- 2 cups mashed sweet potatoes
- 4 oz. coconut oil, melted and cooled
- ½ cup carrot, cooked and mashed
- ¾ cup plum, peeled and processed in a blender
- 2 oz. cream cheese, softened
- 2 T. honey
- 2 eggs
- 1 tsp. vanilla extract
- ½ tsp. salt
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- 1 tsp. ground cinnamon
Dr. Jan Bedell – Low-Carb Alternative
No-Crust Sweet Potato Pie
My support person, Michelle, created a cookbook for her son when he was on the Spectrum Balance Protocol diet. This came from that book.
- This recipe is for children and adults who have multiple food sensitivities.
- This recipe is gluten-free, corn-free and processed sugar-free.
If you are also dairy-free, leave out the cream cheese.
Preheat oven to 400 degrees. In a medium mixing bowl, combine all ingredients with a hand mixer and mix well. Pour into pie pan and bake at 400 degrees for 10 minutes. Reduce heat and bake at 350 degrees for 30 minutes or until firm. Serves 6. (Recipe submitted by Michelle Thompson, author of Dinner for David.)
- ½ cup margarine
- ½ cup molasses
- ½ cup sugar
- 1 egg
- 2 ½ cups flour (or 1 ½ cups flour + 1 cup whole wheat flour)
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp ginger
- 1 tsp ground cloves
- 1 tsp cinnamon
Kathy Kuhl – Traditional Holiday Favorite
This is our favorite for Christmas. I have a reindeer cookie cutter and add a red hot to create Rudolphs.
- Cream (or partially melt) margarine, sugar, and molasses. If melted, let the mixture cool.
- Add egg.
- Sift in remaining ingredients.
- Roll out ¼ inch thick and cut.
- Bake 10-12 minutes at 350 degrees.
- Cool on cooling racks.
Yield 2 trays.
Tip: roll all the dough to the same thickness, or thinner cookies will be overcooked before others are done.
- Gluten-free pretzels
- White almond bark
- Yellow M&M’s
Cammie Arn – Gluten-Free Fun Treat
“Eggs & Bacon”
We are a little non-traditional at our house!
- Place 2 pretzel sticks next to one another on a piece of waxed paper or baking mat
- Top with melted almond bark
- Place 1 yellow M&M on top
- let it set up
- 1½ cups sugar
- 2/3 cup water
- 3 Tbsp. cornstarch
- 3/4 cup red hot cinnamon candies
- 1/2 cup butter
Hint: Use a cooking apple that will not turn mushy when cooked, such as Macintosh, Granny Smith, Jonathon, etc.
Dawn Spence – Gluten-Free Fruit Treat
Baked Cinnamon Apples
One smell of this apple dessert and I knew that the holidays had arrived. I miss my grandmother but this recipe helps me remember fond memories.
In a heavy saucepan, bring the sugar, water, cornstarch, and red hots to a boil.
Fill a 3-quart baking dish with sliced apples
Pour the hot liquid over the apples
Dot the top of the apples with 1/2 cup butter.
Bake at 350 for 1 hour, let cool 15 minutes.
- 4 1/2 cups whole wheat pastry flour, freshly ground
- 1/2 cup lentil flour (green, red or brown – it doesn’t matter)
- 1 1/2 cups cocoa powder
- 2 Tablespoons baking powder
- 1 cup butter
- 1 cup Sucanat (or brown sugar)
- 6 large eggs
- 1 Tablespoon vanilla
- 2 cups chocolate chips (divided)
- 2 Tablespoons coconut oil
Peggy Ployhar – Hidden Healthy
Triple Chocolate Biscotti
Before our family even started down the road to healthy eating, this recipe was one of my children’s favorites – actually not this exact recipe as I have modified it over the years to make a more healthy version. I have really been surprised that no one has even noticed the changes, but then again with this much cocoa powder in a recipe, you can mask a lot of ingredients.
I make this recipe at least three times every holiday season plus multiple times throughout the rest of the year.
- In one bowl mix all the dry ingredients – flours and powders.
- In another bowl cream together the butter and Sucanat.
- Next, add in the eggs and the vanilla to the butter mixture.
- Now slowly, 1/2 cup at a time, add in the dry ingredients. First off by adding in 1 cup of chocolate chips. (You will need a really heavy-duty mixer to handle this dough.)
- Now dump out the dough and finish off the mixing by kneading the dough with wetted hands until the dough gets glossy. (This is also a good upper body workout!)
- Next, separate the dough into two pieces and then roll each piece out on parchment into a rectangle about 1/2 inch thick, 4 to 5 inches wide and as long as you need for length.
Then bake at 350 degrees Fahrenheit for 25 minutes.
When the 25 minutes are up, remove the cookies from the oven, cut them again, separate each slice and lay them on their sides on two baking sheets.
Then return the cookies to a 275 degree Fahrenheit oven for 1 hour to dry.
While the cookies are on their final bake, heat the remaining 1 cup of chocolate with the coconut oil in a double-boiler until melted
Once baking is done, spread the melted chocolate onto the tops of the cookies.
Let cool, then eat…if you can wait that long.