52 Succulent Fat Burning Dessert Recipes

Dessert Recipe Guide

Sugar DivorceEasy to make,

no-hassle dessert

recipes that tame

your sweet tooth!

SugarDivorce.Com / Rena Greenberg

Page 3 Banana-Raisin Muffins

Nutty Coconut CakeBaked Apples

Page 4 Pears with Raisin Sauce

Hot Fruit DelightApple-Date Muffins

Page 5 Carrot, Raisin and Oat Bran Muffins

Peanut Sauce with Dried Fruit Delight

Corn Bread with Prune Butter

Page 6 Crispy Lemon-Pecan CookiesCoconut-Orange Cookies

Peach-Pear Crisp

Page 7 Apple Crisp

Pecan PiePumpkin Spice Pie

Page 8 Apple-Peach Pie

Blueberry Couscous CakeRaisin and Rice Pudding

Page 9 Granola Crunch

Peanut Butter Baked Apples Carrot Pudding

Page 10 Homemade Applesauce

Peanut ApplesauceFruit and Melon Kabobs

Page 11 Cherry DelightSweet Smoothie

Raisin-Apricot Puree

Page 12 Chilled Pear Puree

Fabulous Fruit SmoothieStrawberry Dessert

Delicious Fruit Salad

Page 13 Healthy Sesame Crisp Cookies

Fig and Nut BallsApricot Chews

Page 14 Apple Crunch

Banana Bread Gluten FreeCarrot Cookies

Page 15 Sesame Oatmeal Cookies

Prune-Apple Yogurt WhipThick Prune Shake

Page 16 Frozen Grapes

Oatmeal Raisin Cookies Banana-Peanut Whip

Page 17 Zucchini Cake

Carrot and Raisin LoafSpiced Raisin Squares

Page 18

Banana Prune MuffinsFrozen Banana Pops

Almond Date Cookies – Gluten Free

Page 19 Chewy Tahini Cookies

Peanut Butter BarsPeach Crumble

Page 20 Quick Tips

Page 21 Contact Rena

Table Of Contents

Nutty Coconut Cake6-8 Serving

Ingredients2 cups pure, organic coconut milk 1 cup pitted dates½ cup golden raisins (soaked in boiled water)½ cup organic coconut oilJuice of one orangeGrated peel of one orange2 cups whole-wheat pastry flour1 cup flour1 tbsp. baking powder1 tsp. baking soda½ tsp. sea salt½ cup toasted coconut shredded½ cup roasted chopped pecans

Directions1. Preheat oven to 350 degrees.2. In a saucepan, combine coconut milk and dates.3. Simmer until dates are soft.4. In a blender, puree date and coconut mixture.5. Add oil, grated orange peel and orange juice.6. Puree until smooth.7. In a large bowl, mix flours, baking powder and baking soda.8. Mix and add in sea salt, coconut pieces and nuts. Stir.9. Pour liquid ingredients into dry ingredients. Mix.10. Pour thick batter into a well-oiled 10”x14” baking pan.

Banana-Raisin MuffinsNutty Coconut Cake

Baked Apples

Baked Apples6-8 Serving

Ingredients4 red, delicious apples, washed15-20 golden raisins10 raw almonds½ tsp. cinnamon1½ cups water

Directions1. Preheat oven to 400 degrees.2. Remove the apple cores without cutting through to bottom.3. With a knife, cut the skin of each apple, to prevent bursting.4. Place in a shallow, 9 inch baking dish.5. Stuff each apple with a few raisins and almonds.6. Sprinkle with cinnamon.7. Fill with water. Pour the remaining water into baking dish.8. Bake for 30 minutes, until apples are soft inside.9. Allow to cool before serving.

Banana-Raisin MuffinsMakes 1 dozen muffins

Ingredients½ cup organic coconut milk1 teaspoon lemon juice2 cage free eggs1/3 cup organic coconut oil2 medium mashed bananas1 cup golden raisins, (soaked overnight in boiled water)½ cup chopped pecans or walnuts, dry roasted1 tsp. cinnamon3 tsp. baking powder1½ cups whole wheat pastry flour

Directions1. Preheat the oven to 350 degrees.2. Mix wet ingredients in a bowl.3. Mix dry ingredients in a bowl.4. Add wet ingredients, including bananas, to dry ingredients.5. Add the nuts and soaked raisins, with soaking water.6. Spoon the muffin batter into oiled muffin tins.7. Bake for 18 minutes.

Apple-Date MuffinsMakes 12 muffins

Ingredients1½ cups organic pastry flour1/8 tsp. cloves½ tsp. cinnamon3 tsp. baking powder½ cup whole rolled oats1 cup chopped pitted dates1/3 cup organic coconut oil2 cage free eggs1/3 cup organic coconut milk1 medium grated appleOlive oil spray

Directions1. Preheat the oven to 375 degrees.2. In a bowl, mix the flour, cinnamon, cloves and baking powder.3. Add dates and oats and stir.4. In another bowl, beat together the oil and eggs. 5. Add the coconut milk and the grated apple.6. Mix well.7. Stir the dry ingredients into the wet ingredients.8. Spray muffin tray with olive oil spray9. Spoon the batter muffin tins.10. Bake for 20 minutes.

Hot Fruit Delight4 Servings

Ingredients2 cups pitted prunes1 cup dried apricots1 cup dried apples2 cinnamon sticks½ cup raw almonds, dry roasted10 cups water

Directions1. In a medium to large pot, bring dried fruit, cinnamon sticks, almonds and water to a boil.2. Cover, turn down heat and simmer 1½ hours.3. Add water as necessary to keep fruits covered.4. Serve the dried fruit with the juice spooned over it.Note: 1.5 cups of the fruits and 2 cups of the juice may be reserved for the next recipe.

Pears with Raisin Sauce4 Servings

Ingredients5 hard green pears, washed1½ cups water1 cinnamon stick1 cup raisins1¼ cups water1 tbsp. kuzu (healthy corn starch substitute found in health food store)

Directions

1. In a small saucepan, cook the raisins in 1 cup water for 10 minutes. 2. Let cool, transfer to a blender and puree.3. Return raisin sauce to saucepan.4. In a small bowl, let kuzu dissolve in ¼ cup water.5. Add dissolved kuzu to raisin sauce and stir until thickened.6. Core the pears and cut them in slices.7. In a medium saucepan, bring 1½ cups water, with pears and cinnamon stick to a boil.8. Cover, reduce heat and simmer for 8-10 minutes.9. Let cool and pour raisin sauce over pears.

Pears with Raisin SauceHot Fruit Delight

Apple-Date Muffins

Peanut Sauce with Dried Fruit DelightServes 4

Ingredients1½ cups dried fruit delight, drained2 cups juice from dried fruit delight7 tbsp. kuzu (corn starch substitute found in health food store)1 cup water5 tbsp. natural peanut butter½ tsp. sea salt

Directions1. Chop the left over dried fruit delight into small pieces.2. Set dried fruit aside.3. In a saucepan, heat the juice from the dried fruit delight.4. In a separate bowl, dissolve the kuzu in water.5. Add the peanut butter, salt and kuzu mixture to saucepan.6. Stir constantly until mixture thickens.7. Reduce heat. Simmer 4-5 minutes, stirring consistently.8. Pour pudding-like sauce into bowls.9. Top with dried fruit.

Corn Bread with Prune ButterIngredients1½ cups pitted prunes3 cups water

Directions1. Add the prunes to the water.2. Soak prunes overnight.3. The next day, put prunes in a saucepan, cover with water.4. Simmer for 10 minutes. Save cooking water.5. Put prunes in blender with a little cooking water and puree.

Corn BreadIngredients5 cage free eggs, separated½ cup water½ tsp. sea salt2 cups stone ground cornmeal2 tsp. organic coconut oil

Directions1. Preheat oven to 400 degrees.2. In a large bowl, combine the egg yolks and water.3. Beat well.4. Add salt and cornmeal to egg yolks and water. Let stand.5. In a small bowl, beat the egg-whites until stiff.6. Gently fold the egg whites into the batter.7. Heat an iron skillet and add the oil.8. Pour the batter into the skillet.9. Place the all-metal skillet in the oven and bake 20-25 min.10. Serve corn bread with prune butter.

Carrot, Raisin and Oat Bran Muffins6 Makes 12 muffins

Ingredients1 cup whole wheat pastry flour1 cup oat bran3 tsp. baking powder2 tsp. cinnamon1 cup golden raisins, soaked in boiled water¼ cup organic coconut oil1 cage free egg1 cup grated carrots1¼ cup pure, fresh apple juiceOlive oil spray

Directions

1. Preheat oven to 350 degrees.2. In a bowl, sift flour, oat bran, baking powder and cinnamon.3. Add the raisins and soaking water and mix.4. In a separate bowl, beat together egg, apple juice, oil and carrots.5. Add the flour mixture to the wet mixture.6. Spray muffin tin with olive oil spray.7. Fill the muffin tin with the batter.8. Bake for 15 minutes.

Carrot, Raisin and Oat Bran MuffinsPeanut Sauce with Dried Fruit Delight

Corn Bread with Prune Butter

Coconut-Orange Cookies14-16 cookies Ingredients1 cup cashews, finely ground1 cup grated organic coconut1 cup whole wheat pastry flour¼ tsp. sea salt½ cup chopped dates1 tsp. orange rind½ cup fresh orange juice¼ cup organic coconut oil15-30 dry roasted cashews

Directions1. Preheat oven to 350 degrees.2. In a bowl, mix finely ground cashew meal with coconut, flour, orange rind and sea salt.3. In a small saucepan, heat orange juice and dates, letting dates soften in juice.4. Soak chopped dates until soft.5. Mix coconut oil with orange juice and date mixture.6. Add liquid ingredients to dry ingredients and mix well.7. On a well-oiled cookie sheet, form small balls 8. Flatten each one slightly and add 1-2 whole cashews in the center.9. Bake for 10 minutes or until golden.

Crispy Lemon-Pecan CookiesCoconut-Orange Cookies

Peach-Pear Crisp

Crispy Lemon-Pecan Cookies30 cookiesIngredients2 cups oatmeal, buzzed in blender to make oat flour2 cups walnuts, ground in blender1½ cups whole-wheat pastry flour½ tsp. sea salt½ tsp. cinnamon½ tsp. allspice¼ tsp. gingergrated peel of one lemonjuice of one lemon1 cup raisins 1 cup fresh apple juice½ cup organic coconut oilOptional: 1 dropperful liquid pure Stevia (Nu Naturals or Sweet Leaf)

Directions1. Preheat oven to 350 degrees.2. Bring raisins and apple juice to a boil in a saucepan. 3. Cool and puree in blender.4. Add oil and blend again. 5. Buzz oatmeal & walnuts in blender for a ground oat walnut meal.6. Transfer to a large bowl.7. Add spices, flour, lemon grind, lemon juice and sea salt.8. Add liquid ingredients to dry ingredients. Stir well.9. Oil cookie sheets.10. Form batter into balls and gently press onto cooking sheet to make 2” circles.11. Bake for 10-15 minutes.

Peach-Pear Crisp6-8 servingsIngredients1 lb. sliced organic peaches, rinsed1 lb. sliced organic hard pears, rinsed¼ tsp. sea salt½ tsp. cinnamon½ cup fresh apple juice

CRUST2 cups rolled oats½ cup pastry flour¼ cup organic coconut oil¼ tsp. sea salt½ tsp. cinnamon½ cup chopped pecans, dry roasted

Directions

1. Preheat oven to 350 degrees.2. Mix oats, flour, coconut oil, sea salt, chopped pecans and cinnamon. 3. Place pear and peach slices in a baking dish and sprinkle with sea salt and cinnamon.4. Pour juice over pears and peaches.5. Crumble crust mixture on top of pears and peaches, pressing down gently.6. Bake for 30-45 minutes until crust is crunchy and golden and fruit is soft.

Apple CrispIngredients2 lb. sliced organic apples, rinsed¼ tsp. sea salt½ tsp. cinnamon½ cup fresh apple juiceCRUST2 cups rolled oats½ cup pastry flour¼ cup organic coconut oil¼ tsp. sea salt½ tsp. cinnamon½ cup chopped walnuts, dry roasted

Directions1. Preheat oven to 350 degrees.2. Mix oats, flour, coconut oil, sea salt, chopped walnuts and cinnamon.3. Place apple slices in a baking dish. Sprinkle with sea salt and cinnamon.4. Pour juice over apples.5. Crumble crust mixture on top of apples, pressing down gently.6. Bake 30-45 minutes until crust is crunchy and golden & fruit is soft.

Pumpkin Spice PieIngredients CRUST1½ cups whole wheat pastry flour1 cup flour½ cup rolled oats, buzzed in blender to make oat flour½ tsp. sea salt½ cup organic coconut oil4-6 tbsp. fresh apple juiceFILLING1 pumpkin, buttercup or butternut squash, washed2 cage free eggs¼ cup arrowroot or kuzu (cornstarch substitute available at health food store)½ to 1 cup fresh apple juice½ tsp. sea salt2 tsp. cinnamon½ tsp. nutmeg½ tsp. cloves½ tsp. ginger½ cup raw, chopped walnuts, dry roasted in skillet

Directions1. Preheat oven to 375 degrees.2. Cut pumpkin or winter squash in half and remove seeds.3. Oil baking dish and add water just to cover bottom of pan.4. Place pumpkin or squash into pan, cut side down.5. Cover with aluminum foil and bake 1 hour until a fork easily pierces the skin.6. Dissolve arrowroot in ½ cup juice.7. Blend with eggs, sea salt and spices8. Scoop out cooked pumpkin or squash, without skin and puree in blender.9. Add egg mixture and blend.10. Add juice as needed to make thick puree.11. Fill both pie crusts. Bake at 350 degrees for 45 minutes.12. Garnish with chopped walnuts.13. Cool and serve.

Pecan PieIngredientsFilling½ cup dried apricots, rinsed½ cup chopped dates, rinsed2 cups fresh apple juice2 tbsp. agar flakes (a natural thickener found in the sea, avail-able at health food stores)¼ tsp. sea salt1½ tbsp. kuzu dissolved in ¼ cup water (cornstarch substitute available at health food store)1 tsp. pure vanilla2 cups dry roasted pecansCrust1 cup flour½ cup whole-wheat pastry flour¼ tsp. sea salt¼ cup organic coconut oil3-4 Tbsp. cold apple juice (fresh)¼ tsp. coriander

Directions1. In a saucepan, combine apricots, dates, juice, agar flakes and sea salt.2. Bring to a boil. Lower heat. Simmer 20 minutes.3. To make crust, sift flours and sea salt.4. Rub in oil until flour is in tiny balls. 5. Pour cold juice over mixture. Knead dough to create smooth texture.6. Divide dough in half and refrigerate 30 minutes.7. Roll each half of the dough out between wax paper.8. Put crust into two well-oiled, floured pie pans.9. Bake crusts for 15 minutes at 350 degrees. 10. Roast pecans at the same time on a cookie sheet, making sure not to burn.11. While pie crust is baking, add kuzu to dried fruit and agar. Stir.12. Add vanilla and stir. Transfer to a blender and puree.13. Save ½ cup chopped pecans for the top of the pie.14. Mix the rest of the nuts with the pureed fruit mixture.15. Spoon pureed fruit into baked pie crusts. Sprinkle with nuts on top.16. Cool and serve.

Apple CrispPecan Pie

Pumpkin Spice Pie

Apple-Peach PieIngredients -CRUST1½ cups whole wheat pastry flour1 cup flour½ cup rolled oats, buzzed in blender to make oat flour½ tsp. sea salt½ cup organic coconut oil4-6 tbsp. fresh apple juiceIngredients -FILLING4 cups chunked apples2 cups peaches, cut in chunks½ tsp. sea salt½ cup raisins soaked in boiled water (only enough to cover)2 tbsp. whole wheat pastry flour1 tsp. cinnamon

Directions1. Sift flours, oat flour and sea salt. Rub in the coconut oil until flour forms into tiny balls.2. Drizzle cold juice over flour mixture.3. With a fork, allow dough to form into 1 ball.4. Knead gently 1-2 minutes to smooth.5. Divide dough in half and refrigerate ½ hour.6. Roll out between waxed paper 2 inches larger than pie pan.

1. Preheat oven to 425 degrees.2. Toss together in a large bowl apples, peaches, sea salt, raisins with soaking water,3. Add flour and cinnamon. Mix well.4. Fill two crusts in pie pans with filling.5. Bake at 425 degrees for 15 minutes. Turn heat down to 350 degrees.6. Bake for 30 minutes.

Blueberry Couscous Cake4 ServingsIngredients2 cups couscous½ tsp. sea salt5 cups fresh apple juiceJuice from 1 fresh lemonRind from 1 fresh lemon1 pint fresh organic blueberries, washed

Directions1. In a saucepan, bring apple juice and sea salt to a boil.2. Add juice and rind of lemon.3. Add two cups couscous. Reduce heat. Stir until thick.4. Remove from heat. 5. Stir in blueberries.6. Pour into baking dish. Allow to cool. Cut into squares. Variation: May substitute raspberries for blueberries.

Raisin and Rice PuddingIngredients2-3 cups cooked brown rice6-7 cups apple juice¼ cup golden raisins½ cup dark raisins1 cinnamon stick½ tsp. pure vanilla extract½ tsp. ground cinammon½ tsp. sea salt2 tbsp. roasted tahini½ tsp. grated lemon rind½ cup toasted almonds

Directions1. In a heavy pot, mix rice, juice, raisins, cinnamon stick and a pinch of sea salt.2. Stir. Simmer on very low heat for 3-4 hours, stirring occasionally.3. Add liquid as needed.4. When rice is soft, place 1 cup rice in blender and add roasted tahini.5. Blend until smooth, return to pan and stir.6. Simmer 15 more minutes.7. Add lemon peel, cinnamon, vanilla and toasted nuts.8. Serve.

Apple-Peach PieBlueberry Couscous CakeRaisin and Rice Pudding

Carrot Pudding6 servingsIngredients1 lb. organic carrots, grated.3 cups pure coconut milk.½ tsp. ginger powder¼ tsp. sea salt1 tsp. extra virgin olive oil½ cup raisins½ cup chopped walnuts

Directions1. In a heavy pot, add coconut milk and grated carrots.2. Cover and simmer on very low heat 1 to 1½ hours. 3. Stir occasionally until there is no more liquid.4. Heat oil in a skillet.5. Spoon carrot mixture into the skillet. Saute with raisins and nuts.6. Add ginger powder and sea salt.7. Cook for 5-10 minutes. Stir to prevent sticking.8. Pour into serving dish.9. Garnish with nuts.

Peanut Butter Baked Apples 4 -6 ServingsIngredients4-6 apples1 cup raisins½ cup walnuts, roasted and choppedNatural peanut butter1 orange grated rindJuice of one fresh orange¼ tsp. cinnamon¼ tsp. powdered ginger½ tsp. vanilla¼ tsp. sea salt

Directions1. Preheat oven to 375 degrees.2. Core apples. Pierce skin with a fork to prevent bursting.3. Place apples in a baking dish.4. In a large bowl, mix walnuts, peanut butter, orange rind, spices, vanilla and salt.5. Fill center of each apple with nut mixture.6. Pour orange juice into the baking dish.7. Cover with foil.8. Bake for 30 minutes.

Granola Crunch6 servings

Ingredients1½ cups rolled oats1½ cup whole wheat pastry flour¼ cup sunflower seeds¼ cup almonds½ cup shredded coconut½ cup cashew nuts1/3 cup extra virgin olive oil1 tsp. pure vanilla½ tsp. cinnamon½ cup raisins

Directions1. Preheat oven to 325 degrees.2. Mix all ingredients in a bowl until well-coated.3. Spread on a lightly oiled baking sheet.4. Bake for 45-60 minutes.5. Let cool.6. May serve with plain yogurt.

Granola CrunchPeanut Butter Baked Apples

Carrot Pudding

Peanut ApplesauceServes 4 or more1-2 lbs. apples, washed1-2 cups water½ tsp. sea saltcinnamon stick¼ tsp. pure vanilla extract¼ cup natural peanut butter

Directions1. Cut apples in quarters. Remove seeds and cut into chunks.2. In a large saucepan, add water, apples, vanilla, sea salt and cinnamon stick.3. Cover. Bring to a boil. 4. Lower heat and simmer 15 minutes until apples are soft.5. Add ¼ cup natural peanut butter.6. Cool. Puree in blender with skins.7. Place in bowl or glass jars. Keep refrigerated.Homemade Applesauce

4 Servings

Ingredients1-2 lbs. apples, washed1-2 cups water½ tsp. sea salt½ tsp. ground cinnamon½ tsp. fresh lemon juice

Directions 1. Cut apples in quarters. Remove seeds and cut into chunks.2. In a large saucepan, add water, lemon juice, sea salt, cinnamon and apples.3. Cover. Bring to a boil. 4. Lower heat and simmer 15 minutes until apples are soft.5. Cool. Puree in blender with skins.6. Place in bowl or glass jars. Keep refrigerated.

Fruit and Melon KabobsServings: 16-20 kabobs1 canteloupe1 green melon¼ watermelon2 cups apple juicejuice of 1 lemon

Directions1. Slice melons in half and remove seeds.2. Using melon scooper, press into flesh of melon and scoop out perfectly rounded balls.3. Place melon scoops in a bowl and cover with apple and lemon juice.4. Do this with all the melons.5. Keep in juice until ready to serve.6. Put melon balls on skewers, alternating fruits and colors. Serve immediately.

Homemade ApplesaucePeanut Applesauce

Fruit and Melon Kabobs

Cherry Delight4-6 servings

Ingredients1 quart fresh apple or cherry juice.1/3 cup agar flakes (natural thickener from sea vegetable found in health food store)1 lb. cherries1 tsp. pure vanilla extract pinch of sea salt

Directions1. Pour apple juice into a large pot. Add agar flakes. Stir.2. Bring to a boil over medium heat.3. Lower flame and simmer 15-20 minutes until agar is dissolved.4. While sauce is cooking, cut cherries in half and remove pits.5. After liquid has been cooking for 20 minutes, add vanilla and cherries.6. Simmer 5 minutes. Remove from heat.7. Cool and refrigerate.

Sweet Smoothie

Ingredients1-2 frozen bananas½ cup frozen strawberries½ cup frozen blueberries2 cups pure coconut milk1 tsp. pure cherry concentrate3-5 drops pure stevia (optional)Optional: 1 Tbsp. almond butter

Directions1. Add all ingredients to a blender.2. Blend to desired consistency.

Raisin-Apricot Puree (Can add to Chilled Pear Puree)½ cup raisins½ cup dried apricots, cut up1 cup + 2 tbsp. apple juice1 tbsp. arrowroot or kuzu¼ tsp. sea salt1 tsp. vanilla extract½ tsp. cinnamon

Directions1. In a saucepan, simmer raisins and dried apricots pieces in 1 cup juice for 15 minutes.2. Dissolve arrowroot in 2 tbsp. juice.3. Add to raisins and stir until thick.4. Simmer 2-3 minutes.5. Add sea salt, vanilla and cinnamon. 6. Cool. Puree in blender.

Cherry DelightSweet Smoothie

Raisin-Apricot Puree

Chilled Pear PureeIngredients4-5 pears, sliced, seeds removed1 quart pure pear or apple juice1/3 cup agar flakes (natural thickener from sea vegetable found in health food store)½ tsp. sea salt1 tsp. vanillaOptional: mint leaves or roasted almondsRaisin-Apricot Puree

Directions1. In a saucepan, bring to a boil, juice, sliced pears, agar and sea salt.2. Lower heat. Simmer 30 minutes.3. Remove from heat and mash or puree.4. Put in refrigerator.5. Layer pear puree with apricot raisin puree in serving bowls.6. Garnish with mint leaves or roasted almonds.

Strawberry DessertServes 4-6Ingredients1 quart fresh apple juice1/3 cup agar-agar flakes dissolved (nature’s gelatin from the sea; available at health food stores)1 tbsp. kuzu (or arrowroot) dissolved½ tsp. ginger powder½ tsp. clove powder½ tsp. cinnamon powder½ sea salt1 pint fresh strawberries1 tbsp. fresh lemon juice1 tsp. pure vanilla½ cup chopped, roasted almonds

Directions1. In a large pot, add juice, spices, sea salt and stir in agar.2. Set on medium heat. Stir.3. Dissolve kuzu in water to make a smooth paste.4. Add to boiling apple juice and agar.5. Lower flame and stir.6. Simmer 10 minutes until liquid is clear and smooth.7. Wash strawberries and cut in half.8. Add strawberries, vanilla and lemon juice to thickened juice mixture.9. Remove from heat. Pour in ceramic bowl.10. Cool and refrigerate 2-3 hours.11. Garnish with chopped almonds.

Fabulous Fruit Smoothie Ingredients

1. Strawberry Dessert Recipe2. Two cups ripe fresh fruit such as seedless grapes, pineapple, blueberries, peaches, pears and/or strawberries

Directions1. Place chilled Strawberry Dessert and fresh fruit in a blender.2. Blend until smooth. Refrigerate and serve.

Fruit SaladServes 8Ingredients1 cup organic cottage cheese1 cup plain non-fat yogurt1 unpeeled chopped apple2½ cups chopped, fresh pineapple1 banana, sliced½ cup raisins½ cup chopped walnuts

Directions1. Combine all ingredients in a bowl.2. Mix well and chill for one hour.

Chilled Pear PureeFabulous Fruit Smoothie

Strawberry DessertDelicious Fruit Salad

Apricot Chews

Ingredients1 cup dried apricots, cut up½ cup dry roasted pecans, chopped½ cup dry roasted walnuts, chopped½ cup shredded coconut

Directions1. Mix apricots with nuts. Knead together.2. Shape into a log. 3. Cut slices with a wet knife.4. Dip in shredded coconut.5. Wrap and refrigerate or freeze.

Fig and Nut BallsMakes 3 dozen

Ingredients½ cup chopped sunflower seeds1 cup pitted dates, chopped up1 cup wheat germ1 cup raisins1 cup figs, cut up¾ cup ground coconut

Directions1. Mix together all ingredients except ¼ cup of the coconut.2. Add ½ cup coconut to mixture.3. Shape into balls.4. Roll in remaining coconut.5. Refrigerate.

Healthy Sesame Crisp CookiesMakes about 36 cookies

Ingredients1¼ cups rolled oats1 cup whole wheat flour1 tsp. ground cinnamon¼ tsp. sea salt½ tsp. baking soda¾ cup sesame seeds, dry roasted in skillet½ cup organic coconut oil1 cage free egg¼ cup coconut milk½ cup goat milk powder½ cup golden raisins (soaked in boiled water overnight, with soaking water)Optional: one dropperful pure liquid stevia

Directions1. Preheat oven to 375 degrees.2. Combine oil and egg in a mixing bowl.3. Stir in all other ingredients. Mix well.4. Drop batter by the teaspoon onto well oiled cookie sheets.5. Bake for 10 minutes or until brown.

Healthy Sesame Crisp CookiesFig and Nut Balls

Apricot Chews

Banana Bread Gluten Free

Ingredients2 cups Almond meal3 ripe bananas3 cage free eggs2 teaspoons pure vanilla½ teaspoons sea salt1 teaspoon pure almond extract¼ cup organic coconut oil1 teaspoon baking sodaOptional: 1 tsp. maple syrup or 5 drops pure liquid Stevia

DirectionsPreheat oven to 350 degreesGrease loaf panMix liquids; add the restBake 55 minutes

Apple CrunchMakes 4 Servings

Ingredients2 cups apples, cored, peeled and sliced½ cup raisins1/3 cup organic coconut oil1 cup whole wheat flour½ tsp. sea salt½ tsp. cinnamonOptional: 1 dropperful pure liquid Stevia (Nu Naturals or Sweet Leaf pure)

Directions1. Preheat oven to 350 degrees.2. Place apples and raisins in oiled baking dish (with a cover).3. Combine coconut oil, flour, optional Stevia and sea salt.4. Spread mixture over apples and raisins.5. Sprinkle with cinnamon.6. Cover and bake for 25 minutes.7. Remove cover and bake an additional 5 minutes.

Carrot CookiesMakes 24 cookies

Ingredients4 tablespoons organic butter 1 cup shredded carrots1 teaspoon pure vanilla2 Tbsp. orange juice concentrate2 cups whole wheat flour½ tsp. sea salt2 teaspoons aluminum-free baking powderOptional: dropperful pure Stevia liquid

Directions1. Preheat oven to 400 degrees2. Melt butter in a skillet. Turn off heat. 3. Mix well with carrots, vanilla and orange juice concentrate (and optional Stevia). 4. In another bowl, combine flour, sea salt and baking powder.5. Add dry ingredients to the wet ingredients.6. Drop by the teaspoon onto an oiled cookie sheet.7. Bake12-15 minutes.

Apple CrunchBanana Bread Gluten Free

Carrot Cookies

Prune-Apple Yogurt WhipIngredients½ cup unsweetened prune juice¼ cup pure, fresh apple juice½ tsp. fresh lemon juice2 tbsp. plain yogurt

DirectionsBlend all ingredients in a blender until smooth.Refrigerate and serve.

Thick Prune Shake

Ingredients10 dried pitted prunes1 cup water1 banana, peeled and cut into pieces

Directions1. Soak prunes in boiled water.2. In a blender, puree prunes with soaking water.3. Add banana. Blend.4. Eat with a spoon.

Sesame Oatmeal CookiesMakes 3½ dozen cookies

Ingredients½ cup organic coconut oil1 cage free egg, beaten¼ cup pure coconut milk1¼ cup whole wheat flour1¼ cup rolled oats½ teaspoon baking soda¼ tsp. sea salt1 tsp. ground cinnamon¾ cup sesame seeds, toasted in a dry skillet½ cup golden raisins (soaked overnight in boiled water, with soaking water.)

Directions1. Preheat oven to 375 degrees.2. In a mixing bowl, combine oil, egg and coconut milk.3. Stir in remaining ingredients.4. Batter should be quite stiff, but you can add coconut milk, if it’s too stiff.5. Drop by the teaspoon on oiled baking sheets.6. Bake for 10-15 minutes.

Sesame Oatmeal CookiesPrune-Apple Yogurt Whip

Thick Prune Shake

Oatmeal Raisin CookiesMakes 18 cookies

Ingredients½ cup raisins5 ounces fresh apple juice1/3 cups raw cashews, dry roasted, finely ground1 cup plus ¼ cup whole wheat flour½ cup organic butter softened¾ tsp. pure liquid Stevia1 tsp. pure vanilla extract1 large cage free egg¼ cup pure coconut milk1½ cups rolled oats1 tsp. baking soda1 tsp. cinnamon¼ tsp. sea salt

Directions1. Preheat oven to 375 degrees.2. In a small saucepan, place the raisins in the apple juice.3. Simmer over low heat for 15 minutes.4. In another mixing bowl, add the ground cashews to the softened butter.5. Add ¼ cup wholewheat flour.6. Stir in the Stevia, vanilla and slightly beaten egg.7. In a blender, blend 1/3 of the stewed raisins plus all juice.8. Set the rest of the raisins aside.9. Stir the creamed raisins into the butter mixture.10. Add the coconut milk and oats.11. Sift together 1 cup flour, baking soda, cinnamon and salt. 12. Stir the flour mixture into the other ingredients.13. Add the remainder of the raisins.14. Drop by the teaspoon onto oiled cookie sheet and flatten with the palm of your hand.15. Bake 14 minutes.

Banana-Peanut WhipIngredients½ banana, peeled and cut in pieces1 tbsp. natural peanut butter¾ cup coconut milk

Directions

1. Blend all ingredients in a blender until smooth.2. Refrigerate and serve.

Frozen Grapes Ingredients

2 cups seedless grapes

Directions

1. Wash grapes and remove stems.2. Freeze the grapes in a single layer on a plate.3. When frozen, put in a container with a lid.4. Serve frozen or slightly defrosted.

Frozen GrapesOatmeal Raisin Cookies

Thick Prune Shake

Spiced Raisin SquaresIngredientsMakes 16 servings 1½ cups whole-wheat flour1 cup golden raisins (soaked in boiled water, with soaking water.)½ cup raw pecans (chopped and dry roasted in a skillet.)½ cup cooked brown rice1½ tsp. baking soda1½ tsp. cinnamon½ tsp. ground ginger1/8 tsp. ground allspice¼ tsp. ground nutmeg2 cage free eggs¼ cup organic coconut oil1 cup buttermilk1 tsp. finely grated orange peelOptional: Dropperful pure liquid Stevia

Directions1. Preheat oven to 350 degrees.2. In a large bowl, combine the flour, rice, pecans and raisins with soaking water.3. Mix with baking soda, cinnamon, ginger, nutmeg and allspice.4. In another bowl, beat the eggs and add oil (and stevia).5. Add to eggs and oil the buttermilk and orange peel.6. Stir together thoroughly.7. Pour batter into a baking dish.8. Bake 30-35 minutes or until done.

Carrot and Raisin LoafIngredients2 cups whole wheat flour1 tbsp. aluminum-free baking powder½ cup organic coconut oil2 cage-free eggs1 cup shredded carrots1 cup raw walnuts, chopped (dry roasted In a skillet)¾ cup yellow raisins (soaked overnight in boiled water, with soaking water.)1 tsp. finely grated lemon peelOptional: 1 dropperful pure liquid Stevia (recommend Nu Naturals or liquid Sweet Leaf)

Directions1. Preheat oven to 350 degrees.2. Combine the flour and baking powder in a large bowl.3. In a bowl, beat the eggs. 4. Add oil, carrots, walnuts and raisins with soaking water, (and optional Stevia).5. Add the wet ingredients to the flour mixture.6. Transfer the batter to a baking pan or bread pan.7. Bake at 350 degrees for one hour or until done.

Zucchini Cake

Ingredients2 cups whole-wheat pastry flour3 tbsp. aluminum-free baking powder½ tsp. baking soda1 tsp. allspice1/3 cup organic coconut oilOptional: 1 dropper-full of liquid Stevia (recommend Nu Naturals or pure, liquid Sweet Leaf)2 cage free eggs¼ cup organic coconut milk or milk1 cup grated zucchini1 cup golden raisins (soaked overnight in boiled water, with soaking water.)½ cup chopped walnuts or pecans

Directions1. Preheat oven to 350 degrees.2. In a large bowl, sift together flour, baking powder, baking soda and allspice.3. In a separate bowl, beat the egg. Add oil and milk (and optional Stevia). 4. Add raisins with soaking water.5. Add the flour mixture to the liquid ingredients.6. Add grated zucchini and nuts and stir gently.7. Pour the batter into a baking dish.8. Bake for 30 minutes or until done.

Zucchini CakeCarrot and Raisin LoafSpiced Raisin Squares

Frozen Banana Pops

Ingredients4 small, very ripe bananas

Directions1. Peel bananas and place on wooden sticks.2. Wrap bananas in plastic wrap.3. Place in the freezer until frozen.

Almond Date Cookies – Gluten Free

Ingredients1 cup raw, organic almonds½ cup dates, cut up½ cup brown rice flour1 tsp. pure vanilla extract1 large cage free egg

Directions1. Grind ½ cup of the almonds plus dates and flour in a food processor, until completely fine.2. Add the egg and vanilla and mix well.3. Press the mixture into the bottom of a lightly oiled square baking pan.4. Add tiny drops of water as necessary for consistency.5. With a knife, mark off two inch squares.6. Press one or two almonds in the center of each square.7. Bake on the top rack of the oven for 15-20 minutes or until tops of cookies are brown.8. Cut the cookies on the marked lines and remove from pan.

Banana Prune MuffinsServes 4-6

Ingredients¼ cup organic coconut oil1 cage free large egg1 tsp. pure vanilla extract1½ cups organic pastry flour1 tsp. aluminum-free baking powder½ tsp. baking soda¼ tsp. sea salt½ tsp. ground cinnamon1 cup chopped pitted prunes, (soaked overnight in boiled water, with soaking water.)1 cup mashed soft, ripe banana

Directions1. Preheat oven to 350 degrees.2. Grease and flour a muffin pan.3. In a large bowl, beat eggs. Add oil and blend in banana and vanilla. Mix well.4. Mix together flour, baking powder, baking soda, sea salt and cinnamon.5. Fold wet ingredients into the flour mixture.6. Add prunes and prune soaking water. Stir.7. Spoon into muffin tins.8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Banana Prune MuffinsFrozen Banana Pops

Almond Date Cookies – Gluten Free

Peanut Butter Bars36 Servings

Ingredients1 cup rolled oats1 cup very hot water½ cup organic butter, softened1 cage free large egg1 cup whole wheat pastry flour½ tsp. baking soda1/3 cup all organic natural peanut butter1 tsp. vanilla1 dropper-full pure liquid Stevia

Topping1/3 cup organic natural peanut butter2-3 tbsp. organic coconut milkOptional: 1 cup carob chips

Directions1. Preheat oven to 350 degrees2. Soak oats in hot water.3. In a bowl, beat egg and add butter, cream together.4. Add oats, flour, baking soda, peanut butter, vanilla and Stevia. Mix well.5. Bake in 9x13 baking pan for 10-15 minutes. 6. Let cool.7. For “Frosting” melt peanut butter, milk and carob chips on very low heat in a double boiler.8. Heat until chips melt, stirring to mix well.9. Spread on cooled bars.

Chewy Tahini CookiesMakes 15 cookiesIngredients½ cup tahini¼ cup barley malt syrup½ cup raw walnuts, chopped, dry roasted in a skillet½ cup plus 1 tsp. whole wheat pastry flour1 tsp. aluminum-free baking powder

Directions1. In a mixing bowl, add tahini to barley malt and cream together.2. Add the walnuts and mix well.3. In a separate bowl, blend flour and baking powder.4. Combine the flour mixture with the tahini mixture.5. Mix together with your hands.6. Shape the dough into small balls.7. Place the balls of dough on a well-oiled baking sheet.8. Bake on the top rack of the oven 12-14 minutes.

Peach CrumbleServes 6

Ingredients5 ripe peaches, pitted and peeled2 tbsp. lemon peel, freshly ground½ cup dried apricots (soaked in boiled water for one hour, just to cover)Juice of ½ lemon¼ tsp. ground nutmeg½ tsp. pure vanilla extract¼ tsp. sea salt2 cups raw pecans (dry roasted in a skillet)½ cup finely chopped dates½ tsp. ground cinnamon¼ tsp. sea salt

Directions

1. Slice 4 of the peaches into very thin slices. Add lemon peel. Set aside.2. In a blender, blend one peach with soaked apricots and soaking water and lemon juice.3. Add nutmeg, vanilla and sea salt. Blend until smooth.4. Pour sauce over cut peaches and stir gently.5. Spread peach mixture in a baking dish. Set aside.6. In a blender, blend pecans, dates, cinnamon and sea salt, until finely ground.7. Sprinkle pecan topping over peach mixture in pan.8. Place in oven at 200 degrees for 20 minutes.9. Serve.

Chewy Tahini CookiesPeanut Butter Bars

Peach Crumble

1. Where’s the Sugar?Avoid hidden sources of sugar. Read labels. Sugar, by Sugar Divorce definition, also means glucose, lactose, sucrose, fructose, honey, alcohol, agave and all chemical sweeteners. Sugar-free means no sweetener, for best results.

2. What’s the Story with Wheat?Don’t worry about being politically correct. If you don’t have a reaction to gluten, feel free to use organic whole grain flour, in small amounts. You’ll enjoy your tasty treats a lot more. So only go gluten-free if you suspect that you are gluten intolerant—not just because it’s politically correct.

All breads/pastas should be eaten in moderation, anyway, so you might as well enjoy every bite. Whole grain flour tastes better in baked goods and pasta than coconut flour or almond meal. If you are truly gluten intolerant, that’s a different matter. The reality is that all simple carbs are best avoided and whole grain carbs should be eaten in moderation and balanced with healthy fat, leafy vegetables and pure protein.

3. Enjoy Your Food – Stop DietingDon’t eat foods you don’t like. For example, if you don’t like walnuts, substitute pecans. Be creative with your recipes.

4. Consult Your Inner ExpertListen to your body and eat the LEAST amount of food necessary to feel completely satisfied. Don’t just go by the serving size. Stop eating before you are full.

5. Food is Not Your FriendUse your journal to work through your emotions. Listen to your three Sugar Divorce coaching/cognitive conditioning and affirmation sessions to re-train your mind. Eat only when you are physically hungry.

6. Be a DetectiveStart to notice your own sensitivities to food. Though a recipe may call for milk or yogurt, be aware that these foods may not agree with you. Maybe they cause digestive issues or fatigue. Dairy, along with sugar and all sweeteners, or possibly wheat, could trigger you to want more food. Even fruit or dried fruit may make you hungrier. Start to notice your own patterns and cravings. Don’t be fooled by labels such as “all natural,” “low calorie,” “healthy.” Even organic foods can have large amounts of sweeteners that could set you back. Especially avoid “natural flavors.” Natural Flavors could mean anything was added. Honor the messages your body sends you and avoid all foods that trigger you to want to eat more.

Sugar Divorce: Quick Tips

Congratulations on your decision to get that final Sugar Divorce!

Freedom, happiness and inner peace await you . . .

I am honored to be a part of your journey. I love to connect with you!

Please get in touch with me and let me know your Sugar Divorce story. I’m happy to assist you in any way I can. And, I can’t wait to celebrate with you! To Your Health & Happiness,

Website: http://EasyWillpower.com Website: http://SugarDivorce.com

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