Extreme Dessert Makeovers: Gluten Free and Beyond

These recipes don't use spelt, wheat, barley, or rye. You might say, this book goes against the grain... A baking book for the health conscious or allergy sufferer. These recipes use no artificial sweeteners, are soy-free, diary-free, sugar-free, gluten-free, potato-free, corn-free, yeast-free, nut and peanut-free (except where applicable), and many recipes are vegan! The recipes are really healthy considering they're dessert. Recipes call for millet flour, Stevia, Xylitol, unsweetened applesauce, oil, cocoa powder, milk, pumpkin puree, bananas, and oats! Enjoy the easy-to-make recipes with simple, wholesome ingredients. The recipes don't bog you down with specific types of oils or milks. You can make your recipes vegetarian or vegan, no problem. Whatever milk you have, that's the best one to use. Many of your favorite desserts have been modified to be healthy while still being delicious--banana bread, zucchini muffins, upside down apple cake, and so many more. With so many dessert recipes to try, you won't be disappointed! Recipe to try: Vegan Banana Coconut Bread 1/3 c. milk 1 c. banana, mashed ½ c. oil 1 tsp vanilla extract 1 c. millet flour ½ c. traditional oats 1 tsp Stevia 1 tsp baking soda 1 tsp cinnamon ½ tsp salt 1/3 c. coconut flakes Preheat oven to 350 degrees F. Mix the dry ingredients in a bowl. Mix the wet ingredients in a larger bowl. Pour the dry ingredients into the wet bowl. Combine. Fold the coconut flakes in last. Pour batter into greased loaf pan. Bake for 1 hour.