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Dessert Recipes
Sugar-Free and Delicious!


Note on dessert recipes:
Many people with sugar addiction find that they cannot tolerate even sugar-free desserts such as the ones below. They find that tasting sweets which remind them of other desserts triggers them to eat more and more.

Learn your own body. If eating a food like this triggers you, then it should not be part of your diet.

For myself, I find that I tolerate this type of sugar-free dessert fine as an occasional treat. They work particularly well for special occassions when everyone around me is pigging out on sugar. I feel quite satisfied with my healthy, sugar-free variety. But I am very careful not to over-indulge and start a binge.

One more note: If you are still eating sugar, these desserts will probably not taste very sweet to you, but once you are off sugar, they will be pleasantly, lightly sweet.

 
Brownie Carob Oatmeals

Ingredients:
  • 1/2 cup mashed banana (mash ripe banana with a fork)
  • 1/3 cup vegetable oil (I use canola)
  • 1/4 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup milk
  • 1 1/4 cups whole wheat pastry flour (could substitute spelt flour)
  • 1/4 cup carob powder
  • 1/4 teaspoon baking soda
  • 1 cup chopped nuts
  • 2/3 cup rolled oats
Directions:
In a medium-sized mixing bowl, beat together mashed banana, oil, vanilla extract, eggs, and milk until creamy. Add flour, carob powder, and baking soda. Beat well.

Stir in chopped nuts and rolled oats. Mix well.

Drop batter by small teaspoonfuls onto oiled baking sheets.

Bake at 350 degrees for 8 to 10 minutes or until just firm to the touch. Cool on wire racks.

Yields 4 dozen.


This recipe is from Sweet and Sugarfree : An All Natural, Fruit-Sweetened Dessert Cookbook by Karen E. Barkie, 1982.


Moist and Rich Carob Bread

Ingredients:

Bread:
  • 1/2 cup carob powder
  • 2 large eggs
  • 3/4 cup mashed banana (mash ripe banana with a fork)
  • 1/2 cup water
  • 1/3 cup vegetable oil (I use canola)
  • 2 teaspoons vanilla extract
  • 1 3/4 cups whole grain flour (I use spelt flour or whole wheat pastry)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup chopped walnuts
Topping:
  • 1 3-oz. package cream cheese

Directions:
In a mixing bowl beat together carob powder, eggs, and mashed banana. Add water, oil, and vanilla extract and beat.

Measure in flour, baking powder, and baking soda. Beat well. Stir in chopped walnuts.

Spoon batter into an oiled and floured 9" by 5" loaf pan. Spread batter evenly in pan. Bake at 325 degrees for 45 minutes or until a knife inserted in the center comes out clean.

Cool loaf on a wire rack before slicing. Serves 6.


This recipe is from Sweet and Sugarfree : An All Natural, Fruit-Sweetened Dessert Cookbook by Karen E. Barkie, 1982.




This next recipe was contributed by Tricia Speyer from the Potatoes not Prozac Community Forum.

Rice Pudding

Ingredients:
  • a liter of milk
  • 1 3" stick cinnamon
  • 1/2 tsp cardomon seeds, crushed
  • 3 whole cloves
  • 3/4 c. brown basmatic rice
  • 2 Tb nut butter
  • stevia (if desired a small bit) not necessary though
Directions:
Bring mild cinnamon, cardomon seeds and cloves to a boil. Add rice. Turn down heat and simmer 60 minutes.

Discard cinnamon sticks and cloves. Stir in nut butter and stevia.

Serve warm or chilled.

Can be prepared in a crock pot overnight for a delicious morning cereal.

Apple Brown Betty

Ingredients:
  • 4 cups apples
  • 1 cup toasted wheat germ
  • 1/2 cup rolled oats
  • 1 teaspoon cinnamon
  • 1/3 cup frozen concentrated apple juice
  • 4 tablespoons butter
  • 1/2 lemon
Directions:
Slice 2 cups unpeeled apples into quart baking dish. Sprinkle with 1/2 the juice from 1/2 lemon.

Mix together in a bowl: wheat germ, rolled oats, cinnamon, thawed apple juice, and butter.

Sprinkle 1/2 oat and wheat germ mixture on top of apples. Slice the rest of the unpeeled apples on top; sprinkle with remaining lemon juice; and then sprinkle the remaining oat and wheat germ mixture over the apples.

Bake at 350 degrees for 45 minutes or until apples are soft and the topping is crunchy.

Serves 6.

This recipe is from The Low Blood Sugar Cookbook : Sugarless Cooking for Everyone by Patricia and Edward Krimmel.


Banana Spice Cake


This recipe was contributed by Allison from the Potatoes not Prozac Community Forum.

Ingredients:
    Beat together in a bowl:
  • 3 ripe bananas
  • 2 eggs
  • ¼ cup natural peanut butter (I use chunky) 

    Stir together in another bowl:

  • 2 cups whole grain flour (I use oat)
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • ½ teaspoon ginger (do not use fresh ginger root, use the powdered ginger)
Directions:
Combine all ingredients. Pour into oiled 8" square cake pan.

Bake at 350 for about half an hour, until a knife comes out clean.


"I have served this with peanut butter on top, and with a frosting made of peanut butter and cream cheese, thinned with a little soy milk. I served it to some sugar eating friends last night, and they liked it. They took some home with them." Allison


Cheesecake

Ingredients:
  • 1 envelope unflavored gelatin
  • 16 oz. cream cheese
  • 1 cup unsweetened pineapple juice
  • 1 teaspoon vanilla
  • peaches
Directions:
Place unflavored gelatin in a large bowl. Add 1 cup scalding hot unsweetened pineapple juice. Stir until gelating is completely dissolved.

Beat the cream cheese and vanilla in with an electric mixer until smooth.

Pour into a 9 inch glass pie plate. Chill until firm.

Serve topped with fresh sliced peaches or other fruit.

Serves 8.

This recipe is from The Low Blood Sugar Cookbook : Sugarless Cooking for Everyone by Patricia and Edward Krimmel, 1992.


Cranberry Orange Cake


Ingredients:

  • 1½ cups unsweetened orange juice
  • 1 cup rolled oats
  • ¼ cup butter, softened
  • 2 large eggs
  • ½ teaspoon orange extract
  • 2½ cups whole wheat flour (could substitute spelt or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup sliced fresh cranberries

Creamy Orange Topping:

  • ½ pint heavy cream
  • ½ teaspoon orange extract

Directions:
Beat together orange juice, rolled oats, butter, eggs, and orange extract. Add flour, baking soda, baking powder, and sliced cranberries. Beat well.

Spoon into oiled and floured 9" by 13" baking pan. Spread batter evenly in pan. Bake at 350 degrees for 25 to 30 minutes or until browned. Cool on a wire rack.

To serve, cut cake into bars and top with a spoonful of topping. Serve immediately. Serves 8 to 10.


This recipe is from Sweet and Sugarfree : An All Natural, Fruit-Sweetened Dessert Cookbook by Karen E. Barkie, 1982.

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