Last Minute Holiday Desserts Sugar Free, Gluten Free, Low Fat

Peanut Butter Swirl Banana Bread

We’re closing in on Thanksgiving and you’re still wondering what to prepare for your guests. With such a wide range of guests in attendance, how can we manage to please them all. Here are some simple solutions that will satisfy the sweet tooth of the majority, while catering to fitness junkies and those with diabetes and gluten sensitivities.

For the recipes below I would substitute synthetic sugars for agave or other natural alternatives. Also, you may want to consider quinoa flour instead of oats for a lower glycemic index, higher nutrient dense subsitute.

Peanut Butter Banana Bread Ingredients

3 very ripe bananas

2 teaspoons vanilla

1 cup egg white

3 tablespoons unsweetened applesauce

3 tablespoons peanut butter

2 cups oats, blended to make it like a flour

3/4 cup Splenda sugar substitute

1 teaspoon baking soda

For the full recipe visit  Sugar Free, Gluten Free, Low Fat Peanut Butter Banana Bread Recipe – Food.com – 296040.

Low Carb Gluten Free Pecan Pie

  • 1 15 oz can pumpkin
  • 2 eggs
  • 2/3 cup unsweetened soy milk (or milk or cream – milk has more carbs, so adjust)
  • 1/3 cup cream
  • 1 C sugar equivalent from artificial sweetener
  • 1 teaspoon dark molasses (optional)
  • 2 teaspoon cinnamon

Click here for the complete recipe


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Have Cake and Eat it too…Well Pie

Image representing New York Times as depicted ...

Image via CrunchBase

The New York times has been doing a series of what they call Recipes for Health in their Fitness & Nutrition section. I was first turned on to these links by a friend of mine in an email he called, “more of that quinoa stuff.” Hey the stuff is good, but apparently I’m not the only one who thinks so. Of course after finally finding it in Asia after years of complete inaccessibility I began to write about it and quite a stir has erupted. If your personal trainer or fitness professional or dietician is not talking to you about Quinoa or has no clue what it is, then you may want to reconsider their services.

Well I digressed a bit, but the point is the New York Times is going ballistic on Quinoa lately. I guess everything happens in cycles. The cool thing though is that they seem to have come up with a couple of gluten free, refined grain free and processed sugar free desserts. If only I had an oven I could get back to my days of baking.

Check  out “For Desserts Without Gluten, Crumbles Take the Cake” and “Peach or Nectarine and Blueberry Crumble, With Quinoa-Oat Topping”

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