WLWT Healthier Holiday Desserts
Aunt Bonnie’s Low Glycemic Pecan Pie Ingredients:
•1 unbaked Wholly Wholesome Spelt or Gluten Free Pie Shell
• 2 cups broken pecans
• 3060 pecan halves for the top (pick out the ones that look best an make sure you have a variety of sizes) • 1/2 cup organic coconut palm sugar (we like Sweet Tree bran
• 1 cup organic coconut palm nectar amber (we like Sweet Tree brand) OR Agave Nectar
• 4 Tbsp. unsalted butter
• 3 eggs, lightly beaten
• 1 tsp sea salt
• 1 tsp vanilla
1. Preheat oven to 350 degrees F (no convection)
2. Melt butter into mixture
3. Melt butter into mixture, then pour into medium bowl and set aside for 30 minutes to cool (or place bowl in a bed of ice to speed cooling)
4. Once mixture is fully cooled add eggs, salt and vanilla
5. Pour broken pecans into pie shell
6. Pour egg mixture over pecans
7. Place Pecan Halves on top (for a more dramatic look, place in a concentric circle pattern, starting with largest pecans on outer ring an use smaller pieces as you move to the center).
8. Place on foil covered baking sheet
9. Bake at 350 degrees for 50 minutes.
10. For a low glycemic Whipped cream, whip 8 oz. heavy cream with 1 Tablespoon Coconut Palm Nectar, and 1 tsp vanilla extract.
WholeWheat Sugar Cookies Ingredients:
• 1 1/4 cups flour
• 1/4 cup wholewheat flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 4 ounces unsalted butter, softened
• 1/3 cup granulated sugar
• 1/3 cup light brown sugar
• 1 egg white
• 1 1/4 teaspoons pure vanilla extract
• 1/4 teaspoon pure almond extract Icing
• 2 cups confectioner's sugar, sifted
• 2 large egg whites
• 2 teaspoons freshly squeezed lemon juice
1. For cookies, whisk together first 4 ingredients (through baking soda) in a medium bowl.
2. Beat butter and sugars together in a separate medium bowl until light and fluffy. Scrape down sides and bottom of bowl, and add the egg white and vanilla and almond extracts; beat until just combined.
3. Add flour mixture, and stir until incorporated. Cover bowl with plastic wrap, and chill for at least 2 hours.
4. Preheat oven to 325°. Line 2 baking sheets with parchment paper.
5. Dust a work surface with flour. Turn out chilled dough directly onto work surface. Roll dough out to a 1/4inch thickness. Use cookie cutters to cut shapes in dough, and gently transfer them to baking sheets. (You can reroll the scraps, just be sure to chill in between.)
6. Bake cookies for 12 minutes or until set but not browned. Remove cookies from oven, and cool for 5 minutes. Transfer the cookies to a wire rack to cool completely.
7. For the icing, whisk together all the icing ingredients in a large bowl until completely smooth. Mixture should have consistency of a glaze. (If it's too thin, add a bit more sugar. If it's too thick, add a few more drops of lemon juice.)
8. Transfer icing to a pastry bag (or a ziptop plastic bag with a small hole in one of the bottom corners). First, outline the cookie or desired design, then fill it in. Let icing harden before serving. Cookies can be kept in an airtight container for up to 3 days.