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Discussion Starter #1
I just saw the thread on using whole wheat flour to make cookies, but I'm desperately trying to keep sugar and all it's nasty counter parts out of my family's diet, but am not coming up with many sugar free recipes that also use whole wheat flour or other flours that aren't processed.<br><br>
Any suggestions?
 

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You can experiement and cut back on the sugar. I usually only put about 1/4c. of sugar in any given muffin recipie. I made a great ginger bread last week that had black strap molassas in it which is still a sweetener but very healthy with tons of calcium. It tasted like gingerbread cookies and the kids loved it. I will try to post the recipie later on.
 

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I've had good success w/ substituting agave syrup for sugar(3/4 agave=1 sugar). It has a low gi so it doesn't have a lot of the bad effects of sugar or honey or stuff like that. Once again, kind of pricey for use in baking though.
 

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I have a recipe book for fruit and fruit juice concentrate sweetened baked goods. I'll try to find it and give you the name and author.<br><br>
Have you tried to Google it? I'm sure you could come up with tons of recipes.<br><br>
Like WriterMama, I use xylitol, and buy in online in bulk so it's not too bad pricewise.
 

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dswmom - here is a recipe that does not use any sweetener , only fruit and it's really good: <a href="http://www.simplynaturalbooks.com/recip.html" target="_blank">sugar free raisin bars</a><br><br>
I have lots of recipe that don't use any refined sugar but use things like maple syrup or agave nectar - all whole grain flour and stuff - do you want any of those?
 

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I'm in the middle of a candida cleanse and I've cut out sugar as well. In one of my Candida cookbooks there are some recipes that are sweetened with vegetable glycerin. Has anyone here heard of using that as a sweetener? I'd never tried it before, I'm not sure about how safe glycerin is to eat. I tried a couple of the recipes and they weren't too bad.
 

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<div>Originally Posted by <strong>Mountain Chick</strong></div>
<div style="font-style:italic;">I have a recipe book for fruit and fruit juice concentrate sweetened baked goods. I'll try to find it and give you the name and author.</div>
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Hi, I'd be interested in the name of this cookbook if you can find it .. I'm giving up sugar (including maple syrup and honey - I go too crazy with those)but I can do fruit. TIA <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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Discussion Starter #10
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<div>Originally Posted by <strong>cathe</strong></div>
<div style="font-style:italic;">I have lots of recipe that don't use any refined sugar but use things like maple syrup or agave nectar - all whole grain flour and stuff - do you want any of those?</div>
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Thanks Cathe! Would love some recipes that use agave nectar. For me, maple syrup is still too much. Not that I sit around all day and eat baked goods :LOL , but when I prepare them, I'd like to know that they are as healthy as possible and not packed full of high glycemic index ingredients.<br><br><br><div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">I have a recipe book for fruit and fruit juice concentrate sweetened baked goods. I'll try to find it and give you the name and author.</td>
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Thanks Mountain chick, I definitely would like to read this cookbook!
 

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Here are a few recipes that use unrefined sweeteners:<br><br>
Gingerbread Bars<br>
These moist, delicious treats can be made gluten-free.<br><br>
1 cup pitted prunes, packed<br>
Boiling water<br>
2 tablespoons oil<br>
1/2 cup blackstrap molasses<br>
1 egg or egg replacer<br>
3/4 cup plain yogurt (dairy or nondairy)<br>
2 cups brown rice, barley, or whole wheat flour<br>
1/2 teaspoon baking soda<br>
1 1/2 teaspoons baking powder<br>
2 teaspoons powdered ginger<br>
1 teaspoon ground cinnamon<br>
1/4 teaspoon ground cloves<br>
1/4 teaspoon ground nutmeg<br>
1/2 teaspoon sea salt<br>
1/4 cup chopped crystallized ginger<br><br>
Place prunes in heatproof bowl. Pour in just enough boiling water to cover prunes. Let sit 15 to 30 minutes.<br>
Preheat oven to 350ºF. Oil a 9 x13-inch baking pan. Grind prunes and water to paste in food processor. Mix prunes, oil, and molasses together. Beat in egg and yogurt. In separate bowl, sift flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt together. Add flour mixture to prune mixture. Fold in crystallized ginger. Pour into prepared pan. Bake 25 minutes, or until knife inserted into center comes out dry. Cool before cutting.<br><br>
Makes 2 dozen<br><br>
Cranberry-Date Bars<br>
These scrumptious vegan bars are full of fiber and nutrients.<br><br>
2 cups pitted dates<br>
1/2 cup dried cranberries<br>
Boiling water<br>
1 cup almonds or walnuts<br>
3 cups rolled oats<br>
1 cup whole wheat, barley, or brown rice flour<br>
1/2 cup flavorless oil (grapeseed, safflower, etc.)<br>
3 tablespoons maple, brown rice syrup, or agave nectar<br>
1/4 cup water<br><br>
Place dates and cranberries in heatproof bowl. Pour over just enough boiling water to cover. Let sit 30 minutes.<br>
Preheat oven to 350ºF. Oil a 9 x 13-inch baking dish. Place nuts and oats in food processor and grind to a coarse meal. Add flour and pulse to mix. Drizzle oil, sweetener, and water over top. Mix until combined. Dough should be slightly crumbly but hold together when pressed in your hand. Add more water if too dry. Add flour if too sticky.<br>
Press 2/3 of dough into bottom of prepared pan to form a crust about 1/4 inch thick. Transfer remaining dough to a bowl and reserve for topping. Place date/cranberry mixture with water into food processor and puree. Spread date filling over bottom crust. Sprinkle remaining dough over top and press into date filling. Bake 30 to 35 minutes until edges are golden. Cool before cutting into squares.<br><br>
Makes 24 bars<br><br>
Carob-Nut Balls<br>
These are great energy boosters. Keep a batch in your refrigerator and take a few along when you go out.<br><br>
1/4 cup almonds<br>
1/4 cup walnuts<br>
1 cup raisins<br>
4 dried figs or dates, pits removed<br>
1/4 cup carob powder<br>
2 teaspoons blackstrap molasses<br>
1/2 teaspoon vanilla extract<br>
1/8 teaspoon ground cardamom<br>
1 teaspoon minced fresh ginger or 1/8 teaspoon powdered<br>
Pinch sea salt<br>
About 2 tablespoons water<br>
Carob powder or unsweetened shredded coconut for rolling<br><br>
Place almonds and walnuts in food processor with metal blade and pulse to chop. Add raisins, figs or dates, molasses, vanilla, cardamom, ginger, and sea salt. Process until everything is uniformly chopped. Add water a little at a time until mixture holds together. Roll into 1-inch balls. Roll balls in shredded coconut or carob powder if desired. Keep balls refrigerated if you are plan to keep them around more than a day or two.<br><br>
Makes about 2 dozen<br><br>
Note: Other nuts or seeds can be substituted for the almonds and walnuts.<br><br>
Coconut-Almond Shortbread<br>
These amazing wheat-free treats are so luscious, you won’t believe they are good for you.<br><br>
1/2 cup softened coconut oil or unsalted butter<br>
2 tablespoons almond butter<br>
1/4 cup honey, brown rice syrup, or agave nectar<br>
1/3 teaspoon almond or vanilla extract<br>
1 cup brown rice flour<br>
1 cup rolled oats<br>
1 cup unsweetened shredded coconut<br><br>
Preheat oven to 350ºF. Beat together coconut oil or butter with almond butter, sweetener, and almond or vanilla extract until smooth. Add remaining ingredients and mix until combined. You may need to use your hands to knead this dough a few times so it will hold together. Place dough on unoiled baking sheet. Press into an 8-inch disk. With sharp knife, cut dough into 12 wedges but don’t separate. Prick each wedge several times with a fork. Bake 25 minutes, or until edges are golden brown. Cool before separating wedges.<br><br>
Makes 1 dozen<br><br>
Note: If nut allergies are a problem, tahini can be substituted for the almond butter.<br><br>
Sunflower-Sesame Molasses Cookies<br>
These are cookies you can feel good about. This makes a big batch so store some in the freezer for later.<br><br>
1 cup sunflower seeds, toasted<br>
1/2 cup sesame seeds, toasted<br>
1 3/4 cups whole wheat flour<br>
1 1/2 teaspoons pumpkin pie spice<br>
1/2 teaspoon sea salt<br>
1/2 teaspoon baking soda<br>
1/2 cup oil<br>
1/3 cup maple syrup, brown rice syrup, agave nectar, or honey<br>
1/3 cup blackstrap molasses<br>
1 egg or egg replacer<br>
1 teaspoon vanilla extract<br>
2 tablespoons milk or yogurt (dairy or nondairy)<br><br>
Preheat oven to 350°F. Oil cookie sheet(s). Coarsely chop sunflower and sesame seeds in food processor, blender, or by hand. Place in large mixing bowl with flour, spice, salt, and baking soda and whisk together. In separate bowl, beat together oil, sweetener, molasses, egg, vanilla, and milk or yogurt. Add liquid ingredients to flour mixture. Stir until combined. Scoop by tablespoonfuls onto prepared cookie sheet. Bake 12 minutes, or until bottoms are golden. Cool on wire rack.<br><br>
Makes 4 1/2 dozen<br><br>
Note: If you don’t have pumpkin pie spice, use 3/4 teaspoon cinnamon, 1/2 teaspoon cardamom, and 1/4 teaspoon ground nutmeg.
 

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Found my book, it's called "Fancy, Sweet, & Sugarfree" by Karen E. Barkie.<br><br>
Apparently, she also wrote a book called "Sweet and Sugarfree", but I don't know anything about that one.<br><br>
The one I have is a handme down book, and to be honest, I haven't tried any of the recipes. But they look really good and fairly easy.<br><br>
Maybe check your library. I love to check books out there to help decide if I really want to spend the money on them. :LOL
 

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Discussion Starter #13
Holy Moly! Thank you for all the great recipes and books. I'm going to make some of these tasty treats this weekend! I'll let you know how the family responds <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

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Are you okay with honey? I tend to use about 1/2 the measurement amount (so if the recipe calls for 1/2 cup sugar, I use 1/4 cup honey), typically.<br>
Also, sucanat and rapadura are not as hard on the body as refined sugar and can be subbed 1 for 1 or 1/2 for 1.
 

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I just wanted to say that I've made Cathe's sunflower seed molasses cookies before and they're great. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up"> Her yogurt quiche is awesome too.
 
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