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Fudgey Brownie Bites [Only 3 Healthy Whole Food Ingredients-Paleo-Vegan]

on June 18, 2017June 29, 2021 By Kelley 4 Comments

These dense chocolatey bite-sized Fudgey Brownie Bites and the perfect option to curb your sweet tooth. Made with ONLY 3 whole food ingredients with no added sugar, they have a healthy dose of protein for a late afternoon pick-me-up or breakfast if you so wish! The only take 5 minutes to make, bake them or chill them (your choice) then indulge to your heart’s content! Paleo, Vegan, and Gluten Free.

If you regularly visit my site that you must already know about my love affair with chocolate. Deep dark chocolatey goodness is one of my biggest weaknesses, or strengths, I guess it depends upon how you look at it 🙂

Sometimes I’m in the mood for chocolate ice cream, other times I can’t resists a good old chocolate chip cookie, but then there is those days where I am craving the most chocolatey indulgence I can find.

Something dense.

Fudgey.

Gooey.

Melt-in-your-mouth chocolate goodness….

That is the exact moment I get out my food processor to whip these babies up!

Everyone needs a little sweet chocolate pick me up from time to time, and these bite-sized goodies are the ultimate no-guilt treat!

I have had so many changes in the last few months, some good, and some extremely difficult and challenging. I realize that there is so many things out of my control, and the only thing I can control is my perspective and attitude. I’ve had to let go and accept situations for what they are. Life happens and the only thing that is consistent is change.

I have taken more time recently to live in the present, or try to, and enjoy all the details. Take note of more that is going on around me and really absorb it, and let it marinate.

The warm summer breeze grazing my cheek and the twinkling sunlight that found its way through the leaves of an oak tree while I practiced yoga outside.

A smile from a toddler-toting mom, relaying an unspoken understanding of the amazingness and challenges of motherhood that we share.

The sweet melody of song birds, sharing their music during my morning meditation.

And the joy of baking and making something to feed my soul. Yes, something chocolate.

Chocolate is comforting, familiar, and centering. It bring me into the present moment. The sweet smell wafting in the air, the smooth texture, and rich taste all beckon to me to be here and now. I hope these brownie bites will do the same for you!

Sometimes food can help heal the soul, its true.

Fudgey Brownie Bites (3 Ingredients – Healthy – Paleo – Vegan)

6 dates (soaked in very hot water for several minutes, pits removed)
1/2 cup almond butter or sunbutter
3 tablespoons cocoa

Preheat the oven to 350 degrees F (you can also chill the bites and eat them raw).
Process the dates in a food processor until smooth. Add a tiny bit of water or coconut oil only is you need to.
Add the almond butter and cocoa and process until mixed.
Grease a mini cupcake tin and add about 1 heaping tablespoon to each tin compartment.
Bake at 325 degrees F for 10-12 minutes and then allow to cool fully. Or you may skip the baking and just chill for about 1 hour for an even fudgier experience!
Optional Frosting: Combine 1/3 cup chocolate chips (such as Enjoy Life brand) with 1/4 cup of coconut cream in a sauce pan over low heat. Stir until melted, then chill until set. Whip with a hand blender until fluffy.

Dessert

American

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Bunny Bark {Only 2-Ingredients}

on April 8, 2017June 29, 2021 By Kelley

This melt-in-your-mouth candy, affectionately called Bunny Bark, is made from only 2 simple ingredients, and is ready in just a few minutes! Naturally sweetened, Bunny Bark, will be a popular (healthy) stand-in for traditional Easter candy!

Easter is almost here and the Easter candy is out in full force everywhere I look! Cadbury Eggs, chocolate bunnies, peeps of all colors and shapes, speckled chocolate eggs, peanut butter eggs, and of course those ever popular colorful jelly beans! Do you have a favorite Easter candy??

I don’t know if I could pick just one. I definitely had a Cadbury Egg phase where I would try (usually unsuccessfully) to eat the yellow part of the sugary yolk last. I was convinced it tasted different and better than the rest, but now that I am older and wiser, I’m not so sure that is the case… Anyway, let’s just say it was a super messy endeavor!

I also loved those big fat jellybeans- the super-sized ones. I would eat all the red ones and leave the yellow and orange ones for my sisters lol.

I also was the oldest of 3 girls (sorry dad!) and my stride length and height gave me a definite advantage on the playing field of Easter egg hunting. Usually my parents would make me fork over the extra eggs in an effort “to be fair,” which I never understood, I mean, wasn’t it a contest? It is called an Easter Egg HUNT after all.

Now, this year, I am the one doing the Easter egg hiding, and I am looking forward to watching my lo run around and find all the eggs. I even bought a few eggs early to start his training. I want him to be in tip top Easter egg hunting shape. haha just kidding. (kind of)

But what I will do is fill the eggs with fun things like stickers, healthy fruit snacks, and toys. I am trying my best to keep an overload of sugar out of our diets, and that is so hard to avoid these days if you don’t pay attention. Easter can still be just as much fun, and can bring you and your children joy, without the sugar overload!

This Bunny Bark will be a great way to satisfy that Easter candy craving without producing a serious sugar coma. Don’t be intimidated, because it is seriously the easiest to make with only 2 ingredients!

And its so colorful and festive! Indulge with no guilt!

Bunny Bark

1 cup coconut butter
1/4 cup creamed honey ((regular honey will work, but the bark will have more of a yellow hue))
natural food coloring ((optional))

Combine and melt the coconut butter and honey in a saucepan over low heat. Stir vigorously until smooth.
If using food coloring (or a teaspoon of fruit juice is another option), separate the melted mixture into several bowl, add food coloring of choice and mix.
Pour the colored mixture onto a parchment-lined cookie sheet and spread with a rubber spatula.
Let it cool in the fridge or freezer for a few minutes then break into pieces with a knife or your hands. Store in the fridge.

Dessert

Lavender & Honey Sparkling Lemonade

on April 7, 2017April 28, 2021 By Kelley 2 Comments

Lavender & Honey Sparkling Lemonade has the subtle sweetness of golden honey, tart and refreshing lemony zest, gentle floral notes, and the perfect amount of bubbly sparkle! This Springtime-inspired bubbly beverage is great for brunch. Healthy, and not too sweet, this delicious and beautiful mocktail will be a huge hit!

Spring is in the air. Flowers are blooming, leaves are budding on the trees, and the days are getting longer! (Which is my favorite part!)

Spring is time to renew, refresh, and clean out your closet. Ever year I try to go through my wardrobe, with a determined effort to get rid of stuff I don’t wear. It never seems to work. There is always some reason to hold onto that pilly sweater (but it so comfy), or that pair of pants (that I will surely fit into this year!). Right!? Well, at least I try!

For me its also time to clean up my diet. I know everyone jumps on the Whole 30 deal in the winter, but not me. During the colder months I like to indulge in a little too much sugar, and love my comfort foods. But once it starts to get warm I want to eat refreshing, lighter, and healthier fare like salads, fruits, smoothies, and cool refreshing drinks.

This Lavender & Honey Sparkling Lemonade is everything you want in a spring beverage. It has the perfect balance of tart and sweet, and has a hint of relaxing lavender. Not to mention the bubbles- they make this drink!

If you are hosting Easter brunch this year, this Honey & Lavender Sparking Lemonade will be a huge hit with your guests, and its so easy to make. Serve it in campaign flutes if you want to get super fancy! You can even make the lemon concentrate the night before and add the soda water right before you are ready to serve. Some other great recipes for Easter or any Spring-day brunch are my Asparagus & Hashbrown Egg Casserole (another super easy dish), or if you are looking to satisfy your sweet tooth Cinnamon Bun Pancakes are also an excellent choice.

Happy Spring!

Lavender & Honey Sparkling Lemonade

6 lemons
1/3 cup creamed honey ((regular honey will work too))
1 liter sparkling water
2-3 tablespoons lavender sprigs

Juice the lemons, and remove any seeds. You should yield about 1/3 cup of lemon juice.
Combine the lemon juice and honey in a high speed blender and been until honey has fully dissolved and the concentrate is frothy.
Divide the concentrate evenly into 4 glasses, or pour into a pitcher. Sprinkle the lavender sprigs over the concentrate than fill the glass/pitcher with sparkling water. (you can either chill the sparkling water prior to serving or add ice if you prefer.

Sticky Ginger Sesame Noodles

on March 30, 2017December 22, 2020 By Kelley

Slurp up these Sticky Ginger Sesame Noodles and use a spoon to lick the bowl clean…That is how amazing this sauce is! Best of all this dish can be made in 5 minutes flat with a handful of simple ingredients. Gluten free, Grain free, Paleo, Vegan.

If you visit my blog often you may have stumbled across my other famous noodle recipes. Sticky Garlic Noodles and Crazy Good Peanut Noodles are my top two most popular recipes on my blog. I guess I have a knack for creating really tasty and addictive noodle dishes, and this dish is no exception!!

So I decided to create another finger-licking, can’t stop eating, swoon-inducing delicious noodle recipe! These Sticky Ginger Sesame Noodles have the perfect balance of sweet, salty, and sticky. Consider this your warning: They are addictive! You will want to put this sauce on everything. I mean everything.

Zoodles are my go-to healthy noodles, as they are low cal and grain free, but if you prefer any other type of noodles, go ahead and sub those in. Rice noodles, wheat noodles, even sweet potato noodles would be amazing. This recipe makes one large serving (that you will not want to share), so make sure to double it if others are wanting to indulge.

Best of all, this recipe can be made in just 5 minutes! You do not need to skimp on big bright flavor when you don’t have time to cook. Top with some sliced chicken breast, tofu, pork, or beef to make a complete balanced meal. Toss in some spinach an other stir fry veggies to bump up the nutrients.

I love healthy, guilt-free dishes that taste sinfully good. These Sticky Ginger Sesame Noodles pack a flavorful punch, but they are so very healthy.

And that sauce…… So good!

Sticky Ginger Sesame Noodles

3 tablespoons coconut aminos ((or soy sauce))
2 tablespoons agave ((or maple syrup))
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
1 tablespoon green onion, chopped ((optional))
1 teaspoon sesame seeds ((optional))
1/2 teaspoon arrowroot starch ((optional)(or cornstarch, dissolved in 1 tablespoon water))

Spiralize your noodles or cook your noodles and set aside.
Add a dash of oil to a pan and sauté the minced garlic, ginger, and half of the green onions (optional) for 1-2 minutes over medium-high heat.
Add the rice wine vinegar, coconut aminos (or soy sauce), agave (or maple syrup), and toasted sesame oil. Simmer and Reduce for 3 minutes or until thickened.
Optional: If you want the sauce to be extra thick and sticky add the arrowroot slurry, mix well, and remove from the heat. The sauce will thicken as it cools.
Toss the zoodles or noodles in the sauce. (If using raw zoodles you can leave the noodles and sauce over the heat for a few minutes to soften the zoodles.) Scoop them into a bowl and top with sesame seeds and remaining green onion.

Hot Chocolate Dusted Almonds

on March 24, 2017June 29, 2021 By Kelley

These Hot Chocolate Dusted Almonds are so very addictive, so good thing they are super healthy and very easy to make! Made with only 3 ingredients and ready in under 10 minutes.

I Heart Chocolate. Dark Chocolate. Milk Chocolate. Chocolate-Covered/Smothered Anything! Chocolate is my true love:)

I also love almonds, but chocolate and almonds is truly a heavenly match. Have you tried the Cocoa-Dusted Almonds from Trader Joe’s? Um, well, they are AMAZING! I had a slight addiction to them, and found myself polishing off the entire bag in a day! Oops.

(Glazed with Agave)

I decided since I was going to single-handedly put Trader Joe’s Cocoa Almonds out of stock, I decided to make my very own. It would also save me some trips to the store to stock up on these addictive chocolatey nuts.

Almonds are a great source of energy, and they are of my favorite snacks. I always have a stash of almonds hanging around the house, and grab a handful when I am feeling hungry or need a bump of energy. But plain ole’ almonds can get a little boring.

If you are in an almond snacking slump you must try this recipe. It adds a little dash of sweetness and burst of chocolatey goodness. You will be impressed!

You can whip these babies up in under 10 minutes, and it only takes 3 ingredients. That’s it!

(HOT out of the oven!)

Hot Chocolate Dusted Almonds

These addictive sweet and chocolate roasted almonds will be your new favorite snack.

1 cup raw almonds
1/4 cup agave
1 package hot chocolate mix (or cocoa power)
1 tablespoon cocoa powder (optional- to make them extra chocolatey)

Preheat oven to 350 degree F.
Toss the almonds into a bowl and mix in the agave. Stop to coat all the almonds evenly.
Transfer the coated almonds to a parchment-lined cookie sheet and spread them out.
Last them in the oven at 350 degrees F for about 8 minutes. Check them every few minutes to make sure they do not burn.
Remove the almonds, and transfer them back to the bowl. While they are hot mix in the hot chocolate powder and cocoa (or just cocoa). Stir to ensure they are all coated evenly.
You can leave them in the bowl to cool (some may stick together), or spread them back out on the parchment to cool.
Wait a few minutes, them snack away!

Snack

American

Ready Made Paleo Snacks and Meals

on March 24, 2017March 24, 2017 By Kelley

You all may think that because I have a food blog that I must be cooking from scratch everyday…. Well, not quite. Actually, not even close!
As a single mom of a super active toddler, I do not have the opportunity to cook and bake as much as I used to. There just simply isn’t enough time in the day. From laundry, cleaning, running errands, work, toddler-friendly activities, bath time, story time, and on and on. I’m sure your day look similar, right!?
I have had to adapt and make compromises where I can. I still want to eat healthy, but now I buy more ready-made snacks and meals so I have healthy options available when I am starving and apt to reach for the nearest candy bar!
I have found some really tasty treats that either can be bought at your local Whole Foods, or that can be shipped right to your front door. I am quite picky, so you can be sure the stuff I am sharing with you today is really really good!
I found a sweet treat to curb your dessert cravings, a salty nosh to knock out that snack attack, and a super tasty and filling meal delivery option that is just “heat and eat!” Here we go!
CoCo-Roons
These tasty little bit-sized cookies made from coconut, almond flour and maple syrup. All the ingredients are organic too! They are soft and chewy, just like a cookie should be! They have the perfect amount of sweetness and they come in a variety of flavors including Brownie, Strawberry Almond, Lemon Pie, Vanilla Maple, Cacao Nib and Orange Dreamsicle. My favorites were the Brownie and Vanilla Maple! They are available at Whole Foods.

Brussel Bites

These savory bites are made from brussel sprouts, and they remind me of kale chips. They are loaded with vitamin C, folate, vitamin B, potassium and omega-3’s, so no guilt with this snack! Chomp away! My fav flavor was the Chili Pumpkin, although Cheezy Herb was also yummy! Find them at Whole Foods.

Paleo On The Go: Cajun Kielbasa Alfredo Over Kelp Noodles

Paleo on the Go is a fantastic ready-made meal delivery service. They have so many options it’s hard to choose! I decided to go with the Cajun Kielbasa Alfredo Over Kelp Noodles as I was craving a carb-y pasta dish. The meal arrived at my door, and all I had to do was heat it up. The kelp noodles were drenched in a flavorful creamy sauce and topped with slightly spicy kielbasa. It was delicious and filled me up! I may have even licked the plate, the sauce was that good!

Try them all out and let me know what you think!

Asparagus & Hashbrown Egg Casserole

on February 19, 2017April 28, 2021 By Kelley

Start your weekend off right with this flavor-packed, delicious, and gorgeous Asparagus and Hashbrown Egg Casserole! It’s super easy and quick to make, yet fancy enough to serve for Sunday brunch. Grain free, gluten free, and has a paleo recipe option.

I am big on breakfast. For some reason when I wake up in the morning I am starving and feel as if I could eat an elephant. Really.

I know that some people have no appetite in the morning and are satisfied with a coffee or tea. I just don’t get how that is possible.

Didn’t we just fast for, like, 10 hours? How on Earth can you not be hungry? Heck I’m h-angry!

Well, does this picture make your mouth water? I bet you’re getting your appetite back, yeah?

Well, that is good, because this casserole is so worth it….

This egg casserole happens to be on top of an ultra crisp potato hashbrown crust, topped with fresh asparagus, a bit of parmesan cheese (if you eat dairy), and a sprinkle of chives. The eggs are cooked to perfection, with the yolks, just a tad still runny, so you can use the hashbrown to sop it all up. Yum!

The first step is just to cook the hashbrowns/tater tots until the are golden and crispy, just like this picture. If you are feeling adventurous you can even make them yourself from scratch!

Next, you crack a few eggs, lay down some lovely asparagus, a little bit of cheese, and pop it in the oven. After it’s done baking sprinkle chives, and viola, it’s finished!

And, as many of my followers know I am a huge proponent of pasture-raised eggs for their superior nutritional value and their exceptional taste.

This is my go-to breakfast on holidays when you are going to slaving all day long cooking and baking (and not to mention ALL those dishes!). You do not need an super involved and time consuming breakfast recipe to add to your cooking duties, am I right!? …making this recipe the best option. You can even make it the day before and reheat.

Slice it up and serve…..

It can even be made to suit a paleo diet- sub sweet potato tater tots for the crust, see recipe here: Paleo Grub’s Sweet Potato Tater Tots, and omit the cheese.

Enjoy 😉

Asparagus & Hashbrown Egg Casserole

12 pasture raised eggs
1.5-2 cups tater tots (or as many hash browns needed to cover the bottom of your casserole dish)
1 bunch asparagus (preferably the thin/skinny kind)
1/4 cup parmesan cheese
2 tablespoons fresh chives, chopped
salt and pepper (to taste)

Preheat oven to 425 degrees F. (or whatever temperature the directions on the hashbrowns say.)
Grease the bottom of your casserole dish with ghee or oil of choice.
Cook the hashbrowns until they are golden and slightly crispy. Just slightly underdone. Then turn down the oven temperature to 375 degrees F.
Place the hashbrowns or tater tots into the dish, using a spatula to smoosh them to cover the bottom of the dish.
Crack your eggs on top of the hashbrown crust. Lay asparagus on top and sprinkle the entire dish with the cheese, then sprinkle with salt and pepper. (If you are using thick asparagus, blanch them first.)
Place the casserole into the oven at 375 degrees F for about 20 minutes, or until the eggs whites are fully cooked, but the yolks are still soft. You will need to cook longer if you want the yolks firmly set.
Remove from the oven, sprinkle with chopped chives, slice and serve.

Carrot Cake Cupcakes

on February 11, 2017June 29, 2021 By Kelley

These moist and delicate Carrot Cake Cupcakes, topped with light and fluffy cream cheese whip, have a few surprising ingredients that make them extra special and extra irresistible! They make the perfect secretly healthy sweet treat, and are grain free, gluten free, and paleo.

When I was younger I always steered clear of carrot cake. It just didn’t sound good to me. I mean you’re forcing a veggie into a cake, where it really isn’t suppose to be, right?

And why would you opt for carrot cake when you can have chocolate cake?

Or vanilla cake? Or red velvet? Or ice cream cake even!? Why!?

Well, one day I decided to try it, and it was delicious, despite my years of carrot cake avoidance! It was a homemade carrot cake, made by scratch with love, for a birthday party. Everyone was making such a big deal about how good it was, so I went for it. ….And as I took my first bite I understood the joy they were experiencing. The cake was super moist, had just the perfect amount of sweetness, and oooohhh that frosting! (SWOON!)

I don’t know what it is about carrot cake and cream cheese frosting, but it is surely a match made in culinary heaven. They pair perfectly together and I really can’t have one with out the other. Ok, ok, I have been known to eat frosting, especially cream cheese frosting, by the spoonful on occasion, but it’s true home is on top of one of these Carrot Cake Cupcakes!

Cricket isn’t much of a veggie eater AT ALL, but even she likes these cupcakes! Give her a raw or cooked carrot (even drenched with butter), and she will give you the death stare as to say “Excuse me, I’m not eating THAT!”

But give her one of these and it’s gone in a few seconds flat. Leave them on the counter top unattended and you may not see them ever again! Although Cricket has never been officially caught in the act.

So these aren’t just any old carrot cake cupcakes, they are are EXTRA SPECIAL! They have a few awesome ingredient that make them so divine, extra moist and delicious, including crushed pineapple! Yes, trust me, just try it. You must!

You can even eat them for breakfast because they are very healthy, and if it makes you feel better to call it a muffin, go ahead, I won’t judge!

Carrot Cake Cupcakes with Cream Cheese Whipped Frosting

1 3/4 cup almond flour
2 tablespoons coconut sugar
2 tablespoons cane sugar ((or sub additional coconut sugar))
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 teaspoon baking soda
1/2 cup carrots (finely grated)
1/4 cup golden raisins
1/4 cup unsweetened coconut (shredded)
1/4 cup pineapple (shredded)
1/4 cup walnuts (chopped)
2 eggs ((preferably pasture-raised))
1/4 cup maple syrup
2 teaspoons vanilla
2 tablespoons almond milk
1 can coconut cream (chilled (frosting))
2 tablespoons powdered cane sugar ((place granted sugar in a high speed blender to make powdered sugar))
1 teaspoon cream cheese extract

Preheat oven to 350 degrees F.
Combine the almond flour, coconut sugar, cane sugar, cinnamon, nutmeg, ginger, salt and baking soda in a large bowl and mix well.
In a smaller bowl mix the 2 eggs, almond milk, vanilla, maple syrup, shredded carrot, shredded pineapple, shredded coconut, chopped walnuts, and raisins; mix well.
Add the wet ingredient into the dry, and mix thoroughly. Batter will be thick.
Line a cupcake tin with liners. Fill each one about 3/4 the way with the batter.
Bake at 350 degrees F for about 22-24 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Let them cool, and make the frosting.
Combine the chilled coconut cream, powdered cane sugar, and cream cheese extract in a bowl and beat with a hand mixer until light and fluffy. Top the cooled cupcakes with the frosting.

Dessert

American

Veggie Christmas Tree (How To VIDEO)

on December 11, 2016March 11, 2021 By Kelley 1 Comment

This adorable Veggie Christmas Tree makes the perfect centerpiece, and doubles as a healthy appetizer for your holiday meal! It’s super easy to make, and the kids will love to help create this festive veggie-art. It will surely impress your guests!

Can you believe Christmas is almost here!? It’s just a few short weeks away and there is always so much to be done. Have you gotten your Christmas shopping done this year? I haven’t even begun. Ugh, it makes me anxious just thinking about it.

I recently moved, and the first thing I did when I unpacked was get out my Christmas decorations. There is something about dressing up the house for Christmas that makes me so joyful. Do you guys feel the same way? Today while I was making this Veggie Christmas Tree I put a pot of potpourri on the stove top and had the Holiday Log Music Special playing nonstop to get that Christmas Spirit up and running.

If you want a few easy peasy Holiday Decor Hacks (with stuff you already have around the house) check out this post I did last year: EASY HOLIDAY DIY DECOR!

My love for all things Christmas goes way back to when I was a little girl. My mom was the ultimate Christmas elf. She decorated Every. Square. Inch. of our home. It was pure awesomeness!

We had multiple Christmas trees, the banisters where dripping with garland and lights, the chandeliers held beautiful springs of spruce and holly, and even the toilet was adorned with Christmas decor! It was a Christmas wonderland, second only to the North Pole.

By the time Christmas arrives and you’ve (hopefully) finished your decorating, and shopping, and wrapping, and shipping, AND cookie making (and eating ;)), and so on, you’re exhausted, right? But if your hosting the holiday festivities this year you’re going to have to rally after pulling that all night gift wrapping extravaganza, and cook an elaborate holiday fest, right?

Well, don’t worry, I have got you covered! The super cute Veggie Christmas Tree only takes a few minutes to make (the kids can have fun putting it together), and it looks amazing. Added bonus, it’s a tasty and healthy alternative to other popular holiday appetizers.

Enjoy! Happy Holidays!

Veggie Christmas Tree

1 styrofoam cone ((I got mine from Michaels))
2 packages toothpicks
2 green peppers
1 bag snap peas
1 head broccoli
1 yellow pepper ((star))
1 red pepper ((garland))
1 package cherry tomatoes ((ornaments))

Cut your green pepper in long triangles to form the lower branches of the tree.
Cut the broccoli into individual pieces.
Use a cookie cutter to make a star from the yellow pepper.
Carefully use a pairing knife to make garland from the red pepper, cutting a spiral.
Next, use the toothpicks to make your tree. Place the green pepper branches on the bottom, then the snap peas, and then the broccoli.
Insert the cherry tomatoes, top with the yellow pepper star and wrap with red pepper garland.
Serve with your favorite dip! Enjoy!

Apple Cranberry Crumble Pie

on November 18, 2016June 29, 2021 By Kelley

This Apple Cranberry Crumble Pie is full of sweet cinnamon decadence, topped with a buttery crisp crumb. The sweet apples and tart cranberries come together in perfect union to create the ultimate holiday pie. All your guests will adore this dessert and they will never ever guess it’s gluten free, paleo, and healthy!

Thanksgiving is right around the corner, but if your judging by the weather here is sunny souther California, you may be surprised its even fall! The summer weather still is going strong, and although we have had a cool down this week it’s still in the mid 70’s here.

No, no I’m no complaining, but it does make it a bit difficult to get into the holiday state of mind. I’m from the northeast and I grew up watching the autumn foliage turn from green to gold to crimson. The crisp fall air would cause me to bundle up in my boots, hat, and scarf before I set out for an autumn hike.

Fall was always the most beautiful time to hike in the Appalachian Mountains. The trail would be scattered with leaves of all colors and I would love to hear them crunch under my feet as I wandered.

My partner in crime, Cricket also loves her autumn hikes in the woods. She would always act extra spry due to the chilly weather, darting from tree to tree, sniffing out all the squirrels.:)

Here is California I still take her out for hikes and walks at the park. Although we have some leaves scattered about, but the sun refuses to quit, so the November hikes don’t give us the same invigorating feel that they used to!

Despite the warm weather, we still bake in this house. When it’s autumn, and the holidays are approaching, it is the perfect time for apple pie no matter the temperature outside.

I decided to make my apple pie extra festive this year by tossing is some beautiful crimson cranberries that add a splash of color, and a wonderful flavor reminiscent of fall.

The crumble topping is sweet, buttery, and crunchy, adding intriguing texture and mouthwatering flavor. All the ingredients are super healthy- no refined sugars, no grains, but you will never know it!

Did I mention it also looks stunning? It’s quite a looker;)

Apple Cranberry Crumble Pie

1 Perfect Paleo Pie Crust
5 apples ((Granny Smith or other cooking apples, peeled and sliced in 1/4″ segments))
1 tablespoon lemon juice
1 1/2 tablespoons grass-fed butter, melted ((or coconut oil or ghee))
1/4 cup coconut sugar
2 tablespoons maple syrup
2 tablespoons almond flour
1 teaspoon cinnamon
1/2 cup almond flour ((crumb topping))
1 1/2 tablespoons arrowroot flour ((crumb topping)(or tapioca flour))
2 tablespoons maple syrup ((crumb topping))
2 tablespoons coconut sugar ((crumb topping))
2 tablespoons grass-fed butter ((crumb topping)(or ghee or coconut oil))

Preheat oven to 350 degrees F.
Prepare the pie crust, find recipe here: Perfect Paleo Pie Crust
In a large bowl mix the apples, lemon juice, sugar, almond flour, cinnamon, maple syrup, and melted butter.
Place the filling mixture into the lightly baked pie crust.
In a small bowl mix the crumb topping ingredients: almond flour, arrowroot flour, maple syrup, coconut sugar and softened butter. Mix until you get the consistency of wet sand.
Sprinkle the crumb topping on top of the filling.
Cover with foil and bake for 40 minutes, then remove foil and bake for another 6-8 minutes, or until crumb topping is light brown and crisp.
Remove and let cool for at least 15 minutes, then serve and enjoy!

Dessert

American