White sugar, white flour, and fats, often contribute to making certain foods highly addictive. This is why I do not use any of that white stuff in my baking and only use smaller amounts of healthy oils in place of those unhealthy fats.
I can truly say I used to be a “Sugar Addict.” Thankfully, those so-called yummy, sugary treats have no attraction to me anymore. I do not have to control myself. I simply have no interest in them after making a switch to whole foods.
It literally took me years to totally get past my addiction. One of my main strategies was to never keep any “treats” at home. Otherwise, I would eat them. The second step I made was creating my own healthy, white-ingredient-free dessert recipes.
These five healthy treats aren’t just non-addictive. They are all extremely tasty, gluten-free, white sugar-free, and white flour-free. They have small amounts of healthy fats and small amounts of healthy sugars.
1. Millet Pudding: Sugarless, Gluten Free
This is a simple and very nourishing alkaline pudding, and it is vegan, too.
- 2 cup cooked millet
- 2/3 cup sultanas
- 2 cup coconut milk or almond milk
- 1/3 cup pecans or almonds, left whole
- 1/2 cup shredded coconut (unsweetened)
- 2 tbsp coconut oil
- 2/3 tsp light liquid stevia
- 2 tsp cinnamon
- dash of nutmeg
- dash of cardamom
- pinch of sea salt
1. Mix all the above ingredients together except for the pecans or almonds.
2. Pat in baking dish.
3. Place pecans or almonds on top of the mixture.
4. Bake at 350 for 50 min – 1 hour
To read all the health benefits of this alkaline, gluten free grain, click here.
2. Cherry Pecan Chocolate Bar
Chocolate, as we know, is very addictive. It is the high amount of sugar and unhealthy oils that cause the trouble. I never buy chocolate bars anymore. I make my own, and they are yummier for me. Try this one.
- 4 squares (approx 112 gm) unsweetened chocolate*
- 3 tbsp organic virgin coconut oil
- 2 tbsp unpasteurized honey
- 1/4 teaspoon liquid stevia
- 1/4 cup pecans, toasted and chopped
- 1/4 cup dried unsweetened cherries chopped in half.
1. Dry roast pecans in a toaster oven or in a frying pan (stir frequently so they do not burn).
2. Melt chocolate in a double boiler or very carefully in a saucepan.
3. Oil with coconut oil, a small pan of approximately 8 inches square.**
4. Evenly sprinkle the cherries and pecans in the pan.
5. When chocolate is melted; remove from heat.
6. Mix in coconut oil and stevia.
7. Then mix in honey.
8. Pour melted chocolate mixture over the cherries and pecans.
9. Let cool in the refrigerator or freezer.
10. Once set, cut into squares.
11. Store in covered container in refrigerator or freezer, if desired.
*Not all chocolate comes in the same dimensions. For example:
Organic Camino Chocolate is in a 200 gm package with 36 rectangles.
200 gm divided by 36 = 5.55 gms X 20 rectangles = 111 gms.
What you need to do is use approximately 112 gms.
This recipe is just one of the many recipes in the Healthy Chocolate Project.
3. Raw Carob Pudding
Sometimes we need a break from chocolate–even healthy chocolate. Carob, although it does not really taste like chocolate, fills the chocolate void AND your tummy. I love carob anything. Here is one very easy and quick way to make carob pudding.
1. Blend pears till smooth on the highest setting (liquefy).
2. Add avocado to blender and blend.
3. Add in carob powder and blend. It may be a little challenging to do this, so simply mix in well if it will not blend. You do not want to add water.
4. Pour into a bowl and sprinkle top with walnuts.
4. Raw Apricot Coconut Balls
These are so simple to make — with no extra added sugars. The apricots, sultanas or raisins, fresh orange juice and coconut are full of natural sweetness.
- 1 cup chopped dried apricots
- 1 cup sultanas or raisins
- 1 cup fresh orange juice
- 1 tbsp coarsely grated orange rind, preferably organic
- 1 1/2 cups shredded coconut
- 3/4 cup chopped raw pecans or walnuts
+ 1/2 cups shredded coconut for rolling balls in
1. Make fresh orange juice.
2. Combine apricots, raisins, juice and orange rind in a small bowl.
3. Cover and let stand for 1 hour or up to 1 day.
4. In a food processor, chop the mixture finely and mix in 1 cup of the coconut and all of the pecans or walnuts.
5. Form about 1 tablespoon of the mixture into a ball, roll in coconut.
6. Let stand on parchment paper on a cookie sheet to dry for 8 hours or overnight.
7. Store in an airtight container, each layer on parchment paper, in the refrigerator for up to 2 weeks.
5. Apple Cake With Cinnamon
- 2 cups fresh apples + 1/2 cup sliced apples for top
- 1/2 cup vegetable oil or coconut oil
- 1/2 cup rice syrup
- 1 tsp stevia
- 4 tbsp chickpea or soy flour
- 1 cup brown rice flour
- 1/2 cup potato flour
- 1/2 cup arrowroot starch
- 5 tsp baking powder
- 1/2 tsp sea salt
- 2/3 cup water or 1/2 cup if you like a drier cake
- 3 tsp cinnamon
1. Preheat oven to 375º F.
2. Oil and lightly flour 8 X 8 inch cake pan.
3. Chop 2 cups of apples into one inch pieces.
4. Sprinkle apples with 2 tsp of cinnamon.
5. Slice 1/2 cup apples into slices to decorate the top of the cake.
6. Blend vegetable oil, rice syrup, and water in blender.
7. Mix flours, baking powder and sea salt in a separate bowl.
8. Add chopped apples to dry flour mixture.
9. Pour liquid mixture into dry ingredients.
10. Mix quickly.
11. Immediately pour batter into cake pan.
12. Decorate top of cake with apples.
13. Sprinkle 1 tsp cinnamon on top of apples.
14. Bake at 375º F. oven for 35 To 40 minutes.
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