Desserts Recipes (Most Popular)
I came across this recipe for a sweet cornmeal laced vanilla cake on FoodBuzz: http://www.foodbuzz.com/recipes/746319-swe
et-vanilla-cornbread, then I took out the eggs (adding banana, hence "Ban-Illa"), cut the fat down (and swapped in canola oil for the butter), and made it into a loaf rather than a round (they freeze better!).
With a fruity hit of currants and a chewy protein boost from soy protein crumbles, these cookies (filled with Kashi's Toasted Berry Crisp cereal) are good enough for anytime of day!
I adapted these from Kevin at Closet Cooking: http://closetcooking.blogspot.com/2009/08/
chocolate-zucchini-bread.html to make indulgent muffins that both fed the kids and used up the zucchini!
Modified from http://funnfud.blogspot.com/2010/04/upside
-down-apple-cake.html. Full of flavour, fruit and fibre! The texture is so tender and moist, and the taste is enriched, from using cream cheese as the main "creaming" fat and buttermilk for the liquid.
This is the type of cake recipe that is really more "apple" than "cake"! You can use any kind of apples you have on hand for this - I've used Red Delicious, Granny Smith, Braeburn, and even a mix of anything in the fridge (bruised or not)! The trick is to make sure everything is coated with batter and packed down into the tube pan - don't worry, this isn't a delicate confection! A not-too-sweet cream cheese glaze is perfect over this.
A high-heat roast brings out all the gooey sweetness and caramelization in the bananas, which require only minimal sugar to create these meltingly-soft loaves. A scattering of dates, raisins and strawberry-banana granola keep things interesting!!
*Note: Be VERY careful when unmoulding these loaves. They are so moist that they don't stand up to much moving while warm.
This is not your typical chocolate chip / chunk cookie - 4 oz of white chocolate gets melted into the eggless batter, then UNSWEETENED chocolate chunks get folded in along with just a tiny pinch of mini bittersweet chips too! Definitely a grown-up cookie!
A smooth, creamy coconut base envelops bites of both baked and raw cookie - just as if the baker was called away mid-production! Uses my "Double Chip Coconut Drops" recipe (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=709690&ff=1). Makes about 1 quart (4 cups). Adapted from Chocolate & Zucchini.
Louise was the first die-hard nutrition, exercise and general health "freak" I ever knew - she ran the gym my parents went to. Not only did she run grueling fitness classes 6 nights a week and keep the small gym open all 7 days, she was a personal trainer and nutritionist! She preached the benefits of spinach, roasted chicory instead of coffee, beet juice and even the notion of this chocolate cake made with PRUNES. At the time, I was a lazy, overweight teenager that lived off of pizza and "real" cake, and I thought she was absolutely nuts! Today, I still think she was a bit nuts, but I'm more like her now than I ever thought possible! I even LIKE exercising!
Like the Random Bars, this was a case of "OMG the fridge died and everything is thawed" turning into a delicious, moist quickbread, which turned into an impromptu donation to my hairstylist's place!
A gooey, sweet and tart pastry made with low fat Potato Pastry Dough and sauteed apples glazed with crab apple jelly. Ensure you roll the top crust as thin as possible to avoid a leaden feel.
Adapted from the Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. Thanks to the zest and juice of 6 lemons, these bars are definitely not lacking in tartness or citrus flavour! The custard has less sugar than your standard lemon bar and tastes refreshing and bright, without any allusion to the eggy base. Bring a pan to the next picnic or bakesale and watch it disappear!
These cookies are the sleeper hit of the party - you’ll swear they won’t turn out until they start making your home smell divine! Adapted slightly from Cooking for the Specific Carbohydrate Diet: Over 100 Easy, Healthy, and Delicious Recipes that are Sugar-Free, Gluten-Free, and Grain-Free, these are rich-tasting thanks to cashew butter, toasted coconut and a dark amber honey. They’re gluten free, egg free, dairy free and tender without falling apart - the texture is just like a perfectly done "real" oatmeal cookie!
These are a perfect combination of flavours and textures - sweet marshmallows, bitter chocolate, salty peanut butter and the crunch of sourdough pretzels and rice cereal. If you *love* peanut butter, use peanut butter filled pretzels in this for added oomph! Adapted from Mad Hungry Cravings.
Diced Asian pears stud this spelt flour based cake batter, made tender and moist with ricotta cheese and eggless with flaxseed. The perfect light ending to a rich Easter dinner!
Inspired by mymansbelly.com, these use a chewy, melted candy corn (mellowcreme) and coconut oil base and are packed with more coconut, hot cocoa mix and a touch of almond milk. Rolled in cocoa powder, they're an unusual yet delectable holiday treat!
A delicious option for birthdays, Thanksgiving or Easter! The hint of spice in the tangy frosting really elevates it from your "standard" carrot cake, and the shredded beet adds a hint of earthiness you don't expect.
Who can pass up a good coffee cake? This one is simple, unadorned (though you can add a powdered sugar glaze if you like) and packed with cinnamon and chopped walnuts. What better way to start the morning? Adapted from Desserts in Jars by Shaina Olmanson.
Gluten and egg free, packed with protein and fibre and all kinds of delectable! Rich and creamy Nutella filling nests inside each dark chocolate cookie made with almond butter and more Nutella! A handful of dried bananas add an accessory flavour and great texture too.
Oats and almonds both stud this eggless, very vanilla dough that bakes into perfectly crunchy sticks. Dunked into coffee or hot chocolate it's a great pick me up in the afternoon!
Gluten free, these also have no leavening and rely on a "cook down" method for the pumpkin to concentrate it and eliminate the water. They're dense, not crumbly or sandy, and spicy!
Nutrient and fibre-dense Kamut® flakes and flour, with a whack of spices, flaxseed and pumpkin stuff these chewy, moist cookies. Dates and maple syrup add layers of sweet flavour for a delicious after school snack all through the Fall! Adapted from a recipe on PPK by Isa Chandra Moskowitz.
What seems like a rather unappetizing combination of ingredients turns into a velvety, moist teacake with pockets of toffee both rippling through and crowning it off! If you can get a brand of vegan toffee, the whole recipe is vegan, and there's no added oil - the moisture comes from banana and avocado! Adapted from http://www.joythebaker.com/blog/2009/07/ve
gan-chocolate-avocado-cake/
I don't know of a single person who is pickier than my younger sister - not only does she have very specific tastes, she has an incredibly sensitive palate that can detect the slightest change of ingredients! Luckily I've been able to find one way of sneaking a bit of nutrition into her sweet-toothed diet - using a "white whole wheat" (or NutriBlend) flour in place of standard all-purpose, and skim milk instead of the standard whole. Frost with your favourite recipe!
Who says ginger cookies are only for Christmas? These chewy, slightly sweet and super-rich cookies are packed with gingery goodness - from dried, fresh and candied forms! For a little pizazz, butterscotch chips pepper the dough too! Adapted from "Recipes for Young and Old" by St. Peter's Catholic Women's League in Port Hood, N.S.
A veganized, lowered in sugar and added fat version of the “Fresh Apple Cake” from The Perfect Pantry (http://www.theperfectpantry.com/2009/11/t
able-salt-recipe-apple-cake.html). This is a tender, flavourful, super-moist snacking cake that you won’t miss the frosting on or feel like you’re eating a good-for-you high fibre treat!
Almost everyone loves to find a good ol’ PB & J in their lunchbox. I take it to a sweeter, healthier level by adding one of my favourites – banana – and swapping almond butter for the peanut. A swirl of grape jam tops it all off!
This year's variety - based off of what we had in the house and pantry, coupled with the bounty of my backyard! It's a tangy, spicy (and - warning - boozy!) melange that will make Christmas tarts anywhere very happy. Makes 9 cups, 1/4-cup servings