Wheat Free Sugar Free Desserts: 31 Classic Recipes for Today's Healthy Diets (Wheat free, gluten free, sugar free dessert recipes) (5 page)

Apple crisp is a great year-round dessert with fresh apples and cinnamon and some crunchy sweetness.

6 medium apples, peeled and sliced

¼ cup granulated stevia

1 tbsp. ground cinnamon

1 tsp. vanilla extract

Topping:

1 cup old fashioned oats

½ cup coconut flour or gluten-free flour blend

¼ cup granulated stevia, cup for cup

¼ cup unsalted butter

1. Preheat the oven to 350
°
F.

2. Stir together the apples, stevia, ground cinnamon and vanilla extract in a large bowl.

3. Spoon the apple mixture into a greased 9” glass baking dish.

4. Combine the topping ingredients except for the butter in a small bowl.

5. Melt the butter and stir it into the oats mixture. Spread the butter and oats mixture on top of the apples in the baking dish.

6. Bake at 350
°
F for 20 minutes or until the apples are tender and the topping begins to crisp.

Makes about 8 servings.

Each serving has approximately 175 calories.

This recipe is a seasonal twist on a classic favorite – dress it up by serving it in wine glasses or mini dessert glasses to wow your guests.

1 ½ cups unsweetened almond milk, cold

1 (1 oz.) pkg sugar-free butterscotch pudding mix

½ cup pumpkin puree

½ tsp. ground cinnamon

¼ tsp. ground ginger

¼ tsp. ground allspice

1 cup sugar-free whipped topping, divided

1. Whisk together the cold almond milk with the butterscotch pudding mix for two minutes. Let the mixture stand for 3 to 5 minutes until soft set.

2. Combine the pumpkin puree, cinnamon, ginger and allspice in a medium bowl. Fold in the pudding and ½ cup of the sugar-free whipped topping.

3 Spoon the mousse into individual serving dishes and refrigerate until ready to serve.

4. Top with remaining whipped topping just before serving.

Makes about 4 servings.

Each serving has approximately 90 calories.

Seasoned with cinnamon and lightly sweetened, these baked apples are the perfect warm treat to enjoy after a nice dinner.

4 tart apples, cored

3 tbsp. unsalted butter, softened

½ cup raisins

2 tbsp. agave nectar

2 tsp. ground cinnamon

1. Preheat the oven to 350
°
F.

2. Place the cored apples in a small glass or ceramic baking dish.

3. Stir together the butter and raisins in a small bowl. Stuff the apples with the buttered raisin mixture.

4. Drizzle the agave nectar over the apples and sprinkle with ground cinnamon.

5. Bake at 350
°
F for 20 to 30 minutes until the apples are tender.

Makes about 4 servings.

Each serving has approximately 300 calories.

This classic recipe is made easy by shaping the dough into rolls and slicing it.

3 ¾ cups gluten-free flour blend

1/3 cup anise seeds

½ tsp. baking soda

1 cup unsalted butter, softened

1 ½ cups agave nectar

1 large egg

¼ cup evaporated milk

1. Combine the almond flour, anise seeds and baking soda in a medium bowl. Set aside.

2. Cream the butter on medium-high speed until light and fluffy.

3. Beat in the agave nectar and the egg, stirring until well combined. Stir in the evaporated milk.

4. Add the flour mixture a little at a time and stir well to combine. Cover and refrigerate dough for 1 hour.

5. Shape the dough into rolls 1 ¼ inches in diameter. Wrap in parchment paper and refrigerate overnight or up to 12 hours.

6. Cut ¼-inch thick slices from the rolls and arrange them on a parchment-lined cookie sheet, spacing them 2 inches apart.

7. Bake at 350
°
F for 9 to 12 minutes. Cool for 5 minutes on the cookie sheet then transfer to a wire cooling rack to cool completely.

Makes about 36 cookies.

Each serving has approximately 160 calories.

These spiced truffles are the perfect holiday treat – bring a plate to your office Christmas party or offer them to family and friends at your next holiday party.

¼ cup heavy whipping cream

¼ tsp. fresh orange zest

¼ tsp. fresh lemon zest

¼ tsp. ground cinnamon

1/8 tsp. ground nutmeg

¼ tsp. ground ginger

6 oz. semisweet baking chocolate, finely chopped

1 tbsp. unsweetened cocoa powder

1. Heat the heavy whipping cream in a small saucepan over medium-high heat until it simmers.

2. Remove from heat and stir in the zests and spices. Let sit for 15 minutes.

3. Put the saucepan back on the heat and bring to a simmer, stirring occasionally.

4. Remove from heat and stir in the semisweet chocolate. Stir until the chocolate is melted and the mixture is smooth.

5. Place mixture in the refrigerator until it is firm enough to roll into balls.

6. Roll the chocolate mixture into 1-inch balls and roll it in the cocoa powder to coat it.

Refrigerate the truffles until ready to eat.

Makes 10 to 12 truffles.

Each truffle has approximately 90 calories.

These cookies are a tasty blend of chocolate and coconut flavor – ideal for winter-time treats.

1 cup gluten-free flour blend

¼ cup coconut flour

1/3 cup unsweetened cocoa powder

1 tsp. baking soda

¼ tsp. salt

½ cup unsalted butter

1/3 cup granulated stevia 

1 large egg

½ tsp. vanilla extract

1 cup flaked coconut

1. Preheat the oven to 350
°
F.

2. Combine the flour blend, coconut flour, unsweetened cocoa powder, baking soda and salt in a medium bowl. Set aside.

3. In another bowl, cream together the butter and stevia until light and fluffy. Beat in the egg and vanilla extract until well combined.

4. Slowly beat in the flour mixture, mixing well.

5. Roll the dough into 1-inch balls and roll in the flaked coconut.

6. Place the cookies on an ungreased cookie sheet, spacing them about 2 inches apart.

7. Bake at 350
°
F for 8 to 10 minutes or until lightly browned. Cool on a wire rack.

Makes about 3 dozen cookies.

Each cookie has approximately 55 calories.

The holidays are a time for baking and just because you’re avoiding sugar and wheat flour doesn’t mean you have to give up holiday treats – these cutout cookies are sugar- and refined flour-free!

2 ¼ cups gluten-free flour blend

1 ½ tsp. baking powder

¼ tsp. salt

½ cup unsalted butter, softened

2/3 cup agave nectar

2 large eggs

2 tsp. vanilla extract

1. Preheat oven to 350
°
F. Line a cookie sheet with parchment paper and set aside.

2. Combine the almond flour, baking powder and sea salt in a medium bowl.

3. Beat together the agave nectar and butter until smooth. Beat on high for 3 minutes until creamy.

4. Reduce speed to low and beat in egg and vanilla. Add the flour mixture, stirring until just combined.

5. Divide the dough in half. Wrap each half in plastic wrap and refrigerate for 2 hours or until dough is firm.

6. Roll out the dough on a floured surface to 1/8-inch thick. Use 2-inch cookie cutters to cut the dough and arrange the cookies on the prepared cookie sheet, spacing them 1 inch apart.

7. Bake at 350
°
F for 10 to 12 minutes or until lightly browned around the edges.

8. Transfer cookies to a wire rack to cool.

If desired, frost with reduced sugar icing.

Makes about 5 dozen cookies.

Each unfrosted cookie has approximately 65 calories.