Shh, don’t tell anyone it’s made without any sugar! This yummy recipe is made with maple syrup and honey instead. Preheat oven to 350 degrees. Start with 7 – 10 apples (I substituted two Bosc pears for two apples).
Chop into bite-sized pieces and layer in a 9×13 casserole dish.
Sprinkle 1/2 tsp ground ginger, 1/2 tsp cinammon, 1/4 tsp nutmeg plus 1/4 – 1/2 cup maple syrup (use at least 1/2 cup of liquid, add water if you use less maple syrup). Mix well and set aside.
Melt 1/2 cup coconut oil and 1/4 cup almond butter in small saucepan.
Meanwhile, in a separate bowl, mix 1 cup flour and 1 1/2 cups rolled oats. Add 1/2 tsp ground ginger, 1/2 tsp cinammon, 1/4 tsp nutmeg to dry mixture.
Pour melted ingredients over the dry ones and add 1 tbs vanilla and 1/2 cup honey. Mix well.
Evenly spread oatmeal mixture on top of apples. Bake for 40 minutes. Enjoy!
Much thanks to Elise for sharing this great recipe! I modified it just a little and encourage you to experiment too…
What you’ll need:
6 oz package of organic puffed rice cereal (no sugar added, just rice)
1 1/2 cups brown rice syrup
3 tablespoons virgin coconut oil
1 teaspoon vanilla
pinch of sea salt
3/4 cup almond butter
1 cup raisins
1 cup grain sweetened dark chocolate chips
Heat the butter, oil and syrup over high heat until liquefied. Stir until well blended.
In large mixing bowl, add alternate amounts of puffed rice and syrup and stir well. Once the rice and syrup are well blended, stir in raisins. Next add the chocolate chips (if still hot, the chips will melt- if you don’t want that wait to cool before adding).
Press the mixture in a large casserole dish and let cool. If you’re in a hurry, place pan in freezer for 30 minutes. Cut into small squares using large knife or pizza cutter. Let us know what you plan to add to your treats!
I like plain popcorn with salt and a little butter but my husband (and his big ol’ sweet tooth) bugged me about making caramel corn. The recipes I found involved mixing lots of butter with lots of sugar- yummy and disgusting at the same time. Anyway, I don’t claim this is a low-calorie or low-fat version- this just might not spike your blood sugar as fast.
Pop about 8 cups of organic popcorn kernels– about 1/2 cup dry. (It is difficult to measure popped corn so I just go with the 1/2 c. un-popped as my guide.)
Coat bottom of 3-4 quart pot with thin layer of canola oil (about 2 tablespoons) and set burner to high heat.
Put 3-4 kernels in pan. Once those kernels pop the oil is ready.
Add the kernels to the pot and cover. Shake or wiggle the pot over the burner while popcorn pops (about 3-4 minutes).
Once popping begins to slow, remove pot from heat. Set popcorn aside.
In a saucepan mix:
2 tablespoons coconut oil
1/2 cup brown rice syrup (or 1/4 c. rice syrup + 1/4 c. agave nectar or honey)
1/4 cup almond butter (peanut butter would work too)
1 teaspoon vanilla
Heat ingredients until liquefied (about 5 minutes).
Stir until well blended.
Slowly pour mixture over popcorn while mixing. Let cool. Enjoy!
** The caramel corn will keep longer if you toast it in oven for 5- 10 minutes. Transfer the popcorn mixture to a glass baking pan andbake in the oven at 350 degrees. Be careful not to scorch it– check every 3 minutes or so until slightly browned and crunchy
This is a GREAT recipe for a very moist and rich chocolate cake (or cupcakes).
The original recipe is absolutely decadent and this variation is scrumptious… I substituted the sugar for brown rice syrup and some agave nectar. I also added grain sweetened chocolate chips. The result is a not too sweet, rich dark chocolate treat.
My family has been making this recipe for years and it never fails to please our guests. We make it often around this time– apple varieties are plentiful where we live and we love to give small loaves or muffins as gifts.
I’ve experimented with making this a no-sugar recipe (using agave nectar instead) and non-wheat (almond meal) but I’ll share the standard recipe here. I baked vegan muffins for a friend recently so I’m posting that option and new secret ingredient that makes the cake even more smooth and tasty.
1 cup canola oil
2 cups turbinado sugar
1 cup of fresh or canned pumpkin (secret & optional)
3 large eggs
vegan option: in place of eggs 2 tablespoons of ground flax seed whisked together with 4 tablespoons water
3 cups all-purpose flour
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon sea salt
3 to 4 apples, cored and cut into 1/2-inch pieces (about 3 cups) (no need to peel apples and any kind will do!)
1 cup chopped assorted nuts walnuts (optional and recommended :))
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a Bundt pan with cooking spray; set aside OR Use muffin pan with cupcake liners (24 muffins
Sift together flour, cinnamon, nutmeg, ginger, baking soda, and salt in large bowl and set aside
In a separate bowl, combine oil, sugar, eggs (or flax seed and water mixture) and pumpkin until smooth
Gradually add in flour mixture. The batter will be thick and gooey.
Add apples and nuts and mix to combine. Add vanilla.
Pour batter into pan, and bake until a knife inserted in the center comes out clean, 75 to 90 minutes (less for muffins).
This is a great tasting pumpkin bread you can make with fresh or canned pumpkin. I modified the original recipe to make it sugar free and it is really good! Making small loaves are great to give as gifts for the holidays. Enjoy!
2 cups cooked pumpkin (butternut squash is great too) OR 1 15 oz can of pumpkin puree
1 cup vegetable oil (I suggest canola or coconut oil)
2 cups brown rice syrup
1/2 cup agave nectar
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 tsp sea salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon ground or fresh ginger
Preheat oven to 350 degrees
Grease four small loaf pans (about 6 x 3 “)
In a large bowl, mix (using an electric mixer works best) pumpkin, eggs, oil and syrups until well blended. In a seperate bowl mix together flour, soda, sea salt and spices. Sttir the dry ingredients into pumpkin mixture until blended. Pour into prepared pans and bake for about 45 minutes. Loaves are done when a fork inserted in center comes out clean.
Note: Make muffins with leftover mixture. Or I used the batter to make yummy pancakes too.
I have fond memories of my Titi Elba’s Puerto Rican style rice pudding. It is traditionally made with coconut milk, spices and loads of sugar. This version is sugar free and it is yuuuummmmy, I promise you. (It also happens to be vegan and gluten free.)
It is very easy to make and tastes great cold.
Ingredients for Arroz con Dulce (aka Arroz con Coco)
2 cups uncooked white rice (I like Jasmin or Basmati)
2 15 oz cans light coconut milk
1/2 cup of almond milk or other non-dairy beverage
1 cup raisins
1 tsp ground cloves (my Titi used to use whole)
2 tsp ground cinnamon
2 tsp ground ginger root (or fresh would work too)
1-2 tsp vanilla
1 cup (or less) rice syrup or agave nectar
Soak rice in water for at least 2 hours.
In a medium sized caldero (cast iron or other pot for cooking rice), bring milk and spices to a boil.
Drain rice and add to milk. Stir and bring mixture to a boil again.
Reduce heat to low and let cook for 12-15 minutes (uncovered).
Add agave nectar and raisins and stir. Continue to cook for an additional 12-15 minutes.
Transfer rice to a glass pan and let cool completely.
Cut into squares and serve! (This is great refigerated too…)