Healthy Maple Cinnamon Pecan Apple Crumble

K any of you out there who say you aren’t dessert people are straight up lying cuz dessert is life. There’s nothing I love more than a healthified dessert, which is why I’ve been making this Healthy Maple Cinnamon Pecan Apple Crumble (plus a lil scoop of coconut nice cream for funsies) on repeat instead of crushing apple pies this holiday season.

SO FREAKIN EASY AND DELICIOUS PEOPLE!!! Not to mention it’s dairy, gluten, and refined-sugar free!!! AND it’s basically just like eating some apple and oatmeal. So break out your apples and get to chopping because you’re about to be hooked on this holiday season staple. Enjoy!!!

Healthy Maple Cinnamon Pecan Apple Crumble

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 apples, cored and diced (I like using Macintosh apples)
  • 2 tsp tapioca starch
  • 2 tsp cinnamon
  • 1 cup gluten-free rolled oats
  • ¼ cup almond flour
  • ¼ cup chopped pecans
  • ½ tsp cinnamon
  • 2 tbsp maple syrup
  • 1 tbsp melted coconut oil
  • 1 tsp maple extract
  • Bites By Bai Dairy-Free Coconut Nice Cream to scoop on top (optional)

Directions

  1. Pre-heat your oven to 350 degrees F and grease a 9-inch pie tin with coconut oil (or your oil of choice).
  2. In a medium sized bowl, add your apples, tapioca starch, and 2 tsp cinnamon. Mix together until all your apples are coated and then spread in the bottom of the pie tin.
  3. Mix together your oats, almond flour, pecans, ½ tsp cinnamon, maple syrup, coconut oil, and maple extract. Then, press it lightly on top of your apples.
  4. Bake for about 45 minutes, or until top is firm and golden.
  5. Remove from the oven and allow to cool for 10 minutes until serving. Serve with a scoop of coconut nice cream (optional).

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Cinnamon Raisin Cookie Dough Balls

I may or may not be the only person in the world like this, but growing up (and to this day) I’ve actually always prefered cinnamon raisin cookies to chocolate chip…. Anyone out there crazy too or just me?

Anyways, not only is the actually cookie better in my opinion, but oh my… the cookie dough? MMMMMM. Impeccable. I can’t get enough of the stuff! So when I decided to make a healthy version of it, I was a little hesitant because I knew how dangerous it would be. I may lose all self control and start eating the stuff by the batch. Yikes.

When I was little I was the same way with cookie dough, I was always eating it by the spoonful at Christmas-time while Mom was doing her best to fend me off and make Christmas cookies. But one fateful day I actually got salmonella poisoning from eating raw cookie dough and had to be hospitalized for a week. Yeah, so now you know it’s not just some made up story parents tell you to scare you off. That stuff actually happens. And it is NOT a good time.

But nowwwwww, since this recipe is dairy, gluten, and refined sugar free (and egg free), I can eat all I want without having to worry about another trip to the hospital! TBH I’ve made this, not even bothered to roll it into balls, and brought it with me in a jar to a movie and I ate the whole darn thing. The only repercussion was I was very full. But that I can definitely handle.

Okay that’s enough rambling from me for one day, I’ll letcha get on with your lives. And I promise I’m working on a chocolate chip cookie dough recipe too for everyone out there who isn’t like me BUT do yourselves a favor and give this one a try too because it’s da bombbbbbb.

Cinnamon Raisin Cookie Dough Balls

  • Servings: 8 Balls
  • Difficulty: easy
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Ingredients

  • ½ cup gluten-free oat flour
  • ¼ cup gluten-free rolled oats
  • 1 tsp cinnamon
  • 1 Tbsp raw honey
  • 1 Tbsp MCT oil (or virgin coconut oil)
  • 1 Tbsp no sugar added applesauce
  • ½ tsp vanilla extract
  • 2 Tbsp raisins

Directions

  1. Add all your ingredients to a bowl and mix together until everything is thoroughly combined.
  2. Scoop out about 1 tablespoon worth of dough and roll into a ball. Repeat until all the dough has been used.
  3. Store in the fridge and enjoy!


Pumpkin Spice Smoothie Bowl

Okay so as soon as October hit this year I got way too excited about pumpkin spice. Literally you guys I made pumpkin spice EVERYTHING. Every day there was something new.

So I have been eating this unreal pumpkin spice smoothie bowl basically every day and I just now realized I forgot to post the recipe for it because I didn’t want to overload you guys with all my pumpkin spice recipes.

MY B DAWGS.

So here I have for you my most favorite smoothie bowl recipe to date. You are welcome. And my most sincere apologies for taking this long. Enjoy!!!!!

Pumpkin Spice Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

    Bowl:

  • ½ cup frozen pumpkin puree
  • 1 frozen banana
  • 1 Tbsp maple syrup
  • ¼ tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • ¼ – ½ cup unsweetened coconut milk
  • Toppings Options:

  • fresh sliced banana
  • pecans
  • pumpkin seeds
  • dried white mulberries
  • unsweetened shredded coconut flakes
  • chia seeds
  • almond butter

Directions

  1. In a high-powered blender, add all your ingredients for the smoothie bowl and blend until smooth and thick.
  2. Transfer to a bowl and top with whatever toppings you would like. I always go for all the toppings because I’m a toppings queen.


Easy 7-Ingredient Flourless Banana Pancakes

Easy Banana oat toaster pancakes

Happy Monday everyone!!!

(Said no one ever)

Except with these pancakes in your belly it very much will be a happy Monday! These pancakes are one of my favorite go-to recipes during weeks where I know I’ll  be super busy and will need quick breakfast options becauseeeeee what you can do is whip up a big batch of these guys on Sunday and throw ’em in the fridge and then whenever you want one (or one fat stack) you just throw ’em in the toaster and viola! Instant mouthwatering-ly tasty healthy pancakes! No more need for frozen toaster pancakes or waffles that are full of junk ingredients like sugars and preservatives. You really can’t beat that.

ALSO. These sneaky little devils have all the health benefits of any breakfast you could ever dream up.

  1. You’ve got your oats in there which are a whole grain, healthy source of carbs that are rich in fiber, antioxidants, vitamins, minerals, protein, and so many other nutrients AKA they are going to give you loads of sustainable energy all day long (and also keep you feeling fuller longer so you don’t have to resort to a mid-morning snack).
  2.  You’ve got your bananas which contain loads of potassium AKA a powerful electrolyte which helps maintain the balance between acids and bases in the body and is KEY in maintaining healthy muscles and bones as well as fighting fatigue and regulating your blood pressure.
  3. Egg whites. Egg whites are just incredible. They contain TONS of protein while being super low in calories, fat, and cholesterol PLUS they’re loaded with a bajillion crucial vitamins and minerals essential to healthy living.
  4. Last but not least, we’ve got some cinnamon in there. Cinnamon is one of my favorite spices because besides adding a unique sweet-spicy flavor to whatever you put it in, it’s packed with antioxidants which help fight off damage caused by free radicals and it’s great for fighting inflammation.

So basically if you want the easiest, healthiest, tastiest breakfast ever that lasts you all week, then this is the recipe for you. I GOTCHU. Enjoy 🙂

 


Easy 7-Ingredient Flourless Banana Pancakes

  • Servings: 10 Pancakes
  • Difficulty: easy
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Ingredients

  • 2 ripe bananas
  • ¾ cup organic free-range egg whites
  • 1 tsp vanilla extract
  • 1 ½ cup gluten-free oat flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • pinch sea salt
  • Maple syrup and fresh fruit to add on top (I personally LOVE strawberries with this recipe)

Directions

  1. Add all ingredients except for the maple syrup and fresh fruit to a blender and blend until everything is just combined.
  2. Meanwhile, heat up a non-stick griddle over medium heat.
  3. Pour your batter on to the griddle in about 1/3 – ½ cup sized amounts.
  4. Cook each pancake until the top looks bubbly and firm. Flip and cook for about 45 more seconds on the other side, or until you feel the pancakes is cooked throughout.
  5. Remove from the griddle and top with maple syrup and fresh fruit. Enjoy!
  6. * You can store these pancakes in the fridge for up to 5 days or the freezer for 3 months and then just pop one in the toaster whenever you want it!



10-Minute Cinnamon Apple Pie Oatmeal

10 minute cinnamon apple pie oatmeal

Gaaaahhhhhhhhh I love oats so much. I could eat them every day. But then again, I could say that about just about every breakfast food because I just love breakfast more than just about anything else on this planet.

Seriously though, what’s not to love about oats?

  1. They’re freakin delicious.
  2. They’re versatile. You can add just about anything to oats to flavor it and it always works.
  3. They’re easy as pie (apple pie, in this case hehe) to make.
  4. They can be gluten free, are loaded with fiber, vitamins, minerals, and antioxidants, and are a good whole grain source of carbs AKA they’re one of the most nutrient-dense foods evaaaaa.
  5. Because they’re so fiber and nutrient dense, they help you stay fuller longer so you’re not having to snack unnecessarily throughout the day.
  6. Did I mention they’re delicious?

Okay are you all geared up for some oatmeal now?! Go get yourself some cinnamon, an apple, and some oats and in less than 10 minutes you’ll be thanking me big time. Enjoy!

 


10-Minute Cinnamon Apple Pie Oatmeal

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 cup organic gluten-free rolled oats
  • 1 cinnamon stick
  • 1 tsp organic virgin coconut oil
  • 1 organic apple, sliced thinly (I used Gala)
  • 1 tsp Ceylon cinnamon
  • 1 tsp coconut sugar
  • ½ tsp vanilla extract
  • 2 Tbsp unsweetened cashew milk
  • chopped walnuts
  • maple syrup to drizzle on top (optional)

Directions

  1. In a medium-sized pot, bring 2 cups of water to a boil. Once boiling, add oats and the cinnamon stick and reduce heat to medium, stirring occasionally until the oats have fully absorbed all the water and are fully cooked.
  2. Once they’re done, remove them from the heat and discard the cinnamon stick. Stir in the vanilla extract and cashew milk.
  3. Meanwhile heat a pan over medium-low heat and add your coconut oil.
  4. Once the coconut oil is heated, add your thin apple slices, cinnamon, and coconut sugar. Stir to combine and cook while stirring occasionally until the apple slices are tender (about 3-5 mins).
  5. Pour half of the oatmeal into a bowl and serve with half of the apples, some chopped walnuts, and maple syrup if you like things sweet (I personally do). Enjoy!