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Healthy Living Recipes

Deb Morgan: One of my favorite aspects of the holiday season is that it gives me a good excuse to take some extra time in the kitchen to do some baking. This month we feature three great—and often requested—recipes from our wonderful Kripalu bakery and our head baker, Michael Menard. Make extra to deliver to a relative, neighbor, coworker, or friend, and you're sure to receive many warm thanks.

Kripalu’s Famous Chocolate Chip Cookies

Makes three to four dozen, depending on size.

Cream together:
½ pound unsalted butter
1½ cups sucanat (or organic sugar)

Add and mix in:
1/3 cup rice syrup or agave
2 eggs
1 teaspoon vanilla

Combine the following separately:
3½ cups unbleached white and/or whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda

Combine wet and dry ingredients, and then add:
2 cups organic chocolate chips
1 cup chopped walnuts
½ cup ground pecans (optional)

Heat oven to 350 degrees. Make small balls from batter and place on baking sheet. Bake for 20 minutes (longer for larger cookie balls).


Deb: This is a great recipe that can take on many flavors. Try adding candied ginger or your favorite nuts and/or dried fruits. You can even split the batch and make several different kinds.

Makes 12 scones.

3 cups flour (unbleached white and/or pastry)
½ cup organic sugar
1¾ cups rolled oats
½ teaspoon salt
2 teaspoon baking powder
1½ cups of your choice of add-in (candied ginger pieces, walnuts, raisins, etc.)

Fork in:
1¾ cups organic palm shortening

1/3 cup soy milk
1/3 cup maple syrup or agave

Mix wet and dry ingredients together; batter should be stiff. Press dough into desire scone shape, approximately 1½ inches thick. Bake in an oven preheated to 400 degrees for 20–25 minutes until browned. Enjoy.

Pumpkin Brioche

Allow ½ stick of butter to come to room temperature.

In a small bowl, add:
1/3 cup warm milk
1 teaspoon cane sugar
1½ teaspoons active dry yeast

Let sit until yeast is activated.

In a mixing bowl fitted with a dough hook (if available), add:
2½ cups unbleached white bread flour
¼ cup organic sugar
½ teaspoon cinnamon
¼ teaspoon ginger
Dash of allspice
Dash of nutmeg

Start mixer on medium speed, and add:
Milk and yeast mixture
2 eggs
¾ cup canned pumpkin

Mix for 10 minutes and then add the unsalted butter and 1/8 teaspoon salt. Place dough in an oiled bowl covered with a damp towel and let rise for two hours at room temperature. Oil a medium loaf pan.

Flatten brioche loaf on a work surface in a rectangular shape. Start at one end and roll the dough like a yoga mat. Place dough in a loaf pan. Let rise until doubled in size. Brush dough with an egg yolk-milk wash.

Place in a heated 400-degree oven for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Enjoy warm with butter or use to make some delicious French toast.

Recipe source: Michael Menard, Head Baker, Kripalu Bakery.

Find more delicious and nutritious recipes in Kripalu Recipes.