Dates, peanuts, and flaxseed combine to make a mock caramel coating for apples. Gluten-free, dairy free, and vegan with no refined sugar.
Pumpkins and cider doughnuts are top on the list of foods we associate with fall, but not far behind are caramel apples – those decadent, candy coated apples that are so gooey and chewy they’re actually a little tough to eat. Well, here’s a healthier version of this beloved autumn goody that won’t make your jaw work so hard or get stuck in your teeth. Healthy Caramel Apples is a recipe that uses dates, peanuts, and flaxseed to produce a sticky dough that mimics the taste of caramel. This soft and pliable mixture is rolled out and used as a coating, resulting in a delicious, naturally sweet treat that looks, and tastes, a lot like a traditional caramel apple. (more…)
Coconut milk is the base for this delicious, creamy gelato that tastes like pumpkin pie!
Tis the season for all things pumpkin, so as a food blogger I wouldn’t be doing my job if I didn’t post at least one pumpkin recipe. I’m a little late to the game, as pumpkin recipes have been all over the internet for a couple of months now, but the weather here in New England is still mild and I’m not quite ready to let go of summer, so I’ve come up with the perfect blog post compromise – a frozen dessert with fall flavor! Ice cream will always be a food associated with warm weather, but when coconut milk and pumpkin are infused with warm, earthy spices, sweetened with pure maple syrup, and then frozen, the result is most definitely an autumn dessert. Dairy-Free Spiced Maple Pumpkin Gelato is a treat befitting the Indian Summer I am hoping for! (more…)
That magical combination of salty and sweet in a gluten-free, dairy-free mini donut. Enjoy these little gems gulit-free!
I hope people clicking through to this recipe won’t become annoyed at the title because Healthy Salted Caramel Mini Donuts don’t contain caramel. Instead they contain something that is a great healthy substitute for caramel – Peanut Butter Cookie Lara Bars (Lara Bar is the product/brand name and Peanut Butter Cookie is the flavor). Believe it or not, when you purée dates and peanuts together, which is all that a Peanut Butter Cookie Lara Bar is, you get something that tastes remarkably like caramel and not at all like peanut butter. These bars are not as chewy and gooey as caramel but they are intensely sweet, and the flavor is about as close to caramel as the combination of any two all natural, whole foods could possibly be, which is why I knew they would work perfectly in a healthy version of mini salted caramel donuts. (more…)
Beautiful, wholesome cookies with no refined sugar. Gluten-free and paleo too!
If I told you that one of the most delicious cookies you’ll ever taste doesn’t contain wheat flour, eggs, butter, or sugar would you believe me? Probably not, and I was skeptical too until I made Vegan Almond Flour Cookie Tarts. These cookies are amazing. The taste alone will win you over but if that doesn’t then I hope you’ll at least appreciate how darn cute they are! To make these cookies unique, I shaped them like little tarts and made flowers out of almonds, using currants for the centers. So they’re also Vegan Almond Flower Cookie Tarts. (more…)
Twice as much protein, 1/3 less sugar, and four times as much fiber as a regular brownie! A fantastic, healthy dessert!
If you’re a fan of hot and spicy food you’ll LOVE Spicy Cinnamon Sweet Potato Brownies! These gluten-free, vegan brownies contain no refined sugar; instead they’re sweetened with dates, sweet potatoes, and maple syrup. The first bite of Spicy Cinnamon Sweet Potato Brownies is fudgy with sweet, subtle chocolate flavor that is quickly followed by a powerful punch of cinnamon and cayenne. It’s a great combination of flavors that will cause you to completely forget you’re eating a healthy brownie! (more…)
It’s great to try new recipes using your favorite seasonal produce. Local fruits and veggies at their peak are almost guaranteed to make any dish you put them in taste fantastic, making your odds for recipe success higher than usual. New recipes also give you more ways to consume the foods you love! So when the big sign in front of my local farm stand read “Massachusetts blueberries are here” I made a quick pit stop to pick up a couple of pints and quickly decided I would create something with blueberries, lemons, and cornmeal. Blueberries and lemon is a classic and well-known flavor combination, but in an article I read recently on flavor profiles that pair well together in recipes, I learned that blueberries and cornmeal go well together too, so I set about creating a summer dessert using these three ingredients and the result – Lemon Blueberry Cornmeal Shortcake – was even better than I expected! (more…)
Chocolate Avocado Oil Cake with Raspberry Chia Filling is a decadent chocolate cake made with almond flour, avocado oil, coconut sugar, raspberries, and chia seeds. To say that this cake is moist is a gross understatement. Each melt-in-your-mouth bite is like a heavenly little pillow of intense chocolate deliciousness, so it’s hard to believe that this cake is gluten-free, dairy-free, grain-free, paleo friendly, and contains no refined sugar. (more…)
I’m sure I’m breaking some unwritten food blogging rule that says you shouldn’t post two similar recipes back to back, but earlier this week my refrigerator was overflowing with all the fresh strawberries I had picked, so rather than see them go bad I decided to make Maple Sweetened Strawberry Ice Cream and it came out so delicious that I just had to share! I had an old recipe for homemade strawberry ice cream in my files that I dug out and I simply replaced the 1¼ cups of white granulated sugar it called for with ¾ cup of pure maple syrup. Aside from being able to control/lessen the sweetness (most ice cream is way too sweet), an added benefit of using maple syrup was that the liquids did not need to be heated in order to dissolve the granulated sugar. Since the maple syrup was already in liquid form it just needed to be combined with the strawberries/puree and other ingredients. So, not only is Maple Sweetened Strawberry Ice Cream a tad healthier than your typical strawberry ice cream, it’s also a little easier to make. (more…)
Chocolate Peppermint Tofu Ice Cream is an amazingly simple vegan ice cream with rich chocolate taste and refreshing peppermint flavor. It’s made with tofu and almond milk, sweetened with maple syrup, and even for non-vegans is a great substitute for regular ice cream when you want something light without as much fat and calories. (more…)
I found a new fix for my chocolate cravings in the form of Raspberry Chia Black Bean Brownie Cups. These blissful little bites of chocolate goodness have rich, deep flavor. A layer of sweet, tart raspberry jam is nestled inside of a dark chocolate, fudge-like brownie, creating a decadent treat sure to satisfy any chocoholic. The fact that Raspberry Chia Black Bean Brownies Cups contain healthy ingredients is a bonus because there is no sacrifice in taste whatsoever. The recipe on which Raspberry Chia Black Bean Brownie Cups is based comes from the blog Chocolate Covered Katie and is apparently the most popular recipe on her blog. I’m not at all surprised. I couldn’t believe how good these Black Bean Brownies tasted the first time I made them. And then I did what I do every time I find a recipe I love – I started thinking about how to tweak/change it and what variations might create another fabulous dish, and before I knew it, Raspberry Chia Black Bean Brownie Cups were born! (more…)