Sugar-Free Desserts – Three Recipes That Taste Incredible

Making desserts that are sugar-free and delicious may seem like an impossible task, but these three recipes will definitely convert you to eating much less sugar. As well as being incredibly healthy, they use completely natural sugars that add just enough sweetness so you won’t miss the refined sugars at all.

Dairy Free Fruit Crumble and Custard

Ingredients – Crumble

• 2 dessert apples or 2 pears
• Medium rolled oats
• Chestnut or almond flour
• Sunflower seeds
• Sunflower oil
• Nutmeg or cinnamon
• Barley malt (also called malt extract)

Ingredients – Crumble

• 300g soya milk
• Corn flour
• Vanilla extract
• Rice syrup
• Saffron (or a pinch of turmeric for a yellow colour)

Method – Custard

Step 1

Cut the apples or pears into quarters, remove the cores, and slice the fruit. Lay in the bottom of a ceramic baking dish, and flatten the fruit so the topping does not fall through it.

Step 2

In a mixing bowl, add 1 cup oats, ¼ cup chestnut or almond flour, ¼ cup sunflower seeds, ¼ tsp grated nutmeg or cinnamon, and 1-2 pinches sea salt and mix together.

Step 3

Mix 2 Tbsp odourless sunflower oil through the mixture so all the oats are coated with the oil.

Step 4

Heat a jar of barley malt by placing in a pan with 2-3 inches or 5-6cm of water, and bring the water to a gentle simmer for a few minutes. This makes the malt much more runny, so it mixes with the other ingredients more easily. Mix 3-4 Tbsp malt into the mixture, and then spread evenly over the fruit.

Step 5

Cook in an oven at gas mark 4 or 180 C for 20-25 minutes, until the topping is lightly golden.

Method – Custard

Step 1

Bring the soya milk to simmer. Add ½ tsp vanilla extract, 5 or 6 strands of saffron and a pinch of sea salt, and cook for 5 minutes.

Step 2

Dissolve 2 Tbsp corn flour in 2 Tbsp of cold soya milk. Take the pan off the heat, stir in the corn flour, and then return the pan to the heat and keep stirring until the custard thickens.

Step 3

Add 2 Tbsp rice syrup, stir in and cook for 2 minutes.

Step 4

Taste your custard and see if it needs any more vanilla or rice syrup to have a great flavour – if it does add them and cook another 2 minutes for the flavours to blend together. If you like your custard thicker, add more corn flour.

Poached Pears

Ingredients

• ½ pear per person
• Barley malt
• Root ginger

Method

Step 1

Cut the pears in half, and cut out the cores.

Step 2

Place the pear halves in a pan and add ½ inch water, or for a sweeter taste some apple juice.

Step 3

Sprinkle with a few grains of salt per pear, and simmer for 10 minutes or until the pears are deliciously soft.

Step 4

Serve up the pears in the juice from the cooking liquid, and if you want add some oat cream, toasted almonds or other topping.

Berry Jelly

Ingredients

• Agar agar flakes
• Fresh apple juice
• 1 cup of mixed berries
• Sweet melon
• Pears or other firm fruit

Method

Step 1

Bring 500 ml of apple juice to a simmer and add 2 ½ -3 tbsp agar agar flakes (check the packet for the exact amount as different makes vary). Stir and simmer on a low heat until the agar agar flakes have dissolved, about 10 minutes.

Step 2

Add the fruit and a very small pinch of salt (increases the flavour and sweetness of the fruit) and cook 1 minute, then turn out into a mold and cool.

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