Dessert and Snacks Recipes
Pumpkin Pie Cookie Crisp
Ingredients
For the filling
⦁ 15 ounces pumpkin puree
⦁ 1 cup canned coconut milk*
⦁ 2 eggs
⦁ 1/2 cup coconut sugar or maple sugar
⦁ 1 teaspoon vanilla extract
⦁ 2 teaspoons pumpkin pie spice
⦁ pinch of salt
For the toppings
⦁ 1 cup paleo toasted pecan cookies
⦁ 1 cup pecans
⦁ 4 tablespoons cold grass-fed butter or ghee or coconut oil
⦁ 2 tablespoons coconut sugar or maple sugar
⦁ pinch of salt
Servings: 6
Calories –275 kcal
Total Fat – 28.38 g
Sodium – 577.76 mg
Total Carbs – 26.82 g
Total Sugars – 11.64 g
Protein – 24.37 g
Instructions:
⦁ Preheat oven to 425 degrees F. Grease a cute pie dish.
⦁ In a ⦁ food processor or ⦁ blender, add pumpkin, coconut milk, eggs, coconut sugar, vanilla, pumpkin pie spice, and salt and puree until smooth. Pour batter into the cute pie dish.
⦁ Place the cute pie dish in the oven to bake for 15 minutes at 425 degrees F. Then turn down the oven to 350 degrees F and bake for 40 minutes.
⦁ Once the pie has 5 minutes left, pulse together cookies, pecans, coconut sugar, butter, and salt in a food processor until the cookie and pecans are broken down into small pieces.
⦁ Pour the toppings onto the pie then place back in the oven for 12-15 more minutes, until fragrant and pecans have browned a bit.
⦁ Remove from oven and let cool for 10 minutes then cover with foil and place in the fridge for 2 or more hours
⦁ Once completely cool, scoop with a large spoon (no perfect pumpkin pie slices for this pie) and top with coconut whipped cream.
Recipe Notes
*I blended my coconut milk before measuring. This mixes the cream and water that tend to separate in the can.
Recipe from: http://paleomg.com/pumpkin-pie-cookie-crisp/
Carrot Pumpkin Spice Muffins
Ingredients
6 eggs, beaten
1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
1/2 cup butter, clarified butter/ghee, or coconut oil, melted
1 teaspoon pure vanilla extract
1 mashed banana (use green-tipped/under ripe for the 21DSD)
1/2 cup coconut flour
pinch of sea salt
1/4 teaspoon baking soda
1 Tablespoon pumpkin pie spice
3 cups shredded carrots (approximately 4 large carrots)
optional: 1/4 cup raisins or dried cranberries (not-safe for 21DSD!)
Servings: 12
Calories – 143 kcal
Total Fat – 10 g
Sodium – 152 mg
Total Carbs – 9.9 g
Total Sugars – 3 g
Protein – 3.8 g
Instructions
Preheat oven to 350F.
Whisk the eggs, pumpkin, butter or coconut oil, pure vanilla extract, and banana together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined. Gently fold in the carrots and optional raisins or cranberries. (Remember, no dried fruit if you are making these for the 21DSD, sorry!)
In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining whereas standard papers may easily stick!).
Bake for 35-40 minutes.
Blueberry Lemon Muffins
Ingredients
315 grams almond flour about 3 cups
1 teaspoon baking soda
⅛ teaspoon sea salt
zest of 1 lemon
2 eggs
2 tablespoons honey
2 tablespoons fresh lemon juice
¾ cup fresh blueberries
Servings: 12
Calories – 200 kcal
Total Fat – 14.78 g
Sodium – 44 mg
Total Carbs – 12.6 g
Total Sugars – 7.56 g
Protein – 7.18 g
Instructions
Preheat oven to 325 degrees.
Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.
Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.
Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.
Protein Ice Cream
Ingredients
1 frozen banana
¾ cup unsweetened almond milk
Heaping ½ TBSP of cacao powder
Heaping ½ TBSP of almond of sunflower seed butter (if you tolerate peanut butter you could use that)
¼ avocado
½ tsp. Vanilla extract
Servings: 2
Kcal – 357
Total Carbs – 26.6 g
Total Sugars – 13.2 g
Protein – 38.2 g
Total Fat – 12 g
Sodium – 129 mg
Directions
Place all ingredients in a blender and blend until smooth. You can top your ice cream with cacao nibs, unsweetened shredded coconut chips (I like Dang), grain-free granola, or some chopped nuts.
Banana Ice Cream
Ingredients
3 large, frozen ripe bananas
2 TBSP peanut butter or other nut butter of choice (opt for one without added sugar or trans fats)
¼ tsp. Vanilla extract
Dash of cinnamon
Dash of sea salt
Optional: 2 TBSP of cacao powder for a chocolate flavor
Optional toppings: chopped fruit, chopped nuts, unsweetened coconut chips, cacao nibs, gluten-free or grain-free granola.
Servings: 2
Calories – 253 kcal
Total Fat – 8.6 g
Sodium – 192 mg
Total Carbs – 43.8 g
Total Sugars – 23.2 g
Protein – 5.9 g
Directions
Break the frozen bananas in small chunks. Transfer the bananas to a high powered blender or food processor, and blend until smooth and creamy. This will take a few minutes and you may need to pause and scrape down the sides a few times. You can add a TBSP or two of unsweetened almond milk to make the blending smoother if you need to.
Add the nut butter, vanilla extract, cinnamon, sea salt, and anything else you might like in. Pulse the blender or food processor quickly to stir in the ingredients all together, and when everything is mixed, serve immediately. Add desired toppings and ENJOY!
Chocolate Chip Raspberry Shortbread Cookie
Ingredients
For the crust
⦁ 1 1/2 cup almond flour
⦁ 1/4 cup + 1 tablespoon coconut flour
⦁ 1/4 cup + 1 tablespoon tapioca flour
⦁ 1/2 teaspoon baking soda
⦁ 4 tablespoons ghee
⦁ 4 tablespoons maple syrup
For the chocolate layer
⦁ 1 cup Enjoy Life Mini Chocolate Chips cream
⦁ 1 (14 ounce) can of full-fat coconut milk*
⦁ 1/2 teaspoon vanilla extract
For the toppings
⦁ 2/3 cup fresh raspberries
⦁ 1/3 cup Enjoy Life Mini Chocolate Chips
Servings: 12
Calories – 262 kcal
Total Fat – 10 g
Sodium – 271 mg
Total Carbs – 41 g
Total Sugars – 21.21 g
Protein – 2.64 g
Instructions
To make the crust
⦁ Preheat oven to 325 degrees F. Grease an ⦁ 8×8 glass baking dish and line with parchment paper. Add all ingredients for the crust into a ⦁ food processor and pulse until completely combined. The dough should mix into a slight ball once combined. Put the dough in a pan and use your fingers to press dough around evenly throughout the pan. Poke holes with a fork in the dough to keep it from rising in the oven. Bake crust for 18-20 minutes, until golden brown. Remove then let the crust cool for about 10-15 minutes.
For the chocolate layer
⦁ Place 1 cup of chocolate chips in a double boiler over low heat and melt chocolate. Stir until the chocolate has melted and becomes shiny. Remove from heat and let cool for about 5 minutes then add in vanilla and mix.
⦁ Scoop coconut cream from the can and place it in the bowl with the melted chocolate. Fold coconut cream into the chocolate and continue to fold until no white coconut cream remains.
⦁ Pour the chocolate layer onto the crust and smooth it out throughout the baking dish. Press raspberries throughout the dish and top with the last ⅓ of mini chocolate chips.
⦁ Place cookie bars in the fridge to set for 1 or more hours before serving. Slice into 16 bars and eat up!
Chocolate Pumpkin Fudge Balls
Ingredients
⦁ 1/4 cup pumpkin puree
⦁ 6 tbsp ⦁ coconut butter, melted completely
⦁ 2 tbsp pure maple syrup or raw agave
⦁ 1/4 tsp pure vanilla extract
⦁ 1/8 tsp cinnamon
⦁ tiny pinch salt
⦁ Only if not coating in chocolate, add stevia to taste OR 1 additional tbsp of both pure maple syrup and coconut butter
⦁ Optional chocolate coating (listed in instructions below)
Servings: 12
Calories – 179 kcal
Total Fat – 7.39 g
Sodium – 80 mg
Total Carbs – 27.24 g
Total Sugars – 20.83 g
Protein – 1.59 g
Instruction
Make sure no ingredients are cold. In a cereal bowl, stir together first 6 ingredients (and 7th ingredient, if using) until completely smooth. Refrigerate half an hour or until firm enough to roll into balls with your hands or a mini cookie scoop. If you wish to coat them in chocolate, either dip in melted chocolate OR mix together equal parts virgin coconut oil, cocoa powder, and pure maple syrup until a thin sauce forms. Dip fudge balls in, then immediately set back in the freezer to harden. Leftover balls should be stored in the fridge or freezer for up to three days.
Healthy Snickers Bar
Ingredients
For the nougat:
1/2 cup creamy almond butter
2 Tablespoons maple syrup
1 Tablespoon coconut flour
For the caramel filling:
12 soft Medjool dates, pitted (about 3/4 cup packed)
1/3 cup water
scant 1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon coconut oil, melted
1/4 cup chopped peanuts or other nuts/seeds of choice
For the dark chocolate coating:
1 cup dark chocolate chunks
1 teaspoon coconut oil
Servings: 12
Calories – 410 kcal
Total Fat – 25.48 g
Sodium – 114 mg
Total Carbs – 41.75 g
Total Sugars – 28.3 g
Protein – 7.13 g
Directions:
To create the nougat layer, combine the almond butter, coconut flour, and maple syrup in a medium bowl and mix well to combine. Press the dough onto a baking sheet lined with parchment paper, and use your hands to create a uniform rectangle shape that is about 1/2-inch thick. Place in the freezer to set.
While the nougat layer is setting in the freezer, prepare the caramel filling.
Combine the pitted dates, salt, vanilla, and coconut oil, and water in a high-speed blender, and blend until completely smooth and creamy. You may need to stop and scrape down the blender a couple of times to make sure the caramel is blended uniformly. Be sure to taste the caramel and adjust the flavor or texture, as necessary.
Remove the nougat layer from the freezer and spread half of the caramel filling evenly over the top, using a spatula to smooth.
Note: This recipe makes more caramel filling than you will need to prepare six candy bars because this is the smallest batch I could make in my blender to achieve a smooth, uniform filling. The leftover filling could be used for another batch of candy bars, or as a delicious dip for fresh apple slices!
Sprinkle the 1/4 cup of chopped peanuts, or other chopped nuts of choice, over the top of the caramel layer, and use your hands to gently press the chopped nuts into the caramel filling. Place in the freezer to set for at least 30 minutes.
Sweet Potato Biscuits
Ingredients
⦁ 1 medium sweet potato
⦁ 4 cloves roasted garlic
⦁ 1 tablespoon bacon fat
⦁ 1 egg
⦁ 1 tablespoon fresh rosemary, minced
⦁ 1/4 teaspoon kosher salt
⦁ 1/8 teaspoon freshly ground black pepper
⦁ 2 tablespoons coconut flour
⦁ 1/2 teaspoon baking powder
⦁ 1 slice cooked bacon, chopped
Servings: 6
Calories – 52 kcal
Total Fat – 5.52 g
Sodium – 150 mg
Total Carbs – 5.86 g
Total Sugars – 1.79 g
Protein – 2.57 g
Instructions:
⦁ Preheat the oven to 400ºF.
⦁ Scrub the potatoes clean and pierce with a fork. Line a baking sheet with foil and place the potatoes on the baking sheet. Bake the potatoes until they are tender, about 45 minutes.
⦁ When the potatoes are cool enough to handle, Rome the skins and mash the potatoes.* Measure out 1 cup of the potatoes and reserve the remaining potatoes for another recipe.
⦁ Line another baking sheet with parchment paper or a Silpat liner. Set aside.
⦁ In a food processor, combine the flour, sugar, baking powder, and salt. Pulse a few times to combine.
⦁ Add 5 tablespoons of the butter to the food processor. Pulse the mixture just until it resembles coarse crumbs.
⦁ Add 1 cup of sweet potatoes and buttermilk to the food processor. Pulse just until the mixture comes together.
⦁ Lightly flour a counter and turn the dough out. Knead the dough a few times to bring it together.
⦁ Roll the dough into a rectangle about 1/2-inch thick. Fold one side of the dough over to 1/3, then fold the other side over the first side. Flatten the dough into another rectangle (this one will perpendicular to the direction of the first rectangle that you made). Fold the dough into thirds again.
⦁ Roll the dough one last time to about 1/2-inch thick. Using a 2-inch cookie cutter, cut the biscuits, pressing straight down on the cutter, being careful not to twist or turn it. Place the biscuits on the prepared baking sheet. Re-roll the dough the same way you rolled it out the first time (folding into thirds twice) then cut the remaining dough into biscuits. Discard any dough that is leftover.
⦁ Bake the biscuits in the 400ºF oven until they are lightly browned, about 15 minutes.
⦁ While the biscuits are baking, melt the remaining tablespoon of butter.
⦁ When the biscuits are done, remove them from the oven and brush them with the melted butter.
Mini Pumpkin Pie Tarts
Ingredients
⦁ 2 cups almond flour
⦁ 2 tablespoons maple syrup*
⦁ 1/4 cup coconut oil, melted
⦁ 1/2 teaspoon baking soda
⦁ 1/2 teaspoon ground cinnamon
⦁ dash of ground nutmeg
⦁ 1/8 teaspoon salt
Filling
⦁ 1/2 cup raw cashews, soaked for at least 4 hours, preferably overnight
⦁ 1/4 cup maple syrup*
⦁ 1 teaspoon vanilla
⦁ 1 cup fresh pumpkin puree (see my post on how to make your own, canned will also do)
⦁ 2 tablespoons coconut oil, melted
⦁ 1 teaspoon ground cinnamon
⦁ 1/2 teaspoon ground nutmeg
⦁ 1/2 teaspoon ground ginger
⦁ a pinch of ground cloves
⦁ a dash of sea salt
Whipped Coconut Cream
⦁ 1 can organic full fat coconut milk, refrigerated overnight
⦁ 2 teaspoons maple syrup (use more or less or none at all, or whatever your favorite sweetener is)*
⦁ 1 teaspoon vanilla
Servings: 12
Calories – 257 kcal
Total Fat – 21.94 g
Sodium – 139 mg
Total Carbs – 13.59 g
Total Sugars – 8.48 g
Protein – 4.73 g
Instructions:
Shells
⦁ Preheat oven to 350ºF. Line 12 cups in a muffin tin with paper liners (you could also use greased mini tart pans).
⦁ In a large bowl, add all of the crust ingredients and mix very well. Really get your hands in there to get it all together and work it into a nice dough.
⦁ Add the crust mixture to the muffin cups and press down firmly into the cup using your knuckles, going up the sides a tad bit.
⦁ Bake for 15-20 minutes until golden brown.
⦁ Allow to cool in the pan for about 10 minutes, then place the pan in the refrigerator until you are ready to assemble the tarts and serve. (Many times I make the tart shells the night before and keep them in the fridge until I am ready to serve)
Filling
⦁ Drain the cashews and add them to your food processor and give them a whirl by themselves for a bit, to break them up and start turning them into a paste of sorts.
⦁ Once the cashews are broken up add in the maple syrup, vanilla, and coconut oil, a process that a bit more until it is a smooth and creamy paste.
⦁ Add in the remaining ingredients and process until smooth and creamy.
Whipped Coconut Cream:
⦁ Make sure that your can of coconut milk is well chilled. I recommend leaving it in the fridge overnight. Open the can of coconut milk carefully, keeping it level. There will be a firm, waxy layer of coconut cream that is solidified on top. Carefully scoop this off into a chilled glass bowl. Keep the leftover coconut water, it is great for smoothies.
⦁ Using a mixer, whip the coconut cream for 3 to 5 minutes until it becomes light and fluffy, with soft peaks.
⦁ Mix in your maple syrup and vanilla, if you are using.
⦁ Place the whipped coconut cream back into the fridge until you are ready to use it. This may be more than what you need for all 12 tarts, depending on how much you put on top, but that’s ok, it keeps for several days, covered in the fridge.
Assembling the Tarts:
⦁ Remove the paper liner off of the tart shells. Top each of the tart shells with a spoonful of the pumpkin filling and a dollop of whipped coconut cream, sprinkle with a little ground cinnamon. Serve immediately.
Recipe from: https://againstallgrain.com/2012/09/22/mini-pumpkin-pie-tarts/
Apple Pie
Ingredients
Crust
3 cups almond flour
1 cup arrowroot powder, plus more for dusting
1/3 cup coconut palm sugar
8 tablespoons cold unsalted butter
2 eggs + 1 white
2 teaspoons vanilla extract
1/2 teaspoon sea salt
For the filling:
3 pounds apples (about 8 medium), peeled, cored, and sliced 1/4-inch thick
1/4 cup coconut palm sugar
3 tablespoons arrowroot powder
2 tablespoons lemon juice
1 teaspoon cinnamon (more if desired but cinnamon should be subtle, IMHO)
You will also need aluminum foil, parchment paper, a pie pan and a baking sheet.
Servings: 12
Calories – 171 kcal
Total Fat – 7.96 g
Sodium – 168 mg
Total Carbs – 23.2 g
Total Sugars – 14.55 g
Protein – 3.1 g
Instructions:
⦁ Preheat oven to 350ºF. Place a baking sheet in the oven to heat up as well. (Placing the pie on a hot baking sheet will help keep the bottom crust from getting soggy)
⦁ In a large mixing bowl, whisk together the almond flour, arrowroot, coconut sugar, and salt.
⦁ Cut the butter into chunks and add it to the dry mixture. Cut it in with a pastry cutter until it resembles coarse crumbs.
⦁ In a small bowl, combine the whole eggs and vanilla and whisk to combine.
⦁ In another small bowl, lightly beat the egg white. Set aside. You’re saving it to brush on the crust.
⦁ Add the wet ingredients (minus the egg white) to the dry, and stir/cut in until incorporated.
⦁ Gather the dough into 2 balls and form it into disks. Wrap in plastic wrap and refrigerate.
⦁ While the crust is resting, make the filling: Combine the apples, coconut palm sugar, arrowroot powder, lemon juice, and cinnamon. Use your hands to mix it all up and get all of the slices coated.
⦁ Remove the crust from the fridge. If one is slightly smaller than the other, start with that one. To roll out the dough, dust a piece of parchment paper liberally with arrowroot, and dust the dough as well. Roll out into a 10 inch round. Transfer to the pie pan by picking it up with the parchment paper, and flipping it into the pan. (Alternately, place the pie pan on the crust and gently slip your hand under the parchment to raise it up and flip it into the pan)
⦁ Brush the bottom crust with egg white.
⦁ Pour the apple filling into the bottom crust and arrange to be as even as possible.
⦁ Repeat step 9 with the top crust. Pinch and fold the edges together to form the outside edge, and crimp.
⦁ Bake in the center rack of your oven for 30-35 minutes, or until deep golden brown. Loosely cover the pie with a sheet of aluminum foil and bake another 25-30 minutes. Allow the pie to cool completely before cutting.
Recipe From: http://zenbellycatering.com/2013/10/04/apple-pie/
Banana Blueberry Paleo Muffins
Ingredients
3/4 cup ripe banana (about 1 and 1/2 ripe bananas)
2 teaspoon vanilla extract
4 eggs
1/2 cup coconut flour
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup coconut oil, melted
1/2 cup blueberries (fresh or frozen – I used frozen organic wild blueberries)
Servings: 12
Calories – 118 kcal
Total Fat – 7.39 g
Sodium – 142 mg
Total Carbs – 8.84 g
Total Sugars – 5.71 g
Protein – 3.38 g
Instuction
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or grease with coconut oil.
Add to medium bowl bananas, vanilla extract, and eggs, and using a hand mixer mix the ingredients together.
In a small bowl whisk together dry ingredients (coconut flour, cinnamon, baking soda, and salt).
Add dry ingredients to the banana mixture and using a hand mixer combine until well incorporated. Then add melted coconut oil and mix again until combine. Gentle stir in blueberries making sure not to break them up (mush) too much in the batter.
Scoop the batter evenly among paper liners (I got about 11 muffins). If you want you can sprinkle to tops with additional cinnamon.
Place muffin pan in preheated oven and bake for 30 to 35 minutes or until tops are golden brown. You can also use a toothpick to make sure the center is cooked.
Great once cooled but even yummier the next day. If not eaten right away I suggest keeping them in the refrigerator and heating up when ready to consume. That way they last a little longer.
Strawberry Shortcake
Ingredients
Biscuits Dry
1 cup blanched almond flour
2 tbsp coconut flour
½ cup tapioca flour or arrowroot powder
1 tsp baking powder
¼ tsp Himalayan sea salt, more to taste
Wet
¼ cup unsweetened applesauce
1 organic egg
3 tbsp grass-fed butter, cold or room temperature (not melted)
2 tsp raw honey
Strawberry Sauce
4 cups strawberries, sliced (save one additional cup for later)
1 tbsp raw honey
Coconut Whipped Cream
1 can full-fat coconut milk
1 tsp vanilla
1 tsp raw honey
Servings: 8
Calories – 194 kcal
Total Fat – 12.6 g
Sodium – 129 mg
Total Carbs – 19.73 g
Total Sugars – 9.77 g
Protein – 2.41 g
Directions
Preheat oven to 350
In a bowl combine dry ingredients
Add in wet ingredients and whisk together to combine
Line a baking sheet with a baking liner or parchment paper
Roll dough into balls (does not have to be perfect)
Bake for 15 minutes or until cooked through and flakey
While baking add strawberries to a small pot and heat
Add raw honey and mash strawberries with a potato masher or a fork
Let simmer for 5 minutes
In a bowl, dump the fat from the coconut milk and add vanilla and honey
Using your hand mixer, whip the coconut milk until thick and you’ve reached your desired whipped cream texture
Cut the biscuit, add whipped cream, the fresh berries, and then the strawberry sauce
Recipe from Lexi’s Clean Kitchen
Skillet Peach Cobbler
Filling Ingredients
⦁ 1/4 cup coconut milk
⦁ 1 teaspoon pure vanilla extract
⦁ 1 tablespoon maple syrup (optional, depending on how sweet/ripe your fruit is
⦁ 2 teaspoons arrowroot or tapioca starch
⦁ 1/4 teaspoon cinnamon
⦁ 6 peaches, peeled and sliced
⦁ (I used 3 10-ounce bags of frozen peaches), or 6 cups of fruit of choice
Topping Ingredients:
⦁ 1 cup finely shredded coconut (I used ⦁ Tropical Traditions brand) – if yours is coarse, simply pulse it in a food processor until it’s finely shredded
⦁ 1/4 cup arrowroot or tapioca starch
⦁ 1/2 teaspoon cinnamon
⦁ pinch of sea salt
⦁ 1/2 cup ⦁ ghee, brown butter, or butter (I used brown butter from ⦁ Tin Star Foods)
⦁ – for AIP use coconut oil
⦁ 2 tablespoons sweetener of choice (maple syrup, granulated organic coconut, cane, or ⦁ maple sugar)
make it 21DSD-friendly:
⦁ use green apples (Granny Smith) as the fruit and omit the sweetener in both the filling and the topping preparation:
Preheat the oven to 350°F.
Note: If you’re using frozen peaches or other fruit, defrost it before getting started. It can be very cold, but you don’t want it to be frozen.
Servings: 12
Calories – 158 kcal
Total Fat – 11.04 g
Sodium – 83 mg
Total Carbs – 15.37 g
Total Sugars – 12.14 g
Protein – 1.22 g
Directions
In a large mixing bowl, whisk together all of the filling ingredients except the fruit until well combined. Toss the fruit in the mixture to coat well.
In a separate mixing bowl, whisk the coconut, arrowroot/tapioca, cinnamon, and salt together until well combined. Mix in the ghee/butter and sweetener until the dry ingredients are incorporated into the wet.
Place the fruit filling into a 10″ cast iron skillet or medium-sized baking dish (8×8″ or 9×9″ will work). Then evenly cover the fruit with the topping, leaving the edges of the skillet exposed so you can see some of the fruit and to allow space for bubbling.
Bake for 30-45 minutes until the topping is golden brown and the fruit filling is bubbling and the fruit is soft.
I also made a cherry variation following the exact same recipe, except I used more fruit this time, a total of 40 ounces (4 bags of frozen organic cherries from Whole Foods).
The recipe is taken from: https://balancedbites.com/content/paleo-peach-cobbler-nut-free/
Chocolate Chip Cookie Dough Bites
These chocolate chip cookie dough bites are perfect for anyone who loves sneaking spoonfuls of raw cookie dough from the bowl, like me! They’re sweet, deliciously chewy, and full of rich chocolate. Any leftovers will keep for at least one week if stored in an airtight container in the refrigerator.
Ingredients
⦁ 1 tsp unsalted butter or coconut oil, melted
⦁ ¾ tsp vanilla extract
⦁ ⅝ tsp ⦁ vanilla stevia, or adjusted to taste
⦁ 3 ½ tbsp (53mL) ⦁ unsweetened cashew milk, room temperature
⦁ ⅛ tsp salt
⦁ ¾ cup (90g) ⦁ oat flour (⦁ gluten-free if necessary and measured ⦁ like this)
⦁ 1 tbsp (14g) ⦁ miniature chocolate chips
Servings: 16
Calories – 30 kcal
Total Fat – 1.05 g
Sodium – 20.8 mg
Total Carbs – 4.34 g
Total Sugars – 0.54 g
Protein – 0.89 g
Instructions:
⦁ Place a sheet of wax paper or parchment paper on a baking tray.
⦁ In a medium bowl, stir together the butter, vanilla extract, and vanilla stevia. Stir in the cashew milk and salt. Add in the oat flour, stirring until just incorporated. Gently fold in the chocolate chips.
⦁ Working with a small amount of the mixture at a time, roll into a bite-sized sphere. Place on the prepared baking sheet. Repeat with the remaining mixture. Transfer to an airtight container, and refrigerate until ready to eat.
Notes: Any milk can be substituted for unsweetened cashew milk. Make sure your milk is at room temperature! Cold milk will re-solidify your butter.
Any flour except coconut flour may be substituted for the oat flour. When substituting gluten-free flours, the texture of the cookie dough bites will vary (and typically be grainier).
I highly recommend using the vanilla stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too! I buy mine online here because that’s the cheapest price I’ve found. For sweeter bites, increase the vanilla stevia to ¾ teaspoon.
If you really prefer not to use vanilla stevia, then omit it and substitute pure maple syrup, honey, or agave for the milk. (The bites won’t be quite as sweet with any of these substitutions! They’ll be closer to the sweetness level of muffins, rather than cookies.)
If the mixture is too dry and won’t come together, add additional milk, ½ teaspoon at a time until you can roll it into spheres.
Do not try to bake this cookie dough! It won’t turn out properly at all. Instead, I recommend my Ultimate Healthy Soft Chewy Egg-Free Chocolate Chip Cookies recipe!
Recipe from: https://amyshealthybaking.com/blog/2017/10/01/practically-flourless-chocolate-chip-cookie-dough-bites/