Natural, Healthy, Fairly-Good-for-You Dessert Recipes
Let's face it: we're all going to eat some dessert sooner or later. It might as well be chemical free. About the only way to get good quality desserts is to make them yourself. Here are some pretty easy recipes that I like, and my kids readily ate. Yes, they contain sugar. But I am unabashedly of the Mary Poppins School of Medicine: a spoonful of sugar may help the carrot-zucchini juice go down.
Carob Cake (or Cupcakes)
1 1/2 Cups unbleached
(remember: 3 TBL carob powder + 1 TBL. oil = 1 ounce unsweetened baking chocolate)
Heat oven to 350 degrees.
Grease and flour baking pan, 13x9x2, or two 9-inch or three eight-inch round layer pans OR line two dozen cupcake spaces with
paper liners. Measure all ingredients into large mixing bowl. Blend
1/2 minute on low speed, scraping bowl constantly. Beat three
minutes high speed, scraping bowl occasionally. Pour evenly into pan(s) OR fill 24 cupcake liners 2/3 full. Bake oblong pan
40-45 minutes, layers 30 to 35 minutes, cupcakes 20-25
minutes or until toothpick inserted in center comes out clean. Cool and frost.
Coconut - Cream Cheese Dessert
1 eight-ounce package
In mixing bowl, combine all ingredients and beat together with wooden spoon until reasonably smooth. Chill and serve alone, or with a pastry. If you thin the mixture with some milk or water, it can be used as an icing for cookies or those carob cupcakes, mentioned above.
½ to 2/3 Cup butter
Heat oven to 350 degrees
and grease two 9x5x3 - inch loaf pans. In large bowl, cream (mash and
stir) together butter and honey. Stir in eggs, pumpkin and water.
Blend in flour, soda, salt, baking powder and spices. Stir in
nuts and raisins. Pour into pans and bake about 70 minutes or until
toothpick inserted in center comes out clean.
1/2 quart milk
1/4 to 1/2 Cup honey or maple syrup
(You will also need a blender)
Pour milk into blender pitcher and place in your freezer for half an hour to one hour. Remove blender pitcher from freezer and add in other ingredients. Blend at high speed for half a minute and serve. Options: add 1 or 2 TBL carob powder and dash or orange extract for a chocolaty version.
The secret is to use very
cold milk in a frosted blender pitcher.
Easy Hot Carob "Fudge" Topping (to put on some all-natural ice cream!)
3/4 Cup carob powder
Combine all ingredients and stir well, reserving water to last. Add small amounts of water (a tablespoon at a time) to achieve a thick syrup. Warm over very low heat if desired. Option: if you simply cannot find liquid lecithin, try omitting both it and the oil, and use cornstarch to thicken the syrup. Predissolve the cornstarch (about 1 or 2 TBL) in water and add in as a liquid. Heat the mixture in a small saucepan until thick.
Copyright C 2008, 2005 and prior years by Andrew W. Saul.
Andrew Saul is the author of the books FIRE YOUR DOCTOR! How to be Independently Healthy (reader reviews at http://www.doctoryourself.com/review.html ) and DOCTOR YOURSELF: Natural Healing that Works. (reviewed at http://www.doctoryourself.com/saulbooks.html )
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