Home
FREE E-zine
Healthy Food
Eating Habits
Food Labels
Food Additives
Kids
Healthy Cooking
GMO Ingredients
Custom Nutrition
HE Coaching
Bookstore
e-books
Resources
Articles
Testimonials
About /Contact
Privacy Policy
HE Store
 

Treat Yourself With Healthy Desserts

Healthy desserts taste good and can be a delicious part of a healthy eating plan, when eaten in moderation. You don't have to give up good taste to get healthy snacks. You CAN have your cake and eat it too!

Skip the highly processed, sugar laden, high fat, hydrogenated, artificially flavored and colored goodies that will have your kids bouncing off the walls and lead you to an early grave. Try these healthy recipes and enjoy your healthy desserts - guilt free.


Blueberry Muffins

1 cup freshly ground buckwheat flour, sifted
1 cup freshly ground brown rice flour, sifted
1 Tbsp. aluminum-free baking powder
½ tsp. Celtic Sea Salt
2 large ripe bananas
1/3 cup coconut oil or butter
¼ cup pure maple syrup
½ cup coconut milk (without chemical additives)
½ cup fresh or frozen blueberries
¼ cup chopped or ground walnuts

Preheat the oven to 350°F.

To grind your own flour:
For the freshest flour with the most nutrients, grind your grains in a flourmill, Vita Mix or blender. It only takes an extra 5 or 10 minutes and the extra nutrition is worth it. To grind it in a Vita Mix or blender, put in 1 cup each of raw buckwheat groats and brown rice. Run the Vita Mix on low or the blender on grind for 5 minutes. Sift after grinding. Put the unused flour in a tightly covered glass jar and store in the refrigerator. If possible, use the remaining flour within a few days to retain the maximum nutrition.

Mix the sifted flour, baking powder and salt in a large mixing bowl.

Puree the bananas and place in a separate mixing bowl. Add oil, maple syrup, Rice Dream, blueberries and walnuts. Mix well.

Stir the banana mixture into the dry ingredients and mix.

Spoon into oiled or lined muffin tins. Bake for 35 minutes or until a toothpick comes out dry.

Makes 12 muffins.


Carrot Muffins

1 cup freshly ground buckwheat flour, sifted
1 cup freshly ground brown rice flour, sifted
2 teaspoons aluminum-free baking powder
½ teaspoon Celtic Sea Salt
1 cup carrots, finely grated
1/3 cup coconut oil or butter
¼ cup pure maple syrup
¼ tsp. Wisdom of the Ancients stevia powder
¾ cup coconut milk (without chemical additives)
1 tsp. cinnamon
½ cup raisins or currants
½ cup chopped walnuts

Preheat the oven to 350°F.

To grind your own flour:
For the freshest flour with the most nutrients, grind your grains in a flourmill, Vita Mix or blender. It only takes an extra 5 or 10 minutes and the extra nutrition is worth it. To grind it in a Vita Mix or blender, put in 1 cup each of raw buckwheat groats and brown rice. Run the Vita Mix on low or the blender on grind for 5 minutes. Sift after grinding. Put the unused flour in a tightly covered glass jar and store in the refrigerator. If possible, use the remaining flour within a few days to retain the maximum nutrition.

Mix the sifted flour, baking powder, cinnamon and salt in a large mixing bowl. Stir in grated carrots.

Mix the stevia powder in a small amount of the Rice Dream until dissolved.

In a separate mixing bowl, add the oil, maple syrup, Rice Dream, stevia mixture, raisins or currants and walnuts. Mix well.

Stir the liquid mixture into the dry ingredients and mix.

Spoon into oiled or lined muffin tins. Bake for 35 minutes or until a toothpick comes out dry.

Makes 12 muffins.


Applesauce Cake

½ tsp. Wisdom of the Ancients stevia powder
2 Tbsp. filtered water
1/3 cup coconut oil or butter
½ large ripe banana, pureed
1 cup freshly ground brown rice flour, sifted
¾ cup freshly ground buckwheat flour, sifted
1 tsp. cinnamon
½ tsp. ground cloves
½ tsp. Celtic Sea Salt
1 cup organic applesauce
1 cup raisins or currants
1 cup ground walnuts

Preheat oven to 350°F.

To grind your own flour:
For the freshest flour with the most nutrients, grind your grains in a flourmill, Vita Mix or blender. It only takes an extra 5 or 10 minutes and the extra nutrition is worth it. To grind it in a Vita Mix or blender, put in 1 cup each of raw buckwheat groats and brown rice. Run the Vita Mix on low or the blender on grind for 5 minutes. Sift after grinding. Put the unused flour in a tightly covered glass jar and store in the refrigerator. If possible, use the remaining flour within a few days to retain the maximum nutrition.

Dissolve stevia powder in water and set aside.

Combine the flours, cinnamon, cloves and sea salt in a large bowl.

In a separate bowl, mix together the pureed banana, oil and stevia mixture. Add to the dry ingredients.

Stir in applesauce, ground nuts and raisins or currants.

Pour into an oiled 9x5 loaf pan. Bake for 45 minutes or until a toothpick comes out dry.


Nut Balls

2 cups freshly ground brown rice flour, sifted
2 cups freshly ground buckwheat flour, sifted
2 cups finely ground almonds or walnuts
½ cup coconut oil or butter
½ cup pure maple syrup
¼ tsp. Wisdom of the Ancients stevia powder
1 Tbsp. arrowroot powder
¾ cup water
2 Tbsp. real vanilla
½ tsp. Celtic Sea Salt

Preheat oven to 350°F.

To grind your own flour:
For the freshest flour with the most nutrients, grind your grains in a flourmill, Vita Mix or blender. It only takes an extra 5 or 10 minutes and the extra nutrition is worth it. To grind it in a Vita Mix or blender, put in 1 cup each of raw buckwheat groats and brown rice. Run the Vita Mix on low or the blender on grind for 5 minutes. Sift after grinding. Put the unused flour in a tightly covered glass jar and store in the refrigerator. If possible, use the remaining flour within a few days to retain the maximum nutrition.

Combine flour, ground nuts and sea salt.

Mix stevia and arrowroot powders in water until dissolved and set aside.

In a separate bowl, combine oil, maple syrup and vanilla.

Add the arrowroot and stevia mixture to the liquid ingredients.

Combine the liquid and dry ingredients and let stand for 10-15 minutes. If the dough is not the proper consistency to shape into balls, add flour or water as needed.

Roll into 1" balls with wet hands and place on a lightly oiled cookie sheet. Bake 25 minutes or until slightly brown.


Carob Fudge

¾ cups raw almonds
1 cup water
4 dates
4 drops Wisdom of the Ancients Stevia Clear
1 cup arrowroot powder
1 cup carob powder
1 Tbsp. real Vanilla
1 cup walnuts
1 cup raisins or currants

Grind ½ cup of the almonds in a food processor or blender until they stick to the sides. Place in a large mixing bowl and mix with vanilla.

Place ¼ cup of almonds in the food processor or blender with ½ cup of water, the dates and stevia clear. Blend, adding more water as necessary until the mixture is creamy and contains 1 cup of water. Add ½ cup to the almond and vanilla mixture. Set the remainder aside.

In a separate bowl, mix the arrowroot powder and the carob powder. Add to the almond mixture.

Finely grind the walnuts in the food processor or blender and add the ground walnuts and currants or raisins to the mixture.

Mix thoroughly, adding more of the liquid set aside, if necessary. Press into an 8"x11" glass baking dish and refrigerate. Cut into 1" squares. Serve chilled.


Quick Carob Fudge

½ cups raw almonds
½ cup coconut milk (without chemical additives)
4 drops Wisdom of the Ancients Stevia Clear
1 cup arrowroot powder
1 cup carob powder
1 Tbsp. real Vanilla
1 cup walnuts
1 cup raisins or currants

Grind almonds in a food processor or blender until they stick to the sides. Place in a large mixing bowl and mix with vanilla and Rice Dream.

In a separate bowl, mix the arrowroot powder and the carob powder. Add to the almond mixture.

Finely grind the walnuts in the food processor or blender and add the ground walnuts and currants or raisins to the mixture.

Mix thoroughly, adding more Rice Dream, a tablespoon at a time, if necessary. Press into an 8"x11" glass baking dish and refrigerate. Cut into 1" squares. Serve chilled.


Sinfully Delicious Dates

Dates, your favorite variety
Almond or cashew butter

Remove the pit from the date. Put about 1 teaspoon of nut butter in the center of the date. Eat like candy.

Enjoy, but eat in moderation. This desert is high in natural sugars and fat.


Raw Applesauce

Organic apples*
Water
Dash of cinnamon (optional)
Lemon juice to taste (optional)
Wisdom of the Ancients Stevia Clear

Choose apples that are naturally sweet, like red delicious, yellow delicious, fuji, etc. Wash thoroughly, leaving on the skins.

Cut into chumks and place in blender or food processor with just enough water to get the desired thickness. If not sweet enough, add stevia, one drop at a time to get desired sweetness. Add cinnamon and/or lemon juice to taste if desired. Serve immediately.

It is best to only make as much as you will eat. It will turn brown if stored because it has no preservatives. It will still be safe to eat, it just won't look as fresh.

*There are too many harmful pesticides at too high levels on commercially grown apples.


Order the "Essential Cuising - Healthy Cooking Classes" 6 DVD set from www.foodmatters.tv today


Cook Books with Healthy Desserts

Here are some of my favorite cook books with delicious healthy desserts I'm sure you will enjoy.

Nourishing Traditions by Sally Fallon
This book "offers modern families a fascinating guide to wise food choices and proper preparation techniques. Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research in over 700 delicious recipes that will please both exacting gourmets and busy parents." Although not specifically a dessert cookbook, it contains 50 pages of taste tempting, mouthwatering delicious healthy desserts.

SWEET and SUGARFREE by Karen Barkie
This book has been around for awhile, but it's one of the better ones. She uses unbleached flour in the recipes, but in the back of the book, she has a long list of whole grain flours that you can substitute. For a different flavor, in the recipes calling for eggs, substitute 1/2 of a very ripe mashed banana for each egg. I like the recipes better using the banana in place of eggs. 

Ayurvedic Cooking for Westerners
by Amadea Morningstar
This is not a dessert cookbook, but it has some very tasty desserts in it. My favorite is the carrot cake. It is the best carrot cake I've ever tasted, AND it's made of all healthy ingredients.  



© copyright 2002-2010, HealthyEatingAdvisor.com. All rights reserved.
The Healthy Eating Advisor, P.O. Box 462335, Escondido, CA 92046-2335
Telephone(760)735-8101

Health Disclaimers     External LInks Policy     Terms and Conditions    
Compensation Disclosure    DMCANotice     Privacy Policy