Cranberry Pistachio Bread

standard December 12, 2010 Leave a response


There are four or five baked goods that my mom always makes at Christmas. Having grown up with these transitions, it is never Christmas until all these delicious treats are made each year. One of my favorites is cranberry bread. Mom always makes fabulous quick breads, but cranberry bread only makes an appearance at Christmas time.


Today I was really craving the crumbly, tart yet sweet bread. So I found her recipe and got to work with a few vegan changes. Thankfully, it came out just as good as the original. 🙂


Cranberry Pistachio Bread

Yield: 1 loaf (12 slices)

Calories per serving: 214 kcal


  • 2 c spelt flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 c sucanat
  • 1 flax egg (1 T ground flax-seed mixed with 3 T cold water)
  • 3/4 c orange juice
  • 2 T coconut oil, cold
  • 2 c fresh cranberries, chopped
  • 1/2 c almonds, chopped
  • 1/2 c pistachios, chopped


  1. Preheat oven to 350 degrees F. Grease a loaf pan with coconut oil.
  2. Mix flour, baking powder, baking soda, and salt in a large bowl or stand mixer. Add sucanat and mix well.
  3. Stir in orange juice, coconut oil, and flax egg. Combine well. Batter will be wet.
  4. Fold in cranberries and nuts.
  5. Pour into one loaf pan and bake at 350 for 50-60 minutes.


Variations: This recipe can also make 4 mini loaves or 12 muffins. Cook time for muffins will only be 20 minutes.

Gluten Free Option: Swap spelt flour for 1 c gluten free all purpose mix + 1/2 c almond meal + 1/2 c oat flour


Per serving (1/12 loaf): 214 calories, 35 g carbohydrate, 7 g fat, 5 g protein, 261 mg sodium, 19 g sugar


Snack Time

standard May 25, 2010 Leave a response

Finding a good granola or protein bar can be kind of tricky when you’re only eating natural, unprocessed foods. A few weeks ago when we ran out of Luna bars and Zone bars, I decided to make some myself. I was a little skeptical, but they came out awesome! The recipe made 16 bars and we’re out already so I made another batch this weekend, along with a second recipe to provide some variety.

First up:

Peanut Butter Cranberry Go-Bars

Lightly adapted from


  • Cooking spray
  • 1 c rolled oats
  • 1/3 c oat bran
  • 3 T flax seed
  • 1 c whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 c chopped roasted peanuts
  • 1 c dried cranberries
  • 3/4 c natural peanut butter
  • 1/4 c almond milk
  • 1 T ground flaxseed mixed with 3 T warm water
  • 1/2 c agave nectar or honey
  • Zest of one lemon
  • Juice of one lemon


  1. Line a 9×13″ pan with plastic wrap and coat with cooking spray. In a large bowl stir together dry ingredients (through cranberries).
  2. In a stand mixer, beat together peanut butter, milk, flax egg, agave, lemon zest, and lemon juice until well blended.
  3. Add dry ingredients to peanut butter mixture and beat until completely blended. Scrape dough into prepared pan and, with wet fingers or a rubber spatula, smooth to fill pan completely and evenly (dough will be really sticky). Chill dough until firm, about 30 minutes.
  4. Preheat oven to 300. Invert pan onto a work surface, lift off pan, and peel off plastic. Cut straight down lengthwise through middle, then crosswise to make 16 bars, each 1 1/2 inches wide. Place bars about 1 inch apart on a baking sheet lined with parchment paper.
  5. Bake bars until lightly browned and somewhat firm to the touch, about 20 minutes. Remove from oven and let cool completely.
  6. Wrap individually in plastic wrap for easy grab-and-go. Store bars in an airtight container for up to 2 weeks or freeze.

Second bar:

Fruit and Nut Bars

Lightly adapted from 101 Cookbooks


  • 1/2 c whole nuts, toasted & coarsely chopped – I mixed peanuts, almonds, and cashews together
  • 1/2 c dried fruit, coarsely chopped – I used cranberries, raisins, and cherries
  • 2 c high fiber cereal (original recipe calls for 1 c cereal similar to Kashi GoLean and 1 c puffed rice cereal, but I had some Nature’s Valley Blueberry Cinnamon that I used)
  • 1 T Earth Balance
  • 1/4 c sucanat
  • 1/4 c agave nectar
  • 1 tsp vanilla
  • 2 T wheat bran
  • Pinch of salt


  1. Preheat oven to 300. Prepare an 8×8″ pan with cooking spray and parchment paper ( the original recipe does not say to do this and mine stuck like crazy!)
  2. Combine nuts, fruit, and cereal in a heat-proof bowl.
  3. Combine Earth Balance, sucanat, and agave in a medium sauce pan and bring to a boil, stirring with a spatula. As soon as the sugar mixture comes to a full boil and the sugar is completely dissolved, remove from heat. This should take about 5 minutes.
  4. Off the heat, stir in the vanilla, wheat bran, and salt. Pour sugar syrup over the cereal mixture and stir everything together. Make sure the nuts, fruits, and cereals are evenly coated. Pour cereal mixture into the pan and press mixture into pan as firmly as possible.
  5. Bake 20 minutes for chewy bars or 30 minutes for crispier bars. Allow the bars to cool completely in the pan. Turn out onto a cutting board and divide into 8 bars with a sharp knife. You may have to chill the bars to firm them up before cutting.
  6. Wrap individually and store in an airtight container or freeze.

Easy Dinner for One

standard March 30, 2010 1 response

Since the husband had a conference one day last week and was going to be home late, I had planned on eating leftovers for dinner. But then I discovered the bag of butternut squash ravioli I had picked in amazement up at Whole Foods a while back. I knew I had a recipe somewhere for homemade butternut squash ravioli that I had never had the time to actually make, so this was a good alternative. So when I found the bag in the freezer, I went looking for the recipe to find the sauce I needed to make to pair with it. Lucky for me, it was nowhere to be found. So I looked it up on and tried to come up with an alternative. What ended up on my plate was pure heaven.

Butternut Squash Ravioli with Cranberry-Sage Brown Butter Sauce


  • 1 package frozen whole wheat butternut squash ravioli
  • 2 T Earth Balance
  • 1 tsp dried sage
  • 1/4 c walnuts, chopped
  • 1/4 c dried cranberries


  1. Heat a pot of water on the stove, and cook ravioli according to package directions, usually 7-10 minutes. Drain.
  2. Toast walnuts in dry skillet for a couple of minutes. Add Earth Balance. Once melted, add sage and cranberries. Cook for a few minutes until butter browns. Season with salt and pepper.
  3. Toss with ravioli. Grate with a little vegan parmesan, if desired.
  4. Enjoy a mouthful of deliciousness!

This is probably enough for two, depending on the size of the package of ravioli you get. Mine was pretty small, and I ended up eating the whole thing  anyway – it was that good. You can double the sauce ingredients to serve 4 if you have more ravioli.