Sugar-free Chocolate Cake

This is a family favorite that I've modified for a sugar-free diet. Works great! You can also easily substitute a gluten-free flour mix (like Bob's Red Mill) to create a gluten-free cake. It's very moist and slices well.

Note: Double amounts for a 9x13 pan or 2 round layers.

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For 8x8 pan

Stir together dry ingredients:

• 1 c. flour (can use gluten-free or part whole-grain)
• 4-6 packets of stevia (1/2 c. sugar in the original recipe)
• 3/4 tsp soda
• 2-3 T. cocoa

With electric mixer, blend in:

• 1 egg
• 1/2 tsp vanilla
• 1/3 c. oil (can use melted coconut oil or butter)
• 3/4 c. buttermilk

Pour into greased 8x8 pan and bake for 20 minutes @ 350 degrees.

Frost with your favorite frosting or sugar-free whipped cream (recipe HERE)

Carrot-Apple Cookies

This is one of our favorite HEALTHY cookies!  When my daughter was little, I always tried to have these on hand, knowing it was a snack that was good for her.  This recipe can always be adapted for gluten-free diets by substituting a mix of GF flours and adding 1 tsp. xanthan gum.  These are chewy with a taste reminiscent of carrot cake.  Enjoy!
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Mix in order:

• 1/2 c. melted butter or coconut oil or other oil
• 3/4 c. molasses (can use part honey)
• 1 egg
• 2 c. whole wheat flour
• 1/2-1 tsp. cinnamon
• 1/4 tsp. cloves
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1 c. rolled oats
• 1/2 c. raisins
• 1/2 c. chopped walnuts or pecans
• 1 apple, peeled and shredded
• 1 c. grated carrots

Drop by spoonfuls on greased cookie sheet.  Bake at 350 degrees for 10 minutes.

Nutmeg Snickerdoodles

    
This is an adaptation of the traditional cinnamon snickerdoodle cookie that I came up with...and it is NOT healthy and so by rights should not even be seen on this blog! 

However, they're yummy and pretty and quick to make for Christmas, so there you are.  Maybe you can try them with organic sugar, whole wheat flour, organic butter...
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In a large bowl, mix 1 1/2 c. sugar into 1 c. butter.  Beat in 2 eggs, blending well.  Add 2 3/4 c. flour, 2 tsp. cream of tartar, 1 tsp. baking soda, 1/4 tsp. salt, and 1 tsp. ground nutmeg.

Shape 1" balls of dough and then roll in red or green colored sugar.  Place on lightly greased cookie sheet 2 inches apart and bake at 400 degrees for 10 minutes or until golden on bottom and set on top.

Green Custard

Got your attention, didn't I?   Well, this is a yummy recipe and a really great way to get some VEGGIES into your kids.  It's a sweet comfort food, super simple to make, and very nutritious.  What a combo!  Good for breakfast or a snack.
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ZUCCHINI CUSTARD

In your blender, combine:

• 2 medium zucchini, cubed
• 6 eggs
• 1/2 c. milk
• 1/2 tsp. vanilla
• 1/4 tsp. salt
• 1/4 c. honey (or 3/4 tsp. stevia)
• 1/2 tsp. nutmeg
• 1/4 tsp. ground ginger
• 1/4 tsp. cinnamon
• 1 T. butter or coconut oil

Blend on high for 1 minute until well blended.  Pour into a greased 8x8 glass pan.  Dot with butter (optional) and sprinkle with more nutmeg.  Bake  in a 350-degree oven for 35 minutes or until a knife comes out clean in the middle.

Cooking with stevia

Some health issues in our family have driven me to explore the somewhat uninviting world of eating without sugar.  Now before you click me off, let me say that we're finding it quite satisfying to modify recipes using stevia, a very healthy and natural sugar substitute.

I could probably discuss at length the bad stuff sugar does to your body, but you can check that out yourself.  Even substituting stevia now and again can help enhance your overall health.  Did you know that stevia actually enhances the work of probiotics--good bacteria--in your body?  I've found that when you cut back on sugar, you begin to lose your taste for it.  (I know this is hard to believe!)

If you're going to start using stevia, I would recommend doing some research on the different forms.  The best information I found were in stevia cookbooks from the library.  My favorite brand is by NuNaturals, "NuStevia" White Stevia Powder that comes in premeasured packets and doesn't have a bitter aftertaste that some brands do.  I get it at our health food store but you can order it online and read about stevia at their website.

For starters, here's a quick recipe:


Sugar-free Whipped Cream

With your mixer, blend 1 pint whipping cream, 1 packet of stevia, and 1/4 tsp. real vanilla until it forms peaks.   This works great as a substitute for frosting.  Voila!  How easy can that be?!

Options:  cocoa powder for chocolate whipped cream, cinnamon for spiced. 

Quick & easy granola bars

Now that you've had stellar success making granola in the crockpot, here's a simple recipe to whip out some granola bars.  You can wrap them individually in plastic and freeze them.

Granola Bars

Mix 2 cups of granola with two eggs.  Spread in a greased 8x8 baking pan, pressing the mixture evenly.  Bake at 350 for 20 minutes.  Cool and cut.  Voila!

Double the amount of ingredients for a 9x13 pan.

How easy is that?!

Mystery Chocolate Mousse

This recipe is amazing!  Everything in it is good for you...it's sweetened with stevia...it's perfect for a candida-control diet...it freezes beautifully...and it's DELICIOUS!!  I've adapted the recipe from one I found on a candida forum, and you'll never believe with the "mystery" ingredient is!...Avocado!

This is good enough to serve to company (I have)--just don't tell them what's in it until after they've eaten it.  So mix up a batch and ENJOY!
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Avocado Chocolate Mousse

• 2 c. (2 large) ripe avocadoes
• 1 tsp. stevia powder (or more to taste)
• 2 T. melted coconut oil
• 1 1/2 tsp. good vanilla
• 1 tsp. Braggs Apple Cider Vinegar
• 1/2 tsp. Braggs Liquid Aminos
• 1/2 c. cocoa or roasted carob powder (or a mixture)

Blend all ingredients well in a food processor until smooth, creamy, and lump-free.  Spoon 1/3-1/2 c. into dessert dishes and chill well.  Can serve with a dollop of whipped cream (sweetened with stevia!).

NOTE:  This freezes well, too.  I either freeze it in small serving-size containers, or in an ice-cube tray, then put the mousse-cubes in a large container for quick snacking.