60+ Naturally Sweetened Dessert Recipes - Foolproof Living

Mini Lemon Blueberry Tarts

Aysegul Sanford — Thu, 17 Aug 2023 22:20:09 +0000

If you know me well, you know I love any ricotta or lemon recipe, like Almond Ricotta Cake or Almond Flour Lemon Cake. But today’s recipe, Mini Lemon Blueberry Tarts, is one of those, ‘my friend is coming over, I have to whip something together quick’ sort of recipes.

If you are looking for a large tart recipe including the tart crust and filling, be sure to check out Summer Berry Tart for all your warm weather gatherings.

Ingredients

The ingredient list for these lemon blueberry tartlets is so short and sweet. The key is to have those little tartlets made from store-bought philo cups, but we will get to that in a bit. Here’s a quick glance at what we need:

Ricotta cheese: I use my Homemade Ricotta Cheese recipe, but any store-bought ricotta cheese will do.
Large eggs
Honey: Honey is a natural sweetener that really compliments the ricotta, lemon and blueberries. However, an equal amount of maple syrup would also work.
Vanilla extract
Lemon zest: Zest one large lemon or two small ones before slicing and juicing.
Lemon juice: Fresh lemon juice will provide the best flavor.
Mini fillo cups: Look for mini phyllo cups (sometimes labeled mini phyllo shells) in major grocery stores or online. If you have a local Greek store nearby, they will be readily available there, too.
Blueberries: Fresh sweet blueberries are your best bet; just make sure to rinse and pat dry before adding to the tarts. For a jammy sort-of blueberry layer finish, you could also finish the lemon tarts with Blueberry Sauce.
Pomegranate seeds: Optional, but I find the pomegranate seeds add such a lovely color and tangy bite.

Optional Add-Ins / Variations

Fresh berries: Change up the blueberries to any of your favorite berries, like fresh raspberries, blackberries, or diced strawberries.
Almond extract: Compliment the delicate lemon flavor with ½ teaspoon almond extract added to the ricotta mix.
Whipped cream: Dollop each individual lemon tart with Maple Whipped Cream just before serving.
Garnish: If serving immediately, you can garnish with a sprig of fresh mint for extra elegance.

How to Make Blueberry Tarts

This is the sweeter side of ricotta, with a little honey and fresh blueberries to get us there. To make these lemon and blueberry mini tarts, follow these steps:

Preheat oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Make ricotta filling: In a medium bowl, whisk together ricotta, eggs, honey, vanilla extract, lemon zest, lemon juice, and salt.
Fill phyllo cups: Place the filo cups on the prepared pan, spacing them out about 1” apart. Fill each shell with about 1 Tablespoon ricotta mixture.
Bake: Bake for 14-15 minutes, or until the filling is warm and the shells are a lightly golden brown.
Garnish: Allow the tartlets to cool slightly. Finish with fresh blueberries and pomegranate seeds, if using.

How to Store

While these mini berry tarts are best enjoyed the day they are made, they can be stored and enjoyed later in the week.

For best results, store leftover mini blueberry tarts in an airtight container in the fridge for 2 days. Remove from the fridge 5 to 10 minutes before enjoying to take some of the chill off.

FAQs:

Why is my lemon tart runny?

Lemon tarts can be runny if the filling is too wet. To ensure the filling is not runny, thoroughly mix the ricotta before mixing with the rest of the ingredients and bake until the filling is puffed and set in the middle.

Should lemon tarts be refrigerated?

Individual lemon tarts can be made in advance and stored in an airtight container in the fridge. When ready to enjoy, remove from the refrigerator 5-10 minutes before enjoying to bring up to room temperature.

Can you freeze lemon tarts?

We do not recommend freezing the lemon tartlets as the phyllo cups become too soggy once frozen and thawed.

Other Blueberry Recipes You Might Also Like:

If you try this Mini Lemon Blueberry Tarts recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mini Lemon Blueberry Tarts

Looking for an easy bite-sized dessert for a crowd? I’ve got you covered. These Mini Lemon Tarts are filled with ricotta-lemon filling and topped off with blueberries. They are so easy to make with only 8 ingredients and 10 minutes hands on time.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings mini tarts

Calories 43kcal

Author Aysegul Sanford

Ingredients

¾ cup whole milk ricotta cheese
3 large eggs
2 tablespoons honey or maple syrup
¾ teaspoon vanilla extract
1 tablespoon lemon zest from 1 large or 2 small lemons, freshly grated
1 teaspoon lemon juice
Pinch of salt
24 mini phyllo shells
1 cup blueberries
A handful of pomegranate seeds as garnish (optional)

Instructions

Preheat the oven to 350 F Degrees. Line a baking sheet with parchment paper. Set aside.
Whisk together ricotta cheese with eggs, honey, vanilla extract, lemon zest, lemon juice, and salt in a medium bowl.
Place the phylo cups on the prepared pan and fill each cup with 1 tablespoon filling.
Bake them until the filling is warm and the shells turn lightly golden brown, about 14-15 minutes.
Allow them to cool for a few minutes. Garnish with blueberries and pomegranate seeds (if using) and serve.

Notes

Yields: This recipe makes 24 mini tarts. I usually serve 4 per person as a “finger dessert”, which makes it ideal for 6 servings. You can, however, multiply the recipe if you are serving a larger crowd.
Storage: Since it is so easy to put together, I highly recommend serving this recipe on the day that it is made. However, if you have leftovers you can store them in an airtight container in the fridge for up to 2 days.

Nutrition

The post Mini Lemon Blueberry Tarts appeared first on Foolproof Living.

Honey Ice Cream

Aysegul Sanford — Sat, 01 Jul 2023 21:20:21 +0000

If you have never made homemade ice cream with honey before, consider this a sign. Making ice cream at home is not only easy to make, but it also gives you complete control over the ingredients used. This simple vanilla ice cream recipe is made with just a few basic ingredients you probably already have on hand. The best part, you ask? You can use it as a base for (pretty much) any ice cream flavor you like.

Love making ice cream? Put your ice cream maker to good use with Coconut Cashew Ice Cream (dairy-free) or Avocado Ice Cream, or go the no-churn method with Yogurt Bark.

Ingredients for Honey Vanilla Ice Cream

This homemade honey ice cream requires only 6 simple ingredients. Here’s a look at what we need:

Heavy Cream: Pick up a pint of heavy cream or heavy whipping cream for the creamiest texture.
Milk: Use full-fat whole milk for the richest texture and flavor.
Honey: Choose high-quality honey, local or raw honey is even better. As always, the honey flavor will determine the flavor of your ice cream. My favorite types of honey are orange blossom and clover. Maple syrup could also be used but be aware that the flavor profile of the overall ice cream would be different.
Salt: We are using Kosher salt to season the honey-flavored ice cream. Feel free to give it a finish of Maldon flaky salt upon serving for a salted honey ice cream twist.
Vanilla: You can use vanilla extract or the luxurious vanilla bean paste (affiliate link). If using vanilla extract, be sure to add it at the end while the ice cream mixture cools to room temperature.
Raw Egg Yolks: Whole egg yolks add texture and richness to the honey and ice cream. The trick is to temper the egg yolks into the cream mixture, but more on this later.

How to Make Honey Ice Cream Recipe?

If you never thought of making vanilla ice cream with honey, think again! Just like all homemade ice cream recipes, this one requires a bit of patience. But your efforts will be rewarded in the end. Here’s how to do it:

Heat the cream mixture: In a medium saucepan over medium-high heat, heat the cream, milk, honey, salt, and vanilla paste (if using) for approximately 5 minutes, stirring frequently, until it just barely begins to simmer. Do not let it boil.
Temper egg yolks: While the cream mixture is coming up to a simmer, place the egg yolks in a medium bowl and whisk until smooth. When the cream mixture has just barely reached a simmer, pour 1 ½ cups of the warmed cream mixture into a measuring cup. Slowly pour the cream mixture into the yolks while continuously whisking as you pour it into the bowl. Continuous whisking is paramount to prevent the eggs from curdling.

Cook custard: Pour the egg mixture back into the saucepan while stirring constantly with a wooden spoon. Reduce to medium heat and cook for approximately 10 minutes (stirring constantly) until it is slightly thickened or registers 180 degrees F. As you are stirring, ensure that you are scraping the bottom edge of the pan as it thickens. The mixture should produce “milk bubbles” on the edge of the pan, which is a good indication of proper temperature. Do not let it boil, as this will scald the cream and milk.
Cool ice cream base: Pour the cream mixture into a heat-proof cup or bowl. Allow to cool on the kitchen counter for 30 minutes. Then, cover it with a lid or plastic wrap and place it in the refrigerator for at least 3 hours or up to 24 hours.

Churn ice cream: After the custard is thoroughly chilled, churn the mixture in an ice cream maker (affiliate link) according to the manufacturer’s instructions. Mine takes about 15-20 minutes, and in the end, the mixture resembles the texture of soft-serve ice cream.
Freeze: Transfer the ice cream to an airtight container or a loaf pan and cover it tightly. Freeze the ice cream until firm, at least 2 hours, but preferably overnight. Serve once chilled.

How to Store

This honey milk ice cream will keep for up to 1 week in the freezer if stored properly. Here are my best tips for storage:

Store in a freezer-safe airtight container, preferably an ice cream tub (affiliate link.) Use the back of a spoon to gently push it down to remove any air.
Place in the back of the freezer, away from any odorous foods (i.e., fish, onions, etc.).

How to Serve Honey Ice Cream?

Honey-sweetened ice cream will become one of your favorite ice cream flavors you are going to want to put on everything. Some of my favorite ways to serve include:

Bowl / Cone: Keep it classic by scooping ice cream into a bowl or cone to enjoy all on its own. Use any of your favorite toppings, such as nuts, fresh fruit, or even better, a drizzle of your favorite caramel.
Make Ice Cream Sandwich: Sandwich a generous scoop of it in between Almond Flour Cookies, or Almond Flour Peanut Butter Cookies for a scrumptious summer treat.
On Top of Baked Goods: Serve it a la mode style on top of Almond Flour Brownies, Peach Galette, or Easy Apple Crisp.
Make a Honey Ice Cream Sundae: Create a luxurious ice cream sundae at home by topping it off with dark chocolate, chocolate chips, fresh fruit, or fruit sauce, like my Blueberry Sauce and Maple Whipped Cream.

Expert Tips

Simmer instead of boiling: Do not bring the cream and honey mixture to a boil. Boiling honey changes its color, texture, and nutrient value. Bringing the mixture to too high of a temperature could also scald the milk as well as break the egg yolk emulsion.
Use good quality ingredients: Good quality ingredients will always yield a more flavorful ice cream. Use your favorite brands of cream, honey, and vanilla, and pay a little extra for organic, if possible.
When tempering eggs, be patient: If this is your first time tempering eggs, be patient and confident. It’s always best to work slower rather than faster to avoid scrambling the eggs.
Use a wooden spoon: A wooden spoon helps to get into the crevices of your saucepan. This is important because we don’t want the milk to scald at the bottom.
Look for ‘nape’: This is a French term that means the ice cream base is ready when it is thick enough to coat the back of a wooden spoon. You can also use a digital thermometer to check doneness. The egg mixture should reach 180 degrees Fahrenheit before getting it off the heat.
Strain, if needed: We tested this recipe several times and did not need to strain. However, a few clumps are possible. If that happens to you, straining the mixture through a fine mesh strainer helps to catch any unwanted egg chunks that may have developed during the tempering of the eggs.
Make sure it is completely cool before churning. The ice cream base must be chilled before churning to ensure the proper functioning of your ice cream maker. Chill in the fridge for at least 3 hours or up to overnight.
Allow to freeze until firm. While the ice cream can be enjoyed straight from the ice cream machine for more of a soft-serve texture, I find it’s best to freeze for at least 2 hours before enjoying it.
Cover the “skin”: For extra precaution, place a piece of stretch film directly over the surface of the ice cream before freezing. This can help to prevent a skin from forming.
Store properly. Store the honey vanilla ice cream in a freezer-safe airtight container or your favorite ice cream tub (affiliate link) to prevent freezer burn. This will allow the ice cream to last a week, if not longer.

FAQs

Is honey a good sweetener for ice cream?

Yes, honey is a delicious natural sweetener for ice cream that adds sweet, floral notes. Go for orange blossom or clover honey for the best flavor.

What is the secret to creamy ice cream?

Heavy cream and full-fat milk will produce the creamiest, dreamiest ice cream. Don’t skip on the fat for this recipe.

Other Honey-Sweetened Recipes You Might Also Like:

If you try this recipe for Honey Ice Cream, please take a minute to rate and comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Honey Ice Cream Recipe

Try this homemade honey ice cream recipe for a super creamy and naturally sweetened treat that is superior to any store-bought brand. Drawing inspiration from Haagen Dazs’ Honey Vanilla Ice Cream, this simple recipe is an excellent delight to savor all year round.

Course Ice Cream

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 10

Resting 10

Total Time 10 20

Servings servings

Calories 549kcal

Author Aysegul Sanford

Equipment

Ingredients

1 ½ cups heavy cream
1 ½ cups whole milk
½ cup honey
½ teaspoon Kosher salt
1 ½ teaspoon vanilla paste or pure vanilla extract*
4 large egg yolks

Instructions

Heat the cream, milk, honey, salt, and vanilla paste in a medium-sized saucepan over medium-high heat for approximately 5 minutes, stirring frequently, until it just barely begins to simmer. Do not let it boil.
While the cream mixture is simmering, whisk the egg yolks in a bowl until smooth. Set them aside.
Pour 1 ½ cups of the warmed cream mixture into a measuring cup.
Gradually whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is paramount to prevent the eggs from curdling.
Pour the egg and milk mixture back into the saucepan while stirring constantly with a wooden spoon. Cook over medium heat for approximately 10 minutes (stirring constantly) until it is slightly thickened or it registers 180 degrees F. As you are stirring, ensure that you are scraping the bottom edge of the pan as it thickens. The mixture should produce “milk bubbles” on the edge of the pan, which is a good indication of proper temperature. Do not let it boil, as this will scald the cream and milk.
Pour the cream mixture into a heat-proof cup and let it cool on the counter for 30 minutes. Cover it with a lid or stretch film and refrigerate for at least 3 hours or for up to 24 hours.
Churn the mixture after it has chilled according to the ice cream manufacturer’s instructions. Mine takes about 15-20 minutes, and in the end, the mixture resembles the texture of soft-serve ice cream.
Transfer it to an airtight container and cover it tightly. Freeze it until firm for at least 3 hours, preferably overnight. Serve when chilled.

Notes

Yields: This recipe yields 1 quart of ice cream.Storage: Store in an airtight container, preferably an ice cream tub (affiliate link.) or a loaf pan that is tightly covered with stretch film. Use the back of a spoon to gently push it down to remove any air.
Vanilla: If you do not have vanilla paste, you can use vanilla extract. However, be sure to add it at the end while the ice cream mixture cools to room temperature. Otherwise, it will evaporate during the cooking process.
This recipe has been adapted with minor changes from The Perfect Scoop.

Nutrition

The post Honey Ice Cream appeared first on Foolproof Living.

Honey Chocolate Ice Cream

Aysegul Sanford — Sat, 01 Jul 2023 21:16:41 +0000

As with most of my easy chocolate recipes, this chocolate honey ice cream has no high fructose corn syrup and no refined sugar. It is sweetened with only the natural goodness of honey.

And if you are a serious ice cream lover, be sure to check out my Avocado Ice Cream and Cashew Coconut Milk Ice Cream.

Ingredients

This chocolate honey ice cream recipe requires just a handful of simple ingredients. We will need:

Heavy Cream: Heavy cream, sometimes labeled heavy whipping cream, provides a rich and creamy consistency that is so akin to ice cream.
Whole Milk: Make sure to also use full-fat milk for the richest texture.
Honey: Seek out high-quality honey from a brand you trust. Whether it is local or raw honey, or both, pick a flavor you like, like orange blossom or clover.
Unsweetened Cocoa Powder: Unsweetened cocoa powder (not Dutch-processed) provides a rich, earthy, chocolatey flavor. I tested this recipe with both Hershey’s (affiliate link) and Valrhona (affiliate link), and both were equally delicious. For even more powerful antioxidants, try organic Cacao Powder (affilaite link), which is not heated to as high a temperature during processing as traditional cocoa powder.
Raw Egg Yolks: Egg yolks add richness and create a chocolate custard ice cream dream.
Vanilla Paste: Although more expensive, vanilla bean paste (affiliate link) adds richness and specks of vanilla bean. If you would like to use pure vanilla extract instead, make sure to add it while the chocolate ice cream base is cooling, so as to not evaporate the alcohol.
Salt: A pinch of Kosher salt enhances the sweet cream and chocolate notes.

How to Make Chocolate Ice Cream with Honey?

Honey-sweetened chocolate ice cream is just as delicious, if not more so, than traditional ice cream recipes. Here’s how to do it:

Heat cream mixture: In a medium saucepan, place the cream, milk, honey, unsweetened cocoa powder, vanilla paste, and salt. Cook over medium-high heat, string frequently until it is barely simmering, 7-8 minutes. Do not let it boil.
Whisk egg yolks: While the cream mixture is coming up to a simmer, whisk the egg yolks in a medium bowl.
Temper egg yolks: Carefully pour 1 ½ cups of the warmed cream mixture into a measuring cup. Gradually and slowly whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is very important to prevent the eggs from curdling.
Make the chocolate custard: Immediately pour the egg yolk mixture back into the saucepan. Cook over medium to medium-high heat for approximately 8 minutes, stirring constantly with a wooden spoon, until it is slightly thickened. Make sure to also stir the bottom edge of the saucepan to incorporate the mixture. Do not let it boil, as this will scald the cream and milk. The mixture should be around 180 degrees Fahrenheit.

Chill: Pour the chocolate mixture into a heatproof container or a medium bowl. Keep it uncovered and allow it to cool to room temperature on the counter for 30 minutes. Then, cover it with plastic wrap and refrigerate for at least 3 hours, or up to 24 hours.
Churn: Once the custard is thoroughly chilled, churn it in your ice cream maker (affiliate link) according to the manufacturer’s instructions. My ice cream maker takes about 20 minutes for it to reach a soft-serve consistency.
Freeze: Transfer the now-churned ice cream to an ice cream tub (affiliate link) or a loaf pan and be sure to cover or wrap tightly. Let it freeze for at least 3 hours before serving.

How to Store

Chocolate ice cream with honey will keep for up to 1 week in the freezer. For proper storage, make sure to:

Store in a designated ice cream tub (affiliate link), or freezer-safe airtight container.
Store away from any odorous foods (i.e. seafood, onions, etc.), preferably in the back of the freezer.
Optionally, place a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals.

How to Serve Honey Ice Cream?

Naturally sweetened chocolate ice cream is going to become your favorite homemade ice cream flavor. To really bring out its chocolate flavor, I love to serve it in any of the following ways:

Bowl / Cone: Scoop into a bowl or cone, and finish with your favorite toppings like fresh fruit, naturally sweetened Strawberry Sauce, dark chocolate chips, melted chocolate sauce, and toasted nuts for a little crunch or flaky sea salt (affiliate link.)
Over Cake or Brownies: Get a double dose of chocolate by scooping on top of warm Almond Flour Brownies, or any of our Cake Recipes.
Ice Cream Sandwiches: The rich chocolate flavors are perfect in between two Almond Butter Cookies or Chocolate Chip Cookies.
Affogato: Pour a shot of hot espresso over a scoop of custard chocolate ice cream for a scoop of Italian flair.

Expert Tips

Do not let it boil: We want the custard to simmer rather than boil as too high of a temperature could also scald the milk as well as break the egg yolk emulsion. Boiling honey also changes its color, texture, and nutrient value.
Opt for organic, if possible: Use your favorite brands of cream, honey, and vanilla, and pay a little extra for organic, if within your budget.
Patience is key: Be patient and confident when tempering the egg yolks. Work slower rather than faster, especially if this is your first time doing so.
Stir with a wooden spoon: Use a wooden spoon when stirring the chocolate custard, as it is easier to get into the nooks and crannies of your saucepan.
Do as the French do: A key detail to look out for is nape, a fancy French term that basically means the ice cream base is ready when it is thick enough to coat the back of a wooden spoon. For a foolproof method, this would be 180 degrees F on an instant-read thermometer (affiliate link.)
Use a fine mesh strainer for extra insurance: I made this recipe three times and didn’t need to strain the mixture. However, straining through a fine mesh strainer helps to catch any unwanted clumps of egg yolk that may have developed during tempering the eggs. This is a good practice to follow if you are new to tempering eggs.
Chill before churning: It’s important for the chocolate ice cream base to be completely chilled before churning to ensure the proper functioning of the ice cream machine.
Freeze until firm: Freezing the ice cream for at least 3 hours (or preferably overnight) before enjoying makes it more like that Haagen Daz texture we all love. While it is tempting to eat it right away, letting it freeze fully is ideal for the best chocolate ice cream.

FAQs

Do honey and chocolate go together?

Yes, the floral notes of honey really complement the deep, dark, earthy flavors of cocoa.

How do I substitute honey for sugar in ice cream?

While the substitution will depend on your specific recipe, I use ½ cup of honey for every 3 cups of total liquid (in this case, whole milk and heavy cream.) However, please keep in mind that when working with honey, boiling it should be avoided as heating honey at high temperatures can change the composition of nutrients and can deteriorate its quality.

Other Ice Cream Recipes You Might Also Like:

If you try this Chocolate Honey Ice Cream recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Honey Chocolate Ice Cream Recipe

Honey chocolate ice cream is an ultra rich, naturally sweetened custard based ice cream that is the ultimate summer indulgence. Made with just a few basic ingredients, it is an easy ice cream recipe you’ll be making over and over again.

Course Dessert/Ice Cream

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Cooling Time 8

Total Time 8 30

Servings servings

Calories 577kcal

Author Aysegul Sanford

Equipment

Ingredients

1 ½ cups heavy cream
1 ½ cups whole milk
½ cup honey
½ cup unsweetened cocoa powder
4 large egg yolks
1 ½ teaspoon vanilla paste or vanilla extract*
½ teaspoon Kosher salt

Instructions

Place cream, milk, honey, unsweetened cocoa powder, vanilla paste, and salt in a medium-sized saucepan over medium-high heat. Cook, string frequently until it is barely simmering, 7-8 minutes. Do not let it boil.
Whisk the egg yolks in a medium bowl.
Carefully pour 1 ½ cups of the warmed cream mixture into a measuring cup.
Gradually whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is very important to prevent the eggs from curdling.
Pour the egg yolk mixture back into the saucepan. Using a wooden spoon, cook over medium to medium-high heat for approximately 8 minutes, stirring constantly until it is slightly thickened making sure you also stir the bottom edge of the saucepan to incorporate the mixture. Do not let it boil, as this will scald the cream and milk. The mixture should be around 180 degrees F.
Pour the cream mixture into a heatproof container and let it cool (uncovered) on the counter for 30 minutes. Cover it with stretch film (place it on the surface of the custard) and refrigerate for at least 3 hours or for up to 24 hours.
Churn the mixture after it has chilled according to the ice cream manufacturer’s instructions. In my ice cream maker, it takes about 20 minutes for it to reach soft serve texture.
Transfer the churned ice cream to an ice cream tup (or a loaf pan), put the lid on and let it freeze for at least 3 hours before serving.

Notes

Yields: This recipe makes 1-quart ice cream.
You can substitute the vanilla paste with vanilla extract. Use an equal amount but stir it into the custard at the very end (at the cooling stage) to prevent it from evaporating.
Check doneness: The proper temperature of the mixture should be no more than 180 degrees F. Boiling or scalding the mixture can cause the eggs to curdle and potentially burn, giving an unpleasant taste. Do not walk away as the boiling point can be very quick! You can easily test for the correct thickness of the mixture by lifting the wooden spoon out and running your clean finger on the back of the spoon. If the other area of the spoon holds on to the mixture and does not run off, it is thick enough.
Use a fine mesh strainer (Optional): I made this recipe three times and didn’t need to strain the mixture. However, straining through a fine mesh strainer helps to catch any unwanted clumps of egg yolk that may have developed during tempering the eggs. This is a good practice to follow if you are new to tempering eggs.

Nutrition

The post Honey Chocolate Ice Cream appeared first on Foolproof Living.

Breakfast Fruit Salad

Aysegul Sanford — Wed, 21 Jun 2023 15:29:16 +0000

This recipe is one of the most versatile of all the breakfast fruit ideas. Serve it by itself for a healthy, light breakfast, or serve it with my Fruit Yogurt Dip on the side for a tantalizingly creamy dish perfect for a beautiful brunch spread. You can even use your fruit mix to top off or incorporate it into your morning oatmeal (hello, Yogurt Overnight Oats)for a satisfying morning meal.

Ingredients You’ll Need for Fruit Breakfast Salad

You only need two sets of simple ingredients for this breakfast fruit salad recipe: the fruits and the fruit salad dressing.

Breakfast fruits: Wondering what ingredients to include when you make fruit for breakfast? This classic mix of colorful produce will brighten your table with nutritious, brilliant flavors.

Pineapple: Pick out a ripe pineapple that is juicy and sweet.
Grapes: You can use both red and yellow grapes in this recipe. However, I would recommend getting the seedless variety.
Berries: Nearly any berry will make this simple morning dish full of ripe, juicy flavors. My favorite fresh berries include strawberries, blackberries, and blueberries.
Oranges
Kiwis
Banana: I adore the creamy, sweet taste of fresh bananas. However, you can omit this ingredient if you’re not a fan of the fruit or preparing this recipe beforehand.

Fruit salad dressing:

Orange juice and orange zest: Be sure to use fresh orange juice and orange zest when you make fruit dishes for breakfast. Fresh oranges will give your recipe a delectable balance of tartness and sweetness guaranteed to satisfy your cravings.
Lime juice and lime zest: Fresh lime juice is the secret ingredient to giving this dish its zesty, bright flavor—and keeping your fruit fresh for longer! If you don’t have any limes, you can substitute this ingredient for lemon juice and zest.
Vanilla extract
Ground cinnamon
Sweetener: Because this dish gets natural sweetness from fruits, adding an extra sweetener is optional. If you want to enhance the sweetness of your fresh fruit breakfast, add a bit of honey (or honey syrup), maple syrup, or agave. You could also use my Honey Lime Dressing as a citrus-sweet alternative to this classic fruit dressing.

Optional Add-Ins

Fresh mint: Amongst all fresh herbs, I think mint is the most flavorful addition to a fruit salad. Adding a few fresh leaves will enliven every bite of your breakfast fruit recipes while adding a garden-green color.
Shredded coconut flakes: I love using unsweetened coconut flakes as a healthy, no added sugar topping for this sweet spread. Not only do their sweet, nutty flavors complement this simple mix, but they also add an irresistibly crunchy texture.
Spices: To add a warm, gourmet spice to your fruit bowl recipe, you can substitute a sprinkle of cardamom, nutmeg, or poppy seeds in place of cinnamon.

Variations Based on Season and Dietary Restrictions

The best fruits for a fruit salad match the time of year. If you want to transform this easy dish into a seasonal treat or satisfy a dietary need, you’ll love this collection of tasty fruits to use.

Summer: Looking to fill your morning fruit bowl with a mixture of sunny, summer-ready produce? I recommend making your summer salad with peaches, plums, raspberries, nectarines, cantaloupe, honeydew, papayas, and mango.
Fall: Fall produce makes some of my favorite fruit breakfasts. To make an autumn fruit salad, use apples, figs, pears, and pomegranate seeds for a dish perfect for the holiday season.
Winter: To make a winter fruit salad perfect for special occasions, I recommend adding tart, warm-colored fruits like Mandarin oranges, blood oranges, tangerines, grapefruit, and bananas.
Spring: When jumping into the garden-fresh spring season, you’ll want these fruits in your breakfast spread. Apricots and strawberries are some of the most spring-forward fruits in the produce aisle.
Low-sugar fruit salad: If you are in need of a healthy fruit salad recipe that has low quantities of sugar, I recommend using low-sugar fruits (as recommended by Healthline), like raspberries, strawberries, blackberries, kiwis, and grapefruit.
Low-calorie fruit salad: Want to cut down on your morning calorie intake? No problem! Some of the lowest-calorie fresh fruits for breakfast include apples, berries, grapefruit, passion fruit, and stone fruits (e.g., peaches, nectarines, and apricots).

Hot to Make Fruit Salad for Breakfast?

You don’t need a home garden to make a healthy breakfast. While it takes a bit of time to chop all the fruit, once you have them ready, you can prepare a breakfast or brunch fruit salad in just four simple steps:

Add the fruit: Take out a large bowl, and add the fresh strawberries, pineapple, grapes, blueberries, blackberries, cut oranges, and kiwis. Add the banana if you plan to serve this dish immediately. If you’re making this dish ahead, wait to add the banana just before serving.
Make the dressing: In a small bowl or mason jar, mix the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon. Either whisk or vigorously shake everything until combined thoroughly. If you are using honey, be sure also to whisk that into the dressing.
Add the dressing: Drizzle the dressing over the fruit salad and gently toss to combine.
Serve: If using, garnish the fruit salad with fresh mint leaves and serve.

How To Make Ahead, Meal Prep, and Store?

It doesn’t matter whether you want a make fruit salad ahead for a crowd or an easy recipe for everyday meal prep. This simple guide will show you how to keep your salad fresh for a few additional days.

Make ahead: This recipe is one of the greatest brunch fruit ideas because it’s so easy to make ahead of time. Simply cut up your fruits and place them in a large mixing bowl. Then, just before serving, add the banana and drizzle the fruit with your prepared dressing.
Meal prep: Looking for easy breakfast fruit cup ideas? Divide the prepared fruit mixture into individual airtight cups or mason jars (or Weck Jars (affiliate link) as I did in the photo below), and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
Storage: You can store this sugar-free fruit salad in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.

What to Serve with Fruit Salad for Breakfast?

Want to serve fruit for a brunch buffet or make a delicious fruit bowl for breakfast? When you make this easy recipe, you’ll discover countless ways to transform seasonal produce into a filling meal.

Add protein: Add a dollop of my Vanilla Yogurt or Chunky Granola on top of the finished dish for the perfect breakfast fruit bowl. You could also serve your fruit salad with a side of Greek Yogurt Fruit Dip to make one of my favorite fruit brunch ideas.
With your favorite cereal: One of my favorite ways to enjoy this simple salad is to mix it into my favorite cereals, like my Homemade Museli.
Weekday breakfast: There’s no reason why you can’t enjoy healthy breakfast ideas with fruit every day of the week. Serve this simple salad alongside simple, tasty recipes like Salmon Avocado Toast, Oatmeal with Chia Seeds, and Steel Cut Overnight Oats (with a dollop of peanut butter on top) for a breakfast that will keep you satisfied for hours.
Pancakes and waffles: If you want a fruit-based breakfast with a delectably filling base, I recommend serving it with my Almond Flour Waffles, Overnight Yeasted Waffles, or Lemon Ricotta Pancakes.

Expert Tips

It doesn’t matter whether you’re serving this fruit salad for lunch or want to make a kid-friendly fruit salad your children will love. The below tips will ensure your salad is as fresh and flavorful on your first try.

Choose fresh fruits: The key to any good fruit breakfast is selecting high-quality fruits. Ensure your produce isn’t bruised or moldy, and try to choose adequately ripe fruit. However, avoid overly ripe fruit, as these ingredients likely won’t hold their shape and become mushy in your salad mixture.
Visual interest: To make the best fruit salad for a special event, I recommend using fruits in a variety of colors—red, yellow, green, and beyond! This way, it will look appetizing and add a nice pop of color to your tablescape.
Proper cutting: I recommend cutting your fruit into equal bite-sized pieces to ensure your salad is easy to eat. If you’re serving this recipe as a breakfast fruit plate, you can slice your larger fruits, arrange them on a plate, fill the empty spaces with strawberries, and top the spread with blueberries.
Wash and dry your fruit properly: It’s essential to ensure your fruit is clean and safe to eat before incorporating it into your homemade fruit salad. However, remember that some fruits bruise easily, and washing berries requires particular gentleness. Be sure to be equal parts thorough and light when washing your produce.
Do not skip on the lime juice or lime zest: Because of its preservational properties, a little lime or lemon juice is a great way to prevent your fruit from browning. Plus, this addition enhances the taste of the salad by balancing its sweet flavors with an irresistible tanginess.
Adding banana: Some people think banana has no place as seasonal fruit for summer. However, they add a creamy, mild taste to any fresh fruit salad, and they pack tons of Vitamin C and potassium to fuel you through your day. Still, you can easily omit it if you are not a fan.
Dress it right before serving: I recommend dressing the salad right before serving. If you drizzle on the dressing too far in advance, your salad may become overly juicy and soggy.
Make it kid-friendly: The below recipe as written, is a great fruit salad for kids due to its bright color, nutritious ingredients, and sweet taste. However, depending on your kids’ age, you may want to cut your fruit into smaller or bite-sized pieces.

FAQs

Is it okay to eat a fruit salad for breakfast?

Yes! Fruit salad makes one of the healthiest options for a quick morning meal due to its high vitamin and mineral content. Plus, depending on which fruits you add, you can kick-start your day with other nutrients, such as potassium, that may help maintain healthy blood pressure, reduce your risk of diabetes, and promote immunity. With that being said, it is important to consume fruit in moderation.

Is fruit salad a healthy snack?

Definitely! Doctors recommend that people eat at least 400 grams of fruit per day (or five servings of 80 grams), so eating fruit salad as a snack will help you reach your dietary goals while reducing your risk of disease, aiding weight loss, and enhancing your body’s store of essential nutrients. However, it is always best to consult your doctor and get the best advice for your dietary requirements.

Should I peel fruits when making fruit salads?

Peeling your fruit is a personal choice for this breakfast fruit bowl recipe. However, I recommend peeling off any skins that are hard to digest, such as orange, kiwi, and banana peels.

Can I use frozen fruit?

Yes, but ensure your fruits are fully thawed (room temperature is best) before adding them to your mixture.

Other Fruit Breakfast Recipes

No one can resist a sweet bowl of fruit for breakfast. If you want other ingenious ways to incorporate nutritious fruit into your morning, you’ll love these simple dishes.

Yogurt Parfait: If you want a recipe incorporating healthy breakfast fruit with creamy, light Greek yogurt, this dish is precisely what you need.
Apple Cinnamon Oatmeal: Pack all the fresh, crisp flavors of the orchard into your morning bowl with this 15-minute recipe.
Instant Pot Quinoa Breakfast Bowl: This vegan, gluten-free breakfast recipe comes together in less than 20 minutes and is the perfect make-ahead dish.
Peach Galette: Search no more for a healthy dessert. This sophisticated recipe makes for the perfect brunch dessert—especially when served with my fan favorite Honey Vanilla Ice Cream.
Can’t get enough? Check out all our fruity desserts.

If you try this Breakfast Fruit Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Breakfast Fruit Salad Recipe

Here is a breakfast fruit salad that will help you start the day in a healthy way. Made without the use of any additional sugars, this easy fruit salad can be served by itself or as a side dish served with baked goods, eggs, or oatmeal.

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Total Time 15

Servings servings

Calories 131kcal

Author Aysegul Sanford

Ingredients

For The Fruit Salad

2 cups pineapple peeled, cored, and cut into 1-inch pieces
1 cup grapes rinsed and halved
1 cup strawberries rinsed, hulled, and quartered
1 cup blueberries rinsed
1 cup blackberries rinsed
1 orange peeled and cut into 1-inch pieces
2 Kiwis peeled and cut into 1-inch pieces
1 banana peeled and sliced – optional

For The Salad Dressing

¼ cup orange juice freshly squeezed
1 teaspoon orange zest
2 teaspoons lime zest
4 tablespoons lime juice from approximately 2 limes
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
Handful of fresh mint leaves chopped – Optional

Instructions

Place the pineapple, grapes, strawberries, blueberries, blackberries, cut orange, and kiwi in a large bowl. If you are serving it right away, add the banana, but if you are making it ahead of time, we recommend adding the banana right before serving.
To make the fruit salad dressing, combine the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon* in a small bowl or mason jar. Whisk or shake vigorously to incorporate.
Drizzle the fruit salad with the dressing and gently toss to combine.
If using, garnish with fresh mint leaves and serve.

Notes

Yields: This recipe yields approximately 8-9 cups of breakfast fruit salad. The nutritional values below are for 1 serving.
Sweetener*: As we were working on this recipe, we wanted it to be a healthy no-sugar-added breakfast option. However, if preferred, you can add a tablespoon (or more) of honey (or honey simple syrup) to the dressing. Honey-sweetened fruit salad is slightly sweeter but has a subtle (but welcome) honey flavor.
Make ahead: If you want to make it ahead, simply cut up the fruit (except the banana) and prepare the dressing. Store them in separate airtight containers. Then, just before serving, add the banana and drizzle the fruit with the prepared dressing.
Meal prep: Divide the prepared fruit mixture into individual airtight cups, mason, or weck jars, and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
Storage: The leftovers can be stored in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.
Making it for a crowd? Feel free to multiply the recipe as many times as you need.

Nutrition

The post Breakfast Fruit Salad appeared first on Foolproof Living.

Brioche French Toast Casserole

Aysegul Sanford — Fri, 24 Feb 2023 19:04:15 +0000

The buttery richness of brioche makes it perfect for sweet and savory recipes alike. If you’re a fan of indulgent breakfast recipes like this french toast casserole with brioche, then you’ll love my Brioche Waffles. Or, try my Brioche Hamburger Buns for a savory option that’s ideal for burgers, sliders, sandwiches, or dinner rolls!

Ingredients

Besides a loaf of brioche bread, which is the star of the show in this easy recipe, you’ll need a few basic ingredients that you likely already have on hand. Simply gather:

Brioche loaf: You’ll need one loaf of day-old brioche bread, which you should be able to cut into about eight 1-inch slices. Day-old bread is ideal for this brioche breakfast casserole, as its dry texture evenly soaks up the milk mixture and prevents the casserole from getting soggy. I make my own brioche, but store-bought would also work for this recipe.
Unsalted butter
Whole milk
Heavy cream (or half and half)
Eggs
Vanilla extract
Coconut sugar
Ground cinnamon
Ground nutmeg
Kosher salt
Sliced strawberries (optional)
Sliced almonds or other nuts (optional)

Substitutions, Optional Toppings, & Add-Ins

If you don’t have all the ingredients on hand or if a few of them aren’t compatible with your dietary restrictions, rest assured that you can still enjoy this delicious french toast brioche bake with a few simple swaps. Feel free to get creative with the toppings, too! Here are a few suggestions:

Type of bread: I love to use brioche for french toast because it offers a sweet, buttery richness and a fluffy texture. If you can’t find brioche at your local grocery store or don’t have the ingredients to make it, you can also make a french toast casserole with challah bread. Either buy it from the store or make your own Challah Bread for a great substitute that still provides that fluffy, rich flavor and texture.
Plant-based milk: If you follow a dairy-free diet, I recommend swapping full-fat coconut milk for the whole milk in this french toast brioche casserole. The fat content in the coconut milk will help you achieve that rich, decadent texture, but keep in mind that it will slightly alter the flavor. You can also use almond milk, which will result in a thinner, less rich texture.
Heavy cream: If you don’t have heavy cream on hand or wish to cut down on the fat and calories, you can use an equal amount of half and half instead. For a dairy-free option, you can completely omit the cream and substitute an equal amount of dairy-free milk of your choice. Keep in mind that doing so will alter the texture and flavor of the recipe (not to say it won’t still taste delicious!).
Sugar: I prefer to use coconut sugar in this recipe since it’s unrefined, but you can also use brown sugar for a similar flavor. For another refined-sugar-free option, try using maple syrup instead. If you do choose to substitute maple syrup, just use ½ cup less milk than the recipe calls for.
Toppings: My favorite way to serve this easy french toast bake with brioche is to top it with fresh sliced strawberries or fresh berries, sliced almonds, and a dusting of powdered sugar. For an extra sweet and indulgent baked french toast casserole topping, whip up a cinnamon Streusel Topping to sprinkle on top of the casserole before baking it in the oven.
Chocolate brioche french toast: If you’re one of my chocolate-loving friends, you know that you can never go wrong with adding chocolate to a sweet breakfast recipe. You can incorporate some chocolate chips into your french brioche toast or simply sprinkle some on top before baking. Use as much chocolate as your heart desires!

How to Make French Toast Casserole with Brioche Bread?

This french toast casserole recipe with brioche bread only requires 10 minutes of hands-on time, which is as easy as whipping up a milk and egg mixture to pour over the bread. You’ll need a little bit of patience for the resting and cook time, but it’s worth it (trust me). Here’s how to make french toast with brioche bread:

Slice the bread and prep your baking dish: Cut your brioche slices into 1-inch cubes. Grease a 9×13-inch baking pan with the melted butter.
Place the bread cubes in the pan: Spread the small pieces of bread in an even layer in the prepared baking dish and set aside.
Make the milk and egg mixture: Add the whole milk, heavy cream, eggs, vanilla extract, coconut sugar, cinnamon, nutmeg, and a pinch of salt to a large bowl. Whisk until fully combined.
Pour the mixture over the bread: Slowly pour the custard mixture over the brioche cubes until they are evenly covered. Gently press on the bread pieces to ensure they have soaked up the liquid.

Cover and rest: Cover the dish with plastic wrap and let it rest in the refrigerator for at least 2 hours or overnight (for up to 8 hours).
Preheat the oven: Preheat your oven to 350 degrees F (176 degrees C).
Add the toppings: Remove the plastic wrap and top the casserole with sliced strawberries and almonds, if desired.
Bake: Bake the brioche bread breakfast casserole for 45-50 minutes or until it appears lightly golden brown.
Let cool and serve: Let your baked brioche french toast casserole cool for about 10-15 minutes. Serve.

How to Make Ahead, Store, & Reheat Leftovers?

Since this brioche breakfast casserole requires some resting time, you can make it ahead. All you’ll have to do is pop it in the oven to reheat it before you’re ready to serve! You can also easily store leftovers to reheat and enjoy throughout the week. Here are some tips:

Make ahead brioche french toast casserole: You can certainly prep it right before going to bed and then pop it in the oven the next morning. However, you can make it a few days (no more than 2 days) ahead as well. It goes without saying that, like any other baked bread recipe, this easy breakfast casserole with brioche is best on the day it’s made. To make ahead, follow the recipe instructions through step 5. Once it has rested for at least 2 hours, remove the plastic wrap, add your toppings of choice, and bake it for only 30-35 minutes (instead of the full 45-50). Let it cool to room temperature, cover it with plastic wrap or aluminum foil, and place it in the fridge. The next day, bake it for another 15-20 minutes, let it cool slightly, and serve.
Store: Let your leftover brioche egg casserole cool to room temperature, tightly cover it or place it in an airtight container, and store it in the fridge for up to 3 days. You can also separate your leftovers into smaller, individual airtight containers so you can reheat individual servings.
Reheat: Reheat your leftover casserole in a 350-degree F oven for 15 minutes or until heated through.

How to Serve?

Just like regular french toast, this easy brioche french toast casserole is delicious when served with a variety of sweet toppings. From a simple dusting of powdered sugar to a heaping pile of whipped cream and fresh fruit, you can make it as decadent as you’d like! It’s the perfect dish to serve for special occasions, weekend mornings, or just because. Here are my serving recommendations:

Add a scoop of ice cream: Who doesn’t like dessert for breakfast? For a truly indulgent treat, top your brioche french toast bake recipe with some homemade Vanilla Ice Cream.
Dust on some powdered sugar: If you like to keep things simple and subtly sweet, you can add a dusting of powdered sugar on top. You can also top your brioche french toast casserole with fruit, such as fresh blueberries or strawberries, and sliced almonds.
Serve it with a mound of whipped cream: To amp up the creaminess of this brioche toast recipe, top it off with a heaping mound of Whipped Maple Cream. The maple flavor pairs beautifully with the rich brioche french toast recipe.

Expert Tips

The key to perfect oven-baked brioche french toast is achieving a moist, rich texture on the inside and a slightly crisp, golden brown exterior. With some trial and error, I’ve learned a few simple tips and tricks that I’d like to share with you to help you achieve expert results on your first try. Here’s what you need to know:

Use day-old bread: Stale bread might not sound too appetizing, but it’s actually crucial to use day-old bread to keep your baked french toast brioche from getting soggy. The idea is that the dry bread will evenly soak up all the liquid while still holding its shape. If you only have fresh bread available, you can dry it out in a low-heat oven for a few minutes. I recommend 300 degrees F for about 15 minutes.
Make sure the cubes aren’t too thin: Make sure to cut your bread slices into cubes no thinner than about an inch. Keeping your cubes on the thicker side will ensure they come out moist and rich instead of soggy.
Alternative method: For a classic french toast option, you can cut your brioche slices in half diagonally to form two triangles per slice. Dip each triangular slice into the milk mixture (making sure to soak both sides), line them up at the bottom of the pan, pour the remaining liquid on top, and bake as instructed above. Let it cool a bit before serving.

FAQs

Why is my french toast casserole soggy?

Your french toast recipe with brioche bread is likely to be soggy if it’s underbaked, so make sure to give it more baking time if it doesn’t appear lightly golden brown on top. Your casserole could also be soggy if you’re using too much liquid. The amount of liquid in this egg casserole with brioche bread works for a full loaf of brioche, so you may need to use less milk if your loaf is small or if you’re not using a full loaf.

Is brioche or challah better for french toast?

I personally think that brioche bread makes the best brioche french toast casserole because it’s rich and decadent, but challah bread also provides a similar richness that makes for a delicious challah french toast casserole. Feel free to use whichever you prefer!

What is the difference between brioche french toast and regular french toast?

Brioche is made with eggs and butter and is richer than regular bread, so french toast casserole using brioche bread is typically more decadent and indulgent than french toast with regular bread.

Other Brioche-Based Recipes You Can Make

I love brioche bread because not only is it delicious, but it’s also super versatile. From sweet to savory recipes, a simple loaf of brioche goes a long way. If you’re as much of a fan as I am, you’ll love these other brioche-based recipes:

If you try this Overnight Brioche French Toast Casserole recipe or any other recipe on Foolproof Living, please take a minute to leave a star rating and a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Brioche French Toast Casserole Recipe

This Brioche French Toast Casserole is made with thick-sliced and cubed buttery brioche bread coated in a creamy milk and egg mixture and topped with fresh fruit and nuts. With just a few simple ingredients, it's the perfect breakfast or brunch dish to serve for special occasions, such as Mother's Day, Easter, or Christmas, or for a decadent weekend treat!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 45

Resting time 2

Total Time 3

Servings Servings

Calories 538kcal

Author Aysegul Sanford

Ingredients

1 loaf brioche 8 1-inch slices (day-old bread)
1 tablespoon unsalted butter melted and cooled
1 ½ cups whole milk
½ cup heavy cream or half and half
6 large eggs
1 tablespoon vanilla extract
½ cup coconut sugar or brown sugar, plus more for sprinkling on top
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch kosher salt

Optional Toppings

1 cup strawberries halved
½ cup sliced almonds or any other nuts

Instructions

Slice brioche slices into small 1-inch cubes. Brush a 9X13 casserole dish with melted butter.
Spread the cubed brioche bread on a single layer. Set it aside.
In another large mixing bowl, whisk together whole milk, heavy cream, eggs, vanilla extract, coconut sugar, ground cinnamon, ground nutmeg, and salt until fully combined.
Spread it over the bread. Gently press to ensure that brioche cubes are fully soaked with the liquid mixture.
Cover with plastic wrap and refrigerate for at least two hours or overnight (for up to 8 hours).
Preheat the oven to 350 degrees F (176 C).
Remove the plastic wrap. If desired, top it off with halved strawberries and sprinkle it with almond slices.
Bake in the preheated oven for 45-50 minutes until the top layer is lightly golden brown.
Let it cool for 10-15 minutes before serving.

Notes

Use day-old bread: Stale bread might not sound too appetizing, but it’s actually crucial to use day-old bread to keep this oven-baked french toast brioche from getting soggy. If you only have fresh bread available, you can place it on a sheet pan and dry it out in a low-heat oven for a few minutes. I recommend 300 degrees F for about 15 minutes.
Store-bought brioche: Please be aware that some store-bought brioche is sweetened with more sugar than my homemade version. Therefore, if you are using a store-bought brioche loaf, I recommend giving it a taste and reducing the amount of sugar used. Depending on the sweetness level of the particular brand you are using, I recommend starting with half the amount of sugar.
Alternative method: For more of a classic french toast option, you can cut your brioche slices in half diagonally to form two triangles per slice. Dip each triangular slice into the milk mixture (making sure to soak both sides), line them up at the bottom of the pan, pour the remaining liquid on top, and bake as instructed in the recipe card.
Store: Let the leftovers cool to room temperature, tightly cover or place them in an airtight container, and store them in the fridge for up to 3 days. You can also separate your leftovers into smaller, individual airtight containers so you can reheat individual servings.
Reheat: Reheat your leftover casserole in a 350-degree F oven for 15 minutes or until heated through.

Nutrition

The post Brioche French Toast Casserole appeared first on Foolproof Living.

Almond Flour Brownies

Aysegul Sanford — Fri, 10 Feb 2023 19:12:49 +0000

These homemade brownies with almond flour are so incredibly fudgy that you’d never know they were gluten-free! Sweetened with maple syrup, this extra chocolatey and easy gluten-free brownie recipe is guaranteed to be your next favorite recipe to bake when the chocolate cravings hit.

Like my Almond Flour Chocolate Cake and Flourless Chocolate Cupcakes recipes, this easy brownie recipe is easy to make. Plus, it is a great alternative to traditional brownies that are butter and sugar-packed and not so healthy.

Why You’ll Love This Recipe:

Made with everyday ingredients: The almond flour brownie batter comes together in one bowl in just a few minutes and uses only 7 simple ingredients, all of which are pantry staples.
No different than a brownie made with regular flour: You won’t be able to detect any difference when it comes to taste and texture. Perfectly fudgy, almond flour brownies pack the same addictive chocolate flavor you’d expect from a brownie.
Made with diet restrictions in mind: Like all of my almond flour recipes, compared to traditional baked goods made with all-purpose flour and butter, it uses a minimal amount of oil. It is also low-carb, grain-free (great for Passover), and paleo-friendly. Plus, thanks to the healthy fats in ground almonds, you can even count this as a healthy brownies recipe.

Ingredients:

The ingredient profile for this gluten-free almond flour fudge brownies recipe is similar to that of my Almond Flour Chocolate Cake recipe and even my Flourless Chocolate Cupcakes recipe. (Can you tell I love almond flour desserts?)

In terms of ingredients, you will need:

Blanched almond flour (affiliate link)
Unsweetened cocoa powder – You can use cacao powder and cocoa powder interchangeably in this recipe.
Melted coconut oil (cooled)
Maple syrup
Large eggs
Vanilla extract
Walnuts

Substitutions:

Oil: If you don’t have coconut oil on hand, you can substitute another neutral oil like avocado oil.
Almond Flour: If you cannot find it, you can make almond flour at home using a blender or food processor. This recipe can also be made with almond meal. However, almond meal brownies will be a tad bit dense compared to brownies made with almond flour.
Sweetener: You can swap agave nectar in place of maple syrup. You can also use honey, but I would recommend using less honey (¾ cup to 1 cup) as it is sweeter.
Keto Sweetener: If you are after keto almond brownies, I recommend sweetening with Keto Maple Syrup (affiliate link) sweetened with monk fruit. Liquid stevia can also be an acceptable substitute.
Nuts: Feel free to swap the walnuts in this almond flour brownie recipe for whichever nuts you prefer. Pistachios, pecans, sliced almonds, and even unsweetened coconut would work beautifully here!
Optional – Chocolate Drizzle: If you want to take this almond flour fudge brownies to the next level, I recommend drizzling them with chocolate. I prefer refined sugar free sweeteners like Enjoy Life or Lily’s dark chocolate chips (sugar free chocolate chips for the keto option) (affiliate links) for drizzling, but any of your favorite chocolate brand would work.
Optional – Dried or fresh fruit: If you want to make it a little bit colorful, top it off with fresh berries, or do what I do, sprinkle it with dried strawberries (affiliate link).
Optional – Sea Salt: You can sprinkle it with sea salt or lightly salted nuts as well.
Serve them with ice cream: I can’t imagine a better way to serve these than a scoop of vanilla ice cream or whipped cream made with maple syrup on top.

How To Make Brownies with Almond Flour?

The steps to making this easy almond flour brownie recipe has 6 folds:

Prepare for baking: Preheat the Oven to 350 Degrees. Line an 8X8 square baking dish with parchment paper.

Combine Dry Ingredients: Whisk together almond flour and cocoa powder in a large bowl until homogeneous, and no lumps remain.

Add Wet Ingredients: Add coconut oil, maple syrup, eggs, and vanilla extract to the bowl of dry ingredients, and whisk until fully incorporated.
Add the Nuts: Fold in half a cup of the nuts.

Prepare to Bake: Transfer the raw batter into the prepared pan and spread it out evenly using a spatula. Sprinkle it with the rest of the walnuts.
Bake: Cook them for 35-40 minutes in the prepared oven or until a toothpick inserted in the center of the brownies comes out clean (or with a few tiny crumbs). Allow the brownies to cool for 5 minutes, and remove them from the pan onto a wire rack. Let it cool to room temperature before slicing to avoid them falling apart. Serve with coffee, milk, or plant-based milks such as almond milk.
Optional step: If you are like me, and enjoy extra chocolatey, gooey brownies, then I recommend drizzling them with melted chocolate. I think the easiest way to melt chocolate is in the microwave. To do so;
1. Place 2 oz. of your favorite chocolate chips (both semi-sweetened and unsweetened would work) in a microwave-safe glass bowl.
2. Microwave at high for 30 seconds. Give it a stir and then repeat in 30-second intervals until fully melted. Slice your brownies and drizzle them with melted chocolate chips.

How To Store, Freeze and Thaw?

My favorite thing about these homemade almond flour brownies is that they get better as they sit. I recommend storing them in the refrigerator and warming them slightly before serving.

Storage: These gluten-free chocolate brownies will keep for 3-4 days in the fridge in an airtight container or plastic bag. You can also store them on your counter in the same fashion for a day as long as your kitchen stays fairly cool.
Freezing: To freeze, bring brownies to room temperature, individually wrap them with parchment paper, and store them in an airtight container in the freezer for up to a month.
Thawing: To thaw, let it sit on the counter for 15 minutes and warm in a low-heat (300 degrees F) oven for 10-15 minutes and serve.

Expert Tips:

While this recipe for the most fudgy almond flour brownies you see below is pretty straightforward, there are a few things you can do to get the best results on your first try:

Room temperature ingredients: As it is with most baked goods when making these brownies, we recommend using ingredients that are at room temperature.
Wait for it to cool completely: We know it is hard to wait, but as it is with all almond flour desserts, these brownies need time to cool down. If you slice while they are still warm, the middle section will be (somewhat) wet, looking like it is not fully baked. Therefore, it is imperative to give them enough time to firm up.

FAQs:

Can you make brownies with almond flour?

You sure can. As a matter of fact, due to its high-fat content, brownies made with almond flour are just as fudgy, moist, and chocolate packed with a similar taste and texture to brownies made with traditional flour and butter.

Can I make this recipe without eggs?

This recipe will not work without eggs or egg replacers (i.e., flax eggs or chia eggs). I find that when it comes to baking with almond flour, eggs are crucial for making them rise and stay super fudgy. If you need a vegan brownies recipe, I recommend checking out my Almond Butter Brownies recipe. It’s made with wholesome ingredients like nut butter, spelt flour, Medjool dates, coconut oil, and maple syrup.

How many calories are in each serving of almond flour brownies?

This recipe makes 9 servings and each serving is 375 calories.

Other Almond Flour Recipes You Might Like:

If you are in need of creative and healthier gluten-free recipes made without the use of refined sugars (i.e., white sugar), you’ll like the recipes below:

This almond flour chocolate brownies recipe is adapted from Almond Flour Brownies at Allrecipes.com with changes.

If you try this for Almond Flour Brownies, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Almond Flour Brownies Recipe

Almond Flour Brownies recipe made with only 7 ingredients in one bowl. They are just the trick to satisfy your sweet tooth without going totally overboard. Fudgy, moist, and Paleo-friendly, meaning they’re gluten-free, wheat-free, and dairy-free! Plus, they get their sweetness from maple syrup, making them refined sugar-free, as well.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 375kcal

Author Aysegul Sanford

Ingredients

1 ½ cups almond flour 6.3 oz.
½ cup + 2 tablespoons cocoa powder 2.3 oz.
½ cup coconut oil melted and cooled
1 ⅓ cups maple syrup at room temperature
4 large eggs at room temperature
2 teaspoons vanilla extract
1 cup walnuts or pecans chopped & divided

Chocolate Drizzle (Optional)

2 oz. chocolate chips i.e. Naturally sweetened Enjoy Life brand
1 tablespoon dried strawberries

US Customary – Metric

Instructions

Preheat the oven to 350 degrees. Line an 8X8 square baking pan with parchment paper.
Mix together almond flour and cocoa powder in a large mixing bowl until no lumps remain.
Add in coconut oil, maple syrup, eggs, and vanilla extract and whisk until fully incorporated.
Fold in half a cup of the nuts.
Transfer batter to the parchment lined pan and spread it throughout the pan using a spatula.
Sprinkle it with the rest of the walnuts.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean (or with a few tiny crumbs).
Let it cool for 5 minutes and remove from the pan on to a wire rack. Let it cool before slicing.
If you are using chocolate drizzle, place the chocolate chips in a glass bowl and melt in the microwave in 30-second intervals, mixing after each time until fully melted.
Drizzle the melted chocolate over the brownie and sprinkle with dried strawberries.
Slice & serve.

Video

Notes

To Store leftovers: Place the leftover brownies in an airtight container after they come to room temperature. Store in the fridge for up to 4 days. You can also store them on your counter in the same fashion for a day as long as your kitchen stays fairly cool.
Freezing: To freeze, bring brownies to room temperature, individually wrap them with parchment paper, and store them in an airtight container in the freezer for up to a month.
Thawing: To thaw, let it sit on the counter for 15 minutes, warm in a low-heat (300 degrees F) oven for 10-15 minutes, and serve.

Nutrition

The post Almond Flour Brownies appeared first on Foolproof Living.

Overnight Oats with Yogurt

Aysegul Sanford — Fri, 13 Jan 2023 16:50:49 +0000

I love to make a big batch of healthy overnight oats with Greek yogurt at the beginning of the week, especially when I know I have busy weekdays ahead. It’s convenient, filling, yummy, and prevents me from skipping the most important meal of the day!

If you’re looking to incorporate similar recipes into your breakfast routine, you have to try this Overnight Steel Cut Oats Recipe, my Almond Milk Oatmeal, and Muesli Overnight Oats.

Ingredients

This simple yogurt and oats recipe requires four basic ingredients that you likely already have on hand or can easily pick up at the grocery store. To amp up the flavor, add as many additional ingredients or toppings as you’d like. Here’s what you’ll need:

To make creamy overnight oats with yogurt, gather Greek Vanilla Yogurt, old-fashioned rolled oats, honey (or maple syrup), cinnamon, and water.
As optional toppings, use fresh fruit (such as fresh berries), chopped nuts or nut butter (such as almond butter, peanut butter, or sunflower seed butter), and even homemade granola.

Ingredient Substitutions

This easy overnight oats with yogurt recipe is very forgiving when it comes to substitutions. Feel free to customize it to your liking to accommodate the ingredients you have on hand or your dietary restrictions or preferences. Here are some suggestions:

Yogurt: While plain Greek yogurt gives this oatmeal with yogurt recipe a creamy texture and a perfect consistency, feel free to use plain yogurt or your favorite yogurt instead. I love to make vanilla yogurt at home, so I can control the sweetness, but you can also purchase vanilla yogurt from your local store. You can even make overnight oats with strawberry yogurt or your favorite fruit-flavored yogurts. If you wish to make the recipe vegan and dairy-free, simply substitute your favorite vegan yogurt. Just remember that vegan yogurt is typically thinner in consistency than regular yogurt, so your yogurt with oats recipe may not be super creamy if you use vegan yogurt (but it’ll still taste great).
Oats: In my opinion, amongst all types, the best oats for yogurt overnight oats are old-fashioned rolled oats. My personal favorite is the organic brand One Degree (affiliate link), which offers old-fashioned oats and gluten-free oats. You can also use quick oats to make instant oatmeal with Greek yogurt. Not sure about how rolled oats are different than quick oats? Check out our comprehensive guide on quick oats vs. rolled oats. Or, to really pack in some extra superfoods, substitute equal parts of Homemade Muesli for the oats.
Water vs. milk: Some cold oatmeal cereal recipes use milk, but I thought water would suffice since we’re also using yogurt. If you want to use milk to make this refrigerator oatmeal recipe extra rich and creamy, you can use cow’s milk or non-dairy milk, such as almond milk, coconut milk, or even cashew milk.
Sweetener: While I love the flavor and sweetness of honey, you can use whatever type of sweetener you prefer or have on hand. I recommend maple syrup, coconut sugar, or brown sugar, as they all pair well with this overnight yogurt oatmeal.
Spices: If ground cinnamon just isn’t enough, you can amp up the flavor with all your favorite “sweet” spices. Ground nutmeg, cardamom, ginger, and cloves would all pair beautifully with your oatmeal and yogurt breakfast.

Optional Toppings and Add-Ins

You can easily customize this recipe’s flavor profile and sweetness by adding your toppings of choice. Feel free to get creative, but here are some of my favorites:

Fruit: Fresh fruit is a classic breakfast topping, and Greek yogurt with strawberries and oats pairs so well. I also love to top mine with a ripe mashed banana, raspberries, or blueberries. You can always use thawed frozen fruit if berries or your favorite fruits aren’t in season.
Additional sweeteners: If you have leftover Cranberry Maple Sauce sitting around from holiday baking, use it to sweeten up this recipe! Other fruit sauces and jams, like Blueberry Sauce or Homemade Applesauce, are also great natural sweeteners to flavor your oats with Greek yogurt.
Nuts: To add some crunch to your simple overnight oats with yogurt, use chopped nuts, such as almonds, cashews, pecans, or walnuts. For a high-protein breakfast that’s the perfect pre or post-workout fuel, add a tablespoon or two of nut butter, such as peanut butter or almond butter. To make your Greek yogurt with oats recipe extra decadent, try topping it off with chocolate chips (which pair great with peanut butter).
Granola: You can also top your oat and yogurt breakfast with my Chunky Granola Recipe or this Quinoa Crunch for additional texture, flavor, and a boost of nutrients.
Superfoods: If you’re looking for a great way to incorporate an extra dose of health benefits into your daily diet, add a pinch of superfoods, such as chia seeds, hemp seeds, or ground flax seeds, into your yummy breakfast.

How to Make Overnight Oats with Yogurt

In only five minutes, you can whip up this basic vanilla overnight oats recipe with yogurt to have it ready to go first thing in the morning. If you’d like to make your own vanilla yogurt from plain yogurt to use in this recipe, follow the first two steps below. If you purchased vanilla yogurt from the store, you can skip to step three. Here’s how to do it:

Make the vanilla yogurt: Place plain, whole milk yogurt (regular or Greek), honey, and vanilla extract in a bowl. Whisk to combine.
Taste and adjust: Give it a taste and add more honey or vanilla if needed.

Combine the ingredients: Add the vanilla yogurt, honey, and water to a large mixing bowl. Whisk until well combined.
Stir in the oats: Add in the oats and ground cinnamon (if using) and give it a stir until the mixture is well combined.

Rest: Cover the bowl with a lid or plastic wrap and place it in the fridge for at least 6 hours.
Stir: In the morning, take the vanilla yogurt overnight oats out of the fridge and give them a good stir to reincorporate the ingredients.
Serve or store: If you’re ready to serve, place your desired amount of oats in a bowl and garnish with your toppings of choice and a drizzle of honey. If you wish to store your Greek yogurt and oats recipe, divide it into jars and store it in the fridge.

How to Serve Overnight Yogurt Oats?

It’s no secret that starting your day with Greek yogurt is an excellent habit because of its many health benefits, such as its high calcium and protein content. Once your overnight oatmeal with yogurt is ready in the morning, you can enjoy it as-is or store it in jars as part of your weekly meal prep. Here are some tips:

Make breakfast in a jar with yogurt: For a truly grab-and-go, single-serving breakfast, make overnight oats in a mason jar! Mix up a big batch of this recipe (multiply the recipe as many times as you’d like), let it sit overnight, and divide it into 16 oz mason jars (or another one of your favorite containers) in the morning. To make things even easier, you can add your favorite toppings, such as fruit, into each 16-ounce jar. You can also layer the oats with granola, as you would in my Yogurt Parfait recipe. However, I recommend adding the granola to the jars right before you’re ready to serve, as granola tends to get soggy as it sits.
Serve it in a bowl: For a quick way to serve your easy breakfast recipe, whip up a batch of Greek oats and add your desired amount to a bowl in the morning. Don’t forget to add the toppings!

How to Store

This overnight oats yogurt recipe is super meal prep friendly, especially if you store the recipe in mason jars. If you store it in an airtight container, such as a mason jar, in the fridge, it will stay fresh for up to four days.

FAQs

Can you put uncooked oats in yogurt?

Yes, you can! Overnight oats are a no-cook raw oats and yogurt recipe. There’s no need to cook the oats beforehand, as adding yogurt to oatmeal and letting it sit overnight allows the oats to soak up the liquid and become soft and easy to digest.

How long do overnight oats with yougurt need to sit?

Raw oats in yogurt need to sit for at least six hours in order to fully soak up the liquid and become soft. For best results, giving them an overnight soak is preferable.

Can I heat up overnight oats with yogurt?

I don’t recommend heating it up, as overnight oat recipes taste better cold. However, if you prefer to serve it warm, the best way to do so is to microwave it in 30-second intervals, making sure to stir after each interval until it reaches your desired temperature.

How long do overnight oatmeal with yogurt last?

Overnight oats with vanilla yogurt will last for up to four days if stored in an airtight jar or container in the fridge.

Can you freeze overnight oats with yogurt?

Yes, technically, you can freeze refrigerator oatmeal with yogurt. However, I don’t recommend freezing this recipe, as the taste and texture are best when refrigerated. Instead of freezing, I recommend making smaller, individual servings if you think you cannot consume an entire recipe within about four days.

Can I make this recipe using steel cut oats?

I don’t recommend substituting steel-cut oats, as I found that they don’t soften up as well as regular oats. If you want to make overnight steel-cut oats with yogurt, you can make my Overnight Steel Cut Oats recipe and add in vanilla yogurt once the oats are cooked.

Other Breakfast Porridge Recipes

Make-ahead breakfasts like this refrigerator yogurt oatmeal are a perfect option for busy mornings, as they’re quick, filling, nutritious, and tasty. If you’re looking for more easy, healthy breakfast ideas, browse the links below for inspiration:

If you try this Overnight Oats in Yogurt recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Overnight Oats with Yogurt Recipe

This Overnight Oats with Yogurt recipe is a quick, nutritious, and high-protein breakfast that's easy to add to your weekly meal plan. Simply combine the ingredients, let them soak overnight, and enjoy in the morning! Plus, this basic recipe pairs perfectly with a variety of different toppings, making it easily customizable to suit your preferences.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Resting Time 8

Total Time 8 5

Servings

Calories 203kcal

Author Aysegul Sanford

Ingredients

1 cup Vanilla Yogurt or Greek Vanilla Yogurt
2 tablespoons honey or maple syrup more to taste
1 cup water or milk of your choice
½ teaspoon ground cinnamon optional
1 ½ cups old-fashioned rolled oats

Optional Toppings:

½ cup fresh fruit such as fresh berries
A handful of nuts or a few tablespoons of nut butter
Granola

Instructions

Combine the ingredients: In a large mixing bowl, whisk together vanilla yogurt, honey, and water until well combined.
Stir in the oats: Stir in the rolled oats and ground cinnamon (if using) and mix until fully incorporated.
Cover and rest: Cover with plastic wrap or a tight-fitting lid and place in the refrigerator for at least 6 hours or overnight.
Stir: In the morning, give it a quick stir.
Garnish and serve: Divide the overnight yogurt oats into bowls (or jars) and, if preferred, garnish them with your favorite toppings and a drizzle of honey.

Video

Notes

Yogurt: You can make your own vanilla yogurt or buy any of your favorite yogurt brands from the grocery store to make this recipe. You can also use your favorite fruit flavored yogurt in this recipe.
Oats: You can make this recipe with instant oats, but I do not recommend using steel-cut oats as they do not soften properly even after a whole night in the fridge.
Store: Store in an airtight container or jar in the fridge for up to four days.
Meal prep: If you are making the refrigerator oatmeal as a part of your weekly meal prep, you can easily multiply this recipe. As a general rule, my go-to overnight oats ratio with yogurt and water is 1 ½ cups rolled oats, 1 cup yogurt, and 1 cup water (or any milk of your choice.)
Calorie info: Calorie information below does not include the optional toppings.

Nutrition

The post Overnight Oats with Yogurt appeared first on Foolproof Living.

Cranberry Poached Pears with Mascarpone

Aysegul Sanford — Sun, 18 Dec 2022 15:42:18 +0000

This post has been sponsored by Vermont Creamery. All opinions are my own.

I love to incorporate pears into my recipes during the fall and winter seasons. Not only are they juicy and delicious, but they pair well with both sweet and savory flavors. If you’re looking for more recipes that feature this tasty fruit, you’ll love my Roasted Pear Salad with Goat Cheese.

Ingredients

This treat is truly the epitome of the Christmas season, with flavor notes of cranberry, cinnamon, orange, and rosemary. If you’ve begun your holiday cooking and baking, chances are you already have many of these ingredients on hand.

For this recipe, you’ll need Bosc pears, fresh cranberries, orange juice, orange zest, a cinnamon stick, fresh rosemary, honey, mascarpone cheese, hazelnuts, and water.

Ingredient Substitutions

If there’s no time for a trip to the market, or if your local store is a bit understocked, you can still make this recipe with a few simple ingredient swaps. Feel free to substitute based on your preferences, but here are a few suggestions:

Pears: I used Bosc pears in this recipe for their delicate, sweet flavor, but you can also use Anjou pears, or another pear variety, instead. Just keep in mind that Anjou pears cook much faster than Bosc pears, so you’ll need to shorten the cooking time. If you use another variety of pear, keep an eye on them as they cook and adjust the time accordingly.
Mascarpone: While I love the creaminess of mascarpone, you can also use ricotta cheese.
Cranberries: I recommend using fresh cranberries if you can find them, as they cook pretty quickly. You can also use frozen cranberries if you’re in a pinch, but keep in mind that they take longer to come to a boil. If you find yourself with some leftover cranberries after making this recipe, why not make a delicious Cranberry Sauce with Maple Syrup?
Cinnamon: Cinnamon adds the perfect touch of spice that beautifully complements the sweetness of this recipe. I love to use cinnamon sticks because of their potent flavor, but you can also use ¼ teaspoon of ground cinnamon instead.
Honey: A drizzle of honey (or more, if you have a sweet tooth) really takes these pears to the next level while allowing you to customize the sweetness of the recipe. If you don’t have any honey on hand, you can use agave or maple syrup instead.
Hazelnuts: Hazelnut is a classic Christmas flavor that pairs so well with this recipe. If you don’t like hazelnuts or if you have a hazelnut allergy, you can substitute pecans or walnuts to achieve a similar taste.

How to Make This Recipe?

With a simple ingredient list and only 10 minutes of hands-on prep time, this cranberry-poached pears dessert comes together with ease. Their simple elegance, especially when garnished with hazelnuts and fresh rosemary, is truly stunning and worthy of a 5-star restaurant. Here’s how to make them:

Add ingredients to a pot: To a large pot or dutch oven (with a lid), add the pears, cranberries, orange juice, orange zest, cinnamon stick, honey, and rosemary.
Add the water: Pour the water over the ingredients.
Cook: Place the lid on the pot and bring the mixture to a boil over medium heat. Once it reaches a boil, reduce the heat to medium-low and let it simmer for 15-20 minutes. You should be able to easily insert and remove a knife when the pears are done.
Prepare for serving: Right before you’re ready to serve, spoon 2-3 tablespoons of mascarpone into the bottom of each serving bowl. Add a pear to each bowl and top with honey, leftover juices from the pot, and a few cooked cranberries.
Garnish and serve: Garnish with crushed hazelnuts, fresh rosemary, and another drizzle of honey to taste. Serve.

How to Make Ahead & Store Leftovers?

If your holiday schedule is looking a bit hectic, you’ll be relieved to know that you can easily make this poached pear recipe ahead of time. That way, all you have to do is assemble the pears when you’re ready to serve. You can also store your leftovers to enjoy the next day. Here are some tips:

Make ahead: To prepare this recipe ahead of time, poach the pears a day in advance (following the instructions above), let them come to room temperature, and store them in an airtight container in the fridge. Make sure to save some of that yummy liquid for drizzling! When you’re ready to serve, assemble the pears and garnish them to your liking.
Store: To store leftovers, let each poached pear with mascarpone reach room temperature and store them in an airtight container in the fridge for a day or two.

What to Serve It With?

Whether you’re planning an intimate gathering, an elaborate Christmas feast, or a casual weeknight dinner, you can never go wrong with serving these poached pears for dessert.
If you’re in need of some pairing suggestions, I recommend keeping things simple by serving a classic roast. My go-to is Company Pot Roast served with my mom’s Bulgur Wheat Pilaf and a Citrusy Roasted Beet Goat Cheese Salad for a comforting, cold-weather meal that your guests will love.

If You Liked This Recipe, You Might Also Like:

If you try this Poached Pear Dessert recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe was adapted (with several changes) from Eva Longoria’s cookbook Eva’s Kitchen .

Cranberry Poached Pears Recipe

This Cranberry Poached Pears recipe is an easy to make dessert with very little hands-on time. Served with creamy and soft mascarpone cheese, these pears are worthy of a festive and colorful VIP dinner or a simple splurge for you and your family.

Course Dessert

Cuisine American/Italian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 279kcal

Author Aysegul Sanford

Ingredients

5 medium-size Bosc pears peeled
2 ½ cups fresh cranberries rinsed
Juice of an orange
Orange peel
1 cinnamon stick
⅓ cup honey or more to taste
1 sprig fresh rosemary more as garnish
6 cups water
1 cup mascarpone cheese
¼ cup hazelnuts or any other nuts, roughly chopped

Instructions

Place the pears, cranberries, orange juice, orange peel, cinnamon stick, honey*, and rosemary in a pot (with a lid) that will accommodate all these ingredients comfortably. I used a 3 ½ quart dutch oven.
Pour the water over the ingredients.
Put the lid on and bring it to a boil over medium heat. Turn down the heat to medium-low and let it simmer for 15-20 minutes or until a knife inserted in one of the pears goes in and out easily.
When ready to serve, spread 2-3 tablespoons of mascarpone cheese into the bottom of a bowl, place a pear in the middle, and drizzle it with honey (if preferred), the juices from the pot, and a few of the cooked cranberries.
Sprinkle the pears with hazelnuts and a few leaves of fresh rosemary. If preferred, drizzle them with more honey to taste.

Notes

If you are not a fan of boiling honey, you can stir it in after the pears are cooked and let it steep for 10-15 minutes before serving.
Serving suggestion: You can serve this recipe warm or cold, but I think it tastes best when served slightly warmly.
Make ahead: To prep this recipe ahead of time, poach the pears a day in advance (following the instructions above), let them come to room temperature, and store them in an airtight container in the fridge. Make sure to save some of that yummy liquid for drizzling! When you’re ready to serve, assemble the pears and garnish them to your liking.
Store: To store leftovers, let the cooked pears reach room temperature and store them in an airtight container in the fridge for a day or two.

Nutrition

The post Cranberry Poached Pears with Mascarpone appeared first on Foolproof Living.

Mascarpone Stuffed Dates with Pomegranate and Honey

Aysegul Sanford — Thu, 15 Dec 2022 22:08:47 +0000

If you are in need of an impressive cocktail party appetizer, a showstopping finger food for your cheese charcuterie board, or to perfect light dessert to serve after dinner, these mascarpone stuffed dates are just what you need. They are easy, quick, and addictively delicious!

Need more appetizer inspiration? Be sure to also check out our Bread Dipping Oil, Cheese Apple Appetizer, and Hot Goat Cheese Dip.

Ingredients

To make this stuffed dates recipe, you will need dates, mascarpone cheese, chopped nuts (I used a combination of walnuts and pistachios), pomegranate seeds, and honey.

When buying dates, look for fresh, plump, and large Medjool dates that are usually sold in the refrigerated section of your grocery store. You can buy pitted dates or remove the pits yourself.

Ingredient Substitutions & Optional Add-Ins:

Cheese: You can substitute mascarpone with any spreadable soft cheese. My favorite ones are goat cheese and cream cheese. Alternatively, you can stir in ½ teaspoon of vanilla extract in the cheese to make it even more flavorful.
Nuts: You can use any nuts here. I like to stuff my dates with walnuts and salty pistachios, but almonds, hazelnuts, cashews, and pecans would also be lovely. If you have the time, roast your nuts in a skillet for a few minutes for extra flavor.
Fruit: Pomegranate arils are wonderful to add a pop of color, but you can also use candied and chopped oranges or dried cranberries.
Honey: You can use maple syrup or agave nectar. Or, if you want to make it sugar-free, omit using any sweeteners.
Flaky Sea Salt: This is optional, but if you want to take it up a notch, you can sprinkle each mascarpone-filled date with a little flaky sea salt (such as Maldon salt (affiliate link))

How To Make This Recipe?

There are only a few steps to making this finger dessert. However, I recommend getting all your ingredients ready before starting so that you can quickly put them together.

Remove pits: Using a paring knife, slice dates lengthwise, being careful not to cut them all the way through. Remove the pits and set them aside.
Stuff with cheese: Using a small spoon, stuff each pitted date with a teaspoon of mascarpone cheese.

Garnish: Dip the filled dates into the bowl with pomegranate seeds. Gently press them so that they will stick to the cheese.
Sprinkle: Dust each stuffed date with chopped walnuts or pistachios. Set them onto a plate.
Drizzle: Drizzle the mascarpone-stuffed dates with a tablespoon of honey. Serve!

How To Make Ahead and Store?

The best part of this sweet stuffed dates recipe is that you can make it ahead, and it also stores well. Here’s how I do it:

To Make Ahead: You can pit the dates, stuff them with cheese, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
Storage: Leftovers will keep fresh for up to 3 days as long as they are stored in an airtight container in the fridge. They make the perfect snack or afternoon pick-me-up.

Expert Tips:

This easy recipe is pretty self-explanatory, but here are a few tips to help you succeed on your first try.

Room temperature: If you make these ahead of time, I recommend bringing them out 30 minutes before serving, as they taste best when they are served at room temperature.
Piping bag: You can multiply this recipe as many times as you want. And if you decide to make a larger amount, I recommend using piping or a pastry bag (or a Ziploc bag) instead of using a spoon. Simply fill your bag with mascarpone and fill each date one by one.
Mascarpone filling: I find that a light drizzle of honey is all you need to sweeten the already sweet dates. However, if you prefer yours sweeter, you can mix honey with mascarpone and use that honey mascarpone mixture as your filling.
Warm dates: An earlier version of this stuffed dates dessert recipe was made by first drizzling dates with a tablespoon of extra virgin olive oil and then warming them up in a 350-degree preheated oven for 10 minutes. If you prefer to serve them warm, you can follow those steps. However, after literally making this recipe for over 10 years, I feel like the room-temperature stuffed dates are just as good.

FAQs

What cheese pairs with dates?

Any mild-flavored soft and spreadable cheeses would pair well with dates. Goat cheese, mascarpone, and cream cheese are a few to name.

What can you stuff inside dates?

You can stuff dates with nuts, nut butters, soft cheese, and chocolate.

Can you put dates in the oven?

Yes, you can. Simply pop them in a preheated 350 F oven for 10 minutes to warm them up.

Other Party Appetizers You Might Also Like:

Blackberry Baked Brie
Muhammara
Poached Pears with Mascarpone
Need more inspiration? Check out all our appetizer recipes

If you try this Mascarpone Stuffed Date recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mascarpone Stuffed Dates Recipe

These Mascarpone Stuffed Medjool Dates are topped off with walnuts and pomegranate seeds and drizzled with honey. This easy recipe takes less than 20 minutes to put them all together. These are the perfect little "finger" desserts to impress your guests or even to satisfy your own sweet tooth.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Total Time 20

Servings Dates

Calories 134kcal

Author Aysegul Sanford

Ingredients

12 Medjool Dates
½ cup Mascarpone cheese
4 tablespoons pomegranate seeds
3 tablespoons walnuts or pistachios (or both) chopped
1-2 tablespoons honey
¼ teaspoon flaky seas such as Maldon salt, optional

Instructions

Cut each date lengthwise making sure to not to cut them all the way through. Remove and discard pits.
Fill each date with a teaspoon mascarpone cheese. Dip the stuffed dates into the bowl with pomegranate seeds. Gently press them so they will stick to the cheese.
Dust each stuffed date with chopped walnuts and/or pistachios. Set them on a plate.
Drizzle them with honey and if using, sprinkle them with some flaky sea salt. Serve!

Notes

I recommend prepping all the ingredients before starting to assemble. I usually put each ingredient in a small bowl so that I can put them together quickly.
You can multiply this recipe as many times as you want. If making a larger batch, you can fill a piping bag with mascarpone to help you stuff dates faster.
To Make Ahead: You can pit the dates, stuff them with mascarpone, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
Storage: Place leftovers in an airtight container and store them in the fridge for up to 3 days.
Warm dates: An earlier version of this recipe warmed the dates in the oven before stuffing them. In this updated version, I decided to skip that step as I think it is an extra step that is not necessary. However, if you prefer that version, feel free to follow the steps below:
- Preheat the oven to 350 °F. Place dates on a small baking sheet. Drizzle them with olive oil.
- Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes. Fill each date with a teaspoon of mascarpone cheese.
- Top the dates with honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt. Serve!

Nutrition

The post Mascarpone Stuffed Dates with Pomegranate and Honey appeared first on Foolproof Living.

Cranberry Sauce with Maple Syrup

Aysegul Sanford — Wed, 16 Nov 2022 16:47:45 +0000

Say hello to cranberry season. What great way to celebrate fresh (or frozen) cranberries than with a low-sugar, refined-sugar-free, vegan, and homemade cranberry maple sauce recipe to call your own?

The tart flavors of cranberries mixed in with mildly sweet maple syrup is a match made in heaven. Make it fast and flavorful, and serve it with plenty of Healthy Thanksgiving Sides like Rosemary Mashed Potatoes, Garlic Butter Green Beans, Sweet Potato Soufflé, and Maple Roasted Carrots.

It goes without saying – this healthier cranberry sauce is going to outperform store-bought canned cranberry sauce any day. While it is a great addition to your Thanksgiving table and Christmas dinner, you can enjoy it any time of year!

Ingredients You Will Need

The ingredient list for this maple syrup cranberry sauce recipe is simple and straightforward. Take a trip to the grocery store and gather together fresh cranberries, pure maple syrup, water, fresh orange juice, a cinnamon stick, and orange zest.

Ingredient Substitutions and Optional Add Ins

Frozen cranberries: Use frozen cranberries in place of fresh – no need to thaw – and simply add a few minutes to the simmering time.
Honey syrup: Replace the maple syrup with an equal amount of Honey Syrup. Note: Since high heat can have negative effects on the nutritional value of honey, if going the honey route, bring the mixture up to a bare simmer under medium-low heat and then reduce it to low heat for 15-20 minutes. Cranberry Sauce with Honey is a wonderful alternative if you are living in an area where you can’t get maple syrup.
Ground cinnamon: Omit the cinnamon stick and add ¼ teaspoon of ground cinnamon at the end of cooking.
Additional spices: Add ⅛ teaspoon of additional warming spices, like ground ginger, allspice, cloves, cardamom, or pumpkin pie spice.
Liquor: Add a splash of bourbon or Cointreau, brandy, port wine, or sherry at the end of cooking.
With more fruit: Turn it into cranberry chutney with the addition of diced apples, pears, other berries, and raisins.
Without orange: Not a fan of cranberry orange sauce? Replace orange juice with cranberry juice, apple juice, or water. I would not recommend lemon juice as it would make it even tarter. However, you can use lemon zest as a substitute for orange zest.
Vanilla extract: If preferred, you can add a splash of vanilla extract (about ½ teaspoon) in the end.

How to Make This Recipe?

This Refined Sugar-Free Cranberry Sauce couldn’t be any easier to make. All it takes is a quick simmer on the stove, and you have a homemade maple cranberry sauce right before your eyes. Here’s how to do it:

Wash cranberries: Place cranberries in a colander and rinse with cold water. Pick the old, shriveled ones and discard them.

Add ingredients to saucepan: In a medium-sized saucepan, combine cranberries, maple syrup, water, orange juice, and the cinnamon stick.
Simmer: Set over medium-high heat and bring it up to a boil, give it a stir, turn the heat down to medium-low, and let it simmer for 10-12 minutes, stirring occasionally until the cranberries pop and it reaches your desired consistency.
Taste test: Taste for sweetness and add more maple syrup if you’d like it a little less tart.
Finish and serve: Off the heat, carefully remove the cinnamon stick. Finish with the orange zest. Enjoy your cranberry maple sauce warm, at room temperature, or chill in the fridge.

How to Make Ahead, Store, and Freeze

This naturally sweetened cranberry sauce can be served warm, at room temperature, or cold. This makes it a wonderful make ahead recipe and gets you one step closer to holiday prep work.

Make ahead: Cook the cranberry maple syrup sauce as directed, cool it completely, and transfer it to an airtight container. Store in the refrigerator for 3-4 days.
Storage: Whether freshly made or looking to get ahead, the cranberry sauce will keep in the fridge for up to one week.
Freeze: Once cool, store the cranberry sauce made with maple syrup in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
Thaw: Thaw the frozen cranberry sauce overnight in the fridge.

How to Serve

In addition to serving it with a plethora of Thanksgiving recipes like Thanksgiving turkey (or Roasted Turkey Drumsticks or Baked Turkey Tenderloins), leftover cranberry sauce can be used to jazz up leftovers or provide a new twist on a recipe. Some of my favorite ways to serve include:

Leftover turkey sandwich: Use it as a jam-like spread on leftover turkey sandwiches.
Over vanilla yogurt: Fresh cranberry sauce is an excellent breakfast when served over Vanilla Yogurt and topped off with Chunky Granola.
Butternut squash bruschetta: Layer it on Butternut Squash Bruschetta for a fall-inspired appetizer.
Waffles: Spread it on warm Overnight Yeasted Waffles or Almond Waffles.

Expert Tips

Make a double batch. Double the recipe if serving a big crowd – or freeze the rest for later use.
Popping is completely normal. The cranberries will pop and sputter as they cook, and this is completely normal. This means they are breaking down and releasing their natural sweetness.
Remove the cinnamon stick before storing. The cinnamon will become too overpowering if left to sit in the cranberry sauce. Remove just after cooking.
The cranberry sauce will thicken significantly as it cools. Don’t fret if the texture is a little looser than expected. The cranberry sauce will thicken as it cools – and thicken even further once chilled.

FAQs

How to sweeten cranberry sauce without sugar?

It’s easy to sweeten cranberry sauce without sugar by replacing it with a natural sugar, like maple syrup or honey.

How to make cranberry sauce less tart?

Use maple syrup to make cranberry sauce less tart, while also keeping it healthier and refined sugar free. Taste test near the end of cooking. If it is still too tart for your liking, add more maple syrup, 1 tablespoon at a time.

How do you spice up cranberry sauce?

It’s easy to spice up cranberry sauce with the addition of warm winter spices like ground cinnamon, ginger, allspice, cloves, cardamom, or pumpkin pie spice. The ground spices will intensify as they sit in the sauce, so a mere ⅛ – ¼ teaspoon goes a long way.

What can you add to cranberry sauce to thicken it?

Cranberries contain a lot of pectin (a natural thickener), so there is really no need to add a thickening agent such as cornstarch or tapioca starch. Simply simmer the cranberry sauce until most of them have split, and allow to cool. The longer it cools, the thicker it will become.

How do you get the bitter taste out of cranberry sauce?

If, at the end of cooking, you taste a spoonful and it’s bitter, you can add more maple syrup for a touch of sweetness. If you prefer not to add more sugar, try something tangy, like a splash of orange juice, apple juice, or even white wine.

Other Creative Cranberry Recipes You’ll Enjoy:

If you try this refined-sugar free easy homemade Cranberry Sauce recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cranberry Sauce with Maple Syrup Recipe

This Cranberry Sauce with Maple Syrup is the perfect, satisfying balance of sweet and tart, yet it's also refined-sugar-free, vegan, and low-sugar. Serve this make-ahead friendly sauce as a light side dish for your holiday dinner, or enjoy it year-round with sandwiches, desserts, breakfast, and more!

Course Condiment/Sauce

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 489kcal

Author Aysegul Sanford

Ingredients

1 12-ounce bag of fresh or frozen cranberries
⅓ cup maple syrup more as needed
⅓ cup water
¼ cup orange juice
1 cinnamon stick or ¼ teaspoon ground cinnamon – optional
1 tablespoon orange zest

Instructions

Rinse cranberries: Place cranberries in a colander and rinse with cold water. Pick the old, shriveled ones and discard them.
Add ingredients: Transfer the rest of the cranberries to a medium-sized pan and add the maple syrup, water, orange juice, and a cinnamon stick.
Cook: Heat over medium heat, bring it to a boil, give it a stir, turn the heat down to medium-low*, and let it simmer for 10-12 minutes or until it reaches your desired consistency. Be sure to stir it a few times.
Taste and adjust: As it simmers, cranberries will soften and pop, so don’t be alarmed. Taste for sweetness and add more maple syrup (in 1-tablespoon increments), if needed.
Remove from heat and serve: Off the heat, carefully remove the cinnamon stick, and stir in the orange zest. Serve it warm, at room temperature, or cold.

Notes

Servings: This recipe yields 1 1/2 cups of cranberry sauce.
*Popping is completely normal. The cranberries will pop and sputter as they cook, which is completely normal. This means they are breaking down and releasing their natural sweetness.
Make ahead: Cook the cranberry sauce as directed, cool it completely, and transfer it to an airtight container. Store in the refrigerator for 3-4 days.
Storage: Store the cooled sauce in an airtight container in the fridge for up to 1 week.
Freeze: Once cool, store the cranberry sauce in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
Thaw: Thaw the frozen cranberry sauce overnight in the fridge.

Nutrition

The post Cranberry Sauce with Maple Syrup appeared first on Foolproof Living.

Peach Mango Smoothie

Aysegul Sanford — Tue, 30 Aug 2022 17:58:22 +0000

It is no secret that smoothies are the ideal summer breakfast/snack with a long list of benefits, especially if they are made without any additional sugars, just like this peach mango smoothie recipe.

Over the years, I have shared so many Superfood Smoothie Recipes and have no plans of slowing down. If you are a fan as well, be sure to check out Cantaloupe Smoothie and Mango Turmeric Smoothie, both of which are perfect for warmer months.

Ingredients

To make this peach mango drink, you will need fresh mango, peach slices, fresh orange juice, ice cubes, and your favorite yogurt.

Substitutions & Possible Add-Ins

Frozen Fruit: If fresh peaches and mangos are not in season, you can always make this mango and peach smoothie with frozen peaches and mangos. If you’re going to use frozen fruit, make sure you use less ice. Using ice and frozen fruit results in a really thick smoothie, almost like a peach mango puree. Of course, if you’d rather have a smoothie with a thicker consistency, you can always make a smoothie bowl.
Yogurt: Greek yogurt is a key ingredient to give this smoothie the creamy texture and tangy taste that pairs so well with sweet tropical fruits. The good thing is that you can use any type of yogurt. I have also made this smoothie using my vanilla yogurt many times and it turned out great. For a low-fat option, use skim milk yogurt; for a vegan smoothie, use vanilla almond milk yogurt or soy milk yogurt. If you want to enhance the peach flavors, you can even add in a coconut milk-based peach yogurt. And if peach and mango smoothie with yogurt is not your thing, add a handful of unsalted cashews to achieve a similar consistency.
Add a banana instead of sugar: While I think that ripe peaches and mangos make this smoothie sweet enough, if you want to add a bit more sweetness, I recommend adding a ripe banana. A refreshing peach mango banana smoothie is ideal, especially if you are serving it to kids as a poolside snack.
Add in some protein and more superfoods: As it is with any smoothie recipe, you can add in a tablespoon of hemp seeds, chia seeds, ground flaxseed, or even your favorite protein powder for an added nutritional boost.
Play around with adding other fruit: Add a touch of tropical flavor to your summer fruit smoothies by adding pineapple, strawberries or any of your other favorite fruits in season.
Make it a juice instead: Want to make it a peach mango juice recipe? While it is healthier to eat fruit as a whole (or in pureed form like it is in this recipe), you can strain it through a colander to turn it into a juice instead.
Add greens: If you’re a fan of green smoothies, add a handful of spinach or kale to make sure you’re getting your daily vegetable intake.
More flavor: Adding a dash of vanilla extract or maple syrup to your mango peach yogurt smoothie is a quick and easy way to elevate the overall flavor of the drink.

How to Make This Recipe

Making this tropical mango peach smoothie cannot be easier. Here are the steps:

Blend ingredients: Combine mango chunks, peaches, orange juice, yogurt, and ice cubes into a blender. Pulse your ingredients a few times before blending them at high speed until it has a smooth consistency.
Serve: Pour your smoothie into your favorite glass. I like to garnish it with hemp seeds on top before serving, but it’s optional.

How to Store

Store your drink in a cup with a lid (like a mason jar) for easy storage. It should be good for up to two days. Note that the longer it stays in the fridge, the more liquid it will become. Make sure you shake it up before serving it.

FAQs

What fruits blend well with peaches?

Peaches blend well with oranges, strawberries, apricots, and pineapples.

How many calories are in a peach mango smoothie?

This smoothie recipe has 278 calories per serving. Please review the recipe card below for more nutritional information.

What is a good fruit combination with mango?

You can add various kinds of fresh fruit to your mango puree smoothie recipe to make it even more flavorful. Different fruits such as strawberries and raspberries are great for summer months, whereas a ripe banana is a great option for all-year-round.

Other Smoothie Recipes You Might Also Like:

If you liked this mango peach smoothie recipe, here are a few other delicious reader-favorite smoothie recipes you might enjoy:

If you try this Peach-Mango Smoothie recipe or any of our other smoothie recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Peach Mango Smoothie Recipe

This 5-ingredient Peach Mango Smoothie is the perfect easy breakfast or afternoon snack for a refreshing boost of nutrients! Make this tropical smoothie in only 5 minutes with fresh or frozen fruit.

Course Smoothie

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings serving

Calories 278kcal

Author Aysegul Sanford

Ingredients

1 cup mango cut into large chunks from 1 large ripe mango
1 cup peach cut into large chunks for 2 small or 1 large ripe peach
¾ cup orange juice or pineapple juice
¼ cup Greek yogurt or any other one of your favorite yogurt
1 cup ice

Instructions

Place all ingredients in a blender and blend until smooth. Serve right away.

Notes

Fruit: If fresh fruit is not available, you can use frozen mango and frozen peach instead. If you use frozen fruit, I recommend adding half the amount of ice.
Yogurt: You can use any type of yogurt you like here, homemade vanilla yogurt or even your favorite brand of vegan yogurt would also work.

Nutrition

The post Peach Mango Smoothie appeared first on Foolproof Living.

Vanilla Yogurt From Plain Yogurt

Aysegul Sanford — Fri, 12 Aug 2022 01:04:20 +0000

Serve it with fresh berries and crunchy granola for a healthy breakfast or an afternoon pick-me-up, or add it to your favorite recipes that call for vanilla yogurt. Better yet, make our Overnight Oats Recipe with Yogurt for a quick breakfast for busy mornings.

Yogurt is such a perfect complement to so many foods, so trust us when we say the yogurt recipes don’t stop here. If you’re like us and love the classic combo of yogurt and fruit, you’ll love this Frozen Yogurt Bark & my go-to Yogurt Dip for Fruit!

Recipe Ingredients

This ultra quick and easy homemade vanilla yogurt recipe requires only 3 staple ingredients that you probably already have on hand or can quickly grab from the grocery store. You’ll need plain whole milk Greek yogurt, vanilla extract, and honey.

Substitutions

The beauty of this easy recipe is that it’s totally customizable based on your preferences. Once you make vanilla yogurt from plain yogurt, that’s just a jumping-off point! Feel free to substitute or make additions to suit your sweet tooth or dietary restrictions. Here are some suggestions:

Yogurt: While I personally love that creamy greek yogurt taste and texture, you can use whatever type of yogurt you prefer for this recipe! Regular yogurt, whole milk yogurt, or skim milk yogurt would all beautifully pair with vanilla and honey. You can even use plant-based yogurt if you’re vegan!
Other sweeteners: To make sweetened Greek yogurt, feel free to play around with added sugar based on your preference. Here at FPL headquarters, we prefer flavoring plain yogurt with natural sweeteners, like maple syrup and raw honey, but you can use confectioners’ sugar (aka powdered sugar) in its place for extra sweetness. To make a keto version of this recipe, sub in low-carb sweeteners, like monk fruit sugar or erythritol. We also recommend that you be careful when adding artificial sweeteners, like aspartame, sucralose, xylitol, etc., to unsweetened yogurt, as it can highly impact the flavor.
Vanilla: Adding a dash of pure vanilla extract to plain yogurt is usually what I prefer, but you’re also free to use vanilla bean paste for a 1:1 substitute (meaning you can substitute one for equal amounts of the other). You can also use imitation vanilla extract, which tends to be more affordable. Or, if you’d rather, you can use half of a vanilla bean (vanilla beans have a potent flavor, so half of a bean is all you need).
Honey syrup: As another sweetener option for this recipe, you can use my Honey Syrup recipe (a combination of honey and water) for honey vanilla greek yogurt. If you choose to use honey syrup, use double the amount of honey that the recipe calls for.
Ground cinnamon: This is an optional addition, but adding a sprinkle of ground cinnamon to your plain vanilla yogurt really complements the flavors.

How to Turn Plain Yogurt into Vanilla Yogurt

You can whip up this delicious recipe in no time! Simply:

Combine the ingredients: Add the yogurt, honey, and vanilla extract to a bowl. Whisk until smooth and well combined.
Taste and adjust: Give it a taste and add more vanilla extract or honey, if desired.

How to Store

If you have leftovers of this honey and Greek yogurt recipe, you can store them in the fridge or freezer to enjoy later. Here are some tips:

Storage: You can store your homemade honey vanilla yogurt in an airtight container in the fridge for up to 5 days.
Freeze: Freeze your vanilla-flavored yogurt for up to 2 months to preserve the best taste and texture.
Thaw: To serve the vanilla honey greek yogurt from frozen, first thaw your container of yogurt in the refrigerator (preferably overnight). The yogurt may appear separated once thawed, which tends to happen when you freeze dairy products. To revive the thawed yogurt, give it a stir to incorporate the ingredients or add in a small amount of yogurt if it’s watery. If it’s still not quite smooth, try blending it in a food processor before serving. Make sure not to refreeze once thawed!

How to Use Vanilla Yogurt in Recipes?

Not only can you enjoy this flavorful vanilla greek yogurt recipe by itself as a breakfast or snack, but you can also use it in any recipe that calls for vanilla yogurt! Here are some vanilla yogurt recipe ideas:

Make yogurt parfaits: Name a better combo than creamy vanilla yogurt, fresh fruit, and crunchy granola. For one of my favorite vanilla yogurt recipes, try making my Yogurt Parfait recipe!
Try it in a smoothie: Vanilla yogurt is the perfect addition to any smoothie because it gives it that coveted thick, creamy texture and adds in just the right amount of sweetness. Try adding it to my Strawberry Banana Yogurt Smoothie or Cantaloupe Shake recipe for an ultra-tasty and refreshing smoothie.
Pair it with fruit: Whether you’re making a fruit salad for a brunch crowd, bringing a fruit platter to your next gathering, or setting out a big fruit bowl for dessert, this easy recipe pairs perfectly with all your favorite seasonal fruit.
Top it off with granola: Something about the crunchy texture and salty-sweet flavor of granola goes so well with yogurt. Simply top a bowl of yogurt with my Chunky Granola and call it breakfast!
Turn it into ice cream: Want to know how to make plain yogurt taste better? For a healthier yet delicious version of our favorite summer treat, try using this recipe to make Vanilla Frozen Yogurt!

FAQs

Can you add vanilla extract to yogurt?

Yes, you can! Adding a dash of vanilla extract in plain yogurt really complements the tanginess of the yogurt and gives it a subtly sweet taste and flavor. Make it even better by adding a tablespoon of honey!

How much vanilla to add to plain yogurt?

When making plain yogurt vanilla-flavored, add half a teaspoon of vanilla extract for every cup of plain yogurt. Feel free to add more or less, depending on your personal preference.

Other Yogurt Recipes You Might Like

If you have an abundance of yogurt in your fridge that you’re dying to use, or if you’re just a yogurt fanatic like me, here are some other yogurt recipes you’ll love!

If you try your hand at making this recipe, please take a minute to rate it and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Vanilla Yogurt Recipe

Learn how to turn plain yogurt into vanilla yogurt with this simple Vanilla Yogurt recipe! This refreshing, subtly sweet yogurt requires only 3 ingredients and takes 2 minutes to prepare. Enjoy it as a yummy breakfast with granola and berries or as a bedtime snack, or use it in any recipe that calls for vanilla yogurt!

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 2

Total Time 2

Servings cup

Calories 283kcal

Author Aysegul Sanford

Ingredients

1 cup plain whole milk yogurt regular or Greek yogurt
2 tablespoons hone
½ teaspoon vanilla extract

Instructions

Place yogurt, honey and vanilla extract in a bowl. Whisk until well combined.
Give it a taste and add more if necessary.

Notes

Storage: Store yogurt in an airtight container in the fridge for up to 5 days.
Freeze: Freeze yogurt for up to 2 months to preserve the best taste and texture.
Thaw: Thaw frozen yogurt in the refrigerator (preferably overnight). If the yogurt has separated while thawing, stir to reincorporate the ingredients. Add a few more tablespoons of yogurt if it’s too watery, or blend for a few seconds in a food processor. Make sure not to refreeze once thawed.

Nutrition

The post Vanilla Yogurt From Plain Yogurt appeared first on Foolproof Living.

Almond Ricotta Cake

Aysegul Sanford — Fri, 22 Jul 2022 18:15:40 +0000

My obsession with baking with almond flour started with this Almond Cake. Since then, I have made and shared countless ground almond cakes. Almond Flour Chocolate cake, Strawberry Almond Cake, Flourless Carrot Cake, Apple Cake with Almond Flour, and Almond Flour Lemon Cake are to name a few.

And since I had some extra ricotta cheese hanging around, I decided to use my favorite flour and make this Italian lemon ricotta almond cake as a new addition to the collection.

Ingredients

The ingredients for Italian almond ricotta cake are what you would typically find in flourless dessert recipes.

Gather together unsalted butter, organic cane sugar, eggs, whole milk ricotta, lemon zest and juice, vanilla extract, almond extract, almond flour, sea salt, sliced almonds, and (optional) confectioner’s sugar.

It is best if all your ingredients are at room temperature, so if you can, be sure to plan ahead.

Ingredient Substitutions and Notes

Sugar: Feel free to substitute white granulated sugar at a 1:1 ratio for the cane sugar.
Sugar Substitute: If following a keto diet, try Swerve (affiliate link), a 1:1 low-carb sugar substitute.
Ricotta: Use whole milk store-bought or homemade ricotta cheese for the richest texture and flavor. If you are lucky enough to live near an Italian market, you can check there for fresh ricotta cheese, too.
Almond Extract: Although I find the almond extract to add that special Italian flair, you can omit it if you are not a fan of the extra almond flavor.
Almond Flour vs Almond Meal: Almond flour is made from whole blanched almonds and ground to a finer texture, whereas almond meal is made from whole almonds with the skin. Almond flour is preferred and easily available in grocery stores or online. Or, check out my detailed post on how to make almond flour at home.

How to Make Ricotta Cake with Almond Flour

Italian almond cake is much easier to make than you might think. Here’s how to do it:

Prep equipment: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch round cake pan or springform pan with parchment paper. Grease the paper and sides of the pan with butter.
Cream butter and sugar: With an electric hand mixer, cream together the butter and sugar in a large bowl at medium to medium-high speed until light and fluffy, about 5 minutes.
Beat in egg yolks: Add the egg yolks and beat until combined.
Add wet ingredients: Add ricotta cheese, lemon zest, lemon juice, vanilla extract, and almond extract, if using. Beat together until smooth and combined.

Add dry ingredients: Add almond flour and salt to the ricotta mixture. Fold together until no clumps of almond flour remain. The batter should be smooth and slightly thick.
Beat egg whites: Wash and dry the beaters. Then, beat the egg whites on medium speed to stiff peaks form. This should take about 2-3 minutes.

Fold in egg whites: Stir one-third of the whipped egg whites into the batter. Then, gently fold the remaining egg whites in with a spatula until no streaks of egg white remain. Do not overmix.
Pour into cake pan: Transfer the cake batter to the prepared pan. Sprinkle the top with flaked almonds. Press them down slightly, so they stick.
Bake: Bake for 50-55 minutes, or until the edges of the cake are golden brown. The center of the cake may still be slightly wobbly. Place on a wire rack and let cool until set, about 1 hour.

How to Serve

For a final finishing touch and flourish, sprinkle powdered sugar over the lemon almond ricotta cake just before serving. Then, serve it as:

Breakfast: Enjoy a thick slice with a hot cup of coffee or tea.
Brunch: Cut it into small squares and serve it at your next brunch gathering.
Afternoon Treat: Slice a wedge to enjoy as a delightful pick-me-up.
Dessert: Serve as a sweet and lemony after-dinner treat with maple whipped cream, fresh berries on the side, or a drizzle of blueberry puree. A wonderful treat to bring to a special occasion, dinner parties, and summer BBQs, too.

Variations

Keto Ricotta Cake: Replace the cane sugar with a 1:1 granulated low-carb sweetener, such as Swerve (affiliate link).
Orange Zest: Replace the lemon zest and juice with orange zest and orange juice.
Raspberry Ricotta Cake: Add ½ – 1 cup of fresh raspberries. I recommend coarsely chopping and scattering them about once the batter is already in the cake pan to avoid squishing the berries.
Almond Ricotta Bars: Bake the cake in a 9 x 9-inch square baking dish. Slice into bars when ready to serve.

How to Store Leftovers

The gluten-free ricotta cake is best enjoyed the day it is made, either at room temperature or warm. That being said, you can store leftovers to enjoy later.

Storage: The leftovers of this flourless lemon ricotta cake will keep for up to 4 days in the refrigerator.
Freezing: I do not recommend freezing the cake, as this can impact the texture.

Expert Tips

Here are a few helpful tips for the best almond flour ricotta cake on your first try:

Use glass or stainless steel mixing bowls. Eggs do not whisk properly in plastic bowls.
Use room temperature ingredients. This creates a smooth batter.
Separate the eggs using the ‘pooling’ method. Crack all four eggs into a medium-size glass or stainless steel bowl. Then, scoop out the yolks with your fingers, gently tossing them back and forth in your hand to whisk away any excess egg white. Place the egg yolks into a small bowl until ready to use.
An electric hand mixer makes for fewer dishes. I like to separate my eggs in the bowl I am going to whip the egg whites in. Then, I prepare the batter up until adding the almond flour and salt, wash the beaters and proceed to whip the egg whites. Less mess and more fun in the kitchen.
When beating egg whites, make sure the bowl and beaters are squeaky clean. The egg whites will not aerate properly if there is even a speckle of dust, fat, or oil.
Scatter the sliced almonds evenly over the surface. Make sure to cover the center and all those edges.

FAQs

Does almond ricotta cake need to be refrigerated?

Yes, since almond ricotta cake has cheese, it’s best kept in an airtight container in the fridge. The cake will stay fresh for up to 4 days.

Can I use all-purpose flour instead of almond flour to make this Italian ricotta cake?

I do not recommend replacing the almond flour with all-purpose flour as they are not a 1:1 replacement in baking. This Italian dessert made with ricotta cheese is meant to be flourless and almond flour accomplishes this task quite well.

Can’t get enough of almond flour recipes? Here are a few more:

Almond Meal Banana Bread
Almond Flour Zucchini Bread
Paleo Almond Flour Bread
Flourless Chocolate Cupcakes
Need more inspiration? Check out all our almond flour recipes

If you try this Almond Ricotta Cake recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Almond Ricotta Cake Recipe

Here is an Italian Ricotta Cake made with almond flour and lemon. Creamy, zesty, and perfect when you need a delicious flourless cake that you can make with just a few basic ingredients. Gluten-free and keto friendly (with only one ingredient swap)

Course Cake, Gluten-Free Cake

Cuisine American/Italian, Italian

Diet Gluten Free

Prep Time 20

Cook Time 50

Cooling Time 1

Total Time 2 10

Servings slices

Calories 491kcal

Author Aysegul Sanford

Ingredients

½ cup unsalted butter 1 stick, room temperature, plus more for greasing
1 cup organic cane sugar or white granulated sugar
4 large eggs room temperature, separated
1 cup whole milk ricotta (8 oz.) store-bought
1 tablespoon lemon zest from approximately 2 lemons
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 teaspoon almond extract optional
2 cups almond flour (8.4 oz.)
¼ teaspoon sea salt
⅓ cup sliced almonds
2-3 tablespoons confectioner’s sugar optional – for serving

Instructions

Prep equipment: Preheat the oven to 325 degrees F. Place a round of parchment paper on the bottom of a 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with butter and set aside.
Cream butter and sugar: Place the butter and sugar in a large mixing bowl. With an electric hand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
Beat in egg yolks: Add the egg yolks and beat on medium speed until combined.
Add wet ingredients: Add ricotta cheese, lemon zest, lemon juice, vanilla extract and almond extract, if using, and beat until combined.
Add dry ingredients: Add almond flour and salt to the ricotta mixture. Fold together with a spatula until no pockets of almond flour remain and the batter is smooth. The batter will be slightly thick. Do not be alarmed if it looks a bit curdled.
Beat egg whites: Thoroughly wash and dry the beaters. In a medium bowl (or the same bowl you used to separate the eggs), beat the egg whites on medium speed to soft peaks, about 3 minutes.
Fold in egg whites: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining. Do not overmix.
Pour into cake pan: Transfer the batter to the prepared cake pan and sprinkle the top with sliced almonds, pressing them down slightly into the batter, so they stick.
Bake: Bake for 50 minutes, or until the edges of the cake are golden brown and the top is a light golden brown. Place the pan on a wire rack and let cool completely about 1 hour.
Serve: To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Sprinkle with confectioner’s sugar, if preferred. Slice into wedges and enjoy!

Notes

Storage: The leftovers of this flourless lemon ricotta cake will keep for up to 4 days in the refrigerator.
Freezing: I do not recommend freezing the cake, as this can impact the texture.
Keto Ricotta Cake: If you want to make this recipe keto-friendly replace the cane sugar with a 1:1 granulated low-carb sweetener, such as Swerve.

Nutrition

The post Almond Ricotta Cake appeared first on Foolproof Living.

Almond Flour Blueberry Muffins

Aysegul Sanford — Sat, 09 Jul 2022 23:27:40 +0000

Amongst all my almond flour desserts, muffins made with almond flour are my favorite because they come together pretty quickly and can be served as a humble breakfast or they can be spread with frosting to turn them into a delicious show-stopping cupcake.

If you are a fan as well, you might also like my Almond Flour Apple Muffins, Almond Flour Zucchini Muffins, and Almond Flour Pumpkin Muffins.

Why Should You Try This Recipe:

These blueberry almond flour muffins recipe is the perfect grab-and-go breakfast. Here are a few other reasons why it’s worth a try:

Deliciously moist & stores well: Thanks to almond flour, this blueberry muffin recipe is moister compared to traditional muffins. You can make a whole batch on the weekend, store it in the fridge, and warm it up for breakfast to enjoy throughout the week.
Minimally sweetened with no refined sugar: Sweetened with less than a cup of pure maple syrup and fresh blueberries, this is a healthier muffin recipe that you can enjoy without guilt.
Easy & Quick to make: All you need is 45 minutes and two bowls and a whisk to make these grain-free blueberry muffins. Plus, since it is so easy to make you can make it with your kids as well.

Ingredients:

As it is with any muffin recipe, the ingredients for this almond flour blueberry muffins recipe can be divided into three categories:

Dry ingredients: Almond flour, baking powder, baking soda, and kosher salt.
Wet Ingredients: Eggs, maple syrup, vanilla extract, and melted coconut oil
Last-minute add-ins: Fresh blueberries, lemon zest, and sliced almonds.

Substitutions & Variations:

Frozen blueberries: You can make these muffins with frozen blueberries as well. And the best part is that it is a one-to-one swap and you do not have to thaw them before adding to the muffin batter.
Almond Flour vs Almond Meal: While I prefer to make this almond flour muffin recipe with blanched almond flour (made from blanched almonds) rather than almond meal (made from almond with the skin on), you can use them interchangeably. Almond Meal Muffins would be more earthy and dark in color but still taste good. If you prefer to make your own almond flour, you can follow my guide on Making Almond Flour (using whole almonds) at home.
Use honey as a sweetener: You can swap maple syrup with an equal amount of honey. However, be aware that the almond flour blueberry muffins made with honey taste floral and a tiny bit sweeter.
Oil: Any neutral-flavored oil would work in this recipe. I also like grapeseed, walnut, or avocado oil.
Berries: You can use this recipe to make Almond Flour Raspberry Muffins by using an equal amount of fresh raspberries in place of blueberries. And before you ask, you can use frozen raspberries as well.
To make Paleo Blueberry Muffins: If you are following a paleo diet, you can make your own paleo-friendly baking powder. To do so, mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar and use that in place of 1 teaspoon of baking powder in the recipe.
For Keto Blueberry Muffins with Almond Flour: If you are on the keto diet, you can swap maple syrup with an equal amount of this Keto maple syrup (affiliate link) to turn these into keto blueberry muffins.

How to Make This Recipe?

This Gluten-Free Blueberry Muffins with almond flour recipe has 5 easy steps:

Preheat the oven to 325-F (165-C) degrees. Line a 12-cup muffin pan with muffin paper liners (affiliate link) and set it aside.

Mix Dry Ingredients: Mix together the dry ingredients, almond flour, baking powder, baking soda, and kosher salt in a large mixing bowl.
Whisk Wet Ingredients: In a separate bowl, whisk together the wet ingredients – eggs, maple syrup, and coconut oil (melted and cooled.)
Combine dry and wet ingredients: Pour the liquid ingredients into the dry ingredients and stir to combine. Fold in the blueberries and lemon zest into the muffin batter at the last minute.

Bake: Using an ice cream scoop, scoop the batter into a 12-cup muffin tin, top with a sprinkling of sliced almonds, and bake the simple gluten-free blueberry muffins in a 325-degree oven for 32-35 minutes, or a toothpick inserted in the middle comes out with no crumbs. Let muffins cool for a few minutes and then transfer to a wire rack.

Enjoy one (or more) for breakfast with your morning coffee, or serve to the kids as a healthy afternoon snack.

How To Store, Freeze, and Thaw:

Below you will find everything you need to know to enjoy these almond flour lemon blueberry muffins for days.

Storage: Since these blueberry muffins are made with almond flour, the added moisture and fat content in the flour will shorten their shelf life. I found the best way to store these muffins is in an airtight container in the fridge for up to days. When ready to serve, warm them in a low preheated oven (300 degrees) for 5 minutes or so.
Freezing instructions: As it is with all my other almond flour recipes, these almond flour muffins freeze well. Be sure to cool completely on a cooling rack for 1 hour or they are fully cooled to room temperature. Transfer them into a plastic bag (I use freezer bags ) and get the air out of it as much as possible. Label, date, and store in the freezer for up to 3 months.
Thawing Instructions: Frozen muffins can be thawed completely to room temperature. Alternatively, to rewarm from the frozen muffins, place them in a 300-degree oven for 10 minutes, or in the microwave on high for 30 seconds-1 minute.

Expert Tips:

Here are a few quick pro tips for the best almond flour blueberry muffins that you can make on your first try:

Room temperature ingredients: As it is with most baking recipes, for best results make sure that all your ingredients are at room temperature.
Toss blueberries with almond flour before folding into the batter: To prevent your blueberries (fresh or frozen) from sinking to the bottom during baking, toss the berries with 1-2 Tablespoons of the almond flour mixture before folding into the batter.
Coating the berries with the recipe’s dry ingredients helps the blueberries stick to the muffin batter, giving you specks of warm, melty blueberries well distributed throughout the muffin.
Fill each muffin tin until ⅔ is full: The recipe for blueberry muffins with almond flour below makes 12 muffins. As you fill muffin cups you might feel like the batter is not enough. The secret is to fill each cup two-thirds full. It is also important to mention that almond flour muffins do not rise as much as regular blueberry muffins (made with regular flour) but they are delicious nonetheless.
Want to turn them into Almond Flour Blueberry Cupcakes? Add ½ tsp pure almond extract to the wet ingredients, omit the sliced almonds, and when completely cool, top with a heaping dollop of maple whipped cream or maple cream cheese frosting, and garnish with more fresh blueberries.
Want to try a muffin recipe made with a combination of almond and coconut flour instead? Try my flourless blueberry muffins.

FAQs

Can You Use Frozen Blueberries in Muffins?

Yes, frozen blueberries are a perfect substitute for fresh blueberries, especially when the berries are not in season. This simple swap allows you to make these low-fat, gluten-free blueberry muffins any time of year.

What Temperature to Bake Muffins?

This gluten and dairy-free blueberry muffins recipe bakes best at a moderate 325 degrees F. The oven temperature is lower than traditional muffin recipes (typically 375 degrees) because almond flour has a tendency to burn more easily.

How Many Calories?

One of these healthy gluten-free blueberry muffins has only 233 calories! Not only are these blueberry muffins from scratch gluten-free, but they are also dairy-free, wheat-free, refined sugar-free, low-carb, and with one simple ingredient swap, they are paleo and keto diet friendly, too!

Can I use all-purpose or coconut flour instead of almond flour?

This recipe is tested with almond flour and will not work with regular flour or coconut flour.

You Might Also Like:

If you enjoyed these recipes, here are a few other almond flour recipes you might like:

And if you have some extra blueberries you are trying to use, below are a few easy blueberry recipes from the archives:

If you try this Healthy Almond Flour Blueberry Muffins recipe or any other one of our almond flour recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Almond Flour Blueberry Muffins Recipe

These easy Gluten Free Almond Flour Blueberry Muffins are moist, sweet, and loaded with blueberries. Made with almond flour, they are a perfect treat for a healthy breakfast or an afternoon snack.

Course Naturally sweetened dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings muffins

Calories 233kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

2 cups almond flour (8.4 oz. )
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

Wet Ingredients:

3 large eggs at room temperature
⅔ cup maple syrup
¼ cup neutral vegetable oil coconut, walnut, or grapeseed oil would work
1/2 teaspoon vanilla extract

For the Blueberry Muffins

1 cup fresh or frozen blueberries*
Zest of a lemon
3 tablespoons sliced almonds optional

Instructions

Preheat the oven to 325-F (165-C) degrees. Line a 12-cup muffin tin with muffin liners and set aside.
In a large bowl, whisk together the dry ingredients, almond flour, baking powder, baking soda, and salt, until no lumps remaining. Set aside.
In a small bowl, whisk eggs, maple syrup, vanilla extract, and oil.
Pour the wet mixture into the dry mixture and give it a good whisk until there are no lumps.
Fold in the blueberries and lemon zest.
Divide the batter equally in the prepared muffin tin.
Sprinkle with sliced almonds (if using).
Bake 32-35 minutes or until muffins turn golden brown.
Let it cool for 5 minutes and serve while it is still warm.

Video

Notes

Notes:

Can I use frozen blueberries to make these muffins? You can use an equal amount of frozen blueberries in place of the fresh ones. There is no need to thaw them.
Can I swap maple syrup with honey? Yes, you can. Simply use an equal amount of honey. Please be aware that the version made with honey might be slightly sweeter and darker in color (depending on the type of honey you are using.)
Storage: These blueberry muffins are best the day they are baked, still warm from the oven. You can store them in an airtight container for upto 4 days.
Freezing Instructions: Fully bring the blueberry muffins to room temperature, place in a freezer-friendly container, and freeze them for upto 3 months.
To Thaw: There is no need to thaw them as almond flour does not fully freeze. Simply heat them in a low-heat (300 F degree) oven for 10-15 minutes before serving.

Nutrition

The post Almond Flour Blueberry Muffins appeared first on Foolproof Living.

Almond Flour Lemon Cake

Aysegul Sanford — Fri, 08 Apr 2022 22:10:38 +0000

You all know how much I am a fan of recipes with ground almonds instead of flour. With respect to my almond flour carrot cake, strawberry almond cake, almond flour vanilla cake, and chocolate almond cake, this almond lemon cake recipe is another one to add to my library of easy almond flour recipes.

If you are a fan of ground almond recipes and want to try your hand at making the ultimate spring dessert, read on!

Why Should You Try This Recipe?

This flourless lemon cake made with almond flour is such a cinch to make. You’ll love it because:

Bursting with lemon flavor: We make good use of lemon zest from fresh lemons in this recipe and the end result is well worth the effort.
Light, bright, and sunny almond lemon cake: Nothing says spring and summer more than citrus cake, and this one surely hits the spot.
Serving is super versatile: Enjoy it plain as a simple breakfast or afternoon snack, or really jazz it up for a showstopping dessert for dinner parties, Easter, picnics, and more.
Special diet friendly: This refined sugar free and low carb lemon cake is a great recipe to have on hand to satisfy your sweet tooth if you are following a low sugar and low carb diet.

Ingredients

This gluten-free lemon almond cake recipe is made with only 10 simple ingredients. Gather together large eggs, maple syrup, vanilla extract, almond extract, almond flour, cornstarch, baking powder, lemon zest, fresh lemon juice, and fine sea salt.

Ingredient Substitutions and Notes

Sweetener: Replace the maple syrup with an equal amount of honey instead for a delicious lemon almond flour honey cake.
Extract: Omit the almond extract, if you are not a fan or don’t have any on hand.
DIY Almond flour: Use your favorite brand of almond flour or follow my easy guide on how to make almond flour at home.
Almond flour vs. Almond Meal: You can use almond meal instead of almond flour in this recipe. However, be aware that lemon and almond meal cake is a bit denser and less airy than its version made with almond meal.
To make it paleo diet friendly: Keep it paleo by replacing the cornstarch with arrowroot powder or tapioca starch, and the baking powder with ½ teaspoon cream of tartar and ¼ teaspoon baking soda.
Cream of tartar: Rather than lemon juice, make good use of cream of tartar once more when whipping the egg whites.

How to Make

Patience is key with this gluten free lemon cake using ground almonds since much of the lift and texture comes from whipped egg whites. Here’s how to make this healthy lemon cake with almond flour in just a few easy steps:

Prep equipment: Preheat the oven to 350 degrees F. Place a circle of parchment paper on the bottom of an 8 or 9-inch cake round pan or springform pan. Lightly grease the paper and sides of the pan with oil and set it aside.
Separate the eggs: Separate the egg yolks and whites, placing the egg whites in a large mixing bowl and the egg yolks in a separate bowl.
Whisk wet ingredients: In the bowl with the egg yolks, add the maple syrup, vanilla extract, and almond extract, if using, and whisk until smooth.
Make batter: In a separate bowl, whisk together the almond flour, cornstarch, and baking powder. Fold into the egg yolk mixture, along with the lemon zest. The batter will be thick.

Whip egg whites: To the bowl of egg whites, add the lemon juice and salt. Beat with the whisk attachment or hand mixer on medium-high speed until soft peaks form, about 2-3 minutes.
Lighten up the batter: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a rubber spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining, but it will not be completely smooth. Do not overmix. Transfer the batter to the prepared pan and gently spread it into an even layer.
Bake: Bake for 25-30 minutes, or until the edges of the cake have begun to pull away from the pan, the top is golden brown, and a toothpick inserted into the center comes out clean. Place the pan on a wire rack and let cool for 15 minutes.

Serve: To serve, run a sharp knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Serve warm by itself or at room temperature, topped with whipped cream, berries (or any other seasonal fruit), and small lemon slices, if desired.

How to Serve

This citrus almond cake can be served warm or at room temperature. Some of my favorite ways include:

Plain and simple: Slice and enjoy with a hot cup of coffee or tea.

Whipped cream and berries: Allow the cake cool completely, then layer the top of the cake with maple whipped cream and summer berries.
Blueberry Sauce or puree: It is no secret that lemon and blueberries go so well together. If you want to change it up serve it with homemade blueberry sauce or blueberry puree on the side or as a drizzle on top.

Variations

Lemon Cardamom: Add ½ teaspoon ground cardamom powder along with the dry ingredients.
Lemon Poppyseed: Add 1 Tablespoon poppy seeds into the dry ingredients for more of an Italian Lemon Almond Flour Cake recipe.
Honey Cake: Swap out the maple syrup for an equal amount of honey.
Winter Citrus Cake: Get creative with citrus and use orange, grapefruit, clementine, or tangerine zest, or Meyer lemons when in season.
Paleo Birthday Cake: Use my notes for making it a paleo layer cake, make a double batch, and layer it with coconut whipped cream and fresh berries.
Keto Lemon Cake: Use an equal amount of a keto-approved liquid sweetener.
Muffins: Scoop the batter into a parchment-lined muffin tin. Bake 15-18 minutes, or until the center springs back to the touch. The recipe will make 10-11 muffins.

How to Store

This healthy flourless almond cake will keep well on the kitchen counter, in the fridge, or even frozen for later. Here’s how:

Room temperature: Keep it under a cake dome or wrapped in plastic wrap for up to two days.
Fridge: Store in an airtight container or wrapped in plastic wrap for up to 1 week.
Freezer: Double-wrap the cooled almond cake in plastic wrap, then wrap in aluminum foil. Freeze for up to 3 months. Thaw in the fridge or right on your kitchen counter.

Expert Tips

Use a metal or glass bowl for whipping egg whites. Egg whites don’t whisk properly in plastic bowls.
Use room temperature ingredients. This ensures the lemon and almond meal cake batter is mixed properly. I pull out the eggs and maple syrup from the fridge while I gather the remaining ingredients.
Separate the eggs while still cold. Use gentle hands and make sure there is no yolk present in the bowl.
Make sure the bowl and whisk are squeaky clean. Egg whites will not whisk to stiff peaks if there is even a speckle of fat or dust on your bowl or whisk. Clean and dry thoroughly just before using.
Fold in the lemon zest with a spatula. I like to add the lemon zest along with the dry ingredients and fold them in with a spatula. This prevents it from getting stuck in the wires of your whisk.
Use precut parchment paper: If you are a regular baker and like me, not a fan of having to cut parchment to fit in the cake tin, use 9-inch precut parchment paper (affiliate link). It is surely a timesaver.
Cool cake completely on a cooling rack if you are planning to spread it with whipped cream.

FAQs

Is almond flour good for cakes?

Almond flour adds texture and a subtle nutty flavor that is much loved by those who follow a gluten-free or paleo lifestyle. I make it the star in many of my easy almond flour cake recipes.

Why is almond flour used in cakes?

Almond flour adds a mild sweetness and delicate texture to cakes. Plus, the added fat extends the shelf life, ensuring the baked goods retain moisture.

Can I substitute almond flour for regular flour in a cake?

No, you cannot substitute almond flour for regular flour with the same results. Since almond flour is gluten-free, it requires a higher amount of eggs to bind the batter.

Does almond flour bake like regular flour?

es, almond flour is a wonderful flour to bake with and a great substitute for all-purpose flour. That being said (and as mentioned above), it cannot be swapped for a one-to-one or cup-for-cup measure in recipes that call for wheat flour or gluten-free flours

Other Ground Almond Recipes You’ll Enjoy:

Almond Flour Bread
Pancakes with Almond Flour
Almond Flour Chocolate Chip Cookies
Almond Butter Cookies
And if you are in need of more almond flour cake recipes, be sure to also try my Almond Flour Banana Bread and Almond Flour Zucchini Bread.
Almond Flour Peanut Butter Cookies

If you try this Flourless Lemon Almond Cake recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Almond Flour Lemon Cake Recipe

This Almond Flour Lemon Cake recipe is an easy to make flourless cake that can be served by itself or with whipped cream and berries on top. Light, fluffy and refreshing, it is also a gluten free, grain free and paleo-friendly cake that is perfect for spring and summer.

Course Naturally sweetened dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 35

Cooling time 1

Total Time 1 50

Servings slices

Calories 231kcal

Author Aysegul Sanford

Ingredients

4 large eggs separated and at room temperature
½ cup maple syrup * at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract optional
1 ¾ cups almond flour (7.35 oz)
1 tablespoon cornstarch use arrowroot starch for grain-free version
1 teaspoon baking powder (see notes for paleo option)
2 tablespoons lemon zest (about 2 lemons)
1 teaspoon lemon juice or ½ teaspoon cream of tartar
¼ teaspoon kosher salt

Optional Toppings

1 cup maple whipped cream
1 cup berries or any other seasonal fruit

Instructions

Prep equipment: Preheat the oven to 350 degrees F. Place a round of parchment paper on the bottom of an 8 or 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with oil and set it aside.
Separate the eggs: Separate the egg yolks and whites, placing the egg whites in a large bowl and the egg yolks in a separate mixing bowl.
Whisk wet ingredients: In the bowl with the egg yolks, add the maple syrup, vanilla extract, and almond extract, if using, and whisk until smooth.
Make the batter: In a separate bowl, whisk together the almond flour, cornstarch, and baking powder. Fold into the egg yolk mixture, along with the lemon zest. The batter will be thick.
Whip egg whites: To the bowl of egg whites, add the lemon juice and salt. Beat with the whisk attachment or hand mixer on medium-high speed until soft peaks form, about 2-3 minutes.
Lighten up the batter: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a rubber spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining, but it will not be completely smooth. Do not overmix. Transfer the batter to the prepared pan and gently spread it into an even layer.
Bake: Bake for 25-30 minutes, or until the edges of the cake have begun to pull away from the pan, the top is golden brown, and a toothpick inserted into the center comes out clean. Place the pan on a wire rack and let cool for 15 minutes
To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Serve warm or at room temperature, topped with whipped cream and berries, if desired.

Video

Notes

To make it paleo diet friendly: Keep it paleo by replacing the cornstarch with arrowroot powder or tapioca starch, and the baking powder with ½ teaspoon cream of tartar and ¼ teaspoon baking soda.
Sweetener: Replace the maple syrup with an equal amount of honey instead for a delicious lemon almond flour honey cake.
Turn them into muffins: Scoop the batter into a parchment-lined muffin tin. Bake for 15-18 minutes, or until the center springs back to the touch. The recipe will make 10-11 muffins.
DIY Almond flour: Use your favorite brand of almond flour or follow my easy guide on how to make almond flour at home.
Almond flour vs. Almond Meal: You can use almond meal instead of almond flour in this recipe. However, be aware that lemon and almond meal cake is a bit denser and less airy than its version made with almond meal.
Separate the eggs while still cold. Use gentle hands and make sure there is no yolk present in the bowl.
Storage Instructions
Room temperature: Keep it under a cake dome or wrapped in plastic wrap for up to 2 days.
Fridge: Store in an airtight container or wrapped in plastic wrap for up to 1 week.
Freezer: Double-wrap the cooled almond cake in plastic wrap, then wrap in aluminum foil. Freeze for up to 3 months. Thaw in the fridge or right on your kitchen counter.

Nutrition

The post Almond Flour Lemon Cake appeared first on Foolproof Living.

Paleo Carrot Cake with Almond Flour

Aysegul Sanford — Sat, 02 Apr 2022 09:38:00 +0000

If you are like me, a fan of baking with almond flour, you are in for a treat because we are putting my favorite flour to good use and making a paleo-diet friendly almond carrot cake.

Similar to my Almond Flour Vanilla Cake and Chocolate Almond Flour Cake, it is a wonderful, one-layer cake you can make for the upcoming Easter celebration and throughout the spring season. This healthy spin on gluten-free carrot cake recipe with almond flour is also grain-free, refined sugar-free, and Paleo.

For the icing on top of the cake (literally!), the maple frosting is inspired by my Maple Cream Cheese Frosting recipe. It’s a Vegan Paleo Cream Cheese Frosting that transforms this into a completely dairy-free dessert!

Ingredients for the cake:

The ingredients for healthier flourless carrot cake are broken down into the dry ingredients, the wet ingredients, and last-minute additions (aka the goodies).

Dry Ingredients

Almond Flour / Meal – My favorite brand is Blue Diamond Almond Flour since it is sweet and nutty, but Bob’s Red Mill is another great option. If you have the time, homemade almond flour is even better.
Ground Golden Flaxseed – I specify golden flaxseed here because you don’t get the little specks of flaxseed throughout the grain-free cake, but the golden version can sometimes be hard to find in stores. Simply use regular ground flaxseed, if that is all you have on hand.
Baking Powder* + Baking Soda + Fine Sea Salt – For lift, color and flavor, make sure you don’t leave them out! Almond flour needs that extra bit of insurance from the chemical leaveners. *While some people use baking powder while observing a paleo diet, I know that some don’t. If that is you, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.
Cinnamon + Ginger + Cardamom – This is my favorite part! Cinnamon and ginger are traditional, but it’s the cardamom that takes this carrot cake mix above and beyond – trust me, it makes all the difference!

Wet Ingredients

Coconut Oil – I used refined coconut oil, which is milder in flavor than unrefined, but either will work. Make sure to melt and cool completely before mixing it into the wet ingredients.
Eggs – Three large eggs help bind the wet and dry ingredients together. Make sure to bring to room temperature for easy whisking.
Coconut Sugar – Delicately sweet and fruity, coconut sugar is a paleo-friendly sugar that is (most of the time) an easy 1:1 substitute for refined white sugar.

FUN FACT: When I first began researching this paleo carrot almond flour cake recipe, I was a little confused about the Paleo concept, mainly about which sweeteners are appropriate to use in a paleo recipe. Upon further research, and thanks to this article from America’s Test Kitchen, coconut sugar, along with raw honey, maple syrup, maple sugar, and dried fruit are all paleo-friendly sweeteners.

Orange Juice – A mere teaspoon goes a long way here, adding a pop of acidity. You will need more orange juice in the vegan frosting recipe, so make sure to keep it on hand.
Vanilla Extract
Shredded Carrots – I personally like to peel my carrots, but if yours are organic, feel free to skip that step, and instead, thoroughly scrub the surface. Grate on the smallest holes of your box grater for the best texture.

PRO TIP: Just like my Almond Flour Banana Bread, it is crucial to focus on the weight and measure of the fruit/vegetable used. In that recipe, it was the bananas, and in this one, it is the carrots.

Since they can vary so much in size, it is best to weigh them before adding to the batter. For best results, 6 ounces of carrots shredded on the small holes of a box grater, about 1 ¼ cups measured, produces the perfect amount of carrots-to-cake ratio.

Last-Minute Additions

Chopped Walnuts – For that extra bit of crunch and classic flavor. If you have a few minutes, while you gather the rest of the ingredients, toast the walnuts on a baking sheet in the preheated 350-degree F oven for 5-7 minutes and cool completely.
Golden Raisins – A bit more sour and sweet than regular raisins, be sure to use the golden variety if you can find them.
Shredded Unsweetened Coconut – The coconut is optional, but I find it adds that extra layer of texture and flavor. If you can’t get your hands on shredded coconut, you can use an equal amount of coconut flour.
Diced Fresh Pineapple – Pineapple is another optional ingredient but I highly encourage you to add it as paleo carrot cake with pineapple is much better tasting than without.

Ingredients For Dairy Free Carrot Cake Frosting

Inspired by my Maple Cream Cheese Frosting, this vegan version of carrot cake frosting is just as satisfying.

Unsalted Vegan Butter – Remove the butter from the fridge while you are preparing the cake recipe. This will be enough time to bring the butter to cool room temperature.
Vegan Cream Cheese – I personally enjoy Kite Hill Vegan Cream Cheese for all my icing needs.
Pure Maple Syrup – Another paleo-friendly sweetener, purchase Grade A golden or dark amber.
Vanilla Extract – The vanilla makes it taste like a homemade cake frosting recipe.
A Squeeze of Orange/Lemon Juice – That extra pop of fresh citrus flavor makes this frosting to the next level.

How To Make Almond Flour Carrot Cake

This grain-free carrot cake can easily be mixed by hand, no mixer required! Simply:

Prep your tools. Preheat the oven to 350 degrees F, place the oven rack in the center of the oven and grease an 8” or 9” cake pan with coconut oil (or you can use a cooking spray as well) and line the bottom with parchment paper.
Mix the dry ingredients. In a large bowl, whisk together almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
Mix the wet ingredients. In a separate bowl, whisk together the eggs, remaining coconut oil, coconut sugar, orange juice, and vanilla extract until well combined, silky smooth, and emulsified.
Make the cake batter! Add the wet ingredients to the dry ingredients and fold with a spatula until well combined. Fold in the grated carrots, walnuts, golden raisins, pineapple, and coconut (if using). Transfer the batter to the prepared cake pan and smooth the top.
Bake! Bake for 1 hour if using an 8-inch cake pan or 50-55 minutes if using a 9-inch cake pan, or until golden brown and the center springs back to the touch. Transfer to a cooling rack and let cool in the pan for 20 minutes. Gently remove from the pan, peeling off the parchment paper bottom and place on the cooling rack to cool completely. This is a good time to make the Maple Cream Cheese Frosting or Dairy Free Icing!

How To Make Paleo Cream Cheese Frosting

I use my refined sugar free cream cheese frosting to finish it off. This way, you get all the flavors of the traditional carrot cake with every bite.

The icing will whisk together much better with an electric stand mixer or hand mixer. Simply:

Whisk the butter and cream cheese. In the bowl of an electric mixer with the whisk attachment or a large bowl and handheld mixer, beat the vegan butter and cream cheese on medium-high heat until smooth, about 2 minutes. Scrape down the sides of the bowl.
Sweeten it up! Add the maple syrup, vanilla extract, and orange/lemon juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping the sides and bottom of the bowl halfway through. If the frosting is too soft, chill in the fridge for 10 minutes to stiffen slightly to a spreadable consistency.

Cream Cheese Vs. Vegan Cream Cheese Frosting

If you are avoiding all dairy, the vegan cream cheese frosting is a great alternative. I personally used Earth Balance Vegan Butter (affiliate link) and Kite Hill Vegan Cream Cheese. Note the texture will be a bit more grainy and not as thick as regular frosting since the vegan products are looser in terms of consistency. But this makes the entire carrot cake recipe completely Dairy-Free!

The Vegan Cream Cheese recipe makes just enough to frost the cake, but you can double the recipe and use it throughout the week to slather on anything from bagels to paleo pumpkin muffins to almond meal banana bread to low carb almond flour bread!

If dairy is not an issue, try my Maple Cream Cheese Frosting recipe for a more traditional flavor. It is surely a great option for the classic cream cheese frosting made with powdered sugar.

How To Store Leftovers

If you happen to end up with leftovers, you can store this low sugar carrot cake in an airtight container in the fridge for up to 1 week. After about 4 days, the cake will begin to dry out, so I would recommend freezing it after the 4-day mark.

To freeze, place a piece of plastic wrap over the entire opening of your container, seal tight, label, date and freeze for up to 1 month.

A Few Helpful Tips for The Best Cake:

Use room temperature ingredients for the best paleo carrot cake, but be sure to cold ingredients for the vegan frosting. I know this sounds confusing, but cake mix ingredients that are warm-room temperature combine better, whereas frosting ingredients that are a bit colder whip to a better consistency.
Bake this flourless carrot cake in the center of your oven. There is where the heat is most even. I tested one cake with the convection setting on my oven, but I still placed my oven rack in the center for added insurance.
Be sure to treat yourself (or your family) to a slice of carrot cake with a glass of almond milk or a cup of coffee.

FAQs:

What is the best cake size pan to make paleo carrot cake?

This is a one-layer carrot cake recipe, which is much easier to bake and assemble than a layered cake. Feel free to use either an 8 or 9-inch cake pan. Note that the baking times and thickness will vary based on which size you use.

8” Pan: Bake the cake for 1 hour. The cake will be smaller and thicker.
9” Pan: Bake the cake for 50-55 minutes. This will produce a cake that is longer and thinner.

How To Use This Recipe To Make Cupcakes And Muffins?

If you prefer individual low carb carrot cakes (paleo carrot cake muffins), divide the batter into a 12-cup muffin tin lined with parchment paper liners. Bake in a 350 degrees F oven in the center of the oven for 20-25 minutes.

For paleo carrot cake cupcakes, pipe swirls of dairy-free frosting (or maple cream cheese frosting) on top with a piping bag and decorative pastry tip.

For almond flour carrot muffins, top the unbaked batter with extra chopped walnuts, gently pressing into the top of each muffin so they stick.

Can’t Get Enough Almond Flour Cakes? Here are a few more:

If you enjoyed this grain free carrot cake recipe, you might enjoy our other grain free cakes:

If you try this Almond Flour Carrot Cake recipe or any other Almond Flour Cake recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Paleo Carrot Cake with Almond Flour Recipe

This Paleo Carrot Cake with almond flour is deliciously moist, lightly spiced, and mildly sweetened with maple syrup. Topped off with creamy vegan cream cheese frosting it is gluten and dairy-free too.

Course Cake, Dessert

Cuisine American

Diet Gluten Free

Prep Time 30

Cook Time 1

Total Time 1 40

Servings slices

Calories 402kcal

Author Aysegul Sanford

Ingredients

For The Almond Flour Carrot Cake:

¼ cup (56g) Coconut Oil, plus 1 teaspoon for greasing the pan, melted + cooled
1 ½ cups (180g) Almond Flour
3 Tbsp (21g) Ground Golden Flaxseed
1 tsp (4g) Baking Powder* Or Mix 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar for paleo version
¼ tsp (1g) Baking Soda
¾ tsp (3g) Fine Sea Salt
½ tsp Ground Cinnamon
½ tsp Ground Ginger
½ tsp Ground Cardamom
3 large Eggs at room temperature
½ cup + 2 Tablespoons (125g) Coconut Sugar
1 teaspoon Orange Juice freshly squeezed
½ teaspoon Vanilla Extract
6 oz Carrots about 2 large, scrubbed, grated on the smallest holes of a box grater (1 ¼ cups packed)
¼ cup (40g) Diced Fresh Pineapple, optional
¼ cup (25g) Toasted, Chopped Walnuts
¼ cup (40g) Golden Raisins
¼ cup (25g) Shredded Unsweetened Coconut, optional

For The Vegan Cream Cheese Frosting:

2 Tablespoons (20g) Unsalted Vegan Butter, cool room temperature
½ cup (113g) Vegan Cream Cheese, cool room temperature
2 Tablespoons (42g) Pure Maple Syrup
½ teaspoon Vanilla Extract
Squeeze of Lemon/Orange Juice about ½ teaspoon

Instructions

To Make The Paleo Carrot Cake:

Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease an 8 or 9-inch cake pan with 1 teaspoon coconut oil and line the bottom with parchment paperIn a large bowl, whisk together the almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger and cardamom.
In a medium bowl, whisk the eggs, remaining coconut oil, coconut sugar, orange juice and vanilla until well combined, silky smooth and emulsified.Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the walnuts, golden raisins and coconut (if using).Fold in the carrots, pineapple (if using), and walnuts.
Transfer the batter to the prepared pan and smooth the top. Bake for 1 hour (8-inch) or 50-55 minutes (9-inch), or until lightly brown, a toothpick inserted in the center comes out clean and the center springs back to the touch.
Let cool in the pan for 10 minutes, then gently remove from the pan, discard the parchment paper and transfer to a cooling rack to cool completely. Top with the frosting.

To Make The Vegan Cream Cheese Frosting:

In the bowl of an electric mixer with the whisk attachment or with a large bowl and hand held mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
Scrape down the sides of the bowl and add maple syrup, vanilla extract, and lemon/orange juice.
Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
If needed, chill for 10 minutes in the fridge to stiffen slightly to spreadable consistency.

Video

Notes

How To Store: If you happen to end up with leftovers, you can store this low sugar carrot cake in an airtight container in the fridge for up to 1 week. After about 4 days, the cake will begin to dry out, so I would recommend freezing it after the 4-day mark. To freeze, place a piece of plastic wrap over the entire opening of your container, seal tight, label, date and freeze for up to 1 month.
To Make Muffins (or cupcakes): If you prefer individual low carb carrot cakes, divide the batter into a 12-cup muffin tin lined with parchment paper liners. Bake in a 350 degrees F oven in the center of the oven for 20-25 minutes. For paleo carrot cake cupcakes, pipe swirls of dairy-free frosting (or maple cream cheese frosting) on top with a piping bag and decorative pastry tip. And sprinkle it with walnuts.
If you do not mind a frosting with dairy, you can also use my Maple Cream Cheese Frosting recipe.
The prep time below does not include the cooling time of the cake. Depending on the temperature of your kitchen, I would recommend adding at least 30 minutes for cooling time.
Baking powder: While some people use baking powder while observing a paleo diet, I know that some don’t. If that is you, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.

Nutrition

This Paleo Carrot Cake recipe was originally published in April 7, 2020. It has been updated with a few more helpful notes and no changes to the originally published recipe on April 2nd, 2022.

The post Paleo Carrot Cake with Almond Flour appeared first on Foolproof Living.

Almond Flour Waffles

Aysegul Sanford — Mon, 31 Jan 2022 22:21:09 +0000

Here we have another of my almond flour recipes that replace regular flour with golden and delicious almond flour that has a wonderful nutty flavor. These homemade waffles with almond flour are one of my breakfast recipes made using my waffle maker.

I like to think of these gluten-free waffles with almond flour as a celebration of the keto diet too. Just like my keto almond biscuits, this one is easily transformed into a keto waffle recipe with one ingredient swap.

Ingredient Notes

The ingredient list for this almond flour waffles recipe is broken down into dry and wet ingredients.

Dry Ingredients: For the dry ingredients, gather together almond flour (affiliate link), cornstarch, baking powder, and salt.
Wet Ingredients: For the wet ingredients, you will need an egg, coconut oil, maple syrup (or keto-friendly liquid sweetener like stevia glycerite), unsweetened almond milk, and vanilla extract.

Ingredient Substitutions & Optional Toppings

Sweetener: For keto almond flour waffles, you will need an equal amount of liquid keto-sweetener or just a ½ teaspoon of stevia glycerite.
Starch: Use an equal amount of arrowroot powder, tapioca starch, or potato starch instead.
Almond Flour vs Almond Meal: This waffle recipe is tested with almond flour. You can use almond meal (ground almonds with the skin on), but please be aware that it will have a darker color. It will also be less airy and crispy. If you can’t get your hands on blanched almond flour, check out my post on How To Make Almond Flour in 5 minutes.
Baking Powder: For a paleo waffle recipe, use ¼ teaspoon baking soda and ½ teaspoon cream of tartar (make sure to use a different starch too). Or, use ¼ teaspoon baking soda and ½ teaspoon apple cider vinegar or lemon juice instead.
Egg: Replace the egg with 2 more tablespoons of cornstarch (or those starches mentioned above) for vegan almond flour waffles.
Oil: Olive oil or avocado oil can also be used.
Milk: You can also use vanilla almond milk. That being said, feel free to use plain almond milk, cashew milk, coconut milk, or regular whole milk instead.
Mix-Ins: Give the best almond flour waffles an extra nudge with a dash of almond extract, cinnamon, lemon zest, blueberries or chocolate chips (such as Lily’s No Sugar Added Baking Chips – affiliate link.)
Top it off with: When it comes to toppings sky’s the limit. While a bit of butter and maple syrup is the classic waffle topping, I sometimes take it up a notch with some fresh berries (or any fresh fruit), chunky granola, and lightly toasted nuts.

How to Make Keto Waffles with Almond Flour?

This is an almond flour waffle recipe that can be adjusted to suit your taste and dietary needs. The shape and texture of the waffles will also vary depending on the make and type of waffle iron you use. For best results, use a classic waffle iron versus a thick Belgian one.

Preheat waffle iron: Plug in your waffle iron and allow it to preheat. If necessary, set to medium-high heat, depending on the brand of your waffle maker.
Mix dry ingredients: In a medium bowl, mix together almond flour, cornstarch, baking powder, and salt.
Whisk wet ingredients: In a small mixing bowl, whisk together egg, coconut oil, maple syrup, almond milk, and vanilla extract.
Make waffle batter: Pour wet ingredients into dry ingredients and mix together until smooth.

Prepare waffles: When the waffle iron is hot, brush with a light coating of coconut oil, then pour ⅓ cup of the almond flour waffle batter into the center, making sure to scrap all the batter from the measuring cup.
Cook waffles: Close the lid and cook until the waffles are golden brown and crispy, about 2-3 minutes (time will vary depending on your waffle maker). Use a fork to gently remove the cooked waffle, then repeat with the remaining batter, making sure to lightly grease the waffle iron in between each one to prevent sticking. Serve warm with maple syrup, whipped cream, berries or your favorite toppings!

How to Serve and Keep Warm

This recipe for almond flour waffles makes a delectable treat for breakfast, brunch with friends, or even dessert. Here are some of my favorite ways to serve.

Breakfast: Enjoy fresh with butter and a generous drizzle of maple syrup, coconut whipped cream and berries. Or if you are a fan of chocolate top it off with a dollop of my Healthy Chocolate Frosting.
Brunch: Serve them to a crowd (see warming tips below) with a gorgeous dollop of maple whipped cream, jam, and seasonal fruit toppings.
Toast: Pop one in the toaster oven and slather with jam, almond butter, or peanut butter.
Dessert: Serve it as part of a dessert bar with plenty of toppings and even more almond flour cake to go around. Or layer it with my Maple Cream Cheese frosting for a mini-layered waffle cake.

To keep the crispy almond flour waffles warm, preheat the oven to 200 degrees F. Place the waffles on a rack set inside a baking sheet and keep in the oven to stay warm while the other waffles cook.

How to Store, Freeze, and Thaw

This is a beautiful make-ahead recipe for those days you want to get ahead. Just think how comforting it is to have waffles made with almond flour stored in the fridge and freezer. As always, cool completely, then store as directed.

Fridge: Place in an airtight container and keep in the fridge for up to 3 days.
Freezer: Transfer to a plastic freezer bag with strips of parchment between each waffle. Freeze for up to 3 weeks.
Thaw: No need to thaw overnight. You can get these almond flour waffles right out of the freezer, warm them in your toaster oven, and enjoy them right away.

Expert Tips

Grease the waffle iron between each waffle. This prevents the waffles from sticking and falling apart in the waffle iron. Make sure not to skip it!
Scoop out the low-carb waffle batter with a measuring cup for even distribution and same-size waffles. Make sure to also scrap all of the batter out of the measuring cup and pour directly into the center of the waffle iron.
What waffle iron do you recommend? As you can see in the pictures and in the how-to video below, I used an old waffle maker. However, my favorite waffle maker is this Breville Waffle Iron (affiliate link). For a more cost-friendly option, I recommend Dash Mini Waffle Maker (affiliate link).

Why Should You Try This Recipe?

If you know me well enough, you know how much I am a fan of almond meal recipes and this one does not disappoint. Just as is the case with almond flour pancakes, it’s just another reason to champion the most important meal of the day. I know you’ll love it because:

Made with basic ingredients: The ingredient list is short and sweet, coming in at less than 10 basic ingredients, most of them already tucked inside your pantry.
Can be adapted easily for special dietary needs: It’s adjustable to be dietary friendly whether you are after a keto, paleo, gluten-free, vegan or low carb waffles recipe.
No more buying Belgian Waffles from the store: Mimics the taste and texture of grocery store freezer waffles (or homemade yeasted waffles) but are much better for you!
Meal prep breakfast perfection: Perfect for meal prep as the recipe can be doubled or tripled to have an endless stash of almond waffles stored in the fridge or freezer for an easy breakfast on busy mornings.
Perfect for brunch parties: Easily feeds a crowd and makes for a scrumptious brunch addition, especially when topped off with my maple whipped cream.

FAQs

Are almond flour waffles healthy?

Yes, the main ingredient in this waffle recipe, almond flour is considered healthy flour. Plus, this recipe is made with a very small amount of natural sweetener so as long as it is consumed in small portions, this waffle recipe can be considered healthy.

Does almond flour get crispy?

Yes, the almond flour will crisp up while cooking, but this is only with the help of starch. I used easy-to-find cornstarch, but arrowroot, tapioca, or potato flour can also be used.

Can I use a flax egg?

I tested the recipe with a flax egg and the entire batch fell apart in my waffle maker. If looking for a vegan almond flour waffle recipe, I recommend replacing the egg with 2 additional tablespoons of starch.

Can I substitute almond flour with regular flour?

Unfortunately, almond flour and regular flour behave differently when making this waffle recipe because almond flour absorbs liquid more than regular all-purpose flour. If you substitute regular flour, you will have waffles with a significantly different texture.

Other Almond Flour Recipes You Might Like:

If you liked this Almond Flour Waffles recipe, be sure to check out the recipes below:

If you try this recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Almond Flour Waffles Recipe (Keto & Paleo)

Almond Flour Waffles Recipe made with 9 ingredients in less than 20 minutes. This is an easy and quick waffle recipe that delivers crispy waffles with a fluffy interior. With a number of ingredient substitutions, this gluten-free recipe can be made keto and paleo-friendly with ease.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings waffles

Calories 291kcal

Author Aysegul Sanford

Ingredients

1 cup almond flour
1 tablespoon cornstarch*
1 teaspoon baking powder**
¼ teaspoon Kosher salt
1 large egg room temperature
1 tablespoon coconut oil plus more for brushing, melted and cooled
2 tablespoons maple syrup or ½ teaspoon keto-friendly liquid sweetener such as stevia glycerite plus more for serving
⅓ cup unsweetened almond milk
1 teaspoon vanilla extract

Instructions

Preheat waffle iron: Plug in your waffle iron and allow to preheat. If necessary, set to medium-high heat, depending on the brand of your waffle maker.
Whisk wet ingredients: In a small bowl, whisk together egg, coconut oil, maple syrup, almond milk, and vanilla extract.
Make waffle batter: Pour wet ingredients into dry ingredients and mix together until smooth.
Prepare waffles: When the waffle iron is hot, brush with a light coating of coconut oil, then pour ⅓ cup batter into the center of the waffle iron, making sure to scrap all the batter from the measuring cup.
Cook waffles: Close the lid and cook until the waffles are golden brown and crispy, about 2-3 minutes (time will vary depending on your waffle maker). Use a fork to gently remove the cooked waffle, then repeat with the remaining batter, making sure to lightly grease the waffle iron in between each one to prevent sticking. Serve warm (see notes) with maple syrup, whipped cream, berries or your favorite toppings!

Video

Notes

This recipe makes 3 waffles if you use a 1/3 cup measure. If you use a 1/4 cup measure you can get 4 smaller waffles. If you need more waffles, you can multiply the recipe.
Sweetener: For keto almond flour waffles, you will need an equal amount of liquid keto-sweetener or just a ½ teaspoon of stevia glycerite.
Starch: Use an equal amount of arrowroot powder, tapioca starch, or potato starch instead.
Almond Flour vs Almond Meal: This waffle recipe is tested with almond flour. You can use almond meal (ground almonds with the skin on), but please be aware that it will have a darker color. It will also be less airy and crispy. If you can’t get your hands on almond flour, check out my post on How To Make Almond Flour in 5 minutes.
Baking Powder: For a paleo waffle recipe, use ¼ teaspoon baking soda and ½ teaspoon cream of tartar (make sure to use a different starch too). Or, use ¼ teaspoon baking soda and ½ teaspoon apple cider vinegar or lemon juice instead.
Oil: Olive oil or avocado oil can also be used.
Milk: You can also use vanilla almond milk, cashew milk, coconut milk, or regular whole milk instead.
Storage and freezing instructions:
- Fridge: Place in an airtight container and keep in the fridge for up to 3 days.
- Freezer: Transfer to a plastic freezer bag with strips of parchment between each waffle. Freeze for up to 3 weeks.
- Thaw: No need to thaw overnight. You can get these almond flour waffles right out of the freezer, warm them in your toaster oven and enjoy them right away.

Nutrition

The post Almond Flour Waffles appeared first on Foolproof Living.

Vegan Cranberry Tart with Almond Flour

Aysegul Sanford — Fri, 24 Dec 2021 05:45:00 +0000

This Cranberry Almond Tart, like so many of my almond flour recipes, celebrates the glory of almond flour and almond meal. It is made by filling almond oat crust with homemade cranberry filling and then topping with an almond meal crumble.

It is minimally sweetened, gluten-free, and oh so delicious.

Why Should You Try This Recipe?

I love the shock and awe this cranberry tart delivers when my friends slice into it and see that vibrantly red cranberry sauce spread throughout the middle. It’s a favorite in our home during the winter season. I know you’ll love it because:

It’s crisp, crunchy, moist, and delicious making for a texturally pleasing tart made in the comfort of your home.
Proof you can create healthy and delicious desserts with natural sweeteners without compromising on flavor.
It’s a crowd-pleasing dessert that unapologetically happens to be vegan.
The cranberry pie can be made up to 2 days in advance so you can easily get ahead.
Don’t have cranberries on hand? Use any berry you have on hand any time of the year.

Ingredient Notes

The ingredient list for this vegan cranberry pie is broken down into three parts – crust, filling, and topping. Let’s take a look at what we need.

For the tart crust, gather together olive oil, rolled oats, unsweetened shredded coconut, whole almonds, brown rice flour, sea salt, spelt flour, maple syrup, and vanilla extract.

For the filling, you will need cornstarch, orange juice, fresh cranberries, maple syrup, and cinnamon.

And for the crumble topping, gather together almond flour, baking powder, olive oil, maple syrup, orange zest, lemon zest, salt, vanilla extract, and sliced almonds.

Ingredient Substitutions

Oil: I love the fruity flavor of olive oil, but melted coconut oil or avocado oil can also be used.
Almond meal vs Almond Flour: You can use almond meal and almond flour interchangeably in this recipe. And if you can’t get your hand on it, be sure to check out my post on Homemade Almond Flour.
Starch: Use an equal amount of arrowroot powder or tapioca starch or corn starch instead.
Cranberries: Fresh or frozen cranberries can be used. If using frozen, there is no need to thaw. If you are making this tart during the summer months feel free to use berries instead.

How to Make

This fun and festive cranberry curd tart come together in a few easy steps. I like to set aside a brisk afternoon, turn on some holiday music, and immerse myself in all things cranberry and almond.

Grease tart pan: Preheat the oven to 350 F. Using a pastry brush, thoroughly oil a 9-inch tart pan with a removable bottom. Set aside.
Prepare crust: Place the oats, shredded coconut, almonds, brown rice flour, and salt in the bowl of a food processor. Pulse a few times to break the almonds and then process until the mixture is finely ground, 45-60 seconds. Transfer it to a medium bowl. Mix in the spelt flour.
Finish crust: Drizzle the olive oil, maple syrup, and vanilla extract into the mixture. Using the back of a fork or your fingers, give it a mix. It should be moist, but not sticky.
Press crust into the tart pan: Using your fingers, press the dough evenly into the tart pan. Prick the dough with a fork several times and bake for 15 minutes. Take it out of the oven and set aside to cool. Leave the oven on.

Make a slurry: In a small bowl, mix together the cornstarch with a tablespoon of the orange juice. Set aside.
Make the filling: In a small pot, combine 2 ½ cups of cranberries, remaining orange juice, maple syrup, and cinnamon. Bring to a boil over medium-high heat, making sure to stir frequently. Turn the heat to low, cover it with a lid, and let it simmer for 5 minutes. Remove the lid and stir in the cornstarch mixture. Stir constantly until the mixture is thickened, 1-2 minutes. It will happen pretty fast. Remove from the heat and let it cool for 10 minutes. When your tart shell is ready, spread the cranberry mixture evenly into the pre baked tart shell.
Make the topping: Mix the almond flour and baking powder in a large bowl. In a separate bowl, whisk together the olive oil, maple syrup, zest of the orange and lemon, salt, and vanilla extract until emulsified. Drizzle the olive oil mixture into the almond meal mixture. Stir until completely combined. It should be a wet mixture.

Sprinkle and bake: Spoon the almond topping over the cranberry filling. Using the back of a wooden spoon or a spatula, gently press the topping into the tart shell and make sure it is evenly distributed. Lightly press remaining ½ cup cranberries into the topping and sprinkle it with the sliced almonds. Bake for 25 minutes, or until the topping turns golden brown. Let it cool completely before serving.

How to Serve

The perfect way to serve this easy cranberry tart is with a big dollop of coconut whipped cream or creme fraiche (if not vegan). It makes a lovely centerpiece on the holiday dessert table.

That being said, the tart tastes even better the next day – and the day after, too.

How to Store, Freeze, and Thaw

This is one of those easy make-ahead recipes that can be stored in the fridge or freezer. Make sure to cool completely, then tightly wrap in a double layer of plastic wrap.

Fridge: The pie keeps fresh for 2 days. If storing leftovers, place a small strip of parchment paper on the cut sides and wrap just as directed.
Freezer: Transfer the plastic-wrapped pie to a plastic freezer storage bag or wrap tightly in foil. Label, date, and freeze for up to 3 weeks.
Thaw: Thaw the frozen pie overnight in the fridge. Bring to room temperature before enjoying.

Note text

Expert Tips

Use a tart pan. Tart pans have a removable tart base that makes removing and slicing the tart much easier. This (affiliate link) is the one I use. You just don’t get the same results with a pie pan.
Liberally grease the tart tin. This prevents the crust from sticking and having all that hard work go to waste.
Spread the crust evenly with your fingers. You want the crust to be in one single layer in the bottom and sides of the crust, especially in the crevices.
Dock the pie crust before the blind bake. This allows steam to escape while baking, creating a crisp, never soggy, shell.
Simmer the cranberries just until they pop. The fruit will naturally pop and break down, releasing all those delicious sugars and pectin.
Cool the cranberry jam before spreading. The sauce will thicken to the right consistency while cooling. It also prevents the crust from getting too soggy.
Cool the baked cranberry tart before slicing. This helps the topping, filling, and crust setup. The tart has a tendency to fall apart if sliced right out of the oven.

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Cranberry and Mint Rum Punch
The Ultimate Chocolate Bundt Cake – The Holiday Edition
Cranberry Apple Cake
See all our Almond Flour Desserts
Need more inspiration for baking? Check out all our Cake recipes

If you try this Vegan Cranberry Tart recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Vegan Cranberry Almond Tart Recipe

This maple-sweetened and vegan cranberry almond tart recipe is proof that you can make delicious tarts using healthier ingredients without compromising the taste or flavor. It can be made two days ahead and will keep its freshness as long as it is covered tightly with stretch film and kept in the fridge.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 30

Cook Time 25

Cooling Time 30

Total Time 1 25

Servings Slices

Calories 500kcal

Author Aysegul Sanford

Ingredients

For the Crust:

¼ cup rolled oats – I used Trader Joe’s GF oats
¼ cup unsweetened dried, shredded coconut
¼ cup whole raw, unsalted almonds
2 tablespoons brown rice flour
¼ teaspoon sea salt
¾ cup plus 2 tablespoons whole spelt flour
4 tablespoons extra virgin olive oil plus more for oiling the pan
4 tablespoons maple syrup
1 teaspoon vanilla extract

For the Filling:

2 teaspoons arrowroot powder or cornstarch
4 tablespoons fresh orange juice divided
3 cups fresh or frozen* cranberries, divided
¼ cup plus 2 tablespoons maple syrup
1/8 teaspoon cinnamon

For the Topping:

2 ½ cups almond meal or almond flour
1 teaspoon baking powder
3 tablespoons extra virgin olive oil
¼ cup maple syrup
zest of an orange
1/8 teaspoons Kosher salt
1 teaspoon vanilla extract
3 tablespoons sliced almonds

Instructions

Pre-heat the oven to 350 F Degrees. Using a pastry brush thoroughly oil a 9-inch tart pan with a removable bottom. Set aside.
Place the oats, shredded coconut, almonds, brown rice, and salt in the bowl of a food processor. Pulse a few times to break the almonds and then process until the mixture is finely ground, 45-60 seconds.
Transfer it to a medium-size mixing bowl. Mix in the spelt flour.
Drizzle the olive oil, maple syrup and vanilla extract into the mixture. Using the back of a fork or your fingers, give it a mix. It should be moist, but not sticky.
Using your fingers, press the dough evenly into the tart pan. Prick the tough with a fork several times and bake for 15 minutes. Take it out of the oven and set aside to cool. Leave the oven on.
Meanwhile to make the filling, in a small bowl mix together the arrowroot powder with a tablespoon of the orange juice. Set aside.
In a small pot, combine 2 ½ cups of cranberries, remaining orange juice, maple syrup and cinnamon. Stirring frequently, bring it to a boil. Turn the heat to low, cover it with a lid, and let it simmer for 5 minutes. Remove the lid and stir in the arrowroot mixture. Stir the constantly until mixture it is thickened, 1-2 minutes. It will happen pretty fast. Remove from the heat and let it cool for 10 minutes. When your tart shell is ready, spread the cranberry mixture evenly into the prebaked tart shell.
To make the topping: Mix the almond meal and baking powder in a large bowl. In a separate bowl, whisk together the olive oil, maple syrup, zest of the orange and lemon, salt and vanilla extract until emulsified. Drizzle the olive oil mixture into the almond meal mixture. Stir until completely combined. It should be a wet mixture.
Spoon the almond topping over the cranberry filling. Using the back of a spoon or a spatula, gently press the topping into the tart shell *and make sure it is evenly distributed. Lightly press remaining ½ cup cranberries into the topping and sprinkle it with the sliced almonds.
Place the tart pan onto a baking sheet and bake for 25 minutes or until the topping turns golden brown.
Let it cool completely before serving.

Notes

If you use frozen cranberries, there is no need to thaw them before using them.
Storage: The pie keeps fresh for 2 days. If storing leftovers, place a small strip of parchment paper on the cut sides and wrap just as directed.
Crumble topping: At first, it might feel like you have more crumble than you need but this is a very crumble-heavy dessert. So, go ahead pack that all in by gently pressing as you fill topping into the crust.
Oil: You can also use avocado oil or coconut oil (melted and cooled) in this recipe.

Nutrition

This tart recipe is adapted with minor changes from Amy Chaplin’s incredible cookbook At Home in the Whole Food Kitchen.

The post Vegan Cranberry Tart with Almond Flour appeared first on Foolproof Living.

Coconut Sugar Cookies

Aysegul Sanford — Fri, 17 Dec 2021 11:53:00 +0000

Why Should You Try This Recipe?

If you are new to baking with coconut palm sugar and are in need of a good cookie recipe with coconut sugar you are in the right place. This recipe is awesome because:

No special equipment is needed: All you need is two bowls and a whisk.
You do not need to chill the dough: Ready in 30 minutes, it requires no chilling time. And with my foolproof instructions, it is easy to make even for beginner bakers.
Great recipe if you are new to desserts with coconut sugar: Got a bag of coconut sugar waiting to be used in the depths of your pantry? This coconut sugar cookie recipe is a great one to use. With its addictive chewy texture, this is the perfect sugar cookie recipe for the holiday season and gifting.

Ingredients

To make these coconut palm sugar cookies, you will need seven simple pantry staple ingredients. Gather all-purpose flour, baking soda, baking powder, kosher salt, unsalted butter (melted and cooled), coconut sugar, large eggs, and pure vanilla extract.

Helpful notes for ingredients:

Coconut sugar: If you are new to recipes using coconut sugar (and coconut sugar in general), compared to your usual granulated sugar, the sugar particles of coconut sugar are larger. Some recipes even ask that you run it through a food processor to break some of those larger particles. The good news is that you do not need to do that for this recipe. Thanks to the melted butter and eggs you have enough liquid to make sure that it melts into the cookie throughout the baking process.
My favorite coconut palm sugar is this organic brand. You can also find it in your local grocery stores.
Salt: As it is with all my recipes, I used Diamond kosher salt in this recipe. If you are using Morton kosher salt or table salt, use half of the salt listed in the recipe.

How To Make? Step by Step Instructions:

The perfect sugar cookie recipe with coconut sugar is no different than any other cookie recipe. With these easy steps making these coconut sugar sugar cookies is a breeze. Here is how:

Mix dry ingredients: In a large bowl, mix all purpose flour, baking soda, baking powder and salt.
Whisk wet ingredients: In a separate bowl, whisk melted butter, 1 ¾ cups of coconut sugar, egg, egg yolk, and vanilla extract until fully combined and no lumps remain.
Mix them together: Pour the wet ingredients into the flour mixture. Using a spatula, stir to ensure no flour pockets remain. You may have to scrape the sides of the bowl to ensure that all ingredients are evenly distributed.

Portion cookies: Place the reserved ¼ cup coconut sugar on a plate. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls.

Coat them with coconut sugar: Working in batches, gently roll each cookie ball in the coconut sugar making sure each ball is coated with the sugar.
Arrange cookies on baking sheets: Line two baking sheets with parchment paper. Place coconut sugar cookies on the prepared baking sheets, spacing them about 2 inches apart, 12 dough balls per sheet. Using the back of a glass or a ramekin, lightly press on each cookie to slightly flatten.
Bake cookies: Bake cookies, in a preheated 350 degrees F oven, one sheet at a time until they are browned and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating baking sheet halfway through baking. When they first come out of the oven they will look like they are underbaked. This is normal. Resist the temptation to bake them longer.
Let them cool: Cool coconut cookies on the baking sheet for 5 minutes. And then transfer them to a wire rack and let them cool to room temperature before serving.

How To Store, Freeze, and Thaw?

One of my favorite things about these refined sugar cookies is that they store and freeze well. So, go ahead, make a batch, bake some right away and freeze the rest to bake later. Here is how:

To Store: Let the cookies come to room temperature on the cooling rack. Place them in an airtight container or a cookie jar with a tight fitting lid. They should keep fresh upto 3 days.
To Freeze: Place raw portioned cookies on a baking sheet and place in the freezer. Let them freeze for at least 4 hours or overnight. Transfer them into a freezer safe container (or freezer bag), get the air out as much as possible and store in the freezer. They should be good for up to a month.
To Thaw: You do not need to thaw these cookies overnight. Instead, take them out before you preheat the oven. Place them on the cookie sheet and let them sit on the counter while the oven is preheating. Add only 1 more minute of baking time.

Expert Tips:

Use a cookie scoop: For perfectly portioned and even baked cookies, I recommend using a cookie scoop. I own and recommend this one (affiliate link). With that being said, if you do not have one you can use a tablespoon measure and portion 2 tablespoons of cookie dough for each cookie.
When mixing the dry ingredients with the wet ones at first you might think that there is not enough liquid but I have tested this recipe many times and can assure you that the amount of liquid is just the right amount for perfectly buttery and simple sugar cookies.
Don’t be alarmed if they look underbaked: As I mentioned earlier, when they first come out of the oven, they will look underbaked. Resist the temptation to bake them longer. I learned this the hard way during my recipe testing. If you let them bake longer than 14 minutes they become hard.
Make sure your ingredients are at room temperature: As it is with most cookie recipes, having your ingredients at room temperature will allow them to bake evenly. I usually take out the ingredients in the morning and let them sit on the counter until I am ready to bake.
Melted butter: I recommend starting with melting the butter first so that it will cool while you are getting the rest of the ingredients ready.
Want to gift them? These cookies are perfect edible gifts for the holiday season. I usually make a batch, bring them to room temperature and pack a few in cellophane bags (affiliate link). I also include the recipe (title it as Coconut Christmas Cookies) on a cute card so that they can make it again if they wish to do so.

FAQs

How To Bake with Coconut Sugar?

While this doesn’t apply to every single recipe, most times you can use coconut sugar as a 1:1 substitute granulated sugar. Your baked goods will have a brown color with a deeper caramel-like flavor.

Can I use coconut sugar instead of brown sugar?

Yes. You can use coconut sugar as a 1:1 brown sugar substitute and it has a very similar brown sugar flavor. However, be aware that coconut sugar does not have any molasses and it will not hold as much moisture compared to baked goods made with brown sugar. Therefore, depending on the recipe you use, you might need to increase the amount of oil/butter or liquid you use in your recipe to make sure that it will have a moist texture.

Is coconut sugar good for you?

According to this article from Healthline, compared to white granulated sugar and high fructose corn syrup, coconut sugar has a lower glycemic index (doesn’t spike up your blood sugar levels too fast) and it includes some nutrients including iron, zinc, calcium, and potassium. However, its high sugar content outweighs any potential benefits so as it is with any sugar, it should be consumed in moderation.

Is Coconut sugar good for cookies?

Absolutely. Sugar cookies with coconut sugar are just as delicious as their version made with granulated sugar or even cane sugar. With the right recipe, you can make the most delicious cookies without breaking a sweat.

Other Coconut Sugar Baking Recipes You Might Like:

Whether you are looking for adding a new recipe to your collection of holiday cookies or are in need of a simple yet tasty cookie recipe, I have many other coconut palm sugar cookie recipes for you. So, if you are trying to figure out what to do with coconut sugar you are in the right place.

My other favorite flour to bake with is almond flour so the recipes below are all made with almond flour. I find that coconut sugar works perfectly with almond flour so if you are in need of a gluten-free cookie recipe instead, you can use these recipes as well.

Paleo Gingerbread Cookies: A gluten free cookie recipe made with coconut palm sugar.
Gluten Free Peanut Butter Cookies: Made with almond flour, these cookies are perfect for peanut butter lovers.
Almond Butter Cookies: Gluten-free and sweetened with coconut sugar, these cookies are the best way to use a jar of almond butter.
Can’t get enough? Check out all our easy cookie recipes.

Other Healthier Baked Goods You Might Like:

Almond Flour Cookies: This is my go-to vegan cookie recipe.
Spelt Flour Brownies: These brownies are sweetened with coconut sugar and made with spelt flour.
Almond Flour Carrot Cake: If you are a fan of carrot cake, this coconut sugar sweetened recipe is a must try.
Gluten-free sugar cookies: If you are in need of a gluten-free version, this one is a must try.
Low sugar Oatmeal Cookies: Sweetened with bananas and a bit of maple syrup, these are my go-to breakfast cookies.
Need more inspiration? Check out all our naturally sweetened recipes

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If you try this Coconut Sugar Cookies recipe or any other cookie recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Coconut Sugar Cookies Recipe

These Coconut Sugar Cookies are similar to your delicious buttery sugar cookies but made with coconut sugar instead. Ready in 30 minutes and made with only 7 ingredients.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 16

Cook Time 13

Total Time 29

Servings cookies

Calories 103kcal

Author Aysegul Sanford

Ingredients

2 cups all purpose flour 10 oz.
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon kosher salt
14 tablespoons unsalted butter – 1 ¾ sticks or 7 oz. – Melted and cooled
1 ¾ + ¼ cups packed coconut sugar divided (9.55 oz. + 1.30 oz.)
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

Instructions

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
In a large mixing bowl, mix all purpose flour, baking soda, baking powder and salt.
In a separate bowl, whisk melted butter, 1 ¾ cups of coconut sugar, egg, egg yolk, and vanilla extract until fully combined and no lumps remain.
Pour the wet ingredients into the dry ingredients. Using a spatula, stir to ensure no flour pockets remain and ingredients are evenly distributed. At first, you might feel like there is not enough liuid to the amount of flour, but the recipe is correct.
Place the reserved ¼ cup coconut sugar on a plate. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls. Working in batches, gently roll each cookie ball in the coconut sugar making sure each ball is coated with the sugar.
Place coconut sugar cookies on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. Using the back of a glass or a ramekin, lightly press on each cookie to slightly flatten.
Bake one sheet at a time until cookies are browned and edges have begun to set but centers are still soft , 12 to 14 minutes, rotating baking sheet halfway through baking. When they first come out of the oven they will look like they are underbaked. This is normal. Resist the temptation to bake them longer.
Cool cookies on a baking sheet for 5 minutes. Using a metal spatula, transfer cookies to a wire rack and cool to room temperature.

Notes

Don’t be alarmed if they look underbaked: When they first come out of the oven, they will look underbaked. Resist the temptation to bake them longer. I learned this the hard way during my recipe testing. If you let them bake longer than 14 minutes they become too hard.
If you want to bake with less sugar, you can skip the part where you roll them in sugar before baking.
Melted butter: When getting all the ingredients ready, I recommend starting with melting the butter first so that it will cool while you are getting the rest of the ingredients ready.
To Store: Let the cookies come to room temperature on the cooling rack. Place them in an airtight container or a cookie jar with a tight fitting lid. They should keep fresh up to 3 days.
To Freeze: Place raw portioned cookies on a baking sheet and place in the freezer. Let them freeze for at least 4 hours or overnight. Transfer them into a freezer-safe container (or freezer bag), get the air out as much as possible and store in the freezer. They should be good for up to a month.
To Thaw: You do not need to thaw these cookies overnight. Instead, take them out before you preheat the oven. Place them on the cookie sheet and let them sit on the counter while the oven is preheating. Add only 1 more minute of baking time.
An earlier version of this recipe was different than this version. After hearing from a few readers I decided to test it and change it into a different, hopefully better, coconut sugar cookie recipe.

Nutrition

This recipe was originally published in 2016, but updated with new photos and recipe in December 2021.

The post Coconut Sugar Cookies appeared first on Foolproof Living.

Nut and Seed Bread

Aysegul Sanford — Fri, 08 Oct 2021 07:28:00 +0000

Why Should You Make This Recipe?

If you are a fan of roasted nuts and enjoy consuming superfood-packed seeds, you are in for a treat. Because this healthy nut and seed bread recipe is packed with those and more. But that is not all! Here are a few more reasons why you should give it a go:

Low carb: While all nut breads are high in protein, my nut & seed bread is also low carb! Served in slices, it is perfect for breakfast or an afternoon snack when you need an extra energy boost.
Gluten Free and Keto-Friendly: This vegan nut bread loaf is free of eggs, dairy, and flour. It’s gluten free and with a few minor adjustments, it’s easily adaptable to be keto-friendly, too!
Easy to customize: You can take this basic recipe and customize it with what you have on hand. Don’t care for pumpkin puree? Use my unsweetened applesauce. Not a fan of walnuts? Use pecans (or even a mixture of nuts). Sky’s the limit to make it your own.
Wholesome and Nutritious: This gluten free seed bread is nutritious and packed with healthy fats and superfoods like chia seeds, pumpkin seeds, and flaxseeds. Plus, it’s high in protein, which means it is very filling and it goes great with any meal including your favorite soups and salads!
Perfect Meal Prep: It stores and freezes well so you can make a batch over the weekend and enjoy it throughout the week.

Ingredients:

This list of ingredients might look long, but they are mostly ingredients that you likely already have in your pantry.

To start, grab raw walnuts, pumpkin seeds, old fashioned rolled oats (gluten-free certified), dried cranberries, whole flaxseeds, psyllium husks (also known as psyllium whole husks), chia seeds, kosher salt, ground cinnamon and nutmeg, unsweetened pumpkin puree, water, maple syrup, and vegetable oil.

Substitutions & Variations:

Switch up the nuts: The recipe below uses raw walnuts and pumpkin seeds (aka pepitas) but you can play with your favorite nut and seed combinations. Chopped raw almonds and raw sunflower seeds is another delicious combination.
Dried fruits: I used dried cranberries (sweetened with orange juice) but you can use any of your favorite dried fruits. Dried apricots, raisins, and even dried figs would work.
Change up the spices: It’s easy to change the flavor profile of this recipe if you’re not a fan of cinnamon or nutmeg.Other spices like ground ginger, cardamom, or even cloves would all go well in this bread.
Vegetable Oil: You can use coconut oil (melted and cooled), avocado oil, a light olive oil, or sunflower oil in this recipe.
Pumpkin Puree: Be sure to use unsweetened pumpkin puree instead of pumpkin pie filling. If you are not a fan of pumpkin you can also use applesauce.
To make it keto friendly: If you’re on a keto diet simply omit the dried fruit in the recipe and use an equal amount of erythritol syrup instead of maple syrup to make this nut & seed bread keto-friendly.
Whole flaxseeds: You do not need to grind your flaxseeds for this recipe.

A Quick Note on Psyllium Husks:

The one, somewhat unusual ingredient in this gluten-free bread recipe is psyllium husks. If you are not familiar, allow me to explain:

Psyllium husks, also named as Psyllium Whole Husks, is an ingredient used in keto and gluten-free baking in place of eggs because when it comes into contact with liquid it turns into a gel-like consistency. It is also a natural source of fiber that doesn’t include wheat. This Keto Dinner Rolls recipe is a good example of how it is used in a bread recipe.
It has multiple health benefits, but the most popular one is the fact that it acts like a sponge in the digestive tract, which means it can absorb toxins and bad bacteria. For that reason, it is also marketed as a “colon cleanser” for people with digestive difficulties.
It can be found in the gluten-free aisle of your local grocery store, natural health food stores, or online (affiliate link).
If this is your first time consuming psyllium husks, it is recommended to try a small dose as various sources on the internet cautions people as some allergic reactions or side effects have been recorded.
As you are shopping for psyllium seed husks, you might see a similar product called Psyllium Husk Powder. They are not the same thing so be sure to purchase the correct one.

How to Make This Low Carb High Protein Bread?

Roast the nuts & seeds: Preheat the oven to 325 degrees F. Spread walnuts and pumpkin seeds on a baking sheet and roast until lightly browned, 10-15 minutes. Remove from the oven and set aside to cool.

Mix the dry ingredients: Place all the dry ingredients; cooled walnuts and pumpkin seeds, oats, cranberries, flaxseeds. Psyllium husks, chia seeds, kosher salt, ground cinnamon, grated nutmeg, in a large bowl. Toss to combine.
Add in the wet ingredients: Stir in the pumpkin puree, water, maple syrup, and oil. Mix until all of the dry ingredients are mixed with the wet ones.

Let it rest: Line a 9X5 inch loaf pan with parchment paper and lightly grease with cooking spray. Transfer the dough into the loaf pan rounding slightly on top. Be aware that it will not rise in the oven as it bakes. Cover with stretch film and let it sit at room temperature for 2 hours upto 8 hours.
Bake: When ready to bake, preheat the oven to 400 degrees F. If preferred, sprinkle it with sesame seeds and bake it for 1 hour 15 minutes. Be aware that the finished product will turn golden brown and feel firm to the touch. Let cool completely and then slice before serving.

How to Serve

There are so many great ways to serve this vegan nut bread loaf and below are a few of my favorite ways to share it with my family and friends:

Spread it with cheese: A generous amount of mascarpone or cream cheese spread over this nut and seed bread is guaranteed to satisfy. But if you want to treat yourself, then try my maple cream cheese frosting.
With your favorite nut butter and/or jam on top: If you prefer to take the vegan route, try it with a generous spread of your favorite almond or peanut butter or jam.
Serve it as a part of your meat and cheese board: Slice it and make it a part of your holiday cheese boards to serve with your favorite fruits, dips and spreads.

How to Store, Freeze, and Thaw

This no flour nut bread stores well, which is one of the reasons why I always include it as a part of my weekly meal prep.

To Store: Bring it to room temperature, slice it, enjoy some and place the leftovers in an air-tight container. Store it in the fridge for upto 2 weeks. When ready to serve, heat it in your toaster oven.
To Freeze: Slices of this nut and seed bread can be placed in an airtight container and frozen for up to two months. Just make sure it is fully cooled to room temperature before freezing.
To Thaw: Take it out of the freezer and let it sit on the counter for 10 minutes and toast in the oven or in your toaster.

Expert Tips

Here are a few helpful tips to help you make this healthy nut bread recipe:

Prep it before bed: If you think that the waiting part is the hardest, do what I do and make it right before bed. That way, when you wake up the next day all you have to do is to bake it and enjoy it for breakfast.
Roasting Nuts: I get it. Roasting nuts requires an extra few minutes and you can skip the roasting part. However, doing so brings out the earthy flavors of the nuts and IMHO worth the effort.
Let the bread cool completely: I know how hard it is to wait for freshly baked bread to cool, but it is a necessary step that should not be skipped.
Not sure what your bread will look like when it’s done? Because this recipe doesn’t use flour or a leavening agent (like baking soda or baking powder), it doesn’t rise. Spread your dough artfully and it will look the same way when it’s finished baking in the oven!

Other Bread Recipes You Might Also Like:

I adapted this recipe from my friend Alanna’s (of Bojon Gourmet) cookbook Alternative Baker. Her book and blog are my go-to sources for GF baking.

As she was creating this nut and seed loaf, she was inspired by the Adventure Bread made at Josey Baker’s The Mill in San Francisco.

And if you can’t get enough of delicious homemade bread, here are a few more recipes for you:

Challah Bread Recipe
No Knead Bread
Olive Loaf
Turkish Simit Recipe
Need more inspiration? Check out all our bread recipes

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Nut and Seed Bread

This nut and seed bread is a vegan, gluten-free, low-carb, high protein, and no flour recipe that you can make with 20 minutes hands on time. It stores well so you can make it a part of your weekly meal prep, use some right away and freeze the rest for later.

Course Bread

Cuisine American

Diet Gluten Free, Vegan

Prep Time 20

Cook Time 1 15

Resting time 8

Total Time 9 35

Servings Slices

Calories 488kcal

Author Aysegul Sanford

Ingredients

1 ½ cups raw walnut halves (175 g)
1 cup raw unsalted pumpkin seeds (140 g)
2 ¾ cups GF old-fashioned rolled oats (250gr)
1 cup dried cranberries (145 gr)
½ cup flaxseeds (90gr)
1/3 cup psyllium husks (30gr)
¼ cup chia seeds (40gr)
2 teaspoon kosher salt (9 gr)
¾ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1 can unsweetened pumpkin puree (15-oz)
1 cup water (235) ml
¼ cup maple syrup (60ml)
¼ cup vegetable oil (60ml) avocado, sunflower and light olive oil would all work
1 tablespoon sesame seeds optional

Instructions

Pre-heat the oven to 325 F (165 C) degrees. Spread the walnuts and pumpkin seeds on a sheet pan and toast until golden, 10-15 minutes. Take it out of the oven and set aside.
Mix together the rolled oats, cranberries, flaxseeds, psyllium husks, chia seeds, salt, cinnamon, and nutmeg in a large mixing bowl. Stir in the walnuts and pumpkin seeds.
Add the pumpkin puree, water, maple syrup, and oil. Using a wooden spoon, stir well to make sure that the all the ingredients are evenly distributed and the dough is moistened through.
Line a 9X5 (23cm X 13cm) loaf pan with parchment paper. Gently transfer the dough into the pan. Gently pack it into the pan while rounding it slightly on top. Cover it tightly with a piece of plastic wrap and let it sit in room temperature, 2-8 hours.
When ready to bake, preheat the oven to 400 degrees. Bake the loaf for 1 hour 15 minutes. The top of the loaf will be deeply bronzed.
Let it cool completely.

Notes

Substitutions & Variations:

Switch up the nuts: The recipe below uses raw walnuts and pumpkin seeds (aka pepitas) but you can play with your favorite nut and seed combinations. Chopped raw almonds and raw sunflower seeds is another delicious combination.
Dried fruits: I used dried cranberries (sweetened with orange juice) but you can use any of your favorite dried fruits. Dried apricots, raisins, and even dried figs would work.
Change up the spices: It’s easy to change the flavor profile of this recipe if you’re not a fan of cinnamon or nutmeg. Other spices like ground ginger, cardamom, or even cloves would all go well in this bread.
Vegetable Oil: You can use coconut oil (melted and cooled), avocado oil, light olive oil, or sunflower oil in this recipe.
Pumpkin Puree: Be sure to use unsweetened pumpkin puree instead of pumpkin pie filling. If you are not a fan of pumpkin you can also use applesauce.
To make it keto-friendly: If you’re on a keto diet simply omit the dried fruit in the recipe and use an equal amount of erythritol syrup instead of maple syrup to make this nut & seed bread keto-friendly.
Whole flaxseeds: You do not need to grind your flaxseeds for this recipe.
As you are shopping for psyllium seed husks, you might see a similar product called Psyllium Husk Powder. They are not the same thing so be sure to purchase the correct one.

Storage & Freezing Instructions:

To Store: Bring it to room temperature, slice it, enjoy some and place the leftovers in an air-tight container. Store it in the fridge for up to 2 weeks. When ready to serve, heat it in your toaster oven.
To Freeze: Slices of this nut and seed bread can be placed in an airtight container and frozen for up to two months. Just make sure it is fully cooled to room temperature before freezing.
To Thaw: Take it out of the freezer and let it sit on the counter for 10 minutes and toast in the oven or in your toaster.

Nutrition

This recipe is adapted (with almost no changes) Alana Taylor-Robins cookbook – Alternative Baker.

The post Nut and Seed Bread appeared first on Foolproof Living.

Paleo Pumpkin Bread Recipe

Aysegul Sanford — Sat, 02 Oct 2021 13:21:00 +0000

Today’s recipe, Paleo Pumpkin Bread with Almond Flour is the newest addition to my collection of almond flour recipes. If you are like me, and enjoy baking with healthier ingredients that are minimally sweetened with natural sweeteners this pumpkin bread recipe is one to try.

If you are a fan of gluten-free and paleo quick bread recipes, be sure to also check out my Almond Flour Zucchini Bread, Paleo Banana Bread with Almond Flour, Almond Flour Bread Recipe, and Paleo Apple Cake recipe.

Why Should You Make This Recipe?

Simple ingredients & 15 minutes of hands-on time: Packed with warm fall spices like pumpkin pie spice, and ground cinnamon, and sweetened with coconut sugar it comes together in less than 15 minutes and requires no special equipment.
Make it a quick bread or serve it as a muffin: I based this recipe on my Paleo Pumpkin Muffins recipe that I shared a few years back. The recipe is versatile enough to make it a quick bread or a muffin.
Made with wholesome ingredients: While I am a huge fan of the traditional Pumpkin Bread made with butter, this almond pumpkin bread uses no oil. Plus, it is made with almond flour and sweetened a bit less than a cup of coconut sugar, it is the perfect loaf if you are in need of a healthy pumpkin bread recipe.

Ingredients You Will Need:

This gluten-free paleo pumpkin bread recipe is made with canned pumpkin puree (for convenience) and a handful of pantry ingredients broken up into dry and wet categories. They are all simple ingredients you probably have in your pantry.

Dry Ingredients:

For the dry ingredients, gather together blanched almond flour (almond meal would also work), baking soda, pumpkin spice, ground cinnamon, and kosher salt.

Pro Tip: Do not have almond flour at home? No worries, you can easily make it at home using raw almonds in just a few quick steps. Check out my foolproof step-by-step guide to making almond flour at home.

Wet Ingredients:

For the wet ingredients, you will need large eggs (at room temperature), coconut sugar, pumpkin puree (not pumpkin pie filling), and vanilla extract.

Additionally, if you want you can use optional toppings like dark chocolate chips and pumpkin seeds.

A quick tip on using oil: You might be wondering if I forgot to add oil to the list of ingredients. Well, I promise you that it is not a typo.

One of my favorite things about baking with almond flour is that, in most cases, baked goods made with almond flour do not require an additional amount of oil. I learned this when I was testing my Almond Flour Chocolate Cake.

While this is not the case with every almond flour recipe, I strive to minimize to use of any additional oil if I can. Luckily, this pumpkin bread with almond flour recipe worked perfectly without needing any oil added to the ingredients list.

How To Make Paleo Pumpkin Bread?

All it takes is two bowls, a loaf pan, and a few easy steps to make this recipe for grain-free, gluten-free, and refined sugar-free pumpkin bread with almond flour. Simply:

Mix together the wet ingredients: Place almond flour, baking soda, pumpkin spice, ground cinnamon, and a pinch of salt in a large bowl. Give it a good whisk to break the chunks of almond flour and ensure that all dry ingredients are thoroughly mixed.

Whisk wet ingredients until emulsified: In a bowl, whisk together the eggs, coconut sugar, pumpkin puree, and vanilla extract until emulsified.

Make the batter: Pour the wet ingredients into the dry ones and mix until everything is thoroughly mixed.
Prepare the loaf pan: I used a loaf pan that is 8 ½ by 4 ½ but 9 by 5 would also work. Simply grease it generously with oil and line it with a piece of parchment.

Transfer the batter to the loaf pan and bake: Pour the pumpkin bread batter into the loaf pan. Distribute it evenly using a spatula (or the back of a spoon). If using, sprinkle with naturally sweetened chocolate chips and pumpkin seeds and bake in a preheated 350 F degree oven for 65-70 minutes or until a toothpick inserted into the center comes out clean.

Allow it cool and serve: Let the almond flour pumpkin loaf cool for 5-10 minutes, then remove it from the pan and place on a wire rack to cool completely. Slice it up and serve.

How To Store and Freeze?

Storage: If you have any leftovers of this refined sugar-free pumpkin bread, let pumpkin bread cool to room temperature, slice it, and wrap the slices in parchment paper. You can store them on the kitchen counter up to 3 days or in the refrigerator for up to 5 days.

Pro Tip: I prefer using parchment paper instead of plastic wrap as using plastic traps moisture and makes your pumpkin bread overly wet.

Freezing: Alternatively, you can place individually wrapped slices in a freezer bag and store them in the freezer up to a month. When ready to serve, simply pop it in your microwave or oven to warm up.

How To Serve?

This easy paleo pumpkin bread is delicious enough to serve by itself with your morning cup of coffee or tea. However, you can also take it up a notch and spread it with a few tablespoons of:

Unsweetened applesauce for extra fall flavors and additional sweetness
Good old butter
Peanut butter or almond butter
Maple Cream Cheese Frosting

You can also serve it with a cup of whole milk or homemade almond milk for the perfect fall treat for yourself.

Recipe Variations:

Paleo Pumpkin Chocolate Chip Bread: I used a few tablespoons of my favorite naturally sweetened chocolate chips to top it off at the end. However, if you want you can also add in chocolate chips into the batter and turn it into a more chocolate-y pumpkin chocolate chip bread.
Whole30 Pumpkin Bread: Whole30 diet restricts any use of sugar or sugary things, but if you are in need of a treat without breaking the rules you can make this almond flour pumpkin bread recipe without coconut sugar.
Keto Pumpkin Bread: If you are following a ketogenic diet then you can swap coconut sugar with monk fruit sweetener (affiliate link) using the same amount (¾ cup). If you are new to using monk fruit sweetener in your baking this is a great article to learn more about it.

If you thought that you cannot make pumpkin bread without flour think again. Because let me tell you, this grain-free and gluten-free pumpkin bread recipe is just as good, if not better than the added sugar and oil-packed version of pumpkin bread that is sold at grocery stores.

Can’t Get Enough Pumpkin? Here are a few more recipes:

Pumpkin Soup with Ginger
Easy Pumpkin Bread Recipe – If baking with almond flour is not your gem, try this pumpkin bread recipe.
Pumpkin Oatmeal Muffins
Pumpkin Pie Protein Smoothie
Need more pumpkin dessert inspiration? Check out all our pumpkin recipes

If you try this Paleo Pumpkin Bread recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Paleo Pumpkin Bread with Almond Flour Recipe

Paleo Pumpkin Bread recipe that is also gluten-free, dairy-free, low-carb, refined sugar-free, grain-free, and keto and Whole30 friendly with a few adjustments. With only 9 ingredients, you can make this almond flour pumpkin bread with only 15 minutes of hands on time. Serve with a cup of coffee, milk or tea for a healthy breakfast or snack.

Course Breakfast Sweets, Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings slices

Calories 244kcal

Author Aysegul Sanford

Ingredients

For the dry ingredients:

2 cups almond flour or almond meal 238 grams
1 teaspoon baking soda
1 teaspoon pumpkin spice
1 teaspoon ground cinnamon
Pinch of salt

For the wet ingredients:

3 large eggs at room temperature
¾ cup coconut sugar 100 grams
1 cup pumpkin puree*
1 teaspoon vanilla extract

Topping (optional)

A handful of pumpkin seeds
2 tablespoons chocolate chips

Instructions

Preheat oven to 350 F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9X5 would also work) with parchment paper. Set aside.
Mix together all the dry ingredients in a large bowl.
In a separate bowl, whisk together all the wet ingredients.
Fold in the wet ingredients to dry ones and mix until they are fully combined.
Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using.
Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing.
Serve.

Notes

How To Store? If you have any leftovers of this refined sugar-free pumpkin bread, bring it to room temperature, slice it, and wrap the slices in parchment paper. You can store them on the kitchen counter up to 3 days or in the refrigerator for up to 5 days.
How To Freeze? You can place individually wrapped slices in a freezer bag and store them in the freezer for up to a month. When ready to serve, simply pop it in your microwave or oven to warm up.
Pumpkin Puree: You can use canned or homemade pumpkin puree. If you are using canned pumpkin puree make sure that it is not pumpkin pie filling.

Nutrition

The post Paleo Pumpkin Bread Recipe appeared first on Foolproof Living.

Pumpkin Bread Pudding Recipe

Aysegul Sanford — Mon, 27 Sep 2021 17:51:00 +0000

Why Should You Try This Recipe?

Can’t get enough of pumpkin recipes? If so, you are in the right place. This Pumpkin Pecan Bread Pudding is exactly what you need because it is:

The perfect fall pumpkin dessert, not to mention it is comforting, pleasantly sweet, and amazingly delicious.
A great way to use leftover pumpkin puree and leftover bread.
Made with simple ingredients and easy to customize and make your own with various (optional) add-ins like dried fruit, nuts, and spices.

The best bread for fall-inspired bread pudding

First and foremost, we must discuss the bread.

Homemade challah is my preferred enriched bread of choice. It’s soft, deeply golden, and super satisfying. Plus, this recipe offers a great excuse to use the version of challah bread with raisins. A loaf of French brioche is another great option.

Ingredients needed for this recipe

I swapped out a few ingredients from my original pumpkin maple bread pudding to provide a clean and healthy recipe without refined sugar.

Gather together two cans of pumpkin puree, whole milk, heavy whipping cream, large eggs, maple syrup, cinnamon, nutmeg, allspice, kosher salt, vanilla extract, Challah bread, pecans, and raisins.

A few helpful tips on ingredients:

Pumpkin: Make sure to purchase Pure Pumpkin Puree (no added sugar) versus Pumpkin Pie Filling (added sugar and spices). Fresh pumpkin puree is another great option.
Milk + Heavy Cream: Full-fat of both dairy products adds body and richness. It is dessert, after all! Substitute 1 ⅔ cups half-and-half (half milk, half cream) for a slightly richer custard.
Maple Syrup: Any color (dark, amber, golden) of pure maple syrup is wonderful. Use whatever you have on hand. Alternatively, you can use a cup of brown sugar or even coconut sugar as a sweetener in this recipe.
Cinnamon, Nutmeg + Allspice: The touch of ground spices really make this pumpkin dessert recipe taste like fall. Feel free to use 2 teaspoons of Pumpkin Pie Spice (or pumpkin spice) instead.

How to make this recipe?

All it takes is one large bowl, a whisk, and a 9×13 inch baking dish (or a 9 or 10-inch pie plate) to get this pumpkin pudding mixed together and ready for the oven. Simply:

Whisk together the wet ingredients: In a large bowl, whisk together pumpkin puree, whole milk, heavy cream, eggs, maple syrup, cinnamon, nutmeg, allspice, kosher salt and vanilla extract.

Add bread and mix-ins. Add the Challah bread pieces, pecans, and raisins.

Soak. Give it a gentle toss. Cover with stretch film and let it soak for 30 minutes.
Preheat and prep. Ten minutes before the soaking time ends, preheat the oven to 325 °F. Spray a 9X13 inch baking dish with oil.

Transfer. Transfer the challah pumpkin mixture into the greased baking dish. Spread it using the back of a spatula to make sure that it is in an even layer. Sprinkle with a few tablespoons of pecans, if using.
Bake! Bake for 50 to 55 minutes. Let it cool for 15 minutes on a wire rack and serve while it is still warm or at room temperature.

Serving suggestions:

This pumpkin dessert recipe is so delicious, like you-can’t-stop-eating-it delicious.

Serve with sweet condiments: For extra decadence, I like to serve it warm from the oven with a scoop of vanilla ice cream or a dollop of maple whipped cream, cream cheese maple frosting, creme fraiche or my chocolate frosting without butter.
Try it with store-bought condiments: For even more sweetness, warmed caramel sauce or bourbon butter sauce would pair beautifully.

Variations for this pumpkin spiced bread pudding:

Pumpkin apple bread pudding: Wash, peel, core and dice 1-2 tart apples (such as Granny Smith) and saute over low heat in 1 Tablespoon butter. Cool and add to the pumpkin custard mixture.
Pumpkin chocolate chip bread pudding recipe: Add 1 cup dark, milk or white chocolate chips along with the mix-ins.
Switch it up by using different nuts: Add or replace the pecans with 1 cup chopped walnuts.
Pumpkin Bread Bread Pudding: I have seen a few recipes online for pumpkin bread bread pudding (say that 5x fast!) which uses leftover pumpkin bread. I have never tested this myself as I feel it would be too sweet and steal away from the silky pumpkin custard. However, if you want to give it a go, feel free to try using half Challah half pumpkin bread to add in more pumpkin goodness into the recipe.
Sweet Potato Puree: If you’d rather make this recipe with sweet potatoes use an equal amount of sweet potato puree instead of pumpkin puree.

Making Ahead & Dessert prep for Thanksgiving:

This recipe works wonders made ahead of time, which is why I always make sure to make it as a Thanksgiving dessert.

Simply prep it the night before, cover it tightly with plastic wrap, and set it in the fridge overnight.

Remove from the fridge an hour beforehand, then bake in the oven following the recipe card below. If baking directly from the fridge, simply add 5-10 minutes to the baking time.

Storage and reheating instructions

The leftovers of this easy bread pudding recipe will keep for up to 2 days in the fridge. Cover with plastic wrap and keep it in the same baking dish you made it in. Or, cut into individual portions and place in an airtight container with squares of parchment between each piece.

To rewarm, place the entire pumpkin casserole, covered (to prevent from drying out) in a 350-degree oven for 15-20 minutes or until it is thoroughly warmed.

For individual bread pudding squares, place on a parchment-lined baking sheet, tent with foil, and bake for 8-10 minutes or until warmed through.

Expert Tips:

Use your favorite type of bread. Jewish Braided Bread and Brioche bread (aka buttery French bread) are soft, pillowy enriched breads that make for a tender, bouncy pudding. If using day-old stale bread, French baguette, savory country, or crusty artisan bread, I recommend adding an additional ⅓ cup milk or cream to the pumpkin custard.
Use fresh or canned pumpkin puree. Both work beautifully. Two cans equals approximately 3 ⅔ cups puree.
Do not use canned Pumpkin Pie Filling. This is sweetened with sugar and additional spices.
Push down the bread gently into the custard. If the custard doesn’t fully cover the bread cubes, give it a gentle nudge occasionally during the 30-minute soaking time.
Allow the bread pudding to sit for 30 minutes before baking. This allows the bread to soak up all those rich, custardy flavors.
Allow it to rest once baked. The bread further soaks up even more of the mixture.
The center will spring back to the touch when it’s ready. This ensures the eggs are fully cooked through.
If you prefer more of a simple, everyday recipe made without pumpkin, my all-time favorite one is my friend Jessica’s Bread Pudding recipe and this delicious Crustless Pumpkin Pie.

FAQs:

What is the ideal ratio of bread to liquid for bread pudding?

I found the best ratio of liquid to bread is 1 ¾ cup liquid: 10 cups 1-inch cubed bread. This bakes a pumpkin pudding that is not too dry, not too soggy. If you prefer your bread pudding wet (or if using day-old bread, French baguette, savory country, or crusty artisan bread), add another ⅓ cup of milk or cream.

Does a bread pudding qualify as a dessert?

Absolutely. This recipe can be served by itself or with ice cream, whipped cream, or cream Fraiche on the side.

What is the ideal temperature to serve bread pudding?

You can serve bread pudding warm fresh out of the oven, at room temperature, or even right out the fridge.

More Pumpkin Recipes You Might Like:

Easy Pumpkin Bread
Pumpkin Oatmeal Muffins
Pumpkin Ginger Soup
Almond Flour Pumpkin Muffins
Need more dessert inspiration? Check out our Refined Sugar-Free recipes archive for more.

If you try this delicious pumpkin bread pudding recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Pumpkin Bread Pudding Recipe

To me, this Maple Pumpkin Bread Pudding recipe is the dictionary definition of a scrumptious fall breakfast. Whether you want to treat your family over the weekend or you have leftover pumpkin puree from making pie, this pumpkin bread pudding is a treat. Made with challah bread and sweetened with maple syrup, it is easy and quick to put together and oh so delicious.

Course Dessert

Cuisine American

Prep Time 45

Cook Time 55

Total Time 1 40

Servings servings

Calories 418kcal

Author Aysegul Sanford

Ingredients

2 15 oz. cans Pumpkin Purée – no sugar added
1 cup whole milk
2/3 cup heavy cream
4 large eggs
1 cup maple syrup
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon all spice (or pumpkin spice)
1/8 tsp kosher salt
1 1/2 teaspoons vanilla extract
1 tablespoon butter – room temperature
1 Challah 10 cups of Challah bread – cut in to small chunks
1/2 cup pecans chopped
1/2 cup raisins

Instructions

Whisk wet ingredients:

In a large mixing bowl, whisk together pumpkin puree, whole milk, heavy cream, eggs, maple syrup, cinnamon, nutmeg, allspice, kosher salt and vanilla extract.

Add in the mix ins and bread:

Add in the cubed Challah bread, pecans, and raisins in the bowl.
Give it a gentle toss. Cover with stretch film and let it soak for 30 minutes.

Preheat the oven:

Ten minutes before the soaking time ends, pre-heat the oven to 325 °F. Spray a 9X13 inch baking dish with oil.

Bake:

Transfer the challah pumpkin mixture into the prepared baking dish. Spread it evenly using the back of a spatula.
Sprinkle with a few tablespoons of pecans, if using.
Bake for 50 to 55 minutes. Let it cool for 15 minutes and serve while it is still warm (preferably with ice cream on top).

Video

Notes

Use your favorite type of bread. Jewish Braided Bread and Brioche bread are soft, pillowy enriched bread that makes for a tender, bouncy pudding. If using day-old stale bread, French baguette, savory country, or crusty artisan bread, I recommend adding an additional ⅓ cup milk or cream to the pumpkin custard.
Use fresh or canned pumpkin puree. Both work beautifully. Two cans equals approximately 3 ⅔ cups puree.
Do not use canned Pumpkin Pie Filling. This is sweetened with sugar and additional spices.
Push down the bread gently into the custard. If the custard doesn’t fully cover the bread cubes, give it a gentle nudge occasionally during the 30-minute soaking time.
Allow the bread pudding to sit for 30 minutes before baking. This allows the bread to soak up all those rich, custardy flavors.
Allow it to rest once baked. The bread further soaks up even more of the mixture.
The center will spring back to the touch when it’s ready. This ensures the eggs are fully cooked through.
To store: Leftovers will keep for up to 2 days in the fridge. Cover with plastic wrap and keep it in the same baking dish you made it in. Or, cut into individual portions and place in an airtight container with squares of parchment between each piece.

Nutrition

This recipe is adapted with minor changes from Anne Burrell and Suzanne Lenzer’s “cook like a rockstar” cookbook.

Pumpkin Bread Pudding Recipe

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The post Pumpkin Bread Pudding Recipe appeared first on Foolproof Living.

Almond Flour Apple Muffins

Aysegul Sanford — Sat, 25 Sep 2021 13:57:00 +0000

Why Should You Make This Recipe?

This easy recipe is a wonderful addition to my foolproof Almond Flour Desserts collection. If you have under an hour of free time, these paleo almond cinnamon muffins are a delicious and easy way to celebrate the fall season, one muffin at a time!

Visually Impressive: These Almond Flour Apple Muffins are picture-perfect treats that will have all your guests fooled as to just how easy they are to make and decorate!
Minimally Sweetened: The natural sweetness of the apples and maple syrup means that there is no refined sugar in these healthy apple muffins.
In Season: These delicious muffins are an easy way to bake with the in-season apples you pick this time of year! Seasoned with a hint of cinnamon and that natural apple flavor, this fall treat will warm you up on the inside.

Quick Clean Up: This recipe only requires one large bowl, one small bowl, and one whisk, so no long and tedious clean up afterwards. Just one more thing that makes this recipe so easy!
Paleo, Gluten Free and Dairy-free: These apple muffins are paleo friendly and gluten free, so you can meet many dietary restrictions in group settings with just one simple recipe.

Ingredients:

These Almond Flour Apple Muffins only require 12 simple ingredients, many of which you likely already have in your pantry.

Gather your almond flour, baking powder, baking soda, kosher salt, ground cinnamon, eggs, maple syrup, oil, vanilla extract, apple slices, and chopped walnuts.

Helpful Ingredient Notes including Substitutions:

Oil: I recommend using vegetable oil or melted coconut oil, but don’t use olive oil for this recipe!
Almond Flour: This recipe calls for almond flour, although you can use almond meal interchangeably. Almond meal is a bit thicker than almond flour, but either creates a smooth textured muffin. Don’t have access to almond flour? No problem, follow my recipe for a simple DIY almond meal or almond flour at home.
Apples: Any of your favorite juicy apples will work in this recipe. My personal favorites are Gala Apples or Honeycrisp Apples, but if you prefer a more sour apple, Granny Smith Apples or Pink Lady Apples are great alternatives. You can also do a mix and match with different apples to get a balance of sweet, sour and tart!
Slicing Apples: When preparing your apples of choice, it is important to slice them very thinly with a mandoline or a knife. Slicing thinly and evenly will ensure that they cook completely and thoroughly. If you are baking for younger children, or just prefer smaller pieces, you can cut your apple slices in half.
Maple Syrup: Pure maple syrup and agave nectar can be used interchangeably, depending on your taste preference and availability!

How to Make?

This paleo apple muffin recipe takes just a few steps from start to finish and is completed in just under an hour. Because of how easy these are to prepare, you can make these in advance to enjoy throughout the week, or as a spontaneous treat on the weekend!

Dry Ingredients: Measure out and add your dry ingredients to a mixing bowl and mix together until completely combined.
Wet Ingredients: Measure out and ddd your wet ingredients to a separate bowl and whisk until completely combined.
Combine: Simply pour your wet ingredients into the dry ingredients and mix together until all the ingredients are fully combined.
Add Apples: Gently fold in the thinly sliced apple pieces into the muffin batter just until combined.

Pour into Muffin Tins: Divide batter into your prepared muffin pan. Make sure you have 12 equally filled muffin tins with the apple pieces dispersed evenly.
Decorate: Although this step is optional, it creates for beautifully decorated apple almond muffins. Thinly slice half an apple (again, your choice of apple) and lay three slices on top of each muffin. Each apple slice can slightly overlap to create a fan effect for an additional visual appeal.
Add chopped walnuts: For an additional texture and nutty flavor, add a small handful of chopped walnuts onto each muffin as well.
Bake: Bake your muffins at 325 degrees F for 35 minutes, or until the tops of your muffins turn golden brown. Allow your muffins to cool completely, at least 30 minutes in the tin or on a cooling rack, before enjoying!

How To Serve:

Enjoy these gluten-free apple muffins with your morning coffee or tea, or serve with my Homemade Almond Milk on any brisk day this fall!
If you cannot get enough of apple goodness, try serving it with a few tablespoons of my unsweetened applesauce on the side.

How to Store, Freeze & Thaw

The best part about these paleo apple cinnamon muffins is that they store and freeze well. Simply follow the steps below for delicious apple muffins every time:

To Store: This recipe makes 12 apple almond muffins that can be stored in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator. If you keep it in the fridge, warm them in a low-heat (250 degrees F oven) for 5 minutes before serving.
To Freeze: You can freeze these muffins for up to one month after making them. Allow the baked muffins to reach room temperature before placing them into the freezer.
To Thaw: Once you are ready to enjoy the muffins, remove from the freezer and allow to thaw for 15 minutes before baking at 250 degrees F for 5-8 minutes, or until they are warmed through.

Expert Tips

Slicing Apples: If you own a mandoline, this is a great time to use it to thinly slice your apples. Big apple chunks will not work for this recipe, as they will not bake thoroughly and evenly. If you are looking to purchase a mandoline, I suggest this mandoline. Of course, you can always use a knife to slice your apples.
Muffin Tin Liners: I love using parchment paper muffin liners for all of my muffins. If you use parchment paper muffin liners (affiliate link), you do not need to grease your muffin tins. However, if you use regular paper liners, I recommend greasing your tins so that your liners do not stick and result in messy clean up.
Wet Ingredients: I suggest having your wet ingredients at room temperature so that you can develop a velvety smooth muffin batter and evenly baked paleo almond meal muffins.
Do not skip on cooling: While I know that it is hard to wait, do not skip on the cooling process. These almond apple muffins need at least 20-30 minutes to cool for best results.
Apples & Maple Syrup: As I mentioned above, you can use your own preference of apples, or a mix of different types of apples like tart apples and sour apples. However, if you are using sweet apples, you can decrease the amount of maple syrup that you use so that your muffins are not overly sweet. Start with using two tablespoons of less maple syrup and go from there.
Decoration: The decoration on top is optional, but it is very simple to achieve and beautiful at the end!
Coconut Flour: Do not replace your almond flour with coconut flour, as the batter consistency will be off and it will not work for this recipe.

Similar Gluten Free Muffins You Might Like:

If you enjoyed these apple muffins with almond flour, here are a few other paleo and gluten-free almond flour muffins recipes you might like:

Pumpkin Almond Flour Muffins
Almond Flour Zucchini Muffins
No Flour Blueberry Muffins
Easy Gluten-Free Blueberry Muffins Recipe
Gluten-Free Banana Muffins
Gluten-Free Chocolate Cupcakes
Need more inspiration? Check out our collection of naturally sweetened desserts and muffin recipes.

Other Apple Recipes You Might Like:

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Almond Flour Apple Muffins Recipe

These gluten-free and paleo Almond Flour Apple Muffins are perfect for the chilly mornings of autumn to accompany your coffee. Naturally sweetened with maple syrup and apples, they are a healthier alternative to muffins made with granulated sugar.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 35

Cooling Time 20

Total Time 1 5

Servings muffins

Calories 229kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

2 cups almond flour (8.4 oz.)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon

Wet Ingredients:

3 large eggs at room temperature
½ cup +2 tablespoon maple syrup
3 tablespoons coconut oil melted and cooled (avocado and grapeseed oil would also work)
1 teaspoon vanilla extract

Add Ins and Toppings:

1 apple Medium sized & Thinly sliced + more as garnish
½ cup walnuts chopped

Instructions

Preheat oven to 325 degrees F. Line a 12-cup muffin pan with parchment liners.
Mix almond flour, baking powder, baking soda, kosher salt, and ground cinnamon in a bowl until no lumps remain.
In a separate bowl, whisk together eggs, maple syrup, coconut oil, and vanilla extract on a bowl until emulsified.
Pour the wet ingredients into the dry ones and mix until fully combined.
Fold in the sliced apples.
Divide the batter evenly in the muffin tin.
If preferred, top each muffin with 3 slices of apples (like I did in the pictures) and sprinkle them with walnuts.
Bake in the oven for 35 minutes or until the top of the muffins turn golden brown.
Let it cool for 30 minutes before serving.

Notes

Apples: Any of your favorite juicy apples will work in this recipe. My personal favorites are Gala Apples or Honeycrisp Apples, but if you prefer a more sour apple, Granny Smith Apples or Pink Lady Apples are great alternatives. You can also do a mix and match with different apples to get a balance of sweet, sour, and tart.
Slicing Apples: If you own a mandoline, this is a great time to use it to thinly slice your apples. Big apple chunks will not work for this recipe, as they will not bake thoroughly and evenly. If you are looking to purchase a mandoline, I suggest this one. Of course, you can always use a knife to slice your apples.
Muffin Tin Liners: I love using parchment paper muffin liners for all of my muffins. If you use parchment paper muffin liners, you do not need to grease your muffin tins. However, if you use regular paper liners, I recommend greasing your tins so that your liners do not stick and result in messy clean up.
Wet Ingredients: I suggest having your wet ingredients at room temperature so that you can develop a velvety smooth muffin batter and evenly baked paleo almond meal muffins.
Apples & Maple Syrup: As I mentioned above, you can use your own preference of apples, or a mix of different types of apples like tart apples and sour apples. However, if you are using sweet apples, you can decrease the amount of maple syrup that you use so that your muffins are not overly sweet. Start with using two tablespoons of less maple syrup and go from there.

Nutrition

The post Almond Flour Apple Muffins appeared first on Foolproof Living.

Vegan Apple Crisp Recipe

Aysegul Sanford — Sat, 11 Sep 2021 08:59:00 +0000

We just came back from our local orchard from a whole day of apple picking. As is the case with these fruit picking sessions, we came back home with the juiciest fresh apples, which means I have a full day of cooking ahead.

In addition to this vegan apple crumble/crisp, I plan on making my unsweetened applesauce, apple salad, healthy apple crumble, and apple cinnamon oatmeal.

I love this recipe because:

This vegan dessert is the perfect fall dessert that happens to be minimally sweetened with maple syrup. It uses simple ingredients that you probably already have in your pantry.
It is crumb heavy. My vegan crumble topping recipe is made with rolled oats, almond flour, and coconut oil, and it is nice and crispy. Not to mention it pairs beautifully with pillowy baked cinnamon apples. If you are like me, a fan of the crispy topping more than the fruit layer, you are in for a treat.
It uses coconut oil (aka my favorite butter substitute for apple crisp). I find that coconut oil has a very mild flavor that compliments the rest of the ingredients.
It is probably one of the easiest desserts that you can make in under an hour.

Ingredients You’ll Need:

As it is with most fruit crumble recipes, this vegan crumble recipe has two parts: The fruit layer and the crumble topping.

The Apple Layer:

For the fruit layer, you will need four medium-sized cubed apples, maple syrup, lemon juice, ground cinnamon, salt, and arrowroot powder (or cornstarch).

The best apples for apple crisp: When it comes to apple desserts, I usually like to use various apples. In this plant-based apple crisp recipe, I used a combination of Ginger Gold and Honeycrisp apples.

With that being said, any type of apple would work in this recipe. My recommendation is to use two types to take advantage of the different flavor profiles. For example, if you like sweet apples be sure to combine them with a tart apple like Granny Smith apples for a delicious sweet and sour combo of flavors.

Crisp/Crumble Topping Ingredients:

For the crumble topping, you will need gluten-free oats (not the quick-cooking kind), almond flour, shredded coconut, ground cinnamon, coconut oil, maple syrup, and a handful of pecans (or any other nuts you like).

Ingredient Substitutions:

Starch: If you do not have arrowroot powder you can use cornstarch.
Almond Flour: You can use almond flour and almond meal interchangeably in this recipe.
Oil: If you are not a fan of coconut oil, you can use melted and cooled vegan butter or avocado oil as well.
Ground oats (aka Rolled Oats): If you are after a gluten-free apple crisp recipe, make sure that the oats you use are gluten-free certified.
Nuts: Any nuts would work here.
Maple syrup: You can use agave nectar in place of maple syrup.

How To Make?

The process of making this vegan apple dessert has three folds:

Make The Apple Filling:

To make the apple filling, place all the ingredients in a large bowl, and give it a gentle stir to make sure that the apples are evenly coated with the arrowroot mixture.

Make The Crisp Topping:

To make the crumble topping, place oats, almond flour, shredded coconut, ground cinnamon, coconut oil, maple syrup in a large mixing bowl, and mix.

At first, it might feel like you need more liquid, but trust me, you do not need more. Stir in the pecans.

Assemble:

To assemble the apple crisp:

Spread the apple mixture at the bottom of a 9 or 10-inch oven-proof baking dish (you can also use a 9X13 casserole dish)in an even layer.
Distribute the crumble topping evenly on top.
Bake in a 350 degrees F preheated oven for 40- 45 minutes or until the top part turns golden brown.

How to store and make ahead this apple crisp?

Storage: This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place them in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.
Make-ahead: You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.

How To Serve?

While this vegan apple crisp recipe is delicious enough to serve by itself, you can also top it off with vegan vanilla ice cream like my Coconut Milk Cashew Ice Cream or coconut whipped cream. If you don’t mind it being a vegetarian apple crumble recipe, you can also top it off with my homemade vanilla ice cream.

If you are serving it for breakfast, you can put it in a bowl and serve it with a glass of homemade almond milk.

FAQs:

Do I need to peel the apples?

It is totally up to you. I prefer not to peel mine, but either way would work.

What is the best way to cut apples?

You can either cut them into small ½-inch cubes or ¼ inch slices. The shape is up to you. However, I recommend making sure that they are in a similar size to ensure even baking.

Can I use less sugar?

This recipe uses one tablespoon of maple syrup for the apple layer and ⅓ cup for the crumble topping. I think that it is just the right amount.
However, if your apples are super sweet, you can omit the addition of maple syrup in the fruit layer and use ¼ cup of maple syrup in the crumble topping instead. Doing so is especially a good idea if you are planning to serve it with ice cream.

Check out these products and more at Shaw’s

There you have it friends, an easy-to-make vegan, gluten-free, refined-sugar-free apple crisp recipe perfect for fall and the upcoming holiday season. Next time you visit your closest Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets, and Carrs/Safeway, be sure to check out their O Organics® and Open Nature® products for a rich collection of plant-based, gluten-free, high protein, biodegradable and compostable items.

And with their Delivery or Drive-Up and Go feature, I love that I can shop online and have it delivered to save a trip to the store.

Other Vegan Apple Recipes You Might Like:

If you enjoy these kinds of easy apple desserts, then you might also like the recipes below:

Healthy Apple Crumble
Apple Baked Oatmeal
Apple Roses
Almond Flour Apple Cake
Can’t get enough of apple recipes? Check out all Easy Apple Recipes

If you try this Healthy Apple Crips recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Vegan Apple Crisp Recipe

The best vegan apple crisp recipe made without the use of butter and refined sugar (sweetened with maple syrup and fresh apples). Caramelized apples topped with almond flour-oat topping for a perfect vegan apple crumble for fall. Add this to your collection of apple desserts to make during the apple picking season every year.

Course Breakfast Sweets, Dessert

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 523kcal

Author Aysegul Sanford

Ingredients

For The Apple Layer:

4 apples medium sized – cut into ½ inch cubes*
1 tablespoon maple syrup
1 teaspoon lemon juice
1 teaspoon ground cinnamon 2 gr
½ teaspoon kosher salt
2 tablespoons arrowroot powder or cornstarch – 14 gr

For The Crisp Topping:

1 cup rolled oats not the quick-cooking kind- 100 gr
1 cup almond flour/meal 120 gr.
½ cup shredded coconut 40 gr
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
7 tablespoons coconut oil melted and cooled
⅓ cup maple syrup
½ cup pecans roughly chopped 50 gr

Instructions

Preheat oven to 350 degrees F.

To prepare the apples:

Place apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder in a bowl. Give it a stir. Place it in a 9 or 10-inch baking dish.

To prepare the crisp:

Mix together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup and pecans in a bowl. Mix until well combined.

To Assemble & Bake:

Distribute the crisp topping onto the apples in an even layer.
Bake for 40-45 minutes or until the topping turns lightly golden.
Serve with a scoop of vanilla ice cream or a cup of almond milk on the side.

Notes

What kind of apples should I use? Feel free to use any kind of apples you like. I personally like to use two different kinds for different flavors but either way would work.
How to peel & cut? I personally don’t feel it necessary to peel the apples but it is a personal choice. Either way would work. You can slice them or cut them into cubes as I did.
Can I make it ahead? You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.
How to store the leftovers? This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place it in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.

Nutrition

The post Vegan Apple Crisp Recipe appeared first on Foolproof Living.

Peach Blueberry Galette

Aysegul Sanford — Fri, 13 Aug 2021 11:43:00 +0000

Why Should You Make This Recipe?

Visually Impressive: This Peach Galette recipe is my go-to summer dessert for entertaining. And it never fails, every time I put it on the table I see people’s faces light up followed by them asking me for the recipe.
Lazy Man’s Pie: Some people refer to galette as “Lazy Man’s Pie” as you don’t have to stress about making the pie dough, rolling it out, and making it look picture perfect. With my foolproof galette dough recipe, you still get the buttery crust we all love with minimal effort and without any of the stress.
Any stone fruit would work: You can use this basic recipe and switch up the fruit. During the summer months, I switch it up with other fresh fruits like apricots, cherries, and nectarine.
Can be made ahead: I usually like to serve this peach and blueberry galette warm right after I serve dinner with a scoop of ice cream on top of each slice. So, I make the whole thing before dinner and pop it in the oven after I serve the main course. This way, it is nice and warm by the time I am ready to serve dessert.

What is a galette dessert?

A galette is a rustic French dessert made by rolling the pastry dough into a large circle, filling it with fruit, and then rolling the edges of the dough onto the fruit before baking it directly on the baking sheet rather than in a pie pan.

The galette dough is very similar to pie dough but easier to manage since there is no fitting into the pie pan or cramping that needs to be done. Unlike carefully decorated picture-perfect pies, galettes usually look rustic and more amateur-like. To me, it is the easiest way to enjoy a fruit-filled buttery pie without the extra work.

Ingredients:

You will need two sets of ingredients to make this easy peach blueberry galette recipe:

Galette dough: To make the buttery pastry crust, you will need all-purpose flour, kosher salt, unsalted butter, and ice water.

Fresh Fruit Filling: In terms of the fruit, I used ripe peaches and plum along with almond flour, vanilla extract, coconut sugar and sliced almonds.

Ingredient Notes & Substitutions:

Butter: If you have ever made any pie dough before, you know that the most important ingredient here is butter. When it comes to butter for galette dough, I prefer cultured butter (some people call it European Style dough) that has over 82% fat content. I find that it produces an easy to manage galette dough and a flaky and nicely browned galette at the end. And when it comes to butter, Vermont Creamery’s cultured butter is my favorite. They recently started selling it in an easy-to-measure stick format that is not only delicious but also convenient for all your cooking and baking needs.
Fresh fruit mixture: You can use nectarines or white peaches instead of yellow peaches and swap blueberries with blackberries or even strawberries. Just make sure that peach slices are cut evenly to ensure even baking.
Plums: While you don’t have to add plums, I find that it breaks the sweetness of the peaches and gives the end product a welcome sour taste.
Coconut Sugar: If you don’t have any, you can use an equal amount of brown sugar.
Almond Flour: You can make almond flour at home using blanched almonds. With that being said, almond flour is an optional ingredient. If you don’t have any, you can omit using it. Also, almond meal can be used instead of almond flour.
Almond Extract: If you enjoy the almond flavors, you can add 1/4 almond extract into the fruit filling. I do not recommend adding more though as it would be overpowering.

How to make a galette with blueberries and peach?

This blueberry peach galette recipe has four folds:

Make the galette dough:

I recently shared my foolproof technique for making the galette dough from scratch in two ways: In the food processor and in a large bowl by hand. Below are the steps for making it in the food processor (because it is faster), but if you want to learn how to make it by hand, be sure to check out my galette dough recipe.

Place all-purpose flour and salt in the bowl of a food processor fitted with the metal blade. Pulse 3-4 times to mix.
Add in the cubed cold butter and pulse until the mixture resembles coarse sand. You want the butter pieces to look like small lentils. This process takes about ten 1-second pulses.
While the machine is still running, add in the ice water one tablespoon at a time until the dough starts to collect on the sides and form into a ball. I think this, the fact that the dough forms into a ball giving an idiot-proof visual cue of doneness, is the part that makes this recipe foolproof. Be sure to watch the how-to video in the recipe card to get a visual of what I mean.

Transfer dough onto a lightly floured surface and form it into a 4-inch flat disk. Wrap it tightly with a piece of plastic wrap and let it sit in the fridge for at least 45 minutes up to 2 days.
Take it out of the fridge and let it sit on the counter for 10-15 minutes before rolling it out. However, be aware that you might have to wait longer if the dough has been sitting in the fridge for more than 4 hours.

Prepare the fruit filling:

To prepare the blueberry peach filling:

Slice the peaches and plums in ¼-inch thick slices and place in a bowl with the blueberries.
Sprinkle it with coconut sugar and let it macerate while you are waiting for the dough to cool in the fridge.

Assemble and bake:

The last step is assembly. To do so:

Pre-heat oven to 375 F degree oven.

Roll dough into a 12-inch circle on a lightly floured surface. Gently roll the dough onto the rolling pin and transfer it onto a piece of parchment paper.
Sprinkle the dough with almond flour (or almond meal) for additional nutty flavors.
Place the peach mixture in the center of the dough mounting it in the middle making sure to leave a 2-inch border around the edge. You will have some liquid left in the bowl, I would use only 1-2 tablespoons of it in the filling and discard the rest to avoid the fruit juices making the galette soggy.
Fold the edges towards the middle onto the fruit pleading gently every 2-3 inches. Brush the galette dough with egg wash (a beaten egg mixed with a tablespoon of water) and sprinkle it with almond slices.
Sprinkle the galette with a tablespoon of coconut sugar (optional) or any other coarse sugar like turbinado sugar.
Transfer it onto a prepared baking sheet. Bake in a preheated oven for 50-55 minutes for a delicious, flaky, and rustic peach galette recipe.
Let it cool on the counter for a few minutes. Dilute a tablespoon of honey with a tablespoon of water and lightly brush the top of the fruit.
Slice and serve.

How to serve this fruit galette recipe?

While you can certainly serve this blueberry peach galette by itself, here are a few ways you can take it to a whole other level:

Ice Cream: A few scoops of vanilla ice cream is definitely a nice addition, but if you can get your hands on it try blackberry or blueberry ice cream (like I used in the pictures) as well.
Creme fraiche: If you want to do it like the French, serve it with a dollop of creme fraiche on the side. The tangy flavor of cream fraiche pairs beautifully with the sweetness coming from the fruit.
Serve it warm, cold, or at room temperature. It is delicious in every possible way.

How To Store & Reheat?

Storage: Leftover peach galette can be stored in an airtight container up to 2 days. Be sure to bring to the room temperature before storing.
To reheat: Heat in a preheated 300 degrees F oven for 5-8 minutes before serving.

Expert Tips:

Almond Slices: When I first baked this blueberry galette, I was a little worried that the thinly sliced almonds wouldn’t be able to stand the 50-minute 375-degree oven heat and burn. However, this was not the case. Yes, they were browned a little bit, but not burned at all. And they added a nice crunch to the overall recipe. I wanted to mention this just in case you had that question in mind as well.
Cold butter and ice cold water are a must: For a flaky crust, make sure that your butter is cold. I usually cut it up into cubes and pop it in the freezer for 10-15 minutes while I am working on the rest of the ingredients.
Squeeze of fresh lemon juice and zest: If you want to brighten up the flavors, you can add in a small amount of lemon zest and lemon juice into the fruit mixture.

Variations for this peach blueberry galette

What I love about this blueberry and peach galette recipe is that it is so versatile. You can use any fruit you have on hand. Below are a few variations that you can make with summer fruits:

Blueberry Nectarine Galette: Swap peaches with nectarines
Peach Blackberry Galette: Swap blueberries with blackberries
Nectarine Galette Recipe (or 1-type of fruit): If you prefer, you can use only one kind of fruit. Nectarines, peaches, apricots, blueberries, etc. all work well for filling in this recipe.

FAQs:

Can I use canned peaches to make a peach galette?

If peaches are not in season, you can use canned peaches instead. Though I would recommend draining them as extra moisture may cause a soggy galette. Additionally, since most canned peaches are mixed with sugar syrup, I recommend skipping on adding any sugar into the fruit filling.

How about a peach galette using frozen peaches?

While my favorite peach galette recipe is made with fresh summer peaches, you can make this recipe with frozen peaches that are fully thawed. If you decide to do so, be sure to thaw your peaches on paper towels so that they are fully softened and not too watery.

Can I assemble this galette in advance?

You sure can. I usually assemble the whole thing an hour before serving and keep it in the fridge until I am ready to bake it. The important thing is to make sure that you are draining the fruit filling to get all the liquid out (because we do not want a soggy dough) before placing it onto the galette dough. Also, keeping it in the fridge and baking in a preheated oven help to produce a flaky galette recipe.

How about a peach galette with puff pastry? Can I use storebought puff pastry instead of galette dough?

Yes, you can. Though in my opinion, the version made with galette dough is better. Still, if you prefer the convenience of puff pastry you can follow the recipe exactly as is and use it instead of the homemade galette dough. The only difference would be the time of baking. Puff pastry bakes faster than pie crust so I recommend baking in a 425 F degree oven for 15-18 minutes or until the crust turns golden brown.

Other peach and blueberry recipes you might like:

Peach Blueberry Tart

Other peach recipes you might like:

Peach Blueberry Galette Recipe

This delicious Peach Blueberry Galette recipe has all the amazing flavors of a pie without all the stress. It is a rustic fruit tart recipe you can make in no time.

Make the easy homemade galette dough, fill it with the juicy summer fruit, fold the sides of the dough onto the fruit, and bake for the ultimate summer dessert.

Course Dessert

Cuisine French

Prep Time 1 30

Cook Time 55

Total Time 2 25

Servings slices

Calories 383kcal

Author Aysegul Sanford

Ingredients

For The Galette Dough:

1 ½ cups all-purpose flour, more to flour the surfaces (213 gr.)
½ teaspoon kosher salt
10 tablespoons cold unsalted butter, cut into small cubes (142.5 gr.)
4-5 tablespoons ice-cold water

For The Filling:

2 peaches medium-size* – sliced ¼ inch thick slices
1 plum sliced ¼ inch thick slices
½ cup blueberries
1 ½ tablespoons coconut sugar or brown sugar
2 tablespoons almond meal or almond flour optional
1 large egg lightly whisked
½ cup sliced almonds with or without the skin on
1 tablespoon honey (optional)

Instructions

To make the galette dough: Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does.
Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.*
Take it out of the fridge 10 minutes before you are ready to roll it out.
To make the filling: Place peaches, plums, blueberries in a bowl. Sprinkle it with coconut sugar. Set it aside to macerate.
Pre-heat the oven to 375 F degrees (190 C.) Prepare a sheet of parchment paper that will fit into the baking sheet.
To assemble: Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.
If you are using, sprinkle it evenly with almond meal leaving a 2-inch border on the sides.
Spread the fruit on top slightly mounting in the middle, again leaving a 2-inch border around the edges.
Roll the sides of the dough overlapping as you go around and pleating the dough.
Whisk egg with a tablespoon of water to make egg wash.
Brush the outer crust with egg wash and sprinkle with sliced almonds lightly pressing to make sure they stick.
Bake 50-55 minutes or the crust turns golden brown. Transfer the galette onto a wire rack to cool.
If preferred, dilute honey with a tablespoon of water and lightly brush the top of the fruit.
Serve while it is still warm.

Video

Notes

The dough can be kept in the fridge upto 2 days or can be frozen (tightly wrapped) upto a month.
Prep-time below includes 1 hour resting of the dough in the fridge.
Storage: Leftover peach galette can be stored in an airtight container up to 2 days. Be sure to bring to the room temperature before storing.
To reheat: Heat in a preheated 300 degrees F oven for 5-8 minutes before serving.
*Peaches: I prefer medium-ripened peaches for this recipe. If they are hard, I leave it out a day before I plan on making this recipe.
A word on almond slices: When I first baked this blueberry galette, I was a little worried that the thinly sliced almonds wouldn’t be able to stand the 50-minute 375-degree oven heat and burn. However, this was not the case. Yes, they were browned a little bit, but not burned at all. And they added a nice crunch to the overall recipe. I wanted to mention this just in case you had that question in mind as well.
Cold butter and ice-cold water are a must: For a flaky crust, make sure that your butter is cold. I usually cut it up into cubes and pop it in the freezer for 10-15 minutes while I am working on the rest of the ingredients.
A squeeze of fresh lemon juice and zest: If you want to brighten up the flavors, you can add a small amount of lemon zest and lemon juice into the fruit mixture.

Nutrition

The post Peach Blueberry Galette appeared first on Foolproof Living.

Almond Flour Zucchini Muffins

Aysegul Sanford — Sat, 31 Jul 2021 15:03:51 +0000

When my Almond Flour Zucchini Muffins hit the table, they’re gone in seconds, and it’s no secret why. Moist, chocolatey, and bursting with warm cinnamon flavor, these portable treats are as delectable as they are easy to make.

This recipe also meets a wide range of dietary needs. Not only are these chocolate zucchini muffins low carb, but they’re also naturally sweetened, paleo-friendly, and gluten-free—just like my Almond Flour Zucchini Bread recipe! And I made sure to include the keto version in the recipe.

Craving even more bite-sized almond flour desserts? Hit your sweet spot with my other scrumptious, gluten-free muffin recipes, like Almond Flour Pumpkin Muffins, Almond Flour Apple Muffins, and Almond Flour Blueberry Muffins.

Why Should You Try This Recipe?

When life gives you a recipe for easy low-carb zucchini muffins, it’s time to take out the muffin tin! You won’t believe how much there is to love about this oven-baked treat:

These zucchini almond muffins can easily be keto friendly. Simply substitute coconut sugar for an equal amount of monk fruit sweetener (affiliate link)
No fancy equipment is needed for this simple recipe. If you have two bowls, a whisk, and a grater, you’re good to go.
With 15 minutes of prep and 35 minutes in the oven, these healthy muffins are ready to eat in less than an hour. Not to mention, they make the best grab and go breakfast for busy mornings.
A good amount of zucchini makes this healthy zucchini muffin recipe a delicious way to get in your daily vegetables.

Ingredients

With healthy ingredients like all-natural coconut sugar and antioxidant-filled cinnamon, these high-fiber zucchini muffins are as good as they are good for you!

Zucchini

For this recipe, you’ll need about 1½ cups (255 grams) of grated and squeezed zucchini. Because zucchinis vary so much in size and have a high water content, it’s best to use a kitchen scale or dry measuring cups to measure the squash after it’s grated and wrung out.

Wet Ingredients

The wet ingredients you need are eggs, grapeseed or coconut oil, coconut sugar, and vanilla extract.

To make chocolate chip zucchini muffins, gather walnuts and chocolate chips, as well. My personal go-to for chocolate chips is Enjoy Life Semi-Sweet Morsels (affiliate link). However, you can also use other brands, like Lily’s (affiliate link), to make these zucchini chocolate chip muffins keto!

Dry Ingredients

For dry ingredients, gather baking soda, kosher salt, ground cinnamon, and almond flour. My favorite brand to use is Blue Diamond Almond Flour (affiliate link), but you can skip the grocery store all together with my easy recipe for how to make almond flour at home!

Also, almond flour and almond meal can be used interchangeably to make these healthy zucchini muffins.

How To Make

Gluten-free zucchini chocolate muffins may be unbelievably delicious, but they’re also unbelievably easy to make! You can have these treats ready to serve in seven simple steps.

Prep the equipment: Preheat the oven to 350 degrees F. and insert muffin liners (affiliate link) into a 12-cup muffin tin.

Prep the zucchini: Use the large holes of a box grater to shred the zucchini. Then, place the shredded zucchini in the middle of a clean kitchen towel and collect the edges. Over a large bowl or kitchen sink, wring out as much excess water as possible.

Mix the dry ingredients: Whisk together the almond flour, baking soda, salt, and cinnamon in a large mixing bowl.
Mix the wet ingredients: Whisk together the eggs, oil, coconut sugar, and vanilla extract in a separate bowl. Continue mixing until the liquid is smooth and thoroughly blended.
Make the batter: Pour the wet ingredients into the dry ingredients and gently mix. When the mixture is just combined, fold in the grated zucchini and the walnuts.
Bake the muffins: Spoon equal amounts of batter into the tin’s 12 muffin cups. Then, sprinkle chocolate chips over the muffin tops and press them gently into the batter. Bake the muffins for 35 minutes, or until a toothpick comes out clean from their centers.
Cool and serve: Let the muffins rest for 5-10 minutes before removing them from the muffin pan. Leave them on a wire rack until completely cool, and then they’re ready to eat!

Quick Tip: After mixing together the wet and dry ingredients, it will look like you don’t have enough batter. However, the batter will grow once you add the zucchini because of all the extra moisture it adds. Plus, walnuts and chocolate chips will take up significant space in your batter, once added.

Variations:

Whether you want to take your spice rack for a spin or keep to a new diet, this sugar-free zucchini muffins recipe can be adjusted to meet your every need.

Want a recipe for keto chocolate zucchini muffins made with almond flour? To make this treat keto-friendly, all you have to do is swap out coconut sugar for a monk fruit sweetener (affiliate link) and use a brand of chocolate safe for keto diets, like Lily’s (affiliate link).
Leave out the nuts and chocolate: A great thing about this recipe is that it’s just as delectable without walnuts and chocolate.
Try out new spices: Tired of cinnamon? Add cardamom and/or ginger instead to add a zesty and bold note to these paleo zucchini muffins.
Change up which nuts you use: Sliced almonds and pistachios work just as well as walnuts in this recipe.
Make it a quick bread: You can use the same batter to make it as a quick bread. Simply follow my recipe for Almond Flour Zucchini Bread.

Other Zucchini Dessert Recipes You Might Like

From chocolate zucchini bread to gluten-free zucchini muffins, you can find every recipe you need right here the next time you want to satisfy your sweet tooth.

Classic Zucchini Bread
No Egg Zucchini Bread
Zucchini Banana Brownies
Double Chocolate Zucchini Muffins
Can’t get enough of? Check out all our Refined Sugar Free Desserts and Muffin Recipes

Almond Flour Zucchini Muffins Recipe

Healthy Zucchini Muffins made with almond flour and sweetened with coconut sugar. Easy to make, gluten, dairy, and grain-free. They are the perfect moist and fluffy muffins you can make during the zucchini season

Course Naturally sweetened dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings muffins

Calories 234kcal

Author Aysegul Sanford

Ingredients

1 ½ cups Shredded Zucchini (255 gr)

Dry Ingredients:

2 cups almond flour or almond meal (240 gr)
1 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon

Wet Ingredients:

2 large eggs at room temperature
¼ cup grapeseed or coconut oil melted and cooled
½ cup coconut sugar (66gr)
1 teaspoon vanilla extract

Optional Add Ins:

½ cup walnuts chopped
¼ cup semi sweet chocolate chips such as Enjoy Life or Lily's

Instructions

Preheat oven to 350 degrees F. Grease and line 12 cup muffin tin with muffin liners.
Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
Pour the wet ingredients into the dry ones and mix until combined.
Fold in the shredded zucchini and walnuts.
Divide the batter in amongst the cups of the muffin tin.
Sprinkle each cup with chocolate chips.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini muffins from the muffin tin and let them cool completely on a wire rack or on the counter.
Serve while still slightly warm.

Notes

Storage & Freezing: Be sure to bring them to room temperature before storing. Cover with plastic wrap and store them in the fridge for 4-5 days. Or, you can keep them in an airtight container for up to 3 months in the freezer.
Serving: When you’re ready to eat these muffins, you don’t have to worry about letting them thaw. Just leave them on the kitchen counter until they’re room temperature or microwave them until warm.
To make these keto-friendly: Swap coconut with an equal amount of Monk fruit sweetener and use Lily’s chocolate chips.
My favorite muffin liners are these parchment muffin liners. They are so easy to remove from the muffins after they are cooled down. Not to mention, they make the clean up after a breeze.

Nutrition

The post Almond Flour Zucchini Muffins appeared first on Foolproof Living.

Paleo Zucchini Bread with Almond Flour

Aysegul Sanford — Sat, 10 Jul 2021 07:55:00 +0000

Over the years of writing this blog, I have already shared the recipes for my favorite Classic Zucchini Bread and Vegan Zucchini Bread recipes on this blog. This time, I wanted to put my current favorite baking flour, almond flour, to good use to create a recipe for a gluten-free, grain-free, low-carb, naturally-sweetened (refined sugar-free), and paleo version of zucchini bread.

I also wanted to add this recipe along with my Almond Flour Zucchini Muffins recipe into my ever-growing library of Almond Flour recipes.

After taking some inspiration from my other paleo quick bread recipes like Almond Flour Banana Bread, Paleo Apple Cake, and Paleo Carrot Cake, this almond flour zucchini bread recipe came to be. Moist, tender, and full of healthy ingredients, I prefer it much more to standard zucchini bread. Plus, it is a great way to use extra zucchini you have on hand if you are growing them in your backyard.

Ingredients

This flourless zucchini bread recipe is made with farm-fresh zucchini and a handful of pantry ingredients broken up into dry and wet categories.

For the dry ingredients, gather together almond flour, baking soda, kosher salt, and ground cinnamon.

For the wet ingredients, you will need eggs, grapeseed (or coconut) oil, coconut sugar, and vanilla extract.

Optional add-ins include walnuts and chocolate chips.

A few helpful tips for ingredients:

Zucchini. Select zucchini that are firm and heavy for their size, with green, glossy skin and no blemishes. To ensure success with this recipe, once grated, place the zucchini in a clean kitchen towel and wring out as much water as possible.

PRO TIP: The number of zucchini you need depends on the size. As with all vegetable and fruit quick breads, I recommend using a digital kitchen scale for the grated zucchini (dry measuring cups are the second best option). For the recipe, you need about 1 ½ cup of (or 255 grams) of shredded and squeezed zucchini.

Almond Flour. I prefer to use almond flour made at home, but on those days when I am short on time, Blue Diamond Almond flour (affiliate link) is my go-to brand of choice. Almond flour (made blanched almonds) and almond meal (almonds with their skin) can be used interchangeably.
Chocolate Chips. Chocolate chips are a completely optional garnish but highly recommended. My favorite brand is Enjoy Life Semi Sweet Morsels (affiliate link). They contain two ingredients – unsweetened chocolate and cane sugar. For paleo (and keto) approved chocolate chips, Lily’s (affiliate link) are a great option and come in a variety of cocoa percentages.

How to make?

All it takes is two bowls, a loaf pan and a few easy steps to make this recipe for grain free, paleo, and gluten free paleo zucchini bread. Simply:

Prep and shred the zucchini. Preheat the oven to 350 degrees Fahrenheit, then grease and line a loaf pan with parchment paper. Use the large holes of a box grater to grate the zucchini.
Squeeze the zucchini to remove the excess moisture. Place the shredded zucchini onto the center of a clean kitchen towel, collect it from the edges and wring out as much liquid as possible over a large bowl or the kitchen sink.

Mix the dry ingredients. In a large bowl, whisk together the almond flour, baking soda, salt and cinnamon.

Whisk the wet ingredients. In a separate bowl, whisk together the eggs, oil, coconut sugar and vanilla extract until smooth, silky and emulsified.

Make the zucchini batter. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the zucchini and walnuts.

QUICK TIP: As you fold the batter it will feel somewhat thick. That is normal. As a matter of fact, this is something that we want because zucchini will release more of its juices as it bakes in the oven, which in turn will yield a perfectly moist loaf rather than a soggy one.

Bake! Transfer the batter into the prepared loaf pan and sprinkle with chocolate chips (if using), gently pressing into the surface. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and slice. Allow to cool in the pan for 5-10 minutes, then remove the almond zucchini bread from the pan and place on a wire rack to cool completely. Slice and enjoy!

How To Store?

Once cooled completely, this low carb zucchini bread can be stored wrapped in parchment paper or in an airtight container on the kitchen counter for up to 2 days or in the fridge for up to 5 days.

I would not recommend wrapping the loaf in plastic wrap as it will trap too much moisture and make the bread soggy (almond flour contains an extra dose of fat and moisture as compared to regular wheat flour).

How to freeze and thaw?

This zucchini bread freezes beautifully, too.

To store properly in the freezer, cool completely, slice into eight thick pieces and follow one of two methods:

Place into a large plastic freezer storage bag with small squares of parchment paper between each slice (this facilitates easy removal of each slice) and seal tight.
Wrap each piece individually with pre-cut parchment paper, then tightly in plastic wrap.

Label, date, and freeze for up to 3 months.

When ready to enjoy, there is no need to thaw before defrosting. Simply leave out on your kitchen counter to bring to room temperature or pop a slice in your toaster until warmed through.

Add Ins & Substitutions

You can easily switch things up by:

Use different spices: Swap ground cinnamon with cardamom and/or ginger
Add chocolate into the batter: If you like your zucchini bread more chocolate-y, add 1/4 cup chocolate chips into the batter and then some more on top in the end.
Use different nuts: Use sliced almonds or pistachios instead of walnuts.
Don’t care for nuts or chocolate? No problem. Simply omit using them.

FAQs

How to transform it into keto zucchini bread?

The foundation of this zucchini bread recipe is Gluten-Free, Low-Carb and Paleo, but to turn it into a keto-friendly quick bread, simply replace the coconut sugar with an equal amount (1:1) of monk fruit sweetener (affiliate link) and use a keto-approved brand of chocolate chips such as Lily’s (sweetened with erythritol and stevia). If you are new to using keto sweeteners like I am, you can find this article on monk fruit sweeteners helpful.

Can I use the same batter to make paleo zucchini almond muffins?

You can transform the zucchini loaf cake into individual almond flour zucchini muffins. Simply, scoop the batter into a 12-cup muffin tin lined with parchment paper cupcake liners. Bake in a preheated 350 degree oven for 30-35 minutes, or until the center springs back to the touch.

Other Zucchini Recipes You Might Like:

If you enjoyed this paleo zucchini bread recipe you might also like these zucchini season favorites.

Paleo Zucchini Bread with Almond Flour (No Banana)

Paleo Zucchini Bread with almond flour that is also gluten free, dairy-free, and with a minor adjustment keto friendly as well. It is a deliciously moist and flavorful quick bread recipe that is topped with chocolate chips.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Calories 369kcal

Author Aysegul Sanford

Ingredients

1 ½ cups shredded zucchini (255gr) ~ 2 medium zucchini

Dry Ingredients:

2 cups almond flour 240 gr
1/2 teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon

Wet Ingredients:

2 large eggs at room temperature
¼ cup grapeseed or coconut oil melted and cooled
½ cup coconut sugar (66gr)
1 teaspoon vanilla extract

Optional Add Ins:

½ cup walnuts chopped
¼ cup semi-sweet chocolate chips as a garnish

Instructions

Preheat oven to 350 degrees F. Grease and line a 8X4 or 9X5 loaf pan with parchment paper.
Shred zucchini using the large section of a box grater. Place it in the middle of a kitchen cloth, collect it from the edges, and squeeze as much liquid as possible. Set it aside.
Whisk together the almond flour, baking soda, salt, and ground cinnamon in a bowl.
Whisk together eggs, oil, coconut sugar, and vanilla extract in a separate bowl.
Pour the wet ingredients into the dry ones and mix until combined.
Fold in the shredded zucchini and walnuts.
Transfer the batter into the loaf pan.
Sprinkle it with chocolate chips, if using.
Bake 55-60 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let it cool for 5 minutes on the counter. Remove the zucchini loaf from the pan and let it cool completely on a wire rack or on the counter.
Slice and serve.

Video

Notes

To turn this into Paleo Zucchini Muffins: Scoop the batter into a 12-cup muffin tin lined with parchment paper cupcake liners. Bake in a preheated 350 degree oven for 30-35 minutes, or until the center springs back to the touch.
Best way to store: Once cooled completely, this low carb zucchini bread can be stored wrapped in parchment paper or in an airtight container on the kitchen counter for up to 2 days or in the fridge for up to 5 days.
Best way to freeze: Let it cool completely. Wrap each piece individually with pre-cut parchment paper, then tightly in plastic wrap. Label, date and freeze up to 3 months.

Nutrition

The post Paleo Zucchini Bread with Almond Flour appeared first on Foolproof Living.

Almond Flour Strawberry Cake (Gluten Free & Paleo)

Aysegul Sanford — Fri, 04 Jun 2021 09:58:00 +0000

A Strawberry Almond Cake recipe made with almond flour and 8 other simple ingredients might come as too good to be true. However, topped off with my 5-minute Maple Whipped Cream and infused with rich vanilla extract, this almond cake is nothing short of perfection. It is my favorite of all the Almond Flour Recipes I have shared over the years.

It is naturally sweetened, fresh, and spongy, which makes it one of my most irresistible paleo desserts.

If you’re as in love with this treat as I am, then you’ll fall head over heels for my other easy almond flour cake recipes: Almond Flour Apple Cake, Almond Flour Carrot Cake, Almond Flour Lemon Cake and even Almond Chocolate Cake. They are all based on this Paleo Almond Cake recipe.

Why I Love This Recipe:

I might be biased but I call this “The Best Strawberry Cake Ever” because it is not only delicious, visually impressive, but a versatile dessert.

Here are a few reasons why you should make it:

All you need is 9 simple ingredients, two bowls and a whisk to make it. Great recipe to make with kids after a pick-your-own strawberries day.
It is minimally sweetened with maple syrup and chunks of fresh strawberries and made with healthy nutrient-packed almond flour. So, it is a great cake recipe if you are following a low carb and low sugar diet.
Because it is so light and spongy, it doubles as both an almond sponge cake and a paleo strawberry shortcake.
Most almond flour cake recipes you find on the internet use both almond flour and coconut flour. You can cut your shopping list in half because this recipe only uses almond flour.
Can be served as an elegant one-layer cake or a fancy two-layer birthday cake. I made sure to include the instructions to bake it in a 6’’, 8’’, or 9’’ cake pan or in a muffin pan, so you are covered.

Ingredients Notes:

As I mentioned earlier, you’ll need 9 simple ingredients to make this strawberry almond cake recipe.

Dry Ingredients: Gather together almond flour, baking powder, baking soda, and kosher salt.
Wet Ingredients: Gather eggs, maple syrup, avocado oil (melted and cooled), vanilla extract, and fresh strawberries.
Optional Toppings: I am using my Maple Syrup Whipped Cream and fresh strawberries.

Substitutions:

Missing an ingredient? No problem! Here are a few handy substitutions:

Maple Syrup: Agave nectar can be used instead of maple syrup to naturally sweeten this dish—no refined sugar necessary.
Almond Flour & Almond Meal: Almond flour and almond meal can be used interchangeably. Be aware that if you use almond meal the cake will be a bit denser. If you can’t find almond flour or meal, you can also make your own almond flour at home.
Oil: Any tasteless oil like coconut oil (melted and cooled) will work for this paleo strawberry cake. Grapeseed oil or avocado oil are great substitutions as well.

How To Make Strawberry Almond Flour Cake?

Using two bowls, a whisk, and a cake tin, this low carb strawberry dessert is quite easy to make.

Preheat the oven to 325 degrees F. Then, use oil to grease an 8’’ or 9’’ cake tin*. Once the tin is generously greased, line it with parchment paper and set it aside.
Prepare the dry ingredients. In a large bowl, mix together almond flour, baking powder, baking soda, and kosher salt.
Prepare the wet ingredients. In a separate, small mixing bowl, combine the eggs, maple syrup, oil, and vanilla extract. Whisk the ingredients until they are thoroughly combined.
Combine the wet and dry ingredients. Pour the wet ingredient mixture into the dry ingredient mixture. Whisk them together until no lumps remain.

Fold the fresh strawberries into the cake batter.
Pour the cake batter into the prepared pan. Use a spatula to evenly spread the mixture within the tin.
Bake cake until it turns golden brown and its center is firm to the touch—about 40-45 minutes.
Let the cake cool for 5 minutes in the pan. Then, gently transfer the cake to a wire rack to finish the cooling process.

Assemble the cake. When the cake has fully cooled, place it in the center of a cake stand or serving plate. Spread an even layer of maple whipped cream frosting over the cake and decorate it with sliced strawberries. For an extra special touch, garnish the cake with fresh mint leaves.

Instructions To Make It a 6” inch Two Layer Cake:

Alternatively, you can use two 6 inch cake tins to bake the cake to turn it into double layer cake, especially if you are planning to serve it as an almond flour birthday cake.

If you decide to do so you do not need to double the recipe. You can use the same exact recipe you see below but use two cake pans instead of one. Simply:

Pour equal amounts of the batter into two greased and parchment-lined 6’’ cake tins. Place them on a large baking sheet.
Bake the two cakes for 40-45 minutes, until both are golden brown and their centers are firm to the touch. To ensure that the cakes come out evenly baked, rotate the tins halfway through the baking process.
Cool the cakes in their tins for 5 minutes. Then, gently remove the cakes from their tins and transfer them to a wire rack to finish cooling.
To assemble, slice 6-8 strawberries to use in the middle layer of the cake. Place the first 6’’ cake on a cake dish and cover it with half of the maple whipped cream frosting. Spread the whipped cream in an even layer before decorating it with half of the strawberry slices. Then, place the second 6’’ cake on top of the first—directly on top of the whipped cream layer. Spread the remaining whipped cream on top. Finish by decorating the cake with the remaining sliced strawberries and fresh mint leaves.

How To Serve:

If you ask me, I’d say this grain free strawberry cake is the ideal all-purpose dessert and can be served it various ways. Here are a few options:

A simple tea time treat: Serve it by itself for an effortless cake. It is perfectly moist and light to stand on its own.
A summery almond flour shortcake: Serve it topped off with whipped cream and chunks of strawberries for a guilt free shortcake.
Make it a double layer cake: Turn it into a masterpiece by using the same recipe and two 6 inch cake pans or an 8 inch cake pan and doubling the recipe.
Serve it as strawberry cupcakes: Bake it in a muffin tin instead to make almond flour strawberry muffins and then top it off with whipped cream to turn them into a cupcake.

Make Ahead, Storage, and Freezing Instructions:

When you’re baking a cake for an event, the last thing you want to do is rush to make it the day of. That’s why I love how easy it is to make this paleo strawberry shortcake recipe ahead of time and store afterward!

Because there is no gluten in this flourless strawberry cake, it comes out incredibly moist. To keep it as fresh as possible, wait until it is completely cool before storing it.

Make Ahead: You can make this cake up to one day in advance. Just bring the cake to room temperature after baking, wrap it up, and store it in the fridge until it’s time to eat. Let the cake return to room temperature before frosting it (this will take about 15 minutes). Then, it’s ready to serve.
Storage: This frosted cake can be stored in an airtight container for up to 2 days.
Freezing: Almond flour baked goods freeze well. In fact, this almond flour white cake can be frozen for up to a month! Just bring the cake to room temperature, wrap it tightly, and store it in the freezer. To unfreeze, take the cake out of the freezer and wait about fifteen minutes for it to return to room temperature.

Variations:

Add orange zest: Add orange zest (or lemon zest) to your cake batter to add a more luscious tang to its flavor.
Make it chocolate-y: Instead of using whipped cream, use my vegan chocolate frosting recipe for a cake that tastes just like chocolate-coated strawberries!
Spread it with cream cheese frosting instead: Use my maple cream cheese frosting for a delectable gluten free almond flour cake.
Use almond extract: Can’t get enough of the almond flours? Add in ¼ teaspoon almond extract into the batter.
Switch up your berries: Strawberries aren’t the only berry in season during the summer months. Play around with which berries you use to top this healthy almond cake to keep its fruit flavor fresh.
Go berry-free: Not a berry fan? Make this recipe without strawberries for a more classic almond flour vanilla cake.
Experiment with the maple whipped cream topping: Cover the whole cake with the topping for a light and creamy twist or cover it partially for a subtler maple taste. You can even serve the whipped cream on the side.
For a dairy free version: Use coconut milk whipped cream instead.

Tips For Success:

Bring the cake to room temperature: It’s important that the cake is fully room temperature before frosting it so that the frosting doesn’t melt.
It will turn golden brown: Towards the end of baking time, the cake will turn golden brown and your kitchen will smell amazing. Don’t be alarmed by the changing of the color. It’s normal for the cake to look darker than cakes made with all-purpose flour because almond flour changes its color as it bakes.

FAQs:

Can I make make Almond Flour Strawberry Cupcakes using this recipe?

Yes, you can. To do so, divide the batter in a 12-cup muffin tin. Bake at 325 degrees F. for 25-27 minutes. Let it come to room temperature. Spread each muffin with whipped cream and garnish with strawberries and mint leaves, if using.

Can I substitute almond flour for regular flour in a cake?

Almond flour and all purpose flour have different textures and different ways of interacting with the rest of the ingredients, mainly because almond flour has no gluten and all purpose flour does. Therefore, it is not recommended to use one in place of the other.

How do you make almond flour cake rise?

Half a teaspoon baking powder for every cup of almond flour will help rise the cake. You can also use psyllium husk and ground flax seeds to add body to almond flour baked goods. With that being said, compared to cakes baked with all purpose flour, almond flour does not rise as much.

Equipment I Used:

Below you will find the equipment I used to make this recipe. Please know that these are affiliate links.

My favorite mixing bowls for baking
Best whisk ever!
6-Inch Cake Pan (I have 2 of these)
8-Inch Springform cake pan

Other Naturally Sweetened Almond Flour Recipes You Might Like

Almond Flour Chocolate Cake – Foolproof Living ~ Almond Dutch Baby with Honeyed Kumquats – Snixy Kitchen ~ Low-Carb Double Chocolate Blender Muffins – All Day I Dream About Food ~ How To Make Almond Flour – Foolproof Living ~ Flourless Chocolate Cupcakes – Foolproof Living

Almond Flour Strawberry Cake Recipe

An easy to make recipe for strawberry almond flour cake. Made with almond flour and sweetened with maple syrup, this strawberry shortcake is gluten free, refined sugar free, and paleo friendly. No special equipment needed, all you need is two bowls and a whisk.

Course Cakes, Naturally Sweetened

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 45

Total Time 1 5

Servings slices

Calories 559kcal

Author Aysegul Sanford

Ingredients

For the Almond Flour Cake:

2 cups almond flour (8.4 oz.)
1 teaspoon baking powder*
½ teaspoon baking soda
½ teaspoon kosher salt
3 large eggs at room temperature
⅔ cup maple syrup or honey
¼ cup avocado oil plus more for greasing the pans
1 teaspoon vanilla extract
1/2 cup fresh strawberries sliced

For Maple Whipped Cream

1 cup heavy cream (8 fluid ounces), cold
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt

As Garnish:

1 cup fresh strawberries cut into quarters
4-5 leaves fresh mint

Instructions

Pre-heat the oven to 325 degrees. Grease an 8 or 9 inch can pan generously with oil. Line with parchment paper and set aside.
To Prepare the dry ingredients: Mix together the almond flour, baking powder, baking soda, and kosher salt in a large bowl.
To the wet ingredients: Whisk together eggs, maple syrup, oil and vanilla extract in a bowl until emulsified.
Pour the wet ingredients into the dry ingredients. Fold in 1/2 cup of the strawberries. Stir just until fully combined.
Pour batter into the prepared pan. Using a spatula (or back of a spoon), spread evenly.
Bake for 40-45 minutes making sure to rotate the pan halfway through the baking for even baking. In the end, the cake should turn golden brown with its center firm to the touch.
Let the cake cool in the pan for 5 minutes and then take it out and cool on a wire rack. Make sure that it is fully cooled down to room temperature before assembling the cake.
To make the Whipped Cream: Attach the whisk attachment to a standing mixer or a hand mixer. Add all the ingredients into a mixing bowl.Whisk in medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1-2 minutes.
To assemble: Place cake on a serving plate. Spread it with the whipped cream using a spatula. Garnish with the rest of the sliced strawberries and fresh mint leaves, if using.
Serve with a few dollops of whipped cream on the side.

Notes

For the paleo version, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.

Instructions to make it as a 6-inch two layer cake: If you’d rather make a two layer cake, you do not need to double the recipe. You can use the same exact recipe but use two cake pans instead of one. Simply:

Pour equal amounts of the batter into two greased and parchment-lined 6’’ cake tins. Place them on a large baking sheet.
Bake the two cakes for 40-45 minutes, until both are golden brown and their centers are firm to the touch. To ensure that the cakes come out evenly baked, rotate the tins halfway through the baking process.
Cool the cakes in their tins for 5 minutes. Then, gently remove the cakes from their tins and transfer them to a wire rack to finish cooling.
To assemble, slice 6-8 strawberries to use in the middle layer of the cake. Place the first 6’’ cake on a cake dish and cover it with half of the maple whipped cream frosting. Spread the whipped cream in an even layer before decorating it with half of the strawberry slices. Then, place the second 6’’ cake on top of the first—directly on top of the whipped cream layer. Spread the remaining whipped cream on top. Finish by decorating the cake with the remaining sliced strawberries and fresh mint leaves.

You can make cupcakes using this recipe: To do so, simply divide the batter in a 12-cup muffin pan and bake for 25-27 minutes. Frost each muffin with whipped cream and garnish with strawberries and mint.

Make Ahead: You can make this cake up to one day in advance. Just bring the cake to room temperature after baking, wrap it up, and store it in the fridge until it’s time to eat. Let the cake return to room temperature before frosting it (this will take about 15 minutes). Then, it’s ready to serve.
Storage: This frosted cake can be stored in an airtight container for up to 2 days.
Freezing: Almond flour baked goods freeze well. In fact, this almond flour white cake can be frozen for up to a month! Just bring the cake to room temperature, wrap it tightly, and store it in the freezer. To unfreeze, take the cake out of the freezer and wait about fifteen minutes for it to return to room temperature.

An earlier version of this recipe used Mascarpone Whipped Cream instead of Heavy Cream Whipped Cream. Since mascarpone whipped cream (made with maple syrup) is prone to curdling, in the updated version I used maple syrup whipped cream instead. If you prefer that version, you can follow the recipe below:

Place 8 ounces of mascarpone cheese in the bowl of a standing mixer fitted with the paddle attachment, and whip it for 1 minute. Slowly add 3/4 cup heavy cream (at room temperature), 1/4 cup maple syrup, and 1 teaspoon vanilla extract in the bowl and mix until it turns light and fluffy.

Nutrition

This Gluten Free Strawberry Almond Cake Recipe was initially published on June 2017, but I have tested a few more times and now (in June 2021) updating it with some additional helpful information and a few new photographs to help you as you make it in your own kitchen.

The post Almond Flour Strawberry Cake (Gluten Free & Paleo) appeared first on Foolproof Living.

Strawberry Mascarpone Tart

Aysegul Sanford — Sat, 15 May 2021 07:15:00 +0000

This recipe is sponsored by Vermont Creamery, but as always all opinions are my own.

Got some fresh strawberries to use up? Well, you are at the right place my friend! Because today we are splurging on a delicious mascarpone strawberry tart that is easy to make and oh-so-delicious.

Why Should You Make This Recipe:

If you have never tried your hand in making mascarpone filling for a tart, this is a great recipe to start. But that is not the only reason why I think this strawberry tart recipe is awesome. Here are a few other reasons why you will love this recipe:

The gluten free almond flour crust and the maple sweetened mascarpone filling are mildly sweet perfectly complimenting the naturally sweet strawberries
It is visually impressive making it a perfect brunch dish for our favorite spring holidays like Easter and Mother’s day
Ready in about 30 minutes but it is best if you let it cool in the fridge for a few hours
While it has three different components all of them can be made in advance
Gluten free and paleo friendly

Ingredients Notes & Substitutions:

This easy strawberry mascarpone tart recipe has three sets of ingredients for each component; Almond Flour Crust, Mascarpone Filling, and Strawberry Topping. Below are a few helpful notes to help you with ingredients:

Almond flour vs. Almond Meal: You can use almond flour and almond meal interchangeably in this recipe. If you can’t find almond flour at the market, feel free to read my post on how to make almond flour at home.
Maple syrup: You can substitute maple syrup with agave nectar or honey in this recipe
Cold ingredients for best results: Mascarpone cheese is prone to curdling so it is imperative that all you mascarpone filling ingredients are cold.
Seasonal fresh fruit: I used fresh sliced strawberries and blackberries but any of your favorite fruit that you find in your local farmers market would work here.

Preparations To Make The Tart:

While it might seem like this strawberry and mascarpone dessert has too many steps, with just a bit of prep you can make with just 30 minutes of hands on time. The recipe has 3 components:

Gluten-Free Almond Flour Crust
Mascarpone Whipped Cream Filling
Strawberry Topping

Now, let’s talk about each of them in detail.

Gluten-Free Almond Flour Tart Crust

If you have been following me for a while, you know that I am a big fan of almond flour recipes.

In the past, I used to make this tart with all purpose flour. However, I have been experimenting with almond flour tart crust for some time now and I finally found a good recipe that is “foolproof”. So I thought why not change things up and make the tart dough with almond flour instead.

To make it:

Prep the tart pan: Preheat the oven to 350 F degrees. Grease a 9-inch tart pan with a removable bottom with coconut oil using a pastry brush. Be sure to cover all the corners and crevasses of the pan.
Process: Place almond flour (or almond meal) and salt in the bowl of a food processor and process for 5 seconds or until combined. Add in the 2 tablespoons coconut oil, maple syrup, and egg into the almond flour mixture and process until the mixture forms a ball.
Shape: Transfer the mixture into the tart pan. Using your fingers, press and push dough into the pan evenly making sure to stretch it towards the edges of the pie tin. Be sure to watch the how-to video in the recipe card to see how I do it.
Bake & cool: Bake in the oven for 10-12 minutes or until it turns golden brown. Set aside to cool completely to room temperature before filling.

Pro Tip: Almond flour crust is different than tart crust made with all purpose flour. It doesn’t expand or rise so you won’t need to cover it or fill it with pie weights.

Mascarpone Whipped Cream Filling

Have you ever made Mascarpone Whipped Cream Filling? If not, this recipe is a good one to start. In my opinion, creamy mascarpone cheese whipped with heavy cream, maple syrup and vanilla extract is truly an indulgence. It is a creamy and soft filling that literally melts in your mouth. To make it, simply:

Mix heavy cream, maple syrup and vanilla extract in a mixing cup.
Place mascarpone in the bowl of a standing mixer fitted with the whisk attachment. Turn the mixer on in medium-low speed and slowly pour in the heavy cream mixture. Whisk until it is light and fluffy. To test, remove the whisk attachment and turn it upside down. If it is able to hold up, it is good to go.
Alternatively, you can place the mascarpone cheese in a large bowl and use a hand mixer with whisk attachment. Simply start whisking it in medium speed and pour in the heavy cream mixture until it is thickened.
Gently fold in the zest of a lime (lemon zest would also work) using a spatula making sure to not break the mascarpone mixture. Keep it in the fridge as you are prepping the fruit mixture.

When it comes to mascarpone cheese, I always look for Vermont Creamery’s Mascarpone Cheese as I think it is currently the creamiest mascarpone cheese that is sold in supermarkets. Having visited their farm and production facility during their yearly Vermont Cheese Camp back in 2016, I know first hand that every one of their products are the highest quality you can get your hands on.

If you have some extra mascarpone cheese on hand and looking for things to make with mascarpone, be sure to try my Mascarpone Filled Dates and Poached Pears with Mascarpone recipes.

The Strawberry Topping:

To make the strawberry topping:

Slice strawberries (or your choice of fresh fruit) in small pieces and place them in a medium bowl.
Drizzle with maple syrup and add in chopped fresh mint. Give it a toss.

How To Assemble and Serve:

To assemble:

Remove the now-cooled crust from the tart tin and place on a large plate or cake stand.
Spread the creamy mascarpone filling evenly in the tart crust smoothing out towards the edges with a spatula.
Place the tart in the fridge for 1 hour up to 4 hours.
Garnish it with strawberry mixture and blackberries. Slice and Serve.

Make Ahead & Storage Instructions:

Make Ahead:

Tart Crust: You can make the tart dough up to 2 days in advance. Simply cover the dough with plastic wrap and keep it in the fridge until you are ready to use it. When ready, follow the instructions in the recipe to bake the crust.
Mascarpone filling: You can make the mascarpone filling a day in advance, cover it with stretch film, and keep it in the fridge until you are ready to use.

To Store:

Place the tart into an airtight container and store it in the fridge. It should be fresh up to 2 days.

Helpful Tips:

The ratio of mascarpone to heavy cream: As you will see in the recipe below, the ratio for mascarpone cheese to heavy cream is 1 to 2. The recipe below makes just enough filling to fill the tart crust, but if you want to make more and use it in other recipes feel free to use this ratio to make more.
Add more maple syrup if you want it sweeter: I prefer my Strawberry Mascarpone Tart to get its sweetness from strawberries so I added just a little bit of maple syrup into the filling, but if you like it sweeter you are more than welcome to add more.

FAQs:

Is Mascarpone gluten free?

Yes, it is. Since it is made by mixing heavy cream with lemon juice (or other acidic ingredients like vinegar or citric acid), it does not have any wheat or gluten in it. As a result, mascarpone cheese is gluten-free.

Can I use pie crust instead of almond flour pie crust?

Yes, you can. This Sweet Shortcrust Pastry recipe is my go-to recipe whenever I need a foolproof pie crust.

Got More Strawberries?

There you have it friends, a delicious paleo-friendly and gluten-free fruit tart made with an almond flour crust. If you have some leftover strawberries that you need to use, below are a few other delicious strawberry recipes from the archives:

Strawberry Mascarpone Tart

Recipe for a spring inspired Strawberry Mascarpone Tart. This gluten-free and maple-sweetened tart is made with almond flour crust, filled with creamy and mildly sweetened mascarpone cream filling and topped off with fresh strawberries.

Course Naturally sweetened dessert

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings slices

Calories 392kcal

Author Aysegul Sanford

Ingredients

For the Almond Flour Tart Crust:

2 tablespoons coconut oil plus more for greasing the pan
2 cups plus 2 tablespoons almond flour (or almond meal) 8.40 ounces
¼ teaspoon kosher salt
1 tablespoon maple syrup
1 large egg

For the Mascarpone Whipped Cream:

8 oz. Heavy Cream cold
2 tablespoons maple syrup
1 teaspoon vanilla extract
4 oz. Mascarpone cheese cold
Zest of a lime

For the Strawberry Topping:

1 cup strawberries hulled cut into small chunks
1 tablespoon maple syrup (optional)
4-5 leaves of fresh mint sliced thinly
Handful of blackberries optional

Instructions

To make the almond flour tart crust: Pre-heat the oven to 350 degrees. Generously grease a 9-inch tart pan (preferably with a removable bottom) with coconut oil. Set aside.
Place almond flour (or meal) and salt in the bowl of a food processor and process for 5 seconds or until combined.
Add in the 2 tablespoons coconut oil, maple syrup, and egg and process until the mixture forms a ball.
Transfer the mixture into the tart pan. Using your fingers, press the dough into the pan evenly. Bake in the oven for 10-12 minutes or until golden brown.
Set aside to cool completely.
To make the Mascarpone Whipped Cream: Mix together heavy cream, maple syrup, and vanilla extract in a cup.
Place mascarpone in the bowl of a standing mixer fitted with the whisk attachment. Turn the mixer on in medium-low speed and slowly pour in the heavy cream mixture. Whisk until it is light and fluffy. To test, remove the whisk attachment and turn it upside down. If it is able to hold up, it is good to go.
Gently fold in the zest of a lime. Keep it in the fridge as you are prepping the fruit mixture.
To make the Strawberry Topping: Place them in a bowl, drizzle with maple syrup and add in the mint. Give it a stir.
To assemble the Strawberry Mascarpone Tart: Gently remove the tart crust from the tart pan onto a plate or cake stand.
Spread the Mascarpone whipped cream evenly in the tart crust smoothing out towards the edges with a spatula. Place the tart in the fridge for 1 hour up to 4 hours.
Garnish it with strawberry mixture and blackberries. Slice and Serve.

Video

Notes

Mascarpone filling ingredients: It is imperative that the ingredients for the mascarpone filling, particularly mascarpone cheese and heavy cream are cold. Otherwise, the filling might curdle.
To make ahead: You can make the tart dough up to 2 days in advance. Simply cover the dough with plastic wrap and keep it in the fridge until you are ready to use it. When ready, follow the instructions in the recipe to bake the crust. You can make the mascarpone filling a day in advance, cover it with stretch film, and keep it in the fridge until you are ready to use.
To Store: Place the tart into an airtight container and store it in the fridge. It should be fresh up to 2 days.

Nutrition

The almond flour crust portion of this recipe is adapted from the cookbook Sweet Laurel (affiliate link).

This Strawberry Mascarpone tart recipe was originally published on May 2018. It has been updated with additional helpful information and with no changes to the originally published recipe on May 2021.

The post Strawberry Mascarpone Tart appeared first on Foolproof Living.

Almond Flour Chocolate Cake

Aysegul Sanford — Fri, 07 May 2021 13:02:00 +0000

Chocolate cake is one of those life luxuries that need no introduction. And if you know me well, you know I am a fan of baking with almond flour. I had originally shared this Maple-Sweetened Almond Flour Chocolate Cake recipe back in 2017, and it has been a reader favorite ever since.

Since then, I have also created other almond flour cakes like Almond Flour Carrot Cake, Strawberry Almond Flour Cake, Almond Flour Apple Cake, Lemon Almond Cake, and Almond Flour Brownies. I based all of these recipes on this cake made with almond flour with minor ingredient changes.

With this update, I am answering all the questions I have received over the years and even showing you how to turn this healthy flourless cake into a birthday cake. If you need a dark, decadent and elegant cake recipe, you are in for a treat, even if you are new to making a cake with almond flour.

Why You Should Make This Recipe

If you ever needed an excuse to make this chocolate almond cake recipe, then this one’s for you!

I love it because it’s:

Mixed in just one bowl with a whisk in under 10 minutes using only 7 simple ingredients. No other equipment is needed.
Can be served in several ways: Serve it by itself, spread it with frosting or whipped cream, or make two batches and make a layered cake.
Perfect for parents who are looking for a chocolate cake recipe made without processed sugars for their children. My recipe here is mildly sweetened with less than a cup of maple syrup.
Flourless, low carb, gluten-free, refined sugar-free, paleo-friendly.
Super forgiving and can be made with a number of substitution swaps – keep reading to learn more!

Ingredient Notes:

The ingredient list is short and sweet, with only 7 pantry staples. Gather together coconut oil, almond flour, unsweetened cocoa powder, baking soda, kosher salt, large eggs, maple syrup, and vanilla extract. It is best if they are all at room temperature.

Below are a few helpful notes, including a few substitutions:

Almond Flour: Almond flour and almond meal can be used interchangeably in this recipe. You can also make your own almond flour
Make it with honey: Use ½ cup of any light-colored honey instead of maple syrup
Make it with agave nectar: If you want to substitute maple syrup with agave, be sure to use an equal amount of it
Cocoa Powder: This recipe uses Unsweetened Cocoa Powder, and it will not taste good if you use its Dutch Processed version.

How to Make

This low carb chocolate cake recipe comes together in minutes in one large bowl. Simply;

Preheat the oven to 325 F degrees. Line an 8-inch* springform pan with parchment paper and grease it generously with melted coconut oil using a pastry brush. Set aside.

To make the cake batter: Mix the almond flour, cocoa powder, baking soda, and salt in a large mixing bowl. Add the eggs, maple syrup, and vanilla extract into the almond flour mixture and whisk until thoroughly combined. You can whisk wet ingredients and dry ingredients in separate bowls, but I have found success in mixing them in the same bowl, so I no longer bother dirtying two bowls.

Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick or a cake tester inserted in the middle comes out clean.
Let it cool on the kitchen counter for 10 minutes. Gently run a knife over the edges and transfer the cake onto a cake plate. Let it cool to room temperature.

How to Serve / Topping Ideas:

My favorite thing about this almond flour chocolate cake recipe is that it is so versatile. Here are a few ways to serve it:

Serve it by itself: This is one of those incredible chocolate cakes that can stand on its own with a cup of coffee, tea, or even a glass of almond milk. You can lightly dust it with powdered sugar (if you must) or top it off with ice cream as well.

Spread it with Whipped Cream: Make a batch of my Maple Whipped Cream and spread a generous amount on top. Garnish it with fresh berries or any other seasonal fruit.

Frost it with Chocolate Frosting: If you’d rather have a dairy-free alternative as a spread, use my Healthy Chocolate Frosting recipe made with almond butter, cocoa powder, and maple syrup.

How to Turn it Into a Paleo Birthday Cake?

If you want to take it a bit further, you can turn it into a celebratory layer cake. How to do this was one of the most asked questions I received, especially from young moms (with children with strict dietary restrictions) looking for a low sugar and low carb birthday cake recipe.

To make a layered chocolate birthday cake (or a cake that would work for any celebration), simply:

Make two batches of the same cake (aka double the recipe)
Place them on a wire rack and let cool to room temperature.
Place the first layer of cake in the middle of a large plate (or a cake platter), spread half of the chocolate frosting evenly over the top. Place the second layer on top. Spread the rest of the chocolate frosting and garnish with strawberries (or any seasonal fruit would also work)

Because I like that deep chocolate flavor, I used chocolate frosting, but you can use whipped cream to layer as well.

How to Store & Freeze

Storage Instructions: The cake can be stored, unfrosted, and without the fruit in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions: To freeze, I recommend first slicing the cake into eight pieces. Place on a parchment-lined baking sheet and freeze for 1 hour. Transfer the now frozen cake slices to an airtight container or large plastic freezer storage bag with small squares of parchment between each piece. Seal tight, label, date, and freeze for up to 3 months.
Thawing Instructions: To thaw, leave it out on the kitchen counter for about 15 minutes for the cake to loosen up, then enjoy!

If you make the layered version, I recommend keeping it in an airtight container in the fridge. It should keep fresh up to 2 days.

Tips for Success:

Cocoa Powder: Use natural cocoa powder rather than Dutch-processed cocoa. The baking soda needs the acidity in the cocoa to react and add lift while baking. Dutch-processed cocoa would result in a flat cake.
Cake Pan: Both an 8-inch or 9-inch round cake pan or springform pan will work. The baking time remains relatively the same, but I would start checking the 30-minute mark for the best results.
Coconut Flour? Do not replace almond flour with coconut flour. Coconut flour is super absorbent and bakes up entirely different. Stick to blanched almond flour or almond meal.
Use different fruit depending on the season: I am a big fan of berries but come the holiday season, I use pomegranate seeds. I also love decorating it with fresh mint. If you love the combination of chocolate and mint, it works wonderfully in this almond chocolate cake recipe.
Love dark chocolate? If you want a cake with a deeper chocolate flavor (more of an Almond Flour Dark Chocolate cake), melt a teaspoon of espresso powder in two teaspoons of water and add that in the batter.
Want to turn this into cupcakes instead? No problem, try my Almond Flour Chocolate Cupcakes recipe instead (Hint: It’s the same recipe!)

Equipment Used:

More Chocolate Recipes:

I have heard so many of my readers refer to this as the best chocolate cake recipe that they have ever made. I hope you get to try for yourself and feel the same way. And if you cannot get enough of chocolate, here are a few more reader favorites that you might also like:

Almond Flour Chocolate Chip Cookies
Best Chocolate Bundt Cake
Healthy Chocolate Smoothie
Nut Free Chocolate Chip Cookies
Can’t get enough? Check out all my favorite Easy Chocolate Desserts

Want more recipes made with almond flour?

Here are a few of my favorites:

If you try this Chocolate Almond Flour Cake recipe or any other one of my Almond Flour Cake recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Almond Flour Chocolate Cake Recipe

Imagine a chocolate cake without butter and processed sugar that is made with whole ingredients. This Almond Flour Chocolate Cake is that cake. It is made with almond flour and naturally sweetened with maple syrup. Gluten-free & Paleo Friendly

Course Cake

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings slices

Calories 306kcal

Author Aysegul Sanford

Ingredients

For The Cake:

1 tablespoon coconut oil to grease the pan
1 ¼ cups almond flour or almond meal (5.25 oz. or 148 gr.)
½ cup unsweetened cocoa powder (1.5 oz. or 43 gr.)
½ teaspoon baking soda
½ teaspoon kosher salt
4 large eggs at room temperature
¾ cup + 2 tablespoons maple syrup (approximately 230 ml)
1 tablespoon vanilla extract

As Topping (optional)

1 cup maple whipped cream or healthy chocolate frosting
1 cup fresh berries and other seasonal fruits
3-4 leaves of fresh mint thinly sliced (julienned)

Instructions

Pre-heat the oven to 325 F degrees. Line an 8-inch* spring form pan with parchment paper and grease it generously* with coconut oil. Set aside.
To make the batter: Mix together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined.
Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.
Pour the batter into the greased pan. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
Let it cool on the kitchen counter for 10 minutes. Gently run a knife over the edges and transfer the cake onto a cake plate. Let it cool to room temperature.
When ready to serve, spread the maple whipped cream or chocolate frosting over the top and decorate it with fruit and mint. Slice and serve.

Video

Notes

Make sure to grease the pan well. Otherwise it might not come off easily.
This recipe makes one 8-inch cake. You can serve it as it is or spread it with maple whipped cream or healthy chocolate frosting.
To Make it a Layered Cake: If you want to turn it into a layered cake make two batches of this cake. Let them fully cool to room temperature. If you want to follow my footsteps (like I did in the photos), use my healthy chocolate frosting recipe in between the layers and on top. Garnish it with fresh strawberries or any other seasonal fruit.
Cake Pan: If you do not have an 8-inch spring form pan, a 9-inch pan would work as well.
Honey instead of Maple Syrup: If you want to use honey instead of maple syrup, simply use 1/2 cup light flavored honey and follow the rest of the recipe as it is.
Storage Instructions: The one layer cake can be stored, unfrosted, and without the fruit in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions: To freeze, I recommend first slicing the (one layer) cake into eight pieces. Place on a parchment-lined baking sheet and freeze for 1 hour. Transfer the now frozen cake slices to an airtight container or large plastic freezer storage bag with small squares of parchment between each piece. Seal tight, label, date, and freeze for up to 3 months.
Thawing Instructions: To thaw, leave it out on the kitchen counter for about 15 minutes for the cake to loosen up, then enjoy!

Nutrition

This recipe was originally published in August 2017. It has been updated with new photos and helpful information in May 2021 based on comments and questions I received throughout the years.

The post Almond Flour Chocolate Cake appeared first on Foolproof Living.

Flourless Almond Butter Cookies

Aysegul Sanford — Wed, 28 Apr 2021 07:34:00 +0000

This post is sponsored by Shaw’s but all opinions are my own.

It is no secret that I am a fan of baking with almond flour with over 20 recipes (and counting) on my blog, but truth be told, I am new to using almond butter in baking. When a reader, who loves my almond flour cookies, requested that I come up with a tasty almond butter cookies recipe I knew it was time to learn.

Selfishly, it was a good excuse to add in yet another recipe to my collection of delicious cookies.

At around the same time, when folks at Shaw’s reached out to collaborate on a project I immediately said yes because honestly, I am a sucker for their Open Nature® Creamy Almond Butter. The good thing is that I was able to find everything I need after a quick trip to our local Shaw’s and got to create what I think is one of the most delicious refined sugar free cookies I have ever made.

Similar to my almond flour cookies, almond flour gingerbread cookies (aka almond molasses cookies), and almond flour and peanut butter cookie recipe this gluten-free almond nut butter cookies take just about 30 minutes to make and they are just so addictive. I serve them the old school way, with a cup of almond milk on the side, but my husband thinks that they are the best thing with his morning tea.

Intrigued? Let’s break it down.

Ingredients for Almond Nut Butter Cookies

As in most baked goods, this paleo almond cookie recipe has two sets of ingredients: Dry and wet:

Dry Ingredients

Almond Flour: You need one and a half cup of almond flour in this recipe. I used the Open Nature’s almond flour that only contains almonds. It is also gluten-free certified. I love that the Open Nature line includes products that are perfect for someone like me who is interested in low-carb, plant-based and gluten-free baking. And this almond flour is just one of the many good quality products you can find within the store.
Baking Powder: You need one and three-quarters of a teaspoon baking powder in this recipe. It might sound like a lot but believe me, it works.
Sea Salt: To balance the sweetness and earthiness coming from the rest of the ingredients, you need half a teaspoon of sea salt. If you don’t have any, you can also use kosher salt. Plus, a little more for sprinkling on top.

Wet Ingredients

Almond Butter: You will need a quarter cup of creamy almond butter that is at room temperature. If it is not, you can warm it up in the microwave for 10-15 seconds until it is soft and creamy.
In addition to providing a really nice roasted flavor, using almond butter eliminates the need to add any oil into the batter. I used Open Nature’s almond butter that is made without any artificial preservatives or ingredients. I love that the only ingredients they have in the jar are dry roasted almonds and a bit of sea salt.
If you have it, you can also use homemade almond butter in this recipe.
Coconut Sugar: I used a cup of coconut sugar in this recipe. I love that it is a low glycemic index and can be used pretty much in all recipes in place of brown sugar. Not to mention, using coconut sugar makes this recipe paleo-friendly and refined sugar free.
Vanilla Extract: You only need a half a teaspoon of vanilla extract to enhance all the flavors in the cookie.
Eggs: You need two large eggs that are at room temperature. Sadly, this recipe will not work with a flax egg.

Optional:

Chocolate Chips: I am not going to lie, I wanted to give you the option to make a plain almond flour almond butter cookie but truth be told, a quarter cup of dark chocolate chips added at the end takes this recipe to a whole new level.
I will say this (and I know it is bold) these almond butter chocolate chips cookies are pretty much the most amazing cookie in the world.
Almond Milk (to serve them with): If you are like me, totally old school and feel like cookie and milk combo is pretty much the most amazing thing in the world, serve this with a glass of almond milk.
I served mine with O Organics® USDA certified organic almond milk. I love that it is made with real almonds and I can pick from several flavor options like vanilla and plain unsweetened.

How To Make Gluten-Free Almond Butter Cookies?

The process of making this paleo almond butter cookies could not be easier. Here are the steps:

Preheat the oven and prepare your baking sheets: Preheat the oven to 350 F degrees. Adjust the oven racks to middle and lower-middle positions. Line two baking sheets with parchment paper.
Place all ingredients in the bowl of your food processor: Starting from the dry ingredients place all of the ingredients in the bowl of your food processor.
Pulse and process: Pulse 4-5 times to mix and then process for 45-60 seconds until the dough forms into a ball. You might have to stop the machine and scrape the sides a few times to make sure the dough batter is evenly mixed. Please be aware that this is a very sticky batter.
Add in the chocolate chips: If you are adding the chocolate chips, transfer the dough into a bowl and mix in the chocolate chips to the flour mixture. If you are not adding them in, you can start scooping right off the bowl of your food processor.

Scoop and transfer cookies onto the prepared baking sheets: Using a 2 inch cookie scoop (affiliate link) or two spoons, measure 2-tablespoon balls and place them 2-inches apart from one another on the prepared baking sheet. Repeat the same process for the second sheet.

Helpful tip for scooping the cookie batter/dough: As I mentioned earlier, this almond butter cookie dough is very sticky. To make it easier to scoop, you can brush your cookie scoop with a little bit of oil (any healthy oil like avocado or coconut oil would work perfectly.)

Sea salt on top: As a final touch, sprinkle each cookie with a pinch of (about 1/16 of a teaspoon) sea salt.
Bake: Bake cookies in the preheated oven for 13 minutes or until they spread slightly and turn golden brown making sure to rotate and swap the sheet pans mid-way through.
Let them cool and enjoy: Let cool for 3 minutes in the sheet pan and then transfer onto a wire rack to cool completely.

This almond butter biscuits recipe makes about 14-16 cookie dough balls. I usually bake 12 cookies per sheet but you can also divide them equally in between 2 sheets.

Storing and Freezing Instructions:

To freeze: Measure and place them on a cookie sheet and place in the freezer for at least 4 hours or overnight. Place them in a freezer bag (or an airtight container) and store in your freezer up to a month. When ready to bake, place them on a baking sheet, sprinkle them with sea salt and bake 2-3 minutes longer.
To Store: These cookies are best on the day that they are baked. However, they keep their freshness up to 2 days as soon as they are kept in an airtight container on the kitchen counter.

FAQs:

Can I make this recipe without a food processor?

You sure can. I find that it is easier and quicker to mix the batter in a food processor but you can also mix everything in a bowl. If you decide to do so:
1. Mix the dry ingredients in a large bowl
2. Whisk the wet ingredients in separate bowl until they are fully incorporated
3. Pour the wet ingredients into the dry ones and mix until the dough fully comes together. If using, add in the chocolate chips into the cookie batter.
4. Follow the rest of the instructions as written in the recipe.

Can I use peanut butter instead of almond butter in this recipe?

You sure can. As a matter of fact, I have gotten this question so many times so I created the perfect Almond Flour Peanut Butter Cookie recipe for you.

If you are a fan of easy gluten free and paleo cookie recipes made with almond flour, here are a few more recipes to help you satisfy your sweet tooth:

Almond Cookies with Almond Flour
Almond Flour Ginger Cookies
Gluten-Free Gingerbread Cake Recipe
Coconut Sugar Sugar Cookies
Want to try making this recipe with a pistachio twist? Then try Texanerin’s Pistachio Butter
If you are after a more traditional cookie made with gluten-free flour, be sure also to try this Gluten Free Thumbprint Cookies recipe.

The recommended tools to make this recipe:

Below are the equipment that I used to make this recipe. Please know that these are affiliate links, and if you make a purchase, I will get a small commission at no cost to you:

Almond Butter Cookies Recipe

Flourless Almond Butter Cookie recipe – Gluten-free, flourless, and paleo-friendly. Sweetened with coconut sugar, they are so easy and quick to make and addictive.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 14

Total Time 29

Servings -16 cookies

Calories 177kcal

Author Aysegul Sanford

Ingredients

1 ½ cups almond flour 6.3 oz.
1 ¾ teaspoon baking powder
½ teaspoon sea salt plus more for sprinkling
¼ cup creamy almond butter, at room temperature 2.2 oz.
1 cup of coconut sugar ~7.41 oz.
2 large eggs at room temperature
½ teaspoon vanilla extract
¼ cup of bittersweet chocolate chips or chunks optional

Instructions

Preheat the oven and prepare your baking sheets: Preheat the oven to 350 F degrees. Adjust the oven racks to middle and lower-middle positions. Line two baking sheets with parchment paper.
Place all ingredients in the bowl of your food processor:
Starting from the dry ingredients place all of the ingredients in the bowl of your food processor.
Pulse and process:
Pulse everything for 8-10 times in 1-second increments just until all ingredients are fully mixed (as shown in the picture above.) You do not want to let it run for a long time. Since the dough is very sticky if you run it nonstop it could clog your food processor.
Add in the chocolate chips:
If you are adding the chocolate chips, transfer the dough into a bowl and mix in the chocolate chips. If you are not adding them in, you can start scooping right off the bowl of your food processor.
Scoop and transfer cookies onto the prepared baking sheets:
Using a cookie scoop* or two spoons, measure 2-tablespoon balls and place them 2-inches apart from one another on the prepared baking sheets. As I mentioned earlier, this is a very sticky batter. If you don’t mind the stickiness you can roll them in between your palms but it would also be fine if you didn’t. Continue with the rest of the cookie dough and evenly distribute them amongst two baking sheets.
Sea salt on top:
As a final touch, sprinkle each cookie with a pinch of (about 1/16 of a teaspoon) sea salt.
Bake:
Bake in the preheated oven for 13 minutes or until they spread slightly and turn golden brown making sure to rotate and swap the sheet pans mid-way through.
Let them cool and enjoy:
Let cool for 3 minutes in the sheet pan and then transfer onto a wire rack to cool completely. Serve with a glass of milk.

Notes

Please know that the cookie batter is a very sticky one. For that reason, if you process it for too long it could clog your food processor. It should be sufficient to mix until the ingredients are mixed.
Helpful tip for scooping the cookie batter/dough: As I mentioned earlier, this almond butter cookie dough is very sticky. To make it easier to scoop, you can brush your cookie scoop with a little bit of oil (any healthy oil like avocado or coconut oil would work perfectly.)

FAQs & Answers:

Can I make this recipe without a food processor?You sure can. I find that it is easier and quicker to mix the batter in a food processor but you can also mix everything in a bowl. If you decide to do so:
– Mix the dry ingredients in a large bowl
– Whisk the wet ingredients in another bowl until they are fully incorporated
– Pour the wet ingredients into the dry ones and mix until the dough fully comes together. If using, add in the chocolate chips into the cookie batter.
– Follow the rest of the instructions as written in the recipe.
Can I freeze these cookies? You sure can. To do so, measure and place them on a cookie sheet and place in the freezer for at least 4 hours or overnight. Place them in a freezer bag and store in your freezer upto a month. When ready to bake, place them on a baking sheet, sprinkle them with sea salt and bake 2-3 minutes longer.
Best way to store them: These cookies are best on the day that they are baked. However, they keep their freshness upto 2 days as soon as they are kept in an airtight container on the kitchen counter.

Nutrition

A Word on Shopping For Ingredients:

Living in a very small town in Southern Vermont, I rely heavily on our local Shaw’s. I know the store manager in person. Knowing what I do for a living, he came to my rescue when I needed an “uncommon” ingredient many times in the past.

I buy my O Organics® and Open Nature® products at my local Shaws, and you can also find them exclusively at the Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway.

Visit shaws .com to find a store near you and discover meal prep tips and recipe ideas.

The post Flourless Almond Butter Cookies appeared first on Foolproof Living.

Blueberry Puree

Aysegul Sanford — Mon, 12 Apr 2021 14:00:08 +0000

When it comes to topping pancakes and waffles, I am a big fan of my homemade blueberry sauce. While I love that sauce, I prefer a less sweet condiment when I want to flavor drinks.

When blueberries are in season, I buy them in large quantities and make this blueberry puree recipe. I use some right away (hello, Blueberry Margaritas!) and freeze the rest for later.

Substitute homemade fresh fruit purees for sugar store-bought syrups to add the bounty of nature into your everyday recipes including cocktails, breakfast bowls, smoothies, and desserts.

Ingredients:

The list of ingredients for this blueberry puree recipe is determined by how you plan to use it. If you are:

Making blueberry puree for a baby, you will need fresh blueberries and water. If you use frozen blueberries, I recommend thawing them before pureeing them.
Making it to use in cocktails, mocktails (aka non-alcoholic beverages), smoothies, or as a topping for oatmeal and steel-cut oats, you can use both fresh and frozen blueberries and flavoring agents like fresh lemon or lime juice and sweeteners like honey syrup.

How To Make Blueberry Puree?

Give them a rinse: Place blueberries in a colander and dip them in a bowl of cold water. Gently shake the colander in water and then drain. I do not recommend washing blueberries under cold running water as the pressure can crush them (source.)

Blend: Place blueberries in a blender such as a Vitamix (affiliate link). Add in ¼ cup of water and puree until smooth, 30-45 seconds on medium-high speed.
If you are making it in any way other than to use it as baby food, you can skip the water and use honey syrup and lime/lemon juice instead.

Store: Place it in a jar with a tight lid or use it in your recipe right away.

Storage and Freezing Instructions:

To Store: Place it in an airtight jar and tighten it with the lid. As long as it is stored in the fridge, it should stay fresh for up to 3 days.
To Freeze: Portion puree into an ice cube tray and freeze it overnight. Transfer to a freezer bag for up to 3 months.
To Thaw: Place a cube into an airtight container and let it thaw overnight in the fridge.

Ways To Use It:

Flavor cocktails: You can use this blueberry syrup to flavor cocktails like blueberry margaritas, Moscow mule, and blueberry bramble.
Introduce fresh blueberry flavor to blueberry lemonade or blueberry smoothies.
Use as a topping for Overnight Steel Cut Oats or Almond Milk Oatmeal.
Use it in baking cheesecakes, muffins, and quick bread recipes.

Helpful Tips:

No blender, no problem: If you do not have a blender, you can also use a food processor. You may have to blend it longer, but it would totally work.
Blending smoothly: In the recipe below, I used 2 cups of blueberries as my Vitamix will not do a good job of blending a lesser amount. However, if you have a smaller blender, you can puree fewer blueberries or adjust the recipe accordingly.

Other Blueberry Recipes You Might Like:

Blueberry Puree Recipe

An easy Blueberry puree recipe to use as baby food or as a flavoring agent in cocktails, cakes, oatmeal or even as a pancake sauce. This is the quickest way to incorporate blueberry flavor into your recipes.

Course Naturally Sweetened

Cuisine American

Prep Time 2

Total Time 2

Servings servings

Calories 42kcal

Author Aysegul Sanford

Ingredients

2 cups fresh blueberries* rinsed and picked over
1/4 cup water

Optional ingredients (Based on the recipe you are using):

2 tablespoons lemon or lime juice
1 tablespoon Honey Syrup*

Instructions

Place blueberries in the bowl of a blender*.
If you are making this as baby food, pour in water. If you are making it to use in drinks, oatmeal, smoothies, etc, you can add in flavorings like lime juice and honey syrup instead of water.
Blend in medium-high speed until smooth, 30-45 seconds.
Pour into a jar, cover it with a lid, and store in the fridge until ready to use.

Notes

This recipe yields 1 1/4 cups of blueberry puree.
The jar you see in the photos is a Weck Jar (affiliate link).
You can easily and quickly make honey syrup at home in less than 5 minutes.
You can use frozen blueberries as well. For best results, I recommend to thaw them before blending.
If you do not have a blender, you can also use a food processor. You may have to blend it longer but it would totally work.
To store: Place it in an airtight jar and tighten it with the lid. As long as it is stored in the fridge, it should stay fresh up to 3 days.
To Freeze: Portion puree into an ice cube tray and freeze it overnight. Transfer to a freezer bag for up to 3 months.
To Thaw: Place a cube into an airtight container and let it thaw overnight in the fridge.

Nutrition

The post Blueberry Puree appeared first on Foolproof Living.

Honey Simple Syrup

Aysegul Sanford — Sun, 11 Apr 2021 19:56:25 +0000

It is no secret that simple syrup is an essential ingredient if you are a fan of making cocktails regularly. However, did you know that you can also make simple syrup using honey (aka honey water) and use it the same way you use simple syrup made with sugar?

I have been committed to sharing naturally sweetened desserts for over 6 years now, and this is one of those staples that I always have on hand. It takes only a few minutes to make and deserves a spot in your pantry if you are into a healthier way of sweetening your food.

Why should you make your own honey water recipe?

It is an excellent refined-sugar-free alternative to sweeten your cocktails, coffee, or even baked goods.
You can definitely buy honey syrup from the store, but it will cost you somewhere around $10-$30 (Starbucks’ Honey Blend Syrup sells for over $20). Following this honey syrup recipe, you can make as much as you need more economically.
When you make it at home, you know what goes in there. In other words, no preservatives, no additives, and no pasteurization. Plus, you can use your favorite honey.

Ingredients & Ratio of Honey To Water:

All you need is honey and water. My go-to ratio for honey simple syrup is 1 to 1. In other words, you will need 1 cup of water for every cup of honey.

This ratio provides a liquid texture with a runny consistency, which is why people also refer to it as “honey water.” If you want the texture to be thicker (more of a richer texture), you can increase the honey amount and use the ratio of 1 ½ part honey to 1 part water.

How To Make Honey Syrup?

The steps to making honey-based simple syrup can not be easier. Simply:

Place honey and water into a small saucepan over medium low heat.
Heat just until honey is completely dissolved. You do not need to bring it to a boil (more on that below); we just want to come to a full liquid state.

Place in a heat-proof jar with a tight-fitting lid (such as a mason jar or a weck jar – affiliate link). Let it come to room temperature on the kitchen counter.

Important Tip – Do not boil honey!

If you ever tried your hand in dissolving honey in cold water (or any other cold liquid), you know that it is almost impossible to do so. You have to thin it out in warm water first.

However, this does not mean you should boil it. According to Bee Health, honey should not be heated rapidly over direct heat. Because excessive heat can have detrimental effects on the nutritional state of honey.

That is why we do not want to bring it to a boil. Instead, we are just dissolving honey in water to thin it out and make it easy to mix into drinks and food more quickly.

The best thing about that is that it takes about 2 minutes to completely dissolve, so you don’t have to wait too long in front of the stovetop.

How Long Does It Last?

Honey simple syrup will last up to 1 month as long as it is kept in an airtight container in the fridge. I am a big fan of Weck jars (affiliate link), but a mason jar would also work.

Ways To Use It:

The uses of honey syrup are endless. Here are a few ways I use in my daily cooking:

As a sweetener in cocktails and mocktails: You can pretty much use it in any cocktail or mocktail recipe in place of simple syrup. Try my Raspberry Lemon Drop Martini , Blueberry Tequila Cocktail, Strawberry Basil Cocktail in Pitcher, or Strawberry Basil Mocktail to get you started.
Coffee, Tea, and even specialty drinks: Add in any warm beverage as a sweetener. I usually use it to sweeten my Golden Milk and Ginger Turmeric Tea (my remedy for sore throat).
Breakfast items and baked goods: Drizzle it over pancakes, waffles, or brush over cakes for honey flavor. It is also a good option if you are following a paleo diet.

Variations & Flavor Combos:

Use this basic recipe to make your own flavored honey syrup. Here are a few variations:

Honey Lavender Simple Syrup: Of the heat, steep 3 tablespoons of edible lavender flowers (affiliate link) for every cup of honey syrup for a minimum of 15 minutes up to an hour. The longer it sits, the stronger it will be. Strain and store in an airtight container.
Ginger Honey Syrup: Peel an inch of fresh ginger root and chop it into small pieces. Bring water and ginger to a boil and let it simmer uncovered for 20 minutes. Strain. Add honey and mix until it is fully dissolved.
Use fresh herbs like rosemary and mint: Add in a handful of fresh mint leaves or a few sprigs of rosemary and let them steep for a few hours.

FAQs:

What type of honey should I use?

I usually use local organic honey that I buy from our local farmers’ market. However, raw honey (aka “as it exists in the beehive”) can also be used. While you can use regular store-bought honey, I try to stay away from it as some producers add sugar to bring down the costs.

Can I make honey simple syrup in the microwave?

I would not recommend heating honey in the microwave. Instead, you can heat up the water in the microwave, add in the honey until it is fully dissolved.

Honey Simple Syrup Recipe

This honey syrup recipe requires only 2 ingredients and 5 minutes to make. Make a batch and use it to sweeten cocktails, mocktails, coffee, tea and even baked goods in a natural way.

Course Sweets

Cuisine American

Prep Time 2

Cook Time 3

Total Time 5

Servings cup (approx.)

Calories 687kcal

Author Aysegul Sanford

Ingredients

2/3 cup honey
2/3 cup water

Instructions

Place honey and water in a small saucepan over medium low heat.
Cook until honey fully dissolves*, 1-2 minutes.
Place in a heatproof jar, bring it to room temperature and seal with a lid before storing.

Notes

*No need to bring it to a boil: We are heating it until it dissolves. I would highly recommend not heating it any longer as excessive heat can have negative effects on the nutritional state of honey.
A note on the Texture of this honey syrup: Be aware that the texture of this honey syrup is very liquid-y and that is normal. If you want it to have a thicker texture you can use an additional 1/2 cup honey.
How long does it last? Honey simple syrup will last up to 1 month as long as it is kept in an airtight container in the fridge. I am a big fan of Weck jars (affiliate link), but a mason jar would also work.
What type of honey should I use? I usually use local organic honey that I buy from our local farmers’ market. However, raw honey (aka “as it exists in the beehive”) can also be used.

Nutrition

The post Honey Simple Syrup appeared first on Foolproof Living.

17+ Clean & Easy Chocolate Desserts (No Refined Sugars)

Aysegul Sanford — Wed, 10 Feb 2021 15:02:00 +0000

I don’t know about you, but chocolate has a special place in my heart, especially around this time of the year. Nothing makes me happier than a big slice of chocolate cake or a nutty chocolate cookie as I curl up with a cup of coffee on one hand and a good book on the other.

Plus, with Valentine’s Day just around the corner, today I am here with my favorite Easy Chocolate Desserts that are made without refined sugars.

Yup, you heard it right. These are all clean, easy yet delicious simple chocolate dessert recipes you can splurge on without the guilt. If you are a lover of chocolate, start scrolling to see 18 of my favorite easy chocolate dessert recipes:

Easy and Quick Chocolate Desserts

We’ve all been there. The moment you are struck by the sudden urge to have some chocolate goodness in the middle of the night.

No need to run to the store in the dark. Here are 4 clean and quick to make easy chocolate recipes that you can with a few ingredients that are most likely already in your pantry:

Vegan Cocoa Truffles: If you have a food processor and just a few minutes, this superfood-packed cocoa truffles come together in just a few minutes and are perfect to snack on later. I usually make a big batch and keep in a container in the fridge.
Get the recipe
Almond Flour Chocolate Brownies: If you need a rather easy and fast chocolate dessert, then give this brownie recipe a try. It comes together in a bowl with only 7 ingredients.

Healthy Chocolate Smoothie: Do you have just a few minutes to whip up a good-for-you chocolate smoothie that tastes like Nutella? Himmm… I thought so.
This chocolate smoothie is made with cocoa powder, Medjool dates, pears, and hazelnuts and it tastes like a chocolate ice cream in a glass. Perfect for breakfast, afternoon pick-me-up or late night chocolate cravings.
Get the recipe
Bourbon Date Nut Truffles from Vanilla and Bean: Love some booze-y chocolate? You are not alone.
These bourbon-infused nut truffles are quick to whip up and super satisfying. Simply put everything in the food processor and then roll them into delicious truffles.
Don’t care for bourbon? No worries, Traci offers an option made with coffee.
Get the recipe

Easy Chocolate Snacks

Who says that you have to deny your sweet cravings to live a healthy lifestyle? I’d say with a few small changes to the way you “do” sweet, you can still enjoy chocolate as a snack.

The trick is to make it at home with ingredients you know (and can read), stay away from refined sugars (and switch it with unrefined/natural ones), and consume in moderation.

Here are a few of my favorite go-to chocolate snacks:

Healthyish Salted Caramel Turtles: from My New Roots: Love turtle candies? The combination of sweet salted caramel and nutty pecan pieces covered in chocolate has been a childhood favorite for most of us. Thanks to Sarah, now we can enjoy these as a chocolate snack. Sweetened with brown rice syrup, these decadent snacks are guaranteed to please.
Get the recipe
Chocolate Almond Bark: I don’t think that it would be right to put together a simple chocolate recipes round up and not include this recipe. Let me tell you, it does not get easier than this.
This chocolate almond bark is my go-to chocolate snack. I usually make a batch of it and keep it in the freezer. Made with wholesome ingredients like coconut oil, cocoa powder, maple syrup, and almonds, it is perfect for those who are following a vegan and gluten-free diet as well.
Get the recipe

Grain Free Chocolate Granola from Feasting on Fruit : I’d say this chocolate granola serves both as a snack and as a granola to top of your smoothie bowls for breakfast. Sweetened with molasses and made without any grain, it is a great snack to satiate your chocolate cravings.
Get the recipe
Raw Chocolate Fudge Brownie Bars from Well and Full : I don’t know about you, but when I hear the words, fudge and brownie in the same sentence my heart starts to beat faster. In her recipe, Sarah created a decadent chocolate-y heaven that is packed with superfoods like cocoa powder and walnuts.
Get the recipe

Almond flour chocolate chip cookies: Chocolate and nuts, what is better than that? If you are a lover of almond flour baked goods, you have to try this simple chocolate chip cookie recipe. It is vegan and sweetened with a little bit of maple syrup.

Dark Chocolate Desserts:

Look, I know not everyone is a fan of dark chocolate, but as someone whose heart belongs to rich and luscious dark chocolate (the darker the better) I had to create a special section for it. If you are with me, you will LOVE these clean dark chocolate desserts I picked for you.

Greek Yogurt Chocolate Mousse: Love chocolate mousse? If so, your life just got easier, because this Greek Yogurt Chocolate Mousse is just as creamy and delicious as the classic recipe, but made without all the multiple steps and ingredients. The best part of this recipe is that you can easily switch up its flavors to create your own version.
Get the recipe
Naturally Sweet Dark Chocolate Coconut Bites from Pinch of Yum: Serious dark chocolate lovers, who also love coconut, Lindsay got you covered. These dark chocolate coconut bites check a few boxes at the same time because they are quick and easy to make, and super delicious at the same time.
Get the recipe

Almond Butter Brownies: I have never believed that a brownie can be vegan and refined sugar free without a ton of butter and sugar. Well, this recipe changed everything for me, because I can confidently say that if and when you try this recipe you will never go back to the other version. Adapted from the cookbook At Home in The Whole Foods Kitchen (affiliate link) by Amy Chaplin, this is my all-time favorite chocolate brownie recipe that is made with clean ingredients.
Get the recipe
Flourless Chocolate Cupcakes: Almond flour chocolate cakes batter turned into chocolate muffins and then topped off with a dark chocolate glaze. A gluten-free dark chocolate dessert that you can make any time of the year.
Get the recipe

RELATED: Love baking with almond flours, but find almond flour to be too expensive to use it as often as you like? If so, check out my Comprehensive Guide To Learn How to Make Almond Flour At Home (CHEAPER!). It is easier than you think.

Easy Chocolate Desserts Without Oven

Don’t feel like turning the oven on?

No oven, no problem! Here are a few of my no-bake chocolate desserts that you can add into your list of delicious chocolate recipes:

Sea Salt Dark Chocolate Popcorn from Green Kitchen Stories: Ready to up your pop corn game? This dark chocolate popcorn is the best no bake dark chocolate dessert when you want to get kids involved. You can use any chocolate you like, but this dark chocolate version has my heart.
Get the recipe
No Bake Chocolate Cream Tart from Bojon Gourmet : Guys, I know the title of this post starts with “easy” and this no-bake tart looks to good to be easy, but stay with me because I couldn’t not include this gorgeousness in a post titled “chocolate desserts”. I think Alana created magic here and therefore her chocolate cream tart (with a dreamy almond-cocoa crust) had to be included in this blog post.
Get the recipe

Well friends, here is one last simple chocolate cake recipe.

The last one of my easy chocolate desserts recipe is currently one of the most popular chocolate recipe on Foolproof Living. I shared this Almond Flour Chocolate Cake recipe last year and since then it has been a reader favorite. If you are a fan of minimally sweetened chocolate-y desserts, you will love this easy to make and gluten-free chocolate cake recipe.

RELATED: Love this round up of easy chocolate dessert recipes? Then you might also love these Clean (Naturally Sweetened) Almond Flour Recipes as well.

Easy Chocolate Desserts – A Reader Favorite: Flourless Chocolate Cupcakes

I can't imagine a better recipe than this Flourless Chocolate Cupcakes when it comes to quick and easy chocolate desserts. Made in one bowl with almond flour and sweetened with maple syrup, they are gluten free.

Course Cupcakes

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings cupcakes

Calories 218kcal

Author Aysegul Sanford

Ingredients

For The Cake:

1 tablespoon coconut oil to grease the pan
1 ¼ cups (4.22 oz.) almond flour
½ cup (1.5 oz.)unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
4 large eggs at room temperature
¾ cup + 2 tablespoons maple syrup
1 tablespoon vanilla extract

For The Chocolate Frosting:

4 oz. unsweetened baking chocolate cut into small pieces
2 tablespoons of maple syrup or more to taste
1 cup fresh strawberries sliced

Instructions

Pre-heat the oven to 325 F degrees. Spray/brush a 12-cup muffin pan generously with coconut oil and line it with muffin liners. Set aside.
To make the batter: Mix together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined.
Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.
Pour the batter into the greased muffin tin. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Set aside to cool for 20-30 minutes before frosting.
Meanwhile, to make the chocolate frosting, bring a cup of water in a small pot. Place a heat-proof glass bowl over the pot. Place the chocolate and maple syrup in it. Using a wood spatula, mix until chocolate melts completely.* Taste for sweetness and add in if necessary.
Spoon the frosting over the flourless chocolate muffins and garnish them with strawberries.
Serve immediately.

Notes

Alternatively, you can melt the chocolate in the microwave. To do so, place the chopped chocolate in a glass bowl and melt the chocolate in the microwave in two to three 20-second intervals. Be sure to stir in between. Stir the maple syrup at the very end.

Nutrition

The post 17+ Clean & Easy Chocolate Desserts (No Refined Sugars) appeared first on Foolproof Living.

Almond Flour Peanut Butter Cookies

Aysegul Sanford — Wed, 09 Dec 2020 20:50:02 +0000

Ever since I shared the recipe for my almond butter cookies made with almond flour I have been getting emails from readers asking me if they can make them using peanut butter instead.

The answer is yes and that is what we are making today. These almond peanut cookies are based on that recipe and are just as delicious, and ahem, addictive. Just like my Almond Flour Chocolate Chip Cookies.

So, those of you who are peanut butter lovers and need a paleo-friendly, gluten-free, dairy-free, grain-free, low-carb, and refined sugar-free peanut butter cookie recipe you are right where you should be.

I know I am excited to add a brand new recipe to my collection of almond flour baked goods.

Made with only 7 simple ingredients (plus optional chocolate chips), these gluten free cookies come together in a food processor in just a few minutes. They are sweetened with coconut sugar but with just one ingredient swap you can easily make them keto-friendly as well (more on that later.)

I used O Organics® Unsalted Organic Peanut Butter, Open Nature® Almond Flour, and Signature SELECT™ Parchment Paper that I purchased from our local Shaw’s to make them. I love that I can easily find the highest quality of organic and natural ingredients for all my holiday baking needs. Not to mention, all with compatible prices in just one quick trip and without having to go to multiple places.

What is in this recipe?

As I mentioned earlier, you will only need 7 basic ingredients for this recipe.

Gather together almond flour, baking powder, sea salt (kosher salt would also work), natural peanut butter, coconut sugar, eggs, and vanilla extract.

A Few Helpful Notes About The Ingredients:

Add in chocolate chips: While it is optional, I usually add in a handful of chocolate chips in the end. If you too are a fan of almond peanut butter cookies with chocolate chips, then you will need a quarter cup of chocolate chips as well.
Ingredients should be at room temperature: As it is in most baked goods, in order to ensure even baking it is important that all your ingredients are at room temperature.
Peanut Butter: I used a creamy peanut butter without any sugar added. If you use one that is sweetened you may have to adjust the amount of sugar you use. Or better yet, make your own. Here is a tutorial on How To Make Peanut Butter from scratch in 5 minutes.
Almond Flour vs Almond Meal: You can use almond meal and almond flour interchangeably in this recipe. If you can’t get your hands on almond flour, be sure to check out my Homemade Almond Flour recipe.
Brown Sugar: If you can’t get your hands on coconut sugar, you can use an equal amount of light brown sugar in this recipe.

How To Make?

The process of making these peanut butter almond flour cookies could not be easier. Simply:

Preheat the oven & prep your sheet pans: Preheat oven to 350 F degrees and line two baking sheets with parchment paper.

Place all ingredients in the food processor: While you can mix everything in a bowl by hand, I prefer a food processor attached with the blade attachment as it is much quicker.
Pulse until combined: Pulse everything for 8-10 times in 1-second increments just until all ingredients are fully mixed (as shown in the picture above.) You do not want to let it run for a long time. Since the dough is very sticky if you run it nonstop it could clog your food processor.

Scoop onto the sheet pan: Using a small cookie scoop, measure 2-tablespoon balls of dough and place them 2 inches apart from one another on a single layer on the sheet pan. Alternatively, you can roll them in between the palm of your hand, but please be aware that this is a very sticky cookie batter.
Sea salt on top: While it is optional, I highly recommend sprinkling the top of each cookie with a pinch of (about 1/16 of a teaspoon) coarse sea salt.
Bake: Bake in the preheated oven for 13 minutes or until they spread slightly, form crunchy edges and turn light golden brown. Be sure to rotate and swap the sheet pans mid-way through.

Let them cool and enjoy: Let cool for 3 minutes in the sheet pan and then transfer onto a wire cooling rack to cool completely.

Variations:

Use almond meal instead of almond flour: I am a big fan of Open Nature’s almond flour and enjoy baking with it. However, you can also use almond meal to make this peanut butter cookie recipe.
Keto diet friendly peanut butter cookies: If you are following a low or no-carb diet, you can make peanut butter keto cookies by simply swapping coconut sugar with monk fruit sweetener.
With chocolate chips: I personally cannot imagine these peanut almond cookies without chocolate chips. While it is a little more work, I think the addition of a quarter cup of chocolate chips takes these cookies to the next level.

To do so, transfer the dough into a large bowl and mix in the chocolate chips. Follow the rest of the recipe as directed. And if you are a fan of chocolate chip cookies, be sure to check out my almond flour chocolate chip cookies.

Do I Need To Refrigerate and Let Cookie Dough Rest?

During my recipe testings, I tried it both ways. Honestly, there was not much of a difference in taste, so it is okay to bake them right away.

However, it is totally okay to make them a few hours ahead, cover them with stretch film, and keep them in the fridge until you are ready to bake.

How To Store & Freeze?

As it is with most cookies, these almond flour peanut butter cookies are best on the day they are baked. However, my family enjoys them for several days after I bake a batch as well.

To store leftovers, be sure to cool them fully on a wire rack before placing them into an airtight container. They should be fresh for up to 3 days on the kitchen counter.

These gluten free almond and peanut butter cookies are perfect for freezing. As a matter of fact, I usually make a batch, bake some right away, and freeze the rest later to bake whenever I want freshly baked cookies.
To freeze:

Scoop the dough onto a parchment-lined baking sheet.
Cover the sheet pan tightly with stretch film.
Place in the freezer and let it sit for at least 4 hours, preferably overnight.
Next day, transfer them into a plastic freezer bag, get the air out of the bag as much as you can and seal tightly.
When ready to bake, take them out of the freezer and let them sit on the counter for 5-10 minutes before baking.

I should note that, as is the case with most almond flour baked goods, they will not fully freeze. This is due to the high fat content of almond flour and peanut butter and it is totally normal.

Can I Freeze Already Baked Cookies?

Technically, you can also freeze the already-baked cookies as well. However, I find that freshly baked peanut almond cookies are much better than reheated cookies.

Still, if you have some leftover cookies that you want to freeze, bring them to room temperature and then place in a freezer bag and seal tightly before placing in the freezer.

A Word On The Ingredients:

As you can see in the pictures, I am a fan of the O Organics®, Open Nature® and Signature SELECT™ products that are available exclusively from our local Shaw’s grocery store. I appreciate the convenience of finding the best quality ingredients for all my baking needs all in one place.

If you are not living close to a Shaw’s, you can also find them exclusively at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Star Market, United Supermarkets and Carrs/Safeway.

Visit shaws.com to find a store near you and discover meal prep tips and recipe ideas.

FAQs:

What does almond flour do to cookies?

While it might sound like an unusual flour for baking, almond flour baked goods produce a light and airy end product. This is also the case with cookies made with almond flour. The best part is that since it is high in natural fats, you do not need to add in too much extra oil.

Why do my almond flour cookies fall apart?

When they first come out of the oven, almond flour cookies may look underbaked. They continue to cook as they sit on the sheet pan. In order to prevent them from falling apart, it is imperative to let them cool before serving.

Does baking powder work with almond flour?

Yes, it does. While it is hard to generalize and might change from one recipe to another, it is recommended to use 1/4 to 1/2 more baking powder to compensate for the heavier weight of almond flour compared to the baked goods made with all-purpose flour.

Other Almond Flour Cookie Recipes You Might Also Like:

If you try this Almond Flour Peanut Butter Chocolate Chip Cookies or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Almond Flour Peanut Butter Cookie Recipe

This Almond Flour Peanut Butter Cookie Recipe is a peanut butter lovers dream. Made with almond flour and coconut sugar, it is gluten-free, low sugar, dairy-free, grain-free, and with one ingredient swap, keto friendly as well.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 13

Total Time 23

Servings cookies

Calories 159kcal

Author Aysegul Sanford

Ingredients

1 ½ cups almond flour (6.3 oz.)
1 ¾ teaspoon baking powder
½ teaspoon sea salt plus more for sprinkling
¼ cup unsalted peanut butter (2.2 oz.) at room temperature
1 cup coconut sugar (~7.41 oz.)
2 large eggs at room temperature
½ teaspoon vanilla extract
¼ cup of bittersweet chocolate chips or chunks – optional

Instructions

Preheat the oven and prepare your baking sheets: Preheat the oven to 350 F degrees. Adjust the oven racks to middle and lower-middle positions. Line two baking sheets with parchment paper.
Place all ingredients in the bowl of your food processor: Starting from the dry ingredients place all of the ingredients in the bowl of your food processor.
Pulse and process: Pulse everything 8-10 times in 1-second increments just until all ingredients are fully mixed (as shown in the picture above.) You do not want to let it run for a long time. Since the dough is very sticky if you run it nonstop it could clog your food processor. It is also a good idea to stop and scrape the sides of the bowl a few times as you pulse.
Add in the chocolate chips, if using: If you are adding the chocolate chips, transfer the dough into a bowl and mix in the chocolate chips. If you are not adding them in, you can start scooping right off the bowl of your food processor.
Scoop and transfer cookies onto the prepared baking sheets: Using a cookie scoop or two spoons, measure 2-tablespoon balls and place them 2-inches apart from one another on the prepared baking sheets. As I mentioned earlier, this is a very sticky batter. If you don’t mind the stickiness you can roll them in between your palms but it would also be fine if you didn’t. Continue with the rest of the cookie dough and evenly distribute them amongst two baking sheets.
Sea salt on top: As a final touch, sprinkle each cookie with a pinch of (about 1/16 of a teaspoon) sea salt.
Bake: Bake in the preheated oven for 13 minutes or until they spread slightly and turn golden brown making sure to rotate and swap the sheet pans mid-way through.
Let them cool and enjoy: Let cool for 3 minutes in the sheet pan and then transfer onto a wire rack to cool completely. Serve.

Video

Notes

Variations: Use almond meal instead of almond flour. I am a big fan of Open Nature’s almond flour and enjoy baking with it. However, you can also use almond meal to make this peanut butter cookie recipe. Or make Keto friendly peanut butter cookies. If you are following a low or no-carb diet, you can make peanut butter keto cookies by simply swapping coconut sugar with monk fruit sweetener.

Do I Need To Refrigerate and Let Cookie Dough Rest? During my recipe testings, I tried it both ways. Honestly, there was not much of a difference in taste, so it is okay to bake them right away. However, it is totally okay to make them a few hours ahead, cover them with stretch film, and keep them in the fridge until you are ready to bake.

How To Store? As it is with most cookies, these almond flour peanut butter cookies are best on the day they are baked. However, my family enjoys them for several days after I bake a batch as well. Be sure to cool them fully on a wire rack before placing them into an airtight cookie jar. They should be fresh for up to 3 days on the kitchen counter.

Follow these steps to freeze:

Scoop the dough onto a parchment-lined baking sheet.
Cover the sheet pan tightly with stretch film.
Place in the freezer and let it sit for at least 4 hours, preferably overnight.
Next day, transfer them into a plastic freezer bag, get the air out of the bag as much as you can and seal tightly.
When ready to bake, take them out of the freezer and let them sit on the counter for 5-10 minutes before baking.

Nutrition

The post Almond Flour Peanut Butter Cookies appeared first on Foolproof Living.

Almond Flour Chocolate Chip Cookies {Vegan}

Aysegul Sanford — Mon, 30 Nov 2020 16:35:16 +0000

It’s one of the most fun and festive times when a simple cookie can bring such joy. And let me tell you, this Almond Flour Cookies recipe is definitely simple. With only six ingredients (most of them probably already in your pantry) and one bowl, you can have these almond flour chocolate chip cookies whisked together in under 30 minutes!

And if you are a fan of the chocolatey almond flour desserts, be sure to try our Almond Flour Brownies recipe as well.

My husband and I just couldn’t get enough! One bite and you’ll know why!

Made with simple ingredients, it’s also the perfect nut flour cookie to bring to your next holiday cookie exchange. Quick, easy, low carb, glutrn-free, refined sugar-free and delicious, it’s one of the best cookie recipes for the holiday season or any time of the year!

Recipe Ingredients

Almond Flour – Also known as almond meal, fine almond flour, ground almonds, or almond powder, it is a protein-rich flour made from ground almonds. I like to use DIY Almond Flour, but store-bought (affiliate link) will work just as well. Nowadays, most grocery stores carry almond flour in their specialty or gluten free section. There are two varieties, made blanched almonds, meaning the skins have been removed, and made with unblanched, which still have the skins intact. I like the aesthetic look of blanched almond flour since it produces a golden brown cookie, but feel free to use either variety.
Kosher Salt – Diamond Crystal (affiliate link) is my favorite kosher salt since the salt granules are just the right size to dissolve into the almond flour cookie dough. If you use fine sea salt, reduce the salt to ¼ teaspoon.
Baking Soda – A small bit of baking soda helps give these crispy almond flour cookies a golden brown color, special crunch and just a bit of lift.
Coconut Oil – The subtle, sweet flavor of coconut oil blends perfectly with the nutty almond flour. Make sure to melt the coconut oil and cool completely before adding to the batter. I have also tested these nut flour cookies with grapeseed oil and it worked just as well.
Maple Syrup – A bit of sweet, smoky goodness is what makes these cookies shine. Since it is late in the maple season here in Vermont, I like to use Dark Amber, Grade A, which has a more robust maple flavor. But feel free to use a light amber maple syrup for a more delicate flavor.
Semi-Sweet Chocolate Chips – I used vegan semi-sweet chocolate chips (affiliate link), but you can also use any chocolate chips you have on hand. We will touch more on chocolate in a bit!

How to make these cookies?

This recipe for almond powder cookies comes together in 3 folds.

First, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Second, in a large mixing bowl, whisk together the almond flour, salt, and baking soda. Pour in the melted coconut oil and maple syrup and mix until just combined.
As you mix the batter you might feel like the amount of liquid is not enough, but believe me, it will come together as you continue to mix it.

Fold the chocolate chips into the batter and mix until they are equally distributed.

Lastly, scoop onto the prepared baking sheet using a tablespoon cookie scoop (affiliate link) and flatten gently with your hands. I got 15 cookies, but you should get a range between 12-15. Bake for 12-14 minutes, or until lightly brown.

Let them cool on a wire rack for 10-15 minutes and serve.

Step By Step Video Instructions

PRO TIP: Whether you call it almond flour, almond meal or almond powder, the choice is up to you. But one tip I highly recommend is to make your own almond flour at home. Yes, it is a bit of an additional task to make a simple cookie, but I think it is good to know that you can easily make your own in your food processor or blender.

Almond flour and almond butter cookies

Please note, this recipe is based on almond flour, not almond butter. Almond butter (any nut butter in general) tends to be a bit too expensive and you can get so much more use out of almond flour, so I thought it best to create a super simple recipe that helps this nut flour shine.

However, if you want a version of this cookie made with almond butter (and grain free flours and other gluten free ingredients), be sure to check out my almond butter cookies recipe. And if you are more of a fan of peanut butter, you might also like my almond peanut butter cookie recipe.

The best chocolate for no flour shortbread cookies

These almond cookies with almond flour are plant-based, low carb, and refined sugar-free. I used this vegan and paleo certified semi-sweet chocolate chips (affiliate link) but you can use whatever you have on hand. If you are more of a dark chocolate lover, you can totally swap them with bitter-sweet chocolate chips as well. Either way, this is a simple and healthy almond flour cookie recipe that you can make for any occasion.

If you buy a pack and end up with leftover chocolate chips, be sure to try and use them in my Almond Flour Banana Bread recipe.

How To Store & Freeze?

What I love most about these vegan almond flour cookies is that they store well so you can make a batch, bake some right away and store the rest for later.

Storage: Leftover cookies can be store in an airtight container on the kitchen counter after they come to room temperature. They should be fresh for up to 3 days.
Freezing: Unbaked cookies can be stored in an airtight container in the freezer. Simply place them on a baking sheet lined with parchement paper. Place in the freezer for at least four hours. When it is hardened, cover it tightly with plastic wrap or place them in an airtight container on a single layer.
Thawing & Baking: You do not need to thaw these almond flour cookies in advance as ground almonds do not freeze (thanks to their high fat content). Instead, take them out of the freezer, place on a sheet pan or cookie sheet (as directed in the recipe), and bake as directed in the recipe. It might take a few extra (no more 2 or 3) minutes for them to bake. You will know that they are fully baked when they turn (lightly) golden brown.

Tips for the best almond meal cookies

Can I swap maple syrup with coconut sugar? This recipe actually requires maple syrup as the sweetener because you need that extra bit of liquid to get the right consistency. However, if you are in need of a coconut sugar-sweetened almond flour cookie recipe, feel free to check out my almond flour coconut sugar cookies flavored with warm winter spices. They are paleo-friendly and sweetened with coconut sugar. Oh and perfect for the holiday season!
For an extra special touch, place a whole almond in the center of each cookie before baking. This way people will easily know that this is an almond cookie.
Can’t get enough of the almond flavors? Mix in ¼ teaspoon of almond extract to the batter when you add the wet ingredients for even more almond flavor.
How long do these no flour shortbread cookies good for? As long as they are kept in an airtight container, these cookies will last for 3-4 days.
Got some vanilla extract? If so, add in 1/2 teaspoon vanilla extract for a subtle vanilla flavor.
It is traditional to serve cookies with milk. While a cup of cow’s milk work perfectly, if you are following a plant-based diet, I would recommend serving it with homemade almond milk.

Here are a few other cookie recipes to help you with your sweet tooth.

Sugar Cookies with Coconut Sugar
Healthy Oatmeal Cookies
Almond Flour Gingerbread Cookies – perfect if you are following a grain free diet
Healthy Shortbread Cookies
Want more cookies? Check out all our cookie recipes

Other almond flour desserts you might like:

Chocolate Almond Flour Cake – One of the most popular recipes on the blog
Pumpkin Almond Flour Muffins
Almond Flour Pancake Recipe
Almond Flour Chocolate Cupcakes
Gluten-Free Blueberry Muffins (Made with almond flour)
Almond Flour Strawberry Cake
Want more? Check out all my other recipes with almond flour
Almond Flour Bread

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Almond Flour Cookies Recipe

Recipe for the best Almond Flour Cookies with Chocolate Chips. This gluten-free, refined-sugar free, paleo and vegan cookie recipe is the easiest one you could ever make. All you need is 6 ingredients, one bowl and 30 minutes (from start to finish.)

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 14

Total Time 29

Servings cookies

Calories 212kcal

Author Aysegul Sanford

Ingredients

2 cups almond flour (240gr)
½ teaspoon kosher salt
¼ teaspoon baking soda
¼ cup coconut oil melted and cooled
¼ cup maple syrup
½ cup vegan/paleo semi-sweet chocolate chips
12-14 whole almonds as garnish (optional)

Instructions

Pre-heat oven to 350 F degrees. Line a baking sheet with parchment paper. Set it aside.
Mix together almond flour, salt, and baking soda in a bowl.
Stir in the oil and maple syrup into the batter.
Fold in the chocolate chips.
Using a tablespoon-size measuring spoon, scoop the dough onto the prepared sheet pan. Gently press down to flatten. If preffered, place an almond in the center of each cookie.
Bake for 12-14 minutes until it is lightly browned on top. Serve.

Video

Nutrition

The post Almond Flour Chocolate Chip Cookies {Vegan} appeared first on Foolproof Living.

Paleo Apple Cake Recipe with Almond Flour

Aysegul Sanford — Thu, 29 Oct 2020 16:15:45 +0000

Almond Flour Apple Cake:

Ever since I started baking with almond flour a few years ago, I find myself gravitating towards fruity almond flour cake made with whatever fruit is in season. I know you like them as well, because my basic Almond Flour Cake, Almond Flour Chocolate Cake, Almond Flour Strawberry Cake, Flourless Lemon Cake, Almond Flour Banana Bread, and Almond Flour Carrot Cake recipes are amongst the most popular posts on my blog.

With apples currently being in abundance, I knew it was about time to share a recipe for a paleo apple cake recipe made with almond flour. I mean who can say no to cinnamon and apple smells filling up the whole house. Am I right?

So here I am with a deliciously moist, minimally sweetened, dairy-free, and gluten-free almond flour apple cake recipe that is easy to make and truly delicious.

Agreed? Let’s break it down.

Ingredients You Will Need:

As I mentioned earlier, the ingredients list for this easy paleo apple cake recipe is pretty short. There are only 10 ingredients in total and I bet you have them all in your pantry.

For the dry ingredients, gather almond flour, baking powder, baking soda, ground cinnamon, and salt.

For the wet ingredients, you will need eggs (at room temperature), maple syrup, melted coconut oil, and vanilla extract.

A Few Helpful Notes About Ingredients:

Almond flour and almond meal can be used interchangeably in this recipe: You can use store-bought almond flour/meal or make almond flour at home (cheaper than almond flour sold at the store).
Wet ingredients should be at room temperature: As it is with most cake recipes, it is always best to have your wet ingredients at room temperature before mixing them up. I usually take out the eggs and the maple syrup a few hours before I am ready to bake.
Not a fan of coconut oil? Any vegetable oil would work here. I personally like using avocado oil or grapeseed oil if I do not have coconut oil on hand.
Can I use honey instead? I find that honey is a little stronger than maple syrup, especially when it is baked. Therefore I usually use less of it. In this recipe, I’d use only ½ cup of honey.

What Are The Best Apples For Baking This Apple Cake without Flour?

Finally, you will need a medium-sized (5 oz. or so) apple. While any type of apple you have on hand would work, I usually use honey crisp or pink lady apples.

If you have a mandoline, I highly recommend using it to ensure that the slices are thin and equal in size. If you do not have a mandoline, then use a sharp knife to slice them as thin as possible.

And if you are wondering whether or not to peel the apples, I’d say it is a personal preference. I usually give it a good wash, dry it off and use it with the skin on but you can certainly peel it off as well.

How To Make This Easy Paleo Cake? Step by Step Instructions:

You will need two bowls, a whisk, and a spatula to make this cake. Simply:

Mix dry ingredients: Mix almond flour, baking soda, baking powder, kosher salt, and ground cinnamon in a large bowl until no lumps remain.

Whisk wet ingredients: Whisk together eggs, maple syrup, and coconut oil in a bowl until emulsified.

Combine the dry ingredients into the wet ingredients: Mix until just combined.

Fold in the sliced apples: Add the thinly sliced apples in and fold them in until they are equally distributed within the batter.

Transfer the batter to a pan: Transfer the batter into an 8-inch springform pan (affiliate link) or a cake pan that is greased and lined with parchment paper. Using the back of a spatula distribute it evenly throughout the pan. Sprinkle with thinly sliced almonds.
Bake: Bake in a preheated 325 F degree oven for 55-60 minutes.

For the best results, let your freshly baked Apple Almond Cake rest:

As it is with almost all my almond flour recipes, this paleo almond cake recipe is very soft and gooey when it first comes out of the oven. This is because almond flour behaves differently than your regular all-purpose flour. In short, it absorbs less liquid.

To top it off, we are also using juicy apples so there is a lot of moisture in the cake while it is still warm.

For the best results, I highly recommend letting the cake rest for at least 45 minutes before slicing. The additional time of rest allows the cake to cool down and set in for a perfectly moist flourless apple cake.

How To Store?

For best results, store this gluten-free apple cake in an airtight container or wrapped in parchment paper on the kitchen counter for up to 3 days or in the refrigerator for up to 5 days.

I would not recommend wrapping it in plastic wrap, as doing so will trap moisture and make the bread too soggy.

Can I Freeze?

For longer storage, slice it up and place it into a large plastic freezer storage bag with small squares of parchment between each slice.

Alternatively, you can also wrap them individually with pre-cut parchment paper. Seal tight, label, date, and store in the freezer for up to 3 months.

To enjoy, simply thaw to room temperature or pop it in a preheated 300 F degree oven for 5-10 minutes to warm it up.

How To Serve?

A slice of this paleo apple cake is perfect by itself to serve with a cup of coffee or tea for breakfast or tea time. However, if you want to take it up a notch, you can also top it off with a scoop of vanilla ice cream.

Whether you are someone following a paleo diet or interested in baking with healthier ingredients in general, I hope you add this paleo apple dessert to your collection of fall baking recipes.

And if you are in need of a next-level apple pie recipe, check out Amanda’s Gluten-Free Apple Pie.

Can’t Get Enough? Here are a few more Apple Recipes with Almond Flour:

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Paleo Apple Cake Recipe

A foolproof Paleo Apple Cake recipe made with almond flour. Sweetened with apples and maple syrup, this gluten free apple cake recipe is also dairy free, grain free, and refined sugar free. All you need is two bowls and a whisk. Perfect for fall baking!

Course Dessert, Naturally Sweetened

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 295kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

2 cups almond flour 8.4 oz.
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ teaspoon ground cinnamon

Wet Ingredients:

3 large eggs at room temperature
½ cup +2 tablespoon maple syrup
3 tablespoons coconut oil melted and cooled
1 teaspoon vanilla extract
1 apple medium-sized (5 oz. or so) – Thinly sliced

Instructions

Preheat oven to 325 F degrees. Generously grease an 8-inch springform pan or a cake pan and line it with parchment paper. Set it aside.
Mix dry ingredients: Mix almond flour, baking powder, baking soda, kosher salt, and ground cinnamon in a large bowl until no lumps remain.
Whisk wet ingredients: Whisk together eggs, maple syrup, coconut oil, and maple syrup in a bowl until emulsified.
Combine the dry ingredients into the wet ingredients: Mix until just combined.
Fold in the sliced apples: Add the thinly sliced apples in and fold them in until they are equally distributed within the batter.
Transfer the batter to a pan: Transfer the batter into the prepared cake pan. Using the back of a spatula spread it evenly throughout the pan. Sprinkle with thinly sliced almonds.
Bake: Bake for 55-60 minutes*.
Let it rest & cool: Let it rest 5 minutes. Remove from the pan and allow it to cool on a wire rack for 45 minutes.
Slice and serve.

Notes

* When it first comes out of the oven, the cake will still be moist. Therefore, for the best results, I highly recommend letting the cake rest for at least 45 minutes before slicing. The additional time of rest allows the cake to cool down and set in for a perfectly moist paleo apple cake.
How to store? For best results, store this gluten-free apple cake in an airtight container or wrapped in parchment paper on the kitchen counter for up to 3 days or in the refrigerator for up to 5 days.
I would not recommend wrapping it in plastic wrap, as doing so will trap moisture and make the bread too soggy.
Can I Freeze? For longer storage, slice it up and place it into a large plastic freezer storage bag with small squares of parchment between each slice. Alternatively, you can also wrap them individually with pre-cut parchment paper. Seal tight, label, date, and store in the freezer for up to 3 months.

Nutrition

The post Paleo Apple Cake Recipe with Almond Flour appeared first on Foolproof Living.

Easy Healthy Yogurt Fruit Dip

Aysegul Sanford — Tue, 25 Aug 2020 01:08:22 +0000

This is a sponsored post written by me on behalf of Shaw’s. All opinions are
100% my own.

It is no secret that I have always been a fan of Greek yogurt. However, with all different kinds of international yogurt choices that are currently available in today’s supermarkets, it is hard not to be curious.

If you are a fan of yogurt like I am, you’ve probably heard about the Icelandic style yogurt that has been pretty popular in the last few years. I have seen and heard about it, but honestly, until recently I have never tried it.

Oh my oh my!! I had no idea what I was missing. It is creamy, thick, and SO delicious.

So when folks over at Shaw’s asked me to feature their Open Nature® Icelandic Yogurt in a recipe, I jumped at the opportunity and immediately thought about making this ultra-creamy and easy fruit dip with yogurt. It is made with just a few ingredients and makes the perfect dip for fruit platters.

And the best part is that it comes together in just about 2 minutes with only 3 ingredients. Intrigued? Let’s break it down.

Ingredients for this healthy fruit dip:

As I mentioned earlier, this easy recipe has just a few ingredients in it: Open Nature® Icelandic Style nonfat yogurt, honey, and vanilla extract.

Icelandic Style Yogurt Vs Greek Yogurt:

At this point, you might be asking, what the heck is Icelandic-style yogurt? Well, you are not alone. I had to look it up too.

Just like Greek yogurt, Icelandic-style yogurt is made by straining yogurt. However, the difference between the two is that the Icelandic version is traditionally made from non-fat milk. Additionally, the Icelandic style yogurt usually has no added (or very little) sugar or flavor. (source)

Compared to Greek yogurt, the Icelandic style is higher in protein with a richer and creamier texture.

And when I say creamy, I mean it. It is nice, thick, and more importantly perfectly dippable, which is why I think it makes the best low-calorie fruit dip without losing its creaminess.

Lucky for us, our local Shaw’s store conveniently sells two kinds of Icelandic style yogurt: Plain and Vanilla. They are both non-fat.

And let me tell you, I usually do not care about vanilla yogurt because I think most of the time they are too sweet for my taste. However, their version is sweetened minimally and made with vanilla bean specks.

Plus, our local Shaws’ Open Nature products are made with clean, minimally processed products, and free from additives like nitrates, benzoates, artificial flavors, and preservatives. This is one of the reasons why I love shopping there.

How to make fruit dip with yogurt?

When I say, anyone can make this easy fruit dip recipe, I mean literally anyone. Simply:

Pick your flavor of yogurt: This yogurt fruit dip recipe works perfectly with vanilla and plain yogurt. You can use one kind or mix them to make it even more delicious.
Add in your sweetener: I chose to use 2 tablespoons of honey for every cup of yogurt, but you can also use the same amount of maple syrup. Simply, place your sweetener of choice and give it a whisk.
Stir in other flavorings: Add in a splash of vanilla extract and give it a good whisk.
Serve with fruit: Place it in a bowl and serve it your favorite fruit. During the summer months, I usually use fresh fruit but during the colder months, in addition to apple slices, I also use dried fruit such as dried figs and apricots. I have also seen people serve it with chocolate chips on the side.

Variations for this fruit dip made with yogurt:

If you want to switch things up, here are a few ideas:

Add in a dash of ground cinnamon: Cinnamon goes really well if you are serving this fruit dip with apple slices during the holidays.
Mix in the zest of a lemon for a citrusy flavor: I highly recommend doing this if you are using honey as your sweetener. I think lemon zest and honey combo tastes like candy.
Add in a splash of orange juice: If you prefer it to be sweetened with natural fruit sugar, use two to three tablespoons of freshly squeezed orange juice to sweeten.
Flavor it with fresh mint: If you are growing fresh mint in your backyard, slice some fresh mint and mix it in your yogurt fruit dip.
Change up the sweeteners: If you want you can also use the same amount of maple syrup or 2 tablespoons of coconut sugar. If you want this to be a keto yogurt fruit dip, you can use monk fruit sweetener to sweeten it.

How To Serve:

I usually serve this yogurt dip more like a “dessert” dip in addition to other appetizers like meat and cheese platter, bread dipping oil, and baked goat cheese balls.

To make it easier and convenient for my guests, I used Open Nature’s compostable plates, forks, and spoons. I love that they are not only environmentally friendly but also dishwasher safe for using it again.

Next time you visit your closest Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway, be sure to check out their O Organics® and Open Nature® products for a rich collection of plant-based, gluten-free, high protein, biodegradable and compostable items.

And with their Delivery or Drive-Up and Go feature, I love that I can shop online and have it delivered to save a trip to the store.

Yogurt Fruit Dip

An easy & quick to make 3-ingredient yogurt fruit dip recipe sweetened with honey and flavored with vanilla extract. This is the best fruit platter dipping sauce to serve everyone in your family.

Course Dessert

Cuisine American

Prep Time 2

Total Time 2

Servings servings

Calories 68kcal

Author Aysegul Sanford

Ingredients

1 cup Icelandic Style yogurt plain or vanilla (or Greek Yogurt)
2 tablespoons honey or maple syrup or orange juice
½ teaspoon vanilla extract

Optional add-ins:

¼ teaspoon ground cinnamon
1 teaspoon fresh mint thinly sliced/julienned

To Serve:

fresh fruit

Instructions

Whisk all ingredients in a bowl. Place it in a bowl.
Serve with fruit on the side.

Notes

A few variations:

Yogurt: Plain Greek Yogurt can be used as a substitute for Icelandic yogurt.
Add in a dash of ground cinnamon: Cinnamon goes really well if you are serving this fruit dip with apple slices during the holidays.
Mix in the zest of a lemon for a citrusy flavor: I highly recommend doing this if you are using honey as your sweetener. I think lemon zest and honey combo tastes like candy.
Add in a splash of orange juice: If you prefer it to be sweetened with natural fruit sugar, use two to three tablespoons of freshly squeezed orange juice to sweeten.
Flavor it with fresh mint: If you are growing fresh mint in your backyard, slice some fresh mint and mix it in your yogurt fruit dip.
Change up the sweeteners: If you want you can also use the same amount of maple syrup or 2 tablespoons of coconut sugar. If you want this to be a keto yogurt fruit dip, you can use monk fruit sweetener to sweeten it.

Nutrition

If you liked this Yogurt Fruit Dip recipe you might also like:

Yogurt Salad Dressing
Greek Yogurt Chicken Salad
Healthy Coleslaw Dressing (made with yogurt)
Yogurt Tahini Dressing
Greek Yogurt Parfait

The post Easy Healthy Yogurt Fruit Dip appeared first on Foolproof Living.

4-Ingredient Strawberry Coconut Milk Popsicles (Vegan)

Aysegul Sanford — Mon, 29 Jun 2020 19:31:00 +0000

There is a reason why this is the first time you are seeing a popsicle recipe on this blog. It was more than 3 years ago when I purchased the popsicle mold you see in the photo below. We were still living in the Caribbean and I was so excited about creating popsicle recipes to share on the blog while selfishly enjoying in the always-warm temperatures of Virgin Gorda, the small island we were living on.

On the day the popsicle mold arrived in the mail, I found a recipe online and made it right away. Sadly, it turned out to be a disaster. It was my bad that I picked a rather complicated recipe.

Feeling so disappointed, I never get back to making them. Until recently…

Now, years later, I am getting back at it. Though this time, the recipe I am using is stupid simple. These strawberry coconut popsicles are great if you are like me, a beginner in making popsicles at home.

Ingredients:

The list of ingredients is for these vegan strawberry popsicles is pretty short. You only need:

Strawberries: I used fresh strawberries because they are in season but frozen ones would also work. I would lightly thaw them and make sure the juices are strained.
Coconut Milk: Use full-fat coconut milk as it will help with making your strawberry popsicles super creamy.
Maple Syrup: Since I was after vegan popsicles, I opted for maple syrup, but honey would also work.
Fresh Mint: This is an optional ingredient, but if you have it on hand I think it makes it so nice and refreshing.

How to make this strawberry coconut milk popsicle recipe:

The process of making these strawberry coconut cream popsicles cannot be easier.

Blend: Place all ingredients in a blender. Blend until smooth.
Taste: Give it a taste and make sure that it is sweet enough for you. If you want it to be sweeter add in a tablespoon (or more) maple syrup.
Pour: Divide the mixture in between 10 popsicle molds. Use a spoon to tap down on the mixture to get out any air pockets. Place the cover on mold and insert popsicle sticks into the center of each mold.
Freeze: Place them in the freezer and freeze for at least 6 hours or preferably, overnight.

How To Get The Popsicle Out of The Mold:

If you have ever made popsicles, you might have found it difficult to get the popsicles out of the mold.

It certainly happened to me. Therefore, I thought that I would share the method that worked for me. I’d like to call this the two-step method.

Step 1: After at least 6 hours of freezing, take the mold out of the freezer and let it sit for 5 minutes on the counter. If your kitchen is hotter than 68-70 degrees then you might be fine with 3-4 minutes.
Step 2: fill a large cup (one that you will be able to put the whole mold in) with warm tap water and place the whole mold until it reaches to the top border of the mold for 30-45 seconds. This step is important as if you immerse only a portion of the mold, the rest of the popsicles will not melt at the same level and will result in broken or half-melted popsicles. Then try the light-jiggling move to get each popsicle out of its mold. They should come out easily. If they don’t, put the whole mold back in the water for another 5-10 seconds making sure to try again after every time.

Now, the timing of how long it takes for them to come out of the mold for different recipes might be different. So the best thing to do is to keep a close eye on as it is in the water bath to make sure that it is not melting.

Do you have a popsicle mold you recommend?

If you are new to making popsicles at home you might feel overwhelmed with the crazy amount of options in the market. While I only tried 2 different kinds, I use this one (affiliate link) and am very happy with it.

Here are a few more vegan coconut milk ice cream recipes:

Can’t get enough ice cream? I thought so. Here are a few more ice cream recipes you can make with coconut milk:

Strawberry Coconut Milk Popsicles Recipe

These 4-ingredient Creamy Strawberry Coconut Milk Popsicles are naturally sweetened with maple syrup and fresh strawberries and flavored with fresh mint. They are super easy to make and come together in just about 10 minutes and make the best summer dessert for everyone in the family.

Course Dessert/Ice Cream

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 117kcal

Author Aysegul Sanford

Ingredients

2 cups fresh strawberries hulled
1 14-ounce can full-fat coconut milk
3 tablespoons maple syrup
12-15 leaves of fresh mint rinsed

Instructions

Place all the ingredients in to a blender. Blend until smooth.
Divide the mixture amongst 10 popsicle molds, add sticks to each one, and freeze for at least 6 hours.
When ready to serve, follow the instructions on how to remove the popsicles out of the molds in the blog post above and serve immediately.

Notes

Notes:

The timing below does not reflect the minimum 6-hours of freezing time.
If you are having issues with removing your popsicles try my two-step method that I mentioned in the blog post (above the recipe card).

Nutrition

This recipe was published as a part of the #POPSICLEWEEK put together by Billy, the blogger behind Wit and Vinegar. For more delicious and easy popsicle recipes be sure to check out his popsicle week page.

This post was originally published in June 2017. It has been updated with additional helpful information with no changes to the original recipe in June 2020.

The post 4-Ingredient Strawberry Coconut Milk Popsicles (Vegan) appeared first on Foolproof Living.

Almond Flour Banana Bread (Gluten-Free)

Aysegul Sanford — Mon, 18 May 2020 09:41:00 +0000

It is no secret that banana bread is a classic. But what about banana bread made with almond flour?

If you have been around for a while you know that I love baking with almond flour and have already featured similar almond flour quick bread recipes like Almond Flour Pumpkin Bread, Almond Flour Zucchini Bread, and my savory Almond Flour Bread recipe.

Don’t get me wrong, I am already a fan of regular banana bread. But after enjoying one too many banana bread slices, I knew I had to come up with a version that omitted the regular all-purpose or whole wheat flour, dairy, and refined sugar. That was the inspiration for this gluten-free banana bread made with almond flour.

Upon all the recipe testing, I discovered two tricks:

Getting the right ratio of almond flour to mashed bananas.
Adding a secondary “binder” to ensure the banana loaf is baked until light and springy, rather than dense and sunken.

The bonus is that this almond banana bread is naturally low-carb, paleo, gluten-free, grain-free, wheat-free, dairy-free, and with the right adjustments, keto-friendly, too!

How To Bake Bread With Almond Flour

This is a question I get a lot from readers. I finally was able to answer it with this Almond Flour Bread recipe. But today, I wanted to take it a step further and create a recipe for banana bread using almond flour that could be enjoyed as a sweet breakfast treat, afternoon snack, or even dessert.

It’s also another sweet treat I can add to my library of almond flour recipes.

Recipe Ingredients

All you need is a few healthy simple ingredients to make this banana almond loaf. As with all quick bread recipes, the following are broken down into two categories – wet ingredients and dry ingredients. You will need:

Wet Ingredients:

Vegetable Oil – I used grapeseed oil, but avocado or coconut oil would also work. If you decide to go with coconut oil, melt the amount you need in a microwave-safe bowl in the microwave on HIGH for 30 seconds and allow it to cool as you prepare the rest of the ingredients.
Very-Ripe, Brown-Speckled Bananas – The more brown spots your bananas have, the better! This is an indication of overripe, naturally sweet bananas. As long as your bananas are sweet going into the batter, there is no need to add a ton of sugar. Either purchase yellow bananas a few days in advance and allow them to ripen on your kitchen counter or ask a grocery store salesman if they have a reduced produce rack. This is an underrated area of the grocery store where they place the produce that is past its prime – brown-speckled bananas included!

PRO TIP: Rather than relying on the number of bananas called for in the recipe, use a digital kitchen scale (affiliate link) or measuring cups for the mashed bananas. Since bananas vary so much in size, weighing or properly measuring out the mashed bananas will ensure accuracy and consistency every time.

Eggs – Three large eggs is the first binding ingredient. Make sure to bring them to room temperature.
Coconut Sugar – The only added sugar in this recipe is coconut sugar – no refined sugar in sight. I love baking with coconut sugar because it does not spike your blood sugar like conventional granulated sugar and includes an added dose of fiber, vitamins, and minerals.
Apple Cider Vinegar – The acid in the apple cider vinegar reacts with the baking soda to create carbon dioxide, which helps give this healthy gluten-free banana bread an extra lift.
Vanilla Extract – Make sure to use pure vanilla extract for a floral sweetness that brightens up all the flavors.

Dry Ingredients:

Almond Flour – My favorite brand is Blue Diamond (affiliate link) and the one I recommend for all of my almond flour recipes. It is blanched almond flour that is light golden in color and subtly sweet in aroma, making it my go-to choice. If you prefer to use almond meal (almond flour with the skins still intact), I really like Barney. If all else fails, you can always make almond flour at home with raw, unsalted almonds.
Ground Flaxseed – This is the secondary “binder” and the second trick I learned when baking this easy banana bread recipe. Just like when you make a flax egg, the ground flaxseed naturally gels when mixed with the wet ingredients. This creates a better structure overall. Ground golden flaxseed will also work.
Ground Cinnamon – I first tested this almond flour banana cake with 2 teaspoons of cinnamon, but I felt the cinnamon overpowered all the other flavors. I found 1 teaspoon to be just the right amount while still being able to taste the banana flavor.
Baking Soda – As mentioned before, the alkaline properties of baking soda react with the apple cider vinegar to produce carbon dioxide bubbles. It also creates a darker, golden brown color.
Baking Powder – Flourless banana bread needs as much help as it can get in the leavening department to ensure a proper rise. Baking powder helps to make this possible. For the paleo version, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.
Fine Sea Salt – Fine sea salt or kosher salt will do. I find the fine sea salt granules dissolve better into the batter.
Semi-Sweet Chocolate Chips (optional) – The chocolate chips are optional, especially if you are watching your sugar or following a Low-Carb, Paleo, or Keto diet. Enjoy Life (affiliate link) makes delicious dairy-free chocolate chips that I simply adore.
If you decide to opt-out of chocolate chips, you can also decorate the top with a few tablespoons of sliced almonds.

How To Make Banana Bread with Almond Flour

You will need two bowls, a whisk, and a spatula to make this healthy banana bread with almond flour. Simply:

Prepare the loaf pan. Preheat the oven to 350 degrees and grease a 9×5 inch or 8×4 inch loaf pan with 1 teaspoon oil. Line the center with a piece of parchment paper hanging off the sides, as this helps for easy removal.
Whisk the wet ingredients. In a medium bowl or large measuring cup, whisk together the coconut oil, mashed bananas, eggs, coconut sugar, apple cider vinegar, and vanilla extract.
Whisk the dry ingredients. In a larger bowl, whisk together the almond flour, ground flaxseed, cinnamon, baking soda, baking powder, and salt.
Combine the dry ingredients into the wet ingredients. Mix until just combined.
Optionally, add the chocolate chips (or mix-ins). If using, gently fold in the chocolate chips (or any other mix-in) until just combined. Transfer to the prepared loaf pan and top with an additional 2 Tablespoons of chocolate chips or mix-in, gently pressing into the surface.
Bake. Baking time is between 55 to 60 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15 minutes, then gently transfer to a cooling rack to cool completely.

PRO TIP: I recommend allowing the almond banana bread to cool completely, at least 1-2 hours. The almond flour and banana provide a lot of fat and moisture, so it will be very soft and gooey while still warm. The longer it sits, the more the ingredients can marry together, creating a balanced, flavorful banana bread.

Variations:

This flourless banana bread can be made with a few variations:

Banana Nut Bread: Add ½ cup unsalted, lightly toasted nuts, such as walnuts or pecans.
(Flourless) Banana Bread with Dried Fruit: Add ¼ – ½ cup dried cranberries, raisins or diced Turkish apricots.
(Gluten-Free) Banana Coconut Bread: Add ½ cup unsweetened, shredded coconut to really bring out all that coconut flavor!
Banana Spice Bread: As I mentioned before, I only used 1 teaspoon of cinnamon to keep the flavors cleaner. But if you enjoy banana bread with a kick of warming spices, add another 1 teaspoon cinnamon or mix it up with ¼ teaspoon each ground allspice, nutmeg and cloves.

How To Store, Freeze, & Thaw

For best results, store the wheat-free banana bread in an airtight container or wrapped in parchment paper on the kitchen counter for up to 3 days or in the fridge for up to one week.

I would not recommend wrapping this banana nut bread in plastic wrap, as this method will trap moisture and make the bread too soggy.

For longer storage, slice and place into a large plastic freezer storage bag with small squares of parchment between each slice. Alternatively, you can also wrap them individually with pre-cut parchment paper. Seal tight, label, date, and store in the freezer for up to 3 months.

To enjoy, simply thaw to room temperature or pop a slice in your toaster!

Expert Tips

Here are a few tips that will help you get the best almond flour banana bread on your first try:

Place a thin piece of parchment paper in the center of your loaf pan. This makes it easier to remove the banana bread from the pan without ruining those delicate chocolate chips on top.
For Paleo Banana Bread: For the paleo version, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.
Weigh or use measuring cups after mashing the bananas. I mention this tip again because it is the key to baking this quick bread recipe to the right texture.
If you do not have Apple Cider Vinegar on hand, replace it with an equal amount of freshly squeezed lemon juice.
For an alternative sweetener, try a mix of 2 Tablespoons coconut sugar and 2 Tablespoons maple syrup, honey or agave nectar. If you would prefer to use only a liquid sweetener (maple syrup, honey, agave), I would reduce it down to ¼ cup, to account for the added liquid.
For a Keto-friendly version, I read a few recipes that included no added sugar and relied only on the sweetness of the bananas. You can also replace the coconut sugar with 1/4 teaspoon of stevia powder for a keto banana bread recipe.

FAQs

How many calories is a slice of this gluten-free banana bread?

This banana nut bread yields 10 slices of banana bread, and according to my nutrition calculator, each slice is 254 calories. For more information, please see the recipe card.

Can I use coconut flour in place of almond flour in this recipe?

I would not recommend using coconut flour as it behaves differently. Since coconut flour requires more liquid, if you use it in place of almond flour you might end up with dry banana bread.

How to store almond flour banana bread?

Store almond flour bread in an airtight container or wrapped in parchment paper on the kitchen counter for up to 3 days or in the fridge for up to one week.

Can I Make Banana Muffins Using The Same Batter for this banana bread with almond flour?

You sure can. Simply divide the batter equally in a 12-cup muffin tin and bake in a pre-heated 375 F degree oven for 30-35 minutes.

Similar Baked Goods You Might Also Like:

Other Almond Flour and Banana Recipes You Might Like:

Other Almond Flour Cakes/ Quick Bread Recipes:

There you have it, friends. An absolutely delicious easy banana bread recipe with almond flour that you can serve everyone in your family. If you are in need of a quick visual, watch the quick how-to video I made for you in the recipe card.

Almond Flour Banana Bread Recipe

The one and only Almond Flour Banana Bread recipe you need. Sweetened with a little bit of coconut sugar and ripe bananas, this low-carb banana almond loaf is gluten-free, dairy-free, wheat-free, and paleo friendly.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 254kcal

Author Aysegul Sanford

Ingredients

Wet Ingredients:

1 Tablespoon vegetable Oil, plus 1 teaspoon for greasing the pan (coconut oil, avocado oil, grapeseed oil would all work) (14g)
2-3 Ripe Bananas Brown-Speckled, Medium Bananas, mashed, about 1 ¼ cups (300g)
3 large eggs at room temperature
⅓ cup (70g) Coconut Sugar OR ¼ cup (84g) Maple Syrup/Honey
1 Tablespoon Apple Cider Vinegar (15g)
1 teaspoon Vanilla Extract (4g)

Dry Ingredients:

2 cups Almond Flour (240g)
¼ cup Ground Flaxseed (28g)
1 teaspoon Ground Cinnamon (3g)
¾ teaspoon Baking Soda (4g)
1 teaspoon Baking Powder* (4g)
½ teaspoon Fine Sea Salt (2g)
¼ cup Semi-Sweet Chocolate Chips 60g plus 2 Tablespoons (30g) extra for sprinkling on top

Instructions

Preheat the oven to 350 degrees F. Grease an 8X4 or 9×5 inch loaf pan with 1 teaspoon oil and line with a piece of parchment paper in the middle, with excess hanging out of the sides (this helps for easy removal).
In a medium bowl, whisk together the oil, mashed bananas, eggs, coconut sugar OR maple syrup/honey, apple cider vinegar and vanilla extract.
In a large bowl, whisk together the almond flour, flaxseed, cinnamon, baking soda, baking powder and salt.
Mix dry and wet ingredients together. Fold in the chocolate chips, if using.
Transfer to the prepared loaf pan, smooth the top and sprinkle with chocolate chips, if using, gently pressing them onto the surface. Bake 55-60 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
Slice and serve.

Video

Notes

Want to turn these into muffins instead? If so, simply divide the batter equally in a 12-cup muffin tin and bake in a pre-heated 375 F degree oven for 30-35 minutes.
For the paleo version, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.

VARIATIONS:

Banana Nut Bread: Add ½ cup unsalted, lightly toasted nuts, such as walnuts or pecans.
(Flourless) Banana Bread with Dried Fruit: Add ¼ – ½ cup dried cranberries, raisins or diced Turkish apricots.
(Gluten-Free) Banana Coconut Bread: Add ½ cup unsweetened, shredded coconut to really bring out all that coconut flavor!
Banana Spice Bread: As I mentioned before, I only used 1 teaspoon of cinnamon to keep the flavors cleaner. But if you enjoy banana bread with a kick of warming spices, add another 1 teaspoon cinnamon or mix it up with ¼ teaspoon each ground allspice, nutmeg, and cloves.

Nutrition

The post Almond Flour Banana Bread (Gluten-Free) appeared first on Foolproof Living.

Maple Cream Cheese Frosting Recipe

Aysegul Sanford — Tue, 07 Apr 2020 21:36:54 +0000

Today I come to you with a not-too-sweet Maple Cream Cheese Frosting that I think is the best I’ve ever made!

My version here eliminates the use of confectioners’ sugar that most traditional frosting recipes use. Instead, it relies on maple syrup for a refined sugar-free cream cheese frosting that you can use anywhere you use its version that is made with powdered sugar.

Living in Vermont, I am always looking for new and interesting ways to incorporate maple syrup into my recipes. It is not only a natural sweetener, but it possesses such a unique, earthy quality that I adore.

So today, I am going to share with you everything there is to know about Maple Syrup Cream Cheese Frosting. From how to make it, how to use it and how to store it, I’ve got you covered.

Ingredients

Maple frosting is made with just a few simple ingredients. You will need:

Unsalted Butter – My original recipe included a higher ratio of butter, but I wanted the cream cheese to really shine. I like to use a richer, European-style butter for the higher fat content, but anything will do. If you use salted butter, simply omit the salt entirely.
Full-Fat Cream Cheese – A richer, tangier, full-fat cream cheese is certainly worth the calories as compared to Neufchatal or Low-Fat. Go for the good stuff here!
Pure Maple Syrup – The star of the show! I could go on for hours about the differences between maple syrup, but that’s for another day! Purchase Pure or Real Maple Syrup. Most supermarkets will carry two varieties – Grade A Golden or Dark Amber. The different color classes of maple syrup are produced during different times of the season (Source.) The lighter the color, the milder the flavor. Either will work in this recipe.
Vanilla Extract – The vanilla extract adds that extra bit of sweetness that makes this frosting taste homemade.
Fine Sea Salt – Fine sea salt dissolves much better than large, coarse salt. Use it for all your baking needs. If you don’t have fine sea salt, you can also use kosher salt.
Citrus Juice – I listed general citrus juice rather than a specific fruit since you could honestly use whichever you have on hand – lemon, orange, grapefruit or even clementine! The juice provides that extra pop of acidity and brightens up all the flavors. I especially like to use orange juice when I am making a classic carrot cake recipe.

How To Make Maple Frosting

The maple frosting with real maple syrup whisks to a light and fluffy consistency with an electric stand mixer or hand mixer. Simply:

Beat the butter and cream cheese. In the bowl of an electric mixer with the whisk attachment or in a large bowl with a hand mixer, beat the butter and cream cheese on medium-high speed until very smooth, about 2 minutes. Scrap the sides of the bowl.
Add the maple sweetness. Add the maple syrup, vanilla extract, salt, and citrus juice. Whisk on medium-high speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through. If using right away and if needed, chill in the fridge for 10 minutes to stiffen slightly to a spreadable consistency.

A Note About Cream Cheese

I recommend using organic, full-fat, regular cream cheese with a gum or stabilizer. It is tangier, richer, and will ensure the frosting sets to the right texture (source.) I use the widely available Philadelphia brand.

If you are sensitive to dairy but do not have a complete allergy, you might want to consider cultured cream cheese, which will be easier on your digestion (similar to yogurt). Nancy’s Cultured Cream Cheese is a great brand to try. Just note the flavor of cultured cream cheese more acidic due to the addition of probiotics, so you may need to add an extra teaspoon or two of maple syrup to balance the flavors. As always, taste and adjust to your liking.

Cream Cheese Frosting Vs Cream Cheese Icing

These two terms are used interchangeably, but technically speaking, frosting (also known as buttercream) is the thicker, fluffier cousin of icing, which is thinner and higher in sugar.

How Many Calories Are In Cream Cheese Icing?

One serving (about 2 Tablespoons) of maple-flavored frosting is only 166 calories. You can get more information about nutrition facts in the recipe card below.

Uses For Maple Cream Cheese Frosting

Much like Maple Whipped Cream, this recipe can be topped on just about anything. Some of my favorite uses for this maple sweetened frosting include:

Slathering it on my favorite spring treat Almond Flour Carrot Cake
Piping it in a decorative swirl on Almond Flour Pumpkin Muffins, Gluten-Free Blueberry Muffins or any of your favorite pancakes and waffles
Toasting and smearing it on pumpkin bread
Licking it right off the spoon!

How To Store

Maple syrup frosting will keep best stored in an airtight container in the fridge for up to 5 days. Note that it tastes best when enjoyed at room temperature, so make sure to remove it (or the cake it is topped on) from the fridge 30 minutes prior to eating.

For optimal food safety, make sure the total time the dairy is out at any given point (including warming it to room temperature, preparing and decorating the cake) is no more than 2 hours.

A Few Helpful Tips:

Bring the butter and cream cheese to a cool-room temperature. Too cold, you’ll get lumps in your frosting and the ingredients will not emulsify. Too warm and the icing will be too soft and runny. I typically remove the butter and cream cheese from the fridge and cut it into small cubes while still cold. I then allow the ingredients to sit out on my kitchen counter for 30 minutes-1 hour before preparing the recipe.
Scrape the sides and bottom of the bowl throughout mixing. This ensures all the ingredients mix together thoroughly and bits of syrup or salt is not stuck to the side of the bowl.
For any orange-hued cake, cookie, cupcake, muffin or bread recipe (think carrot, pumpkin or sweet potato), I highly recommend using orange for the citrus juice. The flavors complement each other so well!
For a fun twist, change up the sweetener from time-to-time by using an equal amount of honey or agave instead!

Maple Cream Cheese Frosting Recipe

Recipe for Maple Cream Cheese Frosting made without the use of refined sugars. Instead, this frosting is sweetened with maple syrup. Perfect for cupcakes, cakes, and cinnamon rolls.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Total Time 14

Servings servings (1 1/2 cups)

Calories 149kcal

Author Aysegul Sanford

Ingredients

3 Tablespoons Unsalted Butter, room temperature (28g)
1 cup Full-Fat Cream Cheese, room temperature (227g)
4 Tablespoons Pure Maple Syrup (84g)
1 teaspoon Vanilla Extract
¼ teaspoon Fine Sea Salt
A Squeeze of Lemon or Orange Juice about 1 teaspoon

Instructions

In the bowl of an electric mixer with the whisk attachment or with a large bowl and handheld mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
Scrape down the sides of the bowl and add maple syrup, vanilla extract, salt, and lemon/orange juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
If needed, chill for 10 minutes in the fridge to stiffen slightly to a spreadable consistency.

Video

Notes

A Few Helpful Notes:

This recipe makes 1 1/2 cups of frosting.
Bring the butter and cream cheese to a cool-room temperature. Too cold, you’ll get lumps in your frosting and the ingredients will not emulsify. Too warm and the icing will be too soft and runny. I typically remove the butter and cream cheese from the fridge and cut it into small cubes while still cold. I then allow the ingredients to sit out on my kitchen counter for 30 minutes-1 hour before preparing the recipe.
Scrape the sides and bottom of the bowl throughout mixing. This ensures all the ingredients mix together thoroughly and bits of syrup or salt are not stuck to the side of the bowl.
For any orange-hued cake, cookie, cupcake, muffin or bread recipe (think carrot, pumpkin or sweet potato), I highly recommend using orange for the citrus juice. The flavors complement each other so well!
For a fun twist, change up the sweetener from time-to-time by using an equal amount of honey or agave instead!

Nutrition

The post Maple Cream Cheese Frosting Recipe appeared first on Foolproof Living.

20+ “Foolproof” Almond Flour Recipes For Beginners

Aysegul Sanford — Fri, 17 Jan 2020 15:37:05 +0000

In addition to answering the question “What can I make with almond flour?”, below I will find answers to some of the most frequently asked questions about cooking and baking with almond flour and almond meal, also referred to as grain-free baking.

If you have been following Foolproof Living for a while, you know that I have been very intentional about sharing recipes made with unrefined sugars. This was a decision that I made back in 2016, simply because I wanted to learn to bake in a healthier way.

The problem was that I had very little idea about baking without the use of conventional ingredients like all-purpose flour and granulated sugar. So I bought a few cookbooks related to the subject and started baking. Along the way, I have also been introduced to baking with almond flour.

Now after five years of recipe testing, almond flour (aka ground almonds) is one of my favorite flours to bake with. I also think that it is a great alternative to baked goods made with all-purpose flour. Not to mention, almond flour desserts are just as delicious yet healthier compared to sweets made with other flours.

Below, I am sharing a few of my favorite recipes made with almond flour that I make over and over again, and know for sure, that are “foolproof”. Feel free to click on the name of the dish or the photo to get the recipe.

In between the recipes you will also find the answers to some of the questions I had when I first started baking with almond flour.

What is Almond Flour?

Almond flour is basically blanched almonds ground in a blender or food processor until they are pulverized. The only ingredient in almond flour is almonds.

What is the difference between almond meal and almond flour?

There are two differences between almond meal and almond flour. The first one is its texture. Almond flour is a more coarse grind than almond meal.

The second difference is that almond meal is made with grinding almonds with the skin on, whilst almond flour is made with blanched (skins removed) almonds.

The good thing is that unless otherwise noted, you can use almond flour and almond meal interchangeably in all of the recipes below.

What to Make with Almond Flour

DIY Almond Flour – How To Make Almond Flour At Home

I heard from so many of my readers that they would love to healthy baked goods more often using these almond flour desserts, but they found supermarket almond flour to be too expensive to use on a regular basis. As a food blogger, who tests recipes over and over again, I can totally relate.

That is why I wrote a whole post on how to make your own almond flour or meal at home. In that blog post, you will find my two methods to make almond flour cheaper: The first method is using a food processor and the second one is using a high-powered blender like Vitamix.

This basic almond flour recipe is the one I use and test my recipes.

Recipes Using Almond Flour (Healthy Almond Flour Recipes)

Almond Flour Chocolate Cake (Maple Sweetened)

Is Almond Flour Healthy?

Before I answer this question, please know that I am a firm believer that the word “healthy” means different things to different people, so please take my response here with a grain of salt and listen to your doctor’s advice before mine. However, it is a fact that almond flour is low in carbs, high in fiber and plant protein, and it is gluten-free flour.

Additionally, if you are experimenting with Whole30-friendly or paleo baking, it is the perfect flour to use.

Though the reason why I love using almond flour in baking and think that it is a healthier alternative is because of its high-fat content. Almonds are a rich source of unsaturated fatty acids, which are the good kind. (source)

Due to its high-fat content, in the Almond Flour Chocolate Cake recipe above I was able to omit using any other fat (like butter, coconut oil, EVOO, etc.). The fat that came from the almond flour was enough to substitute any other fat and gave me a chocolatey and moist chocolate cake in the end.

Now, I have to warn you, this formula doesn’t work in every recipe, but I have been playing around with decreasing the amount of fat I use in my recipes and have found success often. If you are into experimenting, I recommend starting with my chocolate cake recipe and then playing around with some of your go-to recipes.

Almond Flour Cookies

These almond flour cookies are yet another great example of baking with almond flour without the need of adding a lot of oil. Due to its high-fat content, you can easily get away with using only 1/4 cup of oil to make delicious cookies.

Made with only 6 ingredients, these gluten-free almond flour cookies are an easy-to-make dessert. They come together in one bowl and take just about 30 minutes from start to finish. I added some chocolate chips, but you can easily make it without if that is what you prefer.

Almond Flour Brownies

Can’t get enough of chocolate? Then try my next-level Almond Flour Chocolate Brownies recipe. It is the top choice for those looking for desserts with almond flour.

It is made in one bowl with only 6 ingredients. Plus, I have a few tricks to take it to a whole other level, especially for those who just can’t get enough chocolate.

Almond Flour Gingerbread Cookies

Need more cookies with almond flour? I thought so.

These Almond Flour Gingerbread Cookies are my favorite Christmas cookies. They are lightly sweetened with coconut sugar and flavored with some warm spices like cinnamon and ginger.

And if you are a fan of cookies made with nut butters, try my Almond Flour Peanut Butter Cookies and Almond Flour Almond Butter Cookies.

Though I have to warn you. They are addictive so bake them at your own risk.

Paleo Zucchini Bread with Almond Flour

Come summertime, when fresh zucchini is in season (and is everywhere), I make this paleo zucchini bread with almond flour. It is minimally sweetened with coconut sugar. And if you prefer, you can also make Almond Flour Zucchini Muffins using this recipe.

And during the fall, when pumpkin is in abundance, I make my paleo pumpkin bread with almond flour.

I like these recipes because they come together rather quickly and freeze well. I usually make a batch over the weekend and enjoy a slice with my morning coffee throughout the week.

Naturally-Sweetened Apple Almond Muffins

Almond Flour Carrot Cake

If you are in need of a carrot cake recipe using almond flour (or almond meal) that is paleo-friendly and gluten-free, try this Almond Flour Carrot Cake recipe.

Sweetened with coconut sugar and fresh pineapples, it is perfect for all your spring gatherings. I spread it with vegan cream cheese frosting, but you can also use my maple cream cheese frosting as well.

Almond Flour Apple Cake

If you are a fan of fruity almond flour desserts, this almond flour apple cake recipe is a great one to try. Lightly sweetened with fresh apple slices and a little bit of maple syrup, it is the perfect gluten free coffee cake recipe, especially during the fall when apples are in abundance.

Can I use almond flour and almond meal interchangeably?

I hate to say it, but it depends on the recipe. While you can use them interchangeably in most almond flour dessert recipes, there are some that would not work. A good example is macarons. If you have ever tried your hand at baking macarons, you know that almond flour has to be very coarse, so, therefore, almond meal would not be a substitute.

The best way to know is to read the recipe. Luckily nowadays, most recipe testers specify it in their recipes. The recipe for Almond Ricotta Cake is one that you can use either or. And if you need an almond flour cake recipe from scratch, this is a great recipe to start with.

Speaking of cake recipes, you might also like my Almond Flour Lemon Cake recipe that is based on my go-to Almond Flour Cake. You can use almond meal and almond flour interchangeably in both of these recipes.

Almond Flour Bread – Gluten-Free & Low-Carb

This almond flour bread is a great example of a recipe where you can use almond flour and almond meal interchangeably.

Based on my years of experience of baking with almond flour, I found that (unless otherwise is mentioned in the recipe) you can use almond flour and almond meal interchangeably when baking quick breads and muffins. Like I did with the almond flour banana bread recipe below.

Almond Flour Banana Bread

You cannot talk about recipes with almond flour and not feature a banana bread recipe. Am I right?

This easy-to-make gluten-free and refined sugar-free almond flour banana bread recipe is sweetened with coconut sugar and ripened bananas. I topped it off with chocolate chips but it is optional. It is incredibly moist and deliciously addictive.

Vegan Cranberry Almond Tart

What is the best way to store almond flour?

If I am planning to use it right away, I store my almond flour in an airtight jar in my pantry. With that being said, you can freeze almond flour. If there is a sale or promotion going on in the market, I usually buy more than I need and store it in my freezer (up to 4 months). Since it is more expensive than most other flours, it makes it cost-effective to purchase more to use later in my baking.

If you decide to freeze your almond flour, it is best to take it out of the freezer and let it thaw on the counter overnight.

And if you need a vegan almond flour recipe, this Vegan Cranberry Almond tart is the best. Just sayin’.

Flourless Blueberry Muffins

Can I use almond flour along with other types of flours in my baking?

You sure can. As a matter of fact, most recipes use almond flour along with other healthier flours like coconut and oat flours. The Flourless Blueberry Muffins (Almond Flour Blueberry Muffins Recipe) you see above is one of my favorite muffins of all times and it is made with mixing together almond flour with coconut flour.

Easy Banana Nut Muffins

These almond flour banana muffins are another good example of using almond flour with another flour in a recipe.

The combination of almond flour mixed in with coconut flour produces a soft and moist muffin recipe that is naturally sweetened with ripe bananas and coconut sugar.

Flourless Chocolate Cupcakes – AKA Almond Flour Chocolate Cupcakes

Can I use almond flour interchangeably with other flours like coconut, oat, or all-purpose flours?

Again, it depends on the recipe. Each one of these flours has their own characteristics and it is really hard to give you an exact ratio. I found baking with coconut flour is the hardest as it absorbs liquid more than any other flours, whereas oat flour has been a much easier one to work with.

I have been experimenting with adding/removing and substituting almond flour in my favorite recipes with other flours, and sadly have not been able to find success in a formula that works for every recipe.

Gluten-Free Strawberry Cake

I just can’t imagine a better dessert made with almond flour. This Almond Flour Strawberry Cake is my go-to birthday cake. You can easily make it in two 6-inch cake pans or in one 9-inch cake pan.

Most of the time, I use my maple whipped cream on top (and in between) and decorate it with whatever fresh fruit is in season.

Almond Flour Crust used in Strawberry Mascarpone Tart

Did you know you can make an almond flour pie crust that you can use for your favorite tart recipes? This Strawberry Mascarpone Tart uses an easy to make an almond meal pie crust that you can make both with almond flour and almond meal. It is my go-to almond flour crust recipe I use for all my baking needs.

Almond Flour Paleo Pumpkin Muffins

Gluten-Free Blueberry Muffins with Almond Flour

Have you got 10 minutes, two bowls, and a whisk? If so, these almond flour blueberry muffins will take you to the blueberry muffin heaven.

These delicious Gluten-Free Blueberry Muffins with Almond Flour are sweetened with maple syrup and packed with juicy blueberries. The little pockets of warm, fresh blueberries and bright lemon flavor will keep you going back for more.

Almond Flour Pancakes

Did you know you can still make delicious fluffy pancakes using almond flour or almond meal? This almond flour pancakes recipe is simply delicious and so easy to make.

Sweetened with a ripe banana, all of the ingredients come together in a blender and the batter is ready in less than 30 seconds. These delicious gluten and dairy-free almond flour pancakes are so delicious to make on a weekend morning for the whole family!

FAQs

Is almond flour okay to eat raw?

Yes, it is. Almond flour (and almond meal) are made by pulverizing whole almonds so it is basically eating almonds but in a powdered form.

What to do with almond flour?

You can use almond flour in dessert recipes such as cakes, cookies, and tarts. You can also use it as a coating in place of breadcrumbs in savory recipes and as a thickening agent in savory sauces.

I hope amongst some of my favorite healthy baked recipes you were able to find some almond flour dessert recipes you can make for your family. I plan on updating this post as I share newer almond flour recipes so feel free to check back to get more inspiration.

Almond Flour Cookies – A reader favorite almond flour recipe

Almond Flour Cookies with Chocolate Chips – A reader favorite and the most popular almond flour recipe on Foolproof Living.

This gluten-free, refined-sugar free, paleo and vegan cookie recipe is the easiest one you could ever make. All you need is 6 ingredients, one bowl and 30 minutes (from start to finish.)

Course Dessert

Cuisine American

Prep Time 15

Cook Time 14

Total Time 29

Servings cookies

Calories 212kcal

Author Aysegul Sanford

Ingredients

2 cups (240gr) almond flour
½ teaspoon kosher salt
¼ teaspoon baking soda
¼ cup coconut oil melted and cooled
¼ cup maple syrup
½ cup vegan/paleo semi-sweet chocolate chips
12-14 whole almonds as garnish (optional)

Instructions

Pre-heat oven to 350 F degrees. Line a baking sheet with parchment paper. Set it aside.
Mix together almond flour, salt, and baking soda in a bowl.
Stir in the oil and maple syrup into the batter.
Fold in the chocolate chips.
Using a tablespoon-size measuring spoon, scoop the dough onto the prepared sheet pan. Gently press down to flatten. If preffered, place an almond in the center of each cookie.
Bake for 12-14 minutes until it is lightly browned on top. Serve.

Video

Nutrition

The post 20+ “Foolproof” Almond Flour Recipes For Beginners appeared first on Foolproof Living.

Almond Flour Paleo Gingerbread Cookies

Aysegul Sanford — Mon, 09 Dec 2019 20:04:45 +0000

Now that all the Thanksgiving cooking is behind us I am in full-on baking mode. I spent the whole of last week in the kitchen testing one cookie recipe after another as a preparation for the holiday cookie season. So here I am with this season’s first refined sugar-free, gluten-free, dairy-free, grain-free, and healthy paleo cookie recipe, Almond Flour Gingerbread Cookies.

If you are new to baking with almond flour, this paleo ginger molasses cookies recipe is a good one to start as it is just so easy. Everything comes together in a food processor with just a few ingredients that you probably already have in your pantry. I am talking about almond flour, coconut sugar, molasses, and warm winter spices to fill your home with the classic Christmas gingerbread smells.

These paleo ginger snaps are light, soft and chewy. Not to mention, they are perfect when served with a glass of milk. Just like we did when we were kids. But wait, who am I kidding, I still serve my cookies with a glass of milk.

Intrigued? Let’s break it down.

Ingredients for this healthy gingerbread cookies recipe

This gingerbread recipe uses only 10 ingredients:

Almond Flour: I love my making my own blanched almond flour, but you can use store-bought almond flour as well. This brand (affiliate link) is my favorite.
Spices: I used ground cinnamon, ground ginger, and allspice in the recipe below, but you can also add in a pinch of ground cloves and nutmeg.
Blackstrap Molasses: I used this unsulphured blackstrap molasses (affiliate link).
Coconut Sugar: I love using coconut sugar in baking as it tastes very similar to brown sugar, but it has a low glycemic index that doesn’t spike up your blood sugar. However, if you do not have coconut sugar you can substitute it with brown sugar.
A Large Egg: You only need one large egg to get a great texture.
Coconut Oil: Most ginger snap cookies use a stick of butter, but here we are swapping it with just two tablespoons of melted and cooled coconut oil. With that being said, I have also tested this recipe with grapeseed oil and it worked perfectly.
Baking Soda: Only ½ teaspoon of baking soda for the perfect chewy and coarse texture.
Vanilla Extract: Only a tablespoon of vanilla extract to bring together and enhance all the flavors in the recipe.

Is ginger paleo?

If you are new to paleo baking you might be wondering whether or not ginger is a paleo-friendly ingredient. The answer is yes. With high levels of anti-inflammatory compounds called gingerols, both fresh ginger and ground ginger spice are paleo-friendly.

How to make gluten-free gingerbread cookies

The process of making these paleo almond flour molasses cookies has 3 folds.

First, place almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice, and a pinch of salt in the bowl of your food processor. Pulse a few times to mix.

Second, add in coconut oil, molasses, egg, and vanilla into the bowl of the food processor. Process until it forms into a ball and starts collecting on one side of the bowl. This takes about 15-20 seconds. Transfer the dough into a bowl, cover it with stretch film, and let it cool in the fridge for 30 minutes.

At this stage, there are two important things to mention:

You will end up with a very sticky dough. This is normal so don’t be tempted to add in more almond flour.
Do not skip the chilling time. The time spent in the fridge helps solidify the fat in the cookies, which helps cookies to spread less as they are baking in the oven.

Finally, use a tablespoon measure to divide the cookie batter into equal pieces and arrange them on a parchment-lined large baking sheet leaving at least 2-inches of space in between each cookie. I used this (affiliate link) 40 mm ice cream scoop and ended up with 12 of these paleo ginger cookies.

Bake in a 350 F degree oven for 10-12 minutes. Let it cool for 5 minutes and serve them with a glass of milk.

Can’t get enough of the gingerbread flavors? Try my refined sugar free and gluten-free gingerbread cake. Topped off with a delicious (maple sweetened) cranberry compote, it is a healthier cake recipe that you can make for the holidays.

A Few FAQs answered for the best gluten-free and paleo gingerbread cookies:

Can I use a flax egg in place of the egg? Every time I share a recipe with an egg I get emails from readers asking if they can substitute it with a flax egg (1 part ground flax seeds mixed in with 2 ½ parts water). This time I tested the recipe with a flax egg and it did not work so I do not recommend using flax eggs.
Can I dip the cookies in coconut sugar before baking? You sure can.
Can I roll out the cookie dough and use a gingerbread cookie cutter to make gf gingerbread cookies? As I mentioned earlier, this cookie dough is a very sticky one. I didn’t try this, but I think it you can roll it out with a rolling pin in between two pieces of parchment paper spread with a little bit of arrowroot powder (here we use arrowroot powder to prevent it from sticking to the parchment paper). You might have to chill the dough again before cutting it with your cookie cutter.
Can I freeze the cookie dough to bake it later? You sure can. To do so, form the cookie dough into mounds and place them on the baking sheet. Put it in the freezer. Once it is frozen, you can place them in a freezer bag to bake them later.

If you are in need of more cookie recipes, you are in for a treat because I am joined by a few of my favorite food blogger friends for a virtual cookie swap to spread the joy of baking during this holiday season.

Below are the links. Click around, get in the kitchen and bake the most delicious cookies for your friends and family.

Almond Flour Chocolate Chip Cookies
Oatmeal Cookies Healthy
Shortbread Pecan Cookies
Almond Flour Peanut Butter Cookies
Monster Cookies by Eat The Love
Gluten-Free Biscotti with Hazelnuts & Chocolate by The Bojon Gourmet
Snickerdoodle Cookies by Foodness Gracious
Triple Chocolate Cookies by Hummingbird High
Honey Walnut Shortbread Cookies by Food Fashion Party
Gluten-Free Peanut Butter Cookies by Snixy Kitchen

Other almond flour recipes you might like

This recipe has been adapted with minor changes from Perhance to Cook.

Paleo Gingerbread Cookies

The Best Paleo Gingerbread Cookies recipe that happens to be gluten-free, refined sugar-free, grain-free and dairy-free. Made with almond flour and sweetened with coconut sugar, these warm spiced healthy gingerbread cookies are the perfect treat to serve during the holidays.

Course Baked Goods

Cuisine American

Prep Time 40

Cook Time 12

Total Time 52

Servings cookies

Calories 179kcal

Author Aysegul Sanford

Ingredients

2 cups (240gr) almond flour
½ teaspoon baking soda
½ cup coconut sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
Pinch salt
2 tablespoons coconut oil melted and cooled
3 tablespoons molasses
1 large egg
1 teaspoon vanilla extract

Instructions

Place almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice and salt in the bowl of a food processor. Pulse 3-4 times to mix.
Add in the coconut oil, molasses, egg, and vanilla and process until a dough forms. This takes about 15-20 seconds.
Transfer the dough into a bowl, wrap with plastic, and let it rest in the fridge for 30 minutes.
Line a baking sheet with parchment paper. Preheat the oven to 350 degrees.
Remove the dough from the fridge. Using a spoon (or a small ice cream scoop) measure 1 ½ tablespoons of dough per cookie and arrange them 2 inches apart from each other on the baking sheet.
Gently press on each cookie to slightly flatten.
Bake in the oven for 10-12 minutes. Allow it to cool on the sheet pan for 5 minutes and serve.

Video

Notes

To important things to mention for the best results:

You will end up with a very sticky dough. This is normal so don’t be tempted to add in more almond flour.
Do not skip the chilling time. The time spent in the fridge helps solidify the fat in the cookies, which helps cookies to spread less as they are baking in the oven.

Nutrition

The post Almond Flour Paleo Gingerbread Cookies appeared first on Foolproof Living.

Naturally Sweetened Pecan Shortbread Cookies Recipe

Aysegul Sanford — Sat, 07 Dec 2019 16:46:13 +0000

With the holiday baking season in full force, I am no different than most of you, in the kitchen baking up a lot of cookies. It is snowing outside and I just made a batch of this pecan shortbread recipe. It is rare that I bake something and write about it at the same time, but here I am writing this on my kitchen table as I am inhaling the addictive sugar and butter smells coming out of the oven.

If you are a lover of sandies shortbread cookies that we all grew up eating, you will probably love this shortbread recipe (made with pecans instead of walnuts). This recipe might be a little different than your grandma’s recipe in that it is minimally sweetened.

Unlike it is in most nut shortbread cookie recipes, in this version, the sweetness doesn’t take over the whole cookie. Instead, the flavors coming from butter, sugar, and pecans are equally balanced for the optimal shortbread cookie goodness.

Intrigued? Let’s break it down.

What is the difference between granulated sugar and cane sugar?

As the name suggests, these cookies are naturally sweetened. While there are several natural sweeteners out there, like coconut sugar, date sugar, maple syrup, raw, etc., in this recipe I used natural cane sugar (this brand in particular – affiliate link).

If you are like me, new to baking with unrefined sugars, allow me to explain. The main difference between natural cane sugar (also called Sucanat) and granulated white sugar is the way that they were produced. While producing granulated sugar requires heavy-duty and mechanical processing with many steps, producing natural cane sugar requires far fewer steps and no chemicals to get from plant to packaging.

Now you may ask, is baking with natural cane sugar a healthier choice? Even though the answer is yes, I prefer to be cautious, as it is a proven fact that too much of any kind of sweetener, regardless of how natural it is, does not promote health. With that being said, I think a small switch from granulated sugar to natural sweeteners like natural cane sugar, dates, maple syrup, honey or coconut sugar might be a healthier choice. Plus, as in every dessert, you should consume it in moderation.

This recipe is created by the talented cooks of America’s Test Kitchen and published on their cookbook Naturally Sweet (affiliate link). If you want to read more about natural sweeteners, how they are processed, and foolproof healthier sweets recipes, it is a cookbook that I recommend. I have been baking from it for many years and have always had amazing results.

How to make pecan shortbread cookies:

The recipe for shortbread cookies with pecans has 6 folds.

First, start with grinding natural cane sugar (aka Sucanat) in a spice or coffee grinder. This is an important step as unlike granulated sugar, Sucanat’s granules are irregular in size due to the way they were produced. Grinding it ensures that all the granules are in equal size, and as a result, the sugar gets distributed evenly within the cookie dough. If you skip this step, your cookies might end up being less sweet.

If you do not have a spice grinder, you can also use your food processor. It might take a few extra minutes to reach the ideal powdery “fine” texture we want, but it is totally doable. Once the cane sugar is ground set it aside.

Second, prep your wet ingredients; egg yolks, water, vanilla extract, and melted butter (that is cooled), by mixing them in a small bowl.

Third, reserve 30 pecans for decoration and grind the rest of them in your food processor. We want them finely ground. Add in the flour, cinnamon, salt, and nutmeg. Process until combined.

Fourth, pour the wet ingredients through the tube as the machine is running to thoroughly mix the dough. It is a good idea to stop the machine and scrape the sides of the bowl with a spatula a few times to ensure a cohesive and smooth dough.

Next, transfer the dough on to a clean kitchen counter. Bring it together and divide it in half. Using your hands turn each half into a log that is about 6-inches long and 2 inches thick.

A Quick note for the home baker:

Don’t be alarmed if the cookie dough has a powdery texture, at least in the beginning. When I first tried this nut shortbread recipe, at this stage, I thought I did something wrong.

However, as you bring the dough together, it will start getting together easily with the help of your body heat. Since this was the one and only “tricky” part of this recipe, I thought it would be nice to show it to you in a quick video so be sure to watch it. It is located inside the recipe card below.

Finally, wrap each log tightly with plastic wrap, place in a glass or a jar, and chill for at least two hours, or even better, overnight. When you are ready to bake, preheat your oven to 325 F degrees, slice each log into ¼ inch thick slices. Line a baking sheet with parchment paper and arrange cookies on the sheet making sure that there is at least ¾ inch distance in between each cookie.

As a finishing touch, place a pecan on each shortbread cookie for a special touch. Bake for 16-19 minutes or until the edges of the cookies starts to turn golden brown.

If you decide to bake both logs, I recommend using two separate baking sheets.

Make a few batches and store in the freezer: This is a great cookie recipe to freeze and forget. I make a few batches and store them in the freezer. When ready to bake, take them out of the freezer 30 minutes before baking, slice, and bake.
How long do these pecan nut cookies last? As long as they are stored in an airtight container (i.e. cookie jar with a tight lid), they should still be fresh up to 3 days.

Other naturally sweetened cookies you might like:

Want more recipes where you can use unrefined sugar for baking cookies? Here are a few of my favorites:

Paleo Gingerbread Cookies with Almond Flour
Almond Flour Chocolate Chip Cookies – Vegan
Coconut Sugar Cookies
Healthy Oatmeal Raisin Cookies
Also try this Keto Orange Cookies or Olive Oil Sugar Cookies for a holiday-inspired cookie
Can’t get enough? Check out all our easy cookie recipes.

Naturally Sweetened Pecan Shortbread Cookies

Butter Pecan Shortbread Cookies made healthier by replacing granulated sugar with natural cane sugar. The cookie dough in this recipe comes together easily in the food processor. It can be made ahead, frozen, and baked right before serving for the most delicious fresh-out-of-the-oven healthy shortbread cookies.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 19

Total Time 39

Servings cookies

Calories 120kcal

Author Aysegul Sanford

Ingredients

¾ cup (4 oz.) natural cane sugar
1 cup pecans divided
2 large egg yolks at room temperature
2 tablespoons water at room temperature
2 teaspoons vanilla extract
8 tablespoons of butter melted and cooled
2 ¼ cups (11 ¼ oz) all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
1/8 teaspoon ground nutmeg
1 large egg white mixed with 2 tablespoons of water

Instructions

Using a spice/coffee grinder, ground the natural cane sugar in 3 batches until it is fine and powdery. Set aside.
Reserve 30 of the whole pecan-halves to use as garnishing. It should be ½ cup in total.
Whisk together egg yolks, water, vanilla extract, and butter in a small mixing bowl until combined. Set aside.
Place the rest of the pecans (approximately ½ cup) in the bowl of a food processor and process until coarsely ground. Add in the flour, cinnamon, salt, and nutmeg. Process until combined.
While the food processor is still running, add the butter mixture through the tube. Process until thoroughly combined. You may have to stop the food processor a few times and scrape the bottom of the bowl with a spatula.
Transfer the dough onto a clean work surface and knead until smooth. It might be a little powdery, but it will come together as you knead with the body heat from your hands.
Using a knife, divide the dough into two equal pieces.
Roll each dough into a 6-inch log that is about 2-inches thick. Wrap each log tightly using stretch film and place upright in tall glasses. Refrigerate until firm, at least 2 hours up to 2 days.
When ready to bake, pre-heat the oven to 325 F degrees. Line two baking sheets with parchment paper.
Working with one log of dough at a time, slice into ¼-inch thick cookies, turning log every few slices to prevent sides from flattening. Space them ¾-inch apart from each other on prepared sheets.
Brush cookies with the egg white-water mixture, then gently press the reserved pecan halves into center of each cookie.
Bake one sheet at a time, until the edges of cookies are beginning to brown and set, 16-19 minutes, rotating the sheet halfway through baking. Let the cool before serving.

Video

Notes

Notes: 1. The number of cookies you end up with might change with the size of your logs. 2. As you will see in the video, I only baked one of the rolls. I froze the second roll to see if it will still be good in a few days. Before I was ready to bake, I took the frozen dough out of the freezer, let it thaw in the fridge overnight, sliced, and baked it in the morning. It was just as good. So feel free to freeze them for fresh shortbread cookies for future.

Nutrition

The post Naturally Sweetened Pecan Shortbread Cookies Recipe appeared first on Foolproof Living.

Easy Pumpkin Bread Recipe

Aysegul Sanford — Tue, 05 Nov 2019 19:23:21 +0000

Why Should You Make This Recipe?

After a few times of testing and tweaking, today I come to you with what I’d like to call the best pumpkin bread recipe from scratch. Here are a few reasons why you will love this recipe too:

Made with every day ingredients: If you are someone who enjoys baking often you probably already have all the ingredients on hand. If not, a quick trip to your local grocery store should be sufficient.
All you need is two bowls and a whisk: No special equipment or prior baking knowdledge is needed. If you can read, you can make this easy pumpkin bread.
Packed heartwarming fall spices: Sweetened with coconut sugar and made with canned pumpkin puree (though you can easily swap it with fresh pumpkin puree), it is packed with a ton of pumpkin flavor along with delicious fall spices like pumpkin pie spice and ground cinnamon.

Intrigued? Let’s break it all down and answer all your questions on making the most delicious easy homemade pumpkin bread recipe.

Ingredients

As in most quick bread recipes, this pumpkin loaf recipe has 2 sets of ingredients: Dry and Wet.

Dry Ingredients

Flour: I used a combination of all-purpose and whole wheat pastry flour. I love the addition of earthy flavors coming from the whole wheat pastry flour.
If you don’t have whole wheat pastry flour, you can replace the ⅔ cup whole wheat pastry flour used in this recipe with ⅓ cup all-purpose flour and ⅓ cup whole wheat flour.
Baking Powder: To make it lighter.
Baking Soda: To make it rise.
Kosher Salt: To enhance and bring out the sweet flavors.
Spices: I opted for ground cinnamon and pumpkin pie spice for ease and convenience. However, you can also make your own pumpkin spice mix by mixing together ¼ teaspoon of (each) ground ginger, clove, nutmeg, and allspice.
Nuts: I added a cup of walnuts and roasted pepitas (on top) at the very end, but any nuts (pecans, pumpkin seeds, etc.) would work here.

Wet Ingredients

Eggs: I used two eggs to make the batter nice and fluffy
Coconut Sugar: I used coconut sugar not only because it is a healthier choice (because it causes a slightly lower rise in blood sugar than granulated white sugar – more on this later!), but also because it provides a delicious brown-sugar like flavor in the overall recipe. If you don’t have coconut sugar, you can substitute it with the exact amount of light brown sugar.
Pumpkin Puree: I used a cup of canned pumpkin puree as I always keep a few cans in my pantry, but if you have homemade fresh pumpkin puree on hand feel free to use it.
If you are in need of a good homemade pumpkin bread recipe, check out my friend, Traci’s Homemade Pumpkin Puree.
Vermont Creamery’s Unsalted Butter: While you can use any oil you like (i.e. coconut oil, vegetable oil, avocado oil, etc.), I opted for unsalted melted and cooled butter. I am a big fan of the luxurious creamy flavors of Vermont Creamery’s cultured butter. After trying this exact recipe with several types of oils, I decided that the version with butter was simply the best.
Almond Milk: I used ¼ cup almond milk to thin the bread batter. However, any type of milk, coconut, oat, and even regular milk would all work here.
Vanilla Extract: I used pure vanilla extract to enhance all the flavors within the batter.

How to make this recipe from scratch

The process of making this healthy pumpkin bread recipe has 4 folds.

First, mix the dry ingredients in a small bowl.

Second, whisk together the eggs with coconut sugar in a large bowl. Add in the pumpkin puree, melted and cooled butter, almond milk, and vanilla extract. Give it a good whisk until fully incorporated.

Third, fold in the dry ingredients into the wet ones. I usually start with a whisk and continue with a spatula to avoid over mixing the batter.

Finally, stir in the walnuts and transfer the batter into a loaf pan. If preferred, sprinkle it with a handful of pepitas and walnuts as a garnish.

I used a full-size loaf pan (9X5), but this recipe also bakes beautifully in a smaller 8.5X4.5 loaf pan as well.

How to make pumpkin bread with fresh pureed pumpkin

As I mentioned earlier, you can use the exact amount (1 cup) of fresh pumpkin puree (which you can make by roasting and pureeing a whole pumpkin) instead of canned pumpkin puree in this recipe. The rest of the ingredients and the process would be the same.

In my testings, I was not able to recognize a big difference in taste between the version of pumpkin bread made with fresh pumpkin puree versus the one made with canned pumpkin.

Want to know more about fresh versus canned? This article, Fresh vs Canned Pumpkin, written by Handle the Heat, is a really interesting and helpful article on the subject.

How long to cook/bake?

This pumpkin quick bread recipe bakes in a 350-degree oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

How to make it moist?

The thing about this simple pumpkin loaf cake is that it is deliciously moist making you want a little more after each bite.

Though to get a better understanding of how to ensure that my pumpkin quick bread turns out moist every time, I asked the question to Jenifer. Being the amazing pastry chef that she is she provided me with the following explanation:

The pumpkin bread stays moist with the right balance of liquid to dry ingredients, fat, and leavening. Too much liquid to dry, the pumpkin bread will be soggy. Too much fat or leavening will cause the pumpkin bread to be coarse and crumbly.

How to store & freeze

Storage: You can keep this pumpkin spice bread at room temperature for up to two days. To do so, remove the pumpkin bread from the loaf pan and let it cool completely on a wire rack. Then, wrap it in a stretch film and place it in an airtight container (or in a plastic Ziploc bag) and seal closed.
Alternatively, you can keep it in the refrigerator for up to one week. Just be sure to wrap it well and place it in an airtight container.

To Freeze: You can certainly freeze this pumpkin walnut bread. It will retain its freshness for up to three months in the freezer. To do so, wrap it tightly with stretch film, place it in a plastic freezer bag, and seal tightly. I personally like to slice it before freezing. That way I can enjoy a few slices here and there without having to thaw the whole loaf.

Variations:

I usually use this recipe as a base and change it up with different ingredients. Below are a few of my favorite variations:

Pumpkin Raisin Bread: Fold in ½ cup raisins in the batter right at the same time you add in the walnuts.
Pumpkin Chocolate Chip Bread: Fold in ½ cup of your favorite chocolate chips (I like mine bittersweet) at the last minute.
Dairy-Free Pumpkin Bread: While I prefer my pumpkin bread recipe with butter, you can use the same amount of coconut (melted and cooled) or vegetable oil for a dairy-free pumpkin loaf.
Pumpkin Bread Recipe without Spices: While I love my pumpkin spice, I understand that some people are not a big fan. If that is you, feel free to omit using any of the spices in the recipe below.
Pumpkin Bread without Eggs: If you’re looking for a vegan pumpkin loaf, replace the two eggs with two flax eggs to bind the batter.
Don’t know how to make a flax egg? Simply combine 1 Tablespoon Ground Flaxseed with 3 Tablespoons warm water and allow to sit for 5 minutes until congealed.

FAQs:

Is pumpkin bread healthy?

While I am a true believer that every baked good that contains sugar should be consumed in moderation, I think my version of the easy and moist pumpkin recipe that I am sharing here is healthier than most other recipes because we are using coconut sugar.
The beauty of coconut sugar is the lower impact it has on your blood sugar. Unlike refined white sugar, coconut sugar has all of its nutrients intact, like fiber, iron, zinc, calcium, potassium, and is packed with a number of antioxidants. This alone makes it all the more good for us – it’s light, sweet, fruity flavor is just the bonus!

What goes good with pumpkin bread

My favorite way to enjoy this easy moist pumpkin bread is with a cup of latte. However, if I am having it for breakfast, I spread it with some Vermont Creamery’s butter with my morning coffee.
Alternatively, you can also treat yourself with a dollop of maple whipped cream, maple syrup cream cheese frosting, or a healthier alternative, homemade unsweetened applesauce.

Can I use the same batter to make muffins?

Yes – but a few adjustments are necessary. To make this pumpkin loaf recipe into 12 muffins, increase the oven temperature to 375 and decrease the cooking time to 15-20 minutes. But again, use the toothpick test and keep an eye on the muffins. Once they start to look golden brown on top, you know they are just about ready!
And if you are after another good pumpkin muffin recipe, may I suggest my Maple-Sweetened Pumpkin Oat Muffins? It is one of the most popular fall recipes on the blog that has gotten raving reviews from several of my readers.
If you can’t get enough of these types of quick breads, be sure to try this delicious Banana Bread as well.

Other pumpkin bread baked goods you might like

Thinking about what else you can make with canned pumpkin? Here are some recipes you might also like:

Maple Pumpkin Bread Pudding
High Protein Quick Bread with Pumpkin
Pumpkin Almond Flour Muffins
Gluten-Free Pumpkin Bread – by Bojon Gourmet
Chocolate Marble Pumpkin Bread – by Kitchen Confidante

Other pumpkin recipes you might like

Pumpkin Turkey Chili
Spicy Pumpkin Waffles
Pumpkin Almond Butter Smoothie
Roasted Pumpkin Salad with Lentils – by Occasionally Eggs
Pumpkin and Ginger Soup

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Easy Pumpkin Bread Recipe

This is a Simple Pumpkin Bread Recipe made from scratch without a mixer. Packed with warm autumn spices, this pumpkin quick bread is incredibly delicious and moist. Check out the blog post variations and freezing information.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices (One 9X5 Loaf Bread)

Calories 333kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

1 cup all purpose flour
⅔ cup whole wheat pastry flour*
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon pumpkin spice

Wet Ingredients:

2 large eggs lightly beaten
1 cup coconut sugar*
1 cup pumpkin puree
⅓ cup Vermont Creamery unsalted butter melted and cooled
¼ cup milk almond, coconut, oat, and regular milk would all work
1 teaspoon vanilla extract

As Garnish:

1 cup walnuts/pumpkin seeds a few tablespoons more for garnishing

Instructions

Pre-heat oven to 350 F degrees. Lightly butter a 9X5 loaf pan and set aside.
Mix together the dry ingredients; all-purpose flour, whole wheat pastry flour, baking soda, baking powder, kosher salt, ground cinnamon, and pumpkin spice, in a small bowl. Set aside.
Lightly beat eggs in a large bowl. Whisk in the coconut sugar. Add in pumpkin puree, melted (and cooled) butter, almond milk, and vanilla extract. Whisk until thoroughly combined.
Gently fold the wet ingredients into the dry ones. Do not overmix.
Fold in the walnuts.
Transfer to the prepared loaf pan. If preferred, garnish with more nuts on top.
Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
When cool enough to handle, gently remove the loaf from the pan and let it cool on a wire rack for 30 minutes before slicing.

Video

Notes

*If you don’t have whole wheat pastry flour, you can replace the ⅔ cup whole wheat pastry flour used in this recipe with ⅓ cup all-purpose flour and ⅓ cup whole wheat flour. *If you don’t have coconut sugar, you can substitute it with the exact amount of light brown sugar.

Nutrition

The post Easy Pumpkin Bread Recipe appeared first on Foolproof Living.

Foolproof Galette Dough Recipe

Aysegul Sanford — Fri, 16 Aug 2019 11:31:37 +0000

I’ll be the first one to admit. I am not very good at making pies. Because I find making pie dough from scratch to be very hard, it stresses me out. I can never manage the ratio between flour, butter, and water to get the right texture even if I follow a recipe.

If you are good at making pie dough, my hat is off to you, my friend. But in my case, as someone who grew up in Turkey, I had never had a pie before I moved to the U.S. in my twenties. I still remember the day that I had my first apple pie. It was love at first bite. I wanted to eat the whole thing by myself.

But then I tried making it at home and quickly learned why most people make their pies using store-bought pie dough.

Fast forward to today, I can make it now, but the dough part is usually a hit or miss. However, with galette dough, there is hope for someone like me. Especially with the easy galette recipe I am sharing here today.

The recipe comes from one of my favorite cookbooks, Naturally Sweet (affiliate link), by the folks behind America’s Test Kitchen. If you are familiar with their work, you probably now how they test recipes over and over again until they perfect it. This galette crust recipe is no different. It is foolproof. And I plan on telling you why in detail, but let’s first go back to basics and talk about the meaning of galette.

What is galette? (Galette Definition)

The term galette comes from the Norman word gale, which is a term used in French cuisine to identify a flat round cake made of pastry dough or bread. (Source) However, nowadays galette is referred to as homemade pastry dough that is more of a rustic, free-form tart made with a single crust of pastry.

It is different than your usual pie in that galette recipes are baked on a baking sheet rather than on a plate. I think the fact that they are baked in this free-form format makes them much easier compared to a pie.

No need to stress about fitting the dough into the pie plate or cramping the side to make it look picture perfect. Whether you make a sweet galette recipe filled with various fruits or savory galette recipe filled with vegetables, galette dough is so easy to roll out, fill, fold, and bake.

Plus, the recipe for savory galette dough that I am sharing here can be used for sweet and savory galette recipes.

Crostata vs galette

You may have heard people refer to galette as crostata. Come to find out, crostata is the term that Italians use for the galette. They are basically the same thing.

Ingredients for this easy galette crust

This free-form tart dough is made with four ingredients.

All-purpose flour
Kosher Salt
Unsalted Butter
Ice Water

This recipe is a little different than most recipes you find online or in cookbooks in that it does not have any sugar in it. I prefer a galette dough recipe without sugar as I try to minimize our sugar intake as much as possible. Plus, since I usually bake it with sweet fruit on top, I do not think that any additional sugar is necessary.

However, if you want to use sugar in your galette crust, feel free to add in a tablespoon of sugar into the flour and salt mix in the beginning.

A Word on the butter

I think we can all agree that butter is the most crucial ingredient for a flaky nicely browned galette dough. I usually buy the European style (aka cultured butter) when it comes to baking. If you are not familiar, here is a great explanation from an article called The Difference Between American Butter and European Butter, Explained:

European butter refers to butter produced through a style that’s popular across much of Europe. It’s a cultured butter that’s been churned for a longer period of time to achieve at least 82 percent butterfat.

At this point, you might rightfully ask, how is American butter different? The following comes from the same article:

The main difference between European and American-style butter is the butterfat content. In the U.S., USDA federal regulations require a churned dairy product to contain at least 80 percent butterfat to be officially considered butter.
That 2 percent variation might seem small, but it makes a difference in taste and consistency.
Butter produced in the U.S. usually isn’t cultured, so it has a less tangy, more neutral flavor.

While one version is not better than the other (and it is also a personal choice), most chefs prefer cultured butter when it comes to baking due to its higher butterfat, less water content, and flavor.

For that reason, I too prefer cultured butter for this galette dough recipe. I find that it produces a flakier and more flavorful end product compared to its version made with American butter.

However, this is not to say that this galette crust recipe cannot be made with American style butter. Both versions would work and taste great, but I think if you are serious about upping your galette game a few extra bucks you will spend for European style butter is worth it.

How to make galette dough in a food processor

I find that making the dough in a food processor is the easiest and most foolproof way, mainly because the temperature of the dough is an essential factor for a flaky crust. I like that I can easily manage the amount of mixing that I need to do without having to touch the dough by using the pulse feature.

The process to make this easy galette dough in a food processor has four parts:

First, place flour and salt in the bowl of a food processor fitted with the metal blade. Pulse 3-4 times to mix. Add in the cubed butter and pulse until mixture resembles coarse sand. You want the butter pieces to look like small lentils. This process takes about ten 1-second pulses.

Next, add in the water as you continue you to pulse one tablespoon at a time until the dough starts to collect on the sides and form into a ball. I think this, the fact that the dough forms into a ball giving an idiot-proof visual cue of doneness, is the part that makes this recipe foolproof. Be sure to watch the how-to video in the recipe card to get a visual of what I mean.

Second, dump the dough onto a lightly floured surface and form it into a 4-inch disk. Wrap it tightly with plastic wrap and let it sit in the fridge for at least 45 minutes up to 2 days.

Third, take it out of the fridge and let it sit on the counter for 10-15 minutes before you are ready to roll it out. However, be aware that you might have to wait longer if the dough has been sitting in the fridge for more than 4 hours.

Roll it out into a 12-inch circle that is ⅛-inch thick on a lightly floured surface and transfer onto a large sheet of parchment paper. To finish it off, fill it with your filling making sure to leave at least 3-inch border around the edge. Then fold the outer 3-inch dough over the filling, pleading it gently by every 2 or 3 inches.

Finally, brush the dough with a beaten egg yolk to get a good golden crust.

How to make galette dough by hand

While my preferred method of making galette dough is in a food processor, you can make galette dough by hand.

If you decide to do so, mix flour and salt in a large bowl. Work the butter into the flour mixture until it resembles coarse meal with some pea-sized pieces of butter. I find that the best tool to do this is a pastry cutter (affiliate link.)

Sprinkle 4-tablespoons of ice-cold water and mix it until it holds together to form a ball. If it doesn’t, feel free to add in more water 1-teaspoon at a time.

Shape the dough into a 4-inch disk, wrap tightly with plastic wrap, and let it sit in the fridge for at least 45 minutes before rolling it out.

How long to bake a galette

While the timing depends on the particular recipe you are using, most galette recipes bake in 350 to 375-degree preheated oven for 50-60 minutes.

A Few tips for the best galette dough recipe

Temperature is everything when it comes to a flaky galette dough: As in every pastry dough, whether it is used to make a galette, tart, or pie, the temperature of the dough is very important. It should be cold. If it gets warmer (and harder to manage) during the rolling out process, feel free to place in the fridge for a few minutes to harden.
“If your galette dough is too thick, the crust will be gummy and chewy, rather than flaky”: According to this article from Bon Appetit, the ideal thickness for the rolled galette dough is a uniform ⅛-inch thick for ideal browning that has a nice crisp.
Be sure to bake your galette in the middle oven rack in a moderate temperature oven: Since the ideal thickness of the crust is ⅛-inch and it is directly baked on a sheet pan (rather than in a pie pan), the way to ensure even baking and browning is to bake it in a moderate temperature (350-375 F degree oven is ideal) oven on the middle rack.
Can I freeze this galette pastry? You sure can. If you decide to do so, be sure to wrap the dough tightly (to prevent freezer burn) with stretch film. The galette dough recipe below can be frozen up to 1 month. When ready to use it, let the dough thaw completely on the kitchen counter before you roll the dough.
Want to put your galette dough into good use? Try my Peach Blueberry Galette recipe. It is a delicious French galette recipe that is guaranteed to impress.

Galette Dough

A delicious galette starts with a buttery galette crust. This is my go-to galette dough recipe that I use for both sweet and savory galette recipes.

Course Dessert

Cuisine French

Prep Time 1 10

Total Time 1 10

Servings galette dough

Calories 1744kcal

Author Aysegul Sanford

Ingredients

1 ½ cups (213 gr.) of all-purpose flour, more to flour the surfaces
½ teaspoon kosher salt
10 tablespoons (142.5 gr.) cold unsalted butter, cut into small cubes
4-5 tablespoons ice-cold water
1 large egg yolk

Instructions

To make the galette dough: Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does.
Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.
Take it out of the fridge 10 minutes before you are ready to roll it out.
Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.
Place your filling (depending on the recipe you are using) on top slightly mounting in the middle, leaving a 3-inch border around the edges.
Roll the sides of the dough overlapping as you go around and pleating the dough.
Brush the edges of the dough (the outer crust) with egg yolk.
Bake according to the instructions of the recipe you are using.

Video

Notes

Prep time: 10 minutes for mixing the dough and 60 minutes for letting it sit in the fridge
This recipe yields one galette dough

Nutrition

The post Foolproof Galette Dough Recipe appeared first on Foolproof Living.

Strawberry Rhubarb Breakfast Crisp

Aysegul Sanford — Mon, 08 Jul 2019 18:00:41 +0000

Before you think that this is yet another strawberry and rhubarb crisp breakfast recipe, allow me to explain. I know that the Internet is full of crisp recipes you can make throughout the year with whatever fruit is in season at the time.

I also know that using strawberry and rhubarb combination in a crisp recipe is not a brand new idea that I came up with. Finally, I have no intention to make you turn on the oven for a recipe that is mediocre; especially when it is 90 degrees outside as it is now as I type this.

I have been looking for an interesting, somewhat different crisp recipe that it a little bit out of the norm for some time now. As I was doing my research, I was hoping to find one that is not overly sweet (preferably made with natural sugars) and made with a topping that is just as delicious as the filling. Because I am that person, who likes the crust more than the filling and rather have more crust than filling. #addictedtobutter

Ingredients for the rhubarb strawberry crisp recipe

And my friends, I am here to tell you: This Strawberry and Rhubarb Breakfast Crisp is just that. A delicious summery strawberry and rhubarb filling topped off with a topping made with sliced almonds, whole wheat pastry flour, and rolled oats.

It is somewhere between a strawberry baked oatmeal, crisp, and a cobbler. In my opinion, what makes it so delicious, somewhat healthier, and different is that the topping doesn’t solely rely on butter. It gets a crunchy and earthy flavor kick from sliced almonds and rolled oats.

For the filling, I mixed strawberry and rhubarb together and I added some poppy seeds for an added crunchy taste and a little bit of honey for some additional sweetness. As it bakes in the oven the topping gets crispier while the filling gets bubbling and sweet.

Truly dreamy…

How to make healthy rhubarb breakfast

The recipe for this strawberry rhubarb breakfast crumble has 3 parts.

First, you make the topping. To do so, pulse 1 cup of the sliced almonds in a food processor fitted with the metal blade until you have a medium-fine almond meal, 25-30 seconds. Add in the flour, oats, baking powder, baking soda, coconut sugar, and salt. Pulse 4-5 time in one-second pulses.

Then add in the butter and pulse for 30 seconds until it resembles cornmeal. Finally, slowly pour in the buttermilk through the tube and pulse until all of the liquid has been added. Set it aside while you are prepping the fruit.

Second, you prep the strawberry rhubarb filling. To do so, place strawberries, rhubarb, lemon juice, and lemon zest in a bowl. Drizzle it with honey. Add in the poppy seeds and arrowroot powder (or cornstarch). Give it a gentle stir.

Finally, to assemble the rhubarb strawberry crisp simply spread the fruit filling at the bottom of a casserole dish and top it off with the oat-almond-butter topping.

From start to finish, it took me 30 minutes to get it all together. After it was baked in the oven for 40 minutes, it was ready to serve.

The recipe below suggests waiting for 30 minutes, but I served it right away because the smell in my kitchen was so irresistible for us to wait that long.

A Few helpful notes for the best strawberry rhubarb breakfast bake

Best way to serve: While you can serve this rhubarb breakfast recipe by itself, I served it with plain yogurt. If you are following a vegan diet, you can serve it with coconut or almond yogurt as well.
What to do with the leftovers? You can place the leftovers in an airtight container and keep them in the fridge. It should be fine up to 2 days.
Can I serve this cold? You sure can. As a matter of fact, I sometimes serve leftovers on the next day with a scoop of ice cream on top.
But if you prefer to serve it warm, you can warm it up in a microwave for 45 seconds or so before serving.
Can I swap the fruit you used with other summer berries? You sure can. The oat crips recipe you see below is my go-to recipe for all summer crisps and make it with whatever fruit I can get my hands on. My other favorite version of this breakfast is with peaches and blueberries.
Can I use frozen fruit when they are not in season? You sure can. And the best part, there is no need to thaw the fruit. Simply follow the recipe like you are making it with the fresh fruit.

Other strawberry recipes you might like

Strawberry Banana Smoothie with Yogurt
Strawberry Coconut Milk Popsicles
Almond Flour Strawberry Cake
Strawberry Mascarpone Tart
Strawberry Rhubarb Rose Galettes – By Bojon Gourmet
Strawberry Chocolate Nice Cream – Vanilla and Bean
Strawberry Rhubarb Ricotta Skillet Buckle – Olive and Mango

Strawberry Rhubarb Breakfast Oat Crisp

This Strawberry Rhubarb Breakfast Oat Crisp is between a crisp and a cobbler made by topping off a strawberry-rhubarb-poppy seed filling with an almond-oats-butter topping. Ready in less than an hour it is a delicious and healthy summer breakfast.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 439kcal

Author Aysegul Sanford

Ingredients

For The Topping:

1 1/2 cups (120 gr) sliced raw almonds, divided
1/2 cup (70gr) whole wheat pastry flour (or whole wheat flour)
1/2 cup (50gr) rolled old fashioned oats
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons coconut sugar
1/4 teaspoon salt
6 tablespoons (85gr) unsalted butter, cut into smaller pieces – plus more for greasing the pan
1/4 cup (60ml) buttermilk

For the filling:

2 cups fresh strawberries hulled and sliced
2 cups rhubarb chopped into smaller pieces
1 tablespoon lemon juice
2 tablespoons grated lemon zest
1 tablespoon of honey
2 tablespoons poppy seeds
3 tablespoons arrowroot powder or corn starch
4 cups of plain milk or coconut yogurt to serve with (optional)

Instructions

Preheat the oven to 375 degrees. Butter an 11 by 7 size (or a similar size) baking dish. Set aside.
To make the topping: Pulse 1 cup of the sliced almonds in a food processor fitted with the metal blade until you have a medium-fine almond meal, 25-30 seconds. Add in the flour, oats, baking powder, baking soda, coconut sugar, and salt. Pulse 4-5 time in one-second pulses.
Add in the butter and pulse until it resembles corn meal, about 30 seconds.
Slowly pour in the buttermilk through the tube and pulse until all of the liquid has been added. Transfer it to a bowl and place it in the fridge while you are getting the filling ready.
To make the filling: Place strawberries, rhubarb, lemon juice and lemon zest in a bowl. Drizzle it with honey. Add in the poppy seeds and cornstarch. Give it a gentle stir.
To assemble and bake: Spread the fruit filling on the bottom of the prepared baking dish. Spoon the topping on top of the filling in an even layer. Sprinkle it with the rest of the sliced almonds. Bake until the top is golden brown and the fruit filling is bubbling, for 35-40 minutes.
Let it cool on the counter for 30 minutes before serving. Serve with a bowl of regular or coconut yogurt.

Notes

The nutrition values below do not include yogurt.

Nutrition

This recipe was originally published in July 2016. It has been updated in June 2020 with new information and a few (very minor) updates to the recipe.

This recipe is adapted (with minor changes) from Megan Gordon’s cookbook:Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons.

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