Holiday Sweets with Yacon Syrup

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No matter what holiday you celebrate, they all always call for good food and good company. However, once you get to the dessert you are typically full, but have a hard time passing it up! According to ElanasPantry.com, here are some fun and healthy recipes that traditionally call for molasses:

Gingerbread Cookies

  • 5 cups blanched almond flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ginger powder
  • ¼ teaspoon cloves, ground
  • ½ teaspoon celtic salt
  • 1 teaspoon baking soda
  • ½ cup grapeseed oil or palm shortening
  • ½ cup agave nectar or honey
  • 1 tablespoon vanilla extract
  • ½ cup yacon syrup
  • 2 eggs
  • 1 teaspoon lemon zest
  1. In a large bowl, combine almond flour, cinnamon, ginger powder, cloves, salt and baking soda
  2. In a smaller bowl, mix together grapeseed oil, agave, vanilla, yacon, eggs and lemon zest
  3. Stir wet ingredients into dry
  4. Chill dough in freezer for 1-2 hours
  5. Roll out dough between two pieces of parchment paper to ½ inch thick
  6. To make dough even easier to handle sprinkle with almond flour
  7. Remove top sheet of parchment paper, cut out cookies using a medium gingerbread man cookie cutter
  8. Decorate with nuts and dried fruit –we used pieces of lemon rind for the mouth
  9. Transfer with a spatula to a parchment lined baking sheet
  10. Cook at 350° for 12-15 minutes
  11. Cool and serve

Fig Newtons

  • 1 cup dried figs
  • ½ cup lemon juice, freshly squeezed
  • 1 tablespoon vanilla extract

Dough:

  • 2 ½ cups blanched almond flour
  • ½ teaspoon celtic sea salt
  • ½ cup agave nectar or honey
  • ¼ cup yacon syrup
  • ¼ cup grapeseed oil or palm shortening
  • 1 tablespoon vanilla extract
  1. Place figs in a food processor and blend for 30 seconds until they are well chopped
  2. Add lemon juice and vanilla; process until a smooth paste results
  3. In a large bowl, combine almond flour and salt
  4. In a smaller bowl, combine agave, yacon, grapeseed oil and vanilla
  5. Mix wet ingredients into dry, then refrigerate dough for 1 hour
  6. Divide chilled dough into 4 parts
  7. Between 2 pieces of parchment paper, roll out 1 part of the dough into a 10 x 4 inch rectangle, ¼ inch thick
  8. Spread ¼ of the filling evenly down the right side (lengthwise) of the rectangle
  9. Fold the dough in half down the long side –resulting in a 10 x 2 inch bar
  10. “Mend” the seam so the bar is symmetrical
  11. Repeat with 3 remaining parts of dough and filling
  12. Transfer each bar to a parchment paper lined baking sheet; bake at 350° for 10-15 minutes
  13. Allow to cool slightly; cut bar every 2 inches to form the fig newtons
  14. Serve

Chocolate Peanut Butter Tart

  • 1 ½ cups peanuts, roasted
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 2 tablespoons grapeseed oil or palm shortening
  • 2 tablespoons yacon syrup
  1. Grind the peanuts in a food processor to a fine meal (make a crunchy meal for a crunchier crust)
  2. Pulse in the salt and baking soda
  3. Pulse in the grapeseed oil and yacon syrup and continue pulsing until the dough is formed
  4. Remove dough from food processor and press into a 9-inch tart pan
  5. Bake at 350° for 8 minutes, until fragrant and golden brown
  6. Cool, then fill shell with chocolate pudding
  7. Serve

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