Don’t you just hate the guilt that comes with ordering (and then devouring) dessert? It’s always the extra plate we don’t need, but so desperately want. The dessert dilemma happens to us all when we can’t decide whether to take a peek at the list or promptly ask for the check to avoid temptation. If I cave and a homemade New York cheesecake is on the menu then I’m screwed. And no, two spoons will not be necessary.
So why the bad reputation? Desserts are typically sky high in sugar or laden in fat. Worse, packed with both, much like a traditional cheesecake. It’s possible to pile an additional 800 calories on top of your daily consumption, usually at a time when very little energy expenditure is required. But it’s not all doom, gloom and weight gain. Desserts are a treat, a luxury food that make us happy and this is really important. We’re human and sometimes its hard to resist what we want and if the research on successful dieting is anything to go by, restriction is not the key to long term weight loss. Neither is daily cheesecake. So it’s really about changing your relationship to food and the way you think when you are asked whether you’d like to see the dessert menu. Frankly, if you want a dessert you should believe it’s ok to order one. As soon as you take restriction or feelings of guilt out of the equation, behavior patterns begin to change. You’ll stop with all the deliberation and dissection of the menu trying to figure out which one is the ‘healthier’ option (that won’t fulfill your cravings) to relieve the guilt, and instead find yourself in complete control and listening to your body rather than those voices in your head. As a result, over time, you will order (and love every mouthful) of exactly what takes your fancy. You won’t feel bad, and no, you won’t put on weight. Why? Because you have taken the stress out of eating and learnt that desserts are not always sinful, just something we can take pleasure in occasionally.
What happens when you want dessert from the comfort of your home? I always recommend one or two squares of the darkest chocolate (you can tolerate) after a meal to curb a sweet tooth. It certainly works for my family – we are never short of 86 percent cocoa. This usually does the trick, without adding too many unnecessary calories, while providing some antioxidants and heart healthy magnesium, along with elevating those endorphins. Ghirardelli is hard to beat.
Apple desserts were never really my thing, but my husband adored an apple pie before going gluten free, so I felt obligated to make one he could eat and I would like. I’m not saying cheesecake has been relegated, but apple crisp is now a strong contender. And If you serve this at a dinner party, whatever relationship your guests have with food, they will want to be invited back!
Naturally sweetened with warm winter spices and light enough post turkey feast, apple crisp is a wonderful choice for Christmas Day.
Ingredients (Serves 8):
The apple:
3 large Granny Smith
1 large Gala (apples de-cored, quartered & thinly sliced) – Buy organic as conventional apples are high in pesticides and listed on the 2018 ‘dirty dozen’)
4 tbsp maple syrup
4 tbsp water
1 tbsp lemon juice
1/2 tsp vanilla extract
2 tsp arrowroot starch
1 tsp cinnamon
1/2 tsp nutmeg
The crisp:
1 cup rolled oats (I use Bob’s Red Mill – gluten free)
1/2 cup blanched almond flour (I use Bob’s Red Mill – super fine)
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
2 tsp coconut sugar
3 tbsp coconut oil, melted
125g Greek or skyr yogurt
Dairy free? Equally delicious with ‘Forager’ organic vanilla cashew yogurt
Method:
- Pre-heat the oven to 350F.
- Place apples in a baking dish (I use a 9 x 11″ but square will work fine)
- In a bowl, whisk together maple syrup, water, lemon juice, vanilla, arrowroot, cinnamon and nutmeg. Pour evenly over the apples. Bake for 20 minutes.
- While the apples are cooking, combine oats, almond flour, pecans, walnuts, coconut sugar and yogurt before stirring in the coconut oil.
- Cover the apples with the mixture as evenly as you can and bake for 35 minutes.
- Remove from the oven and let it rest for 15 minutes before serving.
For the ultimate taste of Fall switch out the cinnamon & nutmeg for 2 tsp pumpkin spice.
Keep any leftovers tightly covered in the fridge for up to 5 days.
Less than 350 calories!
enjoy!
