GLUTEN FREE AND SUGAR FREE DESSERT RECIPESLearn How To Make Scrumptious Gluten Free and Sugar Free Desserts With These Delectable Recipes! |
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Start off by stirring up your love of cooking. Utilize the power of the kitchen and gather a few great recipes that will recreate your familiar favorites: brownies, chocolates, and peanut butter cups. Experience the health benefits of better digestion, steady blood sugar, and guilt-free figure conscious eating. This article shows you how.
| NO GUILT BROWNIES (See below for recipe) |
When was the last time you passed up a good old-fashioned brownie? I can't remember either. The dense chocolate cake-like treat is one of the most alluring dark confections ever made. Not only are they decadent, they're practical. Brownies travel well to school and can be a dinner party dessert. So in order to have my brownies and eat them, too, I created a snack that was nutrient dense, sugar-free/gluten-free, and satisfied me with one serving. Nutritious as they are good, No Guilt Brownies are made with black beans and tahini for extra protein and iron. And just a 1/2 cup of buckwheat flour, a gluten-free alternative, blends flavorfully with roasted carob for a light sweetness.
Add a touch of cinnamon and these brownies taste just like chocolate, minus the caffeine. Eat these as a midnight snack without keeping you awake. The sugar-free sweeteners are liquid stevia, vanilla cream and agave nectar. Stevia has zero calories. Agave is a low glycemic fructose syrup. Together they blend for the perfect sweetness without any after taste.
NO GUILT BROWNIES RECIPE
by Kelly E. Keough, "Sugar-free Gluten-free Baking and Desserts"
Ingredients:
2 Omega 3 organic eggs
1/4 cup plus 2 tablespoons agave
1 1/2 tablespoons organic vanilla
3/4 cup coconut date rolls, or Medjool dates
1/2 cup unsweetened almond milk
15 oz can organic black beans, drained
1/2 cup organic raw tahini (no salt added)
6 packets or 3 teaspoons Stevia Plus Powder
2 teaspoons cinnamon
3/4 cup carob powder
1/2 cup buckwheat flour
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
3/4 cup unsweetened carob chips
1/2 cup chopped Brazil nuts
Directions:
Preheat oven to 350 degrees. Add to food processor, eggs, agave, and vanilla. Puree until mixed. Add dates and almond milk and puree until well blended. Add black beans, tahini, Stevia, and cinnamon. Pulse until well blended. Add in carob powder and pulse slowly until mixed. Batter will be thick.
In separate small bowl blend , buckwheat flour, baking powder, baking soda, and xanthan gum. Slowly add prepared flour mixture into food processor. Pulse until just blended. Add in chips and pulse a few times.
Transfer the mixture to an 8x8 pan that has been sprayed with cooking spray and lightly floured with buckwheat flour. Use a bit of spray oil on your spatula for easy spreading of brownie batter. Spread brownie mixture evenly and sprinkle chopped Brazil nuts on top of brownie mixture.
Bake at 350 degrees for 45-50 minutes.
Yield: 16 brownies.
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| HEMP BALL TRUFFLES (See below for recipe) |
Hemp Ball Truffles are chocolates you can eat every day and whip up in minutes. They are great as a snack, but these 1-inch balls are under 100 calories! Now, if the word hemp doesn't grab your attention, then maybe the fact that you can make a great tasting chocolate sugar-free/gluten-free will. Ultra healthy, Hemp Ball Truffles use raw hemp butter and contains the essential fatty acid, Omega 3. The super food, hemp seed, is highly digestible and is a full vegan protein source. Compared to cocoa butter, hemp as very little saturated fat.
These treats are sweetened with ZSweet, an all-natural zero calorie sugar replacement made from fruit and vegetable fiber. Raw unsalted sesame butter, better known as tahini, can substitute for hemp butter. Easy to make, all you need is a bowl, a spatula, and a strong bicep.
HEMP BALL TRUFFLES RECIPE
by Kelly E. Keough, "Sugar-free Gluten-free Baking and Desserts"
Ingredients:
1/3 cup raw Manitoba Harvest hemp butter
3 tablespoons Madhava agave
6 packets ZSweet
3 tablespoons Manitoba Harvest hemp milk or dairy-free milk
1 tablespoon vanilla
1 teaspoon cinnamon
3 rounded tablespoons carob
4 rounded tablespoons Navitas cacao powder
1 tablespoon Navitas cacao nibs
1 tablespoon Navitas Goji Berries
3 tablespoons Manitoba Harvest hemp seeds
Directions:
In small bowl with flat spatula, blend hemp butter, agave, ZSweet, hemp milk, vanilla, and cinnamon. Stir until all ingredients are well incorporated. With back of flat spatula using a folding motion, work in carob and cacao powder one tablespoon at a time until batter is smooth, pliable, and shiny like fudge. Repeat this process until all carob and cacao is incorporated. With spatula, fold in cacao nibs and Goji berries. Form into 1-inch balls and roll in hemp seeds. If desired, dust balls with cacao powder.
Yield: 24, one-inch balls.
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| PEANUT BUTTER CUPS (See below for recipe) |
But if you are looking for a sure way to introduce a healthy dessert to the people you love, Peanut Butter Cups could be your answer. Men, women, and even teenagers will fancy this finger candy. Not only are Peanut Butter Cups free of refined sugar and gluten, they're made with superfoods: extra virgin coconut oil, raw cacao, and hemp seeds. Coconut oil, a medium chain saturated fat, is known to digest easily and aid in metabolism. Raw cacao powder and nibs contain high amounts of antioxidants. Use agave and chocolate flavored stevia instead of sugar for a sweetness.
So, when was the last time you had a candy that was good for you? Wait no more,
with no baking involved, Peanut Butter Cups set in the freezer in 15 minutes.
PEANUT BUTTER CUPS
by Kelly e. Keough, "Sugar-free Gluten-free Baking and Desserts"
Ingredients for Candy
1 1/2 cups extra virgin coconut oil, melted
3/4 cup organic chunky peanut butter
1 tablespoon organic vanilla
6 packets ZSweet
1 teaspoon chocolate extract
4 tablespoons Madhava agave nectar
2 teaspoons cinnamon
3/4 cup roasted carob powder
1/2 cup raw cacao powder
1/2 cup raw cacao nibs
1/2 cup hemp seeds
Ingredients for Filling
1 cup organic chunky peanut butter
3 tablespoons agave
Directions:
For candy: Line mini cup cake tins with paper liners. Melt coconut oil under hot water or spoon into saucepan and melt over low flame. When coconut oil turns to a liquid, measure and pour oil in medium bowl. Slowly stir in peanut butter until smooth. Stir in vanilla, cinnamon, Zsweet, chocolate extract, and agave nectar one at a time. Then slowly stir in cinnamon. Add carob and cocoa powder a spoonful at a time and blend until incorporated. Stir in cacao nibs and hemp seeds. Batter should run off of spoon easily but not too runny.
For filling: In separate bowl with spoon, blend peanut butter and agave. Spoon in a 1/2 teaspoon of the peanut butter filling into lined cupcake trays. Spoon into prepared liners chocolate batter until a third filled and covers peanut butter and agave mixture. Chill in freezer for 15 minutes. Keep in the freezer!
Yield: 50 candies.
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Photo Credit: Laurie Crouse 2009
