• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Nourishing Sweets and Treats Carnival

December 3, 2008 by KimiHarris 12 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*


It’s That Time of Year

If there is one time of year when sweet treats should come to the forefront, it’s Christmas time. Gingerbread cookies, popcorn balls, toffee, sugar cookies, puddings, cakes and pies, start appearing every time we turn around. It’s definitely a sweet time of year!

Let’s not let our nourishing food principles go to the wayside, but instead make delicious, naturally sweetened sweets. I think you will be surprised at how much you can do with natural, unrefined sugars. They really have a depth of flavor that white sugar just can’t match. I have learned to love naturally sweetened desserts, and would honestly not even want to go back to refined sugar sweets.

Here are a few examples of naturally sweetened desserts on my site.

Chocolate Coconut Milk Ice Cream

Decadent Pumpkin Pie Ice Cream
Maple Honey Pumpkin Pie
Honey Sweetened Blackberry Gelatin

The Challenge

The challenge I present to you is to dust off old family recipes using less than stellar sweeteners and revamp them using the best type of sweeteners. (If you aren’t familiar with some of the natural sweeteners, don’t worry, I will be doing a post early next week explaining the use of different natural sweeteners). If you are already a natural sweetener pro, then please, share your wealth with us!

Update: My Guide to Natural Sweeteners is up now!

Here are the rules:

On the 16th of December, a Tuesday, I will be hosting a Mr. Linky carnival, where everyone can use the Mr. Linky to post their links. (see a past carnival to see how this works).

1-Your entry must showcase a sweet something- sweetened entirely from a natural, unrefined sweetener. I realize that is a rather wide (or narrow, depending on your view point) definition, so I will be doing a follow up post to this one, explaining the different sweeteners I consider good choices. Examples: Unrefined cane sugar (like rapadura), maple syrup, sorghum, coconut/palm sugar, honey, etc.

Whole grain would be nice, soaked even better, but neither are mandatory. We are concentrating on natural sweeteners. But do make sure that you use nourishing fats (lard, butter, coconut oil, palm oil, olive oil, are all great).

2-Please post a link back to the carnival post, so that your readers will be directed to everyone else’s posts.

I can’t wait to see what you all come up with (who doesn’t need a few more sweet recipes in their recipe boxes?).

See you then!

The following two tabs change content below.
  • Bio
  • Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

  • 2 Ingredient Peppermint Bark - December 21, 2022
  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021

Filed Under: Uncategorized

Previous Post: « Mexican Roasted Potatoes
Next Post: Quick and Easy Homemade Marinara Sauce »

Reader Interactions

Comments

  1. Jenny

    December 4, 2008 at 3:21 pm

    Excellent idea! I’ve been looking to develop a naturally sweetened fudge and this presents the perfect opportunity to experiment a bit.

    Reply
  2. Kimi Harris

    December 4, 2008 at 3:24 pm

    Jenny,

    That sounds soooo wonderful. I love fudge. I wish your experiments success, and hope that you share the results with us! 🙂

    Reply
  3. Anita

    December 4, 2008 at 9:18 pm

    What a wonderful idea. I can’t wait to see the results. I won’t use it, but I recently of Ani Phyo’s raw vegan chocolate. The ingredients included, cacao butter, shaved, cacao powder, mesquite powder, maca powder, and agave I haven’t tried it yet, because I’m waiting on my ingredients to come in. All of which can be ordered from Ultimate Super Foods. If you are interested in seeing the video it’s under the Weekend Videos on my blog. 🙂

    Reply
  4. Spencer Andersen

    December 5, 2008 at 5:49 pm

    I have a lovely bunch of mangos to make pudding with as soon as they soften, but I’m a little nervous because I haven’t posted a blog before. Any pointers on the Mr. Linky setup would be great. There is a raw fudge recipe I found too, but you have to keep it in the freezer because it’s soo gooey, mabey not the best winter recipe. Hope I can post at the carnival, I’m gonna try. Thanks!

    Reply
  5. Lauren

    December 6, 2008 at 6:42 am

    Great idea, Kimi! I’m definitely in for this one. Who doesn’t love their natural sweets? 🙂

    Reply
  6. Mary (Mary's Nest)

    December 6, 2008 at 7:00 am

    Hi Kimi,

    This sounds great. I have been so intrigued with your “carnivals” and am looking forward to participating this time. I always try to use natural sweeteners but am still working on trying to get the soaking thing down…

    One thing I want to share which I experimented with…

    I made Irish Oatmeal from the Nourishing Traditions cookbook – oh my it was delicious. I’ll try to post about it in a few days. But in any event, I had way too much that we would ever be able to eat…so I spread it out very thin, dried it in my oven at 150 degrees and then ground it up to make flour. I am going to try and bake with it and see what happens.

    It is a “soaked” grain – I think – since I did soak the oats overnight when I made the oatmeal. Does this sound odd?

    Oh – and I wanted to mention…I tried baking with the Sprouted Flours form Summers Baking Co. Well – so far, not so good. My baked goods came out VERY dense and my family did not like them. I’ll continue to experiment and keep you posted.

    Thank you so much for all you do on this site. You are such an inspiration to me. I wanted to mention that yesterday at our homeschool get-together, I shared your blog address with all my friends. They are NT newbies and are anxious to learn more from you.

    All the best,

    Mary

    Reply
  7. Mary (Mary's Nest)

    December 6, 2008 at 7:11 am

    Hi Kimi,

    Here is the link for the sprouted flours…

    http://www.creatingheaven.net/eeproducts/eesfc/

    All the best,

    Mary

    Reply
  8. Michele @ Frugal Granola

    December 6, 2008 at 5:17 pm

    Yum! This sounds like a great idea, Kimi! 🙂

    Blessings,
    Michele

    Reply
  9. Kimi Harris

    December 6, 2008 at 5:26 pm

    Anita,

    That sounds divine!

    Spencer Anderson,

    You will find using the Mr. Linky pretty simple, I think! Let me know if you have any trouble, and I can enter it in for you. 😉

    Mary,

    You are so very sweet! Thank you so very much. 🙂 Your soaked flour sounds very interesting! Do let us know what happens with it. And thank you so much for the link to the sprouted flour. I am making my own right now, but I wanted to look for a company that sold it as well, for those who didn’t want to make their own. What have you tried making with it so far?

    Reply
  10. Spencer Andersen

    December 7, 2008 at 1:24 pm

    I just ordered 30 whole raw organic vanilla beans for under $20 after shipping! Heres the link to e-bay for those interested, Christmas is coming after all!
    http://www.msplinks.com/MDFodHRwOi8vY2dpLmViYXkuY29tL3dzL2VCYXlJU0FQSS5kbGw/Vmlld0l0ZW0maXRlbT0yNTAzMzkyNTk0MjE=

    Reply
  11. Mary (Mary's Nest)

    December 7, 2008 at 7:08 pm

    Hi Kimi,

    With the sprouted flour, I used sprouted spelt for cookies – they came very heavy and dense. I then tried the sprouted wheat to make waffles – oh dear…they were like hockey pucks! LOL!!

    None the less, I will continue on and keep you posted. 🙂

    All the best,

    Mary

    Reply
  12. KristenM

    December 9, 2008 at 9:06 pm

    What a great idea! I can’t wait to see what recipes get posted. I’ll have to do some experimenting to see which one I’ll end up contributing.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework