- 2 cups almond flour or meal
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1 ounce dark chocolate, finely grated
- 2 strips of extra crispy bacon, broken into bits
- 1/2 cup mini chocolate chips
- 3 tbsp coconut oil, melted
- 3 tbsp honey
- Preheat the oven to 350 degrees.
- Combine flour, salt, and baking soda. Grate chocolate over the dry mixture, add chocolate chips, and set aside.
- Melt the coconut oil in the microwave (30 to 45 seconds), add the honey, and mix well.
- Combine the wet and dry ingredients.
- Drop spoonfuls on a cookie sheet and bake for 11 minutes.
Makes 24 cookies, 105 calories each
(Fat: 8 g, Carb 7 g, Protein 2 g)
Autumn is one of my favorite times of year. The air feels crisp and clean, apples taste sweeter, and my favorite winter squash abounds: Pumpkin! How can you not love a vegetable that makes the most delicious desserts? I use every possible opportunity to incorporate pumpkins into my fall recipes, but pumpkin pie custard has to be my favorite. I eat it for breakfast or as a sweet treat after lunch or dinner. Best of all, it is filling and satisfying but without all the extra sugar and processed flour in pumpkin pie.
- 2 x 15 oz cans of Fresh Pumpkin
- 1/2 cup Raw Honey
- 1 tbsp Pumpkin Pie Spice (1-1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
- 4 Large Eggs
- 14 oz can of Light Coconut Milk (or low fat 2% evaporated milk)
- Preheat oven to 425° F.
- Lightly grease glass bakeware with butter (one 13″ x 8″ dish, or several smaller dishes)
- Mix together pumpkin, honey and spices (KitchenAid mixer will work well!). Add the eggs. Last, pour in the coconut milk.
- Pour the liquid into your greased dishes. Place in the middle of the oven and bake for 15 minutes.
- Reduce heat to 350 degrees and bake for 40 – 60 minutes (depending on the size of your pan). The custard will be done when you can shake it and the middle does not jiggle (or insert a butter knife in the middle and see if it comes out clean).
- Let the pumpkin cool completely (overnight is ideal) and serve cold, either as breakfast or a dessert.
Makes 12 servings, 100 calories per serving.
OPTIONAL Alternative Serving Ideas:
- Top custard with nonfat vanilla greek yogurt as a creamy topping.
- Serve custard with a plate of ginger snap cookies for a sweet dip at parties.
This recipe could also be called “Pumpkin Coffee Creamer Reclaimed.” Essentially, I add a couple eggs to the pumpkin creamer that is already well-stocked in my fridge, and we have some delicious pumpkin french toast batter!
- 2 cups Pumpkin Coffee Creamer
- 2 Large Eggs
- 8 Slices of Bread (slightly stale brown rice bread or New Cascadia Honey GF bread works well!)
- Ground Cinnamon
1. Preheat griddle to high (or 400° F). Add 1 tsp of butter to grease the surface.
2. Preheat oven to 170° F.
3. Whisk eggs and blend with pumpkin creamer in a flat bottomed bowl or dish.
4. Soak each slice of bread for 30 seconds in the batter.
5. Place bread on preheated griddle and sprinkle cinnamon on the top.
6. Cook bread for 3 minutes, or until the bread is browned and crispy.
OPTIONAL Topping Ideas:
- Almond Butter
- Maple Syrup
- Toasted Pecans
- Vanilla Nonfat Greek Yogurt
- Pumpkin Nonfat Greek Yogurt
- Sauteed apples with cinnamon
When it comes to dessert , the taste really needs to be worth the calories. Therefore, my general rule is make dessert as decadent as possible, enjoy every spoonful, and be satisfied with a smaller portion. Dairy ice cream, even in small doses, tends to make me feel a bit sluggish, so I started trying some non-dairy ice creams, and that is how I fell in love with the taste and creamy texture of ice cream made with coconut milk. Unfortunately, this treat also tends to be rather expensive, except for the simple flavors I can find at Trader Joe’s. Thus, with a little creativity, I have sought to make a delicious, calorie-worthy, dessert of excellence. INGREDIENTS:
- Pint of Chocolate Ice Cream made with Coconut Milk
- 1/4 Cup salted creamy peanut butter
- Set ice cream on counter to soften slightly (the time it takes to get from the store to home is generally the perfect amount of time for the ice cream to soften)
- Put ice cream and peanut butter in kitchen aid mixer on a low setting and mix together for 30 seconds.
- Scrape ice cream out of kitchen aid mixer, put it back in the ice cream carton, and return to freezer. Ready to Serve.
Makes 4 servings, 340 calories per serving.
OPTIONAL Chocolate Peanut Butter Hard Shell Topping:
- Melt 1 tablespoon of chocolate chips with one tablespoon of peanut butter for 30 seconds in microwave. Stir. If not melted, continue to microwave at 15 second intervals until smooth
- Pour melted chocolate peanut butter topping directly over ice cream. It should harden within a minute or two.
OPTIONAL Chocolate Chip Peanut Butter Cookie:
- Follow recipe for Flourless Chocolate Chip Cookies, omitting baking soda and eggs
- Microwave for 45 seconds, then pile on the ice cream
For some reason, the combination of peanut butter and chocolate is just magical. This recipe uses Vanilla yogurt as the sweet, creamy base for a peanut butter mousse. It works deliciously well with apples as a dipping sauce. Or, for a more decadent desert, I do a scoop of mousse with a small scoop of French Silk ice cream for a peanut butter chocolate pie flavor.
- 16 oz nonfat Greek vanilla yogurt
- 1/2 cup creamy peanut butter (no sugar or oil added)
- 2 oz dark chocolate (72% cocoa)
- Whisk yogurt and peanut butter together until well blended and whipped.
- Break chocolate into small pieces and microwave for 30 seconds. Stir. Melt in 15 second intervals until the chocolate is smooth.
- Drizzle chocolate over the cold peanut butter yogurt mixture. Wait 10 – 15 minutes until the chocolate hardens.
- Break the hardened chocolate with the whisk to break into smaller bites.
- Serve with finely chopped apple slivers or with a small scoop of ice cream.
Makes 8 servings of 1/4 cup each, 155 calories per serving.
This is one of my all-time favorite desserts! Not only does it magically combine the wonders of chocolate and peanut butter, but it is full of protein and raw ingredients so it doesn’t give me that sugar crash that follows most desserts. If you leave out the eggs and baking soda, it also makes an excellent cookie dough to just have on hand in the fridge. You can also microwave a spoonful of cookie dough for 30-45 seconds, and it will develop the texture of a warm cookie fresh out of the oven; add a scoop of ice cream and you have a quick and easy dessert ready to go!
- 12 oz peanut butter (all natural, creamy, salted)
- 1/2 cup honey
- 1 whole egg
- 1 egg white
- 1 1/2 tsp baking soda
- 1/2 tsp vanilla
- 1 cup chocolate chips
- Preheat oven to 350 degrees. Place pizza stone in oven to preheat.
- Combine all ingredients until creamy and smooth.
- Place small spoonfuls on preheated pizza stone (should make 40 cookies)
- Cook for 11 minutes
- Let cool five minutes on pizza stone before moving cookies to a cooling rack.
Yields 30 cookies, 140 calories each.