Wholesome Holiday Baking

It’s a fun time of year to bake! But it doesn’t have to be unhealthy. There are yummy desserts that can be good for you. If you use wholesome ingredients, it is still a tasty dessert, but also adds valuable nutrients to your diet instead of empty calories. Why not enjoy the holiday desserts without the guilt? Check out my latest 69 News segment with WFMZ Anchor, Eve Russo, for healthy holiday-inspired recipes.

 
 

Stock up on some necessary ingredients:

  • Almond flour – High in protein, keep in freezer to stay fresh

  • Coconut flour – Contains more fiber than wheat flour and gluten-free

  • Coconut shreds – If you like coconut, its perfect for baking, because of its natural sweetness. (plus the wonderful health benefits)

  • Coconut oil – Loaded with essential fats, good for baking plus so much more!

  • Cacao powder – A pure form of chocolate loaded with antioxidants

  • Sunflower butter - So many peanut butter allergies around, it’s safer to use especially for school treats

  • Maple syrup – Full of antioxidants and minerals

  • Monkfruit extract drops - Has zero calories and carbs and does not raise blood glucose levels.

  • Dark chocolate chips – The darker the better

  • CocoWhip – To avoid dairy toppings

Chocolate Cupcakes

  • 1/2 cup coconut flour

  • 1/2 cup cacao powder 

  • 1/2 cup raw yogurt or coconut yogurt

  • 10-15 Monkfruit extract drops 

  • 1/3 cup coconut oil (measure when liquid)

  • 5 organic eggs

  • 2 tablespoons water

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon apple cider vinegar

  • 1/4 teaspoon sea salt

Combine all ingredients in a bowl and mix well. Scoop the batter into baking cups/muffin pan. Bake at 350 degrees for 15-20 minutes depending on muffin size, or until a toothpick inserted in the middle comes out clean.

Sunflower Seed Icing

  • 8 oz organic cream cheese

  • ¾ cup organic sunflower seed butter

  • ½ tsp vanilla

  • 10-15 Monkfruit extract drops to taste

  • ½ cup heavy cream whipped

 Mix and refrigerate for one hour before icing cupcakes.

 Almond Flour Short Bread Cookies

  • 2 cup Almond flour

  • 6 tbs Butter

  • 6 tbs Maple syrup

  • 1/4 tsp Salt

  • 1 tsp Vanilla extract

  • 1 cup Dark chocolate chips

  • 2 tsp Coconut oil

Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside. In a large bowl add all the ingredients, but except the chocolate chips. Using a spatula stir everything well until all is combined, and the dough is smooth. Add the chocolate chips and mix well. Roll balls of dough and then flatten on the sheet. It’s about 1 ½ tbs of dough per cookie. Place 2 inches apart on the baking sheets. Bake for about 20 minutes, until very lightly golden. Allow the cookies to cool completely.

Sunflower Butter Squash Brownies

  • 1 Egg

  • 1 Cup Sunbutter, smooth or chunky

  • 1⁄2 Cup Coconut Nectar or maple syrup

  • 1⁄2 Tsp. Baking Soda

  • 1⁄2 Cup cooked butternut squash or zucchini

Preheat oven to 350 degrees. Grease an 8x8 square pan with coconut oil and set aside. In a bowl, beat the egg with a whisk and then add the sunflower butter and coconut nectar. Beat until smooth. Add the baking soda and squash and whisk until mixed. Pour into pan and bake 25-30 minutes, or until a toothpick inserted near the center comes out clean. Add coconut CocoWhip if desired.

Lime Coconut Bars – no bake, do this in a snap.  Have your kids help.

  • 3⁄4 Cup Organic Coconut Oil

  • 2 Cups Unsweetened Coconut Shreds

  • 3 Tbsp. Maple Syrup

  • 1 Tsp. Pure Vanilla Extract

  • 20 Drops DoTerra Essential Lime Oil

  • 1 Tsp. Sea Salt

Add all ingredients to food processer, and thoroughly mix as needed. Once the mix is well blended, flatten on to a cookie sheet with parchment paper, or roll into balls. Freeze for 1-2 hours until firm. Once hard, cut into bars and enjoy.

CONCLUSION

No need to overindulge. You and your body can enjoy the desserts this Christmas. It’s worth it for no YUCK feeling after the Holidays!

Luisa Szakacs