Today we have Pamela from Pamela’s Heavenly Treats stopping by to share a delicious and healthier for you alternative to sugar filled treats.
Hello Inspiration Made Simple readers!
When I used to see recipes or articles that talked about healthy desserts the picture would be beautiful, but I would wonder if it tasted good or like my husband says, does it taste like cardboard. I have had some healthy desserts that I didn’t care for, because they either didn’t have any taste or they didn’t look very appetizing.
Many studies say that healthy eating habits like practicing moderation and avoiding processed foods are key to successful long term weight management. In a society that struggles with obesity, and where some school systems have even resorted to banning the tradition of birthday cupcakes (because of food allergies, but mainly because of the high sugar in the treats), the verdict on the cupcakes role in a healthy diet is in. All you have to do is tweak any recipe that you come across to make it healthy for you and your family.
I am a mother of 6, ages 14 to 21 months. I like my children to have homemade and healthy treats, not all the processed snacks that are out there. I started to tweak my own dessert recipes from my childhood and came up with healthy desserts. All of my recipes didn’t taste and look good at first, so I just kept making them until I got them to where the kids were asking for more, so I knew I was doing something right.
All of the treats that I make are made with either 100% whole wheat flour for cupcakes or whole wheat white flour for cookies. I make my own buttermilk which I use in my cupcake recipes. I use unsweetened apple sauce for some of my cookie recipes – they make the cookie so chewy! I use light brown sugar in place of granulated white sugar, canola oil in place of vegetable oil, organic eggs, fresh fruits for my cupcakes and can’t forget Madagascar Vanilla, and then there’s my secret ingredients.
Before you say no to healthy desserts, try this recipe!
Flourless Peanut Butter Cookies
1 cup of natural peanut butter
1 cup of light brown sugar
1 tsp vanilla
Preheat oven to 350
In a medium bowl, mix peanut butter, light brown sugar, egg and vanilla until combined well. Spoon 1 tablespoon of the mixture on a baking sheet lined with parchment paper. Flatten the mounds with the lines of a fork, making a crisscross pattern on the cookies.
Bake for 10 minutes, transfer to wire rack to cool, continue with the rest of mixture. You will get about 20 cookies.
What really makes this recipe pop, it’s flourless, and you really get that true peanut butter flavor.
You can find me at Pamela’s Heavenly Treats come on over for some healthy cupcake and cookie recipes and pictures of my creations.