It's this time of year, when the weather grows cold and the days grow dark early, that I spend more time in the kitchen. My son and I work hand-in-hand baking breads and cookies. The oven's heat keeps are old 1890s miner's home warm on even the coldest of days, while the aroma of sweet things perfumes the air and speaks of the holidays to come.
Making Holiday Treats a Bit Better
Like most of you, I try my best to make our holiday treats and sweets a little bit better, a little bit more wholesome. We make sprouted spelt sugar cookies, sugar plums, turron de navidad and my favorite buche de noel. They're still treats, and still special, just a touch healthier and a touch more nourishing. We focus on good quality, natural ingredients: grass-fed butter, pasture-raised eggs, organic flours and whole, unrefined sweeteners like molasses, maple syrup, and honey. Their sweetness is balanced with nourishment not found in refined white sugars: primarily minerals and B vitamins.