Banana Shortcake recipe
Banana shortcake
Do you have a couple of overripe bananas? Hide them inside this decadent banana shortcake. No added sugar!
Sugar-free Shortcake
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- 1 cup all-purpose flour
- 4 egg yolks
- 4 T Kidsweet™
- 2 tsp baking powder
- 8 T of butter melted
- 1 1/2 tsp vanilla extract
- 4 T milk
- mix the powdered ingredients
- add melted butter and stir
- add eggs and vanilla and stir
- add milk and stir
- spray a wide mug or other microwave-safe round container
- cook 1/3 of the mixture at a time in the mug for about 1 min 30 sec
Vanilla Custard
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- 2 C milk
- 2 Tbsp cornstarch
- 1/6 C Kidsweet™
- 2 eggs
- 1 /12 tsp vanilla extract
- heat the milk & Kidsweet™
- whisk in the cornstarch and stir milk opccasionally
- beat the two eggs
- when the milk starts to bubble, add 2T at a time (6 T total) of the heated milk into the beaten eggs and whisk rapidly
- pour the hot egg mixture into the bubbling (not boiling) milk, whisking continuously
- keep heating until the custard thickens, then remove from heat and chill
Whipped Cream
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Delicious whipped cream, without the sugar
- 7 oz heavy cream
- 1 T Kidsweet™ or 2T if you want really sweet whipped cream
- 1 tsp vanilla extract
- whip until somewhat stiff peaks form
Instructions:
- slice each shortcake into two or three round slices
- when custard has cooled a bit, layer shortcake, some custard, and thin slices of very ripe bananas
- put in refrigerator to cool
Variation: for the banana, you can substitute strawberries, blackberries, blueberries or any combination of fruit you want
Sugar-free Shortcake
Sugar-free Shortcake
Ingredients
- 1 cup all-purpose flour
- 4 egg yolks
- 4 T Kidsweet™
- 2 tsp baking powder
- 8 T of butter melted
- 1 1/2 tsp vanilla extract
- 4 T milk
Instructions
- mix the powdered ingredients
- add melted butter and stir
- add eggs and vanilla and stir
- add milk and stir
- spray a wide mug or other microwave-safe round container
- cook 1/3 of the mixture at a time in the mug for about 1 min 30 sec
Vanilla Custard
Vanilla Custard
Ingredients
- 2 C milk
- 2 Tbsp cornstarch
- 1/6 C Kidsweet™
- 2 eggs
- 1 /12 tsp vanilla extract
Instructions
- heat the milk & Kidsweet™
- whisk in the cornstarch and stir milk opccasionally
- beat the two eggs
- when the milk starts to bubble, add 2T at a time (6 T total) of the heated milk into the beaten eggs and whisk rapidly
- pour the hot egg mixture into the bubbling (not boiling) milk, whisking continuously
- keep heating until the custard thickens, then remove from heat and chill
Whipped Cream
Whipped Cream
Delicious whipped cream, without the sugar
Ingredients
- 7 oz heavy cream
- 1 T Kidsweet™ or 2T if you want really sweet whipped cream
- 1 tsp vanilla extract
Instructions
- whip until somewhat stiff peaks form
Gochujang Sauce
Quick & Easy Lemonade
Mix up some low-sugar lemonade with Kidsweet™ in just one minute.
Quick & Easy Lemonade
When you need a glass of lemonade *now*, this is ready in less than a minute. Everybody will enjoy an ice-cold glass of lemonade on a hot day, and you'll enjoy that it's low-sugar.
Ingredients
- 3 c water
- 2 T lemon juice
- 3 T Kidsweet™ available at https://kidsweet.com/shop/
Instructions
- Swish KidSweet and lemon around in a carafe.
- Add the water and serve over ice.
Notes
Note: FDA rules say this has zero grams of sugar per serving, though there is a trace amount of sugar in lemon juice.
Hearty, Healthier Oatmeal
To start your morning off right, add Kidsweet™ instead of sugar to your oatmeal. Other healthy ingredients in our recipe add some minerals and Omega-3s.
Hearty, Healthier Oatmeal
Lots of people like their oatmeal a little bit sweet, but a big dollop of sugar isn't what we need for breakfast. Never fear - Kidsweet™ oatmeal is just as good, and packed with nutrition. The kids (and their parents...) will eat it up. A serving of Kidsweet™ oatmeal is only about three grams of sugar (from the milk, and six if you add molasses), far better than any of the commercial sweetened oatmeal blends. Making it in an Instant Pot takes most of the work out of the cooking process.
Ingredients
- 4 c old fashioned oats
- 1 stick unsalted butter
- 1 t Cinnamon
- 4 cups boiling-hot water 6 for conventional pot
- 1/4 c Kidsweet™ available at https://kidsweet.com/shop/
- 1/4 t sea salt
- 1/4 c molasses (optional not sugar-free)
- 4 cups whole milk 6for conventional pot
- 1/4 c hemp oil
Instructions
- Start your water getting hot. Six minutes in a full-power microwave will do it.
- Melt butter in your pot on high. If you're using an Instant Pot, put it on sautee/high.
- When the butter is melted add the oats. Stir in the butter right away and then stir occasionally so the oats toast but do not burn.
- A minute before the oats will be toasted thoroughly, add the cinnamon and stir for the last minute.
- Now add the boiling hot water. There may be splashing, roiling, and steam, so use your safety gear.
- Now add the salt, Kidsweet™, and molasses (if using). Stir to combine.
- If you are using a conventional pot, boil on medium-high until most of the water is absorbed/evaporated, stirring occasionally. For an Instant Pot, just continue.
- Add the milk and hemp oil and stir to integrate. You can skip the hemp oil or use another type of oil, but it's a great way to get Omega-3's in to the kids and it adds a subtle nutty flavor.
- For a conventional pot, continue boiling on medium until the milk is mostly but not entirely absorbed, stirring occasionally. For an Instant Pot, on manual mode, set it for 12 minutes and cook with natural release (but turn off the pot).
- Stir again when cooking is done. Serve as-is or with a sprinkling of Cinnamon Kidsweet™ on top.
Korean-Style Pickled Cucumbers
Add zing to your refrigerator pickles, not sugar!
Korean-Style Pickled Cucumbers
This is a very simple, sugar-free, zero-carb side dish or salad, inspired by the delightful fresh pickles served at our local Korean restaurant.
Perfect to start the day or serve alongside a meal.
Ingredients
- 1 1/2 large cucumbers or two pickling cukes
- 2 T Kidsweet™ available at https://kidsweet.com/shop/
- 1/2 cup rice vinegar
- 1 t Sriracha sauce (or more to taste)
- 1 t sesame oil
- 1/2 t sea salt
- 1 c water
Instructions
- - Slice cucumbers into quarters, then slice into bite-sized chunks.
- - Place cucumbers into quart-sized mason jar.
- - Add Kidsweet™, salt, and siracha, then pour oil and vinegar over them.
- - Fill the jar with water almost to the top and screw on a cap.
- - Gently shake to combine ingredients.
- - Park in the fridge for a few hours to a week, depending on how much you prefer the cucumbers to be soaked through.
“Honey” Mustard Sauce
A zero-carb, zero-sugar “honey”-mustard sauce made with Kidsweet™.
"Honey" Mustard Sauce
This is a simple "honey"-mustard sauce that works because Kidsweet™ has been designed to have an "echo" of honey in its flavor profile. Not to knock honey, but if you want a zero-carb, zero-sugar "honey"-mustard sauce, this is a good standby. Make up a large batch of it to keep in the fridge.
Ingredients
- 1/2 c mayonaise
- 2 T stone-ground mustard
- 2 t Kidsweet™ available at https://kidsweet.com/shop/
Instructions
- - mix all ingredients together and enjoy.
Energy Drink
Need a quick breakfast on the go? Make a quick energy drink and get hours of nutrition in just a few minutes.
Energy Drink
Ingredients
- 2 eggs pasteurized
- 2 T coconut oil
- 2 teaspoons Kidsweet™
- 1/2 teaspoons vanilla extract
- 1 pinch of salt
- 1 cup whole milk
- 4 oz ice cubes
Instructions
- - Add eggs, coconut oil, Kidsweet™, vanilla, and salt to blender. Mix thoroughly.
- - Add milk and ice.
- - Crush ice and blend until very smooth.
Notes
Variants:
- coffee: add 1/2 t instant coffee granules with the eggs
- chocolate: add 2 t cocoa powder with the eggs
- non-dairy: use nut milk instead of whole milk. Optionally increase the coconut oil to 3T.
- keto: increase coconut oil to 1/4 cup. Use 3/4 c nut milk and 1/4 c heavy cream.
- Note: The coconut oil needs to emulsify with the eggs before adding the ice or it will be chunky! If your coconut oil is solid at room temperature, heat it a little bit so it will be liquid when blending.
Devil’s Food Cupcakes
Here’s your keto-friendly devil’s food cake! Rich and chocolatey, not too sweet, but oh, so satisfying, and quick to make.
Devil's Food Cupcakes
The base recipe makes microwavable cupcakes. This can be turned into a Chocolate Lava Cake recipe by quadrupling the milk (non-dairy or regular) and cooking in a pressure cooker.
Ingredients
- 2 eggs
- 4 T olive oil
- 4 T Kidsweet™ available at https://kidsweet.com/shop/
- 2 T Almond Milk
- 4 T almond meal or flour
- 4 T coconut flour
- 4 T powdered Cocoa
- 2 pinches of salt
- 1 tsp Baking Powder
Instructions
- - Mix all ingredients together completely.
- - Put about 1/4 cup into a mug or into each section of a silicone muffin tray. Leave room for it to rise to double the height, though it will sink back down a bit as it cools.
- - Microwave for one minute.
- - You can top the cupcakes with Kidsweet™-sweetened whipped cream or frosting, or sifted powdered Kidsweet™ (available soon).
- - Note--when using a tray for mini-muffins, as was done for the cupcakes pictured, we just used the outer four slots. The middle two didn't cook as fast as the outer ones in the microwave.
- - Makes about 4 mug cakes, depending on the amount used for each. This recipe can be easily cut in half or doubled.
- - Variation--to make a Kidsweet™ Lava Cake, use four times as much (non-dairy) milk. Use Pyrex ramekins, ideally, or a thick microwavable mug, and cook in an 'Instant Pot' for 6 minutes, or a bit more if you don't want it as runny. (Other types of pressure cookers haven't been tested yet.)
Notes
- The Kidsweet™ test kitchen is gleefully working on further variations to this base recipe -- contact us if you come up with your own!
Cranberry Salsa
Instead of a can of cranberry jello, try this fresh, no-sugar-added cranberry salsa. It’s delicious any time of the year.
Cranberry Salsa
This healthy fruit salsa is refreshing with a rich holiday meal. The tart sweetness complements meats, baked root vegetables, and cheese.
Ingredients
- 1 12 to 16 oz bag cranberries rinsed and checked for soft berries
- 2 peeled oranges plus the zest of one
- 2 apples cut into sixths and cored
- 1 Tbsp Kidsweet™ or to taste
- 1 tsp ginger paste or fresh grated ginger, to taste
- Cinnamon and allspice and/or nutmeg to taste
Instructions
- - Put the ingredients in your food processor until blended together, or chop finely and mix.
- - This raw salsa can be frozen, and it will soften the texture of the fruit a little. Still delicious!
Cole slaw
The flavors are perfectly in balance with a bit of rice vinegar, some mayo, and Kidsweet™ instead of sugar. This is our go-to recipe for cole slaw now.
Cole slaw
Five minutes to delicious home-made cole slaw with the food processor! Not too sweet, not too sour, a perfect side for pulled pork with Kidsweet™ barbecue sauce.
Ingredients
- 1 head cabbage outer leaves and stem removed, cut into eighths
- 4 t Kidsweet™
- 1/3 c rice vinegar
- 1/2 t celery seed
- 1 c mayonnaise
Instructions
- - Place cabbage chunks in food processor (do two batches for a small one).
- - Add other ingredients, mayonnaise last
- - Run on slow speed until the cole slaw starts to stick to the side of the bowl. Make sure any large leaves aren't escaping at the top and don’t overdo it!
Cinnamon Kidsweet™
Whether it’s sprinkled on some french toast, garnishing a cookie, topping your oatmeal, or just dusted on your coffee, use Cinnamon Kidsweet™ just like you’d use cinnamon sugar. Fill a shaker with it so it’s always handy and keep it in a cool, dry place (or with a lid).
Cinnamon Kidsweet™
Ingredients
- 1/2 c Kidsweet™ available at https://kidsweet.com/shop
- 2 t ground cinnamon
Instructions
- Mix Kidsweet™ and cinnamon
Chocolate Hemp Heart Cakes
These delicious, nutrient-dense chocolate brownies include an abundant portion of hemp seed hearts–which are high in healthy Omega-3 fatty acids,
and about 35% protein.
Chocolate Hemp Heart Cakes
Ingredients
- 1 c Hemp Hearts
- 1/2 c Cacao or Cocoa Powder
- 1/2 c Almond Flour or Coconut Flour
- 1/4 c Kidsweet™
- 1 tsp Baking Powder
- 1 pinch salt
- 1 tsp Vanilla (or Rose water, almond or orange extract, strong coffee, or other flavor of your choice, to taste)
- 1/2 c coconut oil melted
- 4 Large eggs
- 1/4 c Almond Milk (more if using coconut flour)
Instructions
- Mix all ingredients together completely.
- Either put into a shallow oven-safe casserole dish for a brownie-like cake, and let sit for a few minutes; OR, spoon out into thin cookies, place onto a greased cookie sheet, or use parchment.
- Bake at 350°F for 10-15 minutes if thin, or 20-30 minutes if thick.
- Let cool, and enjoy!
Notes
The cocoa provides modest amounts of vitamin E, an antioxidant, plus vitamin K, choline, selenium, magnesium, zinc, manganese, and iron. It's a good source of insoluble fiber, and the antioxidents called flavonoids. If you can get cacao, a cold-pressed, raw form of cocoa, it has an even higher antioxidant content.
Nutrition sources for more information:
http://healthyeating.sfgate.com/cocoa-powder-nutrition-information-2144.html
https://www.livestrong.com/article/478632-do-hemp-seeds-contain-healthy-omega-3-fatty-acids/
https://iquitsugar.com/raw-cacao-vs-cocoa-whats-the-difference/
Buckwheat Cookies
This shortbread-like recipe uses buckwheat flour—a legume rather than a grain–but still manages to bring home the cookie while providing about three grams each of protein and MCT’s per cookie.
Buckwheat Cookies
Really? A sugar-free, wheat-free, dairy-free cookie that's got a snap, a crunch, and a bit of sweet? Pull up a glass of nut milk and enjoy something out of the ordinary.
Ingredients
- 1 1/2 c buckwheat flour
- 1/2 c coconut oil chilled if necessary to be solid
- 4 tablespoons Kidsweet™ available at https://kidsweet.com/shop/
- dash of salt
- dash of baking soda
- 1/2 t vanilla extract
- 1/3 c water
Instructions
- preheat oven to 350°F
- cream the Kidsweet™ into the coconut oil
- add the salt and soda, mix thoroughly
- add the buckwheat flour 1/4 c at a time. Blend until thoroughly incorporated. This may take a couple minutes.
- add the vanilla extract and water.
- chill in refrigerator for 20 minutes.
- form into ping-pong-ball-sized spheres and place on parchment-lined baking pan, then press flat.
- bake for 20-25 minutes, or until the edges just start to brown. The bottoms will be slightly brown. Let cool.
Bold Lemonade
This is a bold and refreshing lemonade with a good serving of natural lemon oil in each glass.
Bold Lemonade
Ingredients
- 24 oz water
- 10 1-oz ice cubes
- 1 in organic lemon ends removed, cut half long-ways
- 1/4 c Kidsweet™ available at https://kidsweet.com/shop/
- 1 tiny pinch salt
Instructions
- Place all ingredients in blender. Pulverize.
- Strain out any large chunks (a can strainer works well) and serve.
Notes
Note: this is not a sugar-free recipe (lemons have 1.5g sugar) - "low sugar" though.
Barbecue Sauce
Barbecuing this weekend? Reduce the sugar in your sauce by using Kidsweet™!
Barbecue Sauce
Barbecue sauce, whether for dipping or for making up a mean batch of pulled pork is a sweet favorite. This recipe isn't sugar free, but it's seriously reduced sugar. A commercial barbecue sauce will run about 12g of sugar per 2Tbsp serving and many of the homemade recipes online start with ketchup (essentially a sugar sauce) and then have you add cups more sugar! Kidsweet™ Barbecue Sauce starts with plain tomato paste and has 2.5g of sugar per 2Tbsp serving. And let's not kid ourselves – who is going to use only 2Tbsp of barbecue sauce? Don't forget to make a batch of Kidsweet™ cole slaw, which goes great with everything barbecue.
Ingredients
- 12 oz can of tomato paste
- 1/4 c molasses
- 1/4 c Kidsweet™
- 1 c water
- 1/2 c apple cider vinegar
- 1/4 t liquid smoke
- 1/2 t salt
- 1 t white pepper
- 2 t ground mustard
- 2 t paprika
- 1/2 t ground toasted cumin
- 1 t onion powder
Instructions
- add everything but the powders to the pot and heat on medium-high.
- mix the powders together, then stir.
- simmer (covered!) for 15-20 minutes, stirring occasionally to prevent serious burning (some browning of the tomatoes is desired). Watch out, this sauce likes to spit.
- makes 2c of sauce, about right for a 6lb. picnic shoulder.