i have a sweet tooth and need ideas for healthy dessert.
thanks in advance.
im in the same boat..
Paleo Baked Apples from paleomama.com
4 large Fuji, Gala, or Honeycrisp apples
4 tsp coconut oil
1/4 cup raisins
4 tsp apple cider
1/4 tsp pumpkin pie spice
1/4 cup walnuts , chopped
Peel apples. Using a melon baller, scoop out the core until you get
just past the seeds (you don’t want to go all the way through.) Stand
apples in 8×8 glass baking dish or 9 in glass pie plate. Fill center of
each apple with 1 tsp coconut oil, 1 tbs of raisins, and 1 tsp cider.
Sprinkle spice over apples in dish. Cover and cook in microwave on
Medium-High (70% power) for 10-15 minutes or until apples are very
tender when tested with fork.
Let apples stand, covered, 5 minutes. Serve with chopped walnuts on top.
.....I'm not sure the microwave was part of the Paleolithic lifestyle, but it works for me!
Use honey and cocoa for a fruit dip (strawberries, bananas, etc.)
I sometimes substitute Truvia for half the sugar in baked goods (works well for anything were the sugar doesn't have a chemical job, like caramelization, etc.) or anything else with sugar (although I don't like it in tea or coffee). Truvia goes PHENOMONALLY well with strawberries.
I used Truvia in place of sugar in an Alton Brown recipe for chocolate syrup, but that got hard and weird and I haven't had the chance to perfect the recipe.
I suggest finding substitutions for the sugar in recipes. Using zero-calorie sweeteners (even the natural ones) messes with your tastebuds and your metabolism. Try substituting honey, etc. Also, making your own desserts instead of buying them makes a big difference, especially since you have control over what goes in them and whate doesn't.
Hope this helps. I can try to find some recipes if you need them. (there are a lot of online resources too, if you're good at that; I'm not, I have to tweak recipes I have in my collections. lol)
im in the same boat..
I have not tried these yet...
Dark Chocolate Mocha Truffles
(adapted from www.primal-palate.com's recipe)
almond butter, honey, vanilla, salt and coffee until VERY well mixed.
Roll into balls. Melt dark chocolate in a double boiler or some other
way that doesn't involve direct heat (microwave, in a large measuring
cup in a skillet full of water, etc.) Dip balls into chocolate and let
cool a bit on waxed paper before sprinkling with coconut.
Place a cookie pan in the freezer about 10 minutes before starting this.
all ingredients together. The oil/cocoa mixture will be very soupy,
not at all thick. Remove pan from freezer and place waxed paper over
it. Pour mixture onto waxed paper, spreading nuts/fruit evenly. Put
back into freezer until hard, about 5 to 10 minutes. Break into pieces
NOTE: THIS IS VERY ADDICTING! YOU WILL HAVE TO FORCE YOURSELF TO WALK AWAY! LOL
Posted By thefoodieandthefamily On January 28, 2012 @ 3:54 pm In All Recipes,Dessert,Fruit
Ingredients and Cooking Steps
Puree all ingredients in a food processor until smooth and fluffy.
Serve immediately or press a piece of plastic wrap onto the top of the
pudding and refrigerate.
The recipe is easily halved and you can sweeten it to your own taste.
Article printed from Fast Paleo: http://fastpaleo.com
URL to article: http://fastpaleo.com/banana-cado-chocolate-pudding/
Oh I was just on sparkpeople and saw one for frozen bananas and another for almond, cinnamon balls...
Easy to make and very tasty, these breakfast bars are pure fruit, nuts, and seeds—no pasty fillers.
1. Preheat oven to 300°. Pour orange juice over dates and let soak 5 minutes.
2. Meanwhile, place almonds, dried apricots, and dried plums in a
food processor and pulse a few times until coarsely chopped. Add salt
and dates with orange juice and pulse until mixture starts to stick
together. Add pumpkin seeds and sunflower seeds, pulsing a few times
just to incorporate.
3. Using wet hands, scoop mixture onto a work surface and form into a
log about 1 3/4 in. wide and 1/2 in. thick. Use your palms to flatten
into a bar, and cut bar into 8 equal pieces.
4. Arrange pieces about 1 in. apart on a parchment-lined baking
sheet. Bake 8 minutes. Using a heatproof spatula, turn bars over and
bake another 8 minutes, or until nuts are toasted (but before fruit
begins to burn). Store in an airtight container for up to 4 days.
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