Wheat Free Sugar Free Desserts: 31 Classic Recipes for Today's Healthy Diets (Wheat free, gluten free, sugar free dessert recipes) (6 page)

With just a hint of sweetness from the candied cherries, these holiday fruit drops are perfect for holiday cookie trays and also make wonderful holiday gifts.

3 ½ cups gluten-free flour blend

1 ½ tsp. baking soda

½ tsp. salt

1 cup unsalted butter, softened

1 cup granulated stevia

1/3 cup agave nectar

1 large egg

2 large egg whites

½ cup buttermilk

1 ½ cups chopped pecans

Candied cherries, cut in half

1. Preheat the oven to 350
°
F and line a cookie sheet with parchment paper.

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

3. Cream the butter and stevia on medium-high speed until light and fluffy. Beat in the agave nectar and eggs.

4. Gradually add the dry ingredients and buttermilk, alternating between the two. Scrape down the sides of the bowl as necessary.

5. Fold in the chopped pecans and refrigerate dough for 1 hour.

6. Drop heaping tablespoons of dough onto the parchment-lined cookie sheet, spacing the cookies at least 2 inches apart.

7. Place one half of a candied cherry in the center of each cookie.

8. Bake at 350
°
for 12 to 15 minutes until lightly browned around the edges.

Makes about 36 cookies.

Each serving has approximately 190 calories.

These peppermint stick cookies are the ideal holiday cookie in both appearance and flavor.

3 cups gluten-free flour blend

½ tsp. baking soda

¼ tsp. salt

1 cup unsalted butter, softened

½ cup agave nectar

1 large egg

1 tsp. vanilla extract

¼ tsp. peppermint extract

Red food coloring

1. Preheat the oven to 350
°
F. Line a baking sheet with plastic wrap and set aside.

2. Stir together the flour blend, baking soda and salt in a medium bowl. Set aside.

3. Beat together the butter and agave nectar on medium-high speed until creamy and well-combined.

4. Add the egg and vanilla extract, beating until thoroughly combined. Add the dry ingredients to the wet ingredients in 2 batches, stirring well each time.

5. Divide the dough in half and stir the peppermint extract and 2 to 4 drops of red food coloring into half the dough.

6. Pat the plain cookie dough into the bottom of the prepared baking sheet and pat the peppermint dough down on top of the plain dough.

7. Place the baking sheet in the freezer for 10 minutes or until the dough becomes firm to the touch.

8. Lift the plastic wrap lining from the pan along with the cookie dough and lay it on a flat surface.

9. Slice the dough in half horizontally and then into 1-inch strips. Gently twist the strips then place them back on the unlined baking sheet.

10. Bake at 350
°
F for 11 to 13 minutes or until the cookies begin to brown.

Makes about 4 dozen cookies.

Each cookie has approximately 70 calories.

A pumpkin roll is flavorful and eye-appealing dessert – and easier to make than it looks.

2 large eggs

2 large egg whites

½ cup agave nectar

2/3 cup pumpkin puree

1 cup gluten-free flour blend

1 ¼ tsp. baking soda

½ tsp. ground cinnamon

1/8 tsp. ground cloves

¼ cup plus 3 tbsp. granulated stevia , divided

1 (8 oz.) pkg cream cheese, softened

2 tbsp. unsalted butter, softened

1 tsp. vanilla extract

1 cup chopped walnuts, divided

1. Preheat the oven to 375
°
F. Grease a jelly roll pan and line it with wax paper. Grease and flour the wax paper.

2. Beat together the eggs, egg whites and agave nectar.

3. Stir in the pumpkin puree, flour blend, baking soda, cinnamon, cloves, and ¼ cup stevia. Beat until well combined then spread in the prepared pan.

4. Bake at 375
°
F for 15 minutes.

5. Sprinkle a little stevia onto a clean rectangular towel. Loosen the cake from the jelly roll pan and turn it out onto the sugared towel.

6. Peel the wax paper off the bottom of the cake and gently roll it up, along with the towel, starting at the narrow end.

7. Place the cake seam-side down on a wire rack and allow it to cool completely.

8. Beat together the cream cheese,  remaining stevia, butter and vanilla until well combined.

9. Unroll the cooled cake and spread the cream cheese mixture evenly onto the cake.

10. Sprinkle the chopped walnuts on top of the cream cheese mixture then re-roll the cake without using the towel. Slice to serve.

Makes about 12 servings.

Each serving has approximately 265 calories.

This steamed cranberry nut cake is a unique but simple holiday dessert recipe that can be quite attractive, depending what type of mold you use.

1 ½ cups gluten-free flour blend

1 tsp. baking soda

¼ tsp. salt

1/3 cup agave nectar

½ cup orange juice

2 cups fresh cranberries, chopped

½ cup walnuts, chopped

1. Combine the flour blend, baking soda and salt in a medium bowl.

2. Stir in the agave nectar and orange juice, mixing until all ingredients are well combined.

3. Fold in the chopped cranberries and walnuts.

4. Pack the dough into a greased 6-cup mold and cover it tightly with aluminum foil.

5. Set the mold in a water bath and simmer for two hours, adding more water as needed.

6. Remove the mold from the water bath and cool for 20 minutes. Invert the mold onto a serving plate to finish cooling.

Makes about 12 servings.

Each serving has approximately 269 calories.

Almond Butter Cookies By Janet Hudson [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Holiday Fruit Drops By Tamorlan (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

Anise Cookies by Flickr user Clkohan,

Cherry Coconut Bars by Flickr user JamieAnne,

Pumpkin Mousse by Flickr user Melloveschallah,

Almond Crust Apple Pie By Suzette Pauwels [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Chocolate Chip Cookies By brandi sims (originally posted to Flickr as cookies) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Chocolate Raspberry Thumbprints by Flickr user Snowpea&bokchoi,

Oatmeal Raisin Cookies By Joe Foodie [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Pumpkin Pie By Rick Audet (originally posted to Flickr as pumpkin pie) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Cinnamon Apple Crisp by Flickr user MissMessie,

Ginger Cookies By Janet Hudson (originally posted to Flickr as Ginger Sandies) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Cranberry Nut Muffins By Katrin Morenz [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Raisin Stuffed Baked Apples by Flickr user Sleepyneko,

Peppermint Stick Cookies by Flickr user BrisbaneFalling,

Banana Bread By Veganbaking.net [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Coconut Snowdrops By Keith McDuffee [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Holiday Cutout Cookies By sweetfixNYC (originally posted to Flickr as Sugar Cookies) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Pumpkin Spice Bread by Flickr user http://www.flickr.com/photos/grongar/8095032910/

Chocolate Pinwheels by Flickr user Bochalla,

Berries and Cream Parfait by Flickr user CerebraIvista,

Pecan Pie By Joe Hakim (Flickr: Pecan Pie) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Steamed Cranberry Nut Cake By Betsy Weber [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Mini Pumpkin Cheesecakes by Flickr user Snowpea&bokchoi, < http://www.flickr.com/photos/bokchoi-snowpea/4324831657/>

Peach Blackberry Pie by Flickr user Dierken,

Pumpkin Roll by Flickr user SarahSphar,

Blueberry Muffins By Rob Pongsajapan from Arlington, VA, USA (Flickr) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Holiday Truffles By David Leggett (originally posted to Flickr as Truffles) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Common