reduced sugar

This is a very simple, hearty one pot with a lovely bit of heat &#8211; Mexican made easy!

One Pot Cheesy Black Bean Enchiladas

butternut squash, peeled, seeds removed and cut into 2cm cubes

red onion, finely diced

garlic,

tsp sugar

tsp cumin

tsp chilli powder

tsp smoked paprika (optional)

cinnamon (optional)

salt

tin black beans,

small tortillas (use GF if required),

suggestions:

Few things are better than a summer fruit pie, but that takes time and skill. We wanted an easy recipe with a short list of ingredients that would produce an extra-flaky crust.

Freeform Tart Dough

cups, unbleached all-purpose flour

teaspoon, table salt

unsalted butter (1 1/4 sticks), cold, cut into 1/2-inch cubes

- 6 tablespoons, ice water

Process flour and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse sand and butter pieces are about size of small peas, about 10 pulses. Continue to pulse, adding ice water 1 tablespoon at a time, until dough begins to form small curds that hold together when pinched with fingers, about 10 pulses.

Transfer mixture to lightly floured counter and gather into rectangular-shaped pile. Starting at farthest end, use heel of hand to smear small amount of dough against counter. Continue to smear dough until all crumbs have been worked. Gather smeared crumbs together in another rectangular-shaped pile and repeat process.

Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)

Fudgy chocolate cookies often pack in the sugar to get the perfect chew; we set out to use less sugar but still achieve the same big chocolate flavor and chewy texture.

Fudgy Chocolate Cookies (Reduced Sugar)

ounces, unsweetened chocolate, chopped

(1½ ounces), Dutch-processed cocoa powder

tablespoons, unsalted butter,

⅔ cup, Sucanat (7¾ ounces)

(6¾ ounces), bread flour

teaspoon, baking powder

¾ teaspoon, baking soda

heavy cream

teaspoons, vanilla extract

Microwave chocolate, cocoa, and butter in bowl at 50 percent power, stirring often, until melted and smooth, 2 to 4 minutes; let cool slightly. Working in 4 batches, grind Sucanat in spice grinder until fine and powdery, about 1 minute.

Combine ground Sucanat, flour, baking powder, baking soda, and salt in bowl. In large bowl, whisk cream, egg and yolk, and vanilla together. Whisk in cooled chocolate mixture. Stir in flour mixture using rubber spatula until combined; dough will be stiff and dry.

Cover bowl with plastic wrap and let rest at room temperature for 30 minutes. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Working with scant 2 tablespoons dough at a time, roll into balls and space 2 inches apart on prepared sheets.

Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, switching and rotating sheets halfway through baking. Let cookies cool completely on sheets. Serve.

Looking for a homemade granola bar with less sugar and more protein? My no-bake trail mix bars are exactly what you're looking for! They are easy-to-make, vegan and gluten-free, too.

No-Bake Trail Mix Bars {vegan, gluten-free, less sugar}

peanut butter powder (e.g., PB2

nondairy milk

maple syrup

vanilla extract

fine sea salt

chopped nuts

fruit

oats

chocolate chips

Line a 9x5-inch loaf pan with parchment paper....

Line a 9x5-inch loaf pan with parchment paper. Lightly spray or grease exposed sides.

In a large bowl, stir together the peanut...

In a large bowl, stir together the peanut butter powder, milk, maple syrup, vanilla and salt until blended and smooth.

Set aside HALF of the nuts/seed and 2...

Set aside HALF of the nuts/seed and 2 TABLESPOONS of the dried fruit; add the remaining nuts/seeds and dried fruit, as well as the oats and crisp grain cereal to the bowl. Stir until well blended (mixture will be stiff). Scrape dough into prepared pan.

Loosely press dough into an even layer in...

Loosely press dough into an even layer in pan. Evenly sprinkle with top of the dough with the chocolate chips, reserved nuts/seeds, and reserved fruit. Very firmly tamp mixture into pan (use a second loaf pan or a measuring cup to do this). Loosely cover with plastic wrap and refrigerate for at least 4 hours.

Use paper liner to remove bars from pan....

Use paper liner to remove bars from pan. Cut crosswise into 7 equal bars.

Enjoy a lighter take on the classic with our Crumb Cake, featuring a rich, buttery base and a perfectly textured topping, all with reduced sugar.

Crumb Cake (Reduced Sugar)

½ cup (2⅔ ounces 76 grams) Sucanat

unsalted butter

cinnamon

nutmeg

(6¼ ounces 177 grams) all-purpose flour

baking powder

baking soda

buttermilk

https://res.cloudinary.com/hksqkdlah/image/upload/c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low/SFS_Crumb_Cake_044_qvt77z

Adjust oven rack to upper-middle position and heat oven to 325 degrees. Working in 2 batches, grind Sucanat in spice grinder until fine and powdery, about 1 minute. Whisk ground Sucanat, melted butter, cinnamon, nutmeg, and salt in medium bowl until smooth. Stir in flour with rubber spatula until mixture resembles thick, cohesive dough; set aside.

FOR THE TOPPING:

grease 8-inch square baking pan and line bottom with parchment paper. Grind Sucanat in spice grinder until fine and powdery, about 1 minute. Whisk ground Sucanat, flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in large bowl. In separate bowl, whisk buttermilk, melted butter, egg and yolk, and vanilla until smooth. Using rubber spatula, stir buttermilk mixture into flour mixture until just combined.

Scrape batter into prepared pan and smooth top. Break topping into large pea-size pieces and sprinkle evenly over batter. Bake until crumbs are golden and toothpick inserted in center of cake comes out clean, 25 to 30 minutes, rotating pan halfway through baking.

Let cake cool in pan for 30 minutes. Run knife around edge of cake to loosen. Gently flip cake onto large plate, remove parchment, then gently flip again, right side up, onto platter. Serve.

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Top Tags

One Pot Cheesy Black Bean Enchilada...

Freeform Tart Dough

Fudgy Chocolate Cookies (Reduced Su...

No-Bake Trail Mix Bars {vegan, glut...

Crumb Cake (Reduced Sugar)

Top 5 reduced sugar recipes from across the web

The most viewed reduced sugar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Pot Cheesy Black Bean Enchilada...

Freeform Tart Dough

Fudgy Chocolate Cookies (Reduced Su...

No-Bake Trail Mix Bars {vegan, glut...

Crumb Cake (Reduced Sugar)

The most viewed reduced sugar recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine