Lemon, Cranberry & Pumpkin Seed Wreaths

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1 box Simple Mills Artisan Bread Mix
1 tsp baking powder
1/2 cup unsalted butter, softened
1/2 cup + 1 Tbsp coconut sugar
2 large egg yolks at room temperature
5 tsp finely grated lemon zest
1 tsp vanilla extract
1 1/2 cups unsalted pumpkin seeds, coarsely chopped (for topping)
*you can also use unsalted pistachios
1/2 cup dried cranberries, coarsely chopped (for topping)
1 cup coconut butter, melted (for icing)
1/4 cup coconut flour, for rolling dough


1. With electric mixer or by hand, mix butter and coconut sugar until smooth. Mix in yolks, lemon zest, and vanilla

2. Gradually mix in Simple Mills Artisan Bread

3. Shape dough into a disk; wrap in plastic. Refrigerate until firm, about 1 hour

4. Preheat oven to 350°F

5. Transfer dough to a piece of parchment paper sprinkled with coconut flour

6. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths

7. Re-roll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. You may need to re-refrigerate as you work

8. Space 2 inches apart on baking sheets lined with parchment paper

9. Refrigerate until firm, about 15 minutes

10. Bake 10-12 minutes, watching closely so they don't burn. Let cool completely before moving

11. Top with melted coconut butter, pumpkin seeds, and dried cranberries. Let cool before serving


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