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Low-Sugar Oatmeal Cookies
Looking for a healthy but delicious treat? These oatmeal cookies are made without sugar, but you’d never know it!
- 1 1/4 cups quick oats
- 1 cup white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup unsweetened applesauce
- 4 tablespoons unsalted butter melted and cooled
- 1 large egg
- 1 teaspoon of organic vanilla extract from Simply Organic
- 1/2 cup honey
- 1/3 cup dark chocolate chips
- 1/4 cup raisins
- 1/4 cup well chopped raw walnuts or pecans (in this recipe, we usually go for pecans, but both are delicious) or an additional 2 tablespoons chocolate chips and 2 tablespoons raisins.
Whisk together the oats, flour, baking powder, cinnamon, and salt in a large bowl.
- Combine the applesauce, butter, egg, vanilla, and honey in a medium bowl. until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
- When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). Drop the dough into 1 1/2-inch balls with a cookie scoop or spoon and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
- Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.
3 Ways To Bake Bread
Have you ever tried making bread at home? Here are 3 different ways of baking bread recommended by our very own team members!
1. Old-Fashioned Brown Bread
By: Taste of Home
- 2-1/3 cups boiling water
- 1 cup old-fashioned oats
- 1/2 cup butter, cubed
- 1/3 cup molasses
- 5-1/2 to 6-1/2 cups all-purpose flour
- 5 teaspoons active dry yeast
- 2 teaspoons salt
- In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally.
- In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
- Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
1 slice: 124 calories, 3g fat (2g saturated fat), 8mg cholesterol, 170mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.
2. How To Make Homemade Sourdough Bread
for 8 servings
- 2 cups warm water(470 mL)
- 2 ¼ teaspoons active dry yeast, 1 packet
- 3 ½ cups flour(440 g)
- 2 tablespoons sugar
- 4 cups flour(500 g)
- 2 teaspoons salt
- 1 ¼ cups water(295 g)
- 1 cup starter(260 g), stir before using
- In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
- Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
- Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
- On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn’t stick to your hands.
- While the dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour (125g) and ½ cup of water (120ml), mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough.
- Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle flour and let it rise for 12 hours.
- Place risen dough onto a floured board and knead for a few minutes. Place it into a floured proofing basket or a medium bowl, sprinkle flour and let it rise for another 4 hours.
- Preheat oven to 480°F (250°C).
- Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
- Score the top of the bread.
- Place the lid on top and bake for 30 minutes.
- Take the lid off and bake for another 15 minutes or until the crust is golden brown.
- Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
- Nutrition Calories: 1615 Fat: 4 grams Carbs: 340 grams Fiber: 11 grams Sugars: 19 grams Protein: 42 grams
3. 30 Minute Dinner Rolls
- 1 cup warm tap water
- 1/3 cup oil
- 1/4 cup sugar
- 2 tablespoons yeast
- 1/2 teaspoon salt
- 1 egg beaten
- 1 tablespoon softened butter
- 3 to 4 cups all-purpose flour I used closer to 3
- 1/8 cup milk room temperature
Preheat oven to 400 degrees.
In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg softened butter and salt.
With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn’t sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
Divide dough into 18 even pieces, and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel.
Let rise 10 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows).
Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned.
If baking in a 9x13 pan, I make 15 rolls.
If baking in a 10x15 pan, I make 18 rolls.
Purple Sweet Potato Pancakes
Love pancakes but find it hard to justify eating something so close to a dessert for breakfast? Try out this Purple Sweet Potato Pancakes recipe from the Health First Network's Healthy Holiday Guide. It's the perfect, ultra-simple recipe to try out with the little ones this Easter.
Drop by your local Kardish to pick up local and organic eggs, better-for-you honey, and gluten-free baking products.
1 Steamed Mashed Purple Sweet Potato
1 tsp of honey (Wedderspoon Manuka Honey works well)
½ tsp Baking Powder (gluten free)
In a large bowl, mix all of the ingredients until well combined.
Heat a lightly oiled skillet over medium high heat. Pour or scoop the batter onto the skillet, using approximately a ¼ cup for each pancake. Brown on both sides. Serve hot! Top with granola, berries and honey (Wedderspoon Manuka Honey)
Gluten-Free Dinner Rolls
What's for dinner tonight? We recommend pairing these mouth-watering gluten-free dinner rolls with whatever tasty dish you make.
This #delicious and #glutenfree recipe comes from the Health first Network's Healthy Holiday Magazine. Find Bob's Red Mills' Gluten Free 1-to-1 Baking Flour at a Kardish near you, along with so many more gluten-free baking products and staples.
Ingredients for rolls:
1 Tbsp Olive Oil
½ cup Shallots
½ tsp Sugar
1 tsp Sage
1 tsp Rosemary
1 tsp Thyme
1 cup Warm Water
1 Tbsp Active Dry Yeast
2 Tbsp Brown Sugar
3 cups @bobsredmill Gluten Free 1-to-1 Baking Flour
1/4 cup Unsalted Butter
1 tsp Kosher Salt
¾ cup Parmesan Cheese
Ingredients for Butter Topping:
3 Tbsp Unsalted Butter
¾ tsp Garlic
½ Tbsp Parsley
Salt and Black Pepper
In a skillet add olive oil and set over medium-low heat. Add diced shallots, sugar, fresh herbs and black pepper. Saute until golden then set aside to cool.
Add warm water, yeast and brown sugar to stand mixer bowl. Mix to combine. Allow to sit for 5-10 minutes.
Add flour, eggs, melted butter, salt and cheese. Turn the mixer to medium speed and mix for 5-6 minutes. Add the cooled Sauté and mix until incorporated. Shape dough into a round and place into a large bowl coated with olive oil. Cover the bowl allowing to rise.
On a floured surface shape into 8 rolls. Spray a 9-inch cake pan with cooking spray. Arrange rolls with one roll in the center and 8 surrounding it. Cover and set in a warm place to rise for 30-45 minutes.
Directions for Butter Topping:
Melt the butter and add garlic, parsley, salt and pepper to taste. Brush roll tops with half of the butter mixture. Bake at 400°F for 20-25 minutes, adding remaining butter mixture halfway through.
Dandies Vegan Fluffy Bunny Tail Popcorn Balls
Sweet kettle corn mixed with creamy Dandies Marshmallows is the ticket for the perfect sweet treat that the whole family can enjoy. Add some drops of food coloring to your marshmallow cream to achieve cute pastel colors perfect for Easter.
- 1 10oz bag Dandies Mini Marshmallows
- 1/4 cup coconut oil plus an additional 2 Tbsp
- 1/2 cup popcorn kernels
- 1/4 cup sugar
- Food coloring (optional)
Kettle Corn Instructions
Melt 1/4 cup coconut oil in large pot on medium heat. Once melted add popcorn kernels. Give the pot a good swirl to make sure all the kernels are covered in oil. Then sprinkle sugar over the kernels, giving a quick stir to evenly distribute the sugar. Put a lid on pot and shake over the stove until the popping starts to slow down. Remove from heat and set aside.
Marshmallow Cream Instructions
In a microwave safe bowl combine marshmallows and 2 Tbsp coconut oil. Working in 30 second intervals, and giving a quick stir between each, microwave until fully broken down. Optionally add a few drops of food coloring for a pastel look. Pour mixture over popcorn and stir with a wooden spoon. Shape mixture into balls and enjoy!
Recipe by Chelsie Jangord originally posted on www.dandies.com
Copycat Reeses Peanut Butter Easter Eggs (Keto/Vegan/Gluten-Free)
We are obsessed with this healthy version of Reeses Peanut Butter Eggs by by Chocolate Covered Katie. The recipe is easy to follow and you will not be disappointed by the results. It's even Vegan, Keto and Gluten-free!
You can find every ingredient necessary for this recipe at a Kardish near you. If you don't want to come in to the store during our reduced hours of operation, consider ordering the ingredients you need through our free, same-day Home Delivery and Curbside Pickup program.
- 1/4 cup peanut butter (or allergy-friendly sub like sunbutter)
- optional dash of salt
- 1/4 cup powdered sugar or Sugar-Free Powdered Sugar*
- 2 tbsp cocoa powder
- 2 tbsp virgin coconut oil (for substitutions, see note below)
- Liquid stevia to taste, or 2 tbsp pure maple syrup, honey, or agave
- 2 tbsp powdered sugar or oat flour, if needed
If nut butter isn't soft, gently warm until stir-able. Mix nut butter, salt, and powdered sugar in a bowl to form a crumbly dough. Different nut butters will yield different results.
If dough is too gooey, add up to 2 tbsp oat flour/additional sugar, or add a little more nut butter if too dry. Taste, and add a little more salt if desired.
Transfer to a ziploc bag and work into one big ball, then form dough into flat little ovals or egg shapes.
Freeze 1 hr or until firm.
Meanwhile, mix the cocoa and melted coconut oil in a shallow dish. Add the liquid sweetener. If you use the stevia option, also add a scant 2 tbsp extra oil or water. Mix until it looks like chocolate sauce.
Take one “egg” from the freezer at a time and dip in chocolate, using a corn skewer or fork. Immediately return covered egg to the freezer to harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen--either way, they're awesome!
*Substitutions: For coconut-free eggs, you can melt chocolate chips (with a tsp of oil if desired for a smoother sauce) and dip the eggs in that instead. You could also opt to simply freeze a blob of nut butter until it’s shape-able, shape it into eggs, and dip in chocolate.
Ingredients: Sugar-Free Powdered Sugar*
- 1 cup granulated sugar of choice, such as xylitol or Sucanat (It’s 100% sugar-free if you use xylitol. This technique works with regular sugar too, or evaporated cane juice or even brown sugar. So if you find yourself in the middle of baking something and you run out of powdered sugar, just make your own!)
- optional 1-2 tsp arrowroot or cornstarch, to prevent clumping when stored
Instructions: Sugar-Free Powdered Sugar*
Combine the ingredients in a blender. It will smoke a little, but that’s okay. You should have powdered sugar in a matter of seconds! Store in a covered container in the pantry, just as you’d store regular powdered sugar.
Recipe and photos by Chocolate Covered Katie. For more tasty & healthy baking recipes, visit her website and follow her on social media!