Authors: Annie Forsyth,Holly Forsyth
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®) (18 page)
PER SERVING
Calories: 319
|
Fat: 9g
|
Protein: 9g
|
Sodium: 367mg
|
Fiber: 2g
|
Carbohydrates: 56g
|
Sugar: 10g
Dairy-free eaters can enjoy this cake with full-fat canned coconut cream in place of the Greek yogurt. Use the white portion of the cream and whip with an additional
1
⁄
3
cup flour with
1
⁄
4
teaspoon liquid stevia for a sweet, firm cream. Alternately, use a thick nondairy yogurt.
Traditional coffee cake recipes are loaded with refined sugar. This cake has all the cinnamon and sugar that streusel coffee cake enthusiasts love but is made instead with all-natural sweeteners.
|
SERVES 12
3
1
⁄
3
cups white whole-wheat flour, divided
4 teaspoons baking powder
3
⁄
4
teaspoon sea salt
1
1
⁄
2
cups powdered honey
1
3
⁄
4
cups coconut sugar, divided
1
1
⁄
2
cups softened butter, divided
3
⁄
4
cup 2% milk
1
⁄
2
cup sour cream
1 teaspoon vanilla extract
3 large egg whites, beaten until stiff
2 tablespoons cinnamon
2 tablespoons xylitol
2
⁄
3
cup pecans, finely chopped
1
⁄
3
cup oats
- Preheat oven to 350°F. Lightly butter a 9" × 13" pan.
- In a small bowl, sift together 2
2
⁄
3
cups flour, baking powder, and salt. Set aside. - In a mixing bowl, beat together powdered honey,
1
⁄
2
cup coconut sugar, and
3
⁄
4
cup butter. Add milk, sour cream, and vanilla extract to the butter and sugar mixture. - Stir flour mixture into butter mixture and mix until just combined.
- In a separate small bowl, beat the egg whites until stiff. Fold egg whites into the batter. Pour batter into prepared pan.
- In a small bowl, mix together
3
⁄
4
cup butter,
2
⁄
3
cup flour, 1
1
⁄
4
cups coconut sugar, cinnamon, xylitol, pecans, and oats until crumbly. Sprinkle over coffee cake and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
PER SERVING
Calories: 624.5
|
Fat: 30.5g
|
Protein: 7g
|
Sodium: 351mg
|
Fiber: 5.5g
|
Carbohydrates: 88g
|
Sugar: 60g
These basic chocolate cupcakes are the perfect go-to recipe for birthdays, parties, and holiday gatherings. Store them in an airtight container and they will last for up to 3 days.
|
SERVES 16
1 cup plus 2 teaspoons white whole-wheat flour
2 teaspoons baking powder
1
⁄
4
teaspoon baking soda
1 cup cocoa powder
1
⁄
4
teaspoon sea salt
1
⁄
4
cup butter, softened
1
⁄
4
cup unsweetened applesauce
1
3
⁄
4
cups coconut sugar
2 teaspoons vanilla extract
2 large eggs
1 cup unsweetened almond milk
- Preheat oven to 350°F. Line a cupcake pan with cupcake liners and spray liners with cooking spray.
- In a medium bowl, sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside.
- In a large bowl, cream together butter, applesauce, and coconut sugar until light and fluffy. Add the vanilla and eggs, one at a time, beating well with each addition.
- Alternately add the flour mixture and the almond milk to the butter mixture, beating until combined.
- Fill the cupcake liners
3
⁄
4
full. Bake for 13–15 minutes. Remove from pan and cool on a wire rack.
PER SERVING
Calories: 175
|
Fat: 5g
|
Protein: 3g
|
Sodium: 143mg
|
Fiber: 3g
|
Carbohydrates: 34g
|
Sugar: 24.5g
This basic cupcake recipe is delicious for any kind of frosting recipe or ganache. This cake is also firm enough to add a cream or chocolate filling in the inner center of the cupcake: Fill a pastry bag with your filling of choice, stick the tip in the center of the cupcake, and fill with about 2 teaspoons of filling.
These mouthwatering gluten-free chocolate cupcakes are just as dense, moist, and chocolaty as traditional cupcake recipes! Top with
Chocolate Buttercream Frosting
(see recipe in Chapter 12) for chocolate flavor to the max!
|
SERVES 12
1 cup white rice flour
1
⁄
2
teaspoon xanthan gum
3
⁄
4
cup cocoa powder
2
1
⁄
4
teaspoons baking powder
1
⁄
4
teaspoon baking soda
1
⁄
4
teaspoon sea salt
1
1
⁄
4
cups coconut sugar
3 tablespoons butter, softened
1 large egg
1 cup full-fat coconut milk
2 teaspoons vanilla extract
- Preheat the oven to 350°F. Line cupcake pan with cupcake liners and spray liners with cooking spray.
- In a medium bowl, sift together flour, xanthan gum, cocoa, baking powder, baking soda, salt, and coconut sugar. Set aside.
- In a large bowl, mix butter, egg, coconut milk, and vanilla extract. Add the flour mixture to the bowl and stir to combine.
- Fill prepared cupcake liners
3
⁄
4
full. Bake for 14–16 minutes. Remove from pan and cool on a wire rack.
PER SERVING
Calories: 219
|
Fat: 8g
|
Protein: 3g
|
Sodium: 184mg
|
Fiber: 2g
|
Carbohydrates: 37g
|
Sugar: 22g
Xanthan gum is a common gluten substitute in gluten-free baking. It’s made from fermenting corn sugar into a gooey substance that can be used from baking to frozen treats like ice cream. Xanthan gum acts like a food thickener and emulsifier, so it is used as a food additive but can also be found in products like cosmetics. Xanthan gum can be purchased online or at any natural food store.
In the heat of summer, this lemon mint yogurt cake is sure to refresh! Yogurt keeps the cake moist without unnecessary oils. Fresh mint infuses this citrus cake for exhilarating flavor.
|
SERVES 8
1
⁄
3
cup fresh mint leaves, lightly packed
1
⁄
3
cup plus 1 tablespoon grapeseed oil
1
⁄
4
cup fresh lemon juice
1
⁄
2
cup plain low-fat yogurt
3
⁄
4
cup honey
2 tablespoons lemon zest
1
⁄
2
teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup white whole-wheat flour
1
⁄
2
cup white spelt flour
- Preheat the oven to 350°F. Spray a 9" × 9" baking dish with cooking spray.
- In a food processor, process mint leaves, oil, and lemon juice together until smooth.
- In a small mixing bowl, combine mint mixture, yogurt, honey, and lemon zest. Add the salt, baking powder, and baking soda to the mixture. At this time, the batter will fizz and increase in volume.
- Add the flours,
1
⁄
2
cup at a time, and mix until just combined. Pour the mixture into prepared pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. - Remove from pan and cool on a wire rack. Garnish with fresh mint leaves and serve warm or at room temperature. Store leftovers covered at room temperature.
PER SERVING
Calories: 285
|
Fat: 11g
|
Protein: 4g
|
Sodium: 381mg
|
Fiber: 2g
|
Carbohydrates: 45g
|
Sugar: 27.5g
Fresh mint bakes seamlessly into this cake if blended well with oil.
This hearty cake has a thick, dense bite with an unmistakable sweet caramel flavor from the coconut sugar. Top the cake with
German Chocolate Frosting
or
Coconut Pecan Frosting
(see recipes in Chapter 12).
|
SERVES 15
1 cup rolled oats
1
⁄
2
cup salted butter
1
1
⁄
4
cups boiling water
2 cups coconut sugar
1 teaspoon baking soda
2 large eggs
1
⁄
2
teaspoon cinnamon
1 teaspoon vanilla extract
1
1
⁄
3
cups spelt flour
- Place oats and butter in a medium bowl and pour boiling water over them. Set aside for 20 minutes.
- Preheat the oven to 350°F. Butter a 9" × 13" baking dish. In a large mixing bowl, stir together sugar, baking soda, and eggs. Stir in oatmeal mixture and remaining ingredients.
- Pour batter into prepared pan. Bake for 25–30 minutes. Allow to cool for 10 minutes before cutting.
PER SERVING
Calories: 237
|
Fat: 7g
|
Protein: 3g
|
Sodium: 146mg
|
Fiber: 0g
|
Carbohydrates: 41g
|
Sugar: 29g
These individual shortcakes are loaded with peaches, berries, and cream for a delightful summer treat. This recipe can also be doubled or tripled to serve as the perfect dish for tea parties or brunches. Use whatever fresh berries you can find.
|
SERVES 6
2 cups white spelt flour
1 tablespoon baking powder
1 teaspoon sea salt
3
⁄
4
cup cold butter, diced
3 large eggs, beaten, divided
1 tablespoon honey
1
⁄
2
cup heavy cream, chilled
2 tablespoons 2% milk
Homemade Whipped Cream
(see recipe in Chapter 12)
2 large ripe peaches
1
⁄
2
cup blackberries
1
⁄
2
cup raspberries
1
⁄
2
teaspoon orange zest
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Combine flour, baking powder, and salt in the bowl of an electric mixer and stir in diced butter. Add in 2 eggs, honey, heavy cream, and milk and mix until just blended. Dough will be sticky.
- On a well-floured surface, press dough until it’s
3
⁄
4
" thick and use a cookie cutter to cut out biscuits. Lay on baking sheet 2" apart and brush with remaining egg. - Bake for 20–25 minutes. Remove from baking sheet and cool on a wire rack.
- To assemble, cut the shortcakes in half, pile on whipped cream, and top with peaches, blackberries, and raspberries. Garnish with orange zest.
PER SERVING
Calories: 473
|
Fat: 46g
|
Protein: 6g
|
Sodium: 699mg
|
Fiber: 2g
|
Carbohydrates: 14g
|
Sugar: 9g
Peaches, berries, and cream enhance the flavor and presentation of these healthy shortcakes. Always use fresh, seasonal fruits and be sure the heavy cream is chilled and fresh to create beautiful soft peaks.
This recipe is loaded with chocolate chips and baked in a large 9" × 13" pan to feed a crowd. Fall spices complement the chocolate and pumpkin. Top with cream cheese or chocolate frosting for added sweetness if you wish.
|
SERVES 15
1 cup butter, softened
1 (15-ounce) can pumpkin
1
1
⁄
2
cups coconut sugar
4 extra large eggs, at room temperature
1
⁄
2
tablespoon vanilla extract
1 teaspoon baking soda
1
⁄
2
teaspoon baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1
⁄
2
teaspoon pumpkin pie spice
2
1
⁄
2
cups spelt flour
1
1
⁄
2
cups chopped sugar-free chocolate
- Preheat the oven to 350°F. Grease a glass 9" × 13" baking dish.
- In a large mixing bowl using an electric mixer fitted with a paddle attachment, cream together the butter, pumpkin, and sugar. Mix in eggs and vanilla, then add remaining ingredients and beat well.
- Pour batter evenly into baking dish. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.