Siggi’s: Icelandic Style Skyr Strained Non-Fat Yogurt Tubes in Blueberry #Review

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I’ve been fortunate enough to get to try a whole host of yogurts, Greek style, European style, Australian style…the list goes on and on. Some have been great. Some, not so much. A few are now in my regular rotation. Siggi’s falls into that last category. You might not have heard of Siggi’s, but you really should make a point of finding yourself some.

Siggi’s is truly a different kind of yogurt. In fact, it called Icelandic Skyr, a protein-dense low sugar form of yogurt. Truthfully, they

My local Target carries the Siggi's Yogurt Tubes in Blueberry & Raspberry

My local Target carries the Siggi’s Yogurt Tubes in Blueberry & Strawberry

had me at “low sugar”. In the U.S.A., almost everything you can buy in the markets is salty or sweet. Overly so at that. Don’t believe me? Take a look at almost everything in the middle of the market. Sometimes I think the FDA has revamped the 4 major food groups as salt, sugar, corn and soy. So when Siggi’s skyr says it’s not too sweet, I jumped in with both feet. It’s got all the probiotics and active cultures of the best Greek-style yogurts, but the yogurt here is the star, not some syrup on the bottom or some packets of stuff in a sidecar either.

Here’s another bone to pick: the tubed yogurt marketed mostly to kids is loaded with sugar. It’s practically syrup itself . Yuck.

But not Siggi’s. The yogurt you get in the cups is almost identical to the yogurt in the tube! Nice. And while it’s not as thick as the cups, I’d assume to promote viscosity and ease of eating, it’s not some runny mess either. Finally, something you and the kids can share, and not have them hopped up on a sugar rush later! I’m in love with a tubed yogurt? I am, and I have no shame admitting it. It’s so good hubby made a tube or two a part of his morning breakfast routine.

I have tried only the blueberry tubes from Siggi’s so far, but I’m a big enough fan that I have plans to immediately go and get the other flavor as well.  You can also freeze them and have a healthy frozen yogurt treat!

This is a product unlike any on the market today in the U.S., and if you’re like me a day you’re fed up with all the sugar in everything, get some Siggi’s today. You’ll wonder how you ever ate yogurt any other way before.

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Connect with Siggi’s:

 

 

I received the above product(s) free of charge from Siggi’s.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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Siggi’s: filmjölk Swedish-style drinkable yogurt Blueberry Quick Bread #Recipe

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This is a bread that uses very little sugar and delivers a wonderful texture derived from the combination of flours and the moisture from Siggi’s Filmjolk yogurt. At 0% fat with Siggi’s drinkable yogurt and the little amount of sweetener used, this is a great bread you can enjoy with less guilt!  I am able to enjoy it as a breakfast bread or even a dessert bread. Goes great with seasonal fruit and you can adjust this recipe easily by using any of Siggi’s yogurts. Very versatile and best of all…..very tasty!

Let’s get started……

Ingredients:

1 cup of Whole White Wheat Flour
1 1/2 cups of All-Purpose Flour
1/4 cup of Almond Flour/Meal
1 teaspoon of Kosher Salt
1 teaspoon of Baking Soda
1 1/2 cups of Siggi’s Blueberry Filmjolk or any flavor you desire

You have your choice when it comes to sweeteners in this recipe and the goal is just to use 1/2 cup to get there and I used:

1/4 cup of Dark Molasses
1/4 cup of Maple Syrup & Orange Blossom Honey

1/4 Unsweetened Dried Blueberries and make sure to plump them before adding by using hot water and waiting 20 minutes for them to re-hydrate. You can get creative and warm a fruit drink (i.e. blueberry juice) to hydrate them and I have used the microwave method where I add the blueberries to a bowl, add water and then microwave to warm.

1/2 cup of fresh Blueberries

Optional- Sprinkling the top with Turbinado Sugar

Preheat your oven to 350 degrees.

Start by re-hydrating your dried fruit and I went with blueberries but you can use whatever fruit or combination of fruits you desire.

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Grab a bowl and mix your flour with a whisk.

Then add the Salt and Baking Soda, and whisk again.

Measure out your Siggi’s Filmjolk and set aside.

Make 1/2 cup of any sweetener mix you desire.

Add the re-hydrated fruit to your dry mix and fold until well mixed.

Then take the wet ingredients (Siggi’s Filmjolk and the liquid sweeteners) and add them to your dry ingredients.

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Fold all ingredients making sure everything is well incorporated and mixed.  You want to make sure there is no dry mix lurking and everything is mixed nicely and wet.

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Grab a loaf pan, spray with non-stick cooking spray.

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Add the mixed batter to your pan and spread evenly.

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Take the 1/2 cup of fresh berries and start studding the top of the bread.

Then, you can sprinkle with sugar to create a nice flaky crust (crisp top) and also sweeten the fresh fruit.  I went with Turbinado sugar because I love the texture and how it makes a loaf just glisten!

Bake the bread at 350 degrees for 40 to 50 minutes.  My Blueberry loaf took 47 minutes and I did not need to cover the pan with foil at anytime but if yours starts to over brown, so ahead and cover loosely (tent) with foil.

 

The loaf is cooled for 20 minutes and I use a cake tester to loosen any stuck edges before flipping and allowing it to fully cool.

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I start slicing always after 1 hour or more of cooling to allow everything to rest and not lose any moisture.

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I served mine with more fresh Blueberries and a nice smothering of whipped topping.  The whipped topping was a cinch to make, just softened cream cheese, a little powdered sugar, a teaspoon of vanilla extract and heavy whipping cream.  You just then let the mixer do the work until it’s nice and fluffy.  You want an airy topping, not very stiff peaks……just a cloud for the berries to float on when served.  Enjoy!

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I highly suggest using Siggi’s Filmjolk yogurt and you can get your Siggi’s fix at:

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I received the above product(s) free of charge from Siggi’s.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

Giveaway Time: Rigoni di Asiago Nocciolata Box filled with goodies ENTER TO WIN

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Starting today and until June 1’st, you can enter to win the above package, which I received from Rigoni di Asiago.  The box came filled with goodies that you can taste and some that you can wear, to the hazelnut bag you can shop with!  Entering is super easy too:

Please, kindly just:

 

  1.  Follow Rigoni di Asiago on Facebook here- https://www.facebook.com/RigonidiAsiagoUSA
  2. And also here on Facebookhttps://www.facebook.com/NocciolataUSA
  3. Then on  Twitter– https://twitter.com/NocciolataUSA
  4. and lastly leave me a comment on any of the reviews and/or recipes I shared.

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4 easy small steps and this gorgeous box could be yours……..the hazelnut shopping bag melts your heart while you munch on the Nocciolata.  Good luck!

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Winner will be notified via the contact connected to your account.  I will then forward the address to the company, which will then send the box to your home address, minus the squirrel of course 🙂

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Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 2

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I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough.

 

Let’s Begin……

  • 35 grams of Nocciolata spread
  • 7 grams of Almond Flour/Meal
  • 20 grams of Frozen Red Raspberries
  • 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
  • 1 egg at room temperature (whisked and with a brush)
  • Optional- Raw Hazelnuts
  • Powder Sugar for dusting

Make your filling like in part #1 http://wp.me/p2B5Rd-SX

Cookies (yields about 12 to 14 cookies):

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Take Puff Pastry out and allow it to come to temperature, but just enough to be manageable.  Preheat oven to 400 degrees.

 

Get two sheets and begin spreading your filling like this-

Then brush with egg wash

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Begin to roll dough over from each edge, towards the inside like this-

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Again, more egg wash and fold again and again…..you will be creating a heart ❤

I use the same parchment papers that come with the puff pastry to keep the roll sealed and then wrap in plastic wrap.  Put roll in the freezer to stiffen up (15 to 20 minutes) so you can cut without destroying the cookie.  Repeat with the other dough sheet the same process.

 

 Once the dough is stiff enough to cut without destroying the shape, you can start making cookies.

Then take the Hazelnuts (optional) and chop roughly, placing one small piece in each center.

Then wash with egg and place in the oven for 15 to 18 minutes to bake at 400 degrees.

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Take the cookies out and allow them to rest on the cookie sheet for 10 minutes before moving to a rack.  This helps dehydrate and also finish off the cooking in the dough, plus give it a crisp texture.

Dust with Powder Sugar.

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Then you can eat them semi-warm or completely cooled.  Enjoy!

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Get your Nocciolate fix at:

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I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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Rigoni di Asiago: Nocciolata with Raspberries, this is a 2-in-1 #Recipe Turnovers & Cookies Part 1

 

 

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I wanted to create a filling that is easy to make, does not require a plethora of ingredients and is fast……but of course delicious. With Mother’s Day upon us, many of us want to give something chocolate and fruity but the same fallback of strawberries dipped in chocolate is so yesterday! Think chocolate and raspberries snoozing in a puff pastry dough. This is a 2-in-1 recipe where you can make heart shaped cookies or turnovers. You pick!

Let’s Begin……

  • 35 grams of Nocciolata spread
  • 7 grams of Almond Flour/Meal
  • 20 grams of Frozen Red Raspberries
  • 2 sheets of Puff Pastry (each sheet measures 5X5) and is in square shape
  • 1 egg at room temperature (whisked and with a brush)
  • Fork or you can crimp dough by hand
  • Powder Sugar for dusting

 

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Start by taking out your Puff Pastry out of the freezer.  I used 2 sheets that measure 5×5 each.  Turn your oven on to 400 degress to preheat.  While the dough defrosts just enough to be manageable, combine your fillings ingredients.

Using a small spatula or spoon, just mix.

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Set the mix aside and then begin by opening an egg and whisking.  You can set your pastry brush by it as you will need it.

Take your 2 sheets of Puff Pastry and by now they should be pliable (not overly soft) to begin working with.

 

For Turnovers (this will make 4 of them):

Cut one 5 x 5 Puff Pastry Sheet at diagonally, so you are left with 2 triangles

Take your filling and add about 1/4 of it to each triangle

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Then take egg wash and brush all sides lightly

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Fold dough, as to create a smaller triangle

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Softly press making sure each side meets with each other nicely and if any filling comes out, give it a wipe but try not to stress about it 🙂

Then crimp closed with a fork

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Give the top an egg wash and repeat the same process with your second turnover

Place both turnovers on parchment paper and bake for 15 to 20 minutes at 400 degrees.  Allow the pastry to cool and give it a dusting with powder sugar! Serve warm alone, with cream or ice cream.

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Get your Nocciolate fix at:

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Healthy Surprise: Subscription Snack Box filled with goodies and delivered right to your door

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Healthy Surprise is a company, which delivers snack filled boxes to your door on a monthly basis. The company also offers specialty themed boxes, like their Chocolate Box that is filled with anything and everything having to do with that cacao bean we all love. You also have different box levels and they just get fuller and fuller as you go up the scale:

  • Starter Box- $40.00 a month and filled with snacks for 1 to 2 people. Each box has 11+ full sized snacks to enjoy.
  • Big Box– $60.00 a month and filled with snacks to satisfy 1 to 4 people. This box comes with 16+ full sized snacks to indulge in.
  • Combo Box– $95.00 a month and filled with snacks to satisfy 2 to 6 people. The Combo Box is huge and filled with 27+ full sized snacks that will satisfy any taste-bud and then some.

All treats are soy free, gluten free, natural to vegan. Snacks are corn free and even plant based. I also found they research very carefully what they offer in their boxes from products not made in China to the ingredients used. You won’t find MSG to High Fructose Corn Syrup. Worried about allergies? Healthy Surprise hunts for dairy free, peanut free, shellfish free, no artificial flavors, dyes, color, to even no artificial sweeteners used in their health friendly boxes. No Partially Hydrogenated oils or yeast extracts to upset your taste buds! It’s munching but at a higher level of quality and some can same say less guilt. I’m always for feeling better and less guilty about snacking!

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One thing I dislike about monthly subscription boxes is the wait. You miss that delivery window and you are waiting 30+ days to get anything. Not with Healthy Surprise!  They even have a count down and I ordered one day in the early hours and I am not kidding, I was opening up my box within 48 hours. Healthy Surprise is a California based company, so I got quick delivery and so can you, as they ship for free anywhere in the U.S. You can also set when you want a box shipped and I like that level of control when ordering.

Now to the box we go! I received the smaller box called the Starter Box and calling it small is an understatement, with 13 items but does it live up to it’s price tag? Let’s see….

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  • Hail Merry Macaroons Blonde– The bag comes with 1.75 of puck shaped macaroons. They are small but packed with flavor and no skimping on the coconut. I loved these and ate them with fruit, then dipped some in chocolate and two macaroons swam in an almost empty jar of Fleur de Sel Caramel that was too good to waste. Love these and they are addicting. The product is gluten free and Vegan friendly. Hail Merry uses top notch ingredients from organic maple syrup, shredded coconut, extra virgin coconut oil to raw almond flour. You add vanilla and sea salt and that makes up the entire list of contents. Simple and delicious and I’m a fan. A bag this size retails for about $4 to $5.

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  • Gorge Delights, Just Fruit Bar in Apple Cherry 100% grown U.S. fruit, this bar is sort of like the “fruit leather” you find at Trader Joe’s. A little thicker and it’s made of apple puree, apple concentrate, and cherry concentrate. The bar is simple but delivers more of an apple punch than a cherry one. Due to it’s ultra minced texture, the bar is a little on the gummy side but not satisfying in texture like a gummy bear is. It’s more gummy and smashed. Was not a fan of the bar and stopped at two bites because the cherry was just not there for me and it started to taste like fermented fruit. I really wanted to like this bar because it does satisfy 2 fruit servings of your daily requirements and I would try it again but in another flavor. This bar retails for about $1.16 when purchased in bulk sizes (for retail).

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  • Oloves in Basil and Garlic These are natural green pitted olives and they have a touch of salt, sunflower oil, basil, garlic, vinegar, and acidifiers listed as lactic and citric acid. The pouch weighs 1.1. ounces and safely keeps the green olives intact. No broken or smashed ones and I added them to a salad, which made my dinner look like a beauty and my taste buds were 100% satisfied when it came to the flavor and texture. You get a nice brine that is not over loaded with acids or too high in flavor when it comes to the marinade. Oloves found the perfect balance where the other flavors compliment versus taking away from the olive. A bag this size retails for a little over a $1.00.

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  • Hail Merry Grawnola in Orange and Cranberry– Another hit for the Hail Merry family and this raw nut and fruit blend is packed with flavor that is perfectly balanced. Many orange flavored items are over powered with a poor tasting juice that smells better than it tastes, but not here. You get the hints of citrus and the granola is crunchy and not coated with that honey/orange juice glaze that gives you sticky fingers. You have ingredients like raw almonds, maple syrup, buckwheat groats, fresh orange juice, dried apples, raw pecans, and cranberries. The blend continues with raw sunflower seeds, walnuts, flax seeds, vanilla and a touch of cinnamon and salt. Perfect and craveable, plus energy packed. Most ingredients are organic and this product is gluten free, Vegan friendly, grain free and packed with Raw Omegas. Hail Merry products make you look at the label twice and it’s not a trust issue, it’s that you can’t believe something so good is not doused in sugars and bad stuff! This 1.5 ounce bag retails for between $2.50 and $3.00.

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  • Buddy Fruits in Mango Passion & Banana– The drink comes in a resealable container and Buddy Fruits is simple in the ingredient list. You have pure blended fruit derived from Mango. Apple, Banana, and Passion Fruit juice…..that is all. The pouch delivers a taste just like you would imagine the fruit combination would be. Great product to drink as it is or even add to smoothies. I semi-froze mine to enjoy on a hot day and it got a nice slush consistency that made me wish I had 2 of these in my box. The 3.2 ounce pouch retails for about a $1.00 to $1.25.

 

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  • Freshly Wild Super Foods, Kale Joy in Jazzy Sweet Mustard– Healthy surprise sent me another thing I’ve been dying to try, kale chips. Because let’s face it, everyone gets “munchy” from time to time, but potato chips are all kinds of unhealthy and bad for any diet in excess. From Freshly Wild, a small Portland, Oregon-based health food company, comes Kale Joy in Jazzy Sweet Mustard flavor. Not just your average dehydrated kale chip, these are handcrafted and carefully dehydrated in a small kitchen “powered by renewable wind energy”. Cool. Gluten-free, non GMO, and vegan, three things that are quite popular right now. Using “… only the best juices, nuts, seeds and spices”, this little guy is coated in crunch and flavor, with little bits of nut and seasoning all over. Neat-o. In a resealable .75 ounce package to boot. Crispy without being crumbly, and a satisfying crunch that fills that “munchy” feeling I mentioned earlier. Tangy and sweet. Two things jump out at me: 1 is that unfortunately, a lot of the chips became “shards” at the bottom of the bag. And 2 is that for only an ounce, you’d be paying between $4.50 and $6.00 a bag. Yowza. Fortunately, a little bit goes along way.

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  • Snip Chips in Dill Pickle– This is a Parsnip and Coconut snack mix. I have never even sniffed a blend like this or much less had one but I’m a try it all and then decide type of gal. The product is parsnips, raw coconut, raw cashews, apple cider vinegar, dill, garlic and lemon, plus a touch of chipotle, mustard seed, and Himalayan crystal salt. I dive in and it’s not crispy but more of a dehydrated like texture, I have seen these at my local Sprout’s Market and they come in other flavors. I like dill pickles and found myself puzzled by the blend as I knew it.  I did go back for a second and third piece. The verdict is still out on this one for me as much as I tried to make-up my mind about it. I guess I’m in the middle about it, I don’t love them or dislike them but unsure if I will be having more. Sun Chips does have other flavors and maybe the cheesy one would be better. This bag at a weight of 2 ounces retails between $5.49 and $5.99.

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The Daily Crave Veggie Chips– Remember that “munchy” feeling I mentioned? The one that comes between meals and runs diets? Yeah, that one. Here’s another product that should make you feel a little less guilty about munching. Note that I said “should”. I’ll explain that in a minute. The Daily Crave is a snack food company that boasts on their website:

*100% All Natural
*100% Vegan
*No Artificial Ingredients
*No Dairy
*Non GMO
*No Artificial flavors
*No Artificial coloring
*No Hydrogenated Fats
*Perfect for Dipping

That’s a mouthful. And it’s got a neat package, a good price, clever marketing, what’s not to love? Well, a close look at the ingredient list reveals that these are not all that different from, say, those chips in a tube shaped can that stack so nicely. Potato flour, potato star hotel, and oil are the first 3 ingredients. And while there is salt and sugar, it’s thankfully in very small amounts. Almost as small as the amounts of actual veggies in these veggie chips. Now, that’s not to say they aren’t tasty, because they are. But for all they got right, they also got quite a bit wrong. Snazzy packaging and trendy buzzwords do not a great product make. A small filled bag at just 1 ounce retails for $1.33 (retail bulk price).

  • Snapz Premium Grilled Zucchini Crunch & Snapz Premium Pineapple Crunch– I hate being a snack buzzkill, so let me mention a couple of yummers that I loved. Snapz Crisps makes an entire line of gently dehydrated fruit and veggie crisps, so there’s something for everyone. They are a “Brand leader for non fried fruit and vegetable crisps, 100 % natural, not fried or baked. Using unique technology to ensure the products are very crisp (?) they combine the fun and enjoyment of crisps with the goodness of fruit and vegetables. Appealing to all ages groups — young and old alike.” I got to try both sweet and savory with their Premium Pineapple and Grilled Zucchini flavors. While I appreciated the subtle flavors of the grilled zucchini, a little touch of sea salt would have really livened it up. But the pineapple crisps were a hit all around. Too often there are added oils and sugars in dried fruit that completely drown out the flavors of the fruit, but not here. I love the one item ingredient list: Pineapple. Winner! Tasty, crunchy, tangy. Not oily, not overly sweet. What’s not to love? Fat free, gluten free, nut free, GMO free, sugar free, salt free, preservative free…can it be true? It is, but I came crashing down to earth when I went to buy some more: 12 bags (0.46 oz each) were over $17 plus tax and shipping at Amazon. That stings. I really hate that the closer you get to real foods the more it costs, but that’s the reality in America anymore. I will say I really, really enjoyed these and will be on the lookout for them when next I darken the market’s doorstep.

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  • Righteously Raw Chocolates in Mint, Rose, and Dark chocolate– The Dark has a nice creamy and intense cacao notes. It’s not perfume-y, just chocolate satisfaction all the way through at 83% pure cacao you can believe it’s good and no bitter notes at all. It’s the espresso of chocolates! The Mint version has 82% cacoa and it’s not your typical mint that is creamy, think more of a “dry mint” taste where your mint is derived from peppermint so you get the sharp notes combined with the dark chocolate. A good combination and I liked that it was different than the typical mint flavors I have tried before. Then comes the Rose. I love roses and have even indulged in pastries that contain rose water……I took a bite and the flavor was so off, that I quickly chewed and opened the Dark version for salvation. It tasted like something bad had been infused and not like any rose I have eaten or even smelled. The tricky part is the bar smells like just dark chocolate but when you bite, something bitter and sour just takes over your mouth. It says red raspberry powder, brown rice protein powder to red beet are mixed in with the chocolate. Rose hips is last on the list and maybe it’s the flavor combination but it’s a no-go on the Rose and I love chocolate and have even continued to eat chocolate that when asked how it is, I reply “ummm, it’s okay”, but continue munching. Could not do that with the Rose. Righteously Raw did well with the Dark and surprised me nicely with the Mint, so go there when buying this one. The 3 chocolates I received are considered “bite-size”, so finding a price point was a bit difficult but buying in bulk of a bag of dark was 16 pieces for $22.99 via Amazon, making it under $0.70 per bite size bar.

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  • A $25.00 gift card– was also included and can be used towards the purchase of a Healthy Surprise box, making the smaller one more than 50% off. Good company when it comes to continuing patronage with their customers.

I liked being able to try some brands I had never heard of, brands that I have seen but knew nothing about, and seeing the familiar ones like Hail Merry but trying new items from a company I know and purchase products from. Exploring is fun and The Healthy Surprise Company does the hunting while you do the munching. I believe every subscription company should at the very least be tried once and to get a good idea, try it a second time. I did feel some items were overly priced by companies but that is not Healthy Surprises’ fault. It did let me adjust my shopping list by making sure to add some companies to my list and knowing what products to just walk away from. If you are into exploring new items and new flavors, but in a “better for you” way, try Healthy Surprise. I found a great link you can use, which is via Groupon. For a limited time you can get the $60 box for $30!!!

Visit Healthy Surprise and get the Groupon deal at:

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I received the above product free of charge from Healthy Surprise. I am not obligated to provide a positive or favorable review, just my honest opinion. My review is based on my experience with the product and/or brand, which may differ from yours.

Bob’s Red Mill: Crake! a Fusion Dessert made of a Cinnamon Roll and caKE all-in-one

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With all the fusion of desserts going on today, I thought I would enter into that playground and have a go at it.  I present to you what I call a Crake!  It’s actually pastry dough that I made using a blend of flours and a cake that engulfs each roll.  Being that Valentine’s Day is around the corner, we all need a hug and this moist buttermilk-based cake does just that to each roll.  So let’s get started creating and let me add, this has a sticky bun topping so I made sure to splurge!

We start by getting our starter going:

Starter-
3 ounces of Warm Water (105 to 110 degrees)
1 teaspoon of White Sugar
1/2 tablespoon of Yeast
1 ounce of Bob’s Red Mill All Purpose Flour

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I have a proofing option with my oven that I set at 110 degrees.  No need to have one, so you can also place the starter to bloom in a dark warm corner in your kitchen.  I gently mix everything in a small bowl, but one with enough room for the rise. Then cover with plastic and give it about 15 minutes.

While that starter get’s….well started, I begin with the Sweet Dough Mix for the Rolls:

Dough-
3 ounces of Yogurt (or you can use 3 ounces of cream cheese, plus 1 tablespoon of milk)
2 ounces of Unsalted Butter (softened)
1 egg at room temperature
1 3/4 ounces of White Sugar
1 teaspoon of Salt
1 teaspoon of Vanilla Extract
6 1/2 ounces of Bob’s Red Mill All-Purpose Flour
4 Ounces Bob’s Red Mill Almond Meal/Flour

Between a 1/4 to 1/2 a cup of All Purpose Flour (separate from above measurements) will be needed while the dough kneads.

I cream the sugar and butter together with a mixer (stand or hand will do, use your whisk attachment).  I then add the Yogurt but in this case I went with the 3 ounces of cream cheese (with 1 tablespoon of milk).  Add the egg and vanilla.  I then add the starter and incorporate everything, being careful not to over mix.   In another bowl, I mix the salt and both flours with a whisk.  I add the mix to the wet ingredients, still with the whisk attachment on.  Things will look a little shaggy at this point; that’s okay. I then change over to the dough hook.  I find using a little butter on my dough hook makes it easier in preventing the dough from sticking to it.  I begin to knead and add All Purpose Flour as needed.  Sometimes I need a 1/4 cup and other times I need up to a 1/2 a cup, it all depends on the elasticity it builds.  I knead for about 10 minutes using the mixer.

After the dough is a nice texture, I place it in a buttered bowl and cover it with plastic. In it goes to the proofer for a hour to an hour and 20 minutes. You want the dough to grow almost double in size.

I then begin on the “sticky bun” topping that I call “The Glaze”:

Glaze-
4 tablespoons of Butter (salted)
3 tablespoons of Maple Syrup
1/2 a cup of Brown Sugar

I melt the above items down and I find my little “gravy” pan works great as it has a notch for pouring.  Stir frequently and don’t hurry it up by turning up the heat.  Use low heat until things melt and just begin to bubble.  You want no sugar crystals (grains), just a smooth glaze.

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While the glaze melts, I get 1/2 a cup of pecans and throw them on some parchment paper to toast.  This intensifies the flavor profile and also adds a nice texture to the glaze.  The glaze will actually almost create a butter nut toffee texture over the pecans, so it is really delicious and beautiful looking at the same time.  I use my toaster oven because my dough is proofing in my oven.  Just place them at 350 degrees and then watch them so they do not burn.  It may take 5 minutes or 10 to be done, so the time is never exact but keep an eye on them until the color changes (darkens slightly).

Nuts-
1/2 cup of toasted Pecans (or any nut of your choice)

I then get a glass pan that I will use to bake this entire concoction in.  I use a “lasagna” pan that is the size of 9 x 13 inches (3 quart).  This allows enough room for the rolls to rise and for the cake batter to fit.  I use cooking spray on the glass and then place parchment.  The spray allows my parchment paper to stick and stay put better so I don’t have to fuss with it.  I also find that it’s easier to first cut and shape the paper to your liking BEFORE spraying so you don’t then end up with baking spray on your hands too.  Yes, it has happened where I forget and then end up with slippery hands!

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Pour the glaze onto the paper and make sure to help it spread evenly.  Once it spreads out, add the Pecans.

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I get started in making the filling for the Rolls:
Roll Filling-
You can use the standard cinnamon roll filling of 1/2 tablespoons of melted Butter, 1 cup of Brown Sugar, 1/2 to 3/4 tablespoon of ground Cinnamon, with a dash of Nutmeg.
Roll Filling Variations-
With Strawberries being in season and I am going for a Valentine’s Day dessert, I picked Strawberries.  You can go with any berry you wish like Blackberries or even a mix.  I used 6 ounces of fresh Strawberries that I sliced up and because they were already sweet, I used less than a teaspoon of White Sugar and just tossed them.  Take note the glaze is sweet and you don’t want an overly sweet filing too but do sugar the fruit by taste.
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By now the dough has “poofed” to my liking and close enough to being double the size so I get it out of the proofer and just flip it on to a floured surface.  Have a 1/2 cup of flour ready if needed when it comes to rolling the dough out.  I roll the dough out to about 14 inches (length wise).  I then spread the filling and in this case the fruit, and then I begin to roll like I would any cinnamon roll.
You want 8 rolls in total and this is my method:
Cut the ends off and then cut the roll in half.
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You now have 2 small rolls and you will cut each on in half again.
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You now have 4 pieces and you then simply cut each piece in half and you end up with 8 (close enough) equally sized rolls.
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Place the rolls in the pan that has the glaze and in it goes back in the oven to proof for about 30 to 45 minutes.  You want expansion but not so much that you won’t have room for cake batter.
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While the rolls proof, off we go to make the cake batter.  Start making the batter when you are about 10 minutes away from the rolls finish proofing:
Buttermilk Cake Batter-
3/4 cup Bob’s Red Mill All Purpose Flour
1/4 cup of Bob’s Red Mill Almond Meal/Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 cup of White Sugar
1/2 teaspoon of Salt
1/3 cup of Unsalted Butter
1 Egg (room temperature)
1/2 teaspoon of Maple Syrup
1/2 teaspoon of Vanilla Extract
1/4 teaspoon of Ground Cinnamon
3/4 cup of Buttermilk
Cream the sugar and butter together.  While that incorporates nicely, get the 3/4 cup of buttermilk and add the egg, vanilla, maple syrup to it until well blended.  Then in a separate bowl blend the dry ingredients, the flours, baking soda, baking powder, salt, and cinnamon.  Once the butter and sugar are nice and creamy, add 1/2 of the “wet” buttermilk mixture and 1/2 of the “dry” flour mixture to the mixing bowl.  Make sure to not over mix as this results in a tough textured cake.  Scrape the sides and bottom, then add the rest of the wet and dry ingredients.
Pre-heat oven to 375 degrees
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Take the rolls out of the proofer and then add the cake batter to the areas around each roll.  Make sure to not get cake batter on the top of the rolls since you do not want a soggy roll.  A couple of drips is okay but do not spread the cake batter on top of the rolls.  I used all my cake batter because the point here is for the cake to rise to the height of the rolls.  You do not want when you flip these over to collapse.
By now my bossy oven has beeped at me that it is ready for the Crake to go in.  I then bake it between 30 to 40 minutes.  If you see it start to over brown, just place foil on top and make sure to not over bake.  Take it out when the cake is set and a toothpick comes out clean.  Mine was ready at 37 minutes.
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I allow the pan to cool for 8 to 10 minutes and carefully place a dish that accommodates the size of the pan you used over the Crake.  I use a glass cutting board so that I just dirty one thing and I can just slice when needed.  Use oven mitts to keep a nice grip and also in case it’s too hot.  Flip and this is where you will thank the parchment paper….just carefully peel and I use a small spatula in case a pecan here or there tries to escape.
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Viola, you made a Crake!
I then heated up dinner and allowed the Crake to cool.  It won’t get soggy on the bottom as the glaze stays on top.  After dinner I cut into it and served it with a whipped topping made of Heavy Cream, Mascarpone Cheese, and Powdered Sugar.  You just whip until you get nice stiff peaks but don’t over-whip as you will make butter.  To let my guest know the pastry had a Strawberry filling, I added a cut Fresh Strawberry on top and also a whole one to a dollop of whipped cream I placed on the plate.  This allows anyone to get more topping in case I went light on it.  Enjoy!
You can do this any way you desire.  What I mean is this is a dessert that is really two-in-one.  Want to just make the glaze and the cake, you can.  Stop at the glaze and the rolls….go for it.  I write my recipes as I go on a note pad and the above was created on my first try, so if I can do it, so can you…..so make it any way you want 🙂
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I received some of the above products free of charge from Bob’s Red Mill, an employee-owned company.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.
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