Tag Archives: dessert

Apple Apple Pies (Gluten-Free & Vegan)

FinalIt’s mid-September, and in the South, that’s game for everything fall.  It might be October or even November before we feel its effect, but we just can’t help ourselves.

The smell of cinnamon, pumpkin everything, holiday décor–it’s just about too much for me to handle!  My old routine was to stock up on those little sugary orange pumpkins with the green stems–and eat about a bag a week.  I’m telling you, I really did have a sugar addiction!

Now, I’ve learned to incorporate REAL foods into my fall routine, and this recipe is just too cute for words.  It has the traditional flavor of Apple Pie, but comes in individual portions and has more apple than crust.  I know, I know, the crust it the best part.  But this recipe helps me have the best of both worlds–the taste of fall and nostalgia AND the promise of something good without the guilt.

These would be extremely cute (and crowd-pleasing) for your next fall get together or dinner club.

Make them soon and pair with some apple cider.  Then call me, and I’ll come over 🙂


1.  Cut the top portion off of 4 Granny Smith Apples.

Cut apples

Using a knife and a spoon, carve out the middle, discarding the parts with seeds.  Save the parts that are just apple for a later use.

2. Peel & chop and additional apple and place in small bowl.  Sprinkle the lemon juice on top and set aside.  Then combine spices, sugar, and flour. Stir well.

Sugared Apples

3. Cover the bottom of an 8 x 8 pan with water. Fill the prepared apples with the apple-spice mixture and place in pan.

Filled apples

4. Make the gluten-free pie crust.  Make sure to add more flour if necessary, as well as cover the rolling pin with flour to keep from sticking.  You want the dough to be tough, not oily or wet.


5. Cut the dough into small strips. Cover the apples in a lattice pattern or however you choose!  Have fun with your creations!

Prepared Apples

6. Cover with foil and bake in a 375 degree oven for 20-25 minutes. Take foil off and bake for an additional 20-25 minutes. When the apples are almost done baking, melt a spoonful of butter (I used Earth Balance Soy Free spread–which is vegan).  Remove apples from oven, and brush tops with the melted butter. Sprinkle coconut sugar and cinnamon on top! Enjoy immediately!

Finished Apples

Apple Apple Pies
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 5 Granny Smith Apples
  • 1 teaspoon lemon juice
  • ¼ cup coconut palm sugar
  • ½ t cinnamon
  • 1 T gluten free all-purpose flour (or regular flour if you aren't gluten free)
Pie Crust:
  • ¼ cup gluten free all purpose flour
  • 1 t coconut palm sugar
  • 1-2 T water
  • 2 T coconut oil, frozen for 10-15 minutes
  • pinch of salt
  • spoonful of vegan butter
  • sprinkle of coconut sugar
  • sprinkle of cinnamon
  1. Preheat the oven to 375 degrees.
  2. Cut the tops off of 4 of the Granny Smith Apples.
  3. Using a knife and a spoon, carve out the middle of the apples, discarding any pieces with seeds.
  4. Peel and chop the 5th apple and put in a small bowl.
  5. Stir in the lemon juice to the chopped apple.
  6. Add the sugar, cinnamon, and flour to the apple mixture. Stir until well combined.
  7. Fill the 4 prepared apples with the sugar-apple mixture.
  8. Put enough water to cover the bottom of an 8 x 8 pan and place the four prepared apples inside.
  9. To prepare the crust, put the flour in a small bowl.
  10. Add the frozen coconut oil and using a biscuit cutter or fork, cut it in the flour until the coconut oil resembles the size of peas (like you are making biscuits).
  11. Add the remaining crust ingredients. Start with 1 T of water and gradually add more if necessary. You want the dough to be tough like crust, not wet or oily.
  12. On a flour dusted surface, roll out the dough until flat, dusting the dough and roller as necessary so the dough doesn't stick.
  13. Cut into small strips and place on top of prepared apples in a lattice design or design of choice.
  14. Cover with foil and bake at 375 for 20-25 minutes.
  15. Remove foil and bake for another 20-25 minutes.
  16. When the apples are almost done baking, melt the butter.
  17. Take apples out of oven, and brush butter on top of the crust.
  18. Sprinkle with coconut sugar and cinnamon.
  19. Serve warm with apple cider and your favorite vanilla (vegan or non-vegan) ice cream!



Banana Almond Milkshake

This recipe is easy peasy. Kind of like our Easy Peasy Tortilla Chips, but tasting like a milkshake.  I mean, really, is there anything wrong with this picture?

Believe it or not, sometimes I don’t want green stuff.  As I’ve mentioned, I am 100% a recovering sugar addict, BUT living this clean lifestyle has helped me understand why I was so addicted.  White refined sugar is like a drug–it actually makes your brain remember the feeling you had (as does MSG) and then reminds you that you need it over and over again.

For me, once I got educated, I was DONE.  I wasn’t gonna let some white powdered mess rule my life.

All this confession is for a reason, I promise.  One of my first thoughts along this journey was, “Well, what the heck am I going to eat then?” And then it turned into, “Will I ever get to eat sweets?”

I will say that I eat sweets every single day.  Lots of my recipes come from some favorite blogs like Detoxinista or Oh She Glows, but some are just from experimenting in the kitchen.  You can check out our whole desserts tab to see what we like, plus many of our smoothies taste like desserts too, like this recipe!

This one’s so simple, it feels odd putting it on paper.  But, it has a protein punch (from the almond butter) and has a milkshake consistency.  It’s guilt free–so I don’t feel bad drinking it for breakfast, although I usually drink it mid-afternoon for a boost!

Vanilla-Almond Milkshake (Dairy Free)
Prep time: 
Total time: 
Serves: 1
  • 2 frozen bananas
  • 1 T almond butter
  • ¾ cup unsweetened almond milk
  • ¼ t vanilla
  • maple syrup to taste (I don't use any)
  1. Put all ingredients in the blender and blend until creamy!



Almond Butter Chocolate Chip Brownies

Allergen Information: Contains tree nuts.  Gluten free, dairy free, egg free, soy free

Adapted from this recipe.

I’ve been teasing you for a while with this recipe, and it’s finally here.  This is one to put on the list THIS week.  Don’t wait!

This recipe is one that you really won’t believe.  Almond Butter is the feature of this recipe, and it contains no flour (of any kind), no eggs, no oil, or no dairy.  It’s simply unbelievable!

Next time you need a sweet treat or need to take a dessert to a function, this is the one.  It’s “traditional” enough for those who aren’t concerned about clean eating, and they’ll never know how you made them 😉


We use these Enjoy Life Mega Chunks in this recipe because we like the texture here, and they are free of the top 8 allergens.  They are amazingly good, but if you prefer, you can use some dark chocolate instead (70% or higher).

I served these at our Super Bowl Party this weekend, and they were a huge hit!

Almond Butter Chocolate Chip Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 cup almond butter
  • 1 flax egg (mix one T of ground flaxseed with 3 T of water, set aside for five minutes)
  • ⅓ cup honey (preferably local--see note)
  • ½ t baking soda
  • ¼ t sea salt
  • ½ cup Enjoy Life chocolate chips (I used the chunks)
  1. Preheat oven to 350 degrees & grease an 8 x 8 pan (see note)
  2. Combine almond butter, flax egg, and honey and stir to combine.
  3. Add baking soda and sea salt and mix well.
  4. Fold in chocolate chips.
  5. Pour batter in greased pan and use a spatula to spread it out to the corners.
  6. Place in oven and bake for 20-22 minutes, or until the top is golden brown and edges are firm.
  7. Allow to cool for about 10 minutes before cutting.
1. Since coconut oil has a consistency like shortening, I use that to grease the pan. I dab a little on a paper towel and rub the pan until well coated.
2. If you are vegan, agave will substitute just fine in this recipe!


Banana-Chocolate Drops

Allergen Information: Contains Tree Nuts (substitution given)  Gluten-free (if using gluten free oats), egg free, soy free, dairy free

Banana-Chocolate Drops 2

Common ingredients. Inexpensive ingredients.  And only four.  You really can’t get easier than that!  These are a cinch to make & absolutely incredible.  They are light & fluffy, and may I add quite addicting?

Make these pronto!

Banana-Chocolate Drops
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2 medium bananas, mashed (see note)
  • 2 T almond butter (see note)
  • 1 cup quick cooking oats (gluten-free oats for those that need)
  • ¼ Enjoy Life chocolate chips (see note)
  1. Preheat oven to 350 degrees & line pan with parchment paper.
  2. Combine almond butter and mashed bananas. Stir until well combined.
  3. Add the oats and stir.
  4. Fold in chocolate chips.
  5. Using a spoon, drop spoonfuls of batter onto the pan (I had about 14-15).
  6. Bake for 15-16 minutes.
  7. Cool for about 10 minutes.
  8. Enjoy!
1. Bananas vary in size. After you've made your batter, if it looks too gooey or moist, add more oats, about a tablespoon at a time until desired consistency!
2. If you have an almond allergy, sunflower seed butter works great, too!
3. We use Enjoy Life chocolate chips because they are free of the top 8 allergens (you can find them at most grocery stores in the organic section or at your local health food store!) If you do not want to use those, get some good quality dark chocolate chips (70% or higher)!