An old family favourite, these tasty treats are made with whole food ingredients. They do contain some sugars in the form of honey (we use raw honey from our hives), raisins and coconut. Like all sweet treats, they should be eaten occasionally, not every day. No cooking required.

Ingredients:
100g butter
3 TBSP honey
2 TBSP carob
1-2 cups dried fruit (we use raisins)
1 1/2 cups rolled oats (the chopped kind)
1 cup dessicated coconut
1/2 cup sunflower seeds
1/2 -1 cup milk

Method:
Melt butter, honey and carob in a pot. Add rest of ingredients, reserving some of the milk to add only if more moisture is needed. If too wet to stick, add more coconut and/or rolled oats. Form into balls and roll in extra coconut. Place on tray and set in fridge. Keep refrigerated, and eat 1 or 2 for a yummy treat.

Note: moderate salicylates and amines

This recipe comes from Trim Healthy Mama, and is something I'd been wanting to try. They were different than I'd pictured, but good topped with Raspberry Cream. A friend had given me some egg replacer, and I wanted to try that, so I used it in this recipe. I ended up adding more water than the box said, as the mix was so thick it would barely move.

Ingredients: Old fashioned oats, low-fat cottage cheese, egg whites, baking powder, sweetener, vanilla
Method:
1. Put 1 cup of oats into blender and blend until the oats turn to powder
2. Turn of the blender and add 1 cup of egg whites (about 7 egg whites, or use bought 100% egg whites) and 1 cup cottage cheese. (I used 2 1/2 tsp Organ egg replacer, available from Countdown, plus 5 1/2 TBSP water)
3. Add 2 tsp baking powder, 1-2 tsp stevia sweetener blend, and dash vanilla. Blend well
4. Heat non-stick griddle or frypan to medium temp. Spray with a tiny bit of oil spray, or moisten with the slightest amount of butter.
5. Ladle mix onto skillet or pan in desired pancake sized shapes. You may use an egg flip to help spread the pancakes out a little since the mixture is quite thick. (An understatement - it's very thick, even after I added more water! though I don't yet know what it would be like with actual egg whites)
6. Once the bottom of the pancakes are golden brown and the tops have bubbles, carefully use your egg flip to free edges from sticking then turn the pancakes to brown on other side.
7. Transfer pancakes to a paper towel for a minute before placing on a serving platter.

Makes about 9 medium sized pancakes, or 3 serves.

Top with a handful of berries or fruit, a couple of generous tablespoons of yoghurt, and a swirl of sugar-free syrup.
Or serve with fried eggs.

The first time I tried them, in Week 3, I topped mine with Raspberry Cream

A failed attempt at a light raspberry mousse by my daughter produced a tasty berry and cream topping for Trim Healthy Pancakes. The pictured glass contains 1/5 of the full recipe.

Ingredients:
2 1/3 cups raspberries
1/2 lemon, juiced
2 cups cream, chilled
Method:
Combine raspberries with lemon juice in a saucepan
Cook over medium heat, stirring occasionally, until the raspberries are soft and juice - 4-5 mins.
3) Puree the mixture in a food processor. Pass through a sieve into a small bowl and set aside.
4) Whip the cream in a mixing bowl with an electric beater
5) Fold through the raspberry puree until evenly incorporated. Cover and chill for 2 hours.
6) Serve the raspberry cream as a topping for pancakes or crepes or other desserts

Raspberry Cheesecake - 10 generous servings
Base
• 2 cup almonds, blitzed in food processor (or use ground almonds)
• 1/2 cup coconut flour
• 6 tablespoons coconut oil
Filling
• 250g sour cream
• 250g cream cheese. Plus 1 large tablespoon if you think mixture is too thin
• 1/2 cup coconut cream.
• Vanilla bean seeds scraped from ½ vanilla bean
• 1 egg
• 1/3 cup rice malt syrup
• 1 1/2 tablespoon granulated stevia blend
Raspberry sauce
• 1 cup frozen raspberries
• 1 teaspoon stevia blend (if berries are sour)
 Instructions
1. Preheat oven to 180°C
2. Blitz Almonds in a food processor until they are a fine crumb
3. Melt coconut oil in small pot
4. Mix blitzed almonds, coconut flour and melted coconut oil together in a bowl
5. Press mixture into base of a well-greased 9" spring-form tin
6. Bake for 5-10 minutes (depends on your oven - check to ensure you don't overcook), remove and allow to cool while you mix up the filling
7. Reduce oven temp to 150 C
8. Place all of the filling ingredients together in a foods processor
9. Place the frozen raspberries and stevia blend into a pot on a low heat to thaw out, so you can mash into a sauce
10. Spend the filling over the base
11. Add raspberry sauce over filling and mix lightly with a chopstick to create a marbled effect
12. Bake for 20 -35 minutes  remove and allow to cool
13. Chill for a least 3 hours until firm, then enjoy.

My daughter found this recipe on I Quit Sugar. I wasn't home when she made it. She used unsweetened cocoa instead of raw cocao, and while my husband and I thought it was delicious, the girls found it a bit too dark and rich. I think if she'd used cocao instead, it may have been just right. We'll have to see next time we make it!
Ingredients:
400 ml can coconut cream.
1/2 cup raw cacao powder.
1/4 cup rice malt syrup.
1/4 cup chia seeds.
cacao nibs, optional.
Method:
Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into 4-6 serving glasses. Sprinkle with cacao nibs if you like.
Chill in the fridge for at least 3 hours, or until firm

We served it with whipped cream, which really added something to make it just delicious! Alternatively, serve with Greek yoghurt.