Of course there have been a few veggies that have served multiple purposes in the past beyond the norm.
Carrots are probably the most recognized and used in the past for desserts because of the natural sweetness they offer. They are rich in vitamin A (perfect for improving eye-sight), C, K and B8 as well as the antioxidant beta-carotene and provide other important antioxidants and super phytochemicals that work against cancer and cardiovascular risks. They improve the immune system, provide us with a healthy dose of fiber and help regulate blood sugar. Nearly everyone has tried some form of carrot cake in their life.
But carrots are only one of many veggies that are perfect ingredients for desserts and treats and creative health driven cooks everywhere are coming up with more and more ways of incorporating different types of veggies into desserts to squeeze more nutrition into every bite we take.
Let’s take a look at a two other veggies that are excellent substitutes in your desserts and sweet treats:
Beets: Offering vitamins A and B with a healthy dose of vitamin C, folic acid and potassium they are also high in fiber. This brightly colored root veggie comes in a wide range of colors from bright gold to deep red and is currently gaining in favor for desserts. You can even find candy cane and white stripe versions. Like carrots, beets have a sweet, earthy flavor. Betanin, the red pigment in beets, is nature’s natural food color creating pinks and reds and the perfect ingredient for your red velvet desserts. They also offer a healthy dose of moisture to your sweet goods and are a unique source of phytonutrients supplying us with antioxidant and anti-inflammatory benefits. Beets and chocolate are the perfect pairing so if you love chocolate…try pairing beets with our next chocolate dessert.
Sweet Potato: Without a doubt, sweet potatoes are considered a super food. There are as many as 400 varieties of this root veggie and the skin and flesh can be found in cream, white, yellow, orange, pink or deep purple. The lighter colored yellow-orange or white-cream ones are the most commonly found and used. They provide us with a healthy dose of carotenoid pigments and vitamin A, they are a good source of vitamin C, manganese, copper, vitamin B6, potassium, dietary fiber, niacin, vitamin B1 and B2, phosphorus and pantothenic acid. They are the perfect substitute for eggs, oil or butter in desserts. Like carrots and beets they offer sweetness which allows you to cut back on sugars.
For some delicious, gluten, sugar and white flour free desserts that incorporate these healthy veggies and a whole lot more:
“50 Desserts with Hidden Veggies. ” In it you will discover no bake, Paleo friendly, no sugar, gluten free healthy sweet treat and dessert recipes…
Isn’t it time you began introducing these much ignored nutrient-dense super-stars into all your dishes…including your desserts?
Check out the entire bundle of books here: Recipebooks