Dessert Recipes

Allergy-friendly Brownies

  • 6 oz. semi-sweet chocolate
  • 6 T coconut oil
  • 1/2 t salt
  • 1/2 C sugar
  • 1 t vanilla extract
  • 2 large eggs
  • 3/4 C almond flour
  • 1/3 C rice flour
  • 1 C walnut or pecan pieces, optional

Mix the chocolate with the oil in a small saucepan or skillet. Stir frequently until the mixture is melted. Stir in salt, sugar, and vanilla. Let it cool. Stir in eggs. Add the almond and rice flour. Add nuts, if desired. Pour batter into a parchment lined 8×8″ pan and spread evenly. Bake at 325 degrees in the lower third of the oven for 20-25 minutes (till toothpick inserted in the center comes out moist but clean).

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Apple Crisp

Crumb Topping:

  • 1 cup flour
  • 1 cup old fashioned oats
  • 2/3 cup sucanat (or brown sugar)
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • sprinkles of salt
  • 2/3 C butter, softened
In a large bowl combine the dry ingredients. Cut in butter with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling.

Apple Filling:

  • 8 cups peeled and thinly sliced apples
  • 6 Tbsp butter, melted
  • 1/4 cup flour
  • 2 Tbsp lemon juice
  • 3-6 Tbsp milk
  • 1 tsp vanilla extract
  • 1/2 cup sucanat (or brown sugar)
  • 1 tsp ground cinnamon
  • 1/2 t ground nutmeg
  • sprinkles of salt
Peel, core, and slice the apples. Place in a large bowl.
In a small bowl stir together melted butter and flour until smooth. Add wet ingredients and stir. Add dry ingredients and stir.
Pour butter mixture over apples and toss to coat. Pour apple mixture into a 9×13″ baking dish; spread evenly. Sprinkle crumble topping evenly over the apples.
Bake at 375 degrees for 35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
Serve with vanilla ice cream and homemade caramel sauce, if desired.

Dutch Apple Pie variation: Pour the apple filling into 2 unbaked pie shells. Sprinkle crumb topping on the pies. Bake for about 45 minutes, until apples are tender. Cool for 2 hours before slicing and serving.

recipe adapted from Tastes Better from Scratch

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Apple Oatmeal Cookies

  • 1 C apple, peeled and finely diced
  • 1/4 C golden raisins
  • 1/4 C chopped pecans
  • 1/3 C sugar or honey granules
  • 1 C butter
  • 3/4 C brown sugar or sucanat
  • 2 eggs
  • 2 C flour
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 C milk
  • 2 C quick cooking rolled oats

In saucepan combine fruits, nuts, light sugar, and 2 T water.  Cook and stir till thick and apple is tender, about 10 minutes.  Cream butter and brown sugar till fluffy.  Beat in eggs.  Mix together dry ingredients; add alternately with milk to creamed mixture.  Stir in oats.  Reserve 3/4 C dough. Drop remainder from teaspoon onto baking stone; make depression in centers; top with apple filling and dab of reserved dough.  Bake at 370 degrees for 12 minutes.  Makes 36

Better Homes and Gardens New Cook Book

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Apple Tortilla Pie

Apple Tortilla Pie


4 Tbs butter
1 cup applesauce
½ cup sucanat (or brown sugar)
¼ cup honey
1½ tsp cinnamon
¼ tsp nutmeg
pinch of salt
4 cups peeled and chopped apples
3 whole wheat flour tortillas (I use this recipe)

1. In a saucepan, melt the butter over medium heat. Add the remaining ingredients (except
apples and tortillas) and stir until combined.
2. Reserve a few tablespoons of the sauce for later. Stir in the chopped apples.
3. Grease a 9″ pie pan. Place a tortilla in the base of the pan. Layer on ½ of the apple filling.
Place the second tortilla on top. Layer on the remaining apple filling and top with the third
tortilla. Spread the reserved sauce on top of the tortilla.
4. Bake at 350 degrees for 25 minutes or until bubbly and the apples are tender.
5. Serve warm or cooled.

From Blog of Joy

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Apple-Date Drops

  • 1 C butter
  • 1 3/4 C sucanat with honey
  • 2 eggs
  • 2 C applesauce
  • 4 C flour
  • 2 t baking soda
  • 2 t salt
  • 2 t cinnamon
  • 2 C chopped dates
  • 2 C chopped nuts

Cream butter and sugar, blending well.  Add eggs and applesauce and stir in sifted dry ingredients.  Add dates and nuts.  Drop cookies onto baking stone.  Bake at 400 degrees for 12-13 minutes.

(Recipe slightly adapted from The St. Petersburg Times)

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Avocado Smoothie

1/2 of a large avocado
1 1/2 cups almond milk
scant 1 tsp pure vanilla extract (omit if using vanilla almond milk)
2 tbsp pure maple syrup
1/8 tsp salt
4 ice cubes

Combine all ingredients in a blender until completely smooth, then serve. Makes about 2 cups (1-2 servings).


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Awesome Carrot Cake

  • 2 C flour
  • 1 T cinnamon
  • 2 t baking soda
  • 1/2 t salt
  • 3 large eggs
  • 1 1/2 C sucanat (sugar)
  • 3/4 C olive oil
  • 3/4 C buttermilk
  • 1 (8 oz.) can crushed pineapple, drained
  • 1 ripe banana, mashed
  • 1 T vanilla
  • 2 C grated carrots
  • 1 C walnuts, chopped
  • 1/2 C shredded coconut

Cream Cheese Icing

Stir flour, cinnamon, baking soda and salt; set aside.  Beat eggs, sucanat, oil, milk, pineapple, banana, and vanilla until smooth with electric mixer.  Add flour mixture at low speed until blended.  Fold in the last 3 ingredients.  Pour into 3 round cake pans with wax paper cut in circles to fit bottom (grease and flour paper), or a 13″ x 9″ greased pan.  Bake at 350 degrees; 25 minutes for round pans, 40 minutes for rectangular pan.  Cool on racks.  Frost with Cream Cheese Icing.

(from The Maximum Energy Cookbook by Sharon Broer)

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Banana Coffee Cake

  • 3 C plus 3 T flour
  • 1 t  salt
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t nutmeg
  • 2 large eggs
  • 6 T olive oil
  • 2/3 C honey
  • 4 large mashed bananas
  • 2 t vanilla

Stir dry ingredients together.  Combine egg, oil, honey, bananas, and vanilla.  Beat until well blended.  Add the dry ingredients to the banana mixture and beat until blended.  Pour batter into greased 13″ x 9″ pan.  Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.


  • 3/4 C sucanat (sugar)
  • 1/4 C water
  • 3 T butter
  • 1/2 C chopped pecans
  • 1/2 C dried unsweetened coconut

Combine sucanat, water, and butter in a small saucepan and bring to a boil.  Cook 1 minute, stirring constantly.  Remove from heat; stir in nuts and coconut.  Spread topping over baked cake.

(from The Bread Beckers Recipe Collection)

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Banana Pineapple Nut Bread

  • 3 C flour
  • 1 C honey sucanat
  • 1 t baking powder
  • 1 t ground cinnamon
  • 3/4 t salt
  • 1 C walnuts, chopped
  • 3 eggs, beaten
  • 1 C olive oil
  • 2 C ripe mashed bananas (3 large)
  • 1 t vanilla
  • 8 oz. can crushed pineapple, drained

In large bowl combine flour, sugar, baking powder, cinnamon, and salt; stir together and add walnuts.  In a separate bowl combine eggs, oil, bananas, vanilla, and pineapple; mix well.  Add to dry ingredients and stir until blended.  Spoon batter into 3 bread pans.  Bake 1 hour in a 350 degree oven, until a toothpick inserted in the center comes out clean.  Cool 10 minutes.  Remove from pan.

(slightly adapted from the label on our stainless steel loaf pans)

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Best Ever Chocolate Oatmeal No-Bake Bars

Best Ever Chocolate Oatmeal No-Bake Bars

We absolutely love these, and they are soooo quick and easy to make!

1 cup creamy peanut butter
1/2 cup coconut oil
1 cup chocolate chips
2 cups rolled oats
1 cup flaked (or shredded) coconut
1/2 cup chopped walnuts (or raisins or other nuts)
1 tsp vanilla

Heat the peanut butter and coconut oil until slightly warmed and smooth. Remove from heat and stir in the chocolate chips until melted. Stir in the remaining ingredients. Line a 9″ by 13″ pan with parchment paper. Pour the mixture into the pan and place in the freezer till hardened. Cut into squares and store in the freezer. Enjoy! 🙂

Adapted from Money Saving Mom

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