We know, we know, this image has nothing to do with our recipes. BUT could you say no to those cute cookie monster googly eyes?! We hope that you will 'cookie monster' up these fabulous sugar free desserts!!! mmm...
food |SUGAR FREE DESSERTS
RAW CANDY
Cover and refrigerate for up to 3 days.
Nutritional Information
Servings Per Recipe: 40
Calories: 45 Total Fat: 3.5g Cholesterol: 0mg Sodium: < 1mg Total Carbs: 3.2 Dietary Fiber: 0.6g Protein: 1g
HEALTHY BANANA COOKIES
In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes in the preheated oven, or until lightly brown.
AGAVE & HONEY OATMEAL WITH CHOCOLATE CHIPS OR RAISINS
www.RecipeGirl.com
2 Tbs lightly beaten egg
3 Tbs agave nectar
1 Tbs honey
2 Tbs vegetable oil
1 tsp vanilla extract
½ cup whole wheat pastry flour
1 Tbs ground flaxseed (or wheat germ)
1/8 tsp baking soda
1/8 tsp baking powder
¼ tsp salt
¼ tsp (heaping) ground cinnamon
¾ cup old fashioned oats
unsweetened chocolate chips, raisins, unsweetened cranberries
Preheat oven to 375°F.
Mix egg, agave, honey, oil and vanilla together in a bowl. Stir very well.
Combine flour, flaxseed, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to agave mixture and stir until blended. Stir in oats and desired amount of chocolate chips / raisins / cranberries. Let batter sit for about 5 minutes.
Scoop Tablespoonfuls of dough onto a parchment lined baking sheet. You should be able to fit 8 cookies on one sheet.
Bake for 10 to 11 minutes, until set and golden. Cool completely. Store in covered container.
Servings: 8
Yield: 8 cookies
Nutrition Facts (chocolate chip/raisins/ cranberries not included)
Per Serving
Calories 132 Calories From Fat (33%) 44 Total Fat 5.01g Saturated Fat 0.52g Cholesterol 16.06mg Sodium 106.94mg Potassium 78.88mg Carbohydrates 19.87g Dietary Fiber 2.14g Sugar 8.88g Net Carbohydrates 17.73g Protein 3.05g
THE AMAZING BLACK BEAN BROWNIES
"Without exception, this was the most sought-after recipe at my restaurant and bakery.
You would never believe that these incredibly fudgy brownies are made with beans but no flour." Ania Catalano: A gluten-free and sugar-free recipe.
Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Makes 45 (2-inch) brownies
food |SUGAR FREE DESSERTS
RAW CANDY
- 1 cup raisins
- 1 cup walnuts
- 1 tablespoon vegetable oil
- 1 cup sliced almond
Cover and refrigerate for up to 3 days.
Nutritional Information
Servings Per Recipe: 40
Calories: 45 Total Fat: 3.5g Cholesterol: 0mg Sodium: < 1mg Total Carbs: 3.2 Dietary Fiber: 0.6g Protein: 1g
HEALTHY BANANA COOKIES
- 3 ripe bananas
- 2 cups rolled oats
- 1 cup dates, pitted and chopped
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes in the preheated oven, or until lightly brown.
AGAVE & HONEY OATMEAL WITH CHOCOLATE CHIPS OR RAISINS
www.RecipeGirl.com
2 Tbs lightly beaten egg
3 Tbs agave nectar
1 Tbs honey
2 Tbs vegetable oil
1 tsp vanilla extract
½ cup whole wheat pastry flour
1 Tbs ground flaxseed (or wheat germ)
1/8 tsp baking soda
1/8 tsp baking powder
¼ tsp salt
¼ tsp (heaping) ground cinnamon
¾ cup old fashioned oats
unsweetened chocolate chips, raisins, unsweetened cranberries
Preheat oven to 375°F.
Mix egg, agave, honey, oil and vanilla together in a bowl. Stir very well.
Combine flour, flaxseed, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to agave mixture and stir until blended. Stir in oats and desired amount of chocolate chips / raisins / cranberries. Let batter sit for about 5 minutes.
Scoop Tablespoonfuls of dough onto a parchment lined baking sheet. You should be able to fit 8 cookies on one sheet.
Bake for 10 to 11 minutes, until set and golden. Cool completely. Store in covered container.
Servings: 8
Yield: 8 cookies
Nutrition Facts (chocolate chip/raisins/ cranberries not included)
Per Serving
Calories 132 Calories From Fat (33%) 44 Total Fat 5.01g Saturated Fat 0.52g Cholesterol 16.06mg Sodium 106.94mg Potassium 78.88mg Carbohydrates 19.87g Dietary Fiber 2.14g Sugar 8.88g Net Carbohydrates 17.73g Protein 3.05g
THE AMAZING BLACK BEAN BROWNIES
"Without exception, this was the most sought-after recipe at my restaurant and bakery.
You would never believe that these incredibly fudgy brownies are made with beans but no flour." Ania Catalano: A gluten-free and sugar-free recipe.
- 4 ounces unsweetened chocolate
- 1 cup unsalted butter or nonhydrogenated butter substitute
- 2 cups soft-cooked black beans, drained well
- 1 cup walnuts, chopped
- 1 tablespoon vanilla extract
- 1/4 cup natural coffee substitute (or coffee for gluten-free)
- 1/4 teaspoon sea salt
- 4 large eggs
- 1 1 /2 cups light agave nectar
Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Makes 45 (2-inch) brownies
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