The holidays and dessert seem to go hand in hand. But if gluten tends to be something you avoid for health reasons, navigating your way through a gathering complete with holiday sweets can be daunting.However, you may be surprised to learn that it ispossible to enjoy delicious gluten-free and sugar-free treats at any gathering — no matter the holiday or time of year. Whether you are celiac, gluten-free, gluten-sensitive, gluten-intolerant or just want to try a new recipe, these options are sure to help you spread cheer all year. Gluten-free baking is not always as difficult as you might think and could be a matter of just switching one ingredient.

Coconut chocolate flourless goodness
Ingredients:
3 cups confectioners’ sugar, sifted
½ tsp salt
4 large egg whites, at room temperature
¾ cup sweetened shredded coconut
¾ cup semisweet chocolate chips
¾ cup cocoa powder
1 cup chopped toasted almonds


Directions:
Preheat oven to 325 degrees. Have your oven racks placed in the middle and lower third of the oven. In a large bowl whisk together cocoa, salt and confectioners’ sugar. Then stir in almonds, coconut and chocolate chips. Add egg whites (room temperature is ideal) and stir until combined. Make sure not to overmix.
Drop the dough with rounded tablespoons, spaced about 2 inches apart, on parchment paper lined baking sheets. Bake 15-18 minutes until the tops are cracked and dry, rotating the cookie sheets halfway through for even cooking. Remove baking sheets from the oven and cool completely on wire racks.

Easy chocolate-nut butter cookies
Ingredients:
¾ cup sugar
1 large egg, lightly beaten
½ teaspoon baking soda
¼ teaspoon salt
½ cup roasted, salted nut of choice
1 cup creamy nut butter (cashew, pecan and sunflower seed is my favorite)


Directions:
Preheat oven to 350 degrees, racks positioned in upper third and lower third of oven. Beat the nut butter, egg, baking soda, sugar and salt until well mixed. Next mix in the roasted, salted nut of your liking and chocolate chips.
Moisten hands with cold water and roll the dough into balls, about 1 tablespoon at a time. 
Place on parchment-lined baking sheets and space two inches apart. Bake and rotate the sheets halfway through until the cookies are golden and puffed, about 14 to 17 minutes. Let the cookies cool on baking sheets for 5 minutes and transfer cookies to a wire rack to finish cooling completely. Cookies are best stored in airtight containers at room temperature for up to one week.

Granny Smith Apple Crisp
Courtesy of ElanasPantry.com

For the filling:
4 large apples peeled, cored and cut into 8 slices, then quarter each slice
1 Tbsp. xylitol
1 Tbsp. lemon juice
¼ cup water
1 Tbsp. arrowroot powder

For the topping:
1 cup blanced almond flour
¼ tsp. Celtic sea salt
1 tsp. ground cinnamon
1 Tbsp. vanilla extract
1 Tbsp. coconut oil
2 Tbsp. xylitol

In a 1.5 quart pyrex bowl, toss apples, xylitol and lemon juice. Stir water and arrowroot together to make a slurry then toss into apple mixture.

In a medium bowl, combine almond flour, salt and cinnamon. In a smaller bowl combine vanilla, coconut oil and xylitol. Stir wet ingredients into dry — mixture will be very crumbly. Sprinkle topping over apple mixture. Bake covered at 350° for 45 minutes, until apples are soft and topping is golden brown.

Pathways to Healing specializes in holistic chiropractic care. Dr. Alyssa Musgrove draws on a variety of techniques, including chiropractic, kinesiology, nutrition, food allergy testing and lifestyle counseling to assist clients in achieving optimal health and wellness in one setting. Pathways to Healing is located at 1022 Founders Row, Lake Oconee Village, Greensboro. The office can be reached at 706-454-2040.