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Fruit and Nut Muesli Bread

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Lent inspires most of us to not only pause and reflect on our spiritual life but also time to choose a simpler and healthier lifestyle – away from the sugars and fats that infiltrate our daily life. Our Convent has been scaling back this lent and doing just this. It has made us more grateful for what we have and savor the more special moments.
One of our Sisters, who spent some time in Germany, is a big fan of homemade Muesli. I got inspired to take this idea into a bread. Since one of our most visited recipes is a gluten free oat bread,  I thought readers might enjoy this hearty and beautiful muesli bread which is also gluten free! Packed with fiber, dried fruits and nuts, it’s so hearty that one slice will easily take care of your morning hunger pangs. If you are on a low fat, low sugar diet, this is the recipe for you.  Blessed Lent!

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Fruit and Nut Muesli Bread
SERVINGS
1loaf (12 slices)
CHANGE SERVING SIZE
loaf (12 slices)
COOK TIME
1hr
PREP TIME
30mins
READY IN
2 hrs30 mins

Ingredients

Instructions

  1. Preheat the oven to 350°F. Grease a 7-by-3-inch loaf pan with pam and dust with almond flour or lined with baking paper.
  2. In a large bowl, mix the almond butter and agave nectar with a handheld mixer until smooth, then blend in the eggs. In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda, and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Fold in the apricots, cranberries, pistachios, hazelnuts, sesame seeds, and sunflower seeds. Pour the batter into the loaf pan.
  3. Bake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

Mother’s Day Pastel Meringue Kisses

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Spring is here and we welcome it with open arms! I happened upon these whimsical, delightful pastel meringues. Immediately, Mother’s Day sprang to mind – little kisses with chewy centers and soft colors.. the perfect gift to show your mom how much you love and appreciate her.

 

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Pastel Meringues
SERVINGS
12
CHANGE SERVING SIZE
COOK TIME
1.5hrs
PREP TIME
15mins
READY IN
2hrs

Ingredients

Instructions

  1. Preheat oven to 215 degrees F.
  2. Line baking sheets with parchment and set aside.
  3. Place egg whites, sugar and vanilla bean seeds in the bowl of an electric mixer. Whisk to combine.
  4. Add a couple of inches of water to a medium saucepan and heat over medium-high heat. Then place the mixing bowl on top of the saucepan to create a double-boiler.
  5. Heat for about 3-5 minutes or until the sugar has dissolved and mixture is warm to the touch.
  6. Return mixing bowl back to a stand mixer fitted with a whisk attachment. Beat on high speed until glossy stiff peaks form (about 5-7 minutes or until the bowl of the mixer is cool to the touch).
  7. Halfway through mixing, add in the cream of tartar and salt.
  8. With about 1 minute left, add in gel food coloring.
  9. Stop mixer and removed bowl from stand. Add in whichever “extra” ingredient you would like: dried raspberries or cranberries, pistachios, chocolate shavings and orange zest, coconut or almonds, and gently fold with a rubber spatula to combine.
  10. Using a small ice cream scoop, or teaspoon, place dollops of meringue on the parchment-lined baking sheets. Then sprinkle with your toppings used in the meringue: pistachios, raspberries, craisins, chocolate shavings and orange zest, almonds, or coconut.
  11. Bake in a preheated oven for 1- 1 1/2 hours, or until the outsides are crisp and dry and the insides are chewy.
  12. Serve immediately after cooling or store in an air-tight container away from any humidity.