Archive for the ‘desserts’ Category

Banana-Date-Oatmeal Baby Cookies

December 21, 2009

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.

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Mama’s Cookies (Icelandic Sandwich Cookies)

December 16, 2009

I have no idea why these are called “Mama’s Cookies” but that is the traditional name for these gingerbread sandwich cookies. I think the healthy version turned out pretty well, although I think the powdered sugar frosting filling is nicer than the Rapadura one.

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Chocolate Coconut Mousse Frosting

November 29, 2009

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.

Strawberry Rhubarb Sauce

July 17, 2009

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.

Date Oatmeal Bars

June 18, 2009

This was based on a recipe in Eating Better for Less, although I made a few modifications. I would love to hear how it comes out if you soak the grains first. If anyone tries it, let me know. Otherwise I may try it when I make these next time.

3 cups oatmeal (if you are gluten free, use gluten free oats)
1/3 cup brown rice flour
1/4 cup whole wheat, spelt, or oat flour (can use gluten free oats to make oat flour if needed)
1/2 tsp salt
1 tsp cinnamon
1/4 cup coconut oil
1 egg, beaten
2 Tbsp coconut oil
1/4 cup honey
1 cup boiling water
1 cup pitted dates

Preheat oven to 350. Pour boiling water over dates and let sit until soft. Pour off 1/2 cup water into another bowl and discard the rest. Puree dates in food processor or blender.

In a large bowl, mix oatmeal, flours, salt, and cinnamon. Add the 1/4 cup coconut oil (if cold, then cut into pieces) and mix until well combined.

Add remaining coconut oil and honey to the 1/2 cup hot water, stir until softened. When water is cool enough, add the beaten egg. Pour the liquid mixture into the flour mixture and combine to make a soft dough. Press half the mixture into a greased 8″ square pan. Spread the pureed dates over the top. Top with remaining dough, spreading evenly.

Bake 35 minutes. Makes 16 bars.

Honey Brownies

May 17, 2009

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 eggs
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
pinch salt
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).

Wheat-Free Sugar-Free Pepparkakor (Swedish Gingerbread Cookies)

December 30, 2008

I meant to post this one before Christmas in case anyone was doing last-minute Christmas baking, but things were too hectic getting ready here and I had no time.

1 1/2 cups + 2 Tbsp margarine
1 1/4 cups maple syrup
1/2 Tbsp cloves
1 Tbsp cinnamon
1/2 Tbsp ginger
1 tsp cardamom
1/2 Tbsp + 1/2 tsp baking soda
3 cups spelt flour
1/2 cup water

Mix margarine and syrup. Add spices and baking soda. Alternately add flour and water until all mixed. Refrigerate overnight.

Roll out and cut into shapes. Bake on a cookie sheet lined with parchment paper for about 5-7 minutes at 400 F. Make sure to leave room between the cookies.

Makes around 150 cookies, depending on size of cutters used. (When we use Christmas shapes, we usually end up with fewer because they are bigger cookie cutters).

Gluten-free, Sugar-free, Vegan Snickerdoodles

December 19, 2008

In time for holiday baking. I just made these for a Christmas party where a lot of people had food sensitivities, and they were well received.

1 cup brown rice flour
3/4 cup quinoa flour
1/4 cup arrowroot flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 cup coconut oil
1/2 cup maple syrup
2-3 Tbsp rice milk (or hemp or soy milk, or goat milk for non-vegan)
1 tsp vanilla

For rolling: 1/2 cup maple sugar + 3 Tbsp cinnamon

Mix dry ingredients. Cut in coconut oil. Add remaining ingredients and form into balls. Roll in sugar/cinnamon mix, if desired. Flatten balls slightly on cookie sheet if you want a flatter cookies, they don’t spread. If you don’t have maple sugar, just sprinkle lightly with cinnamon.

Bake at 350 for 10-15 minutes.

Gluten-free, Sugar-free, Dairy-free Swedish “Chocolate” Balls

December 14, 2008

These are a common treat in Scandinavia. You can buy them at IKEA as “Delicato chocolate balls”. I don’t know what they are called in Swedish, but they are called kókoskúlur in Icelandic. I needed to make a gluten-, dairy-, and soy-free treat for a Christmas party, and I thought I would try out making a version of these without any of the forbidden ingredients. The result is great. They taste just like the original, even though they use carob instead of chocolate.

kokoskulur

1 1/2 cups oatmeal, ground in a food processor so it is almost a powder
1 c. coconut oil
3 Tbsp carob
2 tsp cereal coffee *
1 tsp vanilla
1/2 cup maple syrup
unsweetened coconut for rolling

Mix all ingredients together except coconut, making sure to work out all the lumps in the coconut oil. Roll into balls about 1 1/2 inches in diameter. Roll the balls in coconut. Refrigerate until hard and serve out of refrigerator.

Makes about 24 (depending on the size you make).

* Note: All the cereal coffee I could find has barley, which is not gluten-free, so if you want a gluten-free version, leave this out. If you can do regular coffee, you can use regular instant coffee.

Oatmeal Carob Chip Cookies

December 6, 2008

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.