I love desserts, I always want something a little sweet after dinner. But what fun is it to only have dessert after dinner? Wouldn’t it be nice to have with lunch or even for breakfast. I like to make my dessert recipes with natural sweetener like honey or maple syrup or sometimes I will use cane sugar depending on the recipe. With the ingredients I often use in my recipes my desserts are usually healthy enough to eat even for breakfast. Yesterday my lobster and I decided we wanted dessert for breakfast so I opened up my kitchen cupboards and created a Maple Apple Crisp.
Maple Apple Crisp
Preheat oven to 350
- 7-9 apples peeled, cored and sliced (I use Macintosh)
- 1/8 cup cane sugar
- 1 Tbsp melted butter (replace with coconut oil for dairy free)
- 2 tsp cinnamon
- 2 tsp lemon juice
Mix ingredients together until apples are coated in butter mixture and put in baking dish ( I use an 8×8 size). In a separate bowl add ingredients for the topping.
- 1 cup oats
- 1/2 cup almond flour
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup maple syrup
Mix topping ingredients together until well blended and crumbly. Sprinkle on top of apples.
Bake for 20-30 minutes or until apples are tender. Serve on its own or in a bowl with milk!
Of course I completely forgot to take any pictures of the end result because I was so excited about the ghost walk we had booked for later in the evening. Presented by Ghost Walks my lobster and I were ready for a night of history and ghosts stories
We were not disappointed. It was the first time we had been on a ghost walk and it was amazing. We had a 90 minute tour of the building that consisted of history lessons and stories of ghost activity within the building.
Definitely something to try again next year. For now that is two more items off the Fall Fun Activity List.
Last year I wanted to try make pumpkin muffins but just did not have the time. This year I added it to the Fall Fun activity list and made the time.
I decided to take my banana muffin recipe and just replace the bananas with pumpkin. It worked out that I had extra pumpkin pie filling from making tarts which just happened to be the amount I needed…it was fate.
- 1 1/2 cups spelt flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup maple syrup
- 1/4 cup coconut oil (softened or melted)
- 2 large eggs (beaten)
- 1 tsp vanilla
- 1/4 cup of apple sauce
- 1 1/2 cups pumpkin filling
- Preheat oven to 350 degrees. Line a standard 12 cup muffin pan with paper liners or grease pan. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Make a well in centre of flour mixture. In well, mix together maple syrup, coconut oil, eggs, vanilla, apple sauce, and pumpkin filling. Stir together, do not over mix. Spoon batter into muffin tray.
- Bake until a toothpick inserted in centre of a muffin comes out clean, 25-30 minutes. Remove muffins from pan and let cool.
They tasted delicious; very light and fluffy. I think I enjoyed them more than the regular banana recipe. This recipe is definitely a keeper for our family.
Thanksgiving is not complete without pumpkin pie and since ‘bake a pie’ was on my fall activity list I can now scratch another item off. Okay I actually just made tarts instead of a full pie but in order to cross it off the fall fun list lets just call them mini pies!
Over the past few years in my journey to eat healthier I have adjusted many favourite dessert recipes to have less sugar, or at least contain a more natural sweetener, as well as no dairy. It was time to come up with a new pumpkin pie filling. With the clock ticking I crafted a new recipe. It took a couple tries to get the spices right but other than that it was a great success.
Pumpkin Pie Filling
*makes for 2 pies or 1.5 dozen tarts
- 3 1/4 cups of pumpkin puree ( 1 can of pumpkin puree)
- 150 ml pure maple syrup
- 100 ml almond milk (can substitute with the milk of your choice)
- 1/2 tsp salt
- 6 tsp cinnamon
- 1 tsp ginger
- 1 1/2 tsp nutmeg
- 1 tbs arrowroot powder
- 3 eggs
- Heat oven to 350*. Beat eggs in a bowl and add remaining ingredients. Stir until blended.
- Pour filling into unbaked pie or tart shells.
- Bake for approximately 25 minutes for mini pies or tarts. **I have not tried the recipe in a full sized pie yet. Not sure about baking time, probably around 30-40 min.** To test the pie insert a knife, if the knife comes out clean its done, if not bake for longer.
- Let pie cool before serving.
The change of seasons has begun and I love this time of year. Oh autumn how colourful you are. I especially love all the pumpkins everywhere. They are probably one of my favourite things. Carving pumpkins and eating pumpkin pie are some exceptionally memorable pastimes of mine. Now I am not one to go changing a good thing but I came across a recipe and thought I would give it a whirl. Pumpkin Ice Cream. It sounded a bit odd at first but then I got curious and had to try it out. I’m not going to lie, it’s unusual and I couldn’t eat it all the time but I was pretty impressed. It was a nice little treat to start off the autumn season.
Pumpkin Ice Cream
* 4 Bananas
* 1 cup pumpkin purée
* 1/3 cup maple syrup
* 1/2 tsp cinnamon
* 1/2 tsp nutmeg
* 1/2 tsp ground ginger
Blend all ingredients together. Freeze. Enjoy!
* may need to thaw slightly before eating
* dairy free
* no added sugar
I would always get so excited when I got to have Rice Krispie squares as a child. They were so crunchy and delicious, of course they were also loaded with processed sugar… one of my greatest weaknesses. Now as an adult I am more health conscious. Rice Krispie squares are not the best choice but after some tinkering in the kitchen I created Crispie Crunches! They are crunchy, delicious and made from natural sugars.
* 2 cups crispy cereal
* 2 cups quick oats
* 1/2 cup coconut
* 1/2 cup cacao nibs
* 3/4 cup dried cranberries
* 3/4 cup goji berries
* 3/4 cup honey
* 3/4 cup maple syrup
* 1/2 cup Sunbutter
1. In a bowl mix together cereal, oats, coconut, cacao nibs, cranberries and goji berries.
2. In a saucepan heat honey and syrup until melted. Remove from heat. Add Sunbutter and stir until mixed.
3. Add honey mixture to dry mix and stir thoroughly. Press into 9×13 greased pan. Let cool then cut. Store in refrigerator.
**tree nut free
There are few things in life that I am certain about but there is one thing for sure. Dessert is a necessity. While it is a common belief that dessert can be bad for you that is not entirely true if you eat the right dessert. Most desserts have refined sugar which I like to think of as the nasty monster hiding in your kitchen cupboards. Try a dessert with a natural sweetener such as honey, maple syrup, stevia or even applesauce. You would probably be surprised that they taste just as good if not better than a dessert with refined sugar. I love dessert and experiment often to adjust recipes for a healthier choice. My latest experiment resulted in homemade banana ice cream.
A quick and healthy recipe for any ice cream or dessert lover.
Homemade Banana Ice Cream
*2 cups of frozen bananas (approx. 2 bananas)
*1/3 to 1/2 cup vanilla almond milk
Slice up bananas and freeze for a minimum of 3 hours
Add 2 cups of frozen banana and 1/3 cup of milk to blender.
Blend until smooth.
Optional – add more milk for a creamier texture.
For a little something different.
*add chocolate chips to your banana ice cream
*you can substitute 2 cups of bananas for 2 cups of any frozen fruit
*can substitute vanilla almond milk for the milk of your choice.