I wanted to make something sweet for Elijah and I. Since we are really low on regular White sugar, I decided to not use much at all and figure out how to naturally sweeten without much sugar. I know how to do that very well normally. Today I used grated steamed carrot and beets. I made about a ½ a cup grated “Pulp”. I added a teaspoon of brown sugar to help it be sweet and mixed it well in a bowl. I added about 2 tablespoon white sugar, for the whole batch we only used 3 tablespoons sugar. I added about 1/3 of a cup of shortening and 2 small eggs. ( I am sure any size eggs will work.) that was my wet mix. I made a dry mix of white flour some spices and baking soda and a dash of cream of tartar. I also added some organic Zante currents I had into the mix. I mixed the wet with the dry and spooned into baking tins and bleach free baking cups.
Here are a few pics of the muffins.
1 ½ cup flour
1 teaspoon baking soda
½ a teaspoon cream of tartar
dash of cinnamon and nutmeg to taste
1/3 cup shortening
3 tablespoons sugar
½ cup pulp
¼ cup currants
(for pulp, you can use just about anything, pumpkin, applesauce and other fruits would work, I think.)
You can definitely use the leftover “pulp” after juicing for this recipe.
Mix your dry mix together well, mix your wet mix together well. Add wet to dry and mix well. Spoon unto muffin cups, lined or oiled and bake at 350 until toothpick inserted comes out clean, about 15-18 min.
I frosted them with some leftover butter cream frosting, and topped with more currants. They are like a healthy carrot-beet cake. Yummy!
I feel so forgetful, I made a whole blog post on how to sweeten things naturally and I forgot some of the major players in fruits and veggies. I mentioned dried fruit and bananas and date paste but you’ll be super surprised that the following fruits and vegetables can be helpful in baking also.
I just love hiding things like beans, veggies and even special flavors into my cooking. Even if not all of these things may be sweet, they are nutritious and good to eat, so why not add them to your dessert.
Beet– how can I forget beet! I made the most amazing red velvet cake batter and used beet to color it. recipe I used for it below:
Berries fruit and or natural flavors: blackberries and rosehips shown below both provide a naturally sweet taste to baking, and are great to find locally if you have some. Bake berries into baked goods folding in after mixing your dry and wet together. For rosehips dry powder use in the dry mix, for natural flavors such as lemon or vanilla use in the wet mix.
I recently made a rosehip and hibiscus flavored lemon meringue pie and it was really different and tasted extra fruity from the extra flavor, and even added some color. For berries and natural flavors do note that the color and taste of your baked goods will significantly change, the more you add.
here are some tips and recipes on rosehips if your interested.
Rhubarb and cranberries are both naturally very sour, so you will have to cook them. cranberries are excellent in baking, but do remember to sweeten them up. Rhubarb is excellent to bake with check out my favorite step by step recipe for rhubarb cobbler here.
Carrots– we all know about carrot cake of course. But what could be better than a carrot pancake and carrot muffin. Carrot juice is amazingly sweet, try juicing your carrots and adding the pulp to your baking. Enjoy the sweetest of carrots steamed then mashed into baked goods like beets and squash.
Sweet potato and or plantain. I have found some very interesting recipes for desserts with them. Check them out. I have not baked with either but I plan to one day. here are a few lists that are great to check out for sweet potato and plantain recipes.