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OT: dessert ideas for very specific diet
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You’re going to have to do some subbing here! For the honey use stevia…most of these recipes only have a small amount so it shouldn’t be too hard to get it sweet enough and most of them you’re not needing honey for ‘bulk’.
http://www.thecleandish.com/chocolate-mousse-dairy-free/
http://www.nourishingdays.com/2008/12/coconut-flour-orange-cake-with-coconut-oil-frosting-gfcf/ – swap the orange for lemon
http://fastpaleo.com/recipe/coconut-mounds-bark/
http://www.hullabaloohomestead.com/2013/02/coconut-almond-joy-bites.html
http://brittanyangell.com/dairy-free-fudgsicles-made-with-avocados/
http://empoweredsustenance.com/chocolate-coconut-pie/
http://healthyindulgences.net/2009/05/healthy-chocolate-cake-with-a-secret/
http://www.thespunkycoconut.com/2012/04/decadent-60-second-chocochia-milkshake/
http://blog.fatfreevegan.com/2012/01/chocolate-chia-pudding-and-other-sugar-free-flour-free-desserts.html – wasn’t sure about chia seeds.
http://www.homemademommy.net/2012/11/great-aunt-babes-chocolate-mousse.html – wasn’t sure about butter
http://chocolatecoveredkatie.com/2012/01/16/chocolate-frosting-shots/ – I LOVE THESE!!!
http://www.lavenderandhoney.net/2013/10/11/chocolate-and-cream-pie-recipe/ – skip the crust and make little ‘pudding cups’
http://onesupergrover.wordpress.com/2013/10/08/thm-friendly-skinny-coconut-chocolate-treats-s/
http://wholenewmom.com/recipes/chocolate-carob-chia-pudding-dairy-free-sugar-free/
http://mariamindbodyhealth.com/french-silk-pie-and-hair-loss/ – skip the crust…again
http://www.satisfyingeats.com/chocolate/easy-chocolate-truffles-dairy-free/ – obviously don’t roll them in nuts!
For ‘bulk’ you’ll want to use erythritol or truvia (or the new Trim Healthy Mama Sweet Blend)…if you can have them. If it’s just for sweetness then stevia (liquid or powder) usually works okay.
Yes, you can use xylitol in place of erythritol. Xylitol can be a little sweeter so that may affect the amount needed.
My mom makes this chocolate pudding that is coconut milk, cocoa powder and sweetened with any preferred sweetener. You take a can of coconut milk and put it in the fridge, and use the thickened ‘cream’ part for the recipe. You just blend ingredients until really smooth. You don’t bake it or anything, so you could just sweeten it by taste.
Rachel
Ooooh, Heather, thank you for that long list! I recognize several as ones I have pinned but haven’t modified. I’m always so afraid to modify something like sweetener, because what if I ruin the whole thing and waste all those expensive ingredients?!
Rachel, that sounds simple enough. I make my own coconut milk, which also has a thick later of cream that rises to the top. I made coconut whipped cream from canned in the past, but I haven’t tried anything with my homemade coconut cream. I wonder if it has the same result. Btw, making homemade coconut milk is so easy and so much cheaper! I go through over 2 gallons of it per week, so buying canned isn’t a realistic option for me. It’s just too expensive, and I need to stay away from the guar gum and xanthan gum in most canned brands.
Linsey – I highly recommend THM pintrest site here: https://www.pinterest.com/THMamas/
Sugar I am a stevia only Momma. I buy Sweetleaf off amazon. Although now that THM has their own I just ordered theres. I will warn that NuNaturals changed there formula awhile back and it’s not good anymore. Just in case you didn’t know this.
I am thinking ice cream, pudding, cakes, etc. All of these would fit your bill. Can you do beans? Last night I had roasted Garbanzo beans for dessert. I love ice dream, did you say you could do almond milk? Heavy raw cream?
Chia Tapioca Pudding – 1 1/4 unsweetended almond milk, 1/2 tsp Glucomanna, 3/4 tsp Chia seeds, dash vanilla, sweetner to taste. Pour milk into blender, add gluc, turn on and mix for few seconds till thickens. Pour into glass jar with lid, add chia seeds, vanilla and sweetener. Shake well and and shake on and off. The longer in the fridge the thicker it will be. I like to do it up in the morning and eat it at night or vise versa for breakfast.
Ice cream – 1 cup almond milk, sweetener to taste, 1 tsp vanilla, 1/4 tsp gluc. Pour into blender and blend for 30 sec – 1 minute. Pour into ice cub trays and freeze. When ready to make ice cream – take fozen cubes and place in food processor and process until powdery then add milk/cream to make it smooth. At this point if you want fruit (which others might like) PB (I use PB flour) or you Cocoa powder it can be added. Mix until smooth and eat! It’s very good.
What about the chocolate idea – I have lots of variations of this PB, Salted/Carmel, Pepermint to name a few but I will write the original reciepe for just a basic chocolate here: 1/4 cup coca powder, 1/2 cup coconut oil, and sweetner to taste (important that this is ground fine like in a baby bullet). Melt down coconut oil if not already, then mix everything together. Line a plate with tin foil and pour onto the plate. Place in freezer to harden. Eat! It’s coconut oil so remember that it will melt in your fingers if you just hold on to it.
smoothies? These are my go to, they are fast and easy. This is my current favorite: PB Skinny chocolate Shake (AKA takes like a Recess PB Cup Blizzard to me) 3/4 cup water, dash of salt, dash of vanilla, 1/2-1 scoop whey protein powder (also didn’t know if you could do this), 1 Tbs PB flour or 1-2 Tbs natural PB (no sugar), sweetener to taste, 8-12 ice cubes and 1/4 recipe of the skinny chocolate. It’s wonderful!
Anything here you like or want more of? What else?
Muffin in a bowl? – 2 Tbs oat fiber, 2 Tb cocoa powder, 3/4 gluc, 1/2 tsp baking powder, sweetener to taste, 1/3 cup egg whites, 3 Tbs water. Mix it all dry ingredients with a whisk then add the egg whites and make sure to mix well. Microwave for 1 minute. I like to top mine with a little sweetened greek yogurt. Its’ like my own personal cake. (oh microwave in a regular cereal bowl – don’t do microwaves you can do in a stove but I don’t know the exacts of that)
Ok.. anything here helpful? If not maybe someone will enjoy these like I do.. Misty
PS We also all eat the same and use the same Stevia
Thanks for all that, Misty!
I can’t have glucomannan, almond milk, peanuts, or beans. I can have whey protein powder, if it is very high quality like Maximized Living, Radiant Life, or Mercola. I can do ice cream out of raw heavy cream.
The only smoothie I can really have has to be based from coconut milk or raw milk with no fruit, so basically I’m making chocolate or vanilla milkshakes. 😉
I was just curious as I am wanting to learn more about the differences. I usually use birch-based xylitol but I also like to mix the two for a rounder sweet taste. Right now I am using 1/2 cup xylitol + 1/2 cup erythritol + 1/2 tsp stevia extract.
No. That is just what I mix up to use from. I can’t remember how much I use per cup of sugar. But I think it may be 1/2 as much. If using straight xylitol I usually use close to 1:1 to replace sugar.
No I have not used the NEW NN formula as i have heard and read that it’s not good. My chiro (who’s family is a big THM family and also a wellness dr) said not to use it anymore. I trust him so stopped. I just ordered THM sugar to see what I think.
Sorry Lindsey that none of that will work. But you could easily sub the almond milk for the coconut milk. As far as gluc if there is something else you can use to just thicken a touch or the ice cream not at all would be fine try that. Some like arrowroot, or corn starch.
I’ll keep thinking on it. Can you have oat fiber?
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