Category: Dessert

by: Dr. Melissa Sell

Makes about 24 Pops

This is a recipe that takes a little bit of extra work but it is a great way to impress your family and friends and especially your kids.  Unhealthy versions of these cake pops are everywhere these days so this is a great way to have a treat without all the unhealthy effects.    Dr. Melissa masterminded this lovely creation.  You can play with the flavors as well.  Raspberry, vanilla, dark chocolate, etc.  Have fun with this one!

Cake
1/2 cup coconut flour
2 tablespoons psyllium husk powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda
6 eggs
1 tablespoon cinnamon
1/2 cup xylitol or Swerve (pulverized)
1 teaspoon stevia
1 tablespoon vanilla extract
1/2 cup organic butter or coconut oil (melted)
4 tablespoons organic pumpkin puree
1 teaspoon nutmeg

Frosting
1/2 bar organic cream cheese
1/4 cup xylitol or Swerve (pulverized)
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon organic butter (softened)
stevia (to taste)

Chocolate Coating
6 tablespoons organic butter or coconut oil
1/4 cup xylitol or Swerve (pulverized)
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
stevia to taste

Thoroughly combine cake ingredients and bake 12 cupcakes at 350 degrees for 22 minutes.  While cupcakes are cooking, make frosting.  Allow cupcakes to cool and place in a large mixing bowl.  Crumble cupcakes and combine with frosting 1 tablespoon at a time until cake sticks together (not too dry, not too sticky).  Form cake/frosting mixture into small balls (about 3-4 tablespoons).  Place on parchment and cool in the refrigerator for 1-2 hours.  Melt chocolate coating over low and allow to cool down to room temperature.  Remove cake balls from the refrigerator and dip one end of a lollipop stick into chocolate mix and insert into cake ball 3/4 of the way (this is to make sure it sticks).  Spoon chocolate until cake pop is covered then insert stick into craft foam to keep upright and place in the refrigerator to cool.  Enjoy!

This is an amazingly tasty, simple cookie recipe that is great as a quick snack or with a nice cup of hot green tea.  This is even a cookie you can feel good about eating for breakfast!

The recipe is from Lin Hardick, the mother of my co-author Dr. B.J. Hardick.  She comes up with some amazing recipes that are fail-proof.

Enjoy this one!

http://goodfood-lin.blogspot.ca/2012/08/pecan-shortbread-cookies.html

 

 

 

 

 

 

Advanced Plan & Core Plan

(makes 1 – 9 inch round cake or 18 mini cupcakes or 6 cupcakes)

Ingredients:
1 ¾ cups already cooked white beans (great northerns)
5 large organic eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup xylitol plus 1/2 teaspoon liquid or powder pure stevia extract
6 tablespoons almond flour
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda

Preparation:
Preheat oven to 350 degrees. Grease a 9″ cake pan with coconut oil or a thin layer of butter. Cut a round of parchment paper and line the bottom of the pan (put a couple drops of oil so that is doesn’t curl, then grease the top of the parchment lightly.

Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquified. Make sure there are no chunks. Mix together almond flour, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with xylitol until light and fluffy. Add the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in almond flour mixture and beat the batter on high for one minute or until smooth. Scrape batter into pan and smooth the top.

Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. It may be very brown, but it is not burnt. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature. Then frost and refrigerate the cake.

Frosting:

8 oz. block organic cream cheese

6-7 fresh strawberries, chopped

¼ cup xylitol, monk fruit, or erythritol, blended fine like powdered sugar

splash of vanilla

Mix cream cheese until smooth. Beat in sweetener. Mix in other ingredients. Frost and enjoy.

Core or Advanced Plan

Serves: 4-6

Here is a simply beautiful, elegant, easy to do dessert.  Make these for your sweetheart or to impress your friends.
-1 lb large organic strawberries
-8 oz. organic cream cheese, softened
-1/2 tsp – 1 tsp spoonable stevia (this is to taste so sweeten it to your liking)
-1 tsp vanilla extract
-lightly toasted almond flour (watch it very carefully, it will brown quickly!) 
1. Rinse strawberries and cut off the very tip of the strawberry so that it will stand up.  Remove the green top and scrape out a hole with a paring knife. .  Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, stevia, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off or simply spoon it in with a small spoon. Fill the remaining strawberries with cheesecake mixture. Dip the filled strawberries in the toasted almond flour.   Refrigerate until serving.