Thanksgiving cooking can be overwhelming, so making dessert ahead of time is the way to go! We are sharing easy to make recipes for this holiday season and all these are gluten-free, sugar-free and dairy-free. These small size treats are big enough to end a meal on a sweet healthy note, and can be made ahead of time.
In this recipe, the idea is to avoid, sugar, gluten & dairy, substituting sugar can be a bit tricky because the taste of sugar is really unique, so we are going to be using a balance of different alternative sweeteners to achieve a nice flavor, good texture & being mindful about nutritional value. Enjoy!
Wet ingredients:
2 Tablespoons coconut oil
½ Cup almond milk
½ cup apple sauce
1 Cup Grated carrots
1 Teaspoon lemon juice
1 Teaspoon vanilla paste
2 Tablespoons maple syrup
4 Tablespoons coconut palm sugar
Dry ingredients:
½ Cup almond meal
2 Cups Gluten free flour
1 Teaspoon Baking powder
1 Teaspoon baking soda
1 Teaspoon cinnamon
¼ Teaspoon nutmeg
½ Teaspoon salt
Directions:
In a bowl, mix together all wet ingredients. (reserve)
On a different bowl mix together all dry ingredients.
Add dry ingredients mix to wet ingredient bowl, mixing with a spatula.
Once you have a well mixed batter, proceed to fill your madeleine baking pan.
Fill about ⅓ of each madeleine since the will grow in the oven.
Bake at 350 for about 8-12 min until golden brown.
Place on a cooling rack and dust them with monk fruit powder sugar. Enjoy!
recipe by: Vegan Chef, Valentina Cordero @thehouseofv
