Desserts Recipes (Most Popular)
This easy to make, perfectly cannable (or freezable) holiday pie filling is the perfect thing to use up a glut of zucchini from the garden. Sweet and tangy balsamic vinegar, raisins, prunes and cranberries add wonderful texture and soak up the fragrant, flavourful liquids too.Submitted by JO_JO_BA
An egg-free batter made with chickpea flour and almond milk makes the perfect soaker for bread pudding (and French toast). I used my mom's (freezer-burned) Holiday Brioche, so of course it's not vegan, but using your favourite vegan fruit loaf it's 100% there!Submitted by JO_JO_BA
These gluten free, vegan brownies get a ton of nutty flavour from black sesame seeds and toasted sesame oil, and a fudgy, "buttery" texture from pureed Tongues of Fire beans. With just a touch of coconut sugar, agave and stevia to sweeten, it's a refined-sugar-free treat too!Submitted by JO_JO_BA
I got this recipe from AllRecipes and really love it! I've tweaked just a couple things and it's definitely still tweakable even more! I live in a different country and even the people here who don't usually like new things (especially with Zucchini in the title) love it!Submitted by NICARAGUACHIC
A fancy twist to Mint Chocolate Chip Ice CreamSubmitted by ESTRELLIA
Low Sodium (about 43mg a slice) and SO yummy! We make this for family game night and it is all ways a hit!
Use Ener G baking soda substitute instead of regular baking soda and you get Much lower sodium and you can't even tell that you are missing it. Ener G baking soda substitute is the best secret I have for low sodium baking. Just remember when you use the substitute you want twice as much as regular! So if you want to use regular baking soda, make sure you ONLY use 3/4 tsp!