The Everything Naturally Sugar-Free Cookbook: Includes Apple Cinnamon Waffles, Chicken Lettuce Wraps, Tomato and Goat Cheese Pastries, Peanut Butter Truffles, ... Eclairs...and Hundreds More! (Everything®) (37 page)

1. Spray a 10" tart pan with cooking spray.
   
2. In a food processor, combine the walnuts and
   ¹
   ⁄
   ₄
   cup shredded coconut until they are rough crumbs. Add
   ¹
   ⁄
   ₂
   cup maple syrup and pulse to combine. Add flaxseed,
   ¹
   ⁄
   ₃
   cup plus 1 tablespoon cocoa, vanilla, and 4 drops liquid stevia. Press mixture into the tart pan.
   
3. In food processor, blend remaining
   ¹
   ⁄
   ₂
   cup shredded coconut to create a smooth coconut butter. Scrape inside of the bowl periodically, and keep mixing until it becomes smooth. Add avocados, oil, peppermint extract, and 3 drops of stevia and mix until smooth and creamy. The mixture should look like green frosting. Add the remaining
   ²
   ⁄
   ₃
   cup plus 2 tablespoons cocoa and
   ¹
   ⁄
   ₄
   cup maple syrup to this mixture and pulse until completely incorporated.
   
4. Spread the mint filling evenly over the crust. Refrigerate for 1 hour before slicing.
   

PER SERVING
Calories: 509
|
Fat: 41g
|
Protein: 10g
|
Sodium: 11mg
|
Fiber: 11g
|
Carbohydrates: 38g
|
Sugar: 20g

This grain-free, fruit-sweetened crisp is just as delicious as any sugar-filled one. Natural juice, apples, and spices combine for a truly warm and satisfying treat.

1. Preheat the oven to 350°F.
   
2. In a small bowl, mix together the diced apple with grape and lemon juices and
   ¹
   ⁄
   ₂
   teaspoon cinnamon.
   
3. Fill small ramekins with the apple mixture. Place ramekins on a baking sheet on the middle rack of the oven and bake for 20 minutes, until the apples are softened but not totally tender.
   
4. Meanwhile, in a food processor, combine dates,
   ¹
   ⁄
   ₄
   teaspoon cinnamon, and almond butter. Process until combined. Add almond meal and process until just mixed.
   
5. Remove the apples from the oven, sprinkle the crisp topping over the tops, and return to the oven for another 4–5 minutes. Alternatively, broil for 15–30 seconds to achieve an even crispier top. Cool slightly before serving.
   

PER SERVING
Calories: 161
|
Fat: 6g
|
Protein: 3g
|
Sodium: 20mg
|
Fiber: 4g
|
Carbohydrates: 28g
|
Sugar: 21g

This vegan version of a holiday favorite is creamy and delicious and complete with a “buttery” vegan crust.

1. In a food processor or blender, combine the flour,
   ¹
   ⁄
   ₂
   teaspoon salt, and maple sugar. Add the frozen Earth Balance Buttery Baking Sticks and water. Pulse until the mixture is coarse and crumbly.
   
2. Transfer dough to a 9" or 10" pie pan and gently press to the bottom of pan. Shape the edges as desired. Cover and place in the freezer for 1 hour. Remove crust 20 minutes prior to baking.
   
3. Preheat oven to 350°F.
   
4. In a large bowl, beat pumpkin, coconut butter, maple syrup, cornstarch, vanilla,
   ¹
   ⁄
   ₂
   teaspoon salt, cinnamon, and pumpkin pie spice. Pour into the prepared crust and cover edges with foil.
   
5. Bake 45–50 minutes, removing foil for the last 10 minutes. Cool completely before serving. Store covered in the refrigerator for up to 1 week.
   

PER SERVING
Calories: 888
|
Fat: 70g
|
Protein: 4g
|
Sodium: 1,110mg
|
Fiber: 3g
|
Carbohydrates: 62g
|
Sugar: 23g

Sweet dates and tangy fresh key limes pair so well in this refreshing summertime treat. Sweet and sassy, this pie is sure to liven up any summer meal.

1. In a food processor, chop walnuts, 8 dates, cinnamon, and salt for about 30 seconds until it has a grainy consistency. Press mixture into 8" pie pan and place in the refrigerator to firm.
   
2. In high speed blender, combine soaked cashews with lime juice and blend until smooth and creamy. Add coconut cream, coconut oil, 6 dates, and lime zest and blend until smooth.
   
3. Pour filling into cooled pie crust and allow to set in the refrigerator for 2 hours.
   

PER SERVING
Calories: 505
|
Fat: 38g
|
Protein: 15g
|
Sodium: 77mg
|
Fiber: 5g
|
Carbohydrates: 40g
|
Sugar: 25g

When apples are abundant in the fall, fritters are a fun way to use them. Drizzle the tops with
Easy Vanilla Glaze
(see recipe in Chapter 12) to replicate a gourmet bakery fritter or serve warm with a cup of cocoa.

1. In a small mixing bowl, mix together the flour, coconut sugar, baking powder, salt, cinnamon, and nutmeg. Add egg, vanilla, and almond milk and mix until well combined. Gently fold in the apple pieces.
   
2. In a skillet or frying pan, pour enough oil to create a 1" layer. Heat oil to between 275°F and 290°F. Line a plate with 2 paper towels.
   
3. Take 1 tablespoon of dough for each fritter and place in oil. Cook one side of the fritter until golden and then gently flip to cook the other sides. The outside should be crisp and the middle should be light and soft. Be careful not to overcrowd in the oil.
   
4. When fritters are done, transfer to the paper towel–lined plate. Serve warm or cool.
   

PER SERVING
Calories: 300
|
Fat: 7g
|
Protein: 5g
|
Sodium: 224mg
|
Fiber: 3g
|
Carbohydrates: 55g
|
Sugar: 20g

Thin phyllo pastry sheets are rolled into delicious almond nuggets full of a sweet caramelized filling. Enjoy freshly baked or cooled.

1. Preheat oven to 350°F. Butter a 9" square baking dish.
   
2. In a medium bowl, combine the ground almonds, coconut sugar, xylitol,
   ¹
   ⁄
   ₂
   teaspoon cinnamon, and salt.
   
3. Take 3 sheets of pastry dough and lay neatly stacked on top of each other on a clean work surface. Lay a 2" diameter rolling pin or rod on top of the 3 sheets and fold a 1" section of dough over the rod. Sprinkle about 3 tablespoons of almond mixture over the top dough sheet, leaving a 1" edge on the opposite end of folded rod side.
   
4. Cut thin slices of butter with a cheese slicer or knife and lay butter sheets over almond mixture. Use 1–2 tablespoons of butter for each baklava roll and distribute evenly over the almond mixture, but this time leaving 3" border from the bottom edge. This butter-free edge makes it so the butter doesn’t melt out the ends of the baklava during baking.
   
5. Roll up the pastry sheets from the rod end to the almond/butter-free edge. Scrunch the middle and the ends of the rolled baklava gently to make it wrinkly. Then gently pull baklava roll off the rod and place in buttered baking dish. Repeat until all dough is used. Butter tops of assembled rolls with leftover butter and sprinkle with remaining almond mixture. Bake for 50–60 minutes.
   
6. In a small saucepan over medium-high heat, combine water, honey,
   ¹
   ⁄
   ₄
   teaspoon cinnamon, and lemon juice. Bring to a boil, reduce heat to low, and simmer for 15–20 minutes. Remove from heat and cool slightly. Drizzle immediately over hot baklava when out of oven. Let cool 10 minutes, then cut into 1–2" rolls and serve.
   

PER SERVING
Calories: 360
|
Fat: 19g
|
Protein: 5g
|
Sodium: 157mg
|
Fiber: 2g
|
Carbohydrates: 47g
|
Sugar: 28g

This healthy crisp is packed with delicious berries, and uses granola instead of a typical crumb topping. Using granola cuts preparation time and creates a fantastic crunch. Serve this crisp warm, topped with vanilla ice cream or yogurt.

1. Preheat oven to 350°F. Spray a 9" round or square baking dish with cooking spray.
   
2. In a large bowl, combine the mixed berries, lemon juice, powdered honey, and vanilla. Add the flour and salt and mix until well coated. Pour mixture into prepared dish.
   
3. In a separate small dish, combine the granola, oil, and xylitol. Top the fruit mixture with the granola mixture. Bake covered for 20 minutes. Remove cover and bake for an additional 8 minutes.
   

PER SERVING
Calories: 261
|
Fat: 7g
|
Protein: 4g
|
Sodium: 45mg
|
Fiber: 4g
|
Carbohydrates: 47g
|
Sugar: 29g

This classic French pastry is made naturally sweet and is filled with a decadent chocolate mousse. The pastry dough is easy to whip up, but the presentation makes these look as though they took hours to create.

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
   
2. In a small saucepan, bring butter and water to a boil on the stove. Remove from heat and add the flour, stirring into a ball. Let this cool slightly. With a hand mixer, mix beaten eggs into the mixture until smooth.
   
3. Using a pastry bag with no tip attachment, or a plastic food storage bag with a
   ¹
   ⁄
   ₂
   " hole cut out of one corner, pipe the dough onto a baking sheet, creating about 3" logs placed 2" apart. Bake for 10 minutes at 425°F, then reduce heat to 350°F and bake for another 35 minutes. Éclairs should be golden brown when done. Allow to cool slightly before making a small finger hole through the top or at the side of cooled pastries for an access point for the filling.
   
4. In a small bowl, whip the cocoa, coconut oil, maple syrup, vanilla, and salt until smooth. Add the whipped cream and whip until completely combined.
   
5. Fill a pastry bag, or a plastic bag with a hole cut out of one corner, with mousse filling and gently pipe the mousse into each éclair. Drizzle with chocolate or top with
   Chocolate Buttercream Frosting
   (see recipe in Chapter 12). Refrigerate in a covered dish for 1 hour to set before serving.