Also known as desserts or treats... definitely a part of normal eating.

Secret Ingredient Chocolate Pudding

* This recipe by Angela Liddon is from one of my favourite cookbooks Oh She Glows Everyday*

Allergen Free of: Dairy, Peanut, Sesame, Egg, Mustard, Shellfish, Fish, Soy, & Gluten Free

* you could also try with soy or rice milk or sunflower seed butter if you are avoiding nuts

Ingredients

1 1/4 cup of diced peeled sweet potato or yam

1/3 cup pure maple syrup

1/3 cup unsweetened almond milk

1/4 cup unsweetened cocoa powder

2 tbsp raw or roasted smooth almond or cashew butter

1 tbsp coconut oil, softened

1 tsp vanilla extract

1/4 teaspoon fine sea salt

Directions

1. Bring a medium pot of water to a boil and set a steamer basket on top. Steam the sweet potato in the basket, covered for 10-15 minutes, until fork-tender. (If you do not have a steamer basket - you can cook in approximately 1 inch of water on the stovetop until fork-tender or you can use a steamer appliance.) Turn off the heat and let sit for 5 minutes.

2. Transfer the sweet potato to a food processor and add the maple syrup. Process until smooth. Add the rest of the ingredients and process until smooth, stopping to scrape down the bowl as necessary. Taste and adjust the sweetness as desired. Sometimes this pudding tastes a bit sweeter after chilling.

3. Transfer to an airtight container and refrigerate for at least a few hours or up to overnight to thicken. If the pudding is too thick you can thin it out with a splash of almond milk.

Enjoy!!

Rhubarb Muffins

"The perfect combination of sweet, sour and salty!"

This recipe is from one of my favourite cookbooks:

Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

*Recipe submitted by Marilyn Swartzentruber & Catherine Klassen

Yields: 1 dozen

Allergen Free of: peanuts, nuts, seeds, sesame, mustard, fish, soy

* Wheat/Gluten Free: use gluten free flour (I like Bob's 1:1) & gf baking powder;

* Dairy Free: use rice or almond milk

* Rhubarb is a low FODMAP fruit – modify the flour, try rice/almond milk for the liquid

Ingredients & Instructions:

1 ½ cups flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

Combine thoroughly.

1 cup buttermilk, sour milk or plain yogurt

¾ cup brown sugar

½ cup oil

1 egg (beaten)

2 teaspoons vanilla

In a separate bowl, mix well. Stir in dry ingredients until just moistened.

1 ½ cups rhubarb (diced)

½ cup nuts (optional – I did not put them in mine)

Stir in. Fill greased muffin tins two-thirds full. I use an ice cream scoop.

¼ cup sugar

1 tablespoon butter or margarine (melted)

1 teaspoon ground cinnamon

1 teaspoon flour

Combine and sprinkle on top of batter. Bake in preheated oven at 375F/190C until toothpick inserted in centre comes out clean, 20 minutes. Remove from pans and cool on wire racks.

Let me know what you think!

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