Looking for dessert recipes that contain no all-purpose flour with nutritious ingredients? These recipes are finalists from our 2018 Flour Power recipe challenge. Inspired by nutrition, fueled by sweet taste.
Congratulations to the 2018 Flour Power winners! Matthew McAdams (Almond/Coconut Flour Chocolate Chip Cookies), Andrea Nikolai (Gooey Chocolate Chip Peanut Butter Chickpea Bites), and Christy Brandon (Pumpkin Cheesecake Bread). You’ll find additional recipe submissions below. Yum!
Almond/Coconut Flour Chocolate Chip Cookies
Who doesn’t love chocolate chip cookies, and as a Celiac I was missing the comfort such a cookie could bring. Which is why I adapted this recipe from my wife’s favorite gluten-ful chocolate chip cookie recipe. It is healthier because the almond flour is the bulk of what replaces white wheat flour which helps your blood sugar to not spike, and nut consumption when it replaces other foods can increase longevity. The sugar is replaced by agave syrup again lowering the glycemic index. The butter I use is grass fed which has a higher concentration of Omega-3s than regular butter. I use dark chocolate to boost the antioxidants. The free range egg while ethically better also carries more micronutrients than its factory farmed counterpart. This cookie is very chewy and decadent without making one crash and burn afterwards and brings all the joy a chocolate chip cookie should.
|-2 Cups Blanched Almond Flour (the finer the better for baking)
~2 teaspoons coconut flour (acts to help bind the almond flour)
-1/2 teaspoon baking soda
-pinch salt (optional)
-1/4 cup agave syrup
-1/2 cup melted grass fed butter
-1 tablespoon vanilla extract
-1 large free range egg
-1.5 cups of dark chocolate chips
1) Preheat oven to 350 degrees
2) Mix dry ingredients well in large bowl
3) Mix wet ingredients until homogeneous in medium bowl
4) Pour wet into dry and mix well, should be holding its shape, if not add additional teaspoons coconut flour until it reaches desired consistency.
5) Mix in dark chocolate chips.
6) Use tablespoon to portion into balls approximate 1.5 inches apart.
7) Bake for ~10 minutes, watch during end of baking, should be lightly browned on edges.
8) Allow to cool ~5-10 minutes before moving to wire rack.
Pumpkin Cheesecake Bread
Fall means all things pumpkin. That does not mean you need to run to Starbucks and grab your favorite PSL latte and pumpkin break full of empty calories, lots of sugar, colors and dyes you can’t even pronounce. This is a fun and healthier twist on your fall favorites without those ingredients you cannot pronounce. This pumpkin bread is delicious and perfectly moist (I know everyone least favorite word) but its true! This will fool even your flour loving friends and family
|1 cup fine ground blanched almond flour
1/4 cup coconut flour
1 teaspoon of cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine grain sea salt
1/2 teaspoon organic pumpkin pie spice
1/8 teaspoon of cloves
1/2 of coconut sugar
1/2 cup organic canned pumpkin puree (not pumpkins pie canned mix)
1/3 cup melted coconut oil
3 Tablespoons coconut milk (full fat)
1 teaspoon of vanilla extract
4 large eggsTopping: Kite Hill dairy free almond milk cream cheese
1 Tablespoon coconut sugar
1 teaspoon vanilla
Other optional toppings or mix-ins:
|Preheat oven to 325 degrees. Mix all of your dry ingredients in a bowl. Add the dry ingredients to a high power blender or food processor. Add in the remaining ingredients and blend for 30 seconds or until blended. Scrape down the sides if needed and then quickly mix again. Pour into a greased and parchment lined loaf pan. For glass loaf pan bake 60-75 minutes or until a toothpick comes out clean. For metal loaf pan bake 45-50 minutes or until a toothpick comes out clean.
While bread is cooking, blend half of a container of Dairy Free Kite Hill Cream Cheese with other ingredients. When loaf is cooled, top with “cream cheese” spread. Keep loaf in fridge. Enjoy!
(The topping is optional, I make both ways and love both! If you would like to make into muffins cut the cook time in half and just keep an eye on them while cooking)
Gooey Chocolate Chip Peanut Butter Chickpea Bites
As a dietitian, I love trying to make traditionally decadent dishes healthier without letting anyone in on the secret. I love using black beans in place of the flour in brownies and so using chickpeas in light colored cookies was one I really wanted to try! What a great way to add fiber and protein and include heart-healthy beans in a new way and possibly increase the health of those who gravitate towards sweets. It took a little while to figure out how to get a good texture, but I think these will satisfy!
Here is how I would describe them:
These kid-friendly, tasty treats satisfy the sweet tooth yet are filled with fiber, protein, and heart-healthy fats to help keep you at your best. Great out of the oven, and even better the next day! Enjoy them as they are or trying adding nuts or use crunchy peanut butter for a peanut M&M flavor!
|• 1 can chickpeas (rinsed and drained -about 1 1/2 cups)
• 1/4 cup oatmeal
• 1/2 cup peanut butter
• 1/4 cup maple syrup or honey (honey gives sweeter taste, but maple has a delicious flavor)
• 1 teaspoon baking powder
• 2 teaspoons vanilla
• pinch salt
• 1/2 cup chocolate chips
1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or grease using cooking spray.
2. Drain and rinse the chickpeas. Blend the chickpeas and oatmeal until smooth.
3. Add all remaining ingredients, except the chocolate chips, to the chickpeas and oatmeal, and mix together. Once mixed, add the chocolate chips.
4. With slightly damp hands, roll batter into ping pong size balls, place on the cookie sheet, and flatten them slightly with your fingers (these cookies will not spread much when baking). Bake at 350 degrees for 10-12 minutes or until cookies are a light golden brown. Do not overbake.
Linda’s Banana Bread
This is a tasty and quite healthful banana bread recipe that is easy to make. The original recipe was from a Kretchmer Wheat Germ recipe booklet, but it has morphed over around 40 years to my own unique recipe. I still keep the 1/4 cup of wheat germ in the recipe though! I’ve reduced the sugar content somewhat and increased the fiber content by using white whole wheat flour and no white flour. It has a small amount of fat in the form of oil (I usually use canola oil), which tastes much better and has a better texture than when you substitute apple sauce for the oil (I’ve tried it …). I use various ingredients to substitute for about 1/4 cup of the flour; I especially like using quinoa flour or almond or cashew meal. The quinoa flour is VERY expensive, but it does add protein so it can be a good choice for those who can splurge.
|1-3/4 cups white whole wheat flour
1/4 cup quinoa flour OR nut meal (almond or cashew work nicely)
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup wheat germ
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup liquid milk (I use 1% which is what I have in my house; whole milk would work well too)
1/3 cup canola oil (or other vegetable oil … NOT olive or other strong tasting oil)
1 teaspoon vanilla extract (optional)
1 cup mashed RIPE bananas (I use 3 small or two large bananas and don’t bother measuring it anymore; it’s usually just about 1 cup)
1 cup chopped walnuts (optional but VERY good) – can use more or less to your taste
|Combine the dry ingredients, including the walnuts, in a large bowl.
In a food processor, process the eggs until foamy; add the oil, milk, vanilla, and the bananas through the top (drop in big chunks of banana).
Blend well until smooth (I don’t care for pieces of banana in my banana bread).
(You can also mash the bananas separately, and use a portable or stand mixer for the other liquid ingredients; then combine them.)
Add the liquid ingredients to the dry ingredients and mix with a wooden spoon until well combined.
Pour into greased and floured loaf pan (9″ x 5″) and bake at 350 degrees for about 50 min. Check for doneness with a knife and cook another 5 or 10 min if knife comes out wet. Cool in pan about 10 min; then loosen with a spatula (not metal if the pan is coated), and remove to cool.
Blackberry Cinnamon Muffin
This is the perfect muffin for breakfast or afternoon tea time. I have played around with flours to make it healthier and the result is delicious.
|1/2 cup butter, room temperature
3/4 cut sugar
1 egg beaten
1 cup buttermilk
1 1/2 cup blackberries (you can substitute raspberries, blueberries, or a combination)
1 cup spelt flour
1 cup Whole Grain Sprouted Wheat Flour
1 teaspoon soda
1 teaspoon cinnamonTopping:
1 teaspoon cinnamon
2 Tablespoons sugar
Preheat oven to 400 F
In a mixer, blend sugar and butter together until they are light and fluffy. Add egg and mix until smooth. Add the buttermilk. Sift the flour, soda, cinnamon, and salt together. Add the sifted ingredients to the butter mixture. Do not over mix. Fold in berries. Spoon batter into buttered or lined muffin tins. Fill to top (will make 12 muffins). Mix sugar and cinnamon together for the topping. Sprinkle with cinnamon and sugar topping. Bake for 20 minutes. Take out of muffin tins and allow to cool until you can not resist a taste. Enjoy!
It is an easy to prepare healthy snack. You do not have to bake it and it tastes really fresh. It is healthy because main ingredients are fresh and dried fruits and it does not include processed sugar.
40 gr honey
50 gr almond
50 gr walnut
30 gr coconut flake
30 gr rolled oats
3 tablespoon almond butter (unsweetened)
1 teaspoon cinnamon
For covering: coconut flake, cocoa, melted chocolate
|Peel and grate apples and carrots. First, saute carrots in a pan for 10 minutes until carrots are almost tender. Add apples and saute for 5 more minutes. Mix all ingredients in a bowl to combine. Roll the dough into 1″ balls and roll each ball in coconut flakes, cocoa or melted chocolate as you wish.|
Harvest Apple Cake
I began experimenting with gluten-free baking when my daughter was diagnosed as gluten intolerant. For my own health, I added healthy fats and nixed sugar. This is the first recipe I’ve created using both coconut oil and agave syrup. I find it delicious and satisfying without the guilt. You can really play around with the fruits and veggies that you add. The batter can be a little stiff. If you find it so, just add more pineapple in juice.
• 1 cup organic oat flour (I use Arrowroot)
• 1 cup organic buckwheat flour (I use Bob’s Red Mill)
• 1 ½ cups whole old fashioned oats (for this recipe, I used Quaker Oats)
• 1/3 cup flax seeds
• 1 Tablespoon baking power
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons Apple Pie Spice
• 2 teaspoons Pumpkin Pie Spice
• ¼ teaspoon additional ginger
• Peel, core, and chop two large applies (I used honey crisp and gala apples)
• Peel and shred one medium sized zucchini squash
• 1 cup chopped walnuts
• ½ cup chopped dates
• ¾ cup golden raisins
• ½ cup dried cranberries
• 1/3 cup crushed pineapple in juice
• 1 cup organic coconut oil
• 1 cup organic agave syrup
• 4 eggs (brought to room temperature)
• 1 cup buttermilk
|1. Preheat over to 325 degrees.
2. Grease and flour a 12-cup Bundt cake pan and put in refrigerator until ready to add batter.
3. Combine all dry ingredients, being sure to mix well.
4. Prepare fruit and nut mixture in separate bowl and set aside.
5. In a large bowl, mix the coconut oil, agave syrup, eggs, and buttermilk until well blended.
6. Stir in flour mixture until there is no sign of dry flour.
7. Fold in the fruit and nut mixture until evenly distributed.
8. Spoon all of the batter into the Bundt pan and place in preheated oven.
9. Bake for 60 minutes, or until a wooden pick (I use wooden kebab skewers) comes out clean.
10. Cool in pan for 15 minutes and then turn out onto cake plate. Let cool another 30 minutes before slicing. Store in a covered container in the refrigerator.
Katie’s Flourless Pumpkin Muffins
I am always trying out new vegan recipes and have been a big fan of Chocolate Covered Katie, so when I saw a flourless pumpkin muffin recipe I tried it out then tweaked it to my liking!
Adapted from: Flourless Pumpkin Blender Muffins
1/2 cup pumpkin puree
1/2 cup vegan chocolate chips (Enjoy Life brand)
1 cup white beans (15-oz can)
1/4 cup honey
2 tsp pure vanilla extract
2 1/2 tbsp sugar
1/2 cup quick oats
1/4 cup peanut butter
1/4 tsp salt
1 3/4 tsp cinnamon
1/2 tsp pumpkin pie spice
3/4 tsp baking powder
1/8 tsp baking soda
Preheat oven to 350, and grease a muffin tin. Drain the beans, rinse very well, and pat dry. Combine all ingredients (minus the chocolate chips) in a blender or food processor until smooth. Spoon the batter into the liners, add chocolate chips, and bake 20 minutes. Let sit 20 mins (or overnight is even better).
Kimberly M Jacobs
A refreshing take on birthday cake, this watermelon cake uses natures sweetners and a little ingenuity to make a showstopping and mouthwatering dessert. As the office cake maker for many celebrations, I was looking for a creative way to support a colleague who is committed to living and eating healthily. As I browsed pinterest I saw the watermelon cake and had to give it my own twist. The final result is an eye catching, light and fruity dessert for any sweet tooth out there.
|Large seedless watermelon, sliced evenly into in 1.5″ – 2″ high round discs
1 pint of heavy whipping cream
1/4 cup confectioners sugar or more, to taste
1 TBSP vanilla extract (to give the whipped topping a unique flavor consider also adding 1 TBSP mint extract)
Mixed berries – any variety of strawberries, raspberries, blueberries
1 TSP cream of tartar or meringue powder if available
Trim the green rind from the watermelon and slice the remaining melon into four discs of even height. To make a tiered cake, ensure that the bottom layers are approximately 1″ – 2″ more in diameter than the top tier layers. Be sure to make sure the discs for each tier are even as well.
In a standing mixer fitted with the whisk attachment whisk the cold heavy whipping cream until peaks begin to form. Add in the vanilla and meringue powder (or cream of tartar) and beat again. Add in confectioners sugar by the tablespoonful to taste and desired consistency. It should form stiff peaks that can hold their shape.
To assemble, place the larger disc of watermelon on the serving plate and spread 1/2 cup – 1 cup of the whipped topping evenly. Add the second layer and again spread a 1/2 cup – 1 cup of the whipped topping on the top and sides of the cake. Take the smaller layer and place on top of the frosted cake and spread 1/2 cup of the whipped topping on the top. Place the last disc on top and frost top and sides with whipped topping.
To decorate, Place remaining whipped topping in a ziploc bag or pastry bag fitted with a frosting tip. Add a border or flowers to the cake. take fresh mixed berries and slice to decorate the cake and borders.
Refrigerate the cake until you are ready to serve. Use a sharp knife to cut the cake and enjoy!
Ready to make your own recipes? For inspiration, check out King Arthur Flour for a guide for baking with ancient grains.