Happy Healthy RD

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Last Minute Candy Cane Chocolates – Only 5 Ingredients

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candy-cane-chocolatesChristmas is this weekend!  Are you ready?!? I know I have a few more things to cross off my list before Sunday including making another batch of these chocolates. :) If you are in need of a quick sweet treat for a last minute gift or holiday party this week, I’ve got you covered.  These chocolates take just minutes to prepare and the ingredients are easy to find (or you might already have them in your pantry).  Just four ingredients: coconut oil, cocoa powder, maple syrup, and peppermint extract and/or crushed candy canes and you’ve got yourself some chocolates.

candy-cane-chocolates-3    I made these using a medium size muffin tin with muffin liners which totally worked, although it is difficult to get a completely perfect and consistent shape.  I think they would be darling in a candy cane shape, and I’m definitely going to hit up the after Christmas sales and be on the hunt for Christmas themed chocolate molds so I’m better prepared next year.

I added a bit of peppermint extract to the chocolate mixture but if you don’t have that on hand, don’t sweat it.  The candy cane crunchies are really the star of the show and they add a delicious minty flavor.  Smooth dark chocolate with mint, is there any better combination?!?

Also since the ingredient list is very short, these treats should be good for those with food sensitivities.  They are dairy, nut, and gluten free.

candy-cane-chocolates-vegan-gluten-free-happy-healthy-rd

Be Happy, Be Healthy!  Have a wonderful holiday!

Print Recipe
Candy Cane Chocolates
These peppermint candy cane chocolates are the perfect holiday treat (vegan & gluten free).
Course Chocolate, Dessert
Servings
chocolates
Ingredients
  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/2 tsp peppermint extract
  • candy canes, crushed for garnish
Course Chocolate, Dessert
Servings
chocolates
Ingredients
  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/2 tsp peppermint extract
  • candy canes, crushed for garnish
Instructions
  1. Heat oil, cocoa powder, maple syrup, and peppermint extract in a small saucepan over low heat. Stir frequently until completely melted and combined.
  2. Prepare chocolate molds or muffin tin using muffin liners. Evenly distribute chocolate mixture between molds. I used about 2 tablespoons per chocolate, but this may vary depending on what mold you are using.
  3. Sprinkle crushed candy cane in each chocolate. If you want candy throughout the chocolate, give a small stir. If you just want the candy on top, do not stir. Pop them in the freezer for about 30 minutes or until hard. Best kept cold.
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Gingerbread Granola

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gingerbread-granola-3Gingerbread is one of my favorite holiday flavors.  I love ginger year round but when it is combined with molasses and cinnamon, I love it even more.  I recently made a batch of gingerbread cookies that lasted about 2.5 minutes before they were gone. I wanted to make more cookies but decided maybe it would be better to make gingerbread granola since then I can eat it for breakfast (not that I didn’t eat a gingerbread cookie for breakfast once or twice. :) )gingerbread-granola  To get the gingerbread flavor I used molasses, which in granola has the added surprise of making extra crunchy clusters.   And if you eat it with milk, the milk turns into a delicious spiced milk that I could drink on its own (hmm….a gingerbread milk recipe could be in my future).  Just keep in mind molasses tends to burn easy so be careful when cooking this granola.  (I unfortunately have lost many batches to the burnt granola graveyard.)

I don’t typically stir my granola when cooking because I like lots of clusters (check out this post on tips on how to get more clusters!) but if you prefer no clusters, maybe give the mixture a quick stir after 5 or 10 minutes of cooking and at the end too.

This recipe creates a subtly sweet granola. I would recommend giving the mixture a taste before cooking to see if it is to your liking.  If you like things a little sweeter, add a little more maple syrup.  I also encourage you to play around with the recipe and use whatever nuts or seeds you prefer.  I used walnuts, pumpkin seeds, and almonds but I think pecans would work great too.  A few dried cranberries added after cooking would also be a delicious addition!

Enjoy!

Be Happy, Be Healthy!

Print Recipe
Gingerbread Granola
A warm and spicy twist on classic granola.
Course Breakfast, Granola
Prep Time 10 min
Cook Time 20 min
Servings
Ingredients
Wet Ingredients
  • 1/4 cup coconut oil
  • 1 tablespoon molasses
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
Dry Ingredients
  • 2 cups rolled oats
  • 1 cup nuts, chopped
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • generous pinch of salt
Course Breakfast, Granola
Prep Time 10 min
Cook Time 20 min
Servings
Ingredients
Wet Ingredients
  • 1/4 cup coconut oil
  • 1 tablespoon molasses
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
Dry Ingredients
  • 2 cups rolled oats
  • 1 cup nuts, chopped
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • generous pinch of salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. In a small saucepan over low heat, combine coconut oil, molasses, and maple syrup. Cook until melted, turn off heat and add vanilla extract.
  2. In a large bowl, combine oats, nuts, and spices. Pour wet ingredients over dry ingredients. Stir until all the oats and nuts are coated. Line a cookie sheet with parchment paper or a silpat. Spread oats in a thin layer on the lined cookie sheet.
  3. Cook for 15-20 minutes. Check after 10 minutes and rotate pan to help cook evenly. When oats start to brown, remove from oven. Let cool on cookie sheet. Store in an air tight container.
Recipe Notes

gingerbreadgranolapin

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Health Bread with Cinnamon Honey Butter

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Health Bread - filled with dates, raisins, and nuts     

This month’s Recipe Redux is all about quick and easy breads, which I am so excited about.  Quick breads are on the top of the my list of favorite foods and I can’t wait to check out all the other recipes.

Creative Quick Breads

The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!

An old family recipe for health bread which is filled with dates, raisins, and nuts

This month I wanted to share a new take on a old family recipe for what we call Health Bread.  This bread reminds me of warm and cozy holiday nights with my grandparents, aunts, uncles, and cousins.  Somehow I was lucky enough to end up with the original recipe on a well-used recipe card.  I always loved this bread, it is sweet and chewy and can be enjoyed all by its self.  Or as my Dad recommends, it goes great with a piece of cheddar cheese for a sweet and salty snack.  But I decided to pair it with cinnamon honey butter because really you can’t go wrong with that combination.

Give the gift of bread

According to my family, this recipe used to be made in cans.  After doing some research, I discovered in the late 1940s when metal was scarce it was popular to make a sweet breads in recycled cans because they were cheaper and easier to find than bread pans or muffin tins.  This type of recipe was also popular then because it requires no kneading and the ingredients are very simple.  I added cinnamon, vanilla, and nuts but those add-ins are optional.

The original recipe calls for All-Bran.  I found  and it worked perfectly.  You could also substitute wheat germ or ground flax.  With bran, oatmeal, and dried fruit this bread really racks up the fiber points.

This bread also travels really well so it makes a nice gift.  It is quite hearty and the raisins and dates keep it from drying out.  I recommend wrapping in waxed or parchment paper, tying with bakers’ twine, and affixing a cute tag.  You could also give a small jar of the butter along with the bread.

Health Bread with cinnamon honey butter

Now I realize the irony of sharing a ‘health’ bread recipe also with a butter recipe but hey everything in moderation and balance is my philosophy.  If you are dairy-free, you could substitute coconut oil.

Cinnamon honey butter

Health Bread

(inspired by a family recipe)

1/2 cup raisins

1/2 cup dates, finely chopped

1 cup oatmeal

1 cup wheat bran

1 cup flour (all-purpose or bread flour)

1/2 cup sugar

1/2 teaspoon cinnamon

1 teaspoon vanilla

1 teaspoon salt

1 egg

1 cup milk with 1 teaspoon baking soda added

Loaf pan, greased

Preheat oven to 350 degrees.  Boil dried raisins and dates in 1 cup of water for 5 minutes.  Let stand while combining all other ingredients in a large bowl.  Mix until dry ingredients are wet.  Add in dried fruit and liquid.  Pour into greased baking pan and bake for 45 minutes at 350 degrees.

Honey Cinnamon Butter

6 tablespoons room temperature butter

1 tablespoon honey

1/2 teaspoon cinnamon

Mix until well combined.

 

 

 

Don’t forget to check out all the other links below by my fellow talented Recipe Reduxers!

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