NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!

Starch Desserts

This page is web-enhanced. Ingredients with hyper-links will take you to a website that carries that item. Links have been chosen according to food quality and pricing.

Coconut Pumpkin Custard

Preheat oven to 400 degrees.

Puree all ingredients in a blender.

1/4 cup raw honey
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 cup silken tofu
15 ounce can pumpkin or 1 & 3/4 cup cooked pumpkin
1 & 1/2 cups coconut milk

Mix all and bake for 15 minutes, then lower temperature to 350 degrees and continue baking for 40-50 minutes.

Custard is done when a knife inserted in the center comes out clean.

Chocolate Tortilla Torte

Melt 1 package grain-sweetened chocolate or carob chips in a double boiler or in the microwave. Mix with 2 cups creme fraiche, or 1 cup creme fraiche and 1 cup mashed silken tofu. Let cool and spread 1/3 cup over each of 10 whole wheat tortillas, stacking them as you apply the chocolate mixture. Finish with a tortilla on top.

Chill for one hour. Mix 1 cup creme fraiche, or 1/2 cup creme fraiche and 1/2 cup mashed tofu with 1/2 cup unrefined sugar. Ice the cake with this mixture. Chill for at least one hour, but the flavor and texture improves if allowed to rest for 1-2 days. Before serving, garnish with

refined-sugar-free Fruit jam, jelly, or preserves, spread over top or use pastry bag to pipe a design
fresh berries sliced or whole
sugar free coconut, shredded
sliced almonds
chocolate curls
grain-sweetened chocolate chips, chopped
cocoa powder (for a fancy touch, light place a paper doily on top the cake and sprinkle the cocoa powder liberally over the top of the cake. Remove the doily and you'll have a beautiful design.)

Macadamia-Caramel Torte

This dessert can be made up to 2 days ahead and stored in an airtight container.

Mix

3/4 cups whole wheat or oat flour
1/2 cup finely ground walnuts, pecans or hazelnuts
1/2 cup finely ground coconut
1/2 cup unrefined sugar

Cut in

1 cup butter until mixture is finely crumbed. Add:
2 large egg yolks and 1 tablespoon water, mixing until dough holds together. Pat into a ball.

Press 2/3 of the pastry over the bottom and sides of a 1 1/2-inch-deep, 9-inch-wide round cake pan. Roll remaining pastry between 2 sheets of waxed paper into a 9-inch-wide round. Chill.

Pour

2 cups unrefined sugar into a nonstick frying pan. Cook over medium-high heat, stirring often until sugar melts and turns a little darker, being careful not to burn.

Add

1 cup whipping cream and remove from heat. Stir until sauce is smooth, then stir in:
2-1/2 cups roasted macadamia nuts. If the nuts are salted place them in a towel and rub them to remove excess salt.

Let cool 10-20 minutes, then pour into chilled pastry shell. Peel 1 sheet of waxed paper from pastry round and invert onto nut-filled torte. Peel off remaining paper. Fold edges of top pastry in until flush with pan rim. Press pastry rim with flour-dipped tines of a fork to seal. Brush top of torte lightly with melted butter.

Bake in a 325 degree oven until deep golden brown, about 1 hour.

Pumpkin Crostata

It's only fair to let you know that I haven't yet tried this recipe after converting it from a Fruit crostata to a pumpkin crostata, but it was great as a Fruit dessert.

Preheat oven to 375 degrees.

Combine

1 cup walnuts, toasted and finely chopped. Set aside 2 tablespoons of the walnuts.
1 cup whole wheat flour
1 tablespoon date or maple sugar and 1/2 teaspoon salt in medium-size bowl.

Add

1/4 cup unsalted butter, cut into 1-inch pieces. Beat on low speed with electric mixer 1 to 2 minutes, or pulse in food processor, or use pastry cutter until it resembles the texture of cornmeal with some large particles.

Beat together 4 tablespoons water and:

1 egg yolk in small bowl. Add to walnut mixture; beat on low speed (pulse or mix with hands) until dough just begins to come together and no dry particles remain.

Turn dough out onto a sheet of cellophane wrap; kneading 8 to10 times. Flatten into a disk and wrap. Refrigerate for 1 hour.

Bring

1 cup heavy cream
1/2 cup unrefined sugar to boiling, stirring to dissolve sugar.

Reduce heat to low; simmering until slightly thickened, about 6 minutes. Remove pan from heat. Stir in

1/2 teaspoon cinnamon
1 cup pureed pumpkin
1/4 cup pureed tofu (eliminate if using Fruit in place of pumpkin)
1-1/2 cups walnuts, toasted and coarsely chopped. Line a pie plate with cellophane wrap. Spoon pumpkin mixture into pie plate, spreading evenly. Refrigerate until ready to prepare crostata. Mixture is very liquid, but will firm when chilled.

Lightly sprinkle flour on a sheet of parchment paper, on a pastry disk and a rolling pin. Roll out dough onto parchment into a 12-inch circle. Slip dough and parchment onto large baking sheet. Invert cherry-walnut mixture onto center of dough carefully removing cellophane wrap. Using the parchment as a guide, lift edges of the dough and drape over filling to enclose all but center 3 to 4 inches. Trim any visible parchment from the edge. Refrigerate crostata for 10 minutes.

Whisk 1 egg yolk and brush over top of dough. Sprinkle with reserved 2 tablespoons walnuts and 1 tablespoon unrefined sugar.

Bake in 375 degree oven for 30 minutes or until crust is golden brown. Remove from parchment, placing on wire rack to cool.

Nutty Rice Pudding

In large saucepan, bring to boil

1 quart nondairy milk
2 cups cooked brown rice
1/4 teaspoon lemon zest
1/4 teaspoon salt.

Reduce heat to medium; covering partially. Stir frequently, adjusting the heat to maintain a simmer, until rice mixture is consistency of heavy cream, about 33 minutes.

Add

1 cup unrefined sugar
1 cup walnuts, pecans, or raisins

Simmer 5 minutes.

In cup, dissolve

1 tablespoon arrowroot flour in
1/2 cup nondairy milk; stir into rice mixture. Boil 1 minute, stirring. Add:
1 teaspoon vanilla extract
( 1 tablespoon Fruit flavored liqueur)

Pour into serving dish. Let cool 30 minutes if serving warm, or chill several hours if serving cold. (Sprinkle with cinnamon and nutmeg.)

Oven Doughnuts

Preheat oven to 400 degrees.

Cream together

2 tablespoons nut or canola oil
1 egg
1/4 cup silken tofu
1/2 cup unrefined sugar

Add and stir well

1 teaspoon vanilla extract
2/3 cup nondairy milk

Sift dry ingredients over wet ingredients, stopping to stir 4 to 5 times

1-1/2 cups whole wheat or oat flour
1 tablespoon non-aluminum baking powder

Lightly oil muffin tins and fill 2/3 full with doughnut batter. Bake 15 to 18 minutes, until puffy and golden brown. While doughnuts are baking stir together in a small bowl

1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/2 cup unrefined sugar

Place in a teacup saucer 2 tablespoons butter. Roll tops of doughnuts over butter and then roll in the cinnamon-sugar mixture.

Chocolate Crispies

Beat with an electric mixer or in food processor until light and fluffy

1/4 cup butter
1-1/4 cup unrefined sugar
1/2 cup grain-sweetened chocolate or carob chips (melted and slightly cooled)
1 teaspoon vanilla extract

Beat in 1/4 cup silken tofu. In a small bowl combine

3 cups whole wheat or oat flour
1 & 1/2 teaspoons baking powder
1/4 teaspoon sea salt

Beat flour mixture gradually into butter mixture just until well blended. Scoop dough with a tablespoonful and form into balls; rolling each ball in 1 cup unrefined sugar, finely ground in coffee grinder or blender.

Refrigerate 30 minutes. Heat the oven to 350 degrees. Place balls on lightly greased cookie sheets, about 1-inch apart; bake 8 to 10 minutes, until light golden brown. Cool. Makes 3 dozen cookies.

Chocolate Peanut Bars

Preheat oven to 350 degrees.

Beat with electric mixer or in food processor until smooth

1 cup nut butter
6 tablespoons butter

Add and beat until creamy

1-1/2 cups unrefined sugar
3/4 cup silken or soft tofu
1 teaspoon vanilla extract

Blend in 3/4 cup whole wheat or oat flour and 1/4 teaspoon sea salt. Stir in 1 cup carob chips.

Spread into ungreased 13x9-inch baking pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle with 1/2 cup grain-sweetened chocolate or carob chips.

Let stand 5 minutes until chips become soft. Using a spatula or the back of a spoon spread chips evenly over top of bars. Cool completely before slicing into bars.

Resources

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last revised March 9, 2004
Copyright Kathleane C. O'Leary 1997-2005 all rights reserved
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