Clean DESSERT Recipes

Need to bring along a dessert that’s vegan, sugar-free, gluten-free, etc, and are at a loss? Check here for some ideas.

Quinoa Wonder Bars recipe

Full of protein, fibre, magnesium, and other nutritious goodies, quinoa (pronounced “keen-wa”) is a magic super-grain that is amazingly beneficial for your body.  Combine it with a few other tidbits, and you’ve got yourself some Quinoa Wonder Bars, perfect for a pre- or post- gym snack, or a quick breakfast as you run out the door.

I’ve already doubled the recipe here, as I’m assuming you’d like to make 38 at once.  Am I wrong?

1 cup quinoa (dry)
2 cups dried appleQuinoa Wonder Bars recipe
2 cups raisins (aka sultanas)
1 cup dates
1 cup sunflower seeds
1/2 cup pumpkin seeds (aka pepitas)
3/4 cup slivered almonds
3/4 cup shredded coconut
1/2 cup chia seeds (black or white or mixed)
1/2 cup sesame seeds
6 eggs
4 Tbsp maple syrup 
4 tsp cinnamon
1 tsp nutmeg
2 tsp powdered ginger (optional, but adds an extra zip of flavour)
rind of 1 orange

(Try to go for organic, chemical- and preservative-free ingredients… a bit hard with the dried apples, but try.)
 

Directions:

Preheat oven to 160° C (320 F).

Line two baking trays with baking paper.

Cook the quinoa: Add the 1 cup of dry quinoa to 2 cups water in a pot.  Bring to a boil, then simmer, covered, for about 12 minutes.  

Then cool the hot quinoa to room-temperature or cooler (or cook it the night before and put it in the fridge overnight.  If you skip this step, you’ll wind up with cooked eggs, so don’t.)

Chop the apple and dates into small pieces, or use a food processor for this. 

Mix all the ingredients together. 

Divide the mixture in half and spread evening across the two baking trays.  Press it down firmly. 

Bake for around 28 minutes.

Cool on a cooling rack, then slice into bars with a serrated knife (try for store-bought granola bar size).

Makes about 38 bars.  If you’re not feeding an army, put some in the freezer for later as they freeze really well and thaw quickly.

 

Hugo eating Quinoa Wonder Bar

Even Hugo (8.5 months old) loves these. (Don’t worry, there’s no choking going on.)


(To give credit where it’s due, this recipe is an adaptation of the one found at http://naturalnewagemum.com/gluten-free-nut-free-muesli-bars/  Many thanks for the great idea, Sonia.)

 

 

 

Raw Chocolate-Almond-Craisin Fudge recipe

Hey Guys,

Well, after a rather lengthy blogging hiatus due to post-baby happenings (you can read all about Hugo’s birth story here), I’m back with more nutritional shenanigans, the most important of which is DESSERT…

…and a healthy one at that.

I’ve been trying super hard to eliminate any and all chemicaly yuckiness from my diet, but still have some fairly enormous chocolate cravings, so this recipe ticks both boxes.

Now, if you have massive self-control issues when it comes to all things chocolate (like me), you might want to reduce this recipe by half… or share share share a full recipe with many, many friends.  It is seriously SO hard not to eat the whole pan in one day.

Raw Chocolate-Almond-Craisin Fudge

Although they look brownie-sized here, they are actually cut into teensy, bite-sized pieces.

So, here you have it… raw chocolate-almond-craisin fudge:

Ingredients

•¾ cup coconut oil
•½ cup coconut butter (aka coconut paste)
• ½ cup cacao powder
• ½ cup maple syrup (I put an extra dash of this in)
•pinch of fine sea salt
• 1/3 cup craisins (dried cranberries) or freeze-dried raspberries
•¼ cup slivered almonds
• 2 tablespoons cacao nibs

 

How to make it:

•melt and mix coconut oil and coconut butter together (I did this in a glass measuring cup in the microwave)

•whisk in the cacao powder until smooth, then add the maple syrup and salt. Whisk again until completely combined

•mix in the craisins, slivered almonds, and cacao nibs

•pour into parchment-lined cake pan, dust with additional cacao powder, and leave to set in the fridge for at least 1 hour

•cut into small, bite-sized pieces

store in fridge (also freezes nicely, and thaws very quickly- ie, in your mouth)

 

ps- to give credit where credit is due, this recipe has been adapted from http://www.flannerys.com.au/recipes/post/raw-chocolate-raspberry-fudge

Chocolate Chick Cookies

My friend Jolene recently linked to a healthy cookie recipe on Facebook- she said it was not to be missed, and she was definitely spot-on.  The great thing about these little “chocolate chick cookies” is that they are high in protein from the chick peas, and also contain the good type of fat that your body needs (from the peanut butter).

Chocolate Chick Cookies

Hot outta the oven – at their most delicious stage

The first time I made them I just did a test run with a single recipe to see what all the rage was about, and decided everyone was right- they’re amazing.

However, they were also a bit of a pain in the butt to make since the peanut butter and honey got a little crazy, so the next time I decided to go big or go home.

Since I’m having a baby in a couple weeks and probably won’t be in the baking spirit for a while afterwards, I made 5 times the recipe last weekend and froze most of them.  They thaw out really quickly if you just leave them out on the counter for a few minutes… no need to microwave them or anything.

Anyways, without further ado, here’s the recipe:

Ingredients:

1 1/4 cups chickpeas, drained and rinsed (=1 can =420g)

2 teaspoons vanilla extract

1/2 cup natural peanut butter

1/2 teaspoon salt

1/4 cup natural honey

1 teaspoon baking powder

1/2 cup dark chocolate chips (leave these out if you really want them to be sugar-free)

1/4 cup chopped walnuts (optional, but I’ve tried them with and without, and they’re definitely better with)

 

Directions:

Preheat oven to 350°F / 177 C

Cover your baking pans with baking paper.

1. In a food processor, or using a hand blender like the Bamix, combine all the ingredients (except for the chocolate chips and walnuts) and process until very smooth.

Tip: heat the peanut butter and honey a bit in the microwave to make them easier to measure and pour, but not too hot or else the dough is too runny and the chocolate chips melt when you add them   🙁

2. Stir in the chocolate chips and nuts

3. Use two spoons to plop the dough into 1-2 inch drops on the baking paper

4. Bake for about 12-15 minutes. They are soooo amazingly delicious when the chocolate is still warm!

 

-makes 15 cookies

-store in the fridge

 

ps- original recipe is from Bethany Jane’s blog, although I’ve changed a few things around 🙂 Thanks, Bethany.

 

Coconut Avocado Cookies (gluten- and dairy-free)

These little gems have been a big hit with the health-nut crowd I hang around… they’re gluten- and dairy-free, and nearly sugar-free as well… I guess if you omit the chocolate chips it would be the perfect health-food snack option, but I like to leave a little bit of fun in there  😉

coconut-avocado-cookies

Fresh out of the oven on the cooling rack

 

What’s In Them:

1 cup coconut flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp sea salt
2/3 cup choc chips
1/4 cup shredded coconut

 
2 ripe bananas, mashed
1 ripe avocado, mashed with a fork
1 cup almond milk
4 tbsp honey
1 tbsp apple cider vinegar
1 tsp vanilla extract
2 eggs

What to do:

Preheat oven to 375 F (190 C)

In one bowl, combine all dry ingredients, (first 6 things).  Un-clump any clumps of coconut flour.

In a second, larger bowl (or in pitcher using the Bamix), add in the remaining 7 ingredients, mashing the banana and avocado with a fork. Add the dry ingredients to the wet ingredients in bowl, mixing well.

Let sit for 2 minutes for the coconut flour to absorb some of the moisture. (Seriously, this works, although I’m not sure why.)

Spoon out dough blobs of about 2 tablespoons each onto a greased baking sheet.  Bake cookies for 20 minutes, or until golden-brown.

(For some reason, they taste MUCH better after refrigerating for a couple hours, as they come out of the oven quite crumbly and a bit mushy-tasting)

Makes about 2 dozen cookies

Let me know what you think (or how yours turn out) in the comments below.