The holidays always call for plenty of desserts. Whether I’m throwing a party, giving gifts of food, or reliving holidays past through sweet treats, desserts are integral to my life this month. I’ll share a few of my favorite recipes with you.
Every year I host a Christmas caroling party at my home. Choirs from churches all over the area stop by to sing in my living room. Sometimes a Filipino celebrity or two will perform. My guests just love it. I like to put out a dinner buffet so that the choirs have something to eat before they go home. The buffet always includes pretty bite-size desserts. My Brazil Nut Tarts are dainty, healthy and delicious. Brazil nuts provide selenium, vitamin E, and omega 3 fatty acids. All of these FoodTrients keep your skin healthy, revitalized, and elastic. The singers gobble them up.
I love to give food as Christmas presents. One year I made batches and batches of my Prune and Walnut Bars as gifts. I cut them in pretty triangles, set them on decorated plates, and wrapped them up with cellophane and ribbon. Prunes and walnuts are loaded with antioxidants, so these bars are a holiday treat that come with age-defying side effects. Prunes also are a great source of vitamin C. I’ve combined these two age-defying powerhouses into one great dessert.
Prune and Walnut Bars
3/4 cup white rice flour
1/2 cup tapioca flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup chopped prunes
1 cup chopped walnuts
3/4 cup Smart Balance, softened
2 Tbs. coconut butter
1 1/4 cup organic sugar or xylitol
2 large eggs
1/2 cup egg substitute
1. Preheat oven to 325 degrees.
2. In a bowl, combine the white rice flour, tapioca flour, baking soda, baking powder, and salt. Add the prunes and walnuts. Mix well and set aside.
3. In a stand mixer or using beaters, cream the butter substitute until fluffy. Add the coconut butter and sugar a little at a time.
4. Separately combine the eggs and egg substitute and whisk until smooth. Add to the creamed butter mixture.
5. Combine the creamed butter-egg mixture with the dry flour mixture.
6. Spread into greased and floured 8″ X 8″ baking pan and bake at 325 degrees until the center is firm, about 40-45 minutes.
7. Cool for 15-20 minutes before cutting and serving.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.