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Sweets...Nuff Said!

 

Who doesn't like sweets? Sweet pies, sweet cakes, sweet candies, sweet breads, sweet ice creams. Unfortunately, most of them are not good for you. So here are some delicious desserts that won't make you feel so...guilty! 

 

Instead of sugar we use sugar cane which is not refined like regular ole' white sugar. All of these recipes use natural sweeteners like honey, cane sugar, molasses, carob, maple syrup, non-alcoholic vanilla, agar, and coconut.

 

Did you know? In Japan, agar is a plant that is to reduce weight, reduce constipation, and treat diabetes. 

Indulge guilt-free with our collection of vegetarian desserts.

(Naturally) Banana Nut Bread

 

Made in Bread Machine

Ingredients:

  • 2         Bananas

  • 1/2 C  Melted Soy Butter

  • 1 C     Cane Sugar

  • 2        Eggs 

  • 1t       Vanilla (non-alchohol)

  • 1t       Baking Soda

  • 1 C     Flour

  • 1/2 C  Nuts 

  • 1 t      Sea Salt

 

Directions:

  1. Follow directions for a 2 lb loaf.

  2. Smash the bananas before putting it in the machine.

 

Note:  you can also use 2 boiled sweeet potatoes as an alternative - it is DELICIOUS!

10 - 12 Servings, 390 Calories Per Slice

Creamy Cashew Butter

Ingredients:

  • 3 c      Water

  • 4 oz    Pimentos

  • ½ c     Cashew Butter (raw)

  • ½ c     Nutritional Yeast Flakes                                    

  • 1 t       Garlic Powder

  • 1½ T   Onion Powder

  • 1 t       Sea Salt

  • 2 T      Arrow Root or Corn Starch

  • 1/8 c   Lemon Juice

 

Directions:

1.     Place all ingredients in blend and blend on high until smooth.

2.     Pour in saucepan and cook on low to medium until thicken.

3.     Stir occasionally, remove from heat and serve.

4.     You may add dash of cumin for taco flavoring if desired.

Preparation: 

  • 1               16 oz Bag of Carob

  • 20            Baking Cups, 2.5 inch each

  • 6 - 8 oz   Naturally Creamy Peanut Butter

 

Directions:

1. Heat up a skillet of boiling water, being careful so as not to cause the skillet to overflow when addding the pyrex bowl.

2. Add carob chips to the pyrex bowl, and stirring until the carob is completely melted.

3. Once the carob is melted, remove from heat. Be sure to turn off the heat. Add 6 to 8 ounces of naturally creamy peanut butter (check the label for Canola oil or other additives).

4. Pour carob peanut mixture into baking cups (about 1/4 inch thick) and place in freezer.

 

Create your favorite "sweet" indulgence.  Add coconut and almonds, add diced or whole pecans, add peanuts, brazil nuts or what fancies your palate.  After mixing all ingredients place in freezer for approximately two hours.  

 

Did you know? Carob is a nut, so it is actually good for you - as opposed to chocolate which has caffeine.

15 - 20 Servings (out of 1 bag)

Carob Chip Cookies

  • 2 c        Oat Flour (ground oats)    

  • 1 c        Unbleached White or Pastry Flour

  • 3/4 c     Raw Cashew Butter   

  • 2 T        Pure Vanilla

  • ½ c       Walnuts (chopped) 

  • 1 c         Maple Syrup

  • ¼ t        Salt             

  • ¾ c       Carob Chips

           

Instructions: 

   1.  Mix dry ingredients in one bowl; then add cashew butter, syrup and vanilla in another bowl, add dry ingredients to the wet slowly until well mixed. 

   2.  Use small ice cream scooper to measure batter into balls and place onto oiled or parchment papered cookie sheet and flatten.

   3.  Cook at 325◦ for 12-15 minutes.

Carob Ice Cream

           

Instructions: 

   1.  Combine the agar and water in a small sauce pan, heat on medium heat until it dissolves and becomes gel like.

   2.  Combine all other ingredients in a blender, then add in agar mixture and blend well. 

   3.  Place into freezer until firm and then serve.

Naturally Chinese Biscuits

Ingredients:

  • 1 can   Bisquits

  • 5 T      Oil (vegetable/corn)

 

Directions:

  • Pre-heat a pot of oil, break bisquits in half, roll into balls.

  • Cook at Low Heat.

  • Flip biscuits 3 times till golden brown.

 

Note:  If you like, you can sprinkle some confectioner's sugar over them. These can be purchased in any grocery store.

 

10 Servings (1 Biscuit)

Naturally Coconut Cream Pie

Ingredients:

  • ½ c     Coconut Flakes

  • ½c      Shredded Coconut

  • 3 c      Coconut Milk (2 cans of coconut milk)

  • ¼ c     Silken Tofu (firm)

  • 2/3-1 c Turbinado, Sucanat or Cane Crystals

  • ½ c     Cornstarch or Arrow Root

  • 1 t       Vanilla

  • ¼ t      Sea Salt

  • 1         9” Pie Crust  (pre-baked)

 

Directions: 

  • Preheat oven to 350 ̊, then spread coconut onto cookie sheet and bake for 5 minutes, stirring often, then set aside.

  • Blend all ingredients and pour into medium saucepan and stir constantly until mixture comes to a boil.

  • Remove from heat, add shredded coconut then stir well. 

  • Pour into pie crust sprinkle coconut flakes on top and chill for 3 hours or until firm, if you want it to firm up sooner place in the freezer for 1-2 hours.


Did you know?

Coconut milk can be made at home by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It has then a fat content of 17-24% depending on the fat level of the coconut meat and the quantity of added water. When refrigerated and left to set, coconut cream will rise to the top and separate out from the milk.

Dreamy Vanilla Ice Cream

Ingredients:

 

Directions:

1.     Chill your container in the freezer 30 minutes prior to making ice cream.

2.     Add all ingredients to the blender and blend on high until smooth.

3.     Remove container and pour in mixture, make sure you remove any foam to try and eliminate as many air pockets as possible.

4.     Once cream is frozen, return to blender and blend adding ¼ c of maple syrup and ¼ c of soy milk.

5.     Blend until smooth and return to freezer, this technique keeps cream from being too icy.

6 Servings

Made in Bread Machine

Ingredients:

  • 1                   Farm Fresh Egg 

  • 2 T               Vegetable Oil

  • 2 T               Hot Water

  • 2 T               Honey

  • 1                   Can Pineapple Juice (6 oz)

  • 1 t                Sea Salt

  • 2 T              Dry Soy Milk

  • 3 C              Bread Flour

  • 2 t               Yeast

 

Directions:

Follow instructions on bread machine for 1.5 loaf.

 

Note: shake up the pineapple juice first, before using.

12 Servings (12 Slices), 211 Calories Per Serving

Lemon Bars

Crust:

  • ½ c     Soy Margarine at room temp

  • ¼ c     Powdered Sugar

  • 1 c      Unbleached All-Purpose Flour 

  • 1/8 t   Sea Salt

 

Directions:

1. Preheat the oven to 350°, then grease an 8 x 8 baking pan with oil (or use a cooking spray) and sprinkle with just a light dusting of all-purpose flour.

2. To make the crust, cream the butter and confectioners' sugar with an electric mixer until light and fluffy. Add the flour, and beat until the dough just comes together

3. Press the crust mixture into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned

4. Remove crust from the oven and place on a wire rack to cool while you make the filling.

 

Filling:

  • ½  c               Silken Tofu (firm)

  • ½-⅓ c           Cane Sugar

  • Zest from 2 Lemons (opt)

  • ⅓  c                Lemon Juice

  • 2 T                 Unbleached All-Purpose Flour

  • 2 T                 Cornstarch

  •                        Powdered Sugar (sifted)

 

Directions:

Blend tofu in processor or blender until creamy, about 1 minute. Add sugar to tofu and blend until smooth, then blend in the lemon zest, lemon juice, flour and cornstarch. Pour filling over the baked crust and bake for 30 minutes or until filling is set. Remove from oven and place on wire rack to cool. Before serving, dust with powdered sugar and cut into squares or bars.

10- 12 Servings

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