Two Healthy Holiday Desserts from a Yoga Retreat Chef
As holiday invitations pile up, you’re going to need to branch out from classic cut-out sugar cookies. If you can do so while slashing a few calories from your party spread, even better.
Here to help is Jeremy Rock Smith, the executive chef at Kripalu Center for Yoga and Health, one of the best-known wellness retreats in the country. Smith gave us the recipes for two Kripalu favorites—ginger molasses cookies and vegan brownies—to give your holidays a decidedly zen touch.
Ginger Molasses Cookies
- 5 ounces butter (or vegan alternative)
- 1 cup sucanat (unrefined cane sugar)
- 2/3 cup molasses
- 3 1/4 cups all-purpose flour
- 3/4 tsp ginger
- 1/2 tbsp cinnamon
- 1/4 tsp salt
- 2 tsp baking soda
- 2 tbsp water
- 1 egg (or egg replacement)
Preheat the oven to 350 degrees.
First, cream the butter and sucanat in a mixer, then add the molasses. Add all of the dry ingredients, then add the eggs and water. With an ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Do not press down. Bake for roughly 19 minutes.
- 3/4 cup oat flour
- 1 1/2 cups brown sugar
- 1/2 cup organic chocolate chips
- 1/2 cup whole spelt flour
- 1 1/4 cups cocoa powder
- Pinch of baking soda
- Pinch of salt
- 1/2 cup pumpkin purée
- 1/2 cup maple syrup
- 1/2 cup sunflower oil
- 3 tbsp vanilla
Preheat the oven to 350 degrees. Grease a cookie pan or square baking pan.
Combine the first seven ingredients in a bowl, and the last four ingredients in another bowl. Add the wet ingredients to the dry ingredients and mix with a spoon.
Spread the brownie mixture evenly in the pan, and bake for 25 to 30 minutes.
Need more recipes? Check out chef Joanne Chang’s low-sugar favorites here.