Equipment You’ll Need

• Large pot
• Colander
• Cutting board
• Sharp knife
• Large mixing bowl
• Wooden spoon or salad tongs

Ingredients

• 16 oz gluten free pasta (shape of choice; protein pasta or Jovial organic are great options)
• 1 cucumber (diced into quarters)
• 1 pint cherry tomatoes (halved)
• 1/2 cup pepperoni (diced)
• 1/4 red onion (finely diced)
• 1/2 cup Parmesan cheese (freshly grated)
• 1/4 cup pepperoncini (diced)
• 1 green bell pepper (diced)
• 8 oz Italian dressing (Primal Kitchen is my favorite clean brand of dressing)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta and rinse under cool water to stop the cooking process. Let it cool completely.
2. While the pasta cools, chop all vegetables and pepperoni into bite-sized pieces.
3. In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, pepperoni, red onion, pepperoncini, Parmesan, and bell pepper.
4. Pour the Italian dressing over the salad. Toss everything together until evenly coated.
5. Cover and refrigerate for at least 30 minutes to let the flavors come together. Give it a quick toss before serving and adjust seasoning if needed.

Dietary Information

This recipe is naturally gluten-free when made with gluten-free pasta like protein pasta or Jovial organic. It’s also easy to adapt. For a vegetarian version, simply leave out the pepperoni or swap in olives or chickpeas for added texture and flavor.

Tips or Variations

• If you prefer a milder onion flavor, soak diced red onion in cold water for 5 minutes before adding.
• Gluten-free pasta can absorb dressing as it sits, so you may want to add a splash more before serving.

Serving Suggestions

• Serve this pasta salad chilled alongside grilled chicken, burgers, or seafood. It also works beautifully as part of a picnic spread or packed into lunch containers for the week. A sprinkle of extra Parmesan on top just before serving adds a nice finishing touch.

FAQ’s

Can I make this ahead of time?
Yes, this is a great make-ahead dish. Prepare it up to a day in advance and store it in the fridge.

How long does it last in the fridge?
It stays fresh for about 3 to 4 days when stored in an airtight container.

Do I need to rinse gluten-free pasta?
Yes, rinsing helps cool it quickly and keeps it from becoming sticky, which works best for pasta salad.

Can I use a different dressing?
Absolutely. A homemade vinaigrette or balsamic dressing would also work nicely.

Time & Yield

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (plus chilling time)
Servings: 6 to 8 servings

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

gluten free pasta salad, italian pasta salad, easy pasta salad recipe, summer pasta salad, cold pasta salad, meal prep pasta salad, potluck recipes

The post Easy Crunchy Summer Italian Pasta Salad appeared first on Cooking Katie Lady.

One of my favorite things about this loaf is what it does not contain. There are no nonsense ingredients or preservatives here. Most store bought sourdough bread is made with inflammatory oils, preservatives, and refined sugars. Sourdough supports gut health, while the store bought versions often do the exact opposite. Take a look at the ingredient labels next time you are at the grocery store and you will be shocked. True sourdough should only list flour, water, and salt.

And whatever you do, do not be intimidated by making sourdough. I have broken this recipe down step by step and I am always happy to help if you have questions. You can send me a DM on Instagram or drop a question in my Substack subscriber chat. Sourdough really is easy to make. The key is patience and trusting the process.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Something important to keep in mind about sourdough is that there is no one size fits all approach. Depending on where you live, you may need to adjust the amount of hydration in your dough. Bulk fermentation will also vary based on your climate and the temperature of your home. Do not worry though. I share tips throughout this recipe to help guide you every step of the way.

Equipment You’ll Need

• Large mixing bowl
• Dough whisk or wooden spoon
• Kitchen scale
• Clean tea towel or bowl cover
• Banneton basket
• Parchment paper or silicone baking mat
• Bread lame or sharp knife
• Dutch oven with lid

Why You Should Be Eating Sourdough

• Easy to Digest – The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
• Lower Glycemic Index – Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
• Better for Gluten Sensitivity – The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
• Provides Healthy Bacteria – Sourdough bread is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
• Made with 3 Simple Ingredients – Unlike store bought breads, real sourdough contains only 3 clean ingredients. Flour, water, and salt. And when you make it from scratch there are no preservatives or nasty oils!!!
• Macros & Nutrients – Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not crazy high in calories either.
• Sustainable – Another reason why I love making my homemade sourdough from scratch is because it is better for the environment/more sustainable! I try to reduce my paper & plastic use as much as possible. I store my bread directly in my Dutch oven with the lid on my counter!

You Can Now Purchase My Personal Sourdough Starter

My personal, well established sourdough starter is available to purchase here! Buying a starter will speed up the process significantly, and guarantee that you will have a strong starter for an amazing loaf!

How to Make Sourdough Starter from Scratch

Learn how to make a sourdough starter from scratch here or consider purchasing my personal well-established starter here to speed up the process!

What Your Starter Should Look Like When It Is Ready

Your sourdough starter is ready for use when it has doubled in size, or slightly more, and looks bubbly with a domed top. This usually takes 5-8 hours, depending on the temp of your kitchen. I just like to feed mine before bed so I can make bread first thing in the morning.

Once the top begins to flatten out, that is a sign your starter is starting to fall and may be past its peak. I like to mark the level of my starter with a rubber band right after feeding so I can easily track how much it has risen.

If you want to be extra sure your starter is ready, you can do the float test. Drop a small spoonful of starter into a bowl of water. If it floats, it is ready to use. If it sinks, give it a bit more time to continue fermenting.

Steps For Feeding Your Starter Before Making Your First Loaf

1. If your starter has been stored in the fridge, let it get to room temperature.
2. In a mason jar, combine 150 grams of starter (discard any extra starter you have left. Save your discard in a separate jar in the fridge for discard recipes!), 100 grams of warm filtered water (80-85 degrees F), and 150 grams of organic bread flour.
3. Mix until you have a thick paste and the flour is fully incorporated.
4. Gently place the lid on top (don’t press it all the way down/screw it on) and let it sit overnight on the counter, or until doubled in size and nice and bubbly.

How to Care for your Starter

Caring for a sourdough starter is akin to looking after a child hehe; it requires attention & care to thrive. If you’re away from home, you can have someone “babysit” your starter or you can dehydrate it for preservation. Typically, a starter stored in the fridge needs feeding every 7-10 days, whereas one kept at room temperature requires daily feeding. For convenience and manageable growth, refrigeration is recommended unless daily sourdough recipes are planned.

Honey Oat Sourdough Bread Ingredients

• 500 g bread flour (organic)
• 150 g active sourdough starter
• 330 g water (Do NOT use reverse osmosis or distilled water. It lacks the beneficial bacteria needed to grow.)
• 15 g sea salt (I use Celtic sea salt)
• 100 g honey (raw, unfiltered)
• 90 g oats, (plus more for topping)

How To Make Honey Oat Sourdough Bread

1. In a large mixing bowl, whisk together the water, sourdough starter, and honey until fully dissolved.
2. Add the bread flour and oats, then mix until a shaggy dough forms. You can mix by hand, with a dough whisk, or in a stand mixer fitted with a dough hook attachment. Cover the bowl with a clean tea towel and let the dough rest for 1 hour.
3. Sprinkle the salt evenly over the dough. Perform your first set of stretch and folds by grabbing one side of the dough, stretching it upward, then folding it back over itself. Rotate the bowl and repeat until you have completed four folds. Cover and rest for 1 hour.
4. Repeat the stretch and fold process two more times, resting the dough for 1 hour between each set. You will complete a total of three sets.
5. After the third set, cover the bowl and allow the dough to bulk ferment for 3 to 7 hours, depending on the temperature of your kitchen. The dough is ready when it has nearly doubled, shows bubbles on the surface, and feels airy and slightly tacky without sticking to your fingers.
6. Lightly flour your work surface and prepare your banneton basket with flour and a sprinkle of oats. Turn the dough out and gently stretch it into a rectangle. Fold the long sides inward toward the center, then roll it into a log and pinch the seams closed.
7. Create surface tension by gently cupping the dough and pulling it toward you in a slight candy cane motion. Lightly damp the top and sprinkle with oats.
8. Place the dough seam side up into the banneton. Cover and refrigerate overnight for cold fermentation.
9. Preheat your oven to 450°F with the Dutch oven inside for 45 minutes.
10. Turn the dough out onto parchment or a baking mat, score the top, and carefully transfer it into the hot Dutch oven.
11. Bake covered for 20 minutes. Remove the lid and bake for another 25 to 30 minutes until the crust is deeply golden brown. Wait 1 hour before slicing.

Sourdough Essential Tools

Here are the essential tools you should get to make sourdough!

Sourdough Starter Kit

A kit like this from Amazon is great to get your basic essential tools!

Purchase Now

Dutch Oven

To bake your bread in. This is the exact one I have. You don’t need a fancy Le Cruset or anything!

Purchase Now

Silicone Bread Sling

Optional, but I try to be as sustainable as possible and love this sling! Or you can use parchment paper.

Purchase Now

Large Mason Jar

For your sourdough starter

Purchase Now

Scale

A handy dandy scale for measuring! Grams are more accurate than cups when it comes to baking things like bread and they are super cheap.

Purchase Now

KitchenAid Mixer

You don’t have to have one, but it sure makes it easy when you are initially mixing your dough. If you don’t have one or it’s out of your price range you can mix your dough by hand with the dough whisk that comes in a sourdough starter kit.

Purchase Now

What Are Some Tips for Successful Sourdough Baking?

Embarking on the journey of sourdough baking can be both rewarding and challenging. To help you achieve delicious results, here are some essential tips:

Keep a Baking Journal

Starting a new baking hobby? Document your first few bakings to learn your kitchen and dough!

• Kitchen Environment: Record the temperature of your kitchen each time you bake.
• Dough Rising Time: Note how long the dough takes to rise under different conditions.

This information can guide adjustments for consistent, better outcomes. Remember, warmer kitchens accelerate the fermentation process, while cooler ones slow it down.

Use an Active Sourdough Starter

Timing is everything with sourdough. Ensure your starter is recently fed and visibly bubbly before using it to mix your dough. If it begins to deflate, give it another feeding to re-energize it for baking.

Precision is Key: Use a Kitchen Scale

For precision in baking, a kitchen scale is your best tool. It guarantees accurate measurements for your sourdough ingredients.

How Do You Know When Bulk Fermentation is Complete?

Bulk fermentation is complete when your dough has almost doubled in size, has air bubbles, is smooth, and not too sticky. These are signs that the fermentation process has developed the gluten structure properly.

How To Store Leftovers

I just leave my leftovers in my Dutch oven with the lid on my counter! You could use a bread box if you’d prefer as well. You can also freeze any leftovers if you can not finish the entire loaf in enough time.

Troubleshooting Common Sourdough Baking Issues

Sourdough baking can be a rewarding but sometimes challenging experience at first. Here’s how you can address some frequent issues.

Over-Proofing Concerns

Recognizing Over-Proofed Dough: When dough becomes sticky and resistant to shaping, it’s likely over-proofed. This often happens in warm kitchens. Keep an eye on your kitchen temperature, and adjust the fermentation time for future bakes to prevent this.

Flavor and Texture Adjustments

Excessive Sourness: A sour flavor can result from infrequent starter feedings, which increase lactic acid build-up. For a milder taste, feed the starter more regularly before baking.

Hard Crust Issues: If the bottom crust is too thick, it’s often due to the Dutch oven sitting too close to the heat source. Position a pizza stone or baking sheet on a lower rack to act as a heat buffer. Extending the covered period to 30 minutes, combined with a shorter uncovered time of 20 minutes, helps retain moisture for a softer crust.

Rise and Baking Problems

Lack of Oven Spring: If your sourdough doesn’t rise well, the starter might lack strength, or the dough might not have been shaped properly before the final proof. Strengthen your starter by feeding it consistently, and ensure you form a tight dough shape before its final rest. You can purchase my personal sourdough starter on Etsy if you are needing a well established one.

Benefits of Adding Salt After the First Hour

Delaying the salt is a small step that makes a big difference in both dough handling and final texture.

Improved Gluten Development
Salt tightens gluten when added early. Waiting allows the gluten to develop more naturally, resulting in a softer, more extensible dough.

Enhanced Flavor Complexity
Giving enzymes time to work before adding salt encourages better flavor development. Salt can slightly slow enzymatic activity, so delaying it helps deepen the final taste of the bread.

Easier Mixing and Stretch and Folds
Dough can feel tighter and stickier when salt is added too early. Incorporating it after the first rest makes the dough easier to handle and helps the salt distribute more evenly during stretch and folds.

Dietary Information

This honey oat sourdough loaf is vegetarian and dairy free. It does contain gluten and honey, so it is not vegan. For dietary adjustments, you can experiment with alternative flours, but hydration and structure may need tweaking.

Tips or Variations

• Use rolled oats for a softer texture or soak them briefly if they are very thick.
• Slightly warming the honey makes it easier to mix evenly into the dough.
• For extra flavor, try brushing the loaf with water and adding oats right before baking.
• Store at room temperature for up to 3 days or freeze sliced for longer storage.

Serving Suggestions

• Toasted with butter or honey butter
• As sandwich bread for sweet or savory fillings
• Served alongside soups, stews, or cozy meals

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

honey oat sourdough, sourdough bread recipe, honey sourdough loaf, oat sourdough bread, homemade sourdough

The post Honey Oat Sourdough Bread appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Recipe

• It tastes just like the restaurant version, but fresher and creamier
• Roasted garlic, jalapeños, and onion add deep, bold flavor
• Simple ingredients with big payoff
• Perfect for dipping, spreading, or dolloping on bowls and wraps
• Easy to prep ahead for parties and gatherings

Equipment You’ll Need

• Oven
• Small sheet pan
• Aluminum foil
• Food processor
• Sharp knife and cutting board
• Mixing bowl
• Spoon or spatula

Ingredients

• 1 whole bulb garlic
• 2 jalapeños
• 1/2 yellow onion
• 1 tbsp olive oil (for roasting)
• 2 blocks feta cheese
• 2 tbsp Greek yogurt (plain, nonfat)
• 1/4 cup olive oil (organic extra virgin)
• 1 lemon (zest of 1 lemon)
• 1/2 lemon (juice of 1/2 lemon)
• Salt and black pepper (to taste)

How To Make It

1. Preheat your oven to 400°F.
2. Slice the top off the garlic bulb, drizzle with olive oil, wrap tightly in foil, and place on a small sheet pan lined with foil.
3. Halve the jalapeños (remove as many seeds as you’d like) and cut the yellow onion into large chunks. Arrange them on a foil lined sheet pan, drizzle with olive oil, and season lightly with salt.
4. Roast everything together. After 20 minutes, remove the jalapeños. After 25 minutes, remove the onion. Let cool slightly, then dice.
5. After 30 minutes, remove the garlic from the oven and allow it to cool before squeezing out the cloves.
6. In a large food processor, add the feta, 1/4 cup olive oil, roasted garlic cloves, lemon juice & zest, salt, and pepper. Blend until smooth and creamy.
7. Transfer the mixture to a bowl and stir in the Greek yogurt, diced jalapeño, and onion.
8. Chill for 30 minutes to let the flavors come together, then serve.

Dietary Information

This dip is naturally gluten free and vegetarian. It’s also low carb and keto friendly. For a lighter option, you can use low fat Greek yogurt or slightly reduce the olive oil.

Serving Suggestions

Serve with pita chips, crackers, or fresh veggies like cucumbers and bell peppers. This dip is also amazing spread onto wraps, sandwiches, or added to grain bowls for extra flavor.

Tips or Variations

• Leave some jalapeño seeds for extra heat.
• Blend everything together if you prefer a smoother, fully whipped texture.
• If the dip thickens too much in the fridge, stir in a drizzle of olive oil before serving.
• Store in an airtight container in the refrigerator for up to four days.

Fun Fact

Roasting garlic mellows its sharp bite and brings out a naturally sweet, nutty flavor that makes this dip extra craveable.

FAQ’s

Can I make this ahead of time?
Yes. This dip is even better after chilling and can be made one day in advance.

Is this dip spicy?
It has a mild to medium heat. Adjust by using fewer jalapeños or removing the seeds.

Can I use crumbled feta instead of blocks?
Yes, but block feta creates the creamiest texture.

How long does it last in the fridge?
Up to four days when stored properly in an airtight container.

Time & Yield

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 8-10 servings

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

crazy feta dip, feta dip recipe, copycat cava recipe, whipped feta dip, healthy appetizer, party dip recipe, mediterranean dip

The post CAVA Copycat Crazy Feta Dip appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Recipe

This casserole gives you the nostalgia of the classic dish with a wholesome twist. It’s gluten free, refined sugar free, and easily made dairy free without losing its silky texture. The flavors are warm and inviting, and it’s simple enough for weeknight practice runs yet special enough for Thanksgiving dinner.

Equipment You’ll Need

• Fork or pastry cutter
• Large pot
• Vegetable peeler
• Stand mixer or hand mixer
• Large mixing bowl
• 9×13 inch casserole dish

Ingredients

For the filling

• 4 to 5 large sweet potatoes
• 2 large organic eggs
• 1/2 cup organic whole grass fed milk (use almond or oat milk for dairy free)
• 1/4 cup organic coconut sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 3 tablespoons grass fed butter at room temperature (sub coconut oil for dairy free)

For the topping

• 3 tablespoons butter
• 1/2 cup oats
• 1/4 cup gluten free flour of choice (I used oat)
• 1/4 cup brown monk fruit or coconut sugar
• Pinch of salt
• 1/2 teaspoon cinnamon
• 1/3 cup chopped pecans

Instructions

1. Bring a large pot of water to a boil.
2. Peel the sweet potatoes and add them to the boiling water. Cook until fork tender. This usually takes 30 to 40 minutes depending on how large the potatoes are.
3. While the potatoes are cooking, prepare the topping. Combine the butter, oats, flour, brown monk fruit, salt, and cinnamon in a medium bowl. Use a fork or pastry cutter to create coarse crumbs. Stir in the chopped pecans and set aside.
4. Once the sweet potatoes are tender, drain them and transfer to a stand mixer or large mixing bowl.
5. Add the eggs, milk, vanilla, coconut sugar, butter, salt, cinnamon, and nutmeg. Beat until the mixture is completely smooth and creamy.
6. Spread the sweet potato mixture evenly into a deep 9×13 inch casserole dish.
7. Sprinkle the crumble topping evenly across the surface.
8. Bake at 350 F for 35 to 40 minutes or until the topping is golden brown and slightly crisp.
9. Serve warm and enjoy this festive, feel good Thanksgiving side dish.

Dietary Information

This casserole is naturally gluten free and refined sugar free. It can be made fully dairy free by swapping the butter for coconut oil and using a non dairy milk. The texture stays wonderfully silky either way. It’s a great choice to include on a holiday table where guests may have different dietary needs.

Tips or Variations

• Use maple syrup instead of coconut sugar for deeper autumn flavor.
• Add orange zest for a brighter, citrusy twist.
• If you prefer a smoother topping, skip the pecans and use only oat crumble.
• Leftovers store well in the fridge for up to four days. Reheat gently in the oven to keep the topping crisp.

Serving Suggestions

This casserole pairs beautifully with roasted turkey, green beans, stuffing, or a fresh fall salad. It also makes a lovely addition to a Friendsgiving potluck because it travels well and reheats easily.

Fun Facts

Sweet potatoes became a holiday staple in the United States in the early 1900s when cooks began pairing them with warm spices like cinnamon and nutmeg. Their natural sweetness makes them perfect for lightened up desserts and sides.

FAQ

Can I prepare it ahead of time?
Yes. Assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5 to 10 extra minutes of bake time.

Can I freeze this recipe?
Yes. Freeze after baking. Reheat in the oven until warmed through.

Can I leave out the eggs?
You can replace them with two flax eggs. The texture will be slightly less custardy but still delicious.

What can I use instead of pecans?
Walnuts or pumpkin seeds both work well.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

sweet potato casserole, healthy Thanksgiving sides, gluten free casserole, refined sugar free sweet potato, holiday sweet potato recipe

The post Healthy Sweet Potato Casserole appeared first on Cooking Katie Lady.

I know making bread can sound intimidating, but this recipe is truly foolproof. It makes four adorable mini loaves that come together with minimal effort and no special equipment. Best of all, homemade bread means no weird preservatives, refined sugars, or seed oils. You get all the wholesome flavor and nutrition, without the additives that lurk in most store-bought loaves. When you bake at home, you’re choosing quality ingredients, better taste, and real nourishment.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Recipe

• It’s completely foolproof—perfect for beginners who want to bake bread without stress.
• The dough comes together easily, no special tools required.
• You’ll enjoy that same signature restaurant flavor, but made with real, organic ingredients.
• No refined sugar, no seed oils, and no unnecessary preservatives.
• It pairs beautifully with dinner, holiday meals, or just a simple pat of butter and a cup of tea.

Equipment You’ll Need

• Large mixing bowl (from your stand mixer)
• Stand mixer with dough hook
• Measuring cups and spoons
• Clean kitchen tea towel
• Parchment-lined baking sheet
• Wire rack for cooling

Ingredients

• 1¼ cup warm water (about 105°F)
• ¼ cup + 2 tbsp organic raw honey
• 2 tbsp molasses (organic)
• 2¼ cup all-purpose flour (organic)
• 1¾ cup whole wheat flour (organic)
• 2 tbsp cacao powder (organic, cocoa works too)
• 1½ tsp instant yeast
• 1½ tsp sea salt
• 3 tbsp olive oil
• Cornmeal and oats, for dusting and topping (optional)

How To Make It

1. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, salt, cocoa powder, and yeast until evenly combined.
2. Add the wet ingredients: Add the warm water, honey, molasses, and olive oil.
3. Form the dough & knead: Mix until the ingredients are fully incorporated with your stand mixer with the dough hook attachment. Knead until smooth and elastic—8–10 minutes in your stand mixer. The dough should feel soft, slightly tacky, and spring back when pressed. If you do not have a stand mixer you can do this by hand, it will just take you a little bit longer! First, mix the dough with a dough whisk and your hands until fully incorporated. Then, knead the dough by hand for about 12–15 minutes.
4. First rise: Cover with a damp towel in your mixing bowl. Let rise in a warm spot until doubled, about 1½–2 hours.
5. Shape the loaves: : Punch down the dough, divide into 4 equal portions, and roll each into a tight log. To do this, roll out each piece of dough into a small rectangle, then roll it up into a log or cylinder shape and pinch the seams closed along the edge. This helps create a smooth, even loaf that rises beautifully in the oven.
6. Second rise: Place logs seam-side down on a parchment-lined, cornmeal-dusted baking sheet. Cover loosely and let rise again for 40–60 minutes.
7. Add toppings: Sprinkle the tops with oats and cornmeal, if desired, for a rustic finish.
8. Bake: Preheat oven to 350°F. Bake loaves for 30–35 minutes, until the tops are firm and the bottoms sound hollow when tapped.
9. Cool and store: Cool on a wire rack for at least 20 minutes before slicing. Store in an airtight container or bread box at room temperature.

Dietary Information

This brown bread is vegetarian and made with wholesome oils instead of butter or shortening. To make it vegan, simply swap the honey for maple syrup or agave.

Tips or Variations

• Add 1 tablespoon of espresso powder for deeper flavor.
• For a heartier texture, replace ½ cup of all-purpose flour with rolled oats.
• Freeze cooled loaves in airtight bags for up to 2 months; thaw at room temperature before serving.
• Brush the tops with a bit of melted coconut oil, butter, or ghee after baking for extra softness.

Serving Suggestions

Serve warm with a pat of butter or alongside soups, salads, or holiday roasts. It’s especially good with creamy spreads like honey butter, whipped goat cheese, or cinnamon butter.

Fun Fact

The signature dark color of this bread doesn’t come from chocolate—it’s the molasses and cocoa working together to give it that rich hue and deep, slightly sweet flavor.

FAQ

Can I make this bread ahead of time?
Yes! Bake the loaves up to 2 days in advance and store at room temperature. Rewarm in a 300°F oven for 10 minutes before serving.

Why add cocoa powder if it’s not a dessert bread?
The cocoa deepens the color and adds a subtle richness—it doesn’t make the bread taste like chocolate. Make sure it is raw, organic cacao or cocoa powder with no sweeteners or anything added.

Can I use active dry yeast instead of instant yeast?
Absolutely. Just proof it first by dissolving in the warm water with a pinch of sugar for 5–10 minutes before mixing.

How do I know when my dough has risen enough?
It should roughly double in size and feel airy when pressed gently with your finger—the indentation should slowly spring back.

Time & Yield

• Prep Time: 20 minutes
• Rise Time: 2½ hours
• Bake Time: 35 minutes
• Total Time: ~3 hours
• Yield: 4 mini loaves

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Truvani Organic Protein, Collagen & The Only Bars

Use the code KATIE10 for 10% off!

Purchase Now

Branch Basics Non-Toxic Cleaning Products

Code COOKINGKATIELADY for 15% of all starter kits!

Purchase Now

Thrive Market

Get $60 FREE gift + 30% off your first order

Purchase Now

Oat Haus Granola Butter

Use the code COOKINGKATIE for 10% off!

Purchase Now

Kettle & Fire

Code COOKINGKATIELADY for 20% off Kettle & Fire organic bone broths

Purchase Now

Simply Delish Sugar Free Pudding and Jel Mixes

Use the code KATIE10 for 10% off!

Purchase Now

Jolie Filtered Shower Head

Try the Jolie filtered shower head for FREE plus get it for $20 off with a filter subscription.

Purchase Now

Royo Bread Low Carb Bread, Bagels, & Buns

Use the code COOKINGKATIELADY for 10% off!

Purchase Now

Trifecta

Use the code CKL40 for 40% off your first Trifecta meal prep order!

Purchase Now

Dan-O’s Seasoning

Use the code COOKINGKATIELADY for 10% off!

Purchase Now

cheesecake factory brown bread, honey molasses brown bread, copycat brown bread recipe, homemade brown bread, molasses bread, whole wheat dinner bread, easy bread recipe, restaurant bread copycat, healthy homemade bread, foolproof brown bread

The post Homemade Honey Molasses Brown Bread appeared first on Cooking Katie Lady.

The maple syrup and coconut sugar caramelize beautifully in the oven, while a touch of cinnamon and nutmeg gives it that warm, cozy holiday flavor. Double (or triple!) the batch if you’re serving a crowd for the holidays — they disappear fast!!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Recipe

• Naturally sweetened: No refined sugar — just pure maple syrup and coconut sugar.
• Perfect texture: Crispy edges and a soft, caramel-like center.
• Simple ingredients: Everything you probably already have in your pantry.
• Holiday-ready: Easy enough for a weeknight, impressive enough for Thanksgiving dinner.

Why These Are Healthier for You

Most traditional sweet potato casseroles are loaded with brown sugar, corn syrup, and even marshmallows — all refined sugars that spike your blood sugar and leave you feeling sluggish after your meal. This version keeps all the cozy sweetness without the crash.

Here’s why these caramelized sweet potatoes are a better-for-you choice:

• Naturally sweetened: Instead of refined white or brown sugar, this recipe uses maple syrup and coconut sugar, which are lower on the glycemic index and contain trace minerals like zinc and potassium.
• Heart-healthy fats: Olive oil gives the potatoes a rich, golden flavor while providing healthy monounsaturated fats that support heart health.
• Nutrient-dense: Sweet potatoes are packed with beta-carotene, vitamin C, fiber, and antioxidants that help support immune function and healthy skin.
• No processed ingredients: Everything here is simple, real, and pantry-friendly — exactly how your body loves to eat.

You still get that nostalgic, caramelized sweetness… just in a way that actually fuels you and keeps you feeling good.

Ingredients

• 4 large sweet potatoes (chopped into 1–1.5-inch pieces)
• ¼ cup olive oil (organic, ev)
• ¼ cup maple syrup (organic)
• ¼ cup coconut sugar (organic)
• 1 tsp sea salt
• 1 tsp cinnamon
• Pinch nutmeg
• Pecans, for garnish

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a mixing bowl, whisk together the olive oil, maple syrup, coconut sugar, sea salt, cinnamon, and nutmeg until smooth and combined.
3. Add the chopped sweet potatoes and toss until every piece is evenly coated.
4. Spread the potatoes out on the baking sheet in a single layer. Pour any remaining glaze from the bowl over the top and sprinkle with extra sea salt (give them a GOOD pinch!).
5. Bake for 40 minutes, then flip. Continue baking for 15 minutes, and finish by broiling for 5 minutes until the edges are golden and caramelized.
6. Garnish with chopped pecans and serve immediately while warm.

Serving Ideas

Serve these caramelized sweet potatoes alongside turkey, roasted Brussels sprouts, or green beans. They also pair perfectly with baked salmon or chicken for an easy weeknight dinner.

Tips & Variations

A few easy tweaks can make this recipe feel brand-new every time you make it. Here are some fun ideas to try:

1. Add a hint of spice
Sprinkle a little smoked paprika or cayenne pepper into the glaze for a sweet-and-spicy kick that pairs beautifully with the maple and cinnamon.

2. Swap the oil
Use melted coconut oil or ghee in place of olive oil for a slightly richer, buttery flavor — both are great non-toxic cooking fats that still caramelize beautifully.

3. Make it extra indulgent
Drizzle with a bit of warm maple butter right before serving, or top with a sprinkle of flaky sea salt to balance the sweetness.

4. Add crunch
Garnish with toasted pecans, candied walnuts, or even pumpkin seeds for texture and extra nutrients.

5. Turn it into a meal
Layer leftovers over arugula or spinach, add some quinoa or crispy chickpeas, and drizzle with balsamic glaze for a cozy, nourishing salad.

FAQ’s

Can I make these ahead of time?
Yes! Roast them up to one day before, store covered in the fridge, and reheat at 375°F until warm and crisp again.

Can I use honey instead of maple syrup?
You can, but maple syrup caramelizes more evenly and gives a richer flavor.

How do I make them dairy-free?
They already are! Just use olive oil and skip any butter.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

caramelized sweet potatoes, maple roasted sweet potatoes, healthy sweet potato recipe, gluten free thanksgiving side, refined sugar free sweet potatoes, holiday side dish, maple syrup sweet potatoes

The post Caramelized Sweet Potatoes appeared first on Cooking Katie Lady.