knead until well combined.
  6. Allow to rise, covered with a damp towel, in a warm spot for 1 hour.
  7. Divide dough into 2 balls, shape into crescents and place on an oiled baking sheet.
  8. Let rise an hour or so, until doubled in size.
  9. Preheat the oven to 375°. Bake for 20 to 25 minutes.
  10. Make the glaze. Heat orange juice with soaked agar agar flakes, stirring constantly until the agar is completely dissolved.
  11. Add barley malt and mirin.
  12. Allow to cool slightly before pouring over the stollen.
Nutrition Info
313 calories, 15g fat (39% calories from fat), 6g protein, 44g carbohydrate, 4g fiber, 0mg cholesterol, 80mg sodium

Gingerbread Pancakes

Gingerbread Pancakes
Prep Time
Prep: 10 minutes, Cook: 10 minutes
Number of Servings
8
Ingredients
Directions
  1. In a large bowl, mix first eight ingredients.
  2. In a measuring cup or small bowl, combine EDENSOY, barley malt and oil.
  3. Stir liquid mixture into dry ingredients. Batter will be fairly thick.
  4. Oil a griddle and heat.
  5. For each pancake, pour [q:1/4] cup batter onto griddle.
  6. Cook over medium heat until edges begin to look dry, about 1 to 2 minutes.
  7. Flip and brown on the other side.
  8. Serve with warm EDEN Apple Sauce, EDEN Apple Cherry Sauce, EDEN Apple Strawberry Sauce, EDEN Apple Butter , EDEN Apple Cherry Butter, or pure maple syrup.
Nutrition Info
135 calories, 3g fat (17% calories from fat), 4g protein, 28g carbohydrate, 4g fiber, 0mg cholesterol, 214mg sodium

Non-Alcoholic Sangria

Non-Alcoholic Sangria
Refreshing and delicious
Number of Servings
Serves 8
Ingredients
  • 2 cups boiling water
  • 2 tea bags (black tea works best)
  • 2 cinnamon sticks
  • [q:1/2] cup sugar
  • 3 cups pomegranate juice
  • 1 cup freshly squeezed orange juice
  • 1 cup raspberries
  • 1 cup cherries
  • Cut fruit:
    • 1 orange
    • 1 lemon
    • 1 apple
    • 1 lime
  • 3 cups sparkling water
Directions
  1. Seep tea bags and cinnamon sticks with boiling water for 5 minutes.
  2. Stir sugar into hot water to dissolve.
  3. Remove tea bags.
  4. In pitcher, combine the tea/cinnamon stick/sugar combination with pomegranate juice, orange juice, and fruits.
  5. Refrigerate for at least 3 hours - overnight will get more flavor.
  6. Add sparkling water and serve.
Nutrition Info
159 Calories, 1 g Protein, 0 mg Cholesterol, 40 g Carbohydrates, 34 g Total sugars (12 g Added sugars), 3 g Fiber, 1 g Total fat (0 g sat), 13 mg Sodium, [nut:4] Vitamin C, [nut:1] Vitamin K, Folate

Tart Cherry Pistachio Bark

Tart Cherry Pistachio Bark
Prep Time
15 minutes
Number of Servings
Serves 10
Ingredients
  • [q:1 1/2] cups dark chocolate chips
  • [q:1/2] cup white chocolate chips
  • [q:1 1/2] teaspoons coconut oil, divided
  • [q:1/2] cup dried Montmorency tart cherries
  • [q:1/2] cup pistachios, shelled
Directions
  1. Line a quarter sheet pan with parchment paper and set aside.
  2. In a microwave safe bowl, place dark chocolate chips and 1 teaspoon of coconut oil.
  3. Microwave on half power in 30 second intervals, stirring between each time, until melted.
  4. Place white chocolate chips in a separate bowl with remaining coconut oil.
  5. Repeat microwave directions until chips are melted.
  6. Spread dark chocolate out on prepared sheet pan.
  7. Drizzle white chocolate over dark chocolate.
  8. Use a butter knife and drag through drizzles to make a pretty pattern.
  9. Sprinkle with pistachios and Montmorency tart cherries.
  10. Chill until hardened. Break into small pieces and serve.
Nutrition Info
276 Calories, 4 g Protein, 3 mg Cholesterol, 26 g Carbohydrates, 17 g Total sugars (12 g Added sugars), 4 g Fiber, 18 g Total fat (9 g sat), 14 mg Sodium, [nut:2] Iron, [nut:1] Vitamin B6, Magnesium, Phosphorus, Zinc

Vegetarian Mincemeat Pie

Vegetarian Mincemeat Pie
Prep Time
Prep: 40 minutes, Cook: 1 hour
Number of Servings
8
Ingredients

Pie Filling:

  • 6 ounces organic dried apples
  • [q:1/2] cup organic Turkish apricots, chopped
  • [q:1/4] cup EDEN Cranberries
  • [q:3 1/2] cups EDEN Apple Juice
  • [q:1/4] cup organic seedless raisins
  • [q:1/4] cup organic golden seedless raisins
  • 1 cup water
  • 3 Tbsp EDEN Kuzu Root Starch, dissolved in [q:1/4] cup orange juice
  • [q:1 1/2] Tbsp EDEN Genmai Miso, dissolved in 3 T. orange juice
    • or EDEN Mugi Miso
  • 1 tsp grated orange peel
  • 1 tsp ground cinnamon
  • [q:1/4] tsp ground nutmeg
  • 2 Tbsp EDEN Mirin
  • 1 cup walnuts, lightly pan roasted and chopped

Pie Crust:

Directions
  1. Soak dried apples in [q:3 1/2] cups apple juice for 30 minutes.
  2. Remove from juice, squeeze and reserve the soaking juice.
  3. Chop the apples and apricots into small pieces.
  4. Combine fruit, soaking juice, raisins and 1 cup water in a sauce pan. Simmer for 20 minutes.
  5. Add dissolved kuzu, stirring constantly until the mixture becomes thick and shiny.
  6. Add the dissolved miso with orange juice, spices, orange peel, mirin and walnuts.
  7. Simmer, constantly stirring for 3 to 5 minutes.
  8. Preheat the oven to 350°.
  9. Make the pie crust by first mixing the flours, salt and oil together with a fork or pastry blender until the flour forms small pebbles.
  10. Add the liquid all at once, mixing quickly, to form a ball of dough. Do not over mix or knead.
  11. Roll out the dough on a floured surface, forming a crust.
  12. Place crust in a 9" pie plate. Crimp edges and trim crust.
  13. Poke holes several places in the bottom of the crust with a fork to allow steam to release and prevent bubbling.
  14. Bake crust for 10 minutes. Remove and place filling in the crust.
  15. Bake for 25 minutes, until crust is golden, remove and allow to cool before slicing
Nutrition Info
Per serving: 420 calories, 12g fat (23% calories from fat), 5g protein, 88g carbohydrate, 7g fiber, 0mg cholesterol, 337mg sodium