Category Archives: Desserts

Banana Bread

So autumn is upon us and it’s time to get back into the kitchen and start creating!!  Here is a healthier version of the classic banana bread.  This version may be even yummier than the original – I think so but I’ll let you be the judge!  Simple to make and a great way to use up the extra bananas.  You can also add walnuts or cacao nibs to add more crunch and texture!  Makes a great quick breakfast toasted and topped with almond butter!Banana Bread


•   1/3 cup natural unsweetened applesauce
•   1/2 cup natural brown sugar
•   3 egg whites
•   3 bananas, mashed
•   2 tbsp chia seeds
•   1/3 cup water
•   1 1/3 cups whole wheat flour
•   1/3 cup coconut flour
•   1 tsp baking soda
•   1/4 tsp baking powder
•   cooking spray


Preheat oven to 350° F.  Mix applesauce and brown sugar in a large mixing bowl.  Gently stir in egg whites then add mashed bananas and water.  Add dry ingredients and stir until well combined.  Coat a loaf pan with cooking spray and then pour in mixture.  Bake for 55 – 60 minutes or until a toothpick inserted in the center comes out clean.



Chewy Crispy Chocolate Almond Butter Bars

So here is another easy bar recipe.  I got the original recipe ideas from Clean Eating magazine nutrition edition 2006.  I have made a few changes to the original recipe to suit my tastes and experiment with “raw”ingredients.  I decided to make these over the weekend and they were a big hit.  Pretty sweet due to the agave nectar which is sweeter than honey but you could always use the honey if you can’t find agave nectar.  Coconut nectar is another raw option which is really sweet!  These bars rival any candy bar and so much healthier for you!  Get creative add any dried fruit mixture or use peanut butter or cashew butter instead!  The beauty of cooking is getting to create and then play around with different ingredients!  So much fun and so yummy to eat!

Ingredients:Crispy Almond Butter Bars

•   3 cups crisped rice cereal
•   1 cup oats
•   1 cup chopped dried fruit (apricots, raisins, cherries)
•   1/3 cup sliced raw almonds
•   2 tbsp ground flaxseed
•   1/3 cup cacao nibs
•   1/4 cup brown sugar
•   1/3 raw agave nectar or raw coconut nectar
•   1/2 cup raw almond butter
•   1/2 cup raw cacao powder
•   cooking spray


Coat a large mixing bowl with cooking spray and add first five  ingredients except brown sugar, agave nectar, and almond butter; stir to mix well.  Combine brown sugar, agave nectar, and almond butter in a medium saucepan over medium heat.  Stir until completely melted and smooth.  Remove from the heat and stir in cacao powder.  Pour chocolate almond butter mixture over cereal mixture and stir to coat evenly.  Press mixture into a 9x 13 pan than has been coated with cooking spray.  Place in refrigerator to cool completely.  Cut into bars.


Agave Energy Bars

A little pick me up after your workout or for an afternoon sweet treat!  Healthy and so much better than a candy bar!  Even my 16 year old likes to snack on these bars.

Ingredients:Agave Energy Bars

•   1 cup crushed wheat flakes (or your favorite cereal)
•   1/2 cup raw sunflower seeds
•   1/2 cup sesame seeds
•   1/3 cup sliced raw almonds
•   2 tbsp ground flaxseed
•   1 tsp lucama powder
•   1/4 cup raw cacao nibs
•   1/3 raw agave nectar or raw coconut nectar
•   cooking spray

Coat a medium mixing bowl with cooking spray and add all ingredients except agave nectar; stir to mix well.  Bring agave nectar to a boil over medium heat.  Reduce heat to low and simmer about 6 minutes.  Pour over cereal mixture and stir to coat evenly.  Press mixture into a 8×8 pan than has been coated with cooking spray.  Place in refrigerator to cool completely.  Cut into bars.


Coconut Almond Macaroons

So another “raw” creation taken from Preserve It Naturally and the use of my Excalibur dehydrator.  This recipe is altered slightly by the addition of the chia seeds which I love to use whenever I can.  The chia seed is so versatile and packed with lots of Omega fatty acids and protein, both vital ingredients for the body.  These macaroons are even more tasty that the “traditional” version with a softer texture.


•    2 cups raw almonds
•    1 cup shredded unsweetened coconut
•    1 tbsp almond extract
•    8 – 10 pitted medjool dates
•    2 tbsp chia seeds


Soak almonds for 8 hours in water and drain.  Soak dates for 2 hours in water and drain, reserving the water. Chop almond in a food processor until fine.  Add 1/2 cup of the reserved water, almond extract, dates, shredded coconut and chia seeds, ensure the dough is thick.  Drop by spoonful or form into cookies and place on dehydrator trays lined with a Paraflexx sheet.

Dry at 105°F for 12-24  hours, turning over when dough is firm.


Vanilla Bean Apple Pie

Vanilla Bean Apple PieAnother modified recipe from Clean Eating Magazine – Fall 2008.  I made this the other day and had to work on it in bits and pieces but well worth the effort.  The crust is full bodied and yields a wonderful texture!  This is a much healthier version of the classic fall favorites and just as satisfying!


Crust: [* Mix olive oil and butter until smooth]
1 cup organic whole-wheat flour
1/2 cup ground organic rolled oats
1/2 tsp organic Celtic sea salt
2 tsp organic apple cider vinegar
2 tbsp ice water
*1/4 cup olive oil
*1/4 cup unsalted organic butter

8 cups peeled and thinly sliced organic Braeburn apples (5 to 7 medium)
3 tbsp organic whole-wheat flour
3 tbsp organic apple butter
1 tbsp freshly squeezed organic lemon juice
1/8 tsp organic Celtic sea salt
2 tbsp organic agave nectar
1 seeded vanilla bean cut open length-wise


To prepare crust:

Stir flour, ground oats and sea salt together in a Kitchen Aid mixing bowl.  Whisk together vinegar and water in a small bowl.  Incorporate the olive oil butter into the flour using the Kitchen Aid mixer until it becomes a coarse meal.  Drizzle in the vinegar mixture and mix with a fork until the dough is moist. Divide dough into 2 balls, 1 slightly larger in diameter than the other.  Form each ball into a 6-inch disk and wrap in plastic wrap.  Chill for at least 1 hour (and up to 2 days).

To roll the dough:

Between two sheets of wax paper, roll the larger disk of dough into a 12-inch circle.  Remove the top piece of wax paper, lift the bottom piece by the corners and invert it over a 9-inch pie dish.  Press the dough into the dish and peel off the wax paper.  Roll the second disk the same way, move onto a plate or cookie sheet and refrigerate until pie is filled.

To prepare filling:

Preheat oven to 450°F

Put apple slices in a large bowl, sprinkle with the flour and toss.  In a small bowl mix together apple butter, lemon juice, agave nectar and vanilla bean.  Stir mixture into apples.  Spoon apples into the crust and gently press them into the bottom crust.

Remove second disk from the refrigerator and place it over the pie.  Firmly press the top crust into the bottom crust.  Seal and crimp the edges.  Cut 4 slits in the crust.

Bake for 15 minutes.  Reduce the temperature to 350°F and bake for an additional 45 minutes, or until the crust is brown and the filling is bubbling.  Let cool 1 hour before slicing.


%d bloggers like this: