Oatmeal Raisin Cookie Dough Dip

IMG_6601 Oatmeal Cookies

Oatmeal Raisin Cookie Dough Dip

150 calories / .25 cup

What you need:

  • 1 can chickpeas or white beans, drained and rinsed verywell
  • level 1/4 tsp plus 1/8 tsp salt
  • 1/4 cup rolled oats
  • 2/3 cup brown sugar or coconut brown sugar
  • 2 tsp cinnamon
  • 1/4 tsp baking soda
  • 3 tbsp oil or 1/4 cup nut butter of choice
  • 2 tbsp applesauce
  • 1 tbsp pure vanilla extract
  • 1/2 cup raisins
  • 1/2 cup more rolled oats

What to do:

  • Combine first 10 ingredients in a food processor and process very well, until it is completely smooth like cookie dough.
  • Add the last two ingredients, and blend again—either a little for a chewier dip, or until completely smooth again for a creamier dip.

Pumpkin Pancakes – Desserts Under 200 Calories

Screenshot 2014-09-13 17.58.49

Pumpkin Pancakes
128 calories

What you need:

  • 1/2 cup spelt, all-purpose, or Bob’s gf flour
  • just under 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • only if using gf flour, add 1/4 tsp xanthan gum
  • pinch stevia, or 2 tbsp liquid sweetener of choice
  • up to 1/2 cup milk of choice, depending on flour choice and on desired pancake thickness (add up to 2 tbsp more if using stevia)
  • 1/2 tsp white or apple cider vinegar
  • level 1/4 cup plus 3 tbsp pumpkin or sweet potato puree
  • 2 tsp oil or 1 extra tbsp pumpkin puree
  • 1 tsp pure vanilla extract

What to do:

  • In a medium bowl, combine all dry ingredients and stir very well.
  • In a separate bowl, whisk together all liquid ingredients.
  • Pour dry ingredients into wet, and stir together to form a batter.
  • Lightly grease a skillet, then place the skillet over medium heat.
  • When pan is hot, drop small ladles of batter onto the skillet.
  • Be sure to spread out the batter so it doesn’t sit in the middle of each pancake.
  • Flip pancakes, using a spatula, when the edges begin to look dry.
  • Allow to cook one minute longer, then remove from heat.

Carrot Cake Crumble

Screenshot 2014-09-13 17.49.04

Carrot Cake Crumble

Serves 4-6, 120 calories per slice

What you need:

  • 1 1/2 cups sliced carrots
  • 3 cups diced pineapple
  • 1 1/2 tsp pure vanilla extract
  • 3 tbsp oil or buttery spread (Can omit, but crumble will be less rich)
  • 1/2 cup rolled oats, gluten-free if needed
  • 1/4 cup plus 1 tbsp flour of choice, excluding coconut
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • pinch pure stevia, or 3 1/2 tbsp sugar of choice

What to do:

  • Preheat oven to 325F and grease an 8-inch square pan.
  • Finely grate the carrots (I used a food processor), then combine with the pineapple, vanilla extract, and melted buttery spread or oil.
  • In a separate bowl, combine all remaining ingredients.
  • Pour wet into dry, and stir to combine.
  • Transfer to the prepared pan, and bake 35 minutes or until golden.
  • The recipe will be “fall apart” crumbly in the first few hours, but if left overnight in the fridge it becomes firmer.

Chocolate Marble Swirl Banana Bread – Desserts Under 200 Calories

FNK_Healthy-Marbled-Banana-Bread_s4x3.jpg.rend.sni12col.landscape

Chocolate Marble Swirl Banana Bread

*128 calories per slice

What you need:

  • 2 cups over-ripe banana, mashed well
  • 2 tsp pure vanilla extract
  • 2 tsp white or apple cider vinegar or lemon juice
  • 2 tbsp milk of choice
  • 1/4 cup oil or more milk of choice
  • 1/2 cup pure maple syrup, agave, or honey
  • 2 cups spelt or all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/8 tsp pure stevia or 1/4 cup sugar of choice
  • 1/2 tsp cinnamon, optional
  • 1/2 cup chocolate chips, optional
  • 3 tbsp cocoa powder

What to do:

  • Bring one cup or so of water to a boil.
  • Meanwhile, preheat oven to 350 F, grease a 9×5 loaf pan, and set aside.
  • Get out three large bowls and a small bowl.
  • In one of the large bowls, whisk together all liquid ingredients.
  • In a separate large bowl, stir together all remaining ingredients exceptthe cocoa powder.
  • Measure the cocoa powder into the empty small bowl and whisk in 1/4 cup of the boiling water (discard remaining water).
  • Now combine the contents of the two large bowls until just evenly mixed, then divide the batter in half so there’s an equal amount of batter in each of the two large bowls.
  • Pour all of the cocoa mixture intoonly one of the banana bread batters.
  • So now you should have one chocolate and one non-chocolate batter.
  • Scoop a thin layer of plain batter into the prepared loaf pan, followed by a layer of chocolate.
  • Repeat until all batter is used up, then take a spoon and swirl the batters together—for just a few secondsso there are still two distinct colors present.
  • Bake 50 minutes, then turn the oven off and leave the loaf in the oven 20 more minutes if it still needs to firm up.
  • For best freshness, leftovers should be stored in the refrigerator or freezer.

Mexican Chocolate No-Bake Cookies – Desserts Under 200 Calories

Mexican-Hot-Chocolate-Cookies_thumb

Mexican Chocolate No-Bake Cookies - spicy chocolate cookies.

Makes about 16-18 cookies, 70 cal per cookie

What you need:

  • 2 tbsp cocoa or cacao powder
  • 2/3 cup quick oats
  • 1/2 cup oat flour (or just pulse rolled oats in a food processor until they become powder. Measure after)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • scant 1/4 tsp cayenne
  • 1/4 cup plus 1 tbsp sugar of choice or xylitol
  • 1/4 cup vegetable or coconut oil
  • 2 tbsp water
  • 1/2 tsp pure vanilla extract
  • 1/4 cup mini chocolate chips, optional

What to do:

  • In a large bowl, combine all dry ingredients. I
  • n a small cup, combine all wet ingredients.
  • Pour wet into dry, and stir together.
  • Scoop out with a cookie scoop, or refrigerate a few minutes until firm enough to scoop out (if using coconut oil, don’t refrigerate too long or the dough will become hard).
  • Place cookie dough balls on wax paper and chill until firm.
  • If you want to bake these cookies, do so at 325 F for 10 minutes. T
  • Let cool 5 minutes before eating.