Desserts Recipes (Most Popular)
A nutty, hearty whole wheat bar cake just sweet enough to be called dessert, spread with a tangy citrus marmalade that soaks in and perfumes the whole pan.
A light, lemony cookie with pops of black poppyseed and a touch of texture from fine cornmeal. Adapted from http://www.parenting.com/article/gluten-fr
ee-easter-bunny-cookies
Peanut Butter Cinnamon Roll Bread Pudding topped with Nature’s Path Organic Fruit & Nut Granola? Yes please!
Enjoy a tray of the gingeriest ginger cookies ever! These are packed with ground ginger and TWO hits of fresh (grated and chopped), then rolled in instant ginger-infused honey granules.
Adapted from tiaskitchen.com/gluten-free-vegan-applesau
ce-cake/ this loaf cake is lower in sugar (thanks to stevia) and packed with spicy notes of cinnamon, cardamom and nutmeg. Adding a handful of diced, dried apples brought textural contrast and plays well with the moist, tender crumb.
A sweet, creamy, double-chocolate frosting made just a little bit healthier with pureed cannellini beans! The resulting mixture is thick and perfect for filling or frosting, but don't skip the chill time!
This moist, lightly sweet loaf cake only has 3 tbsp of butter but tastes like a full stick!
With all the flavours of the southern classic, in a crunchy dunker! Adapted from http://www.adashofsanity.com/2014/02/red-v
elvet-biscotti/
With a dark chocolate bulls-eye surrounded by orange, these cloud-like treats are a delicious light option for the holidays
Adapted from 101 Cookbooks, these spelt and rye flour cookies are tender from cream cheese in the dough and aren't too sweet - perfect to accompany a creamy mocha or spiked hot chocolate in the afternoon.
An updated, scaled back version of my original Soy Awesome Cookies (yummysmells.ca/2007/11/baking-cookies-sne
eky-sneeky.html), these vegan cookies are filled with flavour on all angles: from the pudding mix to the maca powder, barley flour and coconut oil. They are a hit with everyone (especially kids), and nobody will know there’s tofu in them either!
If, like me, you always have sourdough toss-off on your hands, don't toss it down the drain! Whip up these tender, slightly tangy cookies and stuff them with whatever chocolate goodies you have around the house (with Valentine's and Easter on either side of us, there's lots to choose from!).
I'm a sucker for the sweet and salty combination, so pairing natural, crunchy peanut butter with homemade salted caramel, salted caramel sprinkles and chopped peanut butter cups was a divine treat!
Adapted from Brown Eyed Baker.
There's nothing meek about the chocolate flavour in this rich, brownie-like loaf! Ricotta cheese, apple butter and a hint of Nutella keep the crumb moist and so rich you'll forget there's almost a pound of zucchini inside too!
SCD-friendly muffins smell and taste almost like real Cinnabons - even a bit better! A little bit of “French Toast” flavour and texture comes through thanks to the high proportion of eggs in the batter, and the topping alone is reason to try these in your own kitchen! Adapted from Cooking for the Specific Carbohydrate Diet: Over 100 Easy, Healthy, and Delicious Recipes that are Sugar-Free, Gluten-Free, and Grain-Free
Tangy and tender thanks to homemade yoghurt, these bright Meyer lemon cookies are rolled around nutty poppy seeds for a twist on the classic!
These Scotch eggs are gluten free, nut free and super chocolatey! Who says Easter is over?
A topping of Nature's Path Organic Love Crunch® Dark Chocolate Macaroon cereal makes these secretly healthy, gluten free Jicamuffins decadent!
Glittering and very lemony cookies are always a bright addition to the dessert table
These ridiculously fudgy brownies are eggless thanks to silken tofu, and have a hint of "old fashioned doughnut" flavour from home-rendered tallow
I was inspired by something I saw on a dessert menu on Bashan's website that listed a "peanut butter banana sticky toffee cake" http://www.bashanrestaurant.com/desserts.p
hp and after poking around on the Net for a couple basic recipes I made up my own! To get the "toffee" element without making a sauce (I made muffins to take to my dad - this flavour combo's his favourite!) I tossed in Skor toffee bits, which melted into hidden pools of golden yumminess.
When perfect, local blueberries are in season, there's no better way to accent their flavour than with some more of Nature's candy - earthy honey and rich dates! A touch of wheat germ and nutmeg in the flaky, flavourful crust add a wonderful dimension of flavour. It emerges from the oven a a dessert you can't quite describe, but adore just the same!
Prep time includes 12 hours cooling / setting.
Adapted from Patricia Wells' recipe in "At Home in Provence", this egglass, mostly whole grain version gets a delicate texture and flavour from ground almonds and almond extract, the zest of a lemon and a bevy of fresh wine-making grapes (and their seeds). It is rich thanks to a blend of table cream, olive oil and melted butter, but not overly sweet - perfect with a glass of sherry after a meal.
Adapted from Grandma! Lard produces one of the most tender and flakiest crusts out there, but the key (thanks WCA) is to buy a good quality, not over-processed or hydrogenated brand (i.e. Tenderflake) to avoid any “off” aftertaste. Grandma swore by her pie crust for years until Crisco took over the supermarket (sad since lard is actually cheaper and healthier than butter, containing less saturated fat, more monounsaturated fat and has no additives or impurities, like non-organic butter has (i.e. colour, antibiotics and hormones in cow feed) – this is simply her formula updated for the 21st century.
Makes 2 9" single crusts (NI is per crust)
Rich, crispy chocolate-mint wafers are robed in minty chocolate for this Girl Guides-like treat that's 100% GF and vegan!
A fine crumb and tender texture like a cupcake, but not too sweet. The slightly bitter caramelized sugar in the dulce de leche and the salty peanut butter help temper what could be an overwhelming combination, and it needs no additional sugar or oil to be "just right"!
Adapted from Foods For The Soul, I used non-fat Greek yogurt, local berries, extra sugar-free (stevia sweetened) chocolate and LOT of extra cocoa for consistency. A little extra stevia helped sweeten the deal before the balls were coated in cocoa.