This particular recipe for chocolate or carob cake is very low in refined fat. It uses dates to replace all but two tablespoons of the oil and also part of the sugar.
This dairy-free, egg-free pumpkin pie with it’s nice creamy texture keeps you wanting one more piece! It is so simple, that anyone can make it. If pie crusts aren’t your thing, you can always purchase a whole-wheat one at the store.
These crispy, peanut buttery, chocolaty, gluten-free treats are full of flavorful ingredients deliciously combined to bring you back for seconds–or thirds!
Fresh peach pie made from sweet ripe peaches is a great late summer treat.
This is a fun little treat to serve your company. The cake, drizzle and whipped cream can be made in advance for ease of entertaining, and for those who prefer, carob can easily be substituted.
A little reminiscent of a macaroon, these cookies are made from yummy healthy ingredients.
These extra sweet oatmeal cookies are delicious with chocolate chips, carob chips, raisins, or tiny date granules.
If you are looking for a delectable treat with way less fat (olive oil, not butter) and less than half the sugar, you just found one! This cookie is high in protein, has great texture, and I bet you can’t eat just one!
This oil piecrust is made with a combination of whole-wheat pastry flour & oat flour. Both of these grains result in a more tender product than when using high gluten bread flour, consequently less fat is needed to achieve a nice result.