The Everything Naturally Sugar-Free Cookbook: Includes Apple Cinnamon Waffles, Chicken Lettuce Wraps, Tomato and Goat Cheese Pastries, Peanut Butter Truffles, ... Eclairs...and Hundreds More! (Everything®) by Annie Forsyth, Holly Forsyth Page B
Authors: Annie Forsyth, Holly Forsyth
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spot and let rise for 30 minutes.
Preheat oven to 500°F. Line a baking sheet with parchment paper.
When the dough has risen for 30 minutes, turn it out onto a lightly floured surface, and shape into a loaf. Using a knife, cut the dough into 10 equal parts. Roll each part into a rope, about 3 ⁄ 4 " thick. Loop and fold each piece of dough into a pretzel shape. Place on the baking sheet and let stand for 5 minutes.
In a small bowl, combine 1 ⁄ 2 cup warm water and baking soda. Dip each pretzel in the baking soda water and return to baking sheet.
Bake for 8–10 minutes until tops are golden brown. Remove from the oven and brush with melted butter and sprinkle with coarse salt.
PER SERVING Calories: 150 | Fat: 5g | Protein: 5g | Sodium: 1,060mg | Fiber: 4g | Carbohydrates: 23g | Sugar: 1g
Homemade Is Better!
Soft chewy pretzels from the mall always look and smell great, but a traditional salted mall pretzel contains 10 grams of sugar. By making your own, you control the amount and quality of the salt and sugar you are eating.
Apricot-Stuffed Dates
Sweet, bite-size dates perfectly accompany an assortment of cheeses, fruits, and crackers for an elegant party platter.
INGREDIENTS | SERVES 8
16 Medjool dates
1 ⁄ 3 cup dried apricots
1 ⁄ 3 cup walnuts
1 1 ⁄ 2 teaspoons vanilla extract
1 ⁄ 2 teaspoon cinnamon
1 teaspoon honey
Gently slice dates lengthwise. Remove the pits and set dates aside.
In a food processor, combine apricots, walnuts, vanilla, cinnamon, and honey. Process the mixture until it becomes a rough paste.
Spoon the apricot mixture into the pitted dates.
PER SERVING Calories: 97 | Fat: 3g | Protein: 1g | Sodium: 1mg | Fiber: 2g | Carbohydrates: 17g | Sugar: 14g
Apple Pecan Salad
Sweet and crunchy toppings make this a salad no one will pass up.
INGREDIENTS | SERVES 4
4 cups fresh baby spinach
1 medium Fuji apple, peeled, cored, and cut into cubes
1 ⁄ 2 cup chopped pecans, toasted
1 ⁄ 2 cup crumbled blue cheese
1 ⁄ 4 cup fresh sprouts
Raspberry Vinaigrette (see recipe in Chapter 6)
1 ⁄ 4 teaspoon sea salt
Place the spinach, apple, pecans, blue cheese, and sprouts in a salad bowl.
Gently toss the salad with dressing, sprinkle with salt and serve.
PER SERVING Calories: 216 | Fat: 18g | Protein: 6g | Sodium: 473mg | Fiber: 3g | Carbohydrates: 9g | Sugar: 6g
Green Blood Orange Salad
This beautiful salad has unbeatable color, taste, and texture!
INGREDIENTS | SERVES 2 SIDE SALADS
6 ounces mixed dark green lettuce
2 small blood oranges
1 ⁄ 4 cup chopped walnuts
6 Medjool dates, pitted and chopped
1 ⁄ 4 cup chopped celery
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 ⁄ 8 teaspoon sea salt
1 ⁄ 8 teaspoon ground black pepper
Wash and dry the lettuce and place in a salad bowl.
Cut the ends off the oranges and gently cut off the rind from top to bottom in slices. Place the oranges on their sides and gently cut 1 ⁄ 4 " slices, creating circles.
Layer walnuts, dates, and celery over the lettuce in the salad bowl. Arrange oranges in a circle on top of the bed of lettuce.
Drizzle salad with olive oil, lemon juice, and sprinkle with salt and pepper.
PER SERVING Calories: 418 | Fat: 30g | Protein: 5g | Sodium: 177mg | Fiber: 7g | Carbohydrates: 38g | Sugar: 30g
Cabbage, Beet, and Celery Slaw
This incredibly colorful salad is rich in nutrients and antioxidants and pretty enough to brighten up any meal.
INGREDIENTS | SERVES 6
1 1 ⁄ 2 cups finely grated purple cabbage
1 1 ⁄ 2 cups finely grated beets
1 1 ⁄ 2 cups finely chopped celery
1 ⁄ 4 cup chopped walnuts
1 ⁄ 8 cup chopped yellow onion
1 ⁄ 8 cup red wine vinegar
1 ⁄ 2 cup olive oil
1 ⁄ 2 teaspoon sea salt
1 ⁄ 8 teaspoon powdered stevia
1 teaspoon poppy seeds
In a medium salad bowl, combine cabbage, beets, celery, and walnuts.
In a blender, process onion, vinegar, oil, salt, and stevia for 1 minute.
Pour dressing over the salad and sprinkle with poppy seeds.
PER SERVING Calories:
Preheat oven to 500°F. Line a baking sheet with parchment paper.
When the dough has risen for 30 minutes, turn it out onto a lightly floured surface, and shape into a loaf. Using a knife, cut the dough into 10 equal parts. Roll each part into a rope, about 3 ⁄ 4 " thick. Loop and fold each piece of dough into a pretzel shape. Place on the baking sheet and let stand for 5 minutes.
In a small bowl, combine 1 ⁄ 2 cup warm water and baking soda. Dip each pretzel in the baking soda water and return to baking sheet.
Bake for 8–10 minutes until tops are golden brown. Remove from the oven and brush with melted butter and sprinkle with coarse salt.
PER SERVING Calories: 150 | Fat: 5g | Protein: 5g | Sodium: 1,060mg | Fiber: 4g | Carbohydrates: 23g | Sugar: 1g
Homemade Is Better!
Soft chewy pretzels from the mall always look and smell great, but a traditional salted mall pretzel contains 10 grams of sugar. By making your own, you control the amount and quality of the salt and sugar you are eating.
Apricot-Stuffed Dates
Sweet, bite-size dates perfectly accompany an assortment of cheeses, fruits, and crackers for an elegant party platter.
INGREDIENTS | SERVES 8
16 Medjool dates
1 ⁄ 3 cup dried apricots
1 ⁄ 3 cup walnuts
1 1 ⁄ 2 teaspoons vanilla extract
1 ⁄ 2 teaspoon cinnamon
1 teaspoon honey
Gently slice dates lengthwise. Remove the pits and set dates aside.
In a food processor, combine apricots, walnuts, vanilla, cinnamon, and honey. Process the mixture until it becomes a rough paste.
Spoon the apricot mixture into the pitted dates.
PER SERVING Calories: 97 | Fat: 3g | Protein: 1g | Sodium: 1mg | Fiber: 2g | Carbohydrates: 17g | Sugar: 14g
Apple Pecan Salad
Sweet and crunchy toppings make this a salad no one will pass up.
INGREDIENTS | SERVES 4
4 cups fresh baby spinach
1 medium Fuji apple, peeled, cored, and cut into cubes
1 ⁄ 2 cup chopped pecans, toasted
1 ⁄ 2 cup crumbled blue cheese
1 ⁄ 4 cup fresh sprouts
Raspberry Vinaigrette (see recipe in Chapter 6)
1 ⁄ 4 teaspoon sea salt
Place the spinach, apple, pecans, blue cheese, and sprouts in a salad bowl.
Gently toss the salad with dressing, sprinkle with salt and serve.
PER SERVING Calories: 216 | Fat: 18g | Protein: 6g | Sodium: 473mg | Fiber: 3g | Carbohydrates: 9g | Sugar: 6g
Green Blood Orange Salad
This beautiful salad has unbeatable color, taste, and texture!
INGREDIENTS | SERVES 2 SIDE SALADS
6 ounces mixed dark green lettuce
2 small blood oranges
1 ⁄ 4 cup chopped walnuts
6 Medjool dates, pitted and chopped
1 ⁄ 4 cup chopped celery
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 ⁄ 8 teaspoon sea salt
1 ⁄ 8 teaspoon ground black pepper
Wash and dry the lettuce and place in a salad bowl.
Cut the ends off the oranges and gently cut off the rind from top to bottom in slices. Place the oranges on their sides and gently cut 1 ⁄ 4 " slices, creating circles.
Layer walnuts, dates, and celery over the lettuce in the salad bowl. Arrange oranges in a circle on top of the bed of lettuce.
Drizzle salad with olive oil, lemon juice, and sprinkle with salt and pepper.
PER SERVING Calories: 418 | Fat: 30g | Protein: 5g | Sodium: 177mg | Fiber: 7g | Carbohydrates: 38g | Sugar: 30g
Cabbage, Beet, and Celery Slaw
This incredibly colorful salad is rich in nutrients and antioxidants and pretty enough to brighten up any meal.
INGREDIENTS | SERVES 6
1 1 ⁄ 2 cups finely grated purple cabbage
1 1 ⁄ 2 cups finely grated beets
1 1 ⁄ 2 cups finely chopped celery
1 ⁄ 4 cup chopped walnuts
1 ⁄ 8 cup chopped yellow onion
1 ⁄ 8 cup red wine vinegar
1 ⁄ 2 cup olive oil
1 ⁄ 2 teaspoon sea salt
1 ⁄ 8 teaspoon powdered stevia
1 teaspoon poppy seeds
In a medium salad bowl, combine cabbage, beets, celery, and walnuts.
In a blender, process onion, vinegar, oil, salt, and stevia for 1 minute.
Pour dressing over the salad and sprinkle with poppy seeds.
PER SERVING Calories:
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