Thanksgiving Desserts – Healthy Style!
It’s the “dreaded” part of the meal, dessert. Why not bake up something healthy this year so you can enjoy dessert guilt-free? Here are a few recipes to help you make healthy choices this Thanksgiving. We included a delicious Pumpkin Cranberry Muffin which is so yummy it’s like dessert! If you are hosting a dinner, no need to tell your guests these are healthy until after they tell you how good they are 😉
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Pumpkin Cranberry Muffins
1 cup sifted oat flour
2/3 cup sifted brown rice flour
1-1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 egg
1/4 cup raw honey
2 Tbsp. Blackstrap Molasses
2 Tbsp. coconut oil
1/2 cup pumpkin (canned or cooked)
1 cup fresh cranberries, coarsely chopped
Sift together the dry ingredients in a large bowl. In a medium bowl, beat the egg with electric beaters until light and foamy. Beat in the honey followed by the molasses and coconut oil. Add pumpkin and mix well. Add to the flour mixture and blend. Stir in the cranberries. Divide the batter among 12 muffins cups and bake at 400 for 18-20 minutes.
4 c. old fashioned rolled oats
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1-2 tsp. stevia or 1/2 c. whole cane sugar
1/2 tsp. sea salt
1 tsp. baking powder
3/4 c. pumpkin
1/2 c. unsweetened applesauce
3 Tbsp. raw honey or pure maple syrup
1/2 c. mixed nutsMix the dry ingredients in one bowl and the wet ingredients in another. Fold together until everything is well combined. Place granola on baking sheet and bake at 325 for 400 minutes or until the granola is golden brown. Stir 1-2 times while baking. Remove from oven and let it cool completely on the baking sheet.Sugar Free Cranberry Sauce
12-oz. bag fresh or frozen cranberries
1 cup water
1 tablespoon Agar Agar flakes
1 medium orange, peeled and sliced into small pieces
1/2 c. agave nectar or 1 tsp stevia
1/2 tsp. orange flavored liquid SteviaMix Agar Agar and water in a medium saucepan. Let soak at room temperature for 15 minutes, then bring to a boil. Reduce heat to simmer and allow the Agar to dissolve completely, then add cranberries. Return to a boil until cranberries start to “pop”, then reduce heat to low and simmer gently for about 10 minutes. Remove from heat and add agave, stevia, and orange slices. Stir to mix well.
Carol’s Healthy Cheesecake
Crust
1 c.of nuts of choice: pecans, macadamia nuts, cashews, almonds, finely chopped
1 tsp. vanilla
6 Tbsp. butter, melted
Finely chop nuts in a processor of choice. Mix together with butter and vanilla. If desired, add a few drops of stevia. Press in bottom of a 9” pie pan. Place in fridge.Filling
16 ounces cream cheese, softened
½ cup plain fage yogurt
1 tsp vanilla
1 tsp lemon juice
Stevia to taste (I used 8 drops)
Beat cream cheese for about one minute and add remaining ingredients. Beat just until blended and pour over crust. Chill in the refrigerator. Top with toppings of choice and add whip cream if desired. (P3 Recipe for
Thankful Apple Pie
Pie crust
1 cup dry rolled oats
1/4 cup whole-wheat, almond or coconut flour
1/4 cup ground almonds
2 Tbsp. whole cane sugar (Rapadura)
3 Tbsp. Extra Virgin Olive Oil
1 Tbsp. water
Filling
6 cups sliced and peeled tart apples
1/3 cup unsweetened applesauce
3 Tbsp. Agar Agar flakes
1 tsp. cinnamon
To prepare pie crust, mix dry ingredients together in a large mixing bowl. In a separate bowl, mix oil and water together with whisk. Add oil and water mixture to dry ingredients. Mix until dough holds together. Press dough into 9-inch pie plate and set aside until filling is prepared.
To prepare filling, combine all ingredients in a large bowl and let stand for 15 minutes. Place into the prepared pie crust and bake at 425 for 15 minutes. Reduce heat to 350 and bake 45 minutes, or until apples are tender.
Chocolate Brownies
15 oz canned black beans, rinsed and drained
1/4 cup carab powder
1 tsp ground coffee
2 eggs
3 tbsp. whole wheat pastry flour
3/4 cup agave or coconut nectar
1 tbsp. butter, melted
1 tsp. organic vanilla extract
Frosting
2 oz unsweetened baking chocolate
2 Tbsp. coconut milk
Few drops of dark chocolate stevia or regular stevia
Combine the beans, carab powder, coffee, eggs, and flour in a bowl. Blend with electric mixer for 2 minutes, or until the mixture is creamy. Add nectar, butter and vanilla. Blend until all of the ingredients are combined. Pour the batter into a greased baking dish and nake for 20 minutes at 350, turning the dish halfway through the baking time. Turn down the temperature of the oven to 300°F and bake for another 5-8 minutes. Do NOT overcook. Check with a toothpick inserted in the center – a little bit of soft batter should be clinging to it. It should NOT come out clean, if it does, it’s overcooked.
Let the bars cool completely at room temperature in the baking dish on a wire rack. Melt the chocolate and add milk and stevia. Spread over brownies and then refrigerate for at least 3 hours. When cold, cut into squares and serve. Refrigerate leftovers.
Banana Bread
1 c. oats
1/2 c. wheat flour
2 tsp. baking powder
1/8 c. raw honey
2 egg whites
4 fresh bananas
1/2 c. chopped walnuts
In a bowl, mash bananas until creamy and beat in honey, egg whites. In a small bowl, mix wheat, oats and baking powder together then add to banana mixture. Blend with dry ingredients and spread in loaf pan. Bake at 350 degrees 45-50 minutes until toothpick comes out clean. Cool on a rack for about an hour.
Banana Lemon Pudding
1 banana
1/2 Tbsp. raw honey
2 Tbsp. unsweetened coconut flakes
Juice from 1/2 lemon
1/2 Tbsp. coconut oil
Process everything in a food processor or Magic Bullet until smooth. Makes 1 serving.
4 oz. wine
4 oz. unsweetened cranberry juice
2 (1/4-inch) slices lemon
2 (1/4-inch) slices lime
Ice cubes
