MADDIE DAY here, bringing you a healthy dessert.
My beau, Hugh, is trying an anti-inflammatory diet to help him with several health issues. He's a tall, skinny guy who has never had to even think about calories, and he has a sweet tooth.
The diet omits LOTS of yummy things, including gluten, sugar, and dairy. When I saw my friend Nancy Whitt post a simple recipe that has none of those categories, I whipped up a batch for Hugh's dessert (me, I'm still working through the Christmas chocolates...).
The verdict? It's good. Not great, but a perfectly acceptable bit of sweetness after a meal. It's fancier than eating a piece of plain fruit and definitely good for you.
Banana Oat Dessert
For
anyone with a sweet tooth who is restricting sugar, gluten, and dairy.
Ingredients:
3 mashed
ripe bananas
1/3 cup
unsweetened applesauce
2 cups gluten-free oats
¼ cup
almond milk
½ cup
raisins (optional)
1
teaspoon vanilla
1
teaspoon cinnamon
Directions:
Preheat oven to 350 degrees F. Grease a
square baking dish
Mix all ingredients. (I omitted the raisins because we didn't have any.)
Spoon into prepared pan and smooth.
Bake for 15-20 minutes. Let cool in the pan and slice into squares.
Enjoy warm or at room temperature.
Readers: See? Isn't that easy? What's your favorite simple dessert?
🍎🍌🍏
We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.
Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.
Thank you for the Banana Oat Dessert recipe. While trying to combat all the calories consumed during the holidays, a recipe with no sugar is definitely a plus. Great way to get that serving of fruit too.
ReplyDeleteOn of my fast, go to desserts is the Blueberry Crunch.
Blueberry Crunch
Ingredients
Butter cake mix
20 oz can crushed pineapple – unstrained
3 cups blueberries
1 stick butter
1 cup chopped pecans (grew up where if 1 cup was good then 2 was better – meaning I use 2 cups of chopped pecans)
¼ cup sugar
Directions
Spread pineapple & blueberries in 9 x 13 inch pan. Sprinkle with ¾ cup sugar. (I mix pineapple and sugar in a bowl and then pour into pan. Then top with the blueberries. I have used frozen blueberries in this recipe quite often. Just rinse in a strainer to get any ice off and partly to thaw a little bit.) Spread dry cake mix over fruit layer and drizzle with melted butter. Sprinkle with pecans and ¼ cup sugar. (I take an additional 2 tablespoon or so of melted butter – can’t have too much butter LOL - and mix - tossing with pecans and then stir the sugar to coat stirring lightly and then sprinkle it on top).
Bake in 350 degree oven for 35-40 minutes. (I find that it take longer to cook. Cook until browned on top and doesn’t have that “raw” look to the cake mix on top. If pecans start to brown too much, turn the temperature down some.) Afte the first 25 minutes cut through the mixture in several places with the side of a spoon. (I cut through with a spoon about every 10 minutes after the first 25 until done.)
The person that gave this recipe to me said she made it all the time with Splenda instead of sugar. I have never tried it.
I’ve also halved the cake mix and all other ingredients and made it in a 8x8 inch pan since there are just the two of us now.
2clowns at arkansas dot net
Thanks!
DeleteYou're most welcome. <3
DeleteNice. A baked breakfast.
ReplyDeleteYep!
Delete