On the hunt for a Christmas recipe, my mother-in-law passed this one on to me. This traditional Yugoslavian nut roll is commonly known as “Potica”. The rich, sweetened egg bread is filled with a mixture of ground walnuts, brown sugar, butter, vanilla, and cinnamon. This bread is simply delicious and will be a welcoming treat for your company during this season.
- ½ cup granulated sugar
- 1 teaspoon salt
- ¼ cup butter
- 1 cup hot milk
- 2 packages active dry yeast (2¼ tsp x 2)
- ¼ cup warm water (105-115F)
- 2 eggs
- 4 ½ cups un sifted, all-purpose flour
I’ve discovered my two favorite flours right now are Kamut and Emmer. I decided to try my hand at pasta, I’ve never made it before and since my family eats a fair amount of pasta thought it would be a great thing to try.
The recipe came from www.kamut.com and I followed it exactly the way it reads. Well, since I don’t have a pasta maker I cut the pasta by hand like linguine noodles, some of them crooked of course but that just made it unique. The flavour of the kamut was wonderful, definite comfort food, and we had it with a chunky tomato base pasta sauce. Unfortunately, it was devoured before I could take a picture. Now I’m on the hunt for a pasta maker because I know I will make it again.
- 2 cups Kamut flour
- 2 Large Eggs
- 1 cup Anita’s Organic Cane Sugar
- ½ cup butter, softened
- 3 large eggs
- ½ cup organic plain yogurt
- 1 tsp. vanilla extract
- 1 ½ cups Anita’s Organic Quinoa Flour
- 2 tsp. Anita’s Organic Baking Powder
- ¼ tsp. sea salt
- 2 – 3 Tbsp. Poppy seeds
- 2 Tbsp. Lemon Zest
- 1/3 cup fresh lemon juice (about 2 lemons)
- ½ cup Anita’s Organic Cane Sugar
Preheat oven to 350 F. Lightly grease 8×4 inch loaf pan, spray with cooking oil or line bottom with parchment paper. Cream sugar and butter in a large bowl. Add the eggs, sour cream or yogurt and vanilla. Whisk together until the mixture has a smooth and creamy consistency. Combine the flour, baking powder, salt and poppy seeds and lemon zest in a medium bowl.
- 4 cups diced apples cored
- 1 cup sugar
- 2 eggs, lightly beaten
- 1/2 cup vegetable or corn oil
- 2 teaspoons vanilla extract
- 2 cups Anita’s Organic whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- 1 cup Thompson raisins
- 1 cup coarsely chopped walnuts
- Preheat oven to 325 degrees. Line 16 muffin
- cups with grease or paper liners
In a large bowl mix the apples and sugar and set aside. In another bowl place the eggs, oil and vanilla and whisk till combined. In separate bowl mix flour, baking soda, cinnamon and salt and whisk till ingredients are evenly distributed. Stir the egg mixture into the apples/ sugar combination and mix thoroughly. Sprinkle the flour mixture over and mix well. Add the raisins and walnuts and mix until evenly distributed. Scoop batter evenly into muffin tins and bake for 25 minutes or until toothpick or knife comes out clean.
- 2 cups Anita’s Organic Sprouted Spelt Flour
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 2 tsp. Cinnamon
- ⅛ tsp. Sea Salt
- ¾ cup Yogurt
- 2 large Eggs
- ¾ cup Maple syrup
- 4 Tbsp. melted Butter
- 1 ½ tsp. Vanilla extract
Preheat oven to 400°F.
In a medium bowl, combine dry and liquid ingredients; mix lightly. Fill 12 paper-lined or greased muffin cups. Bake 15 – 18 minutes or until light brown. Remove and cool on wire rack.
Recipe courtesy of Essential Eating Sprouted Baking