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®) (30 page)

Garbanzo beans create a fiber-rich base to these delicious flourless dessert bars. Have no fear, however, because sweet coconut sugar and spicy cinnamon cover up any trace of bean flavor perfectly.

1. Preheat oven to 350°F. Grease a 9" × 9" baking dish.
   
2. In a food processor or blender, process the garbanzo beans, coconut oil, applesauce, and almond milk until the mixture looks like a very smooth hummus.
   
3. Add the baking powder, baking soda, vanilla, butter extract, salt,
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   cup coconut sugar,
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   cup oats, and 2 teaspoons cinnamon and blend until smooth and fully incorporated.
   
4. Pour batter in pan. In a small bowl, combine remaining coconut sugar, oats, and cinnamon. Sprinkle mixture over the top of the bars and bake for 22–25 minutes. The center should be firm but still soft and moist. Let cool 10 minutes before serving.
   

PER SERVING
Calories: 130
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Fat: 3g
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Protein: 2g
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Sodium: 145mg
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Fiber: 2g
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Carbohydrates: 23g
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Sugar: 13g

These delicious cookie bars feature warm melted chocolate and silky, naturally sweet meringue. They should absolutely be accompanied with a glass of milk!

1. Preheat oven to 350°F. Line a glass 9" × 13" baking dish with parchment paper so enough hangs off the sides that you can easily lift the bars out after they are baked. Spray with cooking spray.
   
2. In a medium bowl, combine flour, salt, baking soda, and baking powder.
   
3. In another bowl, cream together the butter, applesauce, honey, and 1 cup coconut sugar. Add egg yolks and vanilla and mix until combined. In 3 batches, stir in the flour mixture.
   
4. Press the dough in the prepared pan. Sprinkle chocolate chips over the dough.
   
5. Wipe out bowl that was used for the dry ingredients. Place the 4 egg whites in the bowl and begin whisking, gradually increasing speed until they look very frothy and light in color. Add the cream of tartar and cornstarch and beat for another minute. Add in the remaining coconut sugar and beat until sugar is dissolved and the mixture is smooth and slightly glossy. The meringue should hold a soft peak and be light in color. Spread the mixture over the bars.
   
6. Cover the pan with foil. Bake for 20 minutes. Remove the foil cover and bake for an additional 5–7 minutes until the meringue is golden brown. Let cool 15 minutes before lifting parchment paper from the pan to remove the bars to slice and serve.
   

PER SERVING
Calories: 268
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Fat: 9g
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Protein: 4g
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Sodium: 250mg
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Fiber: 3g
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Carbohydrates: 52g
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Sugar: 27g

Traditional sugar cookies are baked into a thick bar and topped with a generous layer of sweet frosting! Add food coloring to the frosting to fit any festive occasion.

1. Preheat oven to 375°F. Grease a 9" × 13" baking dish.
   
2. In a large bowl of an electric mixer, cream together the butter and powdered honey until fluffy. Add eggs, one at a time, and mix until well combined.
   
3. Add vanilla, salt, baking soda, and baking powder. Add in the flour, half a cup at a time, mixing on low until all the flour is incorporated.
   
4. Spread the dough out into greased pan. Bake for 10–15 minutes. Be careful not to overbake! The bars should be light and golden. Let cool completely before cutting and frosting with cream filling.
   

PER SERVING
Calories: 460
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Fat: 22g
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Protein: 4g
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Sodium: 139mg
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Fiber: 2.5g
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Carbohydrates: 65g
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Sugar: 44g

Cheesecake has never been so easy. This recipe creates a thick layer of luscious healthy cheesecake with a naturally sweet graham cracker base.

1. Line an 8" × 8" baking dish with parchment paper and set aside.
   
2. In a food processor or blender, combine the oats with graham cracker crumbs. Mix until crumbly. Pour into a small mixing bowl, and combine with
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   cup shortening and 3 tablespoons of maple syrup. Mix until moist and well combined. Wet your hands and gently press the mixture into the bottom of pan. Place in the freezer for 10 minutes.
   
3. Empty crumbs out of food processor and add the xylitol. Process the xylitol until powdery. Add the soft cream cheese, 1 teaspoon of vanilla, and 1 tablespoon of flour. Mix until creamy.
   
4. Remove crust from freezer and spread the cream cheese filling over the crust, reserving 2 tablespoons for the cookie dough. Return to the freezer for another 10 minutes.
   
5. Combine the 2 tablespoons cream cheese filling, remaining shortening, and coconut sugar and mix well. Add the rest of the ingredients the 1 tablespoon maple syrup, salt,
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   teaspoon vanilla extract,
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   cup spelt flour, and chocolate chips and mix well. Spread the cookie dough over the cream cheese filling and return the pan to the refrigerator to set for 30 minutes. Cut into squares. Keep any leftovers in the refrigerator.
   

PER SERVING
Calories: 375
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Fat: 21g
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Protein: 3g
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Sodium: 310mg
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Fiber: 2.5g
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Carbohydrates: 48g
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Sugar: 19g

These no-bake granola bars are chewy and sweet thanks to delicious dates. The rich salty peanut butter flavor is enhanced with nutritional yeast and complemented with a healthy helping of chocolate chips.

1. Line an 8" × 8" baking dish with parchment paper.
   
2. Chop soft dates until fine and the dates become a very rough paste.
   
3. In a medium mixing bowl, combine honey, peanut butter, vanilla, and dates. Add the nutritional yeast, oats, chocolate, and pretzels and mix well.
   
4. Press mixture into the pan. Place in freezer to set for 30 minutes. Cut into slices. Store leftovers in an airtight container in the refrigerator.
   

PER SERVING
Calories: 228
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Fat: 8g
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Protein: 6g
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Sodium: 274mg
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Fiber: 3g
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Carbohydrates: 35g
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Sugar: 19g

These delightful treats are a refreshing twist on a classic lemon bar. Enjoy the soft, luscious texture of these citrus-infused treats.

1. Grease an 8" × 8" baking dish.
   
2. In an electric mixer with the paddle attachment, cream together the softened butter and
   ¹
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   cup powdered honey until light and fluffy.
   
3. Sift together
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   cup rice flour, oat flour, xanthan gum, and salt and add to the mixture. Mix until just combined.
   
4. Pour the dough into baking dish and press down, creating a
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   " edge of dough up the sides of pan. Preheat oven to 350°F. Place dough in freezer while oven heats. Bake the crust for 10 minutes.
   
5. In a medium bowl, whisk together the eggs,
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   cup powdered honey, xylitol, orange zest, orange and lemon juice, and almond extract. Mix until well combined. Add the
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   cup rice flour and mix.
   
6. Pour over the baked crust and bake covered for 30–32 minutes. Be careful not to overbake. It’s okay if the very middle is a bit wiggly—the filling will set completely when cooled. Slice into squares and garnish with fresh orange zest if desired.
   

PER SERVING
Calories: 279
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Fat: 13g
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Protein: 4g
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Sodium: 60mg
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Fiber: 1g
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Carbohydrates: 40g
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Sugar: 14g

These peanut butter chocolate oat bars are chewy and sweet, and resemble peanut butter Rice Krispies bars. Use crunchy peanut butter for extra crunch and texture in these truly decadent dessert bars.