Desserts

 

Blueberry Banana Smoothie

Blueberry Cream Muffins

Blueberry Muffins - Gluten & Dairy free

Coconut Date Rolls

Veggie Muffins

Brown Rice and  Raisin Pudding

Flourless Brownies

 

Blueberry-Banana Smoothie

Preparation time 5 minutes.
Serves 2–3.

Ingredients
1 cup fresh or frozen blueberries
1 large banana
1½ cups cold milk, rice milk, or soy milk
1 tablespoon pure maple syrup (optional)

Directions
In a blender or food processor, combine all of the ingredients and blend on medium-high for 30 seconds or until smooth and frothy. Serve immediately.

Variations
For an even cooler smoothie, use a frozen banana. Peel the banana, place in a sealable freezer bag, and freeze for several hours or overnight.
For a crunchy smoothie, add ¼ cup chopped walnuts and blend well.

 

 

Blueberry Cream Muffins

Ingredients

3/4 cup all purpose flour

1 cup whole wheat pastry (buckwheat or any other flour)
1 cup brown sugar or brown rice syrup

2 large eggs1/2 cup olive oil

1/2 teaspoon vanilla extract

2 tsp lemin zest

1/4 cup wheat germ

2 tsp baking powder

1/2 teaspoon salt

1 cup low fat sour cream

1 cup of blueberries

Directions

1. Preheat the oven to 350 F. Grease 12 muffin cups or use the papermuffin liners.

2. In a large bowl beat eggs, gradually add sugar while beating. Continue beating while you are puring the oil slowly. Stir in the vanilla and lemon zest.

3. In a separate bowl stir together all the dry ingredients, flour, salt, wheat germ and baking soda.

4. Stir the dry ingredients into the wet mixture alternately wtih the sour cream. Gently fold in the blueberries. Scoop batter into muffin cups and bake for 20 min.

Serves: 12 muffins

 

Gluten & Dairy Free Blueberry Flax Muffins

 

Ingredients

 

2 cups brown rice flour

1/3 ground flaxseed

1 tsp aluminum free baking powder

1 teaspoon xantham gum

1 teaspoon baking soda

2 tablespoons cinnamon

½ teaspoon nutmeg

1/3 cup canola or extra virgin olive oil

2 eggs

1 cup almond milk

1/3 cup honey

1/3 cup brown sugar

1 cup fresh blueberries

* extra turbinado ( raw) sugar for topping

Directions

1. Combine dry ingredients in one bowl and the wet ingredients in another bowl.

2. Mix ingredients together then incorporate well.

3. Stir in the blueberries last and fold into the mix.

4. Pour into muffin cups

5. Add turbinado sugar on top for a sweet and crunchy muffin top.

6. Makes about 12 muffins. Bake at 350 for 20 min or until a toothpick comes clean.

 

 

Coconut Date Rolls

Ingredients

2 cups fresh dates, pitted
1 cup unsweetened shredded coconut

Directions

1. Pulse the dates in a food processor fitted with a normal blade 15-20 times.
2. Move the pulverized dates to a mixing bowl and stir in the coconut with a wooden spoon.
3. Spoon out 2 tablespoons at a time and roll into log shapes with your hands.
4. Store in an airtight container in the refrigerator for up to a week.
5. Serve cold or room temperature. Serves 2-4

Veggie Muffins

Ingredients:

2 cups spelt flour
½ cup finely chopped fresh parsley
pinch of sea salt
2 beaten eggs1 cp grated or finely chopped veggies
1 cup soy or rice milk

Directions

1. Preheat oven to 325 degrees.
2. Mix flour, parsley and salt in a bowl.
3. Make a well, add eggs and veggies.
4. Mix lightly, gradually adding milk. This is supposed to be lumpy so don't work too hard.
5. Scrape into muffin tray that is lightly oiled.
6. Bake for 12 to 15 minutes.
7. Remove and allow to sit for 10 minutes, then serve.

Source: "The Self-Healing cookbook" by Kristina Turner.

Brown Rice and Raisin Pudding

Prep Time: 10 minutes
Cooking Time: 70 minutes
Yield: 6 servings

Ingredients:

2 cups cooked brown rice
1 1/2 cups firm tofu
2/3 cup raisins
1 cup rice milk or soymilk
1/3 cup maple syrup
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon kuzu, dissolved in 2 tablespoons water
2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375 degrees.
2. Purée milk substitute, tofu, maple syrup, spices, dissolved kuzu, and vanilla in a food processor.
3. Pour the purée into an oiled 1 1/2 quart baking dish; mix in brown rice and raisins; bake for 1 hour.
4. Remove the pudding from the oven, sprinkle with more cinnamon and bake 10 minutes longer.
5. Serve the pudding warm or at room temperature. Rice pudding becomes firmer as it cools.

Variations:

Use dried cranberries instead of raisins.
Add a cup of sunflower seeds or pumpkin seeds when you are adding the dried fruit.
For individual cups, bake for 70 minutes, remove from oven and immediately scoop into serving cups, then sprinkle with a dash of cinnamon. Allow to cool, or serve warm.

Flourless Brownies

Ingredients:

1 ½ cups of semisweet GOOD quality chocolate chips!
2 cans of chickpeas, drained and rinsed
4 eggs
2/3 cups of agave nectar or 1  ¼ cup raw brown sugar.
½ teaspoon baking powder

Directions:

1. In a small bowl melt chocolate chips
2. In a blender of food processor, combine chickpeas and eggs
3. Add sweetener, baking powder and melted chips. Process until smooth
4. Pour batter into an approximately 9-inch non-stick pan
5. Bake at 350 for 45 minutes
6. Allow to cool, cut , serve and ENJOY!

Note: agave nectar is a little pricey to bake with. You can substitute with RAW brown sugar , or rice syrup, or barley malt syrup… for the brownies that I gave you I used agave, due to low GI but I used only ½ a cup! The other sweeteners that I recommended I think have a pretty high GI.