I know I know, the title is a little spastic. But these really hit the nail on the fall themed dessert head. They are crispy on the outside and gooey on the inside. The best part is that they are super low in sugar, I would and probably will eat a couple for breakfast. They are gluten free, dairy free and also super high in dietary fiber! So here is what you will need:
1 cup of almond meal
1 tbsp of coconut flour
1/4 tsp baking soda
1/8 tsp sea salt
1 tbsp cinnamon
1/2 tsp pure vanilla extract
1 tbsp of coconut oil
1/4 cup pumpkin purée
3 tbsp of honey
Optional: 1/2 cup chocolate chips
Set your oven to 350 degrees. Combine the dry ingredients in a large mixing bowl, then add the wet ingredients. Mix in the chocolate chips last. I did half the batch with chips and the other half without chips.
Spoon in tbsp side dollops onto parchment paper and bake for 15-17 minutes depending on your oven.
I bet the would be good with white chocolate chips as well…next time!
Every now and again I get a strong craving for baked goods. By every now and again I mean every day at 3:00 pm. I usually have some chocolate, but I have been slowly picking away at Easter candy for going on 2 months now and it’s lost it’s novelty. So I adapted my flourless chocolate chip peanut butter cookies to create this delicious blend of rich ingredients. This is so easy and you most likely have all the ingredients you need sitting in your pantry. I know I do at all times.
1 cup creamy nut butter (I used peanut)
½ cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
¼ cup cocoa powder
¾ cup chocolate chips
Combine the nut butter, sugar, egg and vanilla until smooth. Next add in the dry ingredients and lastly the chocolate chips. Spoon tablespoon sized balls onto a parchment paper lined sheet. Bake in a 350 degree oven for 8-12 minutes. Definitely stay nearby and watch these cookies. They usually cook fast and differently in every oven.
These cookies are small and easy to eat so they go fast. I have never doubled the recipe but I am sure it would work fine! Let me know what you think.
Yummmm. I think I had about three cookies worth of batter as I licked the spatula, spoon, bowl, food processor and counter clean.
I make a lot of Vegan friendly desserts because I do not tolerate dairy well. Part of vegan baking is accepting the failures. The pumpkin pure has revived me. It adds texture and bounce that mimics eggs and butter, it is spectacular!
So in honor of fall and all things pumpkin, here is my recipe:
½ cup of pumpkin pure
½ cup of creamy peanut butter
¼ cup agave nectar
¾ cup cocoa powder (or cacao)
2 tsp cinnamon
Combine everything in a food processor or vita mix. Set in the refrigerator and allow to set for 10-15 minutes. Use this as an opportunity to clean the kitchen.
Line a baking sheet (or two) and scoop the batter into tablespoon size balls onto the parchment paper.
Bake for 12-15 minutes depending on your oven. I would keep an eye on them.
This recipe makes 18 itty bitty bite size cookies.
I have been seriously struggling with a sweet tooth lately and have had a craving I cannot seem to satisfy with dates and nut butters alone. So if I cannot eat a big piece of chocolate cake at 3:00 pm everyday, I think these little snack nuggets will suffice.
You can whip these together in 10 minutes and enjoy them when you need your daily pick me up. I added chocolate chips to my balls but you can definitely omit them if you wish. I used the mini chips by Enjoy Life.
To make these you will need…
¼ Cup Organic Peanut Butter (or other nut butter)
1 Cup of Cooked Quinoa
2 teaspoons of Honey (Agave or Maple Syrup will work)
1 teaspoon of Molasses
1 teaspoon of Cinnamon
Optional: ¼ Cup mini dairy free chocolate chips
Mix the above ingredients in a bowl until well combine. Be sure to let the quinoa cool before you add everything else. Roll tablespoon size lumps into pretty little balls. You can put these in the freezer for 20-30 minutes to make them set or you can just put them in the fridge and allow them to harden slowly. I gobbled up all the bits that didn’t make it into a neat ball and clean up was a breeze with just one pot to clean. Store them in the refrigerator.
My balls have about 2 grams of protein and 50 calories each, incase you are counting.
Peach seasons is the BEST! It is hard to resist grabbing a dozen at the farmers market. The problem is, they all like to ripen at the same time. I love making a peach crisp because it is such a light dessert that I sometimes find myself having it for breakfast! This recipe is so hard to mess up so feel free to make changes to ingredients based on what you have laying around. I adapted this recipe from the Chalkboard Mag’s Peach Black Berry Crisp.
For the Peach Filling:
8-10 Medium/Large peaches
½ Cup Almond or Coconut Milk
½ Cup Organic Brown Sugar (you can also use honey, maple syrup or turbinado sugar)
¼ Cup Almond Flour/Meal
1 tsp Cinnamon
½ tsp sea salt
For the Crisp Topping:
1 Cup Rolled Oats (Trader Joes GF)
¼ Cup Almonds roughly chopped
½ Cup Almond Flour/Meal
¼ Cup Brown Sugar
1 tsp Cinnamon
½ tsp sea salt
½ Cup Coconut Oil
Set your oven to 375 degrees F
Slice all your peaches and set aside in a large bowl.
In a blender combine all the remaining filling ingredients until smooth. Poor the liquid mixture over the peaches and set aside in your refrigerator.
Combine the second list of ingredients in a bowl adding the coconut oil last. Make sure the coconut oil is worked through as evenly as possible. I used my hands to accomplish this.
Grease your tart pan or casserole dish with coconut oil. Slide in your peach filling then top evenly with your crisp topping. Bake for 30-35 minutes depending on the size of your casserole dish(s).
I used two medium sized casserole dishes (one 8×8 and an oval dish of a similar size). If you have a large casserole dish that works great too! I made one to enjoy at home and one for a get together tomorrow evening. It is up to you!
This is so delicious and a easy to make, you must try before fall arrives!
Today while shopping for a client I stumbled upon this pretty packaging. I like peanut butter, I love coconut and I LOVE chocolate so I bought it.
I spend a lot of time in grocery stores. Honestly, I probably visit Harris Teeter, Trader Joes, Whole Foods and Safeway once a week. As a bit of a health food whore, I get excited by Non GMO & USDA Organic stamps on packaging pretty packaging.
Today we are talking about Wild Friends brand Chocolate Coconut Peanut Butter. First of all, it tastes like heaven without out all the added sugar. The ingredients are simple and natural: Peanuts, Coconut, Organic Agave, Unsweetened Dark Chocolate & Sea Salt. I bet your mouth is watering. You will find only 5 grams of sugar in a serving compared to Nutella’s 21 grams. The taste is natural and rich. It is the savory kind of sweet that I crave.
We are talking gluten free, dairy free, vegan, Kosher and Non GMO. Peanuts generally pack a fair amount of GMOs.
The protein content comes in at 6 grams, which is pretty dang good for what I would consider a dessert. Nutella only has 2 grams of protein. The nutrition facts are pretty comparable to an organic peanut butter. You will notice there is a slightly higher saturated fat in Wild Friends. That is due to the coconut. Coconut is high in saturated fat but it is one of those healthy fats our bodies thrive on.
So would I buy this product again? ABSOLUTELY. I will probably have to buy it soon because I don’t think this jar is going to last all too long. Five Stars. I would give it six but I only have five to give.
It has been a while since my last post. I have been crazy busy trying to keep my clients and my own wellness in check. My plan was to use free hours during “spring break” to get some blogging done, but then i was knocked on my ass by the stomach flu. After not eating for 24 hours I decided to torture myself by scanning Instagram and Pinterest for recipe inspiration. I find it oddly satisfying just to look at food. Dessert is my guilty pleasure, and if you follow my blog you know I try and make it less guilty.
So what did I do my first day back from the flu? Worked my morning clients out, baked a batch of these bad boys then went straight outside to run and get some much needed vitamin D. If I didn’t plan on running as soon as these came out of the oven I probably would have gobbled down a few.
It takes about 10 minutes to prep the batter and load up the baking sheets and about 10 minutes to bake. So you are looking at 20 minutes for perfect cookies. You wont need any butter or flour. The recipe is so simple you will have in memorized after one batch.
1 cup almond butter
1 cup turbinado sugar
2 large eggs
1 cup semisweet chips
½ teaspoon course salt
Just preheat your oven to 350 degrees and combine all ingredients in a large bowl. Line your cookies on a baking sheet with parchment paper. I made my cookies on the smaller side, rolling them into little balls. Bake for about 10 minutes.
I found this recipe on Martha Stewart’s Instagram page. Martha used lightly packed light brown sugar but I wanted to make these as healthy as a I could with what I had. I think the next time through I will try them with some coconut sugar. Enjoy!
Gluten free, dairy free, vegan, full of fiber, guilt free and absolutely delicious. This recipe screams fall without an over powering pumpkin spice flavor. I wish I could say I came up with the genius secret ingredient, but the credit goes to the Purely Twins. The ingredient that makes these bars gooey and flour less is pureed plantain. I had all the necessary ingredients in my pantry, with the exception of a plantain, so chances are you have most of these ingredients already at home! I modified the original recipe just bit. See below:
1 medium ripe plantain
1 cup pumpkin puree
2 tablespoons chia seeds
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1/4 cup turbido sugar
2 tablespoons coconut oil (1oz), liquid
1/2 cup Enjoy Life Chocolate Chips
Preheat the oven to 350 degrees
Puree the plantain in a blender or food processor
Combine all the dry ingredients in a medium bowl but hold the chocolate chips
Add the plantain, pumpkin and coconut oil to the dry ingredient bowl and mix well with a spatula
Fold in chocolate chips if you so desire
Spread the mixture into an 8×8 baking dish greased with coconut oil and bake for 20-25 minutes
These bars are gooey and decadent, but are best when stored in the refrigerator. They are moist and prone to molding if you leave them out for days at a time. I have a bar recipe similar to this one and I always keep cool or even freeze if I know I cannot gobble them up in less than a week. I usually do not have that problem…
This recipe packed with fiber and makes for a great snack, breakfast or dessert. Feel free to experiment and add your own mix ins. I think pecans or sliced almonds would add a great crunch! If you try anything out, let me know how it goes 🙂
I love a rich decadent chocolate frosting; one that tastes like chocolate, not sugar. Frosting can be tricky to make when you are avoiding dairy, like so many of us do these days. Below you will find the best non … Continue reading →
Monday sucks. It’s painful for almost everyone. Today I attempted to keep my bad mood under control by making two decisions last night.
I turned my 5:30 alarm off and I slept until 7:30
I prepped a magically decadent breakfast
I typically wake up around 5:30-6:00 on Monday mornings to workout, but as I climbed into bed last night I realized how sore I felt from that morning’s weight lifting session. It has been a crazy couple weeks with new clients and a new workout regimen so I am stepping out of my routine for some rest. Wow, 9 hours of sleep has me feeling like a new woman. Sleep is the new cardio.
When I went to prep my breakfast last night I realized there was only about half a serving of yogurt left, so I improvised and made the most decadent breakfast of my life. It was like eating peanut butter pie for breakfast, but better, because it was filling fuel not empty calories.
I zoomed to the office this morning so excited to dig into my breakfast jar. Catching up on emails is so much more fun when you are shoveling delicious food down your throat.
I mix all the ingredients together and let the jar sit in the refrigerator over night. This allows the flavors to really soak into the yogurt. The chia seeds expand into gelatinous fibrous omega-3 fatty acid sprinkles.
This recipe is full of healthy fats and 19 grams of protein to keep you full and satisfied until lunch! There is no added sugar (or artificial sugar), so you wont crash like you will with a bowl of cereal. I even counted calories for all you number crunchers and with my portions it was 380 calories. That is one gram of protein for every 20 calories. Vegetarians rejoice!
Give it a whirl or make your own version, it will make your regimented morning a tad more exciting. Report back!