Recently a reader asked if I knew of any sugarless recipes that were worth the time it took to prepare. My wife is an excellent cook and she prepares some really delicious and healthful desserts. I asked her for a recipe that could be used for various desserts and here’s what she gave me to pass along to readers.
All the credit goes to Celinda, I just happen to be the one who knows how to post it on the Internet.
You can use the basic recipe or alter it in any way you like for delicious, nutritious and filling desserts. It won’t put you on the sugar roller coaster, crash your blood sugar in half an hour or give you the sugar blues.
Guilt Free and Yummy Cookies
You can add anything you like to the basic recipe:
Wet ingredients: grated apples or other fruits, grated carrots or canned pumpkin, cream cheese, dates, dried fruits, etc.
Dry ingredients: coconut, cocoa, carob (I prefer raw carob.), ground flaxseed, wheat bran, nuts, spices, etc.
Experiment, have a blast and see what happens!
The basic recipe consists of:
8 bananas, mashed. The larger they are, the sweeter the end result, so adjust according to your taste.
2 eggs, beaten
1 tsp, to 1 T. vanilla or other any extract (rum, almond, hazelnut, peppermint, orange, lemon?).
Before you mix the dry and wet ingredients, add in what you want from the wet list above of grated apples or other fruits, grated carrots or canned pumpkin, cream cheese, dates, dried fruits, etc. I usually add 1 to 2 C. of each item, depending on how many items I’m adding. Let your intuition guide you.
If mix is too dry, add some liquid: water, juice or milk. Try to guesstimate by how much dry ingredients you’re adding to the batch. Remember that ground flaxseed, wheat bran, coconut and dried fruit will soak up the liquids. Better to have the mixture a bit too moist than too dry. You can always just bake it a bit longer.
to which are added:
3 C. ww flour, oat flour or bran, scotch (steel cut) oats, or whatever other whole grain flour or cereal you prefer
1 T. baking powder.
1 T. zest (grated or dehydrated and ground orange, lemon or tangerine peel), optional depending on other ingredients chosen
Before you add the dry ingredients to the wet ones, add in what you want from the dry list above of cocoa, carob, coconut, spices, wheat bran, ground flaxseed, nuts, etc. I usually add 1/2 to 1 C. of each item I choose, depending on how many items I’m adding. Follow your intuition.
Butter the bottoms and sides of your chosen baking pans, most likely cookie sheets, or oblong or round cake pans. Drop cookies on sheets or pour batter into pans and cook at 325 to 350 degrees F. until done. Times are approximate and depend on the form of dessert and moistness of the mixture. Check cookies from 15 to 30 minutes; check bar cookies or cake from 30 minutes to 45 minutes.
If making bar cookies, cut into squares or rectangles when cool enough so they don’t crumble. Transfer to racks to finish cooling. Same for cookies and cakes, that is let them cool some first so they don’t crumble or fall apart.