In this class we cover how health and sweetness can be incorporated into recipes by adding vegetables and fruits to make delicious desserts. Recipes are below.

Key Takeaways and Next Steps:

Discovering Hidden Goodness

Vegetables and fruits in desserts open a world of creative possibilities in baked goods. This adds a healthy twist to your treats without compromising on flavor.

Incorporating Nutrient-Rich Ingredients

Putting hidden vegetables or fruits in your desserts adds vitamins and antioxidants to your sweet indulgences and contributes positively to your overall well-being.

Exploring Variety in Desserts

Trying out dessert ideas, such as Sweet Potato Cookies or Kale and Apple Cake, introduces variety to your baking repertoire. Experimenting with different flavors keeps your baking experience exciting and allows you to tailor desserts to suit your taste preferences.

Healthier Sweet Options

Desserts with hidden vegetables or fruits help treats for a healthier lifestyle. Adding these techniques into your baking routine allows you to enjoy sweets guilt-free, knowing that you are nourishing your body with wholesome ingredients.

Healthy Carrot Cake Bread

This Carrot Cake Bread is easy to make, perfectly moist, and loaded with those warm classic carrot cake flavors. Made with whole grains, lower in sugar, naturally sweetened, and made extra special with optional addition of raisins and walnuts. It's the perfect healthier sweet treat.

Prep Time:15 minutes

Cook Time: 50 minutes

Course: Dessert

Cuisine: AmericanDiet: Vegetarian

Servings: 10

Calories: 256 kcal

Author: Taesha Butler

Equipment

loaf pan

Ingredients

2 cups grated carrots from 2 medium-sized peeled carrots
1 cup unsweetened applesauce
2 large eggs
¼ cup avocado oil light olive oil or vegetable oil
1/3 cup maple syrup or honey
2 teaspoons vanilla extract
2 teaspoons orange zest optional
2 cups white whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoons ground ginger
¼ teaspoon ground nutmeg
½ cup raisins if very dry, soak in hot water for 10 min
½ cup chopped walnuts divided.

Instructions

Preheat oven to 350℉. Line an 8X4 loaf pan in parchment paper or grease with oil.
In a large bowl, mix carrot, applesauce, eggs, oil, maple syrup, vanilla, and orange zest until well combined.
In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Dump the dry ingredients into the large bowl with the wet ingredients. Mix until just combined. Do not over mix.
Add in the raisins and walnuts, setting aside about 2 tablespoons of the walnuts for the top. Fold them in.
Pour the batter into the prepared pan and spread evenly. Sprinkle the top with the remaining walnuts, if using.
Bake until golden brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes. Allow to cool for at least 30 minutes before slicing. Allowing it to cool completely for best results.
Once cool completely, store in the fridge for 4-5 days or in the freezer for up to a month.

Small Batch Raspberry Lemon Bars

These Small Batch Raspberry Lemon Bars are the perfect dessert. Bursting with flavor, they’re easy to make and a small batch means there’s just enough to enjoy, without going overboard!

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 1 loaf pan

Ingredients

1/2 cup white whole wheat flour
1/4 cup + 1/3 cup sugar, divided
2 Tbsp butter, melted
1 Tbsp maple syrup
1 egg
zest from one lemon
1/4 cup fresh lemon juice
1/2 cup fresh raspberries
optional: powdered sugar for dusting

Instructions

In a small bowl, mix flour, 1/4 cup sugar, melted butter and maple syrup together.
Line a standard loaf pan with parchment paper so all sides are covered.
Press crust mixture into the bottom of the pan and bake for 12 minutes at 350 degrees.
In a blender (or food processor) combine the egg, 1/3 cup sugar, lemon juice and zest and raspberries and blend until smooth.
Pour over crust after baking and return to oven and bake for 20 minutes.
Cool completely before cutting into squares. Dust with powdered sugar if desired before serving. Store in the fridge.