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.
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!
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.
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
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.
Tart Apple Galette
Preheat oven 400 degrees convection bake
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.