Healthy Holiday Baking Recipe #1: Candy Cane Breton Brittle

Dear readers,

I’m thrilled that my holidays has officially begun, despite the ice storm raging outside, and I can finally relax and enjoy this time with family and friends, and have some personal me time as well. 🙂  It’s been a crazy past two weeks trying to balance everything from Christmas shopping, personal appointments and commitments to work demands  etc.

During these past two intense weeks I also began my holiday baking.  In fact, I have been baking daily for about a week now.  I have decided that this year I just want to bake for family and friends as gifts. While it is time- consuming, it is also very pleasurable and rewarding!

I’m super excited to share with you two easy and quick yummy recipes that was a big hit with my family and friends, and these baked goods also look very festive as part of a dessert platter for any party this holiday season!

Here’s recipe #1: Candy  Cane Breton Brittle

*I got this Breton Brittle recipe from a classmate in my cooking class; I altered it slightly to make it gluten-free, dairy-free and “Christmas-y” too!

CandyCaneBretonBrittle

Makes: 1 pan

Preparation Time: 10 minutes

Bake Time: 6 minutes

Total Time: about 20 minutes

 

Ingredients:

Gluten-Free Crackers (I used Glutino’s Gluten Free Crackers, see: http://www.glutino.com/products/crackers/)

1/2 cup packed brown sugar

1/2 cup organic coconut palm sugar

1 cup vegan margarine

1 cup semi-sweet chocolate chips (I used this one that is dairy-free and gluten-free: http://www.enjoylifefoods.com/chocolate-for-baking/mini-chips/)

1/2 cup crushed candy canes

 

Optional:

1/2 cup chopped walnuts or other nuts (instead of crushed candy canes)

 

Instructions:

  1. Line the bottom and sides of a cookie sheet with aluminum foil or parchment paper.
  2. Arrange a layer of crackers on the foil/parchment paper.  Fill in spaces with broken crackers.
  3. In a medium saucepan, combine the sugar and margarine.  Cook and stir over medium-high heat until the mixture comes to a boil and appears “frothy”.  Keep stirring and don’t let the mixture burn!
  4. Pour the mixture evenly over the crackers.
  5. Bake at 400°F for 6 minutes.
  6. Remove from oven and sprinkle with chocolate chips.  When the chips become soft, spread evenly over the cracker mixtures.
  7. Sprinkle with crushed candy canes.
  8. Chill until chocolate is set.
  9. Break into pieces to serve.
  10. Enjoy!! 🙂

 

Special Notes:

-The longer you let the sugar/butter mixture “froth”, the harder the caramel will be.  If you like a softer caramel, pour it on the crackers right after it comes to a boil.

Here’s a picture of how the caramel should look when it is frothy:

frothycaramel

-I used 1/2 cup of organic coconut palm sugar instead of an entire cup of brown sugar because I like the fact that the organic coconut palm sugar has a low glycemic index (this holiday treat is so sweet already so trying to look for a way to “lower” a bit of the sugar level and make it slightly “healthier”).  Plus, it has a richer caramel and/or butterscotch flavour than brown sugar.  I wish an entire cup of organic coconut palm sugar could have been used to make the caramel.  Unfortunately while experimenting with only a cup of coconut palm sugar, I discovered it wasn’t combining well with the margarine, so a little bit of brown sugar had to be added in order for the caramel to form.

 

Recipe #2 for healthy holiday baking is on its way soon so stay tuned! 🙂

Happy Baking!!

 

Cheers, Violet

 

BretonBrittleSanta

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4 thoughts on “Healthy Holiday Baking Recipe #1: Candy Cane Breton Brittle

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