[And don't forget--if you're looking for other low glycemic, ACD-friendly desserts, I've got 19 of them in my new ebook, Desserts without Compromise!To see what's in the book or to order, click here.]
I do love my HH, but he is so often a conundrum to me. I mean, how is it that the guy (and most guys, really) can tell the difference between, say, a Corvette from 1974 and one from 1976 when I can’t even discriminate between a Corvette and a Porsche–from different decades? (And believe me, I’ve tried. Since the HH is such an autophile*, he’s often pointing out sports cars as they pass us on the roads, and eternally surprised that I can’t differentiate one from the other). It’s all in the details, he tells me.
In the kitchen, that same ability to differentiate between two similar but ultimately unique ingredients is a key requirement for a discerning palate. While I may suck at vehicular identification, I’ve always excelled at culinary classification.
Back in high school, for instance, I took a course called “Home Economics” (for all you young’uns, that’s what “Domestic Science” was before political correctness was invented). Our cooking teacher, Mrs. Jennings, could have been plucked from the pages of a Dickens novel. Almost six feet tall with clay-brown hair cropped tight to her head, she tended to wear stiff cotton or linen shirtdresses in varying shades of brown, black, or beige, tightly belted at the waist (well, to be honest, she didn’t actually have a waist; but the belt was sort of midway between her knees and her shoulders). With buttons just a bit too tight and the hem clinging to her knees, she’d stride through the classroom like a union leader marching at a pep rally, barking orders.
One day, she set up an impromptu quiz in the classroom: six miniature plastic cups–the type you get samples in at supermarkets–were lined up at the front of the room, each containing an opaque white liquid. ”There are many types of milk,” she told us, “and you should know the different kinds and their uses. Who would like to sample them and try to tell us what is in each cup?”
Nobody raised a hand. I was conflicted: I’d been baking since I was six, drinking milk for many years before that, and I was absolutely confident that I’d be able to identify them all. At the same time, Mrs. Jennings was, shall we say, about as approachable as an angry porcupine. Add to that the fact that we had just completed the “sewing” section of the course, and she had been none too pleased with my crooked stitching, uneven hem, and brown thread on a turquoise blouse. My mark already in jeopardy, I knew I was taking a risk.
I stretched my arm toward the ceiling. “I’ll do it,” I said. Her eyes widenened, but she motioned me over to the table.
One by one, I sipped from the samples. “This is evaporated milk,” I pronounced, swishing the thick, slightly gray liquid in my mouth. I took up the next cup. It contained a thinner, blue-tinged liquid. ”And this one skim milk.” A third: “This one is homogenized.”
One by one, I sipped from the containers, and with each sip, Mrs. Jennings’ face turned a deeper shade of crimson. By the time I had finished, she looked like she’d been hit with two overripe tomatoes, one on each cheek.
“That’s. . . very. . . good, Ricki,” she hissed through clenched teeth. “You got them all. .. correct.” She pronounced it “CO-rrrrect,” like two words, as if she were contemplating her next move between syllables. After that, she never called on me again. But she did put me in charge of Christmas cookies for our end-of-term party.
You’d think that someone with such a sensitivity to minute variations in taste and texture would likely possess a discerning palate as well, wouldn’t you? Um, nope. In the house of my childhood, we didn’t discriminate. If it was sweet, we liked it. I was equally happy with a Hershey bar, a Godiva Hazelnut Praline Chocolate Truffle, or a handful of Chipits chocolate chips. I mean, they’re all chocolate, right?
Ironically, it’s only since I changed my diet to embark on the ACD (having to eliminate pretty much all conventional treats of any kind) that I’ve truly begun to consider the quality of the ingredients I use (and even then, I still sometimes ignore that, too). When dessert is a rarity instead of a twice-a-day indulgence, you want to be sure you really, really enjoy it. And when you know that the crappy desserts you used to binge upon are the main reason you’ve been sick for 18 months (who am I kidding? I’ve been on the diet for 18 months, but the illness began long before that), you want to be sure that they are the finest quality you can get.
When I came across the inspiration for this recipe a while back, I immediately thought, “there’s no way I could make these healthy!” The original contained all the horrific sweets from my childhood: hydrogenated, sweetened peanut butter, sugar-laden chocolate chips, white flour, eggs, butter, and various other artery-hardening ingredients. Then I got to thinking: my palate may not be so discriminating, but it sure can be creative. So I decided to go for it and turn the recipe into an ACD-friendly delicacy.
This is actually a reworking of two other recipes on this site, my Bean Brownies (from way back in 2008) and the Cookie Dough filling from earlier this year. I’ve revamped each of them just enough that together, they really do constitute a new recipe. All the ingredients in these babies are, on balance, good for you–and they taste good, too. Really good.
Almost like a nanaimo bar in its tri-level structure, the brownie combines a fudgy, densely chocolate base with a slightly lighter raw chocolate chip cookie dough topping. Poured over all is a thick, bittersweet chocolate coating that’s midway between a crunchy topping and a ganache, glossy and firm yet soft enough to slice without cracking.
When I served one of these to the HH, he announced (after relishing it bite by bite and even licking the melted chocolate off his fingertips), ”These are a triumph.” Seriously, that was the word he used! He went on, ”They’re like something you’d buy in a fine European pastry shop, that dark imported chocolate you get. And you think, “oh, well, these are supposed to be like this,’ and you gobble them up.’”
Could I have asked for a better compliment? I think not.
So next time you have friends over for dinner, serve them a platter of these brownies for dessert. No matter how discering their palates (and even if they drive a 1976 Corvette), you can proffer these with pride, knowing people will never guess that they’re “healthy.”
. . . And now it’s time for a “Back-to-School Swag” Giveaway–Number Two!
I’ve just recently started experimenting with a couple more conventional low-glycemic sweeteners, and these squares make use of agave. If you’d like to read about the brand I used or win some for yourself in a giveaway, click here.
[Side note: as a member of the BlogHer ad network, I am required to place my review and giveaway on a separate page--apologies that you have to click through before you can enter the giveaway! I figured I'd offer you this awesome recipe to help mitigate the pain. ]
*no, it’s not some perverted onanistic activity, though it sounds like it. All I meant was “car-lover.”
And wouldn’t this be a perfect contribution to Amy’s Slightly Indulgent Tuesdays event? Hop on over to her blog to see what else people contributed!
Cookie Dough Topped Brownie Bars: Gluten Free, Sugar Free, Egg Free and Dairy Free (suitable for ACD Stage 3 or Maintenance)
Don’t let the long ingredient list deter you here–the brownies come together quickly since almost everything goes into the blender and blends up in just a few minutes. While they bake, you can mix up the cookie dough and chocolate topping.
For the brownie layer:
1.5 cups (360 ml) white, navy or white kidney beans, rinsed and well drained (canned beans work best for this recipe)
2 Tbsp (30 ml) unsweetened almond, soy or rice milk
2 Tbsp (30 ml) tahini (sesame paste)
3 Tbsp (45 ml) coconut oil, soft at room temperature (if it’s solid, melt before using in this recipe)
20-30 drops plain or vanilla stevia liquid, to your taste
Make the brownie: Preheat oven to 350F (180C). Line an 8 or 9 inch (20 or 22.5 cm) pan with parchment, or spray with nonstick spray.
In the bowl of a powerful blender (a food processor is not suitable for this recipe), combine the beans, milk, tahini, coconut oil, chia, Bragg’s, Xagave, coconut sugar, stevia and vanilla until velvety smooth and absolutely no lumps remain. (If using a conventional blender, you can still make it this way: blend the beans, milk, Xagave, vanilla and stevia first until perfectly smooth, blending in smaller batches if necessary. Add the tahini, coconut oil, chia and coconut sugar and blend again until well combined. Proceed as below.)
In a large bowl, sift together the sorghum flour, cocoa, baking powder, soda, sea salt and xanthan gum; whisk until everything is evenly distributed. Pour the wet mixture over the dry and stir just to combine well. Stir in the chopped chocolate or cacao nibs. Pour into the prepared pan and smooth the top.
Bake in preheated oven for 20-25 minutes, rotating the pan once about halfway through, until a tester inserted in the middle comes out clean. Cool 10 minutes, then place in freezer to hasten the cooling process while you prepare the cookie dough topping.
Make the cookie dough: In the bowl of a food processor, blend the oats, cashews, salt and cinnamon until they are the texture of cornmeal. Add remaining ingredients except cacao or chocolate and blend until you have a smooth, soft cookie dough. It should be thin enough to spread (like a frosting), yet slightly too firm to pour (don’t worry: it will thicken up overnight in the fridge as it chills). Add the cacao or chocolate and stir it in by hand.
Once the brownie is very cold, spread the cookie dough mixture on top, spreading it as evenly as possible. Pop the pan back in the freezer for 10-15 minutes to firm up.
While it chills, make the chocolate topping: in a small, heavy-bottomed pot, melt the chocolate and coconut oil. Stir in the agave and stevia and blend well. Pour the mixture over the cookie dough topping. Place the pan (uncovered) in the refrigerator until the chocolate is firm; then cover with plastic and continue to chill for at least 4 hours or overnight. Slice into squares and serve. Smile as you receive grateful praise. Makes 16-20 small squares. May be frozen.
[Today is the last day to enter two cookbook giveaways! Enter to win 500 Vegan Recipes right here on DDD--check this post. And if you'd like a free copy of my cookbook, Sweet Freedom, hop over to Sally's blog and enter before midnight tonight!]
I’ll be back with a new recipe over the weekend, but in the meantime, I thought I’d post some festive Easter-friendly recipes for those of you who celebrate (it’s only fair, since I posted Passover-friendly ones last week). The HH and I, on the other hand, will most likely partake of some Asian-themed fare this weekend.
Here are some holiday-appropriate dishes you might like to try. And if you’re following the ACD, don’t forget you can find 16 delicious gluten-free, allergen-free, ACD-friendly recipes in the Anti-Candida Feastebook (with desserts all stevia-sweetened!) for just $5.00 USD.
A very Happy Easter to all who celebrate!
“Mum, anotherholiday, so soon? Wow, you human types really know how to party.”
When I first thought about the holidays this year, I resigned myself to the usual ACD fare: hummus, salads, lots of greens and maybe some veggie patties. But then I thought, why shouldn’t I have a great holiday dinner, too? I set to work coming up with a delicious menu that both the HH and I could enjoy together–complete with a yummy dessert.
If you’re on an anti-candida (or any sugar-free, gluten free) diet, the holidays don’t have to be dire! Anti-Candida Feast will provide everything from appetizer to dessert for your holiday meal. I’ve created a dozen brand new recipes and paired them with a few more favorites from this blog.
All recipes are gluten free, stevia-sweetened and suitable for anyone on an anti-candida diet, or any diet that features whole, natural foods and is free of gluten, eggs, dairy, and sweeteners (except stevia) or anything artificial. (Some recipes are suitable for phase 2 of the ACD, containing unsweetened chocolate, coconut milk or gluten free flours).
To order your own copy of Anti-Candida Feast for just $5.00 US, use the “Buy Now” button in the left sidebar, or click here for the Ebook page (PayPal button is after the book description).
And don’t forget that you can win many of the ingredients to make the desserts in the ebook by entering the healthy baking kit giveaway–running until tomorrow! Just click here to enter.
I’m popping in today mid-Lucky Comestibles to tell you about a fellow blogger’s fabulous giveaway of Sweet Freedom!
Win a free copy of the book simply by posting a comment, a mention on Facebook, or a tweet on twitter. To enter, click here. COMMENTS ON THIS PAGE ARE NOT CONSIDERED AS ENTRIES! You must click the link to enter.
(And don’t forget that the book is still available on sale ($25US including taxes, shipping and handling) until December 1st! )
Imagine this: a buttery, graham-like crust almost overflowing with smooth, rich, creamy filling, studded here and there with plump, sweet raisins and infused throughout with the heady fragrance of cinnamon and nutmeg. Top it all off with some coconut whipped cream, and what you’ve got is the perfect dessert for–December? What the heck am I doing baking a wintery pie in July, for goodness sakes?
Allow me to explain. You see, there’s a perfectly good reason why I found myself wandering into tart territory on this seventh month of the year, and it involves bunnies. Dust bunnies, that is.
[The HH's preferred way to eat the pie--as an accessory to whipped cream.]
My tendency when cleaning the house (okay, if I’m being honest, that phrase should read, “My tendency when I used to clean the house. . .” . You see, ever since the heinous candida reared its ugly spores, I’ve been easily fatigued, unable to concentrate, etc. and just haven’t had the energy to clean. Okay, if I’m being really honest, I wasn’t the greatest house-cleaner even before the candida appeared. I mean, who wants to spend their days dusting and Swiffering when it’s 28C (82F) and sunny outdoors? Okay, if I am being ONE HUNDRED PERCENT honest, who feels like cleaning at any time of the year? Because, basically, I’m just really lazy.)
Okay, so, back to the bunnies: when they threatened to seize control of the house the other day, I decided to start cleaning (I did consider training Chaser to crawl under the bed on her belly, military-style, so I could pick the dust tumbleweeds off her fur once she emerged, but for some reason she wouldn’t go for it). Now, everyone has their own unique style of cleaning; mine would be classified as “distracted.” My well-intentioned disinfecting frenzy might go something like this:
Scene:Kitchen. Ricki dons rubber gloves, fills sink with soapy water and wrings out a cloth. She begins to wipe the counters.
Ricki: La dee da. . . la da da da. . . Hmmm. . . [cloth stops before a pile of papers on the counter.] Oh, my, what are these? [riffles through the pile]: Ah, yes, the bills I opened yesterday and meant to take upstairs to the office. Well, I may as well clear the counter and take them now. [Removes gloves, grabs pile of bills and heads upstairs.]
Upstairs. Office. [Ricki heads to desk and places pile of bills on top of existing pile of even older bills. ]
Ricki: Oh, geez, these are nearing their due dates. Better pay up. [goes online and pays all the bills. Glancing down at desktop:] Ooh, look at this, that’s where I left that pair of black earrings. Gee, I love these earrings; I should really wear them more often. Better put them away so I don’t forget about them. [Picks up earrings and heads to bedroom].
Bedroom. [Placing earrings in box]: Hmmm. . . I sure do love those pearl earrings the HH gave me a few years back as well. . . hey, look, here’s that funky pair I love to wear in the summer! Love those, too. . . . [begins to pull out various pairs of earrings and examine them.]
[Twenty five minutes later. . . ]
Ricki: Okay, now, time to get busy! Let’s fold some of this laundry that’s been here since yesterday. . . [pulls T-shirt from laundry basket, folds it and places in dresser drawer.]
[Glancing at framed photo on dresser]: Aw, look at that photo of Mom at her wedding. . . I’ve always loved that photo. . . hmm, let’s just see. .. . [walks back to office and pulls photo album from bookcase] Ah, ha ha, what a great pic of the HH and me at that first party we went to together! Was that really twelve years ago?? Was I really that much slimmer then? Did the HH really have that much more hair then? Oh—tee hee giggle giggle just look at that pic of Elsie as a pup! Oh, she was just the cutest thing. . . ”
[One hour and seven minutes later. Ricki's legs are cramped from sitting cross-legged on the floor leafing through photo albums. The house is still a mess.] Oh my gosh! It’s almost dinnertime! Where do the days go–??
As in cleaning, so in blogging, it seems. Which leads me to raisin tart.
I have saved something like 200 recipes from other blogs, all of which I definitely intend to try. In fact, some have been on my computer since 2007. I know I will eventually make Andrea’s Hot and Sour Soup, Happy Herbivore’s Cajun Chickpea Cakes, Ashley’s Lemon Miso Tofu & Eggplant, Johanna’s vegetarian Haggis, and approximately 196 other recipes I’ve saved. Yet somehow, the allure of novelty can wrench me away from my predetermined plan, just as when I’m “cleaning.”
A few days ago, I sat leafing through an old cookbook I’ve had since the 1980s (I must have been cleaning the kitchen at the time). The American Country Inn and Bed and Breakfast Cookbook (Part II) was a gift from the CFO when I moved into my first apartment as a single professional gal! I hadn’t even glanced at the book for years, but for some reason, that day I happened upon a very fetching Sour Cream and Raisin Pie.
Now, you may think that Raisin Pie and summer–much like Madonna and Guy, red wine and seafood, Sarah Palin and public office, or a gas leak and cigarettes–is not the most auspicious pairing. And yet, something about that pie called to me, and I had to capitulate. Besides, the fact that the original recipe contained dairy sour cream, two eggs white sugar and massive amounts of butter was like dangling a stick in front of Chaser–I was immediately compelled to seize the opportunity (though, unlike our Doodle Girl, I chose not to use my teeth).
“Mum, you’re wrong! It’s not that I am compelled to seize that stick. It’s that I’m exerting my canine free will and deliberately grabbing that stick. Oh, and about helping you out with those dust bunnies under the bed? You know, I might consider it, but couldn’t you at least sweeten the deal some peanut butter or a biscuit on the other end?”
So I began to play with the original, and came up with this.
[My preferred way to eat the pie, in its naked glory.]
The tart is, indeed, very rich and sour-creamy. I opted to use Celine’s recently-posted graham-like crust (which I discovered the other day while I was dusting the office), and the combination of slightly crumbly, slightly shortbready crust with the velvety smooth filling is a perfect marriage of textures and flavors. The HH declared the dessert reminiscent of pumpkin pie, but I thought it was more like a lightly spiced cheesecake. Either way, it didn’t last long; I’ll definitely be making this again in the fall.
Another Winner, and Another Giveaway!
Dr. Winnie has announced the winner of her Sweet Freedom giveaway–go see if you won!
And a fellow holistic nutritionist in Toronto, Laurie, has generously decided to give away a copy of Sweet Freedomas well! Check the contest details here.
Sour Cream Raisin Tart (or Pie)
A lovely dessert for any celebration, any season of the year. I preferred the tart on its own, but the HH loved this with a big dollop of whipped cream.
1 recipe vegan sour cream (or use 1-1/2 cups or 360 ml. or your favorite sour cream)–I used this recipe
1 cup (180 g) Sucanat (or, if you prefer a cream-colored filling, use organic sugar)
2 Tbsp (30 ml) light spelt flour
1/2 tsp (2.5 ml) nutmeg
1-1/2 tsp (7.5 ml) cinnamon
1/8 tsp (.5 ml) fine sea salt
1 tsp (5 ml) pure vanilla extract
1 cup (140 g) raisins
1 unbaked 9 inch (22.5 cm) pie shell (I used this recipe, with coconut oil instead of margarine)
Preheat oven to 350F (180 C). Line a 9 inch (22.5 cm) pie plate or tart pan with parchment paper, or spray with nonstick spray (I used a tart pan with a removable bottom). If making the crust from scratch, place the unbaked pie crust in the pan and bake for 15 minutes, until the crust begins to dry on top. Remove from oven.
Meanwhile, make the filling: place the sour cream, Sucanat, flour, salt, nutmeg, cinnamon, salt and vanilla in a medium bowl and whisk to combine well. Allow to sit at least 5 minutes, then whisk again, ensuring that the Sucanat has dissolved. (Alternately, you can blend the ingredients in the bowl of a food processor until smooth). Stir in the raisins.
Pour the filling into the crust and smooth the top. Bake in preheated oven 30-35 minutes, rotating the pan about halfway through, until the top of the filling appears dry and the edges begin to puff up. (The filling should barely jiggle when you shake the pan.) Allow to cool to room temperature in the pan, then refrigerate until cold, at least 3 hours. Slice and top with whipped cream, if desired. Makes 8-10 servings. Will keep, covered in the refrigerator, up to 4 days.
[Thanks to everyone who purchased a copy of my new cookbook! And if you’ve been waiting for the book to be listed on amazon.com, it’s now there! Just click on the book image at left to see the three ways to buy.}
Anyone who’s ever successfully trained dogs knows that the key to success–more than anything else–is consistency. Dogs like things to be the same each time they occur. They like predictability. So when you say, “sit,” you must always ensure that they sit. When you say, “come!” you must ensure that they run toward you each and every time. When you set 5:00 PM as their feeding time, you’d damn well better feed them at 5:00 PM. And so on.
Why is this so? Because dogs are creatures of habit. Left to their own devices, they will repeat the same actions over and over (I mean, really, shouldn’t they already know what that hydrant smells like after the first 438 sniffs?). I recognize this canine quality every day at precisely 4:43 PM, when Elsie pads soundlessly across the office to barely graze my knee with her wet, leathery nose and remind me that dinner should be on its way in, oh, about 17 minutes. Or in the way Chaser tucks her head under the overhang of our bed’s comforter every evening before turning in for the night. Or in the way both Girls park themselves by the front door, pining, each weekday evening as they wait for the HH to arrive home from work.
Even though he’s fond of telling me I have “dog-like qualities,” it’s really the HH who is more the creature of habit in our relationship. I liken myself more to Jerry’s character in Seinfeld, the one who had a library of cold breakfast cereals lining his kitchen shelf because he peferred a varied selection. The HH, on the other hand, eats exactly the same thing for breakfast each day, following a very precise, very consistent morning ritual:
7:00 AM: Slam clock radio alarm with palm. Lower palm to side of bed and pat Chaser’s head. Heave self out of bed. Don “dog-walking pants” and sneakers. Take The Girls for their AM romp and morning ablutions.
7:40 AM: Shower and shave. Forget to wipe the counter, leaving soapy pools of water clinging to all of Ricki’s cosmetic bottles. Reach into closet and grab the next clean shirt and next clean pair of pants (no matter if they don’t happen to match) and dress for work. Slip into shoes, left one first, then right one and tie up laces.
8:15 AM: grab a paper bag from under the sink and a banana from the bowl on the counter. Head to the fridge to fill the sack with other foods to enjoy later with that first deskbound coffee. Pull out one green apple from the crisper drawer; then move to the door to select a home baked muffin from the unending stash on the shelf–
WHOAH! WAIT A SECOND HERE!
Suddenly, these days, there is no more stash of home-made, freshly baked breakfast goods. Crisis!
You see, for the past 12 years or so, the HH has cohabited with a baker. This means that he never had to think about his breakfast baked good; he was greeted each morning with a seemingly endless array of homemade, healthy treats from which to choose, courtesy of yours truly. In the past year alone, as I was testing and re-testing recipes for the cookbook, those baked goods seemed to multiply of their own accord like happy little Tribbles, and the HH was often faced with an embarrassment of riches. It could be a tough choice for the guy, between a Sweet Harvest Muffin, Lemon Blueberry Scone, Maple-Millet Muffin, PB & G Muffin, or even some Cinnamon Walnut Coffee Cake.
But recently, I haven’t been baking much. No, scratch that; I haven’t been baking at all. Adhering to the draconian restrictionsdesperate measures stringent dictates of the ACD has made me shun anything sugary. Forfeit anything floury. Eschew chocolate. And–for a while, anyway–ban baking.
Pity the poor HH.
Not only has he lost his endless stock of breakfast muffins, he’s also been forced to eat the red apples from our weekly organic box (since I’m off fruit) instead of his usual green ones. I mean, really, how much can the poor guy take?
Feeling sorry for the guy, I decided to bake up some new muffins for his morning meal. Well, turns out I’m more a creature of habit than I realized–where baking is concerned, at least. Bake I must! I decided to accept the fact: Baking is my calling. Baking is in my blood! Baking is my destiny! I. Love. Baking. Oh, and I also had a bunch of old ingredients in the cupboard I had to use up.
I spied a box of Cinnamon Puffins languishing at the back of the shelf , like the lone wallflower hoping against hope for a dance at the prom. I’d bought them before starting the ACD, mostly because I’d read about them so many times on VeggieGirl’s blog and was dying to try them. And while I would have been happy to finish the box myself, I’m not allowed cereal on this diet; and the HH wasn’t fussy about them. What to do?
Bake ‘em into muffins, that’s what! I thought I’d replace some of the usual flour with ground-up cereal for an extra hit of both grains and flavor. Playing with proportions and one of my favorite flavor combinations, I came up with this version of Mocha Cinnamon Cereal Muffins. And this way, you don’t have to choose between cereal and a muffin–you get both in one!
The result was an incredibly moist, fragrant muffin. The cereal added textural interest and a density that suits these miniature quick breads perfectly. Unlike most of my breakfast baking, these gems contain neither fruit nor vegetable, attaining their moistness from the mixture of cereal and ground chia. With just a hint of coffee and whisper of cinnamon, they would be perfect topped with some almond butter or even buttery spread.
It felt great to get back to baking, even if I can’t enjoy the fruits of my labor (well, in this case, the cinnamon-coffee of my labor) just yet. As for the HH, he seems much more comfortable now that his morning ritual has returned to normal.
“Mum, it’s great that you’ve got back to your old baking habit! But how about that letting-us-lick-the-spoon habit? Can you please get back to that one, too–??”
Mocha Cinnamon Cereal Muffins
I bet these would work well with any cinnamon-flavored breakfast cereal, or any cereal of your choice (just be aware that the cereal will confer some of its own flavor to the final product).
2 cups (480 ml) cinnamon flavored cold cereal, dry (I used Cinnamon Puffins)
1-1/4 cups (300 ml) plain or vanilla soy or almond milk
1 tsp (5 ml) pure vanilla extract
1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic
1/2 tsp (2. 5 ml) apple cider vinegar
3/4 cup (105 g) light spelt flour
1/2 cup (60 g) barley flour (may substitute more spelt)
1 Tbsp (30 ml) baking powder
1/2 tsp (2. 5 ml) baking soda
1/2 tsp (2.5 ml) cinnamon
1/4 tsp (1 ml) fine sea salt
2/3 cup (65 g) coarsely chopped pecans or walnuts
Preheat oven to 350F (180 C). Line 10 muffin cups with paper liners for small muffins, or 8 cups for larger muffins; or spray with nonstick spray.
In the bowl of a food processor,whir the cereal until it has crumbled to a fine meal. There should be no large pieces of cereal visible. You should have about 1 cup (240 ml) of cereal-meal.
To the processor bowl, add the chia seeds, coffee substitute, agave, milk, vanilla, oil and apple cider vinegar. Whir to combine. (Note: if you use flax instead of chia, the muffins may be a teeny bit dryer–but still delicious!).
Add the spelt flour, barley flour, baking powder, baking soda, cinnamon and sea salt, and process again until blended, stopping to scrape the sides of the bowl if necessary. You should have a fairly thick batter. Sprinkle with the pecans and stir them in by hand, but do not process again.
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, fill the muffin cups, dividing the batter evenly.
Bake for 35-40 minutes, rotating the pan once about halfway through, until a tester inserted in a center muffin comes out clean. Allow to cool about 5 minutes before removing to a rack to cool completely. Makes 8-10 muffins. May be frozen.
[WARNING: This post is all about my cookbook. If you're here for a recipe, you can skip this entry (or check today's earlier post on Vegetarian Veggie Burgers that Are Made from Vegetables--and new food will return next time!]
I’ve been telling you about it for some time now. . . finally, I’m able to announce that my cookbook will be released and available for sale on May 15th! I am beyond excited!
Before I provide details on how to purchase a copy, I’d like to say again how very, very grateful I am for all of you out there who read this blog regularly, who leave comments, who test out the recipes and provide feedback, and who’ve offered the most incredible support for this project over the past year or so. This book would never have happened without all of you! So thank you, most sincerely, again. I wish I could bake up a bunch of recipes from the book for all of you–but for now, at least you’ll be able to bake them up on your own, too.
And so, if you’d like to purchase a copy, here are the details:
Order online: Amazon.com
Around the middle of June, the book will be listed on amazon.com and all the other amazon sites (for some reason, there’s a delay to amazon after it is released from the publisher). Amazon doesn’t automatically keep copies in stock, but will order it from Trafford when you place an order online. However, if enough people order the book, then amazon will begin to stock it (which will speed up delivery).
At the same time, you can also ask any bookstore to order a copy of the book for you. Since this is a self-published book, it’s not automatically stocked in bookstores. By asking them to order a copy for you, you’re also helping to spread the word about the book! (And I am guessing that they might not charge shipping fees through a bookstore, though you’d have to check with them first).
Order directly from me (Toronto area only–sorry!)
You can order a book directly through me, payable through PayPal. Just click on the book icon at the top left of this page and follow instructions. There’s also a discount for anyone who buys more than one book at a time. (hey, they make great gifts!).
There will be an electronic book (ebook) as well!
If you prefer not to have a bound, paper copy; if you’re trying to economize a bit at this time; or if you simply would rather print the book out yourself, I will have an electronic version available shortly after May 15th. This version is a pdf file and it is identical to the bound version (including all photos and index), except that it’s electronic. It will be available through this blog.
AND YOU CAN ALSO GET YOUR OWN COPY–FREE!!!
To celebrate the book’s release, I’ve decided to give away three paper copies and five electronic copies of the book! Anyone, anywhere can win. I’m really happy with the final product and would love to share copies with some of you!
All you need do to be eligible to win a free copy of Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar is leave a comment on this post, mentioning why you’d like the book.
Now, I’ve noticed that many blog contests offer additional contest entries for those who have a blog and post about the giveaway. Great idea–but I’ve always wondered about people who don’t have a blog–how do they earn extra entries? Well, I think I’ve figured out an ”extra entry” option for you, too–just see below!
To earn two extra entries (if you have a blog), simply mention the book and this giveaway on your blog and link to this post (let me know you’ve done this in the comments); or you can bake one of the desserts on this blog (check the recipe index) and post about it, also linking to this post and letting me know.
To earn two extra entries (if you don’t have a blog), simply send an email to a friend, colleague, family member, or anyone else you think might be interested in Sweet Freedom, tell them about it, and add a link to this post (y copying and pasting the URL at the top of the page) into your email. Copy me as well (at dietdessertdogs AT gmail DOT com). That’s it!
On May 15th, I’ll choose EIGHT names at random and will announce the winners!
I will be away for the weekend, as I’m attending the high school reunion I mentioned back here–but can’t wait to catch up on blog reading when I return (sorry I’ve been so remiss about leaving comments as well).
Have a great weekend, everyone!
[EDIT, MAY 10] JUST A REMINDER: ONLY ABOUT 25% OF THE RECIPES ARE ENTIRELY GLUTEN FREE. THE REST DO CONTAIN SOME GLUTEN AND ARE MADE WITH SPELT OR BARLEY FLOURS (though many can be easily adapted if you substitute all-purpose GF flour for the spelt).
[After yesterday's somber ACD-focused post, today it's time for. . . cookies!]
I remember reading an article several years ago in a popular magazine that theorized about which males epitomize the term, “sexy.” Since they sought out trends rather than individuals, the likes of Brad Pitt, George Clooney, Johnny Depp et al were all immediately disqualified. In the end, whom did they decide was the sexiest type of man? The Cowboy.
Yep, little lady, you heard me right: those rugged, ruddy men sporting wide-brimmed hats, faded bandannas, checkered shirts, washed-out jeans and pointy-toed boots. And let’s not forget unkempt, greasy hair, calloused hands with dirty fingernails, mud-crusted clothing, and tobacco-stained teeth. Oh, they’re sexy all right; I mean, if being able to lasso a sweet, saucer-eyed, helpless calf and tie up its hind legs with your bare hands isn’t sexy, well, what is? (Clearly, I was not alone in my skepticism; I have no doubt the author of Brokeback Mountainintended to challenge the stereotype as well, or he wouldn’t have set the first major Hollywood gay love story–now that’s a string of adjectives, isn’t it?–in cowboy country).
Well, I have nothing against cowboys, really, but must admit I’ve never found them very appealing on a romantic level. (Now, a firefighter, well, that’s an entirely different story. . .right on, Denis Leary!).
We could also consider the full roundup of cowboy-related foods. Remember that great scene in Mel Brooks’s Blazing Saddles? Baked beans heated on a skillet over an open flame. . . yum! Or how about a hash browned breakfast topped with eggs, under the open skies? (Oooh, that reminds me of my own Cowboy’s Tempeh Hash recipe–must post!). And eclipsing them all by a Texas mile–are Cowboy Cookies.
Let me take a step back here, and leave the cowboys–er, in the dust, so to speak–for a moment.
I’m fairly certain that most of you, by now, have heard of Toronto’s own jae steele, holistic nutritionist and cookbook writer extraordinaire. Jae’s book, Get It Ripe, was an instant bestseller both because it contains a plethora of yummy recipes and because it offers an encyclopedic introductory section (almost half the book) dishing up healthy nutrition, whole foods ingredients, cooking methods, and so on. I’m guessing many people who love the recipes also purchased the book as a handy reference guide to healthy eating.
I first met jae several years ago when I taught a practicum at my nutrition school alma mater. Because we both attended the same school, we share a similar philosophy toward food, and I feel very comfortable with all of jae’s recipes. Like me, jae worked as a vegan baker in a restaurant before embarking on her cookbook. So I thought it might be fun to bake up one of her dessert recipes.
That’s when my eyes alighted on her Cowgrrrl Cookies, a crisp-and-chewy blend of oats, chocolate chips, nuts, raisins, and a hint of cinnamon–sort of what you’d get if you bred a classic Dad’s oatmeal cookie and a Chocolate Chip cookie mama. I knew I wanted to try them. The result was, as expected, spectacular–a dense yet chewy cookie studded with a variety of textures and flavors, from soft and melty (chocolate chips) to sweet and pliable (raisins) to slightly smoky and nutty (walnuts). The dough itself baked up, bronzed to perfection (sort of like a shirtless cowboy, no?), light and crisp on the edges while maintaining a certain moist, taffy-like chewiness in the center. Yee-haw!
When I subsequently researched the original Cowboy Cookies (from which jae took her vegan inspiration), I discovered that no one has actually determined the origin of their name. One article declared they were so good, “They’d cause a stampede!” while another suggested that the confections “are so dense and full of ingredients that they could feed a cowboy for a week.” Either way, the original is brimming with butter and eggs–not exactly suitable to the DDD brood–so I was happy to go with jae’s delectable vegan, spelt-based version.
Yessiree, I brand these the best rustlin’, best tastin’, best health-supportin’ Cowgrrrrl Cookies anywhere–hot dang!
Luckily, I’ve already made these babies a few times, so I didn’t feel obliged to “test” the batch (thereby negating my entire six weeks of the ACD). These are crisp on the edges, chewy in the middle, with lots of texture from the chips, raisins, and nuts. The HH, an avowed nut lover (well, in reality he’s more of a “nutty lover”), absolutely adored these.
Forget cowboys (and their cookies), I say! I’d more likely be attracted by these any day.
With their wealth of natural ingredients and down-home charm, I thought these cookies would be a perfect contribution to Food Renegade ‘s Fight Back Fridays. Giddyup!
3/4 cup plus 2 Tbsp (210 ml) softened organic coconut oil or sunflower oil, preferably organic
1 cup (180 g) Sucanat
1/3 cup (80 ml) room-temperature applesauce
1 tsp (5 ml) pure vanilla extract
Preheat oven to 350F (180C). Line two cookie sheets with parchment paper, or spray with nonstick spray.
In a medium bowl, whisk together the flour, oats, baking powder, soda and salt in a large bowl. Add the chocolate chips, raisins, nuts, and cinnamon. Stir to combine. Set aside.
In a large bowl, mix the oil and Sucanat until well combined. Add the applesauce and vanilla and mix again.
Add the dry ingredients to the wet, and mix just until all the flour is absorbed. Use a small ice cream scoop or heaping tablespoon (20 ml) to place mounds of dough on the cookie sheets about 2 inches (5 cm) apart. Flatten slightly.
Bake for 13 minutes, or until golden. Makes about 3 dozen.
[For even more desserts, check out Desserts without Compromise, my new ebook with 19 original recipes (all sugar free, gluten free, egg free and dairy free)! To learn about the recipes or to purchase, click here. To see photos of all the desserts, see this post.]
[Raw key lime tarts--NOT an ACD-inspired recipe (yippee!) See below.]
After the great response I got from my Anti-Candida Breakfasts post, I thought you all might be interested in some ACD desserts. Since this phase of the diet is very clear about NO SWEETENERS (except for stevia), NO FRUIT (except for limes, lemons and avocados), and NO FLOURS (except for bean flours, in teensy amounts), we ACD followers have to get pretty creative when it comes to satisfying the sweet tooth. And believe me, my sweet tooth has been mighty insistent of late.**
So today’s post is all about desserts–the non-sugar, non-sweetener, non-flour way! Doesn’t that just sound unbelievably appetizing? (I know, I have been deluding myself this way for over a month now). OOOOOH, YUM! Read on to share my painbe glad you’re not me find a few surprises you might actually like!
Faux Applesauce
[Seriously, doesn't that look just like applesauce?]
For some reason, the ACD vetoes all squashes except zucchini, yellow squash (basically jaundiced zucchini) and spaghetti squash. While browsing through one of the forums about the diet, I came across this idea for mock applesauce–essentially, you bake a spaghetti squash, scoop out the (remakrably spaghetti-like) flesh, then purée it with cinnamon and stevia. I added a touch of ginger and cardamom as well. It was surprisingly good, and, I’m sure, would be fabulous if made with an actual sweetener like agave or pure maple syrup. I’ve been enjoying this after dinner on occasion when I need something I can pretend is fruit.
“Chocolate Pudding”
[Well, the texture is perfect, at least. . . . ]
I placed the title of this dessert in quotation marks, because there is no way anyone would mistake this for actual chocolate pudding. Oh, the texture was fabulous, but when you sweeten cocoa with stevia, the result is, shall we say, rather pucker-inducing. Well, except to me, when I’m desperate for chocolate and don’t care if it’s bitter or has a stevia “aftertaste,” that is. The HH wouldn’t even finish the first spoonful (though he did concede that the texture was great). I’m going to work on a non-candida version of this because I know it will be irresistible when made with some other type of sweetener!
[Pure yum!]
One of my favorite junky sweet treats when I was in my teens and 20s was Nielsen “Macaroons.” They were essentially milk chocolate (or should I say, “milk chocolate flavored“) rosettes–sort of like Hershey kisses with toasted coconut in them–and I adored them. I’d stop at the Bulk Barn on my way home from class and purchase a small bag, then munch away during the bus ride home. In my 20s, of course, I was able to do so without any ill effects or physical consequences (well, except for the time that guy in the seat beside me put his hand on my knee–not connected to macaroons, I reckon). My, how times have changed since then! Not only can I no longer eat that way, but these days, I’d be whacking that guy’s hand with my umbrella and disturbing fellow passengers by shrieking at the top of my lungs.
Although I haven’t eaten the Nielsen variety in about a decade, these little confections reminded me of them–only much, much healthier. To me, these sweets taste like actual milk chocolate (not chocolate “candy”), mixed with coconut.
Now, I know there are about 17,428 versions of a “nut butter, carob and coconut” treat on the Internet, but this one is my own (original!) creation, and dear to my heart. And besides, I’d love to know whether any of you out there agree about the taste (or is it simply my ACD-addled tasted buds playing tricks on me?).
Carob-Coconut Sweeties
I’ve deliberately made a small batch here, so that (if the highly unlikely situation should ever arise, you understand) it’s not a tragedy if you happen to eat the entire batch. However, if you’re sharing with more than one person, or serving several, you may wish to double the recipe.
In a food processor (I use my Mini-Prep; any small processor is recommended for this recipe), blend the almond butter, tahini, carob powder, salt and chia until you have a smooth paste. Add the stevia and vanilla, if using, and whir again to blend. Add the coconut and hemp seeds and pulse until evenly distributed. Scoop the mixture by teaspoonfuls and roll into balls. Refrigerate (or freeze) 20 minutes or more to allow the mixture to firm up a bit. (If you can’t wait to dig in, they’re still delicious right away, but they will be fairly soft). Makes 4-5 balls.
ACD variation: use stevia instead of other sweetener and be sure the vanilla is alcohol-free.
[This is carob, but for a chocolate variation of the pudding, use chocolate almond, soy, hemp or other milk]
As I mentioned in a previous post, this is one of my favorite treats, even when I’m not following the ACD. This version boasts carob, cinnamon, and a touch of stevia. If you’re feeling adventurous, add a teaspoon or two of ground flax seeds to the mix as well. (You wacky dessert-lover, you!)
I was amazed to discover that this recipe, which I’ve been eyeing for almost a year now, is actually more or less acceptable for the ACD! A few minor adjustments, and the HH and I were both able to enjoy these lovely tarts (pictured above is the date-sweetened crust). You could also make the filling on its own and spoon it up as a pudding. As a bonus, this is a raw dessert. You don’t want to overindulge, however, as it does contain quite a hit of fat in each serving.
3/4 cup (80-90 g) dry, raw macadamia nuts, hazelnuts, walnuts, or a combination
1/4 tsp (1 ml) fine sea salt, optional
1/2 cup (120 ml) pitted dry medjool dates, chopped (see note)
Filling:
3/4 cup (180 ml) chopped just-ripe avocado flesh (1-2 avocados)
3-4 Tbsp (45-60 ml) freshly squeezed lime juice
1/4 cup (60 ml) agave nectar, light or dark
2 tsp (10 ml) finely ground chia seeds, optional (but the filling is more runny without it)
lime zest or kiwi slices for garnish
Lightly grease 5 individual tart pans, or line with parchment rounds (I use 3″ or 7.5 cm pans with removable bottoms). If your pans don’t have removable bottoms, it’s worth it to line them with parchment paper rounds, as the crust will stick otherwise. Set aside.
In the bowl of a food processor, process the coconut, nuts, and sea salt until the mixture resembles a coarse meal. Add the dates and process until it comes together in a “dough” (it’s ready when the mixture sticks together if pinched between your fingers and thumb). Press the “dough” evenly along the bottom and up the sides of the tart pans.
If you’ve scraped the processor bowl fairly clean, there’s no need to wash it for this step. In the same processor, blend the avocado, lime juice, agave and chia and blend until very smooth. Spoon the mixture evenly into the crusts and smooth the top.
Freeze the tarts until firm, at least 2 hours. Remove from the freezer 10-15 minutes before serving, garnish with zest or fresh fruit, and enjoy. Makes 5 tarts.
ACD Variation: Instead of the dates, use 2-3 Tbsp (30-45 ml) smooth almond, cashew or macadamia butter to help the dough adhere. Or omit the crust and just eat the filling! For the filling, use stevia to taste in place of the agave.
**Every source you read about the ACD says that, as long as you stick to the plan, your sugar cravings will disappear in 3-4 days. Excuse me while I guffaw. I’m well in to Week Five, and sugar is calling to me just as loudly and insistently as ever.
PS. To read about a real dessert recipe by yours truly, flip open the May/June issue of Clean EatingMagazine for my second Happy Endings recipe!
UPDATE: SOME OTHER ACD-FRIENDLY DESSERTS on Diet, Dessert and Dogs (This is just a partial list. For a full list, see the Recipe Index):
Desserts without Compromise, my ebook with 19 ACD friendly dessert recipes, from grain-free fudgy brownies to cookies to mousse to vanilla custard–all sugar free, egg free, dairy free and gluten free (desserts for all phases of the diet)
Cupcakes, frosting, puddings and other non-sweet dishes in my Anti Candida Feast Ebook(for those just beginning, and 2nd phase of the diet)
[Welcome to the new home of Diet, Dessert and Dogs! I'm still tweaking the format and layout of the blog, so please bear with me while I update some links, combine some page tabs, etc. It should all be up and running smoothly within the next week or so!]
A few weeks ago, I was contacted by Coombs Family Farms, an organic farm in Vermont that specializes in “all things maple,” to see if I’d like to sample some of their syrup. Since maple syrup is a well-loved staple in my kitchen and many of my baked goods feature it as a key sweetener, I was delighted to accept their offer and eagerly awaited the package.
A few days later, I received this:
A bottle of their certified organic syrup, along with a maple-leaf shaped piece of maple candy!
Anyone who’s ever consumed real maple syrup can attest to its unique flavor–sweet, slightly smoky, with an appealing, earthy aroma. Made from the sap of maple trees, it’s naturally rich in minerals (per volume, higher in calcium than dairy milk!). The syrup is available for purchase in three grades of A (light, medium and dark) and one of B–each darker and more intensely flavored than the last. I was sent a bottle of grade B, an intense, soulful auburn that was so thick and deep it was nearly opaque. As soon as I removed the cap, the maple perfume escaped to envelop the room with that distinctive scent.
Now, I’ve enjoyed maple syrup for many years. Like pretty much everyone raised in Quebec–the heart of Canada’s maple country–I consider myself a maple aficionado, if not an expert. Maple syrup is ubiquitous in La Belle Province: you can find it on every checkered tablecloth in every greasy-spoon breakfast diner, cheerily lining the shelves in corner grocery stores, awaiting the call in every kitchen cupboard. When I was in grade school, each spring our class would make an annual trek up north for “sugaring off” parties, where freshly tapped, warmed maple syrup was poured over vast expanses of pristine snow to create a kind of maple taffy that we kids scrambled to scoop up with plastic spoons. I might even classify myself as a bit of a maple syrup snob, in fact, one who’d never even consider trying the artificially flavored stuff from that iconic slender-waisted bottle.
Still, despite my fine maple sensibilities, I’ve never really thought it essential to buy organic maple syrup. For one thing, the price is usually, shall we say, immoderate. In addition, I’ve always recalled a conversation I had with a student once in a sociology of food course I was teaching. She mentioned that her family owned a local maple tree farm. There was really no difference between organic and non-organic syrup, she explained, since most maple trees aren’t sprayed with pesticides anyway (unless infected by some vermin or another). I filed away that bit of information and continued to purchase my regular (non-organic) variety.
Well, let me tell you, that student got it wrong (luckily, she wasn’t writing a test at the time). Now that I’ve tasted the Coomb’s organic version, I’m not sure I can go back to my generic brand. Their syrup is outstanding, with a rich, deep amber color and more intense maple flavor than I’ve ever tasted. It’s perfectly sweet and subtly smoky, with a heightened maple essence that lingers gently on the palate, enduring like an unexpected compliment.
Seriously, I may not be able to tolerate my old brand any more. To heck with the price–I’ll just have to be more judicious in my use of it, I reckon. Or else use a bit less and savor every drop more. Or simply ignore the cost entirely (I suspect that a pawn shop may come into play at some point). Seriously, it’s that good.
My first taste of the syrup was straight, poured onto the Lemony Almond Pancakes I wrote about a few days ago (I wanted to sample the delicacy in its pure, unadulterated state before combining it with other ingredients). The flavors melded beautifully, the maple’s presence strong enough to match the zesty lemon while counterbalancing the slight sourness of it. The HH practically asked to drink the stuff straight out of the bottle (but I wouldn’t let him, of course, as I was saving it for my subsequent kitchen experiments). He did manage to polish off the maple candy in one sitting, however–I got barely a nibble!
With such a winning flavor, I opted to design a cookie that would really showcase the unique taste that is “maple.” I concocted these Maple Flax cookies (sorry, the two of you who are also on the ACD; these are NOT ACD-friendly–I created this recipe a couple of weeks ago). They are naturally gluten free (and even flour-free, in fact). In this case, the light, chewy texture was a natural outgrowth of my desire to minimize other ingredients in order to allow the natural maple to shine through. And you will most definitely taste it, with every chewy, sticky, sweet and maple-y bite.
Thanks again to everyone at Coombs Family Farms for allowing me to sample this extraordinary product. Now my only lament is that I can’t find any more of it here in Toronto!
They’re not quite Irish, but since they contain oats, I can claim a Celtic connection, anyway. . . Happy St. Patrick’s Day, everyone!
P.S. It’s time for another Sweet Freedomgiveaway. . . stay tuned for details next post!
Maple Flax Cookies
Looking somewhat like oatmeal cookies, with a crunchy exterior and chewy center, these intesely maple-flavored treats will please everyone. Whole flax seeds add bulk, while the oatmeal and flax meal both contribute heart-healthy soluble fiber.
1/2 cup (60 g) whole old-fashioned rolled oats (not instant or quick cook)
1 Tbsp (15 ml) coconut oil, solid at room temperature*
3 Tbsp (45 ml) pure maple syrup
2 Tbsp (30 ml) Sucanat or other unrefined evaporated cane juice
1/2 tsp (2.5 ml) pure vanilla extract
2 Tbsp (30 ml) finely ground flax seeds
3 Tbsp (45 ml) whole flax seeds
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) baking powder
1/8 tsp (.5 ml) fine sea salt
Preheat oven to 350F (180C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
In the bowl of a mini food processor or coffee grinder, whir the oats until they resemble a coarse meal. Pour the meal into a small bowl and set aside.
To the unwashed processor bowl, add the coconut oil, maple syrup, Sucanat and ground flax seeds. Blend until combined well and smooth. Set aside while you measure the rest of the dry ingredients, or at least 2 minutes.
To the bowl of oats, add the whole flax seeds, baking soda, baking powder and salt, and mix to distribute everything. Pour the wet ingredients over the dry and stir to create a sticky “dough”.
Using a melon baller or teaspoon, drop the mixture onto cookie sheet about 2 inches (5 cm) apart. Do not flatten the cookies (they will spread on their own).
Bake 10-13 minutes, until puffed and cracked on top and dry on the edges. Allow to cool completely before removing from sheet (they will firm up as they cool). Makes 8-10 cookies. May be frozen.
* If your room temperature is warm enough that the coconut oil melts, place it in the refrigerator for 10 minutes or so to firm up before using in this recipe.
]
