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cakes & bars yields 8 servings yields 10 servings 1 teaspoon cinnamon and ½ teaspoon ginger powder. If pumpkin pie spice is not available at your supermarket, use beans (well drained) can be used as a shortcut for this recipe. RECIPE NOTE A 15-ounce can of chickpeas or white lightly browned, for 30 minutes. Cut into bars when cooled. spread the batter into the prepared baking pan. and combine well. Let stand for 30 minutes. the cranberries until smooth. Add the cranberries into squares when cooled

yields 12 servings
DULCE DE LECHE CHEESECAKE

GRAHAM CRACKER CRUST FILLING yields 10 cupcakes
¾ cup almond flour 1 cup cashews or slivered almonds,
½ cup arrowroot starch soaked for 4 hours
1 tablespoon coconut flour 1 small zucchini, peeled and BUTTERNUT BROWNIE
½ teaspoon baking soda cubed CUPCAKES
¼ teaspoon salt ½ cup coconut oil
¼ cup liquefied coconut oil ¼ cup freshly squeezed ½ butternut squash (see recipe note)
3 tablespoons honey lemon juice 1 cup almond butter
1 tablespoon molasses 3 eggs or 3 tablespoons 1 egg, beaten
flax meal (see recipe note ½ cup maple syrup or honey
CARAMEL SAUCE 3 tablespoons carob or cacao
½ cup coconut oil, liquefied on p. 70) powder
¾ cup coconut sugar 1 teaspoon vanilla extract 2 teaspoons coffee
2 tablespoons water 3 tablespoons arrowroot starch 1 teaspoon baking soda
1 teaspoon vanilla extract ¼–½ cup maple syrup
1. Bake the butternut squash at
1. To prepare the crust, preheat the oven to 300˚ F. In a large 350° F for 45 minutes until soft.
bowl, combine the almond flour, arrowroot starch, coconut 2. Remove ¾ cup of the flesh, and
flour, baking soda, and salt. Add the coconut oil, honey, and combine with the rest of ingre-
molasses and mix well to form a ball. dients, blending if necessary. Let
2. Press the dough into the bottom of an 8-inch springform pan. stand for 30 minutes.
Prick with a fork several times and bake until the crust is gold- 3. Spray 10 muffin cups with baking
en and slightly darkened around the edges, 8–10 minutes. spray and place into muffin pans.
3. To prepare the caramel sauce, place all the ingredients in a saucepan and bring to a boil. Reduce the heat and boil for Fill with the batter three-quarters
1 minute. Blend and set aside at room temperature. full. Bake at 350° F for 30 minutes.
4. To prepare the filling, blend all the ingredients together, along with ½ cup of the caramel sauce, in a high-powered (Batter can also be baked in a
blender or food processor until smooth and creamy. Pour over the prepared crust. 6-inch round baking pan.)
5. Raise the oven temperature to 350˚ F. Place the springform pan in a large baking dish and fill the baking dish with
1½ inches of water. Bake for 20 minutes.
6. Reduce the heat to 250˚ F and bake for an additional 90 minutes until the center is completely set. Turn the oven off RECIPE NOTE For a quick
shortcut, use butternut squash
and open the oven door a crack to allow the cake to cool slowly. Leave in the oven for another hour. (Cooling the puree from baby jars in place
cake slowly prevents cracks on top of the cake.) of the fresh butternut squash,
7. When the cake is completely cooled, remove from the oven, and top with the remaining caramel sauce. Chill the which needs to be baked.
cake in the refrigerator for 6 hours to allow it to fully set.

Butternut Brownie Cupcakes
364 HEALTHY EVER AFTER cheese Chocolate curls, for garnish 1 cup sugar 3 eggs 24 ounces unwhipped cream CHEESE LAYER zen, cut into 4x1-inch bars. an additional 30 minutes. eggs, and sugar. Spread over the baked crust. Bake for minutes. a wet glass over the dough to flatten it and bake for 17 formed. Add the chocolate chips. soda, sugars, butter, eggs, and vanilla until a dough is baking pan with baking paper. 5. Garnish with the chocolate curls and freeze. When fro- 4. To prepare the cheese l

365

For sweeter bars, use an additional ½ cup maple syrup.
flours. Yes, xanthan gum is expensive, but you only need a little bit.
xanthan or guar gum makes the dough more elastic; it’s like adding glue to the low- or no-gluten
RECIPE NOTE Xanthan gum is a powder used in baked goods that have less or no gluten. The

or sunflower seeds

(see recipe note)

yields 40 bars