sweetener free treats
Happy Solstice.
The longest day helps us stretch our capacity for growth and try new things. During our Sugar Blues workshop last night, students requested recipes for treats that are gently sweet and do not include any processed sweeteners.
Here are some recipes to explore. Let them offer you an opportunity to be creative! For added sweetness, you can choose monk fruit extract, stevia extract, or licorice root powder.
Sweet Carrot Bread
Preheat the oven to 350 degrees. Grease 8 or 9 inch loaf pan with vegetable oil.
Soak 1/2 cup raisins in boiling water.
Combine the dry ingredients in a mixing bowl and stir together.
2 cups flour: barley & spelt – wheat-free; millet & quinoa – gluten-free; almond and arrowroot – grain-free
1/2 teaspoon each: baking soda and baking powder
1/8½teaspoon salt
1/4 teaspoon each: cinnamon, ginger and garam masala
In another bowl, combine the wet ingredients and stir until thoroughly blended.
3 Tablespoons tahini (roasted sesame seed spread)
1 Tablespoon lemon juice
1/2 cup raisins, soaked in boiling water for 15 minutes and drained
1/4¼cup olive or avocado oil
1 1/2 cups freshly grated carrots
Generous handful of freshly chopped thyme
Pour in the wet mixture into the dry and stir together vigorously until combined.
Pour batter into greased pan and bake for 50 minutes, or until a knife inserted into the center tests clean.
Cookies
Preheat oven to 350 degrees.
Pour into bowl and mix well:
1 1/2 cups almond or pecan flour
1/2 teaspoon each: cinnamon and ginger
Pinch salt
For added sweetness, use 6-8 drops monk fruit extract or 1 teaspoon licorice root powder.
Make a well in the center of the dry ingredients and mix together:
1 egg OR 2 Tablespoons ground flax seed meal
1 teaspoon vanilla extract
1/4¼cup melted coconut oil
Incorporate wet and dry ingredients.
For variety, add one of the following:
1/2 cup chocolate chips (choose semi-sweet or grain-sweetened)
2 spoonfuls raspberry jam (fruit-juice sweetened is available)
2 spoonfuls almond butter
1 inch fresh chopped ginger root & 1 teaspoon clove powder
1/4 cup raisins (first soak for 5 minutes in hot water & drain)
Grease a cookie sheet with oil and drop dough in spoonfuls.
Flatten each cookie with the back of the spoon.
Slide cookie sheet into oven and bake for 15 minutes.
Fruit Crumble
Preheat oven to 375 degrees. Grease an 8x8 glass baking dish.
In a bowl, mix together:
1 cup fresh or frozen blueberries
1 cup other fruit (if you like) choose one: peaches, plums, apples
1/2 teaspoon cinnamon
Pinch salt
Pour into the baking dish and re-use the same bowl to make crumble topping.
In spice/coffee grinder, grind to make freshly milled flour:
1 cup rolled oats – look for local oats in the bulk section
Add ground oats to bowl and combine with:
1 cup rolled oats
1 teaspoon each: cinnamon, cardamom, ginger
Pinch salt
Make a well in the center of the mixture and add:
1/4 cup olive oil or melted coconut oil
3 Tablespoons unsweetened applesauce
1 Tablespoon vanilla extract
Mix wet ingredients together in center and then incorporate dry ingredients until all are just barely combined.
Using your hands, crumble this topping over the fruit.
Bake at 375 degrees for 35 minutes. Cool and enjoy!
Fudgy Brownies
Preheat the oven to 350 degrees. Grease 8 or 9 inch baking pan with oil.
Combine the dry ingredients in a mixing bowl and stir together.
1 1/2 cups freshly ground rolled oats (use a food processor or coffee grinder)
1/4 cup unsweetened cocoa powder
Pinch salt
1/2 teaspoon cinnamon
Make a well in the center, combine the wet ingredients and stir until thoroughly blended. Incorporate dry into wet and stir until just blended.
1 egg OR 2 Tablespoons ground flax seeds
1/4 cup melted coconut oil
1 cup boiled and mashed sweet potatoes
1 teaspoon vanilla
For added sweetness, use 6-8 drops monk fruit extract or 1 teaspoon licorice root powder.
Pour batter into greased pan and bake for 30 minutes, or until a knife inserted into the center tests clean.
