Wholesome Apple Bread with Dried Cranberries and Pecans Recipe
Chef Maria Palma of CHRISTUS Children's shows you how to create a Wholesome Apple Bread with Dried Cranberries and Pecans.
Keto-Friendly Cranberry Pecan Muffins Recipe – Dr. Berg
Watch this video to get my healthy and delicious recipe for cranberry pecan muffins.
Timestamps
0:00 Keto-friendly cranberry pecan muffins
1:10 Tasting the keto cranberry pecan muffins
1:29 Why the cranberry is ok
3:04 How to make cranberry pecan muffins
In this video, we're going to teach you how to make cranberry pecan muffins. These low-carb cranberry pecan muffins are amazing, and they are completely keto-friendly. There is no regular flour or sugar in this recipe. I like to use Kerrygold grass-fed butter on top. Even my kids love these delicious muffins, and I think you're going to love them too.
The cranberries in this recipe are ok because cranberries are tart, they don't have a lot of sugar. You're also allowed between 20 and 50 grams of carbs per day with a ketogenic diet. You don't have to feel deprived on the ketogenic diet. Great recipes like this one are delicious and will even make the house smell great!
Cranberry Pecan Muffins Recipe
Ingredients
• ½ cup sour cream
• 4 large organic, pasture-raised eggs
• 1 tsp vanilla
• 3 cups almond flour
• ½ tsp cinnamon
• 2 tsp baking powder (aluminum-free)
• ½ cup sugar-free sweetener (I use Just Like Sugar)
• ¼ tsp salt
• 1 cup fresh or frozen/thawed cranberries (If frozen, they must be fully thawed and drained.)
• ½ cup pecans (nuts are optional)
Directions
1. Preheat oven at 325°F.
2. Line the muffin tin with cups or use silicone liners.
3. In a blender, mix sour cream, eggs, vanilla, cinnamon, baking powder, sweetener, and salt. Blend until well-mixed.
4. Add almond flour mixture a bit at a time and blend. If it gets too thick, add water until it can blend into a batter. Mix well.
5. Add cranberries and nuts and mix with a spatula. (If it's easier for you, you can pour the batter into a large bowl or mix the whole thing in a bowl. You'll still end up with yummy cranberry muffins.)
6. Using a ¼ cup or a spoon, pour the batter into the muffin cups, dividing the batter evenly into 12.
7. Bake for 25-30 minutes until the muffins are slightly brown and firm to touch. Let them cool at room temperature because warm muffins will stick to the paper.
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* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
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Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
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I hope you enjoy this delicious keto-friendly recipe for cranberry pecan muffins. Thanks for watching!
How to Make No Knead Cranberry Walnut Honey Artisan Bread
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No-Knead Cranberry Walnut Bread with Honey
Ingredients
* 3 cups all purpose flour, plus 3 tablespoons
* 1/2 teaspoon instant yeast
* 2 teaspoons sea salt
* 1/2 cup chopped walnuts
* 1 cup dried cranberries
* 1 1/2 cups water at room temperature
* 2 tablespoons liquid honey, plus more for brushing on after baking or other vegan honey substitute
Instructions
* Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
* Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
* Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
* Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
* Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
* Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
* Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
* After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
Unfortunately the description box can't hold the whole recipe, so at the top you can find the link to the blog post for the full written recipe. Enjoy!
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Pumpkin Cinnamon Roll Loaf with Cream Cheese Glaze
Learn how to make a fantastic Pumpkin Cinnamon Roll Loaf perfect for Halloween or a Fall Brunch. This bread has a light and fluffy texture combined with cinnamon, orange, cranberries and pecans, and then the whole thing is topped with a cream cheese glaze. Much easier than traditional pumpkin cinnamon rolls and SO delicious and impressive for your guests!
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PUMPKIN CINNAMON ROLL LOAF WITH CREAM CHEESE GLAZE
Makes 1 Loaf
INGREDIENTS:
2 ¼ tsp (1 package) (1/4 ounce/7g) dry active yeast
1 cup (240ml) warm water (between 120-130F)
1/4 cup (50g) sugar
1/2 cup (120ml) pumpkin puree
1/3 cup (80ml) milk
1 egg
5 tbsp (75ml) melted butter, plus 1 tbsp (15ml) for greasing
2 tsp (10ml) vanilla extract
1/3 cup (50g) dried cranberries
4 ½ cups (540g) of all-purpose flour
1 ½ tsp (7.5ml) salt
FILLING:
3 tbsp (30g) brown sugar
3 tbsp (30g) white sugar
1 ½ tsp (7.5ml) cinnamon
1 tbsp (15ml) orange zest
½ cup (75g) pecans, chopped
3 tbsp (45ml) melted butter
GLAZE:
¼ cup (60 ml) whipped cream cheese
1 tbsp (7 g) powdered sugar
½ tsp (2.5 ml) vanilla extract
1 tbsp (15 ml) milk
METHOD:
Add yeast, sugar and water to a large mixing bowl. Whisk to combine and then let stand for 5 minutes until it gets cloudy and foamy.
Then, to the yeast mixture add the pumpkin, milk, egg, butter and vanilla extract. Whisk to combine. Then add the cranberries. Set aside.
Then in a medium-sized bowl whisk together the flour and salt. Add the flour mixture in 1 cup increments, to the wet ingredients, mixing with a wooden spoon or dough whisk until a dough forms. Remove it from the bowl and transfer it to a floured surface. Roll it into a ball and knead it for a few turns 8-10 times
Place another 1 tbsp (15 ml) of butter in a large clean bowl, and grease the sides of the bowl with the butter. Place dough inside and cover with a clean dish towel or plastic wrap. Set in a warm place to double in size for 1 hour.
Then make the filling. Combine sugars, cinnamon, orange zest, and pecans. Set aside.
Prepare a 9”x 5” (23cm x 23cm) loaf pan with baking spay, and then line with parchment paper only on the long side, with the flaps of paper overhanging on either side of the pan. This will make it easier to remove the bread once it is baked.
Once risen, remove the dough from the bowl and place on floured surface; roll out to a 9 inch by 15-inch rectangle. Smear the dough with the 3 tbsp (45ml) of melted butter, then sprinkle with the filling.
Starting from the short end of the rectangle, roll the dough tightly into a log. Then slice the log in half, length-wise into 2 pieces. Then twist these two pieces together with the filling side up and exposed in places. Place the braid into the loaf pan. Tuck the ends under the loaf if needed. Allow it to rise, uncovered, again for 30 mins.
Bake at 350F for 35-40 minutes until golden brown and well risen.
Allow the bread to cool in its tin and prepare the glaze. For the glaze place all ingredients in a small bowl and whisk until desired consistency. Add more milk for a runnier consistency.
Remove loaf from the pan. Place on a cooling rack, and drizzle glaze on top with a fork for pretty drippings.
MAKE AHEAD TIP: Or allow the bread to cool completely in the tin. Then cover loosely with foil and place in the refrigerator. Then reheat the following day, uncovered in a 300F oven for 15 minutes. Then remove from tin and drizzle with glaze.
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ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Professional Baker Teaches You How To Make PECAN COOKIES!
Chef Anna Olson shows you how to bake amazing Pecan White Chocolate Cranberry Cookies with a Pecan White Chocolate Spread to make this delicious dessert even more tasty!
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Pecan White Chocolate & Cranberry Cookies
Ingredients
¼ cup (60 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
2 large egg yolks
1 Tbsp (15 mL) honey
1 tsp (5 mL) vanilla extract
¾ cup (110 g) all-purpose flour
½ tsp (2.5 g) baking soda
½ tsp (1.5 g) ground cinnamon
½ tsp (1.5 g) ground ginger
¼ tsp (1 g) ground cloves
¼ tsp (1 g) salt
¾ cup (75 g) chopped, lightly toasted pecans
½ cup (80 g) white chocolate chips
½ cup (70 g) dried cranberries
Directions
1. Preheat the oven to 350 F (180 C). Grease a 9-inch (23 cm) fluted removable bottom tart pan.
2. Cream the butter and sugar by hand until smooth. Beat in the egg yolks, followed by the honey and vanilla. Sift the flour, baking soda, cinnamon, ginger, cloves and salt and stir this into the butter mixture. Stir in the pecans, chocolate chips and cranberries. Spoon this into the prepared pan and press down until level, dipping your hands in flour to keep them from sticking as you do so. Bake this for 14 to 16 minutes, until an even golden brown on top. Cool the pan on a rack completely before slicing into wedges.
Pecan White Chocolate Spread
1 ½ cups (150 g) toasted pecans
½ cup (100 g) packed dark brown sugar
½ cup (65 g) icing sugar
3 oz (90 g) white chocolate chopped
1 Tbsp (15 mL) vegetable oil
2 tsp (10 mL) fancy molasses
½ tsp (2.5 g) salt
½ tsp (1.5 g) ground cinnamon
1. Pulse the pecans with the brown sugar and icing sugar until the pecans are finely ground. Add the white chocolate, oil, molasses, salt and cinnamon and pulse until a smooth paste (it will be quite fluid). The spread can be refrigerated for 2 hours to set it, but can then be stored in a jar at room temperature for up to 2 months.
For a fun option (perfect for a toasted bagel), beat ½ cup (125 mL) of this spread into ½ cup (125 mL) of softened cream cheese.
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Favorite Cinnamon Rolls: Enriched Dough Filled w/ Swirls of Butter, Cinnamon, & Brown Sugar
Cinnamon rolls are a PERFECT holiday breakfast, snack, or dessert. This recipe is a traditional American cinnamon roll with an almond flavored icing. You can double the icing if you want MORE! Check out my suggestions for adding holiday fruit and nuts to both the filling and topping for that extra special holiday treat and look! These work great prepared the day before and baked the morning of (after rising). You can also make these ahead of time including the baking portion. Then, wrap and store them in the freezer until the day you want to eat them. Heat in the microwave and enjoy!
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Content Time Markers:
00:00-01:38 Cinnamon variations & inspiration
01:58 Visual of recipe ingredients
02:39 Activate the yeast, warm milk & butter, & combine
04:36 Add beaten eggs, vanilla, & whisk in 1st half of flour
05:28 Use dough hook (or spoon) & knead in remaining flour (check out varying stages & when the dough is ready); Set aside to rise.
07:20 Dough has doubled. Time to roll out & fill.
09:47 Start at short end & roll up the filling. Slice & place in prepared pan. Cover and rise time. (TIPS!)
11:23 Check out the risen rolls! Time for the oven. Check out the BAKED rolls.
12:06 Make the almond icing & drizzle over the cooled rolls.
14:54 Take a close look of the rolls & check out the inside.
15:30 Scott joins me for a taste and discussion of these rolls
Thanks for watching & your support!
Disclaimer
The content in these videos shall not be construed as health & safety advice or other & may be outdated or inaccurate; it is your responsibility to verify all information. This is a YouTube video for entertainment purposes ONLY. I am not a professional chef or baker. I provide information based on experience, personal research, and personal preferences. No copyright is claimed in Summer Bakes the World videos and to the extent that material may appear to be infringed, I assert that such alleged infringement is permissible under fair use principles in U.S. copyright laws. If you believe material has been used in an unauthorized manner, please contact me.