Just Desserts for the Holidays

The holidays always call for plenty of desserts. Whether I’m throwing a party, giving gifts of food, or reliving holidays past through sweet treats, desserts are integral to my life this month. I’ll share a few of my favorite recipes with you.

Every year I host a Christmas caroling party at my home. Choirs from churches all over the area stop by to sing in my living room. Sometimes a Filipino celebrity or two will perform. My guests just love it. I like to put out a dinner buffet so that the choirs have something to eat before they go home. The buffet always includes pretty bite-size desserts. My Brazil Nut Tarts are dainty, healthy and delicious. Brazil nuts provide selenium, vitamin E, and omega 3 fatty acids. All of these FoodTrients keep your skin healthy, revitalized, and elastic. The singers gobble them up.

I love to give food as Christmas presents. One year I made batches and batches of my Prune and Walnut Bars as gifts. I cut them in pretty triangles, set them on decorated plates, and wrapped them up with cellophane and ribbon. Prunes and walnuts are loaded with antioxidants, so these bars are a holiday treat that come with age-defying side effects. Prunes also are a great source of vitamin C. I’ve combined these two age-defying powerhouses into one great dessert.

Prune and Walnut Bars

SERVES 8-10

3/4 cup white rice flour
1/2 cup tapioca flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup chopped prunes
1 cup chopped walnuts
3/4 cup Smart Balance, softened
2 Tbs. coconut butter
1 1/4 cup organic sugar or xylitol
2 large eggs
1/2 cup egg substitute

1. Preheat oven to 325 degrees.
2. In a bowl, combine the white rice flour, tapioca flour, baking soda, baking powder, and salt. Add the prunes and walnuts. Mix well and set aside.
3. In a stand mixer or using beaters, cream the butter substitute until fluffy. Add the coconut butter and sugar a little at a time.
4. Separately combine the eggs and egg substitute and whisk until smooth. Add to the creamed butter mixture.
5. Combine the creamed butter-egg mixture with the dry flour mixture.
6. Spread into greased and floured 8″ X 8″ baking pan and bake at 325 degrees until the center is firm, about 40-45 minutes.
7. Cool for 15-20 minutes before cutting and serving.