Tag Archives: healthy desserts

Gingerbread, 3 Ways

What makes gingerbread … gingerbread? Typically, anything baked with the flavors of ginger, cinnamon and molasses. This year, we’re spicing things up with a double-ginger cookie that will help make your holidays complete, plus pancake and hot chocolate recipes that showcase this timeless trio of flavors.

Gingerbread Pancakes
Yield: 20 (3-inch) pancakes

2 cups store-bought or homemade gluten-free pancake mix
1/2 teaspoon baking soda
2 tablespoons coconut sugar
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
2 large eggs, at room temperature
1 cup unsweetened almond milk
1/2 cup brewed coffee, plus 1 tablespoon, at room temperature
2 tablespoons canola oil, plus more for greasing
1 tablespoon unsulphured molasses
Maple syrup, for serving
In a large bowl, whisk together the pancake mix, baking soda, sugar, cocoa powder, ginger and cinnamon.

In a medium bowl, whisk together the eggs, almond milk, coffee, oil and molasses; add to the pancake mix mixture and stir until just combined.

Heat a large nonstick skillet over medium-low heat. Using a paper towel, lightly grease with oil. Pour the batter about 1/4 cup at a time into the pan and cook until the pancakes are golden and set, about 2 minutes on each side. Serve with maple syrup.

Per serving: Calories 230.6; Fat 7.2 g (Saturated 1.2 g); Cholesterol 67.1 mg; Sodium 548.9 mg; Carbohydrate 34.6 g; Fiber 2.5 g; Sugars 9.0 g; Protein 6.5 g

Double Gingerbread Crinkle Cookies
Yield: 12 cookies

1/4 cup unsalted butter or organic non-hydrogenated shortening, at room temperature
1/2 cup maple sugar, plus more for coating
1 large egg white
2 tablespoons unsulphured molasses
1 cup gluten-free multipurpose flour
1 teaspoon freshly grated ginger
1 teaspoon baking soda
1 teaspoon cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Using a hand-held electric mixer, beat together the butter, sugar, egg white and molasses on high speed. In a medium bowl, whisk together the flour, grated ginger, baking soda, cocoa powder, cinnamon, ground ginger and salt. Add the flour mixture to the butter mixture; fold to combine. Cover and refrigerate the cookie dough for 30 minutes.

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Place some sugar in a small bowl. Using a 1 1/4-inch ice cream scoop or a teaspoon, drop the dough into the sugar and toss to coat; place about 1 inch apart on the prepared baking sheet. Bake until the tops are crackly and the edges are set, 10 to 12 minutes. Let cool completely on a wire rack.

Per serving: Calories 103.4; Fat 3.9 g (Saturated 2.4 g); Cholesterol 10.4 mg; Sodium 58.1 mg; Carbohydrate 16.5 g; Fiber 0.3 g; Sugars 5.9 g; Protein 1 g

Gingerbread Hot Chocolate
Yield: 2 servings

1/2 cup water
1/2 cup maple sugar, plus 1 tablespoon, divided
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin spice
2 cups unsweetened almond milk
2 tablespoons unsweetened cocoa powder
Coconut whipped cream, for serving (optional)
In a small saucepan, stir together the water, 1/2 cup of the maple sugar, ginger and pumpkin spice; bring to a boil over medium heat. Reduce the heat to low and simmer until syrupy, about 15 minutes.
In a separate saucepan, heat the almond milk over medium-low heat. Stir in the remaining 1 tablespoon maple sugar, cocoa powder and gingerbread syrup. Divide among 2 mugs and top with a dollop of whipped cream.

Per serving: Calories 165; Fat 5 g (Saturated 1.5 g); Cholesterol 0 mg; Sodium 225 mg; Carbohydrate 25.5 g; Fiber 1 g; Sugars 7 g; Protein 6 g

Silvana Nardone is the author of Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

3 Make-Ahead Thanksgiving Desserts

Truth: Thanksgiving can be stressful—if you let the multicourse holiday feast rule you. We’re convinced the day will be better if you actually have time to enjoy your guests and your showstopping meal, including dessert. This year, we’re cooking up dessert at least one day ahead of the big day. No reason to wait to make these healthy-but-no-one-will-ever-know-it, rich desserts that’ll deliver sweet success.

Pumpkin Tiramisu with Gingersnap Crunch
Serves 16

4 large egg yolks
1/2 cup maple sugar
1/2 cup canned pure pumpkin puree
1 teaspoon pure vanilla extract
3/4 teaspoon pumpkin spice
1/8 teaspoon salt
1 1/4 cups chilled dairy-free coconut or almond creamer
4 ounces mascarpone, at room temperature
One 7-ounce package ladyfinger cookies
1 1/2 cups freshly brewed espresso, at room temperature
Gingersnaps, coarsely crushed, for sprinkling

In a metal bowl set over a saucepan of simmering water, whisk together the egg yolks and sugar until thickened, about 5 minutes. Transfer to the bowl of a stand mixer with the whisk attachment and beat in the pumpkin, vanilla, pumpkin spice and salt until smooth, about 2 minutes.
In the bowl of a stand mixer, beat the creamer until it holds soft peaks; gradually beat in the mascarpone and beat until stiff peaks form. Fold the pumpkin mixture into the whipped mascarpone cream until just combined.
Submerge each ladyfinger into the cooled espresso and line the bottom of a 9-inch square glass baking pan. Spread half of pumpkin filling on top; sprinkle with gingersnap crumbs. Repeat with the remaining ladyfingers and pumpkin filling. Chill, covered, for at least 4 hours or overnight.

Make-Ahead Tip: You can make the tiramisu up to 2 days ahead of time; store in the refrigerator. To serve, sprinkle gingersnap crumbs over it.

Per serving: Calories 120.1; Fat 6.5 g (Saturated 2.9 g); Cholesterol 99.1 mg; Sodium 74.2 mg; Carbohydrate 13.8 g; Fiber 0.4 g; Sugars 4.0 g; Protein 2.65 g

Maple Pot de Creme with Candied Pecans
Serves 8

3 cups dairy-free coconut or almond creamer
2/3 cup plus 1 tablespoon pure maple syrup
8 large egg yolks
1/4 cup granulated maple sugar
1 vanilla bean, halved lengthwise and seeds scraped
1 teaspoon salt
1 cup whole pecans

In a medium saucepan, whisk together the creamer, 2/3 cup of the maple syrup, egg yolks, maple sugar, vanilla bean and salt over medium heat until smooth. Cook, stirring, until the custard is thickened and coats the back of a spoon, about 5 minutes; strain through a sieve, evenly dividing the custard among 8 small serving bowls. Chill, uncovered, until set, at least 2 hours or overnight.

Meanwhile, preheat the oven to 325 degrees F. On a parchment-lined baking sheet, toss together the pecans and remaining 1 tablespoon maple syrup. Bake until bubbly and caramelized, about 10 minutes.

Make-Ahead Tip: You can make the pot de creme up to 3 days ahead of time; store in the refrigerator. To serve, top with the candied pecans.

Per serving: Calories 274.3; Fat 20.2 g (Saturated 2.4 g); Cholesterol 184 mg; Sodium 135.2 mg; Carbohydrate 24.8 g; Fiber 1.3 g; Sugars 18.6 g; Protein 3.9 g

Chocolate-Bottom Apple Tart
Serves 8

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 stick unsalted butter, softened, cut into small pieces, plus 2 tablespoons melted
2 tablespoons ice water
1/2 cup dark chocolate, melted
4 medium apples — peeled, cored and thinly sliced
Maple sugar, for sprinkling
Using a stand mixer with the paddle attachment, mix together the flour, salt and cinnamon. Gradually incorporate the softened butter pieces and blend until dough forms coarse crumbs. Drizzle in the ice water until the dough holds together, adding more water if necessary. Wrap in plastic wrap and flatten into a circle. Refrigerate until firm, about 15 minutes.

On a lightly floured surface, roll out the dough into a 14-inch circle about 1/8 inch thick and transfer to a 9-inch round tart pan, pressing the dough into the bottom and up the sides of the pan and cutting off any excess overhanging dough. Spread the melted chocolate over the dough to coat the bottom.

Preheat the oven to 400 degrees F. Place the apples on the chocolate in a ring, starting from the outside in and finishing in the center. Crimp the edges and brush the melted butter over the dough edge and apples; sprinkle generously with sugar. Bake until the crust is golden, about 50 minutes. Let cool completely on a wire rack before serving.

Make-Ahead Tip: You can make the tart up to 1 day ahead of time; store at room temperature. To serve warm, if desired, reheat in a 325 degree F oven until just warmed through, about 15 minutes.

Per serving: Calories 345.5; Fat 18 g (Saturated 10 g); Cholesterol 38.9 mg; Sodium 113.2 mg; Carbohydrate 45.2 g; Fiber 3.8 g; Sugars 17.4 g; Protein 2.3 g

Silvana Nardone is the author of Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

Mini Matcha Almond Chocolate Doughnuts (GF)

Missed my full matcha guide post a few weeks ago, did you?  Well, before you dive into this one today, you’ll …continue reading >

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Gluten-Free Pumpkin + Apple Spice Bread (a cookbook hack)

Fun Fall hack: turn your fav Simply Real Health GF Banana Bread ➡️ GF Pumpkin Apple Bread with just a few …continue reading >

The post Gluten-Free Pumpkin + Apple Spice Bread (a cookbook hack) appeared first on Simply Real Health.

6 Slimmed-Down Desserts to Enjoy Without Turning on Your Oven

Here at Food Network, we believe you should break a sweat during your workout, not in the kitchen. Next time you’re in the mood for a sweet reward, treat yourself to one of our lighter-than-usual desserts that mercifully don’t require an oven. From no-bake cookies to lemony icebox bars that set up in the refrigerator, here are a few of our best summertime sweets.

Healthy Banana Split Parfaits
Banana splits are an obvious choice for a summer dessert, because you won’t break a sweat while preparing them. For that reason, they’re ideal in our book. Although these are carefully portioned, Food Network Kitchen’s mini splits pack in all of the essentials: ice cream, bananas, walnuts, chocolate sauce and the crown jewel, a sweet cherry.

Fruit Salad with Limoncello
If you tend to view fruit salad for dessert as a total cop-out, you clearly haven’t tried Ina Garten’s combination of seasonal berries topped with sweet, rich and citrusy yogurt. Ina amplifies the flavor of limoncello with a combination of Greek yogurt, lemon curd, honey and vanilla.

Healthy No-Bake Peanut Butter Cheesecake Bars
Loaded with protein and healthy fats, peanut butter is always a welcome addition to dessert in our book. These creamy bars contain natural peanut butter, tangy Greek yogurt and reduced-fat cream cheese, plus a chocolate-cookie crust. No baking is necessary; the dessert sets in the refrigerator.

Peanut Butter-Chocolate No-Bake Cookies
Craving the comforting chew of chocolate and oats in the summertime but can’t fathom turning on your oven? With Food Network Kitchen’s easy no-bake cookie recipe, there’s no need to. The recipe requires just five minutes of prep; the rest of the time is spent waiting for the cookies to harden into the rich, nutty, chocolatey delights that they are.

Lemon Icebox Bars
With a buttery graham cracker crust and a creamy lemony layer to sink your teeth into, it’s easy to see why Ellie Krieger’s no-bake icebox bars are a fan favorite. They do require a few hours to firm up in the refrigerator, so be sure to prepare them the night before you plan to cut and serve the squares.

Healthy Blueberry Ricotta Tartlets
These delicate tartlets filled with ricotta and sweet-tart blueberries are perfectly portioned to satisfy your sweet tooth without inducing a sugar coma. There’s no need to bake any dough if you use convenient store-bought tartlet shells. We certainly won’t judge you for it.

For more ways to get your sweets fix without turning on your oven, check out these recipes from our friends:

Dishin & Dishes: Nutella No Bake Cookies
The Lemon Bowl: Frozen Banana Pops
Creative Culinary: Milk Chocolate Covered Peanut Butter and Coconut Balls
The Heritage Cook: The World’s Easiest Lemon Curd Parfaits (Gluten-Free)
In Jennie’s Kitchen: Black Raspberry Bruschetta
Devour: Satisfy Your Sweet Tooth in Seconds with 4 Microwave Desserts
The Wimpy Vegetarian: Grilled Ginger Peaches a la Mode
Elephants and the Coconut Trees: Arrowroot Milk Pudding with Dragon Fruit
FN Dish: 7 No-Bake Sweet Treats That Are Truly No Sweat