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Equipment You Will Need

• Cocktail shaker or large glass
• Muddler or wooden spoon
• Fine mesh strainer (optional, for smoother texture)
• Citrus juicer
• Measuring jigger or small measuring cup
• Serving glass

Ingredients

• 1.5 oz organic cranberry juice
• Juice of 1/2 lime
• 1/2 oz agave (adjust to taste)
• 2 handfuls cubed watermelon (muddled and strained, about 2/3 of a shaker)
• 1/2 can ginger beer (about 3.75 oz) – I like this one
• Ice cubes
• Fresh mint leaves (for garnish)
• Lime wedge (for garnish)

Step-by-Step Instructions

1. Add the cubed watermelon to your shaker and muddle until juicy and broken down.
2. Strain the watermelon juice into your serving glass.
3. Pour in the cranberry juice, freshly squeezed lime juice, and agave. Stir to combine.
4. Top with ginger beer and give it a gentle stir. Add ice cubes, garnish with fresh mint and a lime wedge. Serve immediately and enjoy while cold and fizzy.

Dietary Information

This mocktail is naturally vegan, gluten free, and dairy free. It’s a great option for anyone avoiding alcohol but still wanting something fun and flavorful. You can also swap agave for honey or maple syrup depending on your preference.

Tips or Variations

• For extra chill, freeze watermelon cubes ahead of time and use them instead of ice.
• Prefer it less sweet? Skip or reduce the agave.
• Add a splash of sparkling water if you want it lighter and more bubbly.
• Try basil instead of mint for a slightly different herbal twist.
• Want a stronger ginger kick? Use a spicier ginger beer.

Serving Suggestions

This mocktail pairs beautifully with light summer dishes like grilled chicken, fish tacos, or fresh salads. It also makes a perfect addition to brunch spreads or backyard gatherings. Serve it in a clear glass to show off that gorgeous pink hue, and don’t skip the mint for that fresh aroma.

FAQs

Can I make this ahead of time?
You can prep the watermelon juice and lime mixture in advance, but wait to add the ginger beer until just before serving to keep it fizzy.

Do I have to strain the watermelon?
Not at all. Straining gives a smoother drink, but leaving the pulp adds a more natural, rustic texture.

What can I use instead of ginger beer?
Sparkling water or lemon lime soda works well, though you’ll lose that signature ginger flavor.

How do I store leftovers?
Store the base mixture in the fridge for up to 24 hours. Add fresh ice and ginger beer when ready to serve.

Time & Yield

Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes
Servings: 1 mocktail

Check Me Out On Social Media!

I post all of 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!

If you try this recipe, tag me @cookingkatielady

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The post Healthy Watermelon Mojito Mocktail appeared first on Cooking Katie Lady.

With fresh shredded carrots, almond flour, and maple syrup, my carrot cake bars have the classic flavor everyone loves while staying gluten free and refined sugar free. Topped with a cream cheese frosting sweetened with monk fruit, they are perfect for Easter brunch, spring gatherings, or simply enjoying with a cup of coffee on a sunny afternoon. The base of my carrot cake bars is dairy free, so if you are dairy free you can simply swap the frosting for your favorite dairy free option. The cake base itself is also paleo friendly.

Be sure to try my Almond Flour Orange Muffins as well!

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

Why Avocado Oil?

When it comes to healthy baking oils, avocado oil is a standout choice, and for this recipe, I used La Tourangelle Avocado Oil. La Tourangelle is known for its high-quality, cold-pressed oils, and their avocado oil is no exception. It’s rich in monounsaturated fats, which support heart health, and full of antioxidants and vitamin E, both of which help fight oxidative stress. One of the things I love most about La Tourangelle’s avocado oil is that it’s stored in a tin rather than a plastic bottle, which helps preserve its freshness and maintain its high quality. The neutral flavor of avocado oil allows the spices and sweetness of the cake to shine, without being overpowering. Plus, its high smoke point makes it ideal for baking at higher temperatures, so it retains all of its beneficial properties. La Tourangelle is kindly sponsoring this post, and I highly recommend their avocado oil for any of your baking and cooking needs.

Why Choose Almond Flour?

Almond flour is a game-changer in the baking world. Unlike traditional wheat flour, almond flour is naturally gluten-free, making it perfect for those with gluten sensitivities or celiac disease. It’s also lower in carbs and higher in healthy fats and protein, which helps to keep you full longer. Plus, almond flour gives baked goods a moist and tender texture that wheat flour just can’t match. It’s a pantry staple for anyone looking to make their baking healthier without compromising on flavor.

Gluten-Free and Refined Sugar-Free

This carrot cake is naturally gluten-free thanks to the use of almond flour, which lends the cake a light, moist texture. Almond flour is also packed with protein and healthy fats, making it a nutrient-dense option for anyone avoiding gluten or looking to enjoy a healthier alternative. To sweeten this cake, I’ve used maple syrup, a natural sweetener that’s lower on the glycemic index than refined sugars, making it a better option for keeping blood sugar levels steady.

A Healthier Twist on a Classic Favorite

While this cake is healthier than your traditional carrot cake, it still offers all the familiar flavors you love. Grated carrots provide natural sweetness and a boost of vitamin A, while a blend of cinnamon and nutmeg adds warmth and spice. The result is a moist, tender cake with just the right amount of sweetness and spice.

For the frosting, I did go all out with a cream cheese frosting, but you can adjust as you please!

Equipment You’ll Need

11×7 baking dish
Mixing bowls (one large, one medium)
Whisk
Rubber spatula
Handheld mixer for frosting
Measuring cups and spoons
Box grater or food processor for shredding carrots

Ingredients:

For the Carrot Cake Bars

• 2 cups almond flour
• 1/2 cup tapioca flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 eggs
• 1/4 cup maple syrup
• 1/3 cup avocado oil 
• 1 1/2 teaspoons vanilla extract
• 2 cups shredded carrots (finely grated!!)

For the Frosting

• 4 oz cream cheese, softened
• 2 tablespoons grass fed butter, softened
• 2 tablespoons powdered monk fruit sweetener
• 1 to 2 tablespoons almond milk (as needed)

Instructions

If You Are Dairy Free

If you are dairy free, you can easily make this cake dairy free by making a dairy free frosting. The cake recipe itself is dairy free.

Dietary Information

My carrot cake bars are naturally gluten free thanks to almond flour and tapioca flour. They are also refined sugar free since maple syrup and monk fruit sweetener provide the sweetness.

To make them dairy free, simply use dairy free cream cheese and butter for the frosting.

Tips or Variations

Finely shredded carrots work best because they blend smoothly into the batter and help keep the bars moist.

For extra texture, you can fold in chopped walnuts or pecans before baking.

If you enjoy a little extra sweetness and chew, a small handful of raisins makes a great addition.

Store leftover bars in an airtight container in the refrigerator for up to four days.

Serving Suggestions

My carrot cake bars are perfect for Easter brunch, spring baby showers, or weekend baking. Serve them slightly chilled or at room temperature.

They pair wonderfully with coffee, a latte, or a warm cup of chai tea. For a spring dessert platter, serve alongside fresh berries or fruit salad.

Fun Fact

Carrots add natural moisture and sweetness to baked goods, which is why carrot cake tends to stay soft and tender even days after baking.

FAQs

Can I make these ahead of time?
Yes. My carrot cake bars store very well in the refrigerator and can easily be made a day ahead.

Why use almond flour in carrot cake bars?
Almond flour gives the bars a soft, tender texture while keeping the recipe naturally gluten free.

How should I store them?
Because of the cream cheese frosting, store them in the refrigerator in a sealed container.

Check Me Out On Social Media!

I post all of 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!

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Thrive Market

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Kettle and Fire

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Simply Delish Sugar Free Pudding and Jel Mixes

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I hope you enjoy my healthy carrot cake bars. If you make them, let me know how they turn out in the comments!

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The post Almond Flour Carrot Cake Bars 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!

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Dutch Oven

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

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Silicone Bread Sling

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

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Large Mason Jar

For your sourdough starter

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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.

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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.

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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!

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

Nothing pairs with this stir fry quite like organic white jasmine rice from Lundberg Family Farms. It’s light, fragrant, and the perfect base for soaking up all that glossy sauce.

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

Equipment You’ll Need

• Large wok or deep skillet
• Medium mixing bowl
• Whisk
• Cutting board and sharp knife
• Rice cooker or saucepan

Why You’ll Love This Stir Fry

• It’s bold, spicy, and perfectly balanced with a sweet heat sauce that clings to every bite of chicken and veggies.
• Everything comes together in one pan, making cleanup quick and easy.
• It’s made with clean, simple ingredients and is naturally gluten free, dairy free, soy free, and refined sugar free.
• The vegetables stay crisp and colorful, adding great texture and freshness.
• It pairs beautifully with fluffy jasmine rice and tastes even better than takeout.
• It’s fast enough for a weeknight but flavorful enough to crave again and again.

This is the kind of stir fry you keep in your back pocket for busy nights when you still want something exciting on the table.

Ingredients

Marinade

• 2 lbs chicken breasts (diced- Get FREE high quality organic protein in every order here from Butcher Box)
• 2 tbsp coconut aminos
• 2 tbsp honey
• 2 tsp rice vinegar
• Salt and pepper to taste

Stir Fry

• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1-2 jalapeños (diced small – one large or two small)
• 12 oz snap peas (organic)
• 1 bunch green onions (organic, sliced)
• 2 tsp fresh ginger (organic, fresh, minced)
• 2 tsp garlic (organic, fresh, minced)

Sauce

• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 2/3 cup coconut aminos (organic)
• 1/4 cup honey (organic, raw, unfiltered)
• 1 tbsp coconut sugar (organic)
• 2 tbsp chili paste
• Slurry (optional): 1 tbsp water mixed with 1 tbsp cornstarch

For Serving

• 2 cups organic white jasmine rice (makes about 4 cups when cooked equal parts water and rice)
• Fresh cilantro, sliced jalapeño, and sesame seeds for garnish

Get high quality organic meat from ButcherBox here. My link throws in free meat with every box!

Step-by-Step Instructions

1. Place diced chicken in a mixing bowl and season with salt and pepper. Add the coconut aminos, honey, and rice vinegar. Toss until evenly coated and set aside to marinate while you prep the remaining ingredients.
2. Whisk together all sauce ingredients in a bowl or large measuring cup until smooth. Set aside.
3. Start cooking the jasmine rice according to package instructions so it’s ready to serve.
4. Heat a large wok over medium heat and add one tablespoon of sesame oil.
5. Add snap peas, bell peppers, green onions, and jalapeño. Sauté for one to two minutes until vibrant and slightly tender.
6. Stir in garlic and ginger and cook for another one to two minutes until fragrant.
7. Add the marinated chicken, discarding excess marinade. Cook until the chicken is fully cooked and reaches 165 degrees.
8. Reduce heat to low and pour in the sauce. Simmer for about five minutes.
9. Slowly whisk in the slurry if using, keeping the sauce moving until thickened and glossy.
10. Remove from heat and serve over jasmine rice. Garnish with cilantro, jalapeño, and sesame seeds.

Get organic meat from ButcherBox here. My link throws in free meat with every purchase!

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Dietary Information

This stir fry is naturally gluten free, dairy free, soy free, and refined sugar free. Coconut aminos keep the flavor rich without traditional soy sauce, making it a great option for many dietary needs.

Tips or Variations

• For extra heat, leave the jalapeño seeds intact or add an extra spoon of chili paste.
• Swap chicken breasts for thighs if you prefer a juicier texture.
• Add broccoli, carrots, or zucchini for more veggies.
• Store leftovers in an airtight container for up to three days.

Serving Suggestions

This dish shines over jasmine rice, but it’s also delicious served over cauliflower rice or rice noodles. Pair with a simple cucumber salad or citrusy slaw to balance the heat.

FAQ Section

Is this stir fry very spicy
It has a medium heat. You can easily adjust by using fewer jalapeños or reducing the chili paste.

Can I make this ahead of time
Yes. It reheats well in a skillet over low heat or in the microwave for about a minute per serving.

What can I use instead of coconut aminos
Low sodium soy sauce also works if soy is not an issue.

Can I skip the slurry
Absolutely. The sauce will still be flavorful, just slightly thinner.

Check Me Out On Social Media!

I post all of 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!

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The post Jalapeno Chicken Stir Fry 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

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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!

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