My 10 month old is starting to want what everyone else has. Since we are keeping him away from dairy, wheat, and refined sugar, it’s kind of hard to allow him to taste a cookie someone else is eating. So I decided to make him some healthy cookies so that he gets something special while people are eating Christmas cookies.
Archive for the ‘desserts’ Category
I needed a dairy-free frosting to frost a chocolate sourdough cake, and my coconut milk didn’t have enough solids to make the frosting as written, and there wasn’t enough time to order coconut butter to make this frosting, so I came up with this.
1 cup coconut milk
1/4 cup honey
1/4 cup agave nectar
(Note: you could use all honey or all agave, but I had some agave nectar to use up so I did it this way)
1/4 cup cocoa
5 tsp arrowroot dissolved in 1 Tbsp cold water
1 cup coconut oil
1 tsp vanilla
Heat coconut milk, sweetener, and cocoa. Add arrowroot mixture and bring to a boil. Boil for 1 minute, stirring constantly. Mixture should have begun to thicken. Remove from heat and stir in vanilla and coconut oil, until oil is melted.
Refrigerate for about an hour, or until coconut oil has begun to solidify. Remove from refrigerator and beat frosting with a hand mixer until coconut oil solids are completely incorporated and frosting is fluffy.
Enough to generously frost a 9-inch two-layer cake.
I went to a potluck several weeks ago where someone made a rhubarb sauce and added thawed frozen sweetened strawberries – it was excellent. I’ve been wanting to come up with my own version. This is very sweet, if you want it less sweet, use less agave nectar. It would be good over ice cream, or over a pound cake or sponge cake. We served it over Hot Milk Cake (recipe to come).
2 cups sliced strawberries
1 stalk sliced rhubarb
1/2 cup agave nectar
1/8 cup water, if needed
Put strawberries, rhubarb, and agave nectar in a saucepan over medium high heat. Cook until it starts to boil, and then turn down the heat and simmer until fruit is soft and sauce starts to thicken. (Add water if it is too thick).
You can freeze the leftovers, if needed. You can also use frozen fruit. What I do when fruit is in season is cut it up and freeze in one cup portions.
I wanted brownies that weren’t made with sugar; it was hard to find a recipe that didn’t use semisweet chocolate, so I put together my own recipe. This was a hit with everyone.
2/3 cup margarine
3/4 cup honey
1 tsp vanilla
3/4 cup cocoa powder
1/2 cup sprouted spelt (or whole wheat pastry) flour
1 tsp baking powder
1 cup walnuts, chopped
Beat eggs. Beat in margarine and honey. Add cocoa powder and beat until smooth. Add vanilla. Mix together flour, salt, and baking powder, and fold in. Fold in chopped walnuts.
Put in 9″ square pan and bake at 350 for about 30 minutes (may use a larger pan and bake for less time).
This was a variant on a recipe in The Whole Foods Allergy Cookbook. Even my husband, who hates carob, loved these cookies. They aren’t terribly sweet, but just sweet enough.
1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup unsweetened applesauce
1 tsp vanilla
1 1/4 cup spelt flour
1/4 tsp salt
1 tsp cinnamon
1/2 tsp baking soda
1 tsp baking pwder
1 cup oats
1/2 cup carob chips
Mix coconut oil and maple syrup, and then stir in vanilla and applesauce. Mix dry ingredients in a separate bowl, and then add to the wet ingredients. Add oats and carob chips.
Place spoonfuls onto a cookie sheet (they don’t flatten out, so help them along). Bake 10-12 minutes at 350.
I would like to try chopped nuts in these next time.
The batter freezes well. I would like to try shaping them into logs, freezing them, and then slicing the thawed dough into cookies, although I am not sure if they would end up funny looking.