Wheat Free Sugar Free Desserts: 31 Classic Recipes for Today's Healthy Diets (Wheat free, gluten free, sugar free dessert recipes)
Authors: Anne Wolfinger
Wheat Free
Sugar Free
Desserts
31 Classic Recipes for
Today’s Healthy Diets
Anne Wolfinger
AWA Publishing
Also by Anne Wolfinger
The HCG Diet Quick Start Cookbook:
30 Days to a Thinner You
Copyright
©
2016 by Anne Wolfinger. All rights reserved worldwide.
No part of this publication may be replicated, redistributed, or given away in any form without the prior written consent of the author/publisher or the terms relayed to you herein.
Anne Wolfinger
AWA Publishing
1608 Peosta Avenue, Helena, MT 59601, USA
The content in this guide is provided for educational and informational purposes only, and is not intended as, nor should it be, a substitute for professional medical advice. The reader assumes all risks for the use, non-use, or misuse of the information provided in this book.
Quick Breads and Muffins
Cookies
Chocolate Raspberry Thumbprints
Pies and Cheesecakes
Other Dessert Treats
Holiday Specialties
The secret is in the ingredients - mainly a gluten-free flour blend or almond meal flour and coconut flour - excellent, healthy alternatives to regular flour. You can use a purchased gluten-free flour blend or the following recipe which makes 3 cups and can be stored in your pantry for up to 3 months:
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum
And don’t worry about sweetness. Agave syrup and granulated stevia will deliver everything your sweet tooth dreams of. These two low-calorie natural sweeteners are rapidly growing in popularity and availability. (Be sure to get granulated stevia, which can be substituted cup for cup for granulated sugar, not stevia powder which is concentrated and considerably sweeter.)
Seriously, there is no longer any reason to feel deprived. You’ll discover plenty of delicious, even decadent desserts. Now you can bring almond butter cookies to the office potluck and be guaranteed you’ll have a dessert you can eat, that is, if you set one aside yourself first because they’ll go fast.
Bon appetite!
Made with overripe bananas, this recipe for banana bread is easy and delicious – all without the use of refined sugars or wheat flour!
2 ¼ cups gluten-free flour blend
1 ½ tsp. baking soda
¼ tsp. salt
¼ cup unsalted butter
1/8 cup nonfat plain yogurt
½ cup agave nectar
2 large eggs, beaten
2 ¼ cups mashed overripe banana (about 2 to 3)
1. Preheat oven to 350
°
F. Grease a 9x5-inch loaf pan and set aside.
2. Combine the flour blend, baking soda and salt in a large bowl. Set aside.
3. Beat together the butter, yogurt and agave nectar until smooth. Add the eggs one at a time, beating after each addition until well combined.
4. Stir in the mashed bananas. Slowly add the banana mixture to the dry ingredients and stir together until just combined.
5. Pour the batter into the prepared pan and bake at 350
°
F for 60 to 65 minutes until knife inserted in center comes out clean.
6. Cool in pan for 10 minutes then turn out onto a wire rack to cool completely.
Makes about 12 servings.
Each serving has approximately 245 calories.
Made with fresh berries, these blueberry muffins are a tasty, down-home kind of treat.
2 cups gluten-free flour blend
2 tsp. baking powder
1/3 cup granulated stevia
¼ tsp. salt
¼ cup unsalted butter, melted
2 large eggs
2 large egg whites
1/3 cup water
1 cup fresh blueberries
1. Preheat the oven to 350
°
F. Line a muffin tin with paper cups and set aside.
2. Combine the flour, baking powder, stevia and salt in a medium bowl.
3. Beat together the butter, eggs, egg whites and water in a small bowl. Slowly add to the dry ingredients, stirring until well combined.
4. Fold in the blueberries.
5. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake at 350
°
F for 15 to 18 minutes or until lightly browned.
Makes about 12 muffins.
Each muffin has approximately 135 calories.
Full of tart cranberries and crunchy nuts, these cranberry nut muffins are great for breakfast, snacks and dessert – enjoy them whenever you like!
2 cups almond flour
1 ½ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
2 medium ripe bananas, mashed
½ cup agave nectar
¼ cup vegetable oil
1 tsp. vanilla extract
¼ cup water
½ cup fresh cranberries
1 cup walnuts, chopped
1. Preheat the oven to 375
°
F. Line a muffin tin with paper cups. Set aside.
2. Combine the almond flour, baking powder, baking soda and salt in a large bowl. Set aside.
3. Stir together the mashed banana, agave nectar, vegetable oil, vanilla extract and water, whisking to combine.
4. Slowly add the wet ingredients to the flour mixture, beating until just combined.
5. Fold in the cranberries and walnuts.
6. Spoon the batter into the paper cups, filling each about 2/3 full.
7. Bake at 375
°
F for 20 minutes or until the muffins are lightly browned.
Makes about 10 muffins.
Each muffin has approximately 330 calories.
An autumn classic, pumpkin spice bread can be the best way to eat your veggies.
2 cups gluten-free flour blend
1 ½ tsp. baking soda
½ tsp. salt
1/3 cup agave nectar
½ cup granulated stevia
1 cup pumpkin puree
½ cup light olive oil
¼ cup water
2 large eggs, beaten
½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground allspice
1. Preheat oven to 350
°
F. Grease a 9x5-inch loaf pan and set aside.
2. Sift together the flour blend, baking soda and salt in a medium bowl.
3. Beat together the remaining ingredients in a large bowl. Stir in the dry ingredients, scraping down the sides of the bowl as needed.
4. Pour the batter into the prepared pan and bake at 350
°
F for 50 to 60 minutes or until knife inserted in the center comes out clean.
5. Cool in pan for 10 minutes then turn out onto a wire rack to cool completely.
Makes about 12 servings.
Each serving has approximately 260 calories.