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Writer's pictureDr. Lexi Lain

Delicious GF/DF/Sugar Free Desserts for Thanksgiving!

You want to stay healthy and also enjoy the holiday season. Check out these sweet dishes that will keep your after dinner cravings satisfied.


Baked Cinnamon and Maple Syrup Apples with Frozen Bannana Vanilla Ice-cream.


6 of your favorite apples sliced.

1/2 cup chopped walnuts or nut of choice. *optional if allergic

1 tbsp cinnamon

1.5 tsp nutmeg

2 tbsp avocado oil

2 tbsp maple syrup

1/2 cup of 100% apple cider or water


Preheat over to 400 degrees.


Get a baking dish and put a little avocado oil on to make it non-stick.


Put apple and walnut slices in a mixing bowl. Then add the cinnamon, nutmeg, avocado oil, and maple syrup into the bowl. Mix together.


Place into baking dish and then add the apple cider or water. Cook for 25 minutes covered with foil. Then uncover and bake for an additional 5 minutes. Be sure to take a brush or baster and keep the apples from drying out. Check on them every 5-10 minutes or so.


Once baked until nice and soft, take them out to cool.


For the Frozen Banana Vanilla Ice-Cream:


4-6 ripe bananas cut into small bite size pieces.

1/2 - 1 cup Coconut Almond Creamer or Non-Dairy Creamer of choice.

1 tsp of Vanilla Extract

1 tbsp of cinnamon (optional)


Freeze bananas and then add to a blender with the non-dairy creamer, vanilla extract, and cinnamon. Blend together.


Add the banana ice-cream to the apples. Serve with fresh strawberries and dark chocolate nibs.



Avocado Chocolate Pudding



2 ripe avocados

2 Ripe bananas (if you have issues with histamines, go ahead and leave out)

1/2 cup unsweetened cacao powder

6-7 tbsp honey

4 tbsp water

Optional: 2 tsp vanilla extract; monk fruit, stevia; Coconut cream, and strawberries.

 

Combine all ingredients in the blender and blend until smooth.

Pour into bowls and enjoy.



Raw Vegan Carrot Cake Balls




1 cup shredded carrots

1 cup walnuts

1 cup dates

3 tbsp oats (optional)

2 tbsp shredded coconut (optional)

1 tbsp chia seeds

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

 

Icing Ingredients:

1 cup cashews soaked for 30 minutes

1/2 cup coconut oil, melted and then cooled

2 tbsp pure maple syrup

1 tsp vanilla extract

1 lime, juiced

2-3 tbsp warm water as need to help blend.

 

Combine cake ingredients into a food processor until mixture is firm.

Roll mixture into balls and place on lined baking sheet.

Chill in freezer while you make the icing.

 

Place the icing ingredients into a blender and combine until the mixture is smooth. Add a little warm water as needed if the consistency isn't smooth enough.

 

Coat the truffles with the icing and place them back on the baking sheet.

Garnish with shredded carrots and chopped walnuts if desired

 

Chill in freezer until ready to eat.


Sugar Free Strawberry Sorbet




16 oz bag of frozen strawberry or 1 packet of fresh strawberries.

1-2 Limes to taste

1/4 cup of water

1 -2 tsp of sweetener alternative if needed. (monk fruit, stevia, honey, or maple syrup) *Strawberries should be sweet enough as they are, however, we have become accustomed to a more intense sweet flavor. I encourage you to use a little additional sweetener as possible so that you can enjoy nature's candy --> FRUIT.


If using fresh strawberry, wash and cut off their tops. Place them in a mixing bowl and with a potato masher, mash the strawberries. Place in ice trays and freeze.

Place frozen strawberries or strawberry ice cubes into a blender. Add the limes with 1/4 cup of water and blend. Taste it. Do you need to sweeten it a little or add more lime? This is a great time to do that. Blend again and taste again until you get the balance you are looking for.



Whether you go for warm baked apples or refreshing strawberry sorbet, each of these desserts provide a little something for everyone! You will be able to enjoy a nice after dinner treat AND be mindful of your blood sugar, waist line, and inflammation.


I wish you a wonderful meal and after-dinner delight!


Dr. Lexi



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