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®) (7 page)

1. Preheat oven to 250°F. Line a large jellyroll pan with parchment paper.
   
2. In a large bowl, mix together oats, almonds, walnuts, sunflower seeds, pumpkin seeds, coconut, flaxseed, salt, cinnamon, and ginger.
   
3. In a small bowl, whisk together oil, maple syrup, molasses, and vanilla.
   
4. Pour the oil mixture over the oat mixture and mix well.
   
5. Spread the granola onto the jellyroll pan and bake for 2 hours, stirring every 30 minutes.
   
6. Remove from oven and cool. Add raisins and store in the refrigerator in an airtight container.
   

PER SERVING
(
¹
⁄
₂
cup) Calories: 304
|
Fat: 18g
|
Protein: 7g
|
Sodium: 80mg
|
Fiber: 5g
|
Carbohydrates: 32g
|
Sugar: 12g

Begin the morning with a boost of energy from this protein-packed breakfast. This recipe makes a thick pudding with warm pumpkin pie flavors and velvety coconut cream. Sprinkle the top with chocolate shavings if you like.

1. In a bowl with a lid, combine chia seeds, almond milk, and xylitol. Mix together and cover. Refrigerate overnight.
   
2. In the morning, add pumpkin, cinnamon, 1 teaspoon vanilla, pumpkin pie spice, and salt to chia seeds. Mix well.
   
3. In a separate bowl, whip cold coconut milk using hand beaters. Add agave, stevia, and remaining vanilla.
   
4. In a parfait dish or tall glass, layer chia pudding and coconut cream alternating until you reach the top.
   

PER SERVING
Calories: 440
|
Fat: 34g
|
Protein: 8g
|
Sodium: 130mg
|
Fiber: 12g
|
Carbohydrates: 39g
|
Sugar: 3g

Enjoy the delicate floral flavors of a traditional chai tea in this sweet breakfast pudding. Enjoy cold from the fridge or gently warmed over the stove.

In a large container with a cover, mix chia seeds, allspice, cardamom, cinnamon, cloves, honey, almond milk, vanilla, and salt. Cover and refrigerate overnight. Serve with Dairy-Free Whipped Cream.

PER SERVING
Calories: 493
|
Fat: 36g
|
Protein: 13g
|
Sodium: 257mg
|
Fiber: 9g
|
Carbohydrates: 32g
|
Sugar: 16g

Almond Orange Poppy Seed Bread

Almond Poppy Seed Muffins

Blueberry Streusel Muffins

Easy Chocolate Chip Banana Bread

Cinnamon Pull-Apart Rolls

Cranberry Orange Scones

Easy Brownie Muffins

Homemade Sandwich Buns

Honey Wheat Bread

Maple Oat Bread

Maple Vanilla Muffins

Mini Skinny Lemon Poppy Seed Muffins

Mini Cinnamon Sugar Muffins

One-Hour Dinner Rolls

Pumpkin Spice Muffins

Raspberry Muffins

Vegan Banana Nut Bread

Healthy Zucchini Bread

Natural Baking Mix

Soft Pretzels

The lovely orange and almond flavors of this dessert bread complement each other beautifully. The sweet glaze moistens the cake while also adding sweet citrus flavor.

1. Preheat the oven to 350°F. Spray a 9" × 5" loaf pan with cooking spray.
   
2. In a large mixing bowl, combine flour, salt, baking powder, poppy seeds, butter, 1 teaspoon vanilla, 1 teaspoon almond extract, and eggs. Stir in powdered honey, sour cream, water, and zest. Mix until just combined. Pour into prepared pan.
   
3. Bake for 35 minutes or until the top starts to turn golden brown.
   
4. While the bread bakes, whisk together the finishing glaze. Mix the orange juice, the remaining vanilla and almond extracts, and the xylitol. Pour this glaze over the top of the loaf when it comes out of the oven.
   
5. Allow bread to cool before slicing.
   

PER SERVING
Calories: 563
|
Fat: 24g
|
Protein: 11g
|
Sodium: 374.6mg
|
Fiber: 8g
|
Carbohydrates: 84g
|
Sugar: 36.6g

These lovely, moist, golden yellow muffins with pretty deep blue flecks are easy, healthy, and delicious! Slather with butter and honey for a satisfying treat.

1. Heat oven to 350°F. Place 18 muffin liners in two muffin pans and spray liners with cooking spray.
   
2. Combine all ingredients in a medium mixing bowl and mix until just combined.
   
3. Spoon batter into the muffin liners, filling about
   ³
   ⁄
   ₄
   of the way full.
   
4. Bake for 20 minutes or until a toothpick poked into the center of a muffin comes out clean.
   

PER SERVING
Calories: 167
|
Fat: 7g
|
Protein: 2.7g
|
Sodium: 134.7mg
|
Fiber: 1.8g
|
Carbohydrates: 25.5g
|
Sugar: 15.6g

Sweet muffins with delicious bursts of tart blueberry are great out of the oven or packed for a picnic the next day. The sweet streusel makes these muffins extra special and extra sweet!

1. Preheat oven to 375°F and place 12 muffin liners in a muffin pan.
   
2. In a medium bowl, mix together yogurt,
   ¹
   ⁄
   ₂
   cup maple sugar, egg, vanilla, almond milk, and lemon zest. When combined, mix in the baking powder, salt, and 1 cup flour.
   
3. Gently fold in the blueberries.
   
4. In a separate bowl, create the crumb topping by mixing 2 tablespoons maple sugar, 1 tablespoon flour, cinnamon, and diced butter.
   
5. Pour batter into prepared muffin tin and spoon the crumb topping over the top.
   
6. Bake for 18 minutes or until tops become golden brown.
   

PER SERVING
Calories: 102
|
Fat: 2.7g
|
Protein: 2.3g
|
Sodium: 154.3mg
|
Fiber: 0.52g
|
Carbohydrates: 17.3g
|
Sugar: 7.82g

Bananas are sure to become a pantry staple after you make this deliciously healthy dessert bread. Coconut milk adds a rich flavor and keeps the bread moist.

1. Preheat oven to 350°F and spray a 9" × 5" loaf pan with cooking spray.
   
2. In a medium bowl, mash bananas with a fork. Add coconut milk, honey, vanilla, salt, and baking soda and mix well. Add flour and chocolate chips and mix until just combined.
   
3. Pour batter into the loaf pan and bake for 40 minutes. Watch closely and cover the top with foil for the last 10 minutes of baking if the top looks brown.
   

PER SERVING
Calories: 411
|
Fat: 4.6g
|
Protein: 8g
|
Sodium: 313mg
|
Fiber: 3.9g
|
Carbohydrates: 85.2g
|
Sugar: 31g

With a sweet cinnamon exterior and a soft chewy interior, these rolls are a bit messy to eat and a whole lot of fun to share.

1. Preheat oven to 400°F. Spray a 9" × 9" baking dish with cooking spray.
   
2. Combine yeast and the warm water with 1 tablespoon of powdered honey and set aside.
   
3. Scald the almond milk on the stove by heating it over medium heat just until bubbles begin popping up around the edges of the pan. Remove from heat. Add 3 tablespoons of butter to the scalded milk and stir until melted. Let cool.
   
4. In a large mixing bowl, beat egg, 2 tablespoons powdered honey, and salt. Stir in milk mixture and yeast mixture. Mix until well combined. Add flour and knead the dough on a floured surface for 5 minutes.
   
5. Return dough to the bowl and cover the top with a towel. Place bowl in a warm place for 30 minutes as the dough rises.
   
6. Melt the remaining 5 tablespoons of butter and place into a small bowl. In another small bowl, combine
   ¹
   ⁄
   ₃
   cup powdered honey with the cinnamon.
   
7. Pinch out 1
   ¹
   ⁄
   ₂
   " balls of dough and form each one into a smooth topped ball. Dip each in butter and then into the honey mixture. Place in the prepared dish, touching each other, in rows.
   
8. Bake rolls for 20 minutes or until the tops are golden.