Tag Archives: desserts

Carrot Cookies

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fullsizerenderThese ‘cookies’ have nuts, carrots and coconut…all healthful foods. If your kids like this, you can feel good about feeding it to them.

Ingredients:

3 carrots

2 tablespoons honey

1/2 cup walnuts (crushed)

2 tablespoons cashew butter

2/3 cups oats

1/2 tsp pumpkin pie spice

1 tablespoon coconut flakes

Directions:

Peel the carrots and put them in the food processor until they are processed into small flakes. Mix the carrots and all the other ingredients together in a bowl. Mix thoroughly, then spoon out into golf ball shaped servings. No baking. Enjoy!

This recipe was inspired by a post on Super Healthy Kids. But I substituted several of their ingredients for others that I like better, rearranged the proportions, and I added coconut (yum).

Grain-free Cookies

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Baked goods are a double whammy, as they contain processed starch AND sugar, two major health offenders. Even gluten free cookies, while free of processed wheat, still have processed rice flour and other starches which contain no nutrition and just break down into sugar in our bodies. If we take the starch out of the cookie…we can take away at least one offender.

These cookies are nut butter based, so they have a nice amount of protein, fiber, vitamins and minerals. And they are moist and delicious!

Recipe:
preheat oven to 350 degrees

1/2 cup almond butter
1/2 cup cashew butter
1 teaspoon baking soda
1/3 cup brown sugar
1/4 teaspoon vanilla
1 egg
1/2 cup chocolate chips*

*any chips can be used: dark or milk chocolate, peanut butter chips, butterscotch chips, or white chocolate chips

mix all ingredients (except chips) into a bowl
after well mixed, add chips
grease a cookie pan
spoon little balls of dough onto pan
bake at 350 for 8-10 minutes

Enjoy!

Gluten-free Pumpkin Cake

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Here it is, your Thanksgiving dessert (to go along with the Pecan Pie Pudding, of course). It is so delicious and moist, you might consider this cake even if you don’t avoid gluten.

I used a gluten free cake mix for the ‘flour’ to make it simple and easy. Ignore the directions on the cake mix box and follow below.

Preheat oven to 250 degrees.

Ingredients:

1 gluten free cake mix

1 box of butterscotch pudding mix

1 can of pumpkin puree

4 eggs

1/3 cup of avocado oil (oil is automatically fodmap free)

1/4 cup water

2 teaspoons of pumpkin pie spice

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Put all ingredients together in a bowl. Blend with an electric mixer until thoroughly mixed (just a couple of minutes)

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Use a 9×13 pan (or whatever shape will work with the ingredients-I might try a bundt pan next time). Bake for 1 hr and 5-10 minutes at 250 degrees. Check 1 hr 5 minutes, stick a toothpick in the middle and if it comes out clean, take cake out of oven to cool. If the toothpick wasn’t clean, keep cake in for a few minutes and recheck.

Thanksgiving Fun with Food

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Every holiday is a perfect excuse to do something creative with food. And now, those of us who aren’t overflowing with our own ideas have pinterest.

And there aren’t just sugary unhealthy options on my Thanksgiving board. Here is the pb&j sandwich my son had for lunch last year on Thanksgiving day (he had to have something to hold him over until the 4:00 feast). And there are fruit and vegetable platters that are shaped like turkeys- they are a must see! Check out my collection of Thanksgiving pins now!

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Pecan Pie Pudding

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My father’s pecan pie is legendary. But what about for those of us with a gluten allergy or sensitivity? What about if we have gut dysbiosis and need a low FODMAP dessert?

Easy: crustless!

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Ingredients:

  • 9 eggs
  • 2-16 oz bottles of dark Karo syrup
  • 1/2 tsp of salt
  • 1 tbs vanilla
  • 2 cups of pecan halves/peices

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Instructions:

  • preheat the oven to 325 degrees
  • crack eggs into a bowl. blend eggs very well with a wisk
  • add salt
  • mix Karo syrup into bowl (with wisk)
  • add vanilla
  • fold in pecans
  • pour in baking dish
  • bake for 45 minutes covered
  • then 15 additional minutes uncovered
  • let cool
  • serve!
    • (You can serve with vanilla ice cream. In that case it would still be gluten free but no longer low FODMAP or dairy free)

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