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which needs to be baked.
of the fresh butternut squash,
puree from baby jars in place
shortcut, use butternut squash
RECIPE NOTE For a quick
6-inch round baking pan.)
(Batter can also be baked in a
full. Bake at 350° F for 30 minutes.
Fill with the batter three-quarters
spray and place into muffin pans.
3. Spray 10 muffin cups with baking
stand for 30 minutes.
dients, blending if necessary. Let
combine with the rest of ingre-
2. Remove ¾ cup of the flesh, and
350° F for 45 minutes until soft.
1. Bake the butternut squash at
1 teaspoon baking soda
2 teaspoons coffee
powder
3 tablespoons carob or cacao
½ cup maple syrup or honey
1 egg, beaten
1 cup almond butter
½ butternut squash (see recipe note)
CUPCAKES
BUTTERNUT BROWNIE
yields 10 cupcakes
just desserts Butternut Brownie Cupcakes yields 12 servings on p. 70) flax meal (see recipe note lemon juice cubed soaked for 4 hours ¼–½ cup maple syrup 3 tablespoons arrowroot starch 1 teaspoon vanilla extract 3 eggs or 3 tablespoons ¼ cup freshly squeezed ½ cup coconut oil 1 small zucchini, peeled and 1 cup cashews or slivered almonds, FILLING cake in the refrigerator for 6 hours to allow it to fully set. cake slowly prevents cracks on top of the cake.) and open the
yields 10 servings
CHOCOLATE FUDGE CAKE
Natural Is Delicious This recipe makes double the cake of the Delicious Chocolate Cake recipe (p. 354). A good
option if you’re having a lot of guests or making a simchah.
ention the word “dessert” and see everyone’s eyes minimal or no cooking or baking are even better. There 2½ cups gluten-free all-purpose 1. Preheat the oven to 350˚ F. Line a cookie sheet with baking
Mlight up. Fruity tarts, rich puddings, brownie fudges, is an authenticity—a pure energy—to raw desserts that flour paper.
refreshing sorbets…desserts have a universal appeal that shines through in the flavor, color, and texture. The true 2 teaspoons baking powder 2. In a small bowl, combine the flour and baking powder. In the
few can resist. However, sugary sweets wreak havoc on testimony is how we feel after eating them. 8 eggs bowl of an electric mixer, beat the eggs, sugar, and vanilla sug-
the health of the young and old. Their goodness is dec- Raw desserts are made of whole foods that nourish 2½ cups sugar ar until light and fluffy.
adent in every sense of the word, causing weight gain, the body with vital nutrients. They don’t trigger the “crav- 2 tablespoons vanilla sugar 3. Continue beating, gradually adding the oil, cocoa, and the
sugar overdoses, and a craving that leaves you perpetu- ing” response that leads to overeating. Desserts containing 1 cup oil flour mixture. Beat an additional 5–8 minutes until the batter
ally unsatisfied. highly processed and refined foods, on the other hand, are 1 cup cocoa is smooth.
Ready-made desserts made with processed ingre- stripped of the nutrition that exists in the original complete ¾ cup chocolate chips (optional) 4. Pour the batter into the lined cookie sheet. Sprinkle the choc-
dients can’t compare to homemade gourmet desserts food. Sensing this lack of nutrition, the body creates a hun- olate chips on top, if desired, and bake for 35–40 minutes. Cut
made with fresh, whole ingredients. Desserts that require ger response because it’s not getting the nourishment it into squares when cooled.
requires. This vicious cycle can only be broken by satisfying
the body with nourishing whole foods in their most natural
form. CRANBERRY BEAN BLONDIES yields 8 servings
Moderation in the consumption of desserts, even those
made with raw foods, is important. Today’s fruit—which Have these blondies ready for nutritious snacking.
are bred to be sweeter and cultivated to grow very fast by 1½ cups cooked garbanzos or 1. In a food processor, blend all the ingredients except
unnatural fertilizers—is often too sweet, and many people white beans (see recipe note) the cranberries until smooth. Add the cranberries
have become addicted to it or have developed health is- ½ cup almond butter and combine well. Let stand for 30 minutes.
sues such as hypoglycemia, diabetes, and candida, from ½ cup maple syrup, agave nectar, 2. Preheat the oven to 350˚ F and grease a 7x5-inch baking pan.
overindulging. Even sugar substitutes can cause an out- or honey 3. Spray a spatula with cooking spray, and use the spatula to
pouring of insulin into the blood, engendering hyperactivi- 2 teaspoons vanilla extract spread the batter into the prepared baking pan.
ty, followed by the “sugar blues,” leaving one feeling drained. ¼ teaspoon salt 4. Bake until a toothpick comes out clean and the edges are
Some people must avoid all sugar, including fruit, in order ½ teaspoon baking soda lightly browned, for 30 minutes. Cut into bars when cooled.
to allow their bodies to heal from health challenges, such as 1/3 cup coconut flour
hypoglycemia and diabetes. 1/3 cup arrowroot flour RECIPE NOTE A 15-ounce can of chickpeas or white
It’s wise to train our taste buds to appreciate the 1 teaspoon pumpkin pie spice beans (well drained) can be used as a shortcut for this recipe.
original taste of foods, so preparing homemade snacks (see recipe note) If pumpkin pie spice is not available at your supermarket, use
and desserts for your family is a worthwhile pursuit. ½ teaspoon ginger powder 1 teaspoon cinnamon and ½ teaspoon ginger powder.
No matter how robust our health is, we all need to be (optional)
careful about how many sweets we eat. Even naturally ½ cup dried cranberries

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