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breads & muffins yields 8 challahs or 25 rolls the eggs and add ½ cup oil. For egg-free challahs, omit hance the texture. bind the dough and en- crumbly. The guar gum will challah can be dry and low gluten content, kamut RECIPE NOTE Due to its bake for an additional 35–40 minutes. poppy seeds. Bake for 10 minutes. Reduce the oven temperature to 350˚ F and or 25 rolls. Place onto the greased baking pans and let rise until double in bulk. with a towel and let rise for 30 minutes (the dough will

yields 6 challahs or 24 rolls yields 2 cups
6-POUND SPELT CHALLAH VANILLA DREAM
Breads made with spelt are best if kept frozen until two hours before serving. 1¾ cups almond milk Blend all the ingredients on high speed until smooth.

4 ounces fresh yeast 2-inch chunk fresh coconut or
¾ cup sugar, honey, or maple 1. Dissolve the yeast with ½ cup of the sugar, honey, or maple 2 tablespoons shredded
syrup syrup in 1 cup warm water. Let stand until the yeast begins coconut
5 cups warm water to activate and bubbles begin to form, about 5 minutes. ½ tablespoon agave nectar or
6 pounds white spelt flour 2. Place 2 cups of the flour and the salt in the bowl of an elec- raw honey
3 tablespoons kosher salt or tric mixer, then cover with the remaining flour. Add the yeast 1 teaspoon pure vanilla extract
2 tablespoons regular salt mixture, remaining ¼ cup sugar, honey, or maple syrup, the
3 eggs remaining 4 cups water, eggs, and oil.
1¼ cups light olive oil 3. Knead the dough for 5 minutes, let it rest for 5 minutes, and yields 2 servings
1 egg, beaten knead again for 5 minutes. Place the dough in a greased HOT CAROB
¼ cup sesame seeds, plastic bag and let rise for 45 minutes. Instead of warming yourself on a winter’s day with hot chocolate, try hot carob. A nutritious
for sprinkling 4. Knead the dough by hand to remove air bubbles. Grease or alternative to chocolate, carob is the pod of a Mediterranean evergreen tree, also known
line 6 challah baking pans or 24 roll pans with baking paper. as “locust bean.” Carob powder is made from the dehydrated pulp of the pod. The kuzu this
5. Divide the dough and braid into 6 challahs or 24 rolls, and recipe calls for is a health food used as a starch thickener for thickening sauces, gravies,
place in the lined or greased baking pans (there is no need desserts, and soups.
to let them rise). Brush with the beaten egg and sprinkle 1½ cups milk substitute 1. In a saucepan, bring the milk substitute and carob powder to
with the sesame seeds. 1 tablespoon carob powder a low boil, stirring to combine.
6. Place challahs in the oven, set temperature to 350˚ F (do not 1 tablespoon honey, coconut 2. Add the honey and kuzu, stirring constantly until slightly
preheat), and bake for 1 hour. Remove from the oven imme- sugar, or a dash of stevia thickened.
diately. 1 tablespoon kuzu root starch, 3. Turn off the heat and add the vanilla extract. Blend for a
dissolved in 1 tablespoon cold smooth consistency.
water (optional) 4. Pour into 2 mugs and sprinkle with cinnamon, if desired.
VARIATION For loaves, divide the dough 1 teaspoon pure vanilla extract
into 6 parts. Roll out each ball of dough into a Cinnamon, for sprinkling (optional)
rectangle ¾ inch thick and roll jelly-roll style.
Place in grease or lined 10-inch loaf pans and
let rise for 10–15 minutes. Bake at 350˚ F for
1 hour.

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