DEBRA'S HEALTHY LIVING

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DESSERTS

Welcome to a Healthy Lifestyle!

Simply said, I am not a fan of sugar alcohols such as xylitol and erythritol. I feel them in my throat and head. That feeling takes the fun out of having dessert for me. If you have low glycemic needs give them a try and see how you like them.

See my FAQs page on FOS if sugar is a major issue for you. Some sugars, used in moderation, can increase healthy gut bacteria. Having sweets with family and friends can never be a bad idea.

Brownies     

Preheat oven 350 degrees 

 

8 T. grass fed butter or 1/2 c. coconut oil

4 oz. semisweet chocolate or 1/2 c. raw cocoa powder

2 T. white rice or almond flour 

2 T. tapioca flour (or 1/4 cup of above flours)

1 t. salt

2 lg. eggs

3/4 c. date sugar which boosts healthy gut bugs or maple sugar

1 t. vanilla extract

 

  • Grease  a 8 x 8 in. baking pan.

  • Melt butter or coconut oil in a double boiler.

  • Add chocolate and stir until melted.

  • Mix flours and salt in one bowl.

  • In another bowl whisk eggs, sugar and vanilla. Fold in dry ingredients.

  • Scrape into baking dish.

  • Bake 35 mins. or until tester still has moist crumbs. Ovens can vary in heat distribution so you may want to rotate dish after 20 mins.

 

*Let brownies cool completely and dive in!

Coconut

Pudding

2 cans organic full fat coconut milk

4 c. water

3 T. agar powder or 7 tbsp. agar flakes 

2 T. vanilla

1/4 c. grade B maple syrup, 6-8 small dates which boost healthy gut bugs

pinch of sea salt

 

  • In a saucepan add agar to 4 cups of water with a pinch of sea salt and let it rest for 15 mins..

  • Bring above to a simmer whisking until agar is dissolved. 

  • Add coconut milk and warm until thinned.

  • Refrigerate ingredients in saucepan for about 2 hours.

  • When the pudding is firm puree in a food processor or blender to whip well.

  • Add vanilla, choice of sweetener and sea salt to taste.

*I love this on the Apple Galette with no sweetener added.

Chocolate Chip

Cookies

Preheat oven 350 degrees

 

1/2 c. or 1 stick grass fed butter or coconut oil

1 c. date sugar is an excellent option as it boosts healthy gut bugs or maple sugar

2 eggs

1 t. vanilla

2 c. almond flour or white rice flour

1 t. soda

1 c. semisweet chocolate chips

1 t. salt

 

  • Cream all moist ingredients in a food processor. 

  • Mix dry ingredients in a bowl.

  • Add dry ingredients to the processor with creamed. Turn processor dough out to a bowl.

  • Add chocolate chips.

  • You can keep this in the frig. and bake as you eat them or bake them all at once.

  • Spoon 1 inch sized balls onto a parchment paper covered baking sheet.

  • Bake for 10 to12 mins. or until ever so slightly golden on the edges.

 

*Dig in!

Tart Apple Galette

Preheat oven 400 degrees convection bake

 

Apple Filling

 

5 green or other tart apples peeled and thinly sliced

2 T. grass-fed butter

1/2 large lemon juiced

zest from 1 lemon

1/2 c. date sugar which boosts healthy gut bugs or maple sugar

 

  • Add above ingredients to a non-stick skillet such as a Green Pan.

  • Cook until apples are softened. If they fall apart they still work.

  • Turn off heat and let cool completely before pouring onto crust.

 

Gluten Free Crust

 

1 c. super-fine almond flour

3 T. coconut flour

2/3 c. tapioca flour

1/2 c. grass fed butter or palm oil shortening 

1 t. maple or date sugar

1/4 c. more of your sugar choice to sprinkle over crust

1/2 t. sea salt

1 large egg

1 egg yolk with 1 T. water for egg wash

 

  • Pulse all ingredients except egg to create thick crumbs.

  • Add egg and process until dough forms.

  • Wrap in plastic wrap and chill for 45 to 60 mins. in the freezer.

  • Roll dough out between two sheets of parchment.

  • It should be 10 to 12 inches in diameter. 

  • Take care to leave all dough 1/8 in. thick so it holds together.

  • Remove top layer of parchment.

  • Pour cooled apples into the center of your dough.

  • Use parchment to flip dough towards the center pressing as you go to bind edges.

  • Brush crust with egg wash and sprinkle with sugar.

  • Slide galette on its parchment onto a roomy baking sheet.

  • Bake galette for 45 mins. or until it is beautifully browned.

  • Cool completely before sliding onto a serving dish.

  • I cut or tear parchment instead of trying to lift galette away.

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