Desserts
The following are wholesome, healthy, whole food recipes for a healthier lifestyle for you and your family. The ingredients are whole foods that are generally found in your grocery store. However, some ingredients may need to be purchased at a natural foods grocery.
This collection of recipes was recently begun (January 2011) by myself and the customers of Good Health Herbs. I hope to expand it into many recipes as more are submitted.
Enjoy
Carmel dip
Submitted by Peggy Connell
1 cup almond or cashew butter
1/4-1/2 cup maple syrup (I use honey & decrease it to 1/8-1/4 cup) (adjust for your family)
1/8 cup olive oil
1 tsp vanilla
1 cup chopped medjool dates
1/4 - 1 tsp cinnamon (adjust for your family)
1 cup chopped pecans (if you want it crunchy)
Blend all except pecans in food processor. Add enough water to make a smooth paste.
Add pecans if desired. Blend again.
Enjoy with your favorite fruit: apples and bananas are my favorite.
Chocolate Cake-Vegetarian
Submitted by Susan Glymph
Gluten free
4 eggs
1-19 oz. can garbanzo beans
Drain beans, combine with eggs and grind in food processor
Add:
¾ cup evaporated cane juice sugar (I have used 1/2 sugar & 1/2 Xylitol and it was great)
½ tsp baking powder
Melt 12 oz chocolate chips and add to all and blend
Put in 9X9 pan and bake 40 minutes at 350°
If need to use an egg substitute, try the following:
1 TBSP ground flaxseed & 3 TBSP water mixed together and allow to sit for a bit before adding to recipe. This equals 1 egg.
Chocolate Cookies
Submitted by Renee Wiest
Ingredients:
2 cups soft white wheat
1 tsp. baking soda
¾ cup xylitol
¾ cup evaporated Cane sugar
¾ cup unsweetened cocoa powder
1 ¼ cups butter
2 eggs
1 tsp vanilla extract
1 cup semi-sweet chocolate chips (maybe more!)
Directions:
Combine flour and baking soda. Mix well. Add additional dry ingredients and mix. Whip in butter until light and fluffy. Add eggs and vanilla and beat until mixed. Add chocolate chips.
Drop teaspoons of dough on a greased cookie sheet. Bake for 8 minutes at 350˚.
Labor Cookies
Submitted by Calley Seibert
These are really Ginger Snap Cookies with a kick! They won't put you into labor but they're very good!
2 1/2 c. flour
1 1/2 t. baking soda
3/4 t. cinnamon
1 t. ground ginger
1/2 t. ground cloves
1/2 t. salt
1/2 t. cayenne pepper
8 T. butter
1/2 c. sugar
1 c. brown sugar
1/3 c. molasses
1/4 c. egg whites
Preheat oven to 350 degrees. Combine flour, baking soda and spices and set aside.
Cream the butter and sugars together. Add the molasses to the creamed butter, then add the egg whites until combined.
Add the dry ingredients slowly. Once incorporated, roll dough into 1 inch balls and place onto baking tray.
Bake 8-10 minutes. Once cool eat as many as you can possibly stomach, lay down for a nap and wait for labor to begin!
Naturally Sweet Peanut Butter Cookies
Renee Wiest
• 1 cup soft white wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup all-natural creamy or chunky peanut butter (I use sunflower seed butter)
• 8 packets Sweetleaf Stevia
• 1/2 cup evaporated cane juice sugar
• 1 egg, beaten
• 1/2 teaspoon pure vanilla extract
DIRECTIONS:
Preheat oven to 350°F. Combine flour, baking powder, baking soda and salt in small bowl and set aside.
In large mixing bowl, beat together butter and peanut butter using electric mixer until smooth. Beat Stevia and Sugar into the mixture until blended. Add egg and vanilla and blend. Beat in flour just until blended.
Shape dough into 1-inch balls, two inches apart on ungreased cookie sheet. Flatten each cookie pressing crisscross pattern with a fork dipped in sugar.
Bake 10-12 minutes or until lightly golden. Remove from oven and cool on a wire rack.
Store in a tightly covered container.
Makes 3 dozen cookies.
PER SERVING (1 cookie): 70 calories, 1g protein, 6g carbohydrates, 0g fiber, 4.5g fat, 15mg cholesterol, 45mg sodium
