This is simply the best substitute for a regular chocolate chip cookie I’ve found. It’s my new favorite. With this base, you can probably do about anything you desire with other flavors adding and subtracting as the mood strikes you.
All manner of dried fruit, nuts, other things like peanut butter chips, or mint will work here just fine.
Make this in a brownie pan just as easily as a pie dish.
- 2 cans white beans or garbanzos (drained and rinsed)
- 1 cup quick oats (or certified-gf quick oats)
- 1/4 cup unsweetened applesauce
- 3 tbsp oil (canola, veg, or coconut)
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 C sugar substitute of your choice
- 1 cup chocolate chips
- Blend everything (except the chips) very well in a good food processoR.
- Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.)
- Bake at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.
NOTES: Add anything at all that strikes you. Coconut, dried cherries, any nuts you like. Vary the chips and flavorings. Substitute another flavoring for vanilla.
SOURCE: adapted from Chocolate Covered Katie
This stuff was made in heaven. It’s so perfect and decadent, well swimming in it is probably illegal.
I’m fairly convinced you can probably add just about any flavoring you wish to this, making it great for chocolate mousse as well. I’d add melted chocolate to the mix rather than unsweetened cocoa but both should work.
Perfect accompanied by fruit either just sliced or made into a compote or jam.
- 8 ounces mascarpone cheese, softened
- 4 ounces cream cheese, softened
- 6 tbsp powdered Swerve Sweetener, divided
- 1 tsp vanilla extract
- 1 cup whipping cream
- In a large bowl, beat mascarpone, cream cheese, 4 tbsp sweetener and vanilla together until well combined.
- In another bowl, beat cream with remaining 2 tbsp sweetener until it holds stiff peaks. Fold whipped cream into mascarpone mixture until combined.
- Pipe or spoon into 6 small dessert cups.
NOTES: This stuff is so perfect that it would work well as a refrigerated frosting, or at least the middle layer in a cake.
SOURCE: All Day I Dream About Food
Yeah, strawberry ice cream. Made fresh. With cream and fresh strawberries.
Just do it.
You know you want it.
- 1 1/2 c strawberries
- 3/4 c whole milk
- 1/2 c sugar of your choice. I used stevia.
- 1 1/2 c heavy cream
- 1 1/2 tsp vanilla
- Put the strawberries into a food processor and pulse until chopped.
- Whisk the rest of the ingredients together in a separate bowl until they are well mixed, and the sugar is dissolved.
- Pour the strawberries into the milk and stir in.
- Refrigerate until cold.
- Place in an ice cream maker and follow the general instructions.
- Remove from ice cream maker and place into a container and place in freezer.
SERVES: 1/2 gallon
NOTES: Add a tbsp of vodka to help prevent crystallization. Remove from freezer about 30 minutes before using to soften to a scoopable consistency.
SOURCE: Cuisinart Ice Cream Maker recipe booklet
If you love Reese’s peanut butter cups, you’ll like this bar dessert really a lot I bet.
It’s sort of like fudgy, it’s a bit soft and mushy, but it blends the tastes of peanut butter and chocolate very well.
Just don’t skimp on the chips and you’ll do fine.
- 1/4 cup applesauce
- 1 cup peanut butter
- 1 tsp pure vanilla extract
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup plus 2 tbsp flour – you can use spelt, white, sorghum, oat, almond, even or buckwheat (I used 1/8 c of spelt and 1/8 c of almond flour)
- 1/2 cup granulated sugar of choice or xylitol
- 1/2 cup chocolate chips
- up to 2 tbsp milk of choice, only if needed
- Preheat oven to 350 F. Grease an 8-inch baking pan and set aside.
- In a mixing bowl, gently heat your nut butter if it is not already stir-able, then stir in the applesauce and vanilla extract, and set aside.
- In a separate mixing bowl, stir together the baking soda, salt, flour, sugar, and chocolate chips.
- Pour the dry ingredients into the wet and keep stirring—it will seem very dry at first, so you’ll need to break up the nut butter and stop occasionally to scrape it off your spoon. Only if needed, slowly add up to 2 tbsp milk of choice as you stir. Don’t add more milk; it will eventually get gooey like cookie dough.
- Transfer the batter into the prepared pan, and smooth down evenly with a spatula or spoon. Press some chocolate chips into the top if desired.
- Bake 10 minutes. When you take the peanut butter bars out, the top will look set but they will still be very undercooked underneath. This is okay! Leave them to cool for at least 20 minutes, during which time they will firm up.
NOTES: You could add some chopped peanuts to the topping if you wish. Just press them in a bit and bake as usual.
SOURCE: Adapted from Chocolate Covered Katie
This is just wonderfully good. Moist, dense, flavorful.
What’s not to like here?
This is a good reduction in carbs, but not a total one. I’d say somewhere around 9 carbs per slice or less, which is certainly good.
- 2 cups spelt, or 1 c spelt, and 1 c almond meal
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 c stevia or other sugar
- 1/4 cup plus 2 tbsp yogurt
- 1 cup plus 2 tbsp water
- 1/2 cup plus 2 tbsp peanut butter
- 1 tbsp pure vanilla extract
- Preheat oven to 350 degrees F, grease a 9×13-in baking pan, and set aside.
- In a large bowl, combine the flour, baking soda, salt, and sweetener, and stir very well. Set aside.
- In a new bowl, whisk together the nut butter, yogurt, water, and vanilla.
- Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan.
- Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. If you can wait, I highly recommend not taking a taste until the next day… this cake is much sweeter after sitting for a day.
- Frost if you like.
NOTES: I used a peanut butter/cream cheese frosting (posting tomorrow)
SOURCE: Adapted from Chocolate Covered Kate
Bread is the bane of lo-carb cooking. It’s so hard to get something that functions as bread. I tested this recipe in three ways–as toast, as a sandwich, and as french toast. It passed two of the three.
This recipe has many forms, and I tried one. I think some tinkering can make it better frankly, and I altered it from a bread machine recipe to a regular method. So to some extent it’s my own creation.
What it has going for it is that it rises spectacularly and makes a good sized loaf that makes it excellent for sandwiches. It has a spongy texture which is a bit off-putting and it also has a bit of off taste, I think because of the large amount of wheat gluten used.
I think this can be fixed. And I’ll include some of those hints in the recipe as to how to cover up that. All in all, it can work for you if you really don’t want to use white flour in your diet.
- Add all the ingredients through the rye into your mixer bowl and mix, using the dough hook. Cover the top with a towel and let sit for 30 minutes.
- Add the balance of the ingredients and turn on high, kneading for five minutes. (Be careful if your machine “walks” as this is a heavy dough)
- Turn into an oiled bowl, cover with a couple of towels and leave in a warm place. (I turn on my oven and heat to about two hundred and then turn it off, putting the bowl on the top of the stove over the oven vent).
- Usually a hour is sufficient to get it to rise hugely.
- Oil a large bread pan and then gently so as not to completely deflate the dough, shape into a loaf size and insert into the bread pan. (You could also free form a round loaf if you wish)
- Cover with an oiled piece of Saran and towels and return to warm place to finish rising over the top into a good sized loaf.
- Preheat oven to 400°.
- Bake for about 20-25 minutes. Loaf will brown up nicely but is fairly soft. So don’t try to remove from pan until it’s cooled on a rack to nearly cool.
- Wrap it well in Saran and then in foil and then place in a large plastic bag and keep in the fridge. It will stay very moist and not go bad for more than a week. Or slice in half and freeze half using the same wrapping method.
SERVES: 12 slices
NOTES: I learned the vanilla and molasses technique as a way to cut the wheat gluten “flavor”. It worked well in a rye bread I made which I will post in a week or so. The instant coffee and cocoa is I think another attempt to do the same thing, so you might try one or the other rather than both. I’ll revise this recipe as I try it again and alter the techniques. Ditto the rye addition and caraway.
SOURCE: Adapted from Food of Love and Food.com