PUMPKIN AND APRICOT CINNAMON ROLLS
- 1 1/2 cup dried apricots, roughly chopped
- 1 cup pumpkin purée
- 2 teaspoons ground cinnamon, divided
- 1 (0.25-ounce) package active dry yeast
- 4 cups whole wheat pastry flour, plus more for dusting
- 1/4 cup oat bran
- 1/4 teaspoon fine sea salt
- 1 cup unsweetened plain almondmilk, warmed
- 1 cup chopped pecans or walnuts
- Honey, for drizzling (optional)
When soaking liquid is lukewarm (105° to 110°F), sprinkle yeast over the top and let sit until a bubbly foams forms, about 5 minutes. In a large bowl, stir together flour, oat bran, salt and remaining 1 teaspoon cinnamon. Add yeast mixture and almondmilk and stir to form a shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Dust the inside of a large bowl with flour and place dough in the bowl. Cover and let sit in a warm spot until dough is doubled in size, 1 1/2 to 2 hours.
Line a baking sheet with parchment paper. On a floured surface, roll out dough into a 14×18-inch rectangle. Spread pumpkin mixture evenly over dough and sprinkle with pecans. Roll up snugly to form an 18-inch log, seam side down. Cut into 24 equal slices, trimming off the end pieces, if you like. Arrange on the prepared baking sheet and let rest in a warm spot. Position the baking rack in the upper third of the oven and preheat to 350°F. Bake until rolls are puffed and golden brown, about 25 minutes. Drizzle with honey (if using) and serve warm.
White Chocolate Holiday Bark
- 1 cup sliced almonds
- 1/4 cup unsweetened coconut
- 1 cup oven-toasted rice cereal
- 1 cup dried cranberries
- 1 1/2 pounds good-quality white chocolate, chopped
- 2 teaspoons vegetable oil
Preheat the oven to 325°. Line a baking sheet with parchment paper, and set aside.
Spread the sliced almonds and the unsweetened coconut in an even layer on the baking sheet. Toast 5–8 minutes or until coconut just begins to brown. Remove baking sheet from the oven, and let cool.
In a large bowl, combine almonds, coconut, rice cereal, and dried cranberries. Reserve about 1/4 cup of the mixture, and set aside.
Place chopped white chocolate and 2 teaspoons vegetable oil in a large heatproof bowl, and set over a medium saucepan of simmering water. Stir with a spatula until the chocolate is completely melted.
Recipe Source: Health