In the past, I would
feel like I was really missing out on all the holiday goodies. Sure, I could
cheat and have a few cookies or a small helping of some irresistible decadent
dessert, but my negative connection with sugar was too overpowering. I
associated eating sugar, candy and desserts with relapsing Lyme symptoms. As a
result, I could not and would not let myself partake of any traditional holiday treats. Instead, I ended
up feeling sorry for myself and envying
others who piled their plates with Christmas cookies, traditional desserts and candies.
But, I’m happy to say that those days are over. Thanks to
Mental Field Therapy, an effective self-help therapy taught to me by Dr. Goodsoul,
I was able to change my perspective on how I viewed desserts (especially during
holiday times) and now I have a healthier and more positive attitude toward
food in general. I now choose foods, including healthy desserts, that serve me
and make me happy, too!
Here are two delicious, easy recipes that are sugar-free, gluten-free and
starch free. I recently introduced butter in my diet and have it every
now and then. So I chose to make the tart with butter. (When it comes to baking
– you can’t beat that melt in your mouth taste of butter!) The coconut treats are an easier, no-bake,
less restricted version of a Gaps recipe.
APPLE & PEAR TART
PASTRY
1 cup of almond flour
½ stick of butter, cold, cut up in small pieces (preferably
organic) Coconut butter can also be used.
1 egg
Pinch of salt
FILLING
2 apples – peeled and thinly sliced
1 pear – peeled and thinly sliced (I used Comice pear)
2 Tbsp butter
GLAZE
Preheat oven to 400ยบ F. In a bowl or processor, combine the
almond flour, salt and butter. Mix until
it looks like cornmeal. Add I beaten egg
and mix until it forms a ball. If it’s too sticky, add more flour until it is
doughy. Break into 3 pieces and mush into a buttered pie or tart pan. Prick
bottom and bake for a few minutes. This makes the crust extra crunchy.
When cooled, arrange sliced apples slightly overlapping each
other around the plate. Arrange the pear in the center. Dot with butter and
bake for 45 minutes. For extra browning, put in broiler for a minute after
baking.
Heat the apricot jam in a saucepan and brush over the tart.
Makes 6-8 servings.
COCONUT TREATS
1½ cups flaked unsweetened coconut
9 dried apricots -
soaked in water for 6-8 hours or overnight
½ cup ground almonds or coarsely ground almond flour ( I
used Shiloh Farms brand)
In a blender or processor, add flaked coconut ½ cup at a
time and grind to a finer texture. Cut up 3 apricots and add to the ½ cup
grounded coconut. Puree together. Form balls and coat with ground almonds or
almond flour. Makes about 18 balls.
ENJOY!!!
