FOOD OF THE WEEK – CINNAMON
This week we continue our theme of holiday spices to work into our meals. With its piquant taste and familiar aroma, cinnamon is a hallmark scent of the holidays adding warmth to seasonal favorites such as baked goods and beverages — but don’t stop there!
Cinnamon is a spice rack essential available whole in stick form or ground and even a dash can elevate a dish. It is a key spice in quick breads, pies, cookies, breakfast staples and savory dishes such as soups and stews or in rubs or marinades for roasting meats.
Provided By: Whole Foods Market®
Hearty and comforting, these subtly sweet pumpkin and pecan cinnamon rolls can be made a day ahead and then rewarmed for serving. The dried apricots stand in for traditional sweeteners in this recipe and add an addictive tang to the pumpkin filling.
- 1 1/2 cup dried apricots, roughly chopped
- 1 cup pumpkin purée
- 2 teaspoons ground cinnamon, divided
- 1 (0.25-ounce) package active dry yeast
- 4 cups whole wheat pastry flour, plus more for dusting
- 1/4 cup oat bran
- 1/4 teaspoon fine sea salt
- 1 cup unsweetened plain almondmilk, warmed
- 1 cup chopped pecans or walnuts
- Honey, for drizzling (optional)
- Combine apricots and 1 cup water in a small saucepan and bring to a boil over medium-high heat. Remove from heat, cover and let stand for 10 minutes. Working over a small bowl, drain apricots well, reserving soaking liquid. (You should have 1/2 cup. Adjust the amount accordingly by discarding some, or adding more warm water.) Transfer apricots to a food processor, add pumpkin and 1 teaspoon of the cinnamon and purée until almost smooth. Cover and refrigerate until chilled.
- When soaking liquid is lukewarm (105° to 110°F), sprinkle yeast over the top and let sit until a bubbly foams forms, about 5 minutes. In a large bowl, stir together flour, oat bran, salt and remaining 1 teaspoon cinnamon. Add yeast mixture and almondmilk and stir to form a shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Dust the inside of a large bowl with flour and place dough in the bowl. Cover and let sit in a warm spot until dough is doubled in size, 1 1/2 to 2 hours.
- Line a baking sheet with parchment paper. On a floured surface, roll out dough into a 14×18-inch rectangle. Spread pumpkin mixture evenly over dough and sprinkle with pecans. Roll up snugly to form an 18-inch log, seam side down. Cut into 24 equal slices, trimming off the end pieces, if you like. Arrange on the prepared baking sheet and let rest in a warm spot. Position the baking rack in the upper third of the oven and preheat to 350°F. Bake until rolls are puffed and golden brown, about 25 minutes. Drizzle with honey (if using) and serve warm.
Per Serving: Serving size: 1 roll, 130 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 35mg sodium, 23g carbohydrates, (4g dietary fiber, 5g sugar), 3g protein.
Makes 2 dozen, low sodium, vegetarian, dairy free
Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
For healthy eating tips, hundreds of recipes, cooking techniques, meal plans and more, visit Whole Foods Market’s Healthy Eating resources.
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Have a great day!
Dave & Maryann