The holiday season is here and so is the food! It starts out with Thanksgiving. This means that we start by stuffing our face with all the mashed potatoes and gravy that could fit in our stomachs. As the season goes on, it just means more and more food, usually not the healthiest of options. If you’re worried about staying in shape while being able to eat whatever you want, stick around! Bold Life host Oni Higgins has Linda Mitchell on to tell you how we can sneak sugar out of our holiday sweets.
Sugar-free (but still delicious) holiday sweets
When most people hear “sugar-free” they assume whatever it is will taste like cardboard; that’s fair. However, not this time! Mitchell, the CEO of Sisterhood of Sweat, has found the perfect recipes that still taste just as good, but have half the calories! Her first creation: no-sugar sugar cookies. Instead of using your typical flour, try out almond flour and a teaspoon of baking soda and salt. Although the flour is probably the least of your concerns, this alternative can be used for gluten-free and vegan recipes! Mix all of the ingredients together with one omega-three egg and three tablespoons of organic maple syrup for a surprisingly delicious and healthy treat!
No-Sugar, Sugar Cookie:
1. Mix it all together: Put almond flour, one teaspoon of baking soda, one teaspoon of salt, an omega-three egg, three tablespoons of organic maple syrup, a quarter cup of ghee (grass-fed goat butter), a quarter cup of honey, a teaspoon of vanilla, and a half a teaspoon of almond flavoring.
2. Roll, baby, roll: Unlike typical sugar cookies, you don’t have to refrigerate this mix. Once it’s all blended together, roll it into a ball and begin rolling it out.
3. Dust it: Take some coconut flour and dust a silicone baking sheet with it. Once the dust settles, roll it to your desired thickness!
4. Cut it out: Take your favorite seasonal cookie cutters and get to cutting! This mixture creates an easy and pliable dough, so no more mini arm workouts!
5. Heatwave: Put your cookies on an oven-safe sheet and cook them for 10-12 minutes at 350 degrees Fahrenheit.
1. Get the goods: Find four cups of organic monk fruit powdered sugar, unsweetened coconut milk, ghee and coconut oil.
2. Mix it up: Once all your ingredients are together, mix until you are pleased with the frosting’s consistency!
1. Get what you need: Arrowroot powder, almond butter, organic maple syrup, a teaspoon of vanilla, and half a teaspoon of almond flavoring.
2. Make the chocolate: Combine and melt coconut oil, organic maple syrup and cocoa powder until you get a smooth consistency.
3. Roll: Take the buckeye and simply roll it in the chocolate. Freeze, then enjoy!
For more healthy cooking alternatives, check out this video!