Snapshots of life and crafts on our little homestead

Posts tagged ‘low sugar’

Carrot cake scones


The dogs got us up really early this morning so I decided to make some carrot cake scones to go with our morning tea. One of the things that I like about this recipe is that they use no processed sugar and are very low in fat while still being moist and packed with flavor.

The scones were a very nice Sunday morning treat. I hope that you will give the recipe a try.


for the scones

  • 1 ½ cups white whole wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • ½ tsp salt
  • 2 tbsp unsalted butter or coconut oil, very cold and cubed
  • ½ cup plain nonfat Greek yogurt
  • 3 tbsp maple syrup or honey
  • 2 tbsp + 2 tsp nonfat milk, divided
  • 1 tsp vanilla extract
  • 1 cup freshly grated carrots

for the drizzle

  • 1 tbsp  Greek yogurt cream cheese, softened to room temperature
  • 1 ½ tsp nonfat milk
  • 1 tsp maple syrup


  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, spices, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs.
  3. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla. Fold in the grated carrots.
  4. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife.
  5. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. To make the drizzle, stir together the Greek yogurt cream cheese, milk, and maple syrup in a small bowl. Transfer the mixture to a zip-topped bag, and cut off a tiny piece of one corner. Just before serving, drizzle on top of the scones.

Cranberry bran muffins

We have been blessed with another sunny winter day so I decided to make some low sugar bran muffins as a treat for my honey. For some reason the chickens decided that they wanted to take a rest from laying so we have no eggs in the house. Since there was a missing ingredient I used flax eggs for recipe which reduced the calories and made the recipe vegan. The resulting muffins were light and tasty so I thought I would share the recipe.

Cranberry bran muffins


  • 1 1/4 cups bran cereal
  • 1 3/4 cups unsweetened apple juice
  • 5 Tbsp flaxseed meal
  • 1 cup wholewheat flour
  • 1 cup unbleached white flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp sea salt
  • 1/3 cup oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup dried cranberries (use the ones sweetened with apple juice if possible)


  1. Preheat oven to 400 degrees and prepare two 12 cup muffin tins (I like to use silicone muffin tins — they do not have to be oiled and are reusable)
  2. In a small bowl stir bran cereal into 1 cup of apple juice and set aside for 15 minutes to soften.
  3. In a large bowl, combine flours, baking power, baking soda, cinnamon, allspice and salt.
  4. In a medium bowl, beat flax meal with the remaining 3/4 cup of apple juice and beat for about a minute. Blend in oil, maple syrup, and vanilla. Stir in the bran and apple sauce mixture.
  5. Add the dry ingredients to the wet and stir until just incorporated — do not over mix.
  6. Divide the mixture among the muffin tins (an ice cream scoop makes quick work of this).
  7. Bake for 7 minutes, turn the tins and bake for another 8-10 minutes or until a tooth pick inserted into the middle come out clean.
  8. Cool on rack for 10 minutes. Freeze any muffins not consumed the day made.

Pumpkin Cheesecake Bars

I have been trying to think of ways to use some of the pie pumpkins from this years harvest and a few of the eggs that our chicken have given us. With the cool weather cheese cake sounded like a good idea, and a low fat, low sugar treat sounded even better. My family loved this trat so much that I thought that I would share the recipe with you.

Pumpkin cheesecake bars



  • 1 1/2 cups gluten free gram cracker  crumbs
  • 1/4 cup melted butter or coconut oil

Cheesecake filling

  • 8 ounces low fat cream cheese
  • 1/2 cup unrefined sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 1/3 cups pumpkin puree
  • 1/4 cup plain Greek yogurt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp allspice


  1. Preheat the oven to 300 degrees
  2. For the crust:
    1. In a medium bowl, mix together the gram crumbs and the butter.
    2. Line a 8″ x 8″ pan with parchment paper and pat the crust evenly on the bottom of the pan.
  3. For the cheesecake filling:
    1. Beat the cream cheese ans sugar until fluffy.
    2. Add the eggs ans mix until combined.
    3. Add the remaining cheesecake ingredients and mix just until combined.
  4. Pour the filling over the crust and bake for 35 minutes or until the middle of the cheesecake bars appears set and no longer jiggles when you move the pan.
  5. Open the oven door and let the bars cool completely before removing from the oven.
  6. Cover and store the bars in the refrigerator for up to 5 days.


Low fat Carob Zucchini Loaf

This season has provided us with a bumper crop of zucchini, to the point that it is keeping the dehydrator  busy and experimenting with new recipes high. The following low calorie (about 100 calories each), low fat, low sugar loaf is not only healthy but moist and tasty. I hope you like them as much as we do.



  • 1 1/4 cups whole wheat flour
  • 1/4 cup carob powder
  • 1 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 whole banana, mashed
  • 1/2 cup sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk or other plant based milk
  • 1 tsp vanilla or almond extract
  • 1 cup shredded zucchini


  1. Preheat oven to 350 degrees.
  2. Prepare mini loaf or muffin pans and set aside.
  3. Whisk flour, carob powder, baking powder, baking soda, salt and cinnamon together.
  4. In another bowl, cream mashed banana with applesauce and sugar.
  5. Stir almond milk, vanilla and zucchini into the banana mixture until evenly combined.
  6. Add flour mix to the wet mix and stir until just combined.
  7. Spoon batter into prepared pans and bake for 18-25 minutes, or until a toothpick inserted into the center comes out clean.

Low-sugar Seed and Nut Brittle

For years I have purchased seed brittle at the coop or local health food store, but recently the price has been escalating to the point that I wanted to try making it myself. After a few tries the following mixture took care of my sweet tooth and added some good oils and proteins to the diet. There is also an added benefit of being able to control where most of the ingredients come from. The maple syrup is from a place a few miles from our home, the pumpkin seeds are from a local grower (this fall from our own gardens), hazel nuts and cranberries are also from small farms in the area. It really feels good to support our own where possible.

seed and nut brittle


brittle ingredients

  • 1/2 cup maple syrup
  • 1 cup sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1 cup unsalted cashews, coarsely chopped
  • 1 cup unsalted almonds or hazel nuts coarsely chopped
  • 1/2 cup sesame seeds
  • 1/2 cup flax seeds, ground
  • 2 tsp cinnamon
  • 1 Orange, zested
  • If you have some dried fruit in the house you may want to add 1/2 cup of that as well

chopped nuts


  1. Oil parchment paper and place on cookie sheet.
  2. Put half the syrup in a bowl, mix sunflower seeds until well coated.
  3. Add remaining nuts, seeds, cinnamon, salt, and orange zest.
  4. Add remainder of syrup and mix well, until all is coated.
  5. Spread mixture on cookie sheet and bake at 350 for 30 minutes.
    raw brittle
  6. Cool and break into pieces.
  7. Store in an airtight container.
Note: When you break up the brittle there will be a fair amount of crumbs. Do not throw them away — they are great served on yogurt or fresh berries.

Weekend Projects

We spent this weekend preparing vegetable beds and planting the cold frames and the southern facing bed, and setting up tomato plants in the greenhouse. Next weekend we will move onto the other two beds. The beds in the picture are new this season so we also had to move about 1,600 pounds of organic grade soil into the new raised beds, needless to say sore muscles were had by all.

2013 cold beds

In an effort to make us feel better, I broke out the bottle of  aspirin and baked some carob zucchini muffins.

carob zucchini muffins


  • 1 1/4 cups gluten-free all-purpose flour blend
  • 1/4 cup carob powder
  • 1 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1 whole banana, mashed
  • 1/2 cup raw sugar
  • 1/2 cup unsweetened applesauce
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini


  1. Preheat oven to 350 degrees. Grease muffin pan and set aside.
  2. Whisk flour, carob powder, baking powder, baking soda, salt and cinnamon together.
  3. In another bowl, cream mashed banana with applesauce and raw sugar.
  4. Stir almond milk, vanilla and zucchini into the banana mixture.
  5. Add flour mixture into wet ingredients until just combined.
  6. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool on a wire rack and then serve or freeze.

Next weekend we need to tackle the remaining two vegetable beds — so I will have to come up with something new and yummy for next Sunday.

Low Sugar Banana Bread

banana bread

Thursday night I was looking for a way to avoid doing the work that I brought home, and walked into the house to the smell of bananas. Took a look into the fruit bowl and indeed the bananas were heading south quickly. So the solution to problem — avoiding work for a time and doing something with the bananas before they ended up in the compost heap was to make banana bread. Not just any banana bread, but one with no refined sugar and made with a healthy, easy to digest gluten-based flour.

Dry Ingredients

  • 2 cups spelt flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup pine nuts
  • 1/2 cup raisins
  • 1/4 cup buttermilk powder (I only bake with buttermilk — and not that often, so I find it more convenient to use powder)

Wet Ingredients

  • 4 medium bananas, loosely mashed
  • 2 large free-range eggs
  • 1/2 cup water (if you have buttermilk in the hose replace water with the buttermilk and don’t add the powder to the dry ingredients)
  • 1/2 cup organic unsweetened applesauce
  • 1 tsp pure vanilla
  • 1/4 tsp pure almond extract


  1. Preheat your oven to 350 degrees and prepare a loaf pan and set it aside.
  2. In a small bowl mix flour, cinnamon, baking soda, baking powder and salt. Mix in the pine nuts and raisins and set aside.
  3. IN a large bowl, loosely mash the bananas, add eggs, water, applesauce, vanilla and almond extract.
  4. Add the dry ingredients to the banana mixture and mix until well combined.
  5. Pour the batter into the prepared loaf pan and place in the oven.
  6. Bake for 55-60 minutes of until a toothpick inserted into the middle of the loaf comes out clean.
  7. Cool in the pan for 5 minutes before turning out on a rack.
  8. Serve at room temperature.


Low Sugar Carrot Cake –

low sugar carrot cupcakes


  • 1 3/4 c. all-purpose gluten-free flour blend
  • 1 tsp. Guar Gum
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. salt
  • 1/2 c. vegetable oil
  • 3 tbsp. grade B maple syrup
  • 2 eggs
  • 1/4 c. unsweetened pineapple juice concentrate
  • 1 tsp. vanilla
  • 1 c. shredded carrots
  • 1/2 c. golden raisins
  • 1/2 c. crushed unsweetened pineapple, drained

Preheat oven to 350°F. Grease and flour 9x5x3 inch pan.

In a bowl, toss dry ingredients. In second bowl, stir oil, syrup, eggs, juice and vanilla. Stir liquid into dry ingredients until smooth. Stir in carrots, raisins and pineapple. Scrape into prepared pan. Bake 35-40 minutes. Cool in pan on rack, 1 hour.

Cream Cheese Frosting

  • 1 Tbsp Pure Vanilla Extract
  • 1/4 cup Maple Syrup, Grade B
  • 16 oz Full Fat Cream Cheese
  • 2 Tbsp Ginger Root, grated

Allow cream cheese to come up to room temperature. Blend cream cheese, maple syrup, vanilla, and ginger with a hand mixer or kitchen mixer. Use right away, or refrigerate.

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