Grain-Free Sweets: Get This Book (with Recipe)

I really, really love sweets. But starches and sugars don’t love me. So I’ve had grain- and refined-sugar-free goodies, and I find that not only do they agree with my body and brain better, they are frequently tastier, richer, and more satisfying than their mainstream counterparts.

Carol from Ditch the Wheat has created an e-cookbook for those of us who want to go beyond gluten freedom! It’s called Indulge—a perfect title—and contains 70 grain-free dessert recipes. All the recipes in the book are dairy-free, low-inflammation, and grain-free, and, most notably, all call for real ingredients. All the recipes in the book meet my standards of being tasty, rich, and satisfying. There are simple, easy-to-make recipes and complicated, pastry-artist-level recipes—whatever you’re feeling up to that day!

Click here to learn more about Indulge: 70 Grain-Free Desserts and maybe even buy it!

Here’s a sample recipe, just to give you an idea of how ridiculously good homemade grain-free sweets can be!

Reese’s Bars

Crust:
1 cup almond flour/meal (250 mL)
2 tbsp extra virgin coconut oil (30 mL)
2 tbsp raw honey (30 mL)
1/8 tsp salt (0.5 mL)

Filling:
1 cup almond butter or cashew butter (240 mL)
3 tbsp extra virgin coconut oil (45 mL)
3 tbsp raw honey (15 mL)
1 1/2 tbsp unsweetened cocoa powder (22.5 mL)
1/2 tbsp raw honey or more (7.5 mL)

Preheat oven to 350°F (177°C). Line the bottom of a 4×8 inch rectangular loaf pan with parchment paper. In a large bowl combine the ingredients for the crust. Evenly press the dough into the bottom of the prepared baking pan.

Bake for 10-15 minutes. The crust is done when it is lightly brown and firm to the touch. Let the crust cool before spreading the filling.

In a bowl, combine the almond butter, coconut oil, raw honey. Mix and reserve about ¼ of the mixture for the chocolate topping. Spread the almond butter filling onto the cooled crust. Place the bars in the freezer to firm up before spreading the chocolate mixture on top of the almond filling.

To make the chocolate topping add unsweetened cocoa powder to the reserved almond butter filling and sweeten to taste.

Spread on top of the semi-frozen bars. Place in the fridge to firm. Store the bars in the refrigerator. Makes 8 servings.

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