Guiltless Gluten-Free Pleasures.
For me, this is all about adding healthier foods into what I bake and cook. I’m all for a flaky pie crust, gluten free mac and cheese, or even fried okra once in a while. Day in and day out, though, I want my food to be healthier in some way.
This month’s Go Ahead Honey, It’s Gluten Free! round-up is all about fabulous food made healthier. These fun to eat ice cream sandwiches are my submission.
The round-up will go live on Thursday so make sure to come back for nearly thirty, maybe more, guiltless gluten-free recipes.
Making a Healthier Cake
My sweet potato cake is a cross between a gingerbread and a spice cake. Here’s how it’s healthier:
- Packed with beta-carotene and vitamin C from the sweet potatoes and carrots. You can’t taste the sweet potatoes, either.
- The creamy sweet potatoes add moisture and texture so the oil can be reduced.
- Cranberries have vitamin C and have been shown to improve cholesterol profiles, reduce the risk of cancer, and anti-viral properties.
- Palm sugar is reported to have high levels of potassium, iron, magnesium, and vitamin C.
- Blackstrap molasses contains manganeese, iron, copper, and calcium.
The sugar alternatives give you some nutrition instead of empty calories.
Simplifying the Process
When I’m baking sweet potatoes or even have the oven going for another dish, I often throw in a couple extra. When they cool, I puree them, put them in a mason jar, and freeze them until later. Roasted sweet potato puree has worked in any recipe calling for pumpkin.
Tomorrow I’m guest-blogging at Kitchen Stewardship for Spring Cleaning: Get the Gluten Out! Tomorrow’s Slightly Induglent Tuesday will be a special gluten-free edition with tips on going gluten-free or at least making your food a little healthier. Katie and I will also be giving away a bag of Tropical Traditions coconut flour.