An irresistible collection of naturally sweet desserts by an acclaimed natural foods chef who has perfected low-fat, no-cholesterol desserts without sugar, milk, butter or eggs! The best part is these desserts sill deliver all the delicious, satisfying flavors we expect in dessert.
Over 120 delectable recipes!
272 pages. $18.95
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and Natural More Than 120 Sugar-Free and Dairy-Free Desserts
by Meredith McCarty
1 cup whole wheat pastry flour
1 cup unbleached white flour
1 tablespoon aluminum-free
1½ teaspoons cinnamon
1 teaspoon powered ginger
¼ teaspoon sea salt
1/3 cup light vegetable oil
½ cup maple syrup
¼ cup barley malt syrup
¼ cup carrot juice
¼ cup soy milk
1½ teaspoons vanilla
1 cup carrot, 1 large carrot, grated large
1/3 cup walnuts or pecans, toasted and chopped fine
1/3 cup golden raisins
1. Preheat oven to 350°F. Lightly oil an 8-inch square baking dish.
2 In a large bowl, mix dry ingredients well. In a medium bowl, whisk wet ingredients and carrot. Add wet mixture to dry and whisk until flour is fully moistened. Reserve half the nuts and raisins to sprinkle on top. Fold remaining nuts and raisins into batter.
3 Transfer batter to prepared pan. Sprinkle reserved nuts and raisins on top and gently smooth surface with a rubber spatula so they are barely visible.
4. Bake until cake tests clean and is quite golden, about 35 minutes. Transfer cake to a wire rack to cool for at least 2 hours before serving.
5 To prepare either carrot or orange cream, purée ingredients until creamy smooth. Refrigerate, then serve a dallop under each serving of cake.
1 pound tofu, fresh
½ cup pure maple syrup and ¼ cup carrot juice (for Carrot Cream), or
11/3 cups fruit-sweetened orange fruit spread or marmalade (for Orange Cream)
1 tablespoon vanilla
What’s not to love about a sweet carrot cake filled with beta carotene and vitamin A!
Carrot or Orange Cream