Thanksgiving desserts don\’t have to be calorie-laden indulgences. Try our healthy desserts that offer new twists on harvest fruits such as apples and pumpkin.
Thanksgiving dinner is a celebration of sharing and abundance. This year keep the after-dinner sweets small but decadent—they’re best made with a few ingredients that showcase the fruits and vegetables of the season.
Apples, pumpkin, and root veggies form the bases for these healthy desserts made with natural ingredients and full of wholesome goodness.
Recipes
- Baked Autumn Apples with Caramel-Clove Sauce
- Pumpkin Pie-Spiced Rice Pudding
- Harvest Cupcakes
Baking substitutes
Wheat, dairy, and eggs are some of the most common food allergens—and nobody likes to be left out when it comes to dessert. While there’s no hard and fast rule for easy replacements in all recipes, some substitutions can be made so that everyone can enjoy.
Wheat
For wheat allergies:
- Replace the full amount of all-purpose flour with spelt or brown rice flour. Both have a nuttier and sweeter flavour. Use for most cookies, quick breads, and cakes.
- Make your own gluten-free all-purpose flour by mixing 3 parts brown rice flour with 3 parts corn starch, 2 parts soy flour, and 1 part masa harina (a traditional
Mexican flour).
Eggs
Eggs are the most challenging substitution, depending on what you’re baking. A product called egg replacer is available at most health food stores, or:
- Replace 1 egg with 3 Tbsp (45 mL) water mixed with 1 Tbsp (15 mL) flaxseeds. For best results, use a blender. Great for muffins, pancakes, and some cookies.
- Replace 1 egg with 1/4 cup (60 mL) mashed bananas or potatoes or unsweetened applesauce. Great in quick breads, muffins, and some cookies and cakes.
- Whirl 1/4 cup (60 mL) silken tofu with 1 Tbsp (15 mL) flour until very smooth. Use to replace 1 egg in most cake recipes.
Milk
Replace cows’ milk in most baking recipes with equal amounts of soy, rice, or almond milk. Recipes that call for cream are trickier; using nondairy milks are not recommended.
