The Everything Naturally Sugar-Free Cookbook: Includes Apple Cinnamon Waffles, Chicken Lettuce Wraps, Tomato and Goat Cheese Pastries, Peanut Butter Truffles, ... Eclairs...and Hundreds More! (Everything®) (9 page)

A delicious combination of several natural sweeteners is used in these muffins. Coconut sugar creates a brown-sugar-like topping appearance and the xylitol gives a white-sugar-like experience to the senses.

1. Preheat oven to 350°F. Line two mini muffin tins with cupcake liners and spray liners with cooking spray.
   
2. In a medium mixing bowl, combine powdered honey,
   ¹
   ⁄
   ₂
   cup butter, nutmeg,
   ¹
   ⁄
   ₄
   teaspoon cinnamon, almond milk, baking powder, flour, and vanilla.
   
3. Pour batter into prepared muffin tins and bake for 18 minutes or until a toothpick poked into the center comes out clean.
   
4. While muffins are baking, melt the remaining butter and mix it with the coconut sugar, xylitol, and remaining cinnamon.
   
5. When muffins are done, pour the melted butter mixture over the tops and allow to cool slightly before eating.
   

PER SERVING
Calories: 238
|
Fat: 16g
|
Protein: 2g
|
Sodium: 50mg
|
Fiber: 2g
|
Carbohydrates: 25g
|
Sugar: 16g

Here’s a tasty and quick recipe for dinner rolls that will have people believing you spent hours in the kitchen.

1. In a small bowl, combine water, 1 tablespoon powdered honey, and yeast. Allow to sit for 5 minutes until it bubbles.
   
2. Scald milk in the microwave for 2 minutes. Melt softened butter into the milk and let cool.
   
3. In a large mixing bowl, beat together eggs,
   ¹
   ⁄
   ₄
   cup powdered honey, salt, and the milk and butter mixture.
   
4. Add yeast mixture to the batter. While continuing to mix, add flour. Knead dough for 5 minutes. If the dough is too sticky, add just a bit more flour, but do not exceed 5 cups.
   
5. Place dough back in the bowl and cover with a towel. Set the bowl in a warm place for 30 minutes for the dough to rise.
   
6. Preheat oven to 400°F. Spray 2 muffin pans with cooking spray.
   
7. Pinch 1" balls from the dough and roll until smooth. Place three of these 1" balls into the bottom of each muffin cup.
   
8. Bake for 10 minutes or until golden brown on top. Brush with melted butter and serve.
   

PER SERVING
Calories: 288
|
Fat: 10g
|
Protein: 9g
|
Sodium: 237mg
|
Fiber: 6g
|
Carbohydrates: 43g
|
Sugar: 10g

Warm, moist, and comforting, these muffins are wonderful served with
Dairy-Free Cinnamon Honey Butter
(see recipe in Chapter 6) or paired with an afternoon cup of tea.

1. Preheat oven to 350°F. Line a muffin pan with muffin liners and spray liners with cooking spray.
   
2. In a large mixing bowl, add all ingredients and whisk until combined.
   
3. Pour batter into prepared muffin liners, filling
   ³
   ⁄
   ₄
   of the way full.
   
4. Bake for 20 minutes or until a toothpick poked into the center of a muffin comes out clean.
   

PER SERVING
Calories: 391
|
Fat: 7.5g
|
Protein: 7g
|
Sodium: 197mg
|
Fiber: 2.4g
|
Carbohydrates: 75g
|
Sugar: 30g

Tart raspberries combined with a delicious hint of citrus make these muffins incredibly delicate and flavorful.

1. Preheat oven to 400°F. Line 2 muffin pans with cupcake liners and spray liners with cooking spray.
   
2. In a medium bowl, combine flour, powdered honey, baking powder, and salt. Stir in butter and oil.
   
3. In a second bowl, mix coconut milk, eggs, and vanilla. Add the coconut milk mixture to flour mixture and mix until just barely combined.
   
4. Fill each muffin cup
   ¹
   ⁄
   ₄
   of the way full. Place 2 or 3 raspberries on top of the batter and add more batter over the raspberries. Each muffin cup should be filled
   ³
   ⁄
   ₄
   of the way to the top. Sprinkle xylitol on top.
   
5. Bake muffins for 15 minutes or until a toothpick poked into the center of a muffin comes out clean.
   

PER SERVING
Calories: 237
|
Fat: 9g
|
Protein: 4g
|
Sodium: 195mg
|
Fiber: 3.5g
|
Carbohydrates: 38g
|
Sugar: 20g

The perfect combination of sweet and nutty, this egg- and dairy-free bread is a delicious alternative to regular banana bread, whether you are vegan or not.

1. Preheat oven to 350°F. Spray a 9" × 5" loaf pan with cooking spray.
   
2. In a large bowl, mash bananas with date sugar until smooth. Add applesauce, almond milk, lemon juice, oil, salt, and vanilla.
   
3. In a small bowl, mix flour, xanthan gum, baking soda, baking powder, flaxseed, and cinnamon.
   
4. Add the flour mixture to the banana mixture and whisk together until well combined. Add walnuts. Pour batter into prepared pan.
   
5. Bake for 30 minutes or until a toothpick poked into the center comes out clean.
   

PER SERVING
Calories: 322
|
Fat: 13g
|
Protein: 4g
|
Sodium: 343mg
|
Fiber: 3g
|
Carbohydrates: 50g
|
Sugar: 25g

Ribbons of green vegetables aren’t the only reason this bread is a winner. It’s full of heart-healthy oils, whole grains, and even some fruit!

1. Preheat oven to 325°F. Spray two 9" × 5" loaf pans with cooking spray.
   
2. In a medium mixing bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
   
3. In a large bowl, beat together eggs, oil, applesauce, coconut sugar, and vanilla. Stir in flour mixture. Fold in grated zucchini.
   
4. Pour batter into pans and bake for 40–45 minutes or until a knife poked into the center comes out clean.
   

PER SERVING
Calories: 354
|
Fat: 11g
|
Protein: 5g
|
Sodium: 362mg
|
Fiber: 2g
|
Carbohydrates: 60g
|
Sugar: 35g

A healthy alternative to store-bought baking mixes, this homemade version stores easily in the freezer for up to 2 months. Make delicious waffles, pancakes, and biscuits in minutes!

1. In a large mixing bowl, combine the flour, baking powder, powdered honey, and salt. With two knives, cut butter into the flour mixture until the butter is broken up into small pieces, but not completely mixed in.
   
2. Store this mixture in the freezer in a gallon-size zip-top plastic bag or freezer-safe glass jar and use in recipes that call for baking mixes.
   

PER SERVING
(
¹
⁄
₄
cup) Calories: 636
|
Fat: 32g
|
Protein: 14g
|
Sodium: 1,181mg
|
Fiber: 12g
|
Carbohydrates: 80g
|
Sugar: 6g

Buttery, salty, and extra soft, these pretzels are sure to hit the spot. Yeast and honey and a baking soda glaze are the secret ingredients for super delicious pretzels at home. Pretzels are best when freshly buttered and salted, warm from the oven.

1. In a small bowl, combine yeast, honey, and 1 cup warm water heated to 110°F. Mix gently and set aside for 5 minutes.
   
2. In the bowl of a stand mixer, combine flour and sea salt. Stir in yeast mixture and mix at medium speed for 5 minutes. Remove the bowl from the mixer and cover with a towel; place in a warm spot and let rise for 30 minutes.
   
3. Preheat oven to 500°F. Line a baking sheet with parchment paper.
   
4. When the dough has risen for 30 minutes, turn it out onto a lightly floured surface, and shape into a loaf. Using a knife, cut the dough into 10 equal parts. Roll each part into a rope, about
   ³
   ⁄
   ₄
   " thick. Loop and fold each piece of dough into a pretzel shape. Place on the baking sheet and let stand for 5 minutes.
   
5. In a small bowl, combine
   ¹
   ⁄
   ₂
   cup warm water and baking soda. Dip each pretzel in the baking soda water and return to baking sheet.
   
6. Bake for 8–10 minutes until tops are golden brown. Remove from the oven and brush with melted butter and sprinkle with coarse salt.