Let’s face it we all want to enjoy our holiday season but at the time we want to make sure that we don’t go off track with our healthy program.
Here are a few tips to keep in mind if you are trying to convert your old recipes to healthier ones. When baking during the holiday season try the following:
Replace 1 cup of whole wheat or all-purpose flour to the following:
1 cup of spelt four
1 1/3 cups ground rolled oats
7/8 cup of buckwheat flour
7/8 cup of chickpea flour
½ cup of ground almonds
Replace 1 cup of sugar (brown or white) to the following:
½ to 2/3 cup of honey (depending on how sweet you like it)
½ to ¾ cup of pure maple syrup
½ cup of molasses
2 tsp of monkfruit/cup of water
Here is an example of a recipe for gluten-free , sugar-free and vegan cookies. They are irresistible almond cookies that taste rich and buttery, despite being free of oil, eggs, butter and dairy. It is also super easy to make.
1 cup of blanched almond flour (not almond meal)
3 tbsp of Monkfruit or Swerve
½ tsp of baking powder
Optional: 1/8 tsp of fine sea salt
2 tbsp of water
Preheat the oven to 350F. Line a baking sheet with parchment paper
In a medium bowl, whisk the almond flour, monkfruit, baking powder and (optional) salt (breaking up all the lumps in the flour). Add the water and stir until blended.
By using a small cookie scoop, drop a small amount on the prepared baking sheet, spacing 2 inches apart.
Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Variation – you can add ¼ cup of miniature semisweet chocolate chips, OR ¼ cup of finely chopped dried fruits OR 1/3 cup of a mashed ripe banana OR for extra fiber some ground flax seeds.
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