Crispy Low Sugar Lemon Cookies

The fresh smell of lemons reminds me of warm summer days and lots of sunshine! I think I’ll bring a little of that sunshine into my baking today. Since I also want to make my hubby some healthier snacks for work (to keep him out of the vending machines!) lemons are making this cold winter day brighter. Another plus is this simple recipe only makes a small batch of crispy low sugar lemon cookies. It’s ideal for one or two people.

Although he is not getting too many cookies, he’ll have enough to enjoy a couple after his lunch each day. The benefits of this recipe come from using the fresh milled whole grain with vitamin E, fiber, fatty acids, and B vitamins. The low sugar content, combined with extra fiber and protein in the whole grain, decreases a spike in blood sugar. That’s important for him and anyone else trying to maintain a healthier lifestyle.

Surprisingly, the bitterness of stevia is lost when combined with the sugar. It’s a win-win situation…for him, anyway. He’s not too fond of stevia. So, this may also be a nice trick for anyone who dislikes sugar substitutes.

However, I prefer the stevia in very small amounts in baking because it comes from a plant. Although highly processed, at least it is not artificially made from chemicals.

You really can’t beat six ingredients either!

Fresh milled flour and fruit makes me feel extremely blessed to have access to so much provision. I appreciate the thoughtfulness of our Creator and I’m always reminded what God puts in the garden is good.

Did you know Isaiah says He looks from His dwelling like clear heat in sunshine? The smooth poetry of scripture comes from the best…the author of life Himself.

All you inhabitants of the world, you who dwell on the earth, when a signal is raised on the mountains, look! When a trumpet is blown, hear! For thus the Lord said to me: “I will quietly look from my dwelling like clear heat in sunshine, like a cloud of dew in the heat of harvest.”

Isaiah 18:3-5 ESV – All you inhabitants of the world, you – Bible Gateway

I pray you enjoy His word today alongside a crispy low sugar lemon cookie or two.

God Bless you!


Crispy Low Sugar Lemon Cookies

  • 1 1/4 Cups Fresh Milled Flour (or 1 cup unbleached)
  • 1 Lemon
  • 1/4 Tsp salt
  • 1/4 Cup Organic Sugar plus 1 scoop pure stevia
  • 1/4 Cup Butter or Coconut oil

  1. Preheat oven to 350 degrees

  2. Combine flour and salt and the zest of the lemon in a small bowl and whisk until well combined.

  3. In a separate bowl, add the scoop of stevia to the sugar and whisk it well. Carefully peel the lemon and remove the seeds, saving as much of the juice and pulp as you can.

  4. Puree the lemon in a food processor or mash it in the sugar with a fork until well blended using the pulp and the juice. Add the flour and mix well.

  5. Use a small teaspoon or cookie scoop to make 10-12 one inch dough balls and place onto an ungreased cookie sheet 1-2 inches apart. Bake for 10-12 minutes or until golden on the edges.




Peanut Butter & Chia Oat Bars

Peanut butter & chia oat bars are something I make for my hubby’s snacks. They are dry like a granola bar, and slightly crunchy. I saw a similar recipe in Bread Becker’s cookbook as I was looking for some bars to make with the fresh milled whole wheat.

Although, this recipe is completely different, theirs gave me inspiration… I use the fresh milled whole grain but add oats, pumpkin, chia, and hemp seeds. They are rich in good omega 3 fats and also low sugar.

Benefits of Peanut Butter & Chia Oat Bars

Benefits of these bars are the high protein, high fiber, and as previously mentioned omega 3 fat. With this lusciously crunchy combination, these peanut butter bars will satisfy a hunger craving until suppertime. A 2-ounce bar has 2.5 grams of fiber, 175 calories, 5 grams of protein.

Chia seeds are rich in calcium, zinc, and phosphorous. They also have a good amount of omega 3 fat, protein and fiber. Plus, they’re so tiny you won’t notice anything but the slight crunch they add to these peanut butter bars. Their partner in these peanut butter and chia oat bars is hemp seed hearts. A source of complete protein, more omega 3, vitamin E and potassium.

Pumpkin Seeds are a good source of magnesium, manganese, and antioxidants. A rich source of antioxidants taken in our snacks help reduce inflammation and feed our cells what they crave…nutrients! Nutrients that help maintain bone, heart, and muscles. They are also well known for their prostate support. God’s thoughtfulness is evident in the things created to nourish and sustain us!


Peanut Butter & Chia Oat Bars

  • 1 Cup Organic Oats
  • 1/2 Cup Fresh Milled Soft Wheat (or ground oats)
  • 1/2 Cup Organic Extra Virgin Olive Oil (Plus 1 Tbsp to coat baking dish)
  • 1/2 Cup Coconut Sugar plus 1 scoop stevia (Stevia is optional)
  • 1/4 Cup Pumpkin Seeds (Hulled)
  • 1.4 Cup Chia Seeds
  • 1/4 Cup Hemp Seed Hearts
  • 1/2 Cup All-Natural Peanut Butter
  • 1/2 Tsp. Salt
  • 2 Large Eggs
  • 1 Tbsp. Maple Syrup or Honey

  1. Preheat oven to 350 degrees

  2. Use a few drips of the Tbsp. of olive oil to spread into a 9×13 baking pan, then line with parchment paper, and grease the paper with the remaining oil. This helps pull the bars out to cut when they are cooled.

  3. In a large bowl add the eggs, sugar (for more sweetness you can add the stevia), salt and oil; whisk well.

  4. Add the dry ingredients, oats, seeds, and flour. Mix well until combined, this will be thick and gooey.

    Spread it out evenly in the 9×13 pan and drizzle with honey or syrup. Place in the oven to bake for 30-35 minutes or until brown and toothpick comes out clean. This makes about 12 2-ounce bars.


Devotion

I will give thanks to the LORD with my whole heart; I will recount all of your wonderful deeds, I will be glad and exult in you; I will sing praise to your name, O Most High.”

Psalm 9:1-2 EST

When I read about the macro and micronutrients in the grains and seeds God provided, I think of the Psalmist with his praise. Rejoicing in the little things is worship, my friend. God sees and He knows when we appreciate every little thing, He does to give us strength for each day. In our culture, these things are at our fingertips. May we recount all of His wonderful deeds!

I pray you are given stamina today with your choice of nuts and seeds. Maybe combine them all together in a peanut butter & chia oat bar for some added energy! Whatever you choose, know He is with you today and every day. God bless you!



Pumpkin Pecan Scones

Anyone who knows me, knows I LOVE to make scones! So, I consider fall the perfect time to adapt my favorite biscuit recipe to make some belly pleasing pumpkin pecan scones.

These slightly sweet biscuit-like treats are perfect for a brunch or taking to a neighbor when they are mourning the loss of a loved one. A perfect way to show you care and are there for them! The also have a few health benefits.

Benefits

  1. Pumpkins are rich in antioxidant and vitamins that help us maintain function at the cellular level. For instance, according to twenty two meta analysis studies, vitamin A and beta-carotene found in pumpkin may help ward off cataracts (1).
  2. Whole grain freshly milled wheat will provide B vitamins and protein.
  3. Pecans are a good source of monosaturated fat—the GOOD fat—to help with skin and brain function. Moreover, pecans contain a decent amount of magnesium, copper, manganese. Minerals that are necessary to decrease inflammation and repair cells (2).

So, enjoy this low sugar, antioxidant rich Pumpkin Pecan Scone Recipe to add a little disease fighting power to your day.


Pumpkin Pecan Scones

  • 2 Cups Unbleached Organic Flour
  • 1 1/2 Tsp. Pumpkin Pie Spice
  • 3 Tsp. Aluminum Free Baking Powder
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Cream of Tartar
  • 1 Tbsp. Sugar
  • 1/4 Cup Finely Chopped Pecans
  • 3/4 Cup Pumpkin Puree
  • 1/4 Cup Organic Extra Virgin Olive Oil

Topping

  • 2 Tbsp. Melted Butter
  • 1 Tbsp. Maple Syrup

  1. Preheat oven to 425

  2. Combine all dry ingredients: flour, spices, baking powder, salt and cream of tartar

  3. Add the pumpkin puree and oil then softly knead on a flat surface until combined, just a couple of minutes.

  4. I roll my dough into a log and cut into triangles, your shape yours however you want.

  5. Bake 10-12 minutes until golden brown

  6. While the scones are baking, combine melted butter with maple syrup and when they come out of the oven, brush each scone with the maple butter mixture.


Devotion

Finally, brothers, rejoice. Aim for restoration, comfort one another, agree with one another, live in peace; and the God of love and peace will be with you.

2 Corinthians 13:10-12 ESV – For this reason I write these things – Bible Gateway

It’s hard to think of rejoicing for my friends who are losing loved ones daily. However, we can comfort one another in hope of being reunited some day. For we know the God of love and peace will be with us and these ole earthly bodies will be restored on the day of redemption.

In the meantime, my friend, enjoy what God puts in the garden to give you energy and strength…it is so good!

Enjoy!

Association of vitamin A and β-carotene with risk for age-related cataract: a meta-analysis – PubMed (nih.gov)

Wang A, Han J, Jiang Y, Zhang D. Association of vitamin A and β-carotene with risk for age-related cataract: a meta-analysis. Nutrition. 2014 Oct;30(10):1113-21. doi: 10.1016/j.nut.2014.02.025. Epub 2014 Mar 12. PMID: 25194611.

Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects | British Journal of Nutrition | Cambridge Core

Alasalvar, C., & Bolling, B. (2015). Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects. British Journal of Nutrition, 113(S2), S68-S78. doi:10.1017/S0007114514003729



Low Sugar, Orange Creamsicle Cake Roll

Rest assured, you and I don’t have to panic when emotional eating creates cravings. Especially with this low sugar, orange creamsicle cake roll around. I’ve seen the images of sugar hitting the pleasure region of the brain on CT scans. So, I know how enjoyable and addictive it is.
However, when I had an emotional day last week, coming off a sugar fast, I didn’t want to completely blow my good behavior… Strange thoughts like Twinkies started intruding on my weak feelings. Really?! I haven’t had a Twinkie in probably twenty years. Close to the shelf-life of those deplorable things. Nope, I can’t do that.
With the temptation of Twinkies off the palate, I began to think about orange cupcakes. You know those ones with the thick orange icing on top? So, even though I dodged a Twinkie, I couldn’t stop thinking about orange cupcakes. No, that is not going to work either. Rehashing good sweets and really bad sweets is the kind of battle I face in my weak moments. My friend, it is also how food lovers create new things and try to make them better. Well, better for us anyway.
What is it about sugar that just reaches that pleasure spot in the brain? I’ve enjoyed my time in God’s word every single morning. Enjoyed it well, I promise you. I sat happily immersed in the comfort, peace, and strength only He can bring. At the same time, I still wanted that orange cake. Jesus reminded me in His word….

Peace I leave with you. My peace I give to you. I do not give to you as the world gives. Your heart must not be troubled or fearful.

No, He doesn’t give like the world gives. My heart “must not be troubled”. I know he wasn’t talking to me. He was telling the disciples He was going to die. Something He had to do, so all of us can live. They weren’t taking it well. In fact, they were handling it as poorly as me losing a loved ones respect.
So, the one thing I can tell you is, this low sugar, orange cream sickle cake roll did NOT soothe the ache in my heart. Only good humbling sorrow in the arms of Jesus can do that. However, it sure did taste good. Now, the first time I made it, I zested my orange, and began to place half of the orange into a bowl. As I thought about my pumpkin roll and the amount of pumpkin in it, I realized there was not enough substance to this orange pulp. Spying the butternut squash on the stove, I liked the color and thought it might be like other squash and take on the flavors of the things combined with it.
So, I thought, “Why not?” Maybe the butternut flavor will be mild to minimal with a lot of orange zest. It was actually pretty good, I used 2/3 cup just like I do with the pumpkin roll, and it made the cake a pretty light orange color. However, it was too dense and heavy. So I made it again, with just 1/3 cup of butternut squash and ….bingo! It’s so good.
Now, no low sugar creamsicle cake roll is as comforting as Jesus, of course…but it’s still hits a sweet spot to soothe to my sore emotions. Best of all, when taken in small slices, there is no guilt.


Low Sugar Orange Creamsicle Cake Roll

  • 3 Large Cage Free Eggs
  • 1/3 Cup Organic Sugar plus 1 scoop pure stevia
  • 1/3 Cup Fully Cooked Butternut Squash
  • 1/2 Fresh Orange Pulp
  • 1 tbsp Orange Zest
  • 1/2 teaspoon Pure Vanilla Extract
  • 1 Cup Organic Unbleached Flour
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt

Cream Cheese Filling

  • 1 8oz Block of Cream Cheese
  • 1/2 Fresh Orange Pulp (remove the white stuff)
  • 1/2 teaspoon Pure vanilla extract
  • 1 teaspoon Orange zest
  • 3 Tbsp. Organic Powdered Sugar

  1. Preheat oven to 375.

    Beat eggs, squash, orange pulp, orange zest, vanilla, sugar and stevia mixture until fluffy. Add the flour and baking powder and continue to blend well. Set aside.

    Prepare a 9 x13 baking sheet or jelly roll pan with lightly greased butter. Place parchment paper over the baking sheet and lightly grease the top with butter. Add the batter and spread it evenly, bake for 10 minutes.

    Meanwhile, lightly sprinkle a dish towel with powdered sugar.

    When the cake is done, carefully turn onto the dish towel. Cover and gently roll into a tight roll. Place it in the freezer for 15 minutes.

    As the cake is cooling, combine softened cream cheese, remaining orange pulp and zest, vanilla and powdered sugar in a bowl. Whip until smooth and creamy.

    When the cake is cooled, unroll it and apply the cream cheese filling. Roll it up as tight as you can and sprinkle with powdered sugar. Wrap in plastic wrap and refrigerate until ready to serve.


I hope you like it as much as the hubby and I do! Remember, what God put in the garden is good! And if we give Him half the chance, He soothes the soul too!


Dye-Free Red Velvet Cake Roll

Dye-free red velvet cake roll may sound a little difficult, but it’s doable with beets. Avoiding harmful red dyes is always a plus when looking for optimal ways to enhance our health. Plus beets are from the garden, and we know what’s in the garden is good! Although, many people are reluctant to give beets a try, they will find they add a wonderful moistness to this cake roll.

Yes! Chopped cooked beets pureed into dark red deliciousness is a wonderful substitute for a dye free red velvet cake roll. Since it’s paired with allspice and cocoa, the spices mask any taste of beets. In fact, it’s so good, I hope we never use red dye again.

Benefits of a Dye-free Red Velvet Cake Roll

Beets are low in calories, a good source of fiber, and rich in heart healthy betaine and folate. Both of which decrease homocysteine levels in the blood and reduce inflammation. They are also a good source of potassium and magnesium, minerals necessary for vital blood pumping functions. You can read more about the benefits of beets here.

Not only will the health benefits be present, but this cake roll is also adds beautiful variation to Christmas dessert offerings. Not only do we need appealing options to choose from for our celebrations, we need ones that help us stay on track with healthier eating.

But, there’s more good news, the dye-free red velvet cake roll can also be prepared gluten free. I hope you enjoy this recipe as you prepare your home and hearts for the spirit of the season. I am comforted daily in the hopeful story of redemption and salvation offered from Christ the Messiah in the Christmas story.


Dye-Free Red Velvet Cake Roll

Chopped cooked beets pureed into dark red deliciousness is a wonderful substitute for red velvet cake roll.

  • 3 small Whole beets, washed, peeled and chopped
  • 1/2 Cup Organic Sugar
  • 3 Large Cage Free Eggs
  • 1 scoop Pure Stevia or Monk fruit (This is less than 1/8 tsp)
  • 1/2 Teaspoon Cocoa Powder
  • 1/4 Teaspoon Allspice ground
  • 1/4 Teaspoon Cloves ground
  • 1/4 Teaspoon Cinnamon ground
  • 1 Teaspoon Baking Powder
  • 3/4 Cup Organic Unbleached Flour (**See gluten free alternative below*)
  • 1/4 Cup Powdered Sugar

  1. 1, Place the chopped beets in a pan with 1 1/2 cups water and bring to a boil, let simmer until tender and preheat oven to 375 degrees.

    2. When cool puree them well with a blender.

    3. Place 1/2 cup of the beet puree into a mixing bowl, add the eggs and beat well.

    4. In a separate small bowl mix the sugar and the stevia or monk fruit. Add the spices and combine with the beet mixture.

    5. Add the flour and baking powder, blending well.

    6. Butter a 9×13 cookie sheet and cover with parchment paper, butter it also. Place prepared batter onto cookie sheet and bake 10 minutes. When done, carefully place a dish towel covered with powdered sugar onto a flat surface. Carefully turn the cake onto the towel and remove the parchment paper. Using the towel gently roll the cake into a firm roll and place in the freezer for 15 minutes.

    7. While your cake is cooling. Mix 1 8oz package of room temperature cream cheese with 1/4 cup maple syrup and blend well. set aside until cake is ready.

    8. When the cake is cooled, gently unroll and place cream cheese filling onto inside of cake roll. Roll into a log, and sprinkle with powdered sugar. Refrigerate until ready to serve.

  2. If you want to make this gluten free, just leave out the flour and mix together 1/2 cup almond flour and 1/2 cup arrowroot flour with 1 teaspoon xanthium gum.

Dessert


Have a blessed Christmas!

If you’re looking for fun Christmas things to do you can follow the link to Fun Christmas Ornaments on this site. As well as inspiration for holiday peace through the story of Christ in The Way of Peace on this site.

I hope you enjoy the site, I look forward to serving you and reading your comments.



Low Sugar Cherry Tarts

“Aim for restoration, comfort one another, agree with one another, live in peace; and the God of love and peace will be with you.”
2 Corinthians 13:11

I like the key word in this verse…aim. Aiming for restoration and comforting one another. The act of living in peace is what we, as Christians wake up with every intention of doing each day. Meeting God in His word and beginning with prayer helps us hit the mark. Well, aim better anyway.

We may be tempted in situations to respond in haste. We may forego the extra time to stop and listen to the answer of our own question, “How are you?” to our neighbors. While each hour of our day passes we have the opportunity to take extra time or go the extra mile. When we do, a small spark of confidence grows and the peace of God is present in our small victories.

We can feel Him smiling as our aim is closer to that of his Son.

While we think about our aim to be more like Christ, I’ll share the aim of this cherry tart. It offers a balance of delicious tart and sweet flavor for our enjoyment. A crunchy oat and walnut cluster of top is slightly sweet and filling. Also, the use of a very small amount of sugar and stevia allow this pleasure to remain a healthier option for a rounded snack or breakfast substitute.

Cherries dark red juice and skin is loaded with anthocyanins to help fight inflammation. They also contain a decent amount of vitamin C. There is no guilt indulging in this beneficial treat.

Cherry Tarts

Filling

  • 3 Cups Cherries (Fresh or Frozen)
  • 1/4 Cup of Sugar mixed with 1 scoop of PURE stevia or monk fruit
  • 1/2 Teaspoon Almond Extract
  • 1/4 Teaspoon Cinnamon or nutmeg
  • 1 Tablespoon Tapioca Starch or Arrowroot Powder

Crust

  • 2 Cups Organic Gluten Free Oats
  • 1/3 Cup Organic Olive Oil
  • 1 Tablespoon Sugar (Optional)
  • 1/2 Teaspoon cinnamon
  • 1/2 Cup Walnuts Chopped

Heat oven to 350 degrees. Combine your filling ingredients in a bowl and toss well with the sugar, arrowroot powder, and spices. Place in a 8 pre-made tart shells and set aside. Combine oats, olive oil, sugar, cinnamon and walnuts in a bowl and place over the cherries. Bake for 30-40 minutes.

Take a couple of theses along with you as you visit shut ins or drop them off on the door step with a card of encouragement! Aiming high is our goal in our efforts to comfort and agree with on another.

Enjoy!