It seems a contradiction to have a blog about health and movement, and then slip some dessert recipes in there.  But we all need a vice, and mine is baking, and it’s only kind to share this type of vice with you!  Plus the holiday dessert editions were very popular, so you demand and I supply.  At least these desserts have modified sugar or use healthier fats and no gluten.  I have two recipes for Passover and two for Easter, although with a little bit of paleo flour magic, all these recipes work for Passover as well!  And even though our Seders are finished, we still have a good amount of time in Passover to still make treats. 

Pavlova

Pavlovas are beautiful desserts that are not too heavy.  It consists of making a meringue shell, which is easy to assemble, but needs planning.  Best to make the shell the day before, and it can hang out in your turned off oven overnight.  The center is whipped cream or you can sub for coconut whipped cream to make it non dairy or have better fats.  You can top with any fruit in your creative realm or fruits that are at the peak of their season.  And done.  The dessert enters your table like a princess to her ball.

Paleo Carrot Cake 

Paleo doesn’t use the regular flour we can’t have during Passover, so this is another winner for Passover, but a home run for Easter.  Carrots reflect the playful bunny symbol of the holiday.  And we can all benefit from less gluten!  It also happens to be my husband's favorite dessert so I will be trying this recipe.  You can add a cream cheese frosting, or use this cashew cream cheese to make it non dairy.

Almond Macaroons

Because why mess with coconut macaroons when you can have so much better…almond?  I was going to make brownies stacked with coconut macaroon for Seder and it got shut down.  “I don’t like coconut macaroons,” said the lot.  I ended up just making the recipe below.  Almond macaroons remind me of my baker grandmother, who used to have stashes of cookies ready to serve to her family. One being almond macaroon with rice paper on the bottom, which dissolved as you ate it, adding another layer of texture and experience.  As a kid, I peeled it off.  As I got older, I could appreciated the nuance.  With or without rice paper, these macaroons taste almost juicy.  For Easter, you can replace the almond with a candy chocolate covered egg!

Tried and True Brownies

This is my ultimate go to brownie recipe, and for that, thus the name!  I have messed with the flour in this recipe to fit the occasion.  It calls for all purpose, which is fine for Easter.  I have used gluten free flour, (1:1 Bob’s Red Mill) to make it gluten free for my hubby, which works in a 1:1. ratio and it’s fabulous!  For Passover, I used a Paleo flour mix (almond and coconut flour, potato and tapioca starch).  Trying to figure out alternative flours and the ratios it needed for binding and moisture proved to be problematic.  In everything I bake, including this one, I always reduce sugars.  I used 1 Cup of sugar and ⅓ powdered only.  If it’s not sweet enough, you can always add more, but if it’s too sweet, you can’t go back easily.  I added a teaspoon of coffee, which you can’t taste, but adds to the richness of the chocolate, and I love Lily’s chocolate chips, which are made from stevia, and have no sugar.  I used a 1:1 ratio, added 1 tablespoon more of water to counter any absorption. They turned out more gooey than usual, but a great flavor. 

So there you have it!  4 options for “healthier desserts” for this holiday time.  Enjoy and let me know if you tried any, and how the results were!