More UnDiet Starch Desserts

Raisin Bars

Preheat oven to 350 degrees.

Filling:

Mix thoroughly. Cook until thick over low heat. Cool.

2 cups raisins

1 cup unrefined sugar

3/4 cups tofu, mashed

2-1/2 tablespoons arrowroot flour

12 ounces creme fraiche

1 teaspoon cinnamon

Crust:

Mix until crumbly

1 cup unrefined sugar

1-3/4 cups oatmeal

1-1/2 cups whole wheat flour

1 teaspoon soda water or sparkling water

1 cup butter, room temperature or soften by squeezing in your hands

1/4 teaspoon sea salt

Press half of the crust into a 9 x 13-inch pan that's been buttered and floured. Spoon filling over crust. Top with the remaining crumb crust. Bake for 20 minutes.

Pecan Sandies

Cream

1/2 cup butter

Blend in

1/2 cup unrefined sugar, finely ground

Add and mix well

1 tablespoon water

2 teaspoons vanilla

Stir in

2 cups whole wheat flour

1 cup pecans, chopped

Chill for 3-4 hours. Shape into walnut sized balls. Leave as is or flatten slightly. Bake on ungreased cookie sheet in 300 degree oven for about 25 minutes until delicately brown. Cool until able to handle, then roll in finely ground unrefined sugar.

Individual Apple Pies

Preheat oven to 350 degrees.

Place sliced apples in a (well buttered) pie tin.

Sprinkle with a handful of unrefined sugar or any UnDiet sweetener and (cinnamon, apple pie spice, pumpkin pie spice ...).

Bake for 20-30 minutes until apples are soft. Roughly mash with a potato masher or fork right in the pie tin. Pile on toasted, middle scooped out, and then buttered bagels, thick slices of whole grain bread, or English muffins.

You could also use whole wheat pitas or tortillas. Heat and butter the inside of the pitas before stuffing with the cooked apples. Heat and butter the tortilla before rolling up around the cooked apples.

Sesame Cookies

Cream 2 cups butter. Gradually 2 cups sugar add and continue beating until light and fluffy. Add 2 & 1/2 cups whole wheat flour gradually and mix just until combined.

Stir in just until well mixed

1 cup sesame seeds

2 cups unsweetened coconut, shredded

1/2 cup almonds, chopped

Divide dough into thirds. Place 1/3 on a long sheet of waxed paper. Shape into a roll about 2 inches in diameter. Repeat with remaining dough. Wrap and refrigerate until firm (overnight or all day).

Preheat oven to 300 degrees. Cut each roll into 3/8 inch slices. Bake on ungreased cookie sheet for 30 minutes or until edges are lightly browned. Cool on wire racks. Store in airtight containers, unrefrigerated.