Thursday, May 14, 2015

Perfectly Patriotic Treats for Memorial Day!

The daffodils and tulips are popping up everywhere and the weather is getting warmer day by day. That means family gatherings and Memorial Day celebrations are just around the corner. Dr. John’s has the perfect sugar free treat for your picnics and celebrations - our Proudly Patriotic Lollipops!

These popular
summertime treats are red, white and blue, but these sweet treats even better than ever.  Our new Inspired Sweets® line of candies are made without artificial sweeteners, flavors or colors, so you can wave goodbye to artificial red and blue dyes!

You can feel great about sharing this tooth-friendly, kosher candy with your kids at a parade or a day at the zoo. Bring these smooth, cherry vanilla flavored lollipops, inspired by the colors of America, with you wherever you go and enjoy a delicious treat, sans sugar!

Kids of all ages love our sweet xylitol lollipops, and the Proudly Patriotic Lollipops are the perfect treat for just about everyone! Infused with a gram of natural birch xylitol, made in the USA, our suckers may provide positive dental health benefits, too. They’re also gluten free and dairy free – so just about anyone can enjoy these delectable, guilt-free treats!

Dr. John’s Proudly Patriotic Lollipops are perfect Memorial Day and 4th of July celebrations – but their amazing flavor and lack of sugar means that you’ll be reaching for them year round! Now available in 3.8 oz., 1 lb. and 2.5 lb resealable pouches.

Special Offer: Save 10% on Proudly Patriotic Lollipops with Coupon Code PATRIOTIC when you order by May 25th.

Monday, August 18, 2014

Xylitol Dessert: Lemon layer cake

How can you go wrong with a tasty cross between a cheesecake and a sponge cake?

Lemon layer cake

80 g (½ cup) ground almonds/almond meal
45 g (⅓ cup ) Doves Farm gluten-free white bread flour blend/King Arthur gluten-free all-purpose baking mix
2 lemons, zest
3 eggs
150 g (½ cup + 2 tbsp) xylitol


Cheesecake filling and topping
2 lemons, zest
125 ml (½ cup ) double cream/heavy cream
4 tbsp Sweet Freedom (or agave nectar)
300 g (10 ½ oz) cream cheese (e.g. Philadelphia)

Lemon sauce
4 lemons, juice
1 tbsp corn flour/starch
6 tbsp Sweet Freedom (or agave nectar)

1. Pre-heat the oven to 180C/350F/gas mask 4. Line a 20 cm (8 inch) round cake tin with non-stick baking parchment.

2. Start by making the sponge: take a small bowl and mix the ground almonds and gluten-free flour in it. Set the bowl aside.

3. Take a large bowl and grate the zest of 2 lemons into it.

4. Add the eggs and xylitol into the large bowl and whisk them with an electric whisk until their volume trebles.

5. Carefully fold in the flour mixture from the small bowl.

6. Pour the batter into the cake tin and bake in the oven for 30-40 minutes or until the top looks golden and a skewer inserted in the middle comes out clean. Let the cake cool in the tin.

7. While the cake is baking in the oven, prepare the cheesecake filling: take a bowl and grate the zest of 2 lemons into it.

8. Add the cream and whip until it has thickened but is still sloppy.

9. Take another bowl and mix the cream cheese and Sweet Freedom in it. Then stir in the sloppy whipped cream and combine thoroughly. Put the bowl into a refrigerator for the time being.

10. Now make the lemon sauce: squeeze the juice of all the lemons you have already zested into a saucepan.

11. Add the corn flour/starch and Sweet Freedom into the pan and mix thoroughly.

12. Bring the sauce to the boil over a gentle heat. Stir all the time. When the sauces starts to thicken, continue heating on a low heat for another minute, stirring constantly. Then set the saucepan aside and let the sauce cool to room temperature.

13. When the cake and the lemon sauce have cooled, it’s time to assemble the cake: cut the cake horizontally into half. Put the bottom layer on a serving plate.

14. Spread ⅓ - ½ of the lemon sauce over the bottom half of the cake. Then spread ⅓ of the cheesecake mix on top.

15. Place the other half of the cake on top. Cover the whole cake with the rest of the cheesecake mixture. Use a spoon or a palette knife to spread the topping.

16. Put the rest of the lemon sauce into a piping bag. If you don’t have a piping bag, you can use a plastic food bag instead: just put the sauce into the bag, squeeze it into one of the corners and cut the corner with a pair of scissors (it’s best to make a very small cut to start with). Pipe the sauce over the cake. If you have any leftover sauce, you can serve it on the side.

Copyright © Tarja Moles 2014. Photograph © Tarja Moles 2014.

Tarja Moles is the author of No Naughties®: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit for free recipes and information on special diets and living with multiple dietary restrictions.

Friday, August 1, 2014

Xylitol Sweets: Biscotti

Picture Here's a tasty treat you can enjoy with your coffee in the morning. If you're looking for sugar free, dairy free coffee sweeteners, visit

This recipe is from the book No Naughties: Sweet treats without sugar, wheat, gluten and yeast.

1 large egg
100 g (
7 tbsp) xylitol
½ tsp vanilla extract
65 g fine polenta (
7 tbsp corn meal/maize meal)
65 g Doves Farm gluten-free white bread flour blend (
7 tbsp King Arthur gluten-free multi-purpose flour)
½ tsp gluten-free baking powder
¼ tsp salt
60 g (
½ cup) whole blanched almonds*
70 g 
(½ cup) dark xylitol chocolate drops/dark xylitol chocolate chopped into tiny pieces

1. Pre-heat the oven to 180C/350F/gas mark 4. Line a baking tray with non-stick baking paper.

2. Mix the polenta (corn meal), flour, baking powder and salt in a bowl.

3. In another bowl, whisk the egg and xylitol with an electric whisk until the volume triples.

4. Mix in the vanilla. Fold in the flour mixture, the almonds and the chocolate drops.

5. Spoon the thick mixture onto the baking tray, forming an oblong that looks like a log. The size should be about 25 cm x 5 cm (10 inch x 2 inch).

6. Bake for 20-25 minutes until the log is pale brown. Take out of the oven and let it cool for 10 minutes.

7. Reduce the oven temperature to 160C/ 325F/gas mark 3.

8. Cut the oblong into 1 cm (⅓ inch) slices and turn them on their side. Bake for 10 minutes.

9. Turn the slices to the other side and bake for another 5 minutes.

10. Let the biscotti cool and harden on a wire rack for a couple of hours. If you want them really crispy, leave to stand overnight before serving them or storing them in an airtight container.

Makes about 20


If you can’t eat nuts, leave out the almonds.

Copyright © Tarja Moles 2012. Photograph © Tarja Moles 2012. All rights reserved.

Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit for free recipes and information on special diets and living with multiple dietary restrictions.

Monday, July 28, 2014

Enter To Win Dr. John's® DecaDENTS™ Giveaway!

Monday, July 28th is National Milk Chocolate Day, and we think that's a great reason to have a giveaway... don't you agree?

Comment on this blog post to enter to win a FREE 15-piece box of any of Dr. John's gourmet, sugar free chocolates! Let us know which flavor you’re most excited to try – and what flavor you’d like to see us offer next! 

Sea Salt Caramel (shown right)                                                        Now you can get your fill of buttery caramel drenched in a decadent layer of dark chocolate and sprinkled with sea salt. Need we say more?

Pecan Caramel
Crunchy pecans and buttery caramel are enveloped in a thick 

layer of milk chocolate for an amazing sugar-free version of the classic turtle. A truly luxurious treat!

The perfect combination of sweet, silky dark chocolate and raspberry adds a little bit of extravagance to your day.

Peanut Butter
Is there anything better than peanut butter and chocolate together? These milk chocolate covered squares are loaded with a delightful peanut butter filling, satisfying two indulgences at once.

These dark chocolate delicacies are loaded with cool, minty flavor. The perfect way to end a meal or to treat yourself as you wind down from your day.

Toffee with Almonds
These perfectly sized, dark chocolate covered squares are filled with a crisp almond toffee, just like your favorite candy bar or ice cream topper, but without the sugar.

Orange with Almonds (shown right)
Savor every bite of these dark chocolate squares, brimming with bright orange flavor and crunchy almond pieces.

A perfectly-sized square of  chocolate covered heaven!  Chewy coconut is covered in a thick layer of milk chocolate, creating just the treat you've been craving. One square is all you'll need to satisfy your sweet tooth. 

For ingredient and nutritional information, please visit
Don't forget to post below to let us know which flavor you’re most excited to try – and what flavor you’d like to see us offer next! One winner will be randomly chosen from all who leave comments, and the winners name will be announced on our blog around August 11th, 2014. 

Please note: You must have a shipping address within the 48 contiguous United States to win.

Tuesday, July 22, 2014

Xylitol Dessert: Chocolate Orange Bundt Cake

Just the sound of this recipe makes our mouths water. Imagine serving this up to your family and not having to worry about excess sugar.


With permission, we've posted the Chocolate Orange Bundt Cake recipe from Tarja Moles in it's entirety below.

Chocolate orange bundt cake
125 g (1 stick) unsalted butter* + extra butter* for greasing the bundt tin (cake pan)
100 g (⅔ cup) plain xylitol chocolate
1 jar (284 g/10 oz) St Dalfour Thick Cut Orange Spread (or sugar-free orange marmalade)
2 oranges, zest
60 g ground almonds (7 tbsp almond meal)
100 g Doves Farm gluten-free plain while flour blend (⅔ cup King Arthur gluten-free multi-purpose flour)
½ tsp gluten-free baking powder
⅛ tsp salt
120 g (½ cup) xylitol
2 large eggs

75 g plain xylitol chocolate
2 tbsp Sweet Freedom (or agave nectar)
2 tbsp double cream (heavy cream)*

1. Pre-heat the oven to 180C/350F/gas mark 4. Grease the bundt tin (cake pan) liberally with butter.

2. Start by making the cake. Put the butter and chocolate into a saucepan and melt on a very gentle heat. Stir all the time so that the chocolate doesn’t burn.

3. Take off the heat and add the orange spread. Grate the oranges, add the zest and stir the mixture until it’s thoroughly combined. Set aside.

4. Put the ground almonds, flour, baking powder and salt into a bowl and mix.

5. Put the xylitol and the eggs into a large bowl and whisk with an electric whisk until the volume triples.

6. Pour the chocolate and orange mixture in with the whisked eggs and carefully fold it in with a metal spoon.

7. Add the dry ingredients into the mixture and carefully fold them in with the metal spoon.

8. Spoon the cake mixture into the bundt tin (cake pan) and spread it evenly.

9. Bake the cake in the oven for 30-40 minutes or until a skewer inserted in the middle comes out clean. Take the cake out of the oven and let it stand in the tin (cake pan) for a few minutes. Carefully ease off the sides with the help of a knife and then turn the cake quickly onto a serving plate. Carefully remove the tin (cake pan). Let the cake cool completely.

10. Once the cake is cool, prepare the topping: put the chocolate, Sweet Freedom and cream into a saucepan and heat very gently to melt the chocolate. Stir all the time so that the chocolate doesn’t burn.

11. When the mixture is smooth, take the saucepan off the heat and let it stand for a few minutes. Spoon the topping over the cake and smooth it to cover the whole cake. Let the cake stand for a couple of hours so that the topping sets a little.
Serves 12-16


To avoid dairy, use non-dairy vegetable margarine instead of butter and don’t make the topping for the cake.

To make the cake without lactose, use non-dairy vegetable margarine instead of butter and lactose-free cream instead of ordinary cream.

Copyright © Tarja Moles 2014. Photograph © Tarja Moles 2014.


Tarja Moles is the author of No Naughties®: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit for free recipes and information on special diets and living with multiple dietary restrictions.

Tuesday, July 8, 2014

Xylitol Dessert Recipe: Berry Pavlova

We were thrilled to find such a yummy xylitol recipe online for Berry pavlova. With permission, we've posted the recipe in it's entirety below.

Berry pavlova "Pavlovas are great desserts: their crunchy and gooey meringue base topped with luscious vanilla cream and lots of berries are bound to please everyone.

I have used xylitol instead of sugar to make the meringue. When I tried it for the first time, my expectations weren’t exactly very high. Despite my skepticism, the substitution worked really well."

2 egg whites
120 g (½ cup) xylitol

Vanilla cream
300 ml (1 ¼ cup) whipping cream*
1 ½ tsp vanilla extract
1 ½ tbsp xylitol

any berries you like (for example, raspberries, blackberries, blueberries, strawberries, blackcurrants and redcurrants)

Strawberry sauce
300 g (1 ½ cup) strawberries
Sweet Freedom/agave nectar/xylitol to taste

1. To make the meringue, pre-heat the oven to 140C/275F/gas mark 1. Line an oven tray with baking parchment. Brush it lightly with a little oil. Even if you’re using a non-stick variety of baking parchment you should brush it with oil – the meringue sticks to the paper very easily.

2. Put the egg whites and the xylitol into a glass or metal mixing bowl (a plastic one may have some greasy residue in it and this may prevent the egg whites from becoming fluffy). Whisk with an electric whisk until the mixture is so stiff you can turn the bowl upside down and the mixture won’t drop.

3. Spoon the meringue onto the oven tray with a metal spoon and spread it into a 20 cm (8 inches) circle. Alternatively, you can make individual meringue nests if you like.

4. Place the oven tray in the oven. Do not open the oven door while the meringue is baking. After an hour, switch off the oven and let the meringue stay in the oven until it has cooled.

5. Take the meringue out of the oven and let it rest at room temperature for at least a few hours. The longer you leave it, the crunchier it will become. When you’re ready, place the meringue on a serving plate and prepare the toppings.

6. To make the vanilla cream, put all the vanilla cream ingredients into a bowl and whisk until soft peaks form. Spread the vanilla cream on top of the meringue.

7. Place the berries on top of the dessert.

8. Place the dessert in a refrigerator while you make the strawberry sauce.

9. Put 300 g (1 ½ cup) of strawberries into a blender and blitz until they become a smooth sauce. Taste and add some sweetener if need be.

10. Serve the pavlova with a small jug of strawberry sauce on the side so that people can help themselves to the sauce.

* Substitutions
If you don’t tolerate lactose, use lactose-free whipping cream instead of ordinary whipping cream.

Try something different
This pavlova is not a very big one. To serve more people, make a layered pavlova: make a double portion of the meringue base and make two circles instead of just one. Also make a double portion of the vanilla cream and strawberry sauce.

To assemble the dessert, first put a meringue disk on a serving plate and spread half of the vanilla cream on top. Spoon some strawberry sauce onto the cream and partially incorporate it into the cream by making swirling movements with a spoon. Place the second meringue on top and spoon the rest of the vanilla over the dessert. Place the berries on top and serve the rest of the strawberry sauce on the side.

Copyright © Tarja Moles 2013. Photograph © Tarja Moles 2013.

Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit for free recipes and information on special diets and living with multiple dietary restrictions.

Tuesday, June 3, 2014

Dispelling the Myths on Diet Soda: One Sip at a Time

As the weather starts to temper toward warmer temps, individuals across the country -- both males and females -- quickly begin scrambling to drop five pounds, ten pounds, and maybe even more. It’s when most of us turn to the low-carb, portion control servings; the in-season fruits and veggies; and the diet colas.

While portion control servings, fruits, and veggies are part of an essential healthy diet, most Americans are unaware of the potential health hazards associated with diet soda, especially when it comes to dental health. And, since more than half of the US population drinks diet soda every day – with the percentages increasing an average of 20% to 25% per year, more and more lack general knowledge of the hazards of diet soda, which can wreak havoc on one’s dental and overall health.

Many may think that drinking diet soda is a great alternative to the regular pop and sugar-laden coffee drinks. But did you know that the low or no-calorie drink, and all of its artificial flavors and chemicals, can affect kidney functions, metabolism rates, and even obesity, countering the intentions many have for the summer months?

What’s also startling is that most Americans are unaware of how diet soda can negatively affect their dental health. According to Healthy Living of MSN, diet soda has an acidity rate of 3.2, ranging closer to that of a battery than of actual water. As such, the high levels of acid can erode enamel and contribute to the onset of cavities, especially if one does not maintain optimal dental habits, like brushing two to three times a day and floss daily.

In addition, many Americans rely on the addicting carbonation throughout long, extended periods of time, like when punching the clock from nine-to-five. Like most, guzzling a can might not necessarily be a lunch-time habit; instead, many find themselves sipping on a can throughout the length of the day, during a period of several hours.

So, what are the long-term, potential consequences, you might ask? As the Huffington Post reports, a recent study published in the journal of General Dentistry reveals the long-term dental effects of drinking large amounts of diet soda, over an extended period, to the same as being addicted to crack cocaine and even meth. Cavities, enamel erosion, oral sores, and gum recession are just some of the long term effects that can affect the average American.

Despite these startling facts, there’s no need to start kicking all of the cans to the curb – at least, not yet. First, information and being educated is key, which is our intended first step. As with all things, it’s best to sip on diet sodas in moderation and wean yourself of off the flavored bubbles, little by little, to help make lessening your intake more bearable.

For more information on healthier alternatives, please visit