Category Archives: Dessert

Grain Free Apple Cobbler Cake

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I wasn’t sure what to call this dessert. My intent was to make a healthified apple cobbler. It came out more like a cake – but yet not really like a cake. So it’s an apple dessert. A grain free, maple sweetened apple dessert. This recipe uses minimal, whole ingredients. It uses: almond flour, eggs, pure maple syrup, coconut oil, some salt, vanilla extract, lemon juice, baking powder, and apples. That’s it. It’s simple to put together and we have been loving it as a weeknight dessert or snack.

This apple cobbler cake has an incredibly moist and dense crumb. It is perfectly sweetened and the touch of lemon juice comes through pleasantly. The apples soften just right – they’re soft and pillowy yet still hold some crunch. You can eat this while it’s still warm, but I wouldn’t recommend it – it falls apart a bit when it’s still warm. It’s texture becomes amazing once completely cooled and that is how we’ve preferred to enjoy it.

Something to note. I absolutely love this dessert. It’s delicious and it makes you feel good + nourished after eating it. That being said, if you’re looking for a decadent, indulgent fall dessert, this is not what you’re looking for. This is for anyone who wants a dessert that’s grain free and naturally sweetened. We haven’t always eaten grain free and I don’t know that we always will, but right now that’s what we’re going with. As far as sugar, I’m doing all of my baking these days with either pure maple syrup, honey or dates. I love classic homemade desserts using all out sugar and flour, but this just isn’t that. This is whole food nourishment that tastes like dessert and I am loving it :).




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Grain Free Apple Cobbler Cake

Ingredients

  • 2 medium apples, sliced
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, melted and cooled
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven to 350 degrees. Prepare an 8 or 9 inch baking dish by rubbing it with a bit of coconut oil.

  2. Layer most of the sliced apples on the bottom of the baking dish, saving a few apple slices for the top, if desired. Set aside.

  3. In a small bowl, mix together almond flour, baking powder and salt. Set aside.

  4. In a medium bowl, whisk together the coconut oil and maple syrup. Add the eggs, vanilla extract and lemon juice and whisk until well combined.

  5. Add the dry ingredients to the wet and mix until just combined. Pour batter into baking dish, covering the sliced apples. Top with remaining sliced apples.

  6. Bake for about 35 minutes, or until an inserted toothpick comes out clean. Let cool completely before cutting and eating.

 

Grain Free Peach Crisp Bars

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These peach crisp bars were created out of my desire to have a dessert/snack using end-of-summer peaches, and that were free of white sugar and flour. This recipe is for all of you like me, who want dessert, but also want to be healthy. These peach crisp bars:
-are grain free
-have no added sugar (they’re naturally sweetened with dates)
-utilize delicious end of summer peaches
-are tasty and filling
Let’s talk about what makes them so excellent.

The crisp
The crisp part of this dessert is made simply out of five main ingredients: whole pecans, almond flour, (unsweetened) coconut, coconut oil (you can use butter, too) and dates. There’s also a bit of salt and vanilla in there. It’s extremely easy to prepare – all of the ingredients are added to a food processor and mixed until crumbly.
A note on the dates – here are the dates that I use and highly recommend. These dates are perfectly textured and the pits are easy to remove. They blend up into a perfect date paste which is what I use in this dessert. To make the date paste, you simply place the dates in your food processor and process until they come together to form a ball of paste. That is the only sweetener used in this recipe.

The peaches
I kept the peaches super simple for this – they are diced and then mixed with just a bit of arrowroot starch, in order for the peach layer to thicken while baking. I use arrowroot starch but you could just as easily use another starch, like corn starch. You don’t have to do this, but I like smashing the peaches up a bit with the back of my spoon while mixing together the peaches and arrowroot. 

I love this dessert because it’s wholesome, it’s healthy and I can eat it without consuming lots of sugar. It’s a great dessert but would also make a wonderful snack, or even breakfast!










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Grain Free Peach Crisp Bars

Ingredients

Peaches

  • 4 cups peaches, diced
  • 2 tablespoons arrowroot starch

Crust/Crisp

  • 6-8 dates, depending on your preferred sweetness
  • 1 cup pecans
  • 1 cup almond flour
  • 1 cup unsweetened coconut flakes
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons coconut oil, or butter

Instructions

  1. Preheat oven to 350 degrees. Prepare an 8x8 baking dish by lining with parchment paper or greasing well. Set aside.

  2. Add the diced peaches to a bowl and sprinkle the arrowroot starch on top. Mix well, even smashing some of the peaches with the back of your spoon. Set aside.

  3. Add dates to a food processor and process until they form a ball of paste. Remove and set aside.

  4. Add pecans, almond flour and coconut to the food processor. Pulse a few times. Add the salt, vanilla extract, coconut oil and date paste and process until mixture is well combined and crumbly.

  5. Add about 2/3 of the crisp mixture to the bottom of prepared baking dish. With a spoon, smooth out the crust evenly. Top the crust with the peaches. Crumble remaining crisp mixture over peaches.

  6. Bake for about 25-30 minutes, or until peach layer is bubbling and the top is slightly browned. I recommend letting it cool completely before serving.

Wholesome Honey-Sweetened Dried Blueberry + Chocolate Snack Cookies

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I’ve had this post in my drafts for at least a month now, just waiting to be shared. I haven’t been happy with the photos, and haven’t found myself just sitting down to write in quite some time. But here I am now, sitting to write, on my second (or third?) cup of coffee , and getting over the fact that I don’t love the photos so that I can finally share this recipe that I love so much with you.

Let me tell you about how these little cookies came to be.

Greg and I are not big dessert eaters (well, he isn’t – I love dessert but don’t make it, otherwise I’d eat it all) but we are big snack eaters. I always like to have healthy snacks on hand for times when we just want something before the next meal, or, for times like right now, when I’m just not ready for breakfast yet but my coffee is starting to get to me (just ate one of these cookies). I usually go with some sort of homemade granola bar or something similar (lately, I have been on a healthy banana bread kick). 

Right around this time last year, I made these no-bake almond + peanut butter energy bites. We were consuming those for a long time, but then I started switching it up to more of a baked granola bar because we need something that will hold up for long periods of time without being refrigerated. The energy bites are so good, but they do tend to get crumbly when not refrigerated. 

A few months ago, I was making Sally’s berry vanilla cashew snack bars and was mixing the wet ingredients for that recipe. The combo is: honey, vanilla extract, almond meal, salt and almond butter (I also added some almond extract because I love it). After I mixed that together, I got a spoon, tried a little bit, and thought it tasted like cookies. And it was healthy! I was in love with that combo of ingredients. I sat with those thoughts for a few weeks, did some experimenting and came up with the recipe you see today. I combined those wet ingredients with oats, walnuts, dried fruit and chocolate. So while I am calling these cookies, they are really like granola bars, in a cookie shape, because why not? They are healthy enough to be a wholesome snack, yet in my opinion, delicious enough to be a healthy dessert if that is what you’re looking for. 

Let me break the recipe down a bit:

The oats, walnuts and almond flour: I know that using all three of these is a little high maintenance, but I really like the flavor and texture that using all three brings. We keep the oats and walnuts a little more coarse while the almond meal is more fine and soft, providing great contrast of texture throughout the cookies.

The almond butter: I list almond butter in the ingredient list but I have made this recipe using plain almond butter, vanilla almond butter, sunflower seed butter and a combination! I feel confident that any type of nut butter would work with this recipe, just keeping in mind the changes in taste. 

The dried blueberry + chocolate: This flavor combo was inspired by my childhood obsession with chocolate covered blueberries. I still love the combo, but haven’t had one of those (suspiciously purple) chocolate covered blueberries in years! I have also made these cookies with the following combos: dried cranberry + chocolate, dried cranberry + dried blueberry + dried apricot, plain dried cranberry. They are all good, and I feel confident that so many other combinations would be good, too. Experiment a little, find what you like.

If you are looking for a wholesome, homemade snack, I hope that you will give these a try. I love these little snack cookies and I hope that you get to make them and love them, too!

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Wholesome Honey-Sweetened Dried Blueberry + Chocolate Snack Cookies
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Ingredients
  1. 2 cups rolled oats
  2. 3/4 cup walnuts
  3. 1/2 cup honey
  4. 1 cup almond meal
  5. 2 tablespoons almond butter*
  6. 2 teaspoons vanilla extract
  7. 1/4 teaspoon almond extract
  8. 1/4 teaspoon salt
  9. 1/2 cup dried blueberries
  10. 1/3 cup chocolate**
Instructions
  1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
  2. Add the oats to a food processor and process until coarsely ground. You don't want them to be fine, or whole, but somewhere in between. Add the walnuts and pulse several times, just to lightly chop the walnuts. You want some texture to remain. Add oat mixture to a bowl and set aside.
  3. Add the chocolate to the food processor and process until broken into little bits. Add the blueberries and pulse several times, to break them up a bit.*** Add chocolate mixture to a bowl and set aside.
  4. In a large bowl, combine the honey, almond meal, almond butter, vanilla extract, almond extract and salt. Whisk together until smooth. Mixture will be thick - that's okay. Add the oat mixture to the wet ingredients and stir until very well combined and no dry bits remain. Add the chocolate + blueberry mixture and stir well. I usually go in with my hands and almost "smash" the ingredients together, ensuring that the chocolate + blueberries get fully incorporated into the cookie dough.****
  5. If time allows, refrigerate the dough for at least one hour.*****
  6. Using a spoon, scoop out some dough, and using your hands, roll it into a tight ball. Place on a baking sheet and gently flatten the top of the cookie just a bit. The cookies will not change shape in the oven - whatever shape they go in, is how they will come out. Repeat with remaining dough until all cookies are rolled out and evenly spaced on the baking sheet.
  7. Bake for 25-30 minutes. When cookies are done, they will still be soft but will smell amazing and will be golden brown on the bottom.
  8. Enjoy!
Notes
  1. * Use any nut butter that you desire. I have used plain almond butter, vanilla almond butter and sunflower seed butter.
  2. ** Use any type of chocolate that you like. Milk, dark, chips or a bar, I think so much could work here.
  3. *** You don't necessarily have to do this, I just like the add-ins to be small in size. You could also just chop your chocolate if you don't have a food processor.
  4. **** Once everything is mixed together, if dough is too dry, add some additional honey, if dough is too wet, add some whole rolled oats. Dough will be just right when you can form the cookies easily with your hands.
  5. ***** Refrigerating the dough is not necessary, but if time allows, will help the dough to stay together better.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Almond + Peanut Butter Energy Bites

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Hi everyone! It’s been awhile. I’m back today with a little recipe that has become a recent love of mine. Nothing fancy, nothing complicated, but special anyway. Almond + peanut butter energy bites. Let’s talk about ’em.

I have been making + loving these little energy bites for months and it has just now occurred to me to share them with you. Last week while I was rolling a batch out, I thought, I should share these on the blog. I know that there are many, many “energy bite” recipes out there and that this one isn’t anything revolutionary, but after many experiments in different flavor/ingredient combos, this is the one that I have come to know and love and it makes me happy to share it with you today.

Here is why I love these:

1) I haven’t had to buy granola bars in the store. And that makes me so happy. Since I have been eating these, granola bars from the grocery store just won’t do the trick. 2) They satisfy a sweet tooth craving. I have had a major sweets craving lately. Like, I never want to pass up dessert. And guess what, these satisfy that craving perfectly. 3) Not only do they healthfully satisfy my sweets cravings, they are filling. Whenever I am feeling drained in the afternoon and lunch is long past and dinner is far away, these save me. They fill me up until dinner and give me the evening energy that I need. Love it. 4) I know every ingredient. No mystery ingredients here. Also – every ingredient is one that I keep on hand and every ingredient is one that is good for me. Can’t get much better than that!

If you are looking for something to replace store bought granola bars, or looking for a snack that is super healthy + filling, please make these energy bites. This little snack has brought me much happiness and I know that it can do the same for you!

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*Recipe inspired and adapted from How Sweet Eats — click link to view her recipe.

Almond + Peanut Butter Energy Bites
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Ingredients
  1. 1 cup peanut butter
  2. 2/3 cup honey
  3. 1 teaspoon almond extract
  4. 2 cups rolled oats
  5. 1/2 cup sliced almonds
  6. 1/2 cup ground flax
  7. 1/4 cup chia seeds
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon cinnamon
  10. Extra almonds or peanuts, finely crushed, for rolling, if desired
Instructions
  1. In a medium bowl, combine the peanut butter and honey. Microwave for 15 seconds, then stir well to combine. Add the almond extract and lightly stir. Set aside.
  2. In a large bowl, combine the oats, sliced almonds, ground flax, chia seeds, salt and cinnamon. Stir well to combine.
  3. Add the peanut butter mixture to the dry oat mixture and stir well to combine all ingredients. Mixture should be wet + slightly sticky. If it seems overly sticky and won't roll into balls, add more oats.
  4. Using your hands, form the mixture into balls, rolling each ball in crushed almonds or peanuts, if desired.
  5. Enjoy!
Notes
  1. For best results, store in the refrigerator and serve cold. They can be stored/eaten at room temperature, although they will be much softer. I highly prefer them right out of the fridge.
  2. This recipe yields 15-20 energy bites, depending on the size you make them.
  3. I prefer to roll the bites in crushed almonds over crushed peanuts - just a personal preference. Use a food processor to finely crush the nuts.
The Dreaming Foodie https://www.thedreamingfoodie.com/

Apple Crisp

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I cried after my last farmers market of the year.

There was a local arts + crafts show occurring after market, and I wanted to wait around for it to start. It would start 30 minutes after we were done cleaning up, which seemed like forever after already being out in the cold Philly air for six hours that day. I sat in the car and cried. And I thought about it. I thought I was crying because of the seemingly long wait to check out arts + crafts (dramatic, much?). But I wasn’t. I was crying because I didn’t want market to end. I didn’t want to get into the car and go home. That would just mean that I’d have to admit that it was over.

While reminiscing with Greg recently, I told him that I’d never forget the very first time I got to work market. It was just over two years ago. I was still at IUP, finishing my bachelor’s and Greg was living in Philly, just beginning his time at Drexel. It was a Saturday, and I was sitting on the bed in his tiny studio apartment. He was sitting at his desk when he turned to me and said, nonchalantly, “We are good to work market tomorrow.” I freaked out. I had always loved farmers markets and for me, it was a dream to work at one. I get to work at one TOMORROW?? And for his family’s farm?! Dream. Come. True. The next day, I geared up with a light green Three Springs tee shirt, traveled to market, and loved every second of it. 

That was September 2012. Then, until May of 2013, I worked market when I was in Philly, visiting Greg on weekends – and yes, that is how I wanted to spend my Sundays visiting. May 2013 – present, I’ve worked market every Sunday that Greg and I have been home in Philly – which has been most.

This past Sunday was the last market that I will have worked as a Philly resident. The last Saturday that I made sure to be in my Queen Street apartment bed early, to be refreshed for market Sunday. The last Sunday morning that I took my breakfast to go, to eat in the car while taking in the Philly skyline on the drive to market. The last Sunday we searched for a parking spot along Pine Street. The last Sunday Greg and I came home with goodies from all of our favorite Headhouse vendors. To be honest, there won’t be many “lasts” in Philly that I am sad about, but all of these, are surely some of them.

Completely bittersweet.

I can honestly say that I’ve looked forward to working Sundays for the past 2 years. I’ve enjoyed every moment working at market for Three Springs Fruit Farm. All of this is thanks to Greg, and his family. Thank you Greg, thank you Three Springs and thank you Ben (Greg’s cousin), for giving me the opportunity to live out a dream. How a farmers market has made me so happy and particularly emotional, I do not know, but it surely has. In this new adventure that Greg and I are embarking on, I can hope that I find something that makes me as happy as market has here. 

Now, this recipe. I’ve had this apple crisp recipe and post sitting in my drafts for months. I couldn’t find the right words to pair with the post. But it’s time to share, and my recent emotions with my last market seem the right fit for a recipe featuring Three Springs apples.

I know that there are a lot of apple crisp recipes out there, and a lot of people are loyal to one, so I’ll tell you just a bit about mine.

Here’s what I love about my crisp recipe. The apples are just lightly sweetened, with no cinnamon – just 1 tablespoon of sugar in all of those apples, for a very natural apple taste. The apple skins are still on – a must for me. There’s no traditional white flour – instead I’m using almond flour which adds a great, nutty flavor (and for gluten free friends, is naturally gluten free). And butter, because sometimes it’s just necessary and it tastes so darn good in this. 

Here are a few things to keep in mind:

-Almond flour: I know that it is not a staple ingredient for most people, but it is for me and I love always having it on hand. It adds great taste and texture to baked goods. If you don’t keep almond flour on hand, consider it. In addition to today’s recipe, use it in these, these and this, too!

-Apples: Use any variety, don’t be particular. Admittedly, I am particular about many things in life, but which apples I bake with is not one of them. I’ve made this crisp many times and have used a mix of different apples each time – whatever I’ve had on hand. What you use will be good. Also, use local apples when possible!

-Arrowroot starch: This is what I have been using instead of cornstarch. Arrowroot is a natural and more nutritious option. Cornstarch can be substituted if desired, and although I have never made it with cornstarch, I feel fairly confident it would produce a similar end product.

–Penzeys vanilla sugar: I picked this up about a year ago and to be honest, this is the first time I’ve used it. I am in love with it for this recipe though and plan to keep stocked with it just for this. It’s just sugar mixed with vanilla beans (yum!). Plain, white sugar can be substituted, and, if you’re feeling fancy, throw in some vanilla beans with that sugar.

It’s been awhile since I’ve share a dessert recipe with you (or any recipe, for that matter!), and this is one that I feel especially good about. I hope that this crisp is enjoyed in every way by all who try it.

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Apple Crisp
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Ingredients
  1. 4-5 large apples, any variety
  2. 1 tablespoon Penzeys vanilla sugar (or plain, granulated sugar, see note in post)
  3. 1 tablespoon arrowroot starch (or cornstarch, see note in post)
  4. 2 cups rolled oats
  5. 1 cup almond flour
  6. 1/2 cup brown sugar
  7. 1/2 teaspoon cinnamon
  8. 1/4 teaspoon nutmeg
  9. 6 tablespoons cold butter
Instructions
  1. Preheat oven to 350*.
  2. Rinse, dry and slice apples as thin as you can get them.
  3. In a large, but shallow baking dish, add apples, 1 tablespoon sugar and arrowroot starch. Mix gently to coat all apples.
  4. In a mixing bowl, add oats, almond flour, brown sugar, cinnamon and nutmeg. Mix well to combine.
  5. Cut butter into small cubes and add to the dry oat mixture. Using a pastry blender or your fingers (like me!), mix butter into the dry mixture to make the crisp. When done, the mixture will look like coarse crumbs and butter will be fully incorporated.
  6. Evenly distribute crisp mixture on top of the apples in the baking dish. Bake 45 - 60 minutes, or until apples are soft and crisp is slightly browned and crispy.
  7. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/