Baked Apples, Bananas, Brownies, Caveman Diet, Chocolate, Ice Cream, Paleo, Peanut butter, Pumpkin Tarts, Recipes
When I was little, I loved walking into our house and smelling scrumptious desserts baking in the kitchen. Chocolate Wacky Cake was one of my mom’s specialties, so was her Apple Cake! But those yummy desserts call for white flour, white sugar and other no-so-healthy ingredients. So while I have yet to replicate and perfect Mom’s recipes with healthier ingredients, I have discover other yummy desserts that I have made for my family and friends. And they include some of our favorite foods – chocolate, peanut butter, apples, bananas and ice cream – but of course not mixed together. Enjoy!
Total comfort dish! Cut and core 4 large golden delicious apples and place in a crockpot. Sprinkle with cinnamon and nutmeg to taste. Toss with spoon so all apple pieces get the cinnamon and nutmeg. Turn crockpot on to high. In a blender add chopped 1/2 cup chopped walnuts and 1/2 cup pecan halves, mix so they are finely chopped. Add nut mix to bowl and add 1 tablespoon maple syrup, 1 tablespoon melted butter, 1/4 cup almond flour, and 1 teaspoon cinnamon and 1/2 teaspoon nutmeg and mix with fork. Spoon topping evenly on the top of the apples in the crockpot, cover and let sit on high for 2 hours. After 2 hours remove cover from crockpot and turn crockpot to low and let bake uncovered for 30 more minuets. Enjoy!
Banana Ice Cream
This is a must make! Peel 2 medium bananas and cut into medallions. Freeze until it hardens, about an hour or two. Remove and blend in a food processor or blender until smooth and creamy. Add 3 tablespoons almond butter and teaspoons honey and blend OR add 3 tablespoons unsweetened cocoa powder, 2 tablespoons coconut milk and ½ teaspoon vanilla. Both combos are delish or toss in fresh berries. You can also just eat just plain. Transfer to freezable container and freeze for a few more hours. Then serve and indulge!
Brownies with Peanut Butter Frosting
Who doesn’t love chocolate? Now you can indulge without the guilt. Preheat oven to 350° F. Line an 8×8 baking pan with parchment paper, leaving flaps overhanging the ends. In a food processor or Blendtec, pulse together 1 cup fine almond flour, 1/4 teaspoon sea salt and 1/4 teaspoon baking soda. Add in 1/2 cup dark chocolate chips and pulse until it is the texture of coarse sand. Add in 1 tablespoon cocoa powder, 1/4 cup honey, and 9 Medjool dates (pits removed, soaked 1 hour and drained) and pulse until combined. It won’t be very smooth yet. Add 3 large omega-3 eggs and 1/2 cup softened or melted coconut oil and pulse until smooth. Transfer the mixture to the prepared pan. Smooth into corners and flatten the top with a spatula. Bake for 20 to 30 minutes, checking occasionally after the 20 minutes to see if the center has set (it shouldn’t jiggle when you gently shake the pan). Once the center is set, remove from oven and let cool in pan, on a wire rack, for 2 hours before cutting. Eat as is or frost with peanut butter frosting
Peanut Butter Frosting
Beat 3/4 cup palm shortening and 3/4 cup smooth natural peanut butter (no sugar added) on high speed until creamy and smooth. Add 1/3 cup raw honey, 1/2 teaspoon pure vanilla extract and 1/8 teaspoon sea salt. Beat on medium speed for about 45 seconds to combine. Scrape down the sides of the bowl and continue beating on high speed until the frosting is thick and fluffy, about 3 to 4 minutes. You can use right away or place in the refrigerator for about an hour to let it firm up. Frost brownies and serve.
Love, love, love pumpkin. Hence, this is a favorite of mine! Preheat oven to 350° F. Grease a 24 cup mini muffin pan with ghee (or butter if you eat dairy). Combine 2 cups fine ground almond flour, 1/4 teaspoon sea salt, 1/4 teaspoon baking soda and 1 tablespoon ground cinnamon in a medium bowl. In another bowl, combine the wet crust ingredients. Add 1/4 cup melted coconut oil, 5 tablespoons raw honey and 1 tablespoon pure vanilla extract to the dry ingredients and mix until thoroughly combined and you have a smooth dough ball. Using a small cookie scoop, drop a ball of dough in each mini muffin cup. Press down with a tart tamper, dipping the tamper in almond flour after every 2nd or 3rd tart to keep it from sticking. Bake the tarts in the pre-heated oven for exactly 5 minutes. Remove from the oven. The tarts will have puffed up quite a bit. Poke a hole in the bottom of each tart with a toothpick to release the steam. Go back and press each tart back down with the tart tamper. Let cool for 10 minutes on a cooling rack. Do not remove the tarts from the pan. While the tarts are cooling, combine 1/2 of a (15 oz.) can of pumpkin puree (about 1 cup), 1/2 cup coconut milk (canned, full-fat), 1/2 teaspoon pure vanilla extract, 1/8 teaspoon ground cloves, 1/8 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, pinch of sea salt, 1 1/2 tablespoon maple syrup, 1/2 tablespoon arrowroot powder, 1 omega-3 egg and 1 omega-3 egg yolk in a medium bowl. Using the same small cookie scoop, fill the cooled tart shells all the way with the pie filling. Cook for 10 minutes, the centers will still be slightly wiggly. Let cool completely on a wire rack. Use a small paring knife to separate the tarts from the muffin tin and serve with a dollop of whipped crust.
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