Non-GMO Holiday Recipes from Around the World

Submitted by greenamerica on December 3, 2014

Whether you are celebrating a cultural or religious tradition, or are just grateful for an excuse to gather your loved ones for a big meal, the most difficult task can be deciding on what to serve. This time of year there are so many fun traditional foods but it is important to take the time to weed out the foods that are likely filling your table with GMOs. Stay tuned all month for recipes for all sorts of celebrations and food preferences. Hopefully you will find a new favorite that works for all of your guests.

We are starting off the month with some delicious items that can be served first thing in the morning, as a sweet snack throughout the day, or part of a holiday brunch. All of these things could be served with a mug of hot cocoa. If you are looking for an alternative to hot cocoa, tea is an excellent option. Guayaki Brand Yerbe Mate even has a Mate Chocolatté Tea among other delicious flavors such as Pure Empower Mint and Chai Spice Mate that would be just perfect for the holiday season.


Coconut Macadamia Nut Granola by Rachel of Bakerita

* Use organic, non-GMO ingredients whenever possible.


  • 2 ½ cup old fashioned oats
  • 1 tablespoon chia seeds
  • 1 tablespoon hemp seeds
  • 1 tablespoon coconut oil, melted
  • ⅔ cup organic maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon coconut extract
  • 1 cup macadamia nuts (Royal Hawaiian macadamia nuts are delicious!)
  • 1 cup unsweetened shaved coconut


Preheat oven to 300°F. Line a large baking sheet with parchment paper. In a large bowl, combine oats, chia seeds, hemp seeds, flax seeds, and macadamia nuts. In a smaller bowl, mix together remaining ingredients (except coconut flakes) and stir until fully incorporated. Pour wet ingredients into dry ingredients and stir together until the dry ingredients are completely coated.

Pour mixture onto prepared pan and spread into an even layer. Bake for 20 minutes, stirring every ten minutes to ensure even cooking. After 20 minutes, add in the coconut flakes (they’ll burn if you leave them in the whole time). Let finish cooking for last ten minutes. Remove from oven and allow to cool entirely (to get chunkier granola press down a bit right when it gets out of the oven). When it’s fully cooled, store in an airtight container for up to a month.


Vegan Cinnamon Rolls by the Minimalist Baker


  • 1 packet instant yeast
  • 1 cup unsweetened organic almond milk
  • ½ cup organic vegan butter, divided (Check out Nutiva’s Buttery Spread)
  • ¼ teaspoon salt
  • 3 cups all-purpose flour
  • ½ tablespoon cinnamon
  • ¼ cup + 1 tablespoon sugar, divided


In a large sauce pan heat the almond milk and 3 tablespoons vegan butter until warm and melted, never reaching boiling. Remove from heat and let cool to 110°F, or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.

Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 tablespoon sugar and the salt and stir.

Next add in flour ½ cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your bowl out, coat it with oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 tablespoon melted vegan butter and top with ¼ cup sugar and ½-1 tablespoon cinnamon.

Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife cut the dough into 1.5-2 inch sections and position in well-buttered 8x8 square or comparable sized round pan (you should have about 10 rolls). Brush with remaining 3 tablespoons vegan butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350°F.

Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately. Frost with a simple mixture of powdered sugar and almond milk.


Swedish Saffron Christmas Bread by Heather of Sprinkle Bakes

* Use organic, non-GMO ingredients whenever possible.



  • 2 packages active dry yeast
  • ½ cup warm water, 110-115°F
  • ½ cup organic sugar
  • ½ cup organic unsalted butter, melted
  • ½ cup organic heavy cream
  • ½ cup organic whole milk
  • ¼ cup teaspoon crushed saffron threads
  • ½ teaspoon salt
  • 2 organic, pasture-raised organic eggs, room temperature
  • 4 to 4 ½ cups all-purpose flour (If you wanted to use whole-wheat flour, give Kamut a try)



  • 1 organic, pasture-raised organic egg
  • 2 tablespoons organic milk
  • Swedish pearl sugar


In the bowl of a stand mixer, combine the yeast in the warm water; stir gently and briefly with a fork. Add 1 tablespoon of the sugar; stir again. Let mixture stand until the yeast foams, about 5 minutes. Add the remaining sugar, butter, cream, milk, saffron, salt, and eggs. Fit mixer with the paddle attachment and beat well on medium-low speed until combined. Remove paddle attachment from mixer and fit with the dough hook. Add flour 1 cup at a time mixing well with each addition to keep the dough smooth and satiny. You may not need to use all of the flour.

Cover and refrigerate for a minimum of 2 hours, or up to 24 hours.

Preheat oven to 375°F. Line two baking sheets with parchment paper.

Turn dough out onto a lightly floured surface and cut into 24 even piece (about 2-inches square). Roll each square into a long rope, about 12-inches long. Curl each end of a rope in opposite directions, creating an “S” shape (or a backward “S” shape). Lay the bun onto the parchment; repeat curling with remaining dough ropes until there are 12 per baking sheet.

For the glaze, beat the egg in a condiment cup and stir in the milk. Brush each bun with the glaze then sprinkle over pear sugar. Place sheets in a warm place to rise until doubles, about 45 minutes. Bake for 15 minutes, or until golden brown and puffy.


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