Even if you're watching your sugar, indulging in the occasional sweet shouldn't be a forbidden pleasure. Taking away sugar does not mean that you need to completely steer clear of desserts. Whether you are someone who suffers from diabetes or is keen to avoid sugar for another reason altogether, your taste buds need not suffer just because you’re going sugar free.
This holiday season, we want to show you just how easy sugar free living can be. So take control of your sugar level and enjoy your pleasures guilt-free through these through these sugar free sweets dessert recipes and ideas. Here are two finger licking sugar free dessert recipes for both Indian and western dessert lovers that will satisfy your sweet tooth without stressing you out.
WHOLE WHEAT OATMEAL JAM BARS
· 1 1/2 cups whole wheat pastry flour
· 1 1/4 cups rolled oats
· 1/2 cup coconut oil (feel free to substitute butter)
· 1/4 cup raw honey
· 1/4 cup pure maple syrup
· 1/2 tsp salt
· 1/2 tsp baking soda
1. Preheat the oven to 350F.
2. Butter an 8" square baking or cake pan and line the bottom with parchment paper.
3. In a large bowl, whisk the flour, oats, salt and baking soda.
4. Add the coconut oil (preferably melted), honey and maple syrup.
5. Transfer about 2/3 of the mixture to the prepared baking pan. Pack the mixture down firmly.
6. With a spoon, spread the jam or preserves over the dough.
7. Sprinkle the remaining 1/3 mixture over the preserves.
8. Finish with a sprinkle of oats to cover any bare areas.
9. Bake for 20 - 25 minutes or until the top is golden brown.
10. Allow cooling completely before cutting.
DRY FRUIT BARFI
· 3/4 cup seedless dates
· 60 grams dried figs
· 1 tablespoon golden raisins
· 1/4 cup almonds
· 1/4 cup cashews
· 1/4 cup pistachios
· 1/4 cup walnuts
· 2 tablespoons desiccated coconut
· 1 tablespoon white sesame seeds or poppy seeds (optional)
· 1 teaspoon coconut oil or ghee
· 2 teaspoons rose water or cardamom powder or saffron strands
1. Blanch 6 to 7 dried figs and raisins in hot water.
2. Finely chop or grind almonds, cashews, pistachios, and walnuts in a grinder or food processor and keep aside. Don’t make a powder or paste.
3. In the same grinder jar, grind figs, raisins, and dates (chopped) into a coarse paste.
4. Heat coconut oil in a pan. Add white sesame seeds on a low flame. Stir and sauté until the sesame seeds crackle and their color changes.
5. Add desiccated coconut, ground dry fruits and sauté for 3 to 4 minutes on low flame
6. Add the ground dates, figs and raisins paste and stir lightly.
7. Turn off the flame. Add rose water and mix well.
8. When it cools down, dive into two parts, apply a bit of coconut oil on your palms and roll each mixture part into a log.
9. Allow to cool at room temperature and then slice. You can also spread the barfi mixture on a greased plate or tray. On cooling, slice into squares, remove the slices and keep them covered in a container. Refrigerate.