Sourdough Perogies THM-XO

One of the many traditional German side dishes popular in Lancaster County is homemade egg noodles. I learned the art of noodle making from my Old Order Mennonite grandmother and aunts as they made dishpans of noodles for their large families. The Atlas Noodle Maker I have was a gift from my late mother-in-law. These Perogies are made with sourdough pasta that has been fermented for more than 24 hours. With this recipe you can also make noodles and even Ravioli. Perogies and ravioli are a bit time consuming but we do enjoy them for special occasions.

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Sourdough Doughnuts THM-XO

Fasnacht Day is tomorrow and widely celebrated in Lancaster County. The tradition of eating fastnachts on Fat Tuesday started with the Pennsylvania Dutch as they were looking for recipes to use up lard before Lent. Fastnacht is a German word which means “night before the fast. I have always saved the lard we make when we butcher hogs in the winter to fry doughnuts. These sourdough doughnuts are very tasty and our family loves them.

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Candied Apple Pie THM-XO

A warm double-crust apple pie – bring back memories of my grandma and helping her make pie crust. This old timed favorite has been revised to a to a healthier option. I love to warm a slice and add a tablespoon of cream for a delicious THM crossover treat.

Candied Apple Pie

Pie Crust:

  • 1 1/2 cups THM Baking Blend
  • 1 cup oat flour
  • 1/2 cup lard
  • 3 tablespoons butter
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon oat fiber
  • 1 egg, beaten
  • 3-4 tablespoons cold water

Apple Filling:

Candied topping:

Preheat oven to 350 degrees F. In a mixer bowl combine baking blend, flour, lard, butter, salt, baking powder, and oat fiber. Mix until crumbly. Beat egg and water together. Add to mixer bowl and mix lightly. Divide into two dough balls, one slightly bigger than the other. Roll the large ball between two piece of plastic wrap. Remove top piece of plastic wrap and carefully flip dough into a deep dish pie plate. Combine apple filling ingredients together in a bowl. Mix well. Mound apple filling into pie crust. Roll remaining dough ball between to pieces of plastic wrap. remove top piece of wrap and flip dough over top of the apples. Carefully press crust edges together and trim. Flute.  Place pie in oven. Bake for 40-45 minutes. Cover the pie with foil after it has baked for 20 minutes. Five minutes before the pie is finished, melt butter in a sauce pan.  Add cream, Brown Sugar Substitute, and extracts. Boil for 3 minutes. Add nuts. Remove pie from the oven and spoon caramel sauce over the top crust, spreading to cover the entire crust. Cool. Serve 8-10.

**The pie crust has a tendency to be fragile. I make sure the bottom crust has all the seams sealed. If the top crust has a few holes as pictured below that is okay.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim Healthy Mama Store   Baking Blend

Candied Apple Pie

Servings 8
Author Glenda Groff

Ingredients

Pie Crust:

  • 1 1/2 cups THM Baking Blend
  • 1 cup oat flour
  • 1/2 cup lard
  • 3 tablespoons butter
  • 1/8 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon oat fiber
  • 1 egg beaten
  • 3-4 tablespoons cold water

Apple Filling:

  • 8 cups finely diced apples
  • 2 tablespoons Brown Sugar Sweetener Substitute
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt

Candied topping:

  • 2 tablespoons butter
  • 3 tablespoons cream
  • 2 tablespoons  Brown Sugar Sweetener Substitute
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon Olive Nation Caramel extract
  • 1/4 cup chopped pecans or walnuts

Instructions

  1. Preheat oven to 350 degrees F. In a mixer bowl combine baking blend, flour, lard, butter, salt, baking powder, and oat fiber. Mix until crumbly. Beat egg and water together. Add to mixer bowl and mix lightly. Divide into two dough balls, one slightly bigger than the other. Roll the large ball between two piece of plastic wrap. Remove top piece of plastic wrap and carefully flip dough into a deep dish pie plate. Combine apple filling ingredients together in a bowl. Mix well. Mound apple filling into pie crust. Roll remaining dough ball between to pieces of plastic wrap. remove top piece of wrap and flip dough over top of the apples. Carefully press crust edges together and trim. Flute.  Place pie in oven. Bake for 40-45 minutes. Cover the pie with foil after it has baked for 20 minutes. Five minutes before the pie is finished, melt butter in a sauce pan.  Add cream, Brown Sugar Substitute, and extracts. Boil for 3 minutes. Add nuts. Remove pie from the oven and spoon caramel sauce over the top crust, spreading to cover the entire crust. Cool. Serve 8-10.

Recipe Notes

**The pie crust has a tendency to be fragile. I make sure the bottom crust has all the seams sealed. If the top crust has a few holes as pictured below that is okay.

You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

Old Fashioned Apple Dumplings THM-XO

Old Fashioned Apple Dumplings have been a family favorite for years. These are seasonal item you will find in many Amish/Mennonite bakeries and roadside stands in the fall.  They can be eaten warm with a bit of cream which is my favorite or with ice cream like some of my family prefer.  This recipe is a healthier version of an old traditional comfort food made by our grandmothers.

Old Fashioned Apple Dumplings THM-XO

  • 6 apples, cored and peeled, I used Granny Smith Apples

Pastry:

Sauce:

Pastry: In a mixer bowl combine flours, baking powder, and salt together. Cut in shortening until pea size. Add cream and almond milk. Mix lightly until just moistened and combined. Divide dough in half. Roll each half in a rectangle shape. Cut in 3 pieces. Press one dough piece around each apple. Place apples in individual 6 baking dishes or in a 9 x 13 baking pan (6 dumplings in the pan). Preheat oven to 350 degrees F. Sauce:  Combine water, butter, cinnamon, vanilla,  sweetener, and molasses in a saucepan. Bring to a boil and whisk in glucomannan. Remove from heat. Pour half of the sauce over the apples. Place pan of dumplings in the oven. Bake for 20 minutes, pour remaining sauce over apples. Cover with foil. Bake for an additional 25 minutes. Remove from oven.  Spoon some of the sauce in pan over the dumplings. Cool. 6 servings.

*THM Gentle Sweet can be used instead of the Brown Sugar Sweetener. Use the same amount AND add a drop or two of Natural Burst Maple Flavoring. 

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim Healthy Mama Store   THM Glucomannan, THM Gentle Sweet, Natural Burst Maple Flavoring 

Old Fashioned Apple Dumplings THM-XO

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Glenda Groff

Ingredients

  • 6 apples cored and peeled

Pastry:

  • 1/2 cup oat flour
  • 1 3/4 cups sprouted wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/3 teaspoon salt
  • 5 tablespoons butter
  • 1 tablespoon cream
  • 1/2 cup almond milk

Sauce:

  • 1 1/2 cups water
  • 2 tablespoons butter
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/2 cup Brown Sugar Sweetener Substitute
  • 1/2 teaspoon glucomannan or xanthan gum
  • 1/4 teaspoon Black-strap Molasses

Instructions

  1. Pastry: In a mixer bowl combine flours, baking powder, and salt together. Cut in shortening until pea size. Add cream and almond milk. Mix lightly until just moistened and combined. Divide dough in half. Roll each half in a rectangle shape. Cut in 3 pieces. Press one dough piece around each apple. Place apples in individual 6 baking dishes or in a 9 x 13 baking pan (6 dumplings in the pan). Preheat oven to 350 degrees F.
  2. Sauce:  Combine water, butter, cinnamon, vanilla, sweetener, and molasses in a saucepan. Bring to a boil and whisk in glucomannan. Remove from heat. Pour half of the sauce over the apples. Place pan of dumplings in the oven. Bake for 20 minutes, pour remaining sauce over apples. Cover with foil. Bake for an additional 25 minutes. Remove from oven.  Spoon some of the sauce in pan over the dumplings. Cool. 6 servings.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

 

Pumpkin Sourdough Cinnamon Rolls THM-crossover

Cool, crisp mornings warn us that fall is rapidly approaching. Pumpkins, gourds, hay bales, and  corn-shocks can be found at little roadside stands on our quiet country back roads. Neck Pumpkins are a favorite of mine for baking with their orange meaty flesh. Pureed pumpkin add a delightful twist to these cinnamon rolls and Brown Butter Frosting takes it over the top.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

Pumpkin Sourdough Cinnamon Rolls  THM – XO

Cinnamon roll dough:

Cinnamon mixture:

  • 1 ½ teaspoons cinnamon
  • 2/3 cup erythritol
  • 5 tiny spoons THM Stevia
  • 2 drops Maple flavoring
  • ½ teaspoon Blackstrap Molasses
  • 2 tablespoons melted butter

Brown Butter Frosting:

In mixer bowl combine almond milk, starter, pumpkin, egg, and honey.  Add 2 cups flour and dough enhancer. Mix for 2 minutes. Add remaining flour in 1/4 cups increments until dough pulls away from the sides of the bowl. Mix well. Let rest 20 minutes. Add salt and knead 8-9 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate 3 days***. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press cold dough into a large rectangle with floured hands. Brush with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread—slide the thread under the roll and pull the ends across each other. Place on baking pans, cover, and allow to rise until doubled. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In mixer bowl combine butter and cream cheese. Whip until smooth and well combined. Add sweetener, Stevia drops, and cream. Whip until fluffy, about 2 minutes. Frost cinnamon rolls.  20 rolls.

*Do not allow the cinnamon dough to come to room temperature when rolling them out. I have melted butter and the cinnamon mixture ready before I remove the dough from the fridge. Cold dough works the best as you need very little flour when rolling them out.

**Slightly more flour may be needed if your starter is thinner.

***This recipe is styled after Gwen’s Nest Bread which use 1/3 white flour and allows it to ferment for 3 days in the fridge.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. 

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Trim Healthy Mama Store THM Stevia,   THM Gentle Sweet

Pumpkin Sourdough Cinnamon Rolls  THM - XO

Servings 20
Author Glenda Groff

Ingredients

Cinnamon roll dough:

  • 1/2 cup almond milk
  • 1 cup sourdough starter
  • 1 cup pureed butternut squash or pumpkin
  • 1 egg
  • ¼ cup butter
  • 2 tablespoons honey
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon dough enhancer
  • 2 ½ cups white whole wheat flour*
  • ¾ cup white flour**
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Cinnamon mixture:

  • 1 ½ teaspoons cinnamon
  • 2/3 cup erythritol
  • 5 tiny spoons THM Stevia
  • 2 drops Maple flavoring
  • ½ teaspoon Blackstrap Molasses
  • 2 tablespoons melted butter

Brown Butter Frosting:

  • 6 tablespoons butter browned and cooled
  • 6 ounces cream cheese
  • 1/4 cup THM Gentle Sweet or Brown Sugar Sweetener Substitute
  • 6-8 drops SweetLeaf Vanilla Creme Stevia Drops
  • 2/3 cup whipping cream

Instructions

  1. In mixer bowl combine almond milk, starter, pumpkin, egg, and honey.  Add 2 cups flour and dough enhancer. Mix for 2 minutes. Add remaining flour in 1/4 cups increments until dough pulls away from the sides of the bowl. Mix well. Let rest 20 minutes. Add salt and knead 8-9 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate 3 days***. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press cold dough into a large rectangle with floured hands. Brush with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread---slide the thread under the roll and pull the ends across each other. Place on baking pans, cover, and allow to rise until doubled. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In mixer bowl combine butter and cream cheese. Whip until smooth and well combined. Add sweetener, Stevia drops, and cream. Whip until fluffy, about 2 minutes. Frost cinnamon rolls.  20 rolls.

Recipe Notes

*Do not allow the cinnamon dough to come to room temperature when rolling them out. I have melted butter and the cinnamon mixture ready before I remove the dough from the fridge. Cold dough works the best as you need very little flour when rolling them out.

**Slightly more flour may be needed if your starter is thinner.

***This recipe is styled after Gwen's Nest Bread which use 1/3 white flour and allows it to ferment for 3 days in the fridge.

You will find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

 

No-bake Fresh Peach Cheesecake THM-Crossover

Sweet juicy peaches star in this fluffy cheesecake.  Even better yet, it is  no-bake dessert so you don’t have to heat your kitchen up to bake on warm summer days. The walnuts in the crust add a delightful crunch and pair with the smoothness of the filling. There are so many peaches varieties to pick from but my favorites for fresh eating are Red Haven, Sun High, and Contender. This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change.

No-bake Fresh Peach Cheesecake THM-Crossover

Crust:

Cheesecake:

Crust instructions: In a food processor combine almond flour, walnuts, coconut flour, sweetener, and cinnamon. Pulse until well combined. Add butter. Pulse until crumbly. Press on the bottom of a spring-form cheesecake pan. Refrigerate.

Crust pressed in the pan and ready for the filling. 

Filling Instructions: In a mixer bowl combine cream cheese, sweetener, and cinnamon. Mix until smooth. Add sour cream. Mix well.  Soften gelatin in almond milk for 5 minutes. Set aside. Add whipping cream, vanilla, and xanthan gum to cream cheese mixture. Whip until fluffy. Heat almond milk/gelatin until syrupy. With mixer running on low pour the gelatin into the cream cheese mixture in a thin stream. Mix well. Fold in peaches. Spoon into cheesecake pan, smoothing the top. Refrigerate. Garnish with Peach/Pineapple Jam or fresh peaches when serving.

*The Brown Sugar Sweetener can be replaced with THM Gentle Sweet. 

Peach cheesecake

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. I love my Kitchen Aid Mixer for making this dessert. 

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Trim Healthy Mama Store   THM Gentle Sweet

peach cheesecake 4

No-Bake Fresh Peach Cheesecake THM-crossover

Servings 16
Author Glenda Groff

Ingredients

Crust:

  • 1 cup blanched almond flour
  • 1/3 cup chopped walnuts
  • 2 tablespoons coconut flour
  • 2 tablespoons Brown Sugar Sweetener Substitute
  • 1/4 teaspoon cinnamon
  • 3 tablespoons cold butter, cubed

Cheesecake Filling:

  • 3 8 ounce packs 1/3 fat cream cheese, softened
  • 1/2 cup Brown Sugar Sweetener Substitute
  • 1/2 teaspoon cinnamon
  • 1/2 cup sour cream or Greek Yogurt
  • 1/3 cup almond milk
  • 1 1/2 tablespoons unflavored gelatin
  • 1 1/2 cups whipping cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon xanthan gum
  • 2 1/2 cups finely chopped, peeled fresh peaches

Instructions

  1. Crust instructions: In a food processor combine almond flour, walnuts, coconut flour, sweetener, and cinnamon. Pulse until well combined. Add butter. Pulse until crumbly. Press on the bottom of a spring-form cheesecake pan. Refrigerate.   Filling Instructions: In a mixer bowl combine cream cheese, sweetener, and cinnamon. Mix until smooth. Add sour cream. Mix well. Soften gelatin in almond milk for 5 minutes. Set aside. Add whipping cream, vanilla, and xantham gum to cream cheese mixture. Whip until fluffy. Heat almond milk/gelatin until syrupy. With mixer running on low pour the gelatin into the cream cheese mixture in a thin stream. Mix well. Fold in peaches. Spoon into cheesecake pan, smoothing the top. Refrigerate. Garnish with Peach/Pineapple Jam or fresh peaches when serving.

You will find many more cakes, pies, cheesecakes, and dessert recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

 

Sourdough Biscuits THM–Crossover

Delicious soft Sourdough Biscuits add that special touch to a meal. These are a THM crossover because they contain both carbs (wheat flour) and fats (butter). I brushed these biscuits with melted garlic butter to mimic Red Lobster Biscuits. This biscuit dough  can be mixed several days in advance and kept in the fridge. In fact, I prefer working with cold dough as it handles much better.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.biscuits

Sourdough Biscuits

  • 2 ¼ cups white whole wheat flour, I used Arrowhead Mills Pastry Flour***
  • 6 tablespoons butter, room temperature
  • 1 cup almond milk
  • 2/3 cup sourdough starter
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Combine whole wheat flour and butter in a mixer bowl. Mix until crumbly. Add milk and sourdough starter. Mix well. Place in a bowl, cover tightly and refrigerate for 24 hours. Remove from refrigerator. *Sprinkle baking powder, salt, and baking soda on biscuit dough. Knead until thoroughly mixed. **Press dough out ½ inch thick, fold in thirds, press out again, repeat from ** twice. Cut with a biscuit cutter and place on a baking sheet. Bake at 425 degree for 20 minutes or until lightly browned. Biscuits baked on a stoneware pan are incredible.

*An easy way to sprinkle on the baking powder mixture is to put it in a Pampered Chef Shaker.

**When you fold the dough multiple times you will get flaky layered biscuits.

***I used Arrowhead Mills Pastry flour which is made from soft white spring wheat berries. It has less gluten and makes wonderful biscuits. It is 100% whole grain flour.

For Red Lobster Biscuits: 1/2 cup finely shredded cheddar cheese maybe kneaded in the dough along with the baking powder mixture. Melt 3 tablespoons butter. Add 1 teaspoon garlic powder and 2 teaspoons parsley. Brush over biscuits when removed from oven.

Here are a few of my favorite item when making biscuits. If you purchase items through these links, I receive a small commission but your price doesn’t change.

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Sourdough Biscuits THM-Crossover

Servings 12
Author Glenda Groff

Ingredients

  • 2 1/4 cups white whole wheat pastry flour
  • 6 tablespoons butter
  • 1 cup almond milk
  • 2/3 cup sourdough starter
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Combine whole wheat flour and butter in a mixer bowl. Mix until crumbly. Add milk and sourdough starter. Mix well. Place in a bowl, cover tightly and refrigerate for 24 hours. Remove from refrigerator. *Sprinkle baking powder, salt, and baking soda on biscuit dough. Knead until thoroughly mixed. **Press dough out ½ inch thick, fold in thirds, press out again, repeat from * twice. Cut with a biscuit cutter and place on a baking sheet. Bake at 425 degree for 20 minutes or until lightly browned.


*An easy way to sprinkle on the baking powder mixture is to put it in a Pampered Chef Shaker.

**When you fold the dough multiple times you will get flaky layered biscuits.

***I used Arrowhead Mills Pastry flour which is made from soft white spring wheat berries. It has less gluten and makes wonderful biscuits. It is 100% whole grain flour.

For Red Lobster Biscuits: 1/2 cup finely shredded cheddar cheese maybe kneaded in the dough along with the baking powder mixture. Melt 3 tablespoons butter. Add 1 teaspoon garlic powder and 2 teaspoons parsley. Brush over biscuits when removed from oven.

You can find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.

PicMonkey Collage sourdough

Sourdough Cinnamon Roll THM xo

Do you want a tasty guilt-free cinnamon roll with your morning coffee? Here is a sugar-free sourdough one that I make for special occasions. These are a crossover–meaning they have both carbs and fats in them. They do take planning ahead as they ferment in the fridge for 3 days before baking. I did add yeast to the dough to give the more traditional cinnamon roll taste. The sourdough starter ferments the dough making it “on plan” and the yeast helps with the rise and taste. cinnamon roll 25

Sourdough Cinnamon Rolls—3 day ferment

  • 2 cups active sourdough starter
  • 1 1/4 cups water
  • 2 eggs
  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1 tablespoon dough enhancer
  • 1 cup King Arthur Bread Flour
  • 4 1/2 cups white whole wheat flour–Prairie Gold, Golden 86, etc
  • 2 teaspoons salt
  • 1 teaspoon baking soda, optional*
  • 1 tablespoon Instant yeast—this helps them taste like the “normal” ones and assist in the rise when baking
  • sprouted flour for rolling out dough

Cinnamon Mixture

  • 1 1/2 teaspoons cinnamon
  • 2/3 cup THM erythitol
  • 5 tiny spoons THM Stevia
  • 2 drops Loran Maple Flavoring
  • 1/2 teaspoon Black-strap Molasses
  • 3 tablespoons butter

Brown Butter Icingcompliments of Margaret Raber/Food For Life Cookbook

  • 1 stick butter, browned and cooled
  • 8 ounces cream cheese
  • 1/4 cup THM Gentle Sweet
  • 2 tiny spoons THM Stevia
  • 3/4 cup whipping cream

Mix starter, water, eggs, butter, and honey together in mixer bowl. Add  dough enhancer, King Arthur flour, and vanilla. Mix well. Add 3 cups flour. Mix. Add remaining flour in 1/4 cup increments mixing until you have a soft dough. You want a slack dough–which is softer and stickier than bread dough. You will not be able to knead this by hand. Let rest 20 minutes. Add salt and yeast. Mix for 6 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate 3 days**. Remove from fridge***. Sprinkle baking soda over dough and knead in. Dust a surface with sprouted wheat flour and press dough into a large rectangle with floured hands. Blend erythitol, stevia, maple flavoring, and molasses together (don’t use xylitiol as it will leave the rolls “wet”). Brush dough with butter and sprinkle very generously with cinnamon mixture. Roll into a long jelly roll. Cut the cinnamon rolls using a piece of heavy sewing thread—slide the thread under the roll and pull the ends across each other.  Place in well greased baking pans, cover and let rise until doubled and very puffy. Bake at 350 degrees F. for 16-18 minutes or until very lightly browned. Cool completely. In a mixer bowl combine browned butter, cream cheese, Gentle Sweet, and Stevia. Whip until smooth. Add cream and whip until fluffy. Ice rolls. Store in the refrigerator and these do freeze very well. 24 large rolls.

*I don’t use baking soda as I have a mature starter and it does not taste sour.

**This recipe is styled after www.gwens-nest.com/easy-bread-recipe/ that is the reason there is white flour in it. You are allowed to use up to 1/3 white flour if you allow the dough to ferment 3 or more days.

***It is best to wait until you are ready to make the rolls to remove it from the refrigerator. The dough will be really cold and you will be able to work with it without adding extra flour to roll it out. This recipe contains both carbs and fats which is not weight-loss friendly but is great for growing children, special occasions, and those maintaining. This can also be used to make doughnut and sticky buns.
cinnamon roll cut 25

Here are a few of my favorite products for this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change. I love my Bosch Mixer for making any type of sourdough/yeast breads. 

Amazon

    

My THM affiliate link is now available for you to purchase items through. They have very high quality products.

THM Erythritol

THM Stevia

You can find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

HG cookbook pic 25

Tomato Basil Sourdough Bread

Breads

  • 1 1/2 cups sourdough starter
  • 1 cup thick tomato juice
  • 1/4 cup water
  • 1 teaspoon garlic powder
  • 1 tablespoon honey
  • 2 tablespoon oil
  • 1 tablespoon dried basil
  • 1 tablespoon dough enhancer
  • 3 1/4 cups white whole wheat flour
  • 1/4-1/3 cup King Arthur Bread Flour
  • 1 teaspoon salt
  • 1 cup cheddar cheese, optional
  • Combine active starter, tomato juice, water, garlic powder, honey, oil, basil, dough enhancer, and 1 cup whole wheat flour in a mixer bowl. Mix until well combined. Add remaining wheat flour. Mix well. Add bread flour by the tablespoon until dough pulls way from the sides of the mixer bowl. Let rest 20  minutes. Add salt and cheese if desired and mix for 7-9  minutes. Place in a well-greased bowl. Cover tightly and allow to rise for 5-6 hours. Shape unto 2 loaves. Place in pans. Cover with greased saran wrap. Allow to rise 1-2 hours. Slash tops of loaves with a sharp knife or razor blade. Bake at 350 degrees for 30 minutes.
  • Artisan loaves
  • Shape loaves into rounds. Place in cloth lined baskets that have been dusted with sprouted flour. Allow to rise 1-2 hours. Preheat a stoneware pan in the oven. Preheat at 425 degrees for 1 hour. Flip bread unto baking sheet., slash with a knife or razor blade. Bake for 25-30 minutes. Remove and cool. 2 loaves. Recipes
  • I keep my starter fairly thick..if yours in thinner it may require more flour.
  • This recipe along with 40+ sourdough recipes will be included in the cookbook being printed any day now.
  • https://www.pinterest.com/pin/349451252330208318